Intermittent drying of food products: A critical review

Kumar, Chandan; Karim, Azharul; Joardder, Mohammad Uzzal Hossain

doi:10.1016/j.jfoodeng.2013.08.014

Cited by 324 publications

(218 citation statements)

References 52 publications

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“…This moisture redistribution, in addition to facilitate drying, reduces the occurrence of cracks due to the decrease in internal stresses in the grain. Intermittent drying is very effective, because it saves energy and the final product has better characteristics of nutritional value, color, sugar content and physical characteristics including size and lower number of cracks (Kumar et al, 2014;Souza e Silva, 2008). …”

Section: Introductionmentioning

confidence: 99%

Drying kinetics of barley grains and effects on the germination index

2016

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This study aimed to assess the drying kinetics of barley grains and, using mathematical modeling, to evaluate the diffusivity during drying and after drying to evaluate the effect of high drying temperatures on the seed germination index for malt production. Three drying temperatures 40, 60 and 80°C were used. The last two, 60 and 80°C, reached moisture close to ideal for storage with 6 and 4 hours respectively; at 40°C, drying process took 12 hours and would still take additional hours to reach 13% moisture on a dry basis. Drying temperature influenced the germination power. The protein content was reduced according to increased drying time. The diffusivity coefficient was higher in conventional than in intermittent drying, probably due to heat loss in the intermittent process. It was observed that higher the temperature higher is the diffusivity. Ks values of the Omoto model ranged from 1.07 to 2.05E-4.Keywords: malt; diffusivity; thermal properties.Practical Application: This paper presents contributions on drying system as barley kernels continues intermittent evaluating drying temperature with germination index which is very important for the planting system and malting.

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Section: Introductionmentioning

confidence: 99%

Drying kinetics of barley grains and effects on the germination index

2016

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“…In addition, this moisture evaporation creates stresses in cellular structures that lead to changes in volume (reduction) and surface of fruit and vegetables, and also causes chemical changes and changes in physical appearance, shape, thickness, decreasing product diameter (Taiwo and Baik 2007;Madiouli et al 2012;Curcio and Aversa 2014;Kumar et al 2014). This process is called shrinkage, which is one major physical change that takes place during the drying process, and involves a decrease in volume when water is removed and increases the hardness of fruit with high moisture content, such as papaya (Senadeera 2008;Karabagias et al 2011;Brasiello et al 2013;Kurozawa et al 2012;Liu et al 2012).…”

Section: Shrinkagementioning

confidence: 99%

The effect of packaging material and storage period on microwave-dried potato (Solanum tuberosum L.) cubes

et al. 2014

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The effect of three packaging materials (transparent biaxially oriented polypropylene laminate (BOPP); semitransparent BOPP; polyethylene-polyamide (PE-PA) laminate) in three packaging conditions (vacuum, N 2 , natural atmosphere) and in two temperature treatments (blanching in hot water; steam) on microwave-dried potato (Solanum tuberosum L.; Solanaceae) cubes was studied. After storage for 60 and 120 days, the amount of ascorbic acid (AA), shrinkage and rehydration were determined. Dried potato cubes packaged under N 2 atmosphere had the highest rehydration value (3.142 %). Since there is a direct relationship between the amount of water loss and shrinkage, samples packaged in PE-PA laminate packages under vacuum showed 4.947 % less shrinkage than transparent BOPP or semi-transparent BOPP due to low permeability of these packages. Potatoes stored for 120 days resulted in 7.89 % more shrinkage than those stored for 60 days. The least loss in AA occurred in PE-PA laminate packaging. The shelf-life of potato cubes can be increased and their quantitative and qualitative characteristics can be best preserved by package-drying in PE-PA laminate under vacuum conditions.

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“…Conventional convective drying combined with microwave heating could be a good method to reduce the drying time and drying energy costs [3]. To overcome the overheating problem, intermittent microwave convective drying (IMCD) with various intermittent times is practiced.…”

Section: Introductionmentioning

confidence: 99%

Modelling of intermittent microwave convective drying: parameter sensitivity

et al. 2017

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Abstract:The reliability of the predictions of a mathematical model is a prerequisite to its utilization. A multiphase porous media model of intermittent microwave convective drying is developed based on the literature. The model considers the liquid water, gas and solid matrix inside of food. The model is simulated by COMSOL software. Its sensitivity parameter is analysed by changing the parameter values by ±20%, with the exception of several parameters. The sensitivity analysis of the process of the microwave power level shows that each parameter: ambient temperature, e ective gas di usivity, and evaporation rate constant, has signi cant e ects on the process. However, the surface mass, heat transfer coe cient, relative and intrinsic permeability of the gas, and capillary di usivity of water do not have a considerable e ect. The evaporation rate constant has minimal parameter sensitivity with a ±20% value change, until it is changed 10-fold. In all results, the temperature and vapour pressure curves show the same trends as the moisture content curve. However, the water saturation at the medium surface and in the centre show di erent results. Vapour transfer is the major mass transfer phenomenon that a ects the drying process.

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Intermittent drying of food products: A critical review

Cited by 324 publications

References 52 publications

Drying kinetics of barley grains and effects on the germination index

Drying kinetics of barley grains and effects on the germination index

The effect of packaging material and storage period on microwave-dried potato (Solanum tuberosum L.) cubes

Modelling of intermittent microwave convective drying: parameter sensitivity

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