Kinetics and modeling of whole longan with combined infrared and hot air

Nuthong, Paradorn; Achariyaviriya, Aree; Namsanguan, Kodkwan; Achariyaviriya, Siva

doi:10.1016/j.jfoodeng.2010.08.024

Cited by 57 publications

(45 citation statements)

References 18 publications

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“…This behavior indicates that diffusion is the largest probable physical mechanism, which governs the movement of water in the thin layers (Khanchi et al, 2013;Nuthong, Achariyaviriya, Namsanguan, & Achariyaviriya, 2011;Rafiee et al, 2009). Moreover, the drying air temperature is the main indication for accelerating the movement of water in the thin layers.…”

Section: Methodsmentioning

confidence: 99%

<b>Validation of an experimental prototype of thick-layer fixed bed dryer and determination of the quality of the dried soybean grains

Coradi

Lemes

2018

Acta Sci. Agron.

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ABSTRACT. The aim of this study was to validate an experimental prototype dryer with a thick-layer fixed bed and determine the quality of the dried soybean grains. The drying system was designed as a chamber with four independent drying cells, with a capacity of 164 kilograms, an air ventilation system and heating with electric heaters. This prototype was used for soybeans with an initial water content of 17% (w.b.). The samples were collected from the top, middle and bottom of the four cells to evaluate the quality of the grains. The experimental design was completely randomized factorial (3 x 4 x 3), with three temperatures settings for the drying air (30, 40, and 50°C), four drying cells and three evaluation positions (upper, middle and lower). The grains did not undergo quality changes as a function of the drying cells. In the upper part of the drying cells, there was a reduction in the specific grain mass (851 kg m -³), an increase in electrical conductivity (140.02 μS cm, reduction in germination (63%) and oil content (7%) compared with the middle and lower dryer positions. The experimental prototype of the fixed bed dryer allowed a uniform distribution of the heated air in the drying cells, which was effective in the drying operation and in maintaining the quality of the soybean grains.Keywords: control and optimization of the drying; loss reduction of grain quality in the drying; yield of the drying processes.

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Section: Methodsmentioning

confidence: 99%

<b>Validation of an experimental prototype of thick-layer fixed bed dryer and determination of the quality of the dried soybean grains

Coradi

Lemes

2018

Acta Sci. Agron.

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“…This is due to the fact that convective hot air can absorbed more moisture from the apples slices thus allowing the IR-HA dry the apples at a faster rate than the IR-CA setting. A shorter drying time has been reported for many foodstuffs, such as garlic cloves by Sharma and Prasad (2001), onion by Mongpraneet et al (2002), apple by Sun et al (2007) and Nowak and Lewicki (2004), carrot slices by Kocabiyik and Tezer (2009) and whole longan by Nuthong et al (2011).…”

Section: Influence Of Dryer Setting On Drying Ratementioning

confidence: 96%

Performance of a convective, infrared and combined infrared- convective heated conveyor-belt dryer

EL-Mesery

Mwithiga

2014

J Food Sci Technol

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A conveyor-belt dryer was developed using a combined infrared and hot air heating system that can be used in the drying of fruits and vegetables. The drying system having two chambers was fitted with infrared radiation heaters and through-flow hot air was provided from a convective heating system. The system was designed to operate under either infrared radiation and cold air (IR-CA) settings of 2000 W/ m 2 with forced ambient air at 30°C and air flow of 0.6 m/s or combined infrared and hot air convection (IR-HA) dryer setting with infrared intensity set at 2000 W/m 2 and hot at 60°C being blown through the dryer at a velocity of 0.6 m/s or hot air convection (HA) at an air temperature of 60°C and air flow velocity 0.6 m/s but without infrared heating. Apple slices dried under the different dryer settings were evaluated for quality and energy requirements. It was found that drying of apple (Golden Delicious) slices took place in the falling rate drying period and no constant rate period of drying was observed under any of the test conditions. The IR-HA setting was 57.5 and 39.1 % faster than IR-CA and HA setting, respectively. Specific energy consumption was lower and thermal efficiency was higher for the IR-HA setting when compared to both IR-CA and HA settings. The rehydration ratio, shrinkage and colour properties of apples dried under IR-HA conditions were better than for either IR-CA or HA.

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“…The increased molecular vibration due to absorption of infrared radiation energy simultaneously generated heat both at the surface and inner layers of the grain, causing a rapid temperature increase (Fig. 5); the rapid heating increased the rate of water removal (Nuthong, Achariyaviriya, Namsanguan, & Achariyaviriya, 2011).…”

Section: Drying Kinetics Of Soybeanmentioning

confidence: 99%

Evaluation of bioactive compounds and bioactivities of soybean dried by different methods and conditions

et al. 2011

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Kinetics and modeling of whole longan with combined infrared and hot air

Cited by 57 publications

References 18 publications

<b>Validation of an experimental prototype of thick-layer fixed bed dryer and determination of the quality of the dried soybean grains

<b>Validation of an experimental prototype of thick-layer fixed bed dryer and determination of the quality of the dried soybean grains

Performance of a convective, infrared and combined infrared- convective heated conveyor-belt dryer

Evaluation of bioactive compounds and bioactivities of soybean dried by different methods and conditions

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