Product Quality and Drying Characteristics of Intermittent Heat Pump Drying of<i>Ganoderma tsugae</i>Murrill

Chin, Siew Kian; Law, Chung Lim

doi:10.1080/07373937.2010.482707

Cited by 76 publications

(23 citation statements)

References 22 publications

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“…In contrast, the freeze-dried samples had lighter colouring compared with fresh fruit, given that FD increased the lightness (L*) of product, which consequently affected the ΔE value. These results are in good agreement with the earlier studies performed by Chin and Law (2010) on Ganoderma tsugae Murrill, who reported that the ΔE of freeze-dried samples was highest when compared to the samples dried under convective drying processes, due to changes in lightness (L*) and less browning of freezedried samples.…”

Section: Colour Analysissupporting

confidence: 82%

Effect of drying methods on the physicochemical and thermal properties of Mexican plum (Spondias purpurea L.)

Muñoz-López

Urrea-García

Jiménez‐Fernández

et al. 2017

CyTA - Journal of Food

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(2018) Effect of drying methods on the physicochemical and thermal properties of Mexican plum (Spondias purpurea L.), CyTA -Journal of Food, 16:1, 127-134, DOI: 10.1080/19476337.2017 To link to this article: https://doi.org/10. 1080/19476337.2017 Plum slices (diameter 2.5 cm and thickness 0.2 cm) were dried using vertical tray-drying (VTD) and freeze-drying. Models were used to determine the thermal conductivity (k) and specific heat (C p ). In addition, water activity (a w ), colour total change (ΔE), pectin yield (y pec ) and rehydration capacity were investigated. The moisture content of tray-and freeze-dried plum was relatively significant (p < 0.05). No significant difference was found in terms of a w . There was a maximum decrease in k and C p of 90% and 91.5% during drying process, respectively. In terms of quality, ΔE showed that tray-dried samples had slight darker (browning), whereas the freeze-dried samples had a lighter colouring compared to the fresh fruit. The quality and rehydration characteristics of freeze-dried plum were higher than that of a tray-dried product; however, VTD could be appropriate for industrial production because of its advantages in lower cost and energy consumption.Efecto de los métodos de secado sobre las propiedades fisicoquímicas y térmicas de la ciruela mexicana (Spondias purpurea L.) RESUMEN Las rebanadas de ciruela (diámetro 2,5 cm y espesor 0,2 cm) fueron secadas usando el secado vertical por charolas (VTD) y la liofilización (FD). Se utilizaron modelos para determinar la conductividad térmica (k) y el calor específico (C p ). Además, la actividad de agua (a w ), el cambio total de color (ΔE), el rendimiento de pectina (y pec ) y la capacidad de rehidratación fueron investigados. El contenido de humedad de la ciruela seca y liofilizada fue relativamente significativo (p < 0,05). No se encontraron diferencias significativas en términos de a w . Hubo un máximo decremento en k y C p del 90% y 95% durante el proceso de secado, respectivamente. En términos de calidad, ΔE mostró que las muestras secadas en charolas tuvieron un ligero oscurecimiento (pardeamiento), mientras las muestras liofilizadas tuvieron un color más luminoso en comparación con la muestra fresca. La calidad y las características de rehidratación fueron mayores que las de un producto secado por charolas; sin embargo, VTD podría ser apropiado para la producción industrial debido a sus ventajas de bajo costo y consumo energético. ARTICLE HISTORY

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Section: Colour Analysissupporting

confidence: 82%

Effect of drying methods on the physicochemical and thermal properties of Mexican plum (Spondias purpurea L.)

Muñoz-López

Urrea-García

Jiménez‐Fernández

et al. 2017

CyTA - Journal of Food

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“…However, drying processes at high temperatures can deteriorate the product quality by increasing temperature and moisture gradient leading to internal tensions, cracks, breakages, and fractures in the grain [16] . In this context, the intermittent operation mode of the drying process of certain products has been investigated by a significant number of authors [19,20,21,22,23,24,25,26] , aiming at minimizing the energy consumption and achieving better quality of products. Models that consider the influence of initial moisture content can improve those optimization studies.…”

Section: Introductionmentioning

confidence: 99%

Assessment of the initial moisture content on soybean drying kinetics and transport properties

et al. 2015

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Several researchers have developed studies to obtain a mathematical model able to describe grain drying kinetics. However, most of these studies neglect the effect of grain initial moisture content on drying curves. In this study, we assessed the dependence of drying curves and mass transfer coefficients on this initial moisture, on air temperature and its velocity by measuring grain mass losses within time on a tray dryer. Mathematical models were adjusted and results indicated that initial grain moisture content has significant influence on drying curves and mass transfer coefficients.

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“…[10] Intermittent drying has been applied for different vegetables and fruits. [11][12][13] However, most intermittent experiments were usually conducted with the variation of temperature and heat input. [9,[14][15][16] And only a few authors took time-varying RH into consideration.…”

mentioning

confidence: 99%

Drying characteristics and modeling of yam slices under different relative humidity conditions

et al. 2015

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The drying characteristics of yam slices under different constant relative humidity (RH) and step-down RH levels were studied. A mass transfer model was developed based on Bi-Di correlations containing a drying coefficient and a lag factor to describe the drying process. It was validated using experimental data. Results showed that the drying air with constant RH levels of 20%, 30%, and 40%, temperature of 60 o C and air velocity of 1.5 m/s had insignificant effect on drying time. This phenomenon was likely attributed to the fact that higher RH lead to rapidly increment of sample's temperature. Afterwards, higher sample's temperature could provide an additional driving force to water diffusion and thereby promoted the moisture movement which could minimize the negative effect of lower drying rate in the initial drying stage. Applying air with 40% RH for 15 min in the initial stage achieved the desired color and reduced the drying time by 25% compared to Downloaded by [University of Otago] at 12:28 07 October 2015 2 the drying time under continuous dehumidification from an initial RH of 40%. Using the developed Bi-Di correlation, the estimated Biot number, effective moisture diffusivity and mass transfer coefficient ranged from 0.1024 to 0.1182, from 1.1133×10 -10 to 8.8144×10 -9 m 2 /s and from 1.8992×10 -9 to 1.7364×10 -7 m/s, respectively. A rather high correlation coefficient of determination (R 2 ranged from 0.9871 to 0.9971) was determined between the experimental and predicted moisture contents. The present findings contributed to a better understanding of the effect of relative humidity on drying characteristics. The developed Bi-Di correlation provided a new method to determine the effective diffusivity of moisture in drying. A, B constants in Eq. (14)A p the surface area of the particles exposed to hot air (m 2 ) Bi Biot number for moisture transfer (dimensionless) Di Dincer number (dimensionless) DR drying rate (g·g -1 ·h -1 ) Fo Fourier number for moisture transfer (dimensionless) G lag factor (dimensionless) k moisture transfer coefficient (m·s -1 ) Downloaded by [University of Otago] at 12:28 07 October 2015 3 L characteristic dimension, slab half-thickness (m) M moisture content (dry basis) MR moisture ratio (dimensionless) MR exp,i the ith experimental moisture ratio MR e the equilibrium moisture ratio MR pre,i the ith predicted moisture ratio N the number of observation R 2 correlation coefficient RH relative humidity (%) S drying coefficient (s -1 ) T drying air temperature ( o C) t drying time (h) v flow velocity of drying air (m·s -1 ) μ characteristics coefficient depending on the product geometry CIELAB Parameters

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Product Quality and Drying Characteristics of Intermittent Heat Pump Drying ofGanoderma tsugaeMurrill

Cited by 76 publications

References 22 publications

Effect of drying methods on the physicochemical and thermal properties of Mexican plum (Spondias purpurea L.)

Effect of drying methods on the physicochemical and thermal properties of Mexican plum (Spondias purpurea L.)

Assessment of the initial moisture content on soybean drying kinetics and transport properties

Drying characteristics and modeling of yam slices under different relative humidity conditions

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