Thermal Drying of Foods

Sabarez, Henry

doi:10.1007/978-1-4939-3311-2_7

Cited by 8 publications

(3 citation statements)

References 84 publications

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“…Según [3] en la campaña 2019-2020 el 95% del mango exportado fue de la variedad Kent. En la ficha técnica para la variedad Kent, la composición tiene 81.8% de agua, 16.4% d e carbohidratos, 0.7% de fibra [4].…”

Section: Introductionunclassified

“…El aire caliente y húmedo que sale de la cámara de secado pasa al evaporador para deshumidificar el aire de secado, [15]. Ot ro método empleado es el secado por ventana de refracción (RW) utiliza el principio de refracción de la superficie del agua, una ventana para el paso de la energía infrarroja (IR), el agua es uno de los medios de transferencia de calor más eficaces, [16]. Capacidad de evaporación hasta 10 kg m -2 h -1 (pulpa de mango con 2 mm, agua a 95 °C) se evidenció que RW es un proceso de secado muy eficiente, [17].…”

Section: Introductionunclassified

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Significant Mass Transfer Factors in Optimizing Drying of Kent Mango Strips by Osmotic Dehydration

Adrianzén¹,

Benites²,

Aponte³

2022

Proceedings of the 20th LACCEI International Multi-Conference for Engineering, Education and Technology: “Education, Research A

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In this work, the objective was to determine the level of optimization of drying of Kent mango strips by osmotic dehydration through significant mass transfer factors. The response variables were water loss, solids gain and mass loss. Process factors such as syrup concentration, temperature, process time, mango strip thickness, and syrup/mango mass ratio were first evaluated with the definitive screening design of experiments. The results of the stepwise analysis for the multiple linear regression model identified syrup concentration and mango strip thickness as significant factors, which were evaluated with the response surface (central composite) design of experiments. From the Optimization analysis, the Brix levels determined for the syrup Brix was 60 degrees and the thickness of the Kent mango strips was 4 mm. Although the optimum point was determined, it was more important to identify the optimum region of the process. Keywords-Definitive screening, Central composite design, Multiple linear regression, Analysis of variance, Design of experiments. Resumen-En este trabajo el objetivo fue determinar el nivel de optimización del secado de tiras de mango Kent por deshidratación osmótica mediante los factores significativos de transferencia de masa. Las variables respuestas fueron la pérdida de agua, ganancia de sólidos y pérdida de masa. Los factores del proceso como concentración del jarabe, temperatura, tiempo de proceso, espesor de tiras de mango y relación de masas jarabe/mango, se evaluaron primero con el diseño de experimentos de cribado definitivo. Los resultados del análisis escalonado para el modelo de regresión lineal múltiple identificaron como factores significativos la concentración del jarabe y espesor de tiras de mango, estos se evaluaron con el diseño de experimentos de superficie de respuesta (central compuesto). Del análisis de Optimización, los niveles determinados para el Brix del jarabe fue 60 grados y 4 mm el espesor de las tiras de mango Kent. Si bien se determinó el punto óptimo, resultó más importante la identifica ció n de la región óptima del proceso.Palabras clave-Cribado definitivo, Diseño central compuesto , regresión lineal múltiple, Análisis de varianza, Diseño de experimentos.

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Section: Introductionunclassified

Significant Mass Transfer Factors in Optimizing Drying of Kent Mango Strips by Osmotic Dehydration

Adrianzén¹,

Benites²,

Aponte³

2022

Proceedings of the 20th LACCEI International Multi-Conference for Engineering, Education and Technology: “Education, Research A

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“…A reduction of the amount of water in the air increases the potential of the drying medium to absorb moisture, i.e., to remove it from the product. This is due to the increased difference in water vapor pressure between the product's surface and the air, causing an increase in the driving force of mass transfer during drying [12,13]. Dehumidified air is most often used in spray drying [14] and fluidized bed drying [12] systems.…”

Section: Introductionmentioning

confidence: 99%

Influence of Ultrasound and the Conditions of Convective Drying with Dehumidified Air on the Course of the Process and Selected Properties of Apple Tissue

Matys

Wiktor

Dadan

et al. 2021

Foods

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The conditions of convective drying induce a negative effect on the quality of the dried products, and thus, innovative solutions, such as the utilization of ultrasound and dehumidified air are gaining importance. Therefore, the aim of this study was to evaluate the impact of ultrasound pretreatment and variable air temperature on the kinetics of convective drying with dehumidified air and the quality of dried apples. Apples were dried with dehumidified and non-dehumidified air at 55, 70 and 85 °C. Preliminary ultrasound treatment was conducted by immersion for 60 min. The effect of both ultrasound and dehumidified air utilization was more prominent in the terms of drying time reduction, when lower drying temperatures were used. Drying of apples with dehumidified air, preceded by ultrasound pretreatment, resulted in a greater rehydration capacity of the products, and limited the browning process. Dehumidified air increased the lightness of the dried products, while sonication darkened them. The use of ultrasound before drying coupled with a drying with dehumidified medium at a temperature of 70 °C reduced the exposure of the product to a high temperature and oxygen. Products treated before dehumidified air drying with ultrasounds were characterized by high total phenolic content and the greatest antioxidant activity. This was because such technological treatment reduced exposure of the product to a high temperature and oxygen.

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The Evaluation of the Valorization of Cannabis Residues for the Production of Energy by Combustion

Elouardi

Fattah

Benchrifa

et al. 2023

Environmental Science and Engineering

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Thermal Drying of Foods

Cited by 8 publications

References 84 publications

Significant Mass Transfer Factors in Optimizing Drying of Kent Mango Strips by Osmotic Dehydration

Significant Mass Transfer Factors in Optimizing Drying of Kent Mango Strips by Osmotic Dehydration

Influence of Ultrasound and the Conditions of Convective Drying with Dehumidified Air on the Course of the Process and Selected Properties of Apple Tissue

The Evaluation of the Valorization of Cannabis Residues for the Production of Energy by Combustion

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