Anchovy Drying Using Infrared Radiation

Dongbang, Watcharin; Matthujak, Anirut

doi:10.3844/ajassp.2013.353.360

Cited by 13 publications

(22 citation statements)

References 19 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Dongbang and Matthujak (2013) used an IR heating system with a long wave IR heater for anchovy drying and the lowest drying time of 223 min was recorded at 800 W, 70°C and 1.5 m/s. A laboratory‐scale IR dryer was developed by Chayjan, Kaveh, and Khayati (2014) for drying of sour cherry.…”

Section: Ir and Ir‐assisted Drying Of Food Materialsmentioning

confidence: 99%

Drying kinetics of food materials in infrared radiation drying: A review

Delfiya

Prashob

Murali

et al. 2021

J Food Process Engineering

View full text Add to dashboard Cite

In recent years, many infrared (IR) and IR-assisted drying methods such as IR-hot air, IRvacuum, IR-microwave, and vibration aided IR-dryer have been reported for drying of food materials due to its rapid drying behavior and less processing time due to high drying rate, consumes less energy, offers better control over temperature, superior quality products, less ecological footprint and also easily it can be combined with other modes of heating technologies. The combination of IR radiation with other drying methods is very promising as it not only improves the drying rate but also preserve the food quality.IR and IR-assisted drying have been proved as a potential drying method for many food products. Drying kinetics of food materials during IR drying is very critical for the design of IR dryer, selection of appropriate drying parameters, product quality maintenance, and control and optimization of the drying process. Therefore, this paper aims to report the optimum process parameters for IR and IR-assisted drying of food materials and its drying kinetics. Similarly, critically reviewed the effect of various factors on the IR drying process such as drying rate, specific energy consumption, effective moisture diffusivity, and activation energy during drying of various food materials.

show abstract

Section: Ir and Ir‐assisted Drying Of Food Materialsmentioning

confidence: 99%

Drying kinetics of food materials in infrared radiation drying: A review

Delfiya

Prashob

Murali

et al. 2021

J Food Process Engineering

View full text Add to dashboard Cite

show abstract

“…Anchovy is known by different names in different parts of the world. It can be found in the Atlantic, Indian, Pacific Oceans, Black Sea, Mediterranean Sea and Gulf of Thailand (Dongbang and Matthujak, 2013;Basilone et al, 2015). Anchovy is a small fish that can be cooked many different ways and can be preserved by drying.…”

Section: Introductionmentioning

confidence: 99%

Experimental Comparisons of Anchovy Drying using Centrifugal and Gravitational Fluidized Bed Techniques

Dongbang¹,

Wiwattanasirikul²

2015

American Journal of Applied Sciences

View full text Add to dashboard Cite

The present study investigated experimental comparisons of anchovy drying using centrifugal and gravitational fluidized bed techniques; in addition, drying models and thermal efficiency were also investigated. In the first stage, fresh anchovy was dried with solar energy to reduce the initial moisture content from 81±1%wb to around 65%±1wb. In the second stage, the anchovy was dried with a dryer from 65±1%wb to around 10%±1wb. The drying air flow rates for drying with the centrifugal fluidized bed dryer and gravitational fluidized bed dryer were fixed at 0.27±0.01 and 0.12±0.01 −1 respectively. The hot air temperatures for drying were in the range 60-80°C. Drying times for anchovy with the centrifugal fluidized bed dryer and gravitational fluidized bed dryer were 86-153 and 79-135 min. respectively. The increase in drying temperature is a significant factor in decreasing the moisture and darkness of dried anchovy. The quality of the dried anchovy is acceptable. The Page's drying model is the best model based on the highest value of R 2 and the lowest value of RMSE.

show abstract

“…Since the infrared can potentially penetrate into the material with their shorter wavelengths, the heat and mass transfer inside material is subjected to the emission. Infrared combined with hot-air heating will provide the complex phenomena than infrared or hot-air heating only (Dongbang and Science Publications Matthujak, 2013;Lakhal et al, 2009). Furthermore, the infrared heater is not only easy to set with another system due to the less space using and uncomplicated setting but also quickly responses to temperature controlling.…”

Section: Introductionmentioning

confidence: 99%

Material Parameter of Rubber Glove Vulcanized Using Combined Infrared and Hot-Air Heating

Khamdaeng¹

2014

American Journal of Applied Sciences

View full text Add to dashboard Cite

Vulcanization is an important chemical-thermal process in production of rubber products resulting in change of material properties, increased elasticity and strength. In general, Young's modulus is used as an indicator of elastic deformation at loading configuration. However, rubber is not truly elastic and a single parameter is insufficient to describe the whole deformation contributed by microstructure of rubber network. Therefore, we present the material parameters concerning the mechanical interaction of rubber constituents. In this study, tensile force and elongation were measured to analyze the rubber deformation. In order to describe the deformation behavior of the combined infrared and hot-air vulcanized rubber glove, the material properties, stress and stretch, were therefore presented. The stress-stretch relationships of the vulcanized rubber gloves were established based on previously well-known hyperelastic material model and their material parameters were determined using a parameter estimation technique. In conclusion, the stressstretch relationships of the combined infrared and hot-air vulcanized rubber glove can be successfully established with our optimized material parameters; the magnitudes of rubber modulus (C R) and locking stretch (λ L) were in a range of 0.041-0.079 MPa and 10.27-70.12, respectively. Furthermore, the resulting material parameters can be properly used to indicate the micro structural deformation.

show abstract

Anchovy Drying Using Infrared Radiation

Cited by 13 publications

References 19 publications

Drying kinetics of food materials in infrared radiation drying: A review

Drying kinetics of food materials in infrared radiation drying: A review

Experimental Comparisons of Anchovy Drying using Centrifugal and Gravitational Fluidized Bed Techniques

Material Parameter of Rubber Glove Vulcanized Using Combined Infrared and Hot-Air Heating

Contact Info

Product

Resources

About