Comprehensive analysis of intermittent drying. A theoretical approach

Engeland, Charlotte Van; Spreutels, Laurent; Legros, Robert; Haut, Benoı̂t

doi:10.1016/j.fbp.2021.10.009

Cited by 4 publications

(2 citation statements)

References 49 publications

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“…Taking the Group 2 and 3 experiments as an example, although increasing the interval time enhances the energysaving effect, the total drying time also increases significantly. Excessive drying time may not be suitable for some materials, as it can lead to more serious rehydration and quality degradation phenomena [33]. Therefore, to achieve optimal drying results, the IR should be carefully selected.…”

Section: Energy Consumptionmentioning

confidence: 99%

Effect of Infrared-Combined Hot Air Intermittent Drying of Jujube (Zizyphus jujuba Miller) Slices: Drying Characteristics, Quality, and Energy Consumption Dimensions

Li,

Zhang

et al. 2024

Agriculture

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The objective of this research was to investigate the effect of infrared-combined hot air intermittent drying (IIRHAD) on energy consumption, drying characteristics, and the quality of jujube slices. The water content of jujube slices decreased from 0.267 g/g to 0.05 g/g during the experiment, and the infrared heating plate’s temperature was fixed at 70 °C while the hot air temperature was fixed at 50 °C. Nine different intermittent ratios were used to dry jujube slices, and the results showed that intermittent treatment had varying effects on drying characteristics, energy consumption, and quality. In comparison to infrared-combined hot air drying (IRHAD), the effective drying time of red jujube slices was reduced by 40 to 100 min, the energy consumption decreased by 11.91% to 34.34%, and there were also varying degrees of improvement in the quality indicators. It was discovered that excessively long or short active drying and tempering periods had a negative impact on the drying process. Therefore, these factors should be further broken down and improved in the future. This research holds great importance for the future advancement and widespread use of IIRHAD in fruit and vegetable materials.

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Section: Energy Consumptionmentioning

confidence: 99%

Effect of Infrared-Combined Hot Air Intermittent Drying of Jujube (Zizyphus jujuba Miller) Slices: Drying Characteristics, Quality, and Energy Consumption Dimensions

Li,

Zhang

et al. 2024

Agriculture

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“…As the drying time of whole ginseng increased, the surface of the ginseng gradually turned deep blue, indicating a decrease in moisture content (Figure 4a). In the shrinking core model, the system was divided into dry and humid core zones to describe drying kinetics (Van Engeland et al, 2022). As shown in the cutting plane of the whole ginseng, the outer surface maintained a dry zone with a low moisture content (dark blue) at the beginning and middle of the drying process, whereas the inner core still contained moisture and formed a humid core zone (red-light blue).…”

Section: Moisture Content Distribution Map Of Red Ginsengmentioning

confidence: 99%

Assessment of drying characteristics for whole and sliced red ginseng using short‐wave infrared spectroscopy and mathematical model

Park,

Cho,

Park

et al. 2023

J Food Process Engineering

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Monitoring the moisture content is crucial for red ginseng quality control. In this study, we established a moisture content prediction model using partial least squares regression (PLSR) based on short‐wave infrared (SWIR) data of different ginseng types (whole and sliced) at various drying temperatures and times. The model parameters, including the R2 values, ratio of prediction deviation, and range error ratio, showed that the developed model was robust. Sliced ginseng showed a constant rate period, followed by a falling rate period, whereas whole ginseng showed only a falling rate period. The falling‐rate period coincided with the formation of a dry zone on the sample surface in the moisture distribution map, indicating that monitoring the moisture distribution map can predict the onset of the falling‐rate period. These results suggest that the SWIR technique is a promising nondestructive method for evaluating the drying process of red ginseng.Practical applicationsMonitoring the moisture content of red ginseng is essential to prevent microbial spoilage during transportation. Traditional monitoring of water content is destructive and time‐consuming. Therefore, using hyperspectral imaging, we aimed to develop an efficient moisture prediction model for the drying process of red ginseng. We believe that our study makes a significant contribution to non‐destructive and rapid quality evaluation in red ginseng production.

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Modeling the drying kinetics of soybeans under intermittent operation in thin layer

Bissaro

Matias

Defendi

et al. 2022

Food and Bioproducts Processing

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Comprehensive analysis of intermittent drying. A theoretical approach

Cited by 4 publications

References 49 publications

Effect of Infrared-Combined Hot Air Intermittent Drying of Jujube (Zizyphus jujuba Miller) Slices: Drying Characteristics, Quality, and Energy Consumption Dimensions

Effect of Infrared-Combined Hot Air Intermittent Drying of Jujube (Zizyphus jujuba Miller) Slices: Drying Characteristics, Quality, and Energy Consumption Dimensions

Assessment of drying characteristics for whole and sliced red ginseng using short‐wave infrared spectroscopy and mathematical model

Modeling the drying kinetics of soybeans under intermittent operation in thin layer

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