Drying Characteristics of Soybean (<i>Glycine Max</i>) Using Continuous Drying and Intermittent Drying

Park, Hyeon W.; Han, Won Young; Yoon, Won Byong

doi:10.1515/ijfe-2018-0057

Cited by 15 publications

(11 citation statements)

References 25 publications

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“…The effective moisture diffusivity (D eff ), which is affected by the porosity of material, temperature, and composition, is used to interpret the rate of moisture transfer [22]. In this study, the surimi paste was located between a flat plate (4 cm in diameter) and the plate leaving a gap of 1550 µm.…”

Section: Moisture Diffusionmentioning

confidence: 99%

Effect of Dehydration on the Rheological Measurement of Surimi Paste in Cone-Plate Rheometry: Heat and Mass Transfer Simulation

Park

Yoon

2020

Processes

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Moisture transfer characteristics of Alaska pollock (AP) surimi were investigated at various temperatures. The effective moisture diffusivity increased from 5.50 × 10−11 to 2.07 × 10−9 m2/s as the temperature increased from 30 °C to 90 °C. In order to investigate the mass and heat transfer characteristics of AP surimi, the simulation model was developed and evaluated by root-mean-square error (RMSE) (<2.95%). Rheological properties of AP surimi were investigated at different heating rates (1 °C/min, 5 °C/min, 10 °C/min, 20 °C/min and 30 °C/min). As heating rate increased to 20 °C/min and 30 °C/min, elastic modulus (G’) significantly diminished. The diminished G’ could be explained by impaired gel during temperature sweep supported by the predicted temperature distribution in the simulation model. Changes in moisture content of AP surimi during temperature sweep were also measured and predicted by the simulation model. The results showed the decreased amount of moisture content significantly increased as heating rate increased.

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Section: Moisture Diffusionmentioning

confidence: 99%

Effect of Dehydration on the Rheological Measurement of Surimi Paste in Cone-Plate Rheometry: Heat and Mass Transfer Simulation

Park

Yoon

2020

Processes

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“…Investigation of the process of drying of plant material involved are carried out in countries such as Germany, France, USA, Argentina, Hungary, Brazil, Poland, Korea, China, Malaysia and others [1][2][3][4][5].…”

Section: Relevance and Existing Researchmentioning

confidence: 99%

Research of Heat and Mass Transfer During Convective Drying of Colloid Capillary-Porous Materials

Slobodianiuk¹,

Samoilenko²

2020

Integration of Traditional and Innovation Processes of Development of Modern Science

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The article presents a reasonable analysis and relevance of the study of the drying process of vegetable raw materials (colloidal capillary-porous materials). Drying is an energy-intensive industrial process that is defined from a technological point of view: on the one hand by heat and moisture exchange between the body surface and the environment, on the other hand by heating the body and transferring moisture inside it due to the form of moisture. One of the most effective ways to increase the shelf life of food is to dry it to equilibrium humidity. Very important are the technological parameters of the drying regimes, which, when used rationally, are able to preserve the biochemical properties and nutrients of the raw material at a high level in the obtained dry product. The study of dehydration of vegetable raw materials is widely practiced around the world, especially in countries such as Germany, France, USA, Argentina, Hungary, Brazil, Poland, Korea, China, Malaysia. However, the obtained processed products lose their biologically active components and nutrients, and the processing process is energy consuming. Therefore, the problem is relevant and needs an effective solution. In this paper, the kinetics of the drying process, thermogravimetric studies and a mathematical model for colloidal capillary-porous materials of plant origin were analyzed. According to the results of the highlighted research, the process of convective drying of colloidal capillary-porous materials was intensified above 21% due to the use of innovative step regimes. The developed beet-rhubarb composition is a colloidal capillary-porous material that stabilizes and protects at the biochemical level betanin of the beet from the effects of temperature during convective drying, has in comparison with the components of the composition lower heat of dehydration and increased thermal-stability. Prolonged high-temperature exposure causes instant complete destruction of sugars, proteins and other nutrients components. Derivatographic studies have confirmed that the use of the temperature range of 100 ° C in a stepwise mode of 100/60 ° C for the developed soybean-spinach composition is safe for biologically active substances and it is justified by experimental temperature curves. Numerical modeling of heat and mass transfer during convective drying of crushed beets and crushed soybeans using the known model by A.V. Lykov satisfactorily describes the process and can be used to model the convection drying of colloidal capillary-porous materials.

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“…During processing it is necessary to develop such modes which would not destroy all these components. Soybeans and other protein-containing legumes are considered to be an environmentally friendly source of protein that is stably available and able to support about 10 times more than the number of people in Japan who typically get protein mainly from beef and pork [3].…”

Section: "енергетика і автоматика" №6 2020 рmentioning

confidence: 99%

Universal modes of technological processing of colloid capillary-porous materials by convective drying method

Petrova¹,

Slobodianiuk²,

Самойленко³

et al. 2020

Energy and automation

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Modern society is facing such problems of the 21st century as a pandemic, environmental crisis, greenhouse gas emissions and so on. Therefore, functional nutrition of people becomes extremely important, which is impossible without proper technological processing with maximum preservation of all BAS, and reduction of energy consumption in all industries. This in combination can strengthen social immunity and have a positive impact on the economy. Functional foods (according to the classification of the main plant functional ingredients of Dr. Petrova Zh.O.) include antioxidants based on table beets, carotene and phytoestrogens based on soy. One of the most pressing issues is the high-quality processing of vegetable raw materials (colloidal capillary-porous materials) and improving the energy efficiency of drying processes. An important task in the processing of vegetable raw materials by dehydration is the preservation of biologically active substances. We investigated the influence of drying parameters in order to maximize the preservation of BAS in dried antioxidant and phytoestrogenic raw materials. As a result of studies of drying kinetics, universal modes of dehydration have been developed: 60 ºС and energy efficient step mode 100 / 60ºС for antioxidant and phytoestrogenic plant raw materials, which maximally retain functional properties and allow to obtain high quality dried products and food powders. The use of such modes allows to intensify the drying process up to 40%.

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Drying Characteristics of Soybean (Glycine Max) Using Continuous Drying and Intermittent Drying

Cited by 15 publications

References 25 publications

Effect of Dehydration on the Rheological Measurement of Surimi Paste in Cone-Plate Rheometry: Heat and Mass Transfer Simulation

Effect of Dehydration on the Rheological Measurement of Surimi Paste in Cone-Plate Rheometry: Heat and Mass Transfer Simulation

Research of Heat and Mass Transfer During Convective Drying of Colloid Capillary-Porous Materials

Universal modes of technological processing of colloid capillary-porous materials by convective drying method

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