Drying kinetics and quality aspects during heat pump drying of onion (Allium cepa L.)

Sahoo, N.; Pal, US; Dash, Sanjaya K.; Khan, Muhammad Daud

doi:10.7455/ijfs/1.2.2012.a6

Cited by 4 publications

(3 citation statements)

References 16 publications

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“…Heat pump-assisted convective drying is known to be more energy effi cient than traditional convective drying operations. Most of the research studies infer that the heat pump-assisted convective drying off ers products of be er quality with reduced energy consumption (7).…”

Section: Introductionmentioning

confidence: 99%

Impact of Pretreatment and Drying Methods on Quality Attributes of Onion Shreds

Sahoo¹,

Bal²,

Pal³

et al. 2015

Food Technol. Biotechnol.

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SummaryExperiments were conducted on dry untreated onion shreds (2 mm thickness) or treated with salt (5 % solution) and potassium metabisulphite (0.5 % solution) in convective drier at 50 °C ((46±4) % relative humidity (RH)), 55 °C ((35±4) % RH), 60 °C ((28±4) % RH) and 65 °C ((20±4) % RH), heat pump-assisted convective drier at 35 °C ((32±2) % RH), 40 °C ((26±2) % RH), 45 °C ((19±2) % RH) and 50 °C ((15±2) % RH) and microwave-assisted convective drier at four microwave power levels, i.e. 120, 240, 360 and 480 W. The quality parameters of the dried onion shreds, namely rehydration ratio, colour diff erence, pyruvic and ascorbic acid contents and sensory scores were evaluated. The quality of dehydrated onion shreds was observed to be comparatively be er when treated in heat pump drier at 50 °C, followed by that in microwave-assisted convective drier at 240 W and 50 °C, and last in convective drier at 60 °C. The onion shreds pretreated with potassium metabisulphite retained be er colour of the dried product irrespective of drying methods. Therefore, heat pump drying may be recommended as one of the best drying methods for onion shreds, because it maintains the fi nal product quality, which has practical importance for the food industry.

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Section: Introductionmentioning

confidence: 99%

Impact of Pretreatment and Drying Methods on Quality Attributes of Onion Shreds

Sahoo¹,

Bal²,

Pal³

et al. 2015

Food Technol. Biotechnol.

View full text Add to dashboard Cite

show abstract

“…Any volatile compound eliminated during drying can be retained through HP. Heat pump dryer can be considered as an alternative method for drying products with lower energy consumption, less relative humidity and lower temperature (Bengtsson et al, 2014; Chin et al, 2018; Sagar & Suresh Kumar, 2010; Sahoo, 2012).…”

Section: General Comparison With Other Common Dryersmentioning

confidence: 99%

Review on low‐temperature heat pump drying applications in food industry: Cooling with dehumidification drying method

Uthpala

Navaratne

Thibbotuwawa

2020

J Food Process Engineering

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Moisture content of food material is a key factor influencing the quality of storage and extending the quality of a food product. Manufacturers develop new technologies to process sensitive food materials to supply new products with improved properties and high quality. The process in which the air is cooled sensibly while the moisture is removed from food is called cooling with dehumidification process. The system fundamentally acts as a heat pump, which pumps the heat from the dehumidified air to a different air stream in another area, with the aid of a refrigerant gas to carry the heat. This article reviews the potential of low-temperature heat pump dehumidifier drying used in the food industry. Moreover, this describes the principle of cooling with dehumidification (CWD) process, the importance of studying psychrometric charts to understand CWD process, measures used in identify energy efficiency, comparison of this method over common dryers, applications, advantages and limitations of the CWD drying method. Practical applications Multiple measures have been taken to increase the drying efficiency of convection drying, especially by the application of cooling with dehumidified techniques. This drying technique has comparably higher energy efficiency, better and consistent product quality and the ability to control drying temperature and humidity over other conventional methods. Low-temperature heat pump dryers are used increasingly applications in the food industry for the drying of grains, fruits, vegetables, herbs, spices, fish, meat, pet foods, and other heat-sensitive food products in several countries. 1 | INTRODUCTION Drying is a unit operation that has been applied in different industries including food industry since ancient times (Hall, 2007; Hepbasli, Colak, Hancioglu, Icier, & Erbay, 2010). Drying preserves the product by removing some amount of water in the material, while freezing reduces its temperature below the freezing point of water. There are three ways to eliminate moisture from the air: by cooling it to condense water vapor, by increasing the total pressure which leads condensation and passing the air over a desiccant, which pulls moisture from the air through differences in vapor pressures (Dai

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“…The first group corresponds to the diffusion models (Karim and Hawlader, 2005;Da Silva et al, 2012aand 2012cMabellini et al, 2013) and second one corresponds to the empirical models (Turhan et al, 2002;Diamante et al, 2010;Kaleta and Gornicki, 2010;Sahoo et al, 2012;Silva et al, 2012b;Malekjani et al, 2013). Empirical models are important not only to describe thin-layer water removal, but also to describe the heat penetration during this removal when hot air is used.…”

Section: Introductionmentioning

confidence: 99%

Description of Seedless Grape Drying and Determination of Drying Rate

Silva

Nascimento

Hamawand

et al. 2014

JAS

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This article compares some empirical models, with one or two parameters, used to describe seedless grape drying at low temperature. Chosen models have, as a common characteristic, an analytical expression for the derivative of dimensionless moisture content with respect to time.Comparison of the results for the simulations of drying kinetics indicates that, despite Page and Silva et alli models well represent the process, the best model is Peleg. For this model, the statistical indicators of the simulation can be considered excellent (the determination coefficient is R 2 = 0.99944 and the chi-square is χ 2 = 1.2335 x 10 -3 ).

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Drying kinetics and quality aspects during heat pump drying of onion (Allium cepa L.)

Cited by 4 publications

References 16 publications

Impact of Pretreatment and Drying Methods on Quality Attributes of Onion Shreds

Impact of Pretreatment and Drying Methods on Quality Attributes of Onion Shreds

Review on low‐temperature heat pump drying applications in food industry: Cooling with dehumidification drying method

Description of Seedless Grape Drying and Determination of Drying Rate

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