Energy Aspects in Drying

Kudra, Tadeusz

doi:10.1081/drt-120038572

Cited by 230 publications

(107 citation statements)

References 4 publications

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“…There is therefore the need for more efficient drying methods that will produce a better quality product within a shorter drying period (Wahab et al., 2016). Product pretreatment has also been considered as a means of accelerating drying (Kudra, 2004; Wahab et al., 2016). Studies on local techniques of producing yam flour indicated that precooking is a crucial step but the resulting cooked products are usually characterized by a browning color as a result of enzymatic oxidation of polyphenols (Akissoe, Joseph, Christian, & Nago, 2003).…”

Section: Introductionmentioning

confidence: 99%

The antinutritional and vitamin composition of high‐quality yam flour as affected by yam specie, pretreatment, and drying method

Adebowale

Wahab

Sobukola

et al. 2018

Food Science & Nutrition

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Fresh yams are not shelf stable due to its high susceptibility to physiological deterioration; hence, its conversion into a more stable product like flour can stimulate its industrial application as a substitute to wheat flour. The influence of yam species, pretreatment, and drying method on the antinutritional factor and vitamin composition of high‐quality yam flour (HQYF) was determined. Four different yam species were pretreated with 0.28% potassium metabisulphite for 15 min and blanching at 70°C for 15 min. The differently pretreated slices were thereafter dried with cabinet dryer at 60°C for 48 h and open sun for 3 days, then milled into flour. The flour samples were analyzed for antinutritional and vitamin contents using standard laboratory procedures. The antinutritional factors in the high‐quality yam flour were significantly (p < .05) affected by yam specie, pretreatment, and drying methods. The low level of alkaloids (0.02 mg/100 g) and phytates (13.43 mg/100 g) in the flour samples from D. rotundata in this study underscores its safety for absorption in the body when consumed/used as food formulations. The main and interactive effect of specie of specie, pretreatment, and drying methods influenced the vitamin content of the high‐quality yam flour significantly (p < 0.05). The appreciable level of vitamin C (20.87–30.91 mg/100 g) recorded in all the HQYF could indicate the product of good nutritional quality for the consumers.

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Section: Introductionmentioning

confidence: 99%

The antinutritional and vitamin composition of high‐quality yam flour as affected by yam specie, pretreatment, and drying method

Adebowale

Wahab

Sobukola

et al. 2018

Food Science & Nutrition

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“…For dryers, energy efficiency (η), is defined as the energy required rom moisture evaporation at the solids' feed temperature, (E r ), divided by the total energy supplied to the dryer (E s ), as shown in Equation (5) [94]:…”

Section: Energy Aspects In Dryingmentioning

confidence: 99%

“…To describe the process better, instantaneous energy efficiency formulas (ηins), Equation (6), should be used [94,95].…”

Section: Energy Aspects In Dryingmentioning

confidence: 99%

Monitoring and Optimization of the Process of Drying Fruits and Vegetables Using Computer Vision: A Review

et al. 2017

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An overview is given regarding the most recent use of non-destructive techniques during drying used to monitor quality changes in fruits and vegetables. Quality changes were commonly investigated in order to improve the sensory properties (i.e., appearance, texture, flavor and aroma), nutritive values, chemical constituents and mechanical properties of drying products. The application of single-point spectroscopy coupled with drying was discussed by virtue of its potentiality to improve the overall efficiency of the process. With a similar purpose, the implementation of a machine vision (MV) system used to inspect foods during drying was investigated; MV, indeed, can easily monitor physical changes (e.g., color, size, texture and shape) in fruits and vegetables during the drying process. Hyperspectral imaging spectroscopy is a sophisticated technology since it is able to combine the advantages of spectroscopy and machine vision. As a consequence, its application to drying of fruits and vegetables was reviewed. Finally, attention was focused on the implementation of sensors in an on-line process based on the technologies mentioned above. This is a necessary step in order to turn the conventional dryer into a smart dryer, which is a more sustainable way to produce high quality dried fruits and vegetables.

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“…Energy consumption is critical for producers who deal with inexpensive products (such as majority of wooden products) as it affects running costs (Kudra, 2004). It is especially important in wood drying, because it is a process that consumes the most energy in the entire chain of timber industry.…”

Section: Introduction 1 Uvodmentioning

confidence: 99%