Evaluation of convective mass transfer coefficient during drying of jaggery

Tiwari, G.N.; Kumar, Sanjeev; Prakash, Om

doi:10.1016/j.jfoodeng.2003.07.003

Cited by 71 publications

(34 citation statements)

References 2 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Moisture is considered an important parameter for the quality of rapadura, since high values can promote inversion of sugars and the formation of mold, thus resulting in the formation of decomposition products unfavorable to sensory characteristics and the quality of the food (Tiwari, Sanjeev, & Prakash, 2004;Mosquera et al, 2007). With the exception of sample 6, all samples had moisture content according to the maximum allowed by India and Colombia.…”

Section: Resultsmentioning

confidence: 99%

“…Significant differences (p ≤ 0.05) were found between the samples, which can be attributed to the use of non-standardized processes among producers. High levels of reducing sugars can be linked to the broth processing at high temperatures, which is undesirable to the quality of rapadura, as it increases the hygroscopicity, and consequently affects the texture and stability of the final product (Verma & Maharaj, 1990;Tiwari et al, 2004).…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

<b>Physicochemical, microbiological and microscopic evaluation of artisanal rapaduras produced in Cuiabá, Mato Grosso, Brazil

et al. 2016

View full text Add to dashboard Cite

ABSTRACT. The aim of this work was the physicochemical, microbiological and microscopic evaluation of artisanal rapaduras produced in Cuiabá, Mato Grosso State, Brazil. The determination of the proximal composition, pH and the microscopic analyses were made according to the Association of Official Analytical Chemists (AOAC). The concentrations of minerals and toxic metals were quantified by flame atomic absorption spectrometry. The Coliforms at 45°C and Salmonella sp. were determined according to the American Public Health Association (APHA). The results obtained were: moisture (6.09 to 16.34%), ash (0.07 to 1.88%), insoluble solids (0.11 to 11.3%), pH (4.73 to 5.61), proteins (0.21 to 0.47%), sucrose (13.15 to 43.89%), and reducing sugars (10.96 to 26.28%). Significant differences were found between the samples (p ≤ 0.05) as well as nonconformities in relation to national regulations. The mineral contents showed significant differences between lots of samples (p ≤ 0.05) and some lots presented Cd and Pb concentrations above the maximum values allowed by Brazilian legislation. High quantities of unwanted materials were detected and none of the samples presented microbiological contamination. The results suggest the creation of technical standards for quality control for the production of rapaduras to ensure food safety.Keywords: quality, food safety, non-centrifugal sugar, chemical composition.Avaliação físico-química, microbiológica e microscópica de rapaduras artesanais produzidas na cidade de Cuiabá, Mato Grosso, Brasil RESUMO. O objetivo deste trabalho foi a avaliação físico-química, microbiológica e microscópica de rapaduras artesanais produzidas em Cuiabá, Mato Grosso, Brasil. A determinação da composição proximal, pH e as análises microscópicas foram feitas de acordo com a Association of Official Analytical Chemists (AOAC). As concentrações dos minerais e metais tóxicos foram quantificadas por espectrometria de absorção atômica em chama. Os Coliformes a 45 o C e Salmonella SP foram determinados de acordo com a American Public Health Association (APHA). Os resultados obtidos foram: umidade (6,09 a 16,34%), cinzas (0,07 a 1,88%), sólidos insolúveis (0,11 a 11,3%), pH (4,73 a 5,61), proteínas (0,21 a 0,47%), sacarose (13,15 a 43,89%) e açúcares redutores (10,96 a 26,28%). Diferenças significativas foram encontradas (p ≤ 0,05) entre as amostras, bem como, inconformidades em relação a regulações nacionais. O conteúdo mineral apresentou diferenças significativas entre os lotes das amostras (p ≤ 0,05) e alguns destes apresentaram concentrações de Cd e Pb acima dos valores máximos permitidos pela Legislação Brasileira. Foram detectadas elevadas quantidades de matérias estranhas e nenhuma das amostras apresentou contaminação microbiológica. Os resultados sugerem a criação de normas técnicas de controle de qualidade para a produção de rapaduras a fim de garantir a segurança alimentar.Palavras-chave: qualidade, segurança alimentar, açúcar não centrifugado, composição química.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

<b>Physicochemical, microbiological and microscopic evaluation of artisanal rapaduras produced in Cuiabá, Mato Grosso, Brazil

et al. 2016

View full text Add to dashboard Cite

show abstract

“…Bennamoun and A. Belhamari [8] studied a simple, efficient and economical solar batch dryer (forced convection) for crops. It is found that increase in collector surface and heated air decreases the drying time while the influence of the dimension and total weight of the dried product was not much significant as shown in Fig.…”

Section: Forced Convection Dryersmentioning

confidence: 99%

Solar Drying Techniques And Performance Analysis: A Review

Jambhulkar¹

2017

IOSR JMCE

View full text Add to dashboard Cite

Abstract:The demand for the fossil fuels is increasing day by day, hence the available sources of fossil fuels are reducing. Therefore we require an alternative energy source to fulfill our various demands. Solar energy is one of the alternative to conventional energy sources, also it is available easily. The process of removing moisture from product is known as drying. For drying of agricultural product solar energy can be used. It can be used most efficiently by using solar dryer, as solar dryer reduce the time required for drying and also improves quality and life of the product to be dried. There is need to developed cost effective solar dryer in which different agricultural product can be dried. It should be commercialized. This paper includes review on different types of solar dryer and effect of environmental parameter like solar radiation, ambient temperature etc on performance.

show abstract

“…It concluded in natural mode, the convective mass transfer coefficient was lower inside the greenhouse drying as compared to open sun drying and in the initial stage of drying, its value was doubled below forced mode inside greenhouse drying than natural convection [10].Tiwari et al made an attempt to check out the convective mass transfer coefficient by regression analysis during jaggery drying in the roof type even span greenhouse under natural and forced convection mode. It was found that the complete drying of jaggery under forced convection as quicker than under natural convection as expectable and convective mass transfer coefficient in forced convection was greater than in natural convection mode [11].Jain and Tiwari presented mathematical model to investigate the effect of greenhouse on crops drying (Cabbage and Peas) under natural and forced convection and for open sun drying (natural convection) [12].…”

Section: Literature Reviewmentioning

confidence: 99%

A Review Paper on Solar Greenhouse Dryer

Nidhi¹

2016

IOSR

View full text Add to dashboard Cite

Evaluation of convective mass transfer coefficient during drying of jaggery

Cited by 71 publications

References 2 publications

<b>Physicochemical, microbiological and microscopic evaluation of artisanal rapaduras produced in Cuiabá, Mato Grosso, Brazil

<b>Physicochemical, microbiological and microscopic evaluation of artisanal rapaduras produced in Cuiabá, Mato Grosso, Brazil

Solar Drying Techniques And Performance Analysis: A Review

A Review Paper on Solar Greenhouse Dryer

Contact Info

Product

Resources

About