Heat pump drying of grape pomace: Performance and product quality analysis

Aktaş, Mustafa; Taşeri, Levent; Şevik, Seyfi; Gülcü, Mehmet; Seçkin, Gamze Uysal; Dolgun, Ekin Can

doi:10.1080/07373937.2018.1536983

Cited by 38 publications

(14 citation statements)

References 37 publications

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“…Carmona-Jiménez, García-Moreno, and García-Barroso (2018) revealed that red grape pomace of many varieties dried in a climatic chamber at 40 • C and 10% humidity presented 2.4 to 2.8 times higher antioxidant activity than untreated sample. On the other hand, heat pump drying of grape pomace induced a decrease of the DPPH scavenging activity proportional with temperature increase (Aktaş et al, 2019). Microwave pretreatment of grape pomace determined antioxidant activity against peroxyl radical, according to the results obtained by Álvarez et al (2017).…”

Section: Antioxidant Propertiesmentioning

confidence: 96%

Potential of grape byproducts as functional ingredients in baked goods and pasta

Iuga

Mironeasa

2020

Comp Rev Food Sci Food Safe

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Wine making industry generates high quantities of valuable byproducts that can be used to enhance foods in order to diminish the environmental impact and to obtain more economic benefits. Grape byproducts are rich in phenolic compounds and dietary fiber, which make them suitable to improve the nutritional value of bakery, pastry, and pasta products. The viscoelastic behavior of dough and the textural and the sensory characteristics of baked goods and pasta containing grape byproducts depend on the addition level and particle size. Thus, an optimal dose of a finer grape byproducts flour must be found in order to minimize the negative effects such as low loaf volume and undesirable sensory and textural characteristics they may have on the final product quality. In the same time, an enrichment of the nutritional and functional value of the product by increasing the fiber and antioxidant compounds contents is desired. The aim of this review was to summarize the effects of the chemical components of grape byproducts on the nutritional, functional, rheological, textural, physical, and sensory characteristics of the baked goods and pasta. Further researches about the impact of foods enriched with grape byproducts on the human health, about molecular interactions between components, and about the effects of grape pomace compounds on the shelf life of baked goods and pasta are recommended.

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Section: Antioxidant Propertiesmentioning

confidence: 96%

Potential of grape byproducts as functional ingredients in baked goods and pasta

Iuga

Mironeasa

2020

Comp Rev Food Sci Food Safe

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“…In particular, when the introduction of the ambient fresh air was set to zero, the HPDU modelling system somehow degraded as a CHPD modelling system in terms of the air cycle. Accordingly, the energy balance and mass balance can be described by Equations (10) and (11), and the total moisture extraction rate of the system was equal to the moisture extraction rate of the evaporator, as given in Equation (12).…”

Section: Mixed Air Modelmentioning

confidence: 99%

“…With the widely held application of the HPDs in industry, various HPD technologies have been developed and promoted. The HPDs could be divided into three categories based on the air loops: The open-loop type [5][6][7]; the partially open-loop type [8][9][10]; the closed-loop type [11][12][13]. For the open-loop type heat pump dryers (OHPDs), the drying performance is directly affected by the ambient conditions [14], since the heat source is typically the ambient air.…”

Section: Introductionmentioning

confidence: 99%

Performance Analysis of Heat Pump Dryer with Unit-Room in Cold Climate Regions

et al. 2019

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This study presents the development and evaluation of a novel partially open-loop heat pump dryer with a unit-room (HPDU). The unit-room was designed to enable the ambient air to be mixed with the return air, thereby reducing the influence of the ambient air on the system performance, while maintaining a high system thermal efficiency. A modelling system for the HPDU was developed and validated based on a real-scale experimental study. By using the modelling system, the system characteristics under different ambient conditions and bypass factors were analyzed. The energy benefit of the proposed HPDU was quantified through a comparative study with a closed-loop heat pump dryer (CHPD). It is evident that a maximal specific moisture extraction rate (SMER) and a minimal total energy consumption (TEC) existed when changing the bypass factor of the HPDU under certain ambient temperatures. Compared to the CHPD, the coefficient of performance (COP) of the HPDU increased by up to 39.56%, presenting a significant energy benefit for the application of HPDU.

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“…[15]. Isı pompasıyla yapılan çalışmalar incelendiğinde, üzüm posasının ısı pompasıyla kurutulduğu küçük ölçekli bir sistemde 1 m/s hava hızında 45℃ ve 50℃ için ısıtma tesir katsayısını (COP) sırasıyla 3.28 ve 3.10 [16], üzümün kurutulduğu endüstriyel ölçekli bir tesiste COP'yi 2.81 olarak bulmuşlardır [17]. Güneş enerjisi destekli ısı pompalı kurutucuda kırmızı biber kurutulduğunda ise tüm sistemin COP'si 2.1 olarak bulunmuştur [18].…”

Section: Gi̇ri̇ş (Introduction)unclassified

Balın Kurutulması için Enerji Verimli ve Hijyenik Yeni Bir Sistem Tasarımı

2020

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ÖZBu çalışmada, yüksek nem içeriğine sahip ham balın ısı pompası destekli hijyenik bir kurutucuda kurutulması teorik olarak incelenmiş, Türk Gıda Kodeksi Bal Tebliği'ne göre ideal üretim ve depolanma koşullarına sahip balın yüksek enerji-kurutma verimi ve düşük enerji tüketimi ile üretilmesi amaçlanmıştır. Ham balın %40 nem içeriğinden %17 (yaş bazda) nem içeriğine kadar kurutulması, enerji tüketimi ve kurutma süresi açısından incelenmiş; 40 °C ve 1 m/s kurutma havası şartlarında 1 kilogram balın içerisindeki fazla nemin uzaklaştırılması için gereken süre 0.29 saat olarak hesaplanmıştır. Enerji-kurutma verimliliği, özgül enerji tüketimi, nem alma hızı ve tüm sistem için ısı pompasının etkinlik katsayısı sırasıyla %27.11, %30.01, 2.64 kWh/kg, 0.96 kg/s ve 2.65 olarak hesaplanmıştır. Analizler sonucunda elde edilen veriler ile sunulan tasarımın enerji tüketimi ve kuruma süresi açısından uygunluğu saptanmış olup, sistem kaliteli bal eldesi için endüstride kullanılabilecek bir sistem olarak önerilebilir.Anahtar Kelimeler: Bal kurutma, kurutucu, ısı pompası, enerji verimliliği. ABSTRACTIn this study, the drying of raw honey which has high moisture content in a heat pump assisted hygienic dryer is theoretically examined and, it was aimed to produce honey with optimum production and storage conditions according to the Turkish Food Codex Communiqué on Honey, with high energy and drying efficiency and low energy consumption. Drying of raw honey to 17% from 40% moisture content (wet basis) was examined in terms of energy consumption and drying time; the time required for evaporation of excess moisture from 1 kilogram of honey at 40 °C and 1 m/s drying air conditions was calculated as 0.29 hours. Energy-drying efficiency, specific energy consumption, moisture extraction rate and the coefficient of the performance of the whole drying system were calculated as 27.11%, 30.01%, 2.64 kWh/kg, 0.96 kg/h and 2.65, respectively. The presented design is supported by the results of the analyzes in terms of the energy consumption and drying time and therefore, this system has proposed as a system that can be used in the industry for the production of high quality honey.

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Heat pump drying of grape pomace: Performance and product quality analysis

Cited by 38 publications

References 37 publications

Potential of grape byproducts as functional ingredients in baked goods and pasta

Potential of grape byproducts as functional ingredients in baked goods and pasta

Performance Analysis of Heat Pump Dryer with Unit-Room in Cold Climate Regions

Balın Kurutulması için Enerji Verimli ve Hijyenik Yeni Bir Sistem Tasarımı

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