Impact of processing temperature on drying behavior and quality changes in organic beef

Gersdorff, Gardis von; Shrestha, Luna; Raut, Sharvari; Retz, Stefanie; Hensel, Oliver; Sturm, Barbara

doi:10.4995/ids2018.2018.7792

Cited by 2 publications

(2 citation statements)

References 15 publications

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“…Furthermore, increasing velocity also increases the overall energy demand for the drying process [9]. Changing the drying temperature, the overall drying time is observed to have reduced from 210 min for 60 • C to 180 min for 65 • C. This is analogous to the several investigations performed on the influence of drying temperature on the drying time [20,23,[28][29][30]. From the drying curve presented in Figure 6b, it is also observed that the moisture losses were rapid for 60 • C than 65 • C for the initial phase (up to 60 min), indicating that the 60 • C bulk dried faster than the 65 • C bulk.…”

Section: Drying Behaviorsupporting

confidence: 56%

Impact of Process Parameters and Bulk Properties on Quality of Dried Hops

et al. 2020

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Hops are critical to the brewing industry. In commercial hop drying, a large bulk of hops is dried in multistage kilns for several hours. This affects the drying behavior and alters the amount and chemical composition of the hop oils. To understand these changes, hops of the var. Hallertauer Tradition were dried in bulks of 15, 25 and 35 kg/m² at 60 °C and 0.35 m/s. Additionally, bulks of 25 kg/m² were also dried at 65 °C and 0.45 m/s to assess the effect of change in temperature and velocity, respectively. The results obtained show that bulk weights significantly influence the drying behavior. Classification based on the cone size reveals 45.4% medium cones, 41.2% small cones and 8.6% large cones. The highest ΔE value of 6.3 and specific energy consumption (113,476 kJ/kgH2O) were observed for the 15 kg/m² bulk. Increasing the temperature from 60 °C to 65 °C increased the oil yield losses by about 7% and myrcene losses by 22%. The results obtained show that it is important to define and consider optimum bulk and process parameters, to optimize the hop drying process to improve the process efficiency as well the product quality.

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Section: Drying Behaviorsupporting

confidence: 56%

Impact of Process Parameters and Bulk Properties on Quality of Dried Hops

et al. 2020

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“…Zhang et al, (2013) instrumented a cross-flow circulation grain dryer for drying parameters detection; the moisture of the drying grains was not globally accounted for as the grains are in different locations and the sensor cannot have direct contact with all the grains at the same time. In Von Gersdorff et al, (2018) the sample was taken out of the dryer at a given time interval for weight measurement to determine the sample moisture content. This practice can lead to measurement error and also affect the steadystate condition of the dryer.…”

Section: *Corresponding Authormentioning

confidence: 99%

Development of an Instrumentation System for a Laboratory Model Food Product Dryer

2020

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To achieve optimal dryer performance, the process parameters required for both the optimization and control of the drying process must be made available via the instrumentation system. A few works have been reported on the development of instrumentation systems for handling drying system parameters. Out of which, some are deficient in the number of drying process parameters that can be handled, while others are unreliable and inaccurate. Therefore, there is the need to develop a microcontroller-based instrumentation system that can monitor, measure, control, display and store the main drying process parameters and sample weight with a high degree of reliability and accuracy. In this study, the sensors were selected based on system specifications and interfaced with the microcontroller. The codes for controlling, logging and displaying of drying parameters were developed and installed on the microcontroller. When tested at steady-state conditions, the system yielded satisfactory results with maximum control and detection errors being 2.0% and 1.8% for the temperature and sample weight, respectively. The developed system can be used for efficient computation of both the dry and wet basis sample moisture content values and also detect the set sample weight. Keywords— Dryer, Drying parameters, Instrumentation system, Moisture content, Sensor.

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Impact of processing temperature on drying behavior and quality changes in organic beef

Cited by 2 publications

References 15 publications

Impact of Process Parameters and Bulk Properties on Quality of Dried Hops

Impact of Process Parameters and Bulk Properties on Quality of Dried Hops

Development of an Instrumentation System for a Laboratory Model Food Product Dryer

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