Innovative superheated steam impingement blanching (SSIB) enhances drying rate and quality attributes of line pepper

Zhang, Qian; Wang, Jun; Deng, Li‐Zhen; Kan, Za

doi:10.1016/j.inpa.2017.07.004

Cited by 8 publications

(6 citation statements)

References 36 publications

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“…The activation energy is the minimum energy required for the moisture diffusion process. A relationship between the effective diffusivity and the activation energy is described by the Arrhenius equation (Yang et al, 2017).

D_{eff} = D_{0} \exp ((), - \frac{E_{normala}}{R ((), T + 273.15)})

Linearizing Equation (9);

italicln D_{eff} = italicln D_{0} - \frac{E_{normala}}{R ((), T + 273.15)}

where; R is the universal gas constant which is usually 8.3143 KJ/molK, D 0 is the Arrhenius equation pre‐exponential factor, (m 2 /s), E a = activation energy (KJ/mol).…”

Section: Methodsmentioning

confidence: 99%

Drying characteristics of fermented‐cooked cassava chips used in the production of complementary food: Mathematical and Gaussian process regression modeling approaches

Okonkwo

Olaniran

Adeyi

et al. 2021

J Food Process Engineering

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The hot air drying characteristics of fermented‐cooked (FC) cassava chips were investigated at a temperature of 50, 60, and 70°C and the fan speed of 0.5, 0.9, and 1.3 m/s. Proximate compositions, functional characteristics, and moisture diffusion parameters of the FC cassava chips were also studied. Furthermore, the applicability of mathematical (MM) and Gaussian process regression (GPR) – based modeling approaches for modeling drying kinetics of the chips was analyzed. Effective diffusivity (Deff) increased with an increase in temperature and fan speed and ranged between 1.1 × 108 and 6 × 108 m2/s. The activation energy (Ea) decreased with fan speed level up to 0.9 m/s and fluctuated between 0.9 and 1.3 m/s. Ea was from 46 to 57 KJ/mol. The drying rate decreased with an increase in temperature and fan speed. Process variables also showed a significant effect on the proximate compositions. FTIR result revealed that drying affected the functional characteristics of the chips. The GPR‐based model showed superiority and can therefore be used for optimization and control monitoring which are necessary for product standardization. Practical Applications Drying of food materials happens to be a major unit operation in the most food process line, prompting the establishment of its drying conditions important. Drying kinetic modeling is very crucial for accurate control of the drying process in the industries. This study shows that GPR‐ based models performed better than mathematical models for modeling the drying curve of FC cassava chips. It also shows how some processing operation affects the functional properties of the chips. GPR‐models are useful in developing robust control systems for industrial drying processes.

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D_{eff} = D_{0} \exp ((), - \frac{E_{normala}}{R ((), T + 273.15)})

Linearizing Equation (9);

italicln D_{eff} = italicln D_{0} - \frac{E_{normala}}{R ((), T + 273.15)}

where; R is the universal gas constant which is usually 8.3143 KJ/molK, D 0 is the Arrhenius equation pre‐exponential factor, (m 2 /s), E a = activation energy (KJ/mol).…”

Section: Methodsmentioning

confidence: 99%

Drying characteristics of fermented‐cooked cassava chips used in the production of complementary food: Mathematical and Gaussian process regression modeling approaches

Okonkwo

Olaniran

Adeyi

et al. 2021

J Food Process Engineering

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“…Chrysanthemum flowers contain many enzymes, such as polyphenol oxidase (PPO), peroxidase (POD) and superoxide dismutase (SOD) [7] , which can adversely affect quality, and so an enzyme-killing pretreatment is usually performed before drying. High-humidity hot air impingement blanching (HHAIB), based on high temperature and high-humidity gas, comprehensively utilizes the characteristics of high convective heat transfer coefficient and enthalpy to inactivate flower enzymes [8] , and also improves the drying rate [9] . In recent years, HHAIB has been applied to a range of food and agricultural products, including to dry seedless grapes [10] , apricots [11] , and American ginseng slices [12] .…”

Section: Introduction mentioning

confidence: 99%

Effects of different drying methods on drying kinetics and physicochemical properties of Chrysanthemum morifolium Ramat

Lin

Zhou

et al. 2019

International Journal of Agricultural and Biological Engineering

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The effects of infrared-assisted hot-air drying (IR-HAD), temperature, humidity controlled hot-air drying (THC-HAD), and hot-air drying (HAD) on the drying kinetics, physicochemical properties, chlorogenic acid content and microstructure of chrysanthemum were experimentally examined. The results showed that the drying time reduced with increasing air drying temperature, with IR-HAD needing the shortest drying time, followed by THC-HAD and HAD. The effective moisture diffusivities (D eff) of chrysanthemum under IR-HAD, THC-HAD, and HAD at 60°C were 3.22×10-9 m 2 /s, 2.19×10-9 m 2 /s, and 2.89×10-9 m 2 /s, respectively. IR-HAD preserved chrysanthemum surface color better than THC-HAD and HAD, whereas the THC-HAD samples obtained higher water holding capacity (WHC), water binding capacity (WBC), and chlorogenic acid content. Additionally, peroxidase (POD) residual activity of the samples decreased with increasing blanching time. The current work provides a theoretical basis for the drying of chrysanthemum.

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“…В Центрально-Чернозёмном регионе прибавка по урожайности зерна составила 2,5%. Средняя урожайность составляет 33,0 ц/га, максимальная -93,7 ц/ га -была получена в Липецкой области в 2016 г. Содержание белка в зерне 14,0%, сбор белка составил 6,2 ц/га [1,2,13].…”

Section: материалы и методыunclassified

Investigation of the thermophysical characteristics of triticale grain of the Gorka variety by the method of non-stationary thermal re-gime

Дранников

Тертычная

Shevtsov

et al. 2021

Vestn. Voronež. gos. univ. inž. tehnol.

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In solving the problem of vegetable protein deficiency, triticale grain is of great interest – a unique hybrid that com-bines the best hereditary qualities of wheat and rye. The protein content of triticale is 1.0 – 1.5% higher than that of wheat and 3–4% higher than that of rye. Obtained a new variety of grain triticale – "Slide". Products prepared from this grain crop have a high nutritional value, since the protein that is part of triticale is characterized by an increased content of essential amino acids, and is not inferior to wheat grain in terms of the content of macro – and micro-elements. It contains a lot of copper, phosphorus, potassium, magnesium, calcium, sodium, zinc, manganese and iron, as well as vitamins В9, В5, В1, PP and E. Information about thermal characteristics as functions of tempera-ture plays a key role in engineering calculations and mathematical modeling of the processes of drying and heat treatment of triticale grain. The method of nonstationary thermal regime, based on the solution of the problem of thermal conductivity over two temperature-time points, developed by B.C. Wolkenstein, was used to determine the thermophysical characteristics. The determination of the thermophysical characteristics of the grain was carried out on the Kossfield RT 1394 N measuring unit (National Instruments). Revealed the character of the dependence of diffusivity, thermal conductivity and specific heat capacity on temperature. Equations describing the thermophysi-cal characteristics of grain at a humidity of 13.57 and 21.83% in the temperature range of 20–100 оС are obtained

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Innovative superheated steam impingement blanching (SSIB) enhances drying rate and quality attributes of line pepper

Cited by 8 publications

References 36 publications

Drying characteristics of fermented‐cooked cassava chips used in the production of complementary food: Mathematical and Gaussian process regression modeling approaches

Drying characteristics of fermented‐cooked cassava chips used in the production of complementary food: Mathematical and Gaussian process regression modeling approaches

Effects of different drying methods on drying kinetics and physicochemical properties of Chrysanthemum morifolium Ramat

Investigation of the thermophysical characteristics of triticale grain of the Gorka variety by the method of non-stationary thermal re-gime

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