Moisture Sorption Behavior and Drying Kinetics of Pre-Germinated Rough Rice and Pre-Germinated Brown Rice

Sootjarit, S.; Jittanit, Weerachet; Phompan, S.; Rerkdamri, P.

doi:10.13031/2013.36243

Cited by 5 publications

(5 citation statements)

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“…The equilibrium moisture content of the mango sheets was examined in three replicates based on the static‐gravimetric method modified from Sootjarit et al. (2011), Kaya et al. (2002), Kaya and Kahyaoglu (2005), and Jirayucharoensak et al.…”

Section: Methodsmentioning

confidence: 99%

“…The rather low moisture level helped to reduce the time required to achieve equilibrium conditions and minimized sample spoilage during experiments. The equilibrium moisture content of the mango sheets was examined in three replicates based on the static-gravimetric method modified from Sootjarit et al (2011), Kaya et al (2002), Kaya and Kahyaoglu (2005), and Jirayucharoensak et al (2019). Empty ceramic cups with diameter and height of 4.5 and 3 cm, respectively, were dried in a hot air oven (MEMMERT, model UF55, BINDER GmbH, Tuttlingen, Germany) at 105°C for 24 hr, cooled in a desiccator, and then each cup weight was recorded prior to using them as sample containers.…”

Section: Moisture Sorption Isothermmentioning

confidence: 99%

“…One of the important pieces of information for the efficient operation of heat pump drying of mango sheet product is its moisture sorption isotherm which indicates the relationship between the equilibrium moisture content and the equilibrium RH of the drying air at a specified temperature. Under air conditions of low RH, the equilibrium moisture content of products clearly decreased (Fongin et al., 2019; Sootjarit et al., 2011; Yu et al., 2016). Therefore, the application of a heat pump dryer that generates the drying air with lower RH compared to conventional hot‐air drying would be expected to have a faster drying rate and lower moisture content in the dried product if identical drying air temperatures and velocities were applied.…”

Section: Introductionmentioning

confidence: 99%

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Moisture sorption isotherms, drying behavior, and quality attributes of mango sheets dried using hot air combined with relative humidity control

Praphunchonakorn

Jittanit

2022

Food Processing Preservation

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The equilibrium moisture contents of mango sheets were determined at 40–60°C and 11%–82% relative humidity (RH). The effects of RH and temperature of the drying air were investigated. The main objectives were: (a) to determine the moisture sorption isotherms and (b) to investigate the effects of applying hot air combined with RH control on mango sheet drying to imitate heat pump drying. Peleg's model was the best‐fitting model for the equilibrium moisture content. Controlling the RH at 15% clearly raised the drying rate after drying for 2 hr compared to drying without any RH control. Single‐stage drying at 60°C and 15% RH and two‐stage drying both required shorter drying times and provided superior mango color and textural qualities than the single‐stage drying at 60°C without any RH control. These results implicitly indicated the potential of heat pump dryer in the mango sheet drying. Novelty impact statement The moisture sorption isotherms together with the equations developed in this study are beneficial for the operation of heat pump dryer in mango sheet drying. The hot air combined with relative humidity control was applied in mango sheet drying experiments in order to imitate the drying air conditions occurring in a heat pump dryer. This study revealed that the application of heat pump dryer in the commercial drying of mango sheet or other agricultural products is interesting because this drying technique has potential to obtain the uniformity of moisture content of products without the necessity of opening the drying chamber to switch the positions of either trays or trolleys inside the drying chamber along the whole drying process which is both time‐ and labor‐consuming and increases the risk of contamination.

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Section: Methodsmentioning

confidence: 99%

Section: Moisture Sorption Isothermmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Moisture sorption isotherms, drying behavior, and quality attributes of mango sheets dried using hot air combined with relative humidity control

Praphunchonakorn

Jittanit

2022

Food Processing Preservation

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“…In addition to R 2 , the other statistical parameters, MRE as a percentage, RSS, and SE were used to determine the goodness-of-fit. Equations ( 5)- (8) were used for calculating R 2 , RSS, SE, and MRE, respectively. )…”

Section: Exp( )mentioning

confidence: 99%

“…There are numerous available food drying mathematical models such as the Page equation, the Newton model, the Wang and Singh model, and so on [5,7]. A number of empirical equations developed have as good, or greater, accuracy in a specific application with less computational effort compared with theoretical equations [8][9]. The exponential drying equation has been useful in certain cases for describing thin-layer drying though it provides a poor description of the initial part of the drying process [10].…”

Section: Introductionmentioning

confidence: 99%

Changes in Moisture Desorption Rate of Shelled Corn Layers in a Low-Temperature Deep-Bed Drying Column

Li,

Zhang,

et al. 2024

Food Science and Engineering

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To optimize grain drying processes, high-moisture shelled corn was dried in a device using a combination of three temperatures (45, 55 and 65 °C) and hot-air velocities (0.7, 1.1 and 1.3 m·s-1). The grain moisture and temperature, and the relative humidity (RH) of interstitial airflow were determined intelligently in grain layers of 7.5 to 32.5 cm with 5.0 cm intervals. The change in RH of interstitial airflow in grain layers of 7.5-27.5 cm with drying time all revealed the shape of a hyperbolic line and took turns to lag. These RH lines shortened with an increased drying temperature from 45 to 65 °C and hot-air velocity from 0.7 to 1.3 m·s-1. The temperature lines were raised and shortened with an increase in drying temperature and hot-air velocity. A modified moisture diffusion exponential equation was developed to analyze the moisture desorption rate of corn kernels. For the average sorption rate curve from grain layers of 2.5-32.5 cm at 1.3 m·s-1 of hot air, the transition points from adsorption to desorption occurred at 2.4 h, 2.7 h, and 3.0 h with drying temperatures of 65 and 45 °C, respectively, and represented the earliest and largest initial desorption rates among the three hot-air velocities. The moisture desorption rate of samples increased with increasing drying temperature. Compared with the average value of grain layers, at the same hot-air velocity, the kernel effective diffusivity (Deff) values dried at 55 °C were correspondingly higher than those dried at 45 and 65 °C. At the same drying temperature, the kernel Deff values tended to increase with an increase in hot-air velocity, whereas the activation energy decreased. These results suggested that an increase in drying temperature and hot-air velocity may considerably shorten adsorption time and increase desorption rates of shelled corn in deep bed drying.

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Effective moisture diffusivity in wheat kernels during adsorption

Jiang

2016

Computers and Electronics in Agriculture

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Moisture Sorption Behavior and Drying Kinetics of Pre-Germinated Rough Rice and Pre-Germinated Brown Rice

Cited by 5 publications

References 0 publications

Moisture sorption isotherms, drying behavior, and quality attributes of mango sheets dried using hot air combined with relative humidity control

Moisture sorption isotherms, drying behavior, and quality attributes of mango sheets dried using hot air combined with relative humidity control

Changes in Moisture Desorption Rate of Shelled Corn Layers in a Low-Temperature Deep-Bed Drying Column

Effective moisture diffusivity in wheat kernels during adsorption

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