Recent developments in drying of food products

Valarmathi, T.N.; Purushothaman, M.; Sekar, S.; Reddy, Maddela Rama Sharath; Reddy, Kancham Reddy Naveen Kumar

doi:10.1088/1757-899x/197/1/012037

Cited by 16 publications

(6 citation statements)

References 38 publications

(42 reference statements)

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“…According to a previous study, high temperatures in thermal processes can cause a significant reduction in antioxidants naturally found in plants which can also deactivate enzymes and decrease phytochemical compounds [67]. It means that the higher temperature in drying process will decrease the antioxidant activity [68]. The decreased activity antioxidant was also caused by different type solvent and extraction temperature [69].…”

Section: Phytochemical Contentsmentioning

confidence: 99%

Different Drying Duration of Corncobs Powders and Its Effects on Physical, Nutritional and Phytochemical

Haslina¹,

Nazir²,

Sampurno³

2021

Int. J. Adv. Sci. Eng. Inf. Technol.

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Corncobs are one of the agricultural wastes that have nutritional and functional content. The advantages of processing corn cobs into powder include durability, a smaller volume, and lighter weight, making it easier to pack and transport. One of the important steps in making corn cobs powder is drying to determine the durability and quality of the corn cobs powder. This study aimed to determine different drying durations of corncobs powders and their effect on physical, nutritional, and phytochemical properties as an alternative to functional food and foodstuffs. The experimental design used a Completely Randomized Design (CRD), consisting of one factor with four treatments: 4;5;6;7; and 8 hours and four replications. The results showed that different drying times had significant (p<0.05) physical, nutritional, and phytochemical properties. Corncobs powder with a drying duration of 7 hours has the best physical properties (water absorption at 1.34 ml/g, solubility at 26.76%, whiteness at 66.62%, and bulk density at 0.64 g/cm 3 ), nutritional contents

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Section: Phytochemical Contentsmentioning

confidence: 99%

Different Drying Duration of Corncobs Powders and Its Effects on Physical, Nutritional and Phytochemical

Haslina¹,

Nazir²,

Sampurno³

2021

Int. J. Adv. Sci. Eng. Inf. Technol.

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“…For example, the greenhouse type of solar dryer usually used polyethylene or polycarbonate as cover materials with frames fabricated from wood or iron. Meanwhile, for OSD, the products are simply laid onto the roof, mats or ground and exposed directly to the sunlight (Valarmathi et al , 2017). In term of product quality, the hygiene is one of the important aspects to look forward during the drying process.…”

Section: Industrial Dryingmentioning

confidence: 99%

A review of the significance effect of external factors of the solar dyer design to dried foods product quality

Pagukuman

Ibrahim

2021

JEDT

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Purpose The purpose of this paper is to present and discuss the external factors of the solar dryer design that influenced the thermal efficiency of the solar dryer that contribute to the better quality of dried food products. Design/methodology/approach From the reviewed works of literature, the external factors including the drying temperature, airflow rate and relative humidity have significant effects to increase the rate of moisture diffusivity of the freshly harvested products during the drying process. The proper controls of airflow rate (Q), velocity (V), relative humidity (RH%) and drying temperature (°C) can influence the dried product quality. The dehydration ratio is the procedure to measure the quality of the dried food product. Findings The indirect solar dryer including the mixed-mode, hybrid and integrated was found shorter in drying time and energy-intensive compared to sun drying and direct drying. The recommended drying temperature is from 35.5°C to 70°C with 1–2 m/s velocity and 20%–60% relative humidity. The optimum thermal efficiency can be reached by additional devices, including solar collectors and solar accumulators. It gives a simultaneous effect and elongated the drying temperature 8%–10% higher than ambient temperature with 34%–40% energy saving. The recommended airflow rate for drying is 0.1204 to 0.0894 kg/s. Meanwhile, an airflow rate at 0.035–0.04 kg/m2 is recommended for an optimum drying kinetic performance. Research limitations/implications This paper discusses the influence of the external factors of the solar dryer design on the thermal performance of the solar dryer and final dried food products quality. Therefore, the findings cannot serve as a statistical generalization but should instead be viewed as the quantitative validation subjected to fundamentals of the solar dryer design process and qualitative observation of the dried food product quality. Practical implications A well-designed of solar dryer with low operating and initial fabrication cost, which is simple to operate is useful for the farmers to preserve surplus harvested crops to an acceptable and marketable foods product. The optimization of the external and internal factors can contribute to solar dryer thermal performance that later provides an organoleptic drying condition that results in good quality of dried product and better drying process. The recommended drying temperature for a drying method is between 35°C up to 70°C. Drying at 65.56°C was effective to kill microorganisms. Meanwhile, drying at 50°C consider as average drying temperature. The recommended airflow rate for drying is 0.1204 to 0.0894 kg/s. Meanwhile, air flowrate at 0.035–0.04 kg/m2 is recommended for optimum drying kinetic performance. The recommended value of aspect ratio and mass flow rate is 200 to 300 for an optimum evaporation rate. The good quality of dried products and good performance of solar dryers can be developed by proper control of airflow rate (Q), velocity (V), relative humidity (RH%) and drying temperature (°C). Social implications The proper control of the drying temperature, relative humidity and airflow rate during the drying process will influence the final dried food products in terms of shape, color, aroma, texture, rupture and nutritious value. It is crucial to control the drying parameters because over-drying caused an increment of energy cost and reduces the dry matter. The quick-drying will disturb the chemical process during fermentation to be completed. Originality/value This study identifies the potential of the solar drying method for dehydrating agricultural produces for later use with the organoleptic drying process. The organoleptic drying process can reduce mold growth by promising an effective diffusion of moisture from freshly harvested products. The research paper gives useful understandings that well-designed solar drying technology gives a significant effect on dried product quality.

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“…Drying is a dehydration process to preserve agricultural products to eliminate various activities of microorganisms [3] . In addition, drying aims not only to ease the distribution and transportation process [2] but also to allow long-term use [4] . Solar dryers are abundant [5] , renewable [6] and environmentally friendly [7] energy usage of drying technology.…”

Section: Introductionmentioning

confidence: 99%

“…The simplest way to do solar drying is to dry directly in the sun but it has weakness in product quality decrement because of the direct contact of the material to the external environment [9] . To overcome this drawback, solar dryers were developed with a closed environment for the effective drying of agricultural 1024 (2022) 012018 IOP Publishing doi:10.1088/1755-1315/1024/1/012018 2 products [4] . This method can also protect the material from dust, insect attack and rain [2] .…”

Section: Introductionmentioning

confidence: 99%

Performance Tests of Loadcell as Real-Time Moisture Content Sensor: Case Study Moringa Oleifera Leaves Drying

Pramono

Taufan

Novrinaldi

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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Drying agricultural products with solar power to maintain quality and extend the shelf life of agricultural products has been done by many farmers because it is easy and cheap to do. However, the availability of solar heat may be different every day and is greatly influenced by weather conditions causing different drying times for the product to reach the desired moisture content. This research aimed to develop a real-time water content measurement system during drying process. Measurement of water content was carried out using a weight measurement approach by a loadcell sensor. Data processing was carried out using the internet of things (IoT) -based digital data processor so that the measurement results could be seen remotely. Tests were carried out by drying the moringa (Moringa oleifera) leaves for 6 hours. A comparison measurement of water content was also done every hour by a gravimetric method using Halogen moisture meter Toledo Metler HB43-S. The results showed a good match between these two measurements in which the experiment resulted in R2 and MAE of 0.9815 and 3.78%, respectively. The results indicate this design can be used as a real-time water content measurement instrument with considerable results.

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Recent developments in drying of food products

Cited by 16 publications

References 38 publications

Different Drying Duration of Corncobs Powders and Its Effects on Physical, Nutritional and Phytochemical

Different Drying Duration of Corncobs Powders and Its Effects on Physical, Nutritional and Phytochemical

A review of the significance effect of external factors of the solar dyer design to dried foods product quality

Performance Tests of Loadcell as Real-Time Moisture Content Sensor: Case Study Moringa Oleifera Leaves Drying

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