Thermodynamically analysis and optimization of potato drying in a combined infrared/convective dryer

Geng, Zhihua; Wang, Hui; Torki, Mehdi; Beigi, Mohsen; Zhu, Lichun; Hu, Xiao; Hu, Bin

doi:10.1016/j.csite.2022.102671

Cited by 13 publications

(5 citation statements)

References 48 publications

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“…The literature concerning fluidized bed dryers with recirculation and their thermal efficiencies is extensive [11][12][13] . Also, studies about drying impact on product quality.…”

Section: Article Infomentioning

confidence: 99%

A system dynamic modeling to evaluate fluidized bed dryers under tempering and recirculation strategies

Amantea,

Sarri,

Rossi

2024

Appl. Chem. Eng.

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Grain drying control strategies aim for a rational energy use and a final product with low breakage levels. However, an experimental approach may be prohibitive due to the costs, scale, and theoretical complexity of this operation. The simulation environment is suitable to design equipment’s and plan operations strategies with low cost and high certainty. This work utilized system dynamics modelling to quantify the percentage of product breakage during drying in fluidized bed dryers under recirculation and tempering strategies. A sensitivity analysis of the model’s input parameters including different fractions of recirculation was performed, showing their effects on drying and post-drying product quality. Finally, we present optimizations from different objectives of drying operations. The recirculation strategy worked as an attenuator to the drying rates and combined with tempering strategy reached a minimum breakage level.

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“…The literature concerning fluidized bed dryers with recirculation and their thermal efficiencies is extensive [11][12][13] . Also, studies about drying impact on product quality.…”

Section: Article Infomentioning

confidence: 99%

A system dynamic modeling to evaluate fluidized bed dryers under tempering and recirculation strategies

Amantea,

Sarri,

Rossi

2024

Appl. Chem. Eng.

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“…However, these methods are energy intensive. 4 Catalytic infrared radiation (CIR) is a novel infrared emission technology that has become internationally popular in recent years. The CIR process converts air and liquefied natural gas into carbon dioxide and water without combustion under the catalytic action of a catalyst such as palladium or platinum.…”

Section: Introductionmentioning

confidence: 99%

“…Currently, hot air and electric infrared radiation are the primary methods for baking dried tofu. However, these methods are energy intensive 4 . Catalytic infrared radiation (CIR) is a novel infrared emission technology that has become internationally popular in recent years.…”

Section: Introductionmentioning

confidence: 99%

Evolution of volatile compounds of baked dried tofu during catalytic infrared baking process and their correlation with relevant physicochemical properties

Chen,

Ma,

Jiang

et al. 2024

J Sci Food Agric

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BackgroundEnergy‐saving and low‐carbon baking processes, as well as the need to determine the flavor‐forming mechanisms of baked dried tofu, were becoming increasingly necessary. The application of emerging catalytic infrared radiation (CIR) technology in baking of dried tofu is considered of high interest due to the low energy consumption and high baking efficiency compared to traditional baking methods. Hence, this study aimed to investigate the evolution of aroma compounds in baked dried tofu during CIR baking process and reveal relevant relationships between physical qualities, potential flavor precursors and key volatile compounds.ResultsThe results showed that the surface color of dried tofu gradually turned an appetizing golden yellow color during the rapid heating process caused by the uniform infrared radiation from the upper and lower radiant emitters. Meanwhile, the moisture of dried tofu experienced minimal reduction and the hardness of dried tofu gradually increased with the formation of crust on the surface. In addition, 49 volatile compounds were identified by HS‐SPME‐GC–MS and 13 substances, including 1‐hexanol, 1‐octen‐3‐ol, 1‐pentanol, heptanal, nonanal, hexanal, (E,E)‐2,4‐decadienal, (E,Z)‐2,4‐decadienal, octanal, (E)‐2‐octenal, (E)‐2‐nonenal, 2‐heptanone, and 2‐pentyl‐furan, were confirmed as key aroma compounds. Moreover, the amino acids including aspartic, glutamic, isoleucine, lysine, and arginine acid and fatty acids including butyric, caprylic, capric, tridecanoic, stearic, oleic, and linolenic, were responsible for the unique flavor of the CIR baked dried tofu.ConclusionsConsequently, the findings can provide the scientific basis for manufacturers to achieve precise quality control and large‐scale production of CIR baked dried tofu products.This article is protected by copyright. All rights reserved.

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“…As a result, drying times are lengthy, nutrient components are severely oxidized, and quality suffers [ 8 ]. Infrared drying works by converting a portion of the energy into the erratic thermal motion energy of molecules, which warms the material and removes moisture to complete the drying process [ 9 , 10 ]. Combining infrared and hot-air drying increases the drying effectiveness by taking advantage of the capabilities of each technology.…”

Section: Introductionmentioning

confidence: 99%

Design and Experiment of Combined Infrared and Hot-Air Dryer Based on Temperature and Humidity Control with Sea Buckthorn (Hippophae rhamnoides L.)

Geng

Zhu

et al. 2023

Foods

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A drying device based on infrared radiation heating technology combined with temperature and humidity process control technology was created to increase the drying effectiveness and quality of sea buckthorn. Based on the conventional k-turbulence model, the velocity field in the air distribution chamber was simulated using COMSOL 6.0 software. The airflow of the drying medium in the air distribution chamber was investigated, and the accuracy of the model was verified. Given that the inlet of each drying layer in the original model had a different velocity, the velocity flow field was improved by including a semi-cylindrical spoiler. The results showed that installation of the spoiler improved the homogeneity of the flow field for various air intakes, as the highest velocity deviation ratio dropped from 26.68% to 0.88%. We found that sea buckthorn dried more rapidly after being humidified, reducing the drying time by 7.18% and increasing the effective diffusion coefficient from 1.12 × 10−8 to 1.23 × 10−8 m2/s. The L*, rehydration ratio, and vitamin C retention rate were greater after drying with humidification. By presenting this hot-air drying model as a potential high-efficiency and high-quality preservation technology for sea buckthorn, we hope to advance the development of research in the sea buckthorn drying sector.

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Thermodynamically analysis and optimization of potato drying in a combined infrared/convective dryer

Cited by 13 publications

References 48 publications

A system dynamic modeling to evaluate fluidized bed dryers under tempering and recirculation strategies

A system dynamic modeling to evaluate fluidized bed dryers under tempering and recirculation strategies

Evolution of volatile compounds of baked dried tofu during catalytic infrared baking process and their correlation with relevant physicochemical properties

Design and Experiment of Combined Infrared and Hot-Air Dryer Based on Temperature and Humidity Control with Sea Buckthorn (Hippophae rhamnoides L.)

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