Effect of harvest time and drying on supersweet sweet corn seed quality

A supersweet sweet corn hybrid, Pacific H5, was grown under field conditions in South-East Queensland to study the effects of harvest time and drying conditions on seed quality. Cobs were harvested at different times to obtain seed with two moisture percentage ranges (20-30% and 40-50%) and dried to 12% moisture under different combinations of drying temperatures (30 degrees C, 40 degrees C and 50 degrees C) and air velocities (1.25 m/s, 2.75 m/s and 4.30 m/s). Dried seed was stored at 30 degrees C with bimonthly monitoring of seed quality for 12 months. For standard as well as cold test germinations, statistical analysis yielded significant main effects for temperature, air velocity and harvest moisture content and significant interactions for drying temperature by harvest moisture and drying temperature by air velocity. Germination at the beginning of storage was unaffected by drying temperatures up to 40 degrees C regardless of harvest moisture but was lower at 50 degrees C for higher moisture. However, germination at the end of the storage period of 12 months was greatest for seed harvested at higher moisture and dried at temperatures up to 40 degrees C. Germination was not affected by air velocity for drying temperatures up to 40 degrees C but at 50 degrees C it generally decreased with increase in air velocity. To slow down seed deterioration during storage, it is recommended that sweet corn seed should be harvested at a higher moisture range (40-50%) and dried at 40 degrees C and 4.30 m/s air velocity. The drying temperature can be raised to 50 degrees C for seed harvested at a low moisture range (20-30%) provided the air velocity is kept low (1.25 m/s).

Life Cycle Assessment (LCA) Applied to the Design of an Innovative Drying Process for Sewage Sludge

Most adverse environmental impacts result from design decisions made long before manufacturing or usage. In order to prevent this situation, several authors have proposed the application of life cycle assessment (LCA) at the very first phases of the design of a process, a product or a service. The study in this paper presents an innovative thermal drying process for sewage sludge called fry-drying, in which dewatered sludge is directly contacted in the dryer with hot recycled cooking oils (RCO) as the heat medium. Considering the practical difficulties for the disposal of these two wastes, fry-drying presents a potentially convenient method for their combined elimination by incineration of the final fry-dried sludge. An analytical comparison between a conventional drying process and the new proposed fry-drying process is reported, with reference to some environmental impact categories. The results of this study, applied at the earliest stages of the design of the process, assist evaluation of the feasibility of such system compared to a current disposal process for the drying and incineration of sewage sludge.

Heat and mass transfer during fry-drying of sewage sludge

Deep-frying, which consists of immersing a wet material in a large volume of hot oil, presents a process easily adaptable to dry rather than cook materials. A suitable material for drying is sewage sludge, which may be dried using recycled cooking oils (RCO) as frying oil. One advantage is that this prepares both materials for convenient disposal by incineration. This study examines fry-drying of municipal sewage sludge using recycled cooking oil. The transport processes occurring during fry-drying were monitored through sample weight, temperature, and image analysis. Due to the thicker and wetter samples than the common fried foods, high residual moisture is observed in the sludge when the boiling front has reached the geometric center of the sample, suggesting that the operation is heat transfer controlled only during the first half of the process followed by the addition of other mechanisms that allow complete drying of the sample. A series of mechanisms comprising four stages (i.e., initial heating accompanied by a surface boiling onset, film vapor regime, transitional nucleate boiling, and bound water removal) is proposed. In order to study the effect of the operating conditions on the fry-drying kinetics, different oil temperatures (from 120 to 180 degrees C), diameter (D = 15 to 25 mm), and initial moisture content of the sample (4.8 and 5.6 kg water(.)kg(-1) total dry solids) were investigated.

Effect of drying conditions on pyrethrins content

Windrowed pyrethrum stems were air dried under a range of storage conditions to examine whether the current commercial practice of drying crop material is conducive to pyrethrins' degradation. Crop material was stored for up to 12 days in a commercial windrow, a shed receiving indirect light or a dark, 5 degrees C cool-room. Analysis of pyrethrins extracted from flowers of all treatments demonstrated that pyrethrins were not degrading in windrowed crops, plant material stored in the shed or in the 5 degrees C cool-room. The small differences obtained in pyrethrins content among the treatments can be explained by the natural variation in pyrethrins content of pyrethrum crops. The observation that the achenes were unchanged during this drying period supported the pyrethrins analysis. These results demonstrate that pyrethrins in planta do not degrade as rapidly as extracted pyrethrins. (C) 2005 Elsevier B.V. All rights reserved.

Drying process of microcrystalline cellulose studied by attenuated total reflection IR spectroscopy with two-dimensional correlation spectroscopy and principal component analysis

Molecular interactions between microcrystalline cellulose (MCC) and water were investigated by attenuated total reflection infrared (ATR/IR) spectroscopy. Moisture-content-dependent IR spectra during a drying process of wet MCC were measured. In order to distinguish overlapping O–H stretching bands arising from both cellulose and water, principal component analysis (PCA) and, generalized two-dimensional correlation spectroscopy (2DCOS) and second derivative analysis were applied to the obtained spectra. Four typical drying stages were clearly separated by PCA, and spectral variations in each stage were analyzed by 2DCOS. In the drying time range of 0–41 min, a decrease in the broad band around 3390 cm−1 was observed, indicating that bulk water was evaporated. In the drying time range of 49–195 min, decreases in the bands at 3412, 3344 and 3286 cm−1 assigned to the O6H6cdots, three dots, centeredO3′ interchain hydrogen bonds (H-bonds), the O3H3cdots, three dots, centeredO5 intrachain H-bonds and the H-bonds in Iβ phase in MCC, respectively, were observed. The result of the second derivative analysis suggests that water molecules mainly interact with the O6H6cdots, three dots, centeredO3′ interchain H-bonds. Thus, the H-bonding network in MCC is stabilized by H-bonds between OH groups constructing O6H6cdots, three dots, centeredO3′ interchain H-bonds and water, and the removal of the water molecules induces changes in the H-bonding network in MCC.

Thin-layer isothermal drying of fructose, maltodextrin, and their mixture solutions

Solutions of fructose, maltodextrin (DE 5), and their mixtures at the ratios of 20:80, 40:60, 50:50, 60:40, and 80:20 were gelled with 1% agar-agar and dried under convective-conductive drying conditions. The thin slabs were maintained at isothermal drying condition of 30 and 50 degrees C. Yamamoto's simplified method based on regular regime approach was used to calculate the (effective) moisture diffusivity. Both the drying rates and the moisture diffusivity exhibited strong concentration dependence. The concentration dependence was stronger in the case of fructose and fructose rich solutions. Both the moisture diffusivity and drying rates of the mixture solutions were enhanced due to plasticization of fructose on maltodextrin, which is explained through free volume theory.

Estimation of concentration-dependent diffusion coefficient in drying process from the space-averaged concentration versus time with experimental data

The estimation of a concentration-dependent diffusion coefficient in a drying process is known as an inverse coefficient problem. The solution is sought wherein the space-average concentration is known as function of time (mass loss monitoring). The problem is stated as the minimization of a functional and gradient-based algorithms are used to solve it. Many numerical and experimental examples that demonstrate the effectiveness of the proposed approach are presented. Thin slab drying was carried out in an isothermal drying chamber built in our laboratory. The diffusion coefficients of fructose obtained with the present method are compared with existing literature results.