Drying of persimmon: Mathematical model for diffusivity as a simultaneous function of moisture content and shrinkage

Fresh persimmon has a high moisture content (about 85% wet basis) making it highly perishable and requiring adequate drying conditions to obtain an acceptable dehydrated product. Drying kinetics of persimmon cv. Rama Forte was studied in a fixed bed dryer at temperatures ranging from 50 to 80 degreesC and air velocity of 0.8 m/s. Shrinkage during drying was described by a linear correlation with respect to water content. Evaluation of effective diffusivity as a function of moisture content, with undergoing shrinkage during drying was based on Fourier series solution of Fick's diffusion equation. Effective diffusivity values at moisture contents between 0.09 - 4.23 kg water/kg dry matter were found to be in the range of 2.6 x 10(-10) m(2)/s to 5.4 x 10(-10) m(2)/s, and its dependence on air drying temperature was represented by an Arrhenius type equation. Activation energy increased with decreasing water content in persimmons.

Drying kinetics of tomato by using electric resistance and heat pump dryers

Drying kinetics of tomato was studied by using heat pump dryer (HPD) and electric resistance dryers with parallel and crossed airflow. The performance of both systems was evaluated and compared and the influence of temperature, air velocity, and tomato type on the drying kinetics was analyzed. The use of HPD showed to be adequate in the drying process of tomatoes, mainly in relation to the conversion rate of electric energy into thermal energy. The heat pump effective coefficient of performance (COPHT,EF) was between 2.56 and 2.68, with an energy economy of about 40% when compared to the drying system with electric resistance. The Page model could be used to predict drying time of tomato and statistical analysis showed that the model parameters were mainly affected by drying temperature.

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).

Mechanisms of drying of skin forming materials

The literature relating to evaporation from single droplets of pure liquids, and to the drying of droplets containing solids and of droplet sprays has been reviewed. The heat and mass transfer rates for a single droplet suspended from a nozzle were studied within a 42mm I.D. horizontal wind tunnel designed to supply hot dry air, to simulate conditions encountered in a practical spray dryer. A novel rotating glass nozzle was developed to facilitate direct measurements of droplet weight and core temperature. This design minimised heat conduction through the nozzle. Revised correlations were obtained for heat and mass transfer coefficients, for evaporation from pure water droplets suspended from a rotating nozzle. Nu = 2.0 + 0.27 (l/B)°-18Re°-5Pr°-83 Sh = 2.0 + 0.575 ((T0-T.)/Tomfc) -o.o4Reo.5 ^0.33 Experimental drying studies were carried out on single droplets of different types of skin-forming materials, namely, custard, gelatin, skim milk and fructose at air temperatures ranging from 19°C to 198°C. Dried crusts were recovered and examined by Scanning Electron Microscopy. Skin-forming materials were classified into three types according to the mechanisms of skin formation. In the first type (typified by droplets of custard and starch) skin formed due to gelatinisation at high temperatures. Increasing the drying temperature resulted in increased crust resistance to mass transfer due to increased granule swelling and the crust resistance was completely transferred to a skin resistance at drying temperatures > 150°C. In the second type e.g. gelatin droplets the skin formed immediately drying had taken place at any drying temperature. At drying temperature > 60° C a more resistant skin was formed. In the third type (typified by droplets of skim milk and fructose) the skin appeared on the droplet surface at a certain stage of the drying process under any drying conditions. As the drying temperature was increased the resistance of the skin to mass transfer increased. The drying rate history of any material depended upon the nature of the skin formed which, in turn, depended upon the drying conditions. A mathematical model was proposed for the drying of the first type of skin-forming material. This was based on the assumption that, once all the granules gelatinised at the gelatinisation temperature, a skin appeared instantaneously on the droplet surface. The experimentally-observed times at which the skin appeared on the droplets surfaces were in excellent agreement with those predicted from the model. The work should assist in understanding the fundamentals of paniculate drying processes, particularly when skin-formation occurs and may be a crucial factor in volatiles retention.

Influence of parameters of drying on laser induced diffuse reflectance of banana discs

Banana discs of 1 cm thickness were immersed into different antioxidant solutions to slow down potentially disturbing discoloration during drying. Samples were randomly split into 8 groups according to the 2^p experimental design. Two antioxidant solutions with 1.66% and 4.59% ascorbic acid, two levels of drying temperature with 50°C and 80°C, two levels of drying time with 6h and 8h were used or adjusted. Laser diodes of seven wavelengths (532, 635, 650, 780, 808, 850 and 1064 nm) were selected to illuminate the surface and light penetration pattern was evaluated on the basis of radial profiles. Profiles acquired at three wavelengths (532, 635 and 650 nm) were found to respond sensitively to adjusted parameters. As a result of drying, intensity decay was observed to move closer to incident point. Significant effect (p<0.01) of temperature, drying time and their interaction was found on extracted descriptive attributes of intensity profiles: full width at half maximum (FWHM), distance of inflection point (DIP) and slope of logarithmic decay (SLD). Beyond their presence, antioxidant concentration was neutral factor without significant contribution to the model. Results were in agreement with reference spectroscopic measurements, especially with NDVI index. Promising results suggest that evaluated method might be suitable for monitoring purposes during drying of fruits.

Design and development of a diagonal-airflow batch dryer for spatial drying homogeneity

Das Verfahren der Lebensmitteltrocknung wird häufig angewendet, um ein Produkt für längere Zeit haltbar zu machen. Obst und Gemüse sind aufgrund ihres hohen Wassergehalts leicht verderblich durch biochemische Vorgänge innerhalb des Produktes, nicht sachgemäße Lagerung und unzureichende Transportmöglichkeiten. Um solche Verluste zu vermeiden wird die direkte Trocknung eingesetzt, welche die älteste Methode zum langfristigen haltbarmachen ist. Diese Methode ist jedoch veraltet und kann den heutigen Herausforderungen nicht gerecht werden. In der vorliegenden Arbeit wurde ein neuer Chargentrockner, mit diagonalem Luftstömungskanal entlang der Länge des Trocknungsraumes und ohne Leitbleche entwickelt. Neben dem unbestreitbaren Nutzen der Verwendung von Leitblechen, erhöhen diese jedoch die Konstruktionskosten und führen auch zu einer Erhöhung des Druckverlustes. Dadurch wird im Trocknungsprozess mehr Energie verbraucht. Um eine räumlich gleichmäßige Trocknung ohne Leitbleche zu erreichen, wurden die Lebensmittelbehälter diagonal entlang der Länge des Trockners platziert. Das vorrangige Ziel des diagonalen Kanals war, die einströmende, warme Luft gleichmäßig auf das gesamte Produkt auszurichten. Die Simulation des Luftstroms wurde mit ANSYS-Fluent in der ANSYS Workbench Plattform durchgeführt. Zwei verschiedene Geometrien der Trocknungskammer, diagonal und nicht diagonal, wurden modelliert und die Ergebnisse für eine gleichmäßige Luftverteilung aus dem diagonalen Luftströmungsdesign erhalten. Es wurde eine Reihe von Experimenten durchgeführt, um das Design zu bewerten. Kartoffelscheiben dienten als Trocknungsgut. Die statistischen Ergebnisse zeigen einen guten Korrelationskoeffizienten für die Luftstromverteilung (87,09%) zwischen dem durchschnittlich vorhergesagten und der durchschnittlichen gemessenen Strömungsgeschwindigkeit. Um den Effekt der gleichmäßigen Luftverteilung auf die Veränderung der Qualität zu bewerten, wurde die Farbe des Produktes, entlang der gesamten Länge der Trocknungskammer kontaktfrei im on-line-Verfahren bestimmt. Zu diesem Zweck wurde eine Imaging-Box, bestehend aus Kamera und Beleuchtung entwickelt. Räumliche Unterschiede dieses Qualitätsparameters wurden als Kriterium gewählt, um die gleichmäßige Trocknungsqualität in der Trocknungskammer zu bewerten. Entscheidend beim Lebensmittel-Chargentrockner ist sein Energieverbrauch. Dafür wurden thermodynamische Analysen des Trockners durchgeführt. Die Energieeffizienz des Systems wurde unter den gewählten Trocknungsbedingungen mit 50,16% kalkuliert. Die durchschnittlich genutzten Energie in Form von Elektrizität zur Herstellung von 1kg getrockneter Kartoffeln wurde mit weniger als 16,24 MJ/kg und weniger als 4,78 MJ/kg Wasser zum verdampfen bei einer sehr hohen Temperatur von jeweils 65°C und Scheibendicken von 5mm kalkuliert. Die Energie- und Exergieanalysen für diagonale Chargentrockner wurden zudem mit denen anderer Chargentrockner verglichen. Die Auswahl von Trocknungstemperatur, Massenflussrate der Trocknungsluft, Trocknerkapazität und Heiztyp sind die wichtigen Parameter zur Bewertung der genutzten Energie von Chargentrocknern. Die Entwicklung des diagonalen Chargentrockners ist eine nützliche und effektive Möglichkeit um dei Trocknungshomogenität zu erhöhen. Das Design erlaubt es, das gesamte Produkt in der Trocknungskammer gleichmäßigen Luftverhältnissen auszusetzen, statt die Luft von einer Horde zur nächsten zu leiten.

Evaluation of thermo-physical properties and drying kinetics of carrots in a convective hot air drying system

This paper presents an experimental study on the evolution of carrot properties along convective drying by hot air at different temperatures (50ºC, 60ºC and 70ºC). The thermo-physical properties calculated were: specific heat, thermal conductivity, diffusivity, enthalpy, heat and mass transfer coefficients. Furthermore, the data of drying kinetics were treated and adjusted according to the three empirical models: Page, Henderson & Pabis and Logarithmic. The sorption isotherms were also determined and fitted using the GAB model. The results showed that, generally, the thermo-physical properties presented a decline during the drying process, and the decrease was faster for the temperature of 70ºC. It was possible to verify that the Page model presented the best prediction ability for the representation of kinetics of the drying process. The GAB model used to fit the sorption isotherms showed a good prediction capacity and, at a given water activity, despite some variations, the amount of water sorbed increased with the decrease of drying temperature.

Effect of drying on the physical, chemical and sensorial properties of kiwi

Kiwi fruit is a highly nutritional fruit due to the high level of vitamin C and its strong antioxidant capacity due to a wide number of phytonutrients including carotenoids, lutein, phenolics, flavonoids and chlorophyll [1]. Drying consists of a complex process in which simultaneous heat and mass transfer occur. Several alterations occur during the drying of foods at many levels (physical, chemical, nutritional or sensorial) which are influenced by a number of factors, including processing conditions [2]. Temperature is particularly important because of the effects it produces at the chemical and also at the physical level, particularly colour and texture [3]. In the present work were evaluated the changes in sliced kiwi when exposed to air drying at different temperatures (50, 60, 70, 80 ºC), namely in terms of some chemical properties like ascorbic acid or phenolic compounds, physical characteristics like colour and texture and also at the sensorial level. All experiments followed standard established procedures and several replicates were done to assess each property. The results obtained indicated that moisture was reduced with drying by 74 to 87%, depending on the temperature. Also ascorbic acid decreased with drying, being 7% for 50 ºC and increasing up to 28% for the highest temperature (80 ºC). The phenolic compounds and antioxidant activity were also very much affected by the drying temperature. The water activity of the dried samples varied from 0.658 to 0.753, being compatible with a good preservation. Regarding colour, the total colour difference between the dried samples and the fresh sample was found to vary in the range 9.45 – 17.17. The textural parameters were also much affected by drying, namely hardness which decreased by 45 to 72 %, and all other parameters increased: cohesiveness (approximately doubled), springiness (increased 2 to 3 times) and chewiness which increased up to 2.5 times that off the fresh sample. Adhesiveness, which was observed for the fresh samples (-4.02 N.s) disappeared in all the dried samples. The sensorial analysis made to the dried samples allowed establishing the sensorial profiles as shown in Figure 1.

Influência do processo de secagem na qualidade do cogumelo shiitake

Edible mushroom are highly perishable foods. Drying is an alternative to provide safe storage. In this work, the effects of some drying parameters on the quality of Shiitake mushroom were investigated: geometry of the raw material (whole and sliced), drying temperature (50 °C and 70 ºC) and final moisture content (5% and 15% wb). Experimental kinetics of drying was built and color and texture analyses were done in fresh and in rehydrated dried product. The effect of parameters was evaluated by analysis of variance and test of multiple comparisons. Drying kinetics showed that drying happened in falling-rate period and sliced mushroom dried at 70 ºC required lesser drying time than other treatments. Mushroom dried at 70 ºC showed less darkening. Drying time affected mushroom quality, evaluated by great hardness, gummosis and darkening.

Microencapsulação de óleo essencial de laranja

It was done microencapsulation of natural essencial orange oil through spray-drying. The purpose was to use the best proportion of wall materials among maltodextrin, acacia gum, and modified starch (capsul) in order to retain greater amount of orange oil. The orange oil (10%) and maltodextrin (36%) remained constant. Three spray drying temperatures were employed: 180°C, 200°C and 220°C, therefore, nine final products were obtained. The superficial and inner oil concentrations were measured. The microcapsules were also examined through optical and scanning electron microscopy. The three temperatures employed did not affect the microencapsulation. The microstructure of the capsules were almost similar regardless the proportion employed among the carbohydrates to wall composition. At light microscopy it was observed a great heterogeneity of capsules diameters, and probably not smooth surfaces; at scanning electron microscopy it was clear that the walls displayed porosity over round surfaces. The best retention was given by the formula containing 10% of capsul, 10% of orange oil and 36% of maltodextrin, when total oil retention was 94%, regardless the drying temperature here employed.

Estudo do processo de secagem em leito de espuma de cenoura, tomate, beterraba e morango

Em geral, produtos agrícolas são produzidos em larga escala e essa produtividade cresce proporcionalmente ao seu consumo. Entretanto, outro fator também cresce de forma proporcional, as perdas pós-colheita, o que sugere a utilização de tecnologias para aumentar a utilização desses produtos mitigando o desperdício e aumentando sua a vida de prateleira. Além disso, oferecer o produto durante o período de entressafra. No presente trabalho, foi utilizado à tecnologia de secagem em leito de espuma aplicada a cenoura, beterraba, tomate e morango, produtos amplamente produzidos e consumidos no Brasil. Neste trabalho, os quatros produtos foram submetidos à secagem em leito de espuma em secador com ar circulado em temperaturas controladas de 40, 50, 60, 70 e 80 °C. A descrição da cinética de secagem foi realizada pelo ajuste de modelos matemáticos para cada temperatura do ar de secagem. Além disso, foi proposto um modelo matemático generalizado ajustado por regressão não linear. O modelo de Page obteve o melhor ajuste sobre os dados de secagem em todos os produtos testados, com um coeficiente de determinação (R²) superior a 98% em todas as temperaturas avaliadas. Além disso, foi possível modelar a influência da temperatura do ar sobre o parâmetro k do modelo de Page através da utilização de um modelo exponencial. O coeficiente de difusão efetiva aumentou com a elevação da temperatura, apresentando valores entre 10-8e 10-7 m².s-¹ para as temperaturas de processo. A relação entre o coeficiente de difusão efetiva e a temperatura de secagem pôde ser descrita pela equação de Arrhenius.

Dióxido de titânio sol-gel: propriedades e comportamento eletrocrômico

Titanium dioxide was prepared by hydrolysis and polycondensation of titanium tetraisopropoxide. TiO2 films were obtained by spin coating of the precursor solution on ITO substractes (glass covered with indium doped tin oxide). Films were prepared using different temperatures and hydrochloric acid contents. The effect of the drying temperature of the films (100 or 400ºC) was also investigated. TiO2 films were characterized by cyclic voltammetry, chronoamperometry, ultraviolete-visible spectroscopy, scanning electron microscopy and X-ray diffractrometry.

Energian käyttö sahatavaran kuivauksessa

Sahatavaran tuotannossa käytetään runsaasti lämpöä ja sähköä. Sähköä käytetään pääasiassa sahausvaiheessa ja lämpöä kuivausvaiheessa. Sahatavarakuutiosta haihdutetaan vettä kuivaamoissa noin 230-600 kiloa. Sahatavara kuivataan, koska kuivattu sahatavara säilyy paremmin ja on lisäksi kevyempää, kestävämpää ja sen muodonmuutokset ovat pienempiä. Työssä käsiteltävällä sahalla on erääseen kanavakuivaamoon tehty koerakennelma, jonka avulla kuivaamosta poistettavan ilman sisältämää lämpöä hyödynnetään sahatavaran lämmittämisessä kuivauslämpötilaan kuormanvaihdon jälkeen. Energiansäästön lisäksi rakennelman toivotaan ehkäisevän kuormanvaihdosta aiheutuvia olosuhdemuutoksia kuivausprosessin muissa vaiheissa. Poistoilman sisältämä höyry lauhtuu lämmittäessään kylmää sahatavaraa. Lauhtumisen yhteydessä vapautuu runsaasti energiaa. Tehtyjen kokeiden perusteella koerakennelma vähensi lämmönkulutusta selvästi. Lämmönkulutuksen alenema oli jopa teorialaskelmaa suurempi, mistä syystä kokeellisessa osassa tehtyihin mittaustuloksiin on syytä suhtautua varauksella. Perinteisessä kuivaamossa kosteus poistuu pääasiassa vesihöyrynä, mutta koerakennelman avulla saadaan noin puolet puusta haihdutetusta vedestä lauhtumaan takaisin vedeksi.

Recovery and refining of manganese as by-product from hydrometallurgical processes

The consumption of manganese is increasing, but huge amounts of manganese still end up in waste in hydrometallurgical processes. The recovery of manganese from multi-metal solutions at low concentrations may not be economical. In addition, poor iron control typically prevents the production of high purity manganese. Separation of iron from manganese can be done with chemical precipitation or solvent extraction methods. Combined carbonate precipitation with air oxidation is a feasible method to separate iron and manganese due to the fast kinetics, good controllability and economical reagents. In addition the leaching of manganese carbonate is easier and less acid consuming than that of hydroxide or sulfide precipitates. Selective iron removal with great efficiency from MnSO4 solution is achieved by combined oxygen or air oxidation and CaCO3 precipitation at pH > 5.8 and at a redox potential of > 200 mV. In order to avoid gypsum formation, soda ash should be used instead of limestone. In such case, however, extra attention needs to be paid on the reagents mole ratios in order to avoid manganese coprecipitation. After iron removal, pure MnSO4 solution was obtained by solvent extraction using organophosphorus reagents, di-(2-ethylhexyl)phosphoric acid (D2EHPA) and bis(2,4,4- trimethylpentyl)phosphinic acid (CYANEX 272). The Mn/Ca and Mn/Mg selectivities can be increased by decreasing the temperature from the commonly used temperatures (40 –60oC) to 5oC. The extraction order of D2EHPA (Ca before Mn) at low temperature remains unchanged but the lowering of temperature causes an increase in viscosity and slower phase separation. Of these regents, CYANEX 272 is selective for Mn over Ca and, therefore, it would be the better choice if there is Ca present in solution. A three-stage Mn extraction followed by a two-stage scrubbing and two-stage sulfuric acid stripping is an effective method of producing a very pure MnSO4 intermediate solution for further processing. From the intermediate MnSO4 some special Mn- products for ion exchange applications were synthesized and studied. Three types of octahedrally coordinated manganese oxide materials as an alternative final product for manganese were chosen for synthesis: layer structured Nabirnessite, tunnel structured Mg-todorokite and K-kryptomelane. As an alternative source of pure MnSO4 intermediate, kryptomelane was synthesized by using a synthetic hydrometallurgical tailings. The results show that the studied OMS materials adsorb selectively Cu, Ni, Cd and K in the presence of Ca and Mg. It was also found that the exchange rates were reasonably high due to the small particle dimensions. Materials are stable in the studied conditions and their maximum Cu uptake capacity was 1.3 mmol/g. Competitive uptake of metals and acid was studied using equilibrium, batch kinetic and fixed-bed measurements. The experimental data was correlated with a dynamic model, which also accounts for the dissolution of the framework manganese. Manganese oxide micro-crystals were also bound onto silica to prepare a composite material having a particle size large enough to be used in column separation experiments. The MnOx/SiO2 ratio was found to affect significantly the properties of the composite. The higher the ratio, the lower is the specific surface area, the pore volume and the pore size. On the other hand, higher amount of silica binder gives composites better mechanical properties. Birnesite and todorokite can be aggregated successfully with colloidal silica at pH 4 and with MnO2/SiO2 weight ratio of 0.7. The best gelation and drying temperature was 110oC and sufficiently strong composites were obtained by additional heat-treatment at 250oC for 2 h. The results show that silica–supported MnO2 materials can be utilized to separate copper from nickel and cadmium. The behavior of the composites can be explained reasonably well with the presented model and the parameters estimated from the data of the unsupported oxides. The metal uptake capacities of the prepared materials were quite small. For example, the final copper loading was 0.14 mmol/gMnO2. According to the results the special MnO2 materials are potential for a specific environmental application to uptake harmful metal ions.

Superkondensaattoreiden valmistus selluloosageeleistä ja hiilimustasta

Tässä työssä tavoitteena oli selvittää selluloosageelien soveltuvuutta superkondensaattorien elektrodimateriaaliksi. Superkondensaattoreiden elektrodit valmistetaan yleensä hyvin huokoisesta hiilimateriaalista. Näin ollen selluloosageeliin joukkoon sekoitettiin sähkönjohtavuutta parantamaan hiilimustaa. Kirjallisessa osassa keskityttiin superkondensaattorin toimintaperiaatteeseen, rakenteeseen ja yleisimmin käytössä oleviin elektrodimateriaaleihin. Yksityiskohtaisemmin paneuduttiin selluloosan käyttöön superkondensaattorien rakennemateriaalina. Kokeellisessa osassa valmistettiin erilaisia selluloosageelejä ja tämän jälkeen elektrodeja hiilimusta-selluloosageeli-seoksesta. Eri sekoitustapojen vaikutusta elektrodin sähköisiin ominaisuuksiin tarkasteltiin sekoittamalla hiilimustaa selluloosageeliin kahdella eri tavalla; korkeapainehajottajalla ja sekoittimella. Tämän lisäksi selvitettiin myös eri kuivaustapojen ja kuivauslämpötilojen vaikutusta elektrodiarkkien ominaisuuksiin. Arkkien sähköiset ominaisuudet määritettiin syklistä voltammetriaa (SV) käyttäen. Saavutetut tulokset osoittivat, että selluloosageelin valmistus on yksi kriittisimmistä kohdista elektrodimateriaalin valmistuksessa. Riittävä entsyymikäsittely vaaditaan, jotta saadaan muodostettua sopiva geeli, johon hiilimusta-partikkelit saadaan takertumaan. Hiilimustan sekoitustavalla sekä elektrodiarkin kuivauslämpötilalla ja – tavalla on myös suuresti vaikutusta elektrodin sähköisiin ominaisuuksiin.