effect of drying methods on rehydration kinetics of potato
Title Drying and Rehydration Kinetics of Pasta
Drying and Rehydration Kinetics of Pasta Takenobu Ogawa 2014 i CONTENTS GENERAL INTRODUCTION 1 PART 1 Drying kinetics of pasta CHAPTER 1 Moisture sorption isotherm of durum wheat flour 8 1 1 Introduction 8 1 2 Materials and Methods 8 1 2 1 Materials 8 1 2 2 Extraction of starch and gluten 9 1 2 3 Moisture sorption isotherm 9 1 3 Results and
Studies on the drying kinetics and rehydration
The drying kinetics of the slices (sun 50C and 70C) with and without blanching were monitored The rehydration capacities of the slices at room temperature 45C 75C and 95C were determined The functional and proximate properties of the flour samples were determined Results showed that the higher the drying temperature the faster the drying and the shorter the drying time
EXTENSION OF WEIBULL MODEL FOR DESCRIBING OF DRIED
methods (conductive multi-flash drying air-drying vacuum drying and freeze-drying) with respect to rehydration kinetics of dried mangoes slices Dried mangoes were immersed in distilled water (1:100 - dried mango weight: water weight) at 20C and 80C The Exponential model Peleg model and Weibull model were used for describing the
Influence of Sulphite on the Drying Kinetics of Pumpkin
Drying curves moisture diffusitivity activation energy drying time and rehydration capacity were determined The drying curves obtained showed results for a short constant rate followed by a falling rate period The effective moisture diffusivity varied from 6 23510 -11 to 12 80810 -11 m 2 /s for the 4 mm and 9 046 x 10-11 to 21 330 x 10 -11 m 2 /s for the 5 mm samples Activation
Rehydration Kinetics of High
Effect of high-pressure pretreatment on rehydration kinetics The moisture and solids content of the samples during rehy-dration were measured with time at rehydration temperatures of 5 25 and 35 C Plots for the variation of moisture and solid con-tents with time (Fig 1a and 1b) show that the moisture and sol-ute diffusion rates decreased with each increase pretreatment pressure Thus at
APPLICATION OF PELEG MODEL TO STUDY EFFECT OF WATER
APPLICATION OF PELEG MODEL TO STUDY EFFECT OF WATER TEMPERATURE AND STORAGE TIME ON REHYDRATION KINETICS OF AIR DRIED POTATO CUBES A SALIMI HIZAJI Y MAGHSOUDLOU and S M JAFARI Food Engng Department natural resources and agricultural sciences university Gorgan Iran azadeh9025yahoo ymaghsoudlouyahoo smjafarigau ac ir
Impact of drying parameters and methods on the volume
Ligol apples (cut into 3 and 10 mm slices and 10 mm cubes) were dried with the following methods: natural convection (temperature of drying 60C) forced convection (a tunnel drier parameters of drying air: 50 60 70C and 0 5 2 m•s-1) fluid drying (60C and 6 m•s-1) Dried fruit were rehydrated in the distilled water of 20C temperature Determination of volume was carried out
Kinetics of potato drying using fluidized bed dryer
The effect of air temperature and two different shapes (cuboidal and cylindrical) with 3 aspect ratio of each shape on the drying kinetics of potato (Solanum tuberosum) in fluidized bed dryer was investigated Drying was carried out at 50 60 and 70C at 7 m/s air velocity Drying data were analysed to obtain effective diffusivity of moisture transfer During drying moisture transfer from
EXTENSION OF WEIBULL MODEL FOR DESCRIBING OF DRIED
methods (conductive multi-flash drying air-drying vacuum drying and freeze-drying) with respect to rehydration kinetics of dried mangoes slices Dried mangoes were immersed in distilled water (1:100 - dried mango weight: water weight) at 20C and 80C The Exponential model Peleg model and Weibull model were used for describing the
Drying kinetics and mathematical modeling of hot air
21/06/2016Drying kinetics of coir pith was studied and the properties of compressed coir pith discs were analyzed Coir pith particles were oven dried in the range of temperatures from 100 to 240 C and the rehydration ability of compressed coir pith was evaluated by finding the volume expansion The optimum drying temperature was found to be 140 C
Microwave and convective drying of potato slices
Potato slices were dried using microwave drying combined microwave and convective drying and convective drying Drying conditions included several slice thicknesses power levels and air temperatures The profiles of temperature moisture content and relative humidity as well as shrinkage data were generated Dried products were rehydrated and rehydration kinetics were determined In
EXTENSION OF WEIBULL MODEL FOR DESCRIBING OF DRIED
methods (conductive multi-flash drying air-drying vacuum drying and freeze-drying) with respect to rehydration kinetics of dried mangoes slices Dried mangoes were immersed in distilled water (1:100 - dried mango weight: water weight) at 20C and 80C The Exponential model Peleg model and Weibull model were used for describing the
Drying kinetics of potato using a self
Drying kinetics of potato using a self-designed cabinet dryer Rifat Jabeen 1 Tahmeed Aijaz and Khalid Gul2* Abstract: A laboratory scale cabinet dryer was constructed with an attached weighing balance to calculate changes in the weight of the product without removing it from the dryer Experiments were conducted to study the effect of pro-cess parameters (temperature and thickness) on the
Effects of Different Drying Methods on Drying Kinetics
In conventional thermal drying methods flavor color and nutritional loss (vitamin degradation and loss of amino acids) occur because of thermal degradation which decreases the drying rate and rehydration ratio For this reason new technologies should be used to obtain better quality dried meat and dried meat products Drying methods and processing conditions affect the properties of dried meat
10 1016/S0308
The purpose of this study was to investigate the effect of drying methods on rehydration parameters namely rehydration percent (RP) and volume (RV case-hardening) and resistant starch (RS) and correlate these with crystallisation kinetics and T g The isothermal DSC curves are evaluated in the "classical" manner that is according to Avrami plots to determine degree of crystallinity
EFFECT OF TEMPERATURE ON REHYDRATION KINETICS
Read EFFECT OF TEMPERATURE ON REHYDRATION KINETICS FUNCTIONAL PROPERTIES TEXTURE AND ANTIOXIDANT ACTIVITY OF RED PEPPER VAR HUNGARIAN ( CAPSICUM ANNUUM L ) Journal of Food Processing and Preservation on DeepDyve the largest online rental service for scholarly research with thousands of academic publications available at your fingertips
Effect of drying methods on rehydration kinetics of potato
The effect of drying methods on rehydration kinetics of potato slices is investigated at (l0 35 60C) respectively The The effective diffusion coefficients for water and solute are determined assuming the rehydration process to be governed by
Effect of different pretreating methods of heat pump
Effect of different pretreating methods of heat pump drying and ultrasonic aided rehydration on the rehydrated quality of Nostoc Sphaeroides Weiqiao Lv1 2* Hao Lv1 Dianbin Su1 Yanjun An3 : 1 College of Engineering China Agricultural University Beijing 100083 China 2 Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology Jiangnan University Wuxi 214122
EFFECT OF WATER TEMPERATURE VARIETY AND SHELF LIFE
EFFECT OF WATER TEMPERATURE VARIETY AND SHELF LIFE ON REHYDRATION KINETICS OF MICROWAVE DRIED POTATO CUBES A SALIMI HIZAJI Y MAGHSOUDLOU and S M JAFARI Food Eng Department Natural Resources and Agricultural Sciences University Gorgan Iran azadeh9025yahoo ymaghsoudlouyahoo smjafarigau ac ir Abstract— In this work we compared the kinetic of the rehydration
Rehydration Kinetics of Sun
In this study sun-dried eggplant samples were rehydrated at three different rehydration water temperatures (25 35 and 45C) and the effect of rehydration kinetics were determined Four different models were used to model the rehydration behaviors of sun-dried eggplants and non-linear regression analysis were performed to obtain the model that gives the best fit to experimental data
Impact of Microwave and Air Velocity on Drying Kinetics
Drying kinetics and drying rates of different methods were determined The process parameters included inlet air velocity (1 m/s 1 5 m/s 2 m/s) and microwave power (50 W 100 W 200 W and 250 W) were studied The evolution of temperature during microwave drying was measured The drying power had a strong effect on drying rate and the microwave-air drying resulted in 93% decrease in the
Effects of Different Drying Methods on Drying Kinetics
This study aimed to investigate the effect of different drying methods namely ultrasound-assisted vacuum drying (USV) vacuum drying (VD) and freeze-drying (FD) on the drying kinetics and some quality parameters of dried minced meat In this study USV was for the first time applied to the drying of minced meat The USV and VD methods were conducted at 25 deg C 35 deg C and 45 deg C
Drying Kinetics and Rehydration Characteristics of
The effect of pretreatment (0 5% citric acid solution) and drying air temperature (40 50 60 and 70∘ C) on drying characteristics of button mushroom slices was investigated in a cabinet dryer The experimental results show that the drying temperature and pretreatment have significant effects on the moisture removal from mushroom In addition rehydration ratio of pretreated samples was
Infrared drying of sweet potato (Ipomoea batatas L
The effect of different infrared power levels (104 125 146 and 167 W) on drying kinetics and rehydration ratio of sweet potato slices was investigated It was observed that the power levels affected the drying time and rehydration ratio The
10 1016/S0308
The purpose of this study was to investigate the effect of drying methods on rehydration parameters namely rehydration percent (RP) and volume (RV case-hardening) and resistant starch (RS) and correlate these with crystallisation kinetics and T g The isothermal DSC curves are evaluated in the "classical" manner that is according to Avrami plots to determine degree of crystallinity






