Effect of Parallelepipedic and Spherical Shapes Dimensions on Convective Drying Characteristics of Sweet Potato | Chapter 1 | Science and Technology: Recent Updates and Future Prospects Vol. 12

 

The aim of this work is to determine the characteristic dimension governing transfers during convective drying. Parallelepipedic and cylindrical form of sweet potato was used. This present work determines this characteristic dimension for the samples of sweet potatoes of parallelepipedal and cubic shapes. We have fixed the characteristic dimension in the direction of the thickness of the samples of parallelepiped shape and of the radius for the samples of cylindrical shape. For the parallelepidic form P_L-l-e, the thickness e is set to 1cm while the length L and the width l vary. The results show that the variation of the dimensions other than the thickness e does not influence the transfers in a considerable way. The same observation is made for the cylindrical samples c_H-R by keeping the radius R constant. From the foregoing, the thickness of the parallelepiped samples turns out to be the dimension that best governs the transfers versus its length and width. Likewise, with regard to cylindrical samples, the fixed radius smaller than the height is the characteristic dimension of the transfers in the product during its convective drying. If we know that the initial size is an important factor for transfers during convective drying (Ouoba, 2013), this present work therefore allows us to conclude that the thickness of the parallelepiped-shaped samples and the radius of the cylindrical shapes, all being the smallest dimensions, characterize the transfers. This work highlights the importance and the existence of a characteristic dimension that dictated the transfers during the convective drying of organic products such as sweet potatoes.

 

Author (s) Details

Ouoba Kondia Honore|
Laboratoire des Matériaux et Environnement (LA.M.E.), Unité de Formation et de Recherche en Sciences Exactes et Appliquée (UFR/SEA), Université de Ouaga I, Pr KI-ZERBO, BP 7021, Burkina Faso.

 

Ganame Abdou-Salam
 Exactes et Appliquée (UFR/SEA), Université de Ouaga I, Pr KI-ZERBO, BP 7021, Burkina Faso.

 

Zougmore François
Laboratoire des Matériaux et Environnement (LA.M.E.), Unité de Formation et de Recherche en Sciences Exactes et Appliquée (UFR/SEA), Université de Ouaga I, Pr KI-ZERBO, BP 7021, Burkina Faso.

Please see the book here:- https://doi.org/10.9734/bpi/strufp/v12/1064

 

Use of Pulsed Electric Field Pre-treatment to Accelerate Drying and Rehydration of Plant Foods | Chapter 2 | Scientific Research, New Technologies and Applications Vol. 8

Pulsed electric field is a new non-thermal and environmentally friendly technology with diverse applications in food processing.  Among the advantages of PEF are its low energy consumption, fast processing and less or no negative effect on the nutritional value of foods. The effect of Pulsed Electric Field (PEF) on the permeabilization of plant cells prior to hot air drying was investigated. Plant materials (grape, plum, and asparagus) were pre-treated using a Pulsed Electric Field at different pulse numbers and then dried in a hot air oven, vacuum dryer and fluidized bed dryer respectively. The texture measurement was carried out using a texture analyser (Stable Microsystem Analayser SMS, Haselmere, England). For drying of the sample was the following dryer equipment applied: A fluidized bed dryer (ATP, Berlin, Germany). Pulsed Electric Field treatment induced cell permeabilization of investigated plant material (grape, plum and asparagus). The degree of cell permeabilization (Zp) increased with increasing pulse number. An increase in Zp decreased the tissue hardness. Drying time for grapes, plums and asparagus was decreased drastically after PEF treatment at a field strength of 1kV/cm and 100 pulses. Up to 50 % and 25% shorter drying time was achieved after PEF pre-treatment for grapes and plum receptively. The PEF pre-treated grapes showed less browning after drying compared to the untreated dried sample. In addition, Pulsed Electric Field pre-treated grapes and plums showed a distinct higher rehydration rate compared to untreated samples. The results of this research highlight the advantage of Pulsed Electric Field pre-treatment for the acceleration of the drying rate of plant foods.

 

Author (s) Details

 

Nithima Nakthong
Faculty of Engineering, Department of Chemical Engineering, Mahidol University, 73170, Thailand.

 

Mohammad Naghi Eshtiaghi
Faculty of Engineering, Department of Chemical Engineering, Mahidol University, 73170, Thailand.

 

 

Please see the book here:- https://doi.org/10.9734/bpi/srnta/v8/2810

Influence of Pre-drying and Drying Treatments on the Physicochemical and Functional Properties of Purple Sweet Potato Flour | Chapter 1 | Current Perspectives in Agriculture and Food Science Vol. 5

 The study was attended to determine the belongings of pre-drying and drying treatments on purple sweet vegetable flour's physicochemical, working, antioxidant activity, and phytochemical components (PSPF). The flours were groomed from purple-fleshed sweet vegetable slices soaked in water, 1% citric acid solution, and steam for 15 min before drying. The piping hot process increased the antioxidant project of raw purple-fleshed sweet vegetable roots by 28.56% and presented PSPF with intense color attributes, an nearly neutral pH, the maximal total soluble complete content, highest water absorption index, water-dissolved index, swelling ability, gelation capacity, and antioxidant activity but shortest fat absorption competency values compared to added pre-drying treatments. pH was shortest, and total phenolic, flavonoid, and anthocyanidin contents were best in samples soaked in 1% citric acid solution before drying. Based on b*/a* percentages, all flours were red main and were more peonidin rich. Therefore, the best quality crush into fine grains was produced when sweet vegetable slices were steamed before drying.

Author(s) Details:

Queenie Ann L. Curayag,
Department of Food Science, College of Human Ecology, Central Mindanao University, University Town, Musuan, Bukidnon 8714, Philippines.

Erlinda I. Dizon,
Institute of Food Science and Technology, Food Science Cluster, College of Agriculture, University of the Philippines Los Baños, College, Laguna 4031, Philippines.

Please see the link here: https://stm.bookpi.org/CPAFS-V5/article/view/11743

Laser Speckle Imaging Revels Drying Dynamics of Adhesive| Chapter 9 | Newest Updates in Physical Science Research Vol. 7

 We show how to use laser speckle intensity-based approaches to track the drying of white glue in an experimental setting. The results show that qualitative and quantitative evaluation of spatial temporal speckle activities can be used to monitor the drying process of adhesives using graphical methods such as temporal LASCA, GD, Fujii, and parameterized Fujii, as well as numerical methods such as Inertia moment and temporal correlation. At a 5% significance level, a statistical Tukey's test for the mean values of inertia moments permitted identifying distinct stages of drying.

Author(s) Details

Dr. M. Z. Ansari
International School of Photonics, Cochin University of Science and Technology, Cochin-22, Kerala, India.

A. K. Nirala
Department of Applied Physics, Indian Institute of Technology (Indian School of Mines) Dhanbad, Jharkhand-826004, India.

View Book :- https://stm.bookpi.org/NUPSR-V7/article/view/1296

Monitoring the Changes in Germination Characteristics and Seedling Growth between Storage and Non-storage of Primed Tall Fescue Seed | Chapter 9 | Cutting-edge Research in Agricultural Sciences Vol. 7

 Seeds are normally sown directly in the field or stored for short periods of time in seed priming studies. Priming allows seeds to be hydrated to a degree that allows pre-germination metabolic activity to occur while preventing radicle emergence. After priming, the seeds may be dried back to their original moisture content. The aim of this study was to see how storage affected tall fescue seed that had been primed. The seeds were primed using hydropriming and osmopriming methods in this analysis. For osmopriming, the water osmotic potential was between -1.5 and -2.2 MPa. The seeds were divided into two groups after drying. The seeds in the first group were packed in aluminium foil bags and held at 25°C for up to a year, while the seeds in the second group were used for an un-stored germination test. In most treatments, germination percentage for primed seeds stored at 25°C for 1 year decreased significantly compared to un-stored primed seeds, but the control seeds (stored non-primed seeds) had the lowest germination value when compared to hydropriming for 1 day. The proportion of stored seeds that germinated was found to be slightly lower. Seeds that had been primed but had not been processed had shorter germination times than seeds that had been primed but had not been stored. Hydropriming can be recommended to increase seed germination efficiency without reducing the survival of tall fescue species, according to the findings. Hydropriming was known to increase germination efficiency without sacrificing durability among all priming treatments. Following storage conditions of F. arundinacea, hydropriming as a physiological treatment improved seed efficiency.

Author (s) Details

Behzad Behtari
Department of Rangeland Management, Faculty of Natural Resources, Tarbiat Modares University, P.O.Box: 46414-356, Noor, Iran.

Ghasem Ali Dianati Tilaki
Department of Rangeland Management, Faculty of Natural Resources, Tarbiat Modares University, P.O.Box: 46414-356, Noor, Iran.

View Book :- https://stm.bookpi.org/CRAS-V7/article/view/605

Advanced Study on Drying Kinetics and Mathematical Modeling of Bottle Gourd | Chapter 2 | New Ideas Concerning Science and Technology Vol. 5

Objectives: Bottle gourd (Lagenaria siceraria L.) is an essential vegetable crop belonging to the Cucurbitaceae family in the tropical and subtropical regions of the world. It is most common in the sub-continent of Indo-Pakistan and is cultivated throughout India. The purpose of this analysis was to use a tray dryer to test the drying behavior of bottle gourd slices.

Style of the study: Bottle gourd slices were dried at 50, 55, 60, 65 and 70 + 1 °C in a tray dryer. Gravimetry assessed the moisture loss. Readings were taken within 30 minutes until constant weight was observed.

Location and Period of Study: In the Department of Food Science and Technology, MPKV Rahuri, experiments were conducted and completed within 12 months.

Methodology: Four separate drying models (Henderson, Logarithm, Page and Modified Page) were integrated into the drying curves, which are generally accepted for the modeling of drying agricultural materials. Based on the low RMSE, low χ2, and high R2, the best model describing the drying process was chosen. Results: Drying time at drying temperatures of 50, 55, 60, 65 and 70oC for bottle gourd slices was 630, 570, 450, 420 and 360 min, respectively. By comparing the time needed at temperatures of 50oC and 60oC and 60oC and 70oC, drying time was reduced by 28.57 percent and 20.00 percent, respectively. The moisture content of fresh bottle gourd was 92.09 percent (w.b.) at the beginning of the drying process, which is reduced to 7.08 percent (wb). As the drying time increased, the drying rate decreased. At 55oC, the drying rates were as high as 0.89 and at almost all temperatures, as low as 0.1. R2 values ranged from 0.788 to 0.954, R2 values were modified from 0.777 to 0.951, χ2 values ranged from 0.029 to 0.681, and RMSE values ranged from 0.0533 to 0.3742.

Conclusion: The drying time was shortened by an increase in the air drying temperature. In the falling rate era, drying mostly occurred. A better model for explaining the drying characteristics of bottle gourds at all temperatures was found to be the Henderson and Pabis model. At all temperatures, the product quality was found to be high.

Author (s) Details

Dr. Murlidhar Ingle
Krishi Vigyan Kendra, Badgaon-Balaghat, JNKVV, Jabalpur, 481115 (M.P.), India.

Dr. Ajay R. Tapre
Department of Food Processing Technology, A. D. Patel Institute of Technology (ADIT, Anand), India.

Radhika Nawkar
Krishi Vigyan Kendra, Badgaon-Balaghat, JNKVV, Jabalpur, 481115 (M.P.), India.

View Book :- https://stm.bookpi.org/NICST-V5/issue/view/22

An Advanced Study of Quality Improvement of Natural Rubber Products by Drying Methods | Chapter 5 | Current Perspectives on Chemical Sciences Vol. 5

 The rubber industry relies heavily on a large number of inputs from the source of natural rubber (NR), which, due to its specific inherent properties, is one of the most used rubber materials. This experimental study was carried out to check the quality improvement of natural rubber products by drying methods and to determine to what degree the properties shown were affected by the different drying methods. During this analysis, natural rubber coagulum samples were collected and each sample was subjected to one of the following three drying methods: air, smoke and oven. The characteristics of the dried rubber samples from the three drying methods were then investigated. The quality parameter adopted in this analysis was the Plasticity Retention Index (PRI), which offered a measure of quality in terms of the oxidative resistance of natural rubber. By using the Wallace plastimeter, the plasticity retention index was tested. For the samples, the PRI values were determined. Results obtained from this analysis showed that, as shown in the PRI levels, the characteristics of natural rubber samples were actually affected to various observable levels depending on drying methods. The findings further provided the basis for our assumptions that smoke-dried rubber samples had the lowest qualities, with the lowest PRI values, followed by oven and air-dried samples, respectively, in terms of their PRI. The best features, as shown by the maximum PRI values. It would be recommended, on the basis of the results obtained from this experimental analysis, that the air drying of coagulated natural rubber samples should be carried out in preference to the other two alternatives and should be adopted as the drying method of choice wherever possible.

Author(s) Details

Felix Osarumhense Aguele
Department of Chemical Engineering Technology, Michael Okpara University of Agriculture, Umudike, Nigeria.

Justice Agbonayinma Idiaghe
Department of Polymer Technology, Auchi Polytechnic, Auchi, Nigeria.

Tochukwu Uzoma Apugo-Nwosu

Department of Chemical Engineering Technology, Michael Okpara University of Agriculture, Umudike, Nigeria.

View Book :- https://bp.bookpi.org/index.php/bpi/catalog/book/354