Investigation and Comparative Study of Two Methods of Solar Dryer and Sun Drying for Drying Tomato Slices| Chapter 3 | Science and Technology: Recent Updates and Future Prospects Vol. 12

This study applied a novel direct solar dryer method for tomato slices, using a box-shaped dryer with three trays, a transparent glass cover as a solar collector, and a blower. The performance and product quality of the solar dryer and sun drying methods were compared. Tomato slices underwent sorting, bleaching, drying, and packaging, becoming ready for commercialization. The tomato slices dried until the final moisture content reached 25–50% (w.b) from an initial moisture content of 90% (w.b). The solar dryer achieved the highest average drying rate of 0.644 g/min on the first tray and a drying efficiency of 25.09%, with total energy consumption of 193.85 kJ/kg and 0.0111 kg/kJ for specific energy consumption (SEC) and specific moisture extraction rate (SMER), respectively. Quality assessments included color, texture, vitamin C content, and SEM testing. Dried tomato slices turned significantly browner compared to fresh ones, had different texture attributes from sun-drying-dried slices, experienced vitamin C degradation due to high temperatures, and showed brittle walls due to moisture loss, as indicated by SEM testing.

 

Author (s) Details

Suherman Suherman
Department of Chemical Engineering, Faculty of Engineering, Diponegoro University, Tembalang, Semarang, Central Java, 50275, Indonesia.

 

Muhammad Anas Asy Syaqiq
Department of Chemical Engineering, Faculty of Engineering, Diponegoro University, Tembalang, Semarang, Central Java, 50275, Indonesia.

 

Please see the book here:- https://doi.org/10.9734/bpi/strufp/v12/1673

 

Investigation of the Drying Kinetics of Pre-treated and Untreated Sweet Potato to Prevent the Growth of the Fungi Rhizopus oryzae| Chapter 4 | Current Perspectives in Agriculture and Food Science Vol. 1

 Sweet vegetables are susceptible to the fungi Rhizopus oryzae, that causes rapid spoilage upon transmittal due to the dampness content, which can cultivate a fungus that produces a bad smell and a cottony white color. The decline in moisture content can offer the sweet potato's useful life of product. This problem maybe addressed by a drying process using a slick tray dryer. The drying action of pre-treated and not cooked sweet potatoes was investigated to produce drained sweet potatoes outside the growth of the fungi. Sweet vegetables were peeled and cut into 5x5x30 mm evenly. For the pre-treatment, the sliced sweet vegetable strips were soaked in 2%(w/v) Potassium Metabisulfite (KMS) answer at 50∘C for 15 minutes and were exhausted under standard conditions. The pre-treated and not cooked sweet potato strips were drained in separate trays at 40∘C, 50∘C and 60∘C using a slick dryer until the neverending weight of the batch was got. Numerical simulation utilizing the Laplace Transform Model, Non-Linear Decomposition Model, and Page Model were compared to decide the best fit model for the drying of the pre-medicated and untreated sweet potato strips. Based on the dossier gathered, the Page Model was raise to be ultimate suitable model to describe the drying traits of pre-treated and not cooked sweet potato strips. The best drying temperature was 60∘C and thought a drying time of 46.01 minutes utilizing the Lagrange interpolation to reach 10% moisture that restrict the growth of Rhizopus oryzae. The air-dried pre-considered samples showed a good neurological quality limit such as color and makeup compared to air-dried not cooked sample.  The pre-treated sweet vegetable strips avoid the unacceptable changes such as the unrefined color, texture and odor of sweet vegetables after air-drying.

Author(s) Details:

Lola Domnina B. Pestaño,
Chemical Engineering Department, Faculty of Engineering, University of Santo Tomas, Philippines and Research Center for the Natural and Applied Sciences, University of Santo Tomas, Philippines.

Fauve Ira Alexa V. Obregon,
Chemical Engineering Department, Faculty of Engineering, University of Santo Tomas, Philippines and Research Center for the Natural and Applied Sciences, University of Santo Tomas, Philippines.

Maria Blesy C. Silvano,
Chemical Engineering Department, Faculty of Engineering, University of Santo Tomas, Philippines.

Jeelaine G. Vicencio,
Chemical Engineering Department, Faculty of Engineering, University of Santo Tomas, Philippines.

Please see the link here: https://stm.bookpi.org/CPAFS-V1/article/view/8915

The Investigation of the Effects of Banana Maturity on the Drying Kinetics of Thinly-Sliced Saba (Musa balbasiana) Using Hot-Air Dryer | Chapter 10 | New Approaches in Engineering Research Vol. 16

 Banana is one of the most widely grown crops in the Philippines, and one of the most popular varieties is Musa balbasiana, sometimes known as Saba. Saba is perishable due to its high moisture content, and drying is one way to extend its shelf life. It must be consumed within a few days of harvesting due to its short shelf life. Saba's shelf life can be extended by up to six months if dried to a moisture content of 12 percent. The study focuses on the impact of banana ripeness and selects a mathematical model that best fits the drying kinetics of the fruit. The banana samples, both unripe and ripe Saba, were bone-dried in a hot-air tray drier without any pre-treatment. Three experiments were conducted at temperatures of 40°C, 50°C, and 60°C to provide repeatable results. The treated data for both unripe and ripe Saba best suited the Laplace Transform Model out of the three mathematical models utilised in the study. The time per trial was calculated using Lagrange interpolation; for the three trials, unripe Saba dried at 50°C achieved the optimal moisture content in an average time of 87.5574 minutes, while ripe Saba dried at 40°C obtained the same moisture content in an average time of 88.8619 minutes. The discoloration diminished as the temperature rose, demonstrating that browning was enzymatic. When it comes to determining the drying time, the difference in the amount of moisture that can be removed from Saba is a bigger factor than the temperature.

Author(S) Details

Lola Domnina Pestaño
Chemical Engineering Department, Faculty of Engineering, University of Santo Tomas, Philippines. and Research Center for the Natural and Applied Sciences, University of Santo Tomas, Philippines.

John Paul Bautista
Chemical Engineering Department, Faculty of Engineering, University of Santo Tomas, Philippines.

Reizl Leguiab
Chemical Engineering Department, Faculty of Engineering, University of Santo Tomas, Philippines.

Sean Danielle Puri
Chemical Engineering Department, Faculty of Engineering, University of Santo Tomas, Philippines.

View Book:- https://stm.bookpi.org/NAER-V16/article/view/4063