bluuebunny/crossref_metadata_2025 huggingface dataset:
Description of atmospheric freeze-drying of brown seaweeds (Saccherina Latissima) with respect to thermal properties and phase transitions
Authors: Tolstorebrov Ignat , Eikevik Trygve Magne , Petrova Inna , Bantle Michael
Published: January 2019

Thermal properties of brown seaweeds (Saccharina latissima) were determined using DSC technique in the temperature range between -150.0 and 50.0 °C. The following phase transitions were detected: glass transitions, incipient point of ice melting and freezing point. The ice content and amount of unfrozen water was detected by analysis of the melting peak. The ice content reduction in the product was predicted for different moisture contents and temperatures for atmospheric freeze-drying processKeywords: brown seaweeds, ice fraction, freeze-drying, glass transition
Thermodynamic properties and moisture sorption isotherms of two pharmaceutical compounds
Authors: Zammouri Amel , Ben Zid M. , Kechaou N. , Boudhrioua Mihoubi N.
Published: January 2019

This investigation examines and compares the water sorption isotherms and the thermodynamic properties of two pharmaceutical preparations (Hypril and Azix) intended to be manufactured with the same process plant and equipment. The moisture equilibrium isotherms were determined at 50, 60 and 70 °C using a gravimetric technique. Five isotherm models were explored for their fitting to the experimental data. Azix showed sigmoid type II isotherms while Hypril showed type III isotherms according to the BET classification. All investigated models fitted well the water sorption isotherms of Hypril. By contrast, only GAB and Adam and Shove equations gave appropriate fit to the experimental data of Azix. For both formulations, the isosteric heat and the differential entropy decreased sharply with the increase of equilibrium moisture content to minimum values and thereafter remain constant. In the case of Azix, the integral enthalpy decreased with equilibrium moisture content while the integral entropy increased until reaching a constant value. Contrariwise, Hypril showed decreasing of the integral enthalpy and entropy with the equilibrium moisture content. Keywords: sorption isotherm, enthalpy, entropy, spreading pressure, pharmaceutical formulations
Comparison between bubbling and turbulent regime for the simulation of batch pharmaceutical powders fluidized bed drying
Authors: Zammouri Amel , Boudhrioua Mihoubi N. , Kechaou N.
Published: January 2019

The two-phase theory has been frequently used to model fluidised bed drying. At high air velocities, a transition from the bubbling regime to the turbulent regime may occur. In this work, we compare a bubbling model and a turbulent model for the simulation of a two pharmaceutical powders drying in a pilot plant and an industrial plant fluidised bed. The bubbling model was based on a discrete variable bubble size. Heat and mass transfer coefficients were based on the Kunii and Levenspiel correlation [1]. Flow regime was supposed to be completely mixed for the emulsion phase. For the turbulent model, the bubble size is not anymore discrete but continuous and bubble phase is less distinguishable than in the bubbling regime. Heat and mass transfer were those proposed by Foka[2]. In addition, the freeboard section was considered since high entrainment is specific of this regime. Gas backmixing was taken into account by considering a plug flow with axial dispersion for the interstitial gas flow. The bubble phase being dilute,  was modeled by a plug flow. A plug flow was also considered for the freeboard gas. The solid phase was supposed to be completely mixed. The bubbling regime simulation gave good agreement with experiment in the case of the pilot plant experiment, while the turbulent model better simulated the industrial scale experiment. Key words: batch fluidized bed, pharmaceutical powder, drying, modeling, bubbling, turbulent
Physicochemical characterization of mesquite flours
Authors: Sandoval Torres S. , Reyes López L. , Méndez Lagunas L. , Rodríguez Ramírez J. , Barriada Bernal G.
Published: January 2019

Ethnic foods are healthy products interesting for the new societies. Mesquite flour offers another option for making gluten-free recipes as part of a diet for people with celiac disease. The physicochemical properties of mesquite flours (Prosopis laevigata) were characterized. The mesquite pods were dried at 60°C, 15% RH and 2 m/s airflow; then a grinding and sieving process were applied. The nutritional composition and the sorption isotherms were obtained at 30, 35, 40 and 45°C  for  water activities of 0.07-0.9. The particle-size distribution, morphology and thermal stability of the flours were determined by different methods. Keywords: Mesquite Flours; drying; isotherms; chemical properties; morphology
Exploring drying conditions for Mexican mesquite pods (Prosopis laevigata)
Authors: Sandoval Torres Sadoth , López D. , Rodríguez J. , Mendez L. , Aquino L. V.
Published: January 2019

Mesquite pods contain a high nutritional content, then a protein rich flour can be obtained. Prosopis Laevigata pods were collected from Oaxaca and Durango. Three stages of maturity were identified. The internal structure of the pods was analyzed by scanning electron microscopy (SEM). The pods were dried at 40°C, 50°C and 60°C, 10% relative humidity and air velocity of 2.6 m/s. From experimental data, the characteristic curve was obtained. SEM Images showed a heterogeneous and tortuous structure. The internal structure of the material is a limiting factor for mass transfer. The effective coefficient diffusion for each drying experiment was determinated.Keywords: Drying; mesquite; pods.
Effect of tray dryer’s independent variables (drying temperature and air velocity) on the quality of olive pomace and system’s energy efficiency
Authors: Koç Mehmet , Baysan Ulaş , Güngör A. , Kaymak-Ertekin Figen
Published: January 2019

In this study, the effects of drying temperature (70, 80, 90°C) and air velocity (0.5, 1.8 m/s) of hot air drying (tray drying) on quality of dried 2-phase olive pomace and system’s energy efficiency were investigated. The drying experiments were carried out in a tray dryer. The effects of drying conditions were evaluated with analyzing drying time, the primary and secondary oxidation and calculating specific moisture extraction rate (SMER), moisture extraction rate (MER) and specific energy consumption (SEC). The results showed that increase in drying temperature and decrease in air velocity led to decrease in quality of dried olive pomace. Keywords: Waste valorization, 2-phase olive pomace, Tray dryer, Energy efficiency, oxidation stability
The effect of different wall materials on the production of suppressed-pungent capsaicin microparticles
Authors: Koç Mehmet , Varhan Emine , Kasımoğlu Zehra , Şahin Nadeem Hilal
Published: January 2019

The aim of this study was to investigate the effects of wall materials types on the production of double-layered and suppressed-pungent capsaicin microparticles via spray chilling method. For this purpose, palm oil and different proteins (gelatin, sodium caseinate and whey protein) were used as wall materials, while soy lecithin was selected as stabilizer. Sample encapsulated only with palm oil (single-layered) was used as control. Centrifuge stability and kinetic stability were analyzed on the prepared emulsions. Total and surface capsaicin, microencapsulation efficiency, melting point temperature and fusion enthalpy analysis were carried out on the capsaicin microparticles obtained by spray chilling.Keywords: Capsaicin; Spray chilling method; Pungency; Double-layered microparticles
The aggregation rate constant of the discrete population balance model in hot melt fluidized bed coating process
Authors: Qing X. , Xin W. , Yan Y. , Long W.
Published: January 2019

During hot melt fluidized bed coating, particle agglomeration leads to non-uniform particle size. In this study, Population Balance Model (PBM) is used to establish the conservation of the size of particles in the system. In order to solve the population balance model, it is discretized. The aggregation kernel of the particles can be described by the Equi-partition of Kinetic Energy (EKE) kernel based on the gas dynamics theory. The EKE kernel is incorporated into a discrete population balance (DPB) model, and the effective aggregation rate constant is obtained by fitting with the experimental data. Key words: Hot melt fluidized bed, PBM, DPB, EKE kernel, Aggregation rate constant.
Pressure drop characteristics of adjustable slotted distributor in fluidized bed
Authors: Li Zhanyong , Zhao Tong , Liu Chaoran , Xu Qing , Juan W.
Published: January 2019

In this paper, a fluidized bed with a adjustable slotted gas distributor was used to study fluidization in a 230 mm×200 mm rectangular fluidized bed by adjusting the spacing between the two slotted gas distributors. The pressure drop of the distributor at different inlet gas velocities was obtained and the change law between pressure drop and distance between distributors was summarized. This study provides a theoretical basis for the application of adjustable slotted gas distributor fluidized bed.Keywords: Geldart D; Adjustable slotted gas distributor; Pressure drop
Study of the hot air drying process of chicken breast by non-invasive techniques
Authors: Castro-Giraldez Marta , Tomas-Egea Juan Angel , Colom, R.J. , Fito Pedro J
Published: January 2019

Food drying is one of the main unit operations for food preservation and it is based on the difference of chemical potential between the product and a fluid with lower chemical potential. The objective of this work was the development of a thermodynamic model of chicken meat drying process using infrared thermography; also the viability of using dielectric spectroscopy as a monitoring system was analyzed. A thermodynamic model has been developed to predict the expansion/contraction phenomena of poultry meat throughout the drying process. Moreover, it was demonstrated that permittivity is a non-destructive method to monitor the evolution of drying process. Keywords: Poultry meat, hot air drying, permittivity, infrared, drying kinetics.
Stabilization of encapsulated probiotics from the bacterium Lactobacillus casei by different drying techniques
Authors: Acosta-Piantini Elsa Maritza , Villaran M. Carmen , Lombraña J. Ignacio
Published: January 2019

The main objective of this work is to encapsulate and dry the bacterium probiotic Lactobacillus casei applying three different drying techniques (lyophilization, fluidized bed and flash freeze drying) as well as to evaluate their viability during storage in the dark at 20ºC and 34% relative humidity for 28 days. In addition, to compare viability of the bacterium processed with flash freeze drying with cryoprotectant (skim milk) and without cryoprotectant. In the case of flash freeze drying, the final level of viability shows the potential of this drying technique with much less operating costs than lyophilization. Keywords: Encapsulated, probiotics, lactobacillus, casei, drying
Application of microwaves in the convective drying of ceramic
Authors: Rajewska Kinga , Pawłowski Andrzej
Published: January 2019

The paper demonstrates microwave and convective drying processes in different combinations of kaolin cylindrical samples in laboratory scale. Analysis of the kinetics and sample temperature evolution show that the moment of application and electromagnetic field duration have the biggest influence on characteristics of the drying curve and quality of dried material. Dried samples were subjected to strength tests using the Brazilian method in order to determine the relation between its quality and different drying programs. Keywords: ceramic, convective drying, microwave drying, strength test.
Thermodynamic model of freeze-drying of poultry breast using infrared thermography
Authors: Fito Pedro J , Tomas-Egea Juan Angel , Castro-Giraldez Marta
Published: January 2019

Food dehydration is one of a main process to preserve meal. In order to optimaze a freeze-drying operation a physic model is needed to well describe the thermodynamic behaviors involved in this process. In this work, a thermographic camera and different physico-chemical determinations are used to monitor many phenomena that occur during the lyophilization of poultry breast. Finally, a non-continuous irreversible thermodynamic model, based on thermal infrared measures and in shrinkage/swelling mechanism, has been developed, wich explains the behaviours produced throughout the meat freeze-drying process. Keywords: freeze-drying, thermodynamic model, infrared thermography, poultry.
Technological and nutritional aspects of gluten-free pasta based on chickpea flour and tiger nut flour
Authors: Albors A. , Martín-Esparza M. E. , Bressi G. B. , Raga A.
Published: January 2019

Gluten-free (GF) dry egg pappardelle was prepared with tigernut flour (50%), chickpea flour (50%) and pregelatinized TNF (0, 5, 10%), and compared to plain pasta (100% durum wheat semolina). The GF pasta may have a significant higher content of insoluble fibre, minerals and fat rich in oleic acid and a similar protein content. It was not found any clear relationship between the flour functional properties and its proximate composition. The use of PG did not imply an improvement on the firmness but did provide some continuity to the pasta structure. Keywords: Gluten-free pasta, tigernut flour, chickpea flour, texture, cooking properties.
Flat plate solar air heater with helical integrated fins for drying processe
Authors: Farkas Istvan , Al-Neama Maytham A.
Published: January 2019

In this study, an experimental investigation was carried out on solar system consists of many main components; solar air collector, drying chamber and air blower. Manufacturing and an analysis of two active double-pass solar air collector integrated with unfinned and helical finned absorbers have been carried out. The helical fins increased the standers solar collector (unfinned) efficiency by about 6%. In five hours for 2 kg of apple slices drying, the final weight of the dried product is 1.237 kg using an unfinned solar collector, while 1.039 kg using helical finned solar collector. Keywords: solar drying, air heater, thermal performance, helical fins.
Assessment of the conditions of the thermoplastic extrusion process in the bioactive and mechanical properties of flexible films based on starch and Brazilian pepper
Authors: Fakhouri Farayde Matta , Freitas deLima Fernando , Cardoso Claudia Andrea Lima , Martelli Silvia Maria , Antunes Marcelo , Mei Lucia Helena Innocentini , Yamashita Fabio , Velasco Jose Ignacio
Published: January 2019

The objective of this work was to produce, through the thermoplastic extrusion process followed by blowing, manioc starch-based flexible films added with Brazilian pepper oil as an antioxidant and plasticizer agent, and verify if the bioactive compounds contained in the fresh pepper oil are present after the drying step of the thermoplastic extrusion. After analysis by gas chromatography-mass spectrometry volatiles compounds were identified in the films. Pepper oil also  influenced the mechanichal properties of the films.These results suggest that the temperatures used in the process, kept some of the existing compounds in the Brazilian pepper essential oil adhered to the packages. Keywords: Termoplastic extrusion, temperature, bioactivs compounds
Osmotic dehydration of eggplant, carrot and beetroot slices: Effect of vacuum on phenolic acid composition
Authors: Mello-Júnior Ronaldo Elias , Junqueira João Renato De Jesus , Corrêa Jefferson Luiz Gomes , Mendonça Kamilla Soares de , Carvalho Lucas Barreto de
Published: January 2019

The aim of this work was to evaluate the influence of vacuum application on the phenolic acid content of osmodehydrated eggplant, carrot and beetroot samples. The contents of catechins and chlorogenic acid were determined by HPLC analysis. Changes in the contents of phenolic acids after the osmotic processes were observed. It was found a reduction in catechins and chlorogenic acids, probable due to the migration and degradation losses. In a general way, the vacuum reduced the catechin and chlorogenic acid contents, compared to the osmotic dehydration at atmospheric pressure. Keywords: Pulsed vacuum osmotic dehydration; chlorogenic acid; catechins.
Coupling of microwave radiations to convective drying for improving fruit quality
Authors: Bahloul Neila , Balti M. A. , Guellouze M. S. , Kechaou Nabil
Published: January 2019

The present study aims to find the best drying method to minimize the duration of the operation while respecting the nutritional value of the product. Experiments of convective drying and microwave radiation were respectively carried out with a convective dryer (heat temperature: 65 °C and air velocity: 1.3 m/s) and a microwave oven (power level: 100 W and frequency: 2450 MHz). Six coupling tests between the convective drying and microwave radiation were conducted. The only variable condition is the time output of tomatoes from the convective dryer or the microwave oven corresponding to an intermediate mass ratio (IMR) 0.5, 0.4 and 0.3. The microwave drying removes the bound water faster than convective drying. This explains the observed time savings due to convection-microwave and microwave-convection combined drying. The combination of convection drying and microwave drying to an IMR 0.5 preserved better the red color and the antioxidants of the tomato. Thus, the convection–microwave combined drying (IMR 0.5) proved most suitable for preserving the quality of tomatoes. Keywords: convective drying; microwave; coupled drying; color.
Thermal - Vacuum dehydration and dispergation of dispersed materials
Authors: Kutovyi Volodymyr Alexandrovich , Tkachenko Victor , Nikolaenko Alice
Published: January 2019

Scientific and technical studies on the intensification of removal moisture from dispersed materials and their simultaneous dispergation in the hollow heating element of a thermo-vacuum apparatus is researched. Continuous thermo-vacuum dehydration and dispergation process of zirconium hydroxide, brown coal, graphite, sawdust, biological materials is considered. Based on conducted studies was made conclusions about perspective to use this technology. Thermo-vacuum technology is different from the other by low-temperature heating, low time processing, humidity indicators controlling and nano-dispersion grinding. Keywords: dehydration, dispergation, energy saving
Bread preservation with use of edible packaging
Authors: Silva Viviane De Souza , Fakhouri Farayde Matta , Arias Luna Valentina Angulo , Aguiar Rosa Helena , Oliveira Rafael Augustus
Published: January 2019

We live in a world that usually use plastic bags either to go shopping or to pack the snack for a short trip. However, packaging makes life easier and serves as protection for products such as food. Bread is a common food product that needs packaging in order to be protected at storage and transportation. Therefore, with aim of reducing petroleum derived packagin g consumption it was developed an edible film from potato starch to packeg bread and some quality characteristics like water content, firmness and weight loss were evaluated, showing that edible film can be used as a packaging.Keywords: biopolymers; edible coatings; packaging materials; starch; storage.
Development of polyphenols-enriched maple sugars by freeze- and vacuum drum drying technologies
Authors: Bhatta Sagar , Stevanovic Tatjana , Ratti Cristina
Published: January 2019

Hot water extract of sugar and red maple bark was added to maple syrup and dried by freeze (FD) and vacuum drum drying (VD) techniques. Addition of maple bark extracts to syrup helped to develop polyphenols-enriched maple sugar. X-ray diffraction revealed that sugar obtained from FD was amorphous in nature, while crystalline when dried by VD. Furthermore, the observation of maple sugar samples under scanning electron microscopy showed smooth and porous surface for FD sugar, while rough and grainy surface for VD sugar. Hausner ratio indicated that sugar produced by VD showed better flow characteristics than FD sugar. Keywords: drying techniques; maple syrup; phenolics; microstructure
Functional properties of dried tarragon affected by drying method
Authors: Koç Banu , Çağlar Nazan , Atar Gamze
Published: January 2019

Tarragon is a small shrubby perennial herb in the Asteraceae family. It is cultivated for the use of its aromatic leaves in seasoning, salads, sauces, vinegars, mustard and spices. In this study, tarragon was dried in two different drying equipment (infrared (ID) and microwave dryers (MD)) to compare the drying and final product properties (moisture content, water activity and colour change). Three different output power levels of 125, 250 and 500 W were used for MD, whereas the ID treatment involved three drying temperature levels that were 60, 70 and 80°C. A comparison of the drying kinetics, MD was more effective in shortening drying time when compared with ID. Keywords: Tarragon, microwave drying, infrared drying, color change
Effect of the solar dehydration on the antioxidant capacity and the content of flavonoids of the blackberry pulp (rubus spp)
Authors: López-Ortiz Anabel , Silva-Norman Azucena , García-Valladares Octavio , Pilatowsky-Figueroa Isaac , Ramirez J. R.
Published: January 2019

Technical performance of two solar drying technologies was evaluated: Solar Greenhouse Drying (SGD) with auxiliary heating system, and Direct Solar Drying (DSD) in order to evaluate its effect on antioxidant activity (AA) and total flavonoids of blackberry (rubus spp) waste destined. The SDG and DSD results were compared with those of the dehydrated samples in an electric stove (ES). The fresh and dried fruits were evaluated; the blackberry seedless pulp was used. The AA and flavonoids showed degradation of 70% and 20% compared to the fresh sample. For both compounds, SGD is the one that offers the greatest conservation.Keywords: solar drying; antioxidant capacity; flavonoids; blackberry pulp (rubus spp); solar energy
Drying characteristics and mathematical modelling of the drying kinetics of oyster mushroom (Pleurotus ostreatus)
Authors: Satimehin A. A. , Oluwamukomi M. O. , Enujiugha V. N. , Bello M.
Published: January 2019

This study was conducted to determine the drying characteristics of oyster mushroom (Pleurotus ostreatus) at 50, 60 and 70 °C.  Pleurotus ostreatus were cleaned and dried in a laboratory cabinet dryer. The drying data were fitted to six model equations namely Newton, Pabis and Henderson, Logarithmic, Two-term diffusion, Wang and Singh, as well as Modified Henderson and Pabis equations. The goodness of fit of the models were evaluated by means of the coefficient of determination (R2), root mean square error (RMSE) and reduced chi-square (χ2). The Logarithmic model best describes the drying data and could be used to predict its drying behaviour. Keywords: oyster mushroom; thin-layer drying; characteristics; modelling
Influence of ultrasound assist during combined drying on ceramic materials quality and drying kinetics
Authors: Pawłowski Andrzej , Trawińska Weronika
Published: January 2019

Presented in this article studies show the investigation of ultrasound application as a new method for improvement of ceramic materials processing and their influence on mechanical properties of dried samples. Ultrasound were applied during convective and convective-microwave processes carried out in two different temperatures. Obtained results indicate increase of drying rate due to sonification and what’s more interesting they affect the material strength parameter. The experiments indicate that the effectiveness of ultrasound assist depends on the drying temperature and such dependency is observed mainy when considering dry product quality parameter. Keywords: ceramics; hybrid drying; material strength
Microencapsulation of passion fruit extract (Passiflora biflora) by spray drying
Authors: Rodriguez Olivia , Aguilar Daniela , Luna Guadalupe , Zarate Gregorio , Bello Licet
Published: January 2019

Anthocyanins pulp and peel passionfruit extracted by leaching using water as a solvent where the operating conditions of spray drying were evaluated for a microencapsulated. The variables were temperature input (180,200 and 220 ° C), MD (6,8y10%), AP (1,3y5%) and outlet temperature 80 ° C, was achieved noted that during the drying process moisture decreased to 85% due to this high in MD and AP, this also increases the content of ST. Color significantly was not affected by spray drying.. Keywords: Passionfruit, abstract, encapsulants, spray microencapsulatio
Microwave drying in fluidized bed to dehydrate microencapsulated Saccharomyces cerevisiae cells. Temperature control strategies.
Authors: Mardaras J. , Lombraña J. I. , Villarán M. C.
Published: January 2019

Alginate microcapsules containing cell yeasts of the species Saccharomyces cerivisae, used as a reference microorganism, were studied here to improve the protection of cell activity during food processing. Here a novel drying process was proposed to optimize processing conditions. The dehydration of microcapsules by microwaves and under near fluidizing conditions (NFMD), allows performing dehydration employing lower temperatures to maintain high viability levels and a high quality end product. Thus, strategies based on the combination of different thermal gradients and processing temperatures were analysed through a series of NFMD experiments. Keywords: microwave drying, fluidization, probiotics, cell viability
Beyond freeze-drying of biologics: vacuum-foam drying and spray freeze-drying
Authors: Ohtake S. , Langford A. , Balthazor B. , Bhatnagar B. , Tchessalov S. , Hageman M.J. , Lukas A. , Plitzko M. , Luy B.
Published: January 2019

The complexity of biotherapeutics in development continues to increase as our capability in discovery and recombinant technology improves. While safety and efficacy remain the two critical aspects of all therapeutics, ensuring adequate stability is a challenge. Freeze-drying is a commonly-used processing technique to enhance the stability of biotherapeutic products, although the lengthy process time and low energy efficiency have led to the search for, and evaluation of, next-generation drying technologies, including spray freeze-drying and vaccum-foam drying. Both processes result in dosage forms that vary considerably from those produced by lyophilization and possess physical properties that may be deemed superior for their intended applications. Keywords: vacuum-foam drying; spray freeze-drying; lyophilization; biotherapeutics; stabilization
The drying and rehydration process of chayote (Sechium edule)
Authors: Ramírez-Martínez Alejandra , Álvarez-Morales Alejandra , Luna-Solano Guadalupe
Published: January 2019

Chayote (Sechium edule) is a fruit that is said to be a  nutritional and have healing properties. 90% of its weight is made up of water which makes  this fruit highly perishable. Convective drying is an excellent option to reduce the loss of this product as well as prolong its shelf life. Thus, the main objective of this work was to assess the physicochemical characteristics of different chayote samples (slices, cubes and strips) during its drying and rehydration process.  Results suggest that cubes represent an alternative for commercial use as an additive in foodstuffs due to their size.Keywords: chayote; convective drying; rehydration process; physiochemical properties.
Ohmic heating/vacuum impregnation treatments on osmodehydrated apples enriched in polyphenols from concentrated pomegranate juice
Authors: Moreno Jorge , Zúñiga P. , Guerra M. E. , Mella K.
Published: January 2019

The aim of this work was to study the combination of osmodehydration (OD), coupled with Ohmic Heating (OH) and Pulsed Vacuum (PV) and to introduce natural compounds from a cryoconcentrated pomegranate juice (47°Brix) at 30, 40 and 50 °C into apple matrix, during 180 min. PV was performed at 50 mbar for 5 min at the beginning of the process and OH generates an electric field of 6.6 V/cm. The results indicated that treatments reduced water content and increase polyphenol content of apples, evidencing that the osmotic treatment improve mass transfer, especially when they are applied together at higher temperatures. Keywords: Ohmic heating; pulsed vacuum; cryoconcentration; enriched; pomegranate.
New technique of combined hot air and microwave drying to produce a new fiber ingredient from industrial by-products.
Authors: Talens Clara , Castro-Giráldez Marta , Fito Pedro J.
Published: January 2019

The search for solutions to transform the by-products generated by the agri-food sector in high value-added ingredients is a priority. The aim of this research was to develop a microwave coupled with hot air drying technique allowing maximizing profits by reducing time and operational costs and to produce a dietary fiber ingredient with interesting technological properties for the development of healthy foods. The shrinkage-swelling phenomena occurred during drying changed the rehydration properties of the fibre ingredient obtained. An increase in particle size improved the fibre's swelling capacity when hydrated, allowing 50 % fat substitution in potato purees. Keywords: hot air-microwave drying; orange peel; thermodynamics; GAB model; dietary fibre
Thermodynamic model of Ca(II)-alginate beads drying by spectrophotometry
Authors: Fito Pedro J , Santagapita Patricio R. , Castro-Giraldez Marta , Traffano-Schiffo Maria Victoria
Published: January 2019

The purpose of this work was to study the drying process of Ca(II)-alginate beads with/without sucrose, monitored by infrared thermography (IRT), in order to describe the critical points and the transformations suffered by the systems. Beads were obtained by the drop method and the drying process was performed at 40 ºC and 1.5 m/s. IRT was measured by a thermal imager Optris PI® 160. Mass, aw, xw and volume were also obtained. It was demonstrated that IRT is a good monitoring tool, able to analyzed heat transfer in colloidal systems. A thermodynamic model able to predict the mechanical phenomena of the beads throughout drying process has been developed. Keywords: encapsulation; thermodynamic; spectrophotometry; drying; beads
Effect of solar radiation on cooking/drying process of grapes using solar oven
Authors: Fito Pedro J , Bailey Jannika , Castro-Giráldez Marta , Esteves Alfredo
Published: January 2019

Solar ovens have become a very popular technology for cooking, specially, in underdeveloped countries where access to firewood is scarce, time consuming and expensive. The benefits of solar cooking are multiple, such as saving money, as this device requires no fuel, as well as having an important impact in the environment, decreasing carbon dioxide emissions and decreasing deforestation. One challenge for food industry is to get to know the behaviour of food cooked with solar technology. The aim of this study was to model the drying process of white and red grape in solar oven using thermodynamics and spectrophotometry measurements, controlling the irradiation effect blocking the Ultraviolet radiation using a polarized vinyl film Keywords: sun radiation; thermodynamics; solar oven; drying
Preliminary study of superheated steam spray drying: A case study with maltodextrin
Authors: Fuengfoo Maelada , Devahastin Sakamon , Niumnuy Chalida , Soponronnarit Somchart
Published: January 2019

A spray dryer was modified and tested with superheated steam as the drying medium. The effect of the inlet temperature on the recovery and morphology of the dried powder was then investigated. The results were compared with those obtained from hot-air spray drying. The results showed that the use of superheated steam and an increase in the inlet temperature led to an increase in the product recovery. The morphological results correlated with those of the product recovery in that superheated steam powder exhibited more inflated skin, leading to less adhesion of the sprayed droplets to the dryer wall. Keywords: morphology; product recovery; spray drying; superheated steam drying.
Development and use of three-dimensional image analysis algorithms to evaluate puffing of banana slices undergone combined hot air and microwave drying
Authors: Jinorose Maturada , Satienkijumpai A. , Devahastin Sakamon
Published: January 2019

Puffing is an attractive alternative for the production of healthy crisp snacks without frying. Although image analysis has been used in some prior studies to evaluate puffing, such an evaluation was made only in one or two dimensions, which is inadequate when a sample deforms in three dimensions. In this study, use of combined hot-air and microwave drying to dry and puff banana slices was first evaluated. Algorithms were then developed to characterize the changes in the appearance of puffed banana slices. Various image-based parameters, both in two and three dimensions were assessed and used to monitor the puffing. Keywords: Deformation; Puffing; Imge analysis; Physical properties; Surface texture
On the importance of heat and mass transfer coupling during characterization of hygroscopic insulation materials
Authors: Perre Patrick , Challansonnex Arnaud
Published: January 2019

The present work is focused on mass transfer characterization of hygroscopic materials used for insulation, such as Low Density Fibreboards. Due to their particular morphology, these panels present a very high mass diffusivity in the connected gaseous phase and a very low thermal conductivity. This combination of properties exacerbates the coupling between heat and mass transfer in transient state. Based on experimental data obtained with an original set-up and relevant simulations performed using a comprehensive physical formulation, a throughout vision of this question is proposed in the present study. In particular, we emphasize on: - The impressive change in core temperature in terms of magnitude and duration, - The great impact of the internal temperature gradient, which slows down mass diffusion, - The dramatic error on mass diffusivity value if the coupling is ignored. Keywords: experiment; identification; modelling; RH at back-face; transient state
A physical interpretation of the use of fractional operators for modelling the drying process
Authors: Perre Patrick , Turner Ian
Published: January 2019

Fractional order derivatives provide useful alternatives to their integer order counterparts due to their ability to model memory and other properties of the porous medium, such as nonlocal behaviour. These phenomena are driven by the constrained interactions within the complex and non-homogeneous microstructures evident at the pore scale. In this work, we investigate the suitability of time and space fractional operators for modelling drying processes and provide a physical interpretation of these operators. At first, the concept and the general formulation in the case of a 1-D finite domain is summarised. Then a selection of simulations allowed us to analyse the physical effects of these operators on the solution. In particular, we elucidate:(I )the ability of these operators to break the fundamental relationship between mean square displacement and time in the simple example of diffusion in an open space, (ii) the caution to be taken with the formulation of boundary conditions and source terms to obtain consistent balance equations, (iii) the effect of fractional in space diffusion as a way to alter the MC profiles compared to standard diffusion, therefore potentially avoiding the dependence of the diffusivity on the variable Keywords: Fractional Calculus; Transport in Porous Media; Finite Volume Method; Matrix Transfer Technique; Matrix Functions.
Influence of drying temperature and ultrasound application in some quality properties of apple skin.
Authors: Cárcel Juan A. , Martins Matheus P. , Cortés Edgar J. , Simal Susana , Mulet Antonio , Pérez-Muelas Nieves
Published: January 2019

The great amount of waste produced by the food industry can be an interesting source of bioactive compounds. To this end, convective drying is one of the most extended method to stabilize the industrial by-products. However, drying conditions can affect not only drying kinetics but also the bioactivy of some compounds. Apple skin constitutes one of the main by-product generated in apple juice or cider production. It contains important amounts of functional compounds such as polyphenols or vitamin C whose extraction can be interesting. The main aim of this work was to determine the influence of drying conditions, temperature and application of ultrasound, in some quality parameters of dried apple skin. For this purpose, apple skin samples were dried at different temperatures (-10, 30, 50 and 70 ºC) and with (20.5 kW/m3) or without application of ultrasound. Color, total phenolic content, antioxidant activity and vitamin C was measured in fresh and dried samples. The increase of drying temperature and the ultrasound sligthly reduced the antioxidant properties of samples while no influence in sample color was observed. Keywords: by-product; antioxidant; polyphenol; vitamin C; color.
Simultaneous wetting and drying; fluid bed granulation and tablet film coating
Authors: Kemp Ian C , Van Millingen Alex , Khaled Houda , Iler Lewis
Published: January 2019

Simultaneous wetting and drying occur in processes such as fluid bed (top spray) granulation, Wurster coating and tablet film coating.  This gives control challenges, as the spraying and evaporation processes must be carefully balanced and the operating window is significantly narrower than for standalone drying processes. Significant recent advances in modelling have led to effective scale-up and operational strategies. Factors such as flow cessation during filter bag shaking can have a major effect. A design space can be predicted which is often non-orthogonal, and pharmaceutical regulatory authorities have accepted filing submissions using a design space justified by mechanistic modelling. Keywords: pharmaceuticals; peak moisture content; bed temperature; conduction; design space.
Electrohydrodynamic (EHD) drying: fundamentals and applications
Authors: Martynenko Alex I , Kudra Tadeusz
Published: January 2019

Following background to the phenomenon of electrohydrodynamics with concise review of basic features like shorter drying time, lower energy consumption and better product quality, the selected key factors affecting EHD drying are examined. These include the geometry of discharge electrodes, effects of air humidity on drying rate, depression of material temperature, and cooling effect of ionic wind. Examples are given for: (i) prototype EHD dryers of multi-belt types, and (ii) pilot-scale multi-belt EHD dryer in vertical arrangement that can be aggregated into one unit of higher capacity, and vertical cylindrical EHD dryer with vibrated shelves. Keywords: ionic wind; corona discharge; drying; energy; quality
Non-Fickian diffusion in biomaterials
Authors: Almeida Giana , Perre Patrick
Published: January 2019

The knowledge of water vapour diffusion in materials is very important in several fields of application (drying, building materials, biofilms…). Regarding the drying process, the value of mass diffusivity, as well as its variations with moisture content, governs the second drying period, which is the most important in terms of drying time, energy consumption and product quality. In the case of biomaterials used for building insulation, this parameter is essential for transformation processes, including drying, but also for the proper design and use of buildings. Concerning biofilms, barrier properties are one of the most important physical properties of these materials to properly ensure a good end use. Nevertheless, experimental data of mass uptake of some biomaterials showed that did not follow the standard Fickian model. The precise determination of this non-Fickian behaviour showed to be a difficult task since the physical phenomena responsible for such behaviours depend on the biomaterial structure and physical properties. In particular, the abnormal macroscopic behaviour could result from the pore morphology (dual-scale effects), from the nano-structure, from the molecular reorganisation, or a combination of these spatial scales. This conference proposes a new methodology to quantify the non-Fickian diffusion. Based on a macroscopic formulation of coupled heat and mass transfer with kernel functions, the model parameters, intrinsic characteristic of the product of interest are determined by inverse analysis. Several complementary transient experiments can be analysed simultaneously, which insures the method robustness. Application examples are proposed for different products, including lignocellulosic materials and nanostructured biofilms.
Drying intensification by vibration: fundamental study of liquid water inside a pore
Authors: Colin Julien , Chen Wangshu , Casalinho Joel , Ben Amara Mohamed El Amine , Stambouli Moncef , Perré Patrick
Published: January 2019

Vibration is a promising way to intensify the drying process through heating-up due to viscous dissipation, activation of internal liquid transfer and increase of external transfer. To better assess the possible contribution of these effects, we choose a multiscale approach. This paper is focused on the pore scale, simulated by a capillary tube partially filled with water subjected to sinusoidal vibrations. We studied the displacement of water inside this tube through image analysis. This configuration mimics the moisture transfer inside the pores of a porous media during drying. The experimental device developed in this study is applicable to a wide range of configurations, such as symmetrical or asymmetrical vibrations. Keywords: drying intensification, acoustic vibration, pore scale, symmetrical and asymmetrical signals, image processing.
Quality changes of sucuks produced with turkey meat and olive oil during fermentation and ripening
Authors: Öztürk Burcu , Zungur-Bastıoğlu Aslı , Serdaroğlu Meltem , Nacak Berker
Published: January 2019

In this study, it was aimed to determine the effects of partial replacement of beef fat with olive oil on quality changes of fermented turkey sausages (sucuk) during processing. Three formulations were prepared by using the lipid phase as 100% beef fat (control), 85% beef fat+15% olive oil and 70% beef fat+30% olive oil. Total moisture, pH, acidity, water activity (aw) and peroxide values were analyzed in sausage dough, at the end of the fermentation and at the end of ripening. The production steps significantly affected moisture decrease in samples, pH and aw values were decreased and acidity was increased in all samples during production. Peroxide value of the samples increased during processing steps and the samples with olive oil had higher peroxide values compared to control. The results showed that during processing steps of fermented turkey sausages, considerable changes could occur depending on lipid type. Keywords: sucuk, fermented sausage, dry fermentation, fat replacement, olive oil, turkey meat
Current needs of the pharmaceutical industry: opportunities and challenges for implementing novel drying technologies
Authors: Ohtake S. , Langford A. , Luy B.
Published: January 2019

Commercial drying methods are limited either by high production costs or significant quality loss due to process-related stresses. The near-ubiquitous use of freeze-drying in the pharmaceutical industry makes it the standard to which other drying technologies are compared. However, the shortcomings of lyophilization warrant evaluation of new techniques and the benefits they offer, such as compatibility with continuous manufacturing. Novel drying technologies must also overcome barriers to commercial implementation including, but not limited to, scalability and integration into a GMP environment. There remain several opportunities for further research which direct focus and investment strategy for the next generation pharmaceutical drying technologies. Keywords: pharmaceuticals; manufacturing technology; implementation; lyophilization; scalability
Dryer performance – Reducing energy consumption, improving the product and sharing information
Authors: Whaley Michael , Poandl F.
Published: January 2019

The evaporation of water is a major energy consumer around the world where the evaporation of water from agricultural products, natural resources, processed foods and feeds, and petrochemical products is required for long term storage, subsequent processing or other desired attributes. The control of product attributes associated with drying can also be challenging in terms of measurement and modelling which may lead to inefficiencies in the operation of a dryer. This discussion below will address solutions to improve the thermal efficiency of dryers and to control the critical properties of the product being dried.  In addition, the benefits of haring information between the dryer supplier and the dryer operator will be discussed through the use of the Industrial Internet of Thing Keywords: heat recover; design; control.
Drying kinetics and selected physico - chemical properties of fresh cranberries preserved with microwave – vacuum process
Authors: Piecko Jan , Konopacka Dorota , Mieszczakowska-Frąc Monika , Kruczyńska Dorota , Celejewska Karolina
Published: January 2019

A one stage drying process for dried cranberry production, employing a vacuum microwave technique, is proposed. The process consists of a specific sequence of microwave energy dosage at a given vacuum level. During the 60 minute process, three sub-stages can be identified: osmotic dehydration, intensive water evaporation and stabilization. Mass transfer, as well as quality changes during the process, has been described, and the final product quality compared to purchased control. The proposed method of dried cranberry production resulted in a microbiologically stable product  (aw=0.62) of a decent sensory quality, with an antioxidant potential three times higher than traditional products. Keywords: Vaccinium macrocarpon; microwave-vacuum drying; ready-to-eat snack
Impacts of air drying and DIC pretreatments on textural properties of frozen/thawed apple fruits
Authors: Bellaga Sihem , Ben Haj Said L. , Allaf K.
Published: January 2019

This research work is about dehydrofreezing assisted by DIC treatment as an innovative conservation process of apple fruits. Samples previously dehydrated and DIC treated were frozen at -30 °C and at two different practical freezing rates. The effects of sample water content (W) and practical freezing rate (PFR) on freezing characteristics and apple texture were examined. Thaw exudate water (TEW) of 200% and 100% db samples was approximately 3 g/100 g water. Whereas, it was lower than 0.5 g/100 g water for samples with 30% db W during thawing at 4 °C. Moreover, the impact of PFR on TEW was significant and very important only for high W samples. For samples whose water content was lower than 100% db, firmness was as higher as the W was lower, without any significant impact of PFR. Keywords: Dehydrofreezing; Instant controlled pressure drop; Water content; Practical freezing rate; Texture.
Fluidized bed drying of petals of Echium amoenum Fisch. and C.A. Mey: energy analysis and carbon footprint
Authors: Nadi Fatemeh , Atuonwu J.C.
Published: January 2019

The energy performance and carbon footprint associated with the fluidized bed drying of petals of Echium amoenum Fisch. and C.A. Mey are experimentally evaluated at three temperatures (40,50,60°C) and air velocities (0.50,0.75,1.00m/s). The maximum and minimum specific energy consumption are observed to occur at 40°C and 1ms-1 (79.18MJ/kg) and 60°C and 0.5m/s (22.60MJ/kg), respectively. The greenhouse gas emission is in the range, 0.10-8.40kgCO2eq, varying with drying conditions in the same manner as energy consumption, with natural gas-fired systems performing better than oil-fired systems. High-temperature, low-air velocity drying is thus, favourable for energy-efficient and sustainable fluidized bed drying of the petals.Keywords: fluidized bed dryer; greenhouse gas; specific energy consumption; Iran.
W.A.>
Authors: Watase Luciano Giammarusti
Published: January 2019

Poema homenagem à Wilton Azevedo.
Poètes (Saison 2, Épisode 1)
Authors: Balpe Jean-Pierre
Published: January 2019

Odette Proust ouvre la deuxième saison de la vidéosérie Poètes avec un hommage au regretté poète numérique brésilein Wilton Azevedo disparu en 2017.