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Proceedings of 21th International Drying Symposium最新文献

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Salting kinetics, salt diffusivities and proximate composition in osmotically dehydrated Pirarucu muscle 渗透脱水皮拉鲁库肌的盐化动力学、盐扩散率和近似成分
Proceedings of 21th International Drying Symposium Pub Date : 2018-09-07 DOI: 10.4995/IDS2018.2018.7532
A. Barretto, T. L. Barretto, L. F. L. Betiol, Elisa Rafaela Bonadio Bellucci, J. Telis‐Romero
{"title":"Salting kinetics, salt diffusivities and proximate composition in osmotically dehydrated Pirarucu muscle","authors":"A. Barretto, T. L. Barretto, L. F. L. Betiol, Elisa Rafaela Bonadio Bellucci, J. Telis‐Romero","doi":"10.4995/IDS2018.2018.7532","DOIUrl":"https://doi.org/10.4995/IDS2018.2018.7532","url":null,"abstract":"Pirarucu (Arapaima gigas Schinz) farming has been encouraged and, among meat preservation techniques, the salting process is a relatively simple and low-cost method. The objective of this work was to study the sodium chloride diffusion kinetics in Pirarucu during wet salting. Limited volumes of brine (20% w/w) were employed with wet salting assays carried at 3, 4 and 5 brine/muscle ratios, and brine temperatures of 10, 15 and 20 oC. The analytical solution of Fick's second law considering one-dimensional diffusion through an infinite slab in contact with a well-stirred solution of limited volume was used to calculate the effective salt diffusion coefficients. Salt diffusivities in muscle were found to be in the range of 2.07 and 8.80 ´ 10-10 m2/s. The wet salting of Pirarucu is greatly influenced by temperature and by the brine/muscle ratio by volume.Keywords: Pirarucu; Arapaima gigas Schinz; salt diffusion coefficients; brine.  ","PeriodicalId":107148,"journal":{"name":"Proceedings of 21th International Drying Symposium","volume":"5 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115886749","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Optimization of the spray drying process for the obtaining of coconut powder (Cocos nucifera L.) fortified with functionally active compounds 喷雾干燥法制备功能性活性成分强化椰子粉的工艺优化
Proceedings of 21th International Drying Symposium Pub Date : 2018-09-07 DOI: 10.4995/IDS2018.2018.7307
J. C. Lucas-Aguirre, G. Giraldo, R. Cortés
{"title":"Optimization of the spray drying process for the obtaining of coconut powder (Cocos nucifera L.) fortified with functionally active compounds","authors":"J. C. Lucas-Aguirre, G. Giraldo, R. Cortés","doi":"10.4995/IDS2018.2018.7307","DOIUrl":"https://doi.org/10.4995/IDS2018.2018.7307","url":null,"abstract":"Abstract   The objective of this work is to contribute to the generation of a significant advance of the coconut agroindustry in Colombia, for which the process of spray drying was optimized to obtain coconut powder added with functionally active components (CP+PAC) (calcium and vitamins C, D3 and E), food that is framed in the context of functional foods. Initially, the behavior of the physicochemical properties of the coconut during storage at a temperature of 25ºC was evaluated. Then the base emulsion was designed, determining the influence of the composition of emulsions based on coconut milk, on its physicochemical stability, the answer surface methodology was used with a central composite design, considering the independent variables: water/coconut ratio; xantan gum; coconut fiber; terbutilhidroquinona. Subsequently, it was experimentally optimized according to the operating characteristics of the dryer and the product, using a response surface design based on five independent variables: Maltodextrin, air inlet temperature, air outlet temperature, atomizer disk speed and vacuum pressure in the drying chamber. Finally, the stability of the PC+PAC properties was evaluated, using a factorial design based on the independent variables: storage temperature, storage time and packaging. Keywords: coconut, colloidal system, deposit formation, yield, vitamins.","PeriodicalId":107148,"journal":{"name":"Proceedings of 21th International Drying Symposium","volume":"32 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115929845","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Thermodynamic model of Ca(II)-alginate beads drying by spectrophotometry 海藻酸钙微球分光光度干燥的热力学模型
Proceedings of 21th International Drying Symposium Pub Date : 2018-09-07 DOI: 10.4995/IDS2018.2018.7877
P. Fito, P. Santagapita, Marta Castro-Giraldez, María Victoria Traffano-Schiffo
{"title":"Thermodynamic model of Ca(II)-alginate beads drying by spectrophotometry","authors":"P. Fito, P. Santagapita, Marta Castro-Giraldez, María Victoria Traffano-Schiffo","doi":"10.4995/IDS2018.2018.7877","DOIUrl":"https://doi.org/10.4995/IDS2018.2018.7877","url":null,"abstract":"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","PeriodicalId":107148,"journal":{"name":"Proceedings of 21th International Drying Symposium","volume":"269 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116181798","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Nutritional potential of dehydrated residues from rice milk production 米浆脱水残渣的营养潜力
Proceedings of 21th International Drying Symposium Pub Date : 2018-09-07 DOI: 10.4995/IDS2018.2018.7650
F. Fakhouri, Luan Ramos da Silva, A. Casari, J. Velasco
{"title":"Nutritional potential of dehydrated residues from rice milk production","authors":"F. Fakhouri, Luan Ramos da Silva, A. Casari, J. Velasco","doi":"10.4995/IDS2018.2018.7650","DOIUrl":"https://doi.org/10.4995/IDS2018.2018.7650","url":null,"abstract":"The aim of this work was to verify the influence of drying on physical and chemical characteristics of residues from rice milk production. Residues were from the production of white, red and black rice. They were dehydrated in an oven with air circulation at 60ºC for 8h. Characterization of them were carried out by physical and chemical analyses. Residues have presented statistical difference for all parameters measured. Its characterization is necessary to justify its use in other process or application on new products.The residues from rice milk production have high content of nutrients and phenolic compounds, even after dehydration. Keywords: Nutrients; Oryza sativa; waste.","PeriodicalId":107148,"journal":{"name":"Proceedings of 21th International Drying Symposium","volume":"45 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123643080","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Effect of air drying temperature on phytochemical properties of brown seaweed Bifurcaria bifurcata 空气干燥温度对褐藻植物化学性质的影响
Proceedings of 21th International Drying Symposium Pub Date : 2018-09-07 DOI: 10.4995/IDS2018.2018.7496
R. Moreira, S. Arufe, J. Sineiro, F. Chenlo
{"title":"Effect of air drying temperature on phytochemical properties of brown seaweed Bifurcaria bifurcata","authors":"R. Moreira, S. Arufe, J. Sineiro, F. Chenlo","doi":"10.4995/IDS2018.2018.7496","DOIUrl":"https://doi.org/10.4995/IDS2018.2018.7496","url":null,"abstract":"The purpose of this study was to determine the effects of convective air-drying at different temperatures (35, 50, 60 and 75°C) on the color of Bifurcaria bifurcata (BB) seaweed powders obtained after milling, the antioxidant activity and polyphenolic and carbohydrate content of the aqueous extracts obtained by ultrasound-assisted extraction. BB seaweed powders exhibited significant color differences between powders obtained from BB dried at 35ºC (yellowish-green) and 50–75 °C (brown). High air drying temperature (above 60ºC) significantly reduced the total polyphenolic, carbohydrate content and scavenging activity of aqueous extracts of BB. Keywords: Phaeophyceae Antioxidant activity Carbohydrates Color Polyphenols","PeriodicalId":107148,"journal":{"name":"Proceedings of 21th International Drying Symposium","volume":"334 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125788677","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Drying characteristics of wastewater sludge according to outside air inflow conditions 根据外界进风条件对污水污泥干燥特性的研究
Proceedings of 21th International Drying Symposium Pub Date : 2018-09-07 DOI: 10.4995/IDS2018.2018.7790
Sang‐Hyun Oh, Ki Ho Park, B. Yu, Sung-Il Kim
{"title":"Drying characteristics of wastewater sludge according to outside air inflow conditions","authors":"Sang‐Hyun Oh, Ki Ho Park, B. Yu, Sung-Il Kim","doi":"10.4995/IDS2018.2018.7790","DOIUrl":"https://doi.org/10.4995/IDS2018.2018.7790","url":null,"abstract":"The purpose of this study is to analyze the changes of drying efficiency according to the inflow conditions of outside air into the drying equipment during the drying process in order to reduce the energy used in the drying process of sludge. We conducted the experiment using a vertical thin film dryer. Materials used for the experiment are sewage sludge. As a result of the study, higher drying efficiency was obtained in the case of outside air inflow than in the case of no outside air inflow. In addition, optimum condition of outside air inflow was derived. Keywords: Drying; Sludge; Drying efficiency; Air inflow condition ","PeriodicalId":107148,"journal":{"name":"Proceedings of 21th International Drying Symposium","volume":"48 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125995617","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
Identification of key factors determining the surface oil concentration of encapsulated lipid particles produced by spray drying 喷雾干燥制脂质包封颗粒表面油浓度关键因素的确定
Proceedings of 21th International Drying Symposium Pub Date : 2018-09-07 DOI: 10.4995/IDS2018.2018.7739
Annika Linke, T. Balke, R. Kohlus
{"title":"Identification of key factors determining the surface oil concentration of encapsulated lipid particles produced by spray drying","authors":"Annika Linke, T. Balke, R. Kohlus","doi":"10.4995/IDS2018.2018.7739","DOIUrl":"https://doi.org/10.4995/IDS2018.2018.7739","url":null,"abstract":"Potential factors leading to surface oil were investigated by analyzing the impact of emulsion properties, atomization and drying conditions separately. An increased oil load, droplet size and in particular the size of droplet aggregates led to significant more surface oil. Increasing the viscosity, inlet temperature and relative humidity resulted in larger particles with a higher encapsulation efficiency. The results indicate that the probability of oil droplets being in contact with the particle surface determines the amount of surface oil. Oil diffusion towards the surface was excluded due to the short residence times and high viscosities. Keywords: microencapsulation; encapsulation efficiency; emulsion properties; atomization; drying conditions ","PeriodicalId":107148,"journal":{"name":"Proceedings of 21th International Drying Symposium","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130108754","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Spray drying of high viscous food concentrates: Investigations on the applicability of an Air-Core-Liquid-Ring (ACLR) nozzle for liquid atomization. 高粘性食品浓缩物的喷雾干燥:空气-核心-液-环(ACLR)喷嘴用于液体雾化的适用性研究。
Proceedings of 21th International Drying Symposium Pub Date : 2018-09-07 DOI: 10.4995/IDS2018.2018.7289
M. Wittner, H. Karbstein, V. Gaukel
{"title":"Spray drying of high viscous food concentrates: Investigations on the applicability of an Air-Core-Liquid-Ring (ACLR) nozzle for liquid atomization.","authors":"M. Wittner, H. Karbstein, V. Gaukel","doi":"10.4995/IDS2018.2018.7289","DOIUrl":"https://doi.org/10.4995/IDS2018.2018.7289","url":null,"abstract":"Spray drying is widely used for powder production from liquid concentrates. Often low input temperatures are desired, as many materials, like proteins, are sensitive to heat. However, this demand leads to increased concentrate viscosities. Commonly used pressure swirl atomizers are limited concerning maximum processible viscosity. In this study, a so called Air-Core-Liquid-Ring Atomizer is used for pilot scale spray drying of whey protein concentrate (WPC80) at 40 °C and hence a viscosity of 0.09 Pa s. The produced powder was compared to an industrially produced reference. As a result, no significant differences in particle size distribution and particle morphology were observed. Keywords: spray drying, atomization, ACLR, high viscous feeds, whey protein concentrate.","PeriodicalId":107148,"journal":{"name":"Proceedings of 21th International Drying Symposium","volume":"44 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130758064","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 2
Influence of the temperature and ultrasound application in drying kinetics of apple skin 温度和超声应用对苹果果皮干燥动力学的影响
Proceedings of 21th International Drying Symposium Pub Date : 2018-09-07 DOI: 10.4995/IDS2018.2018.7889
M. P. Martins, E. J. Cortés, C. Rosselló, R. Peña, J. Cárcel
{"title":"Influence of the temperature and ultrasound application in drying kinetics of apple skin","authors":"M. P. Martins, E. J. Cortés, C. Rosselló, R. Peña, J. Cárcel","doi":"10.4995/IDS2018.2018.7889","DOIUrl":"https://doi.org/10.4995/IDS2018.2018.7889","url":null,"abstract":"The great amount of waste produced by food industry contains interesting bioactive compounds. The extraction of these compounds requires the by-products previous stabilization being the convective drying one of most used techniques to this end. Drying conditions can affect both drying kinetics and final quality of products. The apple skin, byproduct of apple juice or cider industries, is rich in functional compounds such as polyphenols or vitamin C. The main goal of this contribution was to quantify the influence of temperature and ultrasound application in drying kinetics of apple skin. For this purpose, drying experiments at different temperatures (-10, 30, 50 and 70 ºC) and with (20.5 kW/m3) and without application of ultrasound were carried out. Drying kinetics were modelled by using a diffusion based model. As can be expected, the higher the temperature the faster the drying. Ultrasound application accelerated the process at every temperature tested being the influence slightly lower than found from the literature for other products. This can be attributed at the physical structure of the apple skin, less porous than the pulp. In any case, the application of ultrasound significantly reduced the drying time. Keywords: by-products; dehydration;diffusivity; mass transfer","PeriodicalId":107148,"journal":{"name":"Proceedings of 21th International Drying Symposium","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130845824","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Microwave assisted convective drying of kale (Brassica oleracea L. var. sabellica L.) at stationary and non-stationary conditions 静止和非静止条件下甘蓝(Brassica oleracea L. var. sabellica L.)微波辅助对流干燥的研究
Proceedings of 21th International Drying Symposium Pub Date : 2018-09-07 DOI: 10.4995/IDS2018.2018.7333
D. Mierzwa, Justyna Szadzińska
{"title":"Microwave assisted convective drying of kale (Brassica oleracea L. var. sabellica L.) at stationary and non-stationary conditions","authors":"D. Mierzwa, Justyna Szadzińska","doi":"10.4995/IDS2018.2018.7333","DOIUrl":"https://doi.org/10.4995/IDS2018.2018.7333","url":null,"abstract":"This paper concerns hybrid drying of kale. Eight different schedules of drying were tested experimentally to find out the influence of microwave enhancement on the kinetics (drying rate and time), energy consumption of convective drying and quality of products. Different power of microwaves and modes of microwave application were tested. Quality of products was assesed through water activity and colour measurements, as well as retention of ascorbic acid. The results obtained in the studies allowed to state that intermittent application of high-power microwave pulses may lead to a meaningful reduction of drying time and high quality of the dry products.Keywords: hybrid drying; intermittent drying; kale; ascorbic acid; colour  ","PeriodicalId":107148,"journal":{"name":"Proceedings of 21th International Drying Symposium","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129195685","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
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