T. Venkatesh, M. S. Sajeev, V. V. Venugopal, Anjineyulu Kothakota
{"title":"非离心式糖干燥过程中湿度和温度对酚保留、粉末流动、玻璃化转变和结晶变化的影响","authors":"T. Venkatesh, M. S. Sajeev, V. V. Venugopal, Anjineyulu Kothakota","doi":"10.1111/jfpe.70020","DOIUrl":null,"url":null,"abstract":"<div>\n \n <p>Non-centrifugal sugars (NCS), traditionally obtained through open pan evaporation of cane juice, typically possess a moisture content ranging from 7% to 10% (wet basis). This study introduces a dehumidified drying technique aimed at significantly reducing moisture content, enhancing flow properties, minimizing antioxidant losses, increasing the glass transition temperature, and improving both the crystallinity and surface morphology of NCS. Two drying methods were evaluated: a solar dryer, with no control over temperature and humidity, and a refrigerated adsorption dehumidified dryer (RADD) with precise control of both parameters. The RADD achieved a substantial reduction in moisture content to 4.05% ± 0.2%, leading to markedly improved flow properties and a higher retention of phenolic content (82% ± 3.05%) compared to the solar dryer (71% ± 3.83%). Additionally, the RADD resulted in enhanced crystallinity, with a percentage of 83.5%, exceeding the 70%–75% range observed in solar-dried samples. Surface morphological analysis revealed that RADD-dried samples exhibited a uniform crystalline structure, whereas solar-dried samples displayed lumps and irregular particle shapes due to retained moisture. These findings highlight the practical implications of adopting dehumidified drying techniques for improving the quality of NCS. Future research should focus on exploring the scalability and energy efficiency of these techniques for industrial applications.</p>\n </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 12","pages":""},"PeriodicalIF":2.7000,"publicationDate":"2024-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"An Insight Into the Role of Humidity and Temperature on Phenolic Retention, Powder Flow, Glass Transition, and Crystalline Changes During Non-centrifugal Sugar Drying\",\"authors\":\"T. Venkatesh, M. S. Sajeev, V. V. Venugopal, Anjineyulu Kothakota\",\"doi\":\"10.1111/jfpe.70020\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div>\\n \\n <p>Non-centrifugal sugars (NCS), traditionally obtained through open pan evaporation of cane juice, typically possess a moisture content ranging from 7% to 10% (wet basis). This study introduces a dehumidified drying technique aimed at significantly reducing moisture content, enhancing flow properties, minimizing antioxidant losses, increasing the glass transition temperature, and improving both the crystallinity and surface morphology of NCS. Two drying methods were evaluated: a solar dryer, with no control over temperature and humidity, and a refrigerated adsorption dehumidified dryer (RADD) with precise control of both parameters. The RADD achieved a substantial reduction in moisture content to 4.05% ± 0.2%, leading to markedly improved flow properties and a higher retention of phenolic content (82% ± 3.05%) compared to the solar dryer (71% ± 3.83%). Additionally, the RADD resulted in enhanced crystallinity, with a percentage of 83.5%, exceeding the 70%–75% range observed in solar-dried samples. Surface morphological analysis revealed that RADD-dried samples exhibited a uniform crystalline structure, whereas solar-dried samples displayed lumps and irregular particle shapes due to retained moisture. These findings highlight the practical implications of adopting dehumidified drying techniques for improving the quality of NCS. Future research should focus on exploring the scalability and energy efficiency of these techniques for industrial applications.</p>\\n </div>\",\"PeriodicalId\":15932,\"journal\":{\"name\":\"Journal of Food Process Engineering\",\"volume\":\"47 12\",\"pages\":\"\"},\"PeriodicalIF\":2.7000,\"publicationDate\":\"2024-12-14\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Food Process Engineering\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1111/jfpe.70020\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"ENGINEERING, CHEMICAL\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Process Engineering","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/jfpe.70020","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"ENGINEERING, CHEMICAL","Score":null,"Total":0}
An Insight Into the Role of Humidity and Temperature on Phenolic Retention, Powder Flow, Glass Transition, and Crystalline Changes During Non-centrifugal Sugar Drying
Non-centrifugal sugars (NCS), traditionally obtained through open pan evaporation of cane juice, typically possess a moisture content ranging from 7% to 10% (wet basis). This study introduces a dehumidified drying technique aimed at significantly reducing moisture content, enhancing flow properties, minimizing antioxidant losses, increasing the glass transition temperature, and improving both the crystallinity and surface morphology of NCS. Two drying methods were evaluated: a solar dryer, with no control over temperature and humidity, and a refrigerated adsorption dehumidified dryer (RADD) with precise control of both parameters. The RADD achieved a substantial reduction in moisture content to 4.05% ± 0.2%, leading to markedly improved flow properties and a higher retention of phenolic content (82% ± 3.05%) compared to the solar dryer (71% ± 3.83%). Additionally, the RADD resulted in enhanced crystallinity, with a percentage of 83.5%, exceeding the 70%–75% range observed in solar-dried samples. Surface morphological analysis revealed that RADD-dried samples exhibited a uniform crystalline structure, whereas solar-dried samples displayed lumps and irregular particle shapes due to retained moisture. These findings highlight the practical implications of adopting dehumidified drying techniques for improving the quality of NCS. Future research should focus on exploring the scalability and energy efficiency of these techniques for industrial applications.
期刊介绍:
This international research journal focuses on the engineering aspects of post-production handling, storage, processing, packaging, and distribution of food. Read by researchers, food and chemical engineers, and industry experts, this is the only international journal specifically devoted to the engineering aspects of food processing. Co-Editors M. Elena Castell-Perez and Rosana Moreira, both of Texas A&M University, welcome papers covering the best original research on applications of engineering principles and concepts to food and food processes.