Eric K 2012 The effect of drying methods (catalytic flameless infrared - CFIR oven and solar drying) on the quality of sweet potato flour MSc Thesis College of science department of biochemistry and biotechnology Kwame Nkrumah University of Science and Technology Kumasi This study investigated the drying and quality characteristics of carrot slices under catalytic infrared (CIR) and hot air (HA) heating Carrot slices with thicknesses of 3 5 and 7 mm were dried at temperatures of 60 70 and 80C with both methods

Journal of Food Engineering

Simultaneous infrared dry-blanching and dehydration (SIRDBD) is a new approach for blanching and partially dehydrating fruits and vegetables resulting inhigh productquality(Pan and McHugh 2004) The technology utilizes catalytic infrared (CIR) energy to inactivate

The effect was mainly caused by the 1 6 times increase in the drying rate compared with the drying rate without blanching pretreatment These findings contribute the development of environmentally friendly FIR drying techniques for paprika and CO 2 emission abatement for the production of processed agricultural products

The heat transfer characteristics and kinetics of Camellia oleifera seeds under hot-air drying were investigated at different temperatures (40 60 and 80 C) and loading densities (0 92 1 22 and 1 52 g/cm 2) with a constant air velocity of 1 m/s Twelve common drying kinetic models were selected to fit the experimental data

Nov 15 2018This study investigates the effects of catalytic infrared (CIR) dry-blanching (CIRDB) on the processing and quality of garlic slices CIRDB processing parameters of CIR processing temperature slice thickness and processing time were studied versus the processing characteristics of internal temperature peroxidase (POD) activity and moisture reduction

Beaudry C et al Effect of four drying methods on the quality of osmotically dehydrated cranberries Drying Technol 2004 22:521-539 Hogan MR et al Heat pump for low-temperature grain drying Trans ASAE 1983 26:1234-1238 Queiroz R et al Drying kinetics of tomato by using electric resistance and heat pump dryers DryingTechnol 2004 22:1603

BFTV Cluster News

UC Davis graduate students made their presence known at this year's Institute of Food Technologists (IFT) Food Engineering Division graduate student poster competition taking home all three top spots Biological systems engineering (BSE) Ph D student Clay Swackhamer part of biological and agricultural engineering (BAE) and Food Science and Technology (FST) associate professor Gail

Ginger slices with mean initial moisture content of 5 548 kga kgdm-1 were cut with approximately 0 5 cm thick and 2 0 cm diameter The measurements were made using a Mitutoyo digital pachymeter Ginger slices were dried in infrared drying equipment (Figure 1 and 2) which

Ginger slices with mean initial moisture content of 5 548 kga kgdm-1 were cut with approximately 0 5 cm thick and 2 0 cm diameter The measurements were made using a Mitutoyo digital pachymeter Ginger slices were dried in infrared drying equipment (Figure 1 and 2) which

Aug 10 2020Effect of Drying Air Velocity on Drying Kinetics of Tomato Slices in a Forced-Convective Solar Tunnel Dryer " Experimental and Theoretical Study of Heating/Drying of Moist Paper Sheet With a Gas-Fired Infrared Emitter J Heat Transfer (August 2001) Related Proceedings Papers

In this study freeze vacuum drying (FVD) hot air drying (AD) and FVD combined with AD (FVD-AD) were used to dry kiwifruits Dried products were analyzed comprehensively on their sensory quality active components moisture mobility odors and microstructure Results showed that the FVD-AD saved time by 38 22% compared with FVD while maintaining an acceptable product quality

Processing and Quality Characteristics of Apple Slices Processed Under Simultaneous Infrared Dry-Blanching and Dehydration with Intermittent Heating Influence of Pre-drying Treatments on Quality and Safety of Sun-dried Tomatoes Part II: Effects of Storage on Nutritional and Sensory Quality of Sun-dried Tomatoes Pretreated with Sulfur

Coffee beans are roasted with heated air in a roasting chamber and contaminant-laden exhaust air including caffeine entrained therein is discharged from the chamber While roasting is in progress the exhaust air from the chamber is heated directed through a catalytic converter and cooled to a temperature between about 250 F to 325 F

Abstract A tomato line (IL9-2-5) of the cultivated species Lycopersicon esculentum carrying a 9 cM introgression from the wild species Lycopersicon pennelli produces fruit with high soluble solids content (Brix) an important determinant of fruit quality for processing Two quantitative trait loci (QTLs) relating to fruit soluble solids content have been identified within the introgressed

Effects of ultrasound pretreatment on drying kinetics and

ABSTRACTThe aim of this study was to investigate the utilization of ultrasound as a pretreatment method prior to drying to improve the quality of button mushroom slices during both hot air drying and far infrared drying processes The effects of ultrasound and blanching pretreatments upon drying were analyzed The ultrasound frequency was 40 kHz the power was 0 4 W/cm2 and the ultrasound

Peeling of tomatoes using novel infrared radiation heating technology Innovative Food Science and Emerging Technologies 21(2014) 123-130 Li X Zhang A Atungulu GG Delwiche M Milczarek R Wood D Williams T McHugh T Pan Z* 2014 Effects of infrared radiation heating on peeling performance and quality attributes of clingstone peaches

content of celeriac slices during vacuum drying The data were used to simulate drying process The researcher dried celeriac slices 57 mm in diameter and 3 mm in height Onitial moisture content was 14 39 (g water /g dry matter) and final moisture content was 0 1 (g water /g dry matter) The celeriac slices were dried by a vacuum

According to the results in Fig 1 the infrared power level had a significant effect on the moisture content of the sweet potato slices as expected The results showed that drying time decreased greatly when the infrared power level increased The drying time required to reach the final moisture content of samples were 270 195 150 and 105 min at the infrared power levels of 104 125 146 and

IR-dry peeling of Peach Compared with lye peeling the IR dry-peeling method showed promising results in achieving high peelability (80 mm 2 /100 mm 2 or %) and high peeling yields (90 g/100 g or %) while ensuring that the peeled products have desirable color and texture characteristics Significant improvements in peelability and peeling yields were achieved with the use of high IR

Table 1: Comparison of heating technologies for curing and drying Infrared heating offers several potential advantages over convection heating for curing and drying operations Electric infrared technology offers more flexibility than gas-catalytic in terms of the desired heating intensity