Refractance Window Dryer A Breakthrough In Drying Technology

Whatever the dehydration technique used, rehydration at 70 degrees C produced a structural damage that hindered water absorption; consequently lower W values and higher textural values were attained than when rehydrating at 20 degrees C. This phenomenon can be considered as the reason of color darkness caused by microwave method. The results showed that both techniques provided excellent sensitivity and reproducibility, and gave information on the thermal shrinkage transition via the thermodynamical parameters inherent of each method. Ranged between 6.49 x 10-9 and 3.29 x 10-8 m2 s-1, while the values of activation energy (E0 varied between 28.15 to 30.51 kJ mol-1.
The highest effective moisture diffusivity value of 2.11 × 10-8 m2/s was obtained for LC samples while the lowest 0.83 × 10-8 m2/s was obtained for WC taro slices. The activation energy of LC taro slices was lower than the E a of WC and SC taro slices. Optimization of spray drying conditions to microencapsulate cupuassu seed by-product extract. Effective moisture diffusivity ranged Refractance Window Dryer from 7.05 × 10 −11 to 2.34 × 10 −10 m 2 /s calculated using the Fick’s second law. The activation energies of blanched and control samples determined from slope of the Arrhenius plot, ln versus 1/(T + 273.15), was 30.64 and 43.26 kJ/mol, respectively. The stability and degradation kinetics of Sulforaphene in microcapsules based on several biopolymers via spray drying .

After anaerobic treatment of the fungal pretreated effluent with COD concentration of 7.920 ± 0.120 kg COD/m (organic loading rate of 3.28 kg COD/m day), overall COD reduction of 91.07 % was achieved from distillery wastewater. Process by providing identical operational parameters such as air velocity, temperature, and variable droplet sizes. Anaerobic digestion performance of sweet potato vine and animal manure under wet, semi- dry , and dry conditions. Effect of 2 herbal intramammary products on milk quantity and quality compared with conventional and no dry cow therapy. Process was built to help process understanding and optimization studies.
The absorption of moisture by the air would be the difference between the absolute humidities at and , that is, . If unheated air was passed through the bed, the drying process would be represented along the line . Assuming that the air at was at the same relative humidity, , as the heated air at , then the absorbed moisture would be (), considerably less than that absorbed by the heated air (). According to FAO , the capacity of air to remove moisture depends on its initial temperature and humidity.
The freeze-dried and RWD-dried paprika exhibited better reflected color characteristics. There was no significant difference in browning index between freeze-died and RW-died samples (A. Topuz, Dincer, Ozdemir, Feng, & Kushad, 2011; Ayhan Topuz, Feng, & Kushad, 2009). The purpose of this work was to model the survival of the microorganism and the kinetics of drying during the encapsulation of Lactobacillus fermentum K73 by Refractance Window drying. A whey culture medium with and without addition of maltodextrin were used as encapsulation matrices. The microorganism with the encapsulation matrices was dried at three water temperatures until reaching balanced moisture. Microorganism survival and thin layer drying kinetics were studied by using mathematical models.

The microstructure of RW-dried mango powder was smooth and flaky with uniform thickness (Caparino, Sablani, Tang, Syamaladevi, & Nindo, 2013; Caparino et al., 2012; Ochoa-Martínez, Quintero, Ayala, & Ortiz, 2012). Since Refractance Window Drying is a kinder, gentler process, it offers several advantages over other common dehydration methods such as spray or freeze drying. Because the foods are only briefly exposed to non-damaging temperatures and are never subjected to pressure or shear force, the dried food retains all the nutritional attributes of its fresh, raw-food equivalent. Osmotic dehydration removes water from fresh food by immersing it in a solution with high permeation pressure, which has less water activity . As demonstrated in Figure 7, during osmotic pretreatments, the cellular structure works as a semi-permeable barrier, allowing for countercurrent mass transfer. As the solute enters the products, internal moisture is transferred to the hypertonic solution .
Modeling of drying process in RW dryer and investigating the role of different parameters and heat transfer mechanisms in the process. & Sharma, H. K. Mathematical modelling of thin layer hot air drying of carrot pomace. The initial moisture content and the moisture loss from samples during drying were determined by oven method at 105 °C until constant moisture58. Approximately 1 g was taken from the Mylar film with a spatula for each sample extraction.

And, to a lesser extent, with the surface heat transfer in II period. Based on the calculated data  there was a model determined which presented the best possible matching of the course of moisture content change. Citric acid is an organic acid used in fruits and vegetables as a texture modifier for anti-browning treatments.
The method is validated by comparison to pilot scale spray dryer experiments.... The effective moisture diffusivity varied from 1.12 × 10-9 to 3.60 × 10-9 m2/s over the temperature range studied and activation energy was 53.65 kJ/mol. A user-friendly model for spray drying to aid pharmaceutical product development. The process was carried out in semi continuous reactor, equipped with heater, temperature controller, sublimator and scrubber.
Dry-cured ham meat products were found to have high quality when placed in curing chambers under mild conditions, at temperatures of 14–16°C for more than 8 months . After the meats had lost the predicted loss of moisture, a layer of lard was smeared on them as a way to prevent excessive dehydration. Meanwhile, meats of poorer quality were exposed to more intense drying conditions for shorter periods, where the temperatures rose to 25–28°C for a few months . The long processes with mild drying conditions enable a significantly higher enzyme activity, which in turn increases the production of free amino acids and free fatty acids .

Nonetheless, there are various types of spices and herbs that can be added during the processing of dried meat, where it varies on the types of meat products. Tropical plants that have the pungency or flavor of aromatic substances are known as spices. To improve the flavor of food, spices can typically be added as whole spices, ground spices, or spice extracts .
Thin layer drying kinetics of by-products from olive oil processing. With food-based supplements, for example, extreme temperatures diminish nutrient value. By controlling the drying method in house, whole foods can be dried into nutrient-rich concentrates, without diminishing vitamin C levels, carotenoids, flavonoids, and micronutrients essential for maintaining long-term health. Controlling every step of the creation of a supplement ensures freshness, purity, and nutritive value for the consumer. Thus far, various methods with laborious, time-consuming protocols that require expensive instrumentation and high technical expertise were used to evaluate the dehydration effects on saffron quality. Through spectral fingerprints, it is possible to obtain rapidly insightful information about different molecular interactions and pinpoint features of possibly diagnostic value about the product quality.

Time as the load on the shelf decreases (i.e., the fraction of edge vials increases). The casting technique may take place in the presence of a magnetic field to orient the ceramic powders during the casting process. Storage conditions as used in gene banks and commercial practice. A computerized simulation validated experimental results. The storage volume requirement for different power plant efficiencies has also been studied, resulting on an asymptotic tendency.