The influence of drying temperatures on the moisture diffusivity and quality attributes of the dried banana slices in terms of volatile compound, shrinkage, color, texture and microstructure were studied. Bananas with peel color index of 5 corresponding to yellow color with green tip were sliced into 3 mm thickness, dipped into ascorbic acid solution and dried at four temperatures of 70, 80, 90 and 100 � C. Drying rate of banana slices can be divided into two sub-drying periods, first and second falling rate periods. The effective diffusivity estimated by the optimization technique was found to decrease sharply with moisture content in the first falling rate period and changed slightly in the second falling rate period. High-temperature drying seems to provide lower loss of volatile compounds in the dried sample. Moreover, the dried banana was very porous, resulting in remarkably lower hardness value than that obtained from the low-temperature drying whilst the crispiness was not significantly different amongst the samples obtained at various drying temperatures. Although the textural property could be improved at high temperature, the product color was brown as manifested by the low L- and hue values in particular at the drying temperature of 100 � C.

Determination of effective moisture diffusivity and assessment of quality attributes of banana slices during drying

Herbs drying using a heat pump dryer

A review of heat pump drying: Part 1 - Systems, models and studies

Combining solar energy and heat pump technology is a very attractive concept. It is able to eliminate some difficulties and disadvantages of using solar dryer systems or solely using heat pump drying separately. Solar assisted heat pump drying systems have been studied and applied since the last decades in order to increase the quality of products where low temperature and well-controlled drying conditions are needed. This paper reviewed studies on the advances in solar heat pump drying systems. Results and observation from the studies of solar assisted heat pump dryer systems indicated that for heat sensitive materials; improved quality control, reduced energy consumption, high coefficient of performance and high thermal efficiency of the dryer were achieved. The way forward and future directions in R&D in this field are further research regarding theoretical and experimental analysis as well as for the replacement of conventional solar dryer or heat pump dryer with solar assisted heat pump drying systems and solar assisted chemical and ground source heat pump dryers which should present energy efficient applications of the technologies.

Review of solar assisted heat pump drying systems for agricultural and marine products

Food products are dried to improve their shelf-life, reduce packaging costs, lower shipping weights, enhance appearance, to attempt to encapsulate original flavor and maintain nutritional value. In recent years, increasing importance is being given for using fluidized bed (FBD) dryers to process agricultural products. Higher throughput with better quality for a range of products (having different shape, bulk density, physical and chemical properties) can be achieved in FBD drying by using medium and low grade thermal energies. The present literature review summarizes the importance of FBD drying in combination with hybrid FBD drying techniques in moisture reduction of various agricultural products. The impact of various operating parameters on the product quality, color, texture and resultant nutritional value is discussed, with possible adaption of multi-effect systems.

Fluidized bed drying of some agro products – A review

Drying and tempering models for paddy drying by a fluidised bed technique have been developed to describe the moisture movement inside a single paddy kernel. The grain shape was considered as a finite cylinder. The internal diffusion is an important contribution to control the drying rate of paddy. The dependence of effective diffusion coefficient on drying temperature can be adequately explained based on Arrhenius form. The parameters of this equation were evaluated in the range of temperatures between 110°C and 170°C by using the regression analysis with 189 experimental drying data. As compared with no tempering, the faster drying rate can be obtained by tempering treatment between drying stages. The effect of degrees of tempering on determining the moisture reduction in the second stage has also been explored. According to the simulation results, a prediction equation of the required tempering time for the tempering index of 0.95 has been established in which the drying air temperature, initi...

Effect of tempering on subsequent drying of paddy using fluidisation technique

A mathematical model of a heat pump fruit dryer was developed to study the performance of heat pump dryers. Using the moisture content of papaya glace' drying, the refrigerant temperature at the evaporator and condenser and the performance, was verified. It was found that the simulated results using closed loop heat pump dryer were close to the experimental results. The criteria for evaluating the performance were specific moisture extraction rate and drying rate. The results showed that ambient conditions affected significantly on the performance of the open loop dryer and the partially closed loop dryer. Also, the fraction of evaporator bypass air affected markedly on the performance of all heat pump dryers. In addition, it was found that specific air flow rate and drying air temperature affected significantly the performance of all heat pump dryers.

Mathematical model development and simulation of heat pump fruit dryer

Investigations on head-rice yield and operating time in the fluidised-bed drying process : experiment and simulation

The objective of this research was to develop diffusion models for papaya and mango glace’ drying. Effective diffusion coefficients of papaya and mango glace’ were evaluated by regression analysis of the experimental data to drying kinetic equation. Models 1 and 2 were developed by assuming that effective diffusion coefficients were constant and varied proportionally with the moisture ratio. Model 3, which the Arrhenius factor was a second-degree polynomial function of moisture content, was developed by assuming that the value of effective diffusion coefficient was constant over a short time interval. Model 4, which was similar to Model 3, was developed by considering the effect of volume shrinkage during drying. Four diffusion models were compared and it was found that the predicted values of moisture contents calculated by using Models 1 and 2 were close to experimental values during the early period of drying. Models 3 and 4 were able to have better predictions particularly towards the final p...

Apichit Terdyothin

Papers

Effect of tempering on subsequent drying of paddy using fluidisation technique

Mathematical model development and simulation of heat pump fruit dryer

Investigations on head-rice yield and operating time in the fluidised-bed drying process : experiment and simulation

DIFFUSION MODELS OF PAPAYA AND MANGO GLACe’ DRYING