The Blogging of Webster 582

The responsibility for the publication content rests with the publishers providing the material. Please refer to our Terms and Conditions. Fat content was determined by using petroleum ether as a solvent in the Soxhlet apparatus (Model SCS2, Pelican equipment’s Chennai) in triplicates Refractance Window Dryer according to the procedure given in AACC method. The result was expressed as percent fat using Eq.2. If you think you should have access to this content, click to contact our support team. You may be able to access this content by logging in via your Emerald profile.
The walnut kernel drying is usually done by the sun-drying process in different units . Fresh walnuts were dried for 5 days under direct contact with the sun and every night the walnut kernels were collected back, this whole operation was finished in 5 days and the total drying time was 48 h. The final moisture content obtained was 5% . Traditionally hot air drying method is used for the drying purpose of walnuts in industries that have lower energy efficiency and more time is required for drying.

Water activity is an important parameter which can influence food shelf-life since it reflects the amount of water available for chemical reactions and microorganism growth (i.e. bacteria, fungi and yeasts)42. Table 2 gives ANOVA results for water activity response. The results were fitted to a quadratic model (0.79 R2). Table 2 shows that the model was significant (pw provided a suitable fit and could thus fit and predict an evaluable water activity pattern for flakes from RW-dried nanoemulsions. The present work was thus aimed at studying the effect of process variables and formulation on RW-dried HOPO nanoemulsions’ physical properties and microstructure to ensure obtaining a dried product having high oil content. In addition, RWD technology is of some important properties such as better retention of bioactive compounds such as vitamins, minerals and phenolic compounds in the product and better inhibition of microbial growth during the drying process.
It gently removes water from our foods while protecting the vitamins, minerals and micro-nutrients. You can use our tolling facility to dry your product. We will produce the highest quality dried product, using our InfraRWD dryer.
Newer dryers are also designed to stage heat at different levels through the machine, eliminating waste heat and over-drying. Raw material dried through the RW process delivers a flaked product close to its natural state. This expedient drying method protects the product’s delicate nutrients, color and flavor. Study showed that combining ultrasound and infrared with conductive hydro-drying can lead to an energy-efficient process with good quality retention ability. Puente-Díaz, L., Spolmann, O., Nocetti, D., Zura-Bravo, L.

During drying operation, the temperature of circulating hot water was maintained at 60 °C, 70 °C and 80 °C according to the experimental design. The temperature of the circulating hot water was continuously monitored at the flume inlet and outlet section using pre-calibrated Type T thermocouple sensors. Water vapor removal from the samples was facilitated by using a suction blower.
A case study on refractance window drying of mango pulp is presented for improve understanding on the topic. Refractance window drying has the potential to produce high quality dried slices, purees and juices. Research suggests that active aromatic and pigment compounds responsible for characteristic sensory and nutritional attributes can be retained through this technique. Over 85% of industrial dryers are convective, with either hot air or combustion gases as the media for heat transfer (Zarein et al., 2015); often resulting in significant levels of changes in product quality from the initial ‘fresh-like’ form.

Planning for this upkeep is crucial to keep production flowing and avoid unplanned downtime. She added that the dryer is easily cleaned by simply removing and washing certain components and by washing others in place. According to Bolland-Magoon, the company received a grant in 1998 from Washington Technology Center to work with Washington State University to document qualitative aspects of RW drying. Fruits and vegetables play an important role in the diet of human beings and economic development of a country. They are cheapest and most available sources of important proteins, vitamins, minerals and essential amino acids. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
The food surface color is the first quality parameter evaluated by consumers, and is critical in product acceptance, even before it is tasted. The CIELab system has been widely used to describe color changes during food processing, where this system has been related to the types and quantities of some components present in those products, e.g., carotenoid content. Whatever the drying processes, the dried food material requires microscopical analysis to address structural changes produced at the cellular level. These changes are related to the loss of water from the inner parts towards the surface and the surrounding air, possibly causing stiffness, spoilage, and disruption of the cell walls, or even a collapse of the cell tissues.
Drying for agricultural and marine products are one of the most attractive and cost-effective application of solar energy. Numerous types of solar dryers have been designed and developed in various parts of the world, yielding varying degrees of technical performance. Basically, there are four types of solar dryers; direct solar dryers, indirect solar dryers, mixed-mode dryers and hybrid solar dryers.