Cabinet Dryer Research Articles

Utilization of Banana Peel Flour in Biscuit Making as Wheat Flour Substitute

The production of biscuits utilizing ripe banana peel flour (BPF) as a wheat flour (WF) alternative is presented in this study. Locally available Sabri banana peel was dried into a cabinet dryer at 65⁰C for 8 hours. The dried peel then turned into powder and sieved. The flours used in the preparation of the biscuits were analyzed for proximate composition. BPF contained a higher amount of fat compared to WF. Five samples of biscuits S1, S2, S3, S4, and S5 substituting WF with 0, 5, 10, 20, and 30% BPF in the standard biscuits were prepared S1 denoted the control sample adding no BPF. The proximate composition and sensory quality of the produced biscuits were tested. All of the biscuit samples had greater weights than the control biscuit. In comparison to the control biscuit, BPF enriched biscuits had reduced diameter. Biscuits made with 10% BPF had a greater spread ratio than those made with other ingredients. The moisture, protein, fat, and total sugar content of biscuit samples were found in the range of 4.05-5.32%, 6.60-9.00%, 10.00-10.32%, and 17.00-25.00%, respectively. A sharp decrease in protein content was observed with the increase of BPF in the biscuits. A slight increase of fat was observed in the BPF substituted biscuits. The ash content in the control sample was 1.5%, and that in the banana peel substituted samples ranged from 1.80% to 2.0%. BPF substitution showed a downward trend in terms of color, flavor, texture, and general acceptability. The panelists rated sample S1 as having the highest overall acceptability. Among the BPF-containing biscuits, sample S2 had the best overall acceptance, followed by samples S3, S4, and S5. In terms of general acceptability, however, there are no notable variations between samples S2 and S3. According to sensory analysis, quality BPF biscuits may be prepared by replacing up to 10% of the WF with BPF.

Physical quality analysis of drying beluntas leaves (Pluchea indica L.) using variations of drying methods

Beluntas leaves are medicinal plants with pharmacological effects, such as antioxidant, antidiarrheal, antidiabetic, and antibacterial. Drying is one of the processes before the beluntas leaves are consumed. However, drying could degrade the quality of beluntas leaves. This research aims to investigate the impact of drying conditions on the physical qualities of dried beluntas leaves. Beluntas leaves with a moisture content of 83-90% were dried using drying methods, namely the greenhouse effect dryer (ERK), cabinet dryer (CD) at 40, 50, 60, and 70°C, and freeze dryer (FD) at 35, 45, and 55°C. The physical parameters measured were moisture content, color, shrinkage, rehydration ratio, and bulk density. The results showed that the final moisture content of the dried beluntas leaves were 8.40; 4.92-10.70; 4.73-6.77%w.b for ERK, CD, and FD, respectively. Page’s model was suitable for explaining the changes in moisture ratio during the drying process (R 2 = 0.9934 − 0.9999). The freeze-drying method can preserve the leaves’ color and obtain the lowest moisture content with a low drying temperature compared to other methods. Freeze-dried beluntas leaves also exhibited the highest rehydration ratio, which was 2.03 – 2.25.

Modelling and optimization of drying rate and quality parameters of foam mat dried mango powder

A study on modeling and optimization of foam mat drying of ripe mango was carried out, three levels of whipping durations (5 min, 10 min and 15 min, three levels of Egg white albumen powder concentrations as foaming agent (6% (w/w), 12%(w/w) and 18% (w/w)), three levels of Xanthan gum concentration as foam stabilizing agent (0.02%, 0.04% and 0.06%)and three levels of air drying temperature (50°C, 60°C and 70 °C) as input parameters were used. Design Expert 6.06 version was used to design the experiment in order to get all possible combinations of durations and concentrations. After washing and deseeding all samples of fresh mango, the pulp was foamed using egg white powder and liquid as foaming agent, the was stabilized by using xantham gum at different concentrations. The foamed products were all dried at 50°C, 60°C and 70 °C respectively in an instrumented cabinet dryer. The following output parameters were modeled and optimized with Design Expert 6.0.6 version: drying rate, vitamin C, beta carotene, crude protein, crude fibre, fat content, ash content, moisture content, carbohydrate and total soluble sugar. Ten (10) model equations, one for each of the output parameters were developed, and checked for adequacy and validity. All developed model equations were found to present functional relationships between input and output parameters. Hence, all developed model equations can be used as reliable tools for estimating, predicting and conducting analysis of the process. Best optimized results were selected base on the one that is most desirable. One of the ways of explaining optimization is that, it is the process of getting the values of input parameters that will either maximize or minimize the output parameters, drying rate (maximized), vitamin C (maximized), beta carotene (maximized), crude protein (maximized), crude fibre (maximized), fat (maximized), ash content (maximized), moisture content (minimized), carbohydrate (maximized), total soluble sugar (maximized) and moisture ratio (minimized).

Production of Robusta Instant Coffee Powder with Variation of Fillers

Instant coffee powder is a downstream product of coffee processing. The purpose of this research was to study the effect of fillers on the physical, chemical, and sensory properties of instant coffee powder. This study was used Robusta coffee which was roasted at medium to dark level. The fillers used were maltodextrin and dextrin. The instant coffee powder was made by crystallization and drying techniques with a cabinet dryer. The results showed that the difference between the two fillers did not affect the physical properties of instant coffee powder such as yield, pH, solubility, brightness (L*), and yellowishness (b*). Meanwhile, the chemical properties of water content showed a significant difference between the two treatments. The sensory properties of the two treatments have a description of the color tends to be bright, slightly brown, the taste was quite bitter, slightly sweet, quite sour, the aftertaste was medium sour, the aftertaste was low in smoke, the aftertaste was quite detectable, the aroma of coffee was medium, slightly sweet, and slightly caramel-flavored. The instant coffee powder has the potential to be developed as a coffee flavoring preparation for food products.

Development and assessment of generalized drying kinetics in multi-tray solar cabinet dryer

This work evaluates the feasibility and determines a generalized drying characteristic curve in an indirect mode multi-tray solar cabinet dryer. The study considers a combination of tray reordering pattern and dryer performance index (DPI) method to map the influence of four primary factors, which influence the drying kinetics into a generalized curve. Three levels of each of the four factors, such as the mass flow rate (0.03–0.05 kg/s), heat input (500–1000 W/m2), loading density (1.0–2.5 kg/m2), and flake thickness (2–8 mm), represent twelve different drying kinetic curves. Therefore, the DPI value corresponding to the generalized curve would directly indicate the dryer performance and reduce the complexity in assessing the agro-product samples' drying behaviour in multiple trays. This study was initially validated, and it highlighted the merits of a tray reordering pattern in achieving drying uniformity per batch. Dimensionless drying process time (τ), a function of drying constant (k) and drying time (t), resulted in a maximum percentage deviation of 27.93% among the twelve drying kinetic curves. In contrast, expressing the moisture ratio as a function of DPI and drying process time (τ) reduced the maximum percentage deviation to 2.33%, with the value of correlation coefficient (r) above 0.972 for all the twelve drying kinetic curves. These consolidated findings pointed out that the adopted tray reordering pattern greatly influences the DPI method’s success in establishing a generalized curve in a multi-tray dryer.

Study and Analysis of Solar Cabinet Dryer on Passive Mode by Using Aluminium Foil, Solar Selective Black Carbon Material and Silica Sand (Concrete)

In this research work started to study of various article which is related to solar cabinet dryer. In many article do work repetition and some having different type of work analysis. There are work mostly to increase its efficiency, workability and moisture removal rate with changes in different parameters. Some of authors work passive mode solar cabinet dryer and some was work on active solar cabinet dryer. In this study observed that some of researcher use silica sand and metals particles. Every parameter have focused on different purpose of work. After the study of various articles analyze that use of mixture black carbon material and silica concrete as a storage material. That is important for increase moisture removal rate and drying rate. It will also enhance efficiency and workability of solar cabinet dryer. That will use in industry and winter oriented season in future aspects.

Design and Construction of a Cabinet Dryer for Food Waste and Evaluation of its Kinetics and Energy Consumption

ارائه راه‌کارهای جدید برای بهبود فرایند و کاهش زمان خشک شدن و همچنین توسعه خشک کردن در مهار زباله‌های تر یکی از مسائل مهم در حفظ سلامت جامعه است. خشک کردن می تواند از طریق کاهش رطوبت، ذخیره سازی برای آینده، حمل ونقل آسان، بهبود ارزش های گرمایی و وابستگی کمتر به سوخت های فسیلی، کاهش بوی زباله، کاهش ضایعات وکاهش اثرات زیست محیطی را به دنبال داشته باشد. در این راستا جهت مطالعه رفتار خشک شدن ضایعات غذایی یک نمونه خشک کن کابینتی طراحی ، ساخته و ارزیابی شد. توان حرارتی معادل Kw7/2 به عنوان منبع گرمایش هوای ورودی محاسبه گردید. در این راستا طبق محاسبات انجام شده از یک فن گریز از مرکز با حجم هوای m3h-1 310 ،rpm 2800 و 110 pa برای ایجاد جریان هوا در خشک‌کن استفاده شد. سینی خشک کن دارای مجاری هواگذر میانی و جانبی بود. تاثیر سه سطح دمای 50 ،60 وc ˚70 و سه سطح سرعت جریان هوای ورودی 1 ، 5/1 و ms-1 2 بر مدت زمان، شدت خشک شدن و میزان مصرف انرژی خشک کردن ضایعات غذایی با ضخامتcm 3 مورد بررسی قرار گرفت و نمودارهای نسبت رطوبت و شدت خشک شدن استخراج شد. نتایج نشان داد تمام فرایند خشک شدن در دوره نزولی رخ داده است. مصرف انرژی در دمای c ˚70 بیشترین و در دمای c ˚50 کمترین مقدار است. مقدار انرژی فعالسازی برای توده ضایعات غذایی در سه سطح سرعت، مقدار ثابت J mol-1 44/10417 بدست آمد.

Exergy, energy and economic analysis of a V-groove assist rotating tray type solar cabinet dryer for drying potato chips

In this present work we have studied the exergy, energy and economic performance of a V-grooved type air collector with rotating trays type of solar cabinet dryer for drying potato chips in the sunny days of winter season at Bhubaneswar (20.2961° N, 85.8245° E), Odisha. The obtained results from this experiment were also compared with the performance of a flat plate air collector with rotating trays used in the same dryer. The average energy efficiency of the solar air collector (SAC) and drying chamber (DC) was found to be 73.3% and 24.8% in case of V-grooved and 60.1% and 19.3% in case of plane collector respectively. The average exergy inflow, outflow, loss and efficiency of the drying chamber in case of V-grooved collector was found as 19.7 W, 11.82 W, 7.88 W and 58.14% where as it was 22.3 W, 12.96 W, 9.34.88 W and 56.12% in case of plane collector respectively. Similarly the average exergy inflow, outflow, loss and efficiency of the SAC in case of V-grooved was found as 845 W, 20.1 W, 824.9 W and 1.99% where as it was 830 W, 22 W, 808 W and 2.28% in case of plane collector respectively. The average exergy and energy efficiency of the V-grooved type chamber are found to be 3.47% and 22.17% higher respectively as compared to plane collector. The air temperature at the inlet and outlet of the SAC and DC mainly affects the exergy value.

Performance studies on mixed-mode forced convection solar cabinet dryer under different air mass flow rates for drying of cluster fig

A Mixed-mode Forced Convection Solar Cabinet Dryer (MFCSCD) is designed for the maximum harnessing of solar radiation. It utilizes the direct heat from solar radiation through glass cover as well as preheated air from two solar air heaters (SAHs) fixed in series having a double pass. The experimental research works were performed in the metrological conditions of Guwahati, India. The drying performance of MFCSCD was analyzed under different air mass flow rates in terms of specific moisture extraction rate (SMER), pickup efficiency, and dryer efficiency for the drying of cluster fig. Further, a thin layer drying kinetics analysis was carried out to find the best suited mathematical model for representing the drying behavior of cluster fig in MFCSCD and open sun drying. Cluster fig dried from moisture content (MC) of 5.67 to 0.08 kg/kg on a dry basis in 7.0, 8.0, 8.5, and 9.5 h at airflow rates of 3.72, 2.76, 1.8, and 1.08 kg/min, respectively, whereas it took 14 h to attain the same moisture level under open sun drying. The experimental results showed higher dryer and pickup efficiencies and SMER at 3.72 kg/min air flow rate. The quality analyses of solar and sun-dried were carried out to estimate the total phenolic content, antioxidant activity, and rehydration ratio.

Drying kinetics and effects of different drying methods on nutritional quality of raw and differently blanched green peas

The study was done to analyze the effects of various blanching conditions on nutritional quality of differently dried green peas using three different methods namely, open sun drying, cabinet drying and drying in solar dehydrator. Samples were analyzed for various parameters such as, moisture content, rehydration ratio, linear shrinkage ratio, green color ratio, total chlorophyll, ascorbic acid, microbial load and sensory analysis. Various mathematical models were used to study the drying behavior of green pea samples. With the help of various statistical parameters, the best model for different drying conditions was found out. Chemically blanched peas dried in cabinet dryer were considered best among all the treated peas dried under different drying conditions and least acceptance was given to un-blanched open sun dried peas. Quality and acceptability of solar dried peas were higher than open sun drying but lower than cabinet drying. While considering models, Logarithmic model gave a very good performance on all the statistical parameters. So, it can be used to predict the drying behavior of green peas.

Isolation and Identification of Essential Oil Made From Kisar Sweet Orange Peels

Kisar sweet orange is an endemic fruit and primary commodity from Kisar Island, Southwest Maluku Regency - Maluku Province. Currently, Kisar sweet orangeswere only consumed as fresh fruit during this time, partially processed into juice and the peels were discarded as wastes. Kisar sweet orange peels can be processed into essential oil to increase their economic value. The essential oil made from orange peels is highly preferable, especially for the middle to upper-class consumers, for health and air-freshening purposes. This essential oil has a higher selling value. This research aims at isolating and identifying the chemical components and quality of essential oil made from Kisar sweet orange peels. This essential oil was isolated using a steam distillation method, and its chemical components were identified using GC-MS instruments.. The research results showed that the essential oil made from Kisar sweet orange peels dried with a cabinet dryer for two days utilizing the steam distillation method provides a yield of 0.53%, with its properties of specific gravity of 0.8457, refractive index of 1.4651 (20°C), acid number of 1.92, ester number of 8.05, and solubility in alcohol of 1:9. The main chemical component of the essential oil made from Kisar sweet orange peels detected by GC-MS is limonene (70.80%).

Effect of drying methods and packaging on retention of carotenoid pigment in dried petals of marigold cv. seracole

An experiment was conducted in Department of Horticulture, Assam Agricultural University, Jorhat, to study the effect of drying methods and packaging on retention of carotenoid content in dried petals of marigold cv. Seracole during 2016-2017. Petals were subjected to drying employing three different methods viz., sun drying, shade drying and cabinet drying. Among the various drying methods tested, cabinet drying gave the highest carotenoid content (337.64μg/g) compared to the other methods. Three different packaging materials viz., LDPE 200 gauge, LDPE 300 gauge and LDPE 400 gauge were utilized for the experiment. The carotenoid content was highest in the first month with LDPE packaging materials of 400 gauge (270.47 μg/g), 300 gauge (269.64 μg/g) and 200 gauge (266.94 μg/g) which decreased with advancement of storage period.

Solar Dryer with Reheating System for Annatto Fruit Pericarp

Annatto fruit is one of the sources of natural food dye coming from its seeds. Aside from this part, the pericarp of the annatto fruit is a candidate for potential source of fuel. It is necessary for the pericarp to undergo drying prior to biomass energy conversion. The pericarp can be dried at least five days in sun drying to remove the seeds. In line with this, the researchers had designed a solar cabinet dryer introducing a reheating system and gravel used as thermal storage to lessen the drying time of the annatto fruit pericarp. The solar cabinet dryer had a multi layered wire mesh inside the drying cabinet that allows hot air from the collector to circulate and evenly dry the pericarp. Using the solar cabinet dryer, the drying time was lessened to seven hours with a drying rate of 4.37 g/min. The experiment compared three modes of drying consists of no reheating, with partial reheating and full reheating. During the drying process, several parameters such as the temperature, humidity and mass of each tray were measured, recorded and analyzed. It is found out that fully opened reheater has the highest moisture removed with 90.38% system efficiency.

Design, fabrication and evaluation of a Bobloon vacuum Dryer

The bobloon vacuum, a device that employs a deflating and inflating bobloon to create vacuum inside a drying chamber was fabricated according to the design shown in Figure 1. To evaluate the performance of the device, samples arranged in a basket, were introduced into the drying / vacuum chamber before the chamber was made air tight by means of a screw cap. The magnitude of vacuum is read off the vacuum meter (operation pressure -1.5kp), while an incooperated industrial thermometer helped to ensure a working temperature of 500C. The samples (10g each) of carrot, hot pepper and guava after eight hours of vacuum drying reported new weights of 3.7, 4.3 and 5.5g respectively. Equal weights of same produce (samples), dried under the sun (inside a glass covered cabinet dryer) for 8 hours had the following weights respectively: 1.8, 2.2 and 2.8g. Results showed that Vitamin A in the carrot samples reduced from 213µg/100g in fresh sample to 146µg/100g in vacuum dried and 16.5µg/100g for sun dried samples respectively. The sensory evaluation (color comparison) between fresh, vacuum dried and sundried carrot, showed no significant difference between the fresh and vacuum dried samples (p≤0.05).

Techno-economic comparison of selected solar dryers: A case study

The basic design of most commonly used solar dryers displaying varying fundamental principles of heat and mass transfer were compared with recently commercialized and patented design of Solar Conduction Dryer. Bottle gourd of 100 kg by mass, having an initial moisture content of 80% from which 77.78 kg of water was required to be removed to get the desired moisture content of about 10%, was used as drying load. The performance of various solar dryers were analyzed on the basis of three criteria, namely, the annualized cost, the present worth of annual savings, and the present worth of cumulative savings. The economic analysis shows that the present cumulative worth of annual savings for drying bottle gourd over the dryers lifetime works out to be 42,294, 23,027, 55,451, 58,740, and 37,594 USD for the case of solar tunnel dryer, solar cabinet dryer, solar conduction dryer, corrugated solar conduction dryer and corrugated and electrically backed solar conduction dryer, respectively. The economic parameters of interest, such as the payback period and the internal rate of return of dryers were also estimated. The analysis shows that the corrugated solar conduction dryer (CSCD) gives the best performance as compared to the rest of the solar dryers when compared on the basis of economics and product quality attributes.

Drying Kinetics of Indigenous Fermented Foods of the Himalaya region (Gundruk, Sinki, and Maseura)

Indigenous fermented foods Gundruk (fermented mustard leaves), Sinki (fermented radish taproot), and Maseura (fermented lentils) are mostly sun dried, and thus often deteriorate during the uncontrolled drying process. Herein, cabinet drying was done at 50, 55, and 60°C after fermentation, and the moisture loss was systematically recorded. The data were converted to moisture ratio and fitted to five semi-theoretical drying mathematical models: Modified Henderson and Pabis, Logarithmic, Two-Term, Midilli et al., and Approximate diffusion. All the models were validated using statistical parameters, namely: R2, RMSE, χ2, and SSE. The Midilli et al. model gave excellent fit for all three products, with R2 greater than 0.97. The effective diffusivity values increased with an increase in air temperature for all the samples. The activation energy values were found to be 56.25, 21.63 and 15.08 kJ/ mol while the diffusivity constants were found to be 1268.51, 0.028, and 8.655× 10-3 m2/s for Gundruk, Sinki, and Maseura, respectively.

Drying Kinetics of Indigenous Fermented Foods of the Himalaya region (Gundruk, Sinki, and Maseura)

Indigenous fermented foods Gundruk (fermented mustard leaves), Sinki (fermented radish taproot), and Maseura (fermented lentils) are mostly sun dried, and thus often deteriorate during the uncontrolled drying process. Herein, cabinet drying was done at 50, 55, and 60°C after fermentation, and the moisture loss was systematically recorded. The data were converted to moisture ratio and fitted to five semi-theoretical drying mathematical models: Modified Henderson and Pabis, Logarithmic, Two-Term, Midilli et al., and Approximate diffusion. All the models were validated using statistical parameters, namely: R2, RMSE, χ2, and SSE. The Midilli et al. model gave excellent fit for all three products, with R2 greater than 0.97. The effective diffusivity values increased with an increase in air temperature for all the samples. The activation energy values were found to be 56.25, 21.63 and 15.08 kJ/ mol while the diffusivity constants were found to be 1268.51, 0.028, and 8.655× 10-3 m2/s for Gundruk, Sinki, and Maseura, respectively.

The characteristics of dried Suji (Dracaena angustifolia (medik.) Roxb.) leaves powder produced by different drying methods and temperatures

Suji leaves (Dracaena angustifolia (medik.) Roxb.) is one of the chlorophyll sources for producing a dark green color. Suji, extracted with water, has been widely used as a natural colorant for traditional Indonesian food. This study aimed to evaluate the effect of drying methods (vacuum drying and cabinet drying), and temperature (40, 50, and 60°C) on the physical and chemical characteristics of dried Suji leaves powder (DSLP). Results showed that the drying method and the temperature had a significant effect (p < 0.05) on the color (L*, a*, b*), total chlorophyll, moisture, total phenolic content, pH, water absorption, oil absorption capacity, and bulk density of DSLP. Drying by vacuum drying at 50°C was the best treatment based on Zeleny calculation with the physical characteristics were L* 49.98, a*7.78, b* 20.88, water absorption capacity 453.48%, oil absorption capacity of 252.25%, bulk density 0.32 g/cm3, and chemical characteristics were moisture content of 6.70%, total chlorophyll content 12.98 mg/g, total phenolic content 97.26 mg/g, and pH 5.60. DSLP still has a high chlorophyll content, a green color, even increasing the total phenolic after the drying process, confirming that DSLP has the potential as a natural colorant in food processing.

Energy and exergy analyses of okra drying process in a forced convection cabinet dryer

A forced convection automatic cabinet dryer integrated with a data logger was designed and fabricated. The okra samples were dried in the dryer at drying temperatures of 50, 60, and 70 °C and at three different load densities of 200, 300, and 400 g at a continuous air velocity of 0.7 m·s&lt;sup&gt;–1&lt;/sup&gt;. Energy and exergy analyses of the drying process were performed. The obtained results showed that the energy efficiency, energy utilisation, and utilisation ratio increased from 26.59 to 68.24%, 5.47 to 114.36 W, and 0.36 to 0.71 as the temperature increased to 70 °C, respectively. The inflow, outflow, and exergy losses were in the range of 7.02 to 26.14 W, 4.43 to 14.16 W, and 2.59 to 11.98 W, respectively, while exergy efficiency varied from 49.15 to 63.47%. The findings show that exergy efficiencies decrease with an increase in the drying temperature, but increase with a lower load rate. The index of sustainability varies from 2.14 to 2.77, the value increases as the load density decreases while it decreases with a temperature increment.

KADAR OKSALAT DAN KARAKTERISTIK FISIKOKIMIA TEPUNG UMBI TALAS (Colocasia esculenta) AKIBAT FERMENTASI ALAMI

The effect of fermentation period on the pH, titratable acidity, calcium oxalate, oxalic acid, moisture, ash contents, swelling power, solubility, and color of the taro flours was investigated present research. For this aim, taro corms were cleaned, peeled, washed, sliced into chips. Taro chips were fermented at 0, 24, 48, and 72 hours, drained, dried in a cabinet dryer at 60 °C for 10 h, and ground. Results showed that pH, ash content, solubility, lightness (L *) decreased, and moisture content, titratable acidity dan swelling power increased markedly due to fermentation. Calcium oxalate and oxalic acid of the flours changed 843,83 - 412,07 mg/100 g and 370,52- 949,17 m g / 100 g flour respectively . T he fermentation at 48 h effected a significant reduction in calcium oxalate ( 51,19% ) and oxalic acid contents (64,35 % ). The present study indicated that the taro’s flours oxalate content and physicochemical characteristics properties of the taro flours were significantly affected by the fermentation period.