Conventional Vacuum Drying Research Articles

A novel ultrasound-assisted vacuum drying technique for improving drying efficiency and physicochemical properties of Schisandra chinensis extract powder.

Schisandra chinensis (S. chinensis) extract powder is an important intermediate for the preparation of many prepared medicines and health products. The physicochemical properties of S. chinensis extract powder have been found to vary tremendously and this has been attributed to the long drying time in the traditional drying method. In this study, S. chinensis specimens were authenticated as the dry fruit of S. chinensis (Turcz.) Baill. S. chinensis were extracted twice with 8 L kg−1 (liquid to solid ratio) distilled water. The extracts were mixed and concentrated under reduced pressure to 1.24 g cm−3. Ultrasound‐assisted vacuum drying (UAVD) was employed as a new approach to improve the efficiency in drying S. chinensis extract powder and produce a higher quality product. The effects of drying temperature (70, 80, 90°C), ultrasonic power (40, 120, 200 W), and ultrasonic application time (4, 12, 20 min every 20 min) on the kinetics and quality of S. chinensis extract were investigated and compared with the conventional vacuum drying (CVD). It was shown that, with the increase in drying temperature, ultrasonic power, and time of UAVD, the drying time for S. chinensis extract to reach the equilibrium moisture decreased. The drying time was reduced by more than 25% when utilizing UAVD compared to the CVD method. The effective moisture diffusivity (D eff) values for CVD and UAVD were 3.48 × 10–9 m2·s–1 and 7.41 × 10–9 m2 s–1, respectively, at the drying temperature of 80°C, indicating an increase of 112.93%. It was also found that a Weibull distribution model was suitable for predicting the moisture content of S. chinensis extract (R 2 > 0.95). Furthermore, the content of Schisandrol A in the extracts obtained from UAVD was 12.79% higher than that obtained using CVD at 90°C. This demonstrates that UAVD is an efficient drying technique for S. chinensis extract.

Foam Structure Preservation during Microwave-Assisted Vacuum Drying: Significance of Interfacial and Dielectric Properties of the Bulk Phase of Foams from Polysorbate 80-Maltodextrin Dispersions.

This study aimed at examining the cause of differences in the structure preservation of polysorbate 80–maltodextrin foams during microwave-assisted vacuum drying (MWVD) versus conventional vacuum drying (CVD). Aqueous dispersions of 3% polysorbate 80 and 0–40% maltodextrin were characterized for their dielectric and interfacial properties, and results were related to their drying performance in a foamed state. Surface tension and surface dilatational properties as well as dielectric properties clearly responded to the variation in the maltodextrin content. Likewise, the foam structure preservation during CVD was linked to the maltodextrin concentration. Regarding MWVD, however, foams collapsed at all conditions tested. Nevertheless, if the structure during MWVD remained stable, the drying time was significantly reduced. Eventually, this finding could be linked to the dielectric properties of polysorbate 80 rather than its adsorption kinetics and surface film viscoelasticity as its resonant frequency fell within the working frequency of the microwave drying plant.

Influence of interfacial characteristics and dielectric properties on foam structure preservation during microwave-assisted vacuum drying of whey protein isolate-maltodextrin dispersions

This study aimed at assessing the correlation between interfacial and dielectric properties of whey protein isolate (WPI)-maltodextrin (MD) dispersions and their foam structure stability during conventional vacuum drying (CVD) and microwave-assisted vacuum drying (MWVD). Interestingly, the presence of MD clearly increased the surface activity of WPI, whereas the surface dilatational properties were rather unaffected. Besides, loss factor and resonant frequency linearly increased with MD concentration, while the dielectric constant decreased. Regarding drying, foam structure preservation during CVD was mainly correlated with the dilatational elasticity. Thereby, all samples remained stable throughout the drying process. Compared to CVD, MWVD required ≥20% MD to avoid foam collapse. In addition, MWVD-dried samples exhibited larger bubble sizes, which was linked to the volumetric heating and higher mechanical stress as compared to CVD. Overall, high surface dilatational elasticity and bulk viscosity were identified as key parameters to ensure foam structure preservation during vacuum drying. • Maltodextrin content ≥30% affects interfacial properties of WPI. • Dielectric properties of WPI depend on maltodextrin content and temperature. • Foam decay is related to interfacial properties. • Foam structure stability during MWVD is linked to surface elasticity.

Unexpected effect of drying method on the microstructure and electrocatalytic properties of bentonite/alpha-nickel hydroxide nanocomposite

The degree of crystallinity, morphology and electrochemical properties of a nanocomposite formed by stabilized alpha-Ni(OH)2 nanoparticles and bentonite nanoflakes is strongly influenced by the vacuum drying process, either at room temperature or by freeze-drying (lyophilization). Alpha-Ni(OH)2 nanoparticles induced the formation of intercalation nanocomposites exhibiting higher structural organization than in the precursor clay. Also, lyophilization process preserved the structure of the nanocomposites in aqueous suspension and/or induced the disaggregation of nanoflakes, producing materials with lower degree of crystallinity, larger interlamellar distances and electrochemically more active than those obtained by conventional vacuum drying. In fact, the lyophilized materials exhibited more than twice as large density of current for electrocatalytic oxidation of methanol (37 against 14 mA cm−2) indicating its potentiality for development of sensors and fuel cells.

Microwave-Assisted Pulse-Spouted Vacuum Drying of Apple Cubes

Microwave-assisted pulse-spouted vacuum drying (MPSVD) of apple cubes was examined in a laboratory-scale apparatus. Aside from the drying time, structural and textural properties of the dried cube were measured. Results are compared with alternative drying techniques developed earlier in our laboratory. These include microwave-spouted bed drying (MSBD), microwave vacuum drying (MVD), and conventional vacuum drying (VD). Comparison is made in terms of the key quality parameters, viz. color, texture, apparent density, rehydration property, and sensory evaluation. Over the range of operating conditions tested, MPSVD apple cubes had the best color and significantly highest sensory evaluation score.

Dehydration of Concentrated Ganoderma lucidum Extraction by Combined Microwave-Vacuum and Conventional Vacuum Drying

Combination of microwave-vacuum drying and conventional vacuum drying was investigated as a potential method for drying concentrated Ganoderma lucidum extraction. The Ganoderma lucidum was extracted by hot water (60–65°C) and then concentrated to moisture of about 70% (wet basis) in a rising-film evaporator. The concentrated sample was dried by microwave-vacuum until the moisture content reached 10% (wet basis), and then by conventional vacuum drying at the temperature of 55–60°C to final moisture content about 6% (wet basis). The retention of polysaccharide and triterpenes of Ganoderma lucidum dried by this method were evaluated and compared with those dried by freeze drying and conventional vacuum drying alone. The comparison showed that the quality of extraction dried by the current method was close to that of freeze-dried extraction and much better than that of conventional vacuum-dried ones.

Effect of Microwave-Vacuum Drying on the Carotenoids Retention of Carrot Slices and Chlorophyll Retention of Chinese Chive Leaves

Microwave-vacuum drying, and combined microwave-vacuum with air or vacuum drying were investigated as potential methods for drying green and high-carotenoid vegetables of Chinese chive leaves and carrot slices. The samples were dried by microwave-vacuum until the moisture content reached about 20% (wet basis), and then by conventional air drying at the temperature of 45–50°C or conventional vacuum drying at the temperature of 55–60°C or by continued microwave-vacuum drying at lower power level to final moisture content about 6% (wet basis). The carotenoid retention of carrot slices and chlorophyll retention of Chinese chive leaves, dried by these methods, was evaluated and compared with those dried by freeze-drying and conventional hot-air drying. The comparison showed that the carotenoid retention of carrot slices and chlorophyll retention of chive leaves, dried by the current methods, was very close to or even as much as those dried by freeze-drying and much better than those dried by conventional hot-air. Blanching was not necessary when using microwave-vacuum drying or combined microwave-vacuum with conventional hot-air drying or vacuum drying, because the activity of enzymes which were responsible for the degradation of color was greatly reduced with extremely rapid decreasing of moisture, and because oxygen was absent in microwave-vacuum drying.

Contact drying combined with membrane separation: Dewatering rates of porous spheres wetted with four different liquid mixtures

Selective thermal dewatering of a mixture-wetted porous material can be achieved by combining contact drying and membrane separation. The evaporated vapour is circulated between the dryer and the membrane module in a closed circuit. In the membrane module, a hydrophilic membrane with a high selectivity to water promotes dewatering of the vapour mixture. This study presents measured dewatering rates for porous spheres wetted with four different binary and ternary mixtures of water and volatile organic compounds. A mathematical model of the combined process was developed. The model combines descriptions of the following transport phenomena: Heat transport from the heated plate to the stirred material, water diffusion from the material surface to the circulating vapour and water permeation through the membrane. The model describes the dewatering of all four systems very well. The study also presents a comparison between the dewatering rates reached in the combined process with drying rates in conventional vacuum drying. It is found that the dewatering rates in the combined process are three to six times lower.

Evaluation of Microwave and Radia-Frequency Drying in the Acid Hydrolysis of Biomass

This paper describes the evaluation of the possible use of microwave and radio-frequency drying as a pretreatment step in the acid hydrolysis of corn stover. Both microwave and radio-frequency drying were significantly faster than conventional vacuum drying, and also resulted in less thermal degradation of the feedstock than usually occurs with conventional ambient pressure drying. The initial cost estimates indicate that microwave and radio-frequency drying should be economically competitive with vacuum drying.