The Experts below are selected from a list of 303 Experts worldwide ranked by ideXlab platform
T Rumsey - One of the best experts on this subject based on the ideXlab platform.
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secondary drying of drum dried thermoplastic foods
Journal of Food Science, 2008Co-Authors: M E Lazar, T RumseyAbstract:An investigation was initiated to obtain data on basic drying rates for design of secondary driers which can handle fruit products between drum drying and final finishing. It was found that by using the staged drying principle, it is possible to successfully drum dry foods that are low melting, thermoplastic, or heat sensitive. Rate data obtained in this investigation may now be used as a rational basis for the design of secondary driers to supplement Drum-Drying operations.
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SECONDARY DRYING OF DRUM‐DRIED THERMOPLASTIC FOODS
Journal of Food Science, 2008Co-Authors: M E Lazar, T RumseyAbstract:An investigation was initiated to obtain data on basic drying rates for design of secondary driers which can handle fruit products between drum drying and final finishing. It was found that by using the staged drying principle, it is possible to successfully drum dry foods that are low melting, thermoplastic, or heat sensitive. Rate data obtained in this investigation may now be used as a rational basis for the design of secondary driers to supplement Drum-Drying operations.
M E Lazar - One of the best experts on this subject based on the ideXlab platform.
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secondary drying of drum dried thermoplastic foods
Journal of Food Science, 2008Co-Authors: M E Lazar, T RumseyAbstract:An investigation was initiated to obtain data on basic drying rates for design of secondary driers which can handle fruit products between drum drying and final finishing. It was found that by using the staged drying principle, it is possible to successfully drum dry foods that are low melting, thermoplastic, or heat sensitive. Rate data obtained in this investigation may now be used as a rational basis for the design of secondary driers to supplement Drum-Drying operations.
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SECONDARY DRYING OF DRUM‐DRIED THERMOPLASTIC FOODS
Journal of Food Science, 2008Co-Authors: M E Lazar, T RumseyAbstract:An investigation was initiated to obtain data on basic drying rates for design of secondary driers which can handle fruit products between drum drying and final finishing. It was found that by using the staged drying principle, it is possible to successfully drum dry foods that are low melting, thermoplastic, or heat sensitive. Rate data obtained in this investigation may now be used as a rational basis for the design of secondary driers to supplement Drum-Drying operations.
Maarten A.i. Schutyser - One of the best experts on this subject based on the ideXlab platform.
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A systematic analysis on tomato powder quality prepared by four conductive drying technologies
Innovative Food Science & Emerging Technologies, 2019Co-Authors: Jun Qiu, Parag Acharya, Doris M. Jacobs, Remko M. Boom, Maarten A.i. SchutyserAbstract:Abstract Four pilot-scale conductive dryers, namely a vacuum drum dryer (VDD), a drum dryer (DD), an agitated thin film dryer (ATFD) and a refractance window dryer (RWD), were used to dry tomato puree. Drying induced colour differences between the reconstituted puree and the original puree and strongly affected the volatile and non-volatile profiles of the powders. Principal component analysis (PCA) identified four separated groups corresponding to the different drying methods, indicating that the drying methods caused significant variance in compound profiles. Subsequently, pairwise comparison of different dried powders was performed by partial least square discriminant analysis (PLS-DA). This resulted in a selection of discriminative volatile and non-volatile markers. RWD and VDD produced powders with high volatile markers that may be related to aroma retention. Conversely, DD dried products contained more non-volatile markers that can be related to taste perception. ATFD processed powders had a lower level of discriminant compounds. Industrial relevance Tomato products are frequently thermally processed and dehydrated. However, processing negatively affects the sensory quality of tomato products. In this study, four conductive drying processes, i.e. vacuum drum drying (VDD), drum drying (DD), agitated thin film drying (ATFD) and refractance window drying (RWD) were studied for being energy-efficient drying methods, while suitable for mild (e.g. due to the reduced pressure) drying of pastes and slurries, such as tomato puree. The pilot-scale drying experiments and subsequent statistical analyses of results on quality markers contributed to unravel the impact of the different conductive drying technologies on tomato powder quality. This study may be considered a starting point for selection of conductive drying technologies for the efficient production of high quality tomato powders and other vegetable powders.
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Conductive thin film drying kinetics relevant to drum drying
Journal of Food Engineering, 2019Co-Authors: Jun Qiu, Remko M. Boom, Koen Kloosterboer, Yang Guo, Maarten A.i. SchutyserAbstract:Abstract Direct assessment of the kinetics of drum drying operation has been a difficult task as the mass and temperature profiles are hard to monitor. Still, developing better understanding of conductive drying would help to identify new operating windows for this technology. The drying kinetics was investigated by drying maltodextrin and starch suspensions with a novel custom-built laboratory-scale apparatus, which allows on-line monitoring of mass and temperatures. During drying, three separate periods were identified: the heating, the boiling and the conductive drying (declining rate) periods. The duration of the initial heating period was proportional to the film thickness and was responsible for a relatively small amount of water evaporated due to natural convection. During the boiling period, the drying rate kept constant while bubble formation impeded the heat transfer. Larger bubbles were observed for starch suspensions due to its viscoelastic properties. Thus, large temperature gradients between the heating pan and the film were observed for starch suspensions. During the conductive drying period, the initial amount of dry solids per surface area determines the drying rate as it determines the thickness of the semi-moist layer subjected to conductive drying. Application of a thin film is preferred to avoid boiling, especially at increasing solids content. This situation also better approaches double drum drying processes, where boiling occurs in the pool and conductive drying occurs on the drum.
Jun Qiu - One of the best experts on this subject based on the ideXlab platform.
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A systematic analysis on tomato powder quality prepared by four conductive drying technologies
Innovative Food Science & Emerging Technologies, 2019Co-Authors: Jun Qiu, Parag Acharya, Doris M. Jacobs, Remko M. Boom, Maarten A.i. SchutyserAbstract:Abstract Four pilot-scale conductive dryers, namely a vacuum drum dryer (VDD), a drum dryer (DD), an agitated thin film dryer (ATFD) and a refractance window dryer (RWD), were used to dry tomato puree. Drying induced colour differences between the reconstituted puree and the original puree and strongly affected the volatile and non-volatile profiles of the powders. Principal component analysis (PCA) identified four separated groups corresponding to the different drying methods, indicating that the drying methods caused significant variance in compound profiles. Subsequently, pairwise comparison of different dried powders was performed by partial least square discriminant analysis (PLS-DA). This resulted in a selection of discriminative volatile and non-volatile markers. RWD and VDD produced powders with high volatile markers that may be related to aroma retention. Conversely, DD dried products contained more non-volatile markers that can be related to taste perception. ATFD processed powders had a lower level of discriminant compounds. Industrial relevance Tomato products are frequently thermally processed and dehydrated. However, processing negatively affects the sensory quality of tomato products. In this study, four conductive drying processes, i.e. vacuum drum drying (VDD), drum drying (DD), agitated thin film drying (ATFD) and refractance window drying (RWD) were studied for being energy-efficient drying methods, while suitable for mild (e.g. due to the reduced pressure) drying of pastes and slurries, such as tomato puree. The pilot-scale drying experiments and subsequent statistical analyses of results on quality markers contributed to unravel the impact of the different conductive drying technologies on tomato powder quality. This study may be considered a starting point for selection of conductive drying technologies for the efficient production of high quality tomato powders and other vegetable powders.
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Conductive thin film drying kinetics relevant to drum drying
Journal of Food Engineering, 2019Co-Authors: Jun Qiu, Remko M. Boom, Koen Kloosterboer, Yang Guo, Maarten A.i. SchutyserAbstract:Abstract Direct assessment of the kinetics of drum drying operation has been a difficult task as the mass and temperature profiles are hard to monitor. Still, developing better understanding of conductive drying would help to identify new operating windows for this technology. The drying kinetics was investigated by drying maltodextrin and starch suspensions with a novel custom-built laboratory-scale apparatus, which allows on-line monitoring of mass and temperatures. During drying, three separate periods were identified: the heating, the boiling and the conductive drying (declining rate) periods. The duration of the initial heating period was proportional to the film thickness and was responsible for a relatively small amount of water evaporated due to natural convection. During the boiling period, the drying rate kept constant while bubble formation impeded the heat transfer. Larger bubbles were observed for starch suspensions due to its viscoelastic properties. Thus, large temperature gradients between the heating pan and the film were observed for starch suspensions. During the conductive drying period, the initial amount of dry solids per surface area determines the drying rate as it determines the thickness of the semi-moist layer subjected to conductive drying. Application of a thin film is preferred to avoid boiling, especially at increasing solids content. This situation also better approaches double drum drying processes, where boiling occurs in the pool and conductive drying occurs on the drum.
Rebecca R. Milczarek - One of the best experts on this subject based on the ideXlab platform.
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Solar thermal drum drying performance of prune and tomato pomaces
Food and Bioproducts Processing, 2017Co-Authors: Rebecca R. Milczarek, Jonathan Ferry, Fatima S. Alleyne, Carl W. Olsen, Donald A. Olson, Roland WinstonAbstract:Abstract Fruit and vegetable pomaces are co-products of the food processing industry; they are underutilized in part because their high water activity (a w ) renders them unstable. Drum drying is one method that can dry/stabilize pomaces, but current drum drying methods utilize conventional, high-environmental-impact heating mechanisms. In this work, a small-scale double drum dryer (20 cm length × 15 cm diameter) was interfaced with a 98.3 m 2 External Compound Parabolic Concentrator (XCPC) [solar thermal collector] array designed to produce up to approximately 40 kW of heating power. The conditions for drying prune and tomato pomaces were optimized on this system via a split-plot design. The design had 4 variables: added water, added maltodextrin carrier, dwell time, and drum surface temperature. Moisture content, a w , and color of the dried pomaces were assessed to determine the effectiveness of the drying. Both pomaces were rendered shelf-stable (a w w values than did tomato pomace. Conditions for adequate drying with minimal color change (and thus expected minimal nutrition loss) were established. This work demonstrates the potential for solar thermal energy to provide the heat for drum drying fruit and vegetable pomaces.
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Drum drying performance of condensed distillers solubles and comparison to that of physically modified condensed distillers solubles
Food and Bioproducts Processing, 2015Co-Authors: Rebecca R. Milczarek, Keshun LiuAbstract:Abstract Condensed distillers solubles (CDS) is a viscous, syrupy co-product of ethanol production from corn or other starchy grains; CDS exhibits strong recalcitrance to drying due to its chemical composition, which includes a substantial amount of glycerol. The objectives of this study were to determine the drum drying performance of CDS and to compare it to that of a physically modified CDS (MCDS) having a reduced glycerol level. Material type (CDS vs. MCDS), dwell time, drum internal steam temperature, and gap width were evaluated for their effects on the final moisture content, water activity, and color of the dried product. While both CDS and MCDS could be dried to a range of endpoint moisture contents, dried CDS exhibited a narrow range of water activity compared to that of MCDS. Gap width was found to be the predominant factor affecting dried product color. This work demonstrates that drum drying can effectively reduce the moisture content of CDS, even though the water activity of the dried product cannot be reduced beyond ∼0.45. In contrast, MCDS can be readily drum-dried into a shelf-stable, flaked product with a pleasing appearance.
