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Somchart Soponronnarit - One of the best experts on this subject based on the ideXlab platform.
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Comparative study of different combined Superheated-Steam drying techniques for chicken meat
Journal of Food Engineering, 2007Co-Authors: Adisak Nathakaranakule, Worawit Kraiwanichkul, Somchart SoponronnaritAbstract:The purpose of this study was to compare and evaluate different drying techniques for chicken meat, which was aimed as an ingredient for ready-to-eat noodle. Two multi-stage drying techniques, i.e., Superheated Steam drying in the first stage followed by heat pump drying in the second stage (SSD/HP), and Superheated Steam drying in the first stage followed by hot air drying in the second stage (SSD/AD), were proposed. The effects of Superheated Steam temperature and moisture content of chicken at the end of the first-stage drying on the drying kinetics and quality of the dried product viz. color, shrinkage, rehydration ability were then evaluated. The results were also compared with those of purely Superheated Steam drying. SSD/HP was found to be the most suitable drying method for drying chicken as an ingredient for ready-to-eat noodle. © 2006.
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Modelling of parboiled rice in Superheated-Steam fluidized bed
Journal of Food Engineering, 2006Co-Authors: Chaiyong Taechapairoj, Somkiat Prachayawarakorn, Somchart SoponronnaritAbstract:Mathematical model of paddy drying in Superheated-Steam fluidized bed has been developed to predict moisture content and temperature. The model was written based on mass and energy balance. The kinetics of gelatinization of paddy at fluidizing condition described by zero-order reaction was also included in the model. The operating parameters set in the model development included Superheated-Steam temperature, bed depth and superficial Superheated-Steam velocity. The numeric calculations from the model were in agreement with experimental investigations for different operating conditions. The model was then used to examine the effect of the operating conditions on the drying behavior and gelatinization of paddy.
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A comparative study of pork drying using Superheated Steam and hot air
Drying Technology, 2006Co-Authors: Narong Uengkimbuan, Somkiat Prachayawarakorn, Somchart Soponronnarit, Adisak NathkaranakuleAbstract:Drying with Superheated Steam and hot air were comparatively studied for pork. Transport, physical, and chemical properties, i.e., effective diffusivity, color, microstructure, and rehydration ability, were investigated. The experimental results have shown that the decrease of pork moisture content in an early drying time was more rapid in Superheated Steam than in hot air and appeared to be lower in a latter time. The pork surface as examined by SEM was noticeably different for the samples dried by Superheated Steam and hot air. The fewer pores at the surface of Superheated Steam-dried pork caused a slower water penetration into the interior during rehydration, in addition to the lower drying rate. The color of the product from Superheated Steam was a relatively more intense brown than that obtained from hot air as presented by a lower L* value and a higher a* value.
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Comparative study of fluidized bed paddy drying using hot air and Superheated Steam
Journal of Food Engineering, 2005Co-Authors: Wathanyoo Rordprapat, Adisak Nathakaranakule, Warunee Tia, Somchart SoponronnaritAbstract:This research investigated the physical properties of paddy, i.e., head rice yield, whiteness, white belly, viscosity of rice flour and change of microstructure of rice kernel. The experimental results showed that, for the same duration of drying, drying rates of paddy dried by Superheated Steam were lower than those dried by hot air due to an initial Steam condensation during the first few minutes of Superheated Steam drying. This initial condition, however, promoted starch gelatinization making head rice yield of paddy dried by Superheated Steam higher than that dried by hot air. However, the values of whiteness of paddy dried by Superheated Steam were lower than those dried by hot air, especially during the first few minutes of drying due to a higher degree of Maillard reaction. Nevertheless, no obvious difference between the percentage of white belly of paddy dried by Superheated Steam and hot air was noted. Measured pasting properties indicated that gelatinization occurred more in paddy dried by Superheated Steam than that dried by hot air.
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Superheated Steam fluidised bed paddy drying
Journal of Food Engineering, 2003Co-Authors: Chaiyong Taechapairoj, Somboon Wetchacama, Somchart Soponronnarit, Isares Dhuchakallaya, Somkiat PrachayawarakornAbstract:Abstract Fluidised bed paddy drying using Superheated Steam is a newly alternative approach instead of using the conventional hot air. The mechanism of mass transfer for paddy drying in a range of initial moisture content between 25% and 44.5% d.b. is strongly controlled by internal moisture movement inside the kernel and a two-series exponential equation is suitably used to explain its movement. Drying parameters in the equation are a function of temperature and bed depth. For the paddy quality, head rice yield from the Superheated Steam drying is more sustainable and has higher values than those obtained from the hot air drying, whereas the colour of white rice becomes darker, making it poorer quality. The percentage of white belly is significantly affected by the initial moisture content.
Umesh H Hebbar - One of the best experts on this subject based on the ideXlab platform.
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recent developments in Superheated Steam processing of foods a review
Critical Reviews in Food Science and Nutrition, 2016Co-Authors: Anto Alfy, B. V. Kiran, G. C. Jeevitha, Umesh H HebbarAbstract:Although the use of Superheated Steam has been known for quite a long time, only in the recent past has it emerged as a viable technology for food processing. Superheated Steam, having higher enthalpy, can quickly transfer heat to the material being processed, resulting in its rapid heating. The major advantages of using Superheated Steam for food processing are better product quality (color, shrinkage, and rehydration characteristics), reduced oxidation losses, and higher energy efficiency. This review provides a comprehensive overview of recent studies on the application of Superheated Steam for food-processing operations such as drying, decontamination and microbial load reduction, parboiling, and enzyme inactivation. The review encompasses aspects such as the effect of Superheated Steam processing on product quality, mathematical models reported for Superheated Steam drying, and the future scope of application in food processing. Recent studies on process improvisation, wherein Superheated Steam is us...
Somkiat Prachayawarakorn - One of the best experts on this subject based on the ideXlab platform.
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Modelling of parboiled rice in Superheated-Steam fluidized bed
Journal of Food Engineering, 2006Co-Authors: Chaiyong Taechapairoj, Somkiat Prachayawarakorn, Somchart SoponronnaritAbstract:Mathematical model of paddy drying in Superheated-Steam fluidized bed has been developed to predict moisture content and temperature. The model was written based on mass and energy balance. The kinetics of gelatinization of paddy at fluidizing condition described by zero-order reaction was also included in the model. The operating parameters set in the model development included Superheated-Steam temperature, bed depth and superficial Superheated-Steam velocity. The numeric calculations from the model were in agreement with experimental investigations for different operating conditions. The model was then used to examine the effect of the operating conditions on the drying behavior and gelatinization of paddy.
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A comparative study of pork drying using Superheated Steam and hot air
Drying Technology, 2006Co-Authors: Narong Uengkimbuan, Somkiat Prachayawarakorn, Somchart Soponronnarit, Adisak NathkaranakuleAbstract:Drying with Superheated Steam and hot air were comparatively studied for pork. Transport, physical, and chemical properties, i.e., effective diffusivity, color, microstructure, and rehydration ability, were investigated. The experimental results have shown that the decrease of pork moisture content in an early drying time was more rapid in Superheated Steam than in hot air and appeared to be lower in a latter time. The pork surface as examined by SEM was noticeably different for the samples dried by Superheated Steam and hot air. The fewer pores at the surface of Superheated Steam-dried pork caused a slower water penetration into the interior during rehydration, in addition to the lower drying rate. The color of the product from Superheated Steam was a relatively more intense brown than that obtained from hot air as presented by a lower L* value and a higher a* value.
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Superheated Steam fluidised bed paddy drying
Journal of Food Engineering, 2003Co-Authors: Chaiyong Taechapairoj, Somboon Wetchacama, Somchart Soponronnarit, Isares Dhuchakallaya, Somkiat PrachayawarakornAbstract:Abstract Fluidised bed paddy drying using Superheated Steam is a newly alternative approach instead of using the conventional hot air. The mechanism of mass transfer for paddy drying in a range of initial moisture content between 25% and 44.5% d.b. is strongly controlled by internal moisture movement inside the kernel and a two-series exponential equation is suitably used to explain its movement. Drying parameters in the equation are a function of temperature and bed depth. For the paddy quality, head rice yield from the Superheated Steam drying is more sustainable and has higher values than those obtained from the hot air drying, whereas the colour of white rice becomes darker, making it poorer quality. The percentage of white belly is significantly affected by the initial moisture content.
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Desorption isotherms and drying characteristics of shrimp in Superheated Steam and hot air
Drying Technology, 2002Co-Authors: Somkiat Prachayawarakorn, Somboon Wetchacama, Somchart Soponronnarit, Donrudee JaisutAbstract:Desorption isotherms for shrimp were determined at the temperatures of 50, 60, 70 and 80°C. Amongst the moisture equilibrium predictions between the BET and GAB models, the latter has a better predictable capability. The GAB parameters are correlated with the temperatures by the Arrhenius expression. Drying characteristics of shrimp in drying media at the temperature range of 120-180°C for Superheated Steam and of 70-140°C for hot air have been examined. Drying rate and effective diffusion coefficient are used to quantify quantitatively the difference between the Superheated Steam and the hot air dryings. The temperature is more important effect on drying rate and effective diffusion coefficient in the Superheated Steam than in the hot air. Inversion temperature exists between 140 and 150°C. Comparing to the hot air, the shrimp dried by the Superheated Steam shows a lower degree of shrimp shrinkage. In addition, product colours are slightly different to those from the commercial sources.
Chaiyong Taechapairoj - One of the best experts on this subject based on the ideXlab platform.
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Modelling of parboiled rice in Superheated-Steam fluidized bed
Journal of Food Engineering, 2006Co-Authors: Chaiyong Taechapairoj, Somkiat Prachayawarakorn, Somchart SoponronnaritAbstract:Mathematical model of paddy drying in Superheated-Steam fluidized bed has been developed to predict moisture content and temperature. The model was written based on mass and energy balance. The kinetics of gelatinization of paddy at fluidizing condition described by zero-order reaction was also included in the model. The operating parameters set in the model development included Superheated-Steam temperature, bed depth and superficial Superheated-Steam velocity. The numeric calculations from the model were in agreement with experimental investigations for different operating conditions. The model was then used to examine the effect of the operating conditions on the drying behavior and gelatinization of paddy.
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Superheated Steam fluidised bed paddy drying
Journal of Food Engineering, 2003Co-Authors: Chaiyong Taechapairoj, Somboon Wetchacama, Somchart Soponronnarit, Isares Dhuchakallaya, Somkiat PrachayawarakornAbstract:Abstract Fluidised bed paddy drying using Superheated Steam is a newly alternative approach instead of using the conventional hot air. The mechanism of mass transfer for paddy drying in a range of initial moisture content between 25% and 44.5% d.b. is strongly controlled by internal moisture movement inside the kernel and a two-series exponential equation is suitably used to explain its movement. Drying parameters in the equation are a function of temperature and bed depth. For the paddy quality, head rice yield from the Superheated Steam drying is more sustainable and has higher values than those obtained from the hot air drying, whereas the colour of white rice becomes darker, making it poorer quality. The percentage of white belly is significantly affected by the initial moisture content.
Anto Alfy - One of the best experts on this subject based on the ideXlab platform.
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recent developments in Superheated Steam processing of foods a review
Critical Reviews in Food Science and Nutrition, 2016Co-Authors: Anto Alfy, B. V. Kiran, G. C. Jeevitha, Umesh H HebbarAbstract:Although the use of Superheated Steam has been known for quite a long time, only in the recent past has it emerged as a viable technology for food processing. Superheated Steam, having higher enthalpy, can quickly transfer heat to the material being processed, resulting in its rapid heating. The major advantages of using Superheated Steam for food processing are better product quality (color, shrinkage, and rehydration characteristics), reduced oxidation losses, and higher energy efficiency. This review provides a comprehensive overview of recent studies on the application of Superheated Steam for food-processing operations such as drying, decontamination and microbial load reduction, parboiling, and enzyme inactivation. The review encompasses aspects such as the effect of Superheated Steam processing on product quality, mathematical models reported for Superheated Steam drying, and the future scope of application in food processing. Recent studies on process improvisation, wherein Superheated Steam is us...
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Recent Developments in Superheated Steam Processing of Foods—A Review
Critical Reviews in Food Science and Nutrition, 2014Co-Authors: Anto Alfy, B. V. Kiran, G. C. Jeevitha, H. Umesh HebbarAbstract:Although the use of Superheated Steam has been known for quite a long time, only in the recent past has it emerged as a viable technology for food processing. Superheated Steam, having higher enthalpy, can quickly transfer heat to the material being processed, resulting in its rapid heating. The major advantages of using Superheated Steam for food processing are better product quality (color, shrinkage, and rehydration characteristics), reduced oxidation losses, and higher energy efficiency. This review provides a comprehensive overview of recent studies on the application of Superheated Steam for food-processing operations such as drying, decontamination and microbial load reduction, parboiling, and enzyme inactivation. The review encompasses aspects such as the effect of Superheated Steam processing on product quality, mathematical models reported for Superheated Steam drying, and the future scope of application in food processing. Recent studies on process improvisation, wherein Superheated Steam is us...
