impacts of explosion puffing drying combined with hot
Explosion puffing of bananas
Banana slices were satisfactorily dehydrated by incorporating explosion puffing into the drying process Water contents in the range 27–38% steam temperatures of 152–160C internal pressures of 0 8–1 0 Kg cm ‐2 and residence times of approximately 1 min were typical explosion puffing conditions Initial and final drying were performed with hot air at a
Effects of Pretreatments on Explosion Puffing Drying Kinetics of Apple Chips LWT-Food Science and Technology 2015 60:1136-1142 3 Jinfeng Bi* Xuan Wang Qinqin Chen Xuan Liu Xinye Wu Qiang Wang JianLv AijinYang Evaluation Indicators of Explosion Puffing Fuji Apple Chips Quality From Different Chinese Origins LWT-Food Science and
Process optimization of CO2 high
CO 2 high-pressure and low-temperature explosion puffing drying technology was investigated as potential means for the production of apple snack food The samples were pre-dried with hot air to a moisture content of 15% to 20% (w b ) The process factors including puffing pressure difference (0 86–1 54 MPa) puffing temperature (53–87 C
9 8 2 Dehydrated Fruits And Vegetables
explosion puffing foam-mat spray drum and microwave-heated driers) and subatmospheric dehydration (vacuum shelf vacuum belt vacuum drum and freeze driers) Sun drying (used almost exclusively for fruit) and solar drying (used for fruit and vegetables) of foods use the power of the sun to remove the moisture from the product
Influence of pre
Abstract The effects of hot air drying (AD) freeze drying (FD) infrared drying (IR) microwave drying (MV) vacuum drying (VD) as pre-drying treatments for explosion puff dry-ing (EPD) on qualities of jackfruit chips were studied The lowest total color differences (ΔE) were found in the FD- MV- and VD-EPD dried chips Volume expansion effect
Influence of pre
Abstract The effects of hot air drying (AD) freeze drying (FD) infrared drying (IR) microwave drying (MV) vacuum drying (VD) as pre-drying treatments for explosion puff dry-ing (EPD) on qualities of jackfruit chips were studied The lowest total color differences (ΔE) were found in the FD- MV- and VD-EPD dried chips Volume expansion effect
Effect of osmotic pretreatment on quality of mango chips
Apr 01 2013The main objective of this work was to study the effects of osmotic dehydration on the quality of mango chips produced by explosion puffing drying and to evaluate the relevant quality attributes such as the water activity glass transition temperature texture color expansion and rehydration of the mango chips 2 Materials and methods 2 1
Solids Drying: Basics and Applications
Apr 01 2014Freeze-drying is an extreme form of vacuum drying in which the water or other solvent is frozen and drying takes place by subliming the solid phase Freeze-drying is extensively used in two situations: (1) when high rates of decomposition occur during normal drying and (2) with substances that can be dried at higher temperatures and that are
Properties of pregelatinized rice flour made by hot air or
Three varieties of rice TCW 70 TN 67 and TCN 1 with an amylose content of 1 0 20 3 and 32 0% were used to produce pregelatinized rice flour by using hot air fluidized‐bed puffing or gun‐puffing methods Serious molecular degradation was introduced by the gun‐puffing process
Quality evaluation of yellow peach chips prepared by
Jun 16 2015Xu YY Zhang M Mujumdar AS Zhou LQ Sun JC Studies on hot air and microwave vacuum drying of wild cabbage Dry Technol 2004 22 (9):2201–2209 doi: 10 1081/DRT-200034275 Zou KJ Teng JW Li H Dai XW Wei BY Effect of osmotic pretreatment on quality of mango chips by explosion puffing drying
QUALITYEVALUATIONOFPEACHCHIPSANDANTICANCERACTIVITY
from chips dehydrated by explosion puffing drying (PhD thesis) Gembloux Belgique Chapter 5: Effect of pretreament and combined drying technology on water status and industries are open sun drying and hot air drying Open sun drying depends on weather
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Effects of Pretreatments on Explosion Puffing Drying Kinetics of Apple Chips LWT-Food Science and Technology 2015 60: 1136-1142 8.Jinfeng Bi* XuanWang QinqinChen XuanLiu Xinye Wu QiangWang Jian Lv Aijin Yang Evaluation indicators of explosion puffing Fuji apple chips quality from different Chinese origins
The Influence of Refractance Window Drying on Qualitative
Abstract:In this research effect of Refractance Window (RW) drying on the quality properties of the kiwifruit samples was investigated Drying temperatures of 80–100 C slice thickness of 0 8–2 4 mm and Mylar thickness of 100–300 m were the independent variables and different qualitative attributes including drying duration textural hardness colour rehydration ratio and
Influence of pre
The effects of hot air drying (AD) freeze drying (FD) infrared drying (IR) microwave drying (MV) vacuum drying (VD) as pre-drying treatments for explosion puff drying (EPD) on qualities of jackfruit chips were studied The lowest total color differences (∆E) were found in the FD- MV- and VD-EPD dried chips Volume expansion effect (9 2 %) was only observed in the
Microwave Drying of Food and Agricultural Materials
Jan 24 2012Microwave drying is based on a unique volumetric heating mode facilitated by electromagnetic radiation at 915 or 2 450 MHz The responses of a lossy food product to dielectric heating result in rapid energy coupling into the moisture and lead to fast heating and drying A significant reduction in drying time in microwave drying is often accompanied by an
Comparison of Flavonoids Phenolic Acids and Antioxidant
The goal of the present study was to investigate the effect of explosion puffing and sun-drying on individual phenolic acids in four forms (free esters glycosides and insoluble-bound) flavonoids total phenolic content (TPC) and their antioxidant activity on jujube samples Phenolic compounds were identified and quantified using high-performance liquid chromatography
Investigation of puffing and micro
The distributions and sizes of both spray and dispersed water droplets have a significant effect on puffing and micro-explosion behavior Although the injection pressure is likely to alter the properties of emulsions this effect on the spray flow puffing and micro-explosion
Full text of Dehydrated explosion puffed blueberries
Based on the above observations and accumulated data it can reasonably be expected that despite seasonal variations the following drying conditions will provide satisfactory partially dried berries for explosion puffing: Through- flow air at 180 F dry bulb 100 wet bulb initially in a downflow direction at 250 f p m Tray or belt
Steam explosion pretreatment of softwood: the effect of
Jul 22 2016Steam explosion pretreatment has been examined in many studies for enhancing the enzymatic digestibility of lignocellulosic biomass and is currently the most common pretreatment method in commercial biorefineries The information available about the effect of the explosive decompression on the biochemical conversion is however very limited and no
Impacts of Pre‐Drying Methods on Physicochemical
Nov 20 2015The impacts of hot air drying (AD ) freeze drying (FD ) infrared drying microwave drying and vacuum drying as pre‐drying methods for explosion puffing drying (EPD ) on the qualities of pear chips were studied The lowest total color differences were found in the FD and FD –EPD dried pear chips (ΔE 10 7 and 9 78 respectively
Transformer Failures Causes Impact
have different impacts on the power system In this paper some of the most commonly occurring failures are discussed with their causes and impacts This important process of stepping-up and stepping-down of voltage and current is done by Transformers present at both ends of the power transmission and distribution [11]
Explosion Protection Theory and Practice
explosion and in extreme cases detona-tion in this order In the case of com-plete combustion the damage caused increases significantly in proportion to the speed with which the fire spreads Magnitude of propagation velocity: X Deflagration cm/s X Explosion m/s X Detonation km/s Explosion An explosion can occur if there is a
Effects of explosive puffing process on the reduction of
We investigated the effect of explosive puffing process on the reduction of OTA in rice and oats Moisture content of rice and oat grains were adjusted to 15% (wet weight basis wb) and OTA was spiked at 100 μg/kg Then the grains were processed by explosive puffing at
The 10
5 1 8 4 6 5 7 3 9 2 10 11 Beginners Guide to Fired Heaters radiant section –portion of the heater in which heat is transferred to the tubes primarily by radiation arch –flat or sloped portion of the heater radiant section opposite the floor convection section –portion of the heater in which the heat is transferred to the tubes primarily by convection






