Abstract
In order to explore a suitable drying device and method for heat-sensitive pulp materials, a refractance window dehydration (RW) device and an infrared refractance window dehydration (IR-RW) device were designed and manufactured with hot water and carbon fiber infrared plate as heat sources, respectively. The drying experiments were carried out with carrot pulp and also compared with the hot air drying. Both of the RW and IR-RW device were composed of feeding system, heating system, cooling system and unloading system. The control system was made of touch screen and a series of slave controllers. A control network was formed base on Modbus protocol to precisely control the parameters of drying process. The experimental results showed that the design scheme of RW and IR-RW drying devices was feasible and the work program was also reliable. When the drying temperature was 95 ℃, both of IR and IR-RW drying devices can achieve rapid dehydration,and the 2 mm thick carrot pulp can be dried in 5 min. The material temperature raised rapidly to 60~75 ℃ at the initial drying stage, and then gradually became stable in the middle drying stage, and decreased in the later drying stage. The maximum temperature of the material was 15~25 ℃ lower than that of the heating source of drying. In the preheating stage, it took about 2 minutes for the IR-RW device to reach the set temperature, while it took about 30 minutes for the hot water to reach the set temperature in the RW drying process. The quality attributes of the RW and IR-RW dried samples were not significantly different (P<0.05), and had the color difference (△E) and loss of carotene are about 17, 10% respectively. The required time for hot air drying at 75 ℃ was nearly 13 min, and the loss of carotene was 32.58%. The HA drying samples had obvious browning and bonding phenomenon, and the color difference (△E) of HA samples was 37.5. The research results provided important information about pulp drying with RW and IR-RW drying technologies.
Publication Date
2-18-2023
First Page
108
Last Page
115, 141
DOI
10.13652/j.issn.1003-5788.2020.09.019
Recommended Citation
ZHANG, Wei-peng; NIE, Yi-fan; XIAO, Hong-wei; ZHENG, Zhi-an; JU, Hao-yu; and HUANG, Zhi-gang
(2023)
"Design and drying test of refractance window drying equipment,"
Food and Machinery: Vol. 36:
Iss.
9, Article 19.
DOI: 10.13652/j.issn.1003-5788.2020.09.019
Available at:
https://www.ifoodmm.cn/journal/vol36/iss9/19
References
[1] LAMIDI R O,JIANG L,PATHARE P B,et al.Recent advances in sustainable drying of agricultural produce:A review[J].Applied Energy,2019,233/234:367-385.
[2] NINDO C I,TANG Ju-ming.Refractance window dehydration technology:A novel contact drying method[J].Drying Technology,2007,25(1):37-48.
[3] CELLI G B,KHATTAB R,GHANEM A,et al.Refractance windowTM drying of haskap berry:Preliminary results on anthocyanin retention and physicochemical properties[J].Food chemistry,2016,194:218-221.
[4] CAPARINO O A,NINDO C I,TANG Ju-ming,et al.Physical and chemical stability of Refractance Window-dried mango(Philippine ‘Carabao’var.)powder during storage[J].Drying technology,2017,35(1):25-37.
[5] CAPARINO O A,SABLANI S S,TANG Ju-ming,et al.Water sorption,glass transition,and microstructures of refractance window-and freeze-dried mango(Philippine “Carabao” var.)powder[J].Drying Technology,2013,31(16):1 969-1 978.
[6] BERNAERT N,VAN D B,VAN P E,et al.Innovative refractance window drying technology to keep nutrient value during processing[J].Trends in Food Science & Technology,2019,84:22-24.
[7] ABONYI B I,FENG H,TANG Ju-ming,et al.Quality retention in strawberry and carrot purees dried with Refractance WindowTM system[J].Journal of Food Science,2002,67(3):1 051-1 056.
[8] RAJORIYA D,SHEWALE S R,HEBBAR H U.Refractance window drying of apple slices:Mass transfer phenomena and quality parameters[J].Food and Bioprocess Technology,2019,12(10):1 646-1 658.
[9] NEMZER B,VARGAS L,XIA Xiao-yan,et al.Phytochemical and physical properties of blueberries,tart cherries,strawberries,and cranberries as affected by different drying methods[J].Food Chemistry,2018,262:242-250.
[10] RAGHAVI L M,MOSES J A,ANANDHARAMAKRISHNAN C.Refractance window drying of foods:A review[J].Journal of Food Engineering,2018,222:267-275.
[11] JIN Wei,MUJUMDAR A S,ZHANG Min,et al.Novel drying techniques for spices and herbs:A review[J].Food Engineering Reviews,2018,10(1):34-45.
[12] 张卫鹏,肖红伟,郑志安,等.基于碳纤维红外板加热的干燥装备设计与试验[J].农业工程学报,2016,32(17):242-251.
[13] AZIZI D,JAFARI S M,MIRZAEI H,et al.The influence of refractance window drying on qualitative properties of kiwifruit slices[J].International Journal of Food Engineering,2017,DOI:https://doi.org/10.1515/ijfe-2016-0201.
[14] CASTOLDI M,ZOTARELLI M F,DURIGON A,et al.Production of tomato powder by refractance window drying[J].Drying Technology,2015,33(12):1 463-1 473.
[15] MUJUMDAR A S.Handbook of industrial drying[M].3rd ed.Taylou:CRC Press,2006:263-730.
[16] 王教领,宋卫东,丁天航,等.澳洲坚果中红外干燥机设计与试验[J].食品与机械,2019,35(8):110-114.
[17] 卢映洁,任广跃,段续,等.基于温度梯度的带壳鲜花生热风干燥收缩模型研究[J].食品与机械,2019,35(8):148-154.
[18] BAEGHBALI V,NIAKOUSARI M.A review on mechanism,quality preservation and energy efficiency in refractance window drying:A conductive hydro-drying technique[J].Journal of Nutrition,Food Research and Technology,2018,1(2):50-54.
[19] JIMENA M,GULATI T,DATTA A K,et al.Quantitative understanding of refractance windowTM drying[J].Food and Bioproducts Processing,2015,95:237-253.
[20] ZOTARELLI M F,CARCIOFI B A M,LAURINDO J B.Effect of process variables on the drying rate of mango pulp by refractance window[J].Food Research International,2015,69:410-417.
[21] NASCIMENTO C S,RODRIGUES A M C,SILVA L H M.Development of a dehydrated product with edible film characteristics from mammee apple(Mammea americana L.)using Refractance Window drying[J].Food Science and Technology,2020,40(1):245-249.
[22] ORTIZ-JEREZ M J,OCHOA-MARTíNEZ C I.Heat transfer mechanisms in conductive hydro-drying of pumpkin(Cucurbita maxima)pieces[J].Drying Technology,2015,33(8):965-972.