Quality Preservation and Energy Efficiency in Refractance Window Drying

Spices and condiments such as black pepper, red pepper, anises, and cardamom are added to increase the sensory qualities of the meat . These spices have antioxidant, antifungal, and antimicrobial effects, which are beneficial for lengthening the shelf-life of dried meats . The objective of this work was to study the drying of A. Vera gel using the RW technique, by varying the operating temperature and sample thickness.
The results showed that beef that was dried by roasting contained higher HAA contents, while deep-fried beef had the lowest HAA content. At the same time, the study found that spices inhibited the formation of HAA in air-dried Refractance Window Dryer meat products and that dried meat from Chinese yellow cattle had higher levels of HAA compared to dried Aberdeen Angus cattle and Chinese yak meat . Table 1 summarizes the type of dried meat according to their drying methods.

The drying efficiency is the amount of heat energy used to evaporate moisture from fruits to the total energy consumed. Process variables can lead to a total reduction of its mass by 87% w/w, thus achieving a sustainable residence time and energy consumption level. Thus, the development of a domestic waste dryer can be proved to be economically and environmentally viable in the future. Effects of annealing on the physical properties of therapeutic proteins during freeze drying process.
Then, it will present the overall design of the condenser and the preliminary thermal test results of a subscale condenser. Finally, this paper will discuss the predicted performance of the full-size condenser and the development plan to mature the technology and enhance its long-term reliability for a flight system. Quality by Design approach to spray drying processing of crystalline nanosuspensions.
The sponge effect was also induced by ultrasound, which created a fast alternate compression and expansion of the food matrix. Sonication also generates cavitation in a liquid medium, forming bubbles that can explode and cause confined pressure and temperature expansion . Compared to untreated samples, US pretreatment might enhance the β-carotene concentration by 4–42%. As a result, pretreatments developed in the US can increase the quality of SPs though lowering the drying period .

Evaporate is carried away by mechanically boosted airflow. The transfer of infrared energy through the transparent sheet slows as the product loses moisture, creating a controlled drying process that retains nutrition, flavor, color and aroma. Drying process of mango was carried out using RW drying, freeze drying, drum drying, and spray drying. Results showed that the color of RW-dried mango powder and reconstituted mango puree were comparable to the freeze dried products, but were significantly different from drum dried , and spray dried counterparts. The bulk densities of drum dried and RW-dried mango powders were higher than freeze dried and spray dried powders. There were no significant differences between RW and freeze dried powders in terms of solubility and hygroscopicity.
Pneumatic agitation in spouted bed dryers allows items to be exposed to microwave energy uniformly . Fluidization also enhances mass and heat exchanges because of a constantly replenished boundary layer at the particle surface. As a result, a combined fluidized-spouted bed is an efficient method for resolving the irregular problems of MW drying.

There are many studies on sweet potato drying, however, they lack collective information that would help researchers who want to carry out more research. Similarly, different factors must be considered, such as drying methods, pretreatments, kinetics, nutrient degradation, energy activation, and mathematical modeling. The myriad factors make it difficult for researchers and concerned food industries to understand the pros and cons of the technologies to adapt an appropriate method for drying SPs. Lipid oxidation causes significant changes during food storage and manufacturing, which leads to rancidity. Lipid oxidation can alter the dried food’s color, texture, aroma and nutritional content . Lipid oxidation often occurs during the cooking and storage stage.
The total solids of the culture medium (8%) increased with maltodextrin and whey (40%), decreasing the initial moisture content and prolonging the drying times53. Vacuum freeze-drying is a technique for solidified materials drying by water sublimation under a vacuum (Figure 6; Table 2). It is the best method for removing water from the final product in comparison with other drying techniques . VFD highly preserved β-carotene in SPs compared to microwave and hot-air drying , but VFD and HAD require days to dry samples, whereas microwaves can dry in only minutes. Yang et al. further noted that microwave and hot air drying provided more phenolics and antioxidants. Similarly, the drying time in VFD improved the brightness of purple SPs but had little effect on other color variables .
Generally, nitrite acts as an oxidizing agent to the heme in cured meat products to achieve the red color of typical meat products . The usage of nitrite as a curing agent has been shown to contribute to a better aroma in dry fermented sausage products. This is determined by the detection of odor-active compounds such as hexanal, heptanal, and 1-octen-3-ol, which were proposed as the compounds contributing to the aroma of dry fermented sausages . Thus, the addition of nitrite and potassium is crucial as a preservative and coloring agent to meat products, although alternatives using spices and herbs can also be implemented using garlic, thyme, and spices . Moreover, there is good evidence that shows garlic can potentially lower total cholesterol, low-density lipoprotein, high-density lipoprotein, and triglycerides .

Vega A., Uribe E., Lemus R., Miranda M. Hot-air drying characteristics of Aloe vera and influence of temperature on kinetic parameters. Miranda M., Maureira H., Rodríguez K., Vega-Galvez A. Influence of temperature on the drying kinetics, physicochemical properties, and antioxidant capacity of Aloe Vera gel. Table 2 shows the values of the average effective diffusivity coefficient and activation energy for A.
Are explained and the guidelines of inelastic analysis options using ANSYS and ABAQUS are suggested. In addition, user guidelines for the developed NONSTA code are included. This guidelines need to be continuously revised to improve the applicability to the design and analysis of the SFR structures.

They are susceptible to drying processes (Tonon, Brabet, & Hubinger, 2010). Researches have shown that RW drying results in low anthocyanin losses. In a study 45, 41 and 23% losses in total anthocyanins content were observed in colored potato flakes after FD, drum drying and RW drying, respectively (Nayak, Berrios, Powers, Tang, & Ji, 2011). Haskap berry puree was dried using an RW dryer and more than 92% of anthocyanins was retained (Celli, Khattab, Ghanem, & Brooks, 2016). RW dryer produced high-quality pomegranate juice powder with anthocyanins content, anthocyanins color and antioxidant activity equal or greater than those of the freeze dried and spray dried samples (Baeghbali et al., 2016). According to the drying kinetics, it can be observed that the difference in drying is more noticeable during the initial stages of the process when the greater amount of water in the product is removed.