The Journaling of Godfrey 701

This continues until a precise point of dehydration is reached, at which point the drying process automatically stops. Another innovation in food and feed drying technology is an “airless” dryer that uses superheated steam at atmospheric pressure rather than heated air as the drying medium. This product was developed by the Dupps Company, another major dryer manufacturer. According to Robert Horton, process engineer from Dupps, Refractance Window Dryer this dryer has about the same energy consumption as conventional direct-fired dryers. “However,” adds Horton, “The exhaust contains latent heat, which can be recovered.” He adds that the exhaust can be condensed and the water potentially reused in the process. An interesting innovation in food drying is the Refractance Window® concept introduced by MCD Technologies, a dryer manufacturer headquartered in Tacoma, Washington.
Early understandings heat transfer mechanism inRW drying suggested that the moist material on a thin plastic sheet over hot water, creates a “window” for infrared radiation andas the material dries, the “window” gradually cuts off the radiation. Blueberries, being small fruits that contain heat sensitive compounds and distinct pigments that are likely to be lost or discolored during drying, will be used in the project. This research will not only increase competitiveness of a small business, but also introduces a relatively low cost drying method that has potential to maintain food product quality to satisfy the needs of increasingly health conscious consumers. It is expected that the outcome of phase I study will guide dryer design improvements in the next phase that will positively influence the retention of quality in other types of dried food products, including protein, starch, and vegetable.

IR-assisted RW™ method 60 °C , 75 °C , and 90 °C . Microstructure of pieces of dried Physalis purée peel via SEM (500×). Figure 3A shows the microphotography of an integral peel piece from fresh Physalis purée. This microphotography enables exhibiting a skin piece very properly for observation. From the microphotography, a kind of bumps, called “emergencies” by the author is shown, which has been described extensively by . These emergencies behave as a secretory structure and lend the fruit a kind of semi-rough texture, in addition, these are formed by cells of the epidermis and hypodermis.
This ‘window’ allows the infrared energy to pass from the high-moisture product placed on the plastic film. Drying technologies are classified as first, second, third or fourth generation. First-generation dryers are specified as cabinet and bed type dryers such as kiln, tray, truck tray, rotary flow conveyor and tunnel using hot air as the medium of heat transfer. Spray and tumble dryers belong to the second generation, while freeze dehydration and osmotic dehydration belong to the third generation drying technologies. Microwave drying, infrared drying, heat pump drying, fluidized bed drying, radio frequency drying and Refractance Window Drying are found in the fourth generation. The effect of temperature and drying technologies on mucilage and cellulose (obtained by the microwave-assisted extraction technique, MAE) from Opuntia ficus-indica and Austrocylindropuntia cylindrica was determined using a conventional oven and Refractive Window .
TAA of asparagus was improved after RW and freeze-drying, with the TAA values being significantly higher than for heated air-drying methods. The highest amount of ascorbic acid was retained in the product after RW drying, followed by freeze-drying, MWSB and spouted bed drying (C. I. Nindo, Sun, et al., 2003). Dried vegetables, fruits and other food ingredients are widely used in prepared foods. Conservation of quality attributes such as aroma, color and nutrients has always been a challenge in dehydration of heat sensitive fruits and vegetables. Consumer demand for high quality dehydrated foods continually inspires efforts toward development of improved and innovative drying methods (Baeghbali, Niakosari, & Kiani, 2010; C. I. Nindo, Feng, Shen, Tang, & Kang, 2003).

Therefore, drying methods are frequently used in order to reduce the water content of these products and achieve this goal. However, the processes or technologies of drying have been evolving to generate higher quality dry foods; so far four periods or generations of types of dryers have been developed to obtain these kinds of products. We are manufacturers of different type of dryers and food processing machinery from .Novel Refractance Window Dryeris a Contact Infrared Window Drying Method which is most efficient, cost effective drying method in use today. The Novel Refractance Window Dryer is a new type of dryer where liquid foods, purees and slices are dried on one side of a thin plastic film using hot water.
We have also been empowered to assist some of our customers with these issues. In a perfect world, we would get all that we need from fruits and vegetableswhile they’re still fresh. IC50 value was calculated to determine the concentration of the sample required to inhibit 50% of radical.

This ideal technique promises to heat-sensitive food products by processing at low temperature and rapid drying with high retention of sensory, nutrients, and bioactive compounds in the end product. By applying this technique, dried products with free-flow in nature, lower water activity, and good storage stability can be achieved. The main advantage of combined drying technologies is being able to dehydrate food materials using high temperatures and short drying time, which allows attaining high-quality retention and/or incorporate a high added-value to food products . Due to increasing resistance to the use of chemicals as food preservatives, high-quality dried foods with good rehydration properties have become the subject of renewed interest and researchers are actively developing high-quality dried foods.
Spreading thickness did not play a critical role on the viability of yoghurt bacteria in dried samples. The viability of yoghurt bacteria in yoghurt powders was observed during 90 days of storage at 4 °C. At the end of storage period, the survival of Lactobacillus delbrueckii subsp.
The presence of different functional groups in UGBF was observed from FTIR analysis. The TPC, DPPH, and TFC for RW dried flour were found to be 0.85 ± 0.04 mg GAE/ g, 19.04 ± 1.03%, and 7.68 ± 0.05 µg quercetin/ g. The compressibility index and compressibility ratio of RW and HA dried UGBF are 26.49% and 1.36; 36.18% and 1.41, respectively which proves that RW dried flour has a fair flowability and intermediate cohesiveness.