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  • 1.
    Ahrné, Lilia
    et al.
    SIK – Institutet för livsmedel och bioteknik.
    Pereira, N.R.
    Staack, N.
    Floberg, P.
    Microwave convective drying of plant foods at constant and variable microwave power2007Ingår i: Drying Technology, ISSN 0737-3937, E-ISSN 1532-2300, Vol. 25, nr 42193, s. 1149-1153Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Microwave convective drying of plant foods is a promising process due to the shorter drying time and better product quality. High microwave power decreases the drying time but causes charring of the product. In this work, microwave drying under constant and variable microwave power were compared. Temperature-sensitive products, such as plant foods, are especially affected by microwave power during the final drying period. Therefore, drying at variable microwave power was found to be a more suitable drying process. Air (temperature and velocity) has an important role during microwave drying, not only as carrier of evaporated moisture but also as it contributes to a more homogeneous and faster drying.

  • 2.
    Holtz, Emma
    et al.
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Ahrné, Lilia
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Karlsson, T.H.
    Rittenauer, M.
    Rasmuson, A.
    The role of processing parameters on energy efficiency during microwave convective drying of porous materials2009Ingår i: Drying Technology, ISSN 0737-3937, E-ISSN 1532-2300, Vol. 27, nr 2, s. 173-185Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    A small-scale microwave convective dryer was built to study the effects of microwave power level, air temperature, and air velocity on drying kinetics, temperature development, and specific energy consumption (MJ/ kg evaporated water) using statistical designs. Increased microwave power had a large significant effect on moisture loss and temperature development and it reduced specific energy consumption. Increased air temperature and air velocity increased specific energy consumption, as their effect on drying kinetics was smaller in the system used. Low air temperature slowed the drying process, without affecting the relationship between average sample temperature and average moisture content during drying.

  • 3. Malmquist, Lars
    et al.
    Söderström, Ove
    Sorption equilibrium in relation to the spatial distribution of molecules - application to desorption of potato1996Ingår i: Drying Technology, ISSN 0737-3937, E-ISSN 1532-2300, Vol. 14, nr 10, s. 2293-2306Artikel i tidskrift (Refereegranskat)
  • 4. Nijhuis, H.H.
    et al.
    Torringa, E.
    Luyten, H.
    Rene, F.
    Ohlsson, Tomas
    SIK – Institutet för livsmedelsforskning.
    Funebo, Tomas
    SIK – Institutet för livsmedelsforskning.
    Research needs and opportunities in the dry conservation of fruits and vegetables1996Ingår i: Drying Technology, ISSN 0737-3937, E-ISSN 1532-2300, Vol. 14, nr 6, s. 1429-1457Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    The consumer demand for healthy convenience meals with 'near fresh' properties challenges researchers and industry to develop new or improved conservation procedures for food products. However, this recent food trend towards fresh image on one side and convenience on the other side often conflict. In most cases the fresh quality is negatively affected by the processing procedure. Therefore nowadays efforts are focussed on extending the shelf life of fresh products. However, sophisticated energy demanding facilities are required for storage and transporation, whereas the use of ecologically unsound cooling agents is a major drawback. The development of a dehydration process on the basis of electromagnetic energy (EME) may bring about a major breakthrough with respect to the retention of product quality and improved rehydration characteristics. Due to the tenfold weight reduction established in the dehydration process transport and storage costs are minimised thus reducing energy consumption. In comparison with fresh and frozen products minimal storage facilities are required. The strategy of a consortium of five EC-research centres and two dutch drying companies is to combine and fine tune hot air drying (low processing costs) and EME-drying (quality retention) into a hybrid process, to compare the performance with conventional methods and to include packaging and storage effects. Optimisation of the rewettability is one of the major concerns since food materials with near fresh properties can only be obtained from dry material if rehydration characteristics are excellent. To establish such dried fruits and vegetables will be considered as blends of polymeric materials. Many quality deterioration mechanisms can be attributed to the mobility of the polymeric matrix and the diffusion of water. Properties thus depend on the composition, the physical properties of the polymers (mobility) and the overall structure of the dried material. This approach in which process conditions in the dehydration of food materials are linked to a broad range of relevant macroscopic as well as microscopic data is highly innovative and will provide important scientific information. The process-quality relationships are a solid basis to optimize both existing and novel dehydration methods.

  • 5.
    Nuzzo, Marine
    et al.
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Kemi Material och Ytor, Life Science.
    Millqvist-Fureby, Anna
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Kemi Material och Ytor.
    Sloth, Jakob
    GEA Process Engineering A/S, Denmark.
    Bergenståhl, Björn
    Lund University, Sweden.
    Surface Composition and Morphology of Particles Dried Individually and by Spray Drying2015Ingår i: Drying Technology, ISSN 0737-3937, E-ISSN 1532-2300, Vol. 33, nr 6, s. 757-767Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    This study investigates how the morphology of spray-dried particles is related to the formulation and properties of the components in the formulation. Further, the scale effects in comparisons of levitation-dried single particles and spray-dried particles in a lab-scale spray dryer have been addressed. The Drying Kinetics AnalyzerTM generates single particles from a levitated drop under simulated spray-drying conditions. A set of surface-active polymers (bovine serum albumin, hydroxypropyl methyl cellulose, and triblock co-polymer Poloxamer), in combination with lactose, were analyzed for their dynamic surface properties in solution, and their effect on particle morphology and surface composition were determined by low-vacuum SEM and XPS analyses. The morphology obtained in spray drying was reproduced in the single-particle drying. The surface compositions were also similar, but higher levels of surface-active materials were found at the surface of the single particles as compared to the spray-dried particles. Further, the adsorption rate of surface-active compounds at the drop surface estimated by dynamic surface tension was found to be an important parameter to estimate the surface composition at different drying scales. The particle morphology was primarily determined by the surface rheological properties of the feed solution and, to a lesser extent, by the surface composition.

  • 6.
    Öhrman, Olov .G.W
    et al.
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Energy Technology Center.
    Pettersson, Esbjörn
    Dewatering of Biomass Using Liquid Bio Dimethyl Ether2013Ingår i: Drying Technology, ISSN 0737-3937, E-ISSN 1532-2300, Vol. 31, nr 11, s. 1267-1273Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    An interesting integrated configuration in a thermochemical conversion biorefinery that is producing dimethyl ether (DME) is to use a small fraction of the BioDME for dewatering of the solid biomass feedstock. Therefore, the use of liquid BioDME was investigated in this study for pressurized dewatering of biomass at room temperature. Water was removed in liquid form from wet sawdust and wet wood chips using liquid DME in a laboratory-scale batch unit. Both the sawdust and the wood chips could be dewatered in a short time (minutes) to a moisture content of 15% (w/w) from an initial content of approximately 55% (w/w). Longer DME treatment times (hours) lowered the moisture content even further down to 8% (w/w), indicating that the transport phenomena in the porous biomass and the solubility of DME in water influence the dewatering characteristics. The DME dewatering performance, 12-22 g DME per g water removed, was similar to literature data on coal dewatering using liquid DME. The present study showed that DME dewatering of the solid biomass feedstock has potential as an energy-efficient dewatering process, especially in an integrated thermochemical conversion biorefinery. © 2013 Copyright Taylor and Francis Group, LLC.

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