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Physical and Functional Properties of Spent Coffee Ground after Various Drying Techniques
(2025-01-01)
Maiyah, Nur
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Auenchitr, Yatima
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Supapvanich, Suriyan
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Sirijariyawat, Arpassorn
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Ingkasupart, Pajaree
Spent coffee ground (SCG) consists of impact compositions and functional ingredients that could be applied to food products. Drying techniques and conditions had an impact on the qualities of SCG. The aim of this research was to investigate the chemical compositions of roasted coffee ground (CG) and SCG from Arabica (A) and Robusta (R) coffee, as well as the physical and functional properties of SCG before and after different drying using hot air tray dryer and freeze dryer. It was found that SCG had moisture and carbohydrate content of 64.79–65.87% wb and 16.55 18.57%. Arabica spent coffee ground (ASCG) had more lipid and less protein, caffeine and phenolic content than that of Robusta spent coffee ground (RSCG). The dried SCG had moisture content lower than 5% for all drying conditions. Moreover, the dried SCG had Aw, solubility, and rehydration in a range of 0.25-0.55, 6.02-6.92%, and 140.67-180.37%, respectively. Freeze-dried SCG retained more functional ingredients than tray-dried SCG across all drying conditions.
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Drying effects on physicochemical and functional properties of cuttlefish (Sepia officinalis) ink powder
(2024-09-01)
Salsabila, Salma
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Kerdpiboon, Soraya
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Kerr, William L.
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Puttongsiri, Tongchai
This study investigated the physicochemical, functional, and organoleptic properties of cuttlefish (Sepia officinalis) ink powder prepared by freeze drying and hot air tray drying. Key proximate and physicochemical properties were measured to assess differences due to drying method. In addition, organoleptic tests were conducted on cuttlefish ink powder incorporated into spaghetti sauce. Freeze-dried powders had slightly higher moisture (9.86 %) than tray-dried powders (7.65 %) and more ash (15.04 versus 13.19 %). Both samples had ∼43 % protein, a light-brown to black color and a pH of 5.5–5.6 when rehydrated. There were no differences in loose or tapped density and Hausner ratios of 1.30–1.35 suggest the powders had ‘passable’ flow. Overall protein solubility varied with pH and freeze-dried materials generally had greater solubility. FT-IR showed no differences in peaks derived from organic components. FE-SEM showed both samples had spherical granules that formed 100–200 nm clusters; however, the surface texture of tray-dried powders was rougher than the freeze-dried samples. Consumer tests showed higher overall likability for spaghetti sauce with fresh ink compared to dried ink powders. Differences were attributed more to texture than to flavor or appearance. Cuttlefish ink can be utilized in the food industry, particularly as a natural flavor, food coloring or additive.
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Influence of bed height and drying temperature on shrimp drying characteristics using a fluidized-bed dryer
(2023-08-01)
Nanan, K.
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Eiamsa-ard, S.
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Chokphoemphun, S.
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Kumar, Manoj
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Pimsarn, M.
The aim of this work was to study shrimp drying in a fluidized-bed dryer to develop a process that performs better than traditional (sun dried) shrimp production. In these experiments, the influence of shrimp size (small, medium and large), bed height (h/D = 0.33, 0.66 and 1.0) and air temperature (60, 70 and 80 °C) on the drying rate were studied under a constant blower power. The experimental results showed that the moisture content of boiled shrimp decreased with an increased drying temperature due to the consequently higher temperature differential between the hot air and the shrimp. When the bed height (h/D) was reduced, shrimp moisture removal increased, but it also increased when shrimp size decreased. Moreover, the production rate of dried shrimp under a bed height h/D = 1.0 and drying temperature of 80 °C yielded the highest dried shrimp production rate of 4.83, 4.21 and 3.72 kg/h for small, medium and large shrimps, respectively.
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Mathematical modelling of roselle seeds (Hibiscus sabdariffa L.) drying kinetics
(2023-08-01)
Thuy, N. M.
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Tram, N. B.
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Cuong, D. G.
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An, L. T.
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Duy, H. K.
Roselle seeds (Hisbiscus sabdariffa L.) are among the seeds that are high in nutrients and can be useful in several applications. Through the drying process, the seeds can be preserved for a long time. The roselle seeds were oven-dried at different temperatures 55, 60, 65 and 70°C, giving different outlet values for yield and final moisture. A total of five empirical mathematical models (Newton, Henderson and Pabis, Logarithmic, Diffusion approach and Page) were selected to describe and compare the drying characteristics of roselle seeds at respective drying temperatures. The adequately suitable drying temperature was found to be 70°C with a drying time of 4 hrs. The effective moisture diffusivity was calculated using the Fick diffusion equation. The results showed that the moisture content of the seeds gradually decreased with time. The effective diffusivity coefficient of moisture transfer varied from 5.4262×10-10 to 1.074×10-9 m2/s over the temperature range investigated. Mathematical models were fitted to the experimental data and by statistical comparison, the Page model represented drying characteristics better than the other equations with the highest R2 (0.998) and the lowest values of χ2 (0.00033) and RMSE (0.00023) observed for drying air temperature of 70°C. The dependence of moisture diffusivity on temperature was described by the Arrhenius equation, with the estimated activation energy being 43.08 kJ/mol within 55 to 70°C. Based on the selected model, it is possible to predict the moisture change during the drying of roselle seeds and thereby better control the process.
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Drying modelling of amylose fatty acid complex formation for reducing rapidly available glucose of geographical indication rice during high-temperature fluidisation
(2022-04-01)
Junka, Nittaya
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Rattanamechaiskul, Chaiwat
This study analysed changes in the available glucose of geographical indication rice, Sang Yod variety, from Thailand after drying through the fluidisation technique in the temperature range of 85–115 °C. When the rice with an initial moisture content of 33.3% dry basis was dried at temperature over 85 °C, starch gelatinisation occurred. As the starch underwent gelatinisation, the orderly structure of the starch granules was partially disrupted. Thus, amylose leached out of the granules and simultaneously formed fatty acids in the rice. This created amylose fatty acid complexes (AFCs). This change was detected from the A and V type crystallinity patterns of the starch and complexes using X-ray diffractometry. When drying the rice at 115 °C, the formation of AFCs resulted in rapidly available glucose of dehulled rice decreasing from a medium-high level to a medium-low level; the slowly available glucose value also increased. The drying modelling was developed based on experimental data to explain the observed changes. The developed mathematical model could predict changes in A type crystallinity with the R2 value and average of relative root mean square error of 0.9855 and 6.34%, while those of the V type changes were 0.9879 and 4.64%, respectively. This data can explain the mechanism underlying the available glucose response observed during drying.
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Mathematical modelling to control fungal growth in paddy dried using fluidisation
(2021-04-01)
Junka, Nittaya
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Rattanamechaiskul, Chaiwat
Fungi can infect paddy from the planting process through to storage. Contaminating fungi can produce aflatoxins that can persist in the paddy and in storage until it is used to make other products. In the interests of food safety, in this study, we aimed to control the growth of fungi in paddy during storage using mathematical modelling of a drying method that uses fluidisation at temperatures of 70–150 °C. We found experimentally that an increase in the drying rate was related to an increase in the drying temperature. Drying paddy at a high temperature hardened the texture of rice when cooked, owing to the starch gelatinisation. Drying could decrease fungal growth (FG) and aflatoxin content during storage; however, it also resulted in a decrease in the antioxidant properties of paddy. Mathematical modelling and a proposed FG equation were applied to predict a suitable drying condition. The optimal drying condition reduced the risk of FG in stored paddy by ~50% without affecting antioxidant properties.
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Drying and mathematical modelling for the decelerated rancidity of treated jasmine brown rice using different drying media
(2021-01-01)
Junka, Nittaya
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Rattanamechaiskul, Chaiwat
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Wongs-Aree, Chalermchai
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Soponronnarit, Somchart
Jasmine brown rice (JBR) attains a rancid odour because of lipid deterioration, which reduces its shelf life. This study focused on preserving JBR's stability through drying in a fluidised bed at 100–150 °C using different drying media: hot air (HA), humidified hot air (HHA), and superheated steam (SHS). The JBR and the rancid odour caused by thiobarbituric acid (TBA) were analysed. A mathematical model was developed for the drying process, and associated equations were formulated to predict the mechanism underlying changes in TBA during 180 days of storage. The dried samples became harder owing to gelatinisation of starch and decrease in 2-acetyl-1-pyrroline volatility. Changes in JBR quality were correlated to the drying temperature and drying media used. SHS drying at 150 °C decelerated TBA formation the most. The proposed mathematical model and associated equations can predict changes in TBA during storage accurately and be applied to JBR under most drying conditions.
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Sustainable drying of galangal through combination of low relative humidity, temperature and air velocity
(2020-02-01)
Namkanisorn, Apinan
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Murathathunyaluk, Siripan
Galangal (Alpinia galanga) is a herb commonly grown in Southeast Asia. The galangal rhizomes contain compounds that have antimicrobial and antioxidative properties. Longer storage of galangal can be achieved by drying. In the household-based industry, farmers use tray dryers because they are relatively cheap and easy to use. However, the quality of the products is low due to inappropriate temperature and drying time. The drying process is also energy intensive. This study investigated the effects of drying conditions such as air velocity, drying temperature and relative humidity on the drying characteristics and product quality. Drying of galangal was carried out at the following conditions: air velocities 0.25 and 0.5 m/s, drying temperatures 45 and 75 ∘C and relative humidity at 15 and 70 %RH, respectively. The mathematical modeling of thin layer drying kinetics of galangal was performed using Page model. The active ingredients in dried galangal were best preserved using a drying condition at air velocity of 0.25 m/s, 45 °C and 15%RH, in which the highest values of inhibition of free radicals by DPPH, total phenolic content (TPC) and 1’-acetoxychavicol acetate (ACA) content were 79.2 ± 1.3%, 91.9 ± 3.9 mg<inf>GAE</inf>/100 g and 384.1 ± 17.6 mg/100 g, respectively. Switching the relative humidity from low to high while keeping both air velocity and temperature low yielded a low drying rate. Hence, a combination of low relative humidity and low drying temperature at the optimum air velocity is promising for the design of more energy efficient dryer that gives desirable drying characteristics and product quality.
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Hydrodynamics investigation of pepper drying in a swirling fluidized bed dryer with multiple-group twisted tape swirl generators
(2019-03-01)
Chuwattanakul, V.
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Eiamsa-Ard, S.
The present work aims to investigation the behavior of drying peppers in a swirling fluidized bed dryer (S-FBD) fitted with multiple twisted tape swirl generators. A multiple-group twisted tape swirl generator was located at the air inlet at the bottom of the bed. The effects of the superficial air velocity (U∗=U/U <inf>mf</inf> = 1.0, 1.1 and 1.2) on the moisture content (MC), moisture content ratio (MR) and drying rate (DR) were examined. The experimental results showed that the S-FBD can reduce the moisture content of peppers more rapidly than a conventional fluidized bed dryer (FBD). The S-FBD gave a higher DR and decreased drying time compared to that of a FBD. The results also indicated that operation at higher superficial air velocities resulted in a greater DR, especially at the beginning stage of the drying process. For the S-FBD, the reduced of MC, MR and DR at a high superficial air velocity (U∗=U/U <inf>mf</inf> = 1.2) was better than at low superficial air velocities (U∗= 1.0 and 1.1). Furthermore, five different drying models were evaluated to predict the performance of the S-FBD.
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Drying guideline to control colour quality of para rubber sheet by computation method
(2018-12-01)
Junka, Nittaya
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Rattanamechaiskul, Chaiwat
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Prachayawarakorn, Somkiat
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Soponronnarit, Somchart
Colour is one of the most important basic physical characteristics of dried para rubber sheets. This characteristic is used to determine the standards and trading prices. In this research, a mathematical model and a colour change equation were developed for para rubber sheet drying in a hot air oven, with the yellowness index (YI) as an indicator. The results show that the mathematical model provides validation of the moisture change and that the first-order rate reaction equation gives a satisfactory prediction of the colour change. The determination coefficient for every drying condition is between 0.9080–0.9742 and 0.9273–0.9813. Suitable drying conditions were used in the simulation using the model and equation, and the shortest drying time was applied in the study. Moreover, the colour value of the simulated para rubber sheet is not higher than that of the reference Unsmoked Sheet (USS) whose moisture is decreased by sun drying and is still in the best standard range.

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