Peer Reviewed Journal Articles (Inter.) (Engg)
Permanent URI for this collection
Browse
Recent Submissions
1 - 5 of 10
- ItemProcess optimization for drying of Shrimp (Metapenaeus dobsoni) under hot air-assisted microwave drying technology using response surface methodology(Wiley, 2023-03-18)The study was carried out to optimize the drying conditions of shrimp in the hot airassisted microwave drying system using response surface methodology. The drying experiments were performed using a Box–Behnken design with air temperature (50– 70 C), air velocity (.5–1.5 m/s), and microwave power level (600–1000 W) as independent variables and drying time, water activity, and rehydration ratio as independent variables. The obtained response variables were fitted into the various regression equations to predict a suitable model. The methodology of desired function was applied to indicate 61.74 C air temperature, 922.61 W microwave power, and 1.0 m/s air velocity which offered a reduced drying time of 2.8 h, the water activity of .424 and improved rehydration ratio of 2.51, respectively with a desirability value of .949. The moisture content, drying efficiency, shrinkage, and total color change were determined for the samples obtained under optimized conditions and were observed as 16.5% (w.b), 35.71%, 14.14%, and 16.95 ± 2.14, respectively. Scanning electron microscopy analysis of dried shrimp showed the formation of pores of diameters ranging from 3.17 to 10.6 μm. The process parameters optimized under the study for hot air-assisted microwave drying can be used for the production of good-quality dried shrimps.
- ItemExperimental investigations on drying kinetics, modeling and quality analysis of small cardamom (Elettaria cardamomum) dried in solar-biomass hybrid dryer(Elsevier, 2021-08-06)An indirect active solar-biomass hybrid dryer (SBHD) has been developed to study the drying kinetics, mathematical modeling, and quality of dried small cardamom. The experiments were carried out in hybrid (solar with biomass) and biomass mode to assess the performance of the dryer. Freshly harvested small cardamom with a moisture content of 82.4 % on a wet basis (w.b) was dried to 9.1 % (w.b) in hybrid mode. In biomass mode, moisture content was reduced from 83.2 to 9.5 % (w.b). The drying period of 19 h was sufficient in both modes of drying to attain the required final moisture content. The drying rate curve depicted that the small cardamom drying occurred under the falling-rate drying period in both SBHD and Biomass mode. In this study, non-linear regression analysis was performed to determine the drying behavior of small cardamom. Eleven empirical models were used to determine the coefficients of determination (R2) and model constant for drying characteristics of small cardamom. Midilli model recorded the highest R2 value of 0.992 and 0.988, least chi-square of 0.0001 and 0.0005, and RMSE of 0.0002 and 0.0002 for SBHD and Biomass mode, respectively. The average drying efficiency of 28.63% was observed for the drying of small cardamom in the SBHD while 23.98% was obtained from Biomass mode. The colour analysis showed that the retention of green colour was better in SBHD than biomass mode of drying. The biochemical analysis revealed that the small cardamom dried under SBHD retained the maximum percentage of oleoresin (3.30 %) and volatile oil (7.33 %) compared to biomass mode. The microbial quality of dried small cardamom was within the acceptable limit for both SBHD and Biomass mode.
- ItemHot air-assisted continuous infrared dryer for anchovy fish drying(Wiley, 2021-07-17)This study was performed to assess the application of a hot air-assisted continuous infrared dryer for anchovy drying and to examine the drying characteristics of small- and large-sized anchovy fish. Experiments were carried out at the infrared radiation intensities of 1,000, 2,000, 3,000 W/m2 and IR source-sample distances of 5, 10, 15 cm. The impact of IR intensity and distance between the IR source and sample on moisture content, drying efficiency, drying time, specific energy consumption, water activity, rehydration ratio, shrinkage, and surface color change were evaluated using statistical analysis. The most efficient drying parameters were observed at 2,000 W/m2, 10 cm, and 2,000 W/m2, 5 cm for small and large anchovy fish, respectively, based on the drying and quality characteristics of dried anchovy fish. This study ensured the potential application of a hot air-assisted infrared drying system to acquire dried anchovy fish with increased shelf life.
- ItemDrying kinetics of food materials in infrared radiation drying: A review(Wiley, 2021-06-27)In recent years, many infrared (IR) and IR-assisted drying methods such as IR-hot air, IRvacuum, IR-microwave, and vibration aided IR-dryer have been reported for drying of food materials due to its rapid drying behavior and less processing time due to high drying rate, consumes less energy, offers better control over temperature, superior quality products, less ecological footprint and also easily it can be combined with other modes of heating technologies. The combination of IR radiation with other drying methods is very promising as it not only improves the drying rate but also preserve the food quality. IR and IR-assisted drying have been proved as a potential drying method for many food products. Drying kinetics of food materials during IR drying is very critical for the design of IR dryer, selection of appropriate drying parameters, product quality maintenance, and control and optimization of the drying process. Therefore, this paper aims to report the optimum process parameters for IR and IR-assisted drying of food materials and its drying kinetics. Similarly, critically reviewed the effect of various factors on the IR drying process such as drying rate, specific energy consumption, effective moisture diffusivity, and activation energy during drying of various food materials.
- ItemEnergy and water consumption pattern in seafood processing industries and its optimization methodologies(Elsevier, 2021-10)The study aims to comprehensively assess the energy and water consumption pattern in the seafood industries and suggest measures for the sustainable development of the sector. The unscrupulous usage of water and higher consumption of energy resulted in an uncontrolled generation of wastewater and enormous usage of fossil fuels. In the seafood industry, energy is primarily used for machinery and equipment handling processes such as freezing, refrigeration, heating, cooling, and drying. Similarly, a huge amount of clean water is used for cleaning machinery and plant, and for operations like washing of raw material, de-icing, defrosting, and salt splashing. As a consequence, in the energy-water nexus, additional energy is required for drawing fresh water and further processing of wastewater demands energy that results in air pollution and greenhouse gas emissions and incurring additional costs to the plant. Hence, this review mainly focuses on the significance of energy and water use optimization in the seafood industry, the existing trend of energy and water use pattern and management practices, optimization strategies, and the seafood-energy-water nexus and its environmental implications.