The Influence of Refractance Window Drying on Qualitative Properties
RW dryer can produce high-quality products with heat sensitive vitamins, phytochemicals content, color and antioxidant activity comparable to those of the freeze-dried products. The objective of this work is to present the recent trends in refractance window drying of foods. Detailed descriptions about typical dryer components and the mechanisms of heat and mass transfer during the drying process are presented. This review also includes an exhaustive summary on changes in Refractance Window Dryer product quality during RW™ drying of foods as compared to other drying methods such as tray, spray and freeze drying, based on available published works till date. In comparison with several conventional drying approaches, RW™ drying is known to offer superior quality powders and flakes at relatively lower operation costs and time requirements. To give a complete understanding on the topic, aspects of energy requirements and thermal efficiency calculations are also presented.
Energy Technology for Improved Efficiency in Commercial Buildings This project was undertaken to design a model and evaluate the interaction and performance of one cogeneration combination, a CHP-ORC configuration.... Environmental Management System for Oil Company Chapter1 Introduction With the highly demand on oil and gas as a source of energy, operators are anxious to find petroleum resources even if it requires drilling a challenging wells, such as drillin... Investigating the effect of RW drying on starch granules. At the MegaFood manufacturing facility, we are currently installing our third Refractance Window Dryer, which will allow us to continue making the best supplements possible from the best foods we can find.
While conduction, convection and radiation occur at the hot water-film interface, conduction and radiation occur through the film and convection occurs at the air-film interface. Thus, moisture ratio is the dependent variable, which relates the gradient of the sample moisture content in real-time to both initial and equilibrium moisture content. Experimental data were expressed in terms of the MR and were calculated according to Equation . Then, the integrated equation of Fick’s second law was also used for long time periods and thin-layer in one dimension, representing the first term in the development of the series, from which the diffusional coefficient is obtained for each temperature. The moisture effective diffusivity was calculated according to Equation . Food and feed dryers are often the most complex in the dryer family, and today these are the beneficiaries of major innovations.
It gently removes water from our foods while protecting the vitamins, minerals and micro-nutrients. You can use our tolling facility to dry your product. We will produce the highest quality dried product, using our InfraRWD dryer.
Ryder explains that food dryer technology is continuously changing. The patented technology used in our dryers and evaporators creates a “window” or passage to infrared energy at the speed of light into the product to be dried. A key feature of the MCD Refractance Window® Dryer lies in the proprietary use of an infrared-transparent plastic film.
The physiochemical characteristics of the dried apple slices including flavonoid content, total phenolic compounds, antioxidant activity, vitamin C content and color were measured. In addition, the energy consumption and energy efficiency of the dying methods were evaluated. Results showed that combining ultrasound and infrared with conductive hydro-drying can result in higher drying rates and lower product moisture content. Quality of UIACHD dried apple slices was close to the freeze-dried products and it was significantly better than the cabinet dried products. Moreover, the energy efficiency of UIACHD was considerably better than the cabinet dryer and the freeze-dryer. The results of this study showed that combining ultrasound and infrared with conductive hydro-drying can lead to an energy-efficient process with good quality retention ability.
For the best of our knowledge, this is the first article that analyses the microstructure of flakes containing oil using RW, that was affected only by the drying temperature. These results provide evidence of new ways of dried structures with high oil contents different from powders. This paper shows the importance of develop technologies and processes that enhance products and allow the addition of compounds at cheaper prices than those that can be offered by technologies such as freeze-drying.
Importantly, product temperatures are kept low and rapid drying occurs as all three modes of heat transfer are involved. Refractance window drying has found several applications not only in food industries but also in pharmaceutical, nutraceutical, cosmetic and pigment handling industries. The objective of this work is to present the recent trends in refractance window drying of foods with emphasis on the underlying mechanism and effect on product quality.
Chapters are also presented on quality of dried food such as degradation mechanism and kinetics of vitamin C, antioxidants, delinquencies and caking phenomena. Control and safety, energy calculations, modeling are also included with emphasis on industrial applications. Artificial Neural Networks and computational modeling techniques as well as application of computer vision in food drying followed by a chapter on advances in food dryer are covered in some detail, again highlighting potential applications. Since Refractance Window Drying is a kinder, gentler process, it offers several advantages over other common dehydration methods such as spray or freeze drying.
Encapsulation efficiency and thermal stability of norbixin microencapsulated by spray-drying using different combinations of wall materials. & Quintanilla-Carvajal, M. X. Design of high-oleic palm oil nanoemulsions suitable for drying in refractance window. The lower entropy values found at high drying temperatures and microfluidization pressures could have been related to their structures’ greater homogeneity37,65.