Guest Editorial: Special Thematic Issue on Drying of Proteins and Enzymes
- Authors: Adhikari, Benu , Devahastin, Sakamon , Mujumdar, Arun
- Date: 2013
- Type: Text , Journal article
- Relation: Drying Technology Vol. 31, no. 13-14 (2013), p. 1439-1440
- Full Text: false
- Reviewed:
- Description: The idea of publishing a special issue on proteins and enzymes was conceived during the 18th International Drying Symposium (IDS2012) held in the historical city of Xiamen, China (November 11-15, 2012). It appeared to us that a number of scientists and engineers were enthusiastically undertaking research in various aspects of drying of proteins and enzymes. Professors Arun Mujumdar and Sakamon Devhastin encouraged me to explore the possibility of bringing at least one special issue that would depict contemporary research undertakings in the broader theme involving proteins and enzymes. We were somewhat unsure in the beginning whether or not the required number of high quality mansucripts could be garnered for one issue in the time constraint we had in mind. Editorial
- Description: C3
The energy consumption and color analysis of freeze/microwave freeze banana chips
- Authors: Jiang, Hao , Zhang, Min , Liu, Yin , Mujumdar, Arun , Liu, Huihua
- Date: 2013
- Type: Text , Journal article
- Relation: Food and Bioproducts Processing Vol. 91, no. 4 (2013), p. 464-472
- Full Text: false
- Reviewed:
- Description: This study investigated the energy consumption of preparing banana chips by freeze drying (FD) and microwave freeze drying (MFD) methods. The results in this study showed that the energy consumption for 400 g fresh banana (about 95 g dried samples) by FD process and MFD process are about 35.73 × 10 6 J (9.92 kW h) and 21.76 × 106 J (6.57 kW h), respectively. Compared to the traditional FD process, MFD can save up to 35.7% energy and 40% drying time. Increasing the heating power in the secondary drying stage of MFD process had been confirmed to result in decrease in both the energy consumption and drying time. After increasing the microwave power in the secondary drying stage from 1.0 W/g to 1.5 W/g in MFD process, total energy consumption is about 18.12 × 106 J (5.56 kW h) and drying time can be reduced from 360 min to 270 min. The sensory evaluation of produced banana chips at different drying conditions (1.0 W/g, 1.5 W/g and 2.0 W/g) revealed that the sensory properties are acceptable by the customers except the 2 W/g microwave power dried product. Thus, the method that increased the heating powder in the secondary drying stage of the MFD process could potentially be an effective method to reduce the energy consumption without seriously sacrificing the color of the end product. © 2013 The Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.
- Description: C1