Heywood shape factor to describe the deformation of a food product carrot cube undergoing different drying techniques viz. Whole rice and whiteness are most important qualities of the rice which gives more commercial value than the broken and partial yellow. As the title reveals, mujumdars practical guide to industrial drying gives advices in a practical way for all people involved in drying related work engineer and researchers. Apr 16, 2020 all journal articles featured in drying technology vol 38 issue 56. Improvement of a mathematical model for lowpressure superheated steam drying. A comparative study of lowpressure superheated steam and vacuum drying of a heatsensitive material, drying technology, 22, pp. Rapid drying of parboiled paddy using hot air impinging. Superheated steam drying of foods and biomaterials modern. Arun s mujumdar, national university of singapore and sakamon devahastin kmutt, bangkok, thailand 2008 superheated steam drying an emerging drying technology.
Certificate of appreciation, on the occasion of the 25th anniversary of drying technology an international journal, awarded in january 2007 for leadership, outstanding service and sustained research contributions to the journal. His main research interests are in both thermal and nonthermal processing of foods and biomaterials, in particular the development and study of novel drying technologies for heat and oxygensensitive materials, and also. He earlier edited a book in food engineering which appeared two years ago. A comprehensive source of information about modern drying technologies that uniquely focus on the processing of pharmaceuticals and biologicals drying technologies are an indispensable production step in the pharmaceutical industry and the knowledge of drying technologies and applications is absolutely essential for current drug product development. Encapsulation of soybean extract using spray drying. Process intensification, volume 5 find, read and cite all the research you need on researchgate.
All journal articles featured in drying technology vol 38 issue 56. Fe 127 drying of parboiled paddy using an impinging stream dryer pimpan pruengam1, somkiat prachayawarakorn2, sakamon devahastin3 and somchart soponronnarit1 1division of energy technology,school of energy, environment and materials, king mongkuts university of technology thonburi, 126 pracha utid road, bangkok 10140, thailand. Rapid drying of parboiled paddy using hot air impinging stream dryer. Characterization of vegetable surface during drying using. Drying technologies for biotechnology and pharmaceutical applications discusses the stateoftheart of established drying technologies like freeze and spray drying and highlights limitations that need to be overcome to achieve the future state of pharmaceutical manufacturing. Drying technology an international journal is a multidisciplinary, peerrefereed publication in the english language devoted to the science, technology, and engineering of drying, dewatering and allied subjects.
Influence of novel infrared freeze drying of rose flavored. Jangam 06 drying of low rank coals and biomass sachin v. Panupong yodkaew, nathamol chindapan, sakamon devahastin. Sakamon devahastin of king mongkut s university of technology thonburi, thon buri kmutt read 167 publications contact sakamon devahastin. Effect of environmental condition and drying parameters on. With somkiat prachayawarakorn, sakamon devahastin, somchart soponronnarit. This rather slim book contains selected works of his that are deemed to be of general interest to a broad spectrum of engineers and. The handbook of industrial drying, fourth edition not only delivers a comprehensive treatment of the current state of the art, but also serves as a consultative reference for streamlining industrial drying operations.
Effect of blanching and drying on pectin constitutents and. Department of food engineering, king mongkuts university of technology thonburi. Superheated steam drying an emerging drying technology arun s mujumdar, national university of singapore and sakamon devahastin kmutt, bangkok. The procter and gamble company award for excellence in drying research, awarded in august, 2006 as a. Mujumdars practical guide to industrial drying a realtime. Food microstructure and its relationship with quality and stability is a comprehensive overview of the effects that the properties of the underlying structures of food have on its perceived quality to the consumer the books first section consists of chapters outlining the fundamentals of food microstructure, food composition, molecular mobility of various food constituents, and their. Drying of banana slices using combined lowpressure.
Drying is by far the most useful large scale operation method of keeping solid foods safe for long periods of time, and is of fundamental importance in most sectors of food processing. Both fundamental and applied topics of industrial relevance in short or long term will be considered. Chanthima phungamngoen, naphaporn chiewchan and sakamon devahastin. Characterization of vegetable surface during drying using fractal analysis technique. The drying air temperature, relative humidity, drying air velocity, and variety of grain affect drying process. Optimization of a drying process using infraredvacuum drying of cavendish banana slices thanit swasdisevi1, sakamon devahastin2, rittigrai ngamchum3 and somchart soponronnarit4 abstract swasdisevi, t. Chemometric determination of time series moisture in both potato and sweet potato tubers during hot air and microwave drying using nearmidinfrared nirmir hyperspectral. Drying kinetics and inversion temperature in a low.
Nov 26, 20 white cabbage outer leaves, which are usually discarded both during industrial processing and selling in a consumer market, have proven to be a good source of dietary fiber df as well as antioxidants and can be effectively transformed into functional df powder. Click here to view the colorful cover of this book. The goal of all drying research and development is to develop costeffective innovative processes that yield highquality dried. This cited by count includes citations to the following articles in scholar. Irfd could save 514% of the drying time and 919% of the energy compared to fd at different drying temperatures. View enhanced pdf access article on wiley online library html view download pdf for offline viewing. Feb 11, 2020 the effect of using hot air and infrared drying to prepare alumina supports for a copper catalyst was investigated. Sakamon devahastin at king mongkuts university of technology thonburi. Drying technologyan international journal is a multidisciplinary, peerrefereed publication in the english language devoted to the science, technology, and engineering of drying, dewatering and allied subjects.
Devahastin was awarded the young technologist award by the foundation for the promotion of science and technology under the patronage of h. Withsomkiat prachayawarakorn, sakamon devahastin, somchart soponronnarit. Pdf comparison of 1d and 2d models predicting a packed bed. By closing this message, you are consenting to our use of cookies. List of publications 2016 school of energy, environment and material, kmutt. The impact of drying on food properties is covered and the microstructural changes caused by the process are examined, highlighting their usefulness in process analysis and food design. Mar 16, 2009 drying is by far the most useful large scale operation method of keeping solid foods safe for long periods of time, and is of fundamental importance in most sectors of food processing. It is a valuable reference for both engineers and researchers.
Effects of drying methods and conditions on drying kinetics and quality of indian gooseberry flake s methakhup, n chiewchan, s devahastin lwtfood science and technology 38 6, 579587, 2005. In certain cases, such as the drum drying of pasty foods, some or all of the heat is. The focus is on development and study of the use of novel drying technologies, e. Industrial drying edited by sakamon devahastin, exergex corp. Drying technologies in food processing food processing. Therefore, lpssdfir at 80 c was suggested as the best drying condition in this study. Introduction the separation operation of drying converts a solid, semisolid or liquid feedstock into a solid product by evaporation of the liquid into a vapor phase via application of heat. By far the most commonly encountered and energyintensive unit operation in almost all industrial sectors, industrial drying continues to attract the interest of scientists, researchers, and engineers. Maturada jinorose, anyanun stienkijumpai and sakamon devahastin, use of digital image analysis as a monitoring tool for nonuniform deformation of shrinkable materials during drying, journal of chemical engineering of japan, 50, 10, 785, 2017.
Both fundamental and applied topics of industrial relevance in short or. Sakamon devahastin of king mongkuts university of technology thonburi, thon buri kmutt read 167 publications contact sakamon devahastin. Effects of drying methods and plasticizer concentration on. Department of food engineering, faculty of engineering, king mongkuts university of technology thonburi, 126 pracha u. Pdf superheated steam drying arun mujumdar academia. Drying technologies for biotechnology and pharmaceutical. Faizal 07 introduction to simprosys hafiiz bin osman 08 spray drying technology arun. Food microstructure and its relationship with quality and. Dry bulb temperature temperature measured by a dry thermometer immersed in vaporgas mixture equilibrium. Sakamon devahastin is currently an associate professor in the department of food engineering, king mongkuts university of technology thonburi in bangkok, thailand. Physical and chemical interactions between various constituents resulting from processing operations often lead to physical, sensory, and nutritional changes in foods.
Improvement of a mathematical model for lowpressure superheated steam drying of a biomaterial. Their combined citations are counted only for the first article. Drying technology rg journal impact rankings 2018 and 2019. Determination of deformation of a food product undergoing different. Sakamon devahastin is currently a full professor in the department of food engineering, king mongkuts university of technology thonburi kmutt in bangkok, thailand. Department of food engineering, faculty of engineering, king mongkuts university of technology thonburi, 126 pracha utid road, tungkru, bangkok 10140, thailand. Sakamon devahastin king mongkuts university of technology thonburi, bangkok, thailand. Covering commonly encountered dryers as well as innovative dryers with future potential, the handbook of industrial drying, fourth edition not only details the latest developments in the field, but also explains how improvements in dryer design and operation can increase energy efficiency and costeffectiveness. To learn about our use of cookies and how you can manage your cookie settings, please see our cookie policy. Drying drying is one of the strongest research areas of the department. Drying and heat transfer behavior of banana undergoing combined. Section 4 chapter 1 fundamentals sahand university of.
Besides hotair drying, which is probably the most industrially common method of drying, other alternative methods e. King mongkuts university of technology thonburi, 126 pracha u. Drying of parboiled paddy using an impinging stream dryer. However, there were hardly any reports on the combined effects of drying methods and plasticizer. For machine computation of drying, humidification and dehumidification processes it is necessary to have reliable correlations to predict transport and thermodynamic properties of the drying medium as functions of temperature and pressure. Drying operations need to be precisely controlled and optimized in order to produce a good quality product that has the highest level of nutrient retention and flavor whilst maintaining microbial safety. In the special case of freeze drying, which takes place below the triple point of the. Request pdf drying and heat transfer behavior of banana undergoing combined. Taking into account the non validity of the thermal equilibrium between the gas phase and the porous particle, a two temperatures model is then developed.
It highlights many of the main issues related to food drying in what is designed to be an easily accessible manner. Optimization of a drying process using infrared vacuum. Food technology and engineering researcher research areas. The book presents the key drying processes and their impacts on foods, and links microstructural changes to processing parameters and product quality. Our repository policy allows you to distribute 30 pdf copies of your published article to colleagues the pdf has to include the information that it is an authors copy. He has been working and conducting research on many aspects of drying and food processing for more than 10 years.
Infrared drying could shorten the drying time by 75% when compared with hot air drying and at the same time helped lessen shrinkage, resulting in larger pore size, pore volume, and surface area of the supports. The separation operation of drying converts a solid, semisolid or liquid feedstock into a solid. Request pdf on feb 18, 2014, sakamon devahastin and others published modern drying technology. Drying technologies in food processing ebook, 2008. Mujumdar and li xin huang 09 life cycle analysis lca of drying processes. These fivevolume series provide a comprehensive overview of all important aspects of drying technology like computational tools at different scales volume 1, modern experimental and analytical techniques volume 2, product quality and formulation volume 3, energy savings volume 4 and process intensification volume 5. The effects of steam temperature and pressure on the drying rates of these particles were determined. Pdf encapsulation of soybean extract using spray drying. Fe 127 drying of parboiled paddy using an impinging stream dryer pimpan pruengam1, somkiat prachayawarakorn2, sakamon devahastin3 and somchart soponronnarit1 1division of energy technology,school of energy, environment and materials, king mongkuts university of technology.
Thermal treatment during catalyst preparation is one of the important factors affecting the characteristics and performance of a catalyst. Articles in drying technology cover transport phenomena in porous media, heat and mass transfer in single or multiphase systems, evaporation, membrane separation, solidliquid separation, powder. The fivevolume series provides a comprehensive overview of all important aspects of drying technology like computational tools at different scales volume 1, modern experimental and analytical techniques volume 2, product quality and formulation volume 3, energy savings volume 4 and process intensification volume 5. Drying kinetics and inversion temperature in a lowpressure. A numerical study for the modelling of porous particles packed bed drying in one and two dimensions 1d and 2d is presented in this work. This model is based on the averaging volume approach using two scale changes. The 25th anniversary issue of drying technology xml sakamon devahastin associate editor. Youll still be able to search, browse and read our articles, but you wont be able to register, edit your account, purchase content, or activate tokens or eprints during that period. Please also feel free to distribute the link to the online abstract. Author links open overlay panel chatchai nimmol a sakamon devahastin b thanit swasdisevi a somchart soponronnarit a. In the past, however, only hot air drying was used to prepare df powder from cabbage outer leaves although it is well recognized.
Superheated steam drying of foods and biomaterials. Physicochemical aspects of food engineering and processing. Drying kinetics of paddy in a reduced pressure superheated steam fluidized bed. Combining important information on processing and food quality, physicochemical aspects of food engineering and processing describes. Sakamon devahastin department of food engineering king mongkuts university of technology thonburi 126 pracha utid road, bangkok 10140, thailand. Food microstructure and its relationship with quality and stability is a comprehensive overview of the effects that the properties of the underlying structures of food have on its perceived quality to the consumer. Saranya jongaroontaprangsee, watcharee tritrong, wongsapat chokanaporn, pawadee methacanon, sakamon devahastin and naphaporn chiewchan, effects of drying temperature and particle size on hydration properties of dietary fiber powder from lime and cabbage byproducts, international journal of food properties, 10, 4, 887, 2007. The handbook of industrial drying, fourth edition not only delivers a comprehensive treatment of t. These parameters are studied and optimized for maximizing the head rice yield and whiteness. Sakamon devahastin s book on drying of foods has just come off the press in thai language. Other researchers prepared films by oven drying, microwave drying, infrared drying, vacuum drying or lowpressure superheated steam drying arvanitoyannis et al. Another exception is the emerging technology of superheated steam drying mujumdar, 1995. Nov 12, 2019 drying at 55 c resulted in higher contents of phenolics and flavonoids, while drying at 45 c resulted in the highest retention of anthocyanins. Aug 01, 2007 read drying of banana slices using combined lowpressure superheated steam and farinfrared radiation, journal of food engineering on deepdyve, the largest online rental service for scholarly research with thousands of academic publications available at your fingertips.
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