Refractance window drying: principles, applications, and emerging innovations
His scientific efforts helped development and evolve the refractance window drying technique into InfraRWD. InfraRWD offers faster, more efficient and more economical drying than refractance window drying. The retention of food quality in a drying process rather than mere extension of shelf life has gained prominence because of consumers demand for more health-promoting foods. InfraRWD dryer can be used in three different mode, namely refractance window drying, infrared drying and infrared assisted refractance window drying.
Phage Felix O1 powders were placed in sterile polypropylene falcon tubes and stored for 180 days at room temperature. D values of phage Felix O1 powders produced by freeze drying, spray Enhancing Food Processing: Refractance Window Dryer's Role in Nutrient Preservation drying and electrospraying were 11.52, 16.65 and 6.20, respectively. The highest bulk (0.68) and tapped density (0.93) values were found in powders produced by electrospraying.
The ambient temperature of the laboratory was almost constant during the experiments. Table 3.Effect of type and thickness of plastic film on CMC drying kinetics. The ANOVA and Tukey’s test showed no significant effect of temperature or film type-thickness, so the values obtained for all penetration depths were averaged .
The authors claimed that refractance window drying has high potential to be used in bone broth powder production. In a recent study, Tontul et al comparatively researched refractance window drying and freeze drying in kefir powder production. According to study, refractance window drying provided better flowability and cohesiveness in kefir powder. Moreover, better wettability, hygroscopicity and solubility was observed in refractance window dried powders compared to those of freeze drying.
But again, no detailed measurement or analysis is available. Finally, freeze-drying is one of the most recommended methods in terms of functional quality retention. However, from a physical point of view, the product can lose elasticity and become viscous when rehydrating. In order to avoid this issue, an osmotic pre-treatment is recommended. Thus, this phenomenon happens with many of the individual drying techniques, and for this reason, a combined technique is highly recommended depending on the kind of raw material.
O. P. Sobukola, O. U. Dairo, L. O. Sanni, A. V. Odunewu, and B. O. Fafiolu, “Thin layer drying process of some leafy vegetables under open sun,” Food Science and Technology International, vol. B. Muñoz, “Effect of drying on lettuce leaves using indirect solar dryer assisted with photovoltaic cells and thermal energy storage,” Processes, vol. R. M. Sampaio, J. P. M. Neto, V. H. Perez, S. K. Marcos, M. A. Boizan, and L.
Authors thank Mr. Bavani Eswaran M and Anbalagan K for the support in GC–MS and SEM analysis, respectively and Mrs. Rohini B for assistance in the schematic representation of drying system. Khatiwora E., Adsul V.B., Kulkarni M.M., Deshpande N.R., Kashalkar R.V. Spectroscopic determination of total phenol and flavonoid contents of ipomoea carnea. Maduwanthi S., Marapana R. Total phenolics, flavonoids and antioxidant activity following simulated gastro-intestinal digestion and dialysis of banana as affected by induced ripening agents. Matan N., Puangjinda K., Phothisuwan S., Nisoa M. Combined antibacterial activity of green tea extract with atmospheric radio-frequency plasma against pathogens on fresh-cut dragon fruit. Small window dryers, on the other hand, create a unique eco-friendly and environmentally friendly option.
K. Fellman, “Effect of drying methods on the physical properties and microstructures of mango (Philippine 'Carabao' var.) powder,” Journal of Food Engineering, vol. S. Bawa, “Degradation kinetics of colour and total carotenoids in jackfruit bulb slices during hot air drying,” Food and Bioprocess Technology, vol. C. K. Pua, N. S. A. Hamid, C. P. Tan, H. Mirhosseini, R. B. A. Rahman, and G. Rusul, “Optimization of drum drying processing parameters for production of jackfruit powder using response surface methodology,” LWT-Food Science and Technology, vol. A powdered material’s flowability, as determined by the Carr index and Hausner ratio, is a significant characteristic. The physical properties of the powder, such as particle size and shape, surface structure, particle density, and bulk density, all influence flowability .
This reduction in drying time highlights RWD’s unique and speedy heat transfer mechanism. Table 1 shows the drying times of the dragon fruit samples. Ascorbic acid is an important vitamin and an essential nutrient for humans and some animal species. It is found in many fruits and vegetables but it is very sensitive to heat and oxidation (Burdurlu, Koca, & Karadeniz, 2006). Several studies have shown that RW drying can preserve ascorbic acid content in the products.
On the other hand, the oven-dried jackfruit powder had the highest tapped density. The changes in the tapped and true density of the dehydrated products significantly influence powder flow. In this study, the true density varied from 1.671 to 1.895 g/cm3.
Moreover, their functional properties and quality characteristics should be as close as possible to those of the fresh vegetal material. For these reasons, the food industry supports the research in both quality characteristics and processing techniques. In this sense, dehydration of agricultural products seems to be an extremely important matter in order to assure the physical, chemical and sensory quality of the final products. According to the above, it is evident that the use of RW in this work led to lower vitamin C losses compared to tray or hot air drying in A. This may be due to the short exposure time of the product during RW drying, which results in less Refractance Window Dryer Manufacturer oxidation of the A.
Phage Felix O1 powders were placed in sterile polypropylene falcon tubes and stored for 180 days at room temperature. D values of phage Felix O1 powders produced by freeze drying, spray Enhancing Food Processing: Refractance Window Dryer's Role in Nutrient Preservation drying and electrospraying were 11.52, 16.65 and 6.20, respectively. The highest bulk (0.68) and tapped density (0.93) values were found in powders produced by electrospraying.
The ambient temperature of the laboratory was almost constant during the experiments. Table 3.Effect of type and thickness of plastic film on CMC drying kinetics. The ANOVA and Tukey’s test showed no significant effect of temperature or film type-thickness, so the values obtained for all penetration depths were averaged .
The authors claimed that refractance window drying has high potential to be used in bone broth powder production. In a recent study, Tontul et al comparatively researched refractance window drying and freeze drying in kefir powder production. According to study, refractance window drying provided better flowability and cohesiveness in kefir powder. Moreover, better wettability, hygroscopicity and solubility was observed in refractance window dried powders compared to those of freeze drying.
But again, no detailed measurement or analysis is available. Finally, freeze-drying is one of the most recommended methods in terms of functional quality retention. However, from a physical point of view, the product can lose elasticity and become viscous when rehydrating. In order to avoid this issue, an osmotic pre-treatment is recommended. Thus, this phenomenon happens with many of the individual drying techniques, and for this reason, a combined technique is highly recommended depending on the kind of raw material.
O. P. Sobukola, O. U. Dairo, L. O. Sanni, A. V. Odunewu, and B. O. Fafiolu, “Thin layer drying process of some leafy vegetables under open sun,” Food Science and Technology International, vol. B. Muñoz, “Effect of drying on lettuce leaves using indirect solar dryer assisted with photovoltaic cells and thermal energy storage,” Processes, vol. R. M. Sampaio, J. P. M. Neto, V. H. Perez, S. K. Marcos, M. A. Boizan, and L.
Authors thank Mr. Bavani Eswaran M and Anbalagan K for the support in GC–MS and SEM analysis, respectively and Mrs. Rohini B for assistance in the schematic representation of drying system. Khatiwora E., Adsul V.B., Kulkarni M.M., Deshpande N.R., Kashalkar R.V. Spectroscopic determination of total phenol and flavonoid contents of ipomoea carnea. Maduwanthi S., Marapana R. Total phenolics, flavonoids and antioxidant activity following simulated gastro-intestinal digestion and dialysis of banana as affected by induced ripening agents. Matan N., Puangjinda K., Phothisuwan S., Nisoa M. Combined antibacterial activity of green tea extract with atmospheric radio-frequency plasma against pathogens on fresh-cut dragon fruit. Small window dryers, on the other hand, create a unique eco-friendly and environmentally friendly option.
K. Fellman, “Effect of drying methods on the physical properties and microstructures of mango (Philippine 'Carabao' var.) powder,” Journal of Food Engineering, vol. S. Bawa, “Degradation kinetics of colour and total carotenoids in jackfruit bulb slices during hot air drying,” Food and Bioprocess Technology, vol. C. K. Pua, N. S. A. Hamid, C. P. Tan, H. Mirhosseini, R. B. A. Rahman, and G. Rusul, “Optimization of drum drying processing parameters for production of jackfruit powder using response surface methodology,” LWT-Food Science and Technology, vol. A powdered material’s flowability, as determined by the Carr index and Hausner ratio, is a significant characteristic. The physical properties of the powder, such as particle size and shape, surface structure, particle density, and bulk density, all influence flowability .
This reduction in drying time highlights RWD’s unique and speedy heat transfer mechanism. Table 1 shows the drying times of the dragon fruit samples. Ascorbic acid is an important vitamin and an essential nutrient for humans and some animal species. It is found in many fruits and vegetables but it is very sensitive to heat and oxidation (Burdurlu, Koca, & Karadeniz, 2006). Several studies have shown that RW drying can preserve ascorbic acid content in the products.
On the other hand, the oven-dried jackfruit powder had the highest tapped density. The changes in the tapped and true density of the dehydrated products significantly influence powder flow. In this study, the true density varied from 1.671 to 1.895 g/cm3.
Moreover, their functional properties and quality characteristics should be as close as possible to those of the fresh vegetal material. For these reasons, the food industry supports the research in both quality characteristics and processing techniques. In this sense, dehydration of agricultural products seems to be an extremely important matter in order to assure the physical, chemical and sensory quality of the final products. According to the above, it is evident that the use of RW in this work led to lower vitamin C losses compared to tray or hot air drying in A. This may be due to the short exposure time of the product during RW drying, which results in less Refractance Window Dryer Manufacturer oxidation of the A.
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