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Ultrasound and microwave assisted convective drying
- 1. ULTRASOUND AND MICROWAVE-ASSISTED CONVECTIVE DRYING Presented by Soubhagya Tripathy Roll No-18AG63R01 Department of Agricultural and Food Processing IIT KHARAGPUR
- 2. CONTENTS Introduction Purpose of drying Types of drying Ultrasound assisted drying Microwave assisted drying Case study Material Experimental setup Procedure Abbreviation Quality assessment Results Conclusion
- 3. INTRODUCTION What is drying? Removal of excess moisture It is a both heat and mass transfer process
- 4. PURPOSE OF DRYING To increase the shelf life To maintain the good properties of material To reduce the cost of transportation and material handling
- 5. TYPES OF DRYING Conduction Drying Radiation Drying Convective drying
- 6. ULTRASOUND ASSISTED DRYING It is a new and emerging technology Drying is done by vibration and heating effect Drying occur without affecting essential quality of food MICROWAVE ASSISTED DRYING Microwave radiation heat is provided to the entire material Increase in temperature causes pumping of moisture towards the surface
- 7. CASE STUDY: ULTRASOUND- AND MICROWAVE-ASSISTED CONVECTIVE DRYING OF CARROTS
- 8. MATERIAL Material Carrot Each piece has 3.2 cm diameter and 0.5 cm thickness Weight of each piece is on average 75gm
- 9. EXPERIMENTAL SET-UP 01. Fan 02. Air born ultrasound system 03. Ultrasound feeder 04. Electric heater 05. Air outlet 06. Ultrasound transducer 07. Pyrometer 08. Rotating sample pan 09. Drive sample pan 10. Balance 11. Microwave generator 12. Control cupboard
- 10. Hybrid dryer
- 11. ABBREVIATIONS CV = convective drying CVUS75W = convective drying with ultrasound assistant with the power of 75W CVUS125W = convective drying with ultrasound assistant with the power of 125W CVUS200W = convective drying with ultrasound assistant with the power of 200W CVMW100W = convective drying with microwave assistant with the power of 100W CVUS75WMW100W = convective drying with ultrasound and microwave assistant with the power of 75W and 100W, respectively CVUS125WMW100W = convective drying with ultrasound and microwave assistant with the power of 125W and 100W, respectively CVUS200WMW100W = convective drying with ultrasound and microwave assistant with the power of 200W and 100W, respectively
- 12. PROCEDURE Carrots were washed and cut into identical pieces Initial moisture content was measured using moisture analyzer Final moisture content(kg/kg db) was calculate using formula, 𝑥 = 𝑚 𝑡 − 𝑚 𝑠 𝑚 𝑠 Drying kinetics or moisture ratio was calculated using formula, 𝑀𝑅 = 𝑥𝑡 − 𝑥 𝑒𝑞 𝑥 𝑜 − 𝑥 𝑒𝑞 × 100
- 13. QUALITY ASSESSMENT Water Activity Water activity of fresh and dried sample was measured using a water activity measurement device
- 14. CONTINUED Colour Total color change was determined using a colorimeter CR-400 Konica Minolta (Japan), equipped with the Color Data Software Spectra Magic NX QC software. Total color change was calculated as a color difference between fresh and dried material and indicated by CIE L* a* b* color space. The total color change value (E) is given by ∆E = ∆𝐿∗2 + ∆𝑎∗2 + ∆𝑏∗2
- 15. CONTINUED Extraction and determination of Carotenoids 10gm fresh and 0.5gm dried carrot was taken and mixed with 50ml acetone and filtrate was extracted Petroleum ether was added to the extract and washed 3times with 50ml distilled water Remaining water was removed with anhydrous sodium sulfate condensed extracts were made up to 10ml with acetone and filter through a 0.22μm PTFE syringe filter Chromatography analysis was performed with LC Agilent technologies 1200 rapid resolution system equipped with a Poroshell 120, SB-C18 column. The eluate was detected with a DAD detector set at 454nm. Quantification of carotenoids was performed by the external standard.
- 17. CONTINUED Total energy consumption Drying programme CV CVUS75 W CVUS125 W CVUS200 W CVMW10 0W CVUS75W MW100W CVUS125WM W100W CVUS200W MW100W EC(kWh) 3.28±0.16 4.48±0.22 4.85±0.24 4.55±0.23 0.97±0.05 1.20±0.06 1.28±0.06 1.41±0.04
- 18. CONTINUED Water activity Drying programm e CV CVUS7 5W CVUS12 5W CVUS200 W CVMW10 0W CVUS75W MW100W CVUS125W MW100W CVUS200 WMW100 W Fresh sample aw 0.976 0.968 0.986 0.984 0.969 0.975 0.963 0.963 Dried sample aw 0.524 0.522 0.582 0.529 0.467 0.444 0.475 0.479
- 19. CONTINUED Total color change
- 20. CONTINUED Carotenoid content Drying programme Fresh sample(mg/ kg d.m) CV CVUS75 W CVUS125 W CVUS200 W CVMW100 W CVUS75WM W100W CVUS125W MW100W CVUS200W MW100W Component Retantion of component(%) α-carotene 144 87 98 89 78 54 59 73 57 β-carotene 476 68 97 86 76 60 67 78 65 Lutein 17 94 95 87 47 93 25 19 41 total amount 637 73 98 86 75 60 63 75 62
- 21. CONCLUSION Use of ultrasound reduces the duration of drying Both ultrasound and microwave assisted drying at low power gives better water activity value. The process assisted with low power ultrasound have positive effect on quality of product w.r.t. color and carotene
- 22. REFERENCES Kowalski, S.J. and Mierzwa, D. 2011. Hybrid drying of red bell pepper: energy and quality issues. Dry. Technol. 29 (10) (2011): 1195–1203. Kowalski, S.J., Szadzińska, J. and Pawłowski, A. 2015. Ultrasonic-assisted osmotic dehydration of carrots followed by convective drying with continuous and intermittent Heating, Dry. Technol. 33 (13) (2015) 1570– 1580.
- 23. REFERENCES Kroehnke, J., Szadzińska, J., Stasiak, M., Radziejewska, E., Biegańska, R., and Musielak, J. 2018. Ultrasound- and microwave-assisted convective drying of carrots- Process kinetics and product’s quality analysis. Ultrasonics - Sonochemistry 48 (2018): 249–258. Musielak, G. and Kieca, A. 2014. Influence of varying microwave power during microwave vacuum drying on the drying time and quality of beetroot and carrots slices, Dry. Technol. 32 (11) (2014) 1326–1333.
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