Bulk Density,Porosity and Resistance to Airflow of Garlic Slices

ABSTRACT

The bulk density of garlic slices at different moisture levels (ranging from approximately 3 to 65% MC wet basis) was determined by weighing the contents of a container of known volume. The porosity was calculated using its relationship with bulk and apparent densities. An analysis of variance (ANOVA) revealed that bulk density and porosity were affected significantly by moisture and slice thickness as well as the interaction of these variables. Bulk density varied in a positive linear fashion with moisture and thickness while a negative linear correlation was found for the calculated bulk porosity. The linear model met the adequacy criterion for characterising the behaviour of garlic. Using a laboratory unit, the vertical resistance to airflow through the product and the effect of misture and slice thickness were investigated for an airflow rates of 0.09 to 1.2 m₃/s-m₂. A higher resistance to airflow was noted for the wet product with the experimental data fitting to Shedd's model when the aifflow range was divided into two sub-flow rates and to a modified Ergun's equation for the full range.     

BULK DENSITY, POROSITY AND RESISTANCE TO AIRFLOW OF GARLIC SLICES

The bulk density of garlic slices at different moisture levels (ranging from approximately 3 to 65% MC wet basis) was determined by weighing the contents of a container of known volume. The porosity was calculated using its relationship with bulk and apparent densities. An analysis of variance (ANOVA) revealed that bulk density and porosity were affected significantly by moisture and slice thickness as well as the interaction of these variables. Bulk density varied in a positive linear fashion with moisture and thickness while a negative linear correlation was found for the calculated bulk porosity. The linear model met me adequacy criterion for characterising the behaviour of garlic. Using a laboratory unit, the vertical resistance to airflow through the product and die effect of moisture and slice thickness were investigated for an airflow rates of 0.09 to 1.2 m³/s-m². A higher resistance to airflow was noted for the wet product with the experimental data fitting to Shedd's model when the airflow range was divided into two sub-flow rates and to a modified Ergun's equation for the full range.     

Bulk Density, Porosity and Resistance to Airflow of Garlic Slices

The bulk density of garlic slices at different moisture levels (ranging from approximately 3 to 65% MC wet basis) was determined by weighing the contents of a container of known volume. The porosity was calculated using its relationship with bulk and apparent densities. An analysis of variance (ANOVA) revealed that bulk density and porosity were affected significantly by moisture and slice thickness as well as the interaction of these variables. Bulk density varied in a positive linear fashion with moisture and thickness while a negative linear correlation was found for the calculated bulk porosity. The linear model met the adequacy criterion for characterising the behaviour of garlic. Using a laboratory unit, the vertical resistance to airflow through the product and the effect of misture and slice thickness were investigated for an airflow rates of 0.09 to 1.2 m₃/s-m₂. A higher resistance to airflow was noted for the wet product with the experimental data fitting to Shedd's model when the aifflow range was divided into two sub-flow rates and to a modified Ergun's equation for the full range.     

AIRFLOW RESISTANCE OF OAT SEEDS: EFFECT OF AIRFLOW DIRECTION,MOISTURE CONTENT AND FOREIGN MATERIAL

ABSTRACT

Pressure drops through oat (Oat Sp.) beds were evaluated in the range of airflow rate from 0·0097 to 0·459 m³/s-m² using two airflow directions to determine the effect of grain moisture and foreign material on the resistance to airflow. Horizontal airflow resistance was lesser than vertical airflow resistance (e.g., for oat with 9·0% moisture content the pressure drop in horizontal direction was 4–17% of corresponding in vertical direction). The resistance decreased with the increase of moisture content and increased when the fraction of foreign material. An increase in the moisture content from 9·0 to 24·9% produced a decrease on the bulk density from 583 to 513 kg/m³. Mattel's model (1969) fitted adequately the experimental data. The Haque et al.'s equation (1982) have an adequate representation of the data for both airflow directions. The Paterson et al. (1971) and Bern-Charity (1975)equations resulted applicable only for vertical airflow direction. A simplification planed of this model in function of the bulk density conduced to a good relation DP-Q.     

Analysis of the physical properties of an in-vessel composting matrix

Efficient compost production requires a thorough understanding of the process dynamics in terms of the feedstock materials used and the interactions of the physical properties involved. The main properties affecting the composting process are temperature, moisture content, bulk density, porosity and oxygen availability. In this study, the correlations between a selected set of physical properties of a batch-composting matrix were determined. The key physical changes in the composting materials for a blend of woodchips, chicken manure and mixed green vegetables have been monitored during a 36-day composting period in a 200-L rotary drum. The daily measurements conducted on the solid samples included temperature, pH, volatile solids, bulk density, moisture content, free airspace and substrates particle density while the carbon dioxide release was monitored weekly using jar respiration tests. The results from the compost process monitoring were a maximum temperature rise to 66.3 °C over the first 3 days, a marked decrease in free airspace from 76.3% to 40.0% at the end of the process, a variation in average composting material particle density from 1097 kg/m³ to 2325 kg/m³, and an increase in wet bulk density from 255 kg/m³ to 628 kg/m³. Correlations developed among free airspace, wet bulk density, dry bulk density and wet moisture content were in agreement with previously determined equations from literature. Free airspace varied linearly with both dry and wet bulk densities (R² value of 0.89 and 0.95, respectively) while the free airspace-wet moisture content profile followed a fourth degree polynomial trend with a correlation coefficient of 0.63.     

THE DEHYDRATION OF GARLIC. 1.DESORPTION ISOTHERMS AND MODELLING OF DRYING KINETICS

Abstract

Desorption isotherms for 1 mm thick garlic slices were determined at between 25 and 50°C and satisfactorily fitted with the G.A.B. equation. The kinetics of drying of slices of thickness 1.5 - 5.0 mm were determined at between 40 and 60°C using an air flow rate of 2.5 m-s^?, and the conditions affording a high-quality product m the shortest time were identified. After establishing how the effective diffusion coefficient of the garlic slices varied with their moisture content during drying, a diffusional model accounting for these variations was developed and satisfactorily fitted to the experimental kinetic data.     

Aspergillus niger inactivation in microwave rotary drum drying of whole garlic bulbs and effect on quality of dried garlic powder

Abstract

Microwave rotary drum drying of whole garlic bulbs was investigated for the Aspergillus niger inactivation and moisture removal. The Weibull and Bigelow models were applied to microbial inactivation data. Garlic bulbs with initial moisture content in the range 1.95–2.14?g water g^?1?dry matter were dried up to 0.06?g water g^?1?dry matter. The microwave power density (PD) was varied from 1.03 to 2.67 Wg^?1 at 1.5 and 2.0 pulsation ratios (PRs). Effect of PD and PR on A. niger inactivation, product temperature, moisture diffusivity, moisture ratio, drying rate, color, and sensory parameters was studied. Page model was found to be a better fit for microwave rotary drying characteristics of whole garlic bulbs. Microwave rotary drum drying resulted in the average log reduction of A. niger between 1.12 and 1.60. Weibull model predicted A. niger inactivation better than the Bigelow model as it considered the nonlinearity associated with a microbial population in the sterilization process. Garlic powder prepared at 2.0 PR and 1.85 Wg^?1 PD was chosen as the best process based on sensory score. The cracking and peeling of garlic cloves were observed during microwave rotary drum drying. The SEM images confirmed the increase in the pore size of the microwave treated garlic sample than the untreated garlic which might be the reason for cracking and loosening of peel in garlic.     

GENERALIZED EQUATION FOR AIRFLOW RESISTANCE OF BULK GRAINS WITH VARIABLE DENSITY, MOISTURE CONTENT AND FINES

The pressure drop versus airflow data for several types of grains were compiled and a grain specific generalized pressure drop versus airflow equation was developed. The equation predicted pressure drop as a function of airflow when porosity, moisture content and fine concentration were specified. The effect of properties of airflow on the resistance of bulk grain to airflow was also considered in the generalized equation. A modified Leva's equation was developed. The similarity between the grain specific equation and the modified Leva's equation led to a method for estimating the shape factor for irregularly shaped particles.     

ENERGY REQUIREMENTS FOR DRYING LARGE ROUND BALES

Uniform density and softcore large round forage bales were dried under a variety of airflow and temperature regimes. The energy required to operate the fans and heaters was measured as the bales dried to an average final moisture content of 18 percent, wet basis. The energy requirement for drying both types of bales was found to be 33 kWh/tonne dry matter/moisture point reduction.

The soft-core bales tended to dry at a faster rate than the uniform density bales. Also, the final moisture content variation within the softcore bales was less than that within uniform density bales.     

Dehydration of Garlic Slices by Combined Microwave-Vacuum and Air Drying

Abstract

Combination of microwave-vacuum drying and air drying was investigated as a potential mean for drying garlic slices. The sample was dried by microwave-vacuum until the moisture content reached 10% (wet basis), and then by conventional hot-air drying at the temperature of 45°C to final moisture content less than 5% (wet basis). Pungency, color, texture, and rehydration ratio of garlic slices dried by this method were evaluated and compared with those dried by freeze drying and conventional hot-air drying. The comparison showed that the quality of garlic slices dried by the current method was close to that of freeze dried garlic slices and much better than that of conventional hot-air dried ones. The lab microwave-vacuum dryer which the materials to be dried could be rotated in the cavity was developed by the authors.     

DRYING KINETICS FOR SOME FRUITS: PREDICTING OF POROSITY AND COLOR DURING DEHYDRATION.

ABSTRACT

Drying kinetics of four fruits (prune, quince, fig and strawberry) were studied by using a simple mass transfer mathematical model involving a characteristic parameter (K) as a function of process variables. The model was tested with data produced in a laboratory air dryer, using non-linear regression analysis. The investigation involved three values of sample thickness (5, 10, 15mm) and three different air temperatures (50, 60, 70?°C).

The parameters of the model were found to be greatly affected by sample thickness and air temperature. The effect of moisture content on the porosity of three fruits (namely avocado, prune and strawberry) was also investigated. A simple mathematical model was used to correlate porosity with moisture content. It was found that porosity increased with decreasing moisture content.

Samples of three fruits (avocado, prune and strawberry) were investigated to estimate color changes during conventional drying at 70?°C. A first order kinetic model was fitted to experimental data with great success. It is found that the color of avocado and strawberry change while the color of prune remains the same.

Furthermore, the water sorption isotherms of three fruits (avocado, prune and strawberry) at 25° temperature were determined experimentally and the parameters at the GAB equation were evaluated by means of non-linear regression analysis. The use of the above equation produced a very good fit.     

SHRINKAGE OF APPLE DISKS DURING DRYING BY WARM AIR CONVECTION AND FREEZE DRYING

ABSTRACT

Volumetric and thickness shrinkage evaluated by direct measurement and n-heptane displacement were determined during convective and freeze drying of Golden delicious apples. For convective drying, the influence of blanching and diameter/thickness ratio of the apple disks used were analysed at different levels of moisture content under constant conditions. It was found that shrinkage of dried samples, both by convection and by freeze-drying, is anisotropic to a level which depends on sample geometry (ratio diameter/thickness) used. Blanching did not affect shrinkage results.

Based on results obtained a new model to predict bulk density of materials during drying is proposed, showing a better fit to experimental data than previous models reported in the literature. This model was further used to predict changes in apple porosity during drying.     

Effect of Particle Structure on Quality Retention of Bio-Products During Thermal Drying

ABSTRACT

To study the influence of particle structure on quality retention of hioproducts during thermal drying, the porous particles formed of albumin and solid carriers were dried in a vibm-fluidized bed dryn at different inlet air temperatures and different initial bulk porosities. Equations to predict temperature and moishrre content of panicles as well as the kinetics of biomass degradation were developed. The particle bulk porosity was incorporated into concentration-dependent moisture diffusivity model to estimate the erect of particle structure on product quality. The analysis of both calculated and experimental results indicates that the more porous structure promotes moisture diffusion, increases drying rate and finally improves the quality retention of bio-products. An extensive literature survey on quality retention issues during thermal drylng has been done.     

DENSITIES,SHRINKAGE AND POROSITY OF SOME VEGETABLES DURING AIR DRYING

Abstract

Bulk density, particle density, shrinkage and porosity were experimentally determined at various moisture content during air drying for apple, carrot and potato cubes. A simple mathematical model was used to predict the above properties versus material moisture content. Four parameters were incorporated in the model: enclosed water density, dry solids' density, bulk density of dry solids, and volume-shrinkage coefficient. The model was fitted to experimental data satisfactorily, and the parameters were estimated. The influence of varying drying conditions was also investigated.     

EFFECT OF DRYING METHOD ON SHRINKAGE AND POROSITY

ABSTRACT

The effect of drying method on bulk density, particle density, specific volume and porosity of banana, apple, carrot and potato at various moisture contents was investigated, using a large set of experimental measurements. Samples were dehydrated with five different drying methods: conventional, vacuum, microwave, freeze and osmotic drying. A simple mathematical model was used In order to correlate the above properties with the material moisture content. Four parameters with physical meaning were incorporated in the model: the enclosed water density p_w, the dry solid density p_s, the dry solid bulk density p_bo and the volume shrinkage coefficient β'. The effect of drying method on the examined properties was taken into account through its effect on the corresponding parameters. Only, dry solid bulk density was dependent on both material and drying method. Freeze dried materials developed the highest porosity, whereas the lowest one was obtained using conventional air drying.     

QUANTITATIVE ANALYSIS OF DRYING BEHAVIOUR OF FRUITS AND VEGETABLES

ABSTRACT

In this study, the drying characteristics of seven vegetables (garlic, potato, bean. ginger, leek, onion, and carrot) and five fruits (avocado, banana, sultana, kiwi fruit and apple) were studied under idealised ‘constant’ controlled drying conditions using an automatic thermogravimetric analyser. Drying-rate curves were constructed and quantified in a systematic way using the least-squares method. This allowed the drying behaviour of each product to be expressed in terms of three variables; gradient of the “constant rate” stage, gradient of the falling rate stage and critical moisture content (CMC)

The drying curves of fruits and vegetables were found to vary greatly indicating the nature of foodstuffs to have a strong effect on the drying kinetics. The gradient of the constant rate period was not truly constant but had an average gradient of 3.1 × 10^?4 per second with bean having the lowest gradient (1.9 × 10 ^?4/) and garlic having the highest gradient (5.3 × 10^?4/s). This was expected as bean had the highest moisture content (93% wet basis) and was able to feed the surface with sufficient water to maintain a near constant rate of evaporation

The falling-rate period ranged from 10 × 10^?4 per second with avocado and garlic having the lowest gradient while apple had the highest gradient of 30 × 10^?4 per second. The CMC for most of the fruits and vegetables studied was about 1 kg/kg dry mass. This means that, at the CMC, the mass of water was the same as the mass of dry matter but with a spread in values from 0.7 for a fruit like banana to 1.8 for avocado.     

The Thin-Layer Drying Characterstics of White Onion Slices

ABSTRACT

A batch–type experimental dryer with a computer–aided data acquisition system was designed and built for the thin layer drying studies of onion (Allium cew L., cv. Southport White Globe) slices. Twenty seven single–layer drying curves were established for a temperature range of 42.5–90⁰C, an air velocity range of 0.6–1.4 m/s, an air humidity range of 0.0093–0.0442 kg of water/kg of dry air: and a slice thickness range of 0.002–0.005 m. The single–term exponential model adequately described the single–layer drying behaviour of the onion slices. l'he dependence of the drying rate constant on air temperature, absolute humidity, velocity and on slice thickness was best explained by an Arrhenius–type relationship. The drying rate constant in which moisture diffusion and shrinkage effects are lumped was greatly influenced by the sample thickness and drying air temperature, and to a lesser extent, by the air humidity and velocity.     

Evaluation of air flow resistance across a green fig bed for selecting an appropriate pressure drop prediction equation

In this study the physical properties of green fig (Ficus carica L.) at different moisture contents were measured. Pressure drop across a bed of green fig was also evaluated. The moisture content and air flow ranges used in this study were 5.74-34.08% (db) and 0.2-1.1 (m³ s⁻¹ m⁻²), respectively. To measure resistance to air flow an appropriate test rig was designed and fabricated. A thick bed of seven depths of loose and random filling of fig bed were envisaged (5, 10, …, 35 cm). Principle dimensions, geometric mean diameter, sphericity, roughness factor of fig kernels and bulk density increased with an increase in moisture content, whereas kernel density and porosity decreased with an increase in fig moisture content. The air flow resistance across the bed increased with an increase in bed depth and moisture content. The modified Ergun model with higher values for coefficient of determination, lower values for root mean square error and mean relative deviation modulus was the best model for predicting pressure drop across green figs bed for the conditions studied.     

Determination of dielectric properties of corn seeds from 1 to 100 MHz

The dielectric properties of corn seeds were determined in the ranges of 9.71-21.51% wet basis (w.b.) for moisture content, 772.5-902.2 kg/m³ for bulk density and 1-100 MHz for frequency of applied electric field using a coaxial capacitor sample holder. Effects of the parameters such as moisture content, bulk density and frequency on the dielectric properties were investigated. The dielectric constant, loss factor and loss tangent were greatly affected by the moisture content, frequency and bulk density. The moisture content was the most significant factor affecting the dielectric properties of corn seeds. The dielectric constant, loss factor and loss tangent increased with increasing moisture content and bulk density. The second and third-order polynomial equations were proposed to describe the existing relationship between dielectric properties and moisture content. Dielectric measurements provided new information concerning moisture content and bulk density dependent behaviour of dielectric properties of corn seeds that may be useful in sensing of the moisture content.     

Optimization of the Drying Process: An Application to the Drying of Garlic

The response surface methodology (RSM) was used to derive an optimum drying condition for garlic drying. The responses analyzed were L* value and Optical Index (OI) as a measure of color and rehydration ratio (RR) as well as final moisture content (Mf) which are important quality attributes of dehydrated products. L*, OI, RR and Mf varied from 70.6 to 85.0, 72.0 to 191.1, 2.2 to 3.2 and 5.4 to 10.2 % MC, respectively. An analysis of variance (ANOVA) revealed that drying temperature and slice thickness significantly (90% confidence level) affected L*, OI and RR while no effect was observed for airflow rate and relative humidity (RH). An optimum drying temperature of 70°C for drying 2 mm garlic slices is recommended.