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    Drying Chapter 8 PDF

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    ketan sharma
    Drying involves the removal of water from foods through vaporization. It reduces moisture content to prevent spoilage and lower costs of storage and transportation. There are three main types of water in foods - free water, bound water, and entrapped water. Drying proceeds in three periods - constant rate, falling rate 1, and falling rate 2. The critical moisture content marks the transition from constant to falling rate drying. Moisture content can be expressed on a wet basis or dry basis percentage.

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    Drying Chapter 8 PDF

    Uploaded by

    ketan sharma
    194 views15 pages
    Drying involves the removal of water from foods through vaporization. It reduces moisture content to prevent spoilage and lower costs of storage and transportation. There are three main types of water in foods - free water, bound water, and entrapped water. Drying proceeds in three periods - constant rate, falling rate 1, and falling rate 2. The critical moisture content marks the transition from constant to falling rate drying. Moisture content can be expressed on a wet basis or dry basis percentage.

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    Drying involves the removal of water from foods through vaporization. It reduces moisture content to prevent spoilage and lower costs of storage and transportation. There are three main types of water in foods - free water, bound water, and entrapped water. Drying proceeds in three periods - constant rate, falling rate 1, and falling rate 2. The critical moisture content marks the transition from constant to falling rate drying. Moisture content can be expressed on a wet basis or dry basis percentage.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    194 views15 pages

    Drying Chapter 8 PDF

    Uploaded by

    ketan sharma
    Drying involves the removal of water from foods through vaporization. It reduces moisture content to prevent spoilage and lower costs of storage and transportation. There are three main types of water in foods - free water, bound water, and entrapped water. Drying proceeds in three periods - constant rate, falling rate 1, and falling rate 2. The critical moisture content marks the transition from constant to falling rate drying. Moisture content can be expressed on a wet basis or dry basis percentage.

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    © All Rights Reserved
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    of 15

    Drying and dehydration

    • Drying – the removal of nearly all the water present through


    vaporization is called drying. It is removal of a moisture to a
    pre-determined level.

    • Dehydration – is the complete removal of moisture to a bone dry


    weight.

    • Bone dried material is one from which all the moisture has been
    removed

    • Drying is a thermo physical & physico-chemical action and its


    dynamic principles are governed by heat and mass transfer
    Importance of drying
    1. By reducing the moisture content bacterial or enzymatic action
    is reduced which lowers down product deterioration and helps
    in long period storage

    2. There is reduction of bulk, in order to lower the handling &


    transportation cost

    3. Certain products with greater economic value are produced

    4. The dried products can be utilized for many food manufacturing


    operations.
    In general types of water in food
    Water is present in abundant in all living things and food items
    Natural food items contain up to 70% of water by weight or even
    greater unless they are dried
    Fruits & vegetables contain up to 95 % water or even greater
    Types of water in general
    1. Free water
    2. Bound water
    3. Entrapped water
    Free water – water that can be easily removed from foods by
    squeezing or cutting or pressing is called free water. This water
    behaves like liquid water.
    Contd...
    Bound water – some food constituents can bind water or hold water
    molecules, which cannot be removed easily and this water do not
    behave like liquid water is called bound water
    Some characteristics of bound water
    – It is not free to act as a solvent for salts and sugars
    – It can be frozen only at a very low temperatures
    – It exhibits essentially no vapour pressure
    – Its density is greater than that of free water
    Bound has more structural bonding than free water, thus it is unable to
    act as a solvent. Even after drying food contains bound water.
    Entrapped water – water may also be entrapped in foods such as pectin
    gels, fruits, vegetables etc. entrapped water is held in capillaries or
    cells, but if released during cutting or damage it flows freely.
    Entrapped water has properties of free water and no properties of
    bound water
    Freshness of any food item is evaluated by the presence of water in it.
    Moisture and its removal
    • During drying the moisture from solids gets vaporized & diffused in
    dilute environment
    • Removal of moisture takes place by high pressure or temperature
    conditions
    • Finally product is dried to a pre-determined moisture level
    Moisture and its removal
    Drying involves:-
    1. Vaporization of moisture from the surface of the material
    2. Movement of moisture from internal parts of material to its surface

    Movement of moisture takes place because of :-


    3. Diffusion
    4. Cell contraction
    5. Vapour pressure gradient
    EMC – Equilibrium moisture content
    • When a wet product is brought into contact with air of lower
    humidity product will lose moisture
    • When the dry product is brought into contact with air of higher
    humidity product will gain moisture
    • Above two phenomenon takes place till equilibrium is attained
    • Some amount of moisture remain in food, no matter how long drying
    continues if the drying air conditions do not change
    • The moisture in solid with equilibrium to the surrounding air is called
    EMC
    • The humidity of air corresponding to EMC at which it neither gains
    nor loose moisture is called ERH
    Basis of moisture content representation
    Moisture content in a food is given on the basis of the weight of water
    present in the product and is usually expressed as %. Moisture content
    is designated by two methods as:-

    Thus the value of moisture content on dry basis is more than the wet
    basis.
    Numerical
    1. 100 kg of food sample is having 60% Moisture content on wet
    basis. Calculate its moisture content on dry basis.
    2. 500 kg of paddy at 22 % MC wet basis is dried to 14 % MC wet
    basis for milling. Calculate the amount of moisture removed in
    drying?
    3. Potato flakes (moisture content 75% wb) are being dried in a
    concurrent flow drier. It was found that 70 % of the original
    water has been removed in a dryer. What is the moisture content
    in dried potato flakes on dry basis?
    4. 10 g of semi dried food product sample when kept in an hot air
    oven gives 7.56 g of dry matter. Calculate the moisture content
    on dry basis & wet basis in the sample?
    Drying rate periods
    1. Constant rate period
    Drying rate periods
    The convection drying process can be divided into three periods. The
    drying rate is a function of product moisture content.
    Drying period rates are shown in graph. The period up to C as shown in
    graph is called as constant rate period. In this period the moist surface
    of the product behaves like a free water surface.
    This period continues till the rate of evaporation of water from the
    surface is equal to the rate of moisture migration from interior of
    product to its surface.
    The constant drying period continues till critical moisture content is
    reached. The critical moisture content is dependent on product and its
    thickness.
    The temperature of food product lies at its wet bulb temperature during
    this peroid
    Contd…
    First Falling rate period:-
    • The period F1 is known as the first falling rate period. In this
    period because of decrease in wet surface area the drying rate
    decreases. As drying proceeds the fraction of wet surface
    decreases to zero, where F1 ends.
    • The temperature of the food surface starts increasing and is no
    long at wet bulb temperature, so heat denaturation may occur in
    this period depending on the product
    • At the end of first falling rate period (F1) second falling rate
    period (F2) starts.
    Second Falling rate period:-
    In this period subsurface evaporation takes place and it continues
    until the equilibrium moisture content is reached.
    Contd…
    During the drying process, movement of moisture inside a porous
    product takes place due to:-
    – Capillary flow
    – Liquid diffusion
    – Surface diffusion
    – Vapour diffusion
    – Thermal diffusion
    – Hydrodynamic flow
    Drying rate periods
    Removal of moisture greatly depends upon the atmospheric conditions
    and not on type of product. During constant period rate, the moisture
    migration rate from inside the product to its surface is equal to the rate
    of evaporation of water from surface. Drying of sand and washed
    seeds take place in constant rate period.

    Critical Moisture content


    After the constant rate, the drying proceeds in falling rate period. In
    between the constant and falling rate periods lies the critical moisture
    content of the product. The moisture content of product from
    where constant rate drying ceases and falling rate starts is called
    critical moisture content.
    Numerical
    Moisture ratio (MR)

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