دانلود کتاب Drying atlas drying kinetics and quality of agricultural products

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Front Cover......Page 1
Drying Atlas: Drying Kinetics and Quality of Agricultural Products......Page 4
Copyright......Page 5
Contents......Page 6
Preface......Page 12
Dr. Joachim Müller......Page 14
Acknowledgments......Page 16
Part 1 Production and processing......Page 18
1.1.2 Appropriate cultivars......Page 20
1.1.4 Production methods......Page 21
1.1.5 Pre-treatments......Page 23
References......Page 24
1.2.2.1 Morphological characteristics......Page 26
1.2.2.3 Moisture content [6,8–10]......Page 28
1.2.2.6 Density [11, 12, 17]......Page 30
In-field drying [18, 19]......Page 31
On-farm sun drying [20]......Page 32
Solar tunnel dryer [26, 27]......Page 33
Solar greenhouse dryer [5, 28]......Page 34
1.2.3.3 Low-temperature drying [6, 8, 30–32]......Page 37
1.2.3.4 High-temperature drying [6, 8, 33]......Page 39
Flat-bed dryer [6, 8]......Page 40
Tray dryer [34, 35]......Page 42
Recirculating batch dryer [6, 8]......Page 43
Cross-flow dryer [6, 8, 36]......Page 44
Mixed-flow dryer [6, 36, 37]......Page 46
Multi-belt dryer [33, 38–42]......Page 48
Tunnel dryer [40, 43]......Page 49
Drum dryer [7, 9, 40, 44–47]......Page 50
References......Page 51
1.3.2 Storage conditions [6–12]......Page 54
1.3.3.2 Bulk storage [19, 27–30]......Page 57
1.3.4 Packaging [34–36]......Page 58
References......Page 59
1.4.1 General aspects......Page 60
1.4.2 Utilization of dried products......Page 61
1.4.3 Quality standards......Page 62
1.4.4 Drying relevant parameters......Page 63
1.4.5 Chemical composition......Page 64
1.4.6 Important ingredients......Page 66
References......Page 67
Part 2 Drying and quality kinetics......Page 68
2.1.1.2 Simulation......Page 70
2.1.3 Thin-layer laboratory dryer......Page 71
2.1.4 Thin-layer drying curves [1, 9, 10]......Page 73
2.1.5 Thin layer drying models [1, 8, 11–14]......Page 76
References......Page 77
2.2.3 Standardized procedure......Page 80
2.2.4 Reaction kinetics [12–16]......Page 82
References......Page 83
Part 3 Cereals......Page 84
3.1.2.2 Production method [10]......Page 86
3.1.5.2 Quality standards ( Table 3.1.3)......Page 87
3.1.6.1 Influence of temperature [24, 25] ( Figs. 3.1.4–3.1.6)......Page 88
3.1.6.3 Influence of air velocity [24, 25] ( Figs. 3.1.9 and 3.1.10)......Page 89
References......Page 90
3.2.2.1 Optimum stage of maturity [8]......Page 92
3.2.4.1 Storage conditions [6] ( Figs. 3.2.3 and 3.2.4)......Page 93
3.2.5.2 Quality standards ( Table 3.2.3)......Page 94
Influence of temperature [6] ( Figs. 3.2.7–3.2.9)......Page 95
Influence of air velocity [6] ( Fig. 3.2.11)......Page 96
Influence of initial moisture content [20] ( Fig. 3.2.15)......Page 97
Influence of temperature [6, 21] ( Figs. 3.2.16–3.2.19)......Page 98
Influence of temperature [22] ( Figs. 3.2.21–3.2.23)......Page 99
Production and processing......Page 100
References......Page 101
3.3.2.2 Production method [7, 8]......Page 102
3.3.5.1 Utilization of dried products [10] ( Fig. 3.3.3)......Page 103
3.3.5.5 Important ingredients......Page 104
3.3.6.2 Influence of relative humidity [17] ( Figs. 3.3.7 and 3.3.8)......Page 105
References......Page 106
Manual production......Page 108
3.4.4.1 Storage conditions ( Figs. 3.3.2 and 3.3.3)......Page 109
3.4.5.1 Utilization of dried products [5, 23] ( Figs. 3.3.4–3.3.6)......Page 110
3.4.5.5 Important ingredients......Page 111
3.4.7.1 Influence of temperature [28] ( Fig. 3.3.11)......Page 112
References......Page 113
3.5.2.2 Production method [5]......Page 116
3.5.5.1 Utilization of dried products [8, 9] ( Fig. 3.5.3)......Page 117
3.5.5.5 Important ingredients......Page 118
3.5.6.1 Influence of temperature [4, 17] ( Figs. 3.5.4–3.5.9)......Page 119
3.5.6.3 Influence of air velocity [17] ( Figs. 3.5.12 and 3.5.13)......Page 120
Influence of the product temperature [17] ( Figs. 3.5.17 and 3.5.18)......Page 121
Influence of temperature [17] ( Figs. 3.5.19–3.5.22)......Page 122
References......Page 123
3.6.2.2 Production method [9]......Page 126
Soft wheat ( Fig. 3.6.3)......Page 127
3.6.5.4 Chemical composition ( Table 3.6.4)......Page 128
3.6.6.2 Influence of relative humidity [6, 23] ( Fig. 3.6.7)......Page 129
Influence of initial moisture content [6, 24] ( Figs. 3.6.11 and 3.6.12)......Page 130
Influence of initial moisture content [6, 24] ( Fig. 3.6.17)......Page 131
References......Page 132
Part 4 Root crops......Page 134
Animal feed (tapioca) [5]......Page 136
4.1.4.1 Storage conditions ( Fig. 4.1.3)......Page 137
4.1.5.2 Quality standards ( Table 4.1.3)......Page 138
4.1.5.5 Important ingredients......Page 139
4.1.6.3 Influence of air velocity [19] ( Figs. 4.1.10 and 4.1.11)......Page 140
4.1.6.5 Influence of slice thickness [19] ( Fig. 4.1.13 and 4.1.14)......Page 141
Over-flow drying ( Figs. 4.1.17 and 4.1.18)......Page 142
4.1.7.1 Influence of temperature [19] ( Figs. 4.1.22–4.1.26)......Page 143
4.1.7.2 Influence of air velocity [19] ( Fig. 4.1.27)......Page 144
References......Page 145
4.2.2.3 Production method [4, 9]......Page 148
4.2.4.1 Storage conditions ( Fig. 4.2.3)......Page 149
4.2.5.4 Chemical composition ( Table 4.2.4)......Page 150
4.2.6.2 Influence of air velocity [21] ( Figs. 4.2.7 and 4.2.8)......Page 151
4.2.6.4 Influence of pre-treatment [21] ( Figs. 4.2.11 and 4.2.12)......Page 152
4.2.7.1 Influence of temperature [22] ( Figs. 4.2.14 and 4.2.15)......Page 153
4.2.7.3 Influence of slice thickness [21] ( Figs. 4.2.18–4.2.20)......Page 154
4.2.7.6 Influence of cultivar [21] ( Figs. 4.2.24–4.2.26)......Page 155
References......Page 156
Part 5 Oil crops......Page 158
5.1.1 Morphological characteristics ( Figs. 5.1.1 and 5.1.2, Table 5.1.1)......Page 160
5.1.4.2 Storage facilities [12]......Page 161
5.1.5.2 Quality standards ( Table 5.1.3)......Page 162
5.1.6.1 Influence of temperature [6] ( Figs. 5.1.7–5.1.9)......Page 163
5.1.6.3 Influence of air velocity [6] ( Figs. 5.1.12 and 5.1.13)......Page 164
5.1.7.1 Influence of temperature [6] ( Figs. 5.1.17–5.1.21)......Page 165
5.1.8.2 Production and processing......Page 166
References......Page 167
5.2.1 Morphological characteristics [1] ( Figs. 5.2.1 and 5.2.2, Table 5.2.1)......Page 168
5.2.4.1 Storage conditions ( Figs. 5.2.3 and 5.2.4)......Page 169
5.2.5.2 Quality standards ( Table 5.2.3)......Page 170
Influence of temperature [13] ( Fig. 5.2.7)......Page 171
5.2.7.1 Influence of temperature [15] ( Fig. 5.2.11)......Page 172
References......Page 173
5.3.3.1 Drying parameters ( Table 5.3.2)......Page 174
5.3.5.2 Quality standards ( Table 5.3.3)......Page 175
5.3.6.1 Influence of temperature ( Figs. 5.3.5–5.3.8)......Page 176
5.3.6.3 Influence of initial moisture content [18] ( Fig. 5.3.11)......Page 177
References......Page 178
5.4.2.2 Production method......Page 180
5.4.5.1 Utilization of dried products [15, 16] ( Fig. 5.4.4)......Page 181
5.4.6.1 Influence of temperature [20] ( Figs. 5.4.5–5.4.7)......Page 182
5.4.7.1 Influence of relative humidity [21] ( Fig. 5.4.9)......Page 183
References......Page 184
5.5.2.1 Optimum stage of maturity......Page 186
5.5.4.1 Storage conditions ( Figs. 5.5.3 and 5.5.4)......Page 187
5.5.5.4 Chemical composition ( Table 5.5.4)......Page 188
5.5.6.2 Influence of relative humidity [12] ( Figs. 5.5.9 and 5.5.10)......Page 189
5.5.8.2 Production and processing......Page 190
References......Page 191
Part 6 Vegetables......Page 192
6.1.2.2 Optimum stage of maturity [3]......Page 194
6.1.4.1 Storage conditions [7, 13] ( Fig. 6.1.3)......Page 195
6.1.5.4 Chemical composition ( Table 6.1.4)......Page 196
6.1.6.2 Influence of air velocity [17] ( Fig. 6.1.9)......Page 197
6.1.7.1 Influence of temperature ( Figs. 6.1.12–6.1.16)......Page 198
6.1.8.1 Major quality parameters......Page 199
References......Page 200
6.2.2.2 Production method [3]......Page 202
Halved Pods—Stripes—Slices......Page 203
6.2.5.1 Utilization of dried products [3] ( Figs. 6.2.7 and 6.2.8)......Page 204
Carotenoids [17]: 0.1–0.8%......Page 205
6.2.6.3 Influence of slice width [18] ( Fig. 6.2.12)......Page 206
6.2.7.1 Influence of temperature [18] ( Figs. 6.2.16 and 6.2.17)......Page 207
6.2.7.3 Influence of thermal and chemical pre-treatments [18] ( Fig. 6.2.20)......Page 208
References......Page 209
6.3.2.1 Appropriate properties [4]......Page 212
6.3.4.1 Storage conditions [13]  ( Fig. 6.3.3)......Page 213
6.3.5.4 Chemical composition ( Table 6.3.4)......Page 214
Influence of temperature [16] ( Figs. 6.3.5–6.3.7)......Page 215
Influence of maturity stage [16] ( Fig. 6.3.11)......Page 216
Influence of relative humidity [4] ( Figs. 6.3.15 and 6.3.16)......Page 217
Influence of mechanical treatment [4] ( Fig. 6.3.19)......Page 218
Influence of relative humidity [4] ( Fig. 6.3.23)......Page 219
6.3.7.2 Influence of relative humidity [4] ( Fig. 6.3.27)......Page 220
References......Page 221
Part 7 Spices......Page 224
Objectives......Page 226
7.1.4.1 Storage conditions [14, 15] ( Figs. 7.1.3–7.1.5)......Page 227
7.1.5.2 Quality standards ( Table 7.1.3)......Page 228
7.1.6.1 Influence of temperature [22] ( Figs. 7.1.8–7.1.10)......Page 229
7.1.6.4 Influence of chemical pre-treatment [23] ( Fig. 7.1.13)......Page 230
7.1.7.1 Influence of drying air temperature ( Figs. 7.1.15–7.1.20)......Page 231
Influence of pre-treatment ( Figs. 7.1.21–7.1.23)......Page 232
References......Page 233
7.2.2.2 Optimum stage of maturity [7]......Page 236
7.2.4.1 Storage conditions ( Fig. 7.2.3)......Page 237
7.2.5.2 Quality standards ( Table 7.2.3)......Page 238
7.2.6.1 Drying of garlic cloves [19] ( Figs. 7.2.5–7.2.7)......Page 239
Influence of temperature ( Figs. 7.2.11 and 7.2.12)......Page 240
References......Page 241
7.3.1 Morphological characteristics ( Figs. 7.3.1–7.3.3, Table 7.3.1)......Page 244
High-temperature drying......Page 245
7.3.5.2 Quality standards ( Table 7.3.3)......Page 246
7.3.6.1 Influence of temperature [14] ( Figs. 7.3.6–7.3.8)......Page 247
7.3.6.3 Influence of air velocity [14] ( Figs. 7.3.11 and 7.3.12)......Page 248
7.3.6.6 Influence of drying mode [14] ( Figs. 7.3.16–7.3.18)......Page 249
7.3.7.1 Influence of temperature ( Figs. 7.3.19–7.3.23)......Page 250
7.3.7.4 Influence of slice thickness [14] ( Figs. 7.3.26–7.3.28)......Page 251
References......Page 252
Part 8 Stimulants......Page 254
8.1.1 Morphological characteristics [1] ( Figs. 8.1.1–8.1.3 and Table 8.1.1)......Page 256
8.1.3.1 Drying parameters ( Table 8.1.2)......Page 257
High-temperature drying......Page 258
8.1.6.1 Influence of temperature [8] ( Figs. 8.1.6 and 8.1.7)......Page 259
8.1.6.4 Influence of pH-value [8] ( Fig. 8.1.11)......Page 260
References......Page 261
8.2.1 Morphological characteristics (Figs. 8.2.1–8.2.3 and Table 8.2.1)......Page 264
Wet processing [1, 8, 9]......Page 265
8.2.5.1 Utilization of dried products [1] (Figs. 8.2.6–8.2.8)......Page 266
8.2.5.5 Chemical composition (Table 8.2.4)......Page 267
Influence of air velocity [20] (Fig. 8.2.11)......Page 268
Influence of relative humidity [20] (Figs. 8.2.14 and 8.2.15)......Page 269
Influence of temperature [20] (Figs. 8.2.19 and 8.2.20)......Page 270
Influence of temperature (Figs. 8.2.21–8.2.23)......Page 271
References......Page 272
Part 9 Fruits......Page 274
9.1.2.2 Optimum stage of maturity [3, 4]......Page 276
9.1.3.1 Drying parameters (Table 9.1.2)......Page 277
9.1.5.1 Utilization of dried products [1] (Figs. 9.1.4–9.1.7)......Page 278
9.1.5.4 Chemical composition (Table 9.1.4)......Page 279
9.1.6.2 Influence of relative humidity [16] (Figs. 9.1.10 and 9.1.11)......Page 280
9.1.6.4 Influence of slice thickness [15] (Figs. 9.1.14 and 9.1.15)......Page 281
9.1.7.1 Influence of temperature (Figs. 9.1.19–9.1.22)......Page 282
9.1.7.2 Influence of relative humidity (Figs. 9.1.23 and 9.1.24)......Page 283
9.1.8.2 Production and processing......Page 284
References......Page 285
Cultivars [5]......Page 286
High-temperature drying......Page 287
9.2.5.1 Utilization of dried products [2] ( Figs. 9.2.4–9.2.6)......Page 288
9.2.5.5 Important ingredients......Page 289
9.2.6.2 Influence of relative humidity [2] ( Figs. 9.2.9 and 9.2.10)......Page 290
9.2.6.4 Influence of fruit size [2] ( Figs. 9.2.13 and 9.2.14)......Page 291
9.2.7.1 Influence of temperature [2] ( Figs. 9.2.17 and 9.2.18)......Page 292
9.2.7.4 Influence of cultivar on reconstitution kinetics [2] ( Fig. 9.2.22)......Page 293
References......Page 294
Production of whole fruits......Page 296
Chemical pre-treatments [8, 9]......Page 297
9.3.5.1 Utilization of dried products [16, 17] ( Figs. 9.3.4–9.3.6)......Page 298
9.3.5.3 Drying dependent parameters......Page 299
Influence of temperature [20] ( Figs. 9.3.7 and 9.3.8)......Page 300
Influence of relative humidity [14] ( Fig. 9.3.14)......Page 301
Influence of relative humidity [21] ( Figs. 9.3.17 and 9.3.18)......Page 302
Production and processing......Page 303
References......Page 304
9.4.2.2 Optimum stage of maturity [6]......Page 306
9.4.4.1 Storage conditions [16] ( Fig. 9.4.3)......Page 307
9.4.5.2 Quality standards ( Table 9.4.3)......Page 308
Influence of temperature [22] ( Figs. 9.4.5 and 9.4.6)......Page 309
Influence of temperature [23] ( Figs. 9.4.9 and 9.4.10)......Page 310
9.4.7.1 Influence of pre-treatment [10] ( Figs. 9.4.13–9.4.16)......Page 311
References......Page 312
Thompson sultana seedless (sultanas)......Page 314
9.5.4.1 Storage conditions ( Fig. 9.5.3)......Page 315
9.5.5.1 Utilization of dried products [5] ( Figs. 9.5.4–9.5.7)......Page 316
9.5.5.4 Chemical composition ( Table 9.5.4)......Page 317
9.5.6.2 Influence of relative humidity [5] ( Fig. 9.5.11)......Page 318
9.5.7.1 Influence of temperature ( Figs. 9.5.16–9.5.18)......Page 319
References......Page 320
Selection criteria [5]......Page 322
Flesh......Page 323
9.6.5.2 Quality standards ( Table 9.6.3)......Page 324
Influence of temperature [10] ( Figs. 9.6.6 and 9.6.7)......Page 325
Influence of chemical pre-treatments [10] ( Figs. 9.6.9–9.6.12)......Page 326
Influence of temperature [10] ( Figs. 9.6.16–9.6.18)......Page 327
Influence of temperature [17] ( Figs. 9.6.20 and 9.6.21)......Page 328
References......Page 329
Optimum cultivar......Page 332
High-temperature drying......Page 333
Flesh......Page 334
9.7.5.2 Quality standards ( Tables 9.7.3 and 9.7.4)......Page 335
Influence of temperature ( Figs. 9.7.10 and 9.7.11)......Page 336
Influence of fruit size [1] ( Figs. 9.7.14 and 9.7.15)......Page 337
Influence of temperature [16] ( Figs. 9.7.18 and 9.7.19)......Page 338
Major quality parameters......Page 339
References......Page 340
Selection criteria......Page 342
Osmotic treatment......Page 343
9.8.5.1 Utilization of dried products ( Figs. 9.8.4–9.8.6)......Page 344
9.8.5.4 Chemical composition ( Table 9.8.4)......Page 345
Influence of air velocity [21] ( Figs. 9.8.11 and 9.8.12)......Page 346
Influence of pre-treatment [21] ( Figs. 9.8.16–9.8.20)......Page 347
Influence of temperature [5, 22] ( Figs. 9.8.21 and 9.8.22)......Page 348
Influence of temperature [22] ( Fig. 9.8.26)......Page 349
Influence of temperature [5, 22] ( Figs. 9.8.28–9.8.31)......Page 350
References......Page 351
Cultivars......Page 354
9.9.3.1 Drying parameters ( Table 9.9.2)......Page 355
9.9.5.1 Utilization of dried products ( Figs. 9.9.5–9.9.7)......Page 356
9.9.5.4 Chemical composition ( Table 9.9.4)......Page 357
Influence of temperature [18] ( Fig. 9.9.11)......Page 358
9.9.6.3 Comparison through-flow and over-flow drying [18] ( Figs. 9.9.14 and 9.9.15)......Page 359
9.9.7.1 Influence of temperature [19] ( Figs. 9.9.16–9.9.19)......Page 360
9.9.7.3 Influence of chemical pre-treatment [20] ( Figs. 9.9.23–9.9.25)......Page 361
References......Page 362
9.10.2.3 Production method [5]......Page 364
9.10.4.1 Storage conditions ( Fig. 9.10.3)......Page 365
9.10.5.4 Chemical composition ( Table 9.10.4)......Page 366
9.10.6.1 Influence of temperature [22] ( Figs. 9.10.6 and 9.10.7)......Page 367
9.10.7.1 Influence of temperature [22] ( Figs. 9.10.11 and 9.10.12)......Page 368
9.10.7.3 Influence of chemical pre-treatment ( Figs. 9.10.15–9.10.17)......Page 369
References......Page 370
9.11.1 Morphological characteristics [1] ( Figs. 9.11.1 and 9.11.2, Table 9.11.1)......Page 372
Sun drying......Page 373
9.11.5.4 Chemical composition ( Table 9.11.4)......Page 374
Influence of relative humidity [18] ( Fig. 9.11.8)......Page 375
Influence of thermal pre-treatment [19] ( Figs. 9.11.12 and 9.11.13)......Page 376
9.11.7.1 Influence of temperature [22] ( Figs. 9.11.16–9.11.18)......Page 377
9.11.7.3 Influence of chemical pre-treatment [18] ( Figs. 9.11.21 and 9.11.22)......Page 378
References......Page 379
Part 10 Medicinal plants......Page 382
10.1.3.1 Drying parameter (Table 10.1.2)......Page 384
10.1.5.1 Utilization of dried products [12] (Fig. 10.1.5)......Page 385
10.1.6.1 Influence of temperature [10] (Figs. 10.1.6 and 10.1.7)......Page 386
10.1.6.3 Influence of the cultivar [10] (Figs. 10.1.10–10.1.12)......Page 387
10.1.7.1 Influence of temperature [10] (Figs. 10.1.13–10.1.20)......Page 388
10.1.8.2 Production and processing......Page 389
References......Page 390
10.2.2.2 Production method......Page 392
10.2.5.1 Utilization of dried products [2] ( Figs. 10.2.3 and 10.2.4)......Page 393
10.2.6.1 Influence of temperature [11] ( Figs. 10.2.5–10.2.7)......Page 394
10.2.7.1 Influence of temperature [11] ( Figs. 10.2.11–10.2.13)......Page 395
10.2.8.2 Production and processing......Page 396
References......Page 397
10.3.3.1 Drying parameters (Table 10.3.2)......Page 398
10.3.5.1 Utilization of dried products [1] (Fig. 10.3.5)......Page 399
10.3.6.1 Influence of temperature [15] (Figs. 10.3.6 and 10.3.7)......Page 400
10.3.7.1 Influence of temperature (Figs. 10.3.11–10.3.16)......Page 401
10.3.8.2 Production and processing......Page 403
References......Page 404
10.4.2.2 Production method......Page 406
10.4.5.1 Utilization of dried products [1] ( Fig. 10.4.3)......Page 407
10.4.6.1 Influence of temperature [17]......Page 408
10.4.7.1 Influence of temperature ( Figs. 10.4.8 and 10.4.9)......Page 409
References......Page 410
10.5.3.1 Drying parameters ( Table 10.5.2)......Page 412
10.5.5.2 Quality standards ( Table 10.5.3)......Page 413
Influence of relative humidity [14] ( Figs. 10.5.6 and 10.5.7)......Page 414
Influence of relative humidity [14] ( Figs. 10.5.10–10.5.12)......Page 415
10.5.8.2 Production and processing......Page 416
References......Page 417
10.6.2.2 Production method......Page 418
10.6.5.1 Utilization of dried products [2] ( Fig. 10.6.3)......Page 419
10.6.5.4 Chemical composition ( Tables 10.6.4 and 10.6.5)......Page 420
10.6.6.2 Influence of relative humidity [16] ( Figs. 10.6.7 and 10.6.8)......Page 421
10.6.7.2 Influence of relative humidity [16] ( Figs. 10.6.13 and 10.6.14)......Page 422
References......Page 423
10.7.2.2 Production method......Page 426
10.7.5.1 Utilization of dried products [2, 11] ( Fig. 10.7.3)......Page 427
10.7.6.1 Influence of temperature [16] ( Figs. 10.7.4 and 10.7.5)......Page 428
References......Page 429
10.8.3.1 Drying parameters ( Table 10.8.2)......Page 432
10.8.5.1 Utilization of dried products [2, 10, 11] ( Fig. 10.8.5)......Page 433
10.8.6.1 Influence of temperature [14] ( Figs. 10.8.6–10.8.9)......Page 434
10.8.7.2 Influence of dew point temperature [15] ( Figs. 10.8.11–10.8.13)......Page 435
10.8.8.2 Production and processing......Page 436
References......Page 437
10.9.2.2 Production method......Page 438
10.9.5.2 Quality standard ( Table 10.9.3)......Page 439
10.9.6.2 Influence of components [18] ( Fig. 10.9.6)......Page 440
10.9.8.2 Production and processing......Page 441
References......Page 442
Nomenclature......Page 444
Index......Page 446
Back Cover......Page 450