Bananas are highly perishable after harvest,and processing them into dried products is a crucial approach to reducing losses and adding their economic values.To address the inefficiency and prolonged duration of tradi...Bananas are highly perishable after harvest,and processing them into dried products is a crucial approach to reducing losses and adding their economic values.To address the inefficiency and prolonged duration of traditional hot air drying(HAD)and the quality inconsistency associated with single infrared drying(IRD),this study proposed a novel hot air-infrared combined drying(HAD-IRD)strategy.The effects of HAD,IRD,and HAD-IRD on the drying kinetics,color,rehydration capacity,moisture diffusion mechanism,and sensory quality of banana slices were systematically investigated.The parameters of the combined drying process were optimized using an L_(9)(3^(3))orthogonal experimental design.Results indicated that both IRD and HAD-IRD significantly reduced drying time compared to single HAD.While single IRD achieved a rapid drying rate,the lack of effective convective airflow led to potential case-hardening and unstable product quality.In contrast,the HAD-IRD strategy demonstrated a synergistic effect.The optimal parameters were determined as follows:hot air temperature of 70℃,infrared temperature of 60℃,and radiation distance of 16 cm.Under these optimized conditions,HAD-IRD reduced the total drying time by over 70%while simultaneously yielding products with superior color,higher sensory scores,and improved rehydration ratio.This study confirms that HAD-IRD is an efficient and high-quality drying method for banana slices,providing a reliable theoretical foundation and technical solution for the drying of thermosensitive fruits.展开更多
Based on the experimental investigation of one-stage semi-circular impinging stream drying, the experiments with the two-stage semi-circular, as well as the vertical and semi-circular combined impinging stream drying ...Based on the experimental investigation of one-stage semi-circular impinging stream drying, the experiments with the two-stage semi-circular, as well as the vertical and semi-circular combined impinging stream drying were conducted. The variations of system pressure drop, the mean residence time of particles with the mass flow-rate ratio and air velocity etc, were determined. The influences of inlet air temperature, mass flow-rate ratio, initial moisture content of particles and air velocity etc. on drying characteristics were also studied. The results indicate that the vertical and semi-circular combined impinging stream drying can make full use of the advantages of both the vertical and semi-circular impinging stream drying. Reasonable mass flow-rate ratio, air velocity, and higher inlet air temperature should be used for less energy consumption and cost during drying process.展开更多
Nowadays,combined steam and dry reforming of methane(CSDRM)is viewed as a new alternative for the production of high-quality syngas(termed as"metgas",H2:CO of 2.0)suitable for subsequent synthesis of methano...Nowadays,combined steam and dry reforming of methane(CSDRM)is viewed as a new alternative for the production of high-quality syngas(termed as"metgas",H2:CO of 2.0)suitable for subsequent synthesis of methanol,considered as a promising renewable energy vector to substitute fossil fuel resources.Adequate operation conditions(molar feed composition,temperature and pressure)are required for the sole production of"metgas"while achieving high CH4,CO2 and H2O conversion levels.In this work,thermodynamic equilibrium analysis of CSDRM has been performed using Gibbs free energy minimization where;(i)the effect of temperature(range:200-1000℃),(ii)feed composition(stoichiometric ratio as compared to a feed under excess steam or excess carbon dioxide),(iii)pressure(range:1-20 bar)and,(iv)the presence of a gaseous diluent on coke yields,reactivity levels and selectivity towards"metgas"were investigated.Running CSDRM at a temperature of at least 800℃,a pressure of 1 bar and under a feed composition where CO2-H2O/CH4 is around 1.0,are optimum conditions for the theoretical production of"metgas"while minimizing C(S)formation for longer experimental catalytic runs.A second part of this work presents a review of the recent progresses in the design of(principally)Ni-based catalysts along with some mechanistic and kinetic modeling aspects for the targeted CSDRM reaction.As compared to noble metals,their high availability,low cost and good intrinsic activity levels are main reasons for increasing research dedications in understanding deactivation potentials and providing amelioration strategies for further development.Deactivation causes and main orientations towards designing deactivationresistant supported Ni nanoparticles are clearly addressed and analyzed.Reported procedures based on salient catalytic features(i.e.,acidity/basicity character,redox properties,oxygen mobility,metal-support interaction)and recently employed innovative tactics(such as confinement within mesoporous systems,stabilization through core shell structures or on carbide surfaces)are highlighted and their impact on Ni0reactivity and stability are discussed.The final aspect of this review encloses the major directions and trends for improving synthesis/preparation designs of Ni-based catalysts for the sake of upgrading their usage into industrially oriented combined reforming operations.展开更多
A key challenge in food drying is achieving an optimal balance between processing efficiency,energy consumption,and maintaining high quality in the final product.This study investigates three drying methods for mango ...A key challenge in food drying is achieving an optimal balance between processing efficiency,energy consumption,and maintaining high quality in the final product.This study investigates three drying methods for mango slices:conventional hot air drying(HA),far-infrared combined hot air drying(FIRHA),and step-down temperature FIRHA.The effects of various operating parameters were analyzed,including drying medium temperature and the influence of far-infrared assistance,on the drying kinetics and quality attributes of the mango slices.The quality attributes assessed include color,shrinkage percentage,texture profile,water activity,microstructure,and energy consumption.The results indicate that the drying rates for FIRHA were significantly higher than those for HA.Mango slices dried using FIRHA and step-down temperature FIRHA exhibited greater lightness and greenness,along with increased crispness,while demonstrating lower yellowness compared to those dried by HA.The far-infrared assistance resulted in larger pore sizes and a higher void area fraction in the mango slices,but it also led to reduced hardness and shrinkage percentage compared to those dried using HA.In terms of specific energy consumption,the electric heater consumed significantly more energy than the far-infrared radiator and blower.Additionally,the total specific energy consumption of step-down temperature FIRHA was lower than that of both HA and FIRHA under all drying conditions.Based on these findings,this study recommends using step-down temperature FIRHA at 90℃ for 1 h for the effective drying of mango slices,offering an optimal solution to the core challenges in the field.Ultimately,this work provides a valuable framework and empirical evidence for the adoption of hybrid drying technologies,contributing significantly to the fields of food engineering and sustainable agricultural processing.展开更多
基金funded by the National Natural Science Foundation of China,grant number 52306124(received by Dan Huang),URL:https://mp.weixin.qq.com/s/HHNYjgYKAynqYR7ySxYwzQ(accessed on 01 January 2025)the Changsha Municipal Natural Science Foundation,grant number kq2402259(received by Shuai Huang),URL:http://kjj.changsha.gov.cn/zfxxgk/tzgg_27202/202501/t20250122_11726939.html(accessed on 01 January 2025)the Regional Joint Funds of the Natural Science Foundation of Hunan Province,grant num-ber 2025JJ70463(received by Shuai Huang),URL:https://kjt.hunan.gov.cn/kjt/xxgk/tzgg/tzgg_1/202502/t20250212_33585991.html(accessed on 01 January 2025).
文摘Bananas are highly perishable after harvest,and processing them into dried products is a crucial approach to reducing losses and adding their economic values.To address the inefficiency and prolonged duration of traditional hot air drying(HAD)and the quality inconsistency associated with single infrared drying(IRD),this study proposed a novel hot air-infrared combined drying(HAD-IRD)strategy.The effects of HAD,IRD,and HAD-IRD on the drying kinetics,color,rehydration capacity,moisture diffusion mechanism,and sensory quality of banana slices were systematically investigated.The parameters of the combined drying process were optimized using an L_(9)(3^(3))orthogonal experimental design.Results indicated that both IRD and HAD-IRD significantly reduced drying time compared to single HAD.While single IRD achieved a rapid drying rate,the lack of effective convective airflow led to potential case-hardening and unstable product quality.In contrast,the HAD-IRD strategy demonstrated a synergistic effect.The optimal parameters were determined as follows:hot air temperature of 70℃,infrared temperature of 60℃,and radiation distance of 16 cm.Under these optimized conditions,HAD-IRD reduced the total drying time by over 70%while simultaneously yielding products with superior color,higher sensory scores,and improved rehydration ratio.This study confirms that HAD-IRD is an efficient and high-quality drying method for banana slices,providing a reliable theoretical foundation and technical solution for the drying of thermosensitive fruits.
基金supported by the National Natural Science Foundation of China(Key Project No.5873610)Chinese Academy Sciences(Key Project No.KJ951-131-704)+1 种基金Chinese National Key Foundation Research Subject(No.G2000026305)the Director Foundation of Institute of Engineering Thermophysics,Chinese Academy Sciences.
文摘Based on the experimental investigation of one-stage semi-circular impinging stream drying, the experiments with the two-stage semi-circular, as well as the vertical and semi-circular combined impinging stream drying were conducted. The variations of system pressure drop, the mean residence time of particles with the mass flow-rate ratio and air velocity etc, were determined. The influences of inlet air temperature, mass flow-rate ratio, initial moisture content of particles and air velocity etc. on drying characteristics were also studied. The results indicate that the vertical and semi-circular combined impinging stream drying can make full use of the advantages of both the vertical and semi-circular impinging stream drying. Reasonable mass flow-rate ratio, air velocity, and higher inlet air temperature should be used for less energy consumption and cost during drying process.
基金financial support through the SOL-CARE(Energy-065,2016–2019)project(JC-ENERGY-2014 first call)。
文摘Nowadays,combined steam and dry reforming of methane(CSDRM)is viewed as a new alternative for the production of high-quality syngas(termed as"metgas",H2:CO of 2.0)suitable for subsequent synthesis of methanol,considered as a promising renewable energy vector to substitute fossil fuel resources.Adequate operation conditions(molar feed composition,temperature and pressure)are required for the sole production of"metgas"while achieving high CH4,CO2 and H2O conversion levels.In this work,thermodynamic equilibrium analysis of CSDRM has been performed using Gibbs free energy minimization where;(i)the effect of temperature(range:200-1000℃),(ii)feed composition(stoichiometric ratio as compared to a feed under excess steam or excess carbon dioxide),(iii)pressure(range:1-20 bar)and,(iv)the presence of a gaseous diluent on coke yields,reactivity levels and selectivity towards"metgas"were investigated.Running CSDRM at a temperature of at least 800℃,a pressure of 1 bar and under a feed composition where CO2-H2O/CH4 is around 1.0,are optimum conditions for the theoretical production of"metgas"while minimizing C(S)formation for longer experimental catalytic runs.A second part of this work presents a review of the recent progresses in the design of(principally)Ni-based catalysts along with some mechanistic and kinetic modeling aspects for the targeted CSDRM reaction.As compared to noble metals,their high availability,low cost and good intrinsic activity levels are main reasons for increasing research dedications in understanding deactivation potentials and providing amelioration strategies for further development.Deactivation causes and main orientations towards designing deactivationresistant supported Ni nanoparticles are clearly addressed and analyzed.Reported procedures based on salient catalytic features(i.e.,acidity/basicity character,redox properties,oxygen mobility,metal-support interaction)and recently employed innovative tactics(such as confinement within mesoporous systems,stabilization through core shell structures or on carbide surfaces)are highlighted and their impact on Ni0reactivity and stability are discussed.The final aspect of this review encloses the major directions and trends for improving synthesis/preparation designs of Ni-based catalysts for the sake of upgrading their usage into industrially oriented combined reforming operations.
基金Faculty of Engineering and the Faculty of Science and Technology at Rajamangala University of Technology Phra Nakhon for their support in providing research tools and facilities.
文摘A key challenge in food drying is achieving an optimal balance between processing efficiency,energy consumption,and maintaining high quality in the final product.This study investigates three drying methods for mango slices:conventional hot air drying(HA),far-infrared combined hot air drying(FIRHA),and step-down temperature FIRHA.The effects of various operating parameters were analyzed,including drying medium temperature and the influence of far-infrared assistance,on the drying kinetics and quality attributes of the mango slices.The quality attributes assessed include color,shrinkage percentage,texture profile,water activity,microstructure,and energy consumption.The results indicate that the drying rates for FIRHA were significantly higher than those for HA.Mango slices dried using FIRHA and step-down temperature FIRHA exhibited greater lightness and greenness,along with increased crispness,while demonstrating lower yellowness compared to those dried by HA.The far-infrared assistance resulted in larger pore sizes and a higher void area fraction in the mango slices,but it also led to reduced hardness and shrinkage percentage compared to those dried using HA.In terms of specific energy consumption,the electric heater consumed significantly more energy than the far-infrared radiator and blower.Additionally,the total specific energy consumption of step-down temperature FIRHA was lower than that of both HA and FIRHA under all drying conditions.Based on these findings,this study recommends using step-down temperature FIRHA at 90℃ for 1 h for the effective drying of mango slices,offering an optimal solution to the core challenges in the field.Ultimately,this work provides a valuable framework and empirical evidence for the adoption of hybrid drying technologies,contributing significantly to the fields of food engineering and sustainable agricultural processing.
