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REFRACTANCE WINDOW DRYING
1. KITTUR RANI CHANNAMMA COLLEGE OF HORTICULTURE, ARABHAVI
Seminar-II
Archana S. Pattar
Ph.D(IInd year)
UHS17PGD197
Postharvest Technology
University of Horticultural Sciences, Bagalkot
29/3/2019 1Dept.Postharvest technlogy
2. Refractance window drying??
Working Principle
Parts and specifications
Evaluation of refractance
window drying
Case study
Conclusion29/3/2019 2Dept.Postharvest technlogy
3. A novel drying method for production of high quality powders,
flakes or sheets from fruits, vegetables or herbs concentrate in an
efficient time and energy.
REFRACTANCE WINDOW DRYING??
Vahid et al.,2010
29/3/2019 3Dept.Postharvest technlogy
4. MCD technologies,(Tacoma,Washington) designed the Refractive
Window dryer which was patented by Richard Magoon in 1989
RW drying process uses 50โ70 % less cost and more than 50 %
less energy than the freeze-drying
Short drying time (2-6 minutes)
ORIGIN OF RW DRYING METHOD
Deepika and Ashis, 2018
29/3/2019 4Dept.Postharvest technlogy
5. Pureed fruit and vegetable
Herbal formulations
Egg mixtures
Meat powder
Pharmaceutical
Nutraceutical
Cosmetics
Applications of RW
Deepika and Ashis, 2018
29/3/2019 5Dept.Postharvest technlogy
6. Working of RW dryer
RW drying technique uses hot water as the source of heat
Mylar sheet as a medium which transmit IR radiation as well as
conduct heat to the product to be dried
Deepika and Ashis, 2018
29/3/2019 6Dept.Postharvest technlogy
7. When water is heated
Fig 1: THE REFRACTANCE WINDOW PRINCIPLE
Maharshi et al.,201729/3/2019 7Dept.Postharvest technlogy
8. When hot water is covered by IR
Fig 1: THE REFRACTANCE WINDOW PRINCIPLE
Maharshi et al., 201729/3/2019 8Dept.Postharvest technlogy
9. When wet product is applied on IR membrane
Fig 1: THE REFRACTANCE WINDOW PRINCIPLE
Maharshi et al., 201729/3/2019 9Dept.Postharvest technlogy
10. When the dried product is obtained
Fig 1: THE REFRACTANCE WINDOW PRINCIPLE
Maharshi et al., 201729/3/2019 10Dept.Postharvest technlogy
11. Fig 2: Schematic diagram of the Refractance window drying unit
Moses et al., 2014
29/3/2019 11Dept.Postharvest technlogy
13. Table 1: Comparison of carotene losses in carrot due to RW drying with
other methods
Treatment Alpha-Carotene
loss %
Beta-Carotene
loss %
Total carotene
loss %
RW dried 7 10 9
Freeze dried 2 5 4
Drum dried 55 57 56
Convection oven 24
Food dehydrator 18
Microwave oven 28.63
Air dried 82 72
Explosive puff
dried
36
Maharshi et al., 2017
29/3/2019 13Dept.Postharvest technlogy
14. Fig 3: photographs of mango flakes or powder at different particle slices
obtained from different drying methods
Caparino et al.,2012
15. 29/3/2019 Dept.Postharvest technlogy 15
Table 2: Microbial count in log cfu/ml as affected by RW drying of of
inoculated pumpkin purees
Maharshi et al., 2017
16. Thermal Efficiency
โข RW having 28-48% for pilot scale and 52 to 70% for commercial
scale when compared with other dryers.
CI Nindo, 2003
Energy Consumption
โขTotal energy consumption for dehydrating a 150g batch was only 375-
525 W for RW system which was considerably lower than 70-84kW for
freeze drying
29/3/2019 16Dept.Postharvest technlogy
17. Table 3: Comparison of evaporative capacity and thermal efficiency of
Refractance Window drying system with selected dryers
Deepika Shende and Ashis Kumar, 2018
Dryer Energy
requirement
kW
Evaporative Capacity
kg H2O hr-1m-2
Thermal
Efficiency
%
Convection 20-35 0.3-1.8 35-40
Spray 11-13 1-30 20-51
Drum 2.11-4.41 6-20 35-78
Freeze 130.65 0.0027-0.0037 30-32
RW-pilot 11.5-13.8 4-8 52-72
RW-Full
scale
15.81-17.54 3.1-4.6 33.3-53.2
29/3/2019 17Dept.Postharvest technlogy
18. Table 4: Comparison of average drying efficiency and cost for producing 1kg of
tomato powder by RW dryer and convection dryer
Maharshi et al., 2017
Item
Tomato dried by
Convection
drying
Refractance window drying
60โฐC/16hr 90โฐC/40 min 75โฐC/60
min
60โฐC/75
min
Average drying
efficiency
7.9 51 35.6 29.8
Yearly cost 4656.01 5389.23 - -
Cost(/kg
powder)
60 14.31 17.02 21.34
29/3/2019 18Dept.Postharvest technlogy
19. Lower installation and operation costs
Shorter drying times
No cross-contamination occurs
Requires 50โ70% less capital and 50% less energy than the
freeze drier
Reduction from 4 to 6 decades of microbial load
Better quality of dried products
Advantages
Nindo and Tang ,2007
29/3/2019 19Dept.Postharvest technlogy
21. Objective: To compare the RW and tray drying
techniques with regard to the kinetics of drying, and
water activity of mango slices
Drying characteristics of mango slices using
the Refractance Window technique
Journal of Food Engineering 109 (2012) 69โ75
C.I. Ochoa-Martรญnez , P.T. Quintero, A.A. Ayala, M.J. Ortiz
School of Food Engineering, Colombia
29/3/2019 21Dept.Postharvest technlogy
22. Treat
ment
Drying Thickness Time
T1 RW
drying
1 and 2 mm 10, 20, 30 and
60 min
T2 Tray
drying
1 and 2 mm 20, 40, 60, 120,
180 and 240
min
Drying
(Different methods)
Slicing
(1&2mm)
Washing
Selection
Ochoa et al.,2012
Treatment Details
Weight :500 g
TSS : 13.9ยฐBrix
Moisture content: 83 to 86%
29/3/2019
22Dept.Postharvest technlogy
23. Fig 1: Kinetics of moisture content for RW and tray drying for 1 mm and
2 mm samples
29/3/2019 23Dept.Postharvest technlogy
Ochoa et al.,2012
24. Fig 2: Kinetics of moisture content for RW and tray drying at 90ยฐ C for
1mm and 2mm
29/3/2019 24Dept.Postharvest technlogy
Ochoa et al.,2012
25. Fig 3: Water activity behaviour for RW and tray drying for 1mm and
2mm samples
29/3/2019 25Dept.Postharvest technlogy
Ochoa et al.,2012
26. Objective: To produce Pomegranate
juice powder using RW dryer, a
freeze dryer and a spray dryer
Refractance Window drying of pomegranate juice:
Quality retention and energy efficiency
LWT - Food Science and Technology- 2015
Vahid Baeghbalia, Mehrdad Niakousaria, Asgar Farahnakya
Department of Food Science and Technology, Shiraz University, Iran
Email: niakosar@shirazu.ac.ir
29/3/2019 26Dept.Postharvest technlogy
28. Sample Moisture content
(% Wet basis)
Yield
(%)
Bulk density
(kg/m3)
Solubility
(%)
Freeze dried 8.55ยฑ0.57a* 96.7ยฑ0.3a 430.1ยฑ8.9a 89.1ยฑ0.5b
RW dried 5.38ยฑ0.57b 95.2ยฑ0.3b 343.1ยฑ8.9b 92.9ยฑ0.5a
Spray dried 2.92ยฑ0.57c 78.1ยฑ0.3b 322.1ยฑ8.9b 93.5ยฑ0.5a
Table 1. Moisture content, yield, bulk density and solubility of pomegranate
juice powder produced by spray, freeze and Refractance Window drying
methods.
* Different letters in each column indicate a significant difference (p โค0.05)
29/3/2019 28Dept.Postharvest technlogy
Vahid et al., 2015
29. Sample AC TAC AA TPC
Freeze dried 0.247ยฑ0.018 b 9.017ยฑ0.447 c 12.656ยฑ2.113 b 571.0ยฑ5.044 a
RW dried 0.232ยฑ0.018 b,c 10.771ยฑ0.447 b 12.947ยฑ2.113 b 534.2ยฑ5.044 b
Spray dried 0.183ยฑ0.018 c 7.723ยฑ0.447 c 9.979ยฑ2.113 c 511.9ยฑ5.044 c
Table 2. Anthocyanin color, total anthocyanins content, antioxidant activity and total
phenolic compounds of samples dried by spray, freeze and Refractance Window
drying methods
AC: Anthocyanin color, TAC: Total anthocyanins content (mg cyanidin-3-glucoside/100 ml of
PJ), AA: Antioxidant activity (%), TPC: Total phenolic compounds (mg equivalent gallic acid)
* Different letters in each column indicate a significant difference (p โค0.05)
29/3/2019 29Dept.Postharvest technlogy
Vahid et al., 2015
30. Sample Calculated
energy
needed for
drying
1kg sample
(kWh)
Energy
consumption
for drying
1kg sample
(kWh)
Overall
energy
efficiency (%)
CO2 Emission
for drying
1kg
sample (kg)
Freeze
dried
1.46 130.65ยฑ0.82 a* 1.12 104.52
RW dried 1.36 4.31ยฑ0.82 c 31.56 3.45
Spray
dried
1.42 11.01ยฑ0.82 b 12.92 8.81
Table 3: Overall energy efficiency of spray, freeze and Refractance
Window dryers.
* Different letters in each column indicate a significant difference (p โค0.05)
29/3/2019 30Dept.Postharvest technlogy
Vahid et al., 2015
31. Objective: To compare the
RW output to the output
of hot-air drying.
The advantages of the Refractance Window
method of dehydrating fresh tomato slices
J. Appl. Environ. Biol. Sci., 4(11S)6-13, 2015 ISSN: 2090-4274
Azar Abbasid, Mehrdad Niakousari, Seyed Ali Yasini Ardekani
Department of Food Science and Technology, Shiraz University, Iran
29/3/2019 31Dept.Postharvest technlogy
32. Treatment Details
Packed in polyethylene bags
Drying (Different methods)
Slicing (2mm)
Washing
Selection
T1 Hot air dried
T2 RW dried
Azar et al., 201529/3/2019 32Dept.Postharvest technlogy
33. Figure 1. The curve pertaining to moisture change when drying at 75 ยบC
and 90 ยบC (a: the hot-air drier; b: the RW)
(a) (b)
29/3/2019 33Dept.Postharvest technlogy
Azar et al., 2015
34. 0
10
20
30
40
50
60
Fresh Hot air
75
Hot air
90
RW 75 RW 90
0
10
20
30
40
50
60
70
Fresh Hot air
75
Hot air
90
RW 75 RW 90
0
10
20
30
40
50
60
Fresh Hot
air 75
Hot
air 90
RW
75
RW90
Fig 2: Parameters of colour analysis
for the fresh and dried slices of tomato,
dried at 75 ยบC and 90 ยบC via the hot-air
drier and the RW.
L*
a*
b*
(A) L*: Brightness.
(B) a*: Redness
(C) b*: Yellowness
(A)
(B)
(C)
29/3/2019 34Dept.Postharvest technlogy
Azar et al., 2015
35. 0 5 10 15 20 25
Hot air 75
Hot air 90
RW 75
RW 90
Fig 3: The total changes in colour (โE) of the dried samples treated with 75 ยบC
and 90 ยบC via the hot-air drier and the RW
29/3/2019 35Dept.Postharvest technlogy
Azar et al., 2015
36. Fig 4: The total phenol content of fresh samples and the dried are depicted with
differences being noticeable between the two temperatures and the two methods,
expressed in milligrams of gallic acid equivalent.
280
285
290
295
300
305
310
Fresh Hot air 75 Hot air 90 RW 75 RW 90
TotalPhenolcontent(mg/gdrymatter)
29/3/2019 36Dept.Postharvest technlogy Azar et al., 2015
37. Objective: Evaluation of the
major capsaicinoid contents of
the fresh and rehydrated red
Jalapeno pepper slices after
different drying methods
Effect of Different Drying Methods and Storage on Physico-chemical
Properties, Capsaicinoid Content, Rehydration Ability, Color
Parameters and Bioactive Compounds of Dried Red Jalapeno Pepper
(Capsicum annuum) Slices
Middle East J. Appl. Sci., 6(4): 1012-1037, 2016
Enssaf M. A. El-Hamzy and Mohsen M. S. Ashour
Food Science & Technology Department, National Research
Centre, Dokki, Cairo, Egypt
E- mail: mohsen_ashour @yahoo.com
ISSN 2077-4613
29/3/2019 37Dept.Postharvest technlogy
39. Table 1: Relative capsaicinoid contents of the fresh and dried red Jalapeno slices
obtained by different drying methods.
29/3/2019 39Dept.Postharvest technlogy
Enssaf et al., 2016
RWD1 unblanched OD1 unblanched SD1 unblanched
RWD2 blanched OD2 blanched SD2 blanched
40. Fig 1: Effect of different drying methods of the red Jalapeno slices on
the capsaicinoids during storage at room temperature
29/3/2019 40Dept.Postharvest technlogy
Enssaf et al., 2016RWD1 unblanched OD1 unblanched SD1 unblanched
RWD2 blanched OD2 blanched SD2 blanched
41. Fig 2:Interaction between rehydration ratio (RR) and water holding capacity
(WHC) of the rehydrated red Jalapeno slice dried by different drying methods
29/3/2019 41Dept.Postharvest technlogy
Enssaf et al., 2016
RWD1 unblanched OD1 unblanched SD1 unblanched
RWD2 blanched OD2 blanched SD2 blanched
42. Fig 3: Effect of different drying methods of the red Jalapeno slices on
the non โenzymatic browning and ASTA coloue value
29/3/2019 42Dept.Postharvest technlogy
Enssaf et al., 2016
RWD1 unblanched OD1 unblanched SD1 unblanched
RWD2 blanched OD2 blanched SD2 blanched
43. Objective: To evaluate the main changes
in physico-chemical properties of
dehydrated Aloe vera gel obtained by
different drying procedures
Effect of different drying procedures on
physicochemical properties and flow behavior of
Aloe vera (Aloe Barbadensis Miller) gel
LWT - Food Science and Technology-2016
R. Minjares-Fuentes, A. Femenia, F. Comas-Serra, C. Rossello, V.M.
Rodrรญguez-Gonzalez, R.F. Gonzalez-Laredo, J.A. Gallegos-Infante, L.
Medina-Torres
Department of Chemistry, University of the Balearic Islands, Spain
Email:antoni.femenia@uib.es
29/3/2019 43Dept.Postharvest technlogy
44. T1- Reference
T2- Spray-drying
T3- Freeze-drying
T4-Refractance window dryer
T5-Radiant zone-drying Packed in polyethylene
bag
Drying
(Different methods)
Extaction of alovera gel
Washing
Alovera leaves
(40-50cm lenth)
Treatment Details
Minjares et al.,201629/3/2019 44Dept.Postharvest technlogy
45. Fig. 1. Flow chart of the dehydrated Aloe vera gel using different drying
procedures
Minjares et al.,201629/3/2019 45Dept.Postharvest technlogy
46. Table 1: Water activity of Aloe vera samples
Sample aw
Reference 0.365aยฑ0.001
Spray-drying 0.347bยฑ 0.002
Freeze-drying 0.297cยฑ 0.003
Refractance window dryer 0.345dยฑ0.000
Radiant zone-drying 0.336eยฑ0.003
Minjares et al.,2016
29/3/2019 46Dept.Postharvest technlogy
47. Fig 2: Morphology of Aloe vera samples: (a) Aloe vera reference, and Aloe
vera dehydrated by (b) spray drying (c) freeze drying (d) refractance
window and (e) radiant zone-drying
(a) (b) (c)
(d) (e)
Minjares et al.,201629/3/2019 47Dept.Postharvest technlogy
48. Fig. 3. Solubility of the different Aloe vera samples: (โ) Aloe vera reference, (โ)
Aloe vera SD, (โผ) Aloe vera FD, (โ) Aloe vera RWD, and (โ ) Aloe vera RZD
All solubility determinations were carried out in triplicate. (n = 3)
Minjares et al.,201629/3/2019 48Dept.Postharvest technlogy
49. Fig. 4. Hygroscopy of Aloe vera dehydrated by the different drying
procedures
Minjares et al.,201629/3/2019 49Dept.Postharvest technlogy
50. COMPANIES WHICH USE REFRACTANCE
WINDOW
Company Name Manufacture
Mega Food
New Hampshire
Whole food supplements from fruits and
vegetables
NutraDry
Australia
Whole food powdersโ from fruits, vegetables
and meats
Cerule
Oregon
algae
29/3/2019 50Dept.Postharvest technlogy
51. Low capacity of system
Inconvenient handle powders with high sugar contents
Limits
29/3/2019 51Dept.Postharvest technlogy