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Author: Raut, Sharvari ×

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    Impact of process parameters and bulk properties on quality of dried hops
    (Basel : MDPI AG, 2020) Raut, Sharvari; Gersdorff, Gardis J.E. von; Münsterer, Jakob; Kammhuber, Klaus; Hensel, Oliver; Sturm, Barbara
    Hops are critical to the brewing industry. In commercial hop drying, a large bulk of hops is dried in multistage kilns for several hours. This affects the drying behavior and alters the amount and chemical composition of the hop oils. To understand these changes, hops of the var. Hallertauer Tradition were dried in bulks of 15, 25 and 35 kg/m2 at 60◦C and 0.35 m/s. Additionally, bulks of 25 kg/m2 were also dried at 65◦C and 0.45 m/s to assess the effect of change in temperature and velocity, respectively. The results obtained show that bulk weights significantly influence the drying behavior. Classification based on the cone size reveals 45.4% medium cones, 41.2% small cones and 8.6% large cones. The highest ∆E value of 6.3 and specific energy consumption (113,476 kJ/kgH2O) were observed for the 15 kg/m2 bulk. Increasing the temperature from 60◦C to 65◦C increased the oil yield losses by about 7% and myrcene losses by 22%. The results obtained show that it is important to define and consider optimum bulk and process parameters, to optimize the hop drying process to improve the process efficiency as well the product quality. © 2020 by the authors. Licensee MDPI, Basel, Switzerland.
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    Investigating the Effect of Different Drying Strategies on the Quality Parameters of Daucus carota L. Using Dynamic Process Control and Measurement Techniques
    (New York, NY : Springer Science + Business Media, LLC, 2021) Raut, Sharvari; Md Saleh, Rosalizan; Kirchhofer, Phil; Kulig, Boris; Hensel, Oliver; Sturm, Barbara
    The present work aims to improve the understanding of the effect of different drying strategies at varying temperatures on the dynamic drying behaviour and quality of organic products such as carrots using non-invasive measurement techniques. For this purpose, carrot slices of 3 mm thickness were dried under three different strategies namely air temperature controlled (A), product temperature controlled (P) and stepwise temperature controlled (S) at different temperatures (50 °C, 60 °C and 70 °C) to measure and analyse the changes in moisture content, colour, total carotenoid retention, water activity, rehydration ratio and specific energy consumption. From the investigation performed, it was incurred that the application of different drying strategies influences rather significantly both the product quality as well as the overall process efficiency. Modelling the drying curves deemed Page model to be a good fit for all the strategies with R2adj = 0.99 and RMSE = 0.01. The results also show that implementing strategy P not only led to shorter drying times but also led to higher total carotenoid retention within the samples (TCR = 0.59–0.73). Colour changes, however, were observed to be maximum with strategy P as compared to strategy A and strategy S. Furthermore, the use of a non-invasive measurement technique such as infrared camera proved to be reliable in order to detect the phase transition of the product during the drying process.