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Chapter 2 - Drying
Chapter 2 - Drying
What is drying?
Method of water removal to form final product as solids. Purposes;
To increase shelf life Reduce packing, transportation and storage cost Improve sensory attributes
Process principles
Heat is fed to the product when drying in order to evaporate water or an organic solvent. Different temperatures and times are required depending upon the product quality and the desired residual moisture. As the evaporation of the solvent cools the product, relatively high temperatures can be used for drying without overheating the product. At the same time, it is important to mix the product well during drying.
BOUND WATER: - hydration - tight chemically bound structure) - x freeze at 0oC - x act as solvent FREE WATER: - lightly entrapped - easily pressed from food - dispersing agent & solvent - can be removed - drying (eg: within a crystalline
Aw
Definition?.. How / mechanism in fd preservation? water - cell membrane cell wall x water - > solute [ ] cell? How to lower/ reduce Aw in food? Other factor helps in preserve. With low Aw:
Low T Availability of O2 Availability intracellular solute?
1.00
0.95
0.90
0.85--//--0.60------
Pseudomonas spp.-----E.Coli ---------------------Lactobacillus spp.-------Clos. Perfringens ------------Clos. Botulinum ---------------Salmonella spp. -----------------------Listeria momocytogenes -------------------------Staph. Aureus (anaerobic) ------------------------Bacillus spp. (anaerobic) ------------------------------Bacillus spp (aerobic) ----------------------------------------Staph. Aureus (aerobic) --------------------------------------------Micrococcus spp.-------------------------------------------------------Most yeasts and molds -------------------------------------------------Osmophilic yeast and xerophilic molds ---------------------------------Figure: Low water activity limits for microbial growth
Food Fresh meat and fish Liverwurst Cheese spread Bread Red bean paste Caviar Aged cheddar Fudge sauce Salami Soy sauce Jams and jellies Peanut butter Dried fruit Cookies Instant coffee
Water activity .99 .96 .95 .95 .93 .92 .85 .83 .82 .8 .8 .7 .6 .3 .2
aw 0.90-1.00 0.85 - 9.0 0.80 - 0.85 0.75 - 0.80 0.70 - 0.75 0.65 - 0.70 0.60 - 0.65
Spoilage microorganism Bacteria Bacteria, molds, yeasts Yeasts Xerophilic molds, molds and yeasts Yeasts Osmophilic yeasts Xerophilic molds, osmophilic yeasts
Food Cottage cheese, meat Margarine, condensed milk, whipped butter Fruit syrups Dried figs, jams Confections Molasses Dried fruit
Classification of Drying
1. Thermal drying
Air drying Low air environmental drying Modified atmosphera drying
Thermal Drying
A. Air Drying
1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. Convection Air-Drying Solar or Open Air-Drying In-Store Drying Explosive Puff-Drying (high T and P) Spray-Drying ( dried atomized liquid- powder) Fluidized Bed Drying (move particulate flow hot air) Spouted Bed Drying.. Ball Drying.. Rotary Drum Drying.. Drum Drying.. Microwave Drying..
Spray drying
B. Low Air Environment Drying 1. Smoking 2. Vaccum-Drying (low P n heat) 3. Freeze-Drying (ice gas) 4. Heat Pump Drying (convect. + refrigeration system) 5. Superheated Steam-Drying (O2 free drying)
C. Modified atm drying 1. New technique 2. Use heat-pump dryer 3. Nitrogen & CO2 4. Eg: dry apple avoid browning (O2)
Osmotic Dehydration
The process of water removal by immersion of water-containing cellular solid in a concentrated aqueous solution (syrup or brine) As a pretreatment Not considered as shelf-stable product, so need a further process (dry by air, freeze,vacuum).
Potential Advantages
The advantages of the osmotic dehydration; 1. Quality improvement in term of color, flavor and texture 2. Energy efficiency (low T, conc. Food, some moisture already removed) 3. Packaging and distribution cost reduction (concentrated) 4. Chemical treatment not required 5. Product stability (<Aw) and retention of nutrients during storage
Disadvantages
Increase saltines or sweetness (change the product sensory quality) Syrup management problems (contamination of fd comp leach) Process control and design (esp for industry)
Pretreatment In Drying
a. Blanching
Purpose is to; 1. inactivate the enzymes. 2. Remove gases from vegetable surface and intercellular spaces. 3. Reduce the initial microorganism load. 4. Cleaning raw food materials initially. 5. Facilitate preliminary operations such as peeling and dicing. 6. Improve color, texture and flavor under optimum conditions.
Disadvantages 1. May change texture, color and flavor. 2. Increases the loss of soluble solids. 3. May change the chemical and physical state of nutrients and vitamins. 4. Environmental impacts.
BLANCHED UNBLANCHED
UNBLANCHED BLANCHED
BLANCHED
UNBLANCHED
BLANCHED SQUID
Sulfiting
By soaking in sulfite solution or smoking with sulfur dioxide Its can preserves the color, texture, flavor and vitamins content (vit C and carotene). displaces air from the tissue in plant materials, softens cell walls so that drying occurs more easily destroys enzymes that cause darkening of cut surfaces, shows fungicidal and insecticidal properties, and enhances the bright attractive color of dried fruits
Salting / curing
meat, fish, cheese - was originally developed to preserve certain foods by the addition of sodium chloride - NaCl, sodium/potassium nitrit/nitrat - fresh fish- stable product (<mc & preserve) - followed by fermentation, drying, heating, smoking
Others pretreatment
Dipping treatment with chemicals Freezing pretreatment - > rehydration ( large ice crystal) Cooking pretreatment (rice, beef & beans) - easy dry - better texture - more permeable to moisture
Mechanical dewatering
Mechanical dewatering removes of excess water from sludges, wet fibrous residues in conical and cylindrical rotary screw presses (single & twin screw). Mechanical dewatering is used in a variety of industries; like for instance the coffee industry, the starch industry, and the environmental industry.
Mechanical dewatering of starch Vetter screw presses and tube bundle dryers are used to dewater corn germs, corn fibres and corn gluten, as well as wheat fibres with bran and syrup.