scholarly journals Effect of pre-treatments on solar drying kinetics of red seedless grapes (cv. Monukka)

2014 ◽  
Vol 3 (2) ◽  
Author(s):  
Inês Nunes Ramos ◽  
Teresa R.S. Brandão ◽  
Cristina L.M. Silva
Keyword(s):  
Edible Oil ◽  
Hot Water ◽  
Drying Time ◽  
Water Emulsion ◽  
Oil Emulsion ◽  
Oil Water ◽  
Drying Rates ◽  
Drying Curves ◽  
Kinetics Of ◽  
Best Fit

Two different pre-treatments were applied to grapes prior to drying in a mixed mode solar dryer. Grapes were blanched in water and in a 0.1% sunflower oil water emulsion, both at 99oC and for approximately 15 seconds. Several models were tested to fit the experimental data of drying curves but the normalized Newton model gave the best fit results. Samples blanched in hot water or in the 0.1% edible oil emulsion had faster drying rates than untreated samples. Contrary to what was expected, pre-treating with the 0.1% edible oil emulsion did not increase the drying rate to a higher extent than blanching. Pre-treatments did not give a noteworthy difference in the total drying time. However, they had an important role in accelerating initial drying rates, thus preventing moulds and bacterial growth and consequently increasing farmers’ income.

scholarly journals Mathematical modeling of pequi pulp drying and effective diffusivity determination

2017 ◽  
Vol 21 (7) ◽  
pp. 493-498 ◽  
Author(s):  
Elisabete P. de Sousa ◽  
Rossana M. F. de Figueirêdo ◽  
Josivanda P. Gomes ◽  
Alexandre J. de M. Queiroz ◽  
Deise S. de Castro ◽  
...  
Keyword(s):  
Experimental Data ◽  
Effective Diffusivity ◽  
Drying Kinetics ◽  
Convective Drying ◽  
Drying Time ◽  
Air Speed ◽  
Drying Curves ◽  
Increasing Temperature ◽  
Kinetics Of ◽  
Best Fit

ABSTRACT The aim of this work was to study the drying kinetics of pequi pulp by convective drying at different conditions of temperature (50, 60, 70 and 80 °C) and thickness (0.5, 1.0 and 1.5 cm) at the air speed of 1.0 m s-1, with no addition of adjuvant. The experimental data of pequi pulp drying kinetics were used to plot drying curves and fitted to the models: Midilli, Page, Henderson & Pabis and Newton. Effective diffusivity was calculated using the Fick’s diffusion model for a flat plate. It was found that, with increasing thickness, the drying time increased and, with increasing temperature, the drying time was reduced. The Midilli model showed the best fit to the experimental data of pequi pulp drying at all temperatures and thicknesses, presenting higher coefficients of determination (R2), indicating that this model satisfactorily represents the pequi pulp drying phenomenon. There was a trend of increase in the effective diffusivity with the increase in pulp layer thickness and temperature.

Oil/Water Emulsions Stabilized by Nanoparticles of Different Wettabilities

2018 ◽  
Vol 141 (2) ◽  
Author(s):  
Ilias Gavrielatos ◽  
Ramin Dabirian ◽  
Ram S. Mohan ◽  
Ovadia Shoham
Keyword(s):  
Particle Concentration ◽  
Emulsion Stability ◽  
State Of The Art ◽  
Water Emulsion ◽  
Dispersion Phase ◽  
Spherical Silica ◽  
Oil Water ◽  
Water Cut ◽  
Phase Water ◽  
Kinetics Of

A state-of-the-art, portable dispersion characterization rig (P-DCR) is used to investigate the effect of nanoparticles (NP) on oil-water emulsion formation and stabilization. Spherical silica NP of different wettabilities were used to investigate their effect on separation kinetics of solid stabilized emulsions in terms of solid particle concentration, wettability, initial dispersion phase, water-cut, and shearing time. The main findings of the study include the following: NP, even at concentrations as low as 0.005% or 0.01% (by weight), can significantly increase separation time of oil/water emulsions from a few minutes to several hours or even days. The P-DCR is recommended as an effective inline tool to measure emulsion stability in the field.

Janus membrane decorated via a versatile immersion-spray route: controllable stabilized oil/water emulsion separation satisfying industrial emission and purification criteria

2019 ◽  
Vol 7 (9) ◽  
pp. 4941-4949 ◽  
Author(s):  
Weifeng Zhang ◽  
Xiangyu Li ◽  
Ruixiang Qu ◽  
Yanan Liu ◽  
Yen Wei ◽  
...  
Keyword(s):  
Water Emulsion ◽  
Industrial Emission ◽  
Oil Emulsion ◽  
Highly Efficient ◽  
Oil In Water ◽  
Emulsion Separation ◽  
Oil Water ◽  
Water In Oil Emulsion

A PANI–SiNP-decorated Janus membrane was fabricated for highly efficient stabilized oil-in-water and water-in-oil emulsion separation, meeting industrial purification standards.

Effects of the Dispersed Phase on Oil/Water Wax Deposition

2013 ◽  
Vol 135 (4) ◽  
Author(s):  
Pengyu Wang ◽  
Wei Wang ◽  
Jing Gong ◽  
Yuanxin Zhou ◽  
Wei Yang
Keyword(s):  
Particle Size ◽  
Crude Oil ◽  
Dispersed Phase ◽  
Wax Deposition ◽  
Waxy Crude Oil ◽  
Water Emulsion ◽  
Oil Emulsion ◽  
Wax Content ◽  
Oil Water ◽  
Water Cut

In the study of the foundation of the oil / water wax deposition experiment, the emulsification characteristics of crude oil emulsion with high wax content have gradually become the hot research area. In the current research of emulsification characteristics of oil/water emulsion, the attention has been focused on the study of the effects of water cut, stirring speed, particle size distribution on the viscosity of waxy crude oil emulsion in the experiment, in which heavy oil and simulated oil are adopted as the working fluids. In this study, the emulsion with different water cut and stirred by different speed was prepared under three different temperature conditions, the temperature above the wax appearance temperature (WAT), near the WAT, and below the WAT. The polarization microscope and rotary viscometer were applied to measure the effects of the particle size of the dispersed phase and waxy crystal distribution on the oil/water emulsion viscosity. The results suggest that preparing the temperature for crude oil emulsion with high wax content has an important influence on the emulsion microstructure. This study lays the foundation for further study of oil/water two phase dynamic wax deposition experiments.

scholarly journals Drying rates of Rubi grapes submitted to chemical pretreatments for raisin production

2006 ◽  
Vol 41 (3) ◽  
pp. 503-509 ◽  
Author(s):  
Vânia Regina Nicoletti Telis ◽  
Vânia Araújo Lourençon ◽  
Ana Lúcia Gabas ◽  
Javier Telis-Romero
Keyword(s):  
Olive Oil ◽  
Soybean Lecithin ◽  
Aqueous Suspension ◽  
Convective Drying ◽  
Factorial Designs ◽  
Soy Lecithin ◽  
Drying Time ◽  
Drying Rates ◽  
Chemical Pretreatments ◽  
Drying Curves

The objective of this work was to determine the most appropriated chemical treatment to be used to dry grapes cv. Rubi for raisin production. Drying curves for convective drying with air at 50ºC, in a tray drier, were obtained for grapes submitted to chemical pretreatments with different concentrations of potassium carbonate and olive oil, and different dipping times, according to factorial designs. Convective drying curves were also obtained for grapes pretreated in aqueous suspensions of soybean lecithin, at varied lecithin concentrations and dipping times. Page model was adjusted to the experimental drying curves, and the calculated drying times showed that the best pretreatment consisted in dipping grapes for 2 minutes in a 5% olive oil and 6% K2CO3 emulsion, at 50ºC, which resulted in a drying time close to that of the pretreatment with 2.5% of olive oil, but with a lower consumption of this substance. In addition, the immersion of grapes in an aqueous suspension of 2% soy lecithin, at 50ºC, for 5 minutes, resulted in a total drying time slightly higher than the most effective pretreatment.

DIELECTRIC RELAXATION IN CLAYS SATURATED WITH WATER-OIL EMULSION IN A WIDEBAND OF FREQUENCIES AT POSITIVE AND NEGATIVE TEMPERATURES

2021 ◽  
pp. 96-108
Author(s):  
A. V. Repin
Keyword(s):  
Dielectric Constant ◽  
Wide Frequency Range ◽  
Complex Dielectric Constant ◽  
Relaxation Processes ◽  
Frequency Range ◽  
Water Emulsion ◽  
Oil Emulsion ◽  
Negative Temperatures ◽  
Oil Water ◽  
Account Relaxation

The results of measuring the complex dielectric constant of clays saturated with an oil-water emulsion in various ratios in a wide frequency range are presented. The measurements were used out at positive and negative temperatures. It was revealed that several relaxation processes are observed in the spectra. The processes parameters significantly depend on the temperature and the ratio of water and hydrocarbon to the saturating mixture. A model is proposed that makes it possible to take into account relaxation processes and their dependence on temperature.

scholarly journals Drying Kinetics of Sliced Pineapples in a Solar Conduction Dryer

2017 ◽  
Vol 7 (2) ◽  
pp. 14 ◽  
Author(s):  
Luqman Ebow Ibn Daud ◽  
Isaac Nyambe Simate
Keyword(s):  
Thin Layer ◽  
Average Moisture Content ◽  
Drying Time ◽  
Sun Drying ◽  
Thin Layer Drying ◽  
Drying Models ◽  
Drying Model ◽  
Thin Layer Drying Models ◽  
Drying Curves ◽  
Kinetics Of

As a means of adding value to pineapple production and minimising post-harvest losses, sliced pineapples were dried using a Solar Conduction Dryer (SCD) and appropriate thin layer drying models to predict drying were developed whilst the performance of the SCD was also investigated. For the period of the experiment, ambient temperature and temperature in the dryer ranged from 24 to 37 °C and 25 to 46 ℃ respectively. The performance of the dryer was compared to open sun drying using pineapple slices of 3-5 mm in thickness where the slices were reduced from an average moisture content of 85.42 % (w.b.) to 12.23 % (w.b.) by the SCD and to 51.51 % (w.b.) by the open sun drying in 8 hours effective drying time. Pineapple slices of thicknesses 3 mm, 5 mm, 7 mm and 10 mm were simultaneously dried in the four drying chambers of the SCD and their drying curves simulated with twelve thin layer drying models. The Middilli model was found as the best fitted thin layer drying model for sliced pineapples. The optimum fraction of drying tray area that should be loaded with pineapples was also investigated by simultaneously loading 7 mm slices of pineapples at 50, 75, and 100 percent of drying tray area. Loading the slices at 50, 75 and 100 percent of drying tray area gave overall thermal efficiencies of 23, 32 and 44 percent, respectively, hence loading pineapple slices at 100 percent drying tray area was recommended as the best.

scholarly journals Research results on the effects of magnetic fields on crude oil

2020 ◽  
Vol 5 (3) ◽  
pp. 050-058
Author(s):  
Nora Mamulaishvili ◽  
Gaioz Partskhaladze ◽  
Gocha Chavleshvili ◽  
Otar Janelidze ◽  
Nigar Salimova
Keyword(s):  
Magnetic Field ◽  
Crude Oil ◽  
Component Composition ◽  
Oil Well ◽  
Formation Water ◽  
Water Emulsion ◽  
Oil Emulsion ◽  
Oil Water ◽  
The Magnetic Field ◽  
Petroleum Emulsion

The paper presents the results of the process of demulsification of crude oil, well No. 15 of the Supsa field. The reasons for the formation of persistent petroleum emulsion are considered, the component composition of crude oil is determined, including the content of the amount of formation water. The experiments were carried out at low (20-30)Hz and high (50-80) Hz frequencies of the magnetic field. The destruction of the oil-water emulsion was carried out without heat treatment under conditions of stabilization of the magnetic field and demulsifier Alkan 202. The technological scheme and parameters of crude oil dehydration are given. The influence of the magnetic field on the rate of destruction of the water-oil emulsion and the amount of released water is shown.

scholarly journals Effect of blanching methods on drying kinetics of bell pepper

2011 ◽  
Vol 11 (48) ◽  
pp. 5457-5474
Author(s):  
Toyosi Tunde - Akintunde ◽  
◽  
BO Akintunde ◽  
A Fagbeja ◽  
◽  
...  
Keyword(s):  
Palm Oil ◽  
Water Movement ◽  
Drying Kinetics ◽  
Bell Pepper ◽  
Drying Rate ◽  
Drying Process ◽  
Oil Water ◽  
Drying Rates ◽  
Kinetics Of

Various blanching methods and drying temperatures were applied to bell pepper (Capiscum annum) to investigate the effect on its drying characteristics. Pepper (Capiscum annum) is an abundant and cheap source of vitamins, minerals and fibre. However, its high moisture content makes it susceptible to deterioration. The most common method of preservation is drying but the dried products obtained are of reduced nutritional qualities. Pretreatment of pepper before drying improves the quality of the dried pepper and increases its drying rate. Steam and water blanching as a form of pretreatment has been reported to increase drying rate and improve the quality of dried products but there is not much information on other types of oil/water blanching methods. The effect of blanching (steam, water, palm oil/water and groundnut oil/water) as a pretreatment on the drying kinetics of bell pepper dried at temperatures of 50, 60, 70, 80 and 90o C, was studied. Drying of raw untreated bell pepper was taken as a control. The results indicate that water removal at the initial stage of the drying process was highest and there was a rapid decrease as drying continued until equilibrium was reached at the end of process. The blanched samples generally had higher drying rates (at p<0.05) than the untreated samples. The values for the drying rate for steam and water blanched samples were higher (but not at p<0.05) than the drying rates for samples blanched in oil/water mixtures. The drying rate as well as effective moisture diffusivity, Deff, increased with increasing drying temperature. Values of Deff varied from 3.55 x 10-9 m 2/s to 2.34 x 10-9 m 2/s with the highest being SB (steam blanched) at 80oC and the lowest UB (unblanched) at 50oC. The drying process took place mainly in the falling rate period. The activation energies varied from 39.59 to 83.87 kJ/mol, with PB (palm oil/water blanched) samples having the lowest and UB having the highest Ea value. The lower values for pretreated samples imply that water movement from the internal regions is faster in pretreated samples. This suggests that blanching as a method of pretreatment generally increases water diffusion.

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