SFB 564, E1.2 - Multi-layer drying models for optimization of high value crop drying in small scale food industries

Status
completed
Project begin
01.07.2006
Project end
30.06.2009
Project-Homepage
https://www.uni-hohenheim.de/sfb564/project_area_e/e1/e1_outline.php
Longan drying
Description

For quality analysis, experiments on the functional interaction between drying conditions (temperature, humidity, air velocity), of relevant index enzymes activities (peroxidase POD, polyphenoloxidase PPO, lipoxygenase LOX) and the quality determining criterions (flavour, aroma, texture, colour, vitamin content) will be followed by quality evaluation and optimising the drying conditions. Using adequate simulation programmes, the mathematical modelling of the drying process icluding the enzyme kinetics and the temporal changes of quality attributes will lead first to simulate the drying process for a single fruit and further on to simulations of stationary high-temperature drying processes as well as solar drying processes at unsteady conditions. The development and validation of the simulation model based on the results of the drying tests including an economical analyses will enable the development and optimisation of a flat bed dryer for unpeeled longans and lychees, the most important fruits in the area of interest. Partly recirculation of the exhaust air is expected to have a significant impact on energy consumption and processing costs.

Funded by the Deutsche Forschungsgemeinschaft (DFG), Germany and co-fundes by the National Research Council of Thailand with

285 000 Euro

Involved persons

Involved institutions

Sponsors

Publications in the course of the project