Study and manufacture of the low temperature vacuum drying system in pillot scale
Corressponding author's email:
tandzung072@hcmute.edu.vnKeywords:
vacuum drying, vacuum drying machine, vacuum drying system, low – temperature vacuum drying system, vacuum drying equipmentAbstract
This study will present results of calculating and designing the low temperature vacuum drying system in pillot scale. Based on that data, the lowtemperature vacuum drying system is made and automatically controlled by IoT (Internet of Things) in order to process and preservate food products as well as increase the value of post-harvest food products. The final result obtained is the low temperature vacuum drying system with automatic IoT that has a quality and technology parameters as follows: productivity of 5.3kg/batch; temperature of drying chamber of (0-55) oC; pressure of drying chamber under 6mmHg; time of drying process about (12-24 hours/batch). In addition, energy cost per kilogram of product in the low temperature vacuum drying compared with freeze drying is reduced about (25-35)%, the cost of this drying system is only half compared with the freeze drying system. Carrot is chosen to examine the quality of this system. As a result, the products have refined structure, the loss of β-carotene is less than 5%, the residual water content of product is less than 4%, the rehydration capacity of product (recovery yield) was over 98% and other sensory characteristics unchange
Downloads: 0
References
Nguyen Tan Dzung and et. al., (2010). Building and solving the mathematical model of moisture separated heat transfer in freeze drying criteria by extended finite element method, Vietnam Journal of Science and Technology, Vol.48, No.6A, 23-35.
Nguyen Tan Dzung and et. al., (2009). Study of determining the mathematical model of moisture separated heat transfer in freeze drying criteria, Vietnam Journal of Science and Technology Development VNU, 08/2009, Vol.12.
Nguyen Tan Dzung and et. al, Research, Calculate and manufacture a small – capacity freeze drying system for the production and processing of high quality products, Vietnam Journal of Technical Education, 1(3) 2007.
Nguyen Tan Dzung, Process and Equipment in Chemical and Food Technology, Freeze drying technology, Vietnam National University Publishing, 2016.
Nguyen Tan Dzung, Process and Equipment in Food Technology, Volume 2, Part 1: Theoretical basis of heat transfer, Vietnam National University Publishing, 2013.
Nguyen Tan Dzung, Process and Equipment in Food Technology, Volume 2, Part 2: Processes and heat transfer equipment in Food Technology, Vietnam National University Publishing, 2015
Nguyen Tan Dzung, Tran Duc Ba, Process and Equipment in Food Technology, Refrigeration Technology volume 1, Vietnam National University Publishing, 2007.
Nguyen Tan Dzung., (2016). Study of determining the technological mode in the freeze drying process of royal jelly in Viet Nam, Carpathian Journal of Food Science and Technology 2016, 8(2), 38-46
Nguyen Tan Dzung et al., (2016). The Multi-objective Optimization by the Restricted Area Method to Determine the Technological Mode of Cold Drying Process of Carrot Product. Research Journal of Applied Sciences, Engineering and Technology, 13(1): 64-74. http://www.maxwellsci.com/jp/mspabstract.php?jid=RJASET&doi=rjaset.13.2891
Nguyen Tan Dzung et al., (2016). The Multi-objective Optimization by the Utopian Point Method to Determine the Technological Mode of Infrared Radiation Drying Process of Jackfruit Product in Viet Nam. Research Journal of Applied Sciences, Engineering and Technology, 13(1): 75-84.
Downloads
Published
How to Cite
Issue
Section
Categories
License
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Copyright © JTE.
