Agitated thin-film drying of spinach juice

Jun Qiu; R.M. Boom; M.A.I. Schutyser

doi:10.4995/IDS2018.2018.7515

Agitated thin-film drying of spinach juice

Research output: Contribution to conference › Conference paper › Academic › peer-review

Abstract

agitated thin film dryers (ATFD) has been considered as an effective
technology for drying viscous liquid foods, pastes or pureed foods. In this
study, a lab-scale ATFD was developed and applied for drying of juices from
spinach leaves at varying temperature (60 – 90 ̊C), feed rate (0.3 – 0.5 kg/h)
and blade rotation speed (300 – 600 RPM) combinations. Juice suspensions
were successfully dried into powder with a moisture content ranging from
0.049 to 0.114 kg/kg total. Increasing the wall temperature and feed rate
were found to improve the specific evaporation rate and evaporation rate of
the ATFD, respectively. The blade rotation speed had limited effect on the
water removal rate, while it played a crucial role in powder formation

Original language	English
Pages	1317-1324
Number of pages	8
DOIs	https://doi.org/10.4995/IDS2018.2018.7515
Publication status	Published - 11 Sept 2018
Event	21st International Drying Symposium - Duration: 11 Sept 2018 → 14 Sept 2018

Conference/symposium

Conference/symposium	21st International Drying Symposium
Period	11/09/18 → 14/09/18

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10.4995/IDS2018.2018.7515Licence: CC BY-NC-ND

https://edepot.wur.nl/575123Licence: CC BY-NC-ND

Cite this

@conference{f6e0e90c40ae4dcf92331ac8f4c67f34,

title = "Agitated thin-film drying of spinach juice",

abstract = "agitated thin film dryers (ATFD) has been considered as an effective technology for drying viscous liquid foods, pastes or pureed foods. In this study, a lab-scale ATFD was developed and applied for drying of juices from spinach leaves at varying temperature (60 – 90 ̊C), feed rate (0.3 – 0.5 kg/h) and blade rotation speed (300 – 600 RPM) combinations. Juice suspensions were successfully dried into powder with a moisture content ranging from 0.049 to 0.114 kg/kg total. Increasing the wall temperature and feed rate were found to improve the specific evaporation rate and evaporation rate of the ATFD, respectively. The blade rotation speed had limited effect on the water removal rate, while it played a crucial role in powder formation",

author = "Jun Qiu and R.M. Boom and M.A.I. Schutyser",

year = "2018",

month = sep,

day = "11",

doi = "10.4995/IDS2018.2018.7515",

language = "English",

pages = "1317--1324",

note = "21st International Drying Symposium ; Conference date: 11-09-2018 Through 14-09-2018",

}

TY - CONF

T1 - Agitated thin-film drying of spinach juice

AU - Qiu, Jun

AU - Boom, R.M.

AU - Schutyser, M.A.I.

PY - 2018/9/11

Y1 - 2018/9/11

N2 - agitated thin film dryers (ATFD) has been considered as an effective technology for drying viscous liquid foods, pastes or pureed foods. In this study, a lab-scale ATFD was developed and applied for drying of juices from spinach leaves at varying temperature (60 – 90 ̊C), feed rate (0.3 – 0.5 kg/h) and blade rotation speed (300 – 600 RPM) combinations. Juice suspensions were successfully dried into powder with a moisture content ranging from 0.049 to 0.114 kg/kg total. Increasing the wall temperature and feed rate were found to improve the specific evaporation rate and evaporation rate of the ATFD, respectively. The blade rotation speed had limited effect on the water removal rate, while it played a crucial role in powder formation

AB - agitated thin film dryers (ATFD) has been considered as an effective technology for drying viscous liquid foods, pastes or pureed foods. In this study, a lab-scale ATFD was developed and applied for drying of juices from spinach leaves at varying temperature (60 – 90 ̊C), feed rate (0.3 – 0.5 kg/h) and blade rotation speed (300 – 600 RPM) combinations. Juice suspensions were successfully dried into powder with a moisture content ranging from 0.049 to 0.114 kg/kg total. Increasing the wall temperature and feed rate were found to improve the specific evaporation rate and evaporation rate of the ATFD, respectively. The blade rotation speed had limited effect on the water removal rate, while it played a crucial role in powder formation

U2 - 10.4995/IDS2018.2018.7515

DO - 10.4995/IDS2018.2018.7515

M3 - Conference paper

SP - 1317

EP - 1324

T2 - 21st International Drying Symposium

Y2 - 11 September 2018 through 14 September 2018

ER -

Agitated thin-film drying of spinach juice

Abstract

Conference/symposium

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