Hot air oven was used to determine residual moisture in mango leather after completion of drying process. Desirable moisture content in the mango should be in the range of 15–25% to categorise it as intermediate moisture food (Shende et al. 2016; Kaur et al. 2017). The leaves were washed with potable water; the outer layer rind was removed from the gel; then, slabs 25 mm long, 15 mm wide, and of two thicknesses were prepared. A slab geometry was selected, as it is an easy way to cut the sample at an industrial level. In addition, this was the geometry analyzed for the mathematical modeling of the drying kinetics. Different studies on energy consumption and energy efficiency of RW drying have concluded that in comparison with different conventional drying methods, RW drying is a very energy efficient choice .
Refractance Window drying equipment costs up to 80% less and uses significantly less energy compared to other drying methods. Rehydration ratio of dried black carrot ranged from 4.99 to 6.30. The minimum rehydration ratio was observed for samples pre-treated in 2%NaOH solution and dried at 90 °C water temperature whereas maximum was found for untreated samples dried at 70 °C. Enhancing Food Processing: Refractance Window Dryer's Role in Nutrient Preservation The linear term of water temperature had significant positive effect on rehydration ratio . This can be owing to overheating of the product surface causing development of an impervious layer making it difficult for the dried product to rehydrate to its actual volume and shape33,37. Total phenolic content of dried black carrot ranged from 22,876.40 to 23,444.30 mg/100gdw.

The results showed that mass transfer in salmon and beef was not improved by RW™. In contrast, in apple slices dehydrated using RW™, the Deff and processing times were significantly (paw of 0.6. The average solar radiation intensity and the average ambient temperature during the experiments using the SRW dryer are shown in Fig. Experiments were performed in July in Sari, Iran (36.56° N, 53.05° E). Experiments using CRW and HA dryers were conducted in laboratory conditions.
It was also observed that the addition of carrier materials favored the survival of the microorganism within the range of the evaluated temperatures. These results being consistent with the analysis of the Gompertz model under isothermal conditions, aforementioned. On the other hand, when increasing the temperature, there was an increase in the cell inactivation rate and a decrease in the lag phase independent of the use or not of the carrier material.
Initial temperature 60 °C Higher gas and hybrid drying rates. Specific energy consumption for hybrid heating is 22.28 MJ/kg, gas 24.90 MJ/kg, and solar 19.19 MJ/kg. Although the energy consumption is lower with solar heating alone, a longer dehydration time is required, so hybrid heating is a viable option in this system. RW Drying is a new indirect contact drying technology that uses circulating hot water below boiling point as an effective heat transfer medium under atmospheric pressure. The energy or heat losses from the water to its surroundings occur by conduction, convection and radiation resulting in faster drying. Baaqbali and Niakousari compared the energy consumption and quality parameters of pomegranate juice drying using RW, freeze, and spray dryers.





O. P. Sobukola, O. U. Dairo, L. O. Sanni, A. V. Odunewu, and B. O. Fafiolu, “Thin layer drying process of some leafy vegetables under open sun,” Food Science and Technology International, vol. B. Muñoz, “Effect of drying on lettuce leaves using indirect solar dryer assisted with photovoltaic cells and thermal energy storage,” Processes, vol. R. M. Sampaio, J. P. M. Neto, V. H. Perez, S. K. Marcos, M. A. Boizan, and L.
It uses circulating hot water at atmospheric pressure as a heating medium for the material to be dehydrated . These drying technologies differ in drying speed, energy efficiency, product quality, dryer costs, and technological simplicity. The main technical challenge is to identify a relatively inexpensive drying technology that gives high-quality products, even from heat-sensitive materials, as most drying technologies entail application of high temperatures. This causes loss of flavor, nutrients, and bioactive compounds. The color, microstructure, shrinkage, and bulk density of dried fruit products are all affected by drying methods and processing conditions . Refractance Window™ 1,2,3 as a relatively new film drying technique is characterized by short time exposure of foods to relatively low temperatures (Magoon, 1986, Nindo et al., 2003).

Table 1 shows the estimated kinetic parameters of Newton and Midilli's models, including criteria to evaluate the fitting quality. Where N is the number of observations, z is the number of model parameters, MRexp is the experimental moisture ratio, and MRpre is the predicted moisture ratio. Where mt is the mass at a given time , rat is the apparent density at a given time (g/cm3) and R is the ratio of the papaya slices, equivalent to 0.015 m. Deff values were calculated with and without considering shrinkage. Energy utilization and microbial reduction in a new film drying system.
Dryer exhaust manifold 300 is located at the beginning end of drying belt 320 near the feed liquid application tray, according to one embodiment. Dryer exhaust manifold 300 removes moist air 310 across the entire length and width of the drying tunnel 321. Horizontal manifold 204 may have a diameter of approximately six inches.
This rapid, yet gentle process provides superior retention of a product’s beneficial properties, including its nutrition, flavour, colour and aroma. Microstructure also plays a significant role in the transport properties, quality, and stability of processed products. Due to the uniform and control application of puree/slurry using the spreader over a film at the inlet side of the RWD resulted in uniform and smooth flakes of the dried product. The microstructure of mango powder obtained from RWD was smooth, flaky, and with uniform thickness according to one research. When dried product is obtained 14 As the product losses moisture and the heat transfer decreases and the “window” of infrared energy closes and “refracts” back into the heated water source, no longer exposing the material to heat.

In recent years, much attention has been given to expanding this imaging technique to food science in order to help in the study of food microstructure, including fresh and dried products. Recently, XMT has been successfully applied for highly porous products to determine the shrinkage, cracking, and the internal moisture of different products such as dried banana, carrots, chokeberries, apples etc. . Maintaining of natural color in dried food products is very important as the visual appearance is one of the first judgments made by consumers. Color together with size, gloss, shape, etc. form the appearance and represent a valuable indicative parameter used in quality control.