Combined refractance window and far infrared radiation drying of Spirulina platensis biomass: Drying behavior, moisture and thermal diffusivity, and biochemical characterization
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Le résumé fourni par la source
A 2 mm thin layer of wet Spirulina platensis biomass was dried using two methods: refractance window drying (RW) and combined RW and FIR drying (RWF). The effect of drying temperature (40–60 °C) and proximity to FIR heaters (5 and 10 cm) was evaluated on falling rate drying characteristics. The moisture (Deff) and thermal (α) diffusivity coefficients were obtained in the range 1.728 × 10−8 to 5.289 × 10−9 and 1.322 × 10−8 to 4.169 × 10−9 m2 s−1, respectively (R2, 0.921–0.984). RW drying at ≥50 °C caused loss of color, phytopigments, and lipid peroxidation. At 40 °C, RW drying led to a long drying period (300.50 ± 3.53 min), poor drying rate (0.039 ± 0.002 g-H2O/min), lowest Deff and α (5.289 × 10−9 and 4.169 × 10−9 m2 s−1), and chlorophyll loss (32.2%). Combined RW and FIR drying at 40 °C and 5 cm proximity (RWF40-5cm) reduced drying time (15.1%), increased drying rate (27.8%), improved α (15%), and Deff (14.9%). RWF40-5cm dried biomass showed excellent retention of color (ΔE = 4.64 ± 1.32), protein (93.8%), γ-linolenic acid (90.1%), chlorophyll (87.9%), and phycocyanin (86.7%) from freeze-dried biomass (FD). Low-temperature RWF40-5cm drying could be a potential alternative to freeze-drying for effective and safe drying of heat-sensitive Spirulina platensis biomass.
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Le contrôle bibliographique ouvert
DOI retrouvé dans Crossref DOI retrouvé, mais le titre doit être comparé manuellement.
- Titre Crossref
- Combined refractance window and far infrared radiation drying of <i>Spirulina platensis</i> biomass: Drying behavior, moisture and thermal diffusivity, and biochemical characterization
- Date Crossref
- 05/05/2024
- Éditeur
- Informa UK Limited
- Type
- journal-article
Ce recoupement confirme des métadonnées liées au DOI. Il ne confirme ni la méthode ni les conclusions de l’étude, et il ne compte pas comme une seconde source scientifique indépendante.
Où se fait cette recherche
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Central Food Technological Research Institute Food Engineering Department pays non établi dans la noticeStructure de recherche
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Rajiv Gandhi University Department of Food Technology pays non établi dans la noticeUniversité ou école supérieure
Food Engineering Department — Central Food Technological Research Institute et Department of Food Technology — Rajiv Gandhi University.
Une affiliation ne permet pas de déduire la nationalité d’un auteur.