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Low Temperature Seaweed Drying Using Dehumidified Air

机译：使用除湿空气的低温海藻干燥

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摘要

The seaweeds are the important commodities as raw material for food or additives. One of the popular seaweeds, Eucheuma cottonii, contains carrageenan for starch or fiber sources that can be applied for beverages or gelatin. Currently, the seaweed has been widely provided as dry product in order to minimize the cost for transportation as well as prolong storage life. However, current drying process still deals with energy in-efficiency and product quality degradation. The dehumidified air can be an option to retain the seaweed quality. With lower humidity, the driving force for drying can be improved in which shortened drying time. This research aimed to study the effect of air temperature, humidity, and velocity on seaweed drying. For supporting the study, the several drying kinetic models were developed to predict drying rate. Furthermore, the seaweed quality was evaluated based on rehydration ratio. Results showed that for all cases, drying at 70°C or below can provide reasonable drying time. The higher air temperature and air flow, the faster drying time. Meanwhile, the dehumidified air also affected drying time positively. In addition, the model based on Page is the best option to estimate the drying rate. For all drying condition, the rehydration ratio of dry seaweed was close to the initial wet condition. This implied that the dry seaweed was very suitable for food.
机译：海藻是作为食品或添加剂的原料的重要商品。热门海藻中，欧洲菊花蛋白含有卡氏植物，含有淀粉或可用于饮料或明胶的纤维来源。目前，海藻已被广泛提供为干燥产品，以最大限度地减少运输成本以及延长储存寿命。然而，目前的干燥过程仍然涉及能源的能源和产品质量退化。除湿空气可以是保留海藻质量的选择。通过较低的湿度，可以提高用于干燥的驱动力，在该驱动力缩短了干燥时间。该研究旨在研究空气温度，湿度和速度对海藻干燥的影响。为了支持该研究，开发了几种干燥动力学模型以预测干燥速率。此外，基于再水化比率评估海藻质量。结果表明，对于所有情况，在70°C或更低的情况下干燥可提供合理的干燥时间。空气温度和空气流量较高，干燥时间更快。同时，除湿空气也会积极影响干燥时间。此外，基于页面的模型是估计干燥速率的最佳选择。对于所有干燥条件，干海藻的再水合比率接近初始潮湿条件。这意味着干燥的海藻非常适合食物。

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