Superheated steam drying technique has been known for a long time, but its application to food drying has received little attention. In this work, superheated steam was applied to dry fresh parsley (Petroselinum Cripsum). A mathematical model to simulate this drying process was developed by using mass and energy conservation equations for solid and steam phases. The resulting partial differenti...

Botanicals are received in whole, non-sterile form. BI Nutraceuticals sterilizes, mills, and packages the ingredient in sturdy, safe containers before shipping to customers. Photo courtesy of BI Nutraceuticals Using Superheated Steam in Drying and Sterilization It seems counterintuitive to use water vapor in a process to remove water or to heat materials that can be damaged by moisture, but suc...

Roasting is one of the basic unit operations in the cocoa base industries.Cocoa beans were roasted using superheated steam oven in superheated steam mode at 150, 200 and 250C for 50 min. The effect of heating time and temperatures with roasting methods on the moisture content, color and texture of the cocoa beans were studied. The changes occurred in the moisture content, colorvalues (L-, a-, b...

An unsteady mathematical model of superheated steam fluidized bed drying process is established based on the transport process principles and computational fluid dynamics (CFD) method. The vapor-solid two-phase turbulent flow in the drying chamber is described with the Eulerian-Eulerian multiphase model. The model is solved by computer numerical simulation. The drying experiments of wet rapesee...

This paper presents an integrated study on the superheated steam injection in the North Кенкияк Field, Kazakhstan. The methodologies cover investigation of mechanisms of superheated steam in recovery, lab experiment, and numerical simulation. The study indicates that the injection of superheated steam can cause rock wettability conversion which is favorable to recovery. The higher the heat enth...

This review is a survey on the latest and more recent applications of microscopy to study the morphological changes that food components or microorganisms undergo during processing. Apart from a brief discussion on the fundamentals of microscopic techniques, examples have been set out on the physical effects of different processes such as drying (hot air drying, spray drying, microwave, osmotic...