Food Drying with Superheated Steam - Revision history

Rasmus at 13:42, 9 May 2017

2017-05-09T13:42:58Z

← Older revision		Revision as of 13:42, 9 May 2017
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	* biofuel: drying and grinding of sugary biomass for pre-processing before fermentation		* biofuel: drying and grinding of sugary biomass for pre-processing before fermentation
	* biomass: straw, sawdust, wood fiber, wood chips, wood pulp, spruce and birch bark, milled peat, peat for briquettes		* biomass: straw, sawdust, wood fiber, wood chips, wood pulp, spruce and birch bark, milled peat, peat for briquettes
	* agriculture: for use in a [[Steam Weeder]]: ~~Superheated steam is used for soil steaming.~~ Steam ~~is induced into the soil which causes organic material to deteriorate. Soil steaming~~ can be an effective alternative to chemicals in agriculture.		* agriculture: for use in a [[Steam Weeder]] and sterilizer: Steam can be an effective alternative to chemicals in agriculture. Superheated steam can be used to kill weeds (alternative to herbicides). In soil steaming, steam is injected into the soil, killing pathogens.
	* chemical industry: washing powder, pigment, potassium salt, powdery chemicals, catalysts, coloring agents		* chemical industry: washing powder, pigment, potassium salt, powdery chemicals, catalysts, coloring agents
	* chemical processing - reaction kinetics manipulation		* chemical processing - reaction kinetics manipulation
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	Compare to: [[Freeze Drying]]		Compare to: [[Freeze Drying]]

	Comment by Vanita Shanti Luxul (CFO and Co-Founder at Giving Pathways Foundation. Agroforestry Ecological Land Trust): ''"We have used a Excalibur dehydrator before. Advantage in the method you suggested [superheated steam, RK] is cost effective and has lower technology requirements than freeze drying. In comparison freeze drying retains original shape, rehydrates foods better, preserves more nutrients and can have a shelf life of up to 25 years using #10 cans."''		Comment by Vanita Shanti Luxul (CFO and Co-Founder at Giving Pathways Foundation, Agroforestry Ecological Land Trust): ''"We have used a Excalibur dehydrator before. Advantage in the method you suggested [superheated steam, RK] is cost effective and has lower technology requirements than freeze drying. In comparison freeze drying retains original shape, rehydrates foods better, preserves more nutrients and can have a shelf life of up to 25 years using #10 cans."''

	== Links ==		== Links ==

Rasmus at 17:17, 16 July 2016

2016-07-16T17:17:28Z

← Older revision		Revision as of 17:17, 16 July 2016
Line 40:		Line 40:
	Compare to: [[Freeze Drying]]		Compare to: [[Freeze Drying]]

	Comment by Vanita Shanti Luxul (CFO and Co-Founder at Giving Pathways Foundation. Agroforestry Ecological Land Trust): ''"We have used a Excalibur dehydrator before. Advantage in the method you suggested [superheated steam, RK] is cost effective and has lower technology requirements than freeze drying. In comparison freeze drying retains original shape, rehydrates foods better, preserves more nutrients and can have a shelf life of up to 25 years using #10 cans.''		Comment by Vanita Shanti Luxul (CFO and Co-Founder at Giving Pathways Foundation. Agroforestry Ecological Land Trust): ''"We have used a Excalibur dehydrator before. Advantage in the method you suggested [superheated steam, RK] is cost effective and has lower technology requirements than freeze drying. In comparison freeze drying retains original shape, rehydrates foods better, preserves more nutrients and can have a shelf life of up to 25 years using #10 cans."''

	== Links ==		== Links ==

Rasmus: inserted comment

2016-07-16T17:16:49Z

inserted comment

← Older revision		Revision as of 17:16, 16 July 2016
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	* paper, pulp, sludge, other cellulose derivatives (such as [[nanocellulose]])		* paper, pulp, sludge, other cellulose derivatives (such as [[nanocellulose]])
	* sewage sludge, manure, grass		* sewage sludge, manure, grass

			==Alternatives==
			Compare to: [[Freeze Drying]]

			Comment by Vanita Shanti Luxul (CFO and Co-Founder at Giving Pathways Foundation. Agroforestry Ecological Land Trust): ''"We have used a Excalibur dehydrator before. Advantage in the method you suggested [superheated steam, RK] is cost effective and has lower technology requirements than freeze drying. In comparison freeze drying retains original shape, rehydrates foods better, preserves more nutrients and can have a shelf life of up to 25 years using #10 cans.''

	== Links ==		== Links ==

Rasmus at 04:41, 29 April 2016

2016-04-29T04:41:16Z

← Older revision		Revision as of 04:41, 29 April 2016
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	{{Category=Food Storage and Processing}}		{{Category=Food Storage and Processing}}

	[[File:Superheated steam.jpg\|~~5490px~~\|thumb\|right\|Principle of superheated steam: Water is heated in a boiler, generating saturated steam (1). It is then heated further in a“superheater” and is then (2) able to absorb additional moisture. ]]		[[File:Superheated steam.jpg\|549px\|thumb\|right\|Principle of superheated steam: Water is heated in a boiler, generating saturated steam (1). It is then heated further in a“superheater” and is then (2) able to absorb additional moisture. ]]

	[http://en.wikipedia.org/wiki/Superheated_steam Super-heated or dry steam] has the ability to drive moisture out of solid materials much faster and more cost-effectively than air drying while being gentler on the end product. This technology is getting a lot of interest in the food industry and could become the drying and frying technology of choice. It is far more cost effective and has lower technology requirements than [[Freeze_Dried_Fruit_Powders\| freeze drying]]. This technology has the potential to improve rural incomes by capturing the added value from food processing ''on the farm''. In addition to drying, the process can also sterilize the product, which is an important food safety feature or in processes with subsequent fermentation.		[http://en.wikipedia.org/wiki/Superheated_steam Super-heated or dry steam] has the ability to drive moisture out of solid materials much faster and more cost-effectively than air drying while being gentler on the end product. This technology is getting a lot of interest in the food industry and could become the drying and frying technology of choice. It is far more cost effective and has lower technology requirements than [[Freeze_Dried_Fruit_Powders\| freeze drying]]. This technology has the potential to improve rural incomes by capturing the added value from food processing ''on the farm''. In addition to drying, the process can also sterilize the product, which is an important food safety feature or in processes with subsequent fermentation.

Rasmus at 01:04, 29 April 2016

2016-04-29T01:04:38Z

← Older revision		Revision as of 01:04, 29 April 2016
Line 1:		Line 1:
	{{Category=Food Storage and Processing}}		{{Category=Food Storage and Processing}}

	[[File:Superheated steam.jpg\|5490px\|thumb\|right\|Principle of superheated steam: Water is heated in a boiler, generating saturated steam (1). It is then heated ~~again~~ in a“superheater”~~, which transfers more heat~~ (2) ~~and is then~~ able to absorb additional moisture. ]]		[[File:Superheated steam.jpg\|5490px\|thumb\|right\|Principle of superheated steam: Water is heated in a boiler, generating saturated steam (1). It is then heated further in a“superheater” and is then (2) able to absorb additional moisture. ]]

	[http://en.wikipedia.org/wiki/Superheated_steam Super-heated or dry steam] has the ability to drive moisture out of solid materials much faster and more cost-effectively than air drying while being gentler on the end product. This technology is getting a lot of interest in the food industry and could become the drying and frying technology of choice. It is far more cost effective and has lower technology requirements than [[Freeze_Dried_Fruit_Powders\| freeze drying]]. This technology has the potential to improve rural incomes by capturing the added value from food processing ''on the farm''. In addition to drying, the process can also sterilize the product, which is an important food safety feature or in processes with subsequent fermentation.		[http://en.wikipedia.org/wiki/Superheated_steam Super-heated or dry steam] has the ability to drive moisture out of solid materials much faster and more cost-effectively than air drying while being gentler on the end product. This technology is getting a lot of interest in the food industry and could become the drying and frying technology of choice. It is far more cost effective and has lower technology requirements than [[Freeze_Dried_Fruit_Powders\| freeze drying]]. This technology has the potential to improve rural incomes by capturing the added value from food processing ''on the farm''. In addition to drying, the process can also sterilize the product, which is an important food safety feature or in processes with subsequent fermentation.

Rasmus at 00:10, 29 April 2016

2016-04-29T00:10:22Z

← Older revision		Revision as of 00:10, 29 April 2016
Line 1:		Line 1:
	{{Category=Food Storage and Processing}}		{{Category=Food Storage and Processing}}

	[[File:Superheated steam.jpg\|5490px\|thumb\|right\|Principle of superheated steam: Water is heated in a boiler, generating saturated steam (1). It is then heated again in a“superheater”, which transfers ~~additional~~ heat ~~to the steam. The steam is superheated~~ (2) and ~~can release some amount of heat without condensation~~. ]]		[[File:Superheated steam.jpg\|5490px\|thumb\|right\|Principle of superheated steam: Water is heated in a boiler, generating saturated steam (1). It is then heated again in a“superheater”, which transfers more heat (2) and is then able to absorb additional moisture. ]]

	[http://en.wikipedia.org/wiki/Superheated_steam Super-heated or dry steam] has the ability to drive moisture out of solid materials much faster and more cost-effectively than air drying while being gentler on the end product. This technology is getting a lot of interest in the food industry and could become the drying and frying technology of choice. It is far more cost effective and has lower technology requirements than [[Freeze_Dried_Fruit_Powders\| freeze drying]]. This technology has the potential to improve rural incomes by capturing the added value from food processing ''on the farm''. In addition to drying, the process can also sterilize the product, which is an important food safety feature or in processes with subsequent fermentation.		[http://en.wikipedia.org/wiki/Superheated_steam Super-heated or dry steam] has the ability to drive moisture out of solid materials much faster and more cost-effectively than air drying while being gentler on the end product. This technology is getting a lot of interest in the food industry and could become the drying and frying technology of choice. It is far more cost effective and has lower technology requirements than [[Freeze_Dried_Fruit_Powders\| freeze drying]]. This technology has the potential to improve rural incomes by capturing the added value from food processing ''on the farm''. In addition to drying, the process can also sterilize the product, which is an important food safety feature or in processes with subsequent fermentation.
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	It also has advantages in terms of nutrient preservation. There is no free oxygen in superheated steam, so the decomposition of easily oxidized nutrients such as vitamin C is greatly reduced. This is a key advantage over food drying with hot air, which exposes the food to oxygen. (Aside: most people think that it's the heat that destroys nutrients in food, while it's actually the oxygen. This has been demonstrated with canned food, which often has very good nutrient preservation). Another advantage is that this process is much faster than traditional (solar) food drying, which is crucial when large volumes of one particular crop need to be processed at harvest time (think: tomatoes, strawberries, raspberries, blackberries - these are all high value products when dry, and are easily transported, easily traded). By applying lower than normal pressure, it is possible to use temperatures far lower than 100°C (212°F), and as low as 45°C (113°F) for heat-sensitive foods.		It also has advantages in terms of nutrient preservation. There is no free oxygen in superheated steam, so the decomposition of easily oxidized nutrients such as vitamin C is greatly reduced. This is a key advantage over food drying with hot air, which exposes the food to oxygen. (Aside: most people think that it's the heat that destroys nutrients in food, while it's actually the oxygen. This has been demonstrated with canned food, which often has very good nutrient preservation). Another advantage is that this process is much faster than traditional (solar) food drying, which is crucial when large volumes of one particular crop need to be processed at harvest time (think: tomatoes, strawberries, raspberries, blackberries - these are all high value products when dry, and are easily transported, easily traded). By applying lower than normal pressure, it is possible to use temperatures far lower than 100°C (212°F), and as low as 45°C (113°F) for heat-sensitive foods.

	Sources of energy (heat) are solar (weather permitting) and biomass, possibly in combination (day/night) for more reliability. When the heat source is pyrolysis (with [[biochar]] as a by-product) rather than combustion, the process can be made truly carbon negative, i.e. it actually pulls carbon out of the atmosphere every time you use it.		Sources of energy (heat) are solar (weather permitting) and biomass, possibly in combination (day/night) for more reliability. When the heat source is [[pyrolysis]] (with [[biochar]] as a by-product) rather than combustion, the process can be made truly carbon negative, i.e. it actually pulls carbon out of the atmosphere every time you use it.

	[[File:Food dryer.jpg\|400px\|thumb\|right\|Excalibur Drying Jerusalem Artichokes]]		[[File:Food dryer.jpg\|400px\|thumb\|right\|Excalibur Drying Jerusalem Artichokes]]

Rasmus: /* Examples - other (non-food) */

2016-04-28T22:42:53Z

Examples - other (non-food)

← Older revision		Revision as of 22:42, 28 April 2016
Line 27:		Line 27:
	* biofuel: drying and grinding of sugary biomass for pre-processing before fermentation		* biofuel: drying and grinding of sugary biomass for pre-processing before fermentation
	* biomass: straw, sawdust, wood fiber, wood chips, wood pulp, spruce and birch bark, milled peat, peat for briquettes		* biomass: straw, sawdust, wood fiber, wood chips, wood pulp, spruce and birch bark, milled peat, peat for briquettes
	* agriculture: for use in a [[Steam Weeder]]		* agriculture: for use in a [[Steam Weeder]]: Superheated steam is used for soil steaming. Steam is induced into the soil which causes organic material to deteriorate. Soil steaming can be an effective alternative to chemicals in agriculture.
	* chemical industry: washing powder, pigment, potassium salt, powdery chemicals, catalysts, coloring agents		* chemical industry: washing powder, pigment, potassium salt, powdery chemicals, catalysts, coloring agents
	* chemical processing - reaction kinetics manipulation		* chemical processing - reaction kinetics manipulation

Rasmus: /* Examples - other (non-food) */

2016-04-28T22:40:33Z

Examples - other (non-food)

← Older revision		Revision as of 22:40, 28 April 2016
Line 27:		Line 27:
	* biofuel: drying and grinding of sugary biomass for pre-processing before fermentation		* biofuel: drying and grinding of sugary biomass for pre-processing before fermentation
	* biomass: straw, sawdust, wood fiber, wood chips, wood pulp, spruce and birch bark, milled peat, peat for briquettes		* biomass: straw, sawdust, wood fiber, wood chips, wood pulp, spruce and birch bark, milled peat, peat for briquettes
			* agriculture: for use in a [[Steam Weeder]]
	* chemical industry: washing powder, pigment, potassium salt, powdery chemicals, catalysts, coloring agents		* chemical industry: washing powder, pigment, potassium salt, powdery chemicals, catalysts, coloring agents
			* chemical processing - reaction kinetics manipulation
	* laundry, dry cleaning		* laundry, dry cleaning
			* textile applications (coated) textile, drying
	* wood, lime mud (before calcination), mineral wool, fibres, cement curing		* wood, lime mud (before calcination), mineral wool, fibres, cement curing
	* ~~sewage sludge, manure, grass~~		* building materials
	* textile applications (coated) textile, drying
	* chemical processing - reaction kinetics manipulation
	* paper, pulp, sludge, other cellulose derivatives (such as [[nanocellulose]])		* paper, pulp, sludge, other cellulose derivatives (such as [[nanocellulose]])
	* ~~building materials~~		* sewage sludge, manure, grass

	== Links ==		== Links ==

Rasmus: inserted figure

2016-04-28T22:38:51Z

inserted figure

← Older revision		Revision as of 22:38, 28 April 2016
Line 1:		Line 1:
	{{Category=Food Storage and Processing}}		{{Category=Food Storage and Processing}}

	[[File:~~Food dryer~~.jpg\|~~400px~~\|thumb\|right\|~~Excalibur Drying Jerusalem Artichokes~~]]		[[File:Superheated steam.jpg\|5490px\|thumb\|right\|Principle of superheated steam: Water is heated in a boiler, generating saturated steam (1). It is then heated again in a“superheater”, which transfers additional heat to the steam. The steam is superheated (2) and can release some amount of heat without condensation. ]]

	[http://en.wikipedia.org/wiki/Superheated_steam Super-heated or dry steam] has the ability to drive moisture out of solid materials much faster and more cost-effectively than air drying while being gentler on the end product. This technology is getting a lot of interest in the food industry and could become the drying and frying technology of choice. It is far more cost effective and has lower technology requirements than [[Freeze_Dried_Fruit_Powders\| freeze drying]]. This technology has the potential to improve rural incomes by capturing the added value from food processing ''on the farm''. In addition to drying, the process can also sterilize the product, which is an important food safety feature or in processes with subsequent fermentation.		[http://en.wikipedia.org/wiki/Superheated_steam Super-heated or dry steam] has the ability to drive moisture out of solid materials much faster and more cost-effectively than air drying while being gentler on the end product. This technology is getting a lot of interest in the food industry and could become the drying and frying technology of choice. It is far more cost effective and has lower technology requirements than [[Freeze_Dried_Fruit_Powders\| freeze drying]]. This technology has the potential to improve rural incomes by capturing the added value from food processing ''on the farm''. In addition to drying, the process can also sterilize the product, which is an important food safety feature or in processes with subsequent fermentation.

Line 7:		Line 8:

	Sources of energy (heat) are solar (weather permitting) and biomass, possibly in combination (day/night) for more reliability. When the heat source is pyrolysis (with [[biochar]] as a by-product) rather than combustion, the process can be made truly carbon negative, i.e. it actually pulls carbon out of the atmosphere every time you use it.		Sources of energy (heat) are solar (weather permitting) and biomass, possibly in combination (day/night) for more reliability. When the heat source is pyrolysis (with [[biochar]] as a by-product) rather than combustion, the process can be made truly carbon negative, i.e. it actually pulls carbon out of the atmosphere every time you use it.

			[[File:Food dryer.jpg\|400px\|thumb\|right\|Excalibur Drying Jerusalem Artichokes]]

	==Examples: Food==		==Examples: Food==

Rasmus at 12:01, 14 March 2016

2016-03-14T12:01:31Z

← Older revision		Revision as of 12:01, 14 March 2016
Line 2:		Line 2:

	[[File:Food dryer.jpg\|400px\|thumb\|right\|Excalibur Drying Jerusalem Artichokes]]		[[File:Food dryer.jpg\|400px\|thumb\|right\|Excalibur Drying Jerusalem Artichokes]]
	[http://en.wikipedia.org/wiki/Superheated_steam Super-heated or dry steam] has the ability to drive moisture out of solid materials much faster and more cost-effectively than air drying while being gentler on the end product. This technology is getting a lot of interest in the food industry and could become the drying and frying technology of choice. It is far more cost effective and has lower technology requirements than [[Freeze_Dried_Fruit_Powders\| freeze drying]]. This technology has the potential to improve rural incomes by capturing the added value from food processing '''on the farm'''.		[http://en.wikipedia.org/wiki/Superheated_steam Super-heated or dry steam] has the ability to drive moisture out of solid materials much faster and more cost-effectively than air drying while being gentler on the end product. This technology is getting a lot of interest in the food industry and could become the drying and frying technology of choice. It is far more cost effective and has lower technology requirements than [[Freeze_Dried_Fruit_Powders\| freeze drying]]. This technology has the potential to improve rural incomes by capturing the added value from food processing ''on the farm''. In addition to drying, the process can also sterilize the product, which is an important food safety feature or in processes with subsequent fermentation.

	It also has advantages in terms of nutrient preservation. There is no free oxygen in superheated steam, so the decomposition of easily oxidized nutrients such as vitamin C is greatly reduced. This is a key advantage over food drying with hot air, which exposes the food to oxygen. (Aside: most people think that it's the heat that destroys nutrients in food, while it's actually the oxygen. This has been demonstrated with canned food, which often has very good nutrient preservation). Another advantage is that this process is much faster than traditional (solar) food drying, which is crucial when large volumes of one particular crop need to be processed at harvest time (think: tomatoes, strawberries, raspberries, blackberries - these are all high value products when dry, and are easily transported, easily traded). By applying lower than normal pressure, it is possible to use temperatures far lower than 100°C (212°F), and as low as 45°C (113°F) for heat-sensitive foods.		It also has advantages in terms of nutrient preservation. There is no free oxygen in superheated steam, so the decomposition of easily oxidized nutrients such as vitamin C is greatly reduced. This is a key advantage over food drying with hot air, which exposes the food to oxygen. (Aside: most people think that it's the heat that destroys nutrients in food, while it's actually the oxygen. This has been demonstrated with canned food, which often has very good nutrient preservation). Another advantage is that this process is much faster than traditional (solar) food drying, which is crucial when large volumes of one particular crop need to be processed at harvest time (think: tomatoes, strawberries, raspberries, blackberries - these are all high value products when dry, and are easily transported, easily traded). By applying lower than normal pressure, it is possible to use temperatures far lower than 100°C (212°F), and as low as 45°C (113°F) for heat-sensitive foods.