A reverse Carnot cycle is the main characteristic of the Konjac dryer. It absorbs low-temperature heat energy from the air and transforms it into high-temperature heat energy after efficient heat collection. The heat energy is transported into the drying room and circulates.
The high-temperature, humid air is directly discharged outside of the drying room. Its high-efficiency heat collection method also reduces energy costs.
Its other features include improved water-reconstitution properties and blood sugar-suppressing effects.
Reverse Carnot cycle
Reverse Carnot cycle is a process that uses two-phase heat energy to dry the material.
This heat energy is lower in temperature than the material to be dried, so it absorbs this low-temperature heat and transforms it to high-temperature heat energy.
This high-temperature heat energy is then transported and circulated in the drying chamber and discharged directly into the outside air.
The heat transferred from the drying chamber to the air is thus converted into usable heat energy.
The Reverse Carnot cycle can produce the same results as the Carnot heat engine, but with some differences.
It follows the same path, but requires work input and heat transfer. The process is highly efficient for a given temperature range and is highly reversible.
The Reverse Carnot cycle also requires a refrigeration or heat pump to work. The two processes have similar objectives, but one cycle is completely reversible.
The Carnot cycle consists of two reversible isothermal and isentropic processes. This process is considered to be the best for a given temperature range.
Improved water-reconstitution properties
A variety of benefits have been associated with dried konjac. This versatile substance is capable of improving water-reconstitution properties and preventing degeneration.
Other benefits have been associated with reduced sugar and calories, and it has been speculated that it may have blood-sugar-suppressing effects.
Many ways have been developed to process this plant. Today, dried konjac can be found in processed foods.
Blood sugar-suppressing effects
Dried konjac contains 8-20% starch, 15-40% dietary fiber, and a large amount of processed cellulose. It also contains guar gum, xanthan gum, and tamarind gum, all of which are considered digestive aids.
These additives are used to produce products that have similar effects on blood sugar levels. These are added to various processed foods.
The effects of a konjac extract or its inulin-containing composition on blood glucose were evaluated in diabetic rats.
This research used STZ-induced rats and db/db mice to study the effect of inulin and konjac on blood glucose levels.
It showed that konjac extract significantly lowered blood glucose levels, compared with a vehicle-treated group.
Although there are still many unknown benefits of konjac, some of them relate to its high content of glucomannan, a soluble dietary fiber found in the konjac plant.
Glucomannan has been shown to moderately improve type 2 diabetes management and make individuals feel fuller for longer.
Some studies have also found that konjac can help people lose weight, although the exact benefits of its effects are still unknown.
High-efficiency heat collection
This study reports on the application of a novel method for high-efficiency heat collection from a Konjac dryer.
It consists of a thermoelectric cell, a cyclodextrin-based drying system, and a novel heat-transfer membrane.
The new method has a variety of advantages over the conventional thermal-transfer method.
Its high-efficiency heat collection method improves the quality and quantity of dried Konjac powder.
The thermal-transfer characteristics of a Konjac dryer are influenced by the protein and konjac content.
The higher the protein content, the higher the G’ and G” values.
Likewise, the higher the konjac content, the higher the thermal stability.
The experimental results of the heat-transfer experiment indicate that the Konjac-based method produces the highest yield of product, which is why the researchers recommend this method.
