Effect of freeze-thaw pretreatment on thermal drying process and physicochemical properties of chitosan

2014 ◽  
Vol 131 (21) ◽  
Author(s):  
Wei Zhang ◽  
Wenshui Xia
Keyword(s):  
Physicochemical Properties ◽  
Drying Process ◽  
Freeze Thaw ◽  
Thermal Drying

scholarly journals Effect of freeze-thaw cycles pretreatment on the vacuum freeze-drying process and physicochemical properties of the dried garlic slices

2020 ◽  
Vol 324 ◽  
pp. 126883 ◽  
Author(s):  
Yabin Feng ◽  
Chin Ping Tan ◽  
Cunshan Zhou ◽  
Abu ElGasim A. Yagoub ◽  
Baoguo Xu ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Freeze Drying ◽  
Drying Process ◽  
Freeze Thaw

Preparation of potato flour by freeze-thaw pretreatment: Effect of different thawing methods on hot-air drying process and physicochemical properties

LWT ◽  
2020 ◽  
Vol 133 ◽  
pp. 110157
Author(s):  
Guanghui Shen ◽  
Lidan Zhang ◽  
Tingting Hu ◽  
Zhihong Li ◽  
Anjun Chen ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Potato Flour ◽  
Drying Process ◽  
Hot Air Drying ◽  
Air Drying ◽  
Freeze Thaw ◽  
Hot Air ◽  
Pretreatment Effect

Synthesis and physicochemical properties of graphene/ZrO2 composite aerogels

RSC Advances ◽  
2015 ◽  
Vol 5 (16) ◽  
pp. 11738-11744 ◽  
Author(s):  
Dongman Guo ◽  
Yun Lu ◽  
Yibo Zhao ◽  
Xuetong Zhang
Keyword(s):  
Physicochemical Properties ◽  
Supercritical Fluid ◽  
Sol Gel ◽  
Drying Process ◽  
Gel Method ◽  
Sol Gel Method ◽  
Supercritical Fluid Drying ◽  
Composite Aerogels

Graphene/ZrO2 composite aerogels with large BET areas have been synthesized using a sol–gel method together with a supercritical fluid drying process.

scholarly journals Assessment of the possibility of using the method of sludge-lignin dehydration of the Baikal Pulp and Paper Mill by the freeze-thaw method

2018 ◽  
Vol 7 (2.23) ◽  
pp. 114 ◽  
Author(s):  
DI Stom ◽  
GO Zhdanova ◽  
SA Potekhin ◽  
AE Balayan ◽  
MN Saksonov Saksonov ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Physicochemical Properties ◽  
Water Solution ◽  
Organic Fertilizer ◽  
Paper Mill ◽  
Pulp And Paper ◽  
Eisenia Foetida ◽  
Pulp And Paper Mill ◽  
Freeze Thaw ◽  
Principal Possibility

An estimation of the possibility of dehydration of sludge-lignin of the Baikal Pulp and Paper Mill by the freeze-thaw method was carried out. Change of sludge-lignin structure, physicochemical properties and chemical composition after freeze-thaw are shown. Toxicity and chemical composition of the water solution separated from the sludge-lignin during its freeze-thaw is estimated. An increase in the rate of germination of seeds of the cress in the soil with the addition of the frozen-out sludge-lignin in the ratio "sludge-lignin-soil" 1:3-1:4 is shown. Possibility of application and recommendations for the use of freezed out sludge-lignin as an organic fertilizer is considered. Principal possibility of the worm transformation of sludge-lignin, previously dehydrated by the freeze-thaw method, by red Californian worms Eisenia foetida Andrei Bouche (1972) is shown. The issue of prospects for processing this waste in a fertile bio-soil is discussed. The latter can later be used for recultivation of the territory of the sludge accumulator plots of the Baikal Pulp and Paper Mill.  

scholarly journals Potential of bio-drying applied to exhausted grape marc

Wine Studies ◽  
2012 ◽  
Vol 2 (1) ◽  
pp. 2 ◽  
Author(s):  
Elena Cristina Rada ◽  
Marco Ragazzi
Keyword(s):  
Water Content ◽  
Energy Content ◽  
Moisture Level ◽  
Drying Process ◽  
Self Heating ◽  
Grape Marc ◽  
Thermal Drying ◽  
Energy Options ◽  
Potential Rate

In the present work, experimentation was carried out to study the behavior of exhausted grape marc during the bio-drying process. This process was chosen as an alternative to the typical grape marc thermal drying approach. The aim was to reduce the moisture level thanks to the biological exothermal reactions, and to increase the energy content in the biodried grape marc. The target was the generation of a product interesting for energy options. For the development of the research, a biological pilot reactor and a respirometric apparatus were used. Results demonstrated that bio-drying can decrease the water content saving the original energy content. The final material could be assumed like a solid recovered fuel, class 5:1:1 with a very low potential rate of microbial self-heating.

scholarly journals Effects of Pectin on the Physicochemical Properties and Freeze-Thaw Stability of Waxy Rice Starch

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2419
Author(s):  
Yuheng Zhai ◽  
Jiali Xing ◽  
Xiaohu Luo ◽  
Hao Zhang ◽  
Kai Yang ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Loss Modulus ◽  
Rice Starch ◽  
Scanning Calorimetry ◽  
Freeze Thaw ◽  
Textural Parameter ◽  
Waxy Rice ◽  
Pasting Temperature ◽  
Starch Paste ◽  
Waxy Rice Starch

In this study, the effects of the addition of pectin (PEC) on the physicochemical properties and freeze-thaw stability of waxy rice starch (WRS) were investigated. As PEC content increased, the pasting viscosity and pasting temperature of WRS significantly increased (p < 0.05), whereas its breakdown value and setback value decreased. Differential scanning calorimetry showed that the addition of PEC increased the gelatinization temperature of WRS, but decreased its gelatinization enthalpy. Rheological measurements indicated that the addition of PEC did not change the shear-thinning behavior of WRS–PEC blends, and the storage modulus and loss modulus were positively correlated with PEC content. Moreover, the textural parameter of WRS decreased with the increase in PEC content. Furthermore, the addition of PEC decreased the transmittance of starch paste, but enhanced the freeze-thaw stability of WRS to some extent. These results may contribute to the development of WRS-based food products.

Reformulation of spray‐dried apple concentrate and honey for the enhancement of drying process performance and the physicochemical properties of powders

2020 ◽  
Vol 100 (5) ◽  
pp. 2224-2235 ◽  
Author(s):  
Katarzyna Samborska ◽  
Alicja Barańska ◽  
Karolina Szulc ◽  
Ewa Jankowska ◽  
Marzena Truszkowska ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Process Performance ◽  
Drying Process ◽  
Spray Dried

scholarly journals The effect of repeated freeze-thaw cycles on the meat quality of rabbit

2018 ◽  
Vol 26 (2) ◽  
pp. 165 ◽  
Author(s):  
Zhaoming Wang ◽  
Z. He ◽  
Hongjun Li
Keyword(s):  
Physicochemical Properties ◽  
Meat Quality ◽  
Polyacrylamide Gel Electrophoresis ◽  
Sodium Dodecyl ◽  
Protein Carbonyl ◽  
Quality Parameters ◽  
Protein Carbonyl Content ◽  
Freeze Thaw ◽  
Rabbit Meat

<p>We investigated the effect of repeated freeze-thaw cycles on the quality of rabbit meat. Twenty-five Hyla rabbits were slaughtered using standard commercial procedures. A freeze-thaw procedure—i.e., seven days frozen at –18°C followed by thawing at 4°C for 12h— was repeated 5 times, and 9 <em>Longissimus thoracis et lumborum</em> muscles were randomly selected at pre-set cycles (0, 1, 2, 3, and 5). The <em>Longissimus lumborum</em> muscles were used to determine meat quality parameters, while the <em>Longissimus thoracis</em> muscles were used for chemical analysis. During the repeated freeze-thaw process, muscle pH, redness, hardness, and water holding capacity gradually decreased, whereas meat lightness and yellowness gradually increased. The amount of total volatile basic nitrogen significantly increased (<em>P</em>&lt;0.05) and exceeded the threshold value for frozen meat after 5 repeated freeze-thaw cycles. The metmyoglobin proportion, thiobarbituric acid-reactive substances (TBARS) and protein carbonyl content in rabbit meat samples increased with a higher number of freeze-thaw cycles (<em>P</em>&lt;0.05), and the proportions of these compounds were positively correlated. During the repeated freeze-thaw process, extractable haeme iron levels significantly decreased (<em>P</em>&lt;0.05), and non-haeme iron levels markedly increased (<em>P</em>&lt;0.05). An sodium dodecyl sulfate polyacrylamide gel electrophoresis analysis indicated that the degradation of both water- and salt-soluble proteins was more prevalent in samples subjected to higher numbers of freeze-thaw cycles. Additionally, a principal component analysis identified good correlations between physicochemical properties (TBARS, protein carbonyl levels and metmyoglobin content) and quality parameters (thawing loss, redness, lightness and hardness). Taken together, we conclude that the repeated freeze-thaw process can strongly affect rabbit meat quality as well as its physicochemical properties.</p>

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