Comparison of hydrability, antioxidants, microstructure, and sensory quality of barley grass powder using ultra‐micro‐crushing combined with hot air and freeze drying

AbstractThis study was aimed at evaluating the effect of freeze-drying and lacto-fermentation on the texture parameters of images and sensory attributes of beetroots. The samples were imaged using a flatbed scanner, and textures from images converted to color channels L, a, b, R, G, B, X, Y, Z were computed. The discrimination of raw and processed beetroots was performed using models based on textures selected for each color channel. The sensory quality of processed samples was determined using the attributes related to smell, color, texture and taste. The highest discrimination accuracy of 97.25% was obtained for the model built for color channel b. The accuracies for other channels were equal to 96.25% for channel a, 95.25% for channel R, 95% for channel Y, 94.75% for channel B, 94.5% for channel X, 94% for channel L, 92.5% for channel G, 88.25% for channel Z. In the case of some models, the raw and lacto-fermented beetroots were discriminated with 100% correctness. The freeze-dried and freeze-dried lacto-fermented samples were also the most similar in terms of sensory attributes, such as off-odor, attractiveness color, beetroot color, crunchiness, hardness, bitter taste, overall quality. The results indicated that the image parameters and sensory attributes may be related.

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Development of protein enriched shrimp crackers from shrimp shell wastes

Journal of the Bangladesh Agricultural University ◽

10.3329/jbau.v10i2.14930 ◽

2013 ◽

Vol 10 (2) ◽

pp. 367-374 ◽

Cited By ~ 6

Author(s):

M Khan ◽

AKMA Nowsad

Keyword(s):

Room Temperature ◽

Sensory Quality ◽

Bacterial Load ◽

Shell Protein ◽

Hot Air ◽

High Quality Protein ◽

Shrimp Shell ◽

Shrimp Industry ◽

Shell Powder

A recipe of shrimp cracker (a type of crispy biscuit) enriched with shrimp shell protein was developed from underutilized shrimp shell wastes and the effects of different amount of shrimp shell powders on the quality and shelf life of the products were studied. Shrimp industry wastes (head, appendages, carapaces, and shell) were thoroughly washed, dried in hot air oven at 60°C for 24 h and ground by a blender. Fine shrimp shell powder thus obtained was used for making shrimp crackers. Hydrolyzed vegetable oil, was beaten by hand and other ingredients such as powder milk, sugar, oil, baking powder, flour and vanilla essence were mixed to make a dough. Various levels of shrimp shell powder (5%, 10%, and 20%) were mixed to the dough to enrich with shrimp protein. The dough was kept flatted in a tray, cut into pieces of different shape by dies and put into the oven at 100°C for 8 minutes. Increasing the quantity of shrimp shell powder in shrimp crackers increased the protein content but the quality in terms of taste, color and flavor was slightly decreased. Using of 10% shrimp shell powder obtained the best quality shrimp crackers, in terms of both protein enrichment and sensory quality. Quality of shrimp crackers was tested by both subjective and objective methods. Products made with 10% shrimp shell powder had an acceptable bacterial load in refrigeration up to 45 days but in room temperature up to 30 days. Low storage quality in room temperature might be due to inadequate packaging in the laboratory condition. This research revealed that high quality protein fortified shrimp crackers could be manufactured from unutilized shrimp shell wastes.DOI: http://dx.doi.org/10.3329/jbau.v10i2.14930 J. Bangladesh Agril. Univ. 10(2): 367-374, 2012

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Effect of freeze drying and hot air drying methods on quality of cordycepin production

MATEC Web of Conferences ◽

10.1051/matecconf/201819203001 ◽

2018 ◽

Vol 192 ◽

pp. 03001

Author(s):

Thitiphan Chimsook

Keyword(s):

Freeze Drying ◽

Low Cost ◽

Bioactive Compound ◽

Raw Material ◽

Total Phenolic ◽

Drying Methods ◽

Hot Air Drying ◽

Air Drying ◽

Hot Air

This study determined the effect of drying methods including hot air drying and freeze drying on the quality of cordycepin production from Cordyceps militaris. The fruiting bodies and mycelium of C. militaris were used as the raw material. For hot air drying was performed at 55 °C for 24 hrs. Whereas the freeze drying was carried out under vacuum at 140 L min-1 for 48 hours. The bioactive compound extracted from dried powder of C. militaris from two drying methods was investigated. The results showed that both cordycepin and adenosine extracted from freezed drying sample had higher value than those of extracted from hot air dried sample. The bioactivities of C. militaris extract were investigated. The results revealed that the antioxidant activity and also total phenolic contents of C. militaris extract prepared from freeze drying had higher value than that of extracted from hot air drying. However, most of C. militaris production performed using hot air drying to dry sample because of its low cost technique.

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Impacts of Explosion Puffing Drying Combined with Hot-Air and Freeze Drying on the Quality of Papaya Chips

International Journal of Food Engineering ◽

10.1515/ijfe-2016-0250 ◽

2017 ◽

Vol 13 (2) ◽

Cited By ~ 12

Author(s):

Jian Lyu ◽

Jianyong Yi ◽

JinFeng Bi ◽

He Gao ◽

Mo Zhou ◽

...

Keyword(s):

Freeze Drying ◽

Drying Methods ◽

Total Carotenoids ◽

Drying Time ◽

Hot Air ◽

Color Differences ◽

Porous Microstructure ◽

Air Explosion ◽

Porous Microstructures

AbstractEffects of two combination drying methods as well as two single drying methods on the quality of papaya chips were studied. The longest drying time was found in freeze drying (FD), while the shortest drying time was found in hot-air-explosion puffing drying (HA-EPD). The papaya chips dried by FD exhibited the lowest shrinkage, while the highest shrinkage was found in the hot-air drying (HAD) dried sample. The lowest and highest total color differences (△E) were found in the FD and FD-EPD. The FD dehydrated papaya chips showed the highest retention of ascorbic acid and total carotenoids. The fastest rehydration rate was also observed in samples dried by FD. The worst rehydration capacity was found in FD-EPD, which related to the collapsed porous microstructure. Papaya chips prepared by FD-EPD showed crispier texture, which were in line with their expanded porous microstructures. In conclusion, the application of combining with EPD may improve the retention of nutrition of papaya.

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Microwave Freeze–Drying Characteristics and Sensory Quality of Instant Vegetable Soup

Drying Technology ◽

10.1080/07373930902902040 ◽

2009 ◽

Vol 27 (9) ◽

pp. 962-968 ◽

Cited By ~ 67

Author(s):

Rui Wang ◽

Min Zhang ◽

Arun S. Mujumdar ◽

Jin-Cai Sun

Keyword(s):

Freeze Drying ◽

Sensory Quality ◽

Drying Characteristics ◽

Vegetable Soup

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Effect of Grill Type on Sensory Quality of Meat Steaks

Polish Journal of Natural Science ◽

10.2478/v10020-007-0046-z ◽

2007 ◽

Vol 22 (3) ◽

pp. 525-533

Author(s):

Katarzyna Tkacz ◽

Agnieszka Troszyńska ◽

Grzegorz Lamparski

Keyword(s):

Sensory Quality

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Optimization of Variables that Influence Puffing Quality of Hot Air Oven Puffed Quinoa

International Journal of Pharmaceutical Research ◽

10.31838/ijpr/2020.12.03.136 ◽

2020 ◽

Vol 12 (03) ◽

Keyword(s):

Hot Air ◽

Optimization Of Variables

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EFEK PENAMBAHAN EKSTRAK AIR JAHE (Zingiber officinale Roscoe) DAN PENYIMPANAN DINGIN TERHADAP MUTU SENSORI IKAN TUNA (Thunnus albacores)

JURNAL PERIKANAN DAN KELAUTAN TROPIS ◽

10.35800/jpkt.6.1.2010.115 ◽

2010 ◽

Vol 6 (1) ◽

pp. 36

Author(s):

Silvana Dinaintang Harikedua

Keyword(s):

Sensory Quality ◽

Zingiber Officinale ◽

The Other ◽

Ginger Extract ◽

Other Hand ◽

Storage Treatment ◽

Zingiber Officinale Roscoe ◽

Hedonic Scale ◽

And Storage

The objective of this study was to investigate the effect of ginger extract addition and refrigerate storage on sensory quality of Tuna through panelist’s perception. Panelists (n=30) evaluated samples for overall appearance and flavor attribute using hedonic scale 1–7. The sample which is more acceptable by panelists on flavor attributes having 3% gingers extract and storage for 3 days. The less acceptable sample on flavor attribute having 0% ginger extract and storage for 9 days. On the other hand, the sample which is more acceptable by panelists on overall appearance having 0% ginger extract without storage treatment. The less acceptable sample on overall appearance having 3% ginger extract and storage for 9 days.

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Influence of Freeze-Drying Modes on the Quality of Live Plague Vaccine

Biotekhnologiya ◽

10.21519/0234-2758-2019-35-4-73-78 ◽

2019 ◽

Vol 35 (4) ◽

pp. 73-78

Author(s):

S.E. Gostischeva ◽

D.V. Rostovtseva ◽

G.F. Ivanova ◽

A.V. Kostrominov ◽

M.V. Pilipenko

Keyword(s):

Heating Rate ◽

Freeze Drying ◽

Eutectic Point ◽

Freezing Temperature ◽

Freezing Time ◽

Residual Moisture ◽

High Viability ◽

Plague Vaccine ◽

Selection Of

The optimization of the drying schedule has been carried out to improve the quality indicators of the live plague vaccine. Based on the data obtained on the eutectic point of the vaccine suspension, the freezing temperature and freezing time were set to -50 °С and 6-7 h, respectively. A pressure of 40 mTorr over the surface of the drying suspension and 20 mTorr during the desorption were shown to be the best conditions for sublimation. The drying tests with different options for the shelf heating rate, vacuum depth and duration of intermediate temperature indicators were carried out to develop the improved freeze-drying mode providing the selection of the most adapted bacteria. A vaccine lyophilized under the developed conditions has low residual moisture (up to 2%) and high viability index that persists over the whole shelf life. lyophilization, sublimation, eutectic, live plague vaccine, residual moisture, viability

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