Effects of sodium alginate‐based coating pretreatment on drying characteristics and quality of heat pump dried scallop adductors

In this research, a Coulomb force assisted heat pump (CF-HP) dryer was invented for the purpose of improving the drying characteristics and product quality of biomaterials. As compared to heat pump drying alone, the assistance of Coulomb force in heat pump dryer enhanced the drying rates and effective moisture diffusivity of lemon slices up to 26%, which eventually shortened the total drying time to 40%. This saved the total energy consumption of HP drying by 31.5%. High retention of vitamin C and TPC were also found in CF-HP dried slices due to mild drying temperature and fast drying rate. Keywords: Coulomb force; Heat pump drying; Drying rate; Vitamin C; Total Phenolic Content (TPC).

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Effect of Osmotic Dehydration on Microwave Freeze-Drying Characteristics and Quality of Potato Chips

Drying Technology ◽

10.1080/07373937.2010.482700 ◽

2010 ◽

Vol 28 (6) ◽

pp. 798-806 ◽

Cited By ~ 59

Author(s):

Rui Wang ◽

Min Zhang ◽

Arun S. Mujumdar

Keyword(s):

Freeze Drying ◽

Osmotic Dehydration ◽

Potato Chips ◽

Drying Characteristics

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Effects of hydroxyethyl cellulose and sodium alginate edible coating containing asparagus waste extract on postharvest quality of strawberry fruit

LWT ◽

10.1016/j.lwt.2021.111770 ◽

2021 ◽

pp. 111770

Author(s):

Changhong Liu ◽

Tao Jin ◽

Wei Liu ◽

Wenzhuo Hao ◽

Ling Yan ◽

...

Keyword(s):

Sodium Alginate ◽

Edible Coating ◽

Hydroxyethyl Cellulose ◽

Postharvest Quality ◽

Strawberry Fruit ◽

Waste Extract

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Drying Characteristics and Physical and Nutritional Properties of Shrimp Meat as Affected by Different Traditional Drying Techniques

International Journal of Food Science ◽

10.1155/2016/7879097 ◽

2016 ◽

Vol 2016 ◽

pp. 1-5 ◽

Cited By ~ 29

Author(s):

P. T. Akonor ◽

H. Ofori ◽

N. T. Dziedzoave ◽

N. K. Kortei

Keyword(s):

Ash Content ◽

Moisture Loss ◽

Drying Methods ◽

Moisture Removal ◽

Solar Drying ◽

Nutritional Properties ◽

Drying Characteristics ◽

Red Color ◽

Drying Techniques

The influence of different drying methods on physical and nutritional properties of shrimp meat was investigated in this study. Peeled shrimps were dried separately using an air-oven dryer and a tunnel solar dryer. The drying profile of shrimp meat was determined in the two drying systems by monitoring moisture loss over the drying period. Changes in color, proximate composition, and rehydration capacity were assessed. The rate of moisture removal during solar drying was faster than the air-oven drying. The development of red color during drying was comparable among the two methods, but solar-dried shrimps appeared darker (L⁎=47.4) than the air-oven-dried (L⁎=49.0). Chemical analysis indicated that protein and fat made up nearly 20% and 2% (wb) of the shrimp meat, respectively. Protein and ash content of shrimp meat dried under the two dryer types were comparable but fat was significantly (p<0.05) higher in oven-dried meat (2.1%), compared to solar-dried meat (1.5%). Although rehydration behavior of shrimp from the two drying systems followed a similar pattern, solar-dried shrimp absorbed moisture more rapidly. The results have demonstrated that different approaches to drying may affect the physical and nutritional quality of shrimp meat differently.

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