Dehydration I – Tray Drying of Apples

2008 ◽  
pp. 65-70
Author(s):  
Margarida Vieira ◽  
Jorge Pereira
Keyword(s):  
Tray Drying

THE DEHYDRATION OF PORK

1943 ◽  
Vol 21d (12) ◽  
pp. 394-404
Author(s):  
Jesse A. Pearce
Keyword(s):  
Moisture Content ◽  
Final Stage ◽  
Open Steam ◽  
Raw Meat ◽  
Initial Stage ◽  
Drying Procedures ◽  
Tray Drying

Four preprocessing and three drying procedures for the dehydration of pork were studied. The best product resulted from cooking in an open steam-jacketed kettle, followed by mincing and tunnel–tray drying in four hours or less with a tray load of 2 lb. per square foot. Little difference in quality of the product was observed for air velocities of 700 to 1200 ft. per min. over the trays, or for initial stage temperatures between 70° and 80 °C. and final stage temperatures between 55° and 70 °C.Pork, when dried to a moisture content of 3 to 4% in less than four hours, still retained a high percentage of the thiamin present in the raw meat, showed no fat deterioration when assessed by peroxide oxygen determinations, and on reconstitution had a palatability rating approximately equal to that of the initial cooked material.

TRAY-DRYING of CAROTENOPROTEINS RECOVERED FROM LOBSTER WASTE

1991 ◽  
Vol 15 (4) ◽  
pp. 273-284 ◽  
Author(s):  
H. S. RAMASWAMY ◽  
B.K. SIMPSON ◽  
TU YA ◽  
V. YAYLAYAN
Keyword(s):  
Tray Drying

scholarly journals Effect Maltodextrin on Hedonic Attributes of Tray-Dried Fish Gelatin Powder from Bone of Pangasius sp.

2020 ◽  
Vol 3 (1) ◽  
pp. 13-17
Author(s):  
Yoni Atma ◽  
Josua Wanson Pakpahan
Keyword(s):  
Fish Bone ◽  
Proximate Analysis ◽  
Fish Gelatin ◽  
Drying Process ◽  
Dried Fish ◽  
Tray Drying

Abstract—This research aims to drying liquid gelatin from bone of pangasius sp. through maltodexrtrin addition by using tray dehydrator. The stages of this study were including fish bone gelatin extraction and drying of liquid gelatin at 55 oC for 6 hours coupled with addition of maltodextrin (0%, 5%, 8%, 11%, and 14%). The analysis covering gelatin yield and organoleptic parameter i.e hedonic test toward color, aroma, texture, and overall preference. Then, proximate analysis was done also on the selected dried fish bone gelatin.  The results shown that maltodextrin addition has significant effect to the hedonic attributes of resulting fish bone gelatin powder by tray drying process. The panelists preference toward fish bone gelatin powder with maltodextrin is like slightly whether to color, aroma, texture, and overall appearance.  The yield of dried fish bone gelatin using tray dehydrator is about 16%. The moisture, ash, protein and fat compositions of dried fish bone gelatin in this study were 11.45%, 0.96%, 36.15%, and 0.045% respectively. Keywords—drying; fish gelatin; halal gelatin; maltodextrin; organoleptic

scholarly journals Rehydration Characteristics of Mushrooms using Different Drying Techniques

2021 ◽  
pp. 87-91
Author(s):  
Yesubabu Vinnakota ◽  
Nagalakshmi Yarlagadda
Keyword(s):  
Drying Methods ◽  
Expert Committee ◽  
Sensory Assessment ◽  
Rehydration Ratio ◽  
Organoleptic Evaluation ◽  
Sun Drying ◽  
Quality Retention ◽  
Drying Techniques ◽  
Tray Drying

Mushroom may be baked, fried, boiled, creamed, roasted, pickled and stuffed. In India, it is mainly consumed fresh and a negligible amount is used for processing. They can be processed as canned, dried and frozen mushrooms. The dried mushrooms are packed in hermetically sealed air tight tins for quality retention and stored in a cool dry place. The study’s main objective is to know the effect of different drying methods on the quality of mushrooms and its dehydration, rehydration characteristics. Sun-drying and Cabinet tray drying methods were selected in the study. The rehydration ratio and coefficient of rehydration were calculated and compared for both the drying methods. An expert Committee did an Organoleptic evaluation. The results showed that cabinet tray dried mushrooms were reconstituted better compared to the sundried ones. The values of coefficient of rehydration and the rehydration ratio for cabinet dried mushrooms were found as 0.498 and 1:3.3 which were higher than sundried mushrooms. Cabinet tray dried mushrooms showed it’s superiority in sensory assessment. The study concluded that mushrooms dehydrated by the cabinet tray drying have better rehydration characteristics than sun drying.

Energy consumption, physical properties, protein structure and digestibility of edible insects dried using three methods

2021 ◽  
pp. 1-12
Author(s):  
T. Chaowattanakul ◽  
V.M. Khieu ◽  
C. Rojviriya ◽  
S. Siriwong ◽  
W. Jittanit ◽  
...  
Keyword(s):  
Energy Consumption ◽  
Protein Structure ◽  
Physical Properties ◽  
Vacuum Drying ◽  
Edible Insects ◽  
Microwave Vacuum Drying ◽  
Silkworm Pupae ◽  
Drying Techniques ◽  
Tray Drying ◽  
Hardness Values

This study evaluated the effects of three drying techniques, tray drying, roasting and microwave vacuum drying, on the physical properties, secondary structures, in vitro protein digestibility and X-ray tomographic structure of crickets (Acheta domesticus) and mulberry silkworm pupae (Bombyx mori L.). The protein contents of dried crickets and silkworm pupae were 49-54% and 51-53% (dry basis), respectively. Roasting produced a significantly higher browning index than the other two methods for crickets and silkworm pupae. The microwave vacuum-dried crickets exhibited the lowest hardness, with hardness values of approximately half those of the tray-dried and roasted crickets. Tray-drying and microwave vacuum drying silkworm pupae produced similar hardness values, which were lower than that of roasted silkworm pupae. The energy consumption of the tray dryer was the lowest, followed by the roaster and microwave vacuum dryer. No significant changes in the secondary protein structure of dried silkworm pupae were observed. A significant decrease in α-helix and β-turn and increase in β-sheet was observed in roasted crickets. Cricket and silkworm pupae powders produced from all drying techniques could be easily digested (90-95% digestibility). This work presents valuable knowledge for understanding the effects of different drying techniques on the properties of dried edible insects, aiming to support the production of alternative and sustainable protein sources for the growing population to improve food security.

Tray drying of fine powders

1959 ◽  
Vol 37 (2) ◽  
pp. 47-54 ◽  
Author(s):  
J. A. Wheat ◽  
D. A. Macleod
Keyword(s):  
Fine Powders ◽  
Tray Drying

Tray Drying of Apple Puree

1988 ◽  
Vol 21 (4) ◽  
pp. 369
Author(s):  
H.S. Ramaswamy ◽  
K.V. Lo ◽  
M.S. Bains
Keyword(s):  
Tray Drying ◽  
Apple Puree ◽  
Apple Purée

scholarly journals Study on Osmotic Dehydration of Fig Fruit (Ficus carica) Slices Mediated Tray Drying

2018 ◽  
Vol 7 (06) ◽  
pp. 3198-3205
Author(s):  
T. Niranjan ◽  
G. Rajender ◽  
Praneeth Reddy ◽  
Vivek Reddy ◽  
Akhil Kumar ◽  
...  
Keyword(s):  
Osmotic Dehydration ◽  
Ficus Carica ◽  
Tray Drying
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