Effects of pretreatment and air drying temperature on Noni fruit powder

ABSTRACT: The white mulberry leaves are typically available on the market in dried or encapsulated form. It was assumed in the study that appropriate drying of leaves of the white mulberry is significant for obtaining intermediate products with high content of compounds having anti-oxidative activity. The purpose of the study was to determine the influence of the temperature of mulberry leaves air drying on the content of phenolic acids and flavonols. It has been determined that the content of these compounds in the leaves depended on the drying temperature. Drying at 60 °C favored release of phenolic acids and flavonols from complexes and/or formation of new compounds. Their total content was 22% higher than in leaves dried at 30 °C. Drying at 90 °C reduced the phenolic acid and flavonol content by 24%. The most favorable drying temperature was 60 °C.

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Effect of drying methods on properties of green curry powder

MATEC Web of Conferences ◽

10.1051/matecconf/201819203023 ◽

2018 ◽

Vol 192 ◽

pp. 03023

Author(s):

Natthacha Chaloeichitratham ◽

Pornkanya Mawilai ◽

Thadchapong Pongsuttiyakorn ◽

Pimpen Pornchalermpong

Keyword(s):

Moisture Content ◽

Bulk Density ◽

Water Activity ◽

Freeze Drying ◽

Total Phenolic ◽

Drying Methods ◽

Hot Air Drying ◽

Air Drying ◽

Drying Temperature ◽

Hot Air

In this study, the effects of two drying methods: hot-air and freeze drying for Thai green curry paste in a terms of drying time and qualities have been investigated. The hot-air drying was carried out in tray dryer at temperature of 50, 60 and 70 °C. The freeze drying was carried out in freeze dryer at freezing temperature of -20°C, primary drying temperature of -10°C and secondary drying temperature of 50°C. Moisture content, water activity, colour, bulk density, and total phenolic content (TPC) were determined in samples. Freeze dried sample had significantly (p<0.05) lower moisture content, water activity, bulk density, total colour difference and browning index than hot air dried samples. For antioxidant activity, the results showed hot-air drying at 70°C effected highest TPC similar to freeze drying.

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Impact of cooking and drying on the phenolic, carotenoid contents and in vitro antioxidant capacity of Andean Arracacha (Arracacia xanthorrhiza Bancr.) root

Food Science and Technology International ◽

10.1177/1082013210382449 ◽

2011 ◽

Vol 17 (4) ◽

pp. 319-330 ◽

Cited By ~ 4

Author(s):

R. Pedreschi ◽

I. Betalleluz-Pallardel ◽

R. Chirinos ◽

C. Curotto ◽

D. Campos

Keyword(s):

Antioxidant Capacity ◽

Total Phenolics ◽

Hot Air Drying ◽

Total Carotenoids ◽

Air Drying ◽

Drying Temperature ◽

Residual Content ◽

Microwave Cooking ◽

Hot Air

The influence of different cooking regimes such as boiling, oven, microwave and hot-air drying on the retention of total phenolics (TP), total carotenoids (TC) and in vitro antioxidant capacity (AC) for three colored arracacha roots was studied. Continuous losses of TP, TC and AC during the course of the different cooking processes were observed. Boiling at 99.5° C for 20 min turned to be the best method to cook this root due to a high retention of TP, TC and AC in comparison to oven cooking at 200° C for 45 min and microwave cooking at 800 W for 5 min. During boiling, chlorogenic and caffeic acids and derivatives remained relatively stable. The drying temperature was negatively correlated to the residual content of TP and AC for the yellow and cream arracacha roots, but for the cream/purple arracacha variety, blanching preserved the TP and AC. Significant losses in chlorogenic and caffeic acids and derivatives were mainly observed during hot-air drying. These results suggested that TP are responsible to a large extent of the AC displayed by arracacha root during the different evaluated cooking regimes.

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Effect of Hot Air Thin Layer Drying Temperature on Physicochemical and Textural Properties of Dried Horseradish

Journal of Food Industry ◽

10.5296/jfi.v3i1.15721 ◽

2019 ◽

Vol 3 (1) ◽

pp. 1

Author(s):

Pranabendu Mitra ◽

Md. Abdul Alim ◽

Venkatesh Meda

Keyword(s):

Textural Properties ◽

Drying Method ◽

Rehydration Ratio ◽

Hot Air Drying ◽

Air Drying ◽

Medicinal Uses ◽

Drying Temperature ◽

Hot Air ◽

Thin Layer Drying

The horseradish (Armoracia rusticana) is an important crop as ingredients for many commercial food products and medicinal uses. However, the horseradish is perishable and preservation of this crop for supplying year-round is necessary. Drying can be used to preserve the horseradish but establishing a suitable drying method and conditions are important for product quality of dried horseradish. The objective of this study was to investigate the effects of hot air-drying temperatures on the physicochemical and textural properties of dried horseradish samples to determine the appropriate hot air-drying conditions. The sliced horseradish samples were dried at 55, 65, 75, 85 and 95 ℃ using a conventional hot air drier. The physicochemical and textural properties of the dried horseradish samples were determined, and the results were compared for different drying temperatures. The ANOVA analysis indicated that the drying temperature affected the physicochemical and textural properties of dried horseradish samples significantly (p<0.05). The experimental results indicated that the moisture content (9.18-6.15%,wb), aw (0.06-0.03), porosity (31.47-12.13%) and rehydration ratio (82.74 -44.47%) decreased and piece density (0.63-0.84 g/mL), hardness (193.63 -298.31N), cohesiveness (1.04-1.32), gumminess (202.13-390.12) and chewiness (635.08-1223.55) of dried horseradish samples increased with the drying temperature. Power law model indicated that the porosity was linearly corelated to the rehydration ratio of dried horseradish samples. The overall results revealed that relatively lower (55-65 ℃) drying temperature range was suitable to keep the quality of the dried horseradish samples. The findings of this study are expected to be helpful for the commercial drying of horseradish samples using hot air-drying method.

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Optimization of drum drying parameters for gac powder

MATEC Web of Conferences ◽

10.1051/matecconf/201819203046 ◽

2018 ◽

Vol 192 ◽

pp. 03046

Author(s):

Pornthip Suriyajunhom ◽

Maradee Phongpipatpong

Keyword(s):

Moisture Content ◽

Gum Arabic ◽

Total Phenolic ◽

Tropical Fruit ◽

Drying Temperature ◽

Drum Drying ◽

Processing Variables ◽

Lycopene Content ◽

Fruit Powder ◽

Surface Drying

Gac (Momordica cochinchinensis Spreng.) is a tropical fruit which contains a rich nutrient source, especially lycopene. However, fresh gac fruit can spoil rapidly due to its high moisture content. Drum drying is a process to remove moisture from food in order to preserve nutrients and extend shelf life. In this study, gac fruit powder was produced by using drum drying technique. The present research was aimed to determine the optimum drum drying condition for gac powder. Response Surface Methodology was employed with three processing variables, including drum surface drying temperature (115, 125, 135˚C) maltodextrin content (100, 150, 200%) and gum arabic content (10, 20, 30%). The response variables were moisture content, solubility, hygroscopicity, total phenolic content and lycopene content of gac fruit powder. Regression analysis was then performed to obtain the mathematical relation between the processing variables and the responses in the form of second-order polynomial equations.. The results showed that optimum conditions for drum drying of gac fruit was at 135˚C of drum surface drying temperature, 138% of added maltodextrin and 10% of added gum arabic, which provided the highest amount of total phenolic and lycopene content.

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Influence of Different Hot Air Drying Temperatures on Drying Kinetics, Shrinkage, and Colour of Persimmon Slices

Foods ◽

10.3390/foods9010101 ◽

2020 ◽

Vol 9 (1) ◽

pp. 101 ◽

Cited By ~ 2

Author(s):

Senadeera ◽

Adiletta ◽

Önal ◽

Di Matteo ◽

Russo

Keyword(s):

Moisture Content ◽

Quadratic Model ◽

Drying Process ◽

Air Velocity ◽

Hot Air Drying ◽

Drying Time ◽

Air Drying ◽

Drying Characteristics ◽

Drying Temperature ◽

Hot Air

Drying characteristics of persimmon, cv. “Rojo Brillante”, slabs were experimentally determined in a hot air convective drier at drying temperatures of 45, 50, 55, 60, and 65 °C at a fixed air velocity of 2.3 m/s. It was observed that the drying temperature affected the drying time, shrinkage, and colour. Four empirical mathematical models namely, Enderson and Pabis, Page, Logarithmic, and Two term, were evaluated in order to deeply understand the drying process (moisture ratio). The Page model described the best representation of the experimental drying data at all investigated temperatures (45, 50, 55, 60, 65 °C). According to the evaluation of the shrinkage models, the Quadratic model provided the best representation of the volumetric shrinkage of persimmons as a function of moisture content. Overall, higher drying temperature (65 °C) improved the colour retention of dried persimmon slabs.

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