Comparison of Freeze-Drying and Freeze-Drying Combined with Microwave Vacuum Drying Methods on Drying Kinetics and Rehydration Characteristics of Button Mushroom (Agaricus bisporus) Slices

2013 ◽  
Vol 7 (6) ◽  
pp. 1629-1639 ◽  
Author(s):  
Fei Pei ◽  
Ying Shi ◽  
Alfred Mugambi Mariga ◽  
Wen-jian Yang ◽  
Xiao-zhi Tang ◽  
...  
Keyword(s):  
Agaricus Bisporus ◽  
Freeze Drying ◽  
Drying Kinetics ◽  
Vacuum Drying ◽  
Drying Methods ◽  
Button Mushroom ◽  
Microwave Vacuum Drying

Effects of Drying Methods on Antioxidant Properties and Phenolic Content in White Button Mushroom

2012 ◽  
Vol 8 (3) ◽  
Author(s):  
Hongfang Ji ◽  
Ailin Du ◽  
Lingwen Zhang ◽  
Shuang Li ◽  
Mingduo Yang ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Content ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Vacuum Drying ◽  
Drying Methods ◽  
Button Mushroom ◽  
Microwave Vacuum Drying ◽  
White Button Mushroom

Abstract In order to explore the potential drying process, the effects of different drying methods (sun drying, hot-air drying, microwave-vacuum drying, and freeze drying) on the antioxidant properties and phenolic contents in white button mushroom fruit bodies were investigated. The Folin-Ciocalteu method was used to determine total phenolic content, while 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging, reducing power, iron-chelating ability, and hydroxyl radical scavenging activity assays were used to elucidate antioxidant activities. Results indicated that antioxidant properties in dried white button mushroom were affected by the drying methods to different extents, and phenolic contents showed significant differences (p<0.05) among different drying methods. Microwave-vacuum drying possessed the highest antioxidant activity in DPPH radical scavenging, reducing power and iron-chelating ability, respectively; and the content of phenolic compounds was 4.945 mg gallic acid equivalents (GAE) /g dry weight (DW). Sun drying was the worst in antioxidant activity and content of phenolic compounds was 1.964 mg GAE/g DW. Additionally, significantly positive correlation was found between the total phenolic content and antioxidant activity (p<0.01). As far as antioxidant activities are concerned, microwave-vacuum drying is proposed as an appropriate drying technique for white button mushroom.

The Influence of Selected Drying Methods on the Physical Properties of Dried Apples cv. Jonagold Grown in Different Locations in Europe

2017 ◽  
Vol 13 (6) ◽  
Author(s):  
Anna Michalska ◽  
Krzysztof Lech ◽  
Adam Figiel ◽  
Grzegorz P. Łysiak
Keyword(s):  
Physical Properties ◽  
Freeze Drying ◽  
Geographical Origin ◽  
Raw Material ◽  
Convective Drying ◽  
Vacuum Drying ◽  
Drying Methods ◽  
Drying Time ◽  
Microwave Vacuum Drying ◽  
Apple Slices

Abstract The aim of the study was to determine the influence of four different growing locations of apples cv. ‘Jonagold’ in Europe on the drying kinetics and the physical properties of dried apple slices. The drying methods applied in the study (freeze-drying, convective drying, microwave-vacuum drying and combined drying) significantly affected the drying time, which was the shortest in the case of microwave vacuum drying. The geographical origin of the apples affected the chemical and physical properties of the raw material used for drying, and, consequently, the drying time. Water activity of dried samples was connected with the final dry matter, regardless of the geographical origin of the apples. Freeze-drying resulted in the lightest in colour products (L*), whereas microwave-vacuum dried products had the highest levels of yellow pigments (b*). The highest chroma and browning index values were noted for microwave-vacuum dried samples and were strongly influenced by the drying temperature. The mechanical properties of the apple slices were more dependent on the drying method and temperature of the process than on the geographical origin when the temperature exceeded 83 °C.

scholarly journals Evaluation of Innovative Dried Purée from Jerusalem Artichoke—In Vitro Studies of Its Physicochemical and Health-Promoting Properties

Molecules ◽  
2021 ◽  
Vol 26 (9) ◽  
pp. 2644
Author(s):  
Jan Oszmiański ◽  
Sabina Lachowicz ◽  
Paulina Nowicka ◽  
Paweł Rubiński ◽  
Tomasz Cebulak
Keyword(s):  
Freeze Drying ◽  
Jerusalem Artichoke ◽  
Polyphenolic Compounds ◽  
Raw Material ◽  
Vacuum Drying ◽  
Drying Methods ◽  
Drying Method ◽  
Activity Inhibition ◽  
Health Promoting

The present study aimed to evaluate the effect of Jerusalem artichoke processing methods and drying methods (freeze drying, sublimation drying, vacuum drying) on the basic physicochemical parameters, profiles and contents of sugars and polyphenolic compounds, and health-promoting properties (antioxidant activity, inhibition of the activities of α-amylase, α-glucosidase, and pancreatic lipase) of the produced purée. A total of 25 polyphenolic compounds belonging to hydroxycinnamic phenolic acids (LC-PDA-MS-QTof) were detected in Jerusalem artichoke purée. Their average content in the raw material was at 820 mg/100 g dm (UPLC-PDA-FL) and was 2.7 times higher than in the cooked material. The chemical composition and the health-promoting value of the purées were affected by the drying method, with the most beneficial values of the evaluated parameters obtained upon freeze drying. Vacuum drying could offer an alternative to freeze drying, as both methods ensured relatively comparable values of the assessed parameters.

scholarly journals Effect of Drying Methods on Physicochemical Parameters of Different Red Beetroots (Beta vulgaris L.) Species

2019 ◽  
Author(s):  
Dóra Székely ◽  
Klaudia Vidák ◽  
Diána Furulyás ◽  
Ákos Ribárszki ◽  
Mónika Stéger-Máté
Keyword(s):  
Physicochemical Parameters ◽  
Color Change ◽  
Vacuum Drying ◽  
Drying Methods ◽  
Total Polyphenol ◽  
Microwave Vacuum Drying ◽  
Hot Air ◽  
Vacuum Method ◽  
Drying Technology

The aim of this work was to study the influence of atmospheric, vacuum and microwave vacuum drying methods on the quality of dried beetroots. Three different red beetroot species ('Alto F1', 'Cylindra', 'Detroit') were chosen in this study. The microwave vacuum method reduced the total time of drying and decreased the shrinkage compared to the other drying methods. The quality of the dehydrated material was described by its color change, antioxidant capacity, total polyphenol, betacyanin, betaxanthin and each phenolic acids content. The attempts were made to suggest the microwave vacuum method for red beetroot samples as a gentle drying technology to reach a special texture that is favoured by costumers. During the experiments relevant differences could be observed between the investigated beetroot species on the effect of different drying methods. According to the examined parameters the 'Cylindra' species proved the most appropriate beetroot variety for microwave vacuum drying. Based on the results, the combined methods with hot-air at 60 °C followed by microwave vacuum finish drying was the most suitable assay to preserve the investigated parameters in the highest amount.

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