Effect of drying methods on rheological and textural properties, and color changes of wild sage seed gum

2015 ◽  
Vol 52 (11) ◽  
pp. 7361-7368 ◽  
Author(s):  
Fakhreddin Salehi ◽  
Mahdi Kashaninejad
Keyword(s):  
Textural Properties ◽  
Drying Methods ◽  
Color Changes ◽  
Wild Sage Seed Gum ◽  
Seed Gum

The Effect of Novel Microwave-Convective Drying on the Functional Properties of Dried-Pears (Pyrus communis)

2020 ◽  
Vol 07 ◽  
Author(s):  
Gulcin Yildiz
Keyword(s):  
Bioactive Compounds ◽  
Total Phenolics ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Textural Properties ◽  
Convective Drying ◽  
Drying Methods ◽  
Color Changes ◽  
Texture Analyzer

Aims:: The objective of this study was to investigate the impacts of combined microwave-convective drying on the quality of dried-pears. Color, bioactive compounds (total phenolics (TP) and antioxidant capacity (AC)) and textural (hardness) properties of convective (50 and 60 oC), microwave (100 and 200 W), and combined microwave-convective (50 oC-100 W, 50 oC-200W, 60 oC-100 W and 60 oC-200 W) dried pears were compared with the untreated pears. Results and Methods:: A Konica Minota CR-400 Chroma Meter was used to examine the color changes in dried pears. TP was measured using the Folin-Ciocalteu reagent. The free radical scavenging activity of the extract was analyzed using 1,1-dipheyl-2-picylhydrazyl (DPPH). Hardness of dried pear slices with different drying methods was obtained by a texture analyzer. The microwave-convective dried pear slices (especially at the condition of 200 W - 60 oC) showed a higher preservation of bioactive compounds in addition to improved textural properties and color compared to other dried pear samples. Conclusion:: In overall, combined microwave-convective drying is a promising process as demonstrated in current research by its capability to better retain dried pear quality in terms of functional and textural properties.

Effect of Drying Methods and Gamma Irradiation on the Color Changes and Antioxidant Activity of Grape By-Products

2010 ◽  
Vol 39 (12) ◽  
pp. 1826-1831 ◽  
Author(s):  
Ji-Eun Jo ◽  
Hong-Sun Yook ◽  
Kyoung-Hee Kim ◽  
Jong-Yeon Baek ◽  
Young-Ja Moon ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Gamma Irradiation ◽  
Drying Methods ◽  
Color Changes ◽  
By Products

scholarly journals Design of Aerogels, Cryogels and Xerogels of Alginate: Effect of Molecular Weight, Gelation Conditions and Drying Method on Particles’ Micromeritics

Molecules ◽  
2019 ◽  
Vol 24 (6) ◽  
pp. 1049 ◽  
Author(s):  
Rosalía Rodríguez-Dorado ◽  
Clara López-Iglesias ◽  
Carlos García-González ◽  
Giulia Auriemma ◽  
Rita Aquino ◽  
...  
Keyword(s):  
Molecular Weight ◽  
Physicochemical Properties ◽  
Textural Properties ◽  
Supercritical Drying ◽  
Processing Parameters ◽  
Storage Conditions ◽  
Drying Methods ◽  
Drying Method ◽  
Molecular Weights ◽  
Nanostructured Particles

Processing and shaping of dried gels are of interest in several fields like alginate aerogel beads used as highly porous and nanostructured particles in biomedical applications. The physicochemical properties of the alginate source, the solvent used in the gelation solution and the gel drying method are key parameters influencing the characteristics of the resulting dried gels. In this work, dried gel beads in the form of xerogels, cryogels or aerogels were prepared from alginates of different molecular weights (120 and 180 kDa) and concentrations (1.25, 1.50, 2.0 and 2.25% (w/v)) using different gelation conditions (aqueous and ethanolic CaCl2 solutions) and drying methods (supercritical drying, freeze-drying and oven drying) to obtain particles with a broad range of physicochemical and textural properties. The stability of physicochemical properties of alginate aerogels under storage conditions of 25 °C and 65% relative humidity (ICH-climatic zone II) during 1 and 3 months was studied. Results showed significant effects of the studied processing parameters on the resulting alginate dried gel properties. Stability studies showed small variations in aerogels weight and specific surface area after 3 months of storage, especially, in the case of aerogels produced with medium molecular weight alginate.

Role of Oregano (Origanum vulgare) Essential Oil as a Surface Fungus Inhibitor on Fermented Sausages: Evaluation of Its Effect on Microbial and Physicochemical Characteristics

2012 ◽  
Vol 75 (1) ◽  
pp. 104-111 ◽  
Author(s):  
CLEMENCIA CHAVES-LÓPEZ1 ◽  
ANA MARÍA MARTIN-SAacute;NCHEZ ◽  
EVANGÉLICA FUENTES-ZARAGOZA ◽  
MANUEL VIUDA-MARTOS ◽  
JUANA FERNÁNDEZ-LÓPEZ ◽  
...  
Keyword(s):  
Essential Oil ◽  
Textural Properties ◽  
Physicochemical Characteristics ◽  
Fungal Species ◽  
Potassium Sorbate ◽  
Fermented Sausage ◽  
Acremonium Strictum ◽  
Oregano Essential Oil ◽  
Color Changes ◽  
Cladosporium Sphaerospermum

Oregano essential oil (OEO) was evaluated to determine its effect on the growth of natural contaminating molds on the surface of Spanish fermented sausage, the development of the internal microbial population of the sausage, and the physicochemical properties of the sausage. Results indicated a dramatic reduction in the contaminant molds. At the end of ripening, the main endogenous fungal species in control samples were Mucor racemosus (55%), Aspergillus fumigatus (20.6%), Cladosporium sphaerospermum (11.1%), Acremonium strictum (7.9%), and Aspergillus niger (4.7%). In samples treated with OEO, M. racemosus and A. fumigatus were the only species isolated; the treatment was more effective against A. fumigatus than against M. racemosus. The use of OEO to inhibit surface fungi did not affect the sausage drying process, pH, water activity, or color changes during ripening. These parameters change in a typical pattern for fermented dry-cured sausages during ripening. At the end of ripening, OEO-treated sausages had lower hardness and greater chewiness than the control but showed similar textural properties to sausages treated with potassium sorbate.

Drying Behaviour and Change in Colour and Textural Properties of Mushroom During Drying

2012 ◽  
Vol 8 (1) ◽  
Author(s):  
Tarsem Chand Mittal ◽  
Sajeev Rattan Sharma ◽  
Jarnail Singh Muker ◽  
Satish Kumar Gupta
Keyword(s):  
Textural Properties ◽  
Microwave Drying ◽  
Drying Methods ◽  
Button Mushroom ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Drying Behavior ◽  
L Value ◽  
Drying Behaviour

Button mushroom in the form of whole and slices were dried using convective hot air drying and microwave drying methods. Main objectives were to study the drying behavior and change in colour and textural properties. To get moisture content of 0.08 g/g, hot air drying at 600C took 463 minutes and 350 minutes for whole and sliced mushroom respectively whereas these times were just 9 minutes and 8.5 minutes when the microwave oven was run at 60% of its maximum power (1350 W). The convective hot air drying process can be put into two falling rate periods. The decrease in brightness (indicated by L-value) in dried samples was about 44% as compared to the fresh ones. The variation within the differently dried samples was not much. Hardness was lowest (<2>N) in fresh samples and was highest (>5.5 N) in microwave dried samples with hot air dried samples in between. For most of the samples, the springiness were between 0.4 and 0.6 except for hot air dried sliced samples where it was 0.9. Except in hot air dried samples, the change in cohesiveness was not much. Adhesiveness was found in fresh mushroom only..

Kinetics and Thermodynamics of Gum Extraction from Wild Sage Seed

2014 ◽  
Vol 10 (4) ◽  
pp. 625-632 ◽  
Author(s):  
Fakhreddin Salehi ◽  
Mahdi Kashaninejad
Keyword(s):  
Extraction Process ◽  
Transfer Model ◽  
Mass Transfer Model ◽  
Kinetics And Thermodynamics ◽  
First Order ◽  
Kinetic And Thermodynamic Parameters ◽  
Wild Sage Seed Gum ◽  
Seed Gum ◽  
Salvia Macrosiphon ◽  
Statistical Results

Abstract Wild sage seed (Salvia macrosiphon) has practical amounts of gum with good functional properties. In this work, extraction of gum from wild sage seed was studied. Effect of pH, temperature and water/seed ratio on the kinetic and thermodynamic parameters and entropy, enthalpy and free energy of extraction were investigated. The maximum gum yield was 12.5% at 55°C for pH=7 and water/seed ratio 40:1. In this study, the experimental data were fitted to a mathematical model of mass transport and constants were obtained. The kinetic of wild sage seed gum extraction was found to be a first-order mass transfer model. Statistical results indicated that the model used in this study will be able to predict the gum extraction from wild sage seed. It is also found that ΔH and ΔS were positive and ΔG was negative indicating that the extraction process was spontaneous, irreversible and endothermic. The ΔH, ΔS and ΔG values were 0.52–14.99 kJ/mol, 6.3–52.2 J/mol K and 0.14–2.44 kJ/mol, respectively.

Sign in / Sign up

Export Citation Format

Share Document