scholarly journals Effects of convective drying assisted by ultrasound and osmotic solution on polyphenol, antioxidant and microstructure of murtilla (Ugni molinae Turcz) fruit

2020 ◽  
Author(s):  
F. Pirce ◽  
T. M. F. S. Vieira ◽  
T. R. Augusto-Obara ◽  
S. M. Alencar ◽  
F. Romero ◽  
...  
Keyword(s):  
Convective Drying ◽  
Osmotic Solution ◽  
Ugni Molinae

scholarly journals ASSESSMENT OF THE OSMO-CONVECTIVE DEHYDRATION ON THE QUALITY ATTRIBUTES AND CENTESIMAL COMPOSITION OF YACON (Smallanthus sonchifolius)

2013 ◽  
Vol 31 (1) ◽  
Author(s):  
CAMILA AUGUSTO PERUSSELLO ◽  
VIVIANA COCCO MARIANA ◽  
MARIA LÚCIA MASSON ◽  
FERNANDA DE CASTILHO
Keyword(s):  
Quality Attributes ◽  
Solid Content ◽  
Convective Drying ◽  
Soluble Solid Content ◽  
Experimental Conditions ◽  
23 Factorial Design ◽  
Smallanthus Sonchifolius ◽  
Soluble Solid ◽  
Osmotic Solution ◽  
Osmotic Treatment

This work has studied the application of the osmo-convective dehydration on yacon roots, regarding its composition and quality attributes. Slices of yacon were submitted to osmotic treatment with sucralose solution followed by convective dry. The experiments followed a complete 23 factorial design to assessthe effect of three variables of the process (temperature, stirring rate of the osmotic solution and drying temperature) over four quality attributes (moisture content, color, luminosity and soluble solid content). The application of the osmotic treatment before convective drying provided quality gains to the dried product, such as low browning and shrinkage rates, and reduction of the structural damages towards angular distortions and fissures, in comparison to the samples dried directly on the tray dryer. The effect of osmotic treatment over the centesimal composition of yacon have resulted on absorption of sucralose and water loss without a significance compromise of its nutritional attributes. The obtained product presented different contents of moisture, but similar levels of darkening and color alteration at diverse experimental conditions.

scholarly journals The influence of chokeberry juice and inulin as osmotic-enriching agents in pre-treatment on polyphenols content and sensory quality of dried strawberries

2019 ◽  
Vol 28 (4) ◽  
Author(s):  
Jolanta Kowalska ◽  
Andrzej Lenart ◽  
Sylwia Roszkowska ◽  
Hanna Kowalska
Keyword(s):  
Freeze Drying ◽  
Osmotic Dehydration ◽  
Convective Drying ◽  
Study Results ◽  
Dried Fruit ◽  
Osmotic Solution ◽  
Juice Concentrate ◽  
Bioactive Ingredients ◽  
Pre Treatment ◽  
Chokeberry Juice

The objective of this study was to explain the effect of osmotic dehydration pre-treatment (chokeberry juice or inulin) and drying method (microwave-convective drying or freeze-drying) on polyphenols content, antioxidant activity and sensory properties of dried strawberries. The addition of a chokeberry juice concentrate to the osmotic solution significantly influenced the increase of polyphenols content in the fruit. Their content was significantly higher in the samples treated via osmotic dehydration in solutions containing the chokeberry juice concentrate, followed by freeze-drying and also by microwave-convective method. The ability to bind DPPH• radicals ranged from 40% in the dried strawberries without osmotic dehydration to 82% in fruit osmo-dehydrated in a mixture of inulin and the chokeberry juice concentrate and dried by freeze-drying. Study results indicate that the concentrated chokeberry juice and inulin can be used as beneficial osmotic substances. The dried strawberries can represent an alternative to snacks or may be attractive component of other products. One of the very attractive proposals for today’s increasingly demanding consumers can therefore be dried fruit snacks enriched with natural bioactive ingredients.

scholarly journals Effect of Filtrated Osmotic Solution Based on Concentrated Chokeberry Juice and Mint Extract on the Drying Kinetics, Energy Consumption and Physicochemical Properties of Dried Apples

Molecules ◽  
2021 ◽  
Vol 26 (11) ◽  
pp. 3274
Author(s):  
Klaudia Masztalerz ◽  
Jacek Łyczko ◽  
Krzysztof Lech
Keyword(s):  
Energy Consumption ◽  
Specific Energy ◽  
Osmotic Dehydration ◽  
Specific Energy Consumption ◽  
Drying Kinetics ◽  
Microwave Drying ◽  
Convective Drying ◽  
Vacuum Microwave ◽  
Osmotic Solution ◽  
Chokeberry Juice

Background: Filtration of osmotic solution affects selective penetration during osmotic dehydration (OD), and after drying is finished, this can influence the chemical composition of the material, which is also modified by OD. Methods: Osmotic dehydration was carried out in filtrated and non-filtrated concentrated chokeberry juice with the addition of mint infusion. Then, this underwent convective drying, vacuum-microwave drying and combined convective pre-drying, followed by vacuum-microwave finishing drying. Drying kinetics were presented and mathematical models were selected. The specific energy consumption for each drying method was calculated and the energy efficiency was determined. Results and Discussion: The study revealed that filtration of osmotic solution did not have significant effect on drying kinetics; however, it affected selective penetration during OD. The highest specific energy consumption was obtained for the samples treated by convective drying (CD) (around 170 kJ·g−1 fresh weight (fw)) and the lowest for the samples treated by vacuum-microwave drying (VMD) (around 30 kJ·g−1 fw), which is due to the differences in the time of drying and when these methods are applied. Conclusions: Filtration of the osmotic solution can be used to obtain the desired material after drying and the VMD method is the most appropriate considering both phenolic acid content and the energy aspect of drying.

Study of the quality and antioxidant properties of tomatoes (Solanum lycopersicum L.) under different postharvest and dehydration conditions

2020 ◽  
Vol 13 (9) ◽  
Author(s):  
María Lorena Luna-Guevara ◽  
Teresita González-Sánchez ◽  
Adriana Delgado-Alvarado ◽  
María Elena Ramos-Cassellis ◽  
José Guillermo Pérez-Luna ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Rural Communities ◽  
Antioxidant Properties ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Soluble Solids ◽  
Convective Drying ◽  
Tomato Fruits ◽  
Solanum Lycopersicum L ◽  
Storage Temperatures

Objective: To study the effect of storage temperatures and dehydration conditions (solar and convective drying; SD, CD), on the quality, physicochemical parameters and antioxidant properties of tomato fruits. Methodology: The physicochemical characteristics pH, titratable acidity, soluble solids (°Bx) and color parameters (L*, a* and b*), were evaluated. The lycopene, carotenoids and antioxidant activity percentages retention of tomatoes fruits stored at 7 and 22 ° C for 5 days and subjected to SD (Temperature (T) of 67 °C and luminescence of 685 lum/sqf) and CD (T 70 °C, flow rates 0.5, 1.0 and 1.5 m/s), were analyzed. Results: The fruits reached humidities of 17 and 15% for SD and CD. The parameters pH, °Bx, L*, a*, b* were highest with 22°C and CD (1.5 m/s). The value of the carotenoids was higher in fruits stored at 7 ° C and subjected to CD (1.0 and 1.5 m/s) and SD with values of 83.85, 85.98 and 99.43%, respectively. The CD (0.5 m/s) and SD improved lycopene (94.37 and 95.14%) and the antioxidant activity with values of 73.06 and 97.21%. Implications: The application of solar dehydration depends on luminescence condition; however, it is inexpensive and environmentally friendly alternative. Conclusions: The results derived in a viable alternative for the conservation and commercialization of tomato fruits in rural communities

Convective drying of lemon peel assisted by power ultrasound: influence of ultrasonic power applied

2007 ◽  
Author(s):  
Antonio Mulet ◽  
Juan A. Cárcel ◽  
Susana De la Fuente-Blanco ◽  
Enrique Riera-Franco de Sarabia ◽  
José V. García-Pérez
Keyword(s):  
Convective Drying ◽  
Ultrasonic Power ◽  
Power Ultrasound ◽  
Lemon Peel

scholarly journals Estimation of moisture ratio for apple drying by convective and microwave methods using artificial neural network modeling

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Vali Rasooli Sharabiani ◽  
Mohammad Kaveh ◽  
Roozbeh Abdi ◽  
Mariusz Szymanek ◽  
Wojciech Tanaś
Keyword(s):  
Specific Energy Consumption ◽  
Effective Diffusivity ◽  
Moisture Ratio ◽  
Microwave Drying ◽  
Convective Drying ◽  
Neural Network Modeling ◽  
Drying Methods ◽  
Apple Slices ◽  
Artificial Neural ◽  
Drying Technology

AbstractTwo different drying methods were applied for dehydration of apple, i.e., convective drying (CD) and microwave drying (MD). The process of convective drying through divergent temperatures; 50, 60 and 70 °C at 1.0 m/s air velocity and three different levels of microwave power (90, 180, and 360 W) were studied. In the analysis of the performance of our approach on moisture ratio (MR) of apple slices, artificial neural networks (ANNs) was used to provide with a background for further discussion and evaluation. In order to evaluate the models mentioned in the literature, the Midilli et al. model was proper for dehydrating of apple slices in both MD and CD. The MD drying technology enhanced the drying rate when compared with CD drying significantly. Effective diffusivity (Deff) of moisture in CD drying (1.95 × 10−7–4.09 × 10−7 m2/s) was found to be lower than that observed in MD (2.94 × 10−7–8.21 × 10−7 m2/s). The activation energy (Ea) values of CD drying and MD drying were 122.28–125 kJ/mol and 14.01–15.03 W/g respectively. The MD had the lowest specific energy consumption (SEC) as compared to CD drying methods. According to ANN results, the best R2 values for prediction of MR in CD and MD were 0.9993 and 0.9991, respectively.

scholarly journals Development of mass and heat transfer coupled model of hollow fiber membrane for salt recovery from brine via osmotic membrane distillation

2021 ◽  
Vol 33 (1) ◽  
Author(s):  
Sher Ahmad ◽  
Gabriela Vollet Marson ◽  
Waheed Ur Rehman ◽  
Mohammad Younas ◽  
Sarah Farrukh ◽  
...  
Keyword(s):  
Mass Transfer ◽  
Transfer Coefficient ◽  
Mass Transfer Coefficient ◽  
Heat And Mass Transfer ◽  
Hollow Fiber ◽  
Hollow Fiber Membrane ◽  
Membrane Distillation ◽  
Fiber Membrane ◽  
Salt Recovery ◽  
Osmotic Solution

Abstract Background In this research work, a coupled heat and mass transfer model was developed for salt recovery from concentrated brine water through an osmotic membrane distillation (OMD) process in a hollow fiber membrane contactor (HFMC).The model was built based on the resistance-in-series concept for water transport across the hydrophobic membrane. The model was adopted to incorporate the effects of polarization layers such as temperature and concentration polarization, as well as viscosity changes during concentration. Results The modeling equations were numerically simulated in MATLAB® and were successfully validated with experimental data from literature with a deviation within the range of 1–5%. The model was then applied to study the effects of key process parameters like feed concentrations, osmotic solution concentration, feed, and osmotic solution flow rates and feed temperature on the overall heat and mass transfer coefficient as well as on water transport flux to improve the process efficiency. The mass balance modeling was applied to calculate the membrane area based on the simulated mass transfer coefficient. Finally, a scale-up for the MD process for salt recovery on an industrial scale was proposed. Conclusions This study highlights the effect of key parameters for salt recovery from wastewater using the membrane distillation process. Further, the applicability of the OMD process for salt recovery on large scale was investigated. Sensitivity analysis was performed to identify the key parameters. From the results of this study, it is concluded that the OMD process can be promising in salt recovery from wastewater.

scholarly journals Impact of Preharvest and Postharvest on Color Changes during Convective Drying of Mangoes

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 490
Author(s):  
Alioune Diop ◽  
Jean–Michel Méot ◽  
Mathieu Léchaudel ◽  
Frédéric Chiroleu ◽  
Nafissatou Diop Ndiaye ◽  
...  
Keyword(s):  
Regression Models ◽  
Convective Drying ◽  
Color Changes ◽  
Ripening Time ◽  
Physico Chemical ◽  
C 30 ◽  
The Impact

The purpose of this study was to evaluate the impact of the harvest stage, ripening conditions and maturity on color changes of cv. ‘Cogshall’ and cv. ‘Kent’ variety mangoes during drying. A total of four harvests were undertaken, and the fruits were ripened at 20 and 35 °C for five different ripening times at each temperature. At each ripening time, mangoes were dried at 60 °C/30% RH/1.5 m/s for 5 h. A wide physico-chemical and color variability of fresh and dry pulp was created. The relationships according to the L*, H* and C* coordinates were established using mixed covariance regression models in relation to the above pre- and postharvest (preprocess) parameters. According to the L* coordinate results, browning during drying was not affected by the preprocess parameters. However, dried slices from mangoes ripened at 35 °C exhibited better retention of the initial chroma, and had a greater decrease in hue than dried slices from mangoes ripened at 20 °C. However, fresh mango color, successfully managed by the pre- and postharvest conditions, had more impact on dried mango color than the studied parameters. The preprocess parameters were effective levers for improving fresh mango color, and consequently dried mango color.

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