Optimization of operating process parameters for instant brown rice production with microwave-followed by convective hot air drying

2015 ◽  
Vol 61 ◽  
pp. 1-8 ◽  
Author(s):  
Tuan Quoc Le ◽  
Weerachet Jittanit
Keyword(s):  
Process Parameters ◽  
Brown Rice ◽  
Rice Production ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Operating Process

Experimental Study on Hot-air Drying Process Parameters Optimization of Chinese Jujubes

2013 ◽  
Vol 12 (21) ◽  
pp. 6154-6158
Author(s):  
Xiao Kang-Yi ◽  
Chuan Feng-Li ◽  
Shu Gang-Li ◽  
He Lei Cui ◽  
Wen Fu-Wu
Keyword(s):  
Experimental Study ◽  
Process Parameters ◽  
Parameters Optimization ◽  
Drying Process ◽  
Hot Air Drying ◽  
Air Drying ◽  
Process Parameters Optimization ◽  
Hot Air

Effect of Grain Size and Drying Temperature on Drying Characteristics of Soybean (Glycine max) Using Hot Air Drying

2015 ◽  
Vol 44 (11) ◽  
pp. 1700-1707 ◽  
Author(s):  
Hyeon Woo Park ◽  
Won Young Han ◽  
Won Byong Yoon
Keyword(s):  
Grain Size ◽  
Glycine Max ◽  
Hot Air Drying ◽  
Air Drying ◽  
Drying Characteristics ◽  
Drying Temperature ◽  
Hot Air

The profile, content and antioxidant activity of anthocyanin in germinated naked barley grains with infrared and hot air drying

2021 ◽  
Author(s):  
Xiangzhen Ge ◽  
Luzhen Jing ◽  
Chunyan Su ◽  
Bo Zhang ◽  
Qian Zhang ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Hot Air Drying ◽  
Air Drying ◽  
Naked Barley ◽  
Hot Air ◽  
Barley Grains

scholarly journals Determining the Effect of Pre-Treatment in Rice Noodle Quality Subjected to Dehydration through Hierarchical Scoring

Processes ◽  
2021 ◽  
Vol 9 (8) ◽  
pp. 1309
Author(s):  
Muhammad Heikal Ismail ◽  
Hii Ching Lik ◽  
Winny Routray ◽  
Meng Wai Woo
Keyword(s):  
Heat Pump ◽  
Freeze Drying ◽  
Oil Content ◽  
Hot Air Drying ◽  
Air Drying ◽  
Starch Gelatinization ◽  
Hot Air ◽  
Heat Pump Drying ◽  
Pre Treatment ◽  
Noodle Quality

Fresh rice noodle was usually coated in a large amount of oil to avoid stickiness and extend the shelf life. Pre-treatment has been applied to reduce the quantity of oil in rice noodle. In this research, the pre-treatment and temperature effect on the rice noodle quality subjected to hot air drying, heat pump drying, and freeze drying was investigated. Texture, color, oil content, and starch gelatinization of the dried noodle was further evaluated. Results revealed that there were significant differences (p < 0.05%) in texture, color, oil content, and starch gelatinization in rice noodle subjected to pre-treatment. Furthermore, the texture, color, oil content, and starch gelatinization demonstrated a significant difference (p < 0.05%) in freeze drying rather than hot air drying and heat pump drying. The findings indicate that the qualitative features of the dehydrated noodle are synergistic to pretreatment and drying temperature. Despite superior quality shown by freeze drying, the hierarchical scoring has proven that rice noodle undergoing hot air drying at 30 °C to produce comparable quality attributes. The hierarchical scoring can be a useful tool in quality determination for the food industry.

Dynamics of heat transfer and moisture in beef jerky during hot air drying

Meat Science ◽  
2021 ◽  
pp. 108638
Author(s):  
Shuo Shi ◽  
Jia Feng ◽  
Geer An ◽  
Baohua Kong ◽  
Hui Wang ◽  
...  
Keyword(s):  
Heat Transfer ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Beef Jerky

Hybrid infrared with hot air drying of Pisang‐Awak banana: Kinetics and shrinkage quality

2021 ◽  
Author(s):  
Kritsada Puangsuwan ◽  
Saysunee Jumrat ◽  
Jirapond Muangprathub ◽  
Teerask Punvichai ◽  
Seppo Karrila ◽  
...  
Keyword(s):  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air

scholarly journals Supercritical CO2 Extraction of Phytocompounds from Olive Pomace Subjected to Different Drying Methods

Molecules ◽  
2021 ◽  
Vol 26 (3) ◽  
pp. 598
Author(s):  
Graziana Difonzo ◽  
Antonella Aresta ◽  
Pietro Cotugno ◽  
Roberta Ragni ◽  
Giacomo Squeo ◽  
...  
Keyword(s):  
Olive Oil ◽  
Freeze Drying ◽  
Oil Production ◽  
Production Costs ◽  
Drying Methods ◽  
Olive Pomace ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Pharmaceutical Industries

Olive pomace is a semisolid by-product of olive oil production and represents a valuable source of functional phytocompounds. The valorization of agro-food chain by-products represents a key factor in reducing production costs, providing benefits related to their reuse. On this ground, we herein investigate extraction methods with supercritical carbon dioxide (SC-CO2) of functional phytocompounds from olive pomace samples subjected to two different drying methods, i.e., freeze drying and hot-air drying. Olive pomace was produced using the two most common industrial olive oil production processes, one based on the two-phase (2P) decanter and one based on the three-phase (3P) decanter. Our results show that freeze drying more efficiently preserves phytocompounds such as α-tocopherol, carotenoids, chlorophylls, and polyphenols, whereas hot-air drying does not compromise the β-sitosterol content and the extraction of squalene is not dependent on the drying method used. Moreover, higher amounts of α-tocopherol and polyphenols were extracted from 2P olive pomace, while β-sitosterol, chlorophylls, and carotenoids were more concentrated in 3P olive pomace. Finally, tocopherol and pigment/polyphenol fractions exerted antioxidant activity in vitro and in accelerated oxidative conditions. These results highlight the potential of olive pomace to be upcycled by extracting from it, with green methods, functional phytocompounds for reuse in food and pharmaceutical industries.

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