Preparation of potato flour by freeze-thaw pretreatment: Effect of different thawing methods on hot-air drying process and physicochemical properties

LWT ◽  
2020 ◽  
Vol 133 ◽  
pp. 110157
Author(s):  
Guanghui Shen ◽  
Lidan Zhang ◽  
Tingting Hu ◽  
Zhihong Li ◽  
Anjun Chen ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Potato Flour ◽  
Drying Process ◽  
Hot Air Drying ◽  
Air Drying ◽  
Freeze Thaw ◽  
Hot Air ◽  
Pretreatment Effect

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

scholarly journals Changes in Aroma Profile of Shiitake Mushroom (Lentinus edodes) during Different Stages of Hot Air Drying

Foods ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 444 ◽  
Author(s):  
Lei Qin ◽  
Jing-Xuan Gao ◽  
Jia Xue ◽  
Dong Chen ◽  
Song-Yi Lin ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Sensory Evaluation ◽  
Early Stage ◽  
Organosulfur Compounds ◽  
Lentinus Edodes ◽  
Drying Process ◽  
Shiitake Mushroom ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air

To clarify the changes in the aroma characteristics of shiitake mushrooms (Lentinus edodes) during hot-air drying, volatile compounds of L. edodes were analyzed using sensory evaluation, electronic nose, and purge and trap combined with gas chromatography-mass spectrometry (PT-GC-MS) at different timepoints of the drying process. Results showed that the sensory and volatile profile changed significantly during the drying process at 60 °C for up to 12 h and the drying process could be divided into three stages: early stage (<2 h), middle stage (2–3.5 h) and late stage (>3.5 h). Volatile compounds in fresh L. edodes consisted mainly of ketones and alcohols. The early stage of drying decreased the concentration of ketone and alcohol compounds and promoted the generation of cyclic organosulfur compounds through a series of enzymatic and non-enzymatic reactions, which mainly contribute to the characteristic odor of shiitake mushroom. Partial least squares-discriminant analysis (PLS-DA) showed that the volatile compounds released after different drying times could be divided into four groups, which have been confirmed by sensory evaluation results. The results suggested that the unique flavor of dried mushrooms is mainly due to the activation of enzymes during the drying process, which act on lentinic acid to produce sulfur-containing heterocyclic compounds. We believe that our study makes a potential contribution to the mushroom cultivation and processing industry to achieve an improvement in sensory quality.

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

Foods ◽  
2020 ◽  
Vol 9 (1) ◽  
pp. 101 ◽  
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.

scholarly journals Effects of hot air drying process on lipid quality of whelks Neptunea arthritica cumingi Crosse and Neverita didyma

2019 ◽  
Vol 56 (9) ◽  
pp. 4166-4176 ◽  
Author(s):  
Kai-Qi Gang ◽  
Zi-Xuan Wu ◽  
Da-Yong Zhou ◽  
Qi Zhao ◽  
Xin Zhou ◽  
...  
Keyword(s):  
Drying Process ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Lipid Quality

Freeze-Drying Investigations of Antlers

2012 ◽  
Vol 195-196 ◽  
pp. 441-446
Author(s):  
Jun Liu ◽  
Shi Wei Zhang ◽  
Zhi Jun Zhang
Keyword(s):  
Freeze Drying ◽  
Eutectic Temperature ◽  
Tissue Structure ◽  
Chemical Compositions ◽  
Drying Method ◽  
Drying Process ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Freeze Dried

In this paper, the vacuum freeze-drying experiments of both antler slices and whole antlers are reported in details. The moisture content and the eutectic temperature of antler were measured. A 22 h process curve of antler slice freeze drying was obtained. The freeze drying process of whole antler was also investigated. The microscopic tissue structure was observed and chemical compositions were analyzed for those freeze-dried whole antlers in comparison with the traditional water boiling and hot air drying method. More nutrients were retained for freeze drying in addition to the better physical properties than traditional drying.

The effect of raw dehydrated potato flour on the rheological properties of dough and nutritional quality of chiffon cakes

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Yuci Zhao ◽  
Xiaoping Zhou ◽  
Chunni Lei ◽  
Yan Shang ◽  
Dan Xu ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Nutritional Value ◽  
Textural Properties ◽  
Potato Flour ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Potato Flakes ◽  
Carbohydrate Contents

Abstract In this study, chiffon cakes were fortified with potato flakes and raw dehydrated potato flour (RDPF) prepared by freeze-drying and hot air drying. The dough’s rheological properties demonstrate that potato flakes are unsuitable for making chiffon cakes, especially at percentages of 30 and 50%. Adding RDPFs decreased the dough height and adhesiveness but increased the hardness slightly compared with the control. Supplementing with potato flakes has the most influence on cake textural properties, especially at percentages of 30 and 50%, which correspondingly reduces the sensory evaluation score. All the RDPF cake formulations exhibited higher comprehensive nutritional value in terms of protein, fat, dietary fiber, minerals, and amino acids. The cake formulations containing RDPF obtained by hot air drying contained the lowest carbohydrate contents.

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