scholarly journals Ultrasound freeze-thawing style pretreatment to improve the efficiency of the vacuum freeze-drying of okra (Abelmoschus esculentus (L.) Moench) and the quality characteristics of the dried product

2021 ◽  
Vol 70 ◽  
pp. 105300
Author(s):  
Xin Xu ◽  
Lei Zhang ◽  
Yabin Feng ◽  
Cunshan Zhou ◽  
Abu ElGasim A. Yagoub ◽  
...  
Keyword(s):  
Freeze Drying ◽  
Quality Characteristics ◽  
Abelmoschus Esculentus

scholarly journals Effect of Drying Methods on Properties of Potato Flour and Noodles Made with Potato Flour

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1115
Author(s):  
Huan Bao ◽  
Jiaping Zhou ◽  
Jinglin Yu ◽  
Shujun Wang
Keyword(s):  
Freeze Drying ◽  
Quality Characteristics ◽  
Drying Methods ◽  
Potato Flour ◽  
Starch Granules ◽  
Ordered Structure ◽  
Fresh Potato ◽  
Structural And Functional Properties ◽  
The Impact

This work investigated the impact of three drying methods on structural and functional properties of potato flour (PF), as well as the quality characteristics of fresh noodles made from wheat-potato flours. The results indicated that ethanol drying (ED) and oven drying (OD) had small effects on the properties of starch in potato flour, however, freeze drying (FD) caused some pores and channels on the starch granules and disruption of the long- and short-range ordered structure of starch. The maximum addition of potato flour in fresh noodles was 40% for FD-PF and 50% for both ED-PF and OD-PF. With increasing addition of potato flour in noodles, the L* (lightness) values of noodles decreased gradually, while the a* (redness) and the b* (yellowness) values, as well as the hardness and springiness values of fresh potato noodles increased. This study clearly showed that drying methods have different effects on the properties of potato flour, and in turn the quality of fresh noodles made with potato flour.

Quality characteristics of red fruits fresh and after lyophilization

2021 ◽  
Vol 67 (4) ◽  
pp. 3657-3664
Author(s):  
Emőke Topa ◽  
Loránd Alexa ◽  
Andrea Varga-Kántor ◽  
Béla Kovács ◽  
Nikolett Czipa
Keyword(s):  
Vitamin C ◽  
Phenolic Compound ◽  
Freeze Drying ◽  
Quality Characteristics ◽  
Matter Content ◽  
Total Phenolic ◽  
Dry Matter Content ◽  
Flavonoid Content ◽  
Total Phenolic Compound ◽  
Fresh State

In our work, the quality characteristics and nutritional parameters of red fruits were examined in their fresh state and after lyophilization. The purpose of the comparison was to assess the effect of freeze drying on these fruits. The elemental and dry matter content of fresh fruits was determined, and the changes in their total phenolic compound and flavonoid content, as well as their vitamin C and acid content. A slight increase in the total phenolic compound and flavonoid content and a smaller decrease in the vitamin C content were observed, while the quantity of total acids was reduced in the sample to almost one-third after lyophilization.

scholarly journals The using Infrared Radiation on the Freeze-Drying of Cherry

2020 ◽  
Vol 9 (2) ◽  
pp. 1628-1630
Keyword(s):  
Energy Consumption ◽  
Infrared Radiation ◽  
Freeze Drying ◽  
Experimental Studies ◽  
Quality Characteristics ◽  
Drying Rate ◽  
Drying Time ◽  
Reduce Energy Consumption ◽  
Pre Treatment ◽  
Freeze Dryer

In this work experimentally investigated the drying rate of Cherry on the freeze-dryer (FD) and FD with infrared pretreatment (IR), and compared the quality characteristics of the cherry after rehydration. Results of experimental studies was determined that, the use of IR pre-treatment on the FD was much more effective. The use of IR waves showed that the drying time of cherries with IR pre-treatment is shorter than without pre-treatment. Especially, the application of IR pretreatment before freeze-drying, allows you to get quality products, and provides to reduce energy consumption by 15-17%.

Color, microstructure, physicochemical, textural and sensory properties with the retention of secondary metabolites in convective-, microwave- and freeze-dried carrot (Daucus carota) slices

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Gulcin Yildiz
Keyword(s):  
Secondary Metabolites ◽  
Freeze Drying ◽  
Quality Characteristics ◽  
Sensory Properties ◽  
Convective Drying ◽  
Total Phenolic ◽  
Drying Methods ◽  
Content Type ◽  
Freeze Dried ◽  
The Impact

Purpose This work was undertaken to evaluate the impact of different drying methods (convective, microwave and freeze drying) on color, selected secondary metabolites (total phenolic substances, ascorbic acid, beta-carotene and antioxidant capacity), texture (hardness), sensory properties and microstructure of carrot slices.Design/methodology/approachConvective drying at three different temperatures (55, 65 and 75 °C), microwave drying at two different power levels (100 and 200 W) and freeze drying were applied.FindingsSignificant differences were found among fresh and dried-carrot slices. Convective-dried carrots showed better quality characteristics in comparison with microwave-dried carrots. The convective-dried carrots at 65 °C exhibited the highest retention of bioactive compounds and best color among all convective drying conditions. The microwave-dried carrot slices at lower power (100 W) showed higher quality characteristics compared to the dried carrots at 200 W. The freeze-dried carrots exhibited the highest retention of secondary metabolites, sensory properties and best color among all drying methods.Originality/value The results from this study are significant for the processing of dried carrots by optimizing the conditions to obtain a high-quality product. Overall, freeze drying is a promising application as shown in the present study by its capability to better retention carrot quality underlying color, sensory, texture, microstructure and secondary metabolites.

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