Optimization of fish gelatin drying processes and characterization of its properties

AbstractFish skin is a raw material used for gelatin production. It can satisfy consumers with specific socio-cultural and religious needs. Different technologies have been studied for drying gelatin. Therefore, it is relevant to understand the influence of drying conditions on the final product. This study aims to optimize drying methods such as convection hot air alone and combined with infrared radiation to obtain gelatin from acoupa weakfish skin by using composite central rotational designs 22 and 23 and response surface methodology. The gelatin obtained from the optimized conditions were characterized based on their physical, chemical, technological, and functional properties. The desirability function results show the convection hot air as the most effective method when conducted at 59.14 °C for 12.35 h. Infrared radiation at 70 °C for 2.0 h and convective drying at 70 °C for 3.5 h were the best condition of the combined process. The gelatins obtained had gel strength of 298.00 and 507.33 g and emulsion activity index of 82.46 and 62.77 m2/g in the combined and convective methods, respectively, and protein content above 90%. These results indicate that the processes studied can be used to produce gelatin with suitable technological and functional properties for several applications.

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The Effectiveness of Vacuum-microwave Drying Methods in the Preservation of Amelanchier Berries (Amelanchier canadensis L. Medik.)

International Journal of Food Engineering ◽

10.1515/ijfe-2016-0346 ◽

2017 ◽

Vol 13 (6) ◽

Cited By ~ 1

Author(s):

Jan Piecko ◽

Dorota Konopacka ◽

Monika Mieszczakowska-Frąc ◽

Dorota Kruczyńska

Keyword(s):

Reference Method ◽

Raw Material ◽

Microwave Drying ◽

Convective Drying ◽

Drying Methods ◽

Microwave Method ◽

Nutritional Values ◽

Vacuum Microwave ◽

Challenges And Opportunities ◽

Dried Fruit

Abstract In Poland, Amelanchier berries are of considerable interest to both consumers and potential producers, which presents marketing challenges and opportunities. An attempt was made to preserve Amelanchier berries using a vacuum-microwave method of drying in order to determine its usefulness for producing microbiologically stable dried fruit with a high nutritional values. The berry variety “Prince William” (Amelanchier canadensis) was chosen as the experimental material. Vacuum-microwave drying was performed in two variants: (convective drying [CD] + vacuum microwave method [VMW]) after convective pre-drying of fruit and (VMW) without pre-drying. Unassisted CD was used as the reference method. Application of a vacuum-microwave drying method to Amelanchier berries makes it possible to obtain a stable preserved product of high-quality, yielding moderate shrinkage and good retention of bioactive compounds. An optimized method of vacuum-microwave drying, applied directly to frozen fruit, allows the retention of 70 % of cyanidin glycosides present in the raw material.

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Evaluation of the drying effect on some properties of cidra flour Sechium edule (Jacq) Sw

DYNA ◽

10.15446/dyna.v87n214.72947 ◽

2020 ◽

Vol 87 (214) ◽

pp. 191-195

Author(s):

Angie Juliana Pineda Vargas ◽

Clara María Mejía Doria ◽

Alba Lucia Duque Cifuentes

Keyword(s):

Functional Properties ◽

Food Products ◽

Globular Proteins ◽

Drying Methods ◽

Water Capacity ◽

Hot Air ◽

Sechium Edule ◽

Foaming Capacity ◽

C 50 ◽

Plant Sources

Alternative flours from plant sources such as cidra, are options to reduce the use of wheat flour in the production of food products. The objective of this investigation was to determine the effect of drying on some technological functional properties of cidra flour. The sliced cidra was dried at 40°C, 50°C, 60°C using: combined drying hot air recirculation-microwave with pulses of 4/40 seconds and drying by hot air recirculation, then obtained the flour and evaluated the techno-functional properties: index of absorption of water, capacity of retention of oil and water, capacity of swelling and capacity foaming. It was observed that the techno-functional property most affected by the drying methods was the foaming capacity, possibly due to the greater denaturation of globular proteins. The cidra flour exhibits techno-functional properties of interest for the elaboration of different food products.

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Design of Healthy Snack Based on Kiwifruit

Molecules ◽

10.3390/molecules25143309 ◽

2020 ◽

Vol 25 (14) ◽

pp. 3309 ◽

Cited By ~ 2

Author(s):

Urszula Tylewicz ◽

Malgorzata Nowacka ◽

Katarzyna Rybak ◽

Kinga Drozdzal ◽

Marco Dalla Rosa ◽

...

Keyword(s):

Antioxidant Activity ◽

Vitamin C ◽

Bioactive Compounds ◽

Freeze Drying ◽

Bioactive Compound ◽

Convective Drying ◽

Drying Methods ◽

Hot Air ◽

Sugar Addition ◽

High Antioxidant Activity

Kiwifruit is an excellent source of vitamin C and other bioactive compounds, which contribute to its high antioxidant activity. However, the fruits with small size and low weight are considered waste and are unprofitable; therefore, the production of healthy kiwifruit-based dried snacks, which contain a lot of health-beneficial ingredients, could be a viable alternative for their use. The aim of this study was to develop formulations and methods to produce attractive and nutritionally valuable dried snacks based on yellow kiwifruit. Three different puree formulations (kiwifruit; fennel; and strawberry, lemon, or spinach) with or without addition of sugar were subjected to two drying methods: freeze-drying (fruit bars) and conventional hot air drying (fruit leathers). The obtained products were analysed for their content of total polyphenols (TPs), flavonoids, and vitamin C, as well as their antioxidant activity. The results showed that snacks prepared by freeze-drying (fruit bars) presented higher TP, vitamin C, and flavonoids content than those prepared by convective drying; however, the antioxidant activity did not always follow this trend. The amount of bioactive compounds depended on the formulation used for the preparation of snacks. The effect of the sugar addition seems to be strictly related to the mix used and specific bioactive compound investigated.

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Characterisation of the Convective Hot-Air Drying and Vacuum Microwave Drying of Cassia alata: Antioxidant Activity, Essential Oil Volatile Composition and Quality Studies

Molecules ◽

10.3390/molecules24081625 ◽

2019 ◽

Vol 24 (8) ◽

pp. 1625 ◽

Cited By ~ 10

Author(s):

Chua ◽

Figiel ◽

Chong ◽

Wojdyło ◽

...

Keyword(s):

Antioxidant Activity ◽

Microwave Drying ◽

Convective Drying ◽

Drying Methods ◽

Fresh Sample ◽

Cassia Alata ◽

Vacuum Microwave ◽

High Antioxidant Activity ◽

C 50 ◽

Drying Conditions

The preservation of active constituents in Cassia alata through the removal of moisture is crucial in producing a final product with high antioxidant activity. This study aims to determine the influences of various drying methods and drying conditions on the antioxidant activity, volatiles and phytosterols content of C. alata. The drying methods used were convective drying (CD) at 40 °C, 50 °C and 60 °C; freeze drying; vacuum microwave drying (VMD) at 6, 9 and 12 W/g; and two-stage convective pre-drying followed by vacuum microwave finish drying (CPD-VMFD) at 50 °C and 9 W/g. The drying kinetics of C. alata are best described by the thin-layer model (modified Page model). The highest antioxidant activity, TPC and volatile concentration were achieved with CD at 40 °C. GC–MS analysis identified the presence of 51 volatiles, which were mostly present in all samples but with quantitative variation. The dominant volatiles in fresh C. alata are 2-hexenal (60.28 mg 100 g−1 db), 1-hexanol (18.70 mg 100 g−1 db) and salicylic acid (15.05 mg 100 g−1 db). The concentration of phytosterols in fresh sample was 3647.48 mg 100 g−1 db, and the major phytosterols present in fresh and dried samples were β-sitosterol (1162.24 mg 100 g−1 db). CPD-VMFD was effective in ensuring the preservation of higher phytosterol content in comparison with CD at 50 °C. The final recommendation of a suitable drying method to dehydrate C. alata leaves is CD at 40 °C.

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Kageneckia oblonga Leaves Subjected to Different Drying Methods: Drying Kinetics, Energy Consumption and Interesting Compounds

Frontiers in Sustainable Food Systems ◽

10.3389/fsufs.2021.641858 ◽

2021 ◽

Vol 5 ◽

Author(s):

Carlos Zambra ◽

Diógenes Hernández ◽

Hugo Reyes ◽

Nicole Riveros ◽

Roberto Lemus-Mondaca

Keyword(s):

Energy Consumption ◽

Large Scale ◽

Moisture Diffusivity ◽

Convective Drying ◽

Effect Of Temperature ◽

Drying Methods ◽

Scale Production ◽

Large Scale Production ◽

Drying Curves ◽

Drying Conditions

In this study, Kageneckia oblonga leaves were dried under different drying conditions and techniques [oven drying (NC), vacuum drying (VNC), convective drying (FC), and microwave-assisted convective drying (MWFC)]. Thus, the effect of temperature, vacuum, and microwave on the drying features of K. oblonga leaves was determined. Fick's second law was used to calculate the effective moisture diffusivity that varied from 3.94 to 8.14 × 10−11 m2/s, 1.12 to 1.40 × 10−11 m2/s, 7.83 to 11.36 × 10−11 m2/s, and 6.93 to 16.72 × 10−11 m2/s for NC, VNC, FC, and MWFC methods, respectively. In addition, the Weibull and Midilli–Kucuk models accurately predicted all experimental drying curves of K. oblonga leaves. Regarding the energy consumption and efficiency values for different drying methods of K. oblonga were found to be in the range of 0.20–7.50 kW·h and 0.10–3.70%, respectively. The results showed that MWFC method does not significantly affect the phenolic compounds and could be used for large-scale production of K. oblonga dried leaves.

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Physicochemical, Functional and Bioactive Properties of Pea (Pisum sativum L.) Pods Microwave and Convective Dried Powders

10.21203/rs.3.rs-951507/v1 ◽

2021 ◽

Author(s):

Lynda Hadjout ◽

Farid Dahmoune ◽

Mohamed Hentabli ◽

Giorgia Spigno ◽

Khodir Madani

Keyword(s):

Functional Properties ◽

Water Retention ◽

Color Change ◽

Microwave Drying ◽

Convective Drying ◽

Total Phenolic ◽

Drying Methods ◽

Drying Time ◽

Bioactive Properties ◽

Swelling Capacity

Abstract As the primary by‐product of pea processing industry, pea pods represent a rich source of various high-value molecules. The aim of this work is to investigate the effect of nine different microwave output powers (200 to 1000 W) and five different ventilated oven temperatures (40, 60, 80, 100 and 120 °C) on the quality of pea pod such as physical-chemical (water activity, total color change), functional properties (water retention capacities and swelling capacity) and bioactive properties (total phenolic content, total ﬂavonoid content and antioxidant capacity). The results show that microwave drying reduced significantly the drying time. Convective drying led to a greater color change than microwave drying. Convective drying at 80 °C for 135.33 min appeared the best process in terms of functional properties giving the highest values of water retention capacity and swelling capacity. Both microwave and convective drying methods could increase phenolic and antioxidant compounds content of pea pods. It was suggested that the microwave method can be a promising technology for drying the pea pods due to the shorter drying time, and higher product quality.

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On the Study of Osmotic Dehydration and Convective Drying of Cassava Cubes

Defect and Diffusion Forum ◽

10.4028/www.scientific.net/ddf.407.87 ◽

2021 ◽

Vol 407 ◽

pp. 87-95

Author(s):

Thayze Rodrigues Bezerra Pessoa ◽

Pierre Correa Martins ◽

Vansostenes Antonio Machado de Miranda ◽

Jacqueline Félix de Brito Diniz ◽

Daniel César de Macedo Cavalcante ◽

...

Keyword(s):

Effective Mass ◽

Osmotic Dehydration ◽

Absolute Humidity ◽

Moisture Loss ◽

Convective Drying ◽

Average Moisture Content ◽

Air Drying ◽

Hot Air ◽

Drying Conditions ◽

Dry Water

This paper aims to study the hybrid process of osmotic dehydration and convective air drying of foods. Emphasis has been put on cassava cubes (Manihot esculenta Crantz.). Convective drying kinetics of fresh and osmotically dehydrated cassava cubes was evaluated at the following hot air-drying conditions: temperature 50°C, velocity 1.35 m/s, and absolute humidity 0.060 dry water/g. Experimental results of the moisture loss, solids gain, and incorporation of sodium chloride are shown and analyzed. For estimation of the effective mass diffusion coefficient, experiment data of average moisture content of cassava cubes (fresh and osmotically dehydrated) was fitted to the simplified Fick model and a good agreement was obtained. The effective mass diffusivity of the osmotically dehydrated cassava cube was 2.75 x10-10 m2/s and to fresh cassava cubes 5.45x10-10 m2/s.

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Effect of freeze drying and hot air drying methods on quality of cordycepin production

MATEC Web of Conferences ◽

10.1051/matecconf/201819203001 ◽

2018 ◽

Vol 192 ◽

pp. 03001

Author(s):

Thitiphan Chimsook

Keyword(s):

Freeze Drying ◽

Low Cost ◽

Bioactive Compound ◽

Raw Material ◽

Total Phenolic ◽

Drying Methods ◽

Hot Air Drying ◽

Air Drying ◽

Hot Air

This study determined the effect of drying methods including hot air drying and freeze drying on the quality of cordycepin production from Cordyceps militaris. The fruiting bodies and mycelium of C. militaris were used as the raw material. For hot air drying was performed at 55 °C for 24 hrs. Whereas the freeze drying was carried out under vacuum at 140 L min-1 for 48 hours. The bioactive compound extracted from dried powder of C. militaris from two drying methods was investigated. The results showed that both cordycepin and adenosine extracted from freezed drying sample had higher value than those of extracted from hot air dried sample. The bioactivities of C. militaris extract were investigated. The results revealed that the antioxidant activity and also total phenolic contents of C. militaris extract prepared from freeze drying had higher value than that of extracted from hot air drying. However, most of C. militaris production performed using hot air drying to dry sample because of its low cost technique.

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The intermittent drying of wheat by microwave and fluidized bed drying

Proceedings of 21th International Drying Symposium ◽

10.4995/ids2018.2018.7467 ◽

2018 ◽

Author(s):

Hira Yüksel ◽

Tuğçe Türkoğlu ◽

Hale Baykal ◽

Gülşah Çalışkan Koç ◽

Safiye Nur Dirim

Keyword(s):

Power Consumption ◽

Fluidized Bed ◽

Microwave Drying ◽

Convective Drying ◽

Drying Methods ◽

Drying Characteristics ◽

Fluidized Bed Dryer ◽

Hot Air ◽

Fluidized Bed Drying ◽

Microwave Dryer

The objective of the study is to investigate the effects of different drying processes (convective hot air, microwave, and fluidized bed drying) and combined drying methods on the drying characteristics and physical properties of the dried wheat and the power consumption of the dryers. The lowest moisture content and water activity values were observed for the 25min of drying in fluidized bed dryer (60°C) and following 16min in microwave dryer (540W). The lowest power consumption was observed in the 60°C-180W fluidized bed-microwave combination (0.77kWh) compared to the other combined trials. Keywords: wheat; convective drying; microwave drying; fluidized bed drying intermittent drying

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The Effect of Hybrid Drying (Convective-Microwave-Ultrasound) on the Bioactive Properties of Osmo-Treated Sour Cherries

Journal of Horticultural Research ◽

10.2478/johr-2018-0003 ◽

2018 ◽

Vol 26 (1) ◽

pp. 23-36 ◽

Cited By ~ 2

Author(s):

Karolina Celejewska ◽

Monika Mieszczakowska-Frąc ◽

Dorota Konopacka

Keyword(s):

Sour Cherry ◽

Raw Material ◽

Convective Drying ◽

Water Evaporation ◽

Drying Methods ◽

Drying Time ◽

Hybrid Techniques ◽

Osmotic Treatment ◽

Fruit Preservation

Abstract The aim of the study was to assess the usefulness of hybrid drying methods (convective-microwave and convective-microwave-ultrasound) for sour cherry fruit preservation compared to convective drying. As the raw material, three sour cherry cultivars varying in quality characteristics (‘Łutówka’, ‘Debreceni Bötermo’, ‘Nefris’) were used. Before drying, fruits were subjected to osmotic treatment. Three different drying methods were examined: 1) convective (C), 2) hybrid with microwaves (C-MV) and 3) hybrid with microwaves and ultrasound (C-MV-US). As the quality indicators of the investigated processes, the changes in chemical composition, including alterations in the main groups of bioactive components, as well as in the antioxidant potential were monitored at each production stage. It was found that, when compared to convective drying, the use of the hybrid techniques allowed the drying time to be reduced from 9 to just 3 hours. Furthermore, employing hybrid drying eliminated the problems associated with the dehydration barrier observed during convective drying of the cultivar ‘Debreceni Bötermo’. Regrettably, although the ultrasound used as the additional source of energy in the hybrid method slightly improved water evaporation, in general no significant effect on the retention of phenolic compounds was found. Irrespectively of the drying method, the effect of the cultivar proved to be crucial to the quality of the final product. Under the same processing conditions, ‘Nefris’ turned out to be the most promising cultivar for producing ready-to-eat fruit snacks of high nutritional value.

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