The effect of drying methods on viscoelastic behaviour of dehydrated fruits and vegetables

2000 ◽  
Vol 35 (4) ◽  
pp. 391 ◽  
Author(s):  
Magdalini K. Krokida
Keyword(s):  
Fruits And Vegetables ◽  
Viscoelastic Behaviour ◽  
Drying Methods

scholarly journals Effect of drying methods for inner parameters of red beetroot (Beta vulgaris L.)

2016 ◽  
Vol 9 (1) ◽  
pp. 60-68 ◽  
Author(s):  
D. Székely ◽  
B. Illés ◽  
M. Stéger-Máté ◽  
J. Monspart-Sényi
Keyword(s):  
Atmospheric Pressure ◽  
Fruits And Vegetables ◽  
Raw Materials ◽  
Vacuum Drying ◽  
Drying Methods ◽  
Colour Measurement ◽  
Nutritional Characteristics ◽  
Different Temperatures ◽  
Long Time ◽  
Careful Processing

Abstract In compliance with consumer expectations, careful processing and preservation are increasingly used with fruits and vegetables. The aim is that during these treatments the valuable nutritional characteristics of the raw materials change as little as possible. Drying has been used for the preservation of raw materials for a long time, which can distinguish two different groups based upon pressure. These are the atmospheric and the more careful vacuum drying. During the research, Alto F1 beetroots were being dried in vacuum and under atmospheric pressure at different temperatures. Vacuum drying took place at 40, 50, and 60 °C, while atmospheric drying at 60, 70, and 80 °C. All drying processes lasted 150 minutes. During drying, changes of moisture content and water activity were monitored. After drying, colour measurement was realized and the inner parameters were investigated, such as polyphenol, betalain, and antioxidant capacity. These measured parameters were compared in the ease of atmospheric and vacuum drying.

scholarly journals Comparison Performance of Conventional Drying Methods and Flat Plate Collector Solar Dryer

2021 ◽  
Vol 9 (VI) ◽  
pp. 2674-2676
Author(s):  
Prof. S. S. Gurav
Keyword(s):  
Fruits And Vegetables ◽  
Agricultural Sector ◽  
Fossil Fuel ◽  
Drying Methods ◽  
Important Process ◽  
Long Time ◽  
Conventional Drying ◽  
Process Energy ◽  
Flat Plate Collector ◽  
Different Sources

As another to the marketing of fresh fruits and vegetables, small farmers can think of conservation by drying. In the conservation of agricultural crops, wastewater treatment, and biomass treatment, drying is an important process. Energy requirements for drying can be supplied from different sources, such as fossil fuel, natural gas , electricity, wood, remaining bark forests, and solar energy. Although the use of solar radiation has existed for drying since a long time ago, it has not yet been widely commercialised, particularly in the agricultural sector.

scholarly journals Recent Trends in Pretreatment of Food before Freeze-Drying

Processes ◽  
2020 ◽  
Vol 8 (12) ◽  
pp. 1661
Author(s):  
Dariusz Dziki
Keyword(s):  
Freeze Drying ◽  
Fruits And Vegetables ◽  
Osmotic Dehydration ◽  
Drying Methods ◽  
Food Ingredients ◽  
Food Powders ◽  
Freeze Dried ◽  
Conventional Drying ◽  
Energy Consuming ◽  
Recent Trends

Drying is among the most important processes and the most energy-consuming techniques in the food industry. Dried food has many applications and extended shelf life. Unlike the majority of conventional drying methods, lyophilization, also known as freeze-drying (FD), involves freezing the food, usually under low pressure, and removing water by ice sublimation. Freeze-dried materials are especially recommended for the production of spices, coffee, dried snacks from fruits and vegetables and food for military or space shuttles, as well as for the preparation of food powders and microencapsulation of food ingredients. Although the FD process allows obtaining dried products of the highest quality, it is very energy- and time consuming. Thus, different methods of pretreatment are used for not only accelerating the drying process but also retaining the physical properties and bioactive compounds in the lyophilized food. This article reviews the influence of various pretreatment methods such as size reduction, blanching, osmotic dehydration and application of pulsed electric field, high hydrostatic pressure or ultrasound on the physicochemical properties of freeze-dried food and drying rate.

scholarly journals Microbial load reduction using modified Solar Conduction Dryer with composite filters

2018 ◽  
Author(s):  
P. Jadhav ◽  
S. Ashokkumar ◽  
N. Nagwekar
Keyword(s):  
Fruits And Vegetables ◽  
Low Cost ◽  
Microbial Reduction ◽  
Ash Content ◽  
Microbial Load ◽  
Drying Methods ◽  
Load Reduction ◽  
Microbial Counts ◽  
Beet Root ◽  
Quality Retention

The present work studies the microbial load reduction in sapota and beet root by three different drying methods i.e. Open Sun Drying (OSD), Solar Conduction Drying (SCD) and a modified SCD with filters (SCDF). Parameters analyzed were water activity, moisture content, drying kinetics, Total Viable Counts, Total Fungal Counts and ash content. It was found that the samples dried in SCDF showed least microbial counts, faster drying times and lower ash content as comparison to OSD. This study shows that SCD and its modification provide a better alternative for low cost drying of fruits and vegetables for quality retention. Keywords: Microbial reduction; SCD Filters; Sapota; Beetroot 

scholarly journals Functional Dehydrated Foods for Health Preservation

2018 ◽  
Vol 2018 ◽  
pp. 1-29 ◽  
Author(s):  
R. M. S. C. Morais ◽  
A. M. M. B. Morais ◽  
I. Dammak ◽  
J. Bonilla ◽  
P. J. A. Sobral ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Functional Foods ◽  
Fruits And Vegetables ◽  
Healthy Lifestyle ◽  
Health Benefits ◽  
Bioactive Molecules ◽  
Drying Methods ◽  
Food Ingredients ◽  
Nutritional Health ◽  
Disease Risks

The market of functional foods has experienced a huge growth in the last decades due to the increased consumers’ awareness in a healthy lifestyle. Dried fruits constitute good snacks, in alternative to salty or sweet ones, and food ingredients due to their taste and nutritional/health benefits. Bioactive molecules are interesting sources to develop functional foods, as they play a major role in improving the health status and minimizing disease risks. The bioactive compounds most widely discussed in literature are presented in this review, for example, polyphenols, phytosterols, and prebiotics. Different technologies to dry bioproducts for producing functional foods or ingredients are presented. New drying techniques for the preservation of bioactive compounds are proposed, focusing more specifically on dielectric drying. A discussion on the techniques that can be used to optimize drying processes is performed. An overview on dehydrated plant based foods with probiotics is provided. The microorganisms used, impregnation procedures, drying methods, and evaluated parameters are presented and discussed. The principal bioactive compounds responsible for nutritional and health benefits of plant derived dried food products—fruits and vegetables, fruits and vegetables by-products, grains, nuts, and algae—are presented. Phytochemical losses occurring during pretreatments and/or drying processes are also discussed.

scholarly journals Valorization of Vegetable Fresh-Processing Residues as Functional Powdered Ingredients. A Review on the Potential Impact of Pretreatments and Drying Methods on Bioactive Compounds and Their Bioaccessibility

2021 ◽  
Vol 5 ◽  
Author(s):  
Bibiana Ramírez-Pulido ◽  
Claudia Bas-Bellver ◽  
Noelia Betoret ◽  
Cristina Barrera ◽  
Lucía Seguí
Keyword(s):  
Bioactive Compounds ◽  
Fruits And Vegetables ◽  
Drying Methods ◽  
Collaborative Project ◽  
Agricultural Cooperative ◽  
Operational Problem ◽  
Healthy Diets ◽  
Vegetable Wastes ◽  
Potential Impact

Food waste is a worldwide concern as it represents a constant threat to the environment and a serious operational problem for the food industry. The by-products of fruits and vegetables being a valuable source of bioactive compounds have the potential to be reused and reintroduced in the agri-food chain. This circular approach contributes to a sustainable production system. In this context, a collaborative project with the primary sector for the integral valorization of the waste generated in the fresh-processing vegetable lines of an agricultural cooperative is currently being developed, particularly focused on cabbage, carrot, celery, and leek. The objective of this project is to transform vegetable wastes into functional powdered ingredients and be able to use them in food formulations in order to improve the nutritional profile of foods, contributing to the development of sustainable healthy diets. Through an exhaustive bibliographic review, this research studies the influence of pretreatments, drying and in vitro digestion on the bioactive compounds of vegetable residues, with the aim of identifying the appropriate production parameters to achieve an adequate functional and physicochemical profile of the final powders.

The Effects of Drying Techniques on Clay-Rich Soil Texture

1974 ◽  
Vol 32 ◽  
pp. 466-467
Author(s):  
T. G. Naymik
Keyword(s):  
Critical Point ◽  
Liquid Nitrogen ◽  
Liquid Nitrogen Temperature ◽  
Drying Methods ◽  
Air Drying ◽  
Freeze Dried ◽  
Critical Point Drying ◽  
Set Up ◽  
The Relationship ◽  
Quartz Grains

Three techniques were incorporated for drying clay-rich specimens: air-drying, freeze-drying and critical point drying. In air-drying, the specimens were set out for several days to dry or were placed in an oven (80°F) for several hours. The freeze-dried specimens were frozen by immersion in liquid nitrogen or in isopentane at near liquid nitrogen temperature and then were immediately placed in the freeze-dry vacuum chamber. The critical point specimens were molded in agar immediately after sampling. When the agar had set up the dehydration series, water-alcohol-amyl acetate-CO2 was carried out. The objectives were to compare the fabric plasmas (clays and precipitates), fabricskeletons (quartz grains) and the relationship between them for each drying technique. The three drying methods are not only applicable to the study of treated soils, but can be incorporated into all SEM clay soil studies.

Flavonoids in adipose tissue inflammation and atherosclerosis: one arrow, two targets

2020 ◽  
Vol 134 (12) ◽  
pp. 1403-1432 ◽  
Author(s):  
Manal Muin Fardoun ◽  
Dina Maaliki ◽  
Nabil Halabi ◽  
Rabah Iratni ◽  
Alessandra Bitto ◽  
...  
Keyword(s):  
Adipose Tissue ◽  
Fruits And Vegetables ◽  
Metabolic Diseases ◽  
Therapeutic Agents ◽  
Adipose Tissue Inflammation ◽  
Cellular Mechanisms ◽  
Tissue Inflammation ◽  
Cholesterol Levels ◽  
Naturally Occurring ◽  
Pro Inflammatory Cytokines

Abstract Flavonoids are polyphenolic compounds naturally occurring in fruits and vegetables, in addition to beverages such as tea and coffee. Flavonoids are emerging as potent therapeutic agents for cardiovascular as well as metabolic diseases. Several studies corroborated an inverse relationship between flavonoid consumption and cardiovascular disease (CVD) or adipose tissue inflammation (ATI). Flavonoids exert their anti-atherogenic effects by increasing nitric oxide (NO), reducing reactive oxygen species (ROS), and decreasing pro-inflammatory cytokines. In addition, flavonoids alleviate ATI by decreasing triglyceride and cholesterol levels, as well as by attenuating inflammatory mediators. Furthermore, flavonoids inhibit synthesis of fatty acids and promote their oxidation. In this review, we discuss the effect of the main classes of flavonoids, namely flavones, flavonols, flavanols, flavanones, anthocyanins, and isoflavones, on atherosclerosis and ATI. In addition, we dissect the underlying molecular and cellular mechanisms of action for these flavonoids. We conclude by supporting the potential benefit for flavonoids in the management or treatment of CVD; yet, we call for more robust clinical studies for safety and pharmacokinetic values.

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