Effect of Different Drying Methods on Rheological and Textural Properties of Balangu Seed Gum

2014 ◽  
Vol 32 (6) ◽  
pp. 720-727 ◽  
Author(s):  
Fakhreddin Salehi ◽  
Mahdi Kashaninejad
Keyword(s):  
Textural Properties ◽  
Drying Methods ◽  
Seed Gum

scholarly journals Design of Aerogels, Cryogels and Xerogels of Alginate: Effect of Molecular Weight, Gelation Conditions and Drying Method on Particles’ Micromeritics

Molecules ◽  
2019 ◽  
Vol 24 (6) ◽  
pp. 1049 ◽  
Author(s):  
Rosalía Rodríguez-Dorado ◽  
Clara López-Iglesias ◽  
Carlos García-González ◽  
Giulia Auriemma ◽  
Rita Aquino ◽  
...  
Keyword(s):  
Molecular Weight ◽  
Physicochemical Properties ◽  
Textural Properties ◽  
Supercritical Drying ◽  
Processing Parameters ◽  
Storage Conditions ◽  
Drying Methods ◽  
Drying Method ◽  
Molecular Weights ◽  
Nanostructured Particles

Processing and shaping of dried gels are of interest in several fields like alginate aerogel beads used as highly porous and nanostructured particles in biomedical applications. The physicochemical properties of the alginate source, the solvent used in the gelation solution and the gel drying method are key parameters influencing the characteristics of the resulting dried gels. In this work, dried gel beads in the form of xerogels, cryogels or aerogels were prepared from alginates of different molecular weights (120 and 180 kDa) and concentrations (1.25, 1.50, 2.0 and 2.25% (w/v)) using different gelation conditions (aqueous and ethanolic CaCl2 solutions) and drying methods (supercritical drying, freeze-drying and oven drying) to obtain particles with a broad range of physicochemical and textural properties. The stability of physicochemical properties of alginate aerogels under storage conditions of 25 °C and 65% relative humidity (ICH-climatic zone II) during 1 and 3 months was studied. Results showed significant effects of the studied processing parameters on the resulting alginate dried gel properties. Stability studies showed small variations in aerogels weight and specific surface area after 3 months of storage, especially, in the case of aerogels produced with medium molecular weight alginate.

Drying Behaviour and Change in Colour and Textural Properties of Mushroom During Drying

2012 ◽  
Vol 8 (1) ◽  
Author(s):  
Tarsem Chand Mittal ◽  
Sajeev Rattan Sharma ◽  
Jarnail Singh Muker ◽  
Satish Kumar Gupta
Keyword(s):  
Textural Properties ◽  
Microwave Drying ◽  
Drying Methods ◽  
Button Mushroom ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Drying Behavior ◽  
L Value ◽  
Drying Behaviour

Button mushroom in the form of whole and slices were dried using convective hot air drying and microwave drying methods. Main objectives were to study the drying behavior and change in colour and textural properties. To get moisture content of 0.08 g/g, hot air drying at 600C took 463 minutes and 350 minutes for whole and sliced mushroom respectively whereas these times were just 9 minutes and 8.5 minutes when the microwave oven was run at 60% of its maximum power (1350 W). The convective hot air drying process can be put into two falling rate periods. The decrease in brightness (indicated by L-value) in dried samples was about 44% as compared to the fresh ones. The variation within the differently dried samples was not much. Hardness was lowest (<2>N) in fresh samples and was highest (>5.5 N) in microwave dried samples with hot air dried samples in between. For most of the samples, the springiness were between 0.4 and 0.6 except for hot air dried sliced samples where it was 0.9. Except in hot air dried samples, the change in cohesiveness was not much. Adhesiveness was found in fresh mushroom only..

The Effect of Novel Microwave-Convective Drying on the Functional Properties of Dried-Pears (Pyrus communis)

2020 ◽  
Vol 07 ◽  
Author(s):  
Gulcin Yildiz
Keyword(s):  
Bioactive Compounds ◽  
Total Phenolics ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Textural Properties ◽  
Convective Drying ◽  
Drying Methods ◽  
Color Changes ◽  
Texture Analyzer

Aims:: The objective of this study was to investigate the impacts of combined microwave-convective drying on the quality of dried-pears. Color, bioactive compounds (total phenolics (TP) and antioxidant capacity (AC)) and textural (hardness) properties of convective (50 and 60 oC), microwave (100 and 200 W), and combined microwave-convective (50 oC-100 W, 50 oC-200W, 60 oC-100 W and 60 oC-200 W) dried pears were compared with the untreated pears. Results and Methods:: A Konica Minota CR-400 Chroma Meter was used to examine the color changes in dried pears. TP was measured using the Folin-Ciocalteu reagent. The free radical scavenging activity of the extract was analyzed using 1,1-dipheyl-2-picylhydrazyl (DPPH). Hardness of dried pear slices with different drying methods was obtained by a texture analyzer. The microwave-convective dried pear slices (especially at the condition of 200 W - 60 oC) showed a higher preservation of bioactive compounds in addition to improved textural properties and color compared to other dried pear samples. Conclusion:: In overall, combined microwave-convective drying is a promising process as demonstrated in current research by its capability to better retain dried pear quality in terms of functional and textural properties.

scholarly journals Effects of Various Drying Methods on Physicochemical Characteristics and Textural Features of Yellow Croaker (Larimichthys Polyactis)

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 196
Author(s):  
Bo-Sub Kim ◽  
Boung-Jun Oh ◽  
Jeung-Hee Lee ◽  
Young Seung Yoon ◽  
Hae-In Lee
Keyword(s):  
Amino Acids ◽  
Glutamic Acid ◽  
Freeze Drying ◽  
Textural Properties ◽  
Physicochemical Characteristics ◽  
Drying Methods ◽  
Hot Air Drying ◽  
Larimichthys Polyactis ◽  
Hot Air ◽  
Dried Fish

The physicochemical characteristics and textural properties of yellow croaker treated by hot air drying (HAD), low temperature vacuum drying (LVD), and freeze drying (FD) methods were studied. The dried fish by LVD had the lowest moisture content and highest protein. The volatile basic nitrogen values of dried fish by HAD, LVD, and FD were 66.27, 34.38, and 33.03 mg/100 g sample, respectively. The predominant amino acids of dried fish treated by LVD and FD were lysine, taurine, alanine, and glutamic acid, and the predominant ones by HAD were the remaining amino acids analyzed in this study, except lysine, taurine, alanine, and glutamic acid. By using the color parameters, the L* and b* values by LVD showed light brown and yellow colors of the fish. The textural properties of dried fish by LVD were softer and more chewable than those of HAD and FD. In the stereo-micrographs, the flesh of dried fish by LVD compared to others showed minimization of texture damage, resilient tissues, much fish oil, and were light brown in color. Taken together, these results suggest that LVD rather than HAD and FD provide good qualities of dried fish in terms of physicochemical characteristics and textural properties.

scholarly journals Development of Flaxseed Gum/Konjac Glucomannan with Agar as Gelling Agents with Enhanced Elastic Properties

2021 ◽  
Author(s):  
Ji Soo Yang ◽  
Junghoon Kim ◽  
Jungwoo Hahn ◽  
Young Jin Choi
Keyword(s):  
Physicochemical Properties ◽  
Elastic Properties ◽  
Binding Capacity ◽  
Textural Properties ◽  
Konjac Glucomannan ◽  
Water Soluble ◽  
Gelling Agent ◽  
Water Binding ◽  
Gelling Agents ◽  
Seed Gum

In this study, a natural-based gelling agent comprised of blended flax seed gum (FSG), konjac glucomannan (KG), and agar gel (AG) was developed for application to control the textural properties of foods. The compound gels, including FSG, KG, and AG, were investigated to determine their physicochemical properties, including minimum gelling concentration, water binding capacity, water soluble index, and swelling power. In addition, we analyzed the rheological properties of the compound gel through texture analysis, frequency sweep, and creep and recovery. The microstructure of the compound gel was identified and compared with the viscoelastic properties of the gel. Overall, these results showed that the F4K6 (4:6:2 of FSG:KG:AG) could serve as an excellent gelling agent, which endowed food gel with the promoted elastic properties, water capacity, and rigid surface morphology. This work suggests that novel gelling agents, including FSG, KGM, and AG, successfully prepared food gels with improved physicochemical properties.

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