Drying kinetics and product quality of green soybean under different microwave drying methods

2016 ◽  
Vol 35 (2) ◽  
pp. 240-248 ◽  
Author(s):  
Xiaohuang Cao ◽  
Min Zhang ◽  
Zhongxiang Fang ◽  
Arun S. Mujumdar ◽  
Hao Jiang ◽  
...  
Keyword(s):  
Product Quality ◽  
Drying Kinetics ◽  
Microwave Drying ◽  
Drying Methods

Effects of drying methods on color retention and chlorophyll of celery (ApiumgraveolensL.), spinach (Spinacia oleraceaL.), Malabar spinach (Basella albaL.)

2020 ◽  
pp. 53-61
Author(s):  
Dat Q Tran
Keyword(s):  
Microwave Drying ◽  
Drying Methods ◽  
Hot Air Drying ◽  
Drying Time ◽  
Air Drying ◽  
Color Retention ◽  
Hot Air ◽  
Drying Techniques ◽  
Dried Vegetables

Dried vegetables are considered convenient for storage, transportation and preservation. The different drying techniques could influence the quality of resulting products. This study aimed to evaluate the effects of three distinguish drying methods as hot-air drying, foam-mat drying and microwave drying on the color retention and chlorophyll of green vegetables powder. Fresh spinach(Spinacia oleraceaL.), celery (Apium graveolensL.), Malabar spinach (Basella albaL.) were dried by different methods: hot air at 60oC, foam-mat at 60oC and microwave at 270 W until the samples reached approximately 9% of moisture content (wb). The drying time of the dried samples by microwave, foam-mat and hot-air method were 60, 210 and 240 min, respectively. Foam-mat dried vegetables were found to have the best quality in terms of color and the residual chlorophyll content. The findings suggest that foam-mat drying is promising in dried vegetable processing

scholarly journals Determination of Various Drying Methods’ Impact on Odour Quality of True Lavender (Lavandula angustifolia Mill.) Flowers

Molecules ◽  
2019 ◽  
Vol 24 (16) ◽  
pp. 2900 ◽  
Author(s):  
Łyczko ◽  
Jałoszyński ◽  
Surma ◽  
García-Garví ◽  
Carbonell-Barrachina ◽  
...  
Keyword(s):  
Solid Phase ◽  
Microwave Drying ◽  
Convective Drying ◽  
Drying Methods ◽  
Drying Method ◽  
Sensory Panel ◽  
Lavandula Angustifolia ◽  
Preservation Method ◽  
Vacuum Microwave

True lavender flowers (Lavandula angustifolia Mill.) is a critical source of essential oils and a flavouring agent used in numerous industries like foods, cosmetics and pharmaceuticals. Its main volatile constituents are linalool and linalyl acetate, which are commonly considered as main odour-active constituents (OACs). Nevertheless, the quality of true lavender flowers is highly dependent on its post-harvest treatment, mainly the preservation method. Recognising that drying is the most frequently used preservation method, the influence of various drying methods, including convective drying (CD) at 50, 60 and 70 °C, vacuum-microwave drying (VMD) with powers 240, 360 and 480 W and combined convective pre-drying at 60 °C followed by vacuum-microwave finish-drying with power 480 W (CPD-VMFD), on the quality of true lavender flowers was verified. The evaluation of influence was carried out by HS-SPME(HS, solid-phase microextraction), GC-MS, GC-MS-O (gas chromatography–mass spectrometry–olfactometry) techniques. Moreover, the sensory panel has assessed the sample odour quality. As a result, the optimal drying methods regarding the requirements for products were established. Overall, for total essential oil recovery, CD at 50 °C is the optimal drying method, while for odour quality concerning the sensory panel evaluation, VMD with power 360 W combined CPD-VMFD and CD at 50 °C is the optimal drying method.

<i>Effects of different drying methods on the product quality and drying kinetics of banana slices</i>

2019 ◽  
Author(s):  
Zhian Zheng ◽  
Dalong Jiang ◽  
Lei Gao ◽  
Guangfei Zhu ◽  
Yawen Lin
Keyword(s):  
Product Quality ◽  
Drying Kinetics ◽  
Drying Methods ◽  
Kinetics Of

scholarly journals The Influence of Different Drying Methods on Constituents and Antioxidant Activity of Saffron from China

2015 ◽  
Vol 2015 ◽  
pp. 1-8 ◽  
Author(s):  
Yingpeng Tong ◽  
Xingyi Zhu ◽  
Yongqiu Yan ◽  
Ruoxi Liu ◽  
Feng Gong ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Microwave Drying ◽  
Drying Methods ◽  
Drying Method ◽  
Vacuum Oven ◽  
Oven Drying ◽  
Electric Oven ◽  
Long Time ◽  
Spectrum Effect

More and more saffron has been cultivated in China because of the increasing saffron demand, but no paper has studied the influence of drying methods on the quality of Chinese saffron. In this paper, three different dehydration treatments applied in actual production were evaluated: dehydration with electric oven, vacuum oven, and microwave. We determined that the highest quality of saffron will be obtained when fresh saffron is treated at higher temperatures (no more than 70°C) for a long time by electric oven drying and vacuum oven drying. In microwave drying, treatments at lower microwave power and longer time benefit the quality of saffron. In addition, the influence of the drying method on antioxidants in saffron is discussed. The correlation between individual saffron profiles and the antioxidant value was estimated by spectrum-effect relationships analysis.

scholarly journals Drying of Phyla nodiflora Leaves: Antioxidant Activity, Volatile and Phytosterol Content, Energy Consumption, and Quality Studies

Processes ◽  
2019 ◽  
Vol 7 (4) ◽  
pp. 210 ◽  
Author(s):  
Lisa Yen Wen Chua ◽  
Bee Lin Chua ◽  
Adam Figiel ◽  
Chien Hwa Chong ◽  
Aneta Wojdyło ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Energy Consumption ◽  
Drying Kinetics ◽  
Microwave Drying ◽  
Convective Drying ◽  
Total Phenolic ◽  
Drying Methods ◽  
Drying Time ◽  
Antioxidant Power ◽  
Vacuum Microwave

Drying is an important process in the preservation of antioxidants in medicinal plants. In this study, leaves of Phyla nodiflora, or commonly known as frog fruit, were dried using convective drying (CD) at 40, 50, and 60 °C; vacuum-microwave drying (VMD) at 6, 9, and 12 W/g; and convective pre-drying followed by vacuum-microwave finish drying (CPD–VMFD) at 50 °C and 9 W/g. Drying kinetics of P. nodiflora leaves was modelled, and the influences of drying methods on the antioxidant activity, total phenolic content, volatile and phytosterol contents, energy consumption, water activity, and color properties were determined. Results showed that drying kinetics was best described by modified Page model. VMD achieved highest drying rate, whereas VMFD considerably reduced the drying time of CD from 240 min to 105 min. CPD–VMFD was the best option to dry P. nodiflora in terms of retaining volatiles and phytosterols, with lower energy consumption than CD. Meanwhile, VMD at 6 W/g produced samples with the highest antioxidant activity with 2,2′-Azinobis (3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) and ferric reducing antioxidant power (FRAP) value of 11.00 and 15.99 µM Trolox/100 g dw, respectively.

Applications of Several Hybrid Drying Methods for a Bioproduct: Effects on Drying Kinetics and Product Colour

2007 ◽  
Vol 2 (5) ◽  
Author(s):  
Kian Jon Chua
Keyword(s):  
Colour Change ◽  
Drying Kinetics ◽  
Microwave Drying ◽  
Drying Methods ◽  
Thermal Processes ◽  
Adsorption System ◽  
Drying Time ◽  
Pressure Drops ◽  
Cyclic Pressure ◽  
Drying Techniques

In response to growing expectations for more effective drying of bioproducts with improved quality, this paper presents recent experimental results obtained from employing several hybrid drying techniques. The hybrid drying methods could be classified into thermal and non-thermal processes. The thermal processes included combined convective/infrared and convective-microwave drying while non-thermal process refers to dehydration under conditions of successive pressure drops incorporating an adsorption bed. Potato samples were taken to be the model bioproduct. A comparison of the drying kinetics with product colour degradation showed convective-microwave drying to be an effective method in shortening the drying time to achieve the desired moisture content whilst maintaining acceptable product quality. Bioproduct dehydration in a non-thermal cyclic pressure drop adsorption system resulted in substantial minimisation of the product colour change but at the expense of a longer drying time.

scholarly journals Effect of Different Drying Methods on the Protein and Product Quality of Hairtail Fish Meat Gel

2013 ◽  
Vol 31 (13-14) ◽  
pp. 1707-1714 ◽  
Author(s):  
Yaqin Hu ◽  
Tingting Que ◽  
Zhongxiang Fang ◽  
Wenjuan Liu ◽  
Shiguo Chen ◽  
...  
Keyword(s):  
Product Quality ◽  
Drying Methods ◽  
Fish Meat
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