Effects of Drying Conditions, Final Moisture Content, and Degree of Milling on Rice Flavor

Solar drying and convective oven drying of cherry tomatoes (Solanum lycopersicum) were compared. The changes in the chemical parameters of tomatoes and principal drying parameters were recorded during the drying process. Drying curves were fitted to several mathematical models, and the effects of air temperature during drying were evaluated by multiple regression analyses, comparing to previously reported models. Models for drying conditions indicated a final water content of 30% (semidry products) and 15% (dry products) was achieved, comparing sun-drying and convective oven drying at three different temperatures. After 26–28 h of sun drying, the tomato tissue had reached a moisture content of 15%. However, less drying time, about 10–11 h, was needed when starting with an initial moisture content of 92%. The tomato tissue had high ORAC and polyphenol content values after convective oven drying at 60 °C. The dried tomato samples had a satisfactory taste, color and antioxidant values.

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Stability of Thiamine and Riboflavin During Extrusion Processing of Triticale

Journal of Milk and Food Technology ◽

10.4315/0022-2747-39.4.244 ◽

1976 ◽

Vol 39 (4) ◽

pp. 244-245 ◽

Cited By ~ 14

Author(s):

G. BEETNER ◽

T. TSAO ◽

A. FREY ◽

K. LORENZ

Keyword(s):

Moisture Content ◽

Multiple Regression ◽

Temperature Effects ◽

Initial Moisture Content ◽

Final Moisture Content ◽

Whole Grain ◽

Moisture Contents ◽

Extrusion Processing ◽

Nozzle Size ◽

The Relationship

Triticale kernels were extruded using a Brabender Plasticorder extruder with ¾-inch rifled barrel and 1:1 flight depth ratio screw. Whole grain samples were extruded at initial moisture contents of 15, 20, and 25%. Debranned samples were extruded at an initial moisture content of 22%. Barrel temperatures of 350, 400, and 450 F and nozzle openings of 1/8 inch and 1/16 inch were used. The products were analyzed for thiamine and riboflavin content. Results were corrected for final moisture content and expressed as fraction retained. A multiple regression was done to determine the relationship between independent and derived variables, and the retention. Riboflavin retention was correlated simply as a function of barrel temperature. Thiamine retention of the debranned material was correlated as a function of nozzle size and barrel temperature. Thiamine retention of the whole grain samples was correlated for nozzle size, first and second order temperature effects, and confounding between nozzle size and temperature.

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Moisture content of textiles under constant drying conditions

Journal of the Franklin Institute ◽

10.1016/s0016-0032(38)90532-0 ◽

1938 ◽

Vol 225 (1) ◽

pp. 97

Keyword(s):

Moisture Content ◽

Drying Conditions

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Effect of pretreatments and temperature on rehydration kinetics of naga chili (Capsicum chinense)

Food Research ◽

10.26656/fr.2017.5(4).725 ◽

2021 ◽

Vol 5 (4) ◽

pp. 38-46

Author(s):

M.R. Rana ◽

K.N. Sakib ◽

M.Z. Islam ◽

P.C. Das ◽

R. Ara

Keyword(s):

Moisture Content ◽

Ethyl Oleate ◽

Cost Effective ◽

Microwave Treatment ◽

Capsicum Chinense ◽

Nutrient Quality ◽

Zero Order Kinetics ◽

Cost Effective Approach ◽

C 50 ◽

Drying Conditions

Naga chili (Capsicum chinense) is rich in capsaicin content that provides a distinctive aroma and strong pungency. Drying with pretreatment is regarded as a cost-effective approach to retain better nutrient quality, whereas rehydration properties consider a quality index to optimize the drying conditions. This study aimed to determine rehydration kinetics and rehydration characteristics of pretreated hot-air dried Naga chili. The pretreatment was consisting of water blanching (90°C for 5 mins), steam blanching (100° C for 1 min), microwave treatment (650 W for 100 s), and dipping into sugar 70°Bx, 0.5% citric acid, 2% ethyl oleate + 3% potassium carbonate, and 2% potassium meta bi-sulfite solution. After drying at 60°C, the rehydration was done at 25°C, 50°C, and 75°C, respectively. The rehydration kinetics were evaluated by fitting the experimental data into empirical kinetic models: Peleg's model, 2nd order, 1st order, and Zero-order kinetics. Among these models, the rehydration behavior was best described by Peleg's model, where the highest R2 (0.9964), lowest χ 2 (0.0001) and RMSE (0.0064) values were obtained. Different rehydration characteristics such as moisture content, equilibrium moisture content, rehydration ratios were also determined. The highest moisture content (8.10 g moisture/g dry sample) was found at higher rehydration temperature (75°C), whereas the lowest moisture content ranges were recorded at 25°C. After moisture contents got equilibrium, the rehydrated samples gain weight to 100.15% at 75°C in comparison to the untreated samples. The rehydration ratios were also getting higher with increasing rehydration temperatures.

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Drying of Rough Rice in Oven: An Experimental Study

Defect and Diffusion Forum ◽

10.4028/www.scientific.net/ddf.365.77 ◽

2015 ◽

Vol 365 ◽

pp. 77-81 ◽

Cited By ~ 1

Author(s):

J.V. Silva ◽

E.M.A. Pereira ◽

T.H.F. Andrade ◽

Antônio Gilson Barbosa de Lima

Keyword(s):

Experimental Study ◽

Relative Humidity ◽

Moisture Content ◽

Product Quality ◽

Air Temperature ◽

Drying Rate ◽

Rough Rice ◽

Drying Conditions ◽

Kinetics Of ◽

Mechanical Movement

This paper aims to present an experimental study of rough rice (BRSMG CONAI cultivar) drying by using a stationary method. The grain was dried in an oven with air mechanical movement under controlled conditions of velocity, temperature and relative humidity. In order to obtain balanced moisture content, the samples studied were kept at 40 and 70°C. Results of the drying and heating kinetics of the grain during the process are shown and analyzed. It was found that higher drying rate and lower time for drying as higher air temperature (70°C) is used. It can be concluded that the reduction of the moisture content of the grain, is considered very complex and, depending on the method and drying conditions, can substantially provokes breaking and cracks, which reduces final product quality.

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Moisture Content and Physical Properties of High-Moisture Agricultural Material Dried by Impinging Stream Dryer

Key Engineering Materials ◽

10.4028/www.scientific.net/kem.728.347 ◽

2017 ◽

Vol 728 ◽

pp. 347-352

Author(s):

Chatchai Nimmol ◽

Thawatchai Kaewkamrop

Keyword(s):

Moisture Content ◽

Physical Properties ◽

Feed Rate ◽

High Moisture ◽

Two Stage ◽

Color Changes ◽

Multi Stage ◽

Short Period ◽

Drying Conditions ◽

Agricultural Material

The objective of this research was to study the drying of high-moisture agricultural material using an impinging stream dryer with multi-stage drying concept. Okara was used in this study as the test agricultural material. Experiments were performed in one-stage and two-stage drying. The final moisture content of the okara at several drying conditions was examined. The physical properties of dried okara were analyzed in terms of color and rehydration ability. It was found from the experiment that with the use of multi-stage drying concept the moisture content of okara could be significantly reduced within a very short period of time. In terms of physical properties, it was observed that the dried okara was darker, redder and more yellow than the fresh okara. Drying at higher temperatures led to higher color changes values of the dried okara. The effect of okara feed rate on the redness and yellowness was not significant, except for the lightness; drying at lower okara feed rates led to a darker dried okara. An increase in the drying temperature and a decrease in the okara feed rate led to a higher rehydration ability of the okara.

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The Effects of Amyloglucosidase, Glucose Oxidase and Hemicellulase Utilization on the Rheological Behaviour of Dough and Quality Characteristics of Bread

International Journal of Food Engineering ◽

10.1515/ijfe-2016-0066 ◽

2017 ◽

Vol 13 (2) ◽

Cited By ~ 6

Author(s):

Burak Altınel ◽

S. Sezgin Ünal

Keyword(s):

Moisture Content ◽

Glucose Oxidase ◽

Wheat Flour ◽

Specific Volume ◽

Rheological Behaviour ◽

Quality Characteristics ◽

Final Moisture Content ◽

Whole Wheat ◽

Flour Blends ◽

Flour Blend

Abstract Wheat flour, whole wheat flour, 25 and 50 % rye flour substituted wheat flour blends, 15 and 30 % wheat bran substituted wheat flour blends were supplemented with amyloglucosidase (at 0.000875 and 0.001 %), glucose oxidase (at 0.0003 and 0.001 %) and hemicellulase (at 0.001 and 0.005 %). The effects of enzymes on the extensographic properties of dough and quality characteristics of bread (specific volume, baking loss percentage and final moisture content) were studied. The interaction between type of flour/blend, type of enzyme and dosage of enzyme affected resistance to extension, extensibility and ratio of resistance to extensibility of doughs significantly. The interactions between type of flour/blend, type of enzyme and dosage of enzyme affected specific volume, baking loss percentage and final moisture content of breads significantly. The findings in this study indicated that enzymes can exhibit unexpected effects on dough and bread properties depending on type of flour and dosage of enzyme.

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Comparison of Drying Kinetics of Maize in Oven and in Pilot Silo Dryer: Influence on Moisture Content and Physical Characteristics

International Journal of Food Engineering ◽

10.1515/ijfe-2015-0384 ◽

2016 ◽

Vol 12 (6) ◽

pp. 599-606 ◽

Cited By ~ 1

Author(s):

Flávia Daiana Montanuci ◽

Raphaela Mulato Cavalcante ◽

Camila Augusto Perussello ◽

Luiz Mario de Matos Jorge

Keyword(s):

Moisture Content ◽

Temperature Increase ◽

Drying Kinetics ◽

Final Moisture Content ◽

Drying Rate ◽

Drying Time ◽

Drying Temperature ◽

Design And Optimization ◽

Process Kinetics ◽

Kinetics Of

Abstract The study of process kinetics may aid the design and optimization of drying systems. This paper evaluated the influence of drying temperature (40, 60 and 80 °C) on the moisture content, drying rate, density, shrinkage and breakage of maize dried in two different dryers: oven and silo dryer. In both dryers, the temperature increase reduced drying time, final moisture content and shrinkage of the grains, however increased breakage. Drying rate was higher in the oven (6.4×10−4±2.3×10−4s−1 versus 5.4×10−4±1.2×10−4s−1), while shrinkage (15.2±4.7 % versus 24.4±5.6 %) and density increase (16.6±5.9 % versus 33.4±5.8 %) were more intense in the silo. There was a large release of husk in the silo dryer and the moisture content was slightly smaller in the lower layers respective to the upper ones.

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Effect of Drying on Physical Qualities and Sensory Evaluation of Herbal Germinated Brown Rice by Hot Air: Turmeric and Roselle

Applied Mechanics and Materials ◽

10.4028/www.scientific.net/amm.372.420 ◽

2013 ◽

Vol 372 ◽

pp. 420-423

Author(s):

Khwanruedi Sangchum ◽

Yutthana Tirawanichakul ◽

Supawan Tirawanichakul

Keyword(s):

Moisture Content ◽

Sensory Evaluation ◽

Initial Moisture Content ◽

Brown Rice ◽

Ambient Air ◽

Drying Rate ◽

Germinated Brown Rice ◽

Rice Drying ◽

Drying Conditions ◽

Cie Lab

The object of this project was to study the effect of drying temperature on physical quality and sensory evaluation of germinated brown rice soaking with tumeric and roselle. The drying was run under the conditions of drying temperatures of 80-100°C and air velocity of 7.3 m/s. Initial moisture content of brown rice samples was of 54-55% dry-basis and was dried until the final moisture content reached to 20-25% dry-basis. After drying, the rice was tempered and then was ventilated by ambient air until its moisture content reached to 14-15% dry-basis. The experiment showed that highest drying rate is incident at 100°C. For physical qualities analysis, the results showed that the drying air temperature does not affect to head rice yield, fissured kernels, chalky grain and color (L*, a*, b* CIE-lab unit) of herbal germinated brown rice. In addition, herbal germinated brown rice drying can maintain low percentage of chalky grain compared to commercial brown rice. The soaking solution was not affect to drying rate. Finally, the sensory evaluation showed that the herbal germinated brown rice dried with all drying conditions was acceptable taste (>5).

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