Microwave and infra-red drying versus conventional oven drying methods for moisture determination in fish flesh

2007 ◽  
Vol 20 (2) ◽  
pp. 117-127 ◽  
Author(s):  
R. CHRISTIE ◽  
M. KENT ◽  
A. LEES
Keyword(s):  
Drying Methods ◽  
Moisture Determination ◽  
Oven Drying ◽  
Fish Flesh ◽  
Infra Red ◽  
Conventional Oven

Effects of Drying Methods on the Biochemical Composition and Organoleptic Properties of Two Freshwater Fish Species (Mormyrus rume and Labeo coubie) of Cross River Obubra, Nigeria

2019 ◽  
Vol 2 (1) ◽  
Keyword(s):  
Moisture Content ◽  
Fish Species ◽  
Nutrition Status ◽  
Drying Methods ◽  
Organoleptic Properties ◽  
Nutrient Quality ◽  
Oven Drying ◽  
Fish Samples ◽  
Fish And Fishery Products ◽  
Mormyrus Rume

Consumers all over the world are increasingly becoming aware of the health and nutrition status of fish and fishery products. There have develop some preference for fish species and even their processing methods. This study aims to investigate the effects of two drying methods (smoking and oven drying) on the biochemical components and organoleptic properties of two less preferred food fishes abundant in the study area. The fish samples Mormyrus rume and Labeo coubie were purchased from fresh landings of fishermen at Ahaha beach. The biochemical assay of the moisture, protein, fat, carbohydrate, ash, calcium (Ca), magnesium (Mg), phosphorus (P), iron (Fe), sodium (Na) and potassium (K) were conducted in the labouratory using standard methods. The proximate composition of raw M. rume was determined as moisture 70.38%, protein 17.43%, carbohydrate 1.13%, fat 5.93% and ash 2.77% while oven dried were 18.78, 63.85, 3.37, 8.73 and 7.58% respectively. All the proximate parameters and gross energy level investigated were higher (p < 0.05) in M. rume except the moisture content of dried samples of L. coubie. The mineral content were in the order Ca < Mg < Fe < Na < P and < K in both species and were higher in M. rume except Na. The drying methods showed increase in the proximate and mineral compositions in the order raw < smoking and < oven drying except moisture content that decreased respectively is both species. Organoleptic properties revealed that dried samples (smoked and oven) were not significantly different (p < 0.05) in taste, flavour, texture and overall acceptance, however while oven dried had better colour (4.33), smoked dried taste (4.63) better. The drying methods shows concentration of the required nutrients in human diets and were also found to be most palatable by the panellist. To improve fish nutrient quality smoke and oven drying should be encourage.

scholarly journals Effect of Supplementation of Dried Bioflocs Produced by Freeze-Drying and Oven-Drying Methods on Water Quality, Growth Performance and Proximate Composition of Red Hybrid Tilapia

2022 ◽  
Vol 10 (1) ◽  
pp. 61
Author(s):  
Tarq Binalshikh-Abubkr ◽  
Marlia Mohd Hanafiah
Keyword(s):  
Water Quality ◽  
Body Composition ◽  
Growth Performance ◽  
Freeze Drying ◽  
Energy Levels ◽  
Fish Growth ◽  
Drying Methods ◽  
Oven Drying ◽  
Freeze Dried

Supplementation of dried bioflocs for red hybrid tilapia (Oreochromis sp.) was examined during 57 days of feeding trials. Five experimental treatments; T1 (the control; without bioflocs), T2 (4% freeze-dried bioflocs), T3 (16% freeze-dried bioflocs), T4 (4% oven-dried bioflocs), and T5 (16% oven-dried bioflocs) were prepared to examine the water quality, growth performance and body composition of red hybrid tilapia. T2 and T4 treatments resulted in a higher growth rate and survival similar to the control, while T3 and T5 treatments showed the lowest values of growth performance among all treatments. T1 treatment showed the best quality of culture water followed by T2 and T4 treatments, while T3 treatment resulted in poor water quality followed by T5 treatment. Based on these results, the ratios of bioflocs (4% and 16%) had more effect on fish growth and water quality than the drying methods (freeze-drying and oven-drying). The ratio of 4% freeze-dried or oven-dried bioflocs provided higher growth rates and better water quality parameters similar to the control, while the ratio of 16% showed the worst growth performance and water quality in the present study. In addition, body compositions of tilapia fed 4% dried bioflocs showed better nutritional value than tilapia fed 16% dried bioflocs. Protein and energy levels showed an increasing trend with decreasing supplement levels of bioflocs. Moisture content was significantly higher when supplementation of 16% bioflocs was used. Overall, supplementation of 4% freeze-dried or oven-dried bioflocs can be successively included in red hybrid tilapia diets without any effects on growth or body composition and can result in a good quality of culture water for red hybrid tilapia.

Effect of drying methods on the nutritional content and In- vitro Antioxidant capacity of Chenopodium album L. and Spinacia oleracea L.

2021 ◽  
pp. 4361-4366
Author(s):  
Sonia Singh ◽  
Neetu Agrawal
Keyword(s):  
Spinacia Oleracea ◽  
Chenopodium Album ◽  
Microwave Drying ◽  
Total Phenolic ◽  
Drying Methods ◽  
Drying Method ◽  
Nutrient Quality ◽  
Oven Drying ◽  
Sun Drying ◽  
Hot Air

The herbs, Chenopodium album Linn. and Spinacia oleracea Linn. belongs to Chenopodiaceae family, are the two nutritious and edible green leafy food crops, abundantly found especially in the northern-west region of India. These plants have gained renown popularity, because of their high nutritional content including protein, amino acids, carbohydrate, and even the presence of phenolic components, which ultimately may get affected with drying and storage techniques. Impact of different drying methods (microwave drying at 4 minutes, hot air oven drying at 5 hours and sun drying at 8-10 hours) on nutrient quality and antioxidant property of Chenopodium album Linn. and Spinacia oleracea Linn. leaves were evaluated by using UV spectrophotometritc assay, total phenolic content and DPPH free radical scavenger method. Drying treatments were significantly decreased the moisture, carbohydrate and protein content present in C.album and S. oleracea. Hot air oven drying method produced dried samples of C.album and S. oleracea had significantly similar antioxidant activity when compared with the samples obtained from sun drying method. The dried samples obtained from hot air oven drying technique showed significant presence of total phenolic content in C. album and S. oleracea (6.44±0.12 mg/g, 6.69±0.40 mg/g) whilst the traditional sun drying method produced 8.00±0.02 mg/g and 7.89±0.37 mg/g). It is concluded that microwave drying and hot air oven drying were the methods to preserve appreciable percentage of nutrient components compared to the fresh samples. On other hand, the traditional method produced substantial reduction of nutrient quality. From statistical analysis, hot air oven drying technique was considered as optimum method which showed satisfactory % retention of protein (65.86%) and carbohydrate (85.95%) at 5 hours (shorter time than sun drying time period) along with significant antioxidant activity (34.89 μg/mL and 35.60 μg/mL) similar as obtained from the traditional technique (32.00 μg/mL).

scholarly journals Effect of Freeze, Oven and Microwave Pretreated Oven Drying on Color, Browning Index, Phenolic Compounds and Antioxidant Activity of Hawthorn (Crataegus orientalis) Fruit

2018 ◽  
Vol 46 (2) ◽  
pp. 449-456 ◽  
Author(s):  
Hacer COKLAR ◽  
Mehmet AKBULUT ◽  
Semih KILINC ◽  
Ali YILDIRIM ◽  
Iliasu ALHASSAN
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Drying Methods ◽  
Drying Method ◽  
Microwave Pretreatment ◽  
Oven Drying ◽  
Freeze Dried

Flowers, leaves and fruits of hawthorn plant are traditionally used for treating diseases like hypertension and atherosclerosis. The medicinal effects of the plant are generally attributed to its phenolic compounds. However, the fruits are perishable materials because of their high content of water, and generally dried and stored to be used outside its season. The main aim of this research was to investigate the effect of different drying methods on phenolic compounds of the hawthorn fruit. Fruits were collected from the wild growing trees in Turkey. De-seeded fruits were dried in freeze-, oven- (60 oC) and microwave pretreated oven drying (microwave application for 5 min at 360 W before drying at 60 oC) methods and analyzed for antioxidant activity, phenolic compounds, total phenolic content and color parameters. Total phenolic content of fresh hawthorn fruits was found as 13.36 mg g-1 DW. Oven- and microwave pretreated oven drying methods had a reductive effect on total phenolic content and antioxidant activity of fruits when compared to freeze drying method. (-)-Epicatechin (994.10 mg kg-1 DW), rutin (765.30 mg kg-1 DW), and procyanidin B2 (553.80 mg kg-1 DW) were the main phenolics of the fruit. Lowest values of these three compounds were observed in oven-dried fruits. Microwave pretreatment oven drying method resulted in browner product. Although the highest phenolic concentration and antioxidant activity were occurred in freeze-dried sample, microwave pretreatment before oven drying could be applied to reduce the time and cost of drying in terms of phenolic compounds and antioxidant activity.

An experimental study on oven-drying methods for laboratory determination of water content of a calcium-rich bentonite

2017 ◽  
Vol 150 ◽  
pp. 153-162 ◽  
Author(s):  
Lin Zhi Lang ◽  
Wei Xiang ◽  
Wei Huang ◽  
De Shan Cui ◽  
Tom Schanz
Keyword(s):  
Experimental Study ◽  
Water Content ◽  
Drying Methods ◽  
Oven Drying ◽  
Laboratory Determination

scholarly journals Pengaruh Dua Metode Pengeringan Pada Aktivitas Antibakteri Ashitaba (Angelica keiskei ) Terhadap Streptococcus mutans

2018 ◽  
Vol 4 (1) ◽  
pp. 18-25
Author(s):  
Dyke Gita Wirasisya ◽  
Yohanes Juliantoni ◽  
Wahida Hajrin
Keyword(s):  
Antibacterial Activity ◽  
Streptococcus Mutans ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Drying Methods ◽  
Drying Method ◽  
Oven Drying ◽  
Sun Drying ◽  
Angelica Keiskei

The aim of this study was to determine a change that occurs in total phenolic content (TPC) and antibacterial activity of ashitaba (Angelica keiskei) after dried using two different methods : sun and oven drying. The effectiveness of the drying methods was evaluated in term of total phenolic content (TPC) by using spectrophotometric assay with Folin-Ciocalteu reagent and antibacterial activity againts Streptococcus mutans by in vitro macrodilution assay. Oven drying at 60oC possessed high TPC (2,98 ± 0,0935 g EAG/100g) compared to sun drying method (1,72 ± 0,0142 g EAG/100g). Simillar pattern was also observed in antibacterial activity. Oven drying have higher antibacterial activity with the MBC (minimal bactericidal concentration) value of 0,5 mg/mL againts Streptococcus mutans. Therefore, sun drying is not suggested for drying method of ashitaba in terms of total phenolic content and antibacterial activity compared with oven drying methods.

scholarly journals PENGARUH CARA PENGERINGAN SIMPLISIA DAUN PANDAN (Pandanus amaryllifolius) TERHADAP AKTIVITAS PENANGKAL

2018 ◽  
Vol 1 (2) ◽  
Author(s):  
Nera Umilia Purwanti ◽  
Sri Yuliana ◽  
Novita Sari
Keyword(s):  
Antioxidant Activity ◽  
Medicinal Plants ◽  
Raw Materials ◽  
Drying Methods ◽  
Processing Plant ◽  
Drying Method ◽  
Oven Drying ◽  
Percent Inhibition ◽  
Pandanus Amaryllifolius

PENGARUH CARA PENGERINGAN SIMPLISIA DAUN PANDAN (Pandanus amaryllifolius) TERHADAP AKTIVITAS PENANGKAL RADIKAL BEBAS DPPH (2,2-DIFENIL-1-PIKRILHIDRAZIL)EFFECT OF DRYING METHODS OF PANDAN LEAVES (Pandanus amaryllifolius) TOWARDS SCAVENGING FREE RADICAL ACTIVITY DPPH (2,2-DIPHENYL-1-PICRYLHYDRAZYL) METHODNera Umilia Purwanti1), Sri Luliana1), Novita Sari1)1) Department of Pharmacy, Tanjungpura University, West BorneoABSTRACTPost harvest processing plant can determine the quality of the raw materials of medicinal plants. The main factors that contribute in post harvest processing of medicinal plants is a drying method. Drying is the most important step to keep the compound stability in simplisia especially the compounds that have antioxidant activity. The objective of this research is to know the effect of drying method in gaining of antioxidant activity extract methanol Pandanus amaryllifolius leaves. The drying methods tested were oven-drying at 40ºC, direct sunlight-drying (SML), indirect sunlight-drying (SMTL), air-drying at ±25ºC (KA) and fresh samples without drying as control. In the result of analysis with Kruskall-Wallis test show that the drying method of simplisia can influence significantly of percent inhibition extract methanol Pandanus amaryllifolius leaves against DPPH, the highest percent inhibition were by oven-drying of 64,553%, then followed on samples dried with SML, SMTL, KA and fresh samples respectively of 61,73; 58,81; 56,14 dan 55,13%. Drying method of simplisia can influence antioxidant activity extract methanol Pandanus amaryllifolius, which the optimal drying for the samples were dried in ovenKey Words : Antioxidant, Pandanus amaryllifolius, drying methods, DPPH.ABSTRAKPengolahan pasca panen tanaman dapat menentukan kualitas bahan baku tanaman obat. Faktor utama yang sangat berperan dalam pengolahan pasca panen tanaman obat adalah proses pengeringan. Pengeringan merupakan tahapan penting dalam menjaga kestabilan senyawa dari simplisia terutama senyawa yang mempunyai aktivitas antioksidan. Tujuan dari penelitian ini yaitu untuk mengetahui pengaruh metode pengeringan simplisia terhadap aktivitas antioksidan ekstrak metanol daun pandan (Pandanus amaryllifolius). Metode pengeringan yang diuji adalah pengeringan oven pada suhu 40ºC, pengeringan sinar matahari langsung (SML), pengeringan sinar matahari tidak langsung (SMTL), pengeringan kering angin pada suhu ±25ºC (KA) serta sampel segar tanpa pengeringan sebagai kontrol. Hasil analisis menggunakan Uji Kruskall-Wallis menunjukkan bahwa metode pengeringan simplisia dapat berpengaruh secara signifikan pada persen inhibisi ekstrak metanol daun pandan terhadap DPPH, yang mana persen inhibisi tertinggi yaitu pada sampel yang dikeringkan dengan oven sebesar 64,55%, kemudian diikuti pada sampel yang dikeringkan dengan SML, SMTL, KA dan segar masing-masing sebesar 61,73; 58,81; 56,14 dan 55,13%. Metode pengeringan simplisia dapat mempengaruhi aktivitas antioksidan ekstrak metanol daun pandan (Pandanus amaryllifolius), dimana pengeringan yang optimal yaitu pada sampel yang dikeringkan dengan oven. Kata Kunci : Antioksidan, daun pandan wangi, metode pengeringan, DPPH. 

scholarly journals Effects of different drying methods and packaging materials on the physical and sensory qualities of tomato (Lycopersicon lycopersicum L.)

2022 ◽  
Vol 10 (1) ◽  
pp. 26-30
Author(s):  
A Ahmad ◽  
D. T Gungula ◽  
V.T Tame ◽  
J Kapsiya ◽  
J.O. Ilesanmi ◽  
...  
Keyword(s):  
Absorption Capacity ◽  
Drying Methods ◽  
Packaging Materials ◽  
Drying Method ◽  
Plastic Container ◽  
Tomato Fruits ◽  
Oven Drying ◽  
Randomized Design ◽  
Sensory Qualities ◽  
Sun And Shade

Fresh tomato fruits have a very limited shelf life partly due to their high moisture content and respiration rate. A possible way of storing tomato fruits is to dry and process them into powder or paste. Therefore, this research was conducted to determine the effects of drying methods and packaging materials on physical and sensory qualities of powdered tomato in Yola, Adamawa State, Nigeria. Harvested fruits of tomato variety, “Rio de grande” were subjected to blanching and subsequent drying methods and packaging materials. The experiment was laid out in a Completely Randomized Design (CRD); with the drying methods placed in main plot while the packaging materials in sub-plot and repeated three times before storage for twelve weeks. At four weeks of storage, oven drying method was found to be statistically different (p≤0.05) in terms of water absorption capacity value of 3.19 (mg/100g). The glass jars performed better than polythene bags in color retention, taste and consistency at four weeks of storage. The study shows that tomato fruits can be successfully dried using oven, sun and shade drying methods but preferably oven drying method. The processed powder could be successfully stored for 12 weeks or above using either glass jars or plastic container without affecting the consumer appeal and this will also reduce the postharvest losses of tomato fruits.

Sign in / Sign up

Export Citation Format

Share Document