Effect of Hot Air Drying Temperature on the Quality and Antioxidant Activity of Boletus edulis Bull.: Fr

In this study, the effects of two drying methods: hot-air and freeze drying for Thai green curry paste in a terms of drying time and qualities have been investigated. The hot-air drying was carried out in tray dryer at temperature of 50, 60 and 70 °C. The freeze drying was carried out in freeze dryer at freezing temperature of -20°C, primary drying temperature of -10°C and secondary drying temperature of 50°C. Moisture content, water activity, colour, bulk density, and total phenolic content (TPC) were determined in samples. Freeze dried sample had significantly (p<0.05) lower moisture content, water activity, bulk density, total colour difference and browning index than hot air dried samples. For antioxidant activity, the results showed hot-air drying at 70°C effected highest TPC similar to freeze drying.

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Quality Characterization of Waste Olive Cake During Hot Air Drying: Nutritional Aspects and Antioxidant Activity

Food and Bioprocess Technology ◽

10.1007/s11947-012-0802-0 ◽

2012 ◽

Vol 6 (5) ◽

pp. 1207-1217 ◽

Cited By ~ 19

Author(s):

Elsa Uribe ◽

Roberto Lemus-Mondaca ◽

Antonio Vega-Gálvez ◽

Lorena A. López ◽

Karina Pereira ◽

...

Keyword(s):

Antioxidant Activity ◽

Olive Cake ◽

Hot Air Drying ◽

Air Drying ◽

Hot Air

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Impact of cooking and drying on the phenolic, carotenoid contents and in vitro antioxidant capacity of Andean Arracacha (Arracacia xanthorrhiza Bancr.) root

Food Science and Technology International ◽

10.1177/1082013210382449 ◽

2011 ◽

Vol 17 (4) ◽

pp. 319-330 ◽

Cited By ~ 4

Author(s):

R. Pedreschi ◽

I. Betalleluz-Pallardel ◽

R. Chirinos ◽

C. Curotto ◽

D. Campos

Keyword(s):

Antioxidant Capacity ◽

Total Phenolics ◽

Hot Air Drying ◽

Total Carotenoids ◽

Air Drying ◽

Drying Temperature ◽

Residual Content ◽

Microwave Cooking ◽

Hot Air

The influence of different cooking regimes such as boiling, oven, microwave and hot-air drying on the retention of total phenolics (TP), total carotenoids (TC) and in vitro antioxidant capacity (AC) for three colored arracacha roots was studied. Continuous losses of TP, TC and AC during the course of the different cooking processes were observed. Boiling at 99.5° C for 20 min turned to be the best method to cook this root due to a high retention of TP, TC and AC in comparison to oven cooking at 200° C for 45 min and microwave cooking at 800 W for 5 min. During boiling, chlorogenic and caffeic acids and derivatives remained relatively stable. The drying temperature was negatively correlated to the residual content of TP and AC for the yellow and cream arracacha roots, but for the cream/purple arracacha variety, blanching preserved the TP and AC. Significant losses in chlorogenic and caffeic acids and derivatives were mainly observed during hot-air drying. These results suggested that TP are responsible to a large extent of the AC displayed by arracacha root during the different evaluated cooking regimes.

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Effect of Hot Air Thin Layer Drying Temperature on Physicochemical and Textural Properties of Dried Horseradish

Journal of Food Industry ◽

10.5296/jfi.v3i1.15721 ◽

2019 ◽

Vol 3 (1) ◽

pp. 1

Author(s):

Pranabendu Mitra ◽

Md. Abdul Alim ◽

Venkatesh Meda

Keyword(s):

Textural Properties ◽

Drying Method ◽

Rehydration Ratio ◽

Hot Air Drying ◽

Air Drying ◽

Medicinal Uses ◽

Drying Temperature ◽

Hot Air ◽

Thin Layer Drying

The horseradish (Armoracia rusticana) is an important crop as ingredients for many commercial food products and medicinal uses. However, the horseradish is perishable and preservation of this crop for supplying year-round is necessary. Drying can be used to preserve the horseradish but establishing a suitable drying method and conditions are important for product quality of dried horseradish. The objective of this study was to investigate the effects of hot air-drying temperatures on the physicochemical and textural properties of dried horseradish samples to determine the appropriate hot air-drying conditions. The sliced horseradish samples were dried at 55, 65, 75, 85 and 95 ℃ using a conventional hot air drier. The physicochemical and textural properties of the dried horseradish samples were determined, and the results were compared for different drying temperatures. The ANOVA analysis indicated that the drying temperature affected the physicochemical and textural properties of dried horseradish samples significantly (p<0.05). The experimental results indicated that the moisture content (9.18-6.15%,wb), aw (0.06-0.03), porosity (31.47-12.13%) and rehydration ratio (82.74 -44.47%) decreased and piece density (0.63-0.84 g/mL), hardness (193.63 -298.31N), cohesiveness (1.04-1.32), gumminess (202.13-390.12) and chewiness (635.08-1223.55) of dried horseradish samples increased with the drying temperature. Power law model indicated that the porosity was linearly corelated to the rehydration ratio of dried horseradish samples. The overall results revealed that relatively lower (55-65 ℃) drying temperature range was suitable to keep the quality of the dried horseradish samples. The findings of this study are expected to be helpful for the commercial drying of horseradish samples using hot air-drying method.

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The Effect of Different Extraction Protocols on Brassica oleracea var. acephala Antioxidant Activity, Bioactive Compounds, and Sugar Profile

Plants ◽

10.3390/plants9121792 ◽

2020 ◽

Vol 9 (12) ◽

pp. 1792

Author(s):

Nikola Major ◽

Bernard Prekalj ◽

Josipa Perković ◽

Dean Ban ◽

Zoran Užila ◽

...

Keyword(s):

Antioxidant Activity ◽

Freeze Drying ◽

High Energy ◽

Total Phenolic ◽

Glucosinolate Content ◽

Aqueous Methanol ◽

Hot Air Drying ◽

Air Drying ◽

Hot Air ◽

Sugar Profile

The extraction of glucosinolates in boiling aqueous methanol from freeze dried leaf tissues is the most common method for myrosinase inactivation but can be hazardous because of methanol toxicity. Although freeze drying is the best dehydration method in terms of nutritional quality preservation, the main drawbacks are a limited sample quantity that can be processed simultaneously, a long processing time, and high energy consumption. Therefore, the aim of this study is to evaluate the effects of applying high temperature for myrosinase inactivation via hot air drying prior to the extraction step, as well as the effects of cold aqueous methanol extraction on total antioxidant activity, total glucosinolates, total phenolic content, and sugar profile in 36 landraces of kale. The results from our study indicate that cold aqueous methanol can be used instead of boiling aqueous methanol with no adverse effects on total glucosinolate content. Our results also show that hot air drying, compared to freeze drying, followed by cold extraction has an adverse effect on antioxidant activity measured by DPPH radical scavenging, total glucosinolate content, as well as on the content of all investigated sugars.

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