The effects of drying temperature on the kinetics, color, structure, and pectin composition of Zizyphus jujuba Mill. cv. Junzao

2021 ◽  
Author(s):  
Yuxing Liu ◽  
Weida Zhang ◽  
Wanting Yang ◽  
Yueying Sang ◽  
Minrui Guo ◽  
...  
Keyword(s):  
Drying Temperature ◽  
Color Structure ◽  
Zizyphus Jujuba

scholarly journals Drying characteristics and some quality parameters of whole jujube (Zizyphus jujuba Mill.) during hot air drying

2021 ◽  
Vol 33 (1) ◽  
pp. 1-15
Author(s):  
Begüm Tepe ◽  
Raci Ekinci
Keyword(s):  
Degradation Kinetics ◽  
Quality Parameters ◽  
Water Soluble ◽  
Total Phenolic ◽  
Order Kinetic ◽  
Drying Time ◽  
Drying Temperature ◽  
Hot Air ◽  
Zizyphus Jujuba ◽  
Kinetics Of

Drying kinetics, water-soluble vitamins, total phenolic content (TPC), antioxidant capacity (AC) of the jujube fruits dried at 50, 60, and 70°C, and degradation kinetics of the quality parameters were investigated. The models fitted to drying were determined as Page at 50 and 70°C, Parabolic at 60°C. Increment in the drying temperature increased the drying rate and decreased the drying time. Water-soluble vitamins, TPC, and AC were significantly reduced by the drying process. Degradation of water-soluble vitamins increased with the drying temperature, although TPC and AC were not significantly affected by temperature. Thermal degradations of quality parameters were fitted to first-order kinetic.

Study on the anti-inflammatory activity from Zizyphus jujuba Mill

Planta Medica ◽  
2015 ◽  
Vol 81 (11) ◽  
Author(s):  
BM Lee ◽  
JS Lee ◽  
JA Kim ◽  
BS Min
Keyword(s):  
Inflammatory Activity ◽  
Zizyphus Jujuba ◽  
Anti Inflammatory

Optimum drying temperature to prevent oxidative stain in soft maple

2011 ◽  
Author(s):  
Michael C. Wiemann ◽  
Mark Knaebe ◽  
Scott A. Bowe
Keyword(s):  
Drying Temperature

TECHNOLOGICAL ASPECTS OF HIGH QUALITY RAW MATERIAL OBTAINING FOR PECTIN PRODUCTION

1970 ◽  
pp. 47-50
Author(s):  
I. A. Ilina ◽  
I. A. Machneva ◽  
E. S. Bakun
Keyword(s):  
Raw Materials ◽  
Thermal Characteristics ◽  
Environmental Safety ◽  
Raw Material ◽  
High Quality ◽  
Temperature Conductivity ◽  
Drying Temperature ◽  
Plant Raw Materials ◽  
Gel Forming Ability

  The article is devoted to the study of the chemical composition, physical and thermal-pfysical characteristics of damp apple pomaces and the identifying patterns of influence of drying temperature the functional composition and gel-forming ability of pectin. The research is aimed at obtaining initial data for the subsequent calculation of the main technological, hydro-mechanical, thermal, structural and economic characteristics of devices for drying the plant raw materials, ensuring the environmental safety and high quality of pectin-containing raw materials, the reducing heat and energy costs. As a result of the study of the thermal characteristics of apple pomaces, the critical points (temperature conductivity – 16.5 x 10-8 m2/s, thermal conductivity – 0.28 W/m K, heat capacity – 1627 j/(kg K)) at a humidity of 56 % are determined, which characterizing the transition from the extraction of weakly bound moisture to the extraction of moisture with strong bonds (colloidal, adsorption). It was found that the pomaces obtained from apples of late ripening have a higher content of solids (21-23 %), soluble pectin and protopectin (2.5-4.5 %). Dried pomaces obtained from apple varieties of late ripening contain up to 25 % pectin, which allow us to recommend them as a source of raw materials for the production of pectin. The optimum modes of preliminary washing of raw materials are offered, allowing to the remove the ballast substances as much as possible. It is established that when the drying temperature increases, the destructive processes are catalyzed: the strength of the pectin jelly and the uronide component and the degree of pectin esterification are reduced. The optimum drying temperature of damp apple pomaces is 80 0C, at which the quality of pectin extracted from the dried raw materials is maintained as much as possible. It is shown that the most effective for the pectin production is a fraction with a particle size of 3-5 mm, which allow us to extract up to 71 % of pectin from raw materials.

STUDI OF FRUIT LEATHER PROCESSING OF MANGGO

2013 ◽  
Vol 3 (2) ◽  
pp. 124-132
Author(s):  
Yessy Rosalina ◽  
Laili Susanti ◽  
Tatik Sulasmi
Keyword(s):  
Thin Sheet ◽  
Physical Appearance ◽  
The Other ◽  
Drying Temperature ◽  
Fruit Flesh ◽  
Leather Processing ◽  
High Yielding Varieties ◽  
Processing Techniques

Mango varieties Bengkulu is one of high yielding varieties from Bengkulu Province. The plants grow well and produce fruits almost year-around in all regions in the province of Bengkulu. Mango varieties Bengkulu have very large fruit, thick fruit flesh and slightly sour flavors. It makes Mango varieties Bengkulu is very suitable to be consumed in the form of a processed. Fruit leather is one form of processed fruit. Fruit leather is a thin sheet of fruit in dried form. The results showed that the best processing techniques of fruit leather for mango varieties Bengkulu is the process with addition of sugar by 20% and drying temperature at 60 ?C. The treatment produce fruit leather with the best physical appearance and flavor compared with the other treatments.

Effect of Grain Size and Drying Temperature on Drying Characteristics of Soybean (Glycine max) Using Hot Air Drying

2015 ◽  
Vol 44 (11) ◽  
pp. 1700-1707 ◽  
Author(s):  
Hyeon Woo Park ◽  
Won Young Han ◽  
Won Byong Yoon
Keyword(s):  
Grain Size ◽  
Glycine Max ◽  
Hot Air Drying ◽  
Air Drying ◽  
Drying Characteristics ◽  
Drying Temperature ◽  
Hot Air

Investigation of Packaging of Fresh Jujube (Zizyphus jujuba) on Quality during Storage

2013 ◽  
Vol 42 (8) ◽  
pp. 1296-1302 ◽  
Author(s):  
Hyun-Jung Chung
Keyword(s):  
Zizyphus Jujuba
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