Effect of chemical modification, drying method, and drying temperature on baking expansion and the physicochemical properties of cassava starch

2021 ◽  
Author(s):  
Siswo Sumardiono ◽  
Bakti Jos ◽  
Isti Pudjihastuti ◽  
Ratna Juwita Sari ◽  
Wiwik Dwi Novia Kumala ◽  
...  
Keyword(s):  
Chemical Modification ◽  
Physicochemical Properties ◽  
Cassava Starch ◽  
Drying Method ◽  
Drying Temperature

scholarly journals Preparation of LiFePO4 Powders by Ultrasonic Spray Drying Method and Their Memory Effect

Materials ◽  
2021 ◽  
Vol 14 (12) ◽  
pp. 3193
Author(s):  
Tu Lan ◽  
Xiaolong Guo ◽  
De Li ◽  
Yong Chen
Keyword(s):  
Spray Drying ◽  
Memory Effect ◽  
Electrode Materials ◽  
Average Particle Size ◽  
Lithium Ion ◽  
Average Particle ◽  
Preparation Process ◽  
Drying Method ◽  
Drying Temperature ◽  
Ultrasonic Spray

The memory effect of lithium-ion batteries (LIBs) was first discovered in LiFePO4, but its origin and dependence are still not clear, which is essential for regulating the memory effect. In this paper, a home-made spray drying device was used to successfully synthesize LiFePO4 with an average particle size of about 1 μm, and we studied the influence of spray drying temperature on the memory effect of LiFePO4 in LIBs. The results showed that the increasing of spray drying temperature made the memory effect of LiFePO4 strengthen from 1.3 mV to 2.9 mV, while the capacity decreased by approximately 6%. The XRD refinement and FTIR spectra indicate that the enhancement of memory effect can be attributed to the increment of Li–Fe dislocations. This work reveals the dependence of memory effect of LiFePO4 on spray drying temperature, which will guide us to optimize the preparation process of electrode materials and improve the management system of LIBs.

scholarly journals Design of Aerogels, Cryogels and Xerogels of Alginate: Effect of Molecular Weight, Gelation Conditions and Drying Method on Particles’ Micromeritics

Molecules ◽  
2019 ◽  
Vol 24 (6) ◽  
pp. 1049 ◽  
Author(s):  
Rosalía Rodríguez-Dorado ◽  
Clara López-Iglesias ◽  
Carlos García-González ◽  
Giulia Auriemma ◽  
Rita Aquino ◽  
...  
Keyword(s):  
Molecular Weight ◽  
Physicochemical Properties ◽  
Textural Properties ◽  
Supercritical Drying ◽  
Processing Parameters ◽  
Storage Conditions ◽  
Drying Methods ◽  
Drying Method ◽  
Molecular Weights ◽  
Nanostructured Particles

Processing and shaping of dried gels are of interest in several fields like alginate aerogel beads used as highly porous and nanostructured particles in biomedical applications. The physicochemical properties of the alginate source, the solvent used in the gelation solution and the gel drying method are key parameters influencing the characteristics of the resulting dried gels. In this work, dried gel beads in the form of xerogels, cryogels or aerogels were prepared from alginates of different molecular weights (120 and 180 kDa) and concentrations (1.25, 1.50, 2.0 and 2.25% (w/v)) using different gelation conditions (aqueous and ethanolic CaCl2 solutions) and drying methods (supercritical drying, freeze-drying and oven drying) to obtain particles with a broad range of physicochemical and textural properties. The stability of physicochemical properties of alginate aerogels under storage conditions of 25 °C and 65% relative humidity (ICH-climatic zone II) during 1 and 3 months was studied. Results showed significant effects of the studied processing parameters on the resulting alginate dried gel properties. Stability studies showed small variations in aerogels weight and specific surface area after 3 months of storage, especially, in the case of aerogels produced with medium molecular weight alginate.

scholarly journals Physicochemical Properties of Dried Apple Slices: Impact of Osmo-Dehydration, Sonication, and Drying Methods

Molecules ◽  
2020 ◽  
Vol 25 (5) ◽  
pp. 1078
Author(s):  
Joanna Cichowska-Bogusz ◽  
Adam Figiel ◽  
Angel Antonio Carbonell-Barrachina ◽  
Marta Pasławska ◽  
Dorota Witrowa-Rajchert
Keyword(s):  
Physicochemical Properties ◽  
Osmotic Dehydration ◽  
Convective Drying ◽  
Drying Methods ◽  
Drying Method ◽  
Drying Time ◽  
Hygroscopic Properties ◽  
Fruit Samples ◽  
Apple Slices ◽  
Pre Treatment

Apple slices of the Elise variety were previously osmo-dehydrated in erythritol, xylitol, and sucrose for 2 h. In some parts of the experiment, 30 min of ultrasound pre-treatment (US) were applied. Afterwards, fruit samples were dried by convective (CD), microwave-vacuum (VM), and a combined method (CD/VM, mix two of them). The main aim of the research was to characterize an impact of osmotic dehydration, sonication pre-treatment, and drying method on the physicochemical properties of the dried apples. The use of sugar alcohols (xylitol, erythritol) in the production of dried apples did not badly affect the taste of the obtained dried products; it enabled a noticeable cooling/refreshing effect felt in the mouth when consuming a snack, and enabled the production of dried snacks with lower calorific value. Polyol residues in the product were at a level that was safe for consumers. The most popular convective drying was long lasting, whereas the VM drying method allowed for the shortest drying time, amounting to 76 min; moreover, additional application of ultrasounds reduced this time to 36 min. The combined drying method allowed the total duration of the process to be reduced 2–4.5 times. Ultrasound applied during osmotic dehydration did not significantly affect attributes of the descriptive sensory analysis for the obtained dried apples. The best hygroscopic properties, ensuring the storage stability of the dried product, showed dried apples previously osmo-dehydrated in erythritol and sucrose solutions.

scholarly journals Influence of Drying Method on the Composition, Physicochemical Properties, and Prebiotic Potential of Dietary Fibre Concentrates from Fruit Peels

2018 ◽  
Vol 2018 ◽  
pp. 1-11 ◽  
Author(s):  
Luis Eduardo Garcia-Amezquita ◽  
Viridiana Tejada-Ortigoza ◽  
Osvaldo H. Campanella ◽  
Jorge Welti-Chanes
Keyword(s):  
Physicochemical Properties ◽  
Dietary Fibre ◽  
Orange Peel ◽  
Positive Control ◽  
Prickly Pear ◽  
No Production ◽  
Drying Method ◽  
Retention Capacity ◽  
Swelling Capacity

Dietary fibre concentrates (DFC) obtained from fruit and vegetable by-products are powders, mainly obtained by dehydration, used in food formulations to increase nutritional value and to improve functional properties. The modifications of insoluble, soluble, and total dietary fibres (IDF, SDF, and TDF), physicochemical properties (solubility, swelling capacity, water/oil retention capacity, pH, and tapping density), and prebiotic potential of DFC from orange, mango, and prickly pear peels obtained by freeze-drying (FD) and convective hot air-drying (HA) were studied. In vitro faecal fermentation was used to evaluate the short-chain fatty acid (SCFA) production as a prebiotic indicator. TDF in FD orange was 5.5 g·100 g−1 higher than that in the HA sample, whereas HA increased TDF in prickly pear (9.5 g·100 g−1). No differences in fibre composition were observed in mango DFC. The physicochemical properties mostly affected by dehydration treatment were solubility and swelling capacity. HA increased SCFA production in orange peel (48 mmol·g−1 higher) but decreased it in mango and prickly pear (15 and 19 mmol·g−1 lower). Butyrate production of HA orange DFC was comparable to that obtained with the positive control (4.5 mmol·g−1). No production of propionate or butyrate was observed after 6 h fermentation in mango samples, despite the high SDF content (≈20 g·100 g−1). A decrease of the SDF : TDF ratio produced by the drying method improved the SCFA production.

Synthesis of Silica Aerogel Using Silica Sol by Ambient Drying Method

2017 ◽  
Vol 726 ◽  
pp. 199-203 ◽  
Author(s):  
Da Sun ◽  
Xue Ye Sui ◽  
Chang Ling Zhou ◽  
Nai Hong Han ◽  
Fu Tian Liu
Keyword(s):  
Pore Volume ◽  
Silica Aerogel ◽  
Normal Pressure ◽  
Silica Sol ◽  
Raw Material ◽  
Drying Method ◽  
Gel Time ◽  
Drying Temperature ◽  
Average Size ◽  
20 Nm

In this experiment, silica sol was used as raw material, the mixture of ammonium chloride and ammonia was used as coagulant. After replacing the solvent with n-hexane, silica aerogel was obtained under the condition of normal pressure. The influence of sol pH and coagulating temperature on the gel time was studied. According to the SEM photographs, the influence of drying temperature from 30 °C to 60 °C on the microstructure of silica aerogel was analyzed. This study showed that when sol pH was 6.5, coagulating temperature was 80 °C and the concentration of ammonia was 0.4 mol/L, the gel time was the shortest. The average size of silica aerogel particles was 10-20 nm, the average size of apertures was 20-50 nm. When the drying temperature was 40 °C, the specific surface area was 402.41 m2/g, the pore volume was 2.33 cm3/g, the density was 0.18 g/cm3.

scholarly journals Effect of the improved fermentation on physicochemical properties and sensorial acceptability of sour cassava starch

2007 ◽  
Vol 50 (6) ◽  
pp. 1073-1081 ◽  
Author(s):  
Maria Janete Angeloni Marcon ◽  
Gisele Cristina Netto Vieira ◽  
Karina Nunes de Simas ◽  
Karina Santos ◽  
Manoela Alano Vieira ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Cassava Starch ◽  
Fermentation Time ◽  
Expansion Capacity ◽  
Starch Production

The aim of this work was to study the effect of improved fermentation on sour cassava starch, aiming to reduce its fermentation time and to enhance its expansion capacity as well as its viscoamylographic properties and its sensorial acceptability. Results showed that the improved process of cassava starch production did not harm starch expansion, physicochemical properties or sensorial acceptability; it also produced starches with different viscoamylographic properties, which compared favourably to those of the sour cassava starch produced through current industrial methods.

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

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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