Radio frequency assisted with hot air drying protocol and uniformity of in-shell Macadamia nuts

2013 ◽  
Author(s):  
Yunyang Wang ◽  
Li Zhang ◽  
Juming Tang ◽  
Shaojin Wang
Keyword(s):  
Radio Frequency ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Macadamia Nuts

scholarly journals Hot air drying characteristics and nutrients of apricot armeniaca vulgaris lam pretreated with Radio Frequency(RF)

2018 ◽  
Author(s):  
X.L. Huang ◽  
M.C. Peng ◽  
J.X. Liu ◽  
Y. Lei ◽  
X.J. Yang ◽  
...  
Keyword(s):  
Radio Frequency ◽  
Drying Rate ◽  
Hot Air Drying ◽  
Air Drying ◽  
Drying Characteristics ◽  
Hot Air ◽  
Rate Period ◽  
Pretreatment Time

Apricot pretreated with RF and then dried with convective hot air at 65℃, 3.0m/s in this research. RF pretreatment time of 20, 30, 40 and 50min were chosen. Results showed that, there is only falling rate period during apricot hot air drying, and the drying rate of apricot is improved significantly; Herdenson and Pabis model is suitable for apricot hot air drying; retentions of flavonoids, polyphenols and Vc in dried apricot were higher than those of fresh apricot; when RF treating time was chosen 30mins, nutrients retentions of Vc, flavonoid and polyphenols were 0.9543mg/100g, 5.4089mg/100g and 7.3382mg/100g, separately.   Keywords: apricot fruit, hot air drying, drying rate, nutrients, radio frequency 

Effect of radio frequency-assisted hot-air drying on drying kinetics and quality of Sichuan pepper (Zanthoxylum bungeanum Maxim.)

LWT ◽  
2021 ◽  
pp. 111572
Author(s):  
Yafei Liu ◽  
Yalan Zhang ◽  
Xueying Wei ◽  
Dingtao Wu ◽  
Jianwu Dai ◽  
...  
Keyword(s):  
Radio Frequency ◽  
Drying Kinetics ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Zanthoxylum Bungeanum ◽  
Zanthoxylum Bungeanum Maxim

scholarly journals Determining the Effect of Pre-Treatment in Rice Noodle Quality Subjected to Dehydration through Hierarchical Scoring

Processes ◽  
2021 ◽  
Vol 9 (8) ◽  
pp. 1309
Author(s):  
Muhammad Heikal Ismail ◽  
Hii Ching Lik ◽  
Winny Routray ◽  
Meng Wai Woo
Keyword(s):  
Heat Pump ◽  
Freeze Drying ◽  
Oil Content ◽  
Hot Air Drying ◽  
Air Drying ◽  
Starch Gelatinization ◽  
Hot Air ◽  
Heat Pump Drying ◽  
Pre Treatment ◽  
Noodle Quality

Fresh rice noodle was usually coated in a large amount of oil to avoid stickiness and extend the shelf life. Pre-treatment has been applied to reduce the quantity of oil in rice noodle. In this research, the pre-treatment and temperature effect on the rice noodle quality subjected to hot air drying, heat pump drying, and freeze drying was investigated. Texture, color, oil content, and starch gelatinization of the dried noodle was further evaluated. Results revealed that there were significant differences (p < 0.05%) in texture, color, oil content, and starch gelatinization in rice noodle subjected to pre-treatment. Furthermore, the texture, color, oil content, and starch gelatinization demonstrated a significant difference (p < 0.05%) in freeze drying rather than hot air drying and heat pump drying. The findings indicate that the qualitative features of the dehydrated noodle are synergistic to pretreatment and drying temperature. Despite superior quality shown by freeze drying, the hierarchical scoring has proven that rice noodle undergoing hot air drying at 30 °C to produce comparable quality attributes. The hierarchical scoring can be a useful tool in quality determination for the food industry.

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