Effect of Brine Treatment Conditions with Fermented Product and Drying Time on Quality Characteristics of Croceine Croaker Gulbi

2021 ◽  
Vol 25 (3) ◽  
pp. 264-271
Author(s):  
Ye-Seul Seo ◽  
Ho Woo Lee ◽  
Suk Jung Kim ◽  
Jae Geol Woo ◽  
Eun Ju Yang
Keyword(s):  
Quality Characteristics ◽  
Drying Time ◽  
Treatment Conditions ◽  
Fermented Product ◽  
Brine Treatment

scholarly journals Effects of Blanching and Natural Convection Solar Drying on Quality Characteristics of Red Pepper (Capsicum annuum L.)

2017 ◽  
Vol 2017 ◽  
pp. 1-6 ◽  
Author(s):  
James Owusu-Kwarteng ◽  
Francis K. K. Kori ◽  
Fortune Akabanda
Keyword(s):  
Natural Convection ◽  
Quality Characteristics ◽  
Red Pepper ◽  
Plain Water ◽  
Drying Methods ◽  
Solar Drying ◽  
Drying Time ◽  
Sun Drying ◽  
Overall Acceptability ◽  
Solar Dryer

The objective of this work was to determine the effects of blanching and two drying methods, open-sun drying and natural convection solar drying, on the quality characteristics of red pepper. A 2 × 3 factorial design with experimental factors as 2 drying methods (open-sun drying and use of solar dryer) and 3 levels of pepper blanching (unblanched, blanched in plain water, and blanched in 2% NaCl) was conducted. Dried pepper samples were analysed for chemical composition, microbial load, and consumer sensory acceptability. Blanching of pepper in 2% NaCl solution followed by drying in a natural convection solar dryer reduced drying time by 15 hours. Similarly, a combination of blanching and drying in the solar dryer improved microbial quality of dried pepper. However, blanching and drying processes resulted in reduction in nutrients such as vitamin C and minerals content of pepper. Blanching followed by drying in natural convection solar dryer had the highest consumer acceptability scores for colour and overall acceptability, while texture and aroma were not significantly (p>0.05) affected by the different treatments. Therefore, natural convection solar dryer can be used to dry pepper with acceptable microbial and sensory qualities, as an alternative to open-sun drying.

scholarly journals Quality Characteristics of Frozen Doraji (Platycodon grandiflorum) according to Various Blanching Treatment Conditions

2011 ◽  
Vol 18 (5) ◽  
pp. 661-668 ◽  
Author(s):  
Young-Joo Lee ◽  
Hye-Ok Lee ◽  
Ji-Young Kim ◽  
Ki-Hyun Kwon ◽  
Hwan-Soo Cha ◽  
...  
Keyword(s):  
Quality Characteristics ◽  
Platycodon Grandiflorum ◽  
Treatment Conditions

A Comparative Study of Four Drying Methods on Drying Time and Quality Characteristics of Stem Lettuce Slices (Lactuca sativaL.)

2014 ◽  
Vol 32 (6) ◽  
pp. 657-666 ◽  
Author(s):  
Azam S. M. Roknul ◽  
Min Zhang ◽  
Arun S. Mujumdar ◽  
Yuchuan Wang
Keyword(s):  
Comparative Study ◽  
Quality Characteristics ◽  
Drying Methods ◽  
Drying Time

Assessment of pretreatments on drying kinetics and quality characteristics of thin-layer dried red pepper

2020 ◽  
Vol 44 (6) ◽  
pp. 543-556
Author(s):  
Bige İNCEDAYI
Keyword(s):  
Ohmic Heating ◽  
Moisture Diffusivity ◽  
Quality Characteristics ◽  
Drying Kinetics ◽  
Hot Water ◽  
Red Pepper ◽  
Total Phenolic ◽  
Drying Time ◽  
Promising Alternative ◽  
Phenolic Contents

In this study, the effect of pretreatments (hot water blanching, microwave blanching, and ohmic heating) on the drying kinetics and quality characteristics of red pepper, dried at 60 and 70 °C, was investigated. The drying times varied between 205–290 min, depending on the pretreatment and temperature applied. The drying rate also changed based on the pretreatment and the falling rate period was observed. Four mathematical models were fitted to experimental data and the logarithmic model was found to be the best for all of the samples. Effective moisture diffusivity values obtained from Fick’s second law of diffusion ranged from 6.11 × 10–10 to 9.31 × 10–10 m2 s–1. The total phenolic contents, antioxidant capacities, and red pigment amounts of the dried peppers varied between 6.95 and 9.45 mg GAE g–1dry matter (DM), 2610.43 and 4463.96 mmol AEAC 100 g–1DM, and 184 and 443mg 100 g–1DM, respectively. Rehydration ability of pretreated samples was similar to or slightly lower than that of the untreated samples. As a result, it can be suggested that ohmic heating before drying at a temperature of 70 °C could be a promising alternative pretreatment to decrease drying time and produce high-quality dried red pepper.

scholarly journals Infrared drying of bee pollen: effects and impacts on food components

2019 ◽  
Vol 37 (No. 1) ◽  
pp. 69-74 ◽  
Author(s):  
Ayla Isik ◽  
Murat Ozdemir ◽  
Ibrahim Doymaz
Keyword(s):  
Morphological Changes ◽  
Power Level ◽  
Pollen Grains ◽  
Quality Characteristics ◽  
Drying Methods ◽  
Drying Time ◽  
Bee Pollen ◽  
Infrared Drying ◽  
Food Components ◽  
Better Than

Infrared radiation drying being one of the innovative drying methods was chosen to perform comparative study at different infrared power levels at 50, 62, 74 and 88 W. Quality attributes such as protein, fat, ash, carbohydrate, vitamin C content, solubility index and colour of infrared dried bee pollen samples were evaluated. The infrared power has a significant effect on the drying and quality characteristics especially colour. Drying time was reduced from 170 to 50 min when the infrared power level increased from 50 W to 88 W. Morphological changes on the surface of bee pollen grains increased with increasing the infrared power. The bee pollen infrared dried at 50 W retained its quality characteristics better than the bee pollens infrared dried at other power levels.

Quality characteristics of composite biodegradable films for food packaging

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Manish Kumar Chatli ◽  
Rajesh V. Wagh ◽  
Nitin Mehta ◽  
Pavan Kumar ◽  
Om Prakash Malav
Keyword(s):  
Response Surface ◽  
Regression Models ◽  
Food Packaging ◽  
Polynomial Regression ◽  
Biomechanical Properties ◽  
Quality Characteristics ◽  
Whey Protein Concentrate ◽  
Biodegradable Films ◽  
Drying Time ◽  
Content Type

Purpose The physical, biomechanical and chemical properties of the composite biodegradable films are examined by their chemical composition, structure, processing conditions and economics. Therefore, the purpose of the study was to develop standard composite biodegradable films by optimizing the process (drying time and temperature) and composition (whey protein concentrate; WPC and sodium alginate; SA). Design/methodology/approach Composite WPC–SA films were developed using the Box–Behnken design of response surface methodology (RSM), with individual and interactive effects of process variables on the response variables (quality characteristics). Three independent factors at three different levels (WPC: 5–7 g, SA: 0.1–0.5 g and drying temperature: 35°C–45°C) were evaluated for their effects on physical and biomechanical properties, namely, thickness, penetrability, moisture content, water vapor transmission rate (WVTR), density, solubility, transmittance and color variables. The results were analyzed using ANOVA. For each response, second-order polynomial regression models and resulting equations were developed. Findings The response surface plots were constructed for representing a relationship between process parameters and responses. All responses were optimized as the best and desired, namely, thickness (180 µm), penetrability (7.63 N), moisture (28.05%), WVTR (1.87 mg/m2t), solubility (36.12%), density (1.33 g/ml), transmittance (40.55%), L* value (52.50), a* value (0.35) and b* value (13.70). The regression models exhibited “good fit” of experimental data with a high coefficient of determination. A close agreement was found between experimental and predicted values. Practical implications These biodegradable films can be promisingly used in the food packaging system without the problem of disposability. Originality/value The composite films with proteins and polysaccharides can be developed, which have improved physical and biomechanical properties.

scholarly journals The using Infrared Radiation on the Freeze-Drying of Cherry

2020 ◽  
Vol 9 (2) ◽  
pp. 1628-1630
Keyword(s):  
Energy Consumption ◽  
Infrared Radiation ◽  
Freeze Drying ◽  
Experimental Studies ◽  
Quality Characteristics ◽  
Drying Rate ◽  
Drying Time ◽  
Reduce Energy Consumption ◽  
Pre Treatment ◽  
Freeze Dryer

In this work experimentally investigated the drying rate of Cherry on the freeze-dryer (FD) and FD with infrared pretreatment (IR), and compared the quality characteristics of the cherry after rehydration. Results of experimental studies was determined that, the use of IR pre-treatment on the FD was much more effective. The use of IR waves showed that the drying time of cherries with IR pre-treatment is shorter than without pre-treatment. Especially, the application of IR pretreatment before freeze-drying, allows you to get quality products, and provides to reduce energy consumption by 15-17%.

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