Influence of Drying on the Properties of Pears of the Rocha Variety (Pyrus communis

2013 ◽  
Vol 9 (2) ◽  
pp. 197-207 ◽  
Author(s):  
Sandra C. R. V. L. Santos ◽  
Raquel P. F. Guiné ◽  
Ana I. A. Barros
Keyword(s):  
Physical Properties ◽  
Pyrus Communis ◽  
Air Drying ◽  
Drying Temperature ◽  
Total Solids ◽  
Different Temperatures ◽  
Textural Attributes ◽  
Maturation Index ◽  
Solids Content

AbstractRocha pear (Pyrus communis L.) is the main cultivar produced in Portugal, usually consumed in fresh. However, the drying of the pear can be an opportunity for development and enables the provision of alternative products to consumers. This work evaluates the effect of drying on some chemical and physical properties of pears of the Rocha variety. Furthermore, the origin of the pears was also a variable studied. For the completion of this work, pears from five different locations were analysed in fresh and after convective air drying at two different temperatures, 40 and 60°C. The properties analysed were dimensions of pears in terms of height and diameter, total solids content, acidity, maturation index, processing yields, colour and textural attributes.The results showed that the peel had lower acidity and higher maturation index, when compared to the pulp and that drying greatly reduced acidity, either in the pulp or in the peel. However, this variation was not influenced by the drying temperature. With respect to colour, total colour differences between 25 and 50 were observed (for the dried pears in relation to the fresh) and in this case increasing the drying temperature caused evident variations in the peel but not in the pulp. As to the textural attributes, hardness and chewiness were the ones that showed the higher changes with drying, increasing considerably with drying temperature.

scholarly journals Effects of particle formation behavior on the properties of fish oil microcapsules fabricated using a micro-fluidic jet spray dryer

2020 ◽  
Vol 17 (1) ◽  
pp. 27-36
Author(s):  
Xingxing Xiong ◽  
Shengyu Zhang ◽  
Nan Fu ◽  
Hong Lei ◽  
Winston Duo Wu ◽  
...  
Keyword(s):  
Fish Oil ◽  
Oxidative Stability ◽  
Particle Formation ◽  
Core Material ◽  
Wall Material ◽  
Spray Dryer ◽  
Drying Temperature ◽  
Total Solids ◽  
Formation Behavior ◽  
Solids Content

Abstract Fish oil was encapsulated with whey protein isolate (WPI) as wall material using a Micro-Fluidic Jet Spray Dryer. The effects of core/wall material ratio, drying temperature and total solids content on the properties of microcapsules were studied. Low core/wall material ratios at 1:5 and 1:3 resulted in high encapsulation efficiency (EE) and excellent oxidative stability of microparticles during storage. Reducing the inlet temperature from 160 to 110 °C remarkably decreased EE from around 99 to 64.8%, associated with substantial increases in peroxide value during storage. The total solids content mainly altered the morphology of microcapsules, showing little influence on EE and oxidative stability. We proposed that the different drying conditions impacted on particle formation behavior during spray drying, which could be a crucial factor responsible for the differences in the quality attributes of microparticles. A low core/wall material ratio and high drying temperature facilitated the formation of a rigid protein skin at droplet surface during drying, whereas a high solids fraction in the droplets could limit possible droplet shrinkage. These factors contributed positively to the encapsulation of the lipophilic core material.

scholarly journals Structural Changes During Air Drying of Fruits and Vegetables

2003 ◽  
Vol 9 (3) ◽  
pp. 201-206 ◽  
Author(s):  
I. N. Ramos ◽  
T. R.S. Brandão ◽  
C. L.M. Silva
Keyword(s):  
Physical Properties ◽  
Structural Changes ◽  
Fruits And Vegetables ◽  
Particle Density ◽  
Drying Process ◽  
Air Drying ◽  
New Approach ◽  
Volume Porosity ◽  
Textural Attributes ◽  
Kinetics Of

This work aims at reviewing structural changes occurring in convective air drying of fruits and vegetables. These include changes in physical properties, such as volume, porosity and bulk and particle density, which directlyaffect textural attributes of the products. Models relating with water content physical properties are also summarised. At microscopic level, the phenomena observed byprevious authors is described, focusing on shrinkage. In particular, a new approach on modelling kinetics of microstructural modifications is presented. Although the air drying process is relatively well studied, there is a lack of research concerning changes in structural properties. Modelling mass transfer during drying frequently does not include those effects and, there has not been established a standard methodologyfor predictive purposes. Correlating microstructure, texture measurements and sensoryanalysis would be an attractive area to be exploited for drying processes of fruits and vegetables. Although this is a wide working field, much is still to be done.

scholarly journals Effect of air drying temperature on phytochemical properties of brown seaweed Bifurcaria bifurcata

2018 ◽  
Author(s):  
Ramón Moreira ◽  
Santiago Vilas Arufe ◽  
Jorge Sineiro ◽  
Francisco Chenlo
Keyword(s):  
Antioxidant Activity ◽  
Brown Seaweed ◽  
Carbohydrate Content ◽  
Aqueous Extracts ◽  
Ultrasound Assisted Extraction ◽  
Air Drying ◽  
Drying Temperature ◽  
Bifurcaria Bifurcata ◽  
Assisted Extraction ◽  
Different Temperatures

The purpose of this study was to determine the effects of convective air-drying at different temperatures (35, 50, 60 and 75°C) on the color of Bifurcaria bifurcata (BB) seaweed powders obtained after milling, the antioxidant activity and polyphenolic and carbohydrate content of the aqueous extracts obtained by ultrasound-assisted extraction. BB seaweed powders exhibited significant color differences between powders obtained from BB dried at 35ºC (yellowish-green) and 50–75 °C (brown). High air drying temperature (above 60ºC) significantly reduced the total polyphenolic, carbohydrate content and scavenging activity of aqueous extracts of BB. Keywords: Phaeophyceae Antioxidant activity Carbohydrates Color Polyphenols

Effect of total solids content in feed emulsion on the physical properties and oxidative stability of microencapsulated kenaf seed oil

LWT ◽  
2014 ◽  
Vol 58 (2) ◽  
pp. 627-632 ◽  
Author(s):  
Shy-Kai Ng ◽  
Yew-Hong Choong ◽  
Chin-Ping Tan ◽  
Kamariah Long ◽  
Kar-Lin Nyam
Keyword(s):  
Physical Properties ◽  
Oxidative Stability ◽  
Seed Oil ◽  
Total Solids ◽  
Kenaf Seed ◽  
Solids Content ◽  
Kenaf Seed Oil

scholarly journals Artichoke by Products as a Source of Antioxidant and Fiber: How It Can Be Affected by Drying Temperature

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 459 ◽  
Author(s):  
Ariel A. Borsini ◽  
Beatriz Llavata ◽  
Mónica Umaña ◽  
Juan A. Cárcel
Keyword(s):  
Material Properties ◽  
Food Industry ◽  
Phenolic Content ◽  
Insoluble Residue ◽  
Total Phenolic ◽  
Air Drying ◽  
Drying Temperature ◽  
Different Temperatures ◽  
By Products

The reuse of food industry by-products constitutes one of the essential pillars of the change from a linear to a circular economic model. Drying is one of the most affordable techniques with which to stabilize by-products, making their subsequent processing possible. However, it can affect material properties. The objective of this study was to assess the effect of the drying temperature on the drying kinetics and final quality of the main artichoke processing by-products, bracts and stems, which have never been studied as independent materials. For this purpose, air drying experiments at different temperatures (40, 60, 80, 100 and 120 °C) were carried out. The alcohol insoluble residue (AIR) and the total phenolic content (TPC), antioxidant capacity (AC) and vitamin C (VC) of the fresh and dried samples were determined. The bracts dried faster than the stems, increasing drying rate with temperature. The two by-products presented relatively large amounts of AIR, the content being higher in bracts, but better functional properties in stems. The TPC, AC and VC values of the dried samples decreased in relation to the fresh samples, with the temperatures of 40 °C (bracts) and 120 °C (stems) being the most adequate for the purposes of preserving these characteristics.

scholarly journals Effect of storage temperature on the physiochemical properties of UHT milk

2016 ◽  
Vol 2 (2) ◽  
pp. 52 ◽  
Author(s):  
Farzana Siddique ◽  
Sadia Riffat ◽  
Muhammad Arshad ◽  
Umar Farooq ◽  
Khansa Iftikhar ◽  
...  
Keyword(s):  
Storage Temperature ◽  
Storage Period ◽  
Total Solids ◽  
Uht Milk ◽  
Titrable Acidity ◽  
Physicochemical Changes ◽  
Different Temperatures ◽  
Solids Content ◽  
And Storage

The aim of the study was to assess the physicochemical changes occurred during storage of UHT milk for 90 days at three different temperatures i.e. 10˚C, 25˚C and 35˚C. pH, titrable acidity, total solids, lactose, moisture were the parameters used for physicochemical analyses. The results showed an increasing trend in titrable acidity, total solids with the passage of time. Temperature also affected the quality of UHT milk while lactose and moisture showed decreasing trend with the increase in temperature and storage period. The maximum titrable acidity (0.21%) and total solids (12.34%) were observed at 90<sup>th</sup> day of storage at 37˚C while lowest titrable acidity 0.11% and total solids content was noticed at 0 day of storage at 10˚C. Significantly highest lactose (4.073 %) moisture (87.92%) and pH (6.79) was noticed at 10˚C during 0 day storage while decline in lactose (3.53%), moisture (86.66%) and pH (6.42) was observed during 90 day of storage at 37˚C temperature

Firmness values of three-phase, milk fat-based table spreads as determined by composition and temperature

1990 ◽  
Vol 57 (2) ◽  
pp. 265-270 ◽  
Author(s):  
John Foley ◽  
Michael A. Moran ◽  
Cornelius M. Cooney
Keyword(s):  
Physical Properties ◽  
Milk Fat ◽  
Statistical Approach ◽  
Solid Fat Content ◽  
High Moisture ◽  
Solid Fat ◽  
Logarithmic Plot ◽  
Three Phase ◽  
Different Temperatures ◽  
Solids Content

SummaryPhysical properties of aerated, high moisture and low calorie table spreads are considerably influenced by the phase volumes of the mix components. Using a statistical approach developed for mixture experiments, the firmness values of milk fat-based table spreads at three different temperatures were quantified in terms of the phase volumes of the fat, water and gas present. A simple equation was found which related changes in relative firmness values with composition at any temperature. Absolute firmness values may be obtained from relative values by multiplying by a factor, F, which is the firmness value of the similarly treated milk fat. This factor is related to the solid fat content by the formula F = 10ks+c, where F is the firmness value in kg cm–2 of milk fat having a percentage solids content, s, k is the slope of a semi-logarithmic plot and c is a constant.

A pilot web former designed to study retention-formation relationships

2010 ◽  
Vol 25 (2) ◽  
pp. 185-194
Author(s):  
Anna Svedberg ◽  
Tom Lindström
Keyword(s):  
Pilot Scale ◽  
Operating Conditions ◽  
Montmorillonite Clay ◽  
Speed Ratio ◽  
Good Reproducibility ◽  
Total Solids ◽  
Retention Aids ◽  
Solids Content ◽  
Relationship Of ◽  
The Relationship

Abstract A pilot-scale fourdrinier former has been developed for the purpose of investigating the relationship between retention and paper formation (features, retention aids, dosage points, etc.). The main objective of this publication was to present the R-F (Retention and formation)-machine and demonstrate some of its fields of applications. For a fine paper stock (90% hardwood and 10% softwood) with addition of 25% filler (based on total solids content), the relationship between retention and formation was investigated for a microparticulate retention aid (cationic polyacrylamide together with anionic montmorillonite clay). The retention-formation relationship of the retention aid system was investigated after choosing standardized machine operating conditions (e.g. the jet-to-wire speed ratio). As expected, the formation was impaired when the retention was increased. Since good reproducibility was attained, the R-F (Retention and formation)-machine was found to be a useful tool for studying the relationship between retention and paper formation.

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