Drying Kinetics, Biochemical and Functional Properties of Products in Convective Drying ofAnchovy (Engraulis anchoita) Fillets

2013 ◽  
Vol 9 (4) ◽  
pp. 341-351 ◽  
Author(s):  
Kelly de Moraes ◽  
Luiz Antonio de Almeida Pinto

AbstractThe aim of this work was to study the convective drying of anchovy (Engraulis anchoita) fillets and to evaluate the final product characteristics through its biochemical and functional properties. The drying temperatures were of 50, 60 and 70°C, and the fillet samples were dried with the skins down (with air flow one or the two sides) and skins up (with air flow one side). The drying experimental data were analyzed by Henderson–Pabis model, which showed a good fit (R2 > 0.99 and REQM < 0.05). The moisture effective diffusivity values ranged from 4.1 × 10–10 to 8.6 × 10–10 m2 s−1 with the skin down and 2.2 × 10–10 to 5.5 × 10–10 m2 s−1 with the skin up, and the activation energy values were 32.2 and 38.4 kJ mol−1, respectively. The product characteristics were significantly affected (p < 0.05) by drying operation conditions. The lower change was in drying at 60°C with air flow for two sides of the samples and skin up. In this condition, the product showed solubility 22.3%; in vitro digestibility 87.4%; contents of available lysine and methionine 7.21 and 2.64 g 100 g−1, respectively; TBA value 1.16 mgMDA kg−1; specific antioxidant activity was 1.91 mMDPPH g−1 min−1, and variation total color was 10.72.

Author(s):  
Ionut Dumitru Velescu ◽  
Ioan Tenu ◽  
Petru Carlescu ◽  
Vasile Dobre

Introduction: Carrot is one of the most commonly used vegetables for human nutrition due to high vitamin and fibre content. Drying is one of the oldest methods of food preservation, and it represents a very important aspect of food processing. Sun drying is the most common method used to preserve agricultural products in most tropical countries; this technique is extremely weather dependent, and has the problems of contamination with dust, soil, sand particles and insects. Also, the required drying time can be quite long. Therefore, using solar and hot-air dryers, which are far more rapid, providing uniformity and hygiene are inevitable for industrial food drying processes. Aim: This paper presents a kinetic study of convective drying without pre-treatment of carrot. The effects of the temperature of the drying agent, the speed of the drying agent and the thickness of the kinetics of drying the sample of carrots were investigated. Materials and methods: The experiments were carried out with the aid of an installation for drying food products, that is capable of ensuring the temperature of the drying agent (air) in the range of +25 ... +125 °C. The drying process was conducted at temperature of 45 °C in first hour of process, 2 hours at 55 °C, and 3 hours at 60 °C. The air velocity was setup  at 1.0 - 2.5 m/s. Carrots were divided into segments of a thickness of 0.4 cm. Two mathematical models available in the literature were fitted to the experimental data. Results: The drying rate increases with temperature and decreases with the sample diameter. The Page model is given better prediction than the Henderson and Pabis model and satisfactorily described drying characteristics of carrot slices. Conclusions: The most important characteristics of carrot required for simulation and optimization of the drying were studied. The values of calculated effective diffusivity for drying at 45, 55 and 60oC of air temperature and 1.0, 1.5, 2.0 and 2.5 m/s of air flow velocity. The effective diffusivity increases as air-flow rate and temperature increases. Page’s empirical model showed a good fit curves than the Henderson and Pabis model.


2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Vali Rasooli Sharabiani ◽  
Mohammad Kaveh ◽  
Roozbeh Abdi ◽  
Mariusz Szymanek ◽  
Wojciech Tanaś

AbstractTwo different drying methods were applied for dehydration of apple, i.e., convective drying (CD) and microwave drying (MD). The process of convective drying through divergent temperatures; 50, 60 and 70 °C at 1.0 m/s air velocity and three different levels of microwave power (90, 180, and 360 W) were studied. In the analysis of the performance of our approach on moisture ratio (MR) of apple slices, artificial neural networks (ANNs) was used to provide with a background for further discussion and evaluation. In order to evaluate the models mentioned in the literature, the Midilli et al. model was proper for dehydrating of apple slices in both MD and CD. The MD drying technology enhanced the drying rate when compared with CD drying significantly. Effective diffusivity (Deff) of moisture in CD drying (1.95 × 10−7–4.09 × 10−7 m2/s) was found to be lower than that observed in MD (2.94 × 10−7–8.21 × 10−7 m2/s). The activation energy (Ea) values of CD drying and MD drying were 122.28–125 kJ/mol and 14.01–15.03 W/g respectively. The MD had the lowest specific energy consumption (SEC) as compared to CD drying methods. According to ANN results, the best R2 values for prediction of MR in CD and MD were 0.9993 and 0.9991, respectively.


Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1639
Author(s):  
Emma Neylon ◽  
Elke K. Arendt ◽  
Emanuele Zannini ◽  
Aylin W. Sahin

Recycling of by-products from the food industry has become a central part of research to help create a more sustainable future. Brewers’ spent grain is one of the main side-streams of the brewing industry, rich in protein and fibre. Its inclusion in bread, however, has been challenging and requires additional processing. Fermentation represents a promising tool to elevate ingredient functionality and improve bread quality. Wheat bread was fortified with spray-dried brewers’ spent grain (BSG) and fermented brewers’ spent grain (FBSG) at two addition levels to achieve “source of fibre” and “high in fibre” claims according to EU regulations. The impact of BSG and FBSG on bread dough, final bread quality and nutritional value was investigated and compared to baker’s flour (BF) and wholemeal flour (WMF) breads. The inclusion of BSG and FBSG resulted in a stronger and faster gluten development; reduced starch pasting capacity; and increased dough resistance/stiffness. However, fermentation improved bread characteristics resulting in increased specific volume, reduced crumb hardness and restricted microbial growth rate over time. Additionally, the inclusion of FBSG slowed the release in reducing sugars over time during in vitro starch digestion. Thus, fermentation of BSG can ameliorate bread techno-functional properties and improve nutritional quality of breads.


Coatings ◽  
2019 ◽  
Vol 9 (9) ◽  
pp. 549 ◽  
Author(s):  
Bruna Sinjari ◽  
Gianmaria D’Addazio ◽  
Martina Bozzi ◽  
Manlio Santilli ◽  
Tonino Traini ◽  
...  

The aim of this in vitro study was to evaluate the enamel surface topography after treatment with three air polishing powders: Glycine (A), erythritol (B), and sodium bicarbonate (C) (Air Flow Soft, Plus and Classic powders, EMS Electro Medical Systems S.A., Nyon, Switzerland). Fifteen extracted incisors were randomly divided into three groups of five teeth each, A, B and C, respectively. The teeth were blocked in plaster bases, washed, dried and half-covered with polytetrafluoroethylene strips before treatment. In this way, each half-treated dental element became test and control of itself. Comparative statistical analysis of Rq (geometric average of the deviations occurring in roughness profile) was performed. The scanning electron microscope (SEM) analysis showed different degrees of surface roughness between the groups, decreasing after treatment. In addition, a statistically significant reduction p < 0.05 was present in group C (Rq mean non-treated 108.17 µm, 95% CI: 97.29–124.01 and Rq mean treated 86.78 µm, 95% CI: 80.63–93.70). A decrease in surface roughness post-treatment was not observed in group A and B. Therefore, it may be concluded that the air flow powders tested herein can be used on dental enamel to reduce the surface roughness due to function and the action of dental therapies.


Immunology ◽  
2001 ◽  
Vol 104 (2) ◽  
pp. 175-184 ◽  
Author(s):  
Carlos P. Carrasco ◽  
Rachael C. Rigden ◽  
Rene Schaffner ◽  
Heidi Gerber ◽  
Viviane Neuhaus ◽  
...  

2020 ◽  
Vol 41 (Supplement_2) ◽  
Author(s):  
T Sugimoto ◽  
H Yamada ◽  
H Kubota ◽  
D Miyawaki ◽  
M Saburi ◽  
...  

Abstract Background and objective Depression is an independent risk factor of cardiovascular disease (CVD). We have recently shown that repeated social defeat (RSD) precipitates depressive-like behaviors in apoE−/− mice and exaggerates atherosclerosis development by enhancing neutrophil extracellular traps (NETs) formation. Here, we investigated the impact of RSD on arterial thrombosis. Methods and results Eight-week-old male WT mice were exposed to RSD by housing with a larger CD-1 mouse in a shared home cage. They were subjected to vigorous physical contact daily for 10 consecutive days. Control mice were housed in the same gage without physical contact. After social interaction test to confirm depressive-like behaviors, defeated mice (19 of 31) and control mice (12 of 14) were underwent arterial injury at 10 wks of age. A filter paper saturated with 10% FeCl3 was applied on the adventitial surface of left carotid artery for 3 min and analyzed 3 hrs later. The volume of thrombi was comparable between the two groups. However, fibrinogen/fibrin-positive areas in immunofluorescent images significantly increased in defeated mice (27.8% vs. 48.8%, p&lt;0.01). The number of Ly-6G-positive cells in thrombi was markedly higher in defeated mice (144/mm2 vs. 878/mm2, p&lt;0.05). Further, Ly-6G-positive cells were almost accumulated at the inner surface of injured artery, which were co-localized with neutrophil elastase, Cit-H3, and CD41-positive staining. Treatment with DNase I completely diminished the exaggerated fibrin-rich clot formation in defeated mice to an extent similar to that in control mice (25.7% vs. 22.3%, p = ns), without affecting the volume of thrombi and accumulation of Ly-6G-positive cells. Given that platelet aggregations induced by ADP or collagen were comparable between the two groups, neutrophil functional properties primarily contribute to the exaggerated fibrin-rich clot formation in defeated mice. We then examined neutrophil subset and vulnerability to NETs formation. At 3 hrs after FeCl3 application, the numbers of immature neutrophils (Ly6Glo/+CXCR2-) were comparable between the two groups in both bone marrow (BM) and peripheral blood (PB). In contrast, the number of PB mature neutrophils (Ly6G+CXCR2+) was markedly higher in defeated mice than control mice (580±68 /μl vs. 1265±114, p&lt;0.01). We next examined in vitro NETs formation upon PMA in BM mature neutrophils by FACS and nucleic acid staining. The percentage of double-positive cells (Cit-H3, MPO) was significantly higher in defeated mice (7.5% vs. 10.2%, p&lt;0.05), as well as SYTOX green-positive cells expelling DNA fibers (8.1% vs. 11.8%, p&lt;0.05). Conclusions Our findings demonstrate for the first time that repeated social defeat enhances fibrin-rich clot formation after arterial injury by enhancing NETs formation via modulation of neutrophil functional properties, suggesting that NETosis could be a new therapeutic target in depression-related CVD development. Funding Acknowledgement Type of funding source: None


2017 ◽  
Vol 44 (8) ◽  
pp. 1157-1166 ◽  
Author(s):  
Houda Hmani ◽  
Lobna Daoud ◽  
Mouna Jlidi ◽  
Karim Jalleli ◽  
Manel Ben Ali ◽  
...  

2011 ◽  
Vol 22 (2) ◽  
pp. 200-210 ◽  
Author(s):  
R. Blake Pepinsky ◽  
Lee Walus ◽  
Zhaohui Shao ◽  
Benxiu Ji ◽  
Sheng Gu ◽  
...  

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