Influence of Ultrasonic Pretreatment with Hot Air Drying on Nutritional Quality and Structural Related Changes in Dried Sweet Potatoes

2019 ◽  
Vol 15 (8) ◽  
Author(s):  
Muhammad Tayyab Rashid ◽  
Haile Ma ◽  
Mushtaque Ahmed Jatoi ◽  
Malik Muhammad Hashim ◽  
Asif Wali ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Great Influence ◽  
The Novel ◽  
Dual Frequency ◽  
Sweet Potatoes ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Phytochemical Compounds

AbstractThe drying of sweet potatoes not only helps to prolong its storage life but the dried form reportedly enriched with high bioactive compounds than regular sweet potatoes. The study aims to investigate the influence of dual-frequency ultrasound pretreatments (40 and 60 kHz) at two different hot air drying temperatures (70 °C and 80 °C) on quality of dried product. Ultrasound pretreatment at 40 kHz with 70 °C maintained the phytochemical compounds in the dried sweet potatoes. Ellagic acid and chlorogenic acid were found as predominant phenolic acids using HPLC analysis, while identification of two new bioactive compounds quercetin-3-rhamnoside and quercetin 3-β-D-glucoside were the novel finding of the current study. A short new band appeared in FTIR in all treatments from 2164 to 2041 cm−1 which refers to C = C alkenes functional group. The multivariate analysis showed a great influence of USH3 and USH1 with a positive relationship with most of bioactive compounds.

Effects of drying methods on color retention and chlorophyll of celery (ApiumgraveolensL.), spinach (Spinacia oleraceaL.), Malabar spinach (Basella albaL.)

2020 ◽  
pp. 53-61
Author(s):  
Dat Q Tran
Keyword(s):  
Microwave Drying ◽  
Drying Methods ◽  
Hot Air Drying ◽  
Drying Time ◽  
Air Drying ◽  
Color Retention ◽  
Hot Air ◽  
Drying Techniques ◽  
Dried Vegetables

Dried vegetables are considered convenient for storage, transportation and preservation. The different drying techniques could influence the quality of resulting products. This study aimed to evaluate the effects of three distinguish drying methods as hot-air drying, foam-mat drying and microwave drying on the color retention and chlorophyll of green vegetables powder. Fresh spinach(Spinacia oleraceaL.), celery (Apium graveolensL.), Malabar spinach (Basella albaL.) were dried by different methods: hot air at 60oC, foam-mat at 60oC and microwave at 270 W until the samples reached approximately 9% of moisture content (wb). The drying time of the dried samples by microwave, foam-mat and hot-air method were 60, 210 and 240 min, respectively. Foam-mat dried vegetables were found to have the best quality in terms of color and the residual chlorophyll content. The findings suggest that foam-mat drying is promising in dried vegetable processing

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.

scholarly journals Effects of microwave time on quality of grass carp fillets processed through microwave combined with hot‐air drying

2020 ◽  
Vol 8 (8) ◽  
pp. 4159-4171
Author(s):  
Jiaying Qin ◽  
Zhihe Wang ◽  
Xichang Wang ◽  
Wenzheng Shi
Keyword(s):  
Grass Carp ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Microwave Time

scholarly journals Effects of hot air drying process on lipid quality of whelks Neptunea arthritica cumingi Crosse and Neverita didyma

2019 ◽  
Vol 56 (9) ◽  
pp. 4166-4176 ◽  
Author(s):  
Kai-Qi Gang ◽  
Zi-Xuan Wu ◽  
Da-Yong Zhou ◽  
Qi Zhao ◽  
Xin Zhou ◽  
...  
Keyword(s):  
Drying Process ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Lipid Quality

The effect of raw dehydrated potato flour on the rheological properties of dough and nutritional quality of chiffon cakes

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Yuci Zhao ◽  
Xiaoping Zhou ◽  
Chunni Lei ◽  
Yan Shang ◽  
Dan Xu ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Nutritional Value ◽  
Textural Properties ◽  
Potato Flour ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Potato Flakes ◽  
Carbohydrate Contents

Abstract In this study, chiffon cakes were fortified with potato flakes and raw dehydrated potato flour (RDPF) prepared by freeze-drying and hot air drying. The dough’s rheological properties demonstrate that potato flakes are unsuitable for making chiffon cakes, especially at percentages of 30 and 50%. Adding RDPFs decreased the dough height and adhesiveness but increased the hardness slightly compared with the control. Supplementing with potato flakes has the most influence on cake textural properties, especially at percentages of 30 and 50%, which correspondingly reduces the sensory evaluation score. All the RDPF cake formulations exhibited higher comprehensive nutritional value in terms of protein, fat, dietary fiber, minerals, and amino acids. The cake formulations containing RDPF obtained by hot air drying contained the lowest carbohydrate contents.

Experiment on the Mechanics Properties of Hot-Pepper in the Process of Hot-Air Drying

2013 ◽  
Vol 395-396 ◽  
pp. 571-576
Author(s):  
Xue Bi Zhang ◽  
Si Yu Chen ◽  
Wen Fu Wu ◽  
Ya Qiu Zhang ◽  
Chun Shan Liu ◽  
...  
Keyword(s):  
Moisture Content ◽  
Tensile Strain ◽  
Maximum Load ◽  
Hot Pepper ◽  
Hot Air Drying ◽  
Air Drying ◽  
Damage Rate ◽  
Hot Air ◽  
Variation Tendency

In order to reduce the damage rate of hot-pepper in the process of drying and transportation, and to improve the quality of dried hot-pepper. In this paper, the mechanical properties of hot-pepper were studied in the process of hot-air drying. The experimental results showed that the hot-pepper’s compressive ability dropped with the decrease of moisture content after the moisture content reached the safe moisture content. With the moisture content decreasing, the variation tendency of the elastic modulus and tensile strain of hot-pepper were first increased and then decreased and finally tended to be stable when it reached 12％. Effect of hot-pepper’s shape on tensile strain is greater than on the maximum load and displacement in the process of drying.

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