Effects of drying methods and acidic strength on physicochemical properties of potassium caseinate

The aims of the present study were to characterize physicochemical characteristics and chemical structures by Fourier Transform Infrared (FTIR), and mark dissolved protein content, microstructure, and moisture content of potassium caseinate prepared by drying methods and acid strength. The experiment was arranged according to factorial complete randomized design with triplicates, while data from FTIR and microstructure analysis was presented descriptively. The results demonstrated that acids and drying methods for preparing potassium caseinate could increase antioxidant activity, a* score (reddish) and b* score (yellowish). Specifically, freeze-drying method coupled with acid treatments accounted for reducing moisture content but improved viscosity and microstructural properties. Briefly, we could argue that drying techniques and acids established noticeable effects on the quality of potassium caseinate.

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Effect of drying methods on quality of dried white tumeric (Curcuma amada)

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/922/1/012008 ◽

2021 ◽

Vol 922 (1) ◽

pp. 012008

Author(s):

R Pravitajaty ◽

J N W Karyadi ◽

A S Teleumbauna ◽

K Ma’rufah ◽

A N I Kusumastuti ◽

...

Keyword(s):

Moisture Content ◽

Freeze Drying ◽

Particle Density ◽

Heating Temperature ◽

Total Phenolic ◽

Drying Methods ◽

Drying Method ◽

Total Phenolic Compound ◽

Curcuma Amada

Abstract White turmeric (Curcuma amada) is a traditional medicine that contains phenolic as an antioxidant—usually processed into drinks or capsules. Currently, the drying method used is sunlight can reduce the quality of white turmeric. The study’s objectives were to investigate the most optimal drying method based on physical and chemical quality and drying rate. There were seven drying methods employed: sun-drying (SD), cabinet drying with the heating temperature of 50 °C, 60°C, and 70°C (namely CD50, CD60, and CD70, respectively), freeze-drying with the final heating temperature of 30°C, 40°C, and 50°C (namely FD30, FD40, and FD50, respectively). Quality parameters measured were moisture content, color, volume, particle density, morphological visualization, and total phenolic compound. The results showed that the drying method affected the observed parameters. The freeze-drying with a heating temperature of 30°C was the most optimal drying method, with moisture content reduced from 91.41% to 7.56%. After the drying process, the color changed value was 19.18, with a volume shrinkage of 69.37% and particle density of 0.41 g/cm3. The total phenolic compound of freeze-dried white Tumeric was 8.427 mgGAE gsolid −1.

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PENGARUH METODE PENGERINGAN SIMPLISIA TERHADAP KAPASITAS ANTIOKSIDAN WEDANG UWUH

Jurnal Ilmu dan Teknologi Pangan (ITEPA) ◽

10.24843/itepa.2020.v09.i01.p11 ◽

2020 ◽

Vol 9 (1) ◽

pp. 88

Author(s):

Made Aditya Dharma ◽

Komang Ayu Nocianitri ◽

Ni Luh Ari Yusasrini

Keyword(s):

Moisture Content ◽

Antioxidant Capacity ◽

Water Content ◽

Total Phenol ◽

Drying Methods ◽

Drying Method ◽

Air Drying ◽

General Acceptance ◽

Randomized Design ◽

Completely Randomized Design

This research aims to determine the effect of drying method the antioxidant capacity of wedang uwuh and to obtain the highest antioxidant capacity of wedang uwuh. This study was designed using a completely randomized design (CRD) with four parameters of drying methods there are sun-drying, air-drying, greenhouse and oven, which were repeated four times. Therewere many parameters analyzed in this research such as water content, antioxidant capacity, total phenol and sensoryincluding color, aroma, taste and overall acceptance. All data were statistically analyzed using ANOVA and continued with Duncan's (DMRT) (? = 5%). The results showed that the drying method had a significant effect on the water content, antioxidant capacity and total phenol of wedang uwuh, but did not significantly affect to the sensory results. Air-drying method produced wedang uwuh with the highest antioxidant capacity of 63,63 mgGAEAC/L, with a moisture content of 8,05 %, and total phenol of 23,70 mg/L where, based on color, taste, flavor and general acceptance the panelists rather like the wedang uwuh produced. Keywords: simplisia, wedang uwuh, drying, antioxidant

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Fruit and seed quality of okra [Abelmoschus esculentus (L.) Moench]as influenced by harvesting stage and drying method

Indian Journal of Agricultural Research ◽

10.18805/ijare.v50i4.11253 ◽

2016 ◽

Vol 50 (4) ◽

Author(s):

Hillary Mireku Bortey ◽

Beloved Mensah Dzomeku

Keyword(s):

Moisture Content ◽

Seed Quality ◽

Abelmoschus Esculentus ◽

Drying Methods ◽

Drying Method ◽

Seed Moisture Content ◽

Seed Moisture ◽

Harvesting Stage ◽

Days After Anthesis

The influence of harvesting stages and drying methods on fruit and seed quality of okra [Abelmoschus esculentus (L.) Moench.] cultivar Asontem was studied to determine the optimum stage of harvest and suitable drying method. The fruit length and diameter progressively increased and reached its peak at 30 days after anthesis by recording 9.50 and 2.83cm respectively and subsequently decreased slightly. The higher seed moisture content (46.5%) was obtained at the early harvesting stage (10 day after anthesis (DAA) and decreased to as low as 22.1% at 50 DAA. Seed maturation and quality parameters were highly significant (p=0.05) at different harvesting stages. Maximum seed dry weight (4.1 g) occurred at 40 DAA regardless of the drying method. Maximum standard germination (77.0%) occurred at 50 DAA when seed moisture content was lowest (22.1%). The optimum stage for harvesting fruit of okra cultivar Asontem for high seed germinability was found to be <sup>3</sup>40 days after anthesis, followed by shade drying fruits before seed extraction.

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Evaluation of Innovative Dried Purée from Jerusalem Artichoke—In Vitro Studies of Its Physicochemical and Health-Promoting Properties

Molecules ◽

10.3390/molecules26092644 ◽

2021 ◽

Vol 26 (9) ◽

pp. 2644

Author(s):

Jan Oszmiański ◽

Sabina Lachowicz ◽

Paulina Nowicka ◽

Paweł Rubiński ◽

Tomasz Cebulak

Keyword(s):

Freeze Drying ◽

Jerusalem Artichoke ◽

Polyphenolic Compounds ◽

Raw Material ◽

Vacuum Drying ◽

Drying Methods ◽

Drying Method ◽

Activity Inhibition ◽

Health Promoting

The present study aimed to evaluate the effect of Jerusalem artichoke processing methods and drying methods (freeze drying, sublimation drying, vacuum drying) on the basic physicochemical parameters, profiles and contents of sugars and polyphenolic compounds, and health-promoting properties (antioxidant activity, inhibition of the activities of α-amylase, α-glucosidase, and pancreatic lipase) of the produced purée. A total of 25 polyphenolic compounds belonging to hydroxycinnamic phenolic acids (LC-PDA-MS-QTof) were detected in Jerusalem artichoke purée. Their average content in the raw material was at 820 mg/100 g dm (UPLC-PDA-FL) and was 2.7 times higher than in the cooked material. The chemical composition and the health-promoting value of the purées were affected by the drying method, with the most beneficial values of the evaluated parameters obtained upon freeze drying. Vacuum drying could offer an alternative to freeze drying, as both methods ensured relatively comparable values of the assessed parameters.

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Influence of Pear Variety and Drying Methods on the Quality of Dried Fruit

Molecules ◽

10.3390/molecules25215146 ◽

2020 ◽

Vol 25 (21) ◽

pp. 5146

Author(s):

Agata Marzec ◽

Hanna Kowalska ◽

Jolanta Kowalska ◽

Ewa Domian ◽

Andrzej Lenart

Keyword(s):

Principal Component ◽

Acoustic Method ◽

Drying Methods ◽

Drying Method ◽

Drying Time ◽

Good Taste ◽

Dried Fruit ◽

Breaking Work ◽

Alexander Lucas

In this study, the impacts of two different pear cultivars, “Conference” and “Alexander Lucas”, on the kinetics and the final quality of samples dried by convection (CD) and microwave-convection (MCD) methods, were investigated. The quality of dried material was evaluated by the analysis of water activity, porosity, color, acoustic emission (AE) and mechanical and sensory properties. The required drying time to obtain 0.2 kg H2O/kg dry solid (d.s.) was longer for “Conference” than “Alexander Lucas” and was 20 min by CD and 5 min by MCD. The pear cultivar, in conjunction with the drying method (CD or MCD), affected the number of AE events and the work of breaking. The CD pear of the “Conference” cultivar was characterized by higher force, higher breaking work and stronger AE relative to the CD pear of the “Alexander Lucas” cultivar. There were no differences in taste or overall quality, but the hardness was higher for the CD “Conference” pear. A principal component analysis showed that panelists preferred dried fruit with good taste and overall quality but lower hardness. A positive correlation was found between the number of acoustic events and sensory hardness; thus, an acoustic method can be useful for effectively evaluating the texture of dried pears. These results show that the dried pear slices that generated fewer AE events upon breaking were perceived as better by the panelists.

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Ruthenium Recovery from Acetic Acid Waste Solution by Using PEI-Coated Biomass-Chitosan Composite Fiber

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.1130.577 ◽

2015 ◽

Vol 1130 ◽

pp. 577-580 ◽

Cited By ~ 1

Author(s):

Jeong Ae Kim ◽

Myung Hee Song ◽

Yeoung Sang Yun

Keyword(s):

Molecular Weight ◽

Acetic Acid ◽

Freeze Drying ◽

Ion Exchange Resin ◽

Composite Fiber ◽

Drying Methods ◽

Drying Method ◽

Waste Solution ◽

Chitosan Composite ◽

Acid Waste

Polyethylenimine (PEI)-coated biomass-chitosan composite fiber (PBCF) was fabricated to recover Ru from acetic acid waste solution. The present work aimed to understand the effects of molecular weight of chitosan and drying method on stability and sorption performance of the PBCF. For this, the PBCF was prepared by extruding the mixed solutions of chitosan and Corynebacteriumglutamicum to form the composite fibers which were modified with ionic polymer, PEI. The degree of swelling of PBCFs prepared by hot-air, natural, and freeze drying methods were 1.25, 1.34, and 1.07 %, respectively, indicating that the freeze-drying method was the best. Batch biosorption studies showed that the maximum Ru uptake could be achieved with PBCF prepared with medium molecular weight chitosan, and could reach 34.1 mg/g, which was 7.9 times higher than that of the commercial ion exchange resin, LEWATIT® MonoPlus M 500 (4.3 mg/g). Therefore, PBCF can be considered as an alternative sorbent to synthetic resin for recovery of Ru form industrial acetic acid waste solution.

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Physical Quality of Turmeric Powder (Curcuma longga Linn) Result of Foam-mat Drying Method Using Microwave

Jurnal Agritechno ◽

10.20956/at.v14i2.464 ◽

2021 ◽

pp. 57-65

Author(s):

Dhinar Patliani ◽

Dian Purbasari

Keyword(s):

Grain Size ◽

Moisture Content ◽

Water Absorption ◽

Bulk Density ◽

Oil Absorption ◽

Drying Method ◽

Physical Quality ◽

Average Grain Size ◽

Two Factors

Turmeric (Curcuma longa L) in Indonesia is widely known as a herbal medicinal plant, food coloring, and food flavoring. The high water content of turmeric will shorten the storage time and the quality of the ingredients. The need for drying which is the process of removing the moisture content of the material with the aim of prolonging the shelf life. The use of the foam-mat drying method with the addition of adhesives aims to speed up the drying process and maintain the quality of a material. The result of drying turmeric obtained is turmeric powder product. This study used a completely randomized design (CRD) with two factors, namely the variation of the microwave oven power and the composition of the developer agent (ovalet). The research procedure was divided into two stages, namely the manufacture of powder and continued with the measurement of physical quality. The stages of making powder begin with the preparation of raw materials, stripping, size reduction, addition of developer, drying, then grinding. The second stage is measuring physical quality, namely fineness modulus, average grain size, powder moisture content, color, water absorption, oil absorption, and bulk density. The power variations used are 420 watts, 535 watts, and 680 watts, while the composition of the developer is 1%, 2%, and 4%. Data analysis using two-way ANOVA statistical test with two factors that affect the variation of power and composition of the developer (ovalet). FM values ranged from 0.364 – 1.576, D values ranged from 0.005 – 0.0012 mm, final moisture content values ranged from 7.60 – 9.59%, powder moisture content values ranged from 9.47 – 11.43%ww , L values ranged from 61.46 – 65.96, a values ranged from 13.54 – 16.05, b values ranged from 48.21 – 52.42, DSA values ranged from 2.78 – 3.54 ml/ g, DSM values ranged from 1.22 – 1.60 ml/g, and DC values ranged from 0.38 – 0.44 g/cm3. The combination treatment of drying power with developer is influenced by the drying power of the parameters, namely the value of moisture content, fineness modulus, average grain size, brightness level, redness level, yellowness level, oil absorption, water absorption, and bulk density. While the developer affects the finenes modulus, average grain size, yellowness level, and bulk density.

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Microbiological and Physicochemical Characteristics of Three Types of “Soumbara” from Seeds of African Locust Bean in Korhogo Markets, Côte d’Ivoire

International Journal of Food Science ◽

10.1155/2021/5572300 ◽

2021 ◽

Vol 2021 ◽

pp. 1-6

Author(s):

Ollo Kambire ◽

Konan Mathurin Yao ◽

Andrée Emmanuelle Sika ◽

Aminata Coulibaly ◽

Zamble Bi Irie Abel Boli ◽

...

Keyword(s):

Moisture Content ◽

Sodium Hydroxide Solution ◽

Microbiological Quality ◽

Titratable Acidity ◽

Physicochemical Characteristics ◽

Total Coliform ◽

African Countries ◽

Fermented Product ◽

African Locust Bean

“Soumbara” is a fermented product sold in the markets of several West African countries. In the markets, it is sold in several formats (granulated, powder, and paste). The objective of this study was to evaluate the microbiological and physicochemical characteristics of these three types of “Soumbara” sold in the Korhogo markets. For this purpose, a preliminary survey followed by a sampling of 54 samples of “Soumbara” was carried out. The microorganism load count was carried out according to microbiological standards. The pH, titratable acidity, and moisture content were measured, respectively, with a pH meter, by dosing with sodium hydroxide solution and by differential weighing after passing the sample through the oven. The pH of the different samples is around 6. The moisture content is higher in “Soumbara” paste (20-24.7%) than in powdered (7.3-9.3%) and granulated (8.6-10.7%) “Soumbara.” The acidity rates are between 0.07 and 0.13%, 0.2 and 0.3%, and 0.08 and 0.1%, respectively, for the granulated, powder, and paste types. Mesophilic aerobic germ loads (6.17-8.38 log10 cfu/g) for all three types of “Soumbara” are above the standard. Total coliform (1.13-2.96 log10 cfu/g), mould (0.86-2.52 log10 cfu/g), and yeast (0.33-1.53 log10 cfu/g) loads are below standard. The microbiological quality of the three types of “Soumbara” is unsatisfactory. Overall, “Soumbara” powder is the most contaminated, followed by granulated and paste “Soumbara.” “Soumbara” must be added during culinary preparations in order to avoid possible public health problems.

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Effect of Supplementation of Dried Bioflocs Produced by Freeze-Drying and Oven-Drying Methods on Water Quality, Growth Performance and Proximate Composition of Red Hybrid Tilapia

Journal of Marine Science and Engineering ◽

10.3390/jmse10010061 ◽

2022 ◽

Vol 10 (1) ◽

pp. 61

Author(s):

Tarq Binalshikh-Abubkr ◽

Marlia Mohd Hanafiah

Keyword(s):

Water Quality ◽

Body Composition ◽

Growth Performance ◽

Freeze Drying ◽

Energy Levels ◽

Fish Growth ◽

Drying Methods ◽

Oven Drying ◽

Freeze Dried

Supplementation of dried bioflocs for red hybrid tilapia (Oreochromis sp.) was examined during 57 days of feeding trials. Five experimental treatments; T1 (the control; without bioflocs), T2 (4% freeze-dried bioflocs), T3 (16% freeze-dried bioflocs), T4 (4% oven-dried bioflocs), and T5 (16% oven-dried bioflocs) were prepared to examine the water quality, growth performance and body composition of red hybrid tilapia. T2 and T4 treatments resulted in a higher growth rate and survival similar to the control, while T3 and T5 treatments showed the lowest values of growth performance among all treatments. T1 treatment showed the best quality of culture water followed by T2 and T4 treatments, while T3 treatment resulted in poor water quality followed by T5 treatment. Based on these results, the ratios of bioflocs (4% and 16%) had more effect on fish growth and water quality than the drying methods (freeze-drying and oven-drying). The ratio of 4% freeze-dried or oven-dried bioflocs provided higher growth rates and better water quality parameters similar to the control, while the ratio of 16% showed the worst growth performance and water quality in the present study. In addition, body compositions of tilapia fed 4% dried bioflocs showed better nutritional value than tilapia fed 16% dried bioflocs. Protein and energy levels showed an increasing trend with decreasing supplement levels of bioflocs. Moisture content was significantly higher when supplementation of 16% bioflocs was used. Overall, supplementation of 4% freeze-dried or oven-dried bioflocs can be successively included in red hybrid tilapia diets without any effects on growth or body composition and can result in a good quality of culture water for red hybrid tilapia.

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The effect of adding of tofu dregs flour on the physicochemical characteristics of shake flower cookies

E3S Web of Conferences ◽

10.1051/e3sconf/202133201003 ◽

2021 ◽

Vol 332 ◽

pp. 01003

Author(s):

Wayuni Rahmawany ◽

Sentosa Ginting

Keyword(s):

Moisture Content ◽

Dietary Fiber ◽

Rice Flour ◽

Physicochemical Characteristics ◽

Total Dietary Fiber ◽

General Acceptance ◽

Hedonic Value ◽

Crude Fiber Content ◽

Randomized Design ◽

Completely Randomized Design

The purpose of this study was to determine the effect of the addition of tofu dregs flour on the physicochemical characteristics of shake flower cookies. The analysis was carried out using a non-factorial completely randomized design with a ratio of tofu pulp flour: rice flour, namely 100% rice flour (control), 10%: 90%, 20%: 80%, 30%: 70%, 40%: 60%, 50 % : 50%. Shake flower cookies significantly affects moisture content, crude fiber content, color hedonic value, taste, aroma, texture, and general acceptance. The shake flower cookies with the best treatment was found in the ratio of tofu dregs flour: rice flour (10%: 90%) and a total dietary fiber test was carried out.

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