scholarly journals Microwave treatment and drying of germinated pea

2011 ◽  
Vol 20 (No. 1) ◽  
pp. 23-30 ◽  
Author(s):  
M. Skulinová ◽  
P. Kadlec ◽  
J. Kaasová ◽  
J. Dostálová ◽  
M. Zátopková ◽  
...  
Keyword(s):  
Microwave Heating ◽  
Nutritive Value ◽  
Microwave Treatment ◽  
Grain Legumes ◽  
Soluble Carbohydrates ◽  
Trypsin Inhibitor Activity ◽  
Preliminary Treatment ◽  
Hot Air Drying ◽  
Hot Air ◽  
Heating Effects

It is possible to use germination of grain legumes as the most effective way of decreasing a high content of a-galactooligosaccharides which undesirably affect the nutritive value and acceptability of legumes. Content of a-galactooligosaccharides was reduced to 38% (Gotik cultivar) and to 45% (Grana cultivar) of the original value after 2 days of germination. The aim of further processing was to dry germinated pea to final moisture content 12–14%. Very interesting results were obtained when microwave heating was used as a preliminary treatment before hot air drying. Microwave treatment reduces the time of drying. The contents of soluble carbohydrates (sucrose, raffinose, stachyose and verbascose), proteins and trypsin inhibitor activity were determined as criteria of microwave heating effects on the chemical composition of germinated pea. Germinated pea was used for the preparation of pea soups and these pea dishes were sensory evaluated.  

scholarly journals Determining the Effect of Pre-Treatment in Rice Noodle Quality Subjected to Dehydration through Hierarchical Scoring

Processes ◽  
2021 ◽  
Vol 9 (8) ◽  
pp. 1309
Author(s):  
Muhammad Heikal Ismail ◽  
Hii Ching Lik ◽  
Winny Routray ◽  
Meng Wai Woo
Keyword(s):  
Heat Pump ◽  
Freeze Drying ◽  
Oil Content ◽  
Hot Air Drying ◽  
Air Drying ◽  
Starch Gelatinization ◽  
Hot Air ◽  
Heat Pump Drying ◽  
Pre Treatment ◽  
Noodle Quality

Fresh rice noodle was usually coated in a large amount of oil to avoid stickiness and extend the shelf life. Pre-treatment has been applied to reduce the quantity of oil in rice noodle. In this research, the pre-treatment and temperature effect on the rice noodle quality subjected to hot air drying, heat pump drying, and freeze drying was investigated. Texture, color, oil content, and starch gelatinization of the dried noodle was further evaluated. Results revealed that there were significant differences (p < 0.05%) in texture, color, oil content, and starch gelatinization in rice noodle subjected to pre-treatment. Furthermore, the texture, color, oil content, and starch gelatinization demonstrated a significant difference (p < 0.05%) in freeze drying rather than hot air drying and heat pump drying. The findings indicate that the qualitative features of the dehydrated noodle are synergistic to pretreatment and drying temperature. Despite superior quality shown by freeze drying, the hierarchical scoring has proven that rice noodle undergoing hot air drying at 30 °C to produce comparable quality attributes. The hierarchical scoring can be a useful tool in quality determination for the food industry.

Dynamics of heat transfer and moisture in beef jerky during hot air drying

Meat Science ◽  
2021 ◽  
pp. 108638
Author(s):  
Shuo Shi ◽  
Jia Feng ◽  
Geer An ◽  
Baohua Kong ◽  
Hui Wang ◽  
...  
Keyword(s):  
Heat Transfer ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Beef Jerky

Microwave Heating Effects on the Chemical Composition and the Antioxidant Capacity of Tataouine Virgin Olive Oils from Tunisia

2010 ◽  
Vol 73 (10) ◽  
pp. 1891-1901 ◽  
Author(s):  
IMEN OUESLATI ◽  
WAEL TAAMALLI ◽  
FAOUZIA M. HADDADA ◽  
MOKHTAR ZARROUK
Keyword(s):  
Oxidative Stability ◽  
Microwave Heating ◽  
Genetic Factor ◽  
Degradation Rate ◽  
Treatment Time ◽  
Antioxidant Potential ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Heating Effects ◽  
Total Fraction

Four Tunisian virgin olive oils (VOOs), derived from varieties (Chemlali Tataouine, Zarrazi Douirat, Fakhari Douirat, and Dhokar Douirat) grown in the harsh pedoclimatic conditions of the region of Tataouine, were evaluated for their responses to microwave heating. Aside from fatty acid composition, all other evaluated parameters were affected by microwave heating, and their variations depend on the genetic factor. Chemlali Tataouine VOO exhibited the slowest biophenol degradation rate and the least diminution in oxidative stability and consequently, its total fraction and both lipidic and methanolic fractions remained unchanged with an exceptional antioxidant potential. In the remaining studied VOOs, the biophenol contents, the oxidative stability, and the antioxidant potential underwent gradual decreases; nevertheless, their levels at the longer treatment time are close to some fresh VOOs. These results should be taken into consideration when Tataouine VOOs are recommended for microwave heating.

Hybrid infrared with hot air drying of Pisang‐Awak banana: Kinetics and shrinkage quality

2021 ◽  
Author(s):  
Kritsada Puangsuwan ◽  
Saysunee Jumrat ◽  
Jirapond Muangprathub ◽  
Teerask Punvichai ◽  
Seppo Karrila ◽  
...  
Keyword(s):  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air

scholarly journals Supercritical CO2 Extraction of Phytocompounds from Olive Pomace Subjected to Different Drying Methods

Molecules ◽  
2021 ◽  
Vol 26 (3) ◽  
pp. 598
Author(s):  
Graziana Difonzo ◽  
Antonella Aresta ◽  
Pietro Cotugno ◽  
Roberta Ragni ◽  
Giacomo Squeo ◽  
...  
Keyword(s):  
Olive Oil ◽  
Freeze Drying ◽  
Oil Production ◽  
Production Costs ◽  
Drying Methods ◽  
Olive Pomace ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Pharmaceutical Industries

Olive pomace is a semisolid by-product of olive oil production and represents a valuable source of functional phytocompounds. The valorization of agro-food chain by-products represents a key factor in reducing production costs, providing benefits related to their reuse. On this ground, we herein investigate extraction methods with supercritical carbon dioxide (SC-CO2) of functional phytocompounds from olive pomace samples subjected to two different drying methods, i.e., freeze drying and hot-air drying. Olive pomace was produced using the two most common industrial olive oil production processes, one based on the two-phase (2P) decanter and one based on the three-phase (3P) decanter. Our results show that freeze drying more efficiently preserves phytocompounds such as α-tocopherol, carotenoids, chlorophylls, and polyphenols, whereas hot-air drying does not compromise the β-sitosterol content and the extraction of squalene is not dependent on the drying method used. Moreover, higher amounts of α-tocopherol and polyphenols were extracted from 2P olive pomace, while β-sitosterol, chlorophylls, and carotenoids were more concentrated in 3P olive pomace. Finally, tocopherol and pigment/polyphenol fractions exerted antioxidant activity in vitro and in accelerated oxidative conditions. These results highlight the potential of olive pomace to be upcycled by extracting from it, with green methods, functional phytocompounds for reuse in food and pharmaceutical industries.

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