Effect of Pretreatments on the Drying Characteristics and Quality of African Star Apple (Chrysophyllum albidum)

The influence of different drying methods on physical and nutritional properties of shrimp meat was investigated in this study. Peeled shrimps were dried separately using an air-oven dryer and a tunnel solar dryer. The drying profile of shrimp meat was determined in the two drying systems by monitoring moisture loss over the drying period. Changes in color, proximate composition, and rehydration capacity were assessed. The rate of moisture removal during solar drying was faster than the air-oven drying. The development of red color during drying was comparable among the two methods, but solar-dried shrimps appeared darker (L⁎=47.4) than the air-oven-dried (L⁎=49.0). Chemical analysis indicated that protein and fat made up nearly 20% and 2% (wb) of the shrimp meat, respectively. Protein and ash content of shrimp meat dried under the two dryer types were comparable but fat was significantly (p<0.05) higher in oven-dried meat (2.1%), compared to solar-dried meat (1.5%). Although rehydration behavior of shrimp from the two drying systems followed a similar pattern, solar-dried shrimp absorbed moisture more rapidly. The results have demonstrated that different approaches to drying may affect the physical and nutritional quality of shrimp meat differently.

Download Full-text

Effect of different drying technologies on drying characteristics and quality of red pepper (Capsicum frutescens L.): a comparative study

Journal of the Science of Food and Agriculture ◽

10.1002/jsfa.7549 ◽

2016 ◽

Vol 96 (10) ◽

pp. 3596-3603 ◽

Cited By ~ 23

Author(s):

Zhen-zhen Cao ◽

Lin-yan Zhou ◽

Jin-feng Bi ◽

Jian-yong Yi ◽

Qin-qin Chen ◽

...

Keyword(s):

Comparative Study ◽

Red Pepper ◽

Capsicum Frutescens ◽

Drying Characteristics

Download Full-text

Drying characteristics and product quality of bell pepper

International Journal of Food Properties ◽

10.1080/10942910009524631 ◽

2000 ◽

Vol 3 (2) ◽

pp. 249-257 ◽

Cited By ~ 8

Author(s):

Manpreet Singh ◽

U.S. Shivhare ◽

J. Ahmed

Keyword(s):

Product Quality ◽

Bell Pepper ◽

Drying Characteristics

Download Full-text

Drying Modelling, Moisture Diffusivity and Sensory quality of Thin Layer dried Beef

Current Research in Nutrition and Food Science Journal ◽

10.12944/crnfsj.6.2.29 ◽

2018 ◽

Vol 6 (2) ◽

pp. 552-565 ◽

Cited By ~ 3

Author(s):

Eunice Akello Mewa ◽

Michael Wandayi Okoth ◽

Catherine Nkirote Kunyanga ◽

Musa Njue Rugiri

Keyword(s):

Thin Layer ◽

Sensory Quality ◽

Moisture Diffusivity ◽

Drying Kinetics ◽

Effect Of Temperature ◽

Slice Thickness ◽

Drying Time ◽

Drying Characteristics ◽

Thin Layer Drying

The objective of the present study was to determine the drying kinetics, moisture diffusivity and sensory quality of convective air dried beef. The effect of temperature of drying (30-60°C) and thickness of samples (2.5-10 mm) on the convective thin-layer drying kinetics of beefdried in a cabinet dryer was evaluated. Five semi-theoretical models were fit to the drying experimentaldata with the aim of predicting drying characteristics of beef and fitting quality of models determined using the standard error of estimate (SEE)and coefficient of determination (R2). Determination ofeffective moisture diffusivity (Deff) from the experimental drying datawas done and sensory quality of the optimized dried cooked and uncookedbeef samplesevaluated. Drying time and rate of drying increased with an increasing temperature but decreased with increased slice thickness. However, there was overlapping of drying curves at 40-50°C. Among the selected models, Page model gave the best prediction of beef drying characteristics. Effective moisture diffusivity (Deff) ranged between 4.2337 x 10-11 and 5.5899 x 10-10 m2/s, increasing with an increase in air temperature and beef slice thickness.Of all the sensory parameters evaluated, texture was the only attribute that gave significantly different (P > 0.05) scores between the cooked and uncooked dried beef samples.

Download Full-text