scholarly journals STUDY OF PHYSICOCHEMICAL PROPERTIES OF CAPSICUM POWDER BY DIFFERENT DRYING TECHNIQUES

2021 ◽  
Vol 10 (4) ◽  
pp. 3110-3114
Author(s):  
Madhumita Saha
Keyword(s):  
Bulk Density ◽  
Freeze Drying ◽  
Microwave Drying ◽  
Hot Air Drying ◽  
Drying Time ◽  
Air Drying ◽  
Hot Air ◽  
Drying Techniques ◽  
Peroxidase Enzyme ◽  
Density Values

The objective of this study was to analyse the effects of phytochemical parameter, physical parameter, color, and sensory analysis in green capsicum by different drying processes (microwave, freeze, and hot air drying). Results showed an increase in microwave output power (600W), decreased drying time, moisture content, Chroma, and bulk density values. The Freeze drying process significantly improved the lightness of dried capsicum. Due to take less time for the Microwave drying technique, phytochemical parameters are intact in capsicum; on the other side, color degradation has been occurred due to the Maillard reaction (L*=29.34±0.08, a*=6.98±0.09,b*=15.36±0.10). Bulk density (0.335±0.01) and dispersibility (40±2.00%) were highest in Microwave drying powder. The capsaicin content of dried capsicum was higher than the fresh capsicum sample, but compared to the different drying techniques, the Microwave drying sample has higher capsaicin content than the Hot air drying and Freeze-drying samples. The lower capsaicin content in fresh capsicum may occur due to the catalytic activity of the peroxidase enzyme. The capsaicin content of all dried capsicum varied between 1.91±0.05 and 3.31±0.16 mg/100 g. In this research, the Microwave drying powder of capsicum was the best product for its highest antioxidant content and other physical properties.

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 drying methods on properties of green curry powder

2018 ◽  
Vol 192 ◽  
pp. 03023
Author(s):  
Natthacha Chaloeichitratham ◽  
Pornkanya Mawilai ◽  
Thadchapong Pongsuttiyakorn ◽  
Pimpen Pornchalermpong
Keyword(s):  
Moisture Content ◽  
Bulk Density ◽  
Water Activity ◽  
Freeze Drying ◽  
Total Phenolic ◽  
Drying Methods ◽  
Hot Air Drying ◽  
Air Drying ◽  
Drying Temperature ◽  
Hot Air

In this study, the effects of two drying methods: hot-air and freeze drying for Thai green curry paste in a terms of drying time and qualities have been investigated. The hot-air drying was carried out in tray dryer at temperature of 50, 60 and 70 °C. The freeze drying was carried out in freeze dryer at freezing temperature of -20°C, primary drying temperature of -10°C and secondary drying temperature of 50°C. Moisture content, water activity, colour, bulk density, and total phenolic content (TPC) were determined in samples. Freeze dried sample had significantly (p<0.05) lower moisture content, water activity, bulk density, total colour difference and browning index than hot air dried samples. For antioxidant activity, the results showed hot-air drying at 70°C effected highest TPC similar to freeze drying.

A Comparative Study of Combined Microwave Techniques for Longan (Dimocarpus longan Lour.) Drying with Hot Air or Vacuum

2017 ◽  
Vol 13 (7) ◽  
Author(s):  
Krit Apinyavisit ◽  
Adisak Nathakaranakule ◽  
Somchart Soponronnarit ◽  
Gauri S. Mittal
Keyword(s):  
Energy Efficient ◽  
Preference Score ◽  
Drying Method ◽  
Hot Air Drying ◽  
Drying Time ◽  
Air Drying ◽  
Microwave Vacuum Drying ◽  
Hot Air ◽  
Drying Techniques ◽  
Microwave Techniques

AbstractThe aim of this study is to find a better drying method to replace conventional hot air drying (HAD) in terms of faster, energy efficient and better product quality. Two alternative drying techniques, microwave combined with hot air drying (MHD) and microwave vacuum drying (MVD), are compared in this study to dry peeled and destoned longan fruit. Both MHD and MVD reduced the drying time up to 48 % and energy consumption as compared to HAD. These techniques provided lower product redness, yellowness and shrinkage but higher lightness and porous structure as compared to HAD. MVD reduced hardness and toughness of the dried product. MHD provided the highest preference score in terms of colour and shape and was as acceptable as the commercial product dried by HAD. MHD is the most suitable method for longan drying.

scholarly journals Influence of drying technique on physicochemical properties of bimodal meso-macropore structure of silica support

2018 ◽  
Author(s):  
Chalida Niamnuy ◽  
Noppadol Panchan ◽  
Thanaphat Chukeaw ◽  
Anusorn Seubsai ◽  
Sakamon Devahastin ◽  
...  
Keyword(s):  
Freeze Drying ◽  
Sol Gel ◽  
Porous Silica ◽  
Textural Properties ◽  
Microwave Drying ◽  
Silica Support ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Macropore Structure

Drying process directly affect in structure of the silica support for catalysts. Therefore, we herein prepared bimodal meso-macropore structure of silica by sol-gel method and investigated the silica support obtained from various drying techniques, namely, hot air drying (HA), microwave drying(MW)and freeze drying (FD)by means of BET and BJH N2-sorption, and SEM. The results showed a significant effect of drying technique on the textural properties of the dried bimodal porous silica support. In addition, it was found that freeze drying could enhance surface area of silica support with higher than 500 m2/g. Keywords: bimodal meso-macropore structure silica support: drying technology: freeze drying: hot air drying: microwave drying

scholarly journals Comparative Evaluation of Drying Kinetics of Carrot Slices in Hot air and Microwave Drying

2021 ◽  
Vol 10 (4) ◽  
pp. 242-248
Author(s):  
Gitanjali Behera ◽  
◽  
Mitali Madhumita ◽  
J. Aishwarya Aishwarya ◽  
V. Gayathri ◽  
...  
Keyword(s):  
Microwave Drying ◽  
Quality Analysis ◽  
Rehydration Ratio ◽  
Hot Air Drying ◽  
Drying Time ◽  
Air Drying ◽  
Hot Air ◽  
Sensory Score ◽  
Kinetics Of ◽  
Different Thickness

Carrot is most the important vegetable grown throughout the World. It is also a very good source of βcarotene, α-carotene and zeaxanthin. The post-harvest losses because of having high moisture content limit the utilization of carrot. In the present investigation, the comparative analysis was done between hot air drying and microwave drying for different thickness of carrot slices. The quality analysis for both the dried products was performed and compared. The drying time was varied between 3.5 h to 10 h for try drying whereas for microwave drying it was 240 sec to 681.6 sec. The drying time reduces drastically in case of microwave drying in comparison to hot air drying. The moisture ratio for both dried techniques was found to decreasing with an increase in drying time. The microwave dried samples showed a better rehydration ratio than the hot air dried sample. Also, the dehydration ratio of dried carrot sample using microwave drying was found to be lowest compared to the hot air dried sample. The microwave dried carrot slices showed a better sensory score in terms of colour and shape than hot air dried sample. Therefore, microwave drying may be recommended to dry carrot slices to have better energy efficiencies

scholarly journals Influence of Various Drying Conditions on Phytochemical Compounds and Antioxidant Activity of Carrot Peel

Beverages ◽  
2018 ◽  
Vol 4 (4) ◽  
pp. 80 ◽  
Author(s):  
Van Nguyen ◽  
Minh Le
Keyword(s):  
Antioxidant Activity ◽  
Optimal Condition ◽  
Freeze Drying ◽  
Microwave Drying ◽  
Hot Air Drying ◽  
Air Drying ◽  
Food Industries ◽  
Hot Air ◽  
Phytochemical Compounds ◽  
Drying Conditions

(1) Background: Drying is an important process in the research of bioactive compounds. The aim of this study was to identify an optimal condition to dry carrot peel. (2) Methods: In this study, various drying conditions including hot-air (50 °C and 100 °C), vacuum (50 °C and 100 °C), microwave (600 W and 1200 W) and freeze dying (−45 °C) were applied, and the phytochemical yield and antioxidant activity of carrot peel were then assessed. (3) Results: The results showed that the highest amount of phytochemical compounds was achieved by microwave drying at 1200 W, followed by microwave drying at 600 W and freeze drying at −45 °C. In contrast, hot-air drying resulted in the lowest level of phytochemical compounds. Regarding the antioxidant activity of carrot peel, microwave drying at 1200 W was an optimal condition as it possessed the best antioxidant activity whereas hot-air, vacuum and freeze drying were not effective methods for retaining antioxidant activity. (4) Conclusions: Based on the results obtained from this study, microwave drying at 1200 W is recommended to dry carrot peel for potential application in the nutraceutical, beverage and/or functional food industries.

scholarly journals Osmotic Dehydration Combined with Freeze-drying of Apple Cubes and Comparison with Microwave Drying and Hot Air Drying

2018 ◽  
Vol 2 (1) ◽  
pp. 38-47 ◽  
Author(s):  
Fernanda Rosa Assis ◽  
◽  
Rui Manuel Santos Costa de Morais ◽  
Alcina Maria Miranda Bernardo de Morais ◽  
◽  
...  
Keyword(s):  
Freeze Drying ◽  
Osmotic Dehydration ◽  
Microwave Drying ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air

Quality evaluation of different pre-treatments and combined convective-freeze drying of sour cherry (Prunus Cerasus L.)

2014 ◽  
Vol 10 (1) ◽  
pp. 17-33
Author(s):  
T. Antal ◽  
L. Sikolya ◽  
B. Kerekes
Keyword(s):  
Freeze Drying ◽  
Sour Cherry ◽  
Quality Parameters ◽  
Boiling Water ◽  
Drying Methods ◽  
Sugar Solution ◽  
Hot Air Drying ◽  
Drying Time ◽  
Air Drying ◽  
Hot Air

In this study, the influences of various pre-treatments and combined drying (CD) on the drying kinetics and quality parameters of sour cherry were investigated. Prior to freeze drying (FD), sour cherry was pre-treated by blanching in boiling water (100 °C, 3 and 6 min), immersion in sugar solution (20% w/w, 10 and 20 min) and blanching (100 °C) in sugar solution (20% w/w, 3 and 6 min). Freeze-drying of raw samples was taken as a control. Combined drying (CD) can be accomplished in two distinct ways: freeze drying assisted with hot-air drying application (FD-HAD) and hot-air drying followed by freeze drying (HAD-FD). The quality of the dried sour cherry was evaluated in terms of water activity, color, texture and rehydration. Our research results have shown that all of the pre-treatments can effectively reduce the freeze drying time, the best treatment methods are FD-HAD, HAD-FD and blanching in boiling water (6 min). CD involves much less drying time and energy consumption than conventional freeze drying methods. The highest values of hardness and rehydration were found in blanching in sugar solution with water at 100 °C for 6 min. The better color retention was observed for samples pre-treated with blanching in boiling water (6 min).

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.

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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