scholarly journals Effect of microwave drying on sensory attribute of coriander leaves

2020 ◽  
Vol 8 (5) ◽  
pp. 1618-1623
Author(s):  
BC Khodifad ◽  
NK Dhamsaniya ◽  
PJ Rathod
Keyword(s):  
Microwave Drying ◽  
Sensory Attribute ◽  
Coriander Leaves

Convective-cum-Microwave Drying Characteristics of Ginger (Zingiber officinale)

2017 ◽  
Vol 8 (1) ◽  
pp. 153-159
Author(s):  
Sunanda ◽  
◽  
Satish Kumar ◽  
H. G. Ramya ◽  
M. S. Alam ◽  
...  
Keyword(s):  
Zingiber Officinale ◽  
Microwave Drying ◽  
Drying Characteristics

Levels of selected metals in coriander (Coriandrum sativum L.) leaves cultivated in four different areas of Ethiopia

2019 ◽  
Author(s):  
Chem Int
Keyword(s):  
Pearson Correlation ◽  
Absorption Spectrometry ◽  
Coriandrum Sativum ◽  
Good Source ◽  
Digestion Method ◽  
Flame Atomic Absorption ◽  
Significant Difference ◽  
Metal Levels ◽  
Good Percentage ◽  
Coriander Leaves

Coriander (Coriandrum sativum L.) is one of the herbs which is used for medicinal and food purposes. In the present study the levels of selected metals in coriander leaves were determined in the samples collected from four different farmlands (Sebeta, Mekanisa, Holeta and Gefersa) in Ethiopia where its cultivation is common. The levels of metals were determined after digestion of samples with the mixture of 4 mL of HNO3 and 4 mL of HClO4 at 300 oC for 3:00 hours by flame atomic absorption spectrometry. The optimized wet digestion method for coriander leaves analysis was validated through the recovery experiment and a good percentage recovery was obtained (93.2-101%). The levels of metals were found in the range Ca, 2319–3503 mg/kg; Zn, 33.4–54.8 mg/kg and Cr, 5.55-9.86 mg/kg while the trace metals Cu, Ni, Cd and Pb were too low to be detected. The results indicated that Ethiopian coriander is a good source of essential metals and free from the toxic metals Pb and Cd. A statistical analysis of variance (ANOVA) at 95% confidence level indicated that there is significant difference (p < 0.05) in the levels of all detected metals between the four sample means. The Pearson correlation was used to predict the dependence of metal levels on one another. The levels of the metals determined in this study compared well with those reported for coriander leaves from some other parts of the world.

Aversive Textures and Their Role in Food Rejection

2020 ◽  
Author(s):  
Robert Pellegrino ◽  
Curtis Luckett
Keyword(s):  
Cluster Analysis ◽  
Psychological Factors ◽  
Sensory Attributes ◽  
Prominent Feature ◽  
Large Vocabulary ◽  
Common Food ◽  
Sensory Attribute ◽  
Touch Sensitivity

Texture is a prominent feature in foods and consequently can be the reason a food is accepted or rejected. However, other sensory attributes, such as flavor/taste, aroma, sound and appearance may also lead to the rejection of food and motivations other than unpleasantness exist in unacceptance. To date, these motivations for food rejection have been studied in isolation and their relationships with psychological factors have not been tested. This study measured reasons people reject a food and probed into the specifics of texture rejection. A large U.S. sample (N=473) was asked to rate their motivations for rejecting a food, list foods that were disliked due to unpleasant sensory attributes, specify the unpleasant sensory attribute(s), and complete an assessment of general touch sensitivity. Results showed 94% of individuals reject a food due to its texture, a rate comparable to flavor-based rejection. Looking at the number of foods being rejected, flavor was the most common food attribute, followed by texture and then aroma. From a linguistic standpoint, aversive textures encompass a large vocabulary, larger than liked textures, and the same food may be rejected due to a single or combination of texture terms. Viscosity (e.g. slimy) and hardness (e.g. mushy) are the most common aversive texture types, but through cluster analysis subsets of individuals were identified that are more aversive to other textures. This study emphasizes the role of aversive textures in food rejection and provides many avenues for future investigations.

THE ENERGY EFFICIENCY TECHNIQUE OF THERMAL PROCESSING OF GRAIN

2019 ◽  
pp. 176-182
Author(s):  
А. Zykov ◽  
S. Orlova ◽  
L. Ovsiannykova
Keyword(s):  
Energy Efficiency ◽  
Thermal Processing ◽  
Microwave Field ◽  
Low Frequency ◽  
Heat Pipes ◽  
Biologically Active ◽  
Microwave Drying ◽  
Post Harvest ◽  
Combined Action ◽  
Frequency Radiation

The methods of energy efficiency increasing of pre- and post-harvest thermal processing of grain are considered. The effective ways to deliver energy to the grain using heat pipes and microwave field are given. The effect of combined action of microwave and low-frequency radiation on the grain germination is shown. Currently, the intensification of technological processes under the influence of microwave radiation is used in many industrial processes. Microwave equipment is becoming a necessary technological component of large profitable industries. The process of drying is no exception. In recent years, new versions of dryers have been proposed that use combined methods of energy supply, including microwave energy. Microwave dryers for foodstuffs, grains and oilseeds, including those for seed stock, have been created and are beginning to be used, along with drying and disinfection, disinfection of drying products from harmful bacteria, fungi, and mildew. For the implementation of microwave drying of particular importance is the choice of regime parameters of drying, given the fact that the grain is a biologically active object. Microwave drying allows you to provide a powerful flow of energy to the object of drying and to obtain a significant intensification of moisture evaporation. But at the same time there is also an intense heating of the product, which can degrade its quality. The possibility of supplying energy throughout the cross section of the product allows for the evaporation of moisture from the inner layers of the product, which is especially important at the end of drying, when the zone of evaporation of moisture is significantly deeper. Therefore, the highest drying efficiency can be obtained in combined processes that take advantage of various drying methods, such as convective, as well as the use of microwave and low-frequency magnetic fields. The paper presents effective ways to supply energy to the grain using heat pipes and a microwave field. The effect of the combined action of microwave and low-frequency radiation on grain similarity is shown. Ways to improve the energy efficiency of the processes of preseeding and post-harvest heat treatment of grain are considered.

scholarly journals Estimation of moisture ratio for apple drying by convective and microwave methods using artificial neural network modeling

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Vali Rasooli Sharabiani ◽  
Mohammad Kaveh ◽  
Roozbeh Abdi ◽  
Mariusz Szymanek ◽  
Wojciech Tanaś
Keyword(s):  
Specific Energy Consumption ◽  
Effective Diffusivity ◽  
Moisture Ratio ◽  
Microwave Drying ◽  
Convective Drying ◽  
Neural Network Modeling ◽  
Drying Methods ◽  
Apple Slices ◽  
Artificial Neural ◽  
Drying Technology

AbstractTwo different drying methods were applied for dehydration of apple, i.e., convective drying (CD) and microwave drying (MD). The process of convective drying through divergent temperatures; 50, 60 and 70 °C at 1.0 m/s air velocity and three different levels of microwave power (90, 180, and 360 W) were studied. In the analysis of the performance of our approach on moisture ratio (MR) of apple slices, artificial neural networks (ANNs) was used to provide with a background for further discussion and evaluation. In order to evaluate the models mentioned in the literature, the Midilli et al. model was proper for dehydrating of apple slices in both MD and CD. The MD drying technology enhanced the drying rate when compared with CD drying significantly. Effective diffusivity (Deff) of moisture in CD drying (1.95 × 10−7–4.09 × 10−7 m2/s) was found to be lower than that observed in MD (2.94 × 10−7–8.21 × 10−7 m2/s). The activation energy (Ea) values of CD drying and MD drying were 122.28–125 kJ/mol and 14.01–15.03 W/g respectively. The MD had the lowest specific energy consumption (SEC) as compared to CD drying methods. According to ANN results, the best R2 values for prediction of MR in CD and MD were 0.9993 and 0.9991, respectively.

Research on microwave drying technology in the procedure of preparation of V2O5 from ammonium polyvanadate (APV)

2021 ◽  
Author(s):  
Hewen Zheng ◽  
Qiannan Li ◽  
Yeqing Ling ◽  
Mamdouh Omran ◽  
Lei Gao ◽  
...  
Keyword(s):  
Microwave Drying ◽  
Drying Technology
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