scholarly journals Drying of herbage samples for analyses

1970 ◽  
Vol 42 (3) ◽  
pp. 173-179
Author(s):  
Maija-Liisa Salo ◽  
Kaija Kotilainen
Keyword(s):  
High Temperature ◽  
Thin Layer ◽  
Water Content ◽  
Crude Protein ◽  
Freeze Drying ◽  
Sugar Content ◽  
High Water Content ◽  
Drying Methods ◽  
Crude Fibre ◽  
Thin Layer Drying

The influence of erroneous drying methods on the analysis results was investigated. The test series included herbage and faeces samples, and pure mixtures. The samples were analysed for sugars, lignin, crude fibre and crude protein. The following results were noted: Samples dried in a vacuum at 40°C yielded the same results as those treated by freeze drying. No attention need be paid to the sample thickness. From the technical point of view, vacuum drying is preferable to freeze drying. Oven-drying gave good results when the following technique was used: The herbage sample is first heated as a thin layer at 100°C for 30—60 min., depending on the water content. Final drying is carried out at 50°C. The conventional drying temperature, 65 °C, is too high. The thin-layer drying technique causes errors in the sugar content, the thick-layer drying also in the figures for lignin and crude fibre. Between 50 and 100°C, the thickness of the sample layer induces in many wet samples a larger error than does the high temperature. Different materials react to heat-drying in different ways. The major factors are the water content and the composition of the dry matter. The drying method does not affect the data for the crude protein, as determined by the Kjeldahl method. The following facts were noted for the pure mixtures; A high temperature is sufficient to cause sugar losses; proteins are not necessary. A reaction between carbohydrates and amino acids brings about the drying error in the lignin and crude fibre results. High temperature and high water content magnifies the error. Application of a protein correction for the crude lignin eliminates only a part of the error introduced.

scholarly journals Thin-layer mathematical modeling of apple slices drying, using open sun and cabinet solar drying methods

2021 ◽  
Vol 4 (2) ◽  
pp. 43-52
Author(s):  
Abdul Wasim Noori ◽  
Mohammad Jafar Royen ◽  
Juma Haydary
Keyword(s):  
Thin Layer ◽  
Mathematical Models ◽  
Water Activity ◽  
Model Fitting ◽  
Coefficient Of Determination ◽  
Drying Methods ◽  
Solar Drying ◽  
Drying Time ◽  
Climate Conditions ◽  
Thin Layer Drying

This paper aims to investigate the effect of climate conditions such as ambient temperature, humidity, pressure, sun radiation and pollution on sliced apples quality and drying time which are dried in an indirect forced cabinet solar drying (IFCSD) and open sun drying (OSD) systems. Both experiments were implemented at same place (Kabul, Afghanistan) and time. The IFCSD yield for saving time is 42.8 % which is more effective than drying in the OSD system. Simultaneously with the decreasing of sliced apple weight from 512.9 g down to 73.9 g, the water activity decreased from 0.955 down to 0.355 in the IFCSD system. For OSD system, the sample weight decreased from 512.6 g down to 78.4 g and its water activity from 0.955 down to 0.411. On the experiment day the average sun radiation was 571 w/m2 . The pressure drop between inlet and outlet of the dryer was 0.1 kPa. Different thin-layer mathematical models were investigated to identify the best model fitting the experimental data. The mathematical models’ performances were investigated by comparing the coefficient of determination (R 2 ), reduced chi-square (X2 ) and root mean square error (RMSE) coefficients. From all 11 applied thin-layer drying models the Page, Approximation diffusion, Verma et al and Midilli and Kacuk models are more fitted to our data.

Influence of Drying Conditions and Mathematical Models on the Thin-Layer Drying of Mushrooms

2014 ◽  
Author(s):  
A. Stegou-Sagia ◽  
D. V. Fragkou
Keyword(s):  
Mass Transfer ◽  
Thin Layer ◽  
Mathematical Models ◽  
Drying Methods ◽  
Suitable Model ◽  
Drying Time ◽  
Thin Layer Drying ◽  
Drying Behavior ◽  
Drying Models ◽  
Drying Rates

In the present research, experimental data from several studies about drying behavior of mushrooms have been selected and used to compare different drying methods and different mathematical thin layer drying models to simulate mushroom drying rates. The white button (Agaricus Bisporus), the oyster (Pleurotus Ostreatus) and the milky mushroom slices have been considered for drying in different dryers such as hot air cabinet dryer and fluidized bed dryer with different slice thicknesses, drying air temperatures (45 °C to 90 °C) and drying air velocities (0.2 m/s to 5 m/s). The entire drying process has taken place in the falling rate period, assuming that internal mass transfer occurred by diffusion in mushroom slices. The study shows that the drying air temperature and the drying air velocity have an effect on the moisture removal from mushrooms and also on the drying time. Mathematical models have been proved to be useful for design and analysis of heat and mass transfer during drying processes. All the drying models considered in this study could adequately represent the thin layer drying behavior of mushrooms. Furthermore, as it is obvious, any type of mushrooms has its own most suitable model.

Effect of Multiple Gas Media Package on Preservation of Fresh Sweet Corn at Room Temperature

2013 ◽  
Vol 477-478 ◽  
pp. 1354-1358
Author(s):  
Jian Qing Meng ◽  
Xiao Yu Jia ◽  
Wei Qiao Yang ◽  
Xi Hong Li
Keyword(s):  
High Temperature ◽  
Water Content ◽  
Room Temperature ◽  
Sweet Corn ◽  
Sugar Content ◽  
Soluble Sugar ◽  
Water Soluble ◽  
Plate Count ◽  
Aerobic Plate Count

Effects of different methods of gas package on freshness of harvested fresh Sweet Corn, at room temperature in its shelf life were investigated. The harvested fresh Sweet Corn were packaged under vacuum, air, N2 or CO2, respectively, and then stored 90 days at 30°Cafter the high temperature sterilization. After the sterilization and during storage, the changes of aerobic plate count, water content, soluble sugar content, and TPA were determined. The results showed that compared with others, the package with N2 could inhibit the growth of microorganisms, kept the content of water, soluble sugar and fat. After 90 days, TPA showed that the package in nitrogen could improve the quality of sweet corns.

Influence of drying method and ageing on chemical and physical properties andin vitrodegradation characteristics of grass and maize samples

1996 ◽  
Vol 126 (1) ◽  
pp. 7-14 ◽  
Author(s):  
J. W. Cone ◽  
A. H. Van Gelder ◽  
H. J. P. Marvin
Keyword(s):  
Physical Properties ◽  
Rumen Fluid ◽  
Sugar Content ◽  
Soluble Sugars ◽  
Drying Methods ◽  
Drying Method ◽  
Crude Fibre ◽  
Fermentation Kinetics ◽  
Freeze Dried

SUMMARYThe influence of different drying conditions on the chemical composition, physical properties,in vitroorganic matter degradability and fermentation kinetics of forages was investigated using young and old grass (Lolium perenne) samples (harvested on 15 June and 9 July 1992 at Lelystad, The Netherlands) and young and old maize (Zea mayscv. Scana) stem samples (harvested on 19 August and 30 September 1991 at Lelystad). The samples were either freeze-dried with a maximum sample temperature of 10 °C, dried in a vacuum at 20 °C or air-dried at 30, 50, 70 and 105 °C. The different drying methods had little effect on ash, acid detergent fibre (ADF), acid detergent lignin (ADL), crude fibre and crude protein (CP) contents andin vitrodegradation of the forage samples. However, some effects were found for sugars and phenolic acids. The neutral detergent fibre (NDF) content in protein-rich samples and the fermentation kinetics in rumen fluid differed significantly according to drying method. In samples dried other than by freeze-drying, proteins were bound to the NDF content and in some cases an effect on the amount of soluble sugars was also seen. Physical properties of the samples were determined by differential scanning calorimetry (DSC) and differences were found between freeze-dried materials and those dried at 70 °C. The influence of age on the maize samples was very pronounced, whereas it had little effect on the characteristics of the grass samples, with the exception of a decreased CP content and an increased sugar content after acid hydrolysis.

The Effect of Freeze-Drying Procedures on Frangipani Sap Chloroform Extract Quality

2021 ◽  
pp. 2701-2706
Author(s):  
M. N. Amin ◽  
M. Hidayat ◽  
N. Permatasari ◽  
Moch. A. Choiron
Keyword(s):  
Thin Layer ◽  
Water Content ◽  
Thin Layer Chromatography ◽  
Freeze Drying ◽  
Statistical Tests ◽  
Chloroform Extract ◽  
Color Intensity ◽  
Active Ingredients ◽  
The Impact ◽  
Layer Chromatography

The water content in the frangipani sap enormously influences the product of the extraction process of natural materials. Before extraction, water content on the herbal material based sap is reduced by using the drying process. This study aimed to analyze the impact of water content reduction through freeze and non-freeze dry in the quality chloroform extract of frangipani sap. This research was designed into two groups to reduce frangipani sap water content through freeze-drying and without freeze-drying. Both groups were extracted by maceration method and chloroform solvents. The result of extraction was seen the physical quality and phytochemical screening through the Thin Layer Chromatography method (flavonoids, anthraquinone, polyphenols, alkaloids, terpenoids, and triterpenoids). Furthermore, the color intensity assay is produced from the Thin Layer Chromatography assay results and then carried out statistical tests. The results of this study are that without the freeze-drying group there is a fungus in the storage period. Both groups do not contain active ingredients flavonoids, anthraquinone, and polyphenols but contain alkaloids, terpenoids, and triterpenoids. The results of the color intensity test on the active ingredients contained showed that the freeze-drying group was higher and there were statistically significant differences in values. The results of this study indicated that chloroform extract of frangipani extract by freeze-drying showed higher quality than non-freeze drying. In the freeze-drying group, it can be found that there were no fungi and had the right color intensity. However, this study requires further study to know the compound properties quantitatively.

scholarly journals Optimization of Spray-Drying Process of Jerusalem artichoke Extract for Inulin Production

Molecules ◽  
2019 ◽  
Vol 24 (9) ◽  
pp. 1674
Author(s):  
Zhenzhou Zhu ◽  
Mailing Wu ◽  
Jie Cai ◽  
Shuyi Li ◽  
Krystian Marszałek ◽  
...  
Keyword(s):  
Particle Size ◽  
Water Content ◽  
Spray Drying ◽  
Freeze Drying ◽  
Heating Temperature ◽  
Great Influence ◽  
Jerusalem Artichoke ◽  
Drying Methods ◽  
Freeze Dried ◽  
Spray Dried

Jerusalem artichoke is an important natural matrix for inulin production. In this experiment, response surface methodology (RSM) was employed to optimize the spray-drying parameters in order to determine the maximal inulin yield. For this study, three independent variables (heating temperature (Tª, 110–120 °C), creep speed (V, 18–22 rpm) and pressure (P, 0.02–0.04 MPa)) were used in the experimental design. Using the Box–Behnken design, the optimal parameters obtained were: drying temperature 114.6 °C, creep speed 20.02 rpm, and pressure: 0.03 MPa. The inulin yield, water content and particle size of inulin obtained by spray-drying and freeze-drying were compared. In this regard, the spray-dried inulin consisted of a white powder having a fine particle size, and the freeze-dried inulin had a pale-yellow fluffy floc. On the other hand, the drying methods had a great influence on the appearance and internal structure of inulin powder, since the spray-dried inulin had a complete and uniform shape and size, whereas the freeze-dried inulin had a flocculated sheet structure. The analysis showed that the spray-drying led to a higher inulin yield, lower water content and better surface structure than freeze-drying.

scholarly journals Types of Acid and Drying Method Differently Affect the Chemical Profile of Sodium Caseinate

2021 ◽  
Author(s):  
F. Maruddin ◽  
R. Malaka ◽  
S. Sabil ◽  
S. Baba ◽  
H. Amqam ◽  
...  
Keyword(s):  
Crude Protein ◽  
Freeze Drying ◽  
Sodium Caseinate ◽  
Ash Content ◽  
Chemical Components ◽  
Drying Methods ◽  
Drying Method ◽  
Chemical Profile ◽  
Experimental Group

Background: Sodium caseinate is a rich source of protein and minerals originating from animals. Numerous food and non-food products are made from sodium caseinate. The present study investigated the chemical components (moisture, crude protein, ash, and soluble crude protein) of sodium caseinate prepared by different acids and drying techniques. Methods: A completely randomized factorial design was used by different acids including hydrochloric acid (HCl) and acetic acid, and also drying methods including oven (50 °C for 48 h) and freeze drying (-40 °C for 48 h). In each experimental group, sodium caseinate was obtained for determination of moisture, crude protein, ash, and soluble crude protein. Data were statistically evaluated using an ANOVA in SPSS 18.0. Results: The interaction of both acids and drying methods significantly (p<0.01) affected moisture, crud protein, and ash content. HCl treatment coupled with freeze drying was the best combination, resulting in an appreciably higher content of crude protein (52.90%), moisture (5.38%), and soluble protein (0.85%). Conclusion: The kinds of acid and drying method altered the chemically profile of sodium caseinate. The combination of HCl and freeze drying could be the considered as the best approach, resulting in good chemical characteristics of sodium caseinate.

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