scholarly journals Atıştırmalık Et Üretiminde Kurutma Yöntemleri ve Öneriler

2019 ◽  
Vol 7 (3) ◽  
pp. 523
Author(s):  
Anıl Bodruk ◽  
Özgün Köprüalan ◽  
Figen Kaymak-Ertekin
Keyword(s):  
Mineral Content ◽  
Meat Products ◽  
Drying Methods ◽  
Hot Air Drying ◽  
Air Drying ◽  
Long Term Storage ◽  
Hot Air ◽  
Review Study ◽  
Term Storage

Meat with high protein, vitamin and mineral content is processed in different ways because it cannot be consumed fresh. Drying is one of the oldest methods for long-term storage of meat. Dried meat products, called as Jerky are generally produced by drying of the meat after the application of various pretreatments (marination, salting, smoking, etc.). Common methods for drying of the meat are sun drying and conventional hot air drying, which is modelled as shade drying. However, the development of various drying methods to reduce the quality losses as textural, sensorial and physicochemical created by the traditional methods and the use of these techniques in meat drying are becoming widespread nowadays. This review study includes the studies on the drying of various meat groups with traditional and current methods and the recommendations regarding these methods.

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.

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.

scholarly journals Comparative Evaluation of Sulfur Compounds Contents and Antiobesity Properties of Allium hookeri Prepared by Different Drying Methods

2017 ◽  
Vol 2017 ◽  
pp. 1-10 ◽  
Author(s):  
Min Hye Yang ◽  
Na-Hyun Kim ◽  
Jeong-Doo Heo ◽  
Jung-Rae Rho ◽  
Kwang Ju Ock ◽  
...  
Keyword(s):  
Low Temperature ◽  
Body Weight Gain ◽  
The Body ◽  
Drying Methods ◽  
Organosulfur Compounds ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Allium Hookeri ◽  
Low Temperature Drying

Despite the nutritional and medicinal values of Allium hookeri, its unique flavor (onion or garlic taste and smell) coming from sulfur containing compounds limits its usage as functional food. For comparative study, A. hookeri roots were prepared under two different drying conditions, namely, low-temperature drying that minimizes the volatilization of sulfur components and hot-air drying that minimizes the garlic odor and spicy taste of A. hookeri. In GC/MS olfactory system, the odorous chemicals and organosulfur compounds such as diallyl trisulfide, dimethyl trisulfide, and dipropyl trisulfide were significantly decreased in hot-air drying compared to low-temperature drying. The spiciness and saltiness taste were noticeably reduced, while sourness, sweetness, and umami taste were significantly increased in hot-air dried A. hookeri according to electronic tongue. Although the content of volatile sulfur components was present at lower level, the administration of hot-air dried A. hookeri extract (100 mg/kg p.o.) apparently prevented the body weight gain and improved insulin resistance in C57BL/6J obese mice receiving high fat diet. Results suggested that the hot-air dried A. hookeri possessing better taste and odor might be available as functional crop and bioactive diet supplement for the prevention and/or treatment of obesity.

An Analysis of Flavour Compounds of Bananas under Different Drying Methods on the Basis of GC-MS Computer Technology

2014 ◽  
Vol 644-650 ◽  
pp. 5336-5340 ◽  
Author(s):  
Bao Yu Li ◽  
Jun Yang ◽  
Kai Dan Yin ◽  
Fan Li Kong ◽  
Jin Feng Bi
Keyword(s):  
Computer Technology ◽  
Vacuum Drying ◽  
Drying Methods ◽  
Hot Air Drying ◽  
Air Drying ◽  
Flavour Compounds ◽  
Hot Air ◽  
Aroma Components

In order to study changes of aroma components of hot-air drying and vacuum drying banana slices, using SPME-GC/MS coupling on the aroma components were analysed bytechnology. Different drying methods kinds of aroma constituents and the content of banana samples have great differences. Hot air drying characteristic flavor substances are aldehydes, vacuum drying of flavor substances disappear is alcohols, acids and aldehydes.

Air-drying and long-term storage effects on β-glucosidase, acid phosphatase and arylsulfatase activities in a tropical Savannah Oxisol

2015 ◽  
Vol 93 ◽  
pp. 68-77 ◽  
Author(s):  
André Alves de Castro Lopes ◽  
Djalma Martinhão Gomes de Sousa ◽  
Fábio Bueno dos Reis Junior ◽  
Ieda Carvalho Mendes
Keyword(s):  
Acid Phosphatase ◽  
Air Drying ◽  
Long Term Storage ◽  
Storage Effects ◽  
Term Storage
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