scholarly journals Determination of The Physical, Physio-Chemical and Chemical Properties of Gilaburu Fruits (Viburnum opulus) Dried by Convectional Drying Technique

2022 ◽  
Vol 9 (sp) ◽  
pp. 2547-2551
Author(s):  
Fatma Fulya Dal ◽  
Erkan Karacabey
Keyword(s):  
Fruits And Vegetables ◽  
Color Change ◽  
Chemical Properties ◽  
Textural Properties ◽  
Total Phenolic ◽  
Viburnum Opulus ◽  
Drying Time ◽  
Air Stream ◽  
Drying Conditions ◽  
Titration Acidity

Our country has many species in fruit and vegetable cultivation. One of them is Gilaburu fruit (Viburnum Opulus), which has spread to different regions, especially in Kayseri. Longer preservation of products in fruits and vegetables; Drying process has been applied since ancient times to prevent deterioration caused by microbial and/or biochemical changes. One of them and the most common one is convectional drying in other words drying in a drying chamber under controlled hot air stream. In this study, Gilaburu fruits were obtained from a local producer in Kayseri. Drying processes were carried out in a convectional oven at 60, 70 and 80℃ in three repetitions. The effects of different drying conditions on the drying characteristics of Gilaburu fruits were examined. Drying time for Gilaburu fruits decreased with increasing temperature. As a color parameter total color change with respective to fresh fruit (ΔΕ) was investigated. The results indicated that it remained almost identical with temperature change. Similar trend was observed for rehydration rate. Titration acidity and pH values showed compatible changes. With temperature increase, titration acidity increased, as pH decreased. As textural properties, skin-hardness and elasticity of dried fruits were measured. As hardness increased, elasticity decreased with temperature elevation. Total phenolic content and antioxidant activity of dried samples were also examined. The results showed that there were increases in both of them with an increase in temperature.

scholarly journals Optimizing Physiochemical and Sensory Properties of Infrared-Hot Air Roasted Sunflower Kernels Using Response Surface Methodology

2018 ◽  
Vol 2018 ◽  
pp. 1-14 ◽  
Author(s):  
Mahdis Mosayebi ◽  
Mahdi Kashaninejad ◽  
Leila Najafian
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Color Change ◽  
Specific Energy Consumption ◽  
Chemical Properties ◽  
Sensory Properties ◽  
Quadratic Model ◽  
Total Phenolic ◽  
Phenolic Contents ◽  
Hot Air

Roasting sunflower kernels is a key process in production of nuts. In this study, the effect of roasting conditions, including hot air temperature (120–160°C), infrared (IR) power (400–600 W) and roasting time (3–10 min) on energy and specific energy consumption, color parameters (L∗, a∗, b∗, ΔE, BI, SI, WI, and h°), texture, moisture content, chemical properties (pH and total phenolic contents, peroxide value (PV), and sensory properties of sunflower kernel were investigated. In addition, the best models for the responses were obtained, and the proper roasting conditions were determined using response surface methodology (RSM). A quadratic model was proposed for color change (L∗, ΔE, SI, and WI), moisture and total phenol contents, linear relation for a∗, b∗, h°, and 2FI for BI, texture, PV, and pH. Roasting at 425.7 W IR power and 124.3°C for 3.7 min was found to be convenient or proper roasting conditions.

scholarly journals Effects of Different Drying Methods and Temperature on the Drying Behavior and Quality Attributes of Cherry Laurel Fruit

Processes ◽  
2020 ◽  
Vol 8 (7) ◽  
pp. 761 ◽  
Author(s):  
Fatma Turkmen ◽  
Salih Karasu ◽  
Ayse Karadag
Keyword(s):  
Bioactive Compounds ◽  
Color Change ◽  
Total Phenolic ◽  
Drying Methods ◽  
Rehydration Ratio ◽  
Sem Images ◽  
Drying Time ◽  
Total Anthocyanin ◽  
Drying Temperature ◽  
Cherry Laurel

This study aimed to investigate the effect of different drying methods and drying temperature on the drying kinetics, total bioactive compounds, phenolic profile, microstructural properties, rehydration kinetics, and color change of cherry laurel fruit. For this aim, hot air drying (HAD), ultrasound-assisted vacuum drying (USV), and freeze-drying (FD) were conducted on drying of cherry laurel. HAD and USV were conducted at 50, 60, and 70 °C. Drying times of the samples were 1980, 1220, and 770 min for HAD at 50, 60 and 70 °C, and 950, 615, and 445 min at 50, 60, and 70 °C, respectively, for USV. The total bioactive compound was significantly affected by both drying methods and temperature (p < 0.05). FD exhibited the highest total phenolic (TPC), total flavonoid (TFC), total anthocyanin (TAC), and antioxidant capacity value USV showed a higher amount of bioactive compounds than those of HAD at the same drying temperature. The content of total bioactive compounds significantly increased as the temperature increased for both HAD and USV (p < 0.05). The chlorogenic acid was identified as a major phenolic, and its amount significantly depended on drying methods (p < 0.05). SEM images described the surface characteristic of dried samples. HAD dried products showed higher shrinkage compared to FD and USV. All drying methods significantly affected the total color difference (ΔE) values (p < 0.05). This study proposed that USV could be as an alternative method to HAD due to higher bioactive compounds retention and rehydration ratio, shorter drying time, less color change, and shrinkage formation.

scholarly journals Physicochemical, Functional and Bioactive Properties of Pea (Pisum sativum L.) Pods Microwave and Convective Dried Powders

2021 ◽  
Author(s):  
Lynda Hadjout ◽  
Farid Dahmoune ◽  
Mohamed Hentabli ◽  
Giorgia Spigno ◽  
Khodir Madani
Keyword(s):  
Functional Properties ◽  
Water Retention ◽  
Color Change ◽  
Microwave Drying ◽  
Convective Drying ◽  
Total Phenolic ◽  
Drying Methods ◽  
Drying Time ◽  
Bioactive Properties ◽  
Swelling Capacity

Abstract As the primary by‐product of pea processing industry, pea pods represent a rich source of various high-value molecules. The aim of this work is to investigate the effect of nine different microwave output powers (200 to 1000 W) and five different ventilated oven temperatures (40, 60, 80, 100 and 120 °C) on the quality of pea pod such as physical-chemical (water activity, total color change), functional properties (water retention capacities and swelling capacity) and bioactive properties (total phenolic content, total flavonoid content and antioxidant capacity). The results show that microwave drying reduced significantly the drying time. Convective drying led to a greater color change than microwave drying. Convective drying at 80 °C for 135.33 min appeared the best process in terms of functional properties giving the highest values of water retention capacity and swelling capacity. Both microwave and convective drying methods could increase phenolic and antioxidant compounds content of pea pods. It was suggested that the microwave method can be a promising technology for drying the pea pods due to the shorter drying time, and higher product quality.

scholarly journals Physicochemical Characterization of Selected Pomegranate (Punica granatum L.) Cultivars

2021 ◽  
Vol 2 (2) ◽  
pp. 425-433
Author(s):  
Vijay Singh MEENA ◽  
Bhushan BİBWE ◽  
Bharat BHUSHAN ◽  
Kirti JALGAONKAR ◽  
Manoj MAHAWAR
Keyword(s):  
Moisture Content ◽  
Physicochemical Characterization ◽  
Chemical Properties ◽  
Textural Properties ◽  
Titratable Acidity ◽  
Fruit Weight ◽  
Ash Content ◽  
Soluble Solids ◽  
Cultivar Differences ◽  
Total Phenolic

The physical and chemical characteristics of five pomegranate cultivars (Mridula, Ganesh, White muscut, G-137 and Jalor seedless) were examined in the present investigation. Physical properties of different cultivars were determined such as major diameter (85.05 to 91.62 mm), intermediate diameter (76.85 to 87.83 mm), minor diameter (79.86 to 90.01 mm), sphericity (0.903 to 0.937), fruit weight (294.4 to 404.14 g), fruit volume (289 to 387 mL), number of arils per fruit, weight of 100 arils were evaluated and analysed for the varietal difference. In addition, properties such as peel moisture content (68.72 to 74.15% w.b.), aril moisture content (78.25 to 81.82% w.b.), peel ash content (0.81 to 1.51%), aril ash content (0.29 to 0.53%), juice pH (3.47 to 3.96), total soluble solids (11.60 to 13.00 °Brix), titratable acidity (0.42 to 0.58%), total phenolic content, juice yield per fruit (104 to 186 mL) juice turbidity (142.20 to 364.50 NTU) and textural properties, like fruit compressive strength/firmness of arils (23.09 to 34.54 N), cutting strength of peel (84.33 to 111.35 N) and aril skin puncture force (0.28 to 0.38 N) were also investigated. Overall results suggested that the measured physico-chemical properties were quite different by the cultivar differences.

scholarly journals Phenolic content and some physical properties of dried broccoli as affected by drying method

2018 ◽  
Vol 25 (1) ◽  
pp. 76-88 ◽  
Author(s):  
Merve Sılanur Yilmaz ◽  
Özge Şakiyan ◽  
Işıl Barutcu Mazi ◽  
Bekir Gökçen Mazi
Keyword(s):  
Phenolic Content ◽  
Initial Moisture Content ◽  
Microwave Drying ◽  
Convective Drying ◽  
Process Time ◽  
Total Phenolic ◽  
Control Group ◽  
Drying Time ◽  
Phenolic Contents ◽  
Drying Conditions

Broccoli samples ( Brassica oleracea) with an initial moisture content of 82.87% (wb) were dried using microwave technology (18, 36, and 54 W/g). Convective drying was used as a control group. The dependent variables investigated in the study were phenolic content, color, rehydration capacity, and microstructure of broccoli samples. Moreover, the best fitting thin layer model to the experimental moisture ratio was determined. The phenolic contents were found as 892.4, 740.6, and 759.8 mg gallic acid/100 g dry matter for fresh, convective dried, and microwave (MW) dried at 54 W/g broccoli samples, respectively. The total phenolic content of samples dried at 54 W/g was closest to fresh samples compared to other MW power intensities and convective drying. A similar result was obtained for color values too. L*, a*, and b* of microwave-dried samples at 54 W/g were comparable to fresh broccoli. Another important result obtained from the study was the insignificant effect of drying conditions on rehydration capacity. In addition, it was found that microwave power had a positive effect on drying time; as the microwave powers applied were compared, the shortest drying time was reached at 54 W/g. When the process durations of microwave drying and convective drying were compared, it can be reported that a much lower process time for microwave drying was obtained with respect to convective drying. Drying in microwave oven has reduced the drying time by 49–52%. In the light of the results obtained, it may be declared that it is possible to produce high-quality dried broccoli samples in a very short time by using microwave drying at 54 W/g.

The effects of different drying methods on some physical and chemical properties of ‘Eksikara’ grape cultivar grown in Karaman region

2021 ◽  
pp. 1-24
Author(s):  
İrem Mazlum ◽  
Nizam Mustafa Nizamlioğlu
Keyword(s):  
Organic Acid ◽  
Solution Treatment ◽  
Chemical Properties ◽  
Matter Content ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Drying Methods ◽  
Dry Matter Content ◽  
Drying Time ◽  
Natural Drying

In this work, four different drying methods, namely natural drying in sun, natural drying in shade, natural drying in sun using a dipping solution and natural drying in shade using dipping solution were used to drying Ekşikara grapes growing in Karaman, Turkey. While aw values of all grapes were decreased during drying, total soluble solids content increased. The values of pH and total acidity in grape samples significantly increased during the drying period due to the increase in dry matter content. The results showed that all the drying treatments significantly increased the total phenolic content, total antioxidant activity, trans-resveratrol, organic acid and sugar compounds. Trans-resveratrol amounts were slightly higher in the samples dried in the shade and in the dipping solution treatment and decreased as the drying time increases. An increase in organic acid and sugar contents was observed depending on the drying time. The change of colour was comparatively faster in dried samples with dipping solution. It was found that dipping solution treatment (7 days) reduced the drying time by half when compared to the samples without dipping solution treatment (15 days). This result is important for the grape producers of Karaman/Turkey, where the drying period under sun generally take 15 days.

scholarly journals The Effect of Pre-Drying Treatment and Drying Conditions on Quality and Energy Consumption of Hot Air-Dried Celeriac Slices: Optimisation

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1758
Author(s):  
Tina Nurkhoeriyati ◽  
Boris Kulig ◽  
Barbara Sturm ◽  
Oliver Hensel
Keyword(s):  
Energy Consumption ◽  
Energy Demand ◽  
Specific Energy Consumption ◽  
Sample Thickness ◽  
Quadratic Model ◽  
Total Phenolic ◽  
Drying Time ◽  
Hot Air ◽  
Drying Treatment ◽  
Drying Conditions

Celeriac is a good source of fibre, trace minerals, and phenolic compounds; it has a pleasant aroma but is a perishable material, prone to discolouration. This research investigated the optimisation of the quality and energy demand in hot-air dried celeriac slices. The experiment utilised the I-optimal design of response surface methodology with 30 experiment runs. Pre-drying treatments (blanching at 85 °C, three minutes; dipping in 1% citric acid solution, three minutes; no pre-drying treatment), drying temperatures (50, 60, and 70 °C), air velocities (1.5, 2.2, and 2.9 m/s), and thickness (three-, five, and seven-mm) were applied. The drying conditions affected drying time significantly (p < 0.0001). The model by Midilli and others and the logarithmic model fitted best with celeriac slices drying kinetics. Blanched samples had a higher ΔE*ab (total colour difference) and BI (browning index) but lower WI (whiteness index) than samples with other pre-drying treatments. The rehydration ratio decreased with the increase of sample thickness and blanching (p < 0.0001). A quadratic model described the specific energy consumption (Es) best. The dried samples compared with fresh samples had increased antioxidant activity but decreased total phenolic compound value. The optimisation solution chosen was 58 °C drying temperature, 2.9 m/s air velocity, and 4.6 mm sample thickness with acid pre-drying treatment.

Influencia de las condiciones de secado solar en la coloración de plantas medicinales

2019 ◽  
pp. 28-34
Author(s):  
Margarita Castillo-Téllez ◽  
Beatriz Castillo-Téllez ◽  
Juan Carlos Ovando-Sierra ◽  
Luz María Hernández-Cruz
Keyword(s):  
Medicinal Plants ◽  
Forced Convection ◽  
Rural Areas ◽  
Color Change ◽  
Drying Process ◽  
Scientific Medicine ◽  
Drying Time ◽  
Bacterial Proliferation ◽  
Wide Range ◽  
Very High

For millennia, humans have used hundreds of medicinal plants to treat diseases. Currently, many species with important characteristics are known to alleviate a wide range of health problems, mainly in rural areas, where the use of these resources is very high, even replacing scientific medicine almost completely. This paper presents the dehydration of medicinal plants that are grown in the State of Campeche through direct and indirect solar technologies in order to evaluate the influence of air flow and temperature on the color of the final product through the L* a* scale. b*, analyzing the activity of water and humidity during the drying process. The experimental results showed that the direct solar dryer with forced convection presents a little significant color change in a drying time of 400 min on average, guaranteeing the null bacterial proliferation and reaching a final humidity between 9 % and 11 %.

scholarly journals Cherry Tomato Drying: Sun versus Convective Oven

Horticulturae ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. 40
Author(s):  
Vincenzo Alfeo ◽  
Diego Planeta ◽  
Salvatore Velotto ◽  
Rosa Palmeri ◽  
Aldo Todaro
Keyword(s):  
Moisture Content ◽  
Initial Moisture Content ◽  
Drying Process ◽  
Drying Time ◽  
Oven Drying ◽  
Sun Drying ◽  
Different Temperatures ◽  
Final Water Content ◽  
Drying Curves ◽  
Drying Conditions

Solar drying and convective oven drying of cherry tomatoes (Solanum lycopersicum) were compared. The changes in the chemical parameters of tomatoes and principal drying parameters were recorded during the drying process. Drying curves were fitted to several mathematical models, and the effects of air temperature during drying were evaluated by multiple regression analyses, comparing to previously reported models. Models for drying conditions indicated a final water content of 30% (semidry products) and 15% (dry products) was achieved, comparing sun-drying and convective oven drying at three different temperatures. After 26–28 h of sun drying, the tomato tissue had reached a moisture content of 15%. However, less drying time, about 10–11 h, was needed when starting with an initial moisture content of 92%. The tomato tissue had high ORAC and polyphenol content values after convective oven drying at 60 °C. The dried tomato samples had a satisfactory taste, color and antioxidant values.

scholarly journals The Quality of Red Bell Pepper Subjected to Freeze-Drying Preceded by Traditional and Novel Pretreatment

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 226
Author(s):  
Katarzyna Rybak ◽  
Artur Wiktor ◽  
Dorota Witrowa-Rajchert ◽  
Oleksii Parniakov ◽  
Małgorzata Nowacka
Keyword(s):  
Freeze Drying ◽  
Bell Pepper ◽  
Total Phenolic ◽  
Thermal Methods ◽  
Drying Time ◽  
Freeze Dried ◽  
Dehydration Processes ◽  
Vacuum Freezing ◽  
Better Than

It has been demonstrated previously in the literature that utilization of PEF or a combination of a pulsed electric field (PEF) and ultrasounds (US) can facilitate dehydration processes and improve the quality of dried products even better than the application of thermal methods such as blanching. The aim of the study was to evaluate the quality of red bell pepper subjected to freeze-drying preceded by blanching or PEF or US treatment applied in a single and combined mode. Furthermore, the freeze-drying was preceded by shock freezing or vacuum freezing performed inside the freeze-dryer as a result of pressure drop during the first stage of freeze-drying. All of the analyzed technological variants enhanced the drying kinetics when compared to the intact material. Freeze-dried bell pepper subjected to non-thermal pretreatment exhibited higher vitamin C, total phenolic and carotenoids content than blanched material despite the fact that blanching reduced drying time the most compared to all other analyzed methods.

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