scholarly journals Effect of drying methods on the physicochemical characteristics of dried mucilage from Dictyophora indusiata

2021 ◽  
Vol 48 (1) ◽  
pp. 79-89
Author(s):  
Kanokporn Burapapadh ◽  
Phennapha Saokham
Keyword(s):  
Physicochemical Characteristics ◽  
Drying Methods

scholarly journals Physicochemical Characteristics of Sun-dried and Roasted Cassava Rice

2019 ◽  
Vol 39 (4) ◽  
pp. 338
Author(s):  
Rudiati Evi Masithoh ◽  
Maynanda Brigita Chrysta ◽  
Sabila Avinda Deviana
Keyword(s):  
Chemical Properties ◽  
Physicochemical Characteristics ◽  
Paddy Rice ◽  
Drying Methods ◽  
High Demand ◽  
Mineral Contents ◽  
Carbohydrate Source ◽  
Nutritional Values ◽  
Physical Chemical ◽  
And Chemical Properties

High demand of rice can be minimized by promoting cassava as an alternative carbohydrate source. One method to process cassava to ease consumption and to prolong its shelf-life is by making it into analog rice, namely cassava rice. Two drying methods were studied to obtain the physicochemical information of cassava rice. This research aimed at determining color and chemical properties, i.e. water content, ash, lipid, protein, carbohydrate, starch, amylose, amylopectin, and mineral contents of cassava rice processed by roasting and sun-drying. It also compared physicochemical characteristics of cassava rice and paddy rice to get better understanding of nutritional values of cassava rice. Results showed that physical, chemical, and mineral contents of cassava rice were different from paddy rice. Cassava rice had lower water, protein, Zn and P2O5 contents than paddy rice. Roasted cassava rice was darker than cassava rice. Sun-dried and roasted cassava rice showed no different values in terms of lipid, carbohydrate, starch, amylose, amylopectin, Mg, Zn and P2O5 contents, while other characteristics were similar.

scholarly journals Effect of various drying methods on the physicochemical characteristics of pumpkin powder

2021 ◽  
Vol 644 (1) ◽  
pp. 012080
Author(s):  
S N Tarwaca ◽  
J N W Karyadi ◽  
N F Nugraheni ◽  
Y P Indrasari ◽  
R Albyan ◽  
...  
Keyword(s):  
Physicochemical Characteristics ◽  
Drying Methods ◽  
Pumpkin Powder

Effects of grain drying methods on postharvest insect infestation and physicochemical characteristics of maize grain

2020 ◽  
Vol 43 (7) ◽  
Author(s):  
Aynadis Molla Asemu ◽  
Nigus Gabbiye Habtu ◽  
Bhadriraju Subramanyam ◽  
Mulugeta Admasu Delele ◽  
Karta Kaske Kalsa ◽  
...  
Keyword(s):  
Physicochemical Characteristics ◽  
Drying Methods ◽  
Insect Infestation ◽  
Grain Drying ◽  
Maize Grain

scholarly journals Effects of Various Drying Methods on Physicochemical Characteristics and Textural Features of Yellow Croaker (Larimichthys Polyactis)

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 196
Author(s):  
Bo-Sub Kim ◽  
Boung-Jun Oh ◽  
Jeung-Hee Lee ◽  
Young Seung Yoon ◽  
Hae-In Lee
Keyword(s):  
Amino Acids ◽  
Glutamic Acid ◽  
Freeze Drying ◽  
Textural Properties ◽  
Physicochemical Characteristics ◽  
Drying Methods ◽  
Hot Air Drying ◽  
Larimichthys Polyactis ◽  
Hot Air ◽  
Dried Fish

The physicochemical characteristics and textural properties of yellow croaker treated by hot air drying (HAD), low temperature vacuum drying (LVD), and freeze drying (FD) methods were studied. The dried fish by LVD had the lowest moisture content and highest protein. The volatile basic nitrogen values of dried fish by HAD, LVD, and FD were 66.27, 34.38, and 33.03 mg/100 g sample, respectively. The predominant amino acids of dried fish treated by LVD and FD were lysine, taurine, alanine, and glutamic acid, and the predominant ones by HAD were the remaining amino acids analyzed in this study, except lysine, taurine, alanine, and glutamic acid. By using the color parameters, the L* and b* values by LVD showed light brown and yellow colors of the fish. The textural properties of dried fish by LVD were softer and more chewable than those of HAD and FD. In the stereo-micrographs, the flesh of dried fish by LVD compared to others showed minimization of texture damage, resilient tissues, much fish oil, and were light brown in color. Taken together, these results suggest that LVD rather than HAD and FD provide good qualities of dried fish in terms of physicochemical characteristics and textural properties.

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