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 Quality characterization, phenolic and carotenoid content of new orange, cream and yellow-fleshed sweetpotato genotypes

2021 ◽  
Vol 39 (3) ◽  
pp. 299-304
Author(s):  
Lucimeire Pilon ◽  
Jaqueline S Guedes ◽  
Bruna S Bitencourt ◽  
Raphael Augusto de C Melo ◽  
Larissa PC Vendrame ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Ipomoea Batatas ◽  
Dry Matter ◽  
Matter Content ◽  
Soluble Solids ◽  
Carotenoid Content ◽  
Total Phenolic ◽  
Dry Matter Content ◽  
Total Carotenoids ◽  
Β Carotene

ABSTRACT Sweetpotato (Ipomoea batatas) is a root crop grown in many countries. This tuberous root is a source of energy, nutrients, and phytochemicals. In this study, bioactive compounds and physical and physicochemical qualities of sweetpotato genotypes were evaluated. Eight new genotypes of sweetpotato produced by Embrapa Hortaliças (orange-fleshed: MD09026-OF and MD09024-OF; cream-fleshed: MD09011-CF, MD09004-CF, MD10039-CF, and MD10004-CF; yellow-fleshed: MD09017-YF and MD12002-YF) and two cultivars used as controls (Beauregard and Brazlândia Roxa) were evaluated for color, soluble solids, dry matter, phenolic compounds, total carotenoids and β-carotene. Hue angles differed even between those sweetpotatoes with the same flesh color. The orange-fleshed genotypes MD09024-OF, MD09026-OF, and Beauregard, had the lowest L*, showing to be darker than the others. These sweetpotatoes also had the brightest flesh colors with higher C*. The orange-fleshed genotypes MD09026-OF and MD09024-OF were sweeter (10.55oBrix and 9.23oBrix) than Beauregard (5.12oBrix). Brazlândia Roxa had the highest dry matter content (38.05%), followed by the genotypes MD10004-CF, MD09017-YF, MD09026-OF MD10039-CF, and MD09011-CF, which showed similarity, ranging from 32.33% to 29.12%. The highest contents of total carotenoids were found for the orange-fleshed genotypes MD09026-OF (80.06 mg g-1) and MD09024-OF (70.56 mg g-1) and Beauregard (73.12 mg g-1). These same genotypes showed the highest total phenolic compounds (0.815 mg g-1 and 0.686 mg g-1, respectively). MD09026-OF showed the highest content of β-carotene (46.47 mg g-1). MD09026-OF was the most prominent genotype among those evaluated, as it showed the highest total carotenoid, β-carotene, phenolic compounds, and soluble solids content, in addition to a high dry matter content.

scholarly journals Physico-chemical Properties, Mineral Matter, Organic Acid, Amino Acid, and Plant Hormones Content of Goji Berry (Lycium barbarum L.) Grown in Turkey

2021 ◽  
Vol 9 (10) ◽  
pp. 1889-1894
Author(s):  
Rabia Talay ◽  
Ümmügülsüm Erdoğan ◽  
Metin Turan
Keyword(s):  
Amino Acid ◽  
Organic Acid ◽  
Sugar Content ◽  
Matter Content ◽  
Total Phenolic ◽  
Dry Matter Content ◽  
Lycium Barbarum ◽  
Total Sugar Content ◽  
Goji Berry ◽  
Berry Fruits

With high nutritional value, goji berry is an important fruit for human nutrition and health. Goji berry cultivation is done widely in many countries, farming has become widespread in recent years in Turkey. In study grown goji berry (Lycium barbarum L.) in Turkey are determined the physical and chemical characteristics of fruit (pH, titration acidity, dry matter content, ash content, water activity (aw) value, protein content, HMF content, total phenolic content, total sugar content, reducing sugar content, sucrose content, colour values, mineral contents, organic acid contents, amino acid contents and some plant hormone content). Goji berry fruits have pH value 5.18, titration acidity value 2.16%, dry matter content 89.40%, ash content 4.30%, water activity (aw) value 0.35, protein content 13.18%, HMF content 9.38 mg/kg, total phenolic content 9.05 mg GAE/g, total sugar content 59.26%, decreasing sugar content 57.35%, sucrose content 1.90%, L* value 40.33, a* value 22.97, b* value 33.00, C* value 40.21, H° value 55.15. In addition, the mineral content, organic acid content, amino acid content and some plant hormones of goji berry fruits were determined by analysis.

scholarly journals Profiling of Physical and Chemical Properties of Mango at Different Ripening Stages

2017 ◽  
Vol 9 (2) ◽  
pp. 121-126
Author(s):  
MS Islam ◽  
MG Aziz ◽  
MG Mortuza ◽  
MA Rahman
Keyword(s):  
Disease Incidence ◽  
Sugar Content ◽  
Chemical Properties ◽  
Titratable Acidity ◽  
Matter Content ◽  
Soluble Solids ◽  
Dry Matter Content ◽  
Ripening Stages ◽  
Duration Of Storage ◽  
Chemical Characters

The experiments were carried out to assess the quality of mango at different ripening stages. The two factor experiment was laid out in completely randomized design (CRD) with three replications. The experiment comprised four varieties, viz., V1: BAU Aam-1, V2: BAU Aam-6, V3: BAU Aam-7, V4: BAU Aam-8 and five ripening stages. Among the attributes total weight loss, dry matter content, total soluble solids (TSS), sugar content (total, reducing and non-reducing), disease incidence increased, while the moisture, vitamin C contents and titratable acidity decreased with the increase in duration of storage. Among the four varieties, BAU Aam-6 showed better results in relation to the most of the characters examined. Ripening stage-5 of mango fruit was observed to be the best among the five ripening stages in relation to the most of the chemical characters examined. Finally, it can be concluded that the results of this experiment will be useful with particular reference to quality control, preparation for transportation and marketing, and will also be beneficial for both the growers and consumers.J. Environ. Sci. & Natural Resources, 9(2): 121-126 2016

scholarly journals Evaluation of Rowanberry and Rowanberry-Pumpkin Sauces

2013 ◽  
Vol 67 (4-5) ◽  
pp. 422-428
Author(s):  
Elga Berņa ◽  
Solvita Kampuse ◽  
Evita Straumīte ◽  
Irisa Mūrniece
Keyword(s):  
Dry Matter ◽  
Chemical Properties ◽  
Matter Content ◽  
Soluble Solids ◽  
Dry Matter Content ◽  
Carotene Content ◽  
Large Variability ◽  
Texture Parameters ◽  
Degree Of Acceptance ◽  
Physical And Chemical

Abstract Rowanberries (Sorbus aucuparia) are small orange-red fruits of a rowan tree. They have been described as an important source of flavonoids, and their antioxidant activity affects reactive oxygen species and lipid peroxidation. Cultivars of sweet rowanberries and hybrids with other species are sweeter and less astringent than wild rowanberries. The aim of the current study was to determine physical and chemical properties of sauces from various cultivars of wild and sweet rowanberries, and mixes of sweet rowanberries with pumpkins, and to assess their degree of acceptance. The experiments were carried out at the Faculty of Food Technology of the Latvia University of Agriculture. The sauces were made from purees of wild rowanberry and sweet rowanberry cultivars and purees of sweet rowanberry with apple or pumpkin using different species. The content of total dry matter, soluble solids, total carotene, pH, colour L* a* b* values and texture parameters were determined in samples of the sauces. The results showed large variability between the rowanberry and rowanberry-pumpkin sauces. The total dry matter content of sauce samples varied from 25.92 to 31.38%, the total carotene content from 3.94 ± 0.40 to 7.34 ± 0.57 mg 100 g-1 DM, and firmness from 0.5 to 2.2 N. According with sensory evaluation the panellists liked (P < 0.05) sauces samples made from rowanberry ‘Michurinskaya krasnaya’ puree and from ‘Granatnaya’ and pumpkin purees.

scholarly journals Fruit quality of red raspberry cultivars and selections grown in Western Serbia

2013 ◽  
Vol 40 (No. 4.) ◽  
pp. 154-161 ◽  
Author(s):  
A. Leposavić ◽  
M. Janković ◽  
D. Đurović ◽  
B. Veljković ◽  
Z. Keserović ◽  
...  
Keyword(s):  
Ph Value ◽  
Chemical Properties ◽  
Matter Content ◽  
Soluble Solids ◽  
Yield Potential ◽  
Dry Matter Content ◽  
Total Anthocyanins ◽  
Total Reducing Sugars ◽  
Solids Content

Biological and chemical properties of cv. Willamette were contrasted with those of cvs Tulameen, Latham, Meeker and K81-6 grown under agro-environmental conditions of Western Serbia. The following parameters were examined: yield per unit land area, total dry matter content, soluble solids content, total reducing sugars, total acids content, pH value, total pectines and total anthocyanins. The obtained results showed that cvs Willamette and Meeker had exceptional yield potential and highest quality fruits, which renders them suitable for both fresh use and various forms of processing, whereas cv. Tulameen can be recommended for fresh consumption only. K81-6 is recommended for processing and fast freezing after harvesting.

Hybrid performance and heterosis in strawberry (Fragaria × ananassaDuchesne), regarding acidity, soluble solids and dry matter content in fruits

2016 ◽  
Vol 135 (2) ◽  
pp. 232-238 ◽  
Author(s):  
Elżbieta Kaczmarska ◽  
Jacek Gawroński ◽  
Ewa Jabłońska-Ryś ◽  
Marta Zalewska-Korona ◽  
Wojciech Radzki ◽  
...  
Keyword(s):  
Dry Matter ◽  
Matter Content ◽  
Soluble Solids ◽  
Dry Matter Content ◽  
Hybrid Performance

STUDY OF THE KINETICS OF DRYING BREWER’S SPENT GRAIN

2020 ◽  
Author(s):  
Т.Г. КОРОТКОВА ◽  
А.С. ДАНИЛЬЧЕНКО ◽  
Н.Ю. ИСТОШИНА
Keyword(s):  
Matter Content ◽  
Dry Matter Content ◽  
Drying Time ◽  
Brewer’S Spent Grain ◽  
Average Value ◽  
Free Moisture ◽  
Before And After ◽  
Spent Grain ◽  
Kinetics Of ◽  
Two Temperature

Исследована кинетика сушки сырой пивной дробины – вторичного продукта ООО «Белореченский пивоваренный завод» (Россия, Краснодарский край). Сушка проведена в двух температурных режимах – 60 и 55°С. Скорость сушильного агента при вынужденной конвекции составляла 4,5 м/с. Содержание сухого вещества определено по ГОСТ 31640–2012 в лабораторных условиях и составило 12,9%. Измерение убыли массы при сушке проведено с интервалом 5 мин. Общее время сушки навески пивной дробины в количестве 50 г – 420 мин при режиме 50°С, 360 мин – при 60°С. Среднее значение конечной влажности пивной дробины составило 11,85%. Построены кривые сушки и скорости сушки. Скорость сушки при удалении свободной влаги в первом периоде сушки, мин–1: при 60°С – 3,5, при 55°С – 3,0. Установлено, что содержание связанной влаги составляет в среднем 57% от массы влаги в навеске пивной дробины, свободной влаги – 43%. Анализ структуры навески пивной дробины под микроскопом до сушки и после нее подтвердил факт, что в исследованном материале количество связанной влаги больше, чем свободной. Наличие частиц размером 5–7 мм свидетельствует о значительном количестве клеточной влаги в неразрушенных капиллярах. Дальнейшее совершенствование технологии переработки пивной дробины должно быть направлено на разрушение клеточной структуры материала после его механического обезвоживания. The kinetics of drying of the crude brewer’s spent grain – a secondary product of LLC «Belorechensky brewery» (Russian Federation, Krasnodarregion) has been studied. Drying is carried out in two temperature modes – 60 and 55°C. The speed of the drying agent under forced convection was 4,5 m/s. The dry matter content was determined according to GOST 31640–2012 in laboratory conditions and was 12,9%. Measurement of mass loss during drying was performed at an interval of 5 min. The total drying time of the brewer’s spent grain sample in the amount of 50 gis 420 min at 50°C, 360 min – at 60°C. The average value of the final moisture content of brewer’s spent grain made up 11,85%. Curves of drying and drying speed are constructed. Drying speed when removing free moisture in the first drying period, min–1: at 60°C – 3,5, at 55°C – 3,0. It was found that the content on average of bound moisture is 57% of the mass of moisture in brewer’s spent grain, free moisture – 43%. Analysis of the structure sample of brewer’s spent grain a microscope before and after drying confirmed the fact that the amount of bound moisture in the studied material is greater than the amount of free moisture. The presence of particles of 5–7 mm in size indicates a significant amount of cellular moisture in undisturbed capillaries. Further improvement of the technology for processing brewer’s spent grain should be aimed at destroying the cellular structure of the material after its mechanical dehydration.

scholarly journals Combining ability and heterosis for agronomic traits in chili pepper

2012 ◽  
Vol 30 (2) ◽  
pp. 226-233 ◽  
Author(s):  
Rosana Rodrigues ◽  
Leandro SA Gonçalves ◽  
Cintia dos S Bento ◽  
Claudia P Sudré ◽  
Renata R Robaina ◽  
...  
Keyword(s):  
Combining Ability ◽  
Agronomic Traits ◽  
Fruit Weight ◽  
Matter Content ◽  
Soluble Solids ◽  
Dry Matter Content ◽  
Additive Effects ◽  
Dry Fruit ◽  
Potential Use ◽  
Janeiro State

The Capsicum breeding has been developed with emphasis in bell pepper (Capsicum annuum) and few studies are available in other species, especially C. baccatum, which has potential use not only as disease resistance source but also in obtaining new genotypes suitable for farmers' production. In the present work, the combining ability of ten C. baccatum hybrids, along with their five parentals, were tested considering 12 agronomic traits. The hybrids were produced from a complete diallel without reciprocals and assessed in greenhouse conditions, in Campos dos Goytacazes, Rio de Janeiro state, Brazil, during the period July to December 2009. The experimental design was a randomized block with three replications and the following agronomic traits evaluated: canopy diameter (CD), plant height (PH), days to fructification (DF), number of fruits per plant (NFP), mean fruit weight (FW), dry fruit matter weight (FDM), dry matter content (DM), fruit length (FL), fruit diameter (FD), pulp thickness (PT), total soluble solids (TSS) and yield per plant (PP). Significant differences were observed only for general combining ability (GCA) in regard to PH, FW, FDM, DM, PT and TSS, indicating that additive effects were involved on the control of these characters. For CD, DF, NFP, FL, FD and PP, there was significance not only for GCA but also for specific combining ability (SCA) indicating that non-additive and additive effects were important in genetic control of these traits. The hybrids UENF 1629 X UENF 1732, UENF 1616 X UENF 1732 and UENF 1624 X UENF 1639 were considered superior because they have favorable agronomic traits.

scholarly journals Convective Drying of Sewage Sludge Layer in Through-flow

2020 ◽  
Vol 66 (9) ◽  
pp. 481-493
Author(s):  
Andraž Lipolt ◽  
Brane Širok ◽  
Marko Hočevar ◽  
Lovrenc Novak
Keyword(s):  
Sewage Sludge ◽  
Drag Force ◽  
Layer Structure ◽  
Measured Data ◽  
Matter Content ◽  
Convective Drying ◽  
Coefficient Of Determination ◽  
Dry Matter Content ◽  
Drying Time ◽  
Drying Rates

Drying of the sewage sludge layer was investigated in a convective laboratory dryer at air temperatures of 65 °C and 80 °C and air speeds of 0.53 m/s and 0.83 m/s. The sludge layer was formed by loading cylindrical extrudates on a grate of 0.5 m × 0.5 m size. The drying air was directed through the layer, as typically encountered in industrial belt dryers. Under such setup, the sludge layer structure and porosity significantly affect the air flow conditions and thus the drying rates. Shrinkage and cracking of the material during drying caused changes in the layer’s porous structure, that affected the pressure drop and the drag force due to passing of air through the layer. The decreasing of drag force over time was modeled by a simple function that showed excellent agreement to the selected measured data. The sludge layer drying kinetics was determined by fitting the measured data to the most common drying models. Two models, the modified Nadhari and the Wang Singh model, were determined as most suitable for modeling of drying curves. The total drying time per kilogram of sludge was modeled as a function of drying air temperature, drying air velocity and initial sludge dry matter content. The coefficient of determination (R2) of the model is 0.944. Total drying times between 43 minutes per kilogram and 76 minutes per kilogram of sludge were obtained for the investigated range of drying air conditions.

scholarly journals Physico-chemical characteristics of pomegranate accessions from the Kurdistan region, Iraq

2018 ◽  
Vol 63 (4) ◽  
pp. 355-366
Author(s):  
Saadatian Mohammad ◽  
Paiza Abdurahman ◽  
Kanar Salim ◽  
Pershang Younis ◽  
Hewen Abdurahman ◽  
...  
Keyword(s):  
Fruit Size ◽  
Chemical Properties ◽  
Fruit Weight ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Kurdistan Region ◽  
Fresh Weight ◽  
Fruit Length ◽  
Physico Chemical ◽  
Fruit Diameter

Some physico-chemical properties of ten pomegranate accessions collected from different districts in the Kurdistan region of Iraq were investigated in this paper. Considerable correlations between the characteristics studied were found and valuable pomological traits were observed. Cluster analysis showed the homonyms between some pomegranate accessions. Principle component analysis reported that the component describing the greatest variability also positively correlated with fruit weight, total aril weight, total peel weight, volume of juice, total soluble solids (TSS), fruit length, fruit diameter, pH, aril length, and 100-seed fresh weight, but negatively correlated with titratable acidity (TA). Fruit weight was firmly correlated with total aril weight, total peel weight, volume of juice, TSS, aril length, 100-seed fresh weight, fruit length and fruit diameter. The volume of juice was correlated with TSS, aril length, 100-seed fresh weight, fruit length, fruit diameter and it was observed that with an increase in the fruit size, the volume of juice increased as well. The correlation between total phenolic compounds and antioxidant capacity was not observed. The associations found among physical and chemical traits suggest that consumers should use large fruits with large arils so that they have more juice. Thus, ?Choman?, ?Raniyeh? and ?Halabja? were juicier than other accessions.

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