scholarly journals Effects of Different Drying Methods on Drying Kinetics, Microstructure, Color, and the Rehydration Ratio of Minced Meat

Foods ◽  
2019 ◽  
Vol 8 (6) ◽  
pp. 216 ◽  
Author(s):  
Aslı Aksoy ◽  
Salih Karasu ◽  
Alican Akcicek ◽  
Selma Kayacan
Keyword(s):  
Quality Parameters ◽  
Drying Kinetics ◽  
Vacuum Drying ◽  
Drying Methods ◽  
Rehydration Ratio ◽  
Drying Time ◽  
Freeze Dried ◽  
Meat Samples ◽  
Drying Conditions ◽  
Minced Meat

This study aimed to investigate the effect of different drying methods, namely ultrasound-assisted vacuum drying (USV), vacuum drying (VD), and freeze-drying (FD), on the drying kinetics and some quality parameters of dried minced meat. In this study, USV was for the first time applied to the drying of minced meat. The USV and VD methods were conducted at 25 °C, 35 °C, and 45 °C. The different drying methods and temperatures significantly affected the drying time (p < 0.05). The USV method showed lower drying times at all temperatures. The rehydration values of the freeze-dried minced meat samples were higher than those obtained by the USV and VD techniques. The samples prepared using USV showed higher rehydration values than the vacuum dried samples for all temperatures. The effects of the different drying techniques and drying conditions on the microstructural properties of the minced meat samples were investigated using scanning electron microscope (SEM). The USV method resulted in higher porosity and a more open structure than the VD method. Total color differences (ΔE) for VD, USV, and FD were 8.27–20.81, 9.58–16.42, and 9.38, respectively, and were significantly affected by the drying methods and temperatures (p < 0.05). Higher drying temperature increased the ΔE value. Peroxide values (PV) significantly increased after the drying process, and samples treated with USV showed lower PV values than the VD treated samples. This study suggests that USV could be used as an alternative drying method for minced meat drying due to lower drying times and higher quality parameters.

scholarly journals The drying kinetics and characteristics of Shrimp dried by conventional methods

2020 ◽  
pp. 50-50
Author(s):  
Ali Ersan ◽  
Nurcan Tugrul
Keyword(s):  
Moisture Diffusion ◽  
Drying Kinetics ◽  
Coefficient Of Determination ◽  
Drying Methods ◽  
Rehydration Ratio ◽  
Vacuum Oven ◽  
Drying Time ◽  
Quality Properties ◽  
Conventional Methods ◽  
Drying Conditions

The main purpose of this study was to research the influence of different drying methods on the physical and quality properties of dried shrimps. Shrimps were dried with conventional methods at 60, 70 and 80?C between 330 to 210 minutes and 190 to 110 minutes, in an oven and vacuum oven respectively. Drying time is shortened with the use of vacuum pump. The drying kinetics of the shrimp were studied, and effective moisture diffusion and activation energy were calculated for both methods. The Alibas model and the Midilli & Kucuk model provided the best experimental data with a high coefficient of determination (R2) for oven and the vacuum-oven techniques, respectively. The final dried products were characterized by investigating the colour characteristics, heavy metal content and by carrying out protein analyses. Rehydration ratio was also determined for the dehydrated shrimps. Drying conditions affected the colour features so that shrimps dried in ovens and vacuum ovens showed an increase in brightness and yellowness values and decrease in redness values. The concentration of As, Pb, Cd, Hg, Cu, Zn and Fe in the dried shrimp were within acceptable limits. The protein content of dried shrimp (~85%) is higher than undried shrimp (~20%).

scholarly journals Freeze-drying techniques for preserving aphids (Homoptera, Aphidodea)

1994 ◽  
Vol 5 (2) ◽  
pp. 105-113 ◽  
Author(s):  
Anders Albrecht
Keyword(s):  
Freeze Drying ◽  
Body Shape ◽  
Vacuum Drying ◽  
Drying Methods ◽  
Drying Time ◽  
Freeze Dried ◽  
Drying Techniques ◽  
Wax Coating ◽  
And Storage

Techniques for collection, preparation and storage of freeze-dried aphid samples, including galls, are described. Freeze-drying can be done with the aid of a home freezer, a drying agent, and suitable containers alone, but drying time can be reduced considerably with cheap and simple vacuum drying equipment. Freeze-drying methods have several advantages compared with traditional mounting techniques. Body shape, colours, wax coating and microsculpture are excellently preserved. The labour required per sample, for preparation as well as for identification, is reduced to a minimum, and complete colony samples can be stored as entities. Aspects of practical handling and study of freeze-dried aphid samples are discussed.

scholarly journals Physical quality analysis of drying beluntas leaves (Pluchea indica L.) using variations of drying methods

2021 ◽  
Vol 922 (1) ◽  
pp. 012053
Author(s):  
A S Telaumbanua ◽  
J N W Karyadi ◽  
Pravitajaty ◽  
A N I Kusumastuti ◽  
K Ma’Rufah ◽  
...  
Keyword(s):  
Moisture Content ◽  
Quality Analysis ◽  
Physical Parameters ◽  
Drying Methods ◽  
Rehydration Ratio ◽  
Freeze Dried ◽  
Drying Conditions ◽  
The Impact ◽  
Freeze Dryer

Abstract Beluntas leaves are medicinal plants with pharmacological effects, such as antioxidant, antidiarrheal, antidiabetic, and antibacterial. Drying is one of the processes before the beluntas leaves are consumed. However, drying could degrade the quality of beluntas leaves. This research aims to investigate the impact of drying conditions on the physical qualities of dried beluntas leaves. Beluntas leaves with a moisture content of 83-90% were dried using drying methods, namely the greenhouse effect dryer (ERK), cabinet dryer (CD) at 40, 50, 60, and 70°C, and freeze dryer (FD) at 35, 45, and 55°C. The physical parameters measured were moisture content, color, shrinkage, rehydration ratio, and bulk density. The results showed that the final moisture content of the dried beluntas leaves were 8.40; 4.92-10.70; 4.73-6.77%w.b for ERK, CD, and FD, respectively. Page’s model was suitable for explaining the changes in moisture ratio during the drying process (R 2 = 0.9934 − 0.9999). The freeze-drying method can preserve the leaves’ color and obtain the lowest moisture content with a low drying temperature compared to other methods. Freeze-dried beluntas leaves also exhibited the highest rehydration ratio, which was 2.03 – 2.25.

scholarly journals Effect of different drying techniques on the drying time and energy of blueberry

2021 ◽  
Vol 15 (1) ◽  
pp. 23-30
Author(s):  
Tamás Antal
Keyword(s):  
Freeze Drying ◽  
Optimal Solution ◽  
Physical Property ◽  
Vaccinium Corymbosum ◽  
Drying Methods ◽  
Rehydration Ratio ◽  
Drying Time ◽  
Hot Air ◽  
Freeze Dried ◽  
Time And Energy

Blueberries (Vaccinium corymbosum L.) were dried combining vacuum, infrared, hot-air and freeze drying technologies. In this paper, examined the drying time and energy consumption of dewatering methods. The rehydration as a physical property were evaluated in dried blueberries. Combination of vacuum dried and freeze dried blueberries had higher rehydration ratio, followed by the single freeze drying, combination of hot-air drying and freeze drying, and infrared-freeze drying methods. The performance evaluation indicated that combination drying of blueberries at two-stage infrared-freeze drying with 60°C and 15 min pre-drying reduced the drying time by 53.4%, besides consuming less energy (52.9%) compared to single freeze drying. Based on the results, primarily vacuum pre-drying, infrared pre-drying and freeze finish-drying may be the economical and optimal solution for dehydrating blueberries.

INVESTIGATION OF POTATO DRYING KINETICS AND QUALITY PARAMETERS APPLYING ULTRASOUND PRE-TREATMENTS

2020 ◽  
Vol 50 (4) ◽  
pp. 261-269
Author(s):  
Nazmi Izli ◽  
Ahmet Polat
Keyword(s):  
Treatment Time ◽  
Ph Value ◽  
Quality Parameters ◽  
Drying Kinetics ◽  
Slice Thickness ◽  
Drying Time ◽  
Thin Layer Drying ◽  
Pre Treatment ◽  
Brix Value ◽  
Drying Conditions

In this study, the effect of ultrasound pre-treatment on quality parameters (colour, rehydration, pH and °Brix) of potato samples was investigated. In addition, drying kinetics of potato samples were formed and 10 mathematical models were applied to experimental data to select the best thin-layer drying model in drying processes. Two different slices of potato samples (2 and 4 mm) were ultrasound pre-treated for 0, 20 and 40 min before drying. Drying was carried out in a modified oven at 60 and 70 °C at an air velocity of 1 m/s. As the ultrasound pre-treatment time applied to the samples increased, the drying time of the product decreased. The drying rate decreased with increasing product slice thickness. A decrease in yellowness (b*) values was observed with the effect of drying conditions. Rehydration values of potatoes under all drying conditions ranged from 2.856 to 2.640. The highest pH value was determined in potato samples dried at 60 °C with a thickness of 4 mm without ultrasound pre-treatment. The closest °Brix value to the fresh product was observed in 2 mm thick potato samples dried at 70 °C and treated with ultrasound for 40 min. In this study, it has been determined that ultrasound pre-treatment can be used as a different method for drying potato with hot air.

scholarly journals Effect of Hot-Water Blanching Pretreatment on Drying Characteristics and Product Qualities for the Novel Integrated Freeze-Drying of Apple Slices

2018 ◽  
Vol 2018 ◽  
pp. 1-12 ◽  
Author(s):  
Hai-ou Wang ◽  
Qing-quan Fu ◽  
Shou-jiang Chen ◽  
Zhi-chao Hu ◽  
Huan-xiong Xie
Keyword(s):  
Electron Microscopy ◽  
Freeze Drying ◽  
Hot Water ◽  
The Novel ◽  
Rehydration Ratio ◽  
Drying Time ◽  
Drying Characteristics ◽  
Promising Alternative ◽  
Freeze Dried ◽  
Apple Slices

The effect of hot-water blanching (HWB) on drying characteristics and product qualities of dried apple slices with the novel integrated freeze-drying (NIFD) process was investigated by comparing with 3 different FD methods. Compared with the NIFD process without HWB pretreatment (VF-FD), the NIFD process with HWB pretreatment (HWB-VF-FD) resulted in a significantly higher mass loss and more sufficient freezing in vacuum-frozen samples, significantly higher rehydration ratio (RR), higher shrinkage ratio (SR), smaller Vitamin C (VC) content and lower hardness and better apparent shape in freeze-dried samples, and fewer change to the color of the dried or rehydrated samples (p<0.05). Compared with the conventional FD process with HWB pretreatment (HWB-PF-FD), HWB-VF-FD cost significantly less processing time and FD time and obtained significantly higher RR (p<0.05), almost the equivalent SR, VC content, and hardness, and similar appearance in dried samples. The microstructure of apple cell tissues was analyzed by transmission electron microscopy and scanning electron microscopy to interpret the above differences in drying characteristics and product qualities. The results suggested that the NIFD process of apple slices with HWB pretreatment was a promising alternative method to decrease drying time, achieve similar product quality, and simplify the process steps of the conventional FD technology.

The Impact of Drying Methods on Paper Physical Properties

2012 ◽  
Vol 602-604 ◽  
pp. 2267-2272
Author(s):  
Shu Lei Zhao ◽  
Zheng Yuan Wei ◽  
Xiao Tian Ding ◽  
Qiang Lin
Keyword(s):  
Physical Properties ◽  
Vacuum Drying ◽  
Drying Methods ◽  
Mechanical Pulp ◽  
Bursting Strength ◽  
Tensile Index ◽  
Chemical Pulp ◽  
Drying Conditions ◽  
The Impact ◽  
Tearing Resistance

This paper experimentally examined the impact of four different drying methods (free drying, press drying, vacuum drying and impingement drying) on paper physical properties including roughness, elongation, air permeance, tearing resistance, tensile index and bursting strength. The handsheets materials are HWBKP (Hardwood Bleached Chemical Pulp), SWBKP (Softwood Bleached Chemical Pulp), CTMP (Chemical Thermo mechanical Pulp) and ATMP (Advanced Thermo Mechanical Pulp). Good experimental data were obtained for the four pulps under different drying conditions. The results of our investigation indicate that press drying have lower surface roughness, elongation and air permeance but higher tearing resistance; the vacuum drying have higher roughness, tensile index and bursting strength; the impingement drying have lower tearing resistance, tensile index and bursting strength but higher elongation and air permeance. Selection of different drying conditions for effective productivity and quality improvement potential is proposed as a direction for the future dryer design.

Dehydration and Rehydration of Cooked Mussels

2016 ◽  
Vol 12 (2) ◽  
pp. 173-180 ◽  
Author(s):  
G. Tribuzi ◽  
J. B. Laurindo
Keyword(s):  
Freeze Drying ◽  
Continuous Monitoring ◽  
Vacuum Drying ◽  
Drying Methods ◽  
Processing Temperature ◽  
Sample Weight ◽  
Freeze Dried ◽  
Drying Rates ◽  
Drying Curves ◽  
Water Holding

Abstract The objective of this study was to investigate different drying methods (oven-drying, vacuum-drying, and freeze-drying) applied to cooked mussels meat and the resulting rehydration and water-holding capacity. Drying curves were obtained using an online weighting system that allows continuous monitoring of sample weight during processing. The influence of the processing temperature on the drying rates and on the properties of dehydrated samples was assessed. In the studied conditions, freeze-drying presented higher drying rates and less structure alterations compared to the other drying methods investigated. The equilibrium rehydration capacity of oven-dried and vacuum-dried mussels was about 37 % lower than rehydration capacity of freeze-dried samples for the rehydration performed at 20 °C and about 21 % lower for rehydration performed at 80 °C.

scholarly journals Optimization of Microwave Vacuum Drying and Pretreatment Methods for Polygonum cuspidatum

2018 ◽  
Vol 2018 ◽  
pp. 1-11 ◽  
Author(s):  
Wanxiu Xu ◽  
Guanyu Zhu ◽  
Chunfang Song ◽  
Shaogang Hu ◽  
Zhenfeng Li
Keyword(s):  
Mathematical Models ◽  
Scale Up ◽  
Drying Kinetics ◽  
Vacuum Drying ◽  
Orthogonal Experimental Design ◽  
Polygonum Cuspidatum ◽  
Drying Time ◽  
Microwave Vacuum Drying ◽  
Thin Layer Drying ◽  
Drying System

This study was conducted to optimize the drying process of Polygonum cuspidatum slices using an orthogonal experimental design. The combined effects of pretreatment methods, vacuum pressure and temperature of inner material, drying kinetics, color value, and retention of the indicator compounds were investigated. Seven mathematical models on thin-layer drying were used to study and analyze the drying kinetics. Pretreatment method with blanching for 30 s at 100°C increased the intensity of the red color of P. cuspidatum slices compared with other pretreatment methods and fresh P. cuspidatum slices. P. cuspidatum slices dried at 60°C retained more indicator compounds. Furthermore, microwave pretreatment methods, followed by microwave vacuum for 200 mbar at 50°C, resulted in high concentration of indicator compounds, with short drying time and less energy. This optimized condition for microwave vacuum drying and pretreatment methods would be useful for processing P. cuspidatum. The Newton, Page, and Wang and Singh models slightly fitted the microwave vacuum drying system. The logarithmic, Henderson and Pabis, two-term, and Midilli et al. models can be used to scale up the microwave vacuum drying system to a commercial scale. The two-term and Midilli et al. models were the best fitting mathematical models for the no-pretreatment case at 600 mbar and 60°C.

Artificial Neural Network Approach for Impingement Drying of Germinated Brown Rice Soaking with Turmeric Solution

2013 ◽  
Vol 372 ◽  
pp. 463-466
Author(s):  
Kiattisak Suntaro ◽  
Khwanruedi Sangchum ◽  
Supawan Tirawanichakul ◽  
Yutthana Tirawanichakul
Keyword(s):  
Neural Network ◽  
Artificial Neural Network ◽  
Moisture Content ◽  
Brown Rice ◽  
Measured Data ◽  
Drying Kinetics ◽  
Drying Time ◽  
Rice Samples ◽  
Artificial Neural ◽  
Drying Conditions

The objectives of this research are to determine the evolution of moisture transfer for germinated Thai jasmine Khao Dawk Mali 105 (KDML105) brown rice variety using impingement drying by eight commonly empirical drying modeling and artificial neural network (ANN) method. The experiments were carried out with drying temperatures of 80-100°C, initial moisture content of KDML105 rice samples soaking with turmeric solution was of 54-55% dry-basis and the desired final moisture content for each drying conditions was fixed at 14-16% dry-basis. The air flow rate was fixed at 7.0 m/s. The measured data in each drying conditions were simulated for getting drying equation by non-linear regression analysis. The results showed that the rice soaking with herb turmeric solution had no effect to drying kinetics and the simulated data using empirical drying equation of Henderson model had the best fitting to all measured data (R2of 0.9978-0.9995 and RMSE of 0.0001441-0.000414). For applying ANN modeling approach, the drying temperature and drying time were considered as the input variables for the topology of neural network while the moisture ratio was the output layer. The simulation results concluded that the simulated values of the ANN model, which was not concerned with any complicated physical properties of grain rice kernels, could be used for prediction drying kinetics and was relatively high accuracy compared to those predicted results of empirical models. So the ANN method without any complicated properties related of rice samples can approach for good prediction their drying kinetics as well as the complicated drying simulations method.

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