scholarly journals Influence of Pear Variety and Drying Methods on the Quality of Dried Fruit

Molecules ◽  
2020 ◽  
Vol 25 (21) ◽  
pp. 5146
Author(s):  
Agata Marzec ◽  
Hanna Kowalska ◽  
Jolanta Kowalska ◽  
Ewa Domian ◽  
Andrzej Lenart
Keyword(s):  
Principal Component ◽  
Acoustic Method ◽  
Drying Methods ◽  
Drying Method ◽  
Drying Time ◽  
Good Taste ◽  
Dried Fruit ◽  
Breaking Work ◽  
Alexander Lucas

In this study, the impacts of two different pear cultivars, “Conference” and “Alexander Lucas”, on the kinetics and the final quality of samples dried by convection (CD) and microwave-convection (MCD) methods, were investigated. The quality of dried material was evaluated by the analysis of water activity, porosity, color, acoustic emission (AE) and mechanical and sensory properties. The required drying time to obtain 0.2 kg H2O/kg dry solid (d.s.) was longer for “Conference” than “Alexander Lucas” and was 20 min by CD and 5 min by MCD. The pear cultivar, in conjunction with the drying method (CD or MCD), affected the number of AE events and the work of breaking. The CD pear of the “Conference” cultivar was characterized by higher force, higher breaking work and stronger AE relative to the CD pear of the “Alexander Lucas” cultivar. There were no differences in taste or overall quality, but the hardness was higher for the CD “Conference” pear. A principal component analysis showed that panelists preferred dried fruit with good taste and overall quality but lower hardness. A positive correlation was found between the number of acoustic events and sensory hardness; thus, an acoustic method can be useful for effectively evaluating the texture of dried pears. These results show that the dried pear slices that generated fewer AE events upon breaking were perceived as better by the panelists.

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 Physicochemical Properties of Dried Apple Slices: Impact of Osmo-Dehydration, Sonication, and Drying Methods

Molecules ◽  
2020 ◽  
Vol 25 (5) ◽  
pp. 1078
Author(s):  
Joanna Cichowska-Bogusz ◽  
Adam Figiel ◽  
Angel Antonio Carbonell-Barrachina ◽  
Marta Pasławska ◽  
Dorota Witrowa-Rajchert
Keyword(s):  
Physicochemical Properties ◽  
Osmotic Dehydration ◽  
Convective Drying ◽  
Drying Methods ◽  
Drying Method ◽  
Drying Time ◽  
Hygroscopic Properties ◽  
Fruit Samples ◽  
Apple Slices ◽  
Pre Treatment

Apple slices of the Elise variety were previously osmo-dehydrated in erythritol, xylitol, and sucrose for 2 h. In some parts of the experiment, 30 min of ultrasound pre-treatment (US) were applied. Afterwards, fruit samples were dried by convective (CD), microwave-vacuum (VM), and a combined method (CD/VM, mix two of them). The main aim of the research was to characterize an impact of osmotic dehydration, sonication pre-treatment, and drying method on the physicochemical properties of the dried apples. The use of sugar alcohols (xylitol, erythritol) in the production of dried apples did not badly affect the taste of the obtained dried products; it enabled a noticeable cooling/refreshing effect felt in the mouth when consuming a snack, and enabled the production of dried snacks with lower calorific value. Polyol residues in the product were at a level that was safe for consumers. The most popular convective drying was long lasting, whereas the VM drying method allowed for the shortest drying time, amounting to 76 min; moreover, additional application of ultrasounds reduced this time to 36 min. The combined drying method allowed the total duration of the process to be reduced 2–4.5 times. Ultrasound applied during osmotic dehydration did not significantly affect attributes of the descriptive sensory analysis for the obtained dried apples. The best hygroscopic properties, ensuring the storage stability of the dried product, showed dried apples previously osmo-dehydrated in erythritol and sucrose solutions.

scholarly journals Determination of Various Drying Methods’ Impact on Odour Quality of True Lavender (Lavandula angustifolia Mill.) Flowers

Molecules ◽  
2019 ◽  
Vol 24 (16) ◽  
pp. 2900 ◽  
Author(s):  
Łyczko ◽  
Jałoszyński ◽  
Surma ◽  
García-Garví ◽  
Carbonell-Barrachina ◽  
...  
Keyword(s):  
Solid Phase ◽  
Microwave Drying ◽  
Convective Drying ◽  
Drying Methods ◽  
Drying Method ◽  
Sensory Panel ◽  
Lavandula Angustifolia ◽  
Preservation Method ◽  
Vacuum Microwave

True lavender flowers (Lavandula angustifolia Mill.) is a critical source of essential oils and a flavouring agent used in numerous industries like foods, cosmetics and pharmaceuticals. Its main volatile constituents are linalool and linalyl acetate, which are commonly considered as main odour-active constituents (OACs). Nevertheless, the quality of true lavender flowers is highly dependent on its post-harvest treatment, mainly the preservation method. Recognising that drying is the most frequently used preservation method, the influence of various drying methods, including convective drying (CD) at 50, 60 and 70 °C, vacuum-microwave drying (VMD) with powers 240, 360 and 480 W and combined convective pre-drying at 60 °C followed by vacuum-microwave finish-drying with power 480 W (CPD-VMFD), on the quality of true lavender flowers was verified. The evaluation of influence was carried out by HS-SPME(HS, solid-phase microextraction), GC-MS, GC-MS-O (gas chromatography–mass spectrometry–olfactometry) techniques. Moreover, the sensory panel has assessed the sample odour quality. As a result, the optimal drying methods regarding the requirements for products were established. Overall, for total essential oil recovery, CD at 50 °C is the optimal drying method, while for odour quality concerning the sensory panel evaluation, VMD with power 360 W combined CPD-VMFD and CD at 50 °C is the optimal drying method.

scholarly journals MYRICETIN NANO-PHYTOSOMES PEEL-OFF GEL MASK FORMULATION AS ANTIOXIDANT

2021 ◽  
pp. 278-281
Author(s):  
NUR AINI DEWI PURNAMASARI ◽  
MUHAMMAD DZAKWAN ◽  
GANET EKO PRAMUKANTORO ◽  
RACHMAT MAULUDIN ◽  
ELFAHMI
Keyword(s):  
Antioxidant Activity ◽  
Absorption Efficiency ◽  
Gelling Agent ◽  
Drying Method ◽  
Dpph Assay ◽  
Drying Time ◽  
Physical Quality ◽  
Ic50 Value ◽  
Anti Cancer

Objective: Peel-off gel mask is an alternative preparation which can increase the convenience of use and is expected to increase the antioxidant activity of myricetin nano-phytosomes. Myricetin has various activities, namely as a natural antioxidant, anti-inflammatory, allergy, and anti-cancer. This study aims to determine the nano-phytosome myricetin can be formulated into a gel peel-off mask, determine the concentration of PVA which has the best physical properties of the gel peel-off mask, and determine the antioxidant activity. Methods: The thin layer hydration method was used to manufacture Myricetin nano-phytosomes, then dried using the freeze-drying method. The resulting nano-phytosome characterization included particle size, polydispersion index, zeta potential and absorption efficiency. Peel-off gel mask were made with variations in the concentration of the PVA gelling agent, namely F1 3.5%, F2 7%, F3 14%. The resulting peel-off gel mask was tested for physical quality including organoleptic test, homogeneity, pH, viscosity, adhesion, drying time and testing for antioxidant activity. Results: The resulting peel-off gel mask has the good physical quality and met the existing requirements, where the different PVA concentrations resulted in different physical qualities, the higher the PVA, the faster the dry time. All three formulas exhibited very strong antioxidant activity based on DPPH assay with IC50 value of 14.8 ppm (F1), 15.37 ppm (F2), and 15.87 ppm (F3). Conclusion: Myricetin nano-phytosomes can be formulated into a gel peel-off mask, Formula 2 with a 7% concentration of PVA produces the best physical quality of the peel-off gel mask, the three gel peel-off mask formulas have excellent antioxidant activity.

scholarly journals PENGARUH CARA PENGERINGAN SIMPLISIA DAUN PANDAN (Pandanus amaryllifolius) TERHADAP AKTIVITAS PENANGKAL

2018 ◽  
Vol 1 (2) ◽  
Author(s):  
Nera Umilia Purwanti ◽  
Sri Yuliana ◽  
Novita Sari
Keyword(s):  
Antioxidant Activity ◽  
Medicinal Plants ◽  
Raw Materials ◽  
Drying Methods ◽  
Processing Plant ◽  
Drying Method ◽  
Oven Drying ◽  
Percent Inhibition ◽  
Pandanus Amaryllifolius

PENGARUH CARA PENGERINGAN SIMPLISIA DAUN PANDAN (Pandanus amaryllifolius) TERHADAP AKTIVITAS PENANGKAL RADIKAL BEBAS DPPH (2,2-DIFENIL-1-PIKRILHIDRAZIL)EFFECT OF DRYING METHODS OF PANDAN LEAVES (Pandanus amaryllifolius) TOWARDS SCAVENGING FREE RADICAL ACTIVITY DPPH (2,2-DIPHENYL-1-PICRYLHYDRAZYL) METHODNera Umilia Purwanti1), Sri Luliana1), Novita Sari1)1) Department of Pharmacy, Tanjungpura University, West BorneoABSTRACTPost harvest processing plant can determine the quality of the raw materials of medicinal plants. The main factors that contribute in post harvest processing of medicinal plants is a drying method. Drying is the most important step to keep the compound stability in simplisia especially the compounds that have antioxidant activity. The objective of this research is to know the effect of drying method in gaining of antioxidant activity extract methanol Pandanus amaryllifolius leaves. The drying methods tested were oven-drying at 40ºC, direct sunlight-drying (SML), indirect sunlight-drying (SMTL), air-drying at ±25ºC (KA) and fresh samples without drying as control. In the result of analysis with Kruskall-Wallis test show that the drying method of simplisia can influence significantly of percent inhibition extract methanol Pandanus amaryllifolius leaves against DPPH, the highest percent inhibition were by oven-drying of 64,553%, then followed on samples dried with SML, SMTL, KA and fresh samples respectively of 61,73; 58,81; 56,14 dan 55,13%. Drying method of simplisia can influence antioxidant activity extract methanol Pandanus amaryllifolius, which the optimal drying for the samples were dried in ovenKey Words : Antioxidant, Pandanus amaryllifolius, drying methods, DPPH.ABSTRAKPengolahan pasca panen tanaman dapat menentukan kualitas bahan baku tanaman obat. Faktor utama yang sangat berperan dalam pengolahan pasca panen tanaman obat adalah proses pengeringan. Pengeringan merupakan tahapan penting dalam menjaga kestabilan senyawa dari simplisia terutama senyawa yang mempunyai aktivitas antioksidan. Tujuan dari penelitian ini yaitu untuk mengetahui pengaruh metode pengeringan simplisia terhadap aktivitas antioksidan ekstrak metanol daun pandan (Pandanus amaryllifolius). Metode pengeringan yang diuji adalah pengeringan oven pada suhu 40ºC, pengeringan sinar matahari langsung (SML), pengeringan sinar matahari tidak langsung (SMTL), pengeringan kering angin pada suhu ±25ºC (KA) serta sampel segar tanpa pengeringan sebagai kontrol. Hasil analisis menggunakan Uji Kruskall-Wallis menunjukkan bahwa metode pengeringan simplisia dapat berpengaruh secara signifikan pada persen inhibisi ekstrak metanol daun pandan terhadap DPPH, yang mana persen inhibisi tertinggi yaitu pada sampel yang dikeringkan dengan oven sebesar 64,55%, kemudian diikuti pada sampel yang dikeringkan dengan SML, SMTL, KA dan segar masing-masing sebesar 61,73; 58,81; 56,14 dan 55,13%. Metode pengeringan simplisia dapat mempengaruhi aktivitas antioksidan ekstrak metanol daun pandan (Pandanus amaryllifolius), dimana pengeringan yang optimal yaitu pada sampel yang dikeringkan dengan oven. Kata Kunci : Antioksidan, daun pandan wangi, metode pengeringan, DPPH. 

scholarly journals The Effect of Different Drying Method on the Physico-Chemical Characteristics of Senduduk Fruit Powder (Melastoma Malabathricum L) and its Application as Natural Colorant in Food

2021 ◽  
Vol 5 (1) ◽  
Author(s):  
Desy Cristiana ◽  
Rina Yenrina ◽  
Cesar Welya Refdi
Keyword(s):  
Ice Cream ◽  
Chemical Characteristics ◽  
Drying Methods ◽  
Drying Method ◽  
Vacuum Oven ◽  
Drying Time ◽  
Natural Colorant ◽  
Physical And Chemical Characteristics ◽  
Fruit Powder ◽  
Physical And Chemical

This study aimed to determine the effect of different drying methods on the physical and chemical characteristics of Senduduk fruit powder determine the best drying method in producing then applied as a natural dye to food. This study used an exploratory method with three treatments (drying method with an oven dryer,  vacuum oven, and sun dryer). The result showed that the use of different drying methods resulted in different physical and chemical characteristics of the senduduk fruit powder and the best drying method in this study was using a vacuum oven with physical and chemical characteristics, that is the yield of 15.57%, ºHue 45.27, long time dissolve 60.08 seconds, insoluble part 4.34%, water content 8,76%, drying time 8 hours, ash content 2.36%, antioxidant activity 67.44%, anthocyanin content 45.52 (mg/L), organoleptic test on cookies, ice cream and pudding products with the addition of senduduk powder as a natural colorant, namely the cookies product obtained an average value of 3.2 (Usual), ice cream product 4 (Like) and pudding 4,4 (Like).

scholarly journals Güneş Enerjisi Destekli Kurutma Yöntemlerinin Gıda Endüstrisinde Kullanımı

2019 ◽  
Vol 7 (8) ◽  
pp. 1100
Author(s):  
Vildan Top ◽  
İsmail Tontul ◽  
Selman Türker
Keyword(s):  
Energy Storage ◽  
Solar Energy ◽  
Shelf Life ◽  
Nutrient Content ◽  
Drying Methods ◽  
Drying Method ◽  
Large Area ◽  
Drying Time ◽  
The Past ◽  
Storage Units

Dried products are widely used from the past because of their long shelf life, rich nutrient content and availability. Solar or shade drying methods have become the most widely used drying technique from past to date, due to no equipment requirement, cost and simplicity. However, this drying method has some disadvantages such as long drying time, contamination risk and requirement of large area and heavy labor. In this review, various drying methods applied in food are summarized. Then, solar energy assisted drying methods were examined in detail. Finally, solar energy-assisted drying methods involving energy storage are examined. Solar energy assisted drying is a very advantageous technique for economical production. The most important advantages of this technique are that the system can be designed in many different ways in order to provide the desired characteristics. In addition, the availability of various energy storage units contributes to the availability of the system.

scholarly journals DRYING WHITE CABBAGE ON A CONVECTIVE DRYING BENCH

2021 ◽  
Vol 43 (3) ◽  
pp. 24-29
Author(s):  
Zh. Petrova ◽  
V. Paziuk ◽  
P. Vishnevsky ◽  
D. Grakov ◽  
О. Grakov
Keyword(s):  
Raw Materials ◽  
Rapid Heating ◽  
Experimental Studies ◽  
Visual Assessment ◽  
Convective Drying ◽  
Drying Methods ◽  
Drying Time ◽  
White Cabbage ◽  
Infrared Method

Known methods of production of dried cabbage are long-term production processes that take place within 12… 24 hours. Therefore, it is necessary to develop new methods of drying and intensification of this process. The article presents experimental studies of the kinetics of the drying process of white cabbage with different energy supply and their combinations, such as convective, infrared and convective-infrared drying methods. The main criterion for choosing a rational mode of drying is the quality of raw materials after heat treatment, in particular the visual assessment of color by temperature. During convective drying, the analysis of temperature regimes for process intensity and quality of raw materials was performed. The drying mode of 60ºC which satisfies all requirements for quality of material was chosen. To speed up the process, it is proposed to reduce the drying time by introducing a step mode of 80 / 60ºC, which also reduces the energy component. Infrared radiation intensifies the process due to the rapid heating of the material, but in turn it burns. Therefore, a combined convective-infrared method is proposed in which the temperature in the product did not exceed 60 ° C. This method of drying showed good results with a shorter drying time.Infrared radiation intensifies the process due to the rapid heating of the material, but in turn it burns. Therefore, a combined convective-infrared method is proposed in which the temperature in the product did not exceed 60 ° C. This method of drying showed good results with a shorter drying time.

scholarly journals Comparative kinetic analysis of convective and vacuum dried Opuntia ficus-indica (L.) Mill. cladodes

2019 ◽  
Vol 65 (No. 1) ◽  
pp. 1-6
Author(s):  
Anirban Dey ◽  
Somya Singhal ◽  
Prasad Rasane ◽  
Sawinder Kaur ◽  
Navneet Kaur ◽  
...  
Keyword(s):  
Convective Drying ◽  
Coefficient Of Determination ◽  
Vacuum Drying ◽  
Drying Methods ◽  
Drying Method ◽  
Statistical Parameters ◽  
Drying Time ◽  
Opuntia Ficus Indica ◽  
Thin Layer Drying ◽  
Drying Behavior

Opuntia ficus-indica (Linnaeus) Miller more usually known as fodder palm or nopal belongs to family Cactaceae. In the present study, the drying behavior of the O. ficus-indica cladodes was observed. The study concentrates on comparatively studying two types of commercial drying methods viz., forced convective drying (tray drying) and vacuum drying to dry nopal cladodes at three different temperatures viz. 40, 50 and 60°C. The equilibrium moisture contents for forced convective drying was achieved at 540–720 min and for that of vacuum drying at 600–840 min. Three mathematical drying models for thin layer drying viz. Page, Lewis and Henderson-Pabis model were evaluated for both convective drying and vacuum drying. Statistical parameters such as the coefficient of determination (R<sup>2</sup>), root mean square error and reduced χ<sup>2</sup> were used to fit the models. Page model was found to be satisfactory for both forced convective and vacuum drying of the nopal cladodes at 40 and 50°C respectively. Among these, two drying methods, forced convective drying method was found to be more suitable than the vacuum drying method for nopal cladodes on the basis of drying time and statistical parameters.

scholarly journals The Influence of Different Drying Methods on Constituents and Antioxidant Activity of Saffron from China

2015 ◽  
Vol 2015 ◽  
pp. 1-8 ◽  
Author(s):  
Yingpeng Tong ◽  
Xingyi Zhu ◽  
Yongqiu Yan ◽  
Ruoxi Liu ◽  
Feng Gong ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Microwave Drying ◽  
Drying Methods ◽  
Drying Method ◽  
Vacuum Oven ◽  
Oven Drying ◽  
Electric Oven ◽  
Long Time ◽  
Spectrum Effect

More and more saffron has been cultivated in China because of the increasing saffron demand, but no paper has studied the influence of drying methods on the quality of Chinese saffron. In this paper, three different dehydration treatments applied in actual production were evaluated: dehydration with electric oven, vacuum oven, and microwave. We determined that the highest quality of saffron will be obtained when fresh saffron is treated at higher temperatures (no more than 70°C) for a long time by electric oven drying and vacuum oven drying. In microwave drying, treatments at lower microwave power and longer time benefit the quality of saffron. In addition, the influence of the drying method on antioxidants in saffron is discussed. The correlation between individual saffron profiles and the antioxidant value was estimated by spectrum-effect relationships analysis.

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