Physicochemical Characteristics of Liriope platyphylla Tubers by Drying Process

The quality of honey are naturally differs depending on its geographical origin and the botanical source of honeydew collected by the bees. These characteristics influence the physical appearance of honey such as its colour lightness and liquid thickness; which then may influence the honey attractiveness to the consumers. The thickness of honey is correlate with its moisture content. The higher the moisture content of honey, the higher the risk of fermentation, thus honey is commonly process before marketed. However, the processing methods may change the nutritional content, original taste and physical characteristics of the honey. This paper reviews the effect of five types of processing methods on the quality of honey; which are the spray-drying process, thermal treatment technique, thermosonication technique, high-pressure processing technique and microwave processing method. Overall, it can be concluded that all processing methods reviewed in this article altered the nutritional quality and physicochemical characteristics of honey. However, the different processing methods may alter the quality of honey differently. This information is very important for consumer to understand the reasons on the variability of honey quality in the market. It also will help the honey industry players to choose the best method in processing their honey and ensuring the best quality of honey can be produce to fulfil the consumers need and satisfaction.

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Analysis of drying operation and quality evaluation of crushed meat prepared from three trims of low beef marketing

Journal of Applied Biotechnology & Bioengineering ◽

10.15406/jabb.2019.06.00201 ◽

2019 ◽

Vol 6 (5) ◽

pp. 254-257

Author(s):

Pollorena Gregorio Lopez ◽

Ariana Sainz Melissa Hernandez ◽

Grace Erandy Baez Hernandez ◽

Monica Gamez Luque

Keyword(s):

Chemical Composition ◽

Quality Evaluation ◽

Meat Products ◽

Physicochemical Characteristics ◽

Raw Material ◽

Water Removal ◽

Drying Process ◽

Normal Range ◽

Drying Curves

The objective of this research was to evaluate the performance and quality of three cuts of beef marketing low during the drying process for the preparation of meat crushes. quality (color, pH, aw, chemical composition) of beef cuts glove, neck and lizard cool and their behavior during drying (curves) and the quality of the finished product (color, pH, aw analyzed, chemical composition). Data were evaluated by analysis of variance via. Color and aw in the raw material were within the normal range, while the pH was varied from 5.92-6.45. In the chemical composition, the cut glove had higher moisture content (76.42%). Similarly, during drying, this cut, introduced least resistance for water removal, reaching the desired humidity (25-30%) in less time (240 min). With regard to the finished product, differences in physicochemical characteristics, mainly in color they were presented. The chemical composition, both moisture and protein were affected, which varied between the 24.65-28.09% and 51.70-53.65% respectively. The three cuts have assessed potential for the production of dried meat products, such as crushed and dried meat

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Karakteristik Fisikokimia dan Preferensi Cascara Terbuat dari Kulit Kopi Robusta var. Tugu Sari dan Bp 42

Jurnal Ilmiah Inovasi ◽

10.25047/jii.v20i2.1880 ◽

2020 ◽

Vol 20 (2) ◽

Author(s):

N Nurhayati

Keyword(s):

Phenolic Compounds ◽

Consumer Preferences ◽

Physicochemical Characteristics ◽

Drying Process ◽

Chi Square ◽

Coffee Pulp ◽

Robusta Coffee ◽

Randomized Design ◽

Chi Square Test ◽

Physicochemical Data

Coffee pulp is a potential source of antioxidants and phenolic compounds, so coffee pulp has the potential to be used as an ingredient a beverage. Cascara tea is a tea made from the pulp of Arabica and Robusta coffee. Information about the physicochemical characteristics and preferences of cascara tea made from Arabica, but until now there has been no information about the physicochemical and preferences from Robusta coffee. The content of phenolic compounds in coffee pulp originating from different plantations and varieties will vary, besides the processing also shows very different phenolic compounds and caffeine content. It is necessary to determine the effect of different varieties and pre-drying processes to determine physicochemical characteristics and consumer preferences for Robusta cascara tea drinks. This study used Completely Randomized Design (CRD) consisting of two factors, there were variety (A) and pre-drying process (B). Variety difference factor consists of two levels, namely A1 (Tugu Sari) and A2 (BP 42), while the pre-drying process consists of two levels, namely B1 (stripping before drying) and B2 (stripping after drying). Physicochemical data were analyzed using ANOVA (α = 5%) and continued using DMRT while preference data were analyzed using Chi-square test (α = 5%). Determination of the best treatment using qualitative descriptive with scoring analysis. The best treatment was Tugu Sari variety with stripping treatment before drying with overall preference value was preferred by panelists and total polyphenol value of 10.65 GAE / mL; antioxidant activity of 70,12%; caffeine level of 1,25%; total titrated acid of 2,57%; pH of 3,76; specific gravity of 1,042 mg / mL; total dissolved solids of 2 oBrix; brightness of (L *) 27,48

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Stabilization by Nano Spray Dryer of Pioglitazone Polymeric Nanosystems: Development, In Vivo, Ex Vivo and Synchrotron Analysis

Pharmaceutics ◽

10.3390/pharmaceutics13111751 ◽

2021 ◽

Vol 13 (11) ◽

pp. 1751

Author(s):

Marcelle Silva-Abreu ◽

Esther Miralles ◽

Christina S. Kamma-Lorger ◽

Marta Espina ◽

Maria Luisa García ◽

...

Keyword(s):

Ex Vivo ◽

Physicochemical Characteristics ◽

Spray Dryer ◽

Drying Process ◽

X Ray ◽

X Ray Scattering ◽

Before And After ◽

Saxs Analysis ◽

Corneal Collagen

Pioglitazone-loaded PLGA-PEG nanoparticles (NPs) were stabilized by the spray drying technique as an alternative to the treatment of ocular inflammatory disorders. Pioglitazone-NPs were developed and characterized physiochemically. Interaction studies, biopharmaceutical behavior, ex vivo corneal and scleral permeation, and in vivo bioavailability evaluations were conducted. Fibrillar diameter and interfibrillar corneal spacing of collagen was analyzed by synchrotron X-ray scattering techniques and stability studies at 4 °C and was carried out before and after the spray drying process. NPs showed physicochemical characteristics suitable for ocular administration. The release was sustained up to 46 h after drying; ex vivo corneal and scleral permeation profiles of pioglitazone-NPs before and after drying demonstrated higher retention and permeation through cornea than sclera. These results were correlated with an in vivo bioavailability study. Small-angle X-ray scattering (SAXS) analysis did not show a significant difference in the organization of the corneal collagen after the treatment with pioglitazone-NPs before and after the drying process, regarding the negative control. The stabilization process by Nano Spray Dryer B-90 was shown to be useful in preserving the activity of pioglitazone inside the NPs, maintaining their physicochemical characteristics, in vivo bioavailability, and non-damage to corneal collagen function after SAXS analysis was observed.

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