Influence of Some Drying Techniques on Drying Characteristics and Quality of Mint Leaves

The influence of different drying methods on physical and nutritional properties of shrimp meat was investigated in this study. Peeled shrimps were dried separately using an air-oven dryer and a tunnel solar dryer. The drying profile of shrimp meat was determined in the two drying systems by monitoring moisture loss over the drying period. Changes in color, proximate composition, and rehydration capacity were assessed. The rate of moisture removal during solar drying was faster than the air-oven drying. The development of red color during drying was comparable among the two methods, but solar-dried shrimps appeared darker (L⁎=47.4) than the air-oven-dried (L⁎=49.0). Chemical analysis indicated that protein and fat made up nearly 20% and 2% (wb) of the shrimp meat, respectively. Protein and ash content of shrimp meat dried under the two dryer types were comparable but fat was significantly (p<0.05) higher in oven-dried meat (2.1%), compared to solar-dried meat (1.5%). Although rehydration behavior of shrimp from the two drying systems followed a similar pattern, solar-dried shrimp absorbed moisture more rapidly. The results have demonstrated that different approaches to drying may affect the physical and nutritional quality of shrimp meat differently.

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Effect of Osmotic Dehydration on Microwave Freeze-Drying Characteristics and Quality of Potato Chips

Drying Technology ◽

10.1080/07373937.2010.482700 ◽

2010 ◽

Vol 28 (6) ◽

pp. 798-806 ◽

Cited By ~ 59

Author(s):

Rui Wang ◽

Min Zhang ◽

Arun S. Mujumdar

Keyword(s):

Freeze Drying ◽

Osmotic Dehydration ◽

Potato Chips ◽

Drying Characteristics

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Effect of different drying technologies on drying characteristics and quality of red pepper (Capsicum frutescens L.): a comparative study

Journal of the Science of Food and Agriculture ◽

10.1002/jsfa.7549 ◽

2016 ◽

Vol 96 (10) ◽

pp. 3596-3603 ◽

Cited By ~ 23

Author(s):

Zhen-zhen Cao ◽

Lin-yan Zhou ◽

Jin-feng Bi ◽

Jian-yong Yi ◽

Qin-qin Chen ◽

...

Keyword(s):

Comparative Study ◽

Red Pepper ◽

Capsicum Frutescens ◽

Drying Characteristics

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Drying characteristics and product quality of bell pepper

International Journal of Food Properties ◽

10.1080/10942910009524631 ◽

2000 ◽

Vol 3 (2) ◽

pp. 249-257 ◽

Cited By ~ 8

Author(s):

Manpreet Singh ◽

U.S. Shivhare ◽

J. Ahmed

Keyword(s):

Product Quality ◽

Bell Pepper ◽

Drying Characteristics

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Effect of Pretreatments on the Drying Characteristics and Quality of African Star Apple (Chrysophyllum albidum)

Agriculture and Food Sciences Research ◽

10.20448/journal.512.2019.61.145.154 ◽

2019 ◽

Vol 6 (1) ◽

pp. 145-154

Author(s):

Komolafe, O M ◽

Hussein, J B ◽

Adebayo Q ◽

Abiona, O O ◽

Oke, M O

Keyword(s):

Drying Characteristics ◽

African Star Apple

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Drying Modelling, Moisture Diffusivity and Sensory quality of Thin Layer dried Beef

Current Research in Nutrition and Food Science Journal ◽

10.12944/crnfsj.6.2.29 ◽

2018 ◽

Vol 6 (2) ◽

pp. 552-565 ◽

Cited By ~ 3

Author(s):

Eunice Akello Mewa ◽

Michael Wandayi Okoth ◽

Catherine Nkirote Kunyanga ◽

Musa Njue Rugiri

Keyword(s):

Thin Layer ◽

Sensory Quality ◽

Moisture Diffusivity ◽

Drying Kinetics ◽

Effect Of Temperature ◽

Slice Thickness ◽

Drying Time ◽

Drying Characteristics ◽

Thin Layer Drying

The objective of the present study was to determine the drying kinetics, moisture diffusivity and sensory quality of convective air dried beef. The effect of temperature of drying (30-60°C) and thickness of samples (2.5-10 mm) on the convective thin-layer drying kinetics of beefdried in a cabinet dryer was evaluated. Five semi-theoretical models were fit to the drying experimentaldata with the aim of predicting drying characteristics of beef and fitting quality of models determined using the standard error of estimate (SEE)and coefficient of determination (R2). Determination ofeffective moisture diffusivity (Deff) from the experimental drying datawas done and sensory quality of the optimized dried cooked and uncookedbeef samplesevaluated. Drying time and rate of drying increased with an increasing temperature but decreased with increased slice thickness. However, there was overlapping of drying curves at 40-50°C. Among the selected models, Page model gave the best prediction of beef drying characteristics. Effective moisture diffusivity (Deff) ranged between 4.2337 x 10-11 and 5.5899 x 10-10 m2/s, increasing with an increase in air temperature and beef slice thickness.Of all the sensory parameters evaluated, texture was the only attribute that gave significantly different (P > 0.05) scores between the cooked and uncooked dried beef samples.

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Effects of drying methods on color retention and chlorophyll of celery (ApiumgraveolensL.), spinach (Spinacia oleraceaL.), Malabar spinach (Basella albaL.)

The Journal of Agriculture and Development ◽

10.52997/jad.6.06.2020 ◽

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

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Effect of Different Drying Techniques on the Quality of Garlic: A Comparative Study

American Journal of Food Technology ◽

10.3923/ajft.2012.311.319 ◽

2012 ◽

Vol 7 (5) ◽

pp. 311-319 ◽

Cited By ~ 14

Author(s):

Vinita Puranik ◽

Puja Srivastava ◽

Vandana Mishra ◽

D.C. Saxena

Keyword(s):

Comparative Study ◽

Drying Techniques

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Drying Techniques and Storage: Do They Affect the Nutritional Value of Bee-Collected Pollen?

Molecules ◽

10.3390/molecules25214925 ◽

2020 ◽

Vol 25 (21) ◽

pp. 4925

Author(s):

Antonella Castagna ◽

Giovanni Benelli ◽

Giuseppe Conte ◽

Cristina Sgherri ◽

Francesca Signorini ◽

...

Keyword(s):

Amino Acids ◽

Nutritional Value ◽

Chemical Properties ◽

Human Consumption ◽

Hot Air Drying ◽

Hot Air ◽

Drying Techniques ◽

Related Quality ◽

And Storage

In this study, the effect of different drying processes (freeze-drying (FD), microwave-assisted drying (MWD) and classic hot air drying (HAD)) on the polyphenols, flavonoids, and amino acids content was investigated on bee-collected chestnut, willow and ivy pollen for human consumption. Furthermore, the pollen chemical properties were monitored after three and six months of storage, and then analyzed using a multivariate approach. Chestnut pollen was the richest source of polyphenols, flavonoids, and rutin, while ivy pollen contained the highest amount of total and free amino acids, and total and free proline. Drying and storage affected pollen chemical composition with species-dependent effects. MWD allowed the best retention of flavonoids in chestnut pollen for up to six months of storage. All drying techniques led to a depletion of flavonoids in willow pollen; however, MWD ensured the highest flavonoids content after six months. FD and MWD did not lead to flavonoids depletion in ivy pollen during storage. Additionally, storage did not affect the rutin content, which was highest in FD willow samples after six months. Notably, both FD and MWD techniques are efficient in preserving amino acids-related quality of bee pollen up to six months of storage.

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