Study on a Combination Drying Technique of Shrimp

2012 ◽  
Vol 260-261 ◽  
pp. 804-807
Author(s):  
Ya Xiang Bai ◽  
Yu Cai Hu ◽  
Qiang Huang
Keyword(s):  
Freeze Drying ◽  
Sensory Properties ◽  
Drying Rate ◽  
Rehydration Ratio ◽  
Drying Time ◽  
Air Drying ◽  
Combined Process ◽  
Highly Efficient ◽  
Sensory Qualities

In order to develop a highly efficient drying technique for shrimp, a combination of air drying (AD) and vacuum freeze drying (FD) is examined. The drying rate of combination drying, the shrinkage, rehydration ratio, and sensory properties, such as the color and trimness, of the dried product in the AD–FD method are measured. Compared with FD, the combined process consumes less drying time, compared with AD drying alone. Also the product processed by combined drying displays lower shrinkage, higher rehydration rate and better sensory qualities.

Hot-air Drying Kinetics of Yam Slices under Step Change in Relative Humidity

2016 ◽  
Vol 12 (8) ◽  
pp. 783-792 ◽  
Author(s):  
Hao-Yu Ju ◽  
Qian Zhang ◽  
A.S. Mujumdar ◽  
Xiao-Ming Fang ◽  
Hong-Wei Xiao ◽  
...  
Keyword(s):  
Relative Humidity ◽  
Weibull Model ◽  
Moisture Diffusivity ◽  
Drying Kinetics ◽  
Drying Rate ◽  
Rehydration Ratio ◽  
Hot Air Drying ◽  
Drying Time ◽  
Air Drying ◽  
Hot Air

Abstract The drying kinetics and mathematical modeling of hot-air drying of yam slices were investigated under two-stage relative humidity (RH) control strategy with 60 °C and 1.5 m/s as its constant drying temperature and air velocity, respectively. Results indicate high RH in the initial stage results in high sample’s temperature that enhances water diffusion in the falling rate drying period. Within the scope of current work, change in RH in the later drying period has insignificant influence on sample’s temperature rise while low RH can accelerate the drying rate. Compared to drying at constant 20 % RH at the same drying air temperature, the drying strategy of using 40 % RH over the first 15 min and then lowing to 20 % RH for the remainder time yields a shorter drying time. Weibull model adequately described the moisture content variation with time for all experiments with the scale parameter ranging from 105.02 to 122.38 min and the values of shape parameters from 0.988 to 1.183. The effective moisture diffusivity determined from the Weibull model varied from 2.032 to 2.610×10−8 m2/s. The rehydration ratio increased as the overall drying time was reduced. Microstructure examination shows that higher RH in the initial drying stage can lead to a more porous microstructure which enhances drying, while fast drying rate in the initial drying period generates a crust layer which hinders drying.

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.

scholarly journals Effect of Size and Drying Time on the Rehydration and Sensory Properties of Freeze-Dried Snails (Achatina achatina)

2020 ◽  
Vol 2020 ◽  
pp. 1-5
Author(s):  
Matthew A. Achaglinkame ◽  
Eric Owusu-Mensah ◽  
Abena A. Boakye ◽  
Ibok Oduro
Keyword(s):  
Moisture Content ◽  
Nutritional Value ◽  
Freeze Drying ◽  
Consumer Preference ◽  
Sensory Properties ◽  
Temperature Dependent ◽  
Drying Time ◽  
Standard Methods ◽  
Freeze Dried ◽  
Hedonic Scale

Snails, a delicacy in most tropical communities, are highly perishable and seasonal. Employed preservative methods are highly temperature dependent, adversely affecting their nutritional value and sensory properties. This study was aimed at determining the effect of size and drying time on the rehydration and sensory properties of freeze-dried snails. Snails were sized into three categories with average weights: 7.59 g (quarter-sized), 14.41 g (half-sized), and 30.71 g (whole), and freeze-dried for 15, 20, and 25 h. The moisture content and percent rehydration of the dried samples were determined by standard methods and sensory properties assessed by an in-house panel of 30 using a 5-point hedonic scale. The moisture content of the fresh and freeze-dried samples ranged from 65.80 to 75.20% and 3.25 to 10.24%, respectively. Freeze-dried samples had higher percent rehydration (27 to 102%) than the control; smoked snails (21 to 32%). Size had a significant (P<0.05) effect on the rehydration ability of the samples with the half-sized and freeze-dried for 15 h samples having the highest. The freeze-dried samples generally had higher consumer preference than the control in all attributes assessed. The findings show that freeze-drying snails (approximate weight of 14.4 g) for 15 h could be a consumer-preferred alternative preservative method for extending the shelf life of snails.

scholarly journals Freeze-Drying of Sweet Peppers

1969 ◽  
Vol 54 (1) ◽  
pp. 133-148
Author(s):  
M. A. González ◽  
E. Díaz Negrón ◽  
H. Cancel ◽  
A. C. Rivera
Keyword(s):  
Shelf Life ◽  
Freeze Drying ◽  
Drying Rate ◽  
Microbial Count ◽  
Drying Time ◽  
Hot Air ◽  
Freeze Dried ◽  
And Storage ◽  
Index Of Quality ◽  
Platen Temperature

Studies were conducted to dehydrate garden sweet peppers by means of hot-air and freeze-drying. Sweet peppers have tough, leathery skins which makes escape of moisture difficult and prolongs drying time. Our data indicates that dehydration of half-cut or slitted fruit is accomplished either by conventional hot-air or by freeze-drying in reasonably shorter periods of time than whole fruit. Change in color or shape was not observed in sweet peppers during freezedrying. Great deterioration in the green color was observed in the samples dehydrated with hot-air at 165° F. The shelf-life of the freeze-dried product is superior to that of the conventionally hot-air dried product. For freeze-drying the sweet peppers within a reasonable period of time, and to obtain a product with shape and color similar to the fresh fruit, a platen temperature of 180° F. should be used during 2 hours and then reduced to 150° F. during the rest of the drying period. Heat treatment to inactivate microbial activity of sweet peppers prior to freeze-drying greatly reduces the microbial count and does not affect the drying rate, quality and shelf-life of the end product. Deterioration of sweet peppers during drying and storage is characterized by development of off-flavor and color. Because the measurement of off-flavor is difficult in a mild pungent fruit such as sweet peppers, these studies indicate that measurement of changes in color can be used as an index of quality.

Colour, Texture, Microstructure and Nutrient Retention of Kiwifruit Slices Subjected to Combined Air-Impingement Jet Drying and Freeze Drying

2017 ◽  
Vol 13 (7) ◽  
Author(s):  
Di Huang ◽  
Wenfeng Li ◽  
Hongjun Shao ◽  
Anning Gao ◽  
Xingbin Yang
Keyword(s):  
Energy Consumption ◽  
Freeze Drying ◽  
High Efficiency ◽  
Nutrient Retention ◽  
Microwave Drying ◽  
Rehydration Ratio ◽  
Retention Capacity ◽  
Drying Time ◽  
Impingement Jet ◽  
Air Impingement

Abstract The aim of this study was to select an appropriate drying technique from air-impingement jet drying (AIJD), hot air drying (HAD) and microwave drying (MWD) which can be combined with freeze drying (FD). Results showed that AIJD with relatively high efficiency, low energy consumption and good drying quality was suitable to be combined with FD. To further improve the drying technology of kiwifruits, the energy consumption and quality of dried kiwifruit with different conversion point during combined FD and AIJD were also tested. The energy consumption obtained for AIJD+FD and FD+AIJD was lower than that obtained for FD alone. Among the products, the kiwifruit processed by AIJD+FD not only showed better attractive green colour and higher sweetness perception, but also revealed higher rehydration ratio than FD and FD+AIJD kiwifruits, which was positively related to microstructure changes. The best AIJD+FD process, from nutrient retention and antioxidant activity considerations, was the combination of 65 min AIJD pre-drying and FD finish drying. Therefore, AIJD pre-drying and FD finish drying as a promising way with short drying time and strong nutrient retention capacity may be applied to the drying processing of agricultural products.

Comparison of Drying and Quality Characteristics of Pear (Pyrus Communis L.) Using Mid-Infrared-Freeze Drying and Single Stage of Freeze Drying

2017 ◽  
Vol 13 (4) ◽  
Author(s):  
Tamás Antal ◽  
Judit Tarek-Tilistyák ◽  
Zoltán Cziáky ◽  
László Sinka
Keyword(s):  
Water Activity ◽  
Freeze Drying ◽  
Quality Parameters ◽  
Single Stage ◽  
Rehydration Ratio ◽  
Drying Time ◽  
Mid Infrared ◽  
Pyrus Communis L ◽  
Drying Curves

Abstract This article provides results of an experimental investigation of hybrid- (MIR-FD), mid-infrared- (MIR) and freeze drying (FD) on the drying characteristics, energy consumption and quality parameters of pear. Rehydration ratio, color, texture, water activity, phenolic content and antioxidant activity were measured to evaluate the quality of dried pear products. Mid-infrared-freeze drying (MIR-FD) had the higher drying rate, which reduced the drying time by 14.3–42.9 % compared with FD method. Two empirical models were chosen to fit the drying curves and the models had the suitable R2 and RMSE values. Temperature characteristics of MIR and MIR-FD dried pear were determined in terms of interior temperature variation. The MIR-FD pear had darker color, better rehydration capacity, similar water activity, lower hardness (except of MIR-FD70°C) and highest content of chemical composition than single stage of FD products. Above all, the MIR50-60°C-FD was suggested as the best drying method for pear in this study.

scholarly journals Pulsed electric field enhanced freeze-drying of apple tissue

2019 ◽  
Vol 37 (No. 6) ◽  
pp. 432-438 ◽  
Author(s):  
Yali Wu ◽  
Dongguang Zhang
Keyword(s):  
Electric Field ◽  
Freeze Drying ◽  
Effective Diffusion ◽  
Specific Energy Consumption ◽  
Pulsed Electric Field ◽  
Drying Process ◽  
Rehydration Ratio ◽  
Drying Time ◽  
Effective Diffusion Coefficients ◽  
Apple Tissue

The influence of pulsed electric field (PEF) on freeze-drying of apple tissue was investigated. The freeze-drying was performed with different parameters of PEF treatment, and PEF treatment on the drying characters, microstructure, rehydration ratio, effective diffusion coefficient and hardness of apple tissue were discussed separately. The results indicated that PEF utilization as a pretreatment of apples enhances the drying process. The drying time was shortened by 17.73% at most, specific energy consumption decreased by 24.74% at most, and the rehydration ratio was improved by 65.22% at most for PEF treatment samples respectively, compared with the untreated samples. The effective diffusion coefficients varied from 2.60 × 10−8 m2/s to 4.20 × 10−8 m2/s for PEF pretreated samples, and was 2.40 × 10−8 m2/s for untreated samples drying at 75°C, the hardness of the untreated apple tissue was about 144.4 N which was decreased to 39.5–115.0 N after PEF treatment. 

scholarly journals The using Infrared Radiation on the Freeze-Drying of Cherry

2020 ◽  
Vol 9 (2) ◽  
pp. 1628-1630
Keyword(s):  
Energy Consumption ◽  
Infrared Radiation ◽  
Freeze Drying ◽  
Experimental Studies ◽  
Quality Characteristics ◽  
Drying Rate ◽  
Drying Time ◽  
Reduce Energy Consumption ◽  
Pre Treatment ◽  
Freeze Dryer

In this work experimentally investigated the drying rate of Cherry on the freeze-dryer (FD) and FD with infrared pretreatment (IR), and compared the quality characteristics of the cherry after rehydration. Results of experimental studies was determined that, the use of IR pre-treatment on the FD was much more effective. The use of IR waves showed that the drying time of cherries with IR pre-treatment is shorter than without pre-treatment. Especially, the application of IR pretreatment before freeze-drying, allows you to get quality products, and provides to reduce energy consumption by 15-17%.

scholarly journals Comparative Evaluation of Drying Kinetics of Carrot Slices in Hot air and Microwave Drying

2021 ◽  
Vol 10 (4) ◽  
pp. 242-248
Author(s):  
Gitanjali Behera ◽  
◽  
Mitali Madhumita ◽  
J. Aishwarya Aishwarya ◽  
V. Gayathri ◽  
...  
Keyword(s):  
Microwave Drying ◽  
Quality Analysis ◽  
Rehydration Ratio ◽  
Hot Air Drying ◽  
Drying Time ◽  
Air Drying ◽  
Hot Air ◽  
Sensory Score ◽  
Kinetics Of ◽  
Different Thickness

Carrot is most the important vegetable grown throughout the World. It is also a very good source of βcarotene, α-carotene and zeaxanthin. The post-harvest losses because of having high moisture content limit the utilization of carrot. In the present investigation, the comparative analysis was done between hot air drying and microwave drying for different thickness of carrot slices. The quality analysis for both the dried products was performed and compared. The drying time was varied between 3.5 h to 10 h for try drying whereas for microwave drying it was 240 sec to 681.6 sec. The drying time reduces drastically in case of microwave drying in comparison to hot air drying. The moisture ratio for both dried techniques was found to decreasing with an increase in drying time. The microwave dried samples showed a better rehydration ratio than the hot air dried sample. Also, the dehydration ratio of dried carrot sample using microwave drying was found to be lowest compared to the hot air dried sample. The microwave dried carrot slices showed a better sensory score in terms of colour and shape than hot air dried sample. Therefore, microwave drying may be recommended to dry carrot slices to have better energy efficiencies

scholarly journals STUDY OF PHYSICOCHEMICAL PROPERTIES OF CAPSICUM POWDER BY DIFFERENT DRYING TECHNIQUES

2021 ◽  
Vol 10 (4) ◽  
pp. 3110-3114
Author(s):  
Madhumita Saha
Keyword(s):  
Bulk Density ◽  
Freeze Drying ◽  
Microwave Drying ◽  
Hot Air Drying ◽  
Drying Time ◽  
Air Drying ◽  
Hot Air ◽  
Drying Techniques ◽  
Peroxidase Enzyme ◽  
Density Values

The objective of this study was to analyse the effects of phytochemical parameter, physical parameter, color, and sensory analysis in green capsicum by different drying processes (microwave, freeze, and hot air drying). Results showed an increase in microwave output power (600W), decreased drying time, moisture content, Chroma, and bulk density values. The Freeze drying process significantly improved the lightness of dried capsicum. Due to take less time for the Microwave drying technique, phytochemical parameters are intact in capsicum; on the other side, color degradation has been occurred due to the Maillard reaction (L*=29.34±0.08, a*=6.98±0.09,b*=15.36±0.10). Bulk density (0.335±0.01) and dispersibility (40±2.00%) were highest in Microwave drying powder. The capsaicin content of dried capsicum was higher than the fresh capsicum sample, but compared to the different drying techniques, the Microwave drying sample has higher capsaicin content than the Hot air drying and Freeze-drying samples. The lower capsaicin content in fresh capsicum may occur due to the catalytic activity of the peroxidase enzyme. The capsaicin content of all dried capsicum varied between 1.91±0.05 and 3.31±0.16 mg/100 g. In this research, the Microwave drying powder of capsicum was the best product for its highest antioxidant content and other physical properties.

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