scholarly journals Supercritical CO2 drying of food matrices

2018 ◽  
Author(s):  
S. Spilimbergo ◽  
A. Zambon ◽  
T. M. Vizzotto ◽  
G. Morbiato ◽  
M. Toffoletto ◽  
...  
Keyword(s):  
Supercritical Co2 ◽  
Supercritical Drying ◽  
Microbial Inactivation ◽  
Process Conditions ◽  
Drying Methods ◽  
Drying Process ◽  
Promising Alternative ◽  
Supercritical Co2 Drying ◽  
Conventional Drying ◽  
Drying Efficiency

This work explore the use of supercritical CO2 drying as alternative technique for the obtainment of pasteurized and high quality dried product. Several tests were conducted on animal, vegetable and fruit matrixes in order to investigate the effectiveness of SC-CO2 drying process at different process conditions. Design of experiment was performed to find the optimal process conditions for vegetable and fruit matrices, using the final water activity of the products as key indicator for the drying efficiency. The inactivation of naturally present microorganisms and inoculated pathogens demonstrated the capability of SC-CO2 drying process to assure a safe product. Moreover, retention of nutrients was compared with conventional drying methods. Results suggest that supercritical drying is a promising alternative technology for food drying. Keywords: supercritical drying; carbon dioxide; food drying; microbial inactivation

scholarly journals Comparison of Supercritical CO2-Drying, Freeze-Drying and Frying on Sensory Properties of Beetroot

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1201
Author(s):  
Nikola Tomic ◽  
Ilija Djekic ◽  
Gerard Hofland ◽  
Nada Smigic ◽  
Bozidar Udovicki ◽  
...  
Keyword(s):  
Supercritical Co2 ◽  
Freeze Drying ◽  
Sensory Quality ◽  
Quality Parameters ◽  
Acceptance Testing ◽  
Drying Methods ◽  
Promising Alternative ◽  
Supercritical Co2 Drying ◽  
Negative Effect ◽  
Drying Technology

The aim of this study was to compare the sensory quality and acceptance of dried ready-to-eat beetroot snacks as a result of different drying methods applied: supercritical CO2-drying (scCO2-drying), frying, and freeze-drying. Descriptive sensory analysis, quality rating (10 assessors), and consumer acceptance testing (n = 102) were performed. Mean overall quality scores within the range of “very good” quality were found only in non-precooked scCO2-dried samples which were characterized by typical magenta color, low level of shape and surface deformations, pronounced brittleness and crispiness, and good rehydration during mastication. The other samples were in the range of “good” quality. The pre-cooking step before scCO2-drying negatively influenced the sensory quality parameters, particularly appearance. Around 60% of tested consumers showed a preference for the fried and non-precooked scCO2-dried samples. The drivers of liking were mostly related to the characteristics of the product, which was salted, fried, and crispy, with an oily and overburnt flavor, i.e., the product most similar to commercial potato chips products. Freeze-drying had a negative effect primarily on appearance and flavor. According to the sensory evaluation conducted, direct scCO2-drying without a pre-cooking step showed itself as a promising alternative drying technology in the production of dried beetroot snacks.

scholarly journals Microbial inactivation efficiency of supercritical CO2 drying process

2018 ◽  
Vol 36 (16) ◽  
pp. 2016-2021 ◽  
Author(s):  
Alessandro Zambon ◽  
Filippo Michelino ◽  
Siméon Bourdoux ◽  
Frank Devlieghere ◽  
Stefania Sut ◽  
...  
Keyword(s):  
Supercritical Co2 ◽  
Microbial Inactivation ◽  
Drying Process ◽  
Supercritical Co2 Drying ◽  
Inactivation Efficiency

scholarly journals Köpük Kurutma Yöntemi ile Gıdaların Kurutulması

2017 ◽  
Vol 5 (6) ◽  
pp. 637
Author(s):  
Emine Varhan ◽  
Mehmet Koç
Keyword(s):  
Food Product ◽  
Process Conditions ◽  
Drying Methods ◽  
Powder Form ◽  
Drying Time ◽  
Foam Structure ◽  
Foaming Agents ◽  
Product Increase ◽  
Foam Drying ◽  
Drying Efficiency

The foam mat drying is one of drying methods applied to produce powdered food in the food industry. Foam mat drying, which is better than other methods of drying in terms of drying time and cost, is used to convert powder form of various foods such as fruit, milk and seafood. The formation of the foam structure is provided with foaming agents and/or stabilizers. The surface area and drying efficiency of food product increase with conversion to foam structure. In this review, knowledge about the process conditions applied during the process of converting the food into powder form by foam drying method, the obtained product properties and the applicability of foam mat drying to various foods are presented.

Contamination Control in Supercritical CO2 Drying Process for Nano-Scale Memory Manufacturing

2013 ◽  
Vol 58 (6) ◽  
pp. 197-204
Author(s):  
H. Hayashi ◽  
H. Okuchi ◽  
H. Tomita ◽  
Y. Ono ◽  
T. Nakamori ◽  
...  
Keyword(s):  
Supercritical Co2 ◽  
Drying Process ◽  
Contamination Control ◽  
Nano Scale ◽  
Supercritical Co2 Drying

scholarly journals Editorial on Special Issues “Aerogels” and “Aerogels 2018”

Gels ◽  
2020 ◽  
Vol 6 (3) ◽  
pp. 19
Author(s):  
Françoise Quignard ◽  
Nathalie Tanchoux
Keyword(s):  
Porous Structure ◽  
Supercritical Co2 ◽  
Freeze Drying ◽  
Drying Process ◽  
Gel Structure ◽  
Supercritical Co2 Drying

Aerogels can be defined as ultralight materials with a 3D porous structure, similar to their parent wet gels, where the solvent has been replaced by a gas without a collapse of the gel structure, thanks to the drying process used (supercritical CO2 drying, freeze drying, etc [...]

scholarly journals Drying Characteristics of Eucalyptus urophylla × E. grandis with Supercritical CO2

Materials ◽  
2020 ◽  
Vol 13 (18) ◽  
pp. 3989 ◽  
Author(s):  
Jing-Wen Zhang ◽  
Hong-Hai Liu ◽  
Hang Yang ◽  
Lin Yang
Keyword(s):  
Supercritical Co2 ◽  
Moisture Distribution ◽  
Stress Index ◽  
Drying Rate ◽  
Drying Methods ◽  
Eucalyptus Urophylla ◽  
Drying Characteristics ◽  
Supercritical Co2 Drying ◽  
Conventional Kiln Drying ◽  
Capillary Tension

Supercritical CO2 (ScCO2) is a drying medium with excellent solubility and mass transfer efficiency. Supercritical CO2 drying (SCD) can remove the water of wood rapidly and prevent a change of microstructure caused by capillary tension in the drying process. In this study, Eucalyptus urophylla × E. grandis specimens with lengths of 50 and 100 mm were dried with ScCO2. Conventional kiln drying (CKD) and oven-drying (OD) were used as control. After 1 h, the drying rate, shrinkage, moisture distribution, drying stress were measured to explore the influence of drying methods and specimen length for drying characteristics during the early drying stage. The results showed that compared with CKD and OD, water removal was the fastest under SCD, and the drying rate was nine times of CKD and one time of OD. The shrinkage of SCD was the lowest among the three drying methods. Moisture distribution of SCD and OD was uneven. The drying stress of SCD was relatively high, the drying stress index of it was almost five times of CKD and three times of OD. Regardless of the drying method, shorter specimens had a shorter drying period but greater drying defects than the long specimens.

scholarly journals Acemannan Gels and Aerogels

Polymers ◽  
2019 ◽  
Vol 11 (2) ◽  
pp. 330
Author(s):  
Daniel Miramon-Ortíz ◽  
Waldo Argüelles-Monal ◽  
Elizabeth Carvajal-Millan ◽  
Yolanda López-Franco ◽  
Francisco Goycoolea ◽  
...  
Keyword(s):  
Supercritical Co2 ◽  
Chemical Structure ◽  
Spectroscopic Analysis ◽  
Drying Process ◽  
Solvent Treatment ◽  
Surface Areas ◽  
Infrared Spectroscopic Analysis ◽  
Bioactive Properties ◽  
Supercritical Co2 Drying ◽  
Drying Technology

The procedures to obtain two types of acemannan (AC) physical gels and their respective aerogels are reported. The gelation was induced by the diffusion of an alkali or a non-solvent, then supercritical CO2 drying technology was used to remove the solvent out and generate the AC aerogels. Fourier-transform infrared spectroscopic analysis indicated that alkali diffusion produced extensive AC deacetylation. Conversely, the non-solvent treatment did not affect the chemical structure of AC. Both types of gels showed syneresis and the drying process induced further volume reduction. Both aerogels were mesoporous nanostructured materials with pore sizes up to 6.4 nm and specific surface areas over 370 m2/g. The AC physical gels and aerogels enable numerous possibilities of applications, joining the unique features of these materials with the functional and bioactive properties of the AC.

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