scholarly journals New technique of combined hot air and microwave drying to produce a new fiber ingredient from industrial by-products.

2018 ◽  
Author(s):  
Clara Talens ◽  
Marta Castro-Giráldez ◽  
Pedro J. Fito
Keyword(s):  
Value Added ◽  
Orange Peel ◽  
Microwave Drying ◽  
Healthy Foods ◽  
Food Sector ◽  
Hot Air Drying ◽  
Hot Air ◽  
Swelling Capacity ◽  
Gab Model ◽  
By Products

The search for solutions to transform the by-products generated by the agri-food sector in high value-added ingredients is a priority. The aim of this research was to develop a microwave coupled with hot air drying technique allowing maximizing profits by reducing time and operational costs and to produce a dietary fiber ingredient with interesting technological properties for the development of healthy foods. The shrinkage-swelling phenomena occurred during drying changed the rehydration properties of the fibre ingredient obtained. An increase in particle size improved the fibre's swelling capacity when hydrated, allowing 50 % fat substitution in potato purees. Keywords: hot air-microwave drying; orange peel; thermodynamics; GAB model; dietary fibre

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 Comparative Study of the Characteristics of Oil Shale with Hot Air Drying and Microwave Drying

2012 ◽  
Vol 17 ◽  
pp. 884-891 ◽  
Author(s):  
Qing Wang ◽  
Zeng-yi Gu ◽  
Jing-ru Bai ◽  
Juan Liu ◽  
Hong-peng Liu
Keyword(s):  
Comparative Study ◽  
Oil Shale ◽  
Microwave Drying ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air

scholarly journals Impact of Different Drying Techniques on Quality Traits of Ginger (Zingiber officinale Rosc.) Rhizomes

2021 ◽  
pp. 30-37
Author(s):  
Annu Kumari ◽  
Yeluru Mohan Babu ◽  
Eggadi Ramesh ◽  
Tshering Ongchu Lepcha ◽  
Suman Tamang ◽  
...  
Keyword(s):  
Essential Oil ◽  
Fiber Content ◽  
Microwave Drying ◽  
Crude Fiber ◽  
Drying Methods ◽  
Hot Air Drying ◽  
Air Drying ◽  
Sun Drying ◽  
Crude Fiber Content ◽  
Hot Air

Under the present investigation, ginger was produced at the instruction cum research plots of the Department of Plantation Crops and Processing, Faculty of Horticulture, Uttar Banga Krishi Viswavidyalaya, Pundibari, Cooch Behar, West Bengal. The experiment was laid out in a factorial CRD. The study was undertaken with four ginger varieties namely Gorubathan, Suprabha, Suruchi and Suravi to evaluate the effect of different drying methods (sun drying, hot air drying at 50OC, 60oC and 70oC and microwave drying on time required for drying to a moisture content of 8 – 10% and to chemical composition (essential oil, oleoresin content and crude fiber content) of the end product. Results shown that Gorubathan variety has the highest essential oil (2.243%) and oleoresin content (14.840%) among the four varieties in this study, highest crude fiber content (5.253%) was observed in Suprabha and highest dry recovery (25.77%) was obtained from Suravi variety. In hot air drying, with increase in temperature essential oil, oleoresin and crude fiber content in dry ginger as well as dry recovery reduced. With high dry recovery (25.77%), essential oil (2.037%) and oleoresin content (13.510%) and moderately low crude fiber content (4.637%), it can be concluded that Suravi variety is best suitable for producing dry ginger. Apart from microwave drying, sun drying can be recommended as better practice, when hygienically conducted, based on essential oil and oleoresin content.

scholarly journals Steam Economics of Molasses Plant Evaporators: Molasses Plant Place in Citrus Industry

1959 ◽  
Author(s):  
John M. Cahill
Keyword(s):  
Prime Factor ◽  
Citrus Fruit ◽  
Efficient Removal ◽  
Citrus Industry ◽  
Hot Air Drying ◽  
Air Drying ◽  
Cattle Feed ◽  
Hot Air ◽  
Air Dryer ◽  
By Products

Processors of citrus fruit are faced with disposal of the pulp left over after juice is extracted from the fruit. Generally, the pulp is dried in steam or oil fired dryers and then sold as cattle feed. If disposal of the pulp is the prime factor of interest to the operator; shredding and hot air drying is sufficient. For more efficient removal of water from the pulp and the obtainment of other by-products, mainly citrus molasses and stripper oil, consideration should be given to the installation of presses and a molasses evaporator. Most authorities will agree that water can be evaporated more efficiently in a multiple effect evaporator than in a hot air dryer. Presses and an evaporator represent considerable investment, therefore the decision to install a Molasses Plant must be weighed carefully, balancing potential savings against the installed cost. Paper published with permission.

scholarly journals Pressurized Extraction as an Opportunity to Recover Antioxidants from Orange Peels: Heat treatment and Nanoemulsion Design for Modulating Oxidative Stress

Molecules ◽  
2021 ◽  
Vol 26 (19) ◽  
pp. 5928
Author(s):  
Lucía Castro-Vázquez ◽  
María Victoria Lozano ◽  
Virginia Rodríguez-Robledo ◽  
Joaquín González-Fuentes ◽  
Pilar Marcos ◽  
...  
Keyword(s):  
Freeze Drying ◽  
Value Added ◽  
Orange Peel ◽  
Natural Antioxidants ◽  
Volatile Components ◽  
Orange Peels ◽  
Freeze Dried ◽  
Food Applications ◽  
By Products ◽  
Terpene Derivatives

Orange peel by-products generated in the food industry are an important source of value-added compounds that can be potentially reused. In the current research, the effect of oven-drying (50–70 °C) and freeze-drying on the bioactive compounds and antioxidant potential from Navelina, Salustriana, and Sanguina peel waste was investigated using pressurized extraction (ASE). Sixty volatile components were identified by ASE-GC-MS. The levels of terpene derivatives (sesquitenenes, alcohols, aldehydes, hydrocarbons, and esters) remained practically unaffected among fresh and freeze-dried orange peels, whereas drying at 70 °C caused significative decreases in Navelina, Salustriana, and Sanguina peels. Hesperidin and narirutin were the main flavonoids quantified by HPLC-MS. Freeze-dried Sanguina peels showed the highest levels of total-polyphenols (113.3 mg GAE·g−1), total flavonoids (39.0 mg QE·g−1), outstanding values of hesperedin (187.6 µg·g−1), phenol acids (16.54 mg·g−1 DW), and the greatest antioxidant values (DPPH•, FRAP, and ABTS•+ assays) in comparison with oven-dried samples and the other varieties. Nanotechnology approaches allowed the formulation of antioxidant-loaded nanoemulsions, stabilized with lecithin, starting from orange peel extracts. Those provided 70–80% of protection against oxidative UV-radiation, also decreasing the ROS levels into the Caco-2 cells. Overall, pressurized extracts from freeze-drying orange peel can be considered a good source of natural antioxidants that could be exploited in food applications for the development of new products of commercial interest.

Characterisation of Potato Slices During Drying: Density, Shrinkage, and Thermodynamic of Sorption

2011 ◽  
Vol 7 (3) ◽  
Author(s):  
Saber Chemkhi ◽  
Féthi Zagrouba
Keyword(s):  
Experimental Data ◽  
Food Product ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Desorption Isotherms ◽  
Gab Model ◽  
Kinetics Of ◽  
Correlation Factors ◽  
Potato Slices

In this study, we are interested in a thermo-physic characterisation during hot air drying of one food product: the potato. The drying kinetics of potato slices are determined at three temperatures and three air velocities. The evolution of the density and the material shrinkage are determined and commented. We finish with the equilibrium moisture relations for the product. From experimental data, we have modeled the desorption isotherms using the GAB model. From the results, we notice that this model perfectly describes the measures with correlation factors superior to 97%. A thermodynamic analysis of isotherms has been made: the heat of sorption is calculated; the entropy of sorption has also been determined and has been commented.

Drying Behaviour and Change in Colour and Textural Properties of Mushroom During Drying

2012 ◽  
Vol 8 (1) ◽  
Author(s):  
Tarsem Chand Mittal ◽  
Sajeev Rattan Sharma ◽  
Jarnail Singh Muker ◽  
Satish Kumar Gupta
Keyword(s):  
Textural Properties ◽  
Microwave Drying ◽  
Drying Methods ◽  
Button Mushroom ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Drying Behavior ◽  
L Value ◽  
Drying Behaviour

Button mushroom in the form of whole and slices were dried using convective hot air drying and microwave drying methods. Main objectives were to study the drying behavior and change in colour and textural properties. To get moisture content of 0.08 g/g, hot air drying at 600C took 463 minutes and 350 minutes for whole and sliced mushroom respectively whereas these times were just 9 minutes and 8.5 minutes when the microwave oven was run at 60% of its maximum power (1350 W). The convective hot air drying process can be put into two falling rate periods. The decrease in brightness (indicated by L-value) in dried samples was about 44% as compared to the fresh ones. The variation within the differently dried samples was not much. Hardness was lowest (<2>N) in fresh samples and was highest (>5.5 N) in microwave dried samples with hot air dried samples in between. For most of the samples, the springiness were between 0.4 and 0.6 except for hot air dried sliced samples where it was 0.9. Except in hot air dried samples, the change in cohesiveness was not much. Adhesiveness was found in fresh mushroom only..

The effect of osmosis pretreatment on hot-air drying and microwave drying characteristics of chili (Capsicum annuumL.) flesh

2013 ◽  
Vol 48 (8) ◽  
pp. 1589-1595 ◽  
Author(s):  
Dandan Zhao ◽  
Cuiping Zhao ◽  
Hongyan Tao ◽  
Kejing An ◽  
Shenghua Ding ◽  
...  
Keyword(s):  
Microwave Drying ◽  
Hot Air Drying ◽  
Air Drying ◽  
Drying Characteristics ◽  
Hot Air
Sign in / Sign up

Export Citation Format

Share Document