A comparative evaluation of nutritional characteristics, physical properties, and volatile profiles of sweet corn subjected to different drying methods

2021 ◽  
Author(s):  
Lianmou Yao ◽  
Yi Zhang ◽  
Yongjin Qiao ◽  
Chunfang Wang ◽  
Xiao Wang ◽  
...  
Keyword(s):  
Physical Properties ◽  
Comparative Evaluation ◽  
Sweet Corn ◽  
Drying Methods ◽  
Nutritional Characteristics ◽  
Volatile Profiles

scholarly journals Chemical and Physical Properties of Some Hazelnut Varieties Grown in Portugal

Agronomy ◽  
2021 ◽  
Vol 11 (8) ◽  
pp. 1476
Author(s):  
Ana Cristina Ferrão ◽  
Raquel P. F. Guiné ◽  
Elsa Ramalhosa ◽  
Arminda Lopes ◽  
Cláudia Rodrigues ◽  
...  
Keyword(s):  
Discriminant Analysis ◽  
Physical Properties ◽  
Water Activity ◽  
Induction Time ◽  
Oxidation Stability ◽  
Chemical Properties ◽  
Physical And Chemical Properties ◽  
Nutritional Characteristics ◽  
Physical And Chemical ◽  
And Chemical Properties

Hazelnuts are one of the most appreciated nuts worldwide due to their unique organoleptic and nutritional characteristics. The present work intended to analyse several physical and chemical properties of different hazelnut varieties grown in Portugal, namely Tonda de Giffoni, Grada de Viseu, Segorbe, Longa de Espanha, Butler, Gunslebert, and Negreta. In general, the results revealed statistically significant differences between the varieties under study. The Gunslebert had more elongated hazelnuts and with heavier shelled fruits, while the kernels of the Grada de Viseu revealed to be heavier. Grada de Viseu was harder in the shell, Gunslebert had a harder core, and Segorbe was more resistant to fracture. Fat was the more representative component for all varieties and in some cases the values of moisture and water activity were over the recommended amount (≥0.62). Tonda de Giffoni was the variety with the highest induction time, indicating the highest oxidation stability. Moreover, discriminant analysis revealed that the variables more important to distinguish the varieties were protein (λ = 0.007) and water activity (λ = 0.010). The results of this study help to better understand the differences between some hazelnut varieties that are cultivated in Portugal, which gives important hints for all players in the hazelnut sector.

scholarly journals Influence of Freezing and Different Drying Methods on Volatile Profiles of Strawberry and Analysis of Volatile Compounds of Strawberry Commercial Jams

Molecules ◽  
2021 ◽  
Vol 26 (14) ◽  
pp. 4153
Author(s):  
Doaa Abouelenein ◽  
Ahmed M. Mustafa ◽  
Simone Angeloni ◽  
Germana Borsetta ◽  
Sauro Vittori ◽  
...  
Keyword(s):  
Microwave Drying ◽  
Drying Methods ◽  
Volatile Profile ◽  
Drying Method ◽  
Drying Process ◽  
Total Volatile ◽  
Ethyl Hexanoate ◽  
Complete Destruction ◽  
Freeze Dried ◽  
Volatile Profiles

Strawberry is the most consumed berry fruit worldwide due to its unique aroma and flavor. Drying fruits to produce a powder represents one of the possible conservation methods to extend their shelf-life. The aim of the present study was to compare the influence of freezing and different drying methods on the volatile profile of strawberry using the HS-SPME/GC–MS method, in addition to analysis of strawberry jam volatiles. A total of 165 compounds were identified, accounting for 85.03–96.88% of the total volatile compositions. Results and PCA showed that freezing and each drying process affected the volatile profile in a different way, and the most remarkable representative differential volatiles were ethyl hexanoate, hexyl acetate, (E)-2-hexenyl acetate, mesifurane, (E)-nerolidol, γ-decalactone, 1-hexanol, and acetoin. Shade air-dried, frozen, freeze-dried, and oven-dried 45 °C samples retained more of the fruity and sweet aromas of strawberry, representing more than 68% of the total aroma intensity according to the literature. In contrast, the microwave-drying method showed drastic loss of fruity esters. Strawberry jams demonstrated complete destruction of esters and alcohols in most jams, while terpenes were significantly increased. These findings help better understand the aroma of strawberry and provide a guide for the effects of drying, freezing, and jam processing.

The Impact of Drying Methods on Paper Physical Properties

2012 ◽  
Vol 602-604 ◽  
pp. 2267-2272
Author(s):  
Shu Lei Zhao ◽  
Zheng Yuan Wei ◽  
Xiao Tian Ding ◽  
Qiang Lin
Keyword(s):  
Physical Properties ◽  
Vacuum Drying ◽  
Drying Methods ◽  
Mechanical Pulp ◽  
Bursting Strength ◽  
Tensile Index ◽  
Chemical Pulp ◽  
Drying Conditions ◽  
The Impact ◽  
Tearing Resistance

This paper experimentally examined the impact of four different drying methods (free drying, press drying, vacuum drying and impingement drying) on paper physical properties including roughness, elongation, air permeance, tearing resistance, tensile index and bursting strength. The handsheets materials are HWBKP (Hardwood Bleached Chemical Pulp), SWBKP (Softwood Bleached Chemical Pulp), CTMP (Chemical Thermo mechanical Pulp) and ATMP (Advanced Thermo Mechanical Pulp). Good experimental data were obtained for the four pulps under different drying conditions. The results of our investigation indicate that press drying have lower surface roughness, elongation and air permeance but higher tearing resistance; the vacuum drying have higher roughness, tensile index and bursting strength; the impingement drying have lower tearing resistance, tensile index and bursting strength but higher elongation and air permeance. Selection of different drying conditions for effective productivity and quality improvement potential is proposed as a direction for the future dryer design.

Comparative evaluation of drying methods on kinetics, biocompounds and antioxidant activity of Bacillus subtilis-fermented dehulled adlay

2019 ◽  
Vol 38 (11) ◽  
pp. 1505-1515 ◽  
Author(s):  
Anyan Wen ◽  
Chunzhi Xie ◽  
Muhammad Mazhar ◽  
Yong Zhu ◽  
Haiying Zeng ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Bacillus Subtilis ◽  
Comparative Evaluation ◽  
Drying Methods

Influence of drying method and ageing on chemical and physical properties andin vitrodegradation characteristics of grass and maize samples

1996 ◽  
Vol 126 (1) ◽  
pp. 7-14 ◽  
Author(s):  
J. W. Cone ◽  
A. H. Van Gelder ◽  
H. J. P. Marvin
Keyword(s):  
Physical Properties ◽  
Rumen Fluid ◽  
Sugar Content ◽  
Soluble Sugars ◽  
Drying Methods ◽  
Drying Method ◽  
Crude Fibre ◽  
Fermentation Kinetics ◽  
Freeze Dried

SUMMARYThe influence of different drying conditions on the chemical composition, physical properties,in vitroorganic matter degradability and fermentation kinetics of forages was investigated using young and old grass (Lolium perenne) samples (harvested on 15 June and 9 July 1992 at Lelystad, The Netherlands) and young and old maize (Zea mayscv. Scana) stem samples (harvested on 19 August and 30 September 1991 at Lelystad). The samples were either freeze-dried with a maximum sample temperature of 10 °C, dried in a vacuum at 20 °C or air-dried at 30, 50, 70 and 105 °C. The different drying methods had little effect on ash, acid detergent fibre (ADF), acid detergent lignin (ADL), crude fibre and crude protein (CP) contents andin vitrodegradation of the forage samples. However, some effects were found for sugars and phenolic acids. The neutral detergent fibre (NDF) content in protein-rich samples and the fermentation kinetics in rumen fluid differed significantly according to drying method. In samples dried other than by freeze-drying, proteins were bound to the NDF content and in some cases an effect on the amount of soluble sugars was also seen. Physical properties of the samples were determined by differential scanning calorimetry (DSC) and differences were found between freeze-dried materials and those dried at 70 °C. The influence of age on the maize samples was very pronounced, whereas it had little effect on the characteristics of the grass samples, with the exception of a decreased CP content and an increased sugar content after acid hydrolysis.

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