Influence of high wave sound pretreatment on drying quality parameters of Echinacea root with infrared drying

2021 ◽  
Author(s):  
Zahra Rostami Gharkhloo ◽  
Faroogh Sharifian ◽  
Amir Rahimi ◽  
Abolfazl Akhondzadeh Yamchi
Keyword(s):  
Quality Parameters ◽  
High Wave ◽  
Infrared Drying ◽  
Drying Quality

scholarly journals STUDY OF QUALITY AND SAFETY PARAMETERS OF LIVER PASTES WITH AUBERGINE POWDER

2019 ◽  
Vol 4 ◽  
pp. 18-27
Author(s):  
Oksana Dzyundzya ◽  
Valentyna Burak ◽  
Іrina Ryapolova ◽  
Nadiia Voievoda ◽  
Mariya Shinkaruk ◽  
...  
Keyword(s):  
New Products ◽  
Quality Parameters ◽  
Partial Replacement ◽  
Quality And Safety ◽  
Study Quality ◽  
Chemical Parameters ◽  
Infrared Drying ◽  
Safety Parameters ◽  
Food Potential ◽  
Food Value

The aim of this work is to study quality and safety parameters of developed recipes of liver pastes with a partial replacement of liver by aubergine powder that allows to improve their food value and to introduce them in food rations of people, working at toxic enterprises, living on ecologically polluted territories and all population layers. This work is devoted to studying quality and safety parameters of liver pastes with aubergine powders, produced by infrared drying at temperature 50–60 °С. Chemical parameters, established for developed paste products, are presented. The use of aubergine powders gives a possibility to increase biological and food values, to widen the assortment of pastes with prognosticated quality parameters, to form new consumption properties of products, to use the food potential of vegetable supplements more completely. It has been proved, that new pastes with using aubergine powders confirmed advantages of developed products over traditional ones. New products have a balanced chemical composition, low energetic value, decreased content of easily assimilated carbohydrates and increased content of healthy ingredients of functional and treating-prophylactic destination. These studies testify the quality and safety of developed paste recipes. It has been established, that adding aubergine powders in paste recipes results in increasing a food value at the expanse of raising an amount of carbohydrates, content of irreplaceable amino acids, enrichment with mineral substances and vitamins.

scholarly journals Investigation Of Infrared Drying Behaviour Of Spinach Leaves Using ANN Methodology And Dried Product Quality

2015 ◽  
Vol 36 (4) ◽  
pp. 425-436 ◽  
Author(s):  
Ayse Sarimeseli ◽  
Mehmet Yuceer
Keyword(s):  
Power Output ◽  
Quality Parameters ◽  
Experimental Conditions ◽  
Infrared Drying ◽  
Colour Parameters ◽  
Sample Amount ◽  
Drying Behaviour ◽  
Power Outputs ◽  
Constant Power Output ◽  
Spinach Leaves

Abstract Effects of infrared power output and sample mass on drying behaviour, colour parameters, ascorbic acid degradation, rehydration characteristics and some sensory scores of spinach leaves were investigated. Within both of the range of the infrared power outputs, 300–500 W, and sample amounts, 15–60 g, moisture content of the leaves was reduced from 6.0 to 0.1±(0.01) kg water/kg dry base value. It was recorded that drying times of the spinach leaves varied between 3.5–10 min for constant sample amount, and 4–16.5 min for constant power output. Experimental drying data obtained were successfully investigated by using artificial neural network methodology. Some changes were recorded in the quality parameters of the dried leaves, and acceptable sensory scores for the dried leaves were observed in all of the experimental conditions.

Tri-frequency ultrasound as pretreatment to infrared drying of carrots: impact on enzyme inactivation, color changes, nutrition quality parameters and microstructures

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Yiting Guo ◽  
Bengang Wu ◽  
Daipeng Lu ◽  
Zhongli Pan ◽  
Haile Ma
Keyword(s):  
Color Difference ◽  
Quality Parameters ◽  
Hot Water ◽  
Enzyme Inactivation ◽  
Infrared Drying ◽  
Color Changes ◽  
Nutrition Quality ◽  
First Order Kinetics ◽  
Positive Effect ◽  
Frequency Ultrasound

Abstract The effects of tri-frequency ultrasound as pretreatment on the peroxidase (POD) inactivation and infrared drying attributes of carrots were studied in the temperature range of 60–80 °C. Thermosonication (TS) treatment reduced 65.21, 73.33 and 81.43% POD activity after 5 min for the temperatures at 60, 70 and 80 °C, respectively, which were all higher than hot water (HW) blanching treated samples. The first-order kinetics fitted well for the POD inactivation curves. Similar retention ranges of vitamin C (VC) were observed after TS (88.41–82.51%) and HW (91.91–88.75%) treatments at the studied range of temperatures. Compared to HW treated samples, drying times of thermosonicated carrot slices were shortened by 13.6, 15 and 15.8% for blanching temperatures at 60, 70 and 80 °C, respectively. The aid of ultrasound showed a positive effect on the rehydration ration (RR) of samples. Sonicated dried samples exhibited higher hardness compared with thermal dried samples. No significant variation (p > 0.05) in the total color difference (ΔE) was attained for dried carrot slices pretreated by TS and HW processes.

scholarly journals Drying and quality performance of dragon blood’s resin (Daemonorops sp.) exposed to solar and oven drying

2021 ◽  
Vol 914 (1) ◽  
pp. 012058
Author(s):  
G Pasaribu ◽  
K Yuniarti ◽  
T K Waluyo ◽  
E Basri ◽  
L Efiyanti
Keyword(s):  
Color Change ◽  
Quality Parameters ◽  
Drying Rate ◽  
Solar Drying ◽  
Drying Process ◽  
Quality Performance ◽  
Oven Drying ◽  
Drying Techniques ◽  
Drying Quality

Abstract Dragon blood’s resin is obtained by extracting the dragon blood’s fruit with organic or non-organic solvents. Following extraction, drying process is usually carried out to dry the wet resin. The drying techniques used is assumed to affect not only the drying performance but also the quality of the dragon blood’s resin, in particular its active ingredient content (dracorhodin). The purpose of this study was to measure and compare the effect of solar and oven drying on the drying performance and quality of dragon blood’s resin. The oven temperature used was 60°C. Both drying techniques were executed until the resin dried which was indicated by color change and its easiness to rupture. The results showed that solar drying of dragon blood required shorter time (210 minutes) with higher drying rate (0.25%/minute) than the oven drying process which need 250 minutes to finish with a drying rate of 0.14%/minute. Except the ash content of solar dried resin, other post-drying quality parameters of dragon blood resin from both drying techniques have met the Indonesia standard for trading purpose (SNI 8663:2018). Further statistical analysis confirmed that the drying techniques applied significantly affected the drying rate and post-drying quality values of dragon blood’s resin.

A Comparative Modeling Study of Quince Infrared Drying and Evaluation of Quality Parameters

2016 ◽  
Vol 12 (9) ◽  
pp. 901-910 ◽  
Author(s):  
Amin Ziaforoughi ◽  
Ali Reza Yousefi ◽  
Seyed M.A. Razavi
Keyword(s):  
Fuzzy Inference ◽  
Radiation Power ◽  
Comparative Modeling ◽  
Quality Parameters ◽  
Empirical Models ◽  
Rehydration Ratio ◽  
Inference System ◽  
Drying Temperature ◽  
Infrared Drying ◽  
Four Levels

Abstract In this research, infrared drying of thin-layer quince slices with thickness of 5±0.24 mm was investigated at four levels of radiation power. The final temperatures of 50, 60, 70 and 80 °C were achieved by regulating the radiation power. A comparative study was performed among adaptive neuro-fuzzy inference system (ANFIS) and 10 well-known empirical models to predict the drying kinetics. The ANFIS modeling results showed an excellent prediction of moisture content value (R2=0.9998 and RMSE=0.0041). Among the empirical models, Midilli model fitted the experimental data well for the whole range of temperatures (R2=0.9987–0.9994 and RMSE=0.0068–0.0098). Effect of final drying temperature on the sample color, shrinkage, texture and rehydration ratio was also investigated. Analysis of variance of quality parameters showed that the final drying temperature had a significant effect on the color, shrinkage and texture (p < 0.05). The final drying temperature of 80 °C had a negative effect on the color, shrinkage and texture of samples.

Drying Characteristics and Quality of Fresh White Waxy Corn Under Different Drying Methods

2021 ◽  
Author(s):  
Yanling He ◽  
Dan Huang ◽  
Yongjia Chen ◽  
Kaiyang Men ◽  
S. A. Sherif ◽  
...  
Keyword(s):  
Far Infrared ◽  
Drying Rate ◽  
Hot Air Drying ◽  
Drying Time ◽  
Air Drying ◽  
Infrared Drying ◽  
Sun Drying ◽  
Hot Air ◽  
Waxy Corn ◽  
Drying Quality

Abstract The drying characteristics and drying quality of fresh white waxy corn were investigated under three different drying methods (sun drying, hot-air drying and far-infrared drying) and different drying temperatures (55 °C, 60 °C, 65 °C, 70 °C, 75 °C, 80 °C). The optimal drying method and drying condition were obtained by comparing the drying time and drying quality including damage rate, rehydration capacity and the contents of protein, fatty acid and starch. The results showed that the drying time of sun drying was the longest, while the drying quality was the best, i.e., the damage rate was the lowest and the nutrient retention was the highest. The far-infrared drying time was shorter and the quality was better than that of hot air drying. The higher the temperature, the faster the drying rate. The optimal drying temperature was 60 °C under far-infrared drying, which can effectively remove the water and keep the food quality. Besides, the drying rate was faster than hot air, and the color of the dried products was brighter. When hot air drying was used, the value of fatty acids did not change much below 65 °C, but it rose sharply above 65 °C. The optimal drying temperature was 65 °C, under which the drying rate was moderate and the quality was relatively good. If the production cost was considered, sun drying was the best, following the 60 °C far-infrared drying. This conclusion can provide a reference for the drying conditions of corn after harvest in agricultural production, and to a certain extent provide suggestions for the later drying treatment methods and treatment temperatures of fresh white waxy corn.

Monitoring of essential oils during storage by selected quality parameters

Planta Medica ◽  
2010 ◽  
Vol 76 (12) ◽  
Author(s):  
C Turek ◽  
S Ritter ◽  
F Stintzing
Keyword(s):  
Essential Oils ◽  
Quality Parameters

Creating adaptive predictions for packaging-critical quality parameters using advanced analytics and machine learning

TAPPI Journal ◽  
2019 ◽  
Vol 18 (11) ◽  
pp. 679-689
Author(s):  
CYDNEY RECHTIN ◽  
CHITTA RANJAN ◽  
ANTHONY LEWIS ◽  
BETH ANN ZARKO
Keyword(s):  
Machine Learning ◽  
Real Time ◽  
Predictive Analytics ◽  
Paper Industry ◽  
Quality Parameters ◽  
Fast Change ◽  
The Face ◽  
Model Tuning ◽  
Reducing Costs ◽  
Time Critical

Packaging manufacturers are challenged to achieve consistent strength targets and maximize production while reducing costs through smarter fiber utilization, chemical optimization, energy reduction, and more. With innovative instrumentation readily accessible, mills are collecting vast amounts of data that provide them with ever increasing visibility into their processes. Turning this visibility into actionable insight is key to successfully exceeding customer expectations and reducing costs. Predictive analytics supported by machine learning can provide real-time quality measures that remain robust and accurate in the face of changing machine conditions. These adaptive quality “soft sensors” allow for more informed, on-the-fly process changes; fast change detection; and process control optimization without requiring periodic model tuning. The use of predictive modeling in the paper industry has increased in recent years; however, little attention has been given to packaging finished quality. The use of machine learning to maintain prediction relevancy under everchanging machine conditions is novel. In this paper, we demonstrate the process of establishing real-time, adaptive quality predictions in an industry focused on reel-to-reel quality control, and we discuss the value created through the availability and use of real-time critical quality.

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