Effects of microwave vacuum drying and conventional drying methods on the physicochemical and microstructural properties of squid shreds

2019 ◽  
Vol 99 (13) ◽  
pp. 5778-5783 ◽  
Author(s):  
Viji Pankyamma ◽  
Sumanth Yadav Mokam ◽  
Jesmi Debbarma ◽  
Madhusudana Rao B
Keyword(s):  
Vacuum Drying ◽  
Drying Methods ◽  
Microstructural Properties ◽  
Microwave Vacuum Drying ◽  
Conventional Drying

scholarly journals Effect of Drying Methods on Physicochemical Parameters of Different Red Beetroots (Beta vulgaris L.) Species

2019 ◽  
Author(s):  
Dóra Székely ◽  
Klaudia Vidák ◽  
Diána Furulyás ◽  
Ákos Ribárszki ◽  
Mónika Stéger-Máté
Keyword(s):  
Physicochemical Parameters ◽  
Color Change ◽  
Vacuum Drying ◽  
Drying Methods ◽  
Total Polyphenol ◽  
Microwave Vacuum Drying ◽  
Hot Air ◽  
Vacuum Method ◽  
Drying Technology

The aim of this work was to study the influence of atmospheric, vacuum and microwave vacuum drying methods on the quality of dried beetroots. Three different red beetroot species ('Alto F1', 'Cylindra', 'Detroit') were chosen in this study. The microwave vacuum method reduced the total time of drying and decreased the shrinkage compared to the other drying methods. The quality of the dehydrated material was described by its color change, antioxidant capacity, total polyphenol, betacyanin, betaxanthin and each phenolic acids content. The attempts were made to suggest the microwave vacuum method for red beetroot samples as a gentle drying technology to reach a special texture that is favoured by costumers. During the experiments relevant differences could be observed between the investigated beetroot species on the effect of different drying methods. According to the examined parameters the 'Cylindra' species proved the most appropriate beetroot variety for microwave vacuum drying. Based on the results, the combined methods with hot-air at 60 °C followed by microwave vacuum finish drying was the most suitable assay to preserve the investigated parameters in the highest amount.

Birch (Betula pendula) Wood Discolouration during Drying. Effect of Environmental Factors and Wood Location in the Trunk

Holzforschung ◽  
2002 ◽  
Vol 56 (4) ◽  
pp. 348-354 ◽  
Author(s):  
K. Luostarinen ◽  
V. Möttönen ◽  
A. Asikainen ◽  
J. Luostarinen
Keyword(s):  
Betula Pendula ◽  
Storage Period ◽  
Raw Material ◽  
Vacuum Drying ◽  
Drying Methods ◽  
Birch Wood ◽  
Wood Industry ◽  
Conventional Drying ◽  
Considerable Problem ◽  
Dry Wood

Summary Birch wood discolours during artificial drying, which is a considerable problem for the use of birch as raw material in the mechanical wood industry. In this investigation sample boards of Betula pendula were sawn to the dimensions used as raw material for parquet billets. The variables studied were those that may affect wood discolouration: growing site, felling date, length of the storage period for logs and location of the wood in the trunk. Discoloration of birch wood was studied in conventional and vacuum drying processes. The wood layer of about 2–5 mm under the yellow surface of conventionally dried boards remained light-coloured, while the inner wood of the boards became discoloured. During vacuum drying, however, the inner wood of sample boards clearly became discoloured. The radial location of the wood in the trunk affected the colour of dried wood more than the longitudinal location did. To keep the colour of dry wood as light as possible, it may be best to fell birch in winter and store the wood for several weeks before conventional drying. On the other hand, the lightest coloured wood obtained during vacuum drying was from autumnfelled five weeks stored birches, which may indicate differences in the process of discoloration in these two drying methods.

Effects of Drying Methods on Antioxidant Properties and Phenolic Content in White Button Mushroom

2012 ◽  
Vol 8 (3) ◽  
Author(s):  
Hongfang Ji ◽  
Ailin Du ◽  
Lingwen Zhang ◽  
Shuang Li ◽  
Mingduo Yang ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Content ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Vacuum Drying ◽  
Drying Methods ◽  
Button Mushroom ◽  
Microwave Vacuum Drying ◽  
White Button Mushroom

Abstract In order to explore the potential drying process, the effects of different drying methods (sun drying, hot-air drying, microwave-vacuum drying, and freeze drying) on the antioxidant properties and phenolic contents in white button mushroom fruit bodies were investigated. The Folin-Ciocalteu method was used to determine total phenolic content, while 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging, reducing power, iron-chelating ability, and hydroxyl radical scavenging activity assays were used to elucidate antioxidant activities. Results indicated that antioxidant properties in dried white button mushroom were affected by the drying methods to different extents, and phenolic contents showed significant differences (p<0.05) among different drying methods. Microwave-vacuum drying possessed the highest antioxidant activity in DPPH radical scavenging, reducing power and iron-chelating ability, respectively; and the content of phenolic compounds was 4.945 mg gallic acid equivalents (GAE) /g dry weight (DW). Sun drying was the worst in antioxidant activity and content of phenolic compounds was 1.964 mg GAE/g DW. Additionally, significantly positive correlation was found between the total phenolic content and antioxidant activity (p<0.01). As far as antioxidant activities are concerned, microwave-vacuum drying is proposed as an appropriate drying technique for white button mushroom.

Drying characteristics and bioactivity evolution of Platycodon grandiflorum as affected by different microwave combined drying methods

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Yuan-Yuan Liu ◽  
Wei-Qiao Lv ◽  
Ruo-Hui Lin ◽  
Dong Li ◽  
Li-Jun Wang
Keyword(s):  
Reaction Model ◽  
Vacuum Drying ◽  
Drying Methods ◽  
Rehydration Ratio ◽  
Hot Air Drying ◽  
Drying Characteristics ◽  
Platycodon Grandiflorum ◽  
Microwave Vacuum Drying ◽  
Hot Air ◽  
Drying Technology

Abstract This study was to investigate the effect of different drying methods on the drying kinetics, physical properties, and bioactivity of Platycodon grandiflorum (PG). Four drying methods were employed to conduct the dehydrated process, namely, hot air drying (AD), vacuum drying (VD), microwave hot airflow rolling-bed drying (MHARD), and pulse-spouted microwave vacuum drying (PSMVD). PSMVD showed the highest drying rate among four drying methods based on the result of fitting first-order reaction model. And PSMVD-dried product showed higher rehydration ratio and better mechanical properties, suggesting a better rehydration characteristic. In addition, considering the content of Platycodin D, PSMVD is a promising drying technology for the dehydration of PG.

scholarly journals Effect of Non-Conventional Drying Methods on In Vitro Starch Digestibility Assessment of Cooked Potato Genotypes

Foods ◽  
2019 ◽  
Vol 8 (9) ◽  
pp. 382 ◽  
Author(s):  
Christina E. Larder ◽  
Vahid Baeghbali ◽  
Celeste Pilon ◽  
Michèle M. Iskandar ◽  
Danielle J. Donnelly ◽  
...  
Keyword(s):  
Freeze Drying ◽  
Disease Risk ◽  
Solanum Tuberosum L ◽  
Starch Content ◽  
Drying Methods ◽  
High Throughput Analysis ◽  
Study Objective ◽  
Microwave Vacuum Drying ◽  
Conventional Drying

Potatoes (Solanum tuberosum L.) are a good dietary source of carbohydrates in the form of digestible starch (DS) and resistant starch (RS). As increased RS content consumption can be associated with decreased chronic disease risk, breeding efforts have focused on identifying potato varieties with higher RS content, which requires high-throughput analysis of starch profiles. For this purpose, freeze drying of potatoes has been used but this approach leads to inaccurate RS values. The present study objective was to assess the starch content (RS, DS and total starch (TS)) of three cooked potato genotypes that were dried using freeze drying and innovative drying techniques (microwave vacuum drying, instant controlled pressure drop drying and conductive hydro-drying) relative to freshly cooked potato samples. Depending on the genotype, all drying methods showed one or more starch measures that were significantly different from freshly cooked values. The combination of ultrasound and infrared assisted conductive hydro-drying was the only method identified to be associated with accurate assessment of DS and TS content relative to fresh samples. The drying treatments were all generally associated with highly variable RS content relative to fresh controls. We conclude that freshly cooked samples must be used for selecting varieties with a high proportion of RS starch as drying of cooked potatoes leads to unreliable RS measurements.

Effects of Microwave Vacuum Drying on Macroscopic Properties and Microstructure of Lotus (Nelumbo nucifera Gaertn.) Seeds

2018 ◽  
Vol 14 (3) ◽  
Author(s):  
Yingting Zhao ◽  
Yajun Jiang ◽  
Yimei Zheng ◽  
Zhiyu Li ◽  
Yaling Zhang ◽  
...  
Keyword(s):  
Fractal Dimension ◽  
Structural Characteristics ◽  
Nelumbo Nucifera ◽  
Microwave Drying ◽  
Vacuum Drying ◽  
Drying Methods ◽  
Microstructural Changes ◽  
Shrinkage Ratio ◽  
Microwave Vacuum Drying ◽  
Box Counting Method

AbstractThe structural characteristics of lotus (Nelumbo nuciferaGaertn.) seeds preserved by microwave vacuum drying (MVD) were investigated under various drying parameters, including microwave power density and vacuum degree. Dried lotus seeds were examined for microstructure by field emission scanning electron microscopy. Fractal dimension of the microscopic images was calculated by the box counting method. The apparent physical changes of the seeds, namely shrinkage ratio, rehydration rate, and hardness index, were determined to correlate well with their microstructural changes computed by the normalized changes of the fractal dimension (ΔFD/FD0). The samples at −90 kPa, 15 W/g exhibited a lower shrinkage ratio (46.2 %), higher rehydration rate (187.5 %) and lower hardness (3692.4 N). Although the physical and microstructural changes of the samples prepared by different drying methods (MVD, microwave drying, and hot air drying) varied, the changes of the ΔFD/FD0of the dried samples exhibited the same trends.

The Influence of Selected Drying Methods on the Physical Properties of Dried Apples cv. Jonagold Grown in Different Locations in Europe

2017 ◽  
Vol 13 (6) ◽  
Author(s):  
Anna Michalska ◽  
Krzysztof Lech ◽  
Adam Figiel ◽  
Grzegorz P. Łysiak
Keyword(s):  
Physical Properties ◽  
Freeze Drying ◽  
Geographical Origin ◽  
Raw Material ◽  
Convective Drying ◽  
Vacuum Drying ◽  
Drying Methods ◽  
Drying Time ◽  
Microwave Vacuum Drying ◽  
Apple Slices

Abstract The aim of the study was to determine the influence of four different growing locations of apples cv. ‘Jonagold’ in Europe on the drying kinetics and the physical properties of dried apple slices. The drying methods applied in the study (freeze-drying, convective drying, microwave-vacuum drying and combined drying) significantly affected the drying time, which was the shortest in the case of microwave vacuum drying. The geographical origin of the apples affected the chemical and physical properties of the raw material used for drying, and, consequently, the drying time. Water activity of dried samples was connected with the final dry matter, regardless of the geographical origin of the apples. Freeze-drying resulted in the lightest in colour products (L*), whereas microwave-vacuum dried products had the highest levels of yellow pigments (b*). The highest chroma and browning index values were noted for microwave-vacuum dried samples and were strongly influenced by the drying temperature. The mechanical properties of the apple slices were more dependent on the drying method and temperature of the process than on the geographical origin when the temperature exceeded 83 °C.

Preparation, Characterization and Evaluation In Vitro of Naringenin-PVP K-30 Solid Dispersions

2011 ◽  
Vol 236-238 ◽  
pp. 2422-2428
Author(s):  
Shao Jin Zhong ◽  
Guang Fa Wang ◽  
Chun Lan Dai ◽  
Zheng Gen Liao ◽  
Nan Zhang ◽  
...  
Keyword(s):  
Physical State ◽  
Solid Dispersions ◽  
Intermolecular Hydrogen Bond ◽  
Vacuum Drying ◽  
Drying Methods ◽  
Microwave Vacuum Drying ◽  
Ft Ir ◽  
Low Efficiency ◽  
Time And Energy

Solid dispersions (SD) were prepared with naringenin and polyvinyl pyrrolidone k-30 (PVP k-30) by the solvent evaporation method with three drying methods (microwave-vacuum drying, MVD; and spray drying, SPD; vacuum drying, VD). The physical state was characterized by DSC, PXRD, SEM, and FT-IR. The results showed that the vitro dissolution rate and extent of naringenin was improved significantly by SD as compared with the pure drug and physical mixtures (PM). The results of FT-IR showed that naringenin is possibly interacted with PVP k-30 via intermolecular hydrogen bond, the results of DSC and PXRD showed that all of the SD prepared with three drying methods was completely amorphous. Compared with other drying methods, the MVD method can save time and energy. The physical state of SD prepared with the three drying methods that stored in the 40 °C/75% RH chamber was stable in three month. These results suggest that MVD is feasible to replace the traditional time-consuming and low efficiency drying procedure for preparation of SD.

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