Microwave drying effects on drying kinetics, bioactive compounds and antioxidant activity of green peas (Pisum sativum L.)

2018 ◽  
Vol 25 ◽  
pp. 32-38 ◽  
Author(s):  
Amna Chahbani ◽  
Nahed Fakhfakh ◽  
Mohamed Amine Balti ◽  
Mahmoud Mabrouk ◽  
Halima El-Hatmi ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Pisum Sativum ◽  
Bioactive Compounds ◽  
Drying Kinetics ◽  
Microwave Drying ◽  
Pisum Sativum L ◽  
Green Peas

Effect of the Drying Temperature on Color, Antioxidant Activity and In Vitro Digestibility of Green Pea ( Pisum sativum L.) Flour

2020 ◽  
Vol 72 (9-10) ◽  
pp. 1900228 ◽  
Author(s):  
Manolo Gonzalez ◽  
Jose Alvarez‐Ramirez ◽  
E. Jaime Vernon‐Carter ◽  
Isabel Reyes ◽  
Lurdes Alvarez‐Poblano
Keyword(s):  
Antioxidant Activity ◽  
Pisum Sativum ◽  
In Vitro Digestibility ◽  
Drying Temperature ◽  
Pisum Sativum L ◽  
Green Pea

scholarly journals Varietal characteristic of keeping quality in stored green peas (Pisum sativum L.).

1990 ◽  
Vol 16 (1) ◽  
pp. 17-20
Author(s):  
Yohoko SHONO ◽  
Naoki YAMAUCHI ◽  
Teruko YAMAMOTO ◽  
Akie AKUTA
Keyword(s):  
Pisum Sativum ◽  
Pisum Sativum L ◽  
Keeping Quality ◽  
Green Peas

scholarly journals Effect of predrying treatments on the retention of quality characteristics of green peas (Pisum sativum L.) cv. Lincoln during mechanical drying

2016 ◽  
Vol 8 (2) ◽  
pp. 1049-1052
Author(s):  
Surekha Attri ◽  
Anju K Dhiman ◽  
Rakesh Kumar ◽  
Rakesh Sharma
Keyword(s):  
Ascorbic Acid ◽  
Pisum Sativum ◽  
Moisture Content ◽  
Chlorophyll Content ◽  
Value Added ◽  
Ascorbic Acid Content ◽  
Rehydration Ratio ◽  
Green Color ◽  
Pisum Sativum L ◽  
Green Peas

An experiment was conducted to standardize the predrying treatments with minimum loss to physicochemical characteristics of green peas (Pisum sativum L.) cv. Lincoln during drying process. In this study, moisture content (73%), TSS (15oB), chlorophyll content (28mg/100g) and ascorbic acid (54mg/100g) were recorded in green peas. Different predrying treatments used in this study for quality preservation of peas were T0, T1 and T2. From this study, it was concluded that Na2CO3, NaCl and sugars were responsible for the preservation of green color/ chlorophyll in peas during drying. On the basis of sensory evaluation T2 was found best among all because maximum green color was retained in this treatment. Therefore, it was further selected for physico-chemical analysis After drying there was decrease in moisture content (4%), chlorophyll content (17mg/100g) and ascorbic acid content (37.6mg /100g) while increase in TSS (22oB), reducing sugars (8.3%) and total sugars (20%) of peas. A rehydration ratio of 3:1 was observed for this treatment. This is a low cost technology for preservation of quality of peas. Dried peas can further be utilized for the preparation of various value added instant products round the year.

A soil mediated phyto-toxicological study of iron doped zinc oxide nanoparticles (Fe@ZnO) in green peas (Pisum sativum L.)

2014 ◽  
Vol 258 ◽  
pp. 394-401 ◽  
Author(s):  
Arnab Mukherjee ◽  
Suman Pokhrel ◽  
Susmita Bandyopadhyay ◽  
Lutz Mädler ◽  
Jose R. Peralta-Videa ◽  
...  
Keyword(s):  
Zinc Oxide ◽  
Pisum Sativum ◽  
Zinc Oxide Nanoparticles ◽  
Oxide Nanoparticles ◽  
Toxicological Study ◽  
Pisum Sativum L ◽  
Iron Doped ◽  
Green Peas

scholarly journals Drying of Phyla nodiflora Leaves: Antioxidant Activity, Volatile and Phytosterol Content, Energy Consumption, and Quality Studies

Processes ◽  
2019 ◽  
Vol 7 (4) ◽  
pp. 210 ◽  
Author(s):  
Lisa Yen Wen Chua ◽  
Bee Lin Chua ◽  
Adam Figiel ◽  
Chien Hwa Chong ◽  
Aneta Wojdyło ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Energy Consumption ◽  
Drying Kinetics ◽  
Microwave Drying ◽  
Convective Drying ◽  
Total Phenolic ◽  
Drying Methods ◽  
Drying Time ◽  
Antioxidant Power ◽  
Vacuum Microwave

Drying is an important process in the preservation of antioxidants in medicinal plants. In this study, leaves of Phyla nodiflora, or commonly known as frog fruit, were dried using convective drying (CD) at 40, 50, and 60 °C; vacuum-microwave drying (VMD) at 6, 9, and 12 W/g; and convective pre-drying followed by vacuum-microwave finish drying (CPD–VMFD) at 50 °C and 9 W/g. Drying kinetics of P. nodiflora leaves was modelled, and the influences of drying methods on the antioxidant activity, total phenolic content, volatile and phytosterol contents, energy consumption, water activity, and color properties were determined. Results showed that drying kinetics was best described by modified Page model. VMD achieved highest drying rate, whereas VMFD considerably reduced the drying time of CD from 240 min to 105 min. CPD–VMFD was the best option to dry P. nodiflora in terms of retaining volatiles and phytosterols, with lower energy consumption than CD. Meanwhile, VMD at 6 W/g produced samples with the highest antioxidant activity with 2,2′-Azinobis (3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) and ferric reducing antioxidant power (FRAP) value of 11.00 and 15.99 µM Trolox/100 g dw, respectively.

Microwave-vacuum-assisted drying of pretreated cranberries: drying kinetics, bioactive compounds and antioxidant activity

LWT ◽  
2021 ◽  
pp. 111464
Author(s):  
Yu-Hao Zhou ◽  
Izabela Staniszewska ◽  
Zi-Liang Liu ◽  
Danuta Zielinska ◽  
Hong-Wei Xiao ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Drying Kinetics
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