Influence of Lipid Content and Blanching on Capelin (M allotus villosus ) Drying Rate and Lipid Oxidation under Low Temperature Drying

2015 ◽  
Vol 39 (3) ◽  
pp. 237-246 ◽  
Author(s):  
Odoli Cyprian ◽  
Minh Van Nguyen ◽  
Kolbrun Sveinsdottir ◽  
Asbjorn Jonsson ◽  
Gudjon Thorkelsson ◽  
...  
Keyword(s):  
Low Temperature ◽  
Lipid Oxidation ◽  
Lipid Content ◽  
Drying Rate ◽  
Low Temperature Drying

Potential for Aflatoxin Development in Low Temperature Drying Systems

1979 ◽  
Vol 22 (6) ◽  
pp. 1439-1443 ◽  
Author(s):  
I. J. Ross ◽  
O. J. Loewer ◽  
G. M. White
Keyword(s):  
Low Temperature ◽  
Low Temperature Drying

Growth and lipid content at low temperature of Arctic alga Chlamydomonas sp. KNM0029C

2015 ◽  
Vol 39 (1) ◽  
pp. 151-157 ◽  
Author(s):  
Eun Jae Kim ◽  
Woongsic Jung ◽  
Suyoun Lim ◽  
Sanghee Kim ◽  
Se Jong Han ◽  
...  
Keyword(s):  
Low Temperature ◽  
Lipid Content ◽  
Chlamydomonas Sp

scholarly journals Effects of Low-Temperature Drying with Intermittent Gaseous Chlorine Dioxide Treatment on Texture and Shelf-Life of Rice Cakes

Processes ◽  
2020 ◽  
Vol 8 (3) ◽  
pp. 375
Author(s):  
Timilehin Martins Oyinloye ◽  
Won Byong Yoon
Keyword(s):  
Low Temperature ◽  
Shelf Life ◽  
Chlorine Dioxide ◽  
Microbial Inactivation ◽  
Cutting Process ◽  
Microbial Load ◽  
Processing Unit ◽  
Drying Process ◽  
Rice Cake ◽  
Low Temperature Drying

We investigated the effect of chlorine dioxide (ClO2) under low temperature drying to suppress rice cake stickiness during the cutting process by initiating the onset of retrogradation until the stickiness is minimized for shelf-life extension. The intermittent ClO2 application at low-temperature drying was conducted at 10 °C for different drying periods (0, 6, 12, 18, and 24 h). Texture analysis showed significant differences with increasing values of hardness (901.39 ± 53.87 to 12,653 ± 1689.35 g) and reduced values of modified adhesiveness (3614.37 ±578.23 to 534.81 ± 89.37 g). The evaluation of rice cake stickiness during the cutting process revealed an optimum drying period of 18 h with no significant difference (p ≤ 0.05) compared to the 24 h drying process. Microbial contamination during the drying process increased, with microbial load from 6.39 ± 0.37 to 7.94 ± 0.29 CFU/g. Intermittent ClO2 application at 22 ppm successfully reduced the microbial load by 63% during drying process. The inhibitory property of ClO2 was further analyzed on a sample with high initial microbial load (3.01 ± 0.14 CFU/g) using primary and modified secondary growth models fitted to all experimental storage temperatures (5–25 °C) with R2 values > 0.99. The model demonstrated a strong inhibition by ClO2 with microbial growth not exceeding the accepted population threshold (106 CFU/g) for toxin production. The shelf-life of rice cake was increased by 86 h and 432 h at room temperature (25 °C) and 5 °C respectively. Microbial inactivation via ClO2 treatment is a novel method for improved food storage without additional thermal sterilization or the use of an additional processing unit.

Low-Temperature Drying Using a Versatile Heat Pump Dehumidifier

2003 ◽  
Vol 21 (3) ◽  
pp. 539-554 ◽  
Author(s):  
V. Sosle ◽  
G. S. V. Raghavan ◽  
R. Kittler
Keyword(s):  
Low Temperature ◽  
Heat Pump ◽  
Low Temperature Drying

Simulation of Low Temperature Drying of Shelled Corn Leading to Optimization

1972 ◽  
Vol 15 (2) ◽  
pp. 0310-0316 ◽  
Author(s):  
Peter D. Bloome and Gene C. Shove
Keyword(s):  
Low Temperature ◽  
Low Temperature Drying

scholarly journals Comparative Evaluation of Sulfur Compounds Contents and Antiobesity Properties of Allium hookeri Prepared by Different Drying Methods

2017 ◽  
Vol 2017 ◽  
pp. 1-10 ◽  
Author(s):  
Min Hye Yang ◽  
Na-Hyun Kim ◽  
Jeong-Doo Heo ◽  
Jung-Rae Rho ◽  
Kwang Ju Ock ◽  
...  
Keyword(s):  
Low Temperature ◽  
Body Weight Gain ◽  
The Body ◽  
Drying Methods ◽  
Organosulfur Compounds ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Allium Hookeri ◽  
Low Temperature Drying

Despite the nutritional and medicinal values of Allium hookeri, its unique flavor (onion or garlic taste and smell) coming from sulfur containing compounds limits its usage as functional food. For comparative study, A. hookeri roots were prepared under two different drying conditions, namely, low-temperature drying that minimizes the volatilization of sulfur components and hot-air drying that minimizes the garlic odor and spicy taste of A. hookeri. In GC/MS olfactory system, the odorous chemicals and organosulfur compounds such as diallyl trisulfide, dimethyl trisulfide, and dipropyl trisulfide were significantly decreased in hot-air drying compared to low-temperature drying. The spiciness and saltiness taste were noticeably reduced, while sourness, sweetness, and umami taste were significantly increased in hot-air dried A. hookeri according to electronic tongue. Although the content of volatile sulfur components was present at lower level, the administration of hot-air dried A. hookeri extract (100 mg/kg p.o.) apparently prevented the body weight gain and improved insulin resistance in C57BL/6J obese mice receiving high fat diet. Results suggested that the hot-air dried A. hookeri possessing better taste and odor might be available as functional crop and bioactive diet supplement for the prevention and/or treatment of obesity.

On the control of desiccant wheels in low temperature drying processes

2016 ◽  
Vol 70 ◽  
pp. 171-182 ◽  
Author(s):  
Stefano De Antonellis ◽  
Manuel Intini ◽  
Cesare Maria Joppolo ◽  
Francesco Romano
Keyword(s):  
Low Temperature ◽  
Low Temperature Drying

Formation of Advanced Glycation End Products (AGEs) are Influenced by Lipids in Milk Powders

2013 ◽  
Vol 66 (9) ◽  
pp. 1074 ◽  
Author(s):  
Ling Liu ◽  
Rikke V. Hedegaard ◽  
Leif H. Skibsted
Keyword(s):  
Lipid Oxidation ◽  
Advanced Glycation End Products ◽  
Lipid Content ◽  
Milk Powder ◽  
Resonance Spectroscopy ◽  
Advanced Glycation ◽  
Maillard Reactions ◽  
Lipid Oxidation Products ◽  
Glycation End Products ◽  
End Products

Advanced glycation end products (AGEs) were determined by a polyclonal ELISA method in three milk powders of varying lipid content, during storage in sealed containers at 65°C for up to 20 days. AGEs content correlated with increased water activity (aw), decreased glass transition temperature (Tg), increased lactose crystallisation, and browning in the three milk powders. Formation of stable radicals as detected by electron spin resonance spectroscopy correlated with crystallisation of lactose and brown discoloration in the three powders indicating origin from Maillard reactions rather than lipid oxidation. AGEs content was greatest in whole milk powder with highest lipid content, while in butter milk powder formation of secondary lipid oxidation products increased faster as determined by thiobarbituric acid reactive substances.

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