The influence of processing conditions on kinetics, anthocyanin profile and antioxidant activity of purple sweet potato subjected to hot air drying

2020 ◽  
Vol 43 (9) ◽  
Author(s):  
Junmin Wang ◽  
Guangxu Wu ◽  
Zhineng Wang ◽  
Bin Shu ◽  
Li Li ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Sweet Potato ◽  
Processing Conditions ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Anthocyanin Profile ◽  
Purple Sweet Potato

Determination of Antioxidant Activity of Edible Calendula Flowers by Hot-air Drying Time

2018 ◽  
Vol 26 (4) ◽  
pp. 202-208
Author(s):  
Sang Im Oh ◽  
Seo Young Kim ◽  
Ja Hee Lee ◽  
Ae Kyung Lee
Keyword(s):  
Antioxidant Activity ◽  
Hot Air Drying ◽  
Drying Time ◽  
Air Drying ◽  
Hot Air

Quality Characterization of Waste Olive Cake During Hot Air Drying: Nutritional Aspects and Antioxidant Activity

2012 ◽  
Vol 6 (5) ◽  
pp. 1207-1217 ◽  
Author(s):  
Elsa Uribe ◽  
Roberto Lemus-Mondaca ◽  
Antonio Vega-Gálvez ◽  
Lorena A. López ◽  
Karina Pereira ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Olive Cake ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air

scholarly journals The Effect of Different Extraction Protocols on Brassica oleracea var. acephala Antioxidant Activity, Bioactive Compounds, and Sugar Profile

Plants ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1792
Author(s):  
Nikola Major ◽  
Bernard Prekalj ◽  
Josipa Perković ◽  
Dean Ban ◽  
Zoran Užila ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Freeze Drying ◽  
High Energy ◽  
Total Phenolic ◽  
Glucosinolate Content ◽  
Aqueous Methanol ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Sugar Profile

The extraction of glucosinolates in boiling aqueous methanol from freeze dried leaf tissues is the most common method for myrosinase inactivation but can be hazardous because of methanol toxicity. Although freeze drying is the best dehydration method in terms of nutritional quality preservation, the main drawbacks are a limited sample quantity that can be processed simultaneously, a long processing time, and high energy consumption. Therefore, the aim of this study is to evaluate the effects of applying high temperature for myrosinase inactivation via hot air drying prior to the extraction step, as well as the effects of cold aqueous methanol extraction on total antioxidant activity, total glucosinolates, total phenolic content, and sugar profile in 36 landraces of kale. The results from our study indicate that cold aqueous methanol can be used instead of boiling aqueous methanol with no adverse effects on total glucosinolate content. Our results also show that hot air drying, compared to freeze drying, followed by cold extraction has an adverse effect on antioxidant activity measured by DPPH radical scavenging, total glucosinolate content, as well as on the content of all investigated sugars.

Analysis of Equilibrium moisture content and L-ascorbic acid during hot air drying for sweet potato

2008 ◽  
Author(s):  
Takahiro Orikasa ◽  
Daisuke Nei ◽  
Poritosh Roy ◽  
Nobutaka Nakamura ◽  
Takeo Shiina ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Moisture Content ◽  
Sweet Potato ◽  
Equilibrium Moisture Content ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air

scholarly journals Microwave and Blanching Pretreatments for Hot Air Drying of Orange-Fleshed Sweet Potato Slices (Ipomoea batatas)

2020 ◽  
Vol 2020 ◽  
pp. 1-12
Author(s):  
Ernest Abano
Keyword(s):  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Moisture Diffusivity ◽  
Hot Air Drying ◽  
Air Drying ◽  
Logarithmic Model ◽  
Microwave Assisted ◽  
Hot Air ◽  
Orange Fleshed Sweet Potato ◽  
Potato Slices

Microwave and steam blanching as pretreatments to hot air drying of orange-fleshed sweet potato (OFSP) were studied. The air-drying experiment was performed at constant temperature of 70°C and airflow of 1.0 m/s. The effective moisture diffusivity varied from 1.5 × 10 − 9 to 4.4 × 10 − 9 m2/s, and 1.1 × 10 − 10 to 7.9 × 10 − 10 m2/s, for the microwave and blanched assisted hot air drying, respectively. The activation energy obtained for the various microwave-assisted hot air drying was 29.1 W/mm for 4 min, 68.1 W/mm for 3 min, and 79.7 W/mm for 2 min. Ascorbic acid degradation and formation of brown pigments in the OFSP slices were lower in microwave than in steam blanch-assisted drying. Microwave-assisted drying of OFSP is best governed by Page model, M R = exp − k t n , while the blanch-assisted followed the logarithmic model, M R = a   exp − k t + c . To produce better quality OFSP flour, it is recommended to cut the tubers into 3 mm slices, microwave at a power of 630 W for 2 min or blanch for 1 min, 43 seconds prior to hot air drying.

Hot Air Drying Characteristics of Sweet Potato Using Moisture Sorption Isotherm Analysis and Its Quality Changes During Drying

2010 ◽  
Vol 6 (2) ◽  
Author(s):  
Takahiro Orikasa ◽  
Long Wu ◽  
Yasumasa Ando ◽  
Yoshiki Muramatsu ◽  
Poritosh Roy ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Sweet Potato ◽  
Acid Content ◽  
Sugar Content ◽  
Ascorbic Acid Content ◽  
Surface Color ◽  
Hot Air Drying ◽  
Air Drying ◽  
Drying Characteristics ◽  
Hot Air

Changes in the quality of sweet potato during hot air drying, such as L-ascorbic acid, sugar content, surface color and hardness, and drying characteristics, were investigated at temperatures of 30, 40, 50, and 60°C. Equilibrium moisture contents (EMC) of sweet potato samples in the desorption process were measured by a static method at the four aforementioned temperatures and six selected relative humidity levels. Using both the measured moisture content data in the drying test and the EMC values, hot air drying characteristics of sweet potato was estimated. Changes in L-ascorbic acid content of sweet potato during hot air drying was measured, wherein a first-order reaction rate equation was applied to model the change in decomposition of L-ascorbic acid content. In addition, surface color, sugar content, and surface hardness were also measured. The total color change (?E) of the samples was observed to decrease as drying temperature was increased. The effects of sample sugar concentration on surface hardening during hot air drying of sweet potato are discussed.

scholarly journals Effect of Dehydration on Several Physico-Chemical Properties and the Antioxidant Activity of Leeks (Allium porrum L.)

2011 ◽  
Vol 39 (1) ◽  
pp. 144 ◽  
Author(s):  
Mehmet OZGUR ◽  
Arzu AKPINAR-BAYIZIT ◽  
Tulay OZCAN ◽  
Lutfiye YILMAZ-ERSAN
Keyword(s):  
Antioxidant Activity ◽  
Dry Matter ◽  
Chemical Properties ◽  
Effect Of Temperature ◽  
Allium Porrum ◽  
Drying Process ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Physico Chemical

This study investigated the changes in some physico-chemical properties and variations in antioxidant compounds of leeks (cv. ‘Inegol-92’) caused by the drying process. The dry matter and ash contents of the fresh leek samples were 8.06 and 0.58 g 100 g-1, respectively. The pH of the fresh leek samples was 6.02, and the titritable acidity in terms of citric acid was 0.14%. As expected, application of hot-air drying significantly increased the dry matter and ash values due to removal of water from the leek slices. The rehydration ratio of dried leeks at 45°C was 5.41, and the coefficient of rehydration was 0.47. The contents of chlorophyll a and b were higher in the dried leeks than in the fresh leeks. The dehydrated leeks showed a high total color difference (?E=12.53) mainly due to the effect of temperature on heat-sensitive compounds. As expected, both fresh and dried leek samples exhibited antioxidant activity with fresh leeks showing a higher capacity of antioxidant activity. Drying the leeks resulted in some ascorbic acid loss. Fresh leeks had much higher phenolic values (26.33 mg rutin eq 100 g DM-1) than the dehydrated samples. The antioxidant capacity of leeks was decreased by more than 50% during the drying process. Although being the most applied method of thermal dehydration, hot air drying causes the degradation of sensitive components, which results in significant losses in sensorial and physico-chemical properties of the dried products.

Hot air drying of purple-fleshed sweet potato with contact ultrasound assistance

2016 ◽  
Vol 35 (5) ◽  
pp. 564-576 ◽  
Author(s):  
Yunhong Liu ◽  
Yue Sun ◽  
Huichun Yu ◽  
Yong Yin ◽  
Xin Li ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air
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