Drying characteristics, microstructure, glass transition temperature, and quality of ultrasound‐strengthened hot air drying on pear slices

2019 ◽  
Vol 43 (3) ◽  
pp. e13899 ◽  
Author(s):  
Yunhong Liu ◽  
Ya Zeng ◽  
Qi Wang ◽  
Changying Sun ◽  
Huihan Xi
Keyword(s):  
Glass Transition ◽  
Transition Temperature ◽  
Glass Transition Temperature ◽  
Hot Air Drying ◽  
Air Drying ◽  
Drying Characteristics ◽  
Hot Air

scholarly journals Ultrasound-Enhanced Hot Air Drying of Germinated Highland Barley Seeds: Drying Characteristics, Microstructure, and Bioactive Profile

2019 ◽  
Vol 1 (4) ◽  
pp. 496-510
Author(s):  
Yan Song ◽  
Yang Tao ◽  
Xiaoyu Zhu ◽  
Yongbin Han ◽  
Pau Loke Show ◽  
...  
Keyword(s):  
Phenolic Content ◽  
Original Structure ◽  
Hot Air Drying ◽  
Drying Time ◽  
Air Drying ◽  
Drying Characteristics ◽  
Organic Selenium ◽  
Hot Air ◽  
Highland Barley

The effects of ultrasound-enhanced hot air drying on the drying characteristics, microstructure and bioactive profile of germinated highland barley seeds (GHB) were studied. GHB was dried by hot air at 55 °C and 70 °C and ultrasonic intensities of 125.1 W/dm2 and 180.2 W/dm2, respectively. The results showed that when the drying temperature was 55 °C or 70 °C, the sonicated groups could shorten the drying time by 17.4–26.1% or 18.8–31.3%, respectively. Ultrasound drying at 125.1 W/dm2 and 55 °C could mostly increase the content of organic selenium and the rehydration rate, improve the color and maintain the original structure of GHB. Compared with hot air drying alone, the phenolic content did not increase due to ultrasound-enhanced hot air drying. Therefore, drying at an ultrasonic intensity of 125.1 W/dm2 and a temperature of 55 °C could effectively shorten the drying time, and enhance the quality of GHB.

Effects of drying methods on color retention and chlorophyll of celery (ApiumgraveolensL.), spinach (Spinacia oleraceaL.), Malabar spinach (Basella albaL.)

2020 ◽  
pp. 53-61
Author(s):  
Dat Q Tran
Keyword(s):  
Microwave Drying ◽  
Drying Methods ◽  
Hot Air Drying ◽  
Drying Time ◽  
Air Drying ◽  
Color Retention ◽  
Hot Air ◽  
Drying Techniques ◽  
Dried Vegetables

Dried vegetables are considered convenient for storage, transportation and preservation. The different drying techniques could influence the quality of resulting products. This study aimed to evaluate the effects of three distinguish drying methods as hot-air drying, foam-mat drying and microwave drying on the color retention and chlorophyll of green vegetables powder. Fresh spinach(Spinacia oleraceaL.), celery (Apium graveolensL.), Malabar spinach (Basella albaL.) were dried by different methods: hot air at 60oC, foam-mat at 60oC and microwave at 270 W until the samples reached approximately 9% of moisture content (wb). The drying time of the dried samples by microwave, foam-mat and hot-air method were 60, 210 and 240 min, respectively. Foam-mat dried vegetables were found to have the best quality in terms of color and the residual chlorophyll content. The findings suggest that foam-mat drying is promising in dried vegetable processing

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