Effect of three drying methods on the drying kinetics and quality of acerola cherry

2020 ◽  
Vol 44 (9) ◽  
Author(s):  
Bei Song ◽  
Haisheng Tan ◽  
Jinsong Yang
Keyword(s):  
Drying Kinetics ◽  
Drying Methods

Drying kinetics and product quality of green soybean under different microwave drying methods

2016 ◽  
Vol 35 (2) ◽  
pp. 240-248 ◽  
Author(s):  
Xiaohuang Cao ◽  
Min Zhang ◽  
Zhongxiang Fang ◽  
Arun S. Mujumdar ◽  
Hao Jiang ◽  
...  
Keyword(s):  
Product Quality ◽  
Drying Kinetics ◽  
Microwave Drying ◽  
Drying Methods

scholarly journals The Effect of Different Drying Methods on Drying Kinetics, Mathematical Modeling, Quantity and Quality of Thyme Essential Oil

2021 ◽  
Vol 18 (113) ◽  
pp. 135-146
Author(s):  
Hamed Karami ◽  
Ali Nejat Lorestani ◽  
reza tahvilian ◽  
◽  
◽  
...  
Keyword(s):  
Mathematical Modeling ◽  
Essential Oil ◽  
Drying Kinetics ◽  
Drying Methods ◽  
Thyme Essential Oil

Effects of drying methods and conditions on drying kinetics and quality of Indian gooseberry flake

LWT ◽  
2005 ◽  
Vol 38 (6) ◽  
pp. 579-587 ◽  
Author(s):  
Siporn Methakhup ◽  
Naphaporn Chiewchan ◽  
Sakamon Devahastin
Keyword(s):  
Drying Kinetics ◽  
Drying Methods ◽  
Indian Gooseberry

Drying methods and their implication on quality of some medical plants

Planta Medica ◽  
2014 ◽  
Vol 80 (16) ◽  
Author(s):  
N Lamanauskas ◽  
V Eisinaitė ◽  
J Sakalauskaitė ◽  
J Viškelis ◽  
E Dambrauskienė ◽  
...  
Keyword(s):  
Drying Methods ◽  
Medical Plants

scholarly journals Influence of Pear Variety and Drying Methods on the Quality of Dried Fruit

Molecules ◽  
2020 ◽  
Vol 25 (21) ◽  
pp. 5146
Author(s):  
Agata Marzec ◽  
Hanna Kowalska ◽  
Jolanta Kowalska ◽  
Ewa Domian ◽  
Andrzej Lenart
Keyword(s):  
Principal Component ◽  
Acoustic Method ◽  
Drying Methods ◽  
Drying Method ◽  
Drying Time ◽  
Good Taste ◽  
Dried Fruit ◽  
Breaking Work ◽  
Alexander Lucas

In this study, the impacts of two different pear cultivars, “Conference” and “Alexander Lucas”, on the kinetics and the final quality of samples dried by convection (CD) and microwave-convection (MCD) methods, were investigated. The quality of dried material was evaluated by the analysis of water activity, porosity, color, acoustic emission (AE) and mechanical and sensory properties. The required drying time to obtain 0.2 kg H2O/kg dry solid (d.s.) was longer for “Conference” than “Alexander Lucas” and was 20 min by CD and 5 min by MCD. The pear cultivar, in conjunction with the drying method (CD or MCD), affected the number of AE events and the work of breaking. The CD pear of the “Conference” cultivar was characterized by higher force, higher breaking work and stronger AE relative to the CD pear of the “Alexander Lucas” cultivar. There were no differences in taste or overall quality, but the hardness was higher for the CD “Conference” pear. A principal component analysis showed that panelists preferred dried fruit with good taste and overall quality but lower hardness. A positive correlation was found between the number of acoustic events and sensory hardness; thus, an acoustic method can be useful for effectively evaluating the texture of dried pears. These results show that the dried pear slices that generated fewer AE events upon breaking were perceived as better by the panelists.

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