Effects of different drying methods on antioxidant activities of Cudrania Tricuspidata fruit powder and its effects on the product quality of marinated chicken breast

2021 ◽  
Author(s):  
Ha Eun Kim ◽  
Koo Bok Chin
Keyword(s):  
Product Quality ◽  
Antioxidant Activities ◽  
Chicken Breast ◽  
Drying Methods ◽  
Cudrania Tricuspidata ◽  
Fruit Powder

scholarly journals Efectos del secado al aire y solar sobre la calidad nutricional del aceite, las semillas y pieles de las uvas Muscat Hamburg

2018 ◽  
Vol 69 (4) ◽  
pp. 277
Author(s):  
L. Tașeri ◽  
M. Gülcü ◽  
I. Palabiyik ◽  
G. U. Seçkin ◽  
T. Aktas ◽  
...  
Keyword(s):  
Water Activity ◽  
Antioxidant Activities ◽  
Grape Juice ◽  
Grape Seed ◽  
Grape Pomace ◽  
Drying Methods ◽  
Grape Seed Oil ◽  
Optimum Separation ◽  
Fatty Acid Compositions

Grape pomace is an agro-industrial by-product from the production of must (grape juice) by pressing whole grapes. In order to evaluate the seeds and skins of the grape pomace, it must first be dried and then separated in a screen machine. The drying of pomace is an important and necessary process for the optimum separation of seeds. The main purpose of this study was to determine the optimum drying process for obtaining high-quality grape seed oil. In this research, open air and solar energy drying methods were compared in terms of water activity, total bacterial and mold-yeast count, along with the chemical and fatty acid compositions of pressed grape residues. Oleic acid and linoleic acid contents ranged from 16.56-16.96% and 71.45-71.96%, respectively. Antioxidant activities ranged from 2.33-2.80 μmol trolox/g. The results showed that the drying methods did not decrease the nutritional quality of grape residues and prevented microbial growth by decreasing water activity to below 0.60.

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 Effect of Different Drying Methods on the Protein and Product Quality of Hairtail Fish Meat Gel

2013 ◽  
Vol 31 (13-14) ◽  
pp. 1707-1714 ◽  
Author(s):  
Yaqin Hu ◽  
Tingting Que ◽  
Zhongxiang Fang ◽  
Wenjuan Liu ◽  
Shiguo Chen ◽  
...  
Keyword(s):  
Product Quality ◽  
Drying Methods ◽  
Fish Meat

scholarly journals Comparative Study of the Effect of Five Drying Methods on Bioactive Compounds, Antioxidant Potential and Organoleptic Properties of Zingiber officinale (Ginger) Rhizome

2021 ◽  
pp. 22-33
Author(s):  
Yves M. T. Tientcheu ◽  
Ruth E. K. Dibacto ◽  
Ferdinand L. E. Edoun ◽  
Elsa F. K. Matueno ◽  
Alex D. K. Tchuenchieu ◽  
...  
Keyword(s):  
Antioxidant Activities ◽  
Power Level ◽  
Zingiber Officinale ◽  
Hot Water ◽  
Antioxidant Potential ◽  
Microwave Drying ◽  
Drying Methods ◽  
Significant Difference ◽  
Ginger Rhizome

Aims: Ginger (Zingiber officinale) is one of the most popular and widely used spice, known for its health benefits. This study aimed at assessing the potential impact of a Handcrafted dryer (HCD) on the quality of ginger in comparison to the most common drying methods. Methodology: Fresh ginger originating from 2 regions were dried using the following techniques: HCD; Air Drying (AD); Ventilator Oven (VO) at 50°C, 60°C and 80°C; Freeze Drying (FD) and Microwave drying (MD) at 700 and 900 W) methods. Dried products were ground and infused in hot water and the total flavonoid contents, and antioxidant potential through different mechanisms (DPPH radical, FRAP and TAC assays) as well as the sensory properties of the infusions were assessed. Results: TFC of the samples significantly varied with regard to the origin of the Ginger. Infusions deriving from the dried ginger from HCD and VO at 80°C exhibited the highest TPC, TFC and antioxidant activities. While the rise of temperature with VO led to an increase of TPC, it was rather a decrease that was observed with the rise of microwave power level but which did not have a significative effect on the antioxidant potential. No significant difference was noticed in the acceptance of infusions by consumers except MD samples, which received the lowest score by panelists. Conclusion: Heat-based processes appears to be useful in the optimization of the nutritional value of dried ginger, and HCD appropriate for farmers as it is easy and not expensive to put into practice.

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