scholarly journals Drying kinetics and quality characteristics of Eucheuma cottonii seaweed in various drying methods

2021 ◽  
Author(s):  
Jamaluddin ◽  
Muhammad Yahya ◽  
Reski Febyanti Rauf ◽  
Andi Alamsyah Rivai
Keyword(s):  
Quality Characteristics ◽  
Drying Kinetics ◽  
Drying Methods ◽  
Eucheuma Cottonii

scholarly journals Effects of Blanching and Natural Convection Solar Drying on Quality Characteristics of Red Pepper (Capsicum annuum L.)

2017 ◽  
Vol 2017 ◽  
pp. 1-6 ◽  
Author(s):  
James Owusu-Kwarteng ◽  
Francis K. K. Kori ◽  
Fortune Akabanda
Keyword(s):  
Natural Convection ◽  
Quality Characteristics ◽  
Red Pepper ◽  
Plain Water ◽  
Drying Methods ◽  
Solar Drying ◽  
Drying Time ◽  
Sun Drying ◽  
Overall Acceptability ◽  
Solar Dryer

The objective of this work was to determine the effects of blanching and two drying methods, open-sun drying and natural convection solar drying, on the quality characteristics of red pepper. A 2 × 3 factorial design with experimental factors as 2 drying methods (open-sun drying and use of solar dryer) and 3 levels of pepper blanching (unblanched, blanched in plain water, and blanched in 2% NaCl) was conducted. Dried pepper samples were analysed for chemical composition, microbial load, and consumer sensory acceptability. Blanching of pepper in 2% NaCl solution followed by drying in a natural convection solar dryer reduced drying time by 15 hours. Similarly, a combination of blanching and drying in the solar dryer improved microbial quality of dried pepper. However, blanching and drying processes resulted in reduction in nutrients such as vitamin C and minerals content of pepper. Blanching followed by drying in natural convection solar dryer had the highest consumer acceptability scores for colour and overall acceptability, while texture and aroma were not significantly (p>0.05) affected by the different treatments. Therefore, natural convection solar dryer can be used to dry pepper with acceptable microbial and sensory qualities, as an alternative to open-sun drying.

Effect of kimchi powder level and drying methods on quality characteristics of breakfast sausage

Meat Science ◽  
2008 ◽  
Vol 80 (3) ◽  
pp. 708-714 ◽  
Author(s):  
M.A. Lee ◽  
D.J. Han ◽  
J.Y. Jeong ◽  
J.H. Choi ◽  
Y.S. Choi ◽  
...  
Keyword(s):  
Quality Characteristics ◽  
Drying Methods

Drying kinetics behavior of turkey breast meat in different drying methods

2020 ◽  
Vol 43 (10) ◽  
Author(s):  
Feyza Elmas ◽  
Anıl Bodruk ◽  
Özgün Köprüalan ◽  
Şeyma Arıkaya ◽  
Nurcan Koca ◽  
...  
Keyword(s):  
Drying Kinetics ◽  
Drying Methods ◽  
Breast Meat

Quality evaluation and drying kinetics of shitake mushrooms dried by hot air, infrared and intermittent microwave–assisted drying methods

LWT ◽  
2019 ◽  
Vol 107 ◽  
pp. 236-242 ◽  
Author(s):  
Qingfa Wang ◽  
Song Li ◽  
Xue Han ◽  
Yuanying Ni ◽  
Dandan Zhao ◽  
...  
Keyword(s):  
Quality Evaluation ◽  
Drying Kinetics ◽  
Drying Methods ◽  
Microwave Assisted ◽  
Hot Air ◽  
Kinetics Of

Effect of air temperature on drying kinetics and quality characteristics of osmo-treated jumbo squid (Dosidicus gigas)

LWT ◽  
2011 ◽  
Vol 44 (1) ◽  
pp. 16-23 ◽  
Author(s):  
Antonio Vega-Gálvez ◽  
Margarita Miranda ◽  
Rodrigo Clavería ◽  
Issis Quispe ◽  
Judith Vergara ◽  
...  
Keyword(s):  
Air Temperature ◽  
Quality Characteristics ◽  
Drying Kinetics ◽  
Dosidicus Gigas ◽  
Jumbo Squid
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