Hot air assisted instant controlled pressure drop drying impact on the Maillard reaction related physicochemical properties of apple slices

2022 ◽  
Author(s):  
Xuan Li ◽  
Kun Gao ◽  
Jinfeng Bi ◽  
Xinye Wu ◽  
Jian Lyu ◽  
...  
Keyword(s):  
Pressure Drop ◽  
Physicochemical Properties ◽  
Maillard Reaction ◽  
Hot Air ◽  
Apple Slices ◽  
Drop Drying ◽  
Instant Controlled Pressure Drop

Impact of the Instant Controlled Pressure Drop Treatment on Hot Air Drying of Cork Granules

2010 ◽  
Vol 28 (2) ◽  
pp. 180-185 ◽  
Author(s):  
Galal Abdulla ◽  
Abdelhamid Belghit ◽  
Karim Allaf
Keyword(s):  
Pressure Drop ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Instant Controlled Pressure Drop

scholarly journals Impact of Instant Controlled Pressure Drop (DIC) Treatment on Drying Kinetics and Caffeine Extraction from Green Coffee Beans

2012 ◽  
Vol 1 (1) ◽  
pp. 24 ◽  
Author(s):  
I. Kamal ◽  
A. Gelicus ◽  
K. Allaf
Keyword(s):  
Pressure Drop ◽  
Initial Moisture Content ◽  
Effective Diffusivity ◽  
Steam Pressure ◽  
Raw Material ◽  
Saturated Steam ◽  
Drying Time ◽  
Hot Air ◽  
Instant Controlled Pressure Drop ◽  
The Impact

<p>The present work is directed towards the impacts of Détente InstantanéeContrôléeDIC (French, for instant controlled pressure-drop) in terms of decaffeination and drying of Ethiopian green coffee beans (GCBs).DICconsisted in subjecting the product to a high-pressure saturated steam during some seconds and ended with an abrupt pressure drop towards a vacuum. A conventional aqueous extraction and a hot air-drying took place after DIC treatment. Inthis study, Response Surface Method (RSM) was used withDIC saturated steam pressure P, thermal treatment time t, and initial moisture content W asthe independent variables. Both direct DICextract recovered from the vacuum tank and the aqueous extracts wereanalyzed and quantified using the reversed phase-HPLC. With decaffeination ratiosas dependent variables, P and Wwere the most significant operating parameters; whilet was much weaker.Total decaffeination ratio could reach 99.5% after DIC treatment at specificconditions of W=11.00% db, P=0.1 MPa, and t=35swhile it was only 58% when achieved with untreated raw material.</p> The effective diffusivity  and the starting accessibility  were calculated from the diffusion/surface interaction kinetic model of hotair drying after DIC treatment. They dramatically increased with P and t while W had a weak impact.Thus, at the optimized DICconditions, and  increased from 0.33 to 12.60 10<sup>-10</sup>m² s<sup>-1</sup>and from 0.75 to 11.53 g/100 g db, respectively. Drying time needed to reach 5% db became 60 min instead of 528 min for untreated raw material. <p>RSM analysis showed that the DIC saturated steam pressure P and the initial moisture content W were the most significant variables both affecting the decaffeination ratio; the impact of the total thermal processing time t was much weaker. Total decaffeination ratio could reach 99.5% after DIC treatment at specific conditions of W=11.00% db, P=0.1 MPa, and t=35 s while it was only 58% when achieved with untreated raw material.</p> <p>Using diffusion/surface interaction model of hot-air drying kinetics just after DIC treatment, we could observe that DIC expansion dramatically improved the drying kinetic parameters, with P and t as the most significant DIC operating parameters while the impact of W was much weaker. Thus, the optimized DIC treatment allowed the effective diffusivity  and the starting accessibility to increase from 0.33 10<sup>-10</sup> m² s<sup>-1</sup> and 0.75 g/100 g db to 12.60 10<sup>-10</sup> m² s<sup>-1</sup> and 11.53 g/100 g db, respectively. Drying time needed to reach 5% db became 60 min instead of 528 min for untreated raw material.</p>

scholarly journals Combined effects of sodium carbonate pretreatment and hybrid drying methods on the nutritional and antioxidant properties of dried Goji berries

2018 ◽  
Author(s):  
Qinqin Chen ◽  
Huihui Song ◽  
Jinfeng Bi ◽  
Mo Zhou ◽  
Xinye Wu ◽  
...  
Keyword(s):  
Pressure Drop ◽  
Sodium Carbonate ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Drying Methods ◽  
Combined Effects ◽  
Lycium Barbarum ◽  
Drop Drying ◽  
Goji Berries ◽  
Instant Controlled Pressure Drop

Combined effects of sodium carbonate (SC) pretreatment and hybrid drying methods (freeze drying-instant controlled pressure drop drying (FD-ICPDD), hot air drying (HAD-ICPDD) on nutritional and antioxidant properties of Goji berries were investigated. Compared with distilled water pretreatment, SC pretreatment could obtain products with better quality. Goji dried by FD-ICPDD showed better overall quality than that dried by HAD or FD alone. FD-ICPDD products exhibited higher contents of total Lycium barbarum polysaccharide (140 g/kg), total carotenoids (2.4 g/kg) as well as the strongest ABTS.+ radical scavenging activity (57.6 μmol TE/g). FD-ICPDD could be an alternative drying method for processing valuable agro-products. Keywords: sodium carbonate, instant controlled pressure drop drying, nutritional properties, antioxidant activity

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