Pre-Drying Effect and Quality Change of Rough Rice under Hot Air-Assisted Radio Frequency Disinfestation Treatment

2021 ◽  
Vol 37 (6) ◽  
pp. 1045-1054
Author(s):  
Windi Damayanti ◽  
Meiji Liao ◽  
Yuanrong Xu ◽  
Pu Jing ◽  
Shunshan Jiao
Keyword(s):  
Moisture Content ◽  
Radio Frequency ◽  
Moisture Loss ◽  
Total Phenolic ◽  
Moisture Removal ◽  
Drying Method ◽  
Quality Change ◽  
Hot Air ◽  
Rough Rice

HighlightsHA-RF disinfestation treatment had better pre-drying effect of rough rice than that of HA treatmentHighest moisture loss (8.7%) was obtained for samples with highest IMC (39.6% d.b.)Initial moisture content (IMC) correlated negatively with milling quality of rough riceHA-RF can be used as a pre-drying method to partially reduce the moisture contentAbstract.Hot air-assisted radio frequency (HA-RF) is an environmentally friendly disinfestation method, which can completely control the insects and meanwhile maintain quality of rough rice. In this study, the pre-drying effect of HA-RF disinfestation treatment of rough rice with different initial moisture contents (IMCs) (16.7%, 24.8%, 34.7%, and 39.6% d.b.) was investigated along with associated quality change. HA-RF treatments had better pre-drying effect of rough rice with various IMCs than that of hot air (HA) treatment and larger electrode gap obtained lower moisture removal. IMCs of rough rice also influenced the moisture removal for HA-RF treatments, and the corresponding moisture loss were 4.3%, 5.3%, 6.1%, and 8.7% for the treated rough rice with IMC of 16.7%, 24.8%, 34.7%, and 39.6%, respectively. More quality loss was observed for the rough rice with higher IMC, especially for broken rate, fissure, and water uptake ratio. HA-RF treatment had no influences on total phenolic acids, protein, and fat contents, but amylose and vitamin E contents were affected. Non-milled rice treated by HA-RF had an obvious decrease in the lightness (L*) except for the samples with highest IMC (39.6%). RF disinfestation treatment can be used as a pre-drying method to partially reduce the moisture content (MC) of rough rice. Keywords: Disinfestation, Moisture content, Pre-drying, Quality, Rough rice.

scholarly journals Effect of drying methods on quality of dried white tumeric (Curcuma amada)

2021 ◽  
Vol 922 (1) ◽  
pp. 012008
Author(s):  
R Pravitajaty ◽  
J N W Karyadi ◽  
A S Teleumbauna ◽  
K Ma’rufah ◽  
A N I Kusumastuti ◽  
...  
Keyword(s):  
Moisture Content ◽  
Freeze Drying ◽  
Particle Density ◽  
Heating Temperature ◽  
Total Phenolic ◽  
Drying Methods ◽  
Drying Method ◽  
Total Phenolic Compound ◽  
Curcuma Amada

Abstract White turmeric (Curcuma amada) is a traditional medicine that contains phenolic as an antioxidant—usually processed into drinks or capsules. Currently, the drying method used is sunlight can reduce the quality of white turmeric. The study’s objectives were to investigate the most optimal drying method based on physical and chemical quality and drying rate. There were seven drying methods employed: sun-drying (SD), cabinet drying with the heating temperature of 50 °C, 60°C, and 70°C (namely CD50, CD60, and CD70, respectively), freeze-drying with the final heating temperature of 30°C, 40°C, and 50°C (namely FD30, FD40, and FD50, respectively). Quality parameters measured were moisture content, color, volume, particle density, morphological visualization, and total phenolic compound. The results showed that the drying method affected the observed parameters. The freeze-drying with a heating temperature of 30°C was the most optimal drying method, with moisture content reduced from 91.41% to 7.56%. After the drying process, the color changed value was 19.18, with a volume shrinkage of 69.37% and particle density of 0.41 g/cm3. The total phenolic compound of freeze-dried white Tumeric was 8.427 mgGAE gsolid −1.

scholarly journals Drying Characteristics and Physical and Nutritional Properties of Shrimp Meat as Affected by Different Traditional Drying Techniques

2016 ◽  
Vol 2016 ◽  
pp. 1-5 ◽  
Author(s):  
P. T. Akonor ◽  
H. Ofori ◽  
N. T. Dziedzoave ◽  
N. K. Kortei
Keyword(s):  
Ash Content ◽  
Moisture Loss ◽  
Drying Methods ◽  
Moisture Removal ◽  
Solar Drying ◽  
Nutritional Properties ◽  
Drying Characteristics ◽  
Red Color ◽  
Drying Techniques

The influence of different drying methods on physical and nutritional properties of shrimp meat was investigated in this study. Peeled shrimps were dried separately using an air-oven dryer and a tunnel solar dryer. The drying profile of shrimp meat was determined in the two drying systems by monitoring moisture loss over the drying period. Changes in color, proximate composition, and rehydration capacity were assessed. The rate of moisture removal during solar drying was faster than the air-oven drying. The development of red color during drying was comparable among the two methods, but solar-dried shrimps appeared darker (L⁎=47.4) than the air-oven-dried (L⁎=49.0). Chemical analysis indicated that protein and fat made up nearly 20% and 2% (wb) of the shrimp meat, respectively. Protein and ash content of shrimp meat dried under the two dryer types were comparable but fat was significantly (p<0.05) higher in oven-dried meat (2.1%), compared to solar-dried meat (1.5%). Although rehydration behavior of shrimp from the two drying systems followed a similar pattern, solar-dried shrimp absorbed moisture more rapidly. The results have demonstrated that different approaches to drying may affect the physical and nutritional quality of shrimp meat differently.

scholarly journals Quality Characteristics of Semi-Moist Apricot-Cornflakes: Effect of Different Composite Coating Application and Storage Time

Coatings ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 516
Author(s):  
Roghieh Sakooei-Vayghan ◽  
Seyed Hadi Peighambardoust ◽  
Rubén Domínguez ◽  
Mirian Pateiro ◽  
José M. Lorenzo
Keyword(s):  
Storage Time ◽  
Composite Coatings ◽  
Protein Isolate ◽  
Quality Characteristics ◽  
Moisture Loss ◽  
Coating Application ◽  
Hot Air ◽  
And Storage ◽  
Β Carotene

The effect of different composite coatings on quality of semi-moist apricot cubes mixed with cornflakes was investigated during 180 days of storage. The apricot cubes were osmotically dehydrated (OD) and coated before hot-air drying (HAD) at 60 °C. Chitosan-bees wax (CBW) and whey protein isolate-bees wax-oleic acid (WPI-BW-OA) coatings were applied after HAD and the samples were added to cornflakes. Application of OD and pectin-ascorbic acid (Pec-AA) coating (prior to HAD) and WPI-BW-OA coating (after HAD) led to significant retention of total phenol compounds, β-carotene and antioxidant activity in apricot cubes compared to uncoated and CBW-coated samples. WPI-BW-OA-coated samples gave significantly higher L* values (lighter color) and b* values (more creamy or yellowish color) and lower a* values (less reddish color) and browning values than control followed by CBW-coated apricots at any time of storage (p < 0.05). The rate of apricot moisture loss and cornflakes moisture gain was higher in uncoated apricot cubes, followed by CBW- and WPI-BW-OA-coated samples. Application of WPI-BW-OA coating was effective in retaining the crispness measured by lower firmness (Fmax) values in cornflakes upon storage. Based on the obtained results, WPI-BW-OA coating allowed effectively preserving the quality characteristics of semi-moist apricot cubes and cornflakes components in the mixed state.

Physical Quality of Turmeric Powder (Curcuma longga Linn) Result of Foam-mat Drying Method Using Microwave

2021 ◽  
pp. 57-65
Author(s):  
Dhinar Patliani ◽  
Dian Purbasari
Keyword(s):  
Grain Size ◽  
Moisture Content ◽  
Water Absorption ◽  
Bulk Density ◽  
Oil Absorption ◽  
Drying Method ◽  
Physical Quality ◽  
Average Grain Size ◽  
Two Factors

Turmeric (Curcuma longa L) in Indonesia is widely known as a herbal medicinal plant, food coloring, and food flavoring. The high water content of turmeric will shorten the storage time and the quality of the ingredients. The need for drying which is the process of removing the moisture content of the material with the aim of prolonging the shelf life. The use of the foam-mat drying method with the addition of adhesives aims to speed up the drying process and maintain the quality of a material. The result of drying turmeric obtained is turmeric powder product. This study used a completely randomized design (CRD) with two factors, namely the variation of the microwave oven power and the composition of the developer agent (ovalet). The research procedure was divided into two stages, namely the manufacture of powder and continued with the measurement of physical quality. The stages of making powder begin with the preparation of raw materials, stripping, size reduction, addition of developer, drying, then grinding. The second stage is measuring physical quality, namely fineness modulus, average grain size, powder moisture content, color, water absorption, oil absorption, and bulk density. The power variations used are 420 watts, 535 watts, and 680 watts, while the composition of the developer is 1%, 2%, and 4%. Data analysis using two-way ANOVA statistical test with two factors that affect the variation of power and composition of the developer (ovalet). FM values ​​ranged from 0.364 – 1.576, D values ​​ranged from 0.005 – 0.0012 mm, final moisture content values ​​ranged from 7.60 – 9.59%, powder moisture content values ​​ranged from 9.47 – 11.43%ww , L values ​​ranged from 61.46 – 65.96, a values ​​ranged from 13.54 – 16.05, b values ​​ranged from 48.21 – 52.42, DSA values ​​ranged from 2.78 – 3.54 ml/ g, DSM values ​​ranged from 1.22 – 1.60 ml/g, and DC values ​​ranged from 0.38 – 0.44 g/cm3. The combination treatment of drying power with developer is influenced by the drying power of the parameters, namely the value of moisture content, fineness modulus, average grain size, brightness level, redness level, yellowness level, oil absorption, water absorption, and bulk density. While the developer affects the finenes modulus, average grain size, yellowness level, and bulk density.

Effect of drying methods on the nutritional content and In- vitro Antioxidant capacity of Chenopodium album L. and Spinacia oleracea L.

2021 ◽  
pp. 4361-4366
Author(s):  
Sonia Singh ◽  
Neetu Agrawal
Keyword(s):  
Spinacia Oleracea ◽  
Chenopodium Album ◽  
Microwave Drying ◽  
Total Phenolic ◽  
Drying Methods ◽  
Drying Method ◽  
Nutrient Quality ◽  
Oven Drying ◽  
Sun Drying ◽  
Hot Air

The herbs, Chenopodium album Linn. and Spinacia oleracea Linn. belongs to Chenopodiaceae family, are the two nutritious and edible green leafy food crops, abundantly found especially in the northern-west region of India. These plants have gained renown popularity, because of their high nutritional content including protein, amino acids, carbohydrate, and even the presence of phenolic components, which ultimately may get affected with drying and storage techniques. Impact of different drying methods (microwave drying at 4 minutes, hot air oven drying at 5 hours and sun drying at 8-10 hours) on nutrient quality and antioxidant property of Chenopodium album Linn. and Spinacia oleracea Linn. leaves were evaluated by using UV spectrophotometritc assay, total phenolic content and DPPH free radical scavenger method. Drying treatments were significantly decreased the moisture, carbohydrate and protein content present in C.album and S. oleracea. Hot air oven drying method produced dried samples of C.album and S. oleracea had significantly similar antioxidant activity when compared with the samples obtained from sun drying method. The dried samples obtained from hot air oven drying technique showed significant presence of total phenolic content in C. album and S. oleracea (6.44±0.12 mg/g, 6.69±0.40 mg/g) whilst the traditional sun drying method produced 8.00±0.02 mg/g and 7.89±0.37 mg/g). It is concluded that microwave drying and hot air oven drying were the methods to preserve appreciable percentage of nutrient components compared to the fresh samples. On other hand, the traditional method produced substantial reduction of nutrient quality. From statistical analysis, hot air oven drying technique was considered as optimum method which showed satisfactory % retention of protein (65.86%) and carbohydrate (85.95%) at 5 hours (shorter time than sun drying time period) along with significant antioxidant activity (34.89 μg/mL and 35.60 μg/mL) similar as obtained from the traditional technique (32.00 μg/mL).

scholarly journals The effect of dryer air temperature on fineness modulus and moisture content of cassava flour in pneumatic dryer process

2018 ◽  
Vol 73 ◽  
pp. 05015
Author(s):  
Witdarko Yus ◽  
Mekiuw Yosehi ◽  
Sri Suryaningsih Ni Luh ◽  
Wahida
Keyword(s):  
Moisture Content ◽  
Air Temperature ◽  
Process Condition ◽  
Coefficient Of Determination ◽  
Drying Method ◽  
Flour Milling ◽  
Pneumatic Drying ◽  
Water Rate ◽  
Fineness Modulus

One of drying method applied in flour milling industry is pneumatic drying. Various kinds of variable both dried materials and drying process condition strongly influence the quality of drying result. Fineness Modulus (FM) and Water Rate are significant variables in defining the flour quality. The aim of this study is to identify the influence of dryer air temperature on FM and Moisture Content in pneumatic dryer process condition. Both variables have sufficiently big coefficient of determination value; therefore, it can be employed to predict well the fineness modulus and water rate of the flour.

scholarly journals Effect of drying methods on properties of green curry powder

2018 ◽  
Vol 192 ◽  
pp. 03023
Author(s):  
Natthacha Chaloeichitratham ◽  
Pornkanya Mawilai ◽  
Thadchapong Pongsuttiyakorn ◽  
Pimpen Pornchalermpong
Keyword(s):  
Moisture Content ◽  
Bulk Density ◽  
Water Activity ◽  
Freeze Drying ◽  
Total Phenolic ◽  
Drying Methods ◽  
Hot Air Drying ◽  
Air Drying ◽  
Drying Temperature ◽  
Hot Air

In this study, the effects of two drying methods: hot-air and freeze drying for Thai green curry paste in a terms of drying time and qualities have been investigated. The hot-air drying was carried out in tray dryer at temperature of 50, 60 and 70 °C. The freeze drying was carried out in freeze dryer at freezing temperature of -20°C, primary drying temperature of -10°C and secondary drying temperature of 50°C. Moisture content, water activity, colour, bulk density, and total phenolic content (TPC) were determined in samples. Freeze dried sample had significantly (p<0.05) lower moisture content, water activity, bulk density, total colour difference and browning index than hot air dried samples. For antioxidant activity, the results showed hot-air drying at 70°C effected highest TPC similar to freeze drying.

scholarly journals Effect of Hot Air Thin Layer Drying Temperature on Physicochemical and Textural Properties of Dried Horseradish

2019 ◽  
Vol 3 (1) ◽  
pp. 1
Author(s):  
Pranabendu Mitra ◽  
Md. Abdul Alim ◽  
Venkatesh Meda
Keyword(s):  
Textural Properties ◽  
Drying Method ◽  
Rehydration Ratio ◽  
Hot Air Drying ◽  
Air Drying ◽  
Medicinal Uses ◽  
Drying Temperature ◽  
Hot Air ◽  
Thin Layer Drying

The horseradish (Armoracia rusticana) is an important crop as ingredients for many commercial food products and medicinal uses. However, the horseradish is perishable and preservation of this crop for supplying year-round is necessary. Drying can be used to preserve the horseradish but establishing a suitable drying method and conditions are important for product quality of dried horseradish. The objective of this study was to investigate the effects of hot air-drying temperatures on the physicochemical and textural properties of dried horseradish samples to determine the appropriate hot air-drying conditions. The sliced horseradish samples were dried at 55, 65, 75, 85 and 95 ℃ using a conventional hot air drier. The physicochemical and textural properties of the dried horseradish samples were determined, and the results were compared for different drying temperatures. The ANOVA analysis indicated that the drying temperature affected the physicochemical and textural properties of dried horseradish samples significantly (p<0.05). The experimental results indicated that the moisture content (9.18-6.15%,wb), aw (0.06-0.03), porosity (31.47-12.13%) and rehydration ratio (82.74 -44.47%) decreased and piece density (0.63-0.84 g/mL), hardness (193.63 -298.31N), cohesiveness (1.04-1.32), gumminess (202.13-390.12) and chewiness (635.08-1223.55) of dried horseradish samples increased with the drying temperature. Power law model indicated that the porosity was linearly corelated to the rehydration ratio of dried horseradish samples. The overall results revealed that relatively lower (55-65 ℃) drying temperature range was suitable to keep the quality of the dried horseradish samples. The findings of this study are expected to be helpful for the commercial drying of horseradish samples using hot air-drying method.

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