Moisture Content and Oil Uptake Variations and Modeling in Deep-Fried Hamburger Slices

2019 ◽  
Vol 14 (3) ◽  
Author(s):  
Sara Movahhed ◽  
Hossein Ahmadi Chenarbon
Keyword(s):  
Moisture Content ◽  
Exponential Model ◽  
Diffusivity Coefficient ◽  
Oil Uptake ◽  
Water Diffusivity ◽  
Significant Difference ◽  
Higher Power ◽  
Power Mode ◽  
Effective Water ◽  
Ultrasound Pretreatment

Abstract This study investigates the effect of ultrasound pretreatment on moisture content and oil uptake of hamburger slices during deep-fat frying. Samples received ultrasound pretreatment at two power modes: Normal (at 40 and 60 °C) and Boost (at 40 and 60 °C), both for 15 min. They were then deep fried at 150, 160 and 170 °C. Results showed that samples receiving the ultrasound pretreatment with Normal power had higher moisture contents than those from the Boost pretreatment, with a significant difference. The highest moisture content was obtained with Normal power mode at 40 °C and frying at 150 °C. On the other hand, the effective water diffusivity coefficient increased at higher fryer temperatures and higher power mode (the Boost system). The highest effective water diffusivity coefficient was obtained with Boost power mode at 60 °C and frying at 170 °C where its range was calculated to be 6.93 × 10–8 - 8.77 × 10–8 m2/s. At the same time, the highest activation energy belonged to higher power mode (the Boost system) and frying at 150 °C ranging from 13.20–17.29 kJ/mol. In addition, the lowest oil uptake was obtained with Boost power mode at 60 °C and frying at 170 °C. Multivariate regression analysis showed that the exponential model had the best fitness for predicting variations in moisture content and oil uptake of hamburger slices.

scholarly journals Mass Transfer and Colour Analysis during Vacuum Frying of Colombian Coastal Carimañola

2020 ◽  
Vol 2020 ◽  
pp. 1-11
Author(s):  
Angie D. Caro C ◽  
Sandrith P. Sampayo R ◽  
Diofanor Acevedo C ◽  
Piedad Montero C ◽  
Raúl J. Martelo
Keyword(s):  
Mass Transfer ◽  
Moisture Content ◽  
Oil Content ◽  
Moisture Transfer ◽  
Colour Change ◽  
Diffusivity Coefficient ◽  
Oil Uptake ◽  
Transfer Coefficients ◽  
Frying Time ◽  
Vacuum Frying

This study is aimed at analysing the effect of vacuum frying on the kinetic parameters of mass transfer, the CIE L∗a∗b∗ colour parameters of the Carimañola. For the kinetic analysis, the moisture and oil content were measured by means of an experimental design consisting of two factors: frying time with seven levels (60, 120, 180, 240, 300, 420, and 540 s) and frying temperature with three levels (120, 130, and 140°C). The diffusivity coefficient, the moisture transfer rate, and the oil adsorption rate, with their respective activation energies, were calculated. For the colour analysis, the reflectance technique was used to determine the colour coordinates of the CIE L∗a∗b∗ space, and the general colour change was calculated (ΔE). Concerning the kinetics, the increase in temperature and frying time reduced the moisture content, while the oil content decreased with the increase in temperature and increases with frying time. The diffusivity ranged from 1,238×10−6 m2/s at 120°C to 2,84×10−6 m2/s at 140°C. The mass transfer coefficients for moisture ranged from 2×10−4 m/s at 120°C to 4×10−4 m/s at 140°C. The values of the oil uptake rate were from 0.0022 s-1 at 120°C to 0.0018 s-1 at 140°C. Finally, the luminosity parameter shows a decrease with the increase in temperature, although the first 240 s shows a rise and then begins to decrease. Vacuum frying allowed Carimañolas to be obtained with a lower oil and moisture content, with an appropriate colouring, eye-catching and visually attractive to consumers.

scholarly journals SIMULATION OF COFFEE DRYING USING COMPUTATIONAL FLUID DYNAMICS

2018 ◽  
Vol 13 (4) ◽  
pp. 477
Author(s):  
Rudney Amaral ◽  
Ednilton Tavares Andrade ◽  
Francisco Carlos Gomes ◽  
Flávio Meira Borém ◽  
Isabella Lemos ◽  
...  
Keyword(s):  
Fluid Dynamics ◽  
Computational Fluid Dynamics ◽  
Moisture Content ◽  
Water Distribution ◽  
Effective Diffusivity ◽  
Exponential Model ◽  
Projection Area ◽  
Diffusivity Coefficient ◽  
Drying Process ◽  
Best Fit

<p>Drying is a fundamental step in post-harvest handling of coffee because moisture content at the end of drying affects several important aspects, such as sensory quality, storability, and color. Within this context, the aim of this study is to determine water distribution within the natural coffee fruit during and at the end of the drying process. For that purpose, simulations were made through finite elements using computational fluid dynamics. Experimental data on moisture content of coffee fruitin the “cherry” stage were collected during drying, which was carried out at a temperature of 40°C and relative humidity of 25% to 0.18 decimal(dry basis – d.b.)to compare the results of the experiment with the results of the simulations. Ten mathematical models of the drying process were developed for the collected data. The two-term exponential model best fit the data. The results of the simulations in computational fluid dynamics were compared to the results from experimental drying, and a satisfactory fit was obtained. The effective diffusivity coefficient (D<sub>eff</sub>) was developed for the model, obtaining the value of 2.87 x 10<sup>‑11</sup> m<sup>2</sup> s<sup>-1</sup>. At the end of drying, the model exhibited 57.1% of the projection area of the coffee fruit with moisture content below 0.18 decimal (d.b.). Thus, the model can be used for other applications.</p>

Properties of Gliricidia Wood (Gliricidia sepium) lntercropped with Cocoa (Theobroma cocoa) in Malaysia

2014 ◽  
Vol 11 (1) ◽  
pp. 51
Author(s):  
Mohd Helmy Ibrahim ◽  
Mohd Nazip Suratman ◽  
Razali Abd Kader
Keyword(s):  
Cell Wall ◽  
Specific Gravity ◽  
Moisture Content ◽  
Wall Thickness ◽  
Age Groups ◽  
Gliricidia Sepium ◽  
Cell Wall Thickness ◽  
Tree Age ◽  
Lumen Diameter ◽  
Significant Difference

Trees planted from agroforestry practices can become valuable resources in meeting the wood requirements of many nations. Gliricidia sepium is an exotic species introduced to the agricultural sector in Malaysia mainly for providing shade for cocoa and coffee plantations. This study investigates its wood physical properties (specific gravity and moisture content) and fibre morphology (length, lumen diameter and cell wall thickness) of G. sepium at three intervals according to age groups ( three, five and seven years of ages). Specific gravity (0.72) was significantly higher at seven years ofage as compared to five (0.41) and three (0.35) years age group with a mean of 0.43 (p<0.05). Mean moisture content was 58.3% with no significant difference existing between the tree age groups. Fibre diameter (22.4 mm) was significantly lower (p<0.05) for the trees which were three years of age when compared to five and seven years age groups (26.6 mm and 24. 7 mm), respectively. Means of fibre length, lumen diameter and cell wall thickness were 0.83 mm, 18.3 mm, and 6.2 mm, respectively, with no significant differences detected between trees in all age groups. Further calculation on the coefficient of suppleness and runkel ratio suggest that wood from G.sepium may have the potential for insulation board manufacturing and paper making. However, future studies should experiment the utilisation of this species for these products to determine its full potential.

scholarly journals Utilization of Cumbeba (Tacinga inamoena) Residue: Drying Kinetics and Effect of Process Conditions on Antioxidant Bioactive Compounds

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 788
Author(s):  
João Paulo de Lima Ferreira ◽  
Alexandre José de Melo Queiroz ◽  
Rossana Maria Feitosa de Figueirêdo ◽  
Wilton Pereira da Silva ◽  
Josivanda Palmeira Gomes ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
Fixed Bed ◽  
Drying Kinetics ◽  
Raw Material ◽  
Process Conditions ◽  
Temperature Range ◽  
Water Diffusivity ◽  
Pharmaceutical Industries ◽  
Effective Water

The residue generated from the processing of Tacinga inamoena (cumbeba) fruit pulp represents a large amount of material that is discarded without proper application. Despite that, it is a raw material that is source of ascorbic acid, carotenoids and phenolic compounds, which are valued in nutraceutical diets for allegedly combating free radicals generated in metabolism. This research paper presents a study focused on the mathematical modeling of drying kinetics and the effect of the process on the level of bioactive of cumbeba residue. The experiments of cumbeba residue drying (untreated or whole residue (WR), crushed residue (CR) and residue in the form of foam (FR)) were carried out in a fixed-bed dryer at four air temperatures (50, 60, 70 and 80 °C). Effective water diffusivity (Deff) was determined by the inverse method and its dependence on temperature was described by an Arrhenius-type equation. It was observed that, regardless of the type of pretreatment, the increase in air temperature resulted in higher rate of water removal. The Midilli model showed better simulation of cumbeba residue drying kinetics than the other models tested within the experimental temperature range studied. Effective water diffusivity (Deff) ranged from 6.4890 to 11.1900 × 10−6 m2/s, 2.9285 to 12.754 × 10−9 m2/s and 1.5393 × 10−8 to 12.4270 × 10−6 m2/s with activation energy of 22.3078, 46.7115 and 58.0736 kJ/mol within the temperature range of 50–80 °C obtained for the whole cumbeba, crushed cumbeba and cumbeba residue in the form of foam, respectively. In relation to bioactive compounds, it was observed that for a fixed temperature the whole residue had higher retention of bioactive compounds, especially phenolic compounds, whereas the crushed residue and the residue in the form of foam had intermediate and lower levels, respectively. This study provides evidence that cumbeba residue in its whole form can be used for the recovery of natural antioxidant bioactive compounds, mainly phenolic compounds, with the possibility of application in the food and pharmaceutical industries.

scholarly journals Natural Drying of Astringent and Non-Astringent Persimmon “Rojo Brillante”. Drying Kinetics and Physico-Chemical Properties

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 647
Author(s):  
Cristina M. González ◽  
Rebeca Gil ◽  
Gemma Moraga ◽  
Alejandra Salvador
Keyword(s):  
Chemical Properties ◽  
Drying Kinetics ◽  
Added Value ◽  
Diospyros Kaki ◽  
Drying Characteristics ◽  
Water Diffusivity ◽  
Physico Chemical ◽  
Drying Treatment ◽  
Effective Water ◽  
Natural Drying

Persimmon (Diospyros kaki L.f.) crop has markedly increased in Spain, and “Rojo Brillante” persimmon is the main cultivated variety. This astringent cultivar requires de-astringency treatment before commercialization, which may involve an extra cost. Its short commercial season implies handling large volumes of fruits with consequent postharvest losses. Therefore, the development of derived added-value products is of much interest. In this study, astringent and non-astringent “Rojo Brillante” persimmons were dehydrated by following a natural drying method used in Asia. The drying kinetics and physico-chemical properties were analyzed for 81 days. The results indicated subsequent reductions in weight, water content, and water activity throughout the drying process, and the equatorial diameter decreased. All the employed thin-layer mathematical models were suitable for representing the drying characteristics of both products with similar behavior. The effective water diffusivity values were 5.07 × 10−11 m2 s−1 and 6.07 × 10−11 m2 s−1 for astringent and non-astringent persimmon samples, respectively. The drying treatment significantly decreased the soluble tannins content, and the astringent samples obtained similar values to those obtained for the non-astringent samples in 20 days. The external and internal flesh of the astringent fruit remained orange through the drying period, while brown coloration in the non-astringent fruit was observed after 57 drying days. Therefore, prior de-astringency treatment would not be necessary.

Effective water diffusivity in deep‐fat fried restructured potato product

1997 ◽  
Vol 32 (3) ◽  
pp. 235-240 ◽  
Author(s):  
Eli J. Pinthus ◽  
R. Paul Singh ◽  
Moshe Rubnov ◽  
I. Sam Saguy
Keyword(s):  
Potato Product ◽  
Water Diffusivity ◽  
Effective Water

scholarly journals CURVAS DE SECAGEM E AVALIAÇÃO DA ATIVIDADE DE ÁGUA DA BANANA PASSA

2004 ◽  
Vol 22 (1) ◽  
Author(s):  
MILTON CANO-CHAUCA ◽  
AFONSO M. RAMOS ◽  
PAULO C. STRINGHETA ◽  
JOSÉ ANTONIO MARQUES ◽  
POLLYANNA IBRAHIM SILVA
Keyword(s):  
Experimental Data ◽  
Linear Regression ◽  
Moisture Content ◽  
Water Activity ◽  
Linear Regression Analysis ◽  
Sorption Isotherms ◽  
Exponential Model ◽  
Drying Time ◽  
Non Linear ◽  
Drying Curves

Curvas de secagem de banana passa foram determinadas, utilizando-se três temperaturas do ar de secagem. Os resultados indicaram que para reduzir o teor de umidade do produto até 23,5% foram necessários tempos de secagem de 51, 36 e 30 horas paras as temperaturas de 50, 60 e 70ºC, respectivamente. O modelo exponencial U/Uo = exp(-kt) foi ajustado para os dados experimentais mediante análise de regressão não-linear, encontrandose alto coeficiente de regressão linear. Determinou-se a atividade de água do produto ao longo do processo de secagem para as três temperaturas testadas. Estudou-se a correlação entre a atividade de água e o teor de umidade do produto, determinando-se as isotermas de dessorção da banana passa a 25ºC. Observou-se que a atividade de água diminuiu em função do tempo de secagem e do teor de umidade para as três temperaturas de secagem. Os dados experimentais foram ajustados mediante regressão não-linear ao modelo polinomial e a seguinte equação foi obtida: U = -1844,93 + 7293,53Aa – 9515,52Aa2 + 4157,196Aa3. O ajuste mostrou-se satisfatório (R2 > 0,90). DRYING CURVES AND WATER ACTIVITY EVALUATION OF THE BANANA-PASSES Abstract Banana drying curves were determined by utilizing three drying air temperatures. The results indicated that to reduce the moisture content of the product until 23.5% it were necessary drying times of 51, 36 and 30 hours for temperatures of 50, 60 and 70ºC, respectively. The exponential model U/Uo = exp(-kt) was adjusted for the experimental data by means of non linear regression analysis, and a high coefficient of linear regression was found. The water activity of the product was determined throughout the drying process for the three tested temperatures. The correlation between the water activity and moisture content of the product was studied, and the sorption isotherms were determined at 25º C. It was observed that the water activity decreased in function to the drying time and moisture content for the three drying temperatures. The experimental data were adjusted by means of non linear regression to the polynomial model and the following equation was obtained: U = - 1844.93 + 7293.53A a – 9515.52 Aa 2 + 4157.196A a 3. The final adjust was satisfactory (R2 > 0.90).

Parameters Affecting Milling Qualities of Undefatted Soybeans (Glycine max, L. Merill) (2): Selected Physical Properties

2005 ◽  
Vol 1 (5) ◽  
Author(s):  
Abdul Ganiy O. Raji ◽  
John Alaba Victor Famurewa
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Soybean Protein ◽  
Soy Flour ◽  
International Institute ◽  
Attrition Mill ◽  
Protein Retention ◽  
Significant Difference ◽  
Glycine Max L ◽  
Flour Yield

Soybean protein is highly rich in the essential amino acid needed by human body. In the developing countries, its use will be more generally acceptable when converted to flour like wheat. This work focused on establishing the optimum conditions of some physical characteristics of soybean for high quality and acceptable soy flour. The characteristics studied for soybean samples subjected to heat treatment of boiling and oven drying were the effect moisture content (MC) and the hull thickness on the quality of the flours. Ten samples of Tax 1485 at different moisture levels ranging from 20.6% to 8.6% and five varieties (Tax 1440-1E, Tax 1740, Tax 1485, Tax 1456 and Tax 1448-2E) obtained from International Institute for Tropical Agriculture (IITA), having different hull thicknesses were used. Soybean with mixed varieties commonly found in the open markets was also used to compare the effects of MC on the studied parameters. Flours obtained from the samples milled in an attrition mill were subjected to proximate, sieve and organoleptic evaluations. The hull thickness was found to have no correlation with protein retention, acceptability and flour yield, but moisture content has a very significant effect on the qualities. Between moisture content of 20.6% and 8.6%, protein and acceptability reduced from 40.0% to 27.7% and 4.3 to 2.2 respectively while yield increased from 0.9% to 5.8%. Though protein was reducing with reduced MC, there was no significant difference (p<0.05) in protein retention between MC of 20.6% and 10.1% but it became significant at 9.4%. There was no significant difference in acceptability from 13.6% to 8.6% MC and between 8.9% and 11.0% MC for flour yield. Both Tax 1485 and mixed varieties followed the same trend only that they have different absolute values. The mixed varieties however had no significant difference in protein content between 19.8% and 10.2% MC. These results, therefore established that to obtain acceptable soyflour of high flour yield and protein content, moisture content of soybean after processing should be about 10% (dry basis).

scholarly journals Physico-chemical properties, probiotic stability and sensory characteristics of Lactobacillus plantarum S20 – supplemented passion fruit (Passiflora edulis f. flavicarpa Deg.) juice powder

Food Research ◽  
2019 ◽  
Vol 4 (2) ◽  
pp. 320-326
Author(s):  
Reifrey, A. Lascano ◽  
M.G.L.D. Gan ◽  
A.S.L. Sulabo ◽  
D.M.O. Santiago ◽  
L.B. Ancheta ◽  
...  
Keyword(s):  
Moisture Content ◽  
Lactobacillus Plantarum ◽  
Spray Drying ◽  
Fruit Juice ◽  
Chemical Properties ◽  
Passion Fruit ◽  
Soluble Solids ◽  
Passiflora Edulis ◽  
Physico Chemical ◽  
Significant Difference

The study aimed to develop a non-dairy-based probiotic-supplemented product using an underutilized crop in the Philippines such as the yellow passion fruit (Passiflora edulis f. flavicarpa Deg.). The physico-chemical properties (moisture content, water activity, pH, and total soluble solids), probiotics stability at different storage temperatures (4°C, 25°C, and 37°C), and the sensory characteristics of Lactobacillus plantarum S20-supplemented passion fruit juice powder was evaluated. Passion fruit juice powder and L. plantarum S20 were first prepared using low-temperature spray drying utilizing maltodextrin as a carrier, with yield as 42.97% and 21.17%, respectively. Spray drying of probiotics culture also resulted in 42.68% log survivability. The formulated juice powder had a final moisture content of 1.729±0.38% and water activity of 0.398±0.0051, and with recommended dilution with water, had a final pH and total soluble solids of 3.40±0.10 and 12.00±0.00° Brix, respectively. Results also showed that storage of the formulated juice powder at 4°C yielded the highest probiotic stability, maintaining a viable log count of 4.27 per g, while storage at 37°C showed no microbial growth. Sensory evaluation of probioticsupplemented passion fruit juice against a non-probiotic-supplemented one revealed significant difference in terms of color, sweetness, and sourness, while no significant difference was observed in terms of aroma, mouthfeel, and general acceptability.

Nutrient composition of pastoralist's raw milk of different breeds of cattle in Adamawa and Taraba states, Northeastern Nigeria

2020 ◽  
Vol 47 (2) ◽  
pp. 217-223
Author(s):  
Z. Adamu ◽  
M. B. Ardo ◽  
Y. H. Aliyara
Keyword(s):  
Moisture Content ◽  
Local Governments ◽  
Management Practices ◽  
Raw Milk ◽  
Fat Content ◽  
Ash Content ◽  
Milk Samples ◽  
Moisture Contents ◽  
Significant Difference ◽  
Content Range

This study was carried out to determine the proximate composition of raw milk produced in pastoral settlements. Six hundred pastoralists' raw milk samples were collected from 20 local governments in Adamawa and Taraba states, Nigeria. Milk samples were collected from White Fulani (WF), Red Bororo (RB) and Sokoto Gudali (SG) breeds of cattle and were analyzed for protein, fat, ash and moisture contents. The protein content ranged between 3.62±0.38% -3.95±0.11% in WF, 3.29±0.8% - 3.94±0.10% in RB and 3.31±0.27%- 3.95±0.09% in SG in Adamawa and Taraba states. The fat content ranged between 3.55±0.47% - 3.99±0.03% in WF, 3.98±0.04% - 3.98±0.06% in RB and 3.32±0.20% - 3.45±0.27% in SG. The ash content recorded was between 0.40±0.06% -0.41±0.04% in WF, 0.40±0.06% - 0.43±0.07% in RB and0.39±0.06% - 0.41±0.08% in SG, and the moisture content in Adamawa and Taraba states were between 83.52±2.07% - 84.00±0.57% in WF, 82.28±1.05% - 83.73±0.63% in RB and 82.90±1.48% - 83.56±1.35%in SG. The study from the two states revealed protein value between 3.29± 0.8% - 3.95±0.11%, fat content range of3.32±0.20% - 3.99±0.03%, ash content of between 0.39± 0.06% - 0.43±0.07% and moisture content that ranged between 82.28± 1.05% - 84.00±0.57%. Constituents of milkfrom Taraba state were higher in values than those from Adamawa sate. The statistical analysis of the results at95% confidence level showed significant difference among breeds and states. In comparison, the three breeds that resided in Adamawa state had least values, which could be attributed to herd management practices. This study showed that all the three pastoralists' breeds indicated desirable components in their milk Cross breeding with higher breeds and provision of quality feed and water may lead to better yield in all the breeds in this study.

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