scholarly journals Effect of hot air drying on quality characteristics and physicochemical properties of bee pollen

2019 ◽  
Vol 39 (1) ◽  
pp. 224-231 ◽  
Author(s):  
Ayla ISIK ◽  
Murat OZDEMIR ◽  
Ibrahim DOYMAZ
Keyword(s):  
Physicochemical Properties ◽  
Quality Characteristics ◽  
Hot Air Drying ◽  
Air Drying ◽  
Bee Pollen ◽  
Hot Air

Preparation of potato flour by freeze-thaw pretreatment: Effect of different thawing methods on hot-air drying process and physicochemical properties

LWT ◽  
2020 ◽  
Vol 133 ◽  
pp. 110157
Author(s):  
Guanghui Shen ◽  
Lidan Zhang ◽  
Tingting Hu ◽  
Zhihong Li ◽  
Anjun Chen ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Potato Flour ◽  
Drying Process ◽  
Hot Air Drying ◽  
Air Drying ◽  
Freeze Thaw ◽  
Hot Air ◽  
Pretreatment Effect

Drying kinetics, antioxidants, and physicochemical properties of litchi fruits by ultrasound‐assisted hot air‐drying

2019 ◽  
Vol 44 (1) ◽  
Author(s):  
Xiaohuang Cao ◽  
Md. Nahidul Islam ◽  
Saiyi Zhong ◽  
Xinxiang Pan ◽  
Mubo Song ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Drying Kinetics ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Ultrasound Assisted

Effects of acid pretreatments on some physicochemical properties of carrot undergoing hot air drying

2011 ◽  
Vol 89 (2) ◽  
pp. 116-127 ◽  
Author(s):  
Bhudsawan Hiranvarachat ◽  
Sakamon Devahastin ◽  
Naphaporn Chiewchan
Keyword(s):  
Physicochemical Properties ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air

Effect of microwave vacuum drying and hot air drying on the physicochemical properties of durian flour

2014 ◽  
Vol 50 (2) ◽  
pp. 305-312 ◽  
Author(s):  
Swittra Bai-Ngew ◽  
Nantawan Therdthai ◽  
Pisit Dhamvithee ◽  
Weibiao Zhou
Keyword(s):  
Physicochemical Properties ◽  
Vacuum Drying ◽  
Hot Air Drying ◽  
Air Drying ◽  
Microwave Vacuum Drying ◽  
Hot Air

scholarly journals Effects of Steaming, Microwaving, and Hot-Air Drying on the Physicochemical Properties and Storage Stability of Oat Bran

2021 ◽  
Vol 2021 ◽  
pp. 1-9
Author(s):  
Xue Bai ◽  
Mei-Li Zhang ◽  
Yuanyuan Zhang ◽  
Jing Zhang ◽  
Yakun Zhang ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Storage Stability ◽  
Heat Treatments ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Accelerated Storage ◽  
Oat Bran ◽  
Malondialdehyde Content ◽  
And Storage

Oat bran is a nutrient-dense, resource-rich byproduct that is produced from oat milling. Oxidative deterioration is the main reason that limits the utilisation of oat bran. Thus, improving the storage stability of oat bran has become an urgent requirement. This study aimed to investigate the inhibition of oat bran deterioration via steaming, microwaving, and hot-air drying treatments and the effects of these methods on oat bran physicochemical properties and storage stability. Results indicated that, after the three heating treatments, the solubility of oat bran increased and the powder fluidity showed no significant change ( P < 0.05 ). Steam-treated oat bran demonstrated increased initial gelatinisation temperature, peak temperature, and enthalpy, significantly reduced peak viscosity, trough viscosity, breakdown value, final viscosity, and setback value, and significantly improved thermal stability ( P < 0.05 ). During accelerated storage, oat bran samples subjected to the three heat treatments showed increased sensory scores and L ∗ , a ∗ , and b ∗ values, whereas due to the decrease of lipase activity in oat bran, their fatty acid values and malondialdehyde content increased slowly and were always lower than those of unprocessed oat bran. All three heat treatments could improve the storage stability and the quality deterioration of oat bran during storage due to oil oxidation. Steaming had the most significant effect.

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