scholarly journals Effect of Hot Air Drying Variables on Phytochemicals and Antioxidant Capacity of Jew's Mallow (Corchorus olitorius L.) Leaves

2014 ◽  
Vol 2 (1) ◽  
pp. 1-8
Author(s):  
Youssef M. ◽  
S. Mokhtar ◽  
Noha Morsy
Keyword(s):  
Antioxidant Capacity ◽  
Corchorus Olitorius ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air

Impact of cooking and drying on the phenolic, carotenoid contents and in vitro antioxidant capacity of Andean Arracacha (Arracacia xanthorrhiza Bancr.) root

2011 ◽  
Vol 17 (4) ◽  
pp. 319-330 ◽  
Author(s):  
R. Pedreschi ◽  
I. Betalleluz-Pallardel ◽  
R. Chirinos ◽  
C. Curotto ◽  
D. Campos
Keyword(s):  
Antioxidant Capacity ◽  
Total Phenolics ◽  
Hot Air Drying ◽  
Total Carotenoids ◽  
Air Drying ◽  
Drying Temperature ◽  
Residual Content ◽  
Microwave Cooking ◽  
Hot Air

The influence of different cooking regimes such as boiling, oven, microwave and hot-air drying on the retention of total phenolics (TP), total carotenoids (TC) and in vitro antioxidant capacity (AC) for three colored arracacha roots was studied. Continuous losses of TP, TC and AC during the course of the different cooking processes were observed. Boiling at 99.5° C for 20 min turned to be the best method to cook this root due to a high retention of TP, TC and AC in comparison to oven cooking at 200° C for 45 min and microwave cooking at 800 W for 5 min. During boiling, chlorogenic and caffeic acids and derivatives remained relatively stable. The drying temperature was negatively correlated to the residual content of TP and AC for the yellow and cream arracacha roots, but for the cream/purple arracacha variety, blanching preserved the TP and AC. Significant losses in chlorogenic and caffeic acids and derivatives were mainly observed during hot-air drying. These results suggested that TP are responsible to a large extent of the AC displayed by arracacha root during the different evaluated cooking regimes.

scholarly journals Effects of Hot Air Drying on the Antioxidant Capacity of Actinidia arguta × A. deliciosa cv. Mansoo, a Hardy Kiwifruit

2015 ◽  
Vol 47 (4) ◽  
pp. 539-543 ◽  
Author(s):  
Cheng-Ri Jin ◽  
Chi Heung Cho ◽  
Tae-Gyu Nam ◽  
Youn-Sup Cho ◽  
Dae-Ok Kim
Keyword(s):  
Antioxidant Capacity ◽  
Hot Air Drying ◽  
Air Drying ◽  
Actinidia Arguta ◽  
Hot Air

Effect of temperature on hot-air drying rate and on retention of antioxidant capacity in apple leathers

2013 ◽  
Vol 91 (4) ◽  
pp. 310-318 ◽  
Author(s):  
Silvana M. Demarchi ◽  
Natalia A. Quintero Ruiz ◽  
Analía Concellón ◽  
Sergio A. Giner
Keyword(s):  
Antioxidant Capacity ◽  
Effect Of Temperature ◽  
Drying Rate ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air

scholarly journals Effect of vacuum-drying, hot air-drying and freeze-drying on polyphenols and antioxidant capacity of lemon (Citrus limon) pomace aqueous extracts

2017 ◽  
Vol 52 (4) ◽  
pp. 880-887 ◽  
Author(s):  
Konstantinos Papoutsis ◽  
Penta Pristijono ◽  
John B. Golding ◽  
Costas E. Stathopoulos ◽  
Michael C. Bowyer ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Freeze Drying ◽  
Vacuum Drying ◽  
Citrus Limon ◽  
Aqueous Extracts ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air

scholarly journals Determining the Effect of Pre-Treatment in Rice Noodle Quality Subjected to Dehydration through Hierarchical Scoring

Processes ◽  
2021 ◽  
Vol 9 (8) ◽  
pp. 1309
Author(s):  
Muhammad Heikal Ismail ◽  
Hii Ching Lik ◽  
Winny Routray ◽  
Meng Wai Woo
Keyword(s):  
Heat Pump ◽  
Freeze Drying ◽  
Oil Content ◽  
Hot Air Drying ◽  
Air Drying ◽  
Starch Gelatinization ◽  
Hot Air ◽  
Heat Pump Drying ◽  
Pre Treatment ◽  
Noodle Quality

Fresh rice noodle was usually coated in a large amount of oil to avoid stickiness and extend the shelf life. Pre-treatment has been applied to reduce the quantity of oil in rice noodle. In this research, the pre-treatment and temperature effect on the rice noodle quality subjected to hot air drying, heat pump drying, and freeze drying was investigated. Texture, color, oil content, and starch gelatinization of the dried noodle was further evaluated. Results revealed that there were significant differences (p < 0.05%) in texture, color, oil content, and starch gelatinization in rice noodle subjected to pre-treatment. Furthermore, the texture, color, oil content, and starch gelatinization demonstrated a significant difference (p < 0.05%) in freeze drying rather than hot air drying and heat pump drying. The findings indicate that the qualitative features of the dehydrated noodle are synergistic to pretreatment and drying temperature. Despite superior quality shown by freeze drying, the hierarchical scoring has proven that rice noodle undergoing hot air drying at 30 °C to produce comparable quality attributes. The hierarchical scoring can be a useful tool in quality determination for the food industry.

Sign in / Sign up

Export Citation Format

Share Document