scholarly journals DRYING TECHNIQUES OF SOME SELECTED ORNAMENTAL FLOWERS-A REVIEWS

2021 ◽  
pp. 180-186
Author(s):  
Prexa Rathod ◽  
Milan Vala ◽  
Bharat Maitreya
Keyword(s):  
Freeze Drying ◽  
Size Structure ◽  
Microwave Oven ◽  
Air Drying ◽  
Oven Drying ◽  
Handmade Paper ◽  
Hot Air ◽  
Drying Techniques ◽  
Different Types ◽  
African Marigold

Drying of flowers is the method of maintenance of flowers or removing water and moisture. Dehydration is most important for getting dry flowers. There are Many different types of methods use for removing moisture contain from flowers are air drying, embedded (sand, borax, silica gel, and other materials) press drying, freeze drying, microwave oven drying, hot air oven drying, Glycerin drying, freeze drying. Chrysanthemum is one of the most widely cultivated garden flowers and ranks popularity. The Chrysanthemum flower has fully double flowers with flat petals and the central disc is generally absent. Many of the commonly grown marigolds are cultivars of African and French marigolds. Flower petals of African marigold are the best source of carotene for coloring foodstuffs. From the dried flowers varied manufacture are made and use like petal embedded handmade paper, press dried flower products, candle making, pot pourri, floral jewelry etc. This dried plants and flowers materials also used in industry. For chrysanthemum embedded drying is the best in which flower shape, size, structure, colour are maintained and for marigold microwave and air drying techniques are best in size, colour, shape, colour are maintained. KEYWORDS: Drying Techniques, Chrysanthemum, marigold, embedded, microwave

scholarly journals STUDY OF PHYSICOCHEMICAL PROPERTIES OF CAPSICUM POWDER BY DIFFERENT DRYING TECHNIQUES

2021 ◽  
Vol 10 (4) ◽  
pp. 3110-3114
Author(s):  
Madhumita Saha
Keyword(s):  
Bulk Density ◽  
Freeze Drying ◽  
Microwave Drying ◽  
Hot Air Drying ◽  
Drying Time ◽  
Air Drying ◽  
Hot Air ◽  
Drying Techniques ◽  
Peroxidase Enzyme ◽  
Density Values

The objective of this study was to analyse the effects of phytochemical parameter, physical parameter, color, and sensory analysis in green capsicum by different drying processes (microwave, freeze, and hot air drying). Results showed an increase in microwave output power (600W), decreased drying time, moisture content, Chroma, and bulk density values. The Freeze drying process significantly improved the lightness of dried capsicum. Due to take less time for the Microwave drying technique, phytochemical parameters are intact in capsicum; on the other side, color degradation has been occurred due to the Maillard reaction (L*=29.34±0.08, a*=6.98±0.09,b*=15.36±0.10). Bulk density (0.335±0.01) and dispersibility (40±2.00%) were highest in Microwave drying powder. The capsaicin content of dried capsicum was higher than the fresh capsicum sample, but compared to the different drying techniques, the Microwave drying sample has higher capsaicin content than the Hot air drying and Freeze-drying samples. The lower capsaicin content in fresh capsicum may occur due to the catalytic activity of the peroxidase enzyme. The capsaicin content of all dried capsicum varied between 1.91±0.05 and 3.31±0.16 mg/100 g. In this research, the Microwave drying powder of capsicum was the best product for its highest antioxidant content and other physical properties.

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.

scholarly journals Supercritical CO2 Extraction of Phytocompounds from Olive Pomace Subjected to Different Drying Methods

Molecules ◽  
2021 ◽  
Vol 26 (3) ◽  
pp. 598
Author(s):  
Graziana Difonzo ◽  
Antonella Aresta ◽  
Pietro Cotugno ◽  
Roberta Ragni ◽  
Giacomo Squeo ◽  
...  
Keyword(s):  
Olive Oil ◽  
Freeze Drying ◽  
Oil Production ◽  
Production Costs ◽  
Drying Methods ◽  
Olive Pomace ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Pharmaceutical Industries

Olive pomace is a semisolid by-product of olive oil production and represents a valuable source of functional phytocompounds. The valorization of agro-food chain by-products represents a key factor in reducing production costs, providing benefits related to their reuse. On this ground, we herein investigate extraction methods with supercritical carbon dioxide (SC-CO2) of functional phytocompounds from olive pomace samples subjected to two different drying methods, i.e., freeze drying and hot-air drying. Olive pomace was produced using the two most common industrial olive oil production processes, one based on the two-phase (2P) decanter and one based on the three-phase (3P) decanter. Our results show that freeze drying more efficiently preserves phytocompounds such as α-tocopherol, carotenoids, chlorophylls, and polyphenols, whereas hot-air drying does not compromise the β-sitosterol content and the extraction of squalene is not dependent on the drying method used. Moreover, higher amounts of α-tocopherol and polyphenols were extracted from 2P olive pomace, while β-sitosterol, chlorophylls, and carotenoids were more concentrated in 3P olive pomace. Finally, tocopherol and pigment/polyphenol fractions exerted antioxidant activity in vitro and in accelerated oxidative conditions. These results highlight the potential of olive pomace to be upcycled by extracting from it, with green methods, functional phytocompounds for reuse in food and pharmaceutical industries.

Effects of drying methods on color retention and chlorophyll of celery (ApiumgraveolensL.), spinach (Spinacia oleraceaL.), Malabar spinach (Basella albaL.)

2020 ◽  
pp. 53-61
Author(s):  
Dat Q Tran
Keyword(s):  
Microwave Drying ◽  
Drying Methods ◽  
Hot Air Drying ◽  
Drying Time ◽  
Air Drying ◽  
Color Retention ◽  
Hot Air ◽  
Drying Techniques ◽  
Dried Vegetables

Dried vegetables are considered convenient for storage, transportation and preservation. The different drying techniques could influence the quality of resulting products. This study aimed to evaluate the effects of three distinguish drying methods as hot-air drying, foam-mat drying and microwave drying on the color retention and chlorophyll of green vegetables powder. Fresh spinach(Spinacia oleraceaL.), celery (Apium graveolensL.), Malabar spinach (Basella albaL.) were dried by different methods: hot air at 60oC, foam-mat at 60oC and microwave at 270 W until the samples reached approximately 9% of moisture content (wb). The drying time of the dried samples by microwave, foam-mat and hot-air method were 60, 210 and 240 min, respectively. Foam-mat dried vegetables were found to have the best quality in terms of color and the residual chlorophyll content. The findings suggest that foam-mat drying is promising in dried vegetable processing

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 The Effect of Different Extraction Protocols on Brassica oleracea var. acephala Antioxidant Activity, Bioactive Compounds, and Sugar Profile

Plants ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1792
Author(s):  
Nikola Major ◽  
Bernard Prekalj ◽  
Josipa Perković ◽  
Dean Ban ◽  
Zoran Užila ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Freeze Drying ◽  
High Energy ◽  
Total Phenolic ◽  
Glucosinolate Content ◽  
Aqueous Methanol ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Sugar Profile

The extraction of glucosinolates in boiling aqueous methanol from freeze dried leaf tissues is the most common method for myrosinase inactivation but can be hazardous because of methanol toxicity. Although freeze drying is the best dehydration method in terms of nutritional quality preservation, the main drawbacks are a limited sample quantity that can be processed simultaneously, a long processing time, and high energy consumption. Therefore, the aim of this study is to evaluate the effects of applying high temperature for myrosinase inactivation via hot air drying prior to the extraction step, as well as the effects of cold aqueous methanol extraction on total antioxidant activity, total glucosinolates, total phenolic content, and sugar profile in 36 landraces of kale. The results from our study indicate that cold aqueous methanol can be used instead of boiling aqueous methanol with no adverse effects on total glucosinolate content. Our results also show that hot air drying, compared to freeze drying, followed by cold extraction has an adverse effect on antioxidant activity measured by DPPH radical scavenging, total glucosinolate content, as well as on the content of all investigated sugars.

A Comparative Study of Combined Microwave Techniques for Longan (Dimocarpus longan Lour.) Drying with Hot Air or Vacuum

2017 ◽  
Vol 13 (7) ◽  
Author(s):  
Krit Apinyavisit ◽  
Adisak Nathakaranakule ◽  
Somchart Soponronnarit ◽  
Gauri S. Mittal
Keyword(s):  
Energy Efficient ◽  
Preference Score ◽  
Drying Method ◽  
Hot Air Drying ◽  
Drying Time ◽  
Air Drying ◽  
Microwave Vacuum Drying ◽  
Hot Air ◽  
Drying Techniques ◽  
Microwave Techniques

AbstractThe aim of this study is to find a better drying method to replace conventional hot air drying (HAD) in terms of faster, energy efficient and better product quality. Two alternative drying techniques, microwave combined with hot air drying (MHD) and microwave vacuum drying (MVD), are compared in this study to dry peeled and destoned longan fruit. Both MHD and MVD reduced the drying time up to 48 % and energy consumption as compared to HAD. These techniques provided lower product redness, yellowness and shrinkage but higher lightness and porous structure as compared to HAD. MVD reduced hardness and toughness of the dried product. MHD provided the highest preference score in terms of colour and shape and was as acceptable as the commercial product dried by HAD. MHD is the most suitable method for longan drying.

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