scholarly journals Microwave drying in fluidized bed to dehydrate microencapsulated Saccharomyces cerevisiae cells. Temperature control strategies.

2018 ◽  
Author(s):  
J. Mardaras ◽  
J. I. Lombraña ◽  
M. C. Villarán
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Food Processing ◽  
Control Strategies ◽  
Cell Activity ◽  
Microwave Drying ◽  
Thermal Gradients ◽  
Processing Conditions ◽  
Drying Process ◽  
High Quality ◽  
High Viability

Alginate microcapsules containing cell yeasts of the species Saccharomyces cerivisae, used as a reference microorganism, were studied here to improve the protection of cell activity during food processing. Here a novel drying process was proposed to optimize processing conditions. The dehydration of microcapsules by microwaves and under near fluidizing conditions (NFMD), allows performing dehydration employing lower temperatures to maintain high viability levels and a high quality end product. Thus, strategies based on the combination of different thermal gradients and processing temperatures were analysed through a series of NFMD experiments. Keywords: microwave drying, fluidization, probiotics, cell viability 

scholarly journals NEW COMPOSITION AND METHOD FOR PRODUCING PASTA

2020 ◽  
pp. 69-73
Keyword(s):  
Vegetable Oil ◽  
Economic Efficiency ◽  
Nutritional Value ◽  
Microwave Drying ◽  
Drying Process ◽  
High Quality ◽  
Technological Processes ◽  
Innovative Methods

The main objective of this study is to develop a composition of pasta containing a mixture of ginger, lemon and mint powder, as well as a combination of legumes and cereals with high nutritional value. This will expand the range of pasta. The problem of achieving high quality and economic efficiency is solved by improving several technological processes and using innovative methods. The effectiveness of using innovative methods of sublimation and microwave drying is shown in comparison with the drying process of instant pasta by frying it in vegetable oil.

scholarly journals Influence of Freezing and Different Drying Methods on Volatile Profiles of Strawberry and Analysis of Volatile Compounds of Strawberry Commercial Jams

Molecules ◽  
2021 ◽  
Vol 26 (14) ◽  
pp. 4153
Author(s):  
Doaa Abouelenein ◽  
Ahmed M. Mustafa ◽  
Simone Angeloni ◽  
Germana Borsetta ◽  
Sauro Vittori ◽  
...  
Keyword(s):  
Microwave Drying ◽  
Drying Methods ◽  
Volatile Profile ◽  
Drying Method ◽  
Drying Process ◽  
Total Volatile ◽  
Ethyl Hexanoate ◽  
Complete Destruction ◽  
Freeze Dried ◽  
Volatile Profiles

Strawberry is the most consumed berry fruit worldwide due to its unique aroma and flavor. Drying fruits to produce a powder represents one of the possible conservation methods to extend their shelf-life. The aim of the present study was to compare the influence of freezing and different drying methods on the volatile profile of strawberry using the HS-SPME/GC–MS method, in addition to analysis of strawberry jam volatiles. A total of 165 compounds were identified, accounting for 85.03–96.88% of the total volatile compositions. Results and PCA showed that freezing and each drying process affected the volatile profile in a different way, and the most remarkable representative differential volatiles were ethyl hexanoate, hexyl acetate, (E)-2-hexenyl acetate, mesifurane, (E)-nerolidol, γ-decalactone, 1-hexanol, and acetoin. Shade air-dried, frozen, freeze-dried, and oven-dried 45 °C samples retained more of the fruity and sweet aromas of strawberry, representing more than 68% of the total aroma intensity according to the literature. In contrast, the microwave-drying method showed drastic loss of fruity esters. Strawberry jams demonstrated complete destruction of esters and alcohols in most jams, while terpenes were significantly increased. These findings help better understand the aroma of strawberry and provide a guide for the effects of drying, freezing, and jam processing.

Optimization of the microwave drying process for potato chips based on the measurement of dielectric properties

2019 ◽  
Vol 37 (11) ◽  
pp. 1329-1339 ◽  
Author(s):  
GuiYi Luo ◽  
ChunFang Song ◽  
Pu Hongjie ◽  
Zhenfeng Li ◽  
Wanxiu Xu ◽  
...  
Keyword(s):  
Dielectric Properties ◽  
Potato Chips ◽  
Microwave Drying ◽  
Drying Process

Dehydration II – Mass Balances on a Combined Air-Microwave Drying Process

2008 ◽  
pp. 71-76
Author(s):  
M. Eugenia Martin-Esparza ◽  
Chelo Gonzalez-Martinez ◽  
Pedro J. Fito
Keyword(s):  
Microwave Drying ◽  
Mass Balances ◽  
Drying Process

The durability of press-formed paperboard trays – Effects of sealing and drying

BioResources ◽  
2020 ◽  
Vol 16 (1) ◽  
pp. 236-248
Author(s):  
Arvo Niini ◽  
Ville Leminin ◽  
Panu Tanninen ◽  
Juha Varis ◽  
Teija Laukala
Keyword(s):  
Dimensional Stability ◽  
Food Processing ◽  
Positive Impact ◽  
Processing Conditions ◽  
Optical Analysis ◽  
Heating And Cooling ◽  
The Press ◽  
Heat Sealing ◽  
Dimensional Measurements ◽  
The Impact

Dimensional measurements were recorded to observe the durability of press-formed paperboard trays used for food processing via heating and cooling of the paperboard trays containing oatmeal. A set of the studied press-formed paperboard trays were dried before being heated, and a set of the paperboard trays were heat-sealed before being cooled to compare the effects of drying and sealing on the durability of the tray. In addition, empty trays were heated to observe the impact of food processing conditions on its durability via leak tests with a colouring solution as well as optical analysis of the material coating on the surface of the trays. The drying process of the trays was observed to improve the dimensional stability of the trays while being heated, and heat-sealing the trays yielded a major positive impact on the dimensional stability of the trays while being cooled. The leak tests and optical analysis results on the heated empty trays showed a negative durability impact from the food processing conditions. It was concluded that adjusting the heat-sealing parameters and food processing conditions is necessary in order to achieve improved durability of the press-formed paperboard trays for food processing purposes.

Effect of temperature on the microwave drying process and the viability of amaranth seeds

2022 ◽  
Vol 215 ◽  
pp. 49-66
Author(s):  
Ángel H. Moreno ◽  
Ángel Javier Aguirre ◽  
Rafael Hernández Maqueda ◽  
Geovanny Jiménez Jiménez ◽  
Carlos Torres Miño
Keyword(s):  
Microwave Drying ◽  
Effect Of Temperature ◽  
Drying Process
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