Effect of drying methods (microwave vacuum, freeze, hot air and sun drying) on physical, chemical and nutritional attributes of five pepper (<i>Capsicum annuum var. annuum</i>) cultivars

Maurya, Vaibhav Kumar; Gothandam, Kodiveri Muthukaliannan; Ranjan, Vijay; Shakya, Amita; Pareek, Sunil

doi:10.1002/jsfa.8868

Cited by 55 publications

(40 citation statements)

References 34 publications

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“…Although solar drying is a conventional, economical, and practical method for drying (not requiring special‐equipment or technology), it leads to low‐quality final products due to uncontrollable factors, such as weather, drying time, and poor sanitation conditions (Huang, Bai, & Hu, ; Wang et al., ). At present, solar drying is gradually replaced by hot‐air drying, which is widely used in food production because of its short drying time, simplified operation, controllable conditions, easy implementation, low investment cost, and more hygienic characteristics than those of solar drying (Maurya, Gothandam, Ranjan, Shakya, & Pareek, ; Ren, Perussello, Zhang, Kerry, & Tiwari, ). However, there are several disadvantages and limitations of these thermal drying techniques, which often cause heat damage and affect the color, flavor, texture, and nutritional value of the product, resulting in degradation of the final dried product quality (Valadez‐Carmona et al., 2017; Yi, Lyu, Bi, Zhou, & Zhou, ).…”

Section: Introductionmentioning

confidence: 99%

High pressure‐assisted vacuum‐freeze drying: A novel, efficient way to accelerate moisture migration in shrimp processing

Ling

Xuan

et al. 2020

Journal of Food Science

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High pressure processing (HPP), as nonthermal processing technology, has the potential to increase the drying rate due to its improvement of heat and mass exchange in different processes. In this study, the moisture migration in shrimps during HPP‐vacuum‐freeze drying (HPP‐VFD) processes has been monitored by using low‐field nuclear magnetic resonance and magnetic resonance image (MRI) in comparison with hot air‐drying and VFD. Based on the T2 relaxation spectra, three water fractions corresponding to bound water (hydrogen‐bonded water), immobile water (water trapped by organization structure or cell member), and free water were observed. For group B, with increasing drying time (4 to 22 hr), the transverse relaxation times of T21, T22, and T23 were significantly decreased (76.79%, 57.78%, and 40.9%) (P < 0.05). The content of immobile water (A22) and free water (A23) decreased (81.55% and 89.07%), whereas the bound water (A21) increased (7.26%). In comparison with group B, the T21, T22, and T23 of group C showed greater decrease (83.12%, 87.12%, and 89.57% for group C) so that HPP pretreatment could shorten the relaxation time. MRI analysis further proved that HPP‐VFD drying has improved drying efficiency, and moisture migration was from the exterior to the interior part with increasing drying time. SEM analysis demonstrated that no significant damage of muscle fibers with narrower gaps was observed for groups B and C. Overall, HPP, as a pretreatment technology, could accelerate the moisture migration and improve the drying efficiency of VFD process for shrimp. Practical Application High pressure processing (HPP) is now well known as a nonthermal processing technology and becoming increasingly acknowledged. However, there is limited information about its application in shrimp‐drying process and the moisture dynamic of shrimp subjected to high pressure processing‐assisted vacuum‐freeze drying. This study could provide valuable information regarding the moisture status and migration in HPP‐VFD shrimp monitored by LF‐NMR and MRI methods. The results showed that HPP processing at 550 MPa for 10 min can be used as an interesting method for drying pretreatment, increasing its drying rate and consequently reducing its process time, and it demonstrated that the methods used in this study had good correlation coefficient with physicochemical properties of shrimp, which may be real‐time and nondestructive monitoring methods for shrimp‐drying process.

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Section: Introductionmentioning

confidence: 99%

High pressure‐assisted vacuum‐freeze drying: A novel, efficient way to accelerate moisture migration in shrimp processing

Ling

Xuan

et al. 2020

Journal of Food Science

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“…Litchi fruit has recently attracted the interest of processors and customers. If the concentrated fruit is transported as bulk, there is chance of massive losses due to spoilage and quality degradation [6,7,8,9]. Enhanced storage to facilitate transshipment could be achieved by dehydration, using methods such as sun drying, air drying, freeze drying, and microwave drying [7,8,9].…”

Section: Introductionmentioning

confidence: 99%

“…If the concentrated fruit is transported as bulk, there is chance of massive losses due to spoilage and quality degradation [6,7,8,9]. Enhanced storage to facilitate transshipment could be achieved by dehydration, using methods such as sun drying, air drying, freeze drying, and microwave drying [7,8,9]. Sun-drying features the pollution of pests, microbes, and dust in an uncontrollable environment [8,9,10].…”

Section: Introductionmentioning

confidence: 99%

“…Enhanced storage to facilitate transshipment could be achieved by dehydration, using methods such as sun drying, air drying, freeze drying, and microwave drying [7,8,9]. Sun-drying features the pollution of pests, microbes, and dust in an uncontrollable environment [8,9,10]. Whereas controlled dehydration such as freeze drying and air drying involve high costs and longer processing times, respectively [9,10].…”

Section: Introductionmentioning

confidence: 99%

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Effect of Intermittent Microwave Volumetric Heating on Dehydration, Energy Consumption, Antioxidant Substances, and Sensory Qualities of Litchi Fruit during Vacuum Drying

et al. 2019

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To examine the processing characteristics and high quality of an improved microwave vacuum drying system, litchi fruits were dried using intermittent microwave volumetric heating while microwave vacuum drying at 2 W/g was carried out for comparison; the intermittent microwave heating profiles were set as (1) 5 min drying-on, 5 min drying-off; (2) 5 min drying-on, 10 min drying-off; and (3) 5 min drying-on, 15 min drying-off. Energy consumption during drying was determined, and physicochemical properties such as moisture content, vitamin C, total phenolics, color, and sensory evaluation of dried products were assessed. In microwave vacuum drying, intermittent microwave volumetric heating was found to be energy-efficient (about 32 KJ/g to 45 KJ/g) and saved at least 31% of energy consumption compared with microwave vacuum drying as well as decreasing product browning. In addition, microwave volumetric heating had no substantial effects on sugar and protein contents, while antioxidants were affected significantly (p ≤ 0.05). Moreover, sensory evaluation showed that intermittent microwave-assisted vacuum drying (IMVD) increased the acceptance of the dried product compared with microwave vacuum drying (MVD).

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“…This condition can disrupt activity of microorganisms for decomposition process. Excessive moisture content of compost pile are leached also carry out dissolved nutrients that substansialy reduces the nutrient value of the compost product (Adhikari et al, 2009;Maurya et al, 2018;Sundberg, 2005;Tiquia & Tam, 2000).…”

mentioning

confidence: 99%

Effect bulking agent on composting mexican sunflower (Tithonia diversifolia L) biomass and utilization on pak choi production

Pelu¹,

Tyasmoro²,

Maghfoer³

2020

AGX

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Mexican sunflower or paitan in Indonesian (Thitonia diversifolia L) is a weed with high biomass production with nutrient quality that potentially use as composting material. However, there were problem for for optimize composting process due to low C/N ratio and high moisture content of this material. Therefore co-composting with higher C/N ratio and low moisture bulking materials to attain a proper composting process. Research to (1) Evaluate the effect of raw rice husk (RRH) and rice husk charcoal (RHC) as bulking agent on quality of compost T.diversifolia. Two composting mixture were TRRH = biomass T. Diversifolia + raw rice husk and TRHC = T. diversifolia biomass + rice husk biochar. Data were analyzed descriptively and compared with National Standards of Organic Fertilizer SNI 19-7030-2004. (2) To Compare the effect TRRH and TRHC compost on growth and yield of pakchoi (Brassica rapa var chinensis). Plant height, number of leaves, leaf area, edible and total fresh weight and N uptake analyzed with ANOVA and mean diference with Tukey/HSD test. The results showed that (1) T.diversifolia L compost has nutritional quality of N, P, K in accordance with SNI 19-7030-2004, but the levels of N, P and K in TRHC > TRRH. (2) TTRH.40 planting media gave maximum growth and yield of pakchoy compared to other treatments. The study confirms that composting T.diversifolia L biomass were potential to enhance pakchoi production while promoting cultivation of vegetables for food security.

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Effect of drying methods (microwave vacuum, freeze, hot air and sun drying) on physical, chemical and nutritional attributes of five pepper (Capsicum annuum var. annuum) cultivars

Cited by 55 publications

References 34 publications

High pressure‐assisted vacuum‐freeze drying: A novel, efficient way to accelerate moisture migration in shrimp processing

High pressure‐assisted vacuum‐freeze drying: A novel, efficient way to accelerate moisture migration in shrimp processing

Effect of Intermittent Microwave Volumetric Heating on Dehydration, Energy Consumption, Antioxidant Substances, and Sensory Qualities of Litchi Fruit during Vacuum Drying

Effect bulking agent on composting mexican sunflower (Tithonia diversifolia L) biomass and utilization on pak choi production

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