Effect of superheated steam drying on properties of foodstuffs and kinetic modeling

Sehrawat, Rachna; Nema, Prabhat K.; Kaur, Barjinder Pal

doi:10.1016/j.ifset.2016.02.003

Cited by 94 publications

(54 citation statements)

References 69 publications

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“…Freshly milled wheat flour usually presents a pale yellow color, due to the naturally existed yellow pigments, in particular carotenoids, which include β‐carotene, xanthophyll, and flavones (Li et al, ). The increasing in brightness values was mainly due to the degradation of carotenoids which were sensitive to heat (Sehrawat, Nema, & Kaur, ). However, after 200° C and 2 – 3 min of SS treatment on wheat grains, the L * value of wheat flour decreased while a * and b * values increased significantly, showing a more brown color.…”

Section: Resultsmentioning

confidence: 99%

Superheated steam treatment improved flour qualities of wheat in suitable conditions

Wang

Zhu

et al. 2017

J Food Process Preserv

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Wheat grains were treated with superheated steam (SS) at different temperatures (110–200° C) and times (1–3 min). Qualities, structure, and thermal properties of flours milled from SS‐treated grains and characteristics of the made noodles were investigated. The study revealed that SS treatment altered moisture content, particle size, amylase activity, starch damage content, and color of the flours. Additionally, viscosities and dough strength significantly increased with a SS processing on grain before milling at 110–170° C for 1 − 3 min. Parameter of 170° C and 3 min showed to be the optimum processing condition, and noodles made from wheat modified at this parameter exhibited higher firmness, springiness, and chewiness, while lower cooking loss. SS treatment induced physical properties changes of wheat kernels, protein aggregation, starch gelatinization, interactions among wheat components and a decrease in starch damage content and amylase activity accounted for various flour qualities and made noodle properties modifications. Practical applications Short time (3 min) of SS processing (170° C) can be used in wheat flourmills to treat wheat grains before milling. Then, flours can be produced with lower moisture and starch damage content, brighter color, enhanced viscosities, and dough strength, which are desirable in flour products. Additionally, noodles made of SS‐modified flours showed preferable cooking and textural properties and could be popular with people.

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Section: Resultsmentioning

confidence: 99%

Superheated steam treatment improved flour qualities of wheat in suitable conditions

Wang

Zhu

et al. 2017

J Food Process Preserv

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“…Opposite behavior was observed for rehydration ratio, with an increase (p < 0.05) from 1.56 g/g (20°C) to 1.99 g/g (100°C) ( Table 3). According to Sehrawat, Nema, and Kaur (2016), the increase in drying temperature promotes greater cellular disruption, increasing the rehydration ratio. The reduction in the cooking time and the increase in the rehydration ratio in rice dried at 100°C (Table 3) are consistent with the increase in the intensity of the fissures formed during the drying process ( Figure 3).…”

Section: Cooking Time and Rehydration Ratio Of Grainsmentioning

confidence: 99%

Influence of drying temperature on the structural and cooking quality properties of black rice

et al. 2018

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Background and objectives: Paddy rice was dried in a fixed-bed dryer at 20, 40, 60, 80, and 100°C, with air speed set at 0.5 m/s. The drying kinetics, moisture diffusivity, and morphologic characteristics of black rice grains from IAC 600 genotype were determined. Findings: Black rice grains dried at 60, 80, and 100°C exhibited a reduction in the head rice percentage after dehusking (HRD) as the temperature increased. This behavior was confirmed by the occurrence of cracks in the endosperm of black rice when observed using an SEM. There was a reduction in cooking time, hardness, adhesiveness, and in the extractability of water-soluble proteins as well as in the extractability of proteins in 2% sodium dodecyl sulfate media in black rice subjected to 100°C of drying temperature, as compared to 20°C. Conversely, increases in the rehydration ratio of grains dried at 100°C were observed. Increases in the peak and breakdown viscosities and reductions in pasting temperature, final viscosity, and setback viscosity in Rapid Visco Analyzer profile of 100°C-dried black rice were also observed. Conclusions:The increase in drying temperature promoted the increase in drying rate (k) and D eff . When black rice grains were dried at 60, 80, and 100°C, there was a decrease in HRD because of the evident increase in the intensity of endosperm fissures. The fissure formation is attributed to drying at temperatures of 60, 80, and 100°C occurring above the glass transition temperature (rubbery region) coupled with a non-efficient tempering. At 100°C, modifications were observed in the flour pasting properties, indicating the higher extent of protein-starch interactions, confirmed by the reduction of protein extractability. Significance and novelty: Few reports exist on black rice structure and cooking quality as a function of post-harvest conditions. The present work provides scientific support on how drying temperature impacts black rice quality. K E Y W O R D Scooking quality, glass transition temperature, moisture diffusivity, pasting properties, protein solubility

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“…β‐Carotene is a lipophilic compound that exhibits provitamin A activity and radical sequestration, such that it is capable of preventing carcinogenic and coronary diseases (Eggersdorfer & Wyss, ). Several studies have demonstrated changes in the β‐carotene content in foods that have been subjected to drying (Hiranvarachat, Suvarnakuta, & Devahastin, ; Sehrawat, Nema, & Kaur, ; Suvarnakuta, Devahastin, & Mujumdar, ). According to Suvarnakuta et al (), reductions in the β‐carotene content of carrots were only observed at the drying temperature of 80°C, when compared to drying at 60 and 70°C.…”

Section: Introductionmentioning

confidence: 99%

Kinetic evaluation and optimization of red popcorn grain drying: Influence of the temperature and air velocity on the expansion properties and β‐carotene content

Pohndorf

Lang

Ferreira

et al. 2019

J Food Process Engineering

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In order to obtain popcorn grains with excellent popping properties and a high β‐carotene content, the drying kinetics were investigated, and response surface methodology was used to optimize the drying process of red popcorn at temperatures of 40, 70, and 100°C and air velocities of 0.5, 1.5, and 2.5 m/s. The Page equation satisfactorily described the drying kinetics of red popcorn. Both variables (temperature and air velocity) had a significant effect on the popping yield, expansion time, and β‐carotene content. For the expansion time, only the air velocity had a significant effect. Based on an established quality standard, the temperature range of 40 and 50°C and air velocity from 0.5 to 1.2 m/s provided popcorn grains with a popping yield, expansion capacity, and β‐carotene content above 7%, 9 mL/mL, and 7.4 mg/100 g, respectively, and an expansion time below 130 s. Practical applications The present work optimized of red popcorn grain drying and provides scientific support for obtaining a dry product with excellent popping properties and high nutritional value.

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Effect of superheated steam drying on properties of foodstuffs and kinetic modeling

Cited by 94 publications

References 69 publications

Superheated steam treatment improved flour qualities of wheat in suitable conditions

Superheated steam treatment improved flour qualities of wheat in suitable conditions

Influence of drying temperature on the structural and cooking quality properties of black rice

Kinetic evaluation and optimization of red popcorn grain drying: Influence of the temperature and air velocity on the expansion properties and β‐carotene content

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