Effect of temperature and pre-treatment on drying and rehydration characteristics of broccoli slices

Doymaz, İ̇brahim; Sahin, Medine

doi:10.1007/s11694-016-9315-2

Cited by 25 publications

(20 citation statements)

References 24 publications

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“…In practice, M e value is rather less than M t or M 0 . Thus, the equation can be simplified as follows [13]: 2Moisture ratio data were consistent with 14 thin-layer models that were mainly used to assess their suitability for thin layer drying kinetics of foods. MATLAB R2013 tool was used to fit the experimental data to the 14 thin-layer models.…”

Section: Mathematical Modelingmentioning

confidence: 65%

Thin layer drying models, antioxidative activity and phenolic compounds of rose petals (Rosa damascena Mill.) in tray dryer

Pourebrahim

Elhamirad

Einafshar

et al. 2019

Int. j. biol. chem.

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The drying behavior of the Damask rose (Rosa damascena Mill.) petals in a thin layer hot air drying at 35, 45 and 55°C and 0.4, 1.2 and 2 (m•s-1) air velocity levels, was investigated. The Midilli was the most suitable model among 14 different thin-layer models for showing the thin-layer drying characteristics. At the experimental temperature (35-55°C) and air velocity levels (0.4, 1.2 and 2 m•s-1) the effective moisture diffusivity was 2.02×10-12-11.3×10-12 (m 2 •s-1) and the activation energy varied from 56.3 to 64.5 (kJ•mol-1). Total anthocyanin content (TAC) ranged 77-240 (mg•L-1). The rose petal extracts showed higher DPPH (59.51%) and lower FRAP (1213.24 μmol(Fe +2)•L-1), at an increasing temperature from 35 to 55°C. Results showed that the higher temperature caused less TAC. At 45-55°C and air velocities 0.4-1.2 (m•s-1) the number of anthocyanins increased significantly, but at air velocities, 1.2-2 (m•s-1) a decrease was observed.

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Section: Mathematical Modelingmentioning

confidence: 65%

Thin layer drying models, antioxidative activity and phenolic compounds of rose petals (Rosa damascena Mill.) in tray dryer

Pourebrahim

Elhamirad

Einafshar

et al. 2019

Int. j. biol. chem.

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“…The moisture ratio data was compatible with nine thin-layer models that were generally utilized in order to model drying characteristics (See Table 1 (Doymaz & Sahin, 2016):…”

Section: Mathematical Modelingmentioning

confidence: 95%

Influence of different drying techniques on drying parameters of mango

İzli

Taşkın

2017

Food Sci. Technol

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This research inspected the effects of freeze, microwave (120 and 350 W) and hot air (60, 70 and 80 °C) drying techniques on the color, drying characteristics, antioxidant capacity and total phenolic content of mango slices. Midilli et al., Two-term and Page models which exemplify drying characteristics are superior than alternative models. All of the color values (a, b, L, C, α and ΔE) were altered notably based on the used drying technique and colors nearest to the fresh sample were attained with freeze drying. In comparison to the fresh sample, the dried samples showed a decrease of 18.4-54.6% in antioxidant capacity. The total phenolic content value was notably highest one for the microwave dried sample at 350 W and the lowest one for a hot air dried sample at 80 °C (P<0.05). This research showed that microwave drying at 350 W is able to yield high-quality mango slices with the extra advantage of shortened drying time in relation to hot air and freeze drying.Keywords: hot air drying; freeze drying; microwave drying; modeling; quality. Practical Application:The ideal drying conditions of mango samples were fixed up for the hot air drying technique at 60 °C temperature and for the microwave drying technique at the power of 350 W.

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“…Rungapamestry and co‐workers also found that after cooking, the fate of glucosinolates was similar in blanch‐frozen and natural broccoli. Doymaz & Sahin () also indicated that the rehydration properties of broccoli slices blanched around 80 °C for short time periods (below 5 min) are higher than those observed in untreated samples. Later authors also pointed out that blanching can prevent quality deterioration by expelling intercellular air from the tissues and softening the texture.…”

Section: Introductionmentioning

confidence: 99%

Recovery of phytochemical compounds from natural and blanched green broccoli using non‐isothermal autohydrolysis

González‐Muñoz

Conde

Domı́nguez

et al. 2018

Int J of Food Sci Tech

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The temperature effect during autohydrolysis of natural and blanched broccoli was studied. For this purpose, the extraction yield, total phenolic content, antioxidant capacity and glucosinolates type and content of the autohydrolysis liquors have been determined. The development of alginate based hydrogels using the autohydrolysis liquid phase as solvent and the corresponding textural characterisation was also evaluated. In all cases, extraction yields rose with the autohydrolysis temperature up to 150°C and then decreased. For liquors from natural samples, total phenolic content and antioxidant capacity increased with increasing operation temperature. The opposite trend was identified for blanched samples. Comparable values were obtained at 150°C for liquors from natural samples and those blanched treated at 100°C. Glucosinolates content decreased with increasing temperature. Glucoiberin, glucoraphanin, gluconapin, glucobrassicin and gluconasturniin were detected. Hydrogels with suitable textural properties were formulated with the extracted liquors at 100 and 150°C, independently of the blanching treatment.Phytochemical valorisation of broccoli wastes M. J. Gonz alez-Muñoz et al.

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Effect of temperature and pre-treatment on drying and rehydration characteristics of broccoli slices

Cited by 25 publications

References 24 publications

Thin layer drying models, antioxidative activity and phenolic compounds of rose petals (Rosa damascena Mill.) in tray dryer

Thin layer drying models, antioxidative activity and phenolic compounds of rose petals (Rosa damascena Mill.) in tray dryer

Influence of different drying techniques on drying parameters of mango

Recovery of phytochemical compounds from natural and blanched green broccoli using non‐isothermal autohydrolysis

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