Effect of the application of intermittent drying on Ilex paraguariensis quality and drying kinetics

Ramallo, Laura Ana; Lovera, Nancy Noelia; Schmalko, Miguel E.

doi:10.1016/j.jfoodeng.2009.10.008

Cited by 35 publications

(16 citation statements)

References 28 publications

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“…A good correlation can be observed between the experimental points. On the other hand, the temperature, consistent with other reports (Simal et al ., ; Ramallo et al ., ), and depth charge increased as the constant value increased.…”

Section: Resultsmentioning

confidence: 90%

Effect of drying conditions on the retention of phenolic compounds, anthocyanins and antioxidant activity of roselle (Hibiscus sabdariffa L.) added to yogurt

Leyva-Daniel

Barragán-Huerta

Mendoza

et al. 2013

Int J of Food Sci Tech

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Summary To evaluate the use of lixiviate roselle calyxes as an alternative source of bioactive compounds, they were subjected to dehydration in a vibrofluidised bed dryer after which some chemical parameters such as the retention of monomeric anthocyanins (MA), phenolic compounds, polymeric colour and antioxidant activity were determined. Drying curves showed both a constant drying period and a decreasing falling rate period. The different drying conditions showed significant differences in the chemical parameters. Using the dry residue with the best bioactive compounds content, it was possible to develop a dairy beverage (yogurt). The results confirmed that lixiviated roselle calyxes could be a competitive alternative for traditional products, such as grapes or bilberries, in terms on their antioxidant activity and stability when it is added as a source of bioactive compounds.

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Section: Resultsmentioning

confidence: 90%

Effect of drying conditions on the retention of phenolic compounds, anthocyanins and antioxidant activity of roselle (Hibiscus sabdariffa L.) added to yogurt

Leyva-Daniel

Barragán-Huerta

Mendoza

et al. 2013

Int J of Food Sci Tech

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“…Total and effective drying time and number of cycles for each treatment oil to volatilize. In a previous study that evaluated the effect of intermittence on the drying of yerba mate, a 10% loss of caffeine content was noted in the product samples with intermittent drying compared with that for continuous drying (Ramallo et al, 2010). The authors of that study also attributed this loss to the application of tempering periods in intermittent drying.…”

Section: Resultsmentioning

confidence: 95%

Intermittent drying of clove basil leaves: Process optimization and essential oil yield

Souza

Melo

Ávila

et al. 2020

Rev. bras. eng. agríc. ambient.

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This study investigated the effect of a drying method with intermittent ratios on the effective drying time, specific energy consumption and essential oil yield of clove basil (Ocimum gratissimum L.) leaves. The drying tests were conducted at the Postharvest Laboratory of Medicinal, Aromatic and Condiment Plants, from the Departamento de Engenharia Agrícola of the Universidade Federal de Viçosa, Viçosa, MG, Brazil (20° 46’ 13.5” S; 42° 52’ 23.3” W, and altitude of 645 m) in October and November 2017. The experiment was conducted by using a 3 × 4 factorial scheme including three drying temperatures at 50, 60 and 70 °C, with four drying processes: continuous drying and the following three intermittent drying/tempering ratios in minutes: 10/20, 15/15 and 20/10. The design was completely randomized and with three repetitions. The application of the 10/20 intermittent ratio reduced the effective drying time and the specific energy consumption. Regarding the essential oil yield, the use of the intermittence presented different results for each temperature of drying; the highest yields were observed with continuous drying at 50 °C and drying with the 20/10 intermittent ratio at 60 °C. The results indicate that intermittent drying at 50 °C is not recommended to preserve essential oil yields.

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“…The same results have been found for other vegetables in previous reports, in which only the falling drying rate period has been observed. ( [27]; [28]; [29]; [30]; [31]). Table 2 shows total phenolic content (TPC) (mg GAE/g dry weight) and total flavonoid content (TFC) (µg /g dry weight) for FG and dehydrated samples respectively.…”

Section: Evolution Of Moisture Content Of Ginger Slices During Dryingmentioning

confidence: 99%

Impact of Infra-red drying temperature on total phenolic and flavonoid contents, on antioxidant and antibacterial activities of ginger (Zingiber officinale Roscoe).

Jihène¹

2013

IOSR-JESTFT

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Effect of the application of intermittent drying on Ilex paraguariensis quality and drying kinetics

Cited by 35 publications

References 28 publications

Effect of drying conditions on the retention of phenolic compounds, anthocyanins and antioxidant activity of roselle (Hibiscus sabdariffa L.) added to yogurt

Effect of drying conditions on the retention of phenolic compounds, anthocyanins and antioxidant activity of roselle (Hibiscus sabdariffa L.) added to yogurt

Intermittent drying of clove basil leaves: Process optimization and essential oil yield

Impact of Infra-red drying temperature on total phenolic and flavonoid contents, on antioxidant and antibacterial activities of ginger (Zingiber officinale Roscoe).

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