Effects of different drying methods on sensory qualities and aroma compounds of finger citron (Citrus medica L. var. sarcodactylis Swingle) slices

Xu, Wanxiu; Pei, Yongsheng; Tian, Jinghong; Cao, Xiaohuang; Li, Gang; Jiang, Yonghua; Zhu, Guanyu

doi:10.1007/s11694-021-01008-3

Cited by 10 publications

(8 citation statements)

References 34 publications

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“…By-product drying methods present both advantages and disadvantages during the drying process. Water removal from food matrices is a complex process that drastically affects the content of bioactive components, nutrients, and sensory properties, especially the shape, color, aroma, and consistency of dehydrated products 16 , 17 . Of most drying methods, forced-air-drying is widely known and widely used as a low-cost method for the industrial production of dehydrated foods from fruits, vegetables, seeds, nuts, and almonds 18 .…”

Section: Introductionmentioning

confidence: 99%

Optimizing vacuum drying process of polyphenols, flavanols and DPPH radical scavenging assay in pod husk and bean shell cocoa

Ramos-Escudero,

Casimiro-Gonzales,

Cádiz-Gurrea

et al. 2023

Sci Rep

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The objective of this study was to optimize different vacuum drying conditions for cocoa pod husk and cocoa bean shell in order to enhance these by-products for commercial applications. To carry out the optimization, the response surface methodology was applied using a Box–Behnken experimental design with 15 experiments for which different conditions of temperature (X1), drying time (X2) and vacuum pressure (X3) were established. The response variables were the content of total polyphenols, the content of flavanols and the radical scavenging activity evaluated in the extracts of the different experiments. Temperature (50–70 °C), drying time (3–12 h) and vacuum pressure (50–150 mbar) were considered as independent variables. The main factors affecting the response variables were temperature, followed by vacuum pressure. For the content of polyphenols, the optimal response values predicted for the cocoa pod husk was 11.17 mg GAE/g with a confidence limit (95%) of 9.05 to 13.28 mg GAE/g (optimal conditions: 65 °C, 8 h and 75 mbar), while for the cocoa bean shell cocoa was 29.61 mg GAE/g with a confidence limit (95%) of 26.95 to 32.26 mg GAE/g (optimal conditions: 50 °C, 5 h and 100 mbar). Therefore, results of this study suggest a high content of phenolic compounds obtained from these by-products that show relevance as functional ingredients for application in the food, nutraceutical, and cosmeceutical industries.

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Section: Introductionmentioning

confidence: 99%

Optimizing vacuum drying process of polyphenols, flavanols and DPPH radical scavenging assay in pod husk and bean shell cocoa

Ramos-Escudero,

Casimiro-Gonzales,

Cádiz-Gurrea

et al. 2023

Sci Rep

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“…Some of these studies focused on drying kinetics and the effects of drying on nutritional contents of dried moringa leaves. More recent studies on microwave, oven, and freeze drying of valuable agricultural products have also been reported (Aydar, 2020(Aydar, , 2021Xu et al, 2021). Kannan & Thahaaseen (2016) indicated that the quality of moringa powder obtained from shade drying was better than those obtained from sun drying and oven drying.…”

Section: Introductionmentioning

confidence: 99%

Fluidized bed drying characteristics of moringa leaves and the effects of drying on macronutrients

Hasizah

Djalal

MOCHTAR³

et al. 2022

Food Sci. Technol

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Moringa oleifera is an important source of nutrients and phytochemicals with beneficial bioactive properties. However, its availability must be improved through processing to transform it into storage-stable products. One of the most important processing steps is drying. The aims of this study were to investigate drying behaviour of moringa leaves under fluidized bed drying conditions and the effects of fluidized bed drying at 35, 45, 55, and 65 o C on nutritional contents of dried moringa leaves. The parameters measured were moisture contents during drying, crude protein, crude fat, crude fibre, ash, and carbohydrate. Results of chemical analysis revealed that the effects of drying on these nutrients can be significant. Moisture content of moringa leaves decreased linearly with time at the early stage of drying and became non-linear after the moisture content dropped to about 60-70% dry basis. Drying process occurred mostly in the constant rate period at low temperature and in the falling rate period at high temperature and drying behavior of moringa leaves can be best fitted using Page model. The effective moisture diffusivity during falling rate period were 4.86 x 10 -13 m 2 /s at 35 o C, 5.70 x 10 -13 m 2 /s at 45 o C, 1.07 x 10 -12 m 2 /s at 55 o C, 1.44 x 10 -12 m 2 /s at 65 o C.

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“…The moisture contents of soybean dregs were 0.57 and 0.01 g/g(w.b. ), respectively, after drying for 5 and 7 h. For most materials, the water loss rate is low in the late drying period [ 31 , 32 ]. The results of Cheng et al [ 13 ] showed that the drying rate of soybean dregs was still relatively high in the late stage of hot air drying.…”

Section: Resultsmentioning

confidence: 99%

Water Status and Predictive Models of Moisture Content during Drying of Soybean Dregs Based on LF-NMR

et al. 2022

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To explore the drying characteristics of soybean dregs and a nondestructive moisture content test method, in this study, soybean dregs were dried with hot air (80 °C), the moisture content was measured using the drying method, water status was analyzed using low-field nuclear magnetic resonance (LF-NMR) and the moisture content prediction models were built and validated. The results revealed that the moisture contents of the soybean dregs were 0.57 and 0.01 g/g(w.b.), respectively, after drying for 5 and 7 h. The effective moisture diffusivity increased with the decrease in moisture content; it ranged from 5.27 × 10−9 to 6.96 × 10−8 m2·s−1. Soybean dregs contained bound water (T21), immobilized water (T22) and free water (T23 and T23’). With the proceeding of drying, all of the relaxation peaks shifted left until a new peak (T23’) appeared; then, the structure of soybean dregs changed, and the relaxation peaks reformed, and the peak shifted left again. The peak area may predict the moisture content of soybean dregs, and the gray values of images predict the moisture contents mainly composed of free water or immobilized water. The results may provide a reference for drying of soybean dregs and a new moisture detection method.

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Effects of different drying methods on sensory qualities and aroma compounds of finger citron (Citrus medica L. var. sarcodactylis Swingle) slices

Cited by 10 publications

References 34 publications

Optimizing vacuum drying process of polyphenols, flavanols and DPPH radical scavenging assay in pod husk and bean shell cocoa

Optimizing vacuum drying process of polyphenols, flavanols and DPPH radical scavenging assay in pod husk and bean shell cocoa

Fluidized bed drying characteristics of moringa leaves and the effects of drying on macronutrients

Water Status and Predictive Models of Moisture Content during Drying of Soybean Dregs Based on LF-NMR

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