Effects of drying temperature on the chemical and physical properties of Musa acuminata Colla (AAA Group) leaves

Sagrin, Mozhiarhasi Sandra; Chong, Gun Hean

doi:10.1016/j.indcrop.2012.12.036

Cited by 52 publications

(33 citation statements)

References 27 publications

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“…(), however, reported a decrease in the total phenol content upon drying of Myrciaria dubia pulp in treatment temperatures between 60 and 110C. Similarly, Sagrin and Chong () observed that the total phenol content decreases with treatments at temperatures between 40 and 60C during the drying process for Musa acuminata .…”

Section: Discussionmentioning

confidence: 94%

Effect of Thermal Processing on Antibacterial Activity of Multifloral Honeys

Pimentel-González

Basilio-Cortés

Hernández-Fuentes

et al. 2015

J Food Process Engineering

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In this study, the effects of thermal processing in the antibacterial activity of four multifloral honeys were determined. The thermal treatments were carried out at 30, 40, 50, 60, 70 and 80C, and the following characteristics were determined: total phenols and antibacterial activity of three gram-positive bacteria (Bacillus subtilis, Staphylococcus aureus and Listeria monocytogenes) and three gram-negative bacteria (Escherichia coli, Salmonella typhimurium and Pseudomonas aeruginosa). The results showed that the behavior of total phenols in relation to temperature depended on the floral sources of honey. The honeys presented curves of either linear or quadratic responses of the antibacterial activity in relation to the thermal process, depending on the honey's floral sources and the kind of bacterium to inhibit. The results suggest that the honey's antibacterial activities and behavior with the temperature are different depending on the honey's floral sources and the kind of bacteria that they inhibit. PRACTICAL APPLICATIONSThe consumer trend to search for minimally processed foods has increased in recent years due to the perception that food processing decreases its health benefits and antibacterial activities. Honey can inhibit pathogenic bacteria, but this inhibition is determined by the floral source from which the honey is collected. In this study, it was shown that thermal processing has a different effect on the antibacterial activities of each honey. These effects were linear or quadratic according to the bacteria (Bacillus subtilis, Staphylococcus aureus, Listeria monocytogenes, Escherichia coli, Salmonella typhimurium and Pseudomonas aeruginosa) and the floral source of the honey. This effect did not depend on the Gram (the inhibition against Salmonella typhimurium was linear with respect to the thermal process in all honey), in contrast to E. coli (where the effect was quadratic with a peak at 60C in all of the honey). The results led to the conclusion that the thermal processing of each honey must be different to maximize their beneficial health effects as well as their antibacterial activities.

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Section: Discussionmentioning

confidence: 94%

Effect of Thermal Processing on Antibacterial Activity of Multifloral Honeys

Pimentel-González

Basilio-Cortés

Hernández-Fuentes

et al. 2015

J Food Process Engineering

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“…A estrutura dos flavonoides garante a estes compostos alta atividade antioxidante (Rice-Evans et al, 1996) O tipo de secagem forneceu diferentes resultados para a atividade antioxidante para todos os extratos, sendo que a secagem em estufa ofereceu melhores resultados, demonstrando a influência negativa da incidência solar na preservação dos compostos antioxidantes do boldo. Nossos resultados estão de acordo com diversos autores que relataram a influência da temperatura de secagem na atividade antioxidante, como por exemplo, os estudos das folhas de Musa acuminata (Sagrin & Chong, 2013) (Kim et al, 2003).…”

Section: Resultado E Discussãounclassified

Parâmetros de qualidade físico-químicos e avaliação da atividade antioxidante de folhas de Plectranthus barbatus Andr. (Lamiaceae) submetidas a diferentes processos de secagem

Silva

Mendes

Almeida

et al. 2016

Rev. bras. plantas med.

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Quality of the leaves of Plectranthus barbatus Andr. (Lamiaceae) dried in solar dryer and oven. This paper describes the physicochemical composition, the evaluation of the antioxidant activity by free DPPH radicals using the scavenging method, the determination of flavonoids and total phenolic compounds of ethanol, acetone and aqueous extracts of the medicinal plant Plectranthus barbatus Andr. (Lamiaceae), dehydrated in solar dryer and circulation oven at 60 °C. Water activity rates for two drying methods were below the minimum necessary for growth and toxin production of important food pathogens. Physicochemical results showed that both processes were effective in the dehydration of P. barbatus. The results demonstrated that the acetone (over) and ethanol (over and solar dryer) extracts showed the highest content of total phenols. The ethanol extract (over) showed the highest amount of flavonoids and better antioxidant activity (75.71 ± 10.57 µg L -1 ).

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“…The experimental analysis with HPATD was carried out based on the conditions mentioned in Table 1. These conditions were selected based on the in-depth literature survey [1], [5], [8], [14], [17] and [18]. The technical specifications of various components involved in HPATD are mentioned in Table 2.…”

Section: Methodsmentioning

confidence: 99%

Experimental Investigations of Thin-layer Drying of Leaves in a Heat-Pump Assisted Tray-type Batch Drying Chamber

Babu¹,

Kumaresan

Raj³

et al. 2020

SV-JME

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The design of a batch drying chamber with multiple trays for the thin-layer drying of fragile, heat-sensitive food materials, such as edible leaves, is a challenging task. It is essential to ensure good air distribution with minimum pressure drop in all the compartments of the drying chamber to obtain uniform drying of the product. In the present work, a drying chamber that was optimized from different configurations using computational fluid dynamics (CFD) software was fabricated and tested in the heat pump dryer. The experimental investigation was carried out with an optimized configuration for the temperature range of 50 ºC to 60 ºC, the relative humidity range of 20 % to 12 %, and air velocities of 1.41 m/s, 2.39 m/s, and 3.24 m/s. These optimal operating conditions were chosen based on an extensive literature survey on leaf drying. It was found that the drying process took place only in the falling rate period, fully controlled by the mechanism of liquid diffusion. The effects of air velocity on the performance parameters of the dryer were studied. Calculations based on the mean average parameters of the experimental data showed that a relatively higher heat utilization factor (0.17), moisture extraction ratio (0.375 kg/h), specific moisture extraction ratio (0.1529 kg/(kWh)), coefficient of performance (4.60), drying efficiency (76.23 %) and lower specific energy consumption (1.16 kW/kg) were obtained for a moderate drying velocity of 2.39 m/s in the heat pump drying process due to higher convection mass and heat transfer effects. Drying curves were plotted for different drying conditions and discussed. The findings were in agreement with those of many earlier research studies listed in the references section. The tested drying chamber can be used for drying all kinds of leaves in a heat pump dryer. Keywords: Amaranth leaves, batch dryer, heat pump dryer, coefficient of performance, thin-layer drying Highlights • A drying chamber optimized from different configurations using computational fluid dynamics (CFD) software is fabricated and tested in a heat pump dryer for drying Amaranth leaves. • Good air distribution with minimum pressure drop is ensured in all the compartments of the newly designed drying chamber to obtain uniform drying of the product. • The drying process of batches of spread-out material takes place only in the falling rate period. • Better results are obtained for a moderate drying velocity of 2.39 m/s in the heat pump drying process. • Air velocity, relative humidity, and the drying temperature are found to influence the rate of drying mutually. • The newly designed drying chamber is suitable for drying all kinds of leaves in a heat pump dryer.

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Effects of drying temperature on the chemical and physical properties of Musa acuminata Colla (AAA Group) leaves

Cited by 52 publications

References 27 publications

Effect of Thermal Processing on Antibacterial Activity of Multifloral Honeys

Effect of Thermal Processing on Antibacterial Activity of Multifloral Honeys

Parâmetros de qualidade físico-químicos e avaliação da atividade antioxidante de folhas de Plectranthus barbatus Andr. (Lamiaceae) submetidas a diferentes processos de secagem

Experimental Investigations of Thin-layer Drying of Leaves in a Heat-Pump Assisted Tray-type Batch Drying Chamber

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