Effects of Pretreatments on Drying Characteristics of Button Mushroom

Singh, Upendra; Jain, Sanjay Kumar; Doshi, Anila; Jain, Hemant Kumar; Chahar, Vijay Kumar

doi:10.2202/1556-3758.1179

Cited by 16 publications

(9 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Fick's second law of diffusion () has been widely used to describe the drying process during the falling rate period for agricultural materials (Roberts et al . 2008; Singh et al . 2008; Doymaz 2011).…”

Section: Methodsmentioning

confidence: 99%

Influence of Combined Microwave‐vacuum Drying on Drying Kinetics and Quality of Dried Tomato Slices

Abano¹,

Ma²,

Qu³

2012

Journal of Food Quality

View full text Add to dashboard Cite

The study investigated the influence of four microwave powers on the drying kinetics and quality of tomato slices in a microwave-vacuum dryer at vacuum pressures of 0.04, 0.05 and 0.06 MPa. The results showed that increase in microwave-vacuum drying conditions increased drying rates and resulted in decreased drying time from 84 to 14 min. The nonenzymatic browning index increased with microwave power whereas the overall flavor degradation was between 18.99 and 20.80%. The brightness and the yellowness of the dried tomatoes generally increased but there was a slight reduction in redness when compared with the fresh. The effective moisture diffusivity increased with microwave power and was 7.22 ¥ 10 -9 , 9.10 ¥ 10 -9 , 14.99 ¥ 10 -9 and 25.19 ¥ 10 -9 m 2 /s at respective microwave powers of 200, 300, 500 and 700 W. PRACTICAL APPLICATIONSMicrowave-vacuum drying is one of the advanced methods with numerous advantages including high thermal efficiency, shorter drying time and improved product quality. Tomato is the second most important vegetable with enormous health benefits, which include reduction of cholesterol, improvement of vision, maintenance of gut, lowering of hypertension, alleviation of diabetes, and prevention of urinary tract infections and gallstones. The quality of dried products obtained using the microwave-vacuum dryer provides industries with method that can be used to enhance the quality of dried tomatoes.Thedriedproductisavaluableingredientinthepreparationof soupsandsauces,as well as in cosmetics and pharmaceutical formulations. bs_bs_banner Journal of Food Quality

show abstract

Section: Methodsmentioning

confidence: 99%

Influence of Combined Microwave‐vacuum Drying on Drying Kinetics and Quality of Dried Tomato Slices

Abano¹,

Ma²,

Qu³

2012

Journal of Food Quality

View full text Add to dashboard Cite

show abstract

“…Fick's second law of diffusion [Equation 6] has been widely used to describe the drying process during the falling rate period for agricultural materials [23,31,32]…”

Section: Calculation Of Moisture Diffusivity and Activation Energymentioning

confidence: 99%

Influence of Air Temperature on the Drying Kinetics and Quality of Tomato Slices

E¹,

Ma²,

Qu³

2011

J Food Process Technol

View full text Add to dashboard Cite

The influence of different drying temperatures on the drying kinetics and quality of tomato slices was studied. In particular, the effect of hot air temperature on the lycopene content, non-enzymatic browning, colour and flavour changes during drying at various temperatures in the range of 50-80 o C was investigated. Drying time reduced from 1140 mins to 540 mins as the air temperature increased from 50 to 80 o C. The non-enzymatic browning increased with temperature from 0.485 to 1.40. The lycopene levels of the fresh tomatoes significantly (p=0.05) increased from an initial value of 2.96 mg/100g to 61.23 mg/100g, 59.10 mg/100g, 60.88 mg/100g, and 65.28 mg/100g when dried at 50, 60, 70, and 80 o C respectively. Eleven out of the twelve sensors used in the electronic nose system indicated flavour degradation of all dried samples compared with the fresh tomatoes. The values of the hue angles recorded for the dried tomatoes ranged between 51.81 o and 61.95 o , revealing that the dried tomatoes were yellow hued, thus indicating less browning. The drying characteristics curves were evaluated against the Page, Henderson and Pabis, and the Logarithmic mathematical models but the Page model best described the drying of tomato slices. The effective moisture diffusivity coefficient increased with increasing drying temperature and was found to be 5.13×10-10 m 2 s-1 , 6.45×10-10 m 2 s-1 , 8.44×10-10 m 2 s-1 , and 10.26 ×10-10 m 2 s-1 at respective hot air temperatures of 50, 60, 70, and 80 o C with activation energy for moisture removal of 22.28 KJ/mol.

show abstract

“…The solutions which are less viscous are observed to have greater moisture diffusivity like ascorbic acid, lemon juice sample and the highly viscous solutions like honey are observed to have least moisture diffusivity. The obtained effective moisture diffusivities values were relatively higher than already reported many researchers for drying Red banana (Elangovan and Natarajan 2021b), Bitter gourd (Jadhav et al 2010), Button mushroom (Kar A. and D. Gupta 2003;Singh et al 2008), Apple (Aghbashlo et al 2010),…”

Section: Effective Moisture Diffusivitymentioning

confidence: 50%

Solar Drying of Ivy Gourd: Influence of Various Dipping Solutions on Activation Energy and Moisture Diffusivity

Elangovan

Kumar

2021

Preprint

View full text Add to dashboard Cite

The study is aimed to enhance the shelf life of ivy gourd through solar drying method in open, forced and natural convection mode. Ivy gourd is treated as primary agent to prepare medicines and the stems, leaves; flowers are used to cure the diseases related diabetics, ulcer, skin. The normal shelf life is 2-3 days and it can be increased up to 6 months with an effective drying process. The experiment is intended to find the best drying process among the open, natural and forced convection mode with an initial dipping method with ascorbic acid, lemon juice, sugar solution, honey solutions individually and a control sample (without dipping). A 3kg sample of ivy gourd is dipped in 10g/L of the each of the solution and it is used for the three drying process individually. The obtained results are indicating that forced convection method for ascorbic acid is best among the other drying method with highest moisture diffusivity is 7.88×10-8 m2/s and lowest activation energy 21.12 kJ/mol. It was observed that the drying kinetics of ivy gourd should be considered an indicator of efficiency for solar drying technique from environmental safety perspective. The influence of dipping solution and drying mechanisms on the functionalities of drying are discussed with suitable illustrations.

show abstract

Effects of Pretreatments on Drying Characteristics of Button Mushroom

Cited by 16 publications

References 0 publications

Influence of Combined Microwave‐vacuum Drying on Drying Kinetics and Quality of Dried Tomato Slices

Influence of Combined Microwave‐vacuum Drying on Drying Kinetics and Quality of Dried Tomato Slices

Influence of Air Temperature on the Drying Kinetics and Quality of Tomato Slices

Solar Drying of Ivy Gourd: Influence of Various Dipping Solutions on Activation Energy and Moisture Diffusivity

Contact Info

Product

Resources

About