Influence of hot-air temperature on drying kinetics, functional properties, colour, phycobiliproteins, antioxidant capacity, texture and agar yield of alga Gracilaria chilensis

Tello-Ireland, Cristian; Lemus‐Mondaca, Roberto; Vega‐Gálvez, Antonio; López, Jéssica; Scala, Karina Di

doi:10.1016/j.lwt.2011.06.008

Cited by 96 publications

(78 citation statements)

References 43 publications

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“…This is surprising given that processing treatments such as washing (Kuda et al 2002) and drying (Gupta et al 2011, Tello-Ireland et al 2011 have been documented to alter the physico-chemical properties of seaweed biomass. Little is known about how processing of seaweed raw material will affect the product's sensory characteristics.…”

Section: Discussionmentioning

confidence: 99%

Food or fad? Challenges and opportunities for including seaweeds in a Nordic diet

2015

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Seaweeds represent highly nutritious seafood products with the potential for becoming more central elements in Western human diets than currently realized. Using locally available seaweed species (Palmaria palmata, Saccharina latissima, Laminaria digitata and Alaria esculenta), we tested preparation methods, flavour and taste perception in the context of a culinary experience. In collaboration with a local cooking school and a group of chefs, a cooking workshop explored the possibilities for seaweeds to be included in a variety of region-specific menus, testing their individual qualities and characteristics as sea vegetables, flavour enhancers and in condiments. Through developing quality descriptors for both steamed and dried products of the target species, the study laid the foundation for future systematic sensory analyses. Preliminary tests revealed a strong impact of species on sensory perception, with P. palmata having a sensory profile distinct from the kelp species. A consumer test of S. latissima in fish cakes confirmed our hypothesis that seaweeds as food ingredients do not negatively affect the taste experience for seafood dishes.

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Section: Discussionmentioning

confidence: 99%

Food or fad? Challenges and opportunities for including seaweeds in a Nordic diet

2015

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“…At higher temperature, the water movement from inside to the surface of seaweed increased. Then, the water evaporation can be higher 1,3,5,11 .…”

Section: The Effect Of Operational Temperaturementioning

confidence: 99%

“…The nutrition were very sensitive with the change of air temperature 3,4 . The nutrition degradation can be known with the change of texture represented by rehydration capacity.…”

Section: The Effect Of Operational Temperaturementioning

confidence: 99%

“…However, the cost for energy and nutrition degradation due to the heat introduction, became the main problems 1,2 . Refer to material and equipment, the several seaweed dryers have been studied. Tello-Ireland et al, (2011) studied the effect of hot air drying on Gracilaria chilensis 3 . The result showed the higher temperature reduced the seaweed re-hydration and antioxidant activity.…”

Section: Introductionmentioning

confidence: 99%

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Low Temperature Seaweed Drying Using Dehumidified Air

Djaeni

Sari

2015

Procedia Environmental Sciences

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The seaweeds are the important commodities as raw material for food or additives. One of the popular seaweeds, Eucheuma cottonii, contains carrageenan for starch or fiber sources that can be applied for beverages or gelatin. Currently, the seaweed has been widely provided as dry product in order to minimize the cost for transportation as well as prolong storage life. However , current drying process still deals with energy in-efficiency and product quality degradation. The dehumidified air can be an option to retain the seaweed quality. With lower humidity, the driving force for drying can be improved in which shortened drying time. This research aimed to study the effect of air temperature, humidity, and velocity on seaweed drying. For supporting the study, the several drying kinetic models were developed to predict drying rate. Furthermore, the seaweed quality was evaluated based on rehydration ratio. Results showed that for all cases, drying at 70 o C or below can provide reasonable drying time. The higher air temperature and air flow, the faster drying time. Meanwhile, the dehumidified air also affected drying t ime positively. In addition, the model based on Page is the best option to estimate the drying rate. For all drying condition, the rehydration ratio of dry seaweed was close to the initial wet condition. This implied that the dry seaweed was very suitable for food.

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“…Ait Mohamed et al [25] obtained similar conclusion with the fit of BET model during the study of the sorption isotherms of alga, in comparison to modified Henderson, modified Chung-Pfost, modified Oswin, modified Hasley and GAB models with a coefficient of determination almost equal to 1 and an error equal to 0.83%. Tello-Irland et al [26] dried Gracilaria chilensis alga using a convective hot-air dryer at 40, 50, 60 and 70 1C with a constant air flow rate of 2 m s À 1 . They presented the effect of drying process on the functional properties, color and texture of the mentioned alga.…”

Section: Drying Behavior Of Alga and Effect On Its Physical Propertiesmentioning

confidence: 99%

Drying of alga as a source of bioenergy feedstock and food supplement – A review

Bennamoun

Afzal

Léonard

2015

Renewable and Sustainable Energy Reviews

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Influence of hot-air temperature on drying kinetics, functional properties, colour, phycobiliproteins, antioxidant capacity, texture and agar yield of alga Gracilaria chilensis

Cited by 96 publications

References 43 publications

Food or fad? Challenges and opportunities for including seaweeds in a Nordic diet

Food or fad? Challenges and opportunities for including seaweeds in a Nordic diet

Low Temperature Seaweed Drying Using Dehumidified Air

Drying of alga as a source of bioenergy feedstock and food supplement – A review

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