Microwave Finish Drying of Diced Apples in a Spouted Bed

Feng, Hao; Tang, Juming

doi:10.1111/j.1365-2621.1998.tb15811.x

Cited by 265 publications

(131 citation statements)

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“…Nonetheless, the differences in rehydration ratio among driers were statistically not significant. In practice, most changes caused by pre-drying and drying treatments are irreversible, and rehydration cannot be considered as simply as a process reversible to dehydration (Lewicki 1998;Feng and Tang 1998). The poor regression values showed that driers almost act similarly on the account of rehydration of slices and segments.…”

Section: Resultsmentioning

confidence: 99%

Drying kinetics and physico-chemical characteristics of Osmo- dehydrated Mango, Guava and Aonla under different drying conditions

Kumar

Sagar

2012

J Food Sci Technol

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Mango (Mangiferra indica L), guava (Psiduim guajava L.) slices and aonla (Emblica officinalis L) segments were osmo-dried under four different dying conditions viz., cabinet drier (CD), vacuum oven drier (VOD), low temperature drier (LTD) and solar drier (SD) to evaluate the best drying condition for the fruits. It was found that vacuum oven drying was superior to other mode of drying as it holds maximum nutrients like acidity, ascorbic acid, sugar and water removal and moisture ratio of products. It was found through regression analysis that drying ratio and rehydration ratio was also superior in vacuum drying followed by cabinet drying. In addition, descriptive analysis on sensory score was also found best with vacuum drying while the Non-enzymatic browning (NEB), which is undesirable character on dried product, was more with solar drier.

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Section: Resultsmentioning

confidence: 99%

Drying kinetics and physico-chemical characteristics of Osmo- dehydrated Mango, Guava and Aonla under different drying conditions

Kumar

Sagar

2012

J Food Sci Technol

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“…A desvantagem desta técnica está na possibilidade de saturação da umidade, principalmente quando não há sistema de troca de ar. Devido à baixa condutividade termal dos vegetais durante o aquecimento, o calor é transferido para as suas partes internas, o que muitas vezes, não ocorre uma distribuição uniforme de energia térmica, conforme a natureza da droga vegetal (Feng & Tang, 1998).…”

Section: Resultsunclassified

Influência dos processos de secagem sobre o teor de flavonoides e na atividade antioxidante dos extratos de Baccharis articulata (Lam.) Pers., Asteraceae

Borgo¹,

Xavier²,

Moura³

et al. 2010

Rev. bras. farmacogn.

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RESUMO:O objetivo deste trabalho foi verificar o teor de quercetina obtido dos extratos de partes aéreas de Baccharis articulata (Lam.) Pers., Asteraceae, submetidas a diferentes técnicas de secagem, bem como a avaliação de sua atividade antioxidante in vitro. Foi verificada maior concentração deste flavonoide nas amostras secas em estufa, porém não houve diferença significativa na atividade farmacológica das amostras analisadas.Unitermos: processos de secagem, quercetina, atividade antioxidante, in vitro.ABSTRACT: "The Influence of drying processes on flavonoid level and the antioxidant activity of Baccharis articulata (Lam.) extracts". The objective of this work was to verify the influence of different drying processes on the levels of quercetin of the aerial parts of Baccharis articulata (Lam.) Pers., Asteraceae, as well as the evaluation of the in vitro antioxidant activity of these extracts. We demonstrated that the highest concentration of this flavonoid was detected in oven-dried samples, although there no significant difference in their pharmacological activity of all analyzed samples could be shown.Keywords: drying process, quercetin, antioxidant activity, in vitro.pode favorecer o desenvolvimento de fungos e bactérias, bem como possibilitar a atividade hidrolítica de diversas enzimas presentes nas células vegetais, levando à reações de oxidação e degradação dos princípios ativos (Schulz, 2002), podendo desta forma, influenciar na sua atividade farmacológica. Sendo assim, é necessária a aplicação de metodologias de secagem apropriadas para cada espécie, visando assegurar os teores de substâncias ativas e, consequentemente, à saúde do consumidor (Corrêa et al., 2004).Uma das espécies vegetais utilizadas na medicina popular gaúcha é Baccharis articulata (Lam.) Pers., Asteraceae, também conhecida por carquejinha, carquejadoce, carqueja-branca, vassoura ou carqueja-miúda (Lorenzi & Matos, 2002). Trata-se de uma espécie pioneira, encontrada em grande número nos campos do Rio Grande do Sul (Simões et al., 1998).Popularmente é empregada principalmente como digestivo, anti-séptico local e cicatrizante. Quanto a sua constituição química, são relatadas a presença de taninos, terpenos, saponinas, óleo volátil e flavonoides como

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“…The basic objective in the drying of food products is the removal of water from fresh product reaching a level at which microbial spoilage is avoided (Calin-Sánchez et al 2014). Hot air dying has many disadvantages such as lower energy efficiency, long drying times, but on the other hand it has been used widely (Feng & Tang 1998;Pan et al 2008a). Infrared (IR) heating has many advantages compared to the widely used hot air drying.…”

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Characteristics of thin-layer infrared drying of green bean

Doymaz¹,

Kıpçak²,

Pişkin³

2015

Czech J. Food Sci.

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Doymaz I., Kipcak A.S., Piskin S. (2015): Characteristics of thin-layer infrared drying of green bean. Czech J. Food Sci., 33: 83-90.The effect of infrared (IR) power on drying kinetics, rehydration, and colour of green beans was investigated. The drying experiments were carried out at 83, 104, 125, 146, 167, and 188 W. It is observed that drying characteristics, rehydration, and colour of bean slices were greatly influenced by infrared power. The drying data were fitted with five thin-layer drying models available in the literature. Results showed that Midilli et al. and Aghbashlo et al. models are superior to the other models for explaining the drying kinetics of green bean slices. Effective moisture diffusivity was calculated in the range of 6.57 × 10 -10 to 4.49 × 10 -9 m 2 /s. Activation energy was estimated by a modified Arrhenius type equation and found to be 11.379 kW/kg.

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Microwave Finish Drying of Diced Apples in a Spouted Bed

Cited by 265 publications

References 11 publications

Drying kinetics and physico-chemical characteristics of Osmo- dehydrated Mango, Guava and Aonla under different drying conditions

Drying kinetics and physico-chemical characteristics of Osmo- dehydrated Mango, Guava and Aonla under different drying conditions

Influência dos processos de secagem sobre o teor de flavonoides e na atividade antioxidante dos extratos de Baccharis articulata (Lam.) Pers., Asteraceae

Characteristics of thin-layer infrared drying of green bean

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