Osmotic and convective hot air drying of sweet gourd

Kadir, Nadia; Yeasmen, Nushrat; Bhuiyan, Md. Hafizur Rahman; Khan, Md. Junaeid; Iqbal, Abdullah

doi:10.1007/s10068-022-01193-x

Cited by 3 publications

(1 citation statement)

References 23 publications

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“…mol −1 (Table 1), respectively, indicates that the lablab bean seed without seed coat needs to overcome more energy barrier for reaching the transition state of a chemical reaction to occur. Alternatively, higher E a of lablab bean seed without coat interprets its greater sensitivity of D e to the temperature (Kadir et al ., 2022).…”

Section: Resultsmentioning

confidence: 99%

Development of protein‐rich biscuit utilising lablab bean seed: a sustainable management of underutilised plant protein in Bangladesh

Akter

Islam

Yeasmen

et al. 2023

Int J of Food Sci Tech

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SummaryDue to the sustainability aspects, the shift toward plant‐based foods has largely increased the global awareness of the potential role of legumes and pulses in nutritional diet over the past years. In favour of the versatile use of nutritionally rich lablab bean (Lablab purpureus L) seeds in food manufacturing industries, this study detailed the insights into the development of protein‐rich biscuits formulated with lablab bean seed powder linking with the drying kinetics of lablab bean seed. Results showed the higher drying rate for uncoated lablab bean seeds paste than the coated samples. Four samples of biscuit containing 0%, 5%, 10%, and 15% lablab bean seeds powder were formulated. The protein, crude fibre, and ash content of biscuits increased significantly (P < 0.05) up to 9.92% ± 0.12%, 1.84% ± 0.05%, and 1.39% ± 0.07%, respectively, with the addition of lablab bean seed powder. The spread ratio of biscuit decreased with the increase of bean seed powder concentration (%). Organoleptic analysis revealed that control and 5% bean seed powder added biscuit ranked similarly. The texture, colour, and flavour of formulated biscuits changed marginally after 5 months of storage. The standard plate count and total fungal count were also within the acceptable limit for the storage period of up to 5 months.

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Section: Resultsmentioning

confidence: 99%

Development of protein‐rich biscuit utilising lablab bean seed: a sustainable management of underutilised plant protein in Bangladesh

Akter

Islam

Yeasmen

et al. 2023

Int J of Food Sci Tech

View full text Add to dashboard Cite

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Comparative evaluation of greenhouse gas emissions and specific energy consumption of different drying techniques in pear slices

Kaveh,

Çetin,

Gilandeh

et al. 2023

Eur Food Res Technol

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In recent years, global warming, climate change, and carbon emissions have emerged due to the uncontrolled use of fossil fuels and the lack of widespread use of renewable energy sources on a global scale. This research investigated specific energy consumption (SEC) and greenhouse gases (GHG) emissions (carbon dioxide [CO2] and nitrogen oxides [NOX]) during the drying of pear samples by five different types of dryers, namely, convective (CV), infrared (IR), microwave (MW), combined IR/CV, and MW/CV. Moreover, the quality properties of dried pears, such as shrinkage, rehydration (RR), and color change were determined. The results showed that the highest shrinkage (72.53%) and color change (ΔE = 33.41) values were obtained in CV drying at 50 °C and thickness of 2 mm and IR dryer 1000 W and thickness of 6 mm, respectively. The greatest rehydration rate (4.25) was also determined in MW/CV drying at 450 W and an air temperature of 60 °C. The lowest SEC was observed for the MW/CV dryer with a power of 630 W and air temperature 70 °C (20.25 MJ/kg), while the highest SEC (267.61 MJ/kg) was obtained in the CV drying (50 °C, sample thickness of 6 mm). The highest CO2 and NOX emissions (GT-GO power plant) were 280.45 and 1.55 kg/kg water in the CV dryer at 50 °C and a thickness of 6 mm. In conclusion, the increases in IR and MW power and temperatures led to reduced CO2 and NOX emissions, while the increases in sample thickness led to increase CO2 and NOX emissions.

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