The influence of inhibit avoid water defect responses by heat pretreatment on hot air drying rate of spinach

Watanabe, Takashi; Orikasa, Takahiro; Shono, Hiroshi; Shoji, K.; Ando, Yasumasa; Shiina, Takeo; Tagawa, Akio

doi:10.1016/j.jfoodeng.2015.07.014

Cited by 28 publications

(5 citation statements)

References 26 publications

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“…For this reason, to extend the consumption period of spinach, drying can be an alternative technique. There are several studies in the literature related with the drying of spinach such as microwave drying (Ozkan and others ; Dadali and others ), hot air drying (Watanabe and others ), freeze drying (King and others ), and combined microwave–fan‐assisted convection drying (Karaaslan and Tunçer ). Dried spinach in the form of the powder is more feasible since, by this way the economic potential of spinach can be increased, the logistic expenditures can be decreased by reducing volume and weight, and also the obtained powder can be used as a food colorant and additive in different food formulations.…”

Section: Introductionmentioning

confidence: 99%

Spray Drying of Spinach Juice: Characterization, Chemical Composition, and Storage

Koç

2017

Journal of Food Science

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The 1st aim of this study is to determine the influence of inlet and outlet air temperatures on the physical and chemical properties of obtained powders from spinach juice (SJ) with 3.2 ± 0.2 °Brix (°Bx). Second, the effect of 3 different drying agents (maltodextrin, whey powder, and gum Arabic) on the same properties was investigated for the selected inlet/outlet temperatures (160/100 °C) which gives the minimum moisture content and water activity values. For this purpose, the total soluble solid content of SJ was adjusted to 5.0 ± 0.2 °Bx with different drying agents. Finally, the effects of different storage conditions (4, 20, and 30 °C) on the physical and chemical properties of spinach powders (SPs) produced at selected conditions were examined. A pilot scale spray dryer was used at 3 different inlet/outlet air temperatures (160 to 200 °C/80 to 100 °C) where the outlet air temperature was controlled by regulating the feed flow rate. Results showed that the moisture content, water activity, browning index, total chlorophyll, and total phenolic contents of the SP significantly decreased and pH and total color change of the SP significantly increased by the addition of different drying agents (P < 0.05). In addition, the changes in the above-mentioned properties were determined during the storage period, at 3 different temperatures. It was also observed that the vitamin C, β-carotene, chlorophyll, and phenolic compounds retention showed first-order degradation kinetic with activation energy of 32.6840, 10.2736, 27.7031, and 28.2634 kJ/K.mol, respectively.

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Section: Introductionmentioning

confidence: 99%

Spray Drying of Spinach Juice: Characterization, Chemical Composition, and Storage

Koç

2017

Journal of Food Science

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“…Figur 3 menunjukkan terjadi adanya perubahan massa pada buah dan sayur yang telah disimpan selama tiga hari. Proses tersebut terjadi akibat adanya perpindahan massa air (Watanabe et al, 2015). Pada variabel treatment terjadi pertambahan berat pada buah dan sayur.…”

Section: Ozon Terlarutunclassified

Prototype Penyimpanan Buah Dan Sayur Menggunakan Ozon Dan Metode Evaporative Cooling Sebagai Sistem Pendingin

Prasetyaningrum¹

2017

JATP

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AbstrakBuah dan sayur merupakan bahan pangan yang bernilai gizi tinggi dan sangat bermanfaat bagi kesehatan. Namun, selama penyimpanan terjadi penurunan kualitas pada buah dan sayur yang disebabkan oleh tumbuhnya bakteri dan mikroorganisme. Metode pengawetan yang efektif, hemat energi dan ramah lingkungan dibutuhkan untuk memperpanjang masa simpan buah dan sayur tersebut. Penelitian ini bertujuan untuk menghasilkan sebuah prototype untuk mengatasi permasalahan tersebut. Prototype yang dirancang memanfaatkan ozon dan evaporative cooling untuk sistem pendinginan. Reaktor Dielectric Barrier Discharge (DBD) dengan konfigurasi elektrode jaringjaring digunakan untuk menghasilkan ozon sebagai desinfektan. Pembangkitan ozon membutuhkan daya total sebesar 15 watt. Pot refrigerator digunakan sebagai sistem pendingin hemat energi. Kondisi pada tempat penyimpanan, jumlah bakteri dan kondisi fisik pada buah dan sayur digunakan untuk menguji prototype. Prototype yang dihasilkan mampu mencapai suhu 25 o C dengan relative humidity sebesar 95% pada tempat penyimpanannya. Buah dan sayur dengan jumlah bakteri awal sebanyak 6,5x10 3 CFU/100mL mampu berkurang menjadi 3,5x10 3 CFU/100mL setelah dicuci menggunakan ozon. Setelah penyimpanan selama tiga hari jumlah bakterinya menjadi 5,6x10 3 CFU/100mL, sedangkan variabel kontrol mencapai 16,6x10 3 CFU/100mL. Treatment yang dilakukan mampu menghambat perkembangan bakteri hingga dua kali lipatnya. Prototype yang dihasilkan mampu meningkatkan massa buah dan sayur dengan tampilan yang lebih segar dibanding variabel kontrol setelah disimpan selama tiga hari.

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“…Spinach powders prepared using spray drying had the highest AA, whereas those prepared using hot air drying had the lowest AA [ 16 ]. The drying process, regardless of the method, leads to color changes [ 11 , 17 , 18 , 19 ]. Both convection drying with hot air (40, 50, 60 °C) and microwave drying (180, 360, and 600 W) resulted in significant changes in the color parameters, where the L* and a* values of the samples increased, whereas their b* values decreased [ 20 ].…”

Section: Introductionmentioning

confidence: 99%

Effects of Wet and Dry Micronization on the GC-MS Identification of the Phenolic Compounds and Antioxidant Properties of Freeze-Dried Spinach Leaves and Stems

et al. 2022

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Micronization is an emerging technology used in food production, in which the size of particles is reduced to microns in the processing of plant raw materials and by-products, thus making it an interesting research topic. Spinach stems are by-products of spinach leaf processing, but there is little information regarding their processing and possible reuse. In this study, wet and dry ball mill micronization, in combination with freeze drying, was used to process spinach stems and leaves to obtain functional powders. The color and particle size of the micronized spinach leaf and stem powders were evaluated. The antioxidant activity (AA) of the powders and phenolic compounds present in them were determined using GC-MS analysis. The results obtained showed that the dry micronization of leaves and stems resulted in smoother and brighter powders than wet micronization. Significantly smaller particle sizes were achieved using the dry micronization of the leaves and stems (Dv50 = 19.5 and 10.1 µm, respectively) rather than wet micronization (Dv50 = 84.6 and 112.5 µm, respectively). More phenolic compounds, such as o-coumaric acid and gallic acid, were extracted from the dry-micronized powders. The dry micronization of the stems significantly increased the total phenolic content, and the AA of these powders was also increased. These findings demonstrate that spinach leaves and stems subjected to dry micronization can be valuable functional components of food.

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The influence of inhibit avoid water defect responses by heat pretreatment on hot air drying rate of spinach

Cited by 28 publications

References 26 publications

Spray Drying of Spinach Juice: Characterization, Chemical Composition, and Storage

Spray Drying of Spinach Juice: Characterization, Chemical Composition, and Storage

Prototype Penyimpanan Buah Dan Sayur Menggunakan Ozon Dan Metode Evaporative Cooling Sebagai Sistem Pendingin

Effects of Wet and Dry Micronization on the GC-MS Identification of the Phenolic Compounds and Antioxidant Properties of Freeze-Dried Spinach Leaves and Stems

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