Hot-air drying (HAD) is the most common processing technique in the food industry that can prolong the shelf-life of oysters and provide easily transportable and convenience for consumers ... Effect of drying process on the formation of the characteristic flavor of oyster (Crassostrea hongkongensis) Foods, 12 (11) (2023), p.
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However, few studies have analyzed the impact of hot-air drying on the quality of tiger-nut oil and starch, making it essential to establish optimal drying conditions. Results: The …
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Drying rate curves for pestils versus the moisture content at different microwave (A) hot air drying (B) and vacuum drying (C)The calculated drying rates of pestils were depicted in Fig. 2.Drying rates ranged from 0.01 [g water/g dry matter (min)] for experiments at 60 °C–200 mbar vacuum to 0.15 [g water/g dry matter (min)] for the experiments at a microwave power level of 180 W.
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The effects of freeze drying and convective hot-air drying of maoberry fruits (Antidesma bunius L.) on their phenolic and ascorbic acid contents and antioxidant activities, as well as the levels of 5-hydroxymethylfurfural (HMF) and food-associated microorganisms, were investigated.Results showed that fruits dried to the desired final moisture content (∼15%) …
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The experiment was conducted to determine the drying rate, moisture content of osmo-dried papaya slice. Drying of papaya slices in a hot air oven dryer takes only 660 minutes for drying from an ...
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The stabilisation effect of steaming treatment was better than that of the microwave and hot-air drying treatments. Steaming, microwave, and hot-air drying all increased T 0 and T P of oat bran, and the steam-treated oat bran showed improved paste enthalpy and thermal stability.
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The present study aimed to investigate the effect of different microwave pre-drying times under hot-air-drying processes on the quality properties and sensory evaluation of Sipunculus nudus (S. nudus). The colour, proximate analysis, amino acid content, fat oxidation, and volatile components of dried S. nudus were determined. Microwave pre-drying could …
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The effects of constant and variable temperature hot-air drying methods on drying time, colors, nutrients, and volatile compounds of three chili pepper varieties were investigated in this study. …
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Effects of microwave-assisted hot air drying and conventional hot air drying on the drying kinetics, color, rehydration, and volatiles of Moringa oleifera. Dry. Tech., 29 (2011), pp. 1452-1458, 10.1080/07373937.2011.587926. View in Scopus Google Scholar. Dueik et al., 2013.
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This paper studied the effects of freeze-thaw (FT) cycles on the juice properties and aroma profiles, and the hot-air drying kinetics of frozen blueberry. After FT treatment, the juice yield increased while pH and total soluble solids of the juice keep unchanged. The total anthocyanins contents and DPPH antioxidant activities of the juice decreased by FT treatments.
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The drying effect depends on the drying parameters, which is usually characterized by the main medicinal ingredient of a specific plant. Among these medical plants, gastrodia elata is one kind of perennial rhizome herb of orchidaceous, which is a valuable traditional Chinese medicine with high medicinal value and edible value [8].Gastrodia elata lives underground …
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Drying involves the application of energy in order to vaporize and mobilize the moisture content within the porous products. During this process, the heat and mass transfer occurs simultaneously.
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During hot-air drying polyphenol enzymatic and nonenzymatic degradation may take place. [20] Hot-air drying results in the disruption of cell walls and the liberation of bound polyphenols. At the ...
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Hot air drying is one of the most widely drying methods due to its operation simple. However, it can cause degradation of sensitive components, sensory and other important properties of the dried product. ... Effect of infrared radiation-hot air (IR-HA) drying on kinetics and quality changes of star anise (Illicium verum)
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Bai et al. (2023) found that hot air drying improved the color appearance of Pleurotus eryngi. Yang et al. (2022) studied the flavor qualities of Lanmaoa asiatica and found that the concentration of most pyrazines and ketones were increased, and three C-8 compounds, phenylacetaldehyde, octanal, and acetophenone were also increased after hot air ...
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Hot air drying has two important characteristics: effectively reducing the moisture content of food raw materials and reducing the operating cost 9. Several factors may affect the hot air drying of foods, such as air velocity and temperature, diffusion of water in the material, bulk density, and the thickness and shape of the product being dried.
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Acquistucci (2000) investigated continuous increase of drying air temperature and its effect on the quality of pasta. It was shown that fast increase of hot air temperature from 30 to 75 °C favored the Maillard reaction but the mode of temperature increase had no effect on the extent of nutritional damage caused by drying.
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Drying is a key step that affects the chemical composition and quality of tea. In the present study, we reported the impacts of drying temperature and time on drying and color change kinetics, phytochemical composition, antioxidant activity, and surface …
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This study investigates the effectiveness of microwave-assisted hot air drying (MAHD) on corn drying process, water migration, dielectric properties, microstructure, and …
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Blueberry pulp was dried using hot air (HA) and refractance window (RW) methods at 55–95 °C, the drying kinetics were described by the Page (k and n) and Fick (D e f f 1) Models.In addition, mass transfer parameters (drying coefficient (S), lag factor (G), Biot number (B i), effective diffusivity (D e f f 2), external mass transfer (h m)); and the activation energy were …
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In the section below, the effects of hot-air drying parameters on quality degradation of dried herbs will be reviewed. Effect of air temperature and humidity on the quality of dried herbs. Drying of herbs is recommended to be conducted by hot-air drying at 40–60 °C (Shaw et al. 2016).
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However, long-term drying with hot air induces physical and chemical changes, with negative effects on appearance, flavor, nutritional value, and rehydration ability (Cao, Zhang, Tang, Li, & Jiao, 2021). Thus, reducing the duration of hot air drying is essential to minimize undesirable effects (Lewicki, 2006).
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The infrared-hot air drying process was done in a device working under operation conditions of the infrared-hot air drying radiation distance of 11 cm, three 225 W infrared heat tubes, drying temperature of 60 ± 2 °C, and the wind speed of 2 m/s. ... The vacuum and ethanol pretreatment resulted in significant effects on the drying ...
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Using hot air drying (HAD) and combined infrared hot air drying (IR-HAD) test devices, the drying kinetics, unit energy consumption, color difference values, rehydration rate, microstructure, and changes in polysaccharide and allantoin contents of yam slices were examined at various temperatures (50 °C, 55 °C, 60 °C, 65 °C, and 70 °C). The findings …
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Effect of cold plasma pretreated hot-air drying on the physicochemical characteristics, nutritional values and antioxidant activity of shiitake mushroom. Naymul Karim, ... processing costs and nutritional values. Therefore, we aimed to explore the effect of cold plasma pretreated hot-air drying at 50, 60 and 70 °C on the physicochemical ...
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Volatile compounds are important factors that affect the flavor quality of Flammulina velutipes, but the changes occurring during hot air drying is still unclear.To clarify the dynamic changes of flavor components during hot air drying, comprehensive flavor characterization and volatile compounds of F. velutipes were evaluated using electronic nose technology and …
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Several factors may affect the hot air drying of foods, such as air velocity and temperature, diffusion of water in the material, bulk density, and the thickness and shape of …
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In this study, fresh wolfberry in the current season was used as the experimental material, and a radio frequency (RF)-hot air combined segmented drying process was adopted for berry preservation. Ultrasonic treatment, hot water blanching, sucrose infiltration, ultrasonic and blanching, ultrasonic and infiltration, and NaOH and NaCl solution impregnation were used for …
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The main disadvantage of conventional hot air drying (HAD) is that it takes a long time, even at high temperatures, which in turn may cause serious damage to the product's quality attributes, such as flavour, colour, texture, nutrient status and beneficial health substances (Nijhuis et al., 1998, Tsami et al., 1998).The application of coupled drying technologies such as …
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Chrysanthemum (Chrysanthemum morifolium Ramat.) is a seasonal plant with high medicinal and aesthetic value, and drying is an effective practice to enhance its storability after harvesting. The effects of hot air drying (HAD), combined infrared and hot air drying (IR-HAD), and sequential IR-HAD and HAD (IR-HAD + HAD) on the drying behavior, color, shrinkage, …
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