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Drying Methods (drying + methods)
Selected AbstractsDRYING METHODS AND QUALITY OF SHRIMP DRIED IN A JET-SPOUTED BED DRYERJOURNAL OF FOOD PROCESS ENGINEERING, Issue 1 2005RUNGTIP TAPANEYASIN ABSTRACT The objective of this study was to experimentally investigate the effects of various parameters, i.e., size of shrimp, level and pattern of inlet drying air temperature, on the drying kinetics and various quality attributes of dried shrimp viz. shrinkage, rehydration ability, texture and color during drying in a jet-spouted bed dryer. It was found that the use of a constant inlet air temperature of 100C yielded dried shrimp of the best quality in terms of low percentage of shrinkage, high percentage of rehydration, low maximum shear force and high value of redness compared to shrimp dried using other conditions. A simple mathematical model that enables prediction of the drying behavior of shrimp in a jet-spouted bed dryer has also been developed. [source] Effect of Maturity Stages and Drying Methods on the Retention of Selected Nutrients and Phytochemicals in Bitter Melon (Momordica charantia) LeafJOURNAL OF FOOD SCIENCE, Issue 6 2009Min Zhang ABSTRACT:, The purpose of this study was to investigate the nutrient and phytochemical composition of bitter melon leaves under varying maturity levels and drying techniques. Fresh, oven-dried, and freeze-dried leaves were evaluated over 3 maturity stages. In fresh leaves at various stages, crude fat, crude protein, and soluble dietary fiber contents ranged from 4.2% to 13.6%, 6.4% to 23.1%, and 0.04% to 3.50% on dry-weight basis, respectively. The contents of K, Ca, Mg, Fe, and Zn ranged from 1850.8 to 2811.8, 837.4 to 4978.2, 317.3 to 512.4, 8.4 to 16.7, and 4.1 to 5.9 mg/100 g dry-weight basis, respectively. Vitamin C, ,-carotene, and lutein contents ranged from 397.4 to 1275.1, 154.2 to 422.8, and 737.6 to 1304.6 ,g/g dry-weight basis. The major flavonoids and phenolic acids were rutin, gentistic acid, and,o -coumaric acid, which ranged from 7.57 to 12.75, 2.53 to 10.11, and 4.24 to 9.75 mg/g dry-weight basis, respectively. In oven-dried samples, 40.2% to 52.3% of vitamin C, 35.4% to 55.4% of ,-carotene, 25.6% to 71.6% of lutein, 26.4% to 84.0% of rutin, trace to 11.4% of gentistic acid, and 7.4% to 46.6% of,o -coumaric acid were retained, while the retainment ratios of these components in freeze-dried samples were 84.7% to 99.0%, 76.4% to 99.3%, 90.4% to 96.1%, 39.8% to 99.3%, 24.1% to 68.4%, and 75.8% to 87.0%, respectively. The data showed that freeze-drying better preserves the nutrient and phytochemical quality of bitter melon leaves in comparison to oven-drying. Bitter melon leaf is a rich source of selected nutrients and phytochemicals. [source] In,uence of drying methods on the essential oil content and composition of Roman chamomileFLAVOUR AND FRAGRANCE JOURNAL, Issue 3 2004R. Omidbaigi Abstract The ,owers of Roman chamomile (Chamaemelum nobile L. All. var. ,ora plena) cultivated in Iran were dried by three different drying methods of sun-drying, shade-drying and oven-drying at 40 °C. The essential oils of every treatment were obtained by hydrodistillation of the ,owers, and were analysed by GC and GC,MS. The oil content of the shade-dried ,owers was the largest (1.9% w/w) compared to sun-drying (0.4% w/w) and oven-drying at 40 °C (0.9% w/w). Drying methods had no effect on the number of chemical components of the essential oil, as 14 components were identi,ed in the oil of every drying method. The major components were isobutyl angelate, 2-methyl butyl angelate, propyl tiglate, isoamyl angelate and 3-methylbutyl isobutyrate. However, the drying method had a signi,cant effect on the proportion of the various components. Copyright © 2004 John Wiley & Sons, Ltd. [source] Experimental study of a new shock pre-drying method for cotton fabricsINTERNATIONAL JOURNAL OF ENERGY RESEARCH, Issue 9 2007I. Tarakç Abstract This paper reveals a new method for drying of textiles with the combination of vacuum-extraction and convective drying methods. The new method provides an inconceivable fast drying due to the synergistic effect of heat energy and mechanical forces. During vacuum extraction, hot air or superheated steam was applied as suction in place of air at room temperature and named as shock pre-drying. Vacuum extraction and shock pre-drying of cotton woven fabrics were performed at several working speeds between 1 and 30 m min,1 and the drying effects were compared. It was observed that it was possible to obtain effective pre-drying in , s or less time with shock pre-drying method. The method's water removal efficiency mainly depends on working speed and hot air or superheated steam temperature. Copyright © 2006 John Wiley & Sons, Ltd. [source] Studies on different combined microwave drying of carrot piecesINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 10 2010Wei-Qiang Yan Summary Three different combined microwave (MW) drying methods were compared, namely microwave-assisted vacuum drying (MWVD), microwave-assisted freeze drying (MWFD), microwave-enhanced spouted bed drying (MWSD), in terms of drying rate, drying uniformity, product colour, rehydration ratio, retention of , - carotene and vitamin C, and energy consumption. The drying rate of MWVD and MWSD were much faster than that of MWFD. The largest drying rate was obtained in MWSD with 3.5 W g,1. In general, the colour of MWSD products was very uniform. Rehydration ratio of MWFD carrot pieces was almost the same as the freeze-dried (FD) products and better than MWVD and MWSD products. In addition, the highest retention of carotene and vitamin C was observed in MWFD carrot pieces. No significant differences were observed in carotene and vitamin C between MWVD and MWSD products. However, the energy consumption in MWFD was the highest. [source] Changes in functional properties of shark (Isurus oxyrinchus) cartilage gelatin produced by different drying methodsINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 8 2009Ki-Seok Kwak Summary Fish gelatins extracted from shark (Isurus oxyrinchus) cartilage were dried by three different methods: freeze drying, hot-air drying and spray drying; and their functional properties were investigated. Freeze-dried gelatin was found to have the strongest gel strength, while gelatins made at high temperatures formed weaker gels. The 135-kPa gel strength of freeze-dried gelatin was relatively high. While foam formation ability of the freeze-dried gelatin was the highest, its foam stability was the lowest. In addition, spray-dried gelatin had the best emulsion capacities. Dynamic viscoelastic properties of shark cartilage gelatins prepared by these drying methods were closely correlated with their gel strength. Elasticity modulus (G'; Pa) and loss modulus (G"; Pa) of the freeze-dried gelatin had higher values than those prepared by hot-air drying and spray drying; viscoelastic properties of the freeze-dried gelatin were maintained longer than those of other drying methods. [source] DRYING OF CHILI PEPPER (CAPSCIUM FRUTSCENS)JOURNAL OF FOOD PROCESS ENGINEERING, Issue 4 2010T.Y. TUNDE-AKINTUNDE ABSTRACT Drying is one of the common methods of food preservation and is carried out on untreated/unblanched and treated/blanched chili pepper using sun, solar and hot-air drying. The drying curves generated from the three methods showed that drying of treated/blanched pepper was faster than that of untreated/unblanched pepper. The drying rate period observed for all the methods and samples was the falling rate drying regime. This suggests that the blanching pretreatment assisted water loss and thus decreased the resistance to water loss at the surface of the product. The drying time of the dried pepper varied from 27 h for hot-air drying to 144.5 h for sun drying respectively. The values of moisture diffusivity coefficient ranged from 2.163 × 10,9 m2/s for hot-air drying to 1.125 × 10,9 m2/s for sun drying. PRACTICAL APPLICATIONS A common method of preserving pepper, a vegetable with versatile use, is drying and this is done by sun, solar and oven-drying methods. Climatic variations of sun and solar drying make it unsuitable for large-scale production. Hot-air drying is thus considered as an alternative drying method because it decreases drying time and improves the hygienic quality of the dried product. Pretreating pepper by blanching increases its rate of drying. The effect of each drying method on the drying rate, equilibrium moisture content and moisture diffusivity coefficient were used to compare the drying methods. Hot-air drying had the lowest drying time whereas pretreated samples also dried faster. The effective moisture diffusivity of oven dried samples as well as pretreated samples were highest. This indicates that oven drying reduces drying time and can be used to dry pepper samples for large-scale production. [source] EFFECT OF PRETREATMENT ON DRYING TIME AND QUALITY OF CHILLI PEPPERJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 4 2010T.Y. TUNDE-AKINTUNDE ABSTRACT A study was carried out on the effect of various pretreatments and drying methods on drying time and quality of chilli pepper. Chilli peppers were pretreated with different blanching types and concentrations of osmotic sugar solutions (60 and 70°Brix), and were dried afterward. Results indicated that the pretreated peppers dried faster than the untreated ones. The peppers soaked in osmotic solution of 70°Brix had the lowest drying time, which decreased by a variation of 33.3,41.7%, compared with the dried untreated peppers that had the highest drying time. Solar-dried peppers had higher nutritional content than peppers dried from the other methods, while the oven-dried pepper samples had the lowest vitamin A and vitamin C contents. PRACTICAL APPLICATIONS Drying gives dried samples lower nutritional quality than fresh samples because of physiological changes that takes place. Pretreatments of pepper by steam and by water blanching are common methods, but osmotic dehydration also has a significant effect on the quality of dried foods. The effect of the pretreatments and drying methods on the drying rate and nutritional quality of dried pepper were investigated. Osmotically dehydrated samples had the lowest drying time, while pretreated samples dried faster than untreated samples generally. The nutritional quality of the dried samples, however, varied with the different pretreatment methods. This indicates that pretreatment enhances drying rate and also affects the quality of the final dried product. Dried pepper can thus be pretreated with blanching or dipping in osmotic solutions for products of higher nutritional quality. This will give dried pepper that will meet the nutritional requirement of the consumers better than untreated dried pepper. [source] EFFECTS OF COOKING AND DRYING PROCESSES ON PHYSICAL, CHEMICAL AND SENSORY PROPERTIES OF LEGUME BASED BULGURJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 5 2009NERMIN BILGIÇLI ABSTRACT The changes in physical, chemical and sensory properties of common bean (CB) and chickpea (CP) bulgur prepared with different cooking (atmospheric, pressure and microwave) and drying (oven at 60, 70 and 80C; microwave at 350 and 700 W) processes were investigated. Neither the cooking methods nor the drying methods significantly affected the ash and protein contents of CB and CP bulgur. Pressure cooking gave lower phytate phosphorus and higher bulgur yield and volume increase values when compared to the other cooking methods. Average bulgur yields were found as 82% for CB and 84% for CP. Cooking processes decreased the phytic acid content of the bulgurs between 25.2 and 39.5% according to raw legume. Ca, K, Mg, P, Zn, Cu and Fe contents of the bulgurs decreased in variable degrees (8.69,28.5%) when compared to raw materials. Pressure cooked and oven (80C) dried bulgur samples in the case of bulgur pilaf were appreciated by the panelists in terms of overall acceptability. PRACTICAL APPLICATIONS Bulgur is a valuable cereal product with its high nutritional value and long shelf life. In this research, bulgur process was applied successfully on common bean and chickpea, and new legume-based bulgur products improved. The bulgur yield (BY) of the legumes was above 80%. Pressure cooking increased the nutritional, sensory and technological quality of the legume bulgurs. [source] Quality Retention in Strawberry and Carrot Purees Dried with Refractance WindowTM SystemJOURNAL OF FOOD SCIENCE, Issue 3 2002B.I. Abonyi ABSTRACT: The quality retention characteristics of strawberry and carrot purees dried using the Refractance WindowTM (RW) drying method were evaluated against freeze drying, drum drying, and spray drying methods. Ascorbic acid retention of the strawberry purees (94.0%) after RW drying was comparable to 93.6% in freeze-drying. The carotene losses for RW drying were 8.7% (total carotene), 7.4% (,-carotene), and 9.9% (,-carotene), which were comparable to losses of 4.0% (total carotene), 2.4% (,-carotene), and 5.4% (,-carotene) for freeze-dried carrot purees. The color of the RW-dried carrot purees was comparable to fresh puree. For RW-dried strawberry purees, the color retention was comparable to freeze-dried products. RW drying altered the overall perception of aroma in strawberries. [source] Combined effects of wetting, drying, and microcrystalline cellulose type on the mechanical strength and disintegration of pelletsJOURNAL OF PHARMACEUTICAL SCIENCES, Issue 2 2009Maria Balaxi Abstract Effects of wetting and drying conditions on micromeritic, mechanical and disintegration properties of microcrystalline cellulose (MCC) pellets were evaluated. Extrusion/spheronization and three drying methods (fluidized bed, microwaves, and freeze drying) were applied using two wetting liquids (water or water-isopropanol 60:40 w/w) and three MCC types: (standard, silicified, and modified). Additionally, the effects of drying method were compared on highly porous pellets prepared by the incorporation and extraction of pore former (NaCl). It was found that the drying method has the greatest effect on the pellet size and porosity followed by the wetting liquid. The modification of MCC resulted in reduced water retention ability, implying hornification, increased porosity, reduced resistance to deformation and tensile strength of pellets. The disintegration time also decreased markedly due to the modification but only in the low porosity range <37%. Silicification increased greatly the disintegration time of the low porosity pellets (<14%). Combination of water-isopropanol, freeze drying and modified MCC gave the greatest increase in pellet size and porosity. The increase in pellet porosity caused exponential reduction in the resistance to deformation, tensile strength and disintegration time, as expected. Compared to fluidized bed, the freeze drying resulted in 20,30% higher porosity for pellets prepared without pore former and 6% for those with pore former, indicating the possibility of preparing highly porous pellets by employing freeze drying. © 2008 Wiley-Liss, Inc. and the American Pharmacists Association J Pharm Sci 98:676,689, 2009 [source] Drying-induced variations in physico-chemical properties of amorphous pharmaceuticals and their impact on stability (I): Stability of a monoclonal antibody,JOURNAL OF PHARMACEUTICAL SCIENCES, Issue 8 2007Ahmad M. Abdul-Fattah Abstract The present study was conducted to investigate the impact of drying method and formulation on the storage stability of IgG1. Formulations of IgG1 with varying levels of sucrose with and without surfactant were dried by different methods, namely freeze drying, spray drying, and foam drying. Dried powders were characterized by thermal analysis, scanning electron microscopy, specific surface area (SSA) analysis, electron spectroscopy for chemical analysis (ESCA), solid state FTIR, and molecular mobility measurements by both isothermal calorimetry and incoherent elastic neutron scattering. Dried formulations were subjected to storage stability studies at 40°C and 50°C (aggregate levels were measured by size exclusion chromatography initially and at different time points). Both drying method and formulation had a significant impact on the properties of IgG1 powders, including storage stability. Among the drying methods, SSA was highest and perturbations in secondary structure were lowest with the spray-dried preparations. Sucrose-rich foams had the lowest SSA and the lowest protein surface accumulation. Also, sucrose-rich foams had the lowest molecular mobility (both fast dynamics and global motions). Stability studies showed a log-linear dependence of physical stability on composition. Preparations manufactured by "Foam Drying" were the most stable, regardless of the stabilizer level. In protein-rich formulations, freeze-dried powders showed the poorest storage stability and the stability differences were correlated to differences in secondary structure. In stabilizer-rich formulations, stability differences were best correlated to differences in molecular mobility (fast dynamics) and total protein surface accumulation. © 2007 Wiley-Liss, Inc. and the American Pharmacists Association J Pharm Sci 96:1983,2008, 2007 [source] The influence of additives and drying methods on quality attributes of fish protein powder made from saithe (Pollachius virens)JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 12 2010Gholam Reza Shaviklo Abstract BACKGROUND: Fish protein powder (FPP) is used in the food industry for developing formulated food products. This study investigates the feasibility of increasing the value of saithe (Pollachius virens) by producing a functional FPP. Quality attributes of spray and freeze-dried saithe surimi containing lyoprotectants were studied. A freeze-dried saithe surimi without lyoprotectants was also prepared as a control sample. RESULTS: The amount of protein, moisture, fat and carbohydrate in the FPPs were 745,928, 39,58, 21,32 and 10,151 g kg,1. Quality attributes of FPPs were influenced by the two drying methods and lyoprotectants. The highest level of lipid oxidation was found in the control and the second highest in the spray-dried FPP. The spray-dried fish protein had the lowest viscosity among all FPPs. Gel-forming ability of samples with lyoprotectants was higher than that of the control. Water-binding capacity, emulsion properties and solubility of the freeze-dried fish protein containing lyoprotectants were significantly higher than spray-dried and control samples. However, functional properties of spray-dried FPP were higher than the control sample. CONCLUSION: It is feasible to develop value-added FPP from saithe surimi using spray- and freeze-drying processes, but freeze-dried FPP containing lyoprotectant had superior functional properties and stability compared with spray-dried sample. Both products might be used as functional protein ingredients in various food systems. Copyright © 2010 Society of Chemical Industry [source] Investigation of Drying Geldart D and B Particles in Different Fluidization RegimesTHE CANADIAN JOURNAL OF CHEMICAL ENGINEERING, Issue 6 2006Wai Kiong Ng Abstract Drying of nylon (Geldart D) and expanded polystyrene (Geldart B) particles in fixed and fluidized beds were studied experimentally and theoretically. Fluidized bed dryers are sometimes operated at velocities beyond bubbling fluidization to mitigate against de-fluidization of surface wet particles. It was found that theoretical analysis using three different drying methods could predict the constant-drying rate at such velocities and also across the entire fluidization regimes (fixed bed, bubbling, slugging and turbulent fluidization) as long as the bed remains completely fluidized. Results also showed that the theoretical predictions were accurate beyond previously reported velocity limits in a laboratory scale dryer. During bubbling fluidization, the cross flow factor method was used effectively to predict the influence of bubble phase on drying rates. In the falling-rate period, it is demonstrated that the drying behaviour of nylon at different gas velocities can be characterised by a single normalized drying curve. On a étudié de manière expérimentale et théorique le séchage de particules de nylon (Geldart D) et de polystyrène expansé (Geldart B) dans des lits fixes et fluidisés. Les séchoirs à lits fluidisés fonctionnent parfois à des vitesses qui vont au-delà de la fluidisation bullante pour atténuer la dé-fluidisation des particules mouillées en surface. On a trouvé que l'analyse théorique à l'aide de trois méthodes de séchage différentes pouvait prédire le taux de séchage constant à de telles vitesses et également dans tous les régimes de fluidisation (fluidisation à lit fixe, bullante, pistonnante et turbulente) tant que le lit demeure entièrement fluidisé. Les résultats montrent également que les prédictions théoriques sont précises au-delà des limites de vitesse mentionnées précédemment dans un séchoir à l'échelle de laboratoire. Lors de la fluidisation bullante, on a utilisé avec efficacité la méthode du facteur d'écoulement transversal afin de prédire l'influence de la phase bullante sur les vitesses de séchage. Dans la période de vitesse descendante, on démontre que le comportement de séchage du nylon à différentes vitesses de gaz peut être caractérisé par une courbe de séchage normalisée unique. [source] | ||||||||||