effects of different pretreatments on drying kinetics and

Effects of pretreatment ultrasound bath and ultrasonic

Different conditions of pretreatments (TP: ultrasonic probe treatment TB: ultrasonic bath treatment) were performed and analyzed for water loss (WL) and solid gain (SG) After the snacks were ready we evaluated the drying kinetics aw Brix color texture and anthocyanin content No difference was observed between treatments for SG and WL The pretreatments TP5 TP10 and TB20 decreased by

High

In the present study the effects of high-pressure and heat pretreatments used prior to the drying of sweet potatoes were examined The pretreatments prior to drying were carried out in three different ways and the following characteristics were assessed: rehydration rate color measurements rheological test and gelatinization rate

Influence of Sulphite on the Drying Kinetics of Pumpkin

Drying kinetics of pumpkin fruit slices as influenced by sulphiting was investigated Pumpkin fruits were sulphited at 0 1 0 1 5 2 0 and 2 5% to obtain 4 mm thick (P0 4 P1 4 P1 5 4 P2 4 P2 5 4 - and 5 mm samples (P0 5 P1 5 P1 5 5 P2 5 P2 5 5 respectively) Samples were dried at 60 65 70 75 and 80C at an air velocity of 1 53 m/s Drying was carried out to constant

2) Pretreatments is the key factor to affect the drying process Compared with those with no pretreatment Poria cocos after traditional sweating and steaming has a different the structure of material (hardness and porosity) and chemical composition (content) which made Bi significantly increased (indicating the increase of heat resistance within the material during the drying process)

High

In the present study the effects of high-pressure and heat pretreatments used prior to the drying of sweet potatoes were examined The pretreatments prior to drying were carried out in three different ways and the following characteristics were assessed: rehydration rate color measurements rheological test and gelatinization rate

Effects of different pre

01/12/2010The effects of combined technologies on energy consumption drying time and kinetics were analyzed It was generally observed that the processes that include osmotic dehydration reduced the sublimation kinetics but showed low consumption of energy during the whole dehydration process A positive synergistic effect on mass transfer is observed when microwaves are additionally applied

Drying process intensification by using freezing

Contents of the research In Chapter 1 the effects of different freezing pre-treatments (at 20 C at 80 C and by liquid nitrogen immersion) on the hot-air drying kinetics (at 50 C) microstructure and quality parameters of three vegetal products with different initial microstructure (beetroot apple and eggplant) were studied In Chapter 2 the effects of both freezing (at 20 C) prior to

High

In the present study the effects of high-pressure and heat pretreatments used prior to the drying of sweet potatoes were examined The pretreatments prior to drying were carried out in three different ways and the following characteristics were assessed: rehydration rate color measurements rheological test and gelatinization rate

Effect of Pretreatments and Drying on the Quality of

DOI: 10 20546/ijcmas 2018 704 011 Corpus ID: 134728666 Effect of Pretreatments and Drying on the Quality of Oyster Mushrooms article{Anshu2018EffectOP title={Effect of Pretreatments and Drying on the Quality of Oyster Mushrooms} author={Sharma Anshu and Bhat Anju} journal={International Journal of Current Microbiology and Applied Sciences} year={2018} volume={7} pages={93-101} }

1 Introduction

The drying rate curves showed that drying occurred in falling rate period and the drying times of pretreated ginger were shorter than those of untreated ginger Thin-layer drying models such as Newton Page Modified Page Henderson and Pabis and Wang and Singh were evaluated based on statistical criteria The Page model was found to be a better model for describing the drying kinetics of the

Effects of Different Pretreatments on Drying Kinetics and

22/12/2009The effects of hot water blanching (HWB) superheated steam blanching (SSB) and citric acid pretreatment (CAP) on drying kinetics and quality of sweet potato bars undergoing air impingement drying were examined in this investigation It was found that CAP could significantly improve the drying rate of the samples whereas HWB and SSB could obviously decrease the drying rate In terms of

EFFECTS OF PRE

By using skin abrasion drying time of the multi-stage dried samples was decreased from 24 5-27 5 hours to 6 5 hours Similarly the drying time was reduced from 9-10 days to 2-3 days for low temperature dried samples The results obtained by LC/MS showed that pre-treatments and drying methods affected each anthocyanin in a different way

o d P r o c essing o f ech Journal of Food l n a n o r u

Moreira et al [8] mathematically modeled the drying kinetics of chestnut (Castanea sativa mill) The drying kinetics were experimentally determined using a pilot-plant scale dryer with a closed air circuit assisted by a heat pump Experimental conditions such as drying temperature relative humidity air velocity and different states

Drying Kinetics and Rehydration Characteristics of

The effect of pretreatment (0 5% citric acid solution) and drying air temperature (40 50 60 and 70C) on drying characteristics of button mushroom slices was investigated in a cabinet dryer The experimental results show that the drying temperature and pretreatment have significant effects on the moisture removal from mushroom In addition rehydration ratio of pretreated samples was

Cold plasma pretreatment enhances drying kinetics and

The effects of different cold plasma pretreatment time (15 30 45 60 s) on hot air drying kinetics and quality attributes of chili pepper such as colour red pigment retention antioxidant activity and microstructure were investigated Results indicate that cold plasma can enhance the drying rate and the exposure time of 30 s achieves the optimum result Microstructure observations show

The Effect of Microwave

The Effect of Microwave-Vacuum Pretreatment on the Drying Kinetics Color and the Content of Bioactive Compounds in Osmo-Microwave-Vacuum Dried Cranberries (Vaccinium macrocarpon) Food and Bioprocess Technology Nov 2017 Magdalena Zielinska Danuta Zielinska Marek Markowski Magdalena Zielinska Danuta Zielinska

DRYING OF CHILI PEPPER IN DIFFERENT CONDITIONS

Abstract-The effects of various pretreatments and drying methods in sun and convection hot air on the kinetics and quality parameters of red chilli pepper were studied Before the drying process red chilli peppers were subjected to blanching with boiling water potassium carbonate and ethyl oleate and then dehydrated by various drying methods The results illustrated that pretreated peppers

Comparison of drying kinetics and texture effects of two

The effects on drying rate and texture of treating two plant tissues with calcium before drying in air with microwave assistance were studied in this work The two tissues potato and apple cubes which have different structures and composition were pretreated by immersion in CaCl2 solutions at 20 or at 70 C before microwave-assisted air dehydration at 50 60 and 70 C The pretreatments

Effect of pretreatments and drying methods on the quality

The result showed that the pretreatments and drying methods showed significant effects on the proximate composition physicochemical properties and color antioxidants of the dried mango slices The nutrient analysis showed that mango slices had respective ranges for moisture protein fat fibre ash and carbohydrate contents (5 63–9 91% 2 49–2 71% 2 89–3 16% 6 51–6 56% 2 66–2

Ultrasonic pretreatment of carrot slices: Effects of

Ultrasonic pretreatment of carrot slices: Effects of sonication source on drying kinetics and product quality An Acad Bras Cienc 91: e20180447 DOI 10 1590/0001-3765201920180447 Abstract: In this study effects of ultrasonic pretreatment with different sonication sources on drying behavior of carrot slices were evaluated Fresh carrot slices

Cold plasma pretreatment enhances drying kinetics and

The effects of different cold plasma pretreatment time (15 30 45 60 s) on hot air drying kinetics and quality attributes of chili pepper such as colour red pigment retention antioxidant activity and microstructure were investigated Results indicate that cold plasma can enhance the drying rate and the exposure time of 30 s achieves the optimum result Microstructure observations show

Effect of high hydrostatic pressure pretreatment on drying

Therefore the combination of convective drying with different pretreatments has been proposed for fruits and vegetables by many authors not only in order to reduce drying time but also to enhance quality of dehydrated products (Fito Chiralt 2003 Perez Schmalko 2009) During pretreatments changes occur in the cell membranes which play a key role in the changes that occur within the

Effects of different pretreatments on drying kinetics and

The effects of hot water blanching (HWB) superheated steam blanching (SSB) and citric acid pretreatment (CAP) on drying kinetics and quality of sweet potato bars undergoing air impingement drying were examined in this investigation It was found that CAP could significantly improve the drying rate of the samples whereas HWB and SSB could obviously decrease the drying rate

Effects of different pretreatments on drying

The effects of different pretreatments and temperature on the drying characteristics of ripe Gros Michel banana slices were investigated 5 and 7 mm thick slices of bananas were pretreated with four different pretreatments such as ascorbic acid lemon juice salt solution honey dip and a control for 10 minutes each replicated three times Pretreated banana slices were dried in a cabinet oven

Effects of different pre

Osmotic dehydration and microwave heating were combined with freeze-drying to obtain dehydrated pineapple The effects of combined technologies on energy consumption drying time and kinetics were analyzed It was generally observed that the processes that include osmotic dehydration reduced the sublimation kinetics but showed low consumption of energy during the whole dehydration process