Effects Of Different Drying Methods Research Articles

Steaming and vacuum drying preserve active components, sensory and antioxidant properties of Flos Sophorae

Flos Sophorae (FS) is medicinal and edible, while fresh FS is highly perishable. Thus, this study investigated the effects of different drying methods (hot air drying, HAD; vacuum drying, VD; freeze drying, FD) after steaming on the bioactive components and sensory quality of FS. The results indicated steaming for 1 min maximally retained the contents of total flavonoids, rutin, and quercetin in thermal drying (HAD and VD), meanwhile, the freeze-dried FS without steaming also had higher total flavonoids and rutin contents. Moreover, FD samples had the highest protein content and organoleptic properties, with closer color parameters to fresh FS, followed by the VD group. Considering comprehensively all data with processing cost, the sample of VD after steaming for 1 min was chosen to measure the antioxidant activity, which showed that FS extract was superior to Vc in ABTS• and •OH scavenging rates, and its DPPH• scavenging rate was stronger than Vc in the low concentration. These results demonstrated that vacuum drying after steaming for 1 min was suitable postharvest processing for fresh FS, which was beneficial to maintaining higher flavonoids, rutin, and sensory characteristics of FS, and its flavonoid extract had better antioxidant activity than Vc.

ENERGY ASPECTS AND EFFECTIVE MOISTURE DIFFUSIVITY OF RED PEPPER: CHANGE IN CULTIVARS AND DRYING METHODS

The drying methods have been performed successfully for many years in product processing and preservation. The moisture content of the products has been reduced to desirable levels with the use of this method. In the present study, the effect of different drying methods on specific moisture extraction ratio, specific energy consumption, effective moisture diffusivity, energy, and thermal efficiency of Pinar and Bozok red pepper cultivars were determined. Red peppers were dried eight different drying methods of six drying techniques. According to findings the shortest and longest durations were recorded in freeze and microwave (600 W) drying respectively. The greatest specific energy consumption values were found in freeze drying. Both 300 W and 600 W had the highest thermal efficiency, energy efficiency, and specific moisture extraction ratio, values. Generally, the greatest effective moisture diffusivity values were determined in microwave drying, while the lowest ones were determined in natural conditions such as open-sun, shade, and greenhouse drying.

The effects of different drying methods on the sugar, organic acid, volatile composition, and textural properties of black ‘Isabel’ grape

The effects of different drying methods on the sugar, organic acid, volatile composition, and textural properties of black ‘Isabel’ grape

The effect of different drying methods and microalgae species on the quality parameters of biodiesel obtained by transesterification technique

In the study, seven microalgae species called Nitzschia sp., Nannochloropsis sp., Botryococcus braunii, Neochloris oleoabundans, Schizochytrium sp., Chlorella vulgaris L., and Chlorella variabiilis L. were dried by four drying methods: spray, convective, vacuum, and microwave. Biodiesel was produced from dried microalgae via transesterification.The vegetable oil yield was the maximum in spray and vacuum dried Schizochytrium with 35.50 and %34.53, respectively. Similarly, the highest biodiesel yield with 100% was obtained in Schizochytrium dried by spray technique. However, the cloud point of −1.77 °C was the lowest in Botryococcus braunii samples dehydrated by microwave drying. The highest pour point with −10.13 °C was obtained in microwave dried Chlorella variabilis samples, but the maximum freezing point was found in the microwave and convective dried samples of Chlorella variabilis with −13.60 and −13.70 °C, respectively. The lowest water content was measured in biodiesel samples from Botryococcus braunii, Chlorella vulgaris, and Chlorella variabilis dried by microwave technique. However, the best results regarding calorific value were found in Schizochytrium samples dried by spray and vacuum. The viscosity with 6.08 mm2 s−1 and density with 0.90 g cm−3 of Botryococcus braunii dried by the microwave method were at the maximum.Interestingly, two species commonly used in biodiesel production, Chlorella vulgaris and Chlorella variabilis, could not meet the expectations regarding quality parameters. Also, Schizochytrium and Nitzschia were determined as the most suitable microalgae species for the quality standards for biodiesel production. Compared to the others, the most successful results were obtained in the biodiesel produced from Schizochytrium dried spray drying.

Unraveling C-phycocyanin extraction by dark incubation from marine cyanobacterium Leptolyngbya valderiana

The sustainable production of C-phycocyanin (C-PC) has accelerated the evolution from a chemical to a green paradigm. Thus, the current study investigated green C-PC extraction using a renewable source such as water as solvent from a marine cyanobacterium Leptolyngbya valderiana BDU 41001 without any chemical treatment by employing the dark incubation at room temperature (25 °C). The effects of different drying methods and standardization of two vital cultural parameters, such as variation in light intensity and salt concentration, were studied for an effective C-PC yield. Wet biomass was found to be the best for C-PC extraction (76 mg g−1) with a food-grade purity (∼0.8), which was further purified up to a reagent grade (∼2.8) using ammonium sulfate precipitation followed by dialysis. C-PC yield from L. valderiana was enhanced by ∼1.2 and ∼1.3-fold under 60 μmol photon m −2 s −1 light intensity and 8.33 g L −1 NaCl treatment, respectively, indicating the necessity for adjusting the culture condition for augmentation of C-PC accumulation. Studies on the stability of C-PC at various temperatures, pH levels, and preservatives showed that a concentration of 97% could be maintained at 5 °C for 30 days with 2% sodium chloride addition. As a final point, the cost comparison of the extraction process to the present market value of C-PC predicted that implementing such a simple green extraction procedure could generate >1500-fold higher earnings. Thus, the findings of the current study contribute towards low-cost green extraction of C-PC for establishing a feasible cyanobacterial biorefinery.

The Effect of Different Drying Methods on Bioactive and Nutrition Contents of Bee Bread and Mathematical Modeling of Drying Characteristics.

In this study, the aim was to determine the effect of different drying methods (with microwave and hot air) on the color, nutrient and bioactive contents of fresh bee bread. Drying characteristics were also investigated. Microwave and hot air drying were applied at different microwave powers and temperatures, respectively. Lower moisture ratios and highest effective diffusion coefficients were obtained with microwave drying in a shorter time. The Midilli model was found to be the most suitable thin-layer drying model for both methods. Regardless of the drying conditions, moisture, ash, protein, carbohydrate, and lipid proportions were observed to vary in the ranges of 4.9-8.2 %, 1.61-2.67 %, 17.47-32.54 %, 39.92-60.84 %, and 7.10-8.89 %, respectively. The lowest color difference was obtained for the sample dried at 210 W. As a result, it was determined that microwave drying is more suitable for preserving the nutritional and bioactive content of bee bread during drying.

Effect of dryer & drying methods on quality and nutritional value of dried sweet and sour whey produced from white Cheese

Objectives of this work were directed towards the study of suitability of Sudanese liquid bovine whey for production of whey powder and to establish the effects of different drying methods on products qualities and nutritional value stability. The drying operation includes concentration and dehydration of liquid whey. Different types of whey were used (sweet and sour whey) and different techniques were used (spray dryer and traditional methods). The drying techniques and type of whey affect chemical composition of sweet and sour whey powder(WP) , the dry sweet samples produced by traditional methods had higher values in moisture, fat and protein content. The drying techniques and types of whey affect physiochemical properties of sweet and sour WP, the sweet WP produces by both types of drying methods were higher in pH and TSS however acid WP produces by both types of drying methods were higher in acidity than that sweet WP. Generally acid whey produces by both types of drying methods were higher in mineral content. The drying techniques and types of whey affect nutritional value of WP, the sweet WP produces by spry dryer were found to be higher in calories 384.05 Kcal.

Effect of drying methods on the nutrient content, protein and lipid quality of edible insects from East Africa

This study investigated the effect of different drying methods on nutrient composition and quality of three edible insects from East Africa.Ruspolia differens (grasshopper),Gryllus bimaculatus (cricket) andBunea alcinoe (caterpillar) were freeze dried, oven dried, sun dried, direct solar cabinet dried, boiled before sun dried or direct solar cabinet dried. Proximate composition, available lysine, and protein digestibility were not significantly affected by drying methods. The protein digestibility corrected amino acid score was lower in boiled dried cricket and caterpillar than the other dried forms. Boiled and dried insects had lowest proportions of linoleate and α-linolenate. Despite these losses in boiled dried insects, the essential amino acid scores and lipid quality indices of differently dried insects were within desirable limits for human nutrition. Sun drying and solar cabinet drying on their own or with prior boiling could be cost-effective and affordable alternatives to freeze drying and oven drying for preserving edible insects.

Insights into the effects of different drying methods on protein oxidation and degradation characteristics of golden pompano (Trachinotus ovatus).

The quality of dried fish products differs based on the drying method employed owing to the different drying principles, with changes in protein affecting the quality of these products. Therefore, we investigated the differences in golden pompano (Trachinotus ovatus) fish tissue structure and protein physicochemical properties under different drying methods. Freeze drying (FD) induced less tissue damage, leaving more intact myofibrils, than that of hot air drying (HAD) and heat pump drying (HPD). The structural stability of myofibrillar protein was retained to a greater extent after FD, while myoglobin oxidation was lower, and fish meat color was well maintained. Our findings not only elucidated the effects of several drying methods on the physicochemical properties of fish protein, but also determined the mechanism underlying quality changes observed during the drying process. This provides a theoretical reference for the study of dried fish filet processing.

A comparison of drying methods on the quality for bryophyte molecular specimens collected in the field.

A major challenge in extracting high-quality DNA from bryophytes is the treatment of bryophyte material in the field. The existing and commonly used treatment methods in the field have several shortcomings. Natural drying methods can lead to DNA breaks. In addition, it is highly cumbersome to carry large quantities of silica gel in the field due to its weight and high risk of contamination among samples. In this study, we explored more convenient drying methods to treat bryophyte specimens and promote more efficient DNA recovery. The quantity and quality of genomic DNA extracted from every bryophyte species using different drying methods, including hot-air drying methods (150°C, 80°C, and 40°C), natural drying method, and silica gel drying method, were measured. Spectrophotometry, electrophoresis, and PCR amplification were performed to assess the effects of different drying methods. The results of total DNA purity, total DNA concentration, PCR success, and OD 260/230 ratios suggested that the hot-air drying (40-80°C) was the best method. The morphological comparison revealed that hot-air drying at 40°C and 80°C exerted no significant adverse effects on plant morphology and taxonomic studies. Thus, this method prevents rapid DNA degradation and silica gel pollution and saves the workforce from carrying large amounts of silica gel to the field. Several inexpensive devices, such as portable hairdryers, fan heaters, and electric blankets, are available that can be easily carried to the field for drying molecular specimens.

The effect of drying methods on chlorophyll, polyphenol, flavonoids, phenolic compounds contents, color and sensory properties, and in vitro antioxidant and anti-diabetic activities of dried wild guava leaves

Wild guava (Psidium guajava L.) commonly grows in tropical forests, and its leaves have long been used by Asian ethnic minorities as herbal tea and traditional medicine. This study aimed to evaluate the effects of different drying methods (sun drying, hot air drying, microwave drying, vacuum drying, and freeze drying) on the retention of bioactive compounds, antioxidant, and antidiabetic activities of wild guava leaves collected in Vietnam. The results showed that drying methods significantly affected the retention of bioactive compounds, biological activities, and color of guava leaves. The freeze-dried leaves had the highest levels of total phenolic content (173.25 ± 0.68 mg gallic acid equivalent g−1 dw), total flavonoid content (24.46 ± 0.78 mg QE g−1 dw), antioxidant capacity, and in vitro antidiabetic activity compared with others, while sun-dried leaves showed the lowest values of those parameters. The principal component analysis (PCA) showed a strong correlation among biological activities and contents of bioactive compounds, including antioxidant activity, in vitro antidiabetic activity, total phenolic content, and total flavonoid content (r 2 = 0.999, p < 0.0001). Specifically, the biological activities strongly and positively correlated epicatechin, rutin, chlorogenic acid, catechin, and gallic acid. Freeze-dried guava leaves had the highest positive scores, followed by hot air-dried, microwave-dried, vacuum-dried, and sun-dried samples. FD treatment sample also exhibited better color and sensory properties than others. Consequently, freeze drying is recommended as the most suitable drying method for preserving the bioactive compounds and sensory characteristics of dried wild guava leaves.

Drying methods affect physicochemical and functional characteristics of Clanis Bilineata Tingtauica Mell protein.

Clanis Bilineata Tingtauica Mell Protein (CBTMP) was a kind of natural full-price protein which has a bright application prospect in the food industry. Since the functional properties of protein can be significantly affected by drying method, this study aims to explore the effect of different drying methods, namely freeze drying (FD), vacuum drying (VD),and hot-air drying (HD) on the structure and functional properties of CBTMP. The results showed that the degree of oxidation of CBTMP was found to be in the following order: HD > VD > FD. Functional characteristics revealed that the CBTMP prepared by VD had relatively high foaming ability (150.24 ± 5.34°C) among three drying methods. However, the stability of emulsion and rheological properties prepared by FD was superior to other samples. Differential scanning calorimeter (DSC) showed CBTMP made by HD had the relatively good thermal stability (Tp = 91.49 ± 0.19 °C), followed by VD and FD. Digestive properties reflected that heating treatment could significantly increase its degree of hydrolysis in vitro. To sum up, the research could provide experimental guidance and theoretical support for the preparation method and utilization of CBTMP.

Effects of Different Drying Methods on Quality Parameters of Tilapia (Oreochromis niloticus) Obtained from the Local Market of Bangladesh

This study aimed to evaluate the effects of various drying methods on quality parameters such as proximate composition, rehydration characteristics, total volatile basic Nitrogen (TVB-N), and consumer acceptance of tilapia. Three different types of dryers, viz., ring tunnel dryer (RTD), oven dryer (OD), and smoke dryer (SD), were used for a specific period. The proximate composition of dried tilapia varied from each drying method. The moisture content of SD samples (25.33%) contains more moisture than others, while significantly lower moisture contents were observed in RTD. High protein levels (62.81%) and (61.69%) were found in a sample obtained from OD and RTD, respectively. The protein content was significantly (P≤0.05) reduced in SD tilapia (54.35%). The higher lipid contents found in RTD and OD samples were 7.48% and 7.49%, respectively. The highest ash contents were recorded in RTD (14.89%). TVB-N content ranged between 7.03 to 7.45 mg/100 g, and the lowest TVB-N value was observed in RTD products. The RTD products hold more water, and the rehydration rate was faster than others. The sensory characteristics of dried tilapia obtained from RTD had better in terms of odor, color, texture, and general appearance, except the texture of SD products, was found to be better as compared to others. Overall, the results demonstrated that RTD products compete with SD with few exceptions RTD would be the better choice for tilapia drying.

Comprehensive Evaluation of Paddy Quality by Different Drying Methods, Based on Gray Relational Analysis

If paddy is not dried in time after harvesting, it very easily becomes moldy, which causes substantial losses. Inappropriate drying methods also affect the quality and safety of paddy when it enters the drying process. In order to select the optimal drying method, paddy with different moisture content was treated with sun drying, mechanical drying, and late harvesting, and the quality indexes of paddy were tested for safe moisture content. The effects of different drying methods on the quality of paddy were analyzed in terms of burst rate, taste value, appearance quality, and pasting characteristics. A paddy quality index system was constructed, and gray relational analysis (GRA) was used to evaluate comprehensively the paddy quality. The results showed that when the moisture content of paddy was 24.4%, the best quality of paddy was obtained after mechanical drying, when the gray relational degree was 0.996. Timely harvesting and mechanical drying can not only reduce the loss of paddy, but can also ensure the quality and safety of paddy.

Effects of different drying methods on chemical compositions, antioxidant activity and anti-α-glucosidase activity of Coreopsis tinctoria flower tea

Coreopsis tinctoria (CT) flower is widely consumed as flower tea with many good healthcare benefits in China, and room drying is the most common drying method of CT, while many rapid and controllable modern instrument drying methods have been used for the drying of flowers teas. In the present study, effects of drying methods on chemical components, antioxidant activity and anti-α-glucosidase activity of CT have been compared to search for proper drying methods. In the results, drying methods have significant effects on the chemical composition, antioxidant activity and anti-α-glucosidase activity of CT. Vacuum drying at 50 °C, hot air drying at 30 °C and hot air drying at 50 °C are the top three drying methods to produce dried CT of high quality, and hot air drying at 30 °C is more energy-efficient and time-saving. Our results provide some new choices for CT in the future.

Evaluating the Effects of Different Drying Methods on the Bioactive Components and Antioxidant Activities of Ziziphi Spinosae Semen Based on 1H NMR and GC-MS Approach

Evaluating the Effects of Different Drying Methods on the Bioactive Components and Antioxidant Activities of Ziziphi Spinosae Semen Based on 1H NMR and GC-MS Approach

Effect of different drying methods on the physical properties of pork jerky

In this experiment, two drying processes, drying oven and baking oven, were selected to investigate the effects of different drying methods on the physical properties of pork jerky by analyzing the changes of brightness value (L*), redness value (a*) and yellowness value (b*) during different drying processes, as well as the changes of myoglobin, metmyoglobin, oxymyoglobin and heme iron. Microbiological tests and experiments on the effect of storability were also conducted. The experimental results showed that the baking oven had an advantage for the retention of a*. Compared with the drying oven, the a* and b* values of dried pork in baking oven were increased and the L* values were in a stable state at the same time; its oxymyoglobin content is generally higher than the drying oven; however, its metmyoglobin content was gradually increasing, which made the meat samples poorly colored. Baking oven dried pork jerky had better results than drying oven. The results provide a theoretical basis for the quality control and efficient processing of pork jerky in the drying process.

Effects of different drying methods on ginsenosides based on UHPLC-Q-Exactive Orbitrap MS technique

The present study quickly identified the ginsenosides in fresh Panax ginseng and specified the effects of different drying methods(50 ℃-drying, 80 ℃-drying, and-70 ℃ freeze-drying) on ginsenosides.Three P.ginseng products by different drying methods were prepared, and the UHPLC-Q-Exactive Orbitrap high-resolution liquid mass spectrometry(MS) technique was applied to perform gradient elution using water-acetonitrile as the mobile phase, and the data collected in the negative ion mode were analyzed using X Calibur 2.2.The results showed that 57 saponins were identified from fresh P.ginseng.As revealed by the comparison with the fresh P.ginseng, in terms of the loss of ginsenosides, the dried products were ranked as the dried product at 50 ℃, freeze-dried products at-70 ℃, and the dried product at 80 ℃ in the ascending order.This study elucidated the effects of different drying methods on the types and relative content of ginsenosides, which can provide references for the processing of P.ginseng in the producing areas.

Penetapan rendemen dan kandungan kimia ekstrak daun katuk (Sauropus androgynus (L.) Merr.) berdasarkan perbedaan metode pengeringan

Katuk leaves contain chemicals in the form of alkaloids, triterpenoids, saponins, tannins, polyphenols, glycosides and flavonoids, so they are widely used as antioxidants. One factor can affect in chemical content and yield extract is the drying method. The purpose of this study was to determine the effect of different drying methods on yield and chemical content of katuk leaf extract. This research method was experimental Posttest Only Design. Katuk leaves were dried using wind, oven, sun and continued by maceration with ethanol 96% as solvent. The macerate was filtered and air-dried to thick extract which was calculated yield and tested chemical content form of polyphenols, alkaloids, flavonoids, saponins, tannins and terpenoids. Yield data analysis was carried out using One Way ANOVA test. The average yield value of katuk leaf extract in the wind-dry drying method was 11.86±0.23%, the sun was 12.26±0.70%, the oven was 13.64±0.74%. One Way ANOVA test showed significant differences in wind and oven drying, sun and oven drying. Phytochemical screening of each drying showed the presence of polyphenols, alkaloids, flavonoids, saponins, tannins and triterpenoids. The conclusion of this study was that the drying method affects the yield of katuk leaf extract but has no effect on chemical content.

Effect of Different Drying Methods on Physico-Chemical Attributes of Guava’s Fruit Pulp Powder

Guava (Psidium guajava L.) is one of the most popular fruits in tropical and subtropical regions of India. It is popularly known as” Apple of tropics”, belongs to the family Myrtaceae and often considered as “super fruit”. It is rich in vitamin A and C, omega-3 and 6 polyunsaturated fatty acids and contains high levels of dietary fiber and other nutritional properties. Guava is a highly perishable fruit crop and has a very limited shelf life, so there is a need to preserve the fruits in dried form, whose powder can be used for processing purposes, value addition in off season demands. Therefore, we conducted an experiment to study the effect of different drying methods on physico-chemical attributes of guava’s fruit pulp powder (Santos et al., 2017). Fruits of guava pulp were used to prepare powder by different drying methods like freeze drying, sun drying, air drying and oven drying. Results showed that bulk density and moisture percent was highest recorded in sun drying method followed by air drying while minimum was recorded with oven drying followed by freeze drying. Maximum nutritional value likeFiber (5.97%), Ash(1.38%), Protein percent (1.82%), Total sugar (32.88%), reducing (23.14%) &amp; non-reducing sugar (9.73%), ascorbic acid (227.90 mg/100 g), Titratable acidity (2.20%), Total phenols (250.66) and DPPH radical scavenging activity (83.40) was observed maximum with freeze drying followed by air drying. Taste, flavour, aroma and overall acceptability were better in freeze drying followed by Air drying.