Effects Of Different Drying Methods Research Articles

Effect of different drying methods on some mineral elements, amino acids and fatty acids of the fruits of some Iraqi palm cultivars

Abstract. Hamza RS, Al-Hashimi AG. 2023. Effect of different drying methods on some mineral elements, amino acids and fatty acids of the fruits of some Iraqi palm cultivars. Biodiversitas 24: 359-369. The current study aimed to produce date palm powder from low-quality local varieties, namely (Dayeri and Zahdi). The dates were dried by three methods (solar, electric and microwave) and the mineral elements of the date powder were investigated. The mineral components in the powder produced by heat treatments increased significantly, although the microwave was the best drying method. The microwave-dried Dayeri date powder had the highest levels of potassium and phosphorus, whereas the microwave-dried Zahdi showed the highest levels of calcium. A discrepancy was observed in the saturated and unsaturated fatty acids of date powder, diagnosed by gas chromatography connected to a mass spectrometer. Fatty acid levels were affected by heat treatments, a decrease in saturated and unsaturated fatty acids was recorded, especially by the electric oven drying method. Amino acids ratio varied between varieties and drying methods; the dates of the Zahdi variety contain the highest percentage of amino acids. The proline amino acid was superior to the other amino acids; the solar-dried Zahdi powder had the highest concentration of proline, while the microwave-dried powder had higher concentrations of leucine and serine. Similar amounts of phenylalanine and threonine were found in Zahdi powder that had been microwave dried. However, the amount of cysteine in that which had been solar-dried was higher. The objective of the current study is to determine some biochemical constituents of the locally considered low-quality dates in southern Iraq. These date varieties have not been investigated before for their nutritional quality.

Effect of different drying methods on the phenolic and volatile compounds of persimmon (Diospyros kaki L.)

Effect of different drying methods on the phenolic and volatile compounds of persimmon (Diospyros kaki L.)

Effect of Different Drying Methods on Physical Properties of Azolla pinnata Powder

Azolla pinnata is a small floating plant that is rich in protein and other nutrients and is suitable for livestock feed. Drying is one of the traditional techniques to preserve food to stay longer in shelf life, besides it is the easiest way and can help in maintaining the properties of the plant or food. There is a lack of information on the physical properties of Azolla pinnata in powder condition. In this study, four different combinations of two drying methods using shade drying as a control variable and oven drying at different temperatures at 40oC, 50oC, and 60oC as the test variable on grinded and non-grinded Azolla were performed. The objective of the study was to determine the effects of different drying methods on the physical properties of Azolla powder containing either grinded or non-grinded Azolla. The results obtained of tapped density, bulk density, Carr's Index (CI), and Hausner ratio values were recorded in Table 1. Based on Table 1, the good value of powder flowability was determined by the values of CI and Hausner ratio. According to results obtained, oven drying at 50oC provided the most suitable drying method to be used because it provides good physical characteristics, especially for grinded Azolla powder.

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.