Effects Of Different Drying Methods Research Articles

Comparison of different drying techniques for Zanthoxylum bungeanum leaves: Changes in color, microstructure, antioxidant capacities, and volatile components

Herein, the effects of different drying methods, namely, indoor natural drying (ND), vacuum freeze drying (FD), vacuum drying (VD), hot air drying (AD), and heat-pump drying (PD) on the qualities of Zanthoxylum bungeanum leaves were investigated. The VD-treated Z. bungeanum leaves retained their original color to a greater extent. The microstructure was significantly affected by the temperature, as evidenced by scanning electron microscopy. In addition, FD, and AD both led to high and relatively similar contents of the various components, including the total phenols, flavonoids, proteins, and sugars. The strongest antioxidant capacities resulted from AD treatment, with total phenolic and flavonoid contents as high as 65.07 mg GAE/g dw and 133.2 mg RE/g dw, respectively. Moreover, 107 volatile organic compounds (VOCs) were identified using headspace solid-phase microextraction–mass spectrometry coupled with gas chromatography–mass spectrometry and classified into eight types according to their structures. The different drying methods were found to produce variations in the number and relative contents of the VOCs, which were mainly olefins and alcohols. A comprehensive evaluation of the economic value and product quality concluded that AD is the most suitable drying method for Z. bungeanum leaves, owing to its high efficiency, low cost, and good product quality.

The Effect of Different Drying Methods and Slice Thickness on The Quality of Porang (Amorphophallus Muelleri) Chips

Porang (Amorphophallus muelleri) is a type of tuber that has a high glucomannan content. The purpose of this study was to determine the effect of slice thickness on the quality of porang tuber chips using the Green House Effect (GHE) method by pretreatment with 0.15% sodium metabisulfite solution immersion. The slice thickness treatment was carried out at three levels, including 4 mm, 6 mm, and 8 mm, while the drying treatment was carried out with two types, which are the GHE drying method and the conventional drying method using sunlight. The results of the research on porang chips on brightness, moisture content, glucomannan content, ash content, and calcium oxalate content showed that the thickness of the slices had an effect on the quality of the chips. The thicker the slices of the porang chips, the darker the color of the porang chips. The thicker the slices of the porang chips, the higher the water content of the chips. The amount of glucomannan (%) in porang chips goes down as the slices get bigger.

Effect of drying methods and soaking of Ascorbic acid on the chemical content and specific qualities of oil in lemongrass leaves Cymbopogon citratus L.

Lemongrass (Cymbopogon citratus) is an herb that belongs to the genus Cymbopogon of aromatic grasses and contains volatile oil with a fine lemon flavor. There needs to be more information on how drying affects the chemical content and specific qualities promoting the properties of the leaves. Hence, this study sought to investigate the effect of different drying methods and soaking with ascorbic acid on the chemical content and specific qualities of oil in the leaves of the lemongrass plant. An experiment was applied according to the CRD design. The experiment included two factors. The first factor was soaking with ascorbic acid at a (0.5) g / L concentration for 15 minutes. In addition to a non-soaking treatment and the second factor, the drying methods (solar drying, shadow drying, electric oven drying at a temperature of 40 °C for 8 hours) and the comparison by soft weight. The following characteristics were measured (percentage of nitrogen, phosphorus, potassium, volatile oil, oil density and oil refractive index), and the results were statistically analyzed using the SAS statistical analysis program. The mean of the coefficients was compared according to the Duncan polynomial test. The results showed significantly superior drying in the oven over other treatments, as well as superior soaking of ascorbic over non-soaking treatment and gave the interference (drying in the oven + soaking with ascorbic) the highest averages of the studied traits amounted to (2.3806)% for nitrogen and (2.691)% for potassium and (1.092)% for volatile oil and (0.879) mg/microliter of volatile oil density. The differences between these drying methods selection were significant variations in the oil content of lemongrass leaves and election in obtaining high-quality products. Essential oil compositions have also been observed to depend on the drying conditions. However, the order of preference of the drying methods that ensure adequate retention of chemical content and volatile oil of the leaves, as observed in this study, is oven drying > shadow drying > sun drying >, in the order of decreasing magnitude. Keywords: lemongrass, drying methods, ascorbic, chemical composition.

Comparison of different drying methods for phytochemical quality of stevia (Stevia rebaudiana Bert.)

This study examined the effects of different drying methods on the chemical content, antioxidant, antibacterial, enzymatic and anticancer activity values of stevia (Stevia rebaudiana Bert.) extract. Stevia leaves were dried using four different methods (in the sun, shade, air conditioner, and oven), and extracts were collected and analyzed. Based on extract content, 2-tetradecyl acrylate was the major ingredient in air-conditioned and oven-dried applications (25.00% and 21.47%, respectively). The same compound was detected in both sun-drying and shade-drying methods, but the content was low. The antioxidant activity values of the samples were evaluated with 1,1-Diphenyl-2-picrylhydrazyl (DPPH) and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging tests. While the best result for DPPH (IC50 value 57.94 ± 0.63 µg/mL) was found in the shade-dried stevia samples, the best result in terms of ABTS test (IC50 value 44.03 ± 1.22 µg/mL) ml) was detected in oven-dried. When the samples were examined in terms of antimicrobial activity, it was seen that extracts of all drying methods were effective against Staphylococcus aureus. However, it was determined that the extracts obtained from plants dried in air conditioning and oven had a stronger effect. The cell viability assay was utilized to assess the antiproliferative effects of extract on L929 and MDA-MB-231 cell lines. The extracts did not significantly affect the L929 cell viability, while MDA-MB-231 remarkably reduced cell viability (sun drying, IC50 = 0.9 mg/mL; oven drying, IC50 = 0.65 mg/mL; shade drying, IC50 = 0.74 mg/mL; air conditioner drying, IC50 = 0.47 mg/mL). In particular, the extract obtained by the air conditioner drying method showed the most prominent cytotoxic effect. The results showed that drying using different methods had an impact on the quality standards of the stevia leaves.

Effects of different drying methods on the physicochemical and functional properties of Pyracantha fortuneana (Maxim.) Li fruit

Pyracantha fortuneana (Maxim.) Li fruits (PFFs) are a traditional food with multiple health benefits. Considering the limited information about how drying methods affect chemical and functional properties, this study aimed to determine the effects of hot-air drying (HAD), far-infrared drying (FIRD), vacuum drying (VD), freeze drying (FD), and sun drying (SD) on the appearance, microstructure, and chemical and functional properties of PFFs. Results showed that the qualities changed considerably with different methods. FD fruits had comparable chemicals (phenolics and flavonoids) and bioactivities (antioxidant activities and digestive enzyme-inhibitory effects) to fresh samples. SD and HAD at 40 °C did not trigger serious degradation of bioactivities. Conversely, higher temperatures (60 °C and 80 °C) resulted in remarkable shrinkage and microstructure damage. HAD60, FIRD60, VD60, and HAD80 decreased the contents of free phenolics (by 59.6%, 58.4%, 56.0%, and 61.0%, respectively, P < 0.05) and flavonoids (by 41.8%, 39.8%, 34.7%, and 48.5%, respectively, P < 0.05) compared with the contents in fresh samples. Heat treatment also reduced bioactivities. Principal component and clustering analyses revealed the relationship between samples and properties, indicating that FD, HAD40, and SD preserved chemicals and bioactivities. Generally, the results suggested that the suitable drying technique for PFFs was low-temperature drying.

Effects of different drying methods on the physical characteristics and non-volatile taste components of Schizophyllum commune

Fresh Schizophyllum commune deteriorates easily after harvest due to its high moisture content and tender texture. Different drying methods can affect food quality differently. The study aimed to investigate the effects of hot air drying at 60 °C and 80 °C (60 °C HAD and 80 °C HAD), ultrasound-assisted hot air drying at 60 °C and 80 °C (US-60 °C HAD and US-80 ℃ HAD), microwave drying (MD), microwave vacuum drying (MVD) and vacuum freeze-drying (VFD) on the physical properties and taste components of Schizophyllum commune. Results showed that VFD group had the best porous honeycomb ultrastructure, and closest color to fresh mushroom. The VFD group had the highest total organic acid content (19.78 mg/g), with particularly high levels of succinic anhydride (6.03 mg/g) and succinic acid (4.99 mg/g). Additionally, VFD showed superior retention rates for 5′-nucleotides (6.45 mg/g) and free amino acids (25.42 mg/g). US-60 ℃ HAD (7.77 mg/g), US-80 ℃ HAD (7.63 mg/g), and VFD (7.40 mg/g) were better at retaining monosodium glutamate-like amino acid. VFD and US-60 ℃ HAD could produce higher equivalent umami concentration values. VFD is a good choice for drying Schizophyllum commune. The research results can provide reference for commercial drying of Schizophyllum commune.

Effects of different drying methods on physico-chemical properties, bioactive and taste substances of Cynomorium songaricum

Cynomorium songaricum is a typical edible and medicinal plant, also called Suoyang (Chinese name). The effect of different drying methods on Suoyang quality has not yet been performed. Here, four drying methods were tested, including sun drying (SD), microwave drying (MD), hot air drying (HAD), and vacuum freeze drying (VFD), to evaluate the influences of various drying methods on the physico-chemical properties, bioactive and taste substances of dried Suoyang. Results showed that VFD treated samples maintained the original cellular structure and color, and had higher textural properties, antioxidant activities, and rich flavor. In addition, a total of 980 metabolites in four kinds of dried Suoyang were detected and clustered into 9 co-response modules based on utilizing widely targeting metabolomics method and weighted metabolite co-response network analysis (WMCNA). Among the important modules, 3 key metabolites were identified as potential quality markers of overall antioxidant capacity and 30 key metabolites were identified as the main taste substances, which also might be relate to the nutritional value of dried Suoyang. This finding will provide reference for choosing proper drying method that can maintain the quality of dried Suoyang and adapt to industrial production.

Effects of different drying methods on the contents of active ingredients of Saposhnikovia divaricata (Turcz.) Schischk and optimization of the drying process by response surface methodology.

Saposhnikovia divaricata (Turcz.) Schischk is one of the most widely used Chinese herbs worldwide. It has anti-inflammatory and analgesic properties and hence has a high clinical value. As the moisture level in S. divaricata is high after harvest, it requires drying. We aimed to find a scientific drying method and optimize the drying conditions of the best drying method of S. divaricata using response surface methodology (RSM). The effects of 4 different drying methods on the contents of prim-O-glucosylcimifugin, cimifugin, 5-O-methylvisamminol, and sec-O-glucosylhamaudol were determined using high-performance liquid chromatography. Chroma, the rehydration ratio, and active component content were used as indices, and slice thickness, drying temperature, and drying time were used as independent variables to optimize the drying conditions of the optimal drying method of S. divaricata using RSM combined with the Box-Behnken design. The results showed that the optimal drying conditions were as follows: slice thickness, 4.00 mm; drying temperature, 60°C; and drying time, 15 h. Under optimal drying conditions, the measured values were extremely close to the predicted values. The results of variance analysis showed that the model had a high degree of fit and the drying conditions of S. divaricata were optimized successfully.

Evaluation of the Physical Characteristics and Chemical Properties of Black Soldier Fly (Hermetia illucens) Larvae as a Potential Protein Source for Poultry Feed.

The aim of this study was to investigate and compare the effects of different drying methods on the physical and chemical properties of black soldier fly larvae (BSFL) to determine their potential as an alternative protein source in animal feed. The experimental design was a 2 × 3 factorial arrangement in a completely randomized design (BSFL type × drying method), with five replications. The influence of post-harvest procedures was studied, including the different BSFL types (non-defatted and defatted) and drying methods (parabola dome, hot air oven, and microwave). The results showed that the types of BSFL, drying methods, and their interaction significantly (p < 0.001) influenced the feed's physical properties; these included the brightness of color (L* 29.74-54.07; a* 0.40-5.95; b* 9.04-25.57), medium bulk density (381.54-494.58 g/L), free flow with an angle of repose (41.30-45.40°), and small particle size. They significantly (p < 0.001) influenced the nutritive value of BSFL, which contained 42-59% crude protein, 7-14% crude fiber, 9-30% ether extract, and 5035-5861 kcal/kg of energy. Overall, both BSFL types and all the drying methods resulted in a slight variation in the proximate composition. However, a microwave and a hot-air oven were considered the most suitable methods for producing BSFL powder because of the high levels of nutrients retained and the improved physical parameters when compared to a parabola dome. This characterization of the physical and chemical composition of BSFL represents a preliminary methodology that could be used to initially preprocess larvae for use as an alternative protein source in animal feed and for other applications.

Changes in Antioxidant and Color Properties of Raisins According to Variety and Drying Method

Raisins are a significant grape product with an annual trade volume of approximately USD 2 billion. There are various methods employed for drying grapes into raisins. This study aimed to investigate the effects of different drying methods on raisins, specifically, without pretreatment (SD), treatment with potassium carbonate (5%) containing 2% olive oil (POT), and treatment with ashy water with 2.5% olive oil (AOW). The study examined the changes in raisin weight, physicochemical characteristics, total phenolics, antioxidant and anthocyanin contents, color properties, and protein content in three grape varieties: Deyvani, Haseni, and Reşek. The results indicated that POT treatment resulted in the lightest raisins in Deyvani (0.48 g) and Reşek (0.58 g), while Haseni exhibited the heaviest raisins (0.64 g) under the same treatment. The variations in physicochemical characteristics were relatively limited compared to the changes observed in phenolic and antioxidant properties. Nontreated raisins had the lowest anthocyanin content across all varieties. Protein content was significantly affected by the POT treatment, while the effects of the AOW and SD treatments were comparatively minor. SD drying resulted in slightly brighter raisins, but lower phenolic content and significantly lower color properties. The findings of this study highlight the differential effects of drying methods on different grape varieties, emphasizing the importance of considering a variety-specific approach when selecting the drying method.

Quality attributes of the developed banana flour: Effects of drying methods

The study aims to investigate the effects of different drying methods on the changes in functional properties, physicochemical composition, bioactive compounds, antioxidant activity, sensory attributes, and microstructural quality of the banana flours. Two local banana cultivars, Mehersagar and Sabri, were dried to produce flour using four distinct drying methods: freeze drying (FD), cabinet drying (CD), microwave oven drying (MOD), and forced air oven drying (FOD). The functional properties of the developed banana flours were observed where the findings were as water holding capacity (0.93 ± 0.06–2.74 ± 0.04 g water/g dry sample), oil absorption capacity (0.87 ± 0.06–2.22 ± 0.10 g oil/g dry sample), swelling capacity (4.62 ± 0.02–5.05 ± 0.03 g paste/g dry sample), bulk density (0.54 ± 0.04–0.81 ± 0.02 g/ml), tapped density (0.62 ± 0.04–0.93 ± 0.03 g/ml) and Carr's Index (9.38 ± 0.47–13.58 ± 0.43%). Freeze-dried Mehersagar cultivar's flour showed the leading functional properties with good flowability and cohesiveness. The physicochemical parameters of the flours also revealed significant differences (p < 0.05) in lightness (L*) (50.51 ± 1.49–72.21 ± 1.05), moisture content (3.96 ± 0.09–7.74 ± 0.13%), protein (2.72 ± 0.07–3.93 ± 0.06%), crude fat (0.11 ± 0.01–0.36 ± 0.04%), crude fiber (0.64 ± 0.03–1.22 ± 0.03%), carbohydrate (84.15 ± 0.24–88.26 ± 0.15%) and energy content (354.25 ± 0.57–370.02 ± 0.39 kcal/g). Total flavonoid content (21.44 ± 0.04–34.34 ± 0.03 mgQE/100g) and phenolic content (29.91 ± 0.01–71.46 ± 0.03 mgGAE/100g) was observed, while the highest retention of bioactive compounds was exhibited in Mehersagar cultivar's flour. In terms of appearance, fineness, taste, flavor, color, and overall acceptability, the dried banana flour of both the cultivars obtained from freeze-dried scored overall acceptability 8.04 ± 0.02 and 7.92 ± 0.17, respectively. The scanning electron microscopy analysis of the microstructure of flour granules from each sample revealed a diverse morphological configuration in particle size and shape. According to the findings of this study, the freeze-drying technology is superior to others, and the Mehersagar banana cultivar is more satisfactory in terms of quality characteristics. Moreover, the quality parameters of banana flour may facilitate the formulation of different flour-based gluten-free baked products and food supplements.

Comparative Analysis of the Impact of Three Drying Methods on the Properties of Citrus reticulata Blanco cv. Dahongpao Powder and Solid Drinks.

Citrus reticulata Blanco cv. Dahongpao is a traditional Chinese citrus variety. Due to the high investment in storage and transport of Citrus reticulata Blanco cv. Dahongpao and the lack of market demand, the fresh fruit is wasted. The processing of fresh fruit into fruit drinks can solve the problem of storage and transport difficulties and open up new markets. Investigating the effects of different drying processes (hot air, freeze, and spray drying) on fruit powders is a crucial step in identifying a suitable production process. The experiment measured the effects of different drying methods (hot air drying, freeze drying, and spray drying) on the nutrient, bioactive substance, and physical characteristics of fruit powder. This study measured the influence of three different drying methods (hot air, freeze, and spray drying) on the nutritional, bioactive substance, and physical characteristics of fruit powder. The results showed that compared to vacuum freeze-drying at low temperature (-60 °C) and spray-drying at high temperatures (150 °C), hot air drying at 50 °C produced fruit powder with superior nutritional quality, higher levels of active substances, and better physical properties. Hot air drying produced fruit powder that had the highest content of amino acids (11.48 ± 0.08 mg/g DW), vitamin C (112.09 ± 2.86 μg/g DW), total phenols (14.78 ± 0.30 mg/g GAE DW), total flavonoids (6.45 ± 0.11 mg/g RE DW), organic acids, and antioxidant activity capacity. Additionally, this method yielded the highest amounts of zinc (8.88 ± 0.03 mg/Kg DW) and soluble sugars, low water content, high solubility, and brown coloration of the fruit powder and juice. Therefore, hot air drying is one of the best production methods for producing high-quality fruit powder in factory production.

Drying kinetics and change in bioactive compounds of edible flowers: Prunus domestica

AbstractThe aim of the study is to reveal the effect of different drying methods (hot‐air drying [HAD] and freeze‐drying [FD]) on flowers of Prunus domestica—white, pink, and red, methanolic extracts and their effects on polyphenolic compounds. Drying kinetics, phytochemical and antioxidant activity were investigated, and compared with each other and also with fresh samples. The modeling of the terms of Fick's diffusion equation were used to estimate the coefficients of diffusion. Drying kinetics from HAD and FD were analyzed mathematically, and obtained data was statistically analyzed to obtain best fit among all available models.The total phenolic content (TPC) of plum blossom extracts (PBEs) varied between 185.16 and 279.73 mg GAE per g dry weight sample. TPC levels increased in red and white PBE samples subjected to the FD process. However, in contrast, the TPC values of the pink PBE were in a decreasing trend with the drying process. CUPRAC levels were highest in the PBE of red flowers (1.04 mmol TE g−1). ABTS (65 μmol TE g−1) and DPPH (47.50 μmol TE g−1) levels were highest in PBE of pink flowers. ABTS values of only red‐colored samples increased after HAD and FD, while antioxidant activity results decreased in all other samples. Compared to HAD, FD negatively affected quercetin and its derivative content, on the other hand positively affected the cyanidin contents. It can be concluded that different drying methods would be effective for different polyphenolic compounds depending on the pigment type of flowers.Practical applicationsEdible flowers have been used for their therapeutic purposes traditionally, and nowadays they gain a renewed interest as rich sources of bioactive compounds for both the food and culinary science. As a new tool for functional food development, the focus of edible flowers research is how to preserve the bioactive content. Drying is known to be the best way to avoid the perishability of edible flowers. The present work has been carried out for comparing two drying methods (HAD, FD) in terms of the bioactive changes and kinetic parameters. Our results showed that the quality attributes of Prunus flowers, rich in bioactive compounds and pigments, either preserve or enhance by FD. Mathematical modeling of drying affected by the pigment types, which is determined Jena&amp;Das model for white flowers while Page model was the most appropriate to describe drying kinetics of red and pink flowers. It can be concluded that freeze drying can be effectively used in the dehydration of Prunus flowers and further studies can be promoted as a functional additive.

Effects of different drying methods on the drying characteristics and drying quality of Cistanche deserticola

The characteristics and quality of Cistanche deserticola (C. deserticola) such as drying rate, color, texture, shrinkage, and microstructure have been investigated under hot air drying (HA), infrared drying (IR), freeze drying (FD), and microwave vacuum freeze drying (MFD). The results showed that the drying rates of C. deserticola were all in the stage of slow-down drying, and there was no obvious constant-speed drying stage under the four different drying methods. Only MFD had the highest drying rate and required 9.6 times less drying time than FD. MFD could obtain the samples that had the most similar color to the fresh sample with the least shrinkage and the greatest hardness and crispness. MFD was similar to FD dried products, with a flat and clear surface and spongy porous structure, but MFD had slightly larger pores than FD. The cell wall structure of IR and HA dried products was damaged and the tissue cells were severely wrinkled; also, the quality characteristics of the products were poor. Through comprehensive analysis, we showed that MFD is a potential drying method that can be used as reference for the production of dried C. deserticola.

The influence of different drying methods on the properties of LiNi0.5Mn1.5O4 material

It was precisely because LiNi[Formula: see text]Mn[Formula: see text]O4 cathode material had many advantages, including high voltage, high power, no pollution, low cost, etc., that it became a research hotspot for lithium-ion cathode materials. Although LiNi[Formula: see text]Mn[Formula: see text]O4 has a three-dimensional Li[Formula: see text] diffusion channel, there are still some problems that lead to capacity decay and reduced cycling stability, limiting its commercial application. In this paper, the LiNi[Formula: see text]Mn[Formula: see text]O4 cathode material was prepared by the freezing precipitation method. We studied the effects of different drying methods, such as blast drying, water bath drying and freeze-drying on the structure, morphology and electrochemical properties of LiNi[Formula: see text]Mn[Formula: see text]O4 cathode materials. The study found that the LiNi[Formula: see text]Mn[Formula: see text]O4 cathode material prepared by the precipitation-freeze-drying method had a complete crystal form, a stable structure and no LixNi[Formula: see text]O impurity peak. The SEM image showed that the particles were smaller and had a smooth surface. The initial discharge-specific capacity at 0.1[Formula: see text]C was 105.2[Formula: see text]mAh⋅g[Formula: see text]. After 50 cycles, its specific discharge capacity was 99.4[Formula: see text]mAh⋅g[Formula: see text] and the capacity retention rate was 94.5%. Compared with LiNi[Formula: see text]Mn[Formula: see text]O4 materials prepared by other methods, it had better electrochemical performance.

Elite cassava clones (Manihot esculenta) grown in Zambia: effects of drying techniques on their chemical, functional, and pasting properties

IntroductionCassava (Manihot esculanta) is becoming an important crop in most developing countries, especially Zambia. However, cassava roots deteriorate quickly after harvest, producing flour or chips of sub-optimal quality. Hence the evaluation of processing procedures to extend the product's shelf-life cannot be overemphasized. This study investigated the effects of different drying methods on the chemical, functional and pasting properties of selected advanced cassava clones grown in Zambia.MethodsFresh Roots of the seven cassava clones (harvested 12 months after planting) were sampled, peeled, washed and dried using the three drying methods (sun-drying, oven-drying and freeze-drying). The flour samples from these drying methods were analyzed using standard laboratory methods for primary chemical, functional and pasting properties. The data generated were statistically analyzed for descriptive, analysis of variance (ANOVA), and the means were separated at p &amp;lt; 0.05.Results and discussionThe clone and drying method had significant effects (p &amp;lt; 0.001) on most chemical, functional and pasting properties. Clone 00/0093 had consistently lower ΔE* values for each drying method than other clones. The overall mean of total color difference (ΔE*) across the genotypes revealed the ranking ΔE* for drying techniques in the order of oven &amp;gt; sun &amp;gt; freeze drying. Generally, the highest sugar content was recorded for the freeze-dried samples. Similarly, the total starch content was higher in the sun-dried samples of six out of the seven samples than in the oven-dried samples. The functional properties ranged from 31.29–61.04%, 2.31–5.41%, 119.68–206.78% and 54–70 for solubility, swelling power, water absorption capacity and dispersibility, respectively.ConclusionIn conclusion, the clonal effect of the cassava and drying method significantly affected the cassava flours' color, chemical, functional, and pasting properties.

Uji Perbedaan Kualitas Organoleptik Dendeng Babi yang Dikeringkan dengan Oven dan Dijemur

Pigs are meat-producing livestock that are widely raised in the community, as one of animal protein source for the human body. Pork can be processed into various kind of food, one of which is pork jerky. Jerky can be made using sliced ​​or ground pork. Jerky can be dried traditionaly (sun dried) or more advanced way (oven dried). The purpose of this study was to determine the effect of different drying methods on the organoleptic quality of pork jerky. The results based on paired t-test analysis showed that there was no significant difference (P&gt;0,05) between the smell, texture and acceptability of pork jerky with different drying treatments. Meanwhile, the analysis of the color and taste of pork jerky showed a significant difference (P&lt;0,05) between the two treatments. Although statistically there are differences between two drying treatments, the average number show a very small the differences. In conclusion, both oven-dried and sun-dried pork jerky are acceptable and suitable for consumption.

Investigating the Effects of Different Drying Methods on the Drying Kinetics and Proximate Composition of Zobo Calyces

Hibiscus sabdarrifa are cultivated and consumed as tea, whereas other hibiscus varieties are planted for the fibers they produce. Hibiscus sabdariffa known as roselle, is one of the underexploited food crops with nutritional and food industry processing potential. Thus, this study was undertaken to determine the effects of different drying methods (sun, solar and oven drying) and drying kinetics on the proximate composition of dried calyx (Proximate and Mineral composition) using AOAC Standard. The data obtained from this study was statistically analyzed using Tukey HSD (Tukey Honest Significant Difference). The values of the model constant and other Statistical parameters for moisture ratio were obtained. The two-term exponential model had the highest R2 and the lowest x2 and RMSE value. The model constants, the R2, x2 and RMSE for each model were obtained. The page model had the highest R2 and lowest x2 and RMSE and was selected as the best fit model for describing the drying kinetics zobo calyces in an oven dryer while Logarithmic model and Wang and Sing Model was selected for modeling of zobo calyces in sun and solar dryer respectively. The experimental and predicted moisture ratio values are very close to the each other given the R2 value and the straight-line graph when the predicted moisture ratio is plotted against the experimental moisture ratio. Sample dried with oven dryer gave the highest carotenoid and vitamin C content compared to other drying methods. Therefore, oven dryer is recommended for drying of zobo calyces as compared to sun and solar dryer.

The effect of different drying methods on some physico-chemical, functional and protein structure properties of liquid egg white fermented by Lactobacillus rhamnosus GG.

The online version contains supplementary material available at 10.1007/s13197-023-05766-4.

Effects of different drying methods on the properties, stability, and controlled release of Cornus officinalis flavonoids microparticles.

To improve the stability and solubility of Cornus officinalis flavonoid (COF), spray drying (SD), freeze-drying (FD), and microwave freeze drying (MFD) were used to encapsulate COF using whey isolate protein (WPI) and gum arabic as wall materials. The characterization of COF microparticles was performed with encapsulation efficiency (EE), particle size, morphology, antioxidant activity, structure, thermal stability, color, stability during storage, and in vitro solubility. The results showed that COF was successfully encapsulated in the wall material with an EE between 78.86% and 91.11%. The freeze-dried microparticles had the highest EE (91.11%) and the lowest particle size (12.42±16.73µm). However, the particle size of COF microparticles of SD and MFD was relatively large. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging capacity of the microparticles obtained from SD (89.36mgVc /g) was higher than that of MFD (85.67mgVc /g), but the drying time and energy consumption of microparticles dried by SD and MFD were lower than those of FD. Furthermore, the spray-dried COF microparticles had higher stability compared to FD and MFD when stored at 4°C for 30 days. In addition, the dissolution of COF microparticles prepared by SD and MFD was 55.64% and 57.35%, respectively, in simulated intestinal fluids, which was lower than that of FD (64.47%). Therefore, the application of microencapsulation technology showed significant advantages in improving the stability and solubility of COF, and the SD can be used for the preparation of microparticles considering energy cost and quality. PRACTICAL APPLICATION: COF is an important bioactive ingredient, but its poor stability and water solubility decreases its pharmacological value. COF microparticles can improve the stability of COF, enhance the slow-release effect, and expand its application in the food field. The drying method will affect the properties of COF microparticles. Thus, the structures and properties analysis of COF microparticles by different drying methods can provide a reference basis for the preparation and application of COF microparticles.