Effect Of Different Drying Techniques Research Articles

Effect of Different Drying Techniques on Quality Attributes of Ready to Reconstitute (RTR) Coffee Mix

Coffee is one of the most ubiquitous and culturally significant beverages worldwide, transcending borders and influencing societies in myriad ways. Ready-to-reconstitute (RTR) coffee, often referred to as instant coffee, occupies a unique and significant niche in the global coffee market. In the present study, A mixture of Arabica to Robusta coffee beans in the ratio of 70:30 was found most suitable for manufacture of ready to reconstitute coffee mix. The concentrated coffee decoction prepared using this mixture is to be blended with concentrated milk (30%TS) in the ratio of 1:5 and dried using vacuum tray dryer, tray dryer and freeze dryer. The coffee mix is vacuum-dried at 30 to 45 degrees Celsius with a vacuum of 600 to 650 mm of Hg, gives better quality of dried product. The optimized final product has better rheological and physico chemical characteristics. In present study found that ready to reconstitute coffee mix has solubility in hot water 26.4 seconds and 2.74 minutes in cold water at 16◦C. The freeze-dried coffee mix powder exhibited reduced flowability 42.08 seconds compare to vacuum try dried and tray-dried coffee mix power that was 47.41 and 46.27 seconds respectively. Same as bulk density of freeze-dried powder (0.64 g/cm3) found lowest compare to vacuum tray dried (0.78 g/cm3) and tray dried (0.82 g/cm3) coffee mix powder.

Optimization of ultrasound pre-treatment and the effect of different drying techniques on antioxidant capacity, bioaccessibility, structural and thermal properties of purple cabbage

Some of the challenges of purple cabbage post-harvest processing and shelf-life is the preservation of its bioactive compounds, especially anthocyanins– a water-soluble pigment of interest due to their health-promoting benefits. The current study proposes the application of ultrasound (US) as a pretreatment prior to convective drying (CD), freeze-drying (FD), spray drying (SD), or spouted bed drying (SB). For this, a Box-Behnken Design (BBD) evaluated the effect of the different drying techniques and selected US amplitudes (20–70 %) and times (4–12 min) on the antioxidant capacity, bioaccessibility, and structural and thermal properties of purple cabbage. The results demonstrated that the amplitude of 80.35 % and 8 min of US, yielded the highest total phenolic compounds (TPC) (80.46 mg GAE/100 g), total anthocyanins (TA) (9.85 mg/100 g), and antioxidant activity (29.74 µM Fe2SO4/g) levels. SD and SB stood out for preserving bioactive compounds, increasing solubility, and reducing powder hygroscopicity. In the Scanning Electron Microscopy (SEM) analysis, CD, FD, and SB exhibited irregular and rough surfaces, while SD displayed spherical particles. Changes in the intensities of Fourier-Transform Infrared Spectroscopy (FT-IR) spectra, especially in the bonds (C = C, 1020 cm−1) in SD and SB, suggest alterations in molecular interactions due to processing and the adjuvant. Differential scanning calorimetry (DSC) indicated that SD displayed greater thermal stability. In conclusion, US pre-treatment and appropriate selection of drying techniques significantly influenced the properties of purple cabbage powder, bringing insights for the food industry regarding the use of drying as a post-harvested treatment of purple cabbage.

Effects of combined drying techniques and cellulase hydrolysis on the nutritional value and sensory properties of shiitake mushrooms (Lentinus edodes)

Dried shiitake mushrooms offer rich nutritional value and unique sensory properties, prompting further investigation. The effects of different drying techniques (hot air drying (HAD), infrared hot air drying (IRHAD), pulsed vacuum drying (PVD), vacuum freeze drying (VFD), and natural drying (ND)) combined with enzymatic hydrolysis on the release of flavor compounds and nutrients from shiitake mushrooms were explored. The combination of HAD with cellulase hydrolysis yielded notably high levels of umami amino acids (5.4723 ± 0.1501 mg/g) and 5′-nucleotides (4.0536 ± 0.0062 mg/g), and superior volatile flavors. Combined with cellulase hydrolysis, IRHAD achieved the highest level of total sugars (6.57 ± 0.34 mg/mL), VFD resulted in the greatest soluble protein content (153.21 ± 0.23 μg/mL), PVD yielded the highest total phenolics content (93.20 ± 0.41 μg GAE/mL), and ND produced the maximum reducing sugar content (5.79 ± 0.13 mg/mL). This study addresses crucial gap in the post-drying processing of shiitake mushrooms, offering valuable insights for further product development of shiitake mushrooms.

Effects of Drying Process and High Hydrostatic Pressure on Extraction of Antioxidant Ergothioneine from Pleurotus citrinopileatus Singer.

This study evaluated the effects of different drying techniques on the physicochemical properties of Pleurotus citrinopileatus Singer (P. citrinopileatus), focusing on the ergothioneine (EGT) contents. The P. citrinopileatus was subjected to natural ventilation drying (ND), freeze-drying (FD), and hot-air drying (HD). EGT was extracted using high-hydrostatic-pressure extraction (HHPE), and response surface methodology (RSM) was employed with four variables to optimize the extraction parameters. The crude EGT extract was purified by ultrafiltration and anion resin purification, and its antioxidant activity was investigated. The results showed that the ND method effectively disrupted mushroom tissues, promoting amino acid anabolism, thereby increasing the EGT content of mushrooms. Based on RSM, the optimum extracting conditions were pressure of 250 MPa, extraction time of 52 min, distilled water (dH2O) as the extraction solvent, and a 1:10 liquid-solid ratio, which yielded the highest EGT content of 4.03 ± 0.01 mg/g d.w. UPLC-Q-TOF-MSE was performed to assess the purity of the samples (purity: 86.34 ± 3.52%), and MS2 information of the main peak showed primary ions (m/z 230.1) and secondary cations (m/z 186.1050, m/z 127.0323) consistent with standard products. In addition, compared with ascorbic acid (VC), EGT showed strong free radical scavenging ability, especially for hydroxyl and ATBS radicals, at more than 5 mmol/L. These findings indicate that the extraction and purification methods used were optimal and suggest a possible synthetic path of EGT in P. citrinopileatus, which will help better explore the application of EGT.

Effect of different drying techniques on minerals and phytochemical composition of Lali gurans (Rhododendron arboreum) flowers

Effect of different drying techniques on minerals and phytochemical composition of Lali gurans (Rhododendron arboreum) flowers

Effect of different drying techniques on the quality attributes and antioxidant properties of green banana pulp

The green banana is a major crop in the tropics and subtropics. Raw bananas are packed with many nutrients and phytochemicals, which play a significant role in promoting health. Preserving green banana pulp is challenging because of its high moisture level. Drying is a crucial component in conserving and exploiting residual pulp materials. This study is innovative in investigating various drying techniques for banana pulp and subsequently conducting a comparative analysis of different drying techniques concerning their outcomes. The physiochemical characteristics such as moisture diffusivity, texture, color, and phytochemicals are also thoroughly examined.

Effect of Different Drying Techniques on the Functionality and Digestibility of Yellow-Fleshed Cassava Flour and Its Performance in Food Application

The impact of different drying techniques on the properties of yellow cassava flour and its food application was investigated in this study. Flour was made from three cultivars of yellow cassava by solar-, hot air oven-, or drum- drying. Their functionality was determined by standard methods, and their digestibility was evaluated in vitro. The flours were used in the preparation of fufu, which was evaluated by sensorial and instrumental methods. The digestibility of drum-dried flours was higher (69.4–79.7%) than solar- (60.4–70.7%) or air oven-dried flours (60.3–70.4%), whereas β-carotene concentration was higher in air oven-dried samples compared to the others. Significant differences ( p < 0.05 ) due to cultivar and/or drying technique were observed in the hydration and pasting properties of the flours. Instrumental texture analysis of fufu made from yellow cassava flours showed both drying technique and cultivar to affect the hardness, adhesiveness, and cohesiveness of the product. Acceptability scores for the fufu ranged from 4 to 6, with a decisive preference for samples produced from drum-dried flours. The study has shown the successful utilization of different drying techniques in the production of flour from yellow cassava variants for the preparation of fufu.

Effect of different drying techniques on drying characteristics, physical quality, and active components of Citri reticulatae pericarpium, and the correlation between physiochemical quality

Drying characteristics and various quality attributes were investigated to assess the adaptability of four different drying techniques (hot air impingement drying (HAID), medium- and short-wave infrared drying (MSWID), hot air drying with temperature and humidity process control (HAD-THPC), and freeze drying (FD)) for Citri reticulatae pericarpium (CRP). HAID and MSWID had higher drying rate, total flavonoid content (TFC), total volatile oil content (TVOC), aldehydes, and alkenes than those of the other drying methods, among which HAID consumed the lowest energy. FD had the highest thickness, frangibility, and larger cavities of CRP due to the optimal structure retention as compared to the thermal drying methods. According to the fingerprints and principal component analysis (PCA), the volatile organic compounds (VOCs) differed between dried and fresh samples, as well as FD and thermal dried ones. Furthermore, the oil cell number can be used to forecast and determine the TVOC and various volatile components. The findings indicate HAID would be a promising drying method for CRP with better quality, shorter drying time, and lower energy consumption.

Effect of Different Drying Techniques of Flowers and Foliages and Its Value Addition

Fresh flowers and foliages are delightful and visually striking, it can be arduous to sustain their charm and pristine appearance over an extended duration, However this obstacle can be overcome by drying the flowers and foliages, enabling them to retain their allure. The present investigation the effect of different drying techniques of flowers and foliages and its value addition was carried out at the post harvest laboratory of Department of Horticulture, Sam Higginbottom University of Agriculture, Technology and Sciences, Prayagraj (UP) during 2022-23. The experiment was laid out in Completely Randomized Design comprising of two different methods of flower drying i.e. microwave oven drying with silica gel and microwave oven drying with sand and replicated three times containing six flowers per replication for six different flowers and foliage i.e. Rose, Gerbera, Jatropha, Dracaena, Fern and Thuja. The aim of this investigation was to evaluate the drying techniques of Rose, Gerbera, Jatropha, Thuja, Fern and Dracaena. Maximum moisture loss was obtained in (T3) Jatropha embedded in silica gel and dried in microwave oven (77.13%). Best score in sensory evaluation in terms of colour, shape and texture was found highest in (T5) Dracaena embedded in silica gel and dried in microwave oven (scores- 4.18, 4.38, 4.03). So, the best drying technique considered was microwave oven drying with silica gel as an embedding medium.

Comparative study on the effect of different drying techniques on phenolic compounds in Australian beach-cast brown seaweeds

Marine seaweeds have increased their interest among researchers worldwide due to their beneficial health-promoting compounds such as phenolic compounds. Drying is one of the ancient methodologies to preserve food for a long shelf-life. It will help remove the moisture content from the seaweed and thus increase the bioactive compounds' shelf-life. This study was conducted to compare the fresh and dried seaweed's phenolic compounds of five different brown seaweeds, the seaweed were dried by using three different drying methods (freeze, oven, vacuum), and to evaluate their potential antioxidant activities. Subsequently, individual compounds were characterized and identified using LC-ESI-QTOF-MS/MS. Vacuum-dried Cytosphora sp., had high TPC (39.53 GAE mg/g), TFC (3.40 QE mg/g), DMBA (2.86 PGE mg/g), PBA (27.90 PGE mg/g), and FDA (0.85 PGE mg/g) whereas freeze-dried Cytosphora sp., had high radical scavenging activity in DPPH (47.66 TE mg/g). However, vacuum-dried Cytosphora sp., exhibited high antioxidant potential in FRAP (91.28 TE mg/g), ABTS (80.86 AAE mg/g), RPA (96.90 AAE mg/g), and ·OH-RSA (252.22 TE mg/g). Freeze-dried Ecklonia radiata had high antioxidant potential in FICA (14.70 EDTA mg/g) and freeze-dried Sargassum sp., exhibited high total antioxidant activity (29.29 AAE mg/g). The total phenolic and total flavonoid content were highly correlated with antioxidant potential. Construction of the Venn diagram demonstrated high phenolic profiling of unique compounds in Cystophora sp., and in the vacuum-dried seaweeds followed by the freeze-dried seaweeds. The LC-ESI-QTOF-MS/MS identified and characterized 22 compounds in vacuum-dried and 20 compounds in oven-dried seaweed species. While 18 and 5 compounds were identified in freeze-dried and fresh seaweed samples, respectively. Our results will provide vital information to industries including food, pharmaceutical, and nutraceutical for upscale drying and extraction of phenolic compounds.

Effect of Different Drying Techniques on Total Bioactive Compounds and Individual Phenolic Composition in Goji Berries

In recent years, interest in the consumption of dried goji berries has increased due to its high bioactive properties. Alternative drying methods that provide faster drying and better preservation of bioactive properties should be developed. This study aims to investigate the effect of different drying methods on the drying time and quality characteristics of the goji berry; namely, hot-air drying (HAD), ultrasound-assisted vacuum drying (USVD), vacuum drying (VD), freeze-drying (FD), and ultrasound-pretreated freeze-drying (USFD). The drying kinetic, total phenolic content, antioxidant capacity, phenolic profile, carotenoid profile, and color change of the goji berry fruit were determined. The drying times for VD, USVD, and HAD varied between 275–1330 min. USVD treatment showed faster drying behavior than the other two drying methods. The total phenolic content (TPC) value of dry samples varied between 1002.53–1238.59 mg GAE/g DM. USVD treatments exhibited a higher total phenolic content (TPC) value than all other drying methods. DPPH and CUPRAC values varied between 15.70–29.90 mg TE/g DM and 40.98–226.09 mg TE/g DM, respectively. The total color change (ΔE) value ranged between 4.59 and 23.93 and HAD dried samples showed the highest ΔE of all samples. The results of the phenolic profile were consistent with TPC analysis. HAD caused higher phenolic compound degradation than VD, USVD, and FD. The results of this study showed that different drying techniques significantly affected the drying rate and retention of bioactive components of the goji berry fruit, and the USVD and VD methods could be used as an alternative to the HAD method. This study concluded that USVD and FD could be considered as suitable drying methods and could be used as alternatives to HAD in the drying of goji berries.

Effect of Drying Technique on the Volatile Content of Ecuadorian Bulk and Fine-Flavor Cocoa.

Cocoa (Theobroma cacao L.) is one of the most widely consumed edible seeds in the world affected by on-farm processing. This study investigated the effect of different drying techniques, namely oven drying (OD), sun drying (SD), and a modification of sun drying using black plastic sheeting (SBPD), on the volatile profile of fine-flavor and bulk cocoa varieties analyzed by HS-SPME-GC-MS. A total of sixty-four volatile compounds were identified in fresh and dried cocoa. As expected, the volatile profile was clearly modified after the drying step, showing strong differences among cocoa varieties, this factor and its interaction with the drying technique having greater influence according to the ANOVA simultaneous component analysis. A principal component analysis revealed a close relationship between the volatile content of bulk cocoa samples dried by the OD and SD techniques, whereas slight volatile modifications were perceived among fine-flavor samples dried using the three different techniques under study. Overall, the results provide the basis for the potential application of the simplest inexpensive SBPD technique in order to accelerate the drying process of sun drying and produce cocoa with similar (fine-flavor cocoa) or improved (bulk cocoa) aromatic quality to that formed using the traditional SD or the small-scale OD.

Effect of different drying techniques on rose (Rosa rugosa cv. Plena) proteome based on label-free quantitative proteomics

To explore the molecular mechanisms of different processing technologies on rose tea (Rosa rugosa cv. Plena), we investigated the rose tea proteome (fresh rose tea [CS], vacuum freeze-drying rose tea [FD], and vacuum microwave rose tea [VD]) using label-free quantification proteomics (LFQ). A total of 2187 proteins were identified, with 1864, 1905, and 1660 proteins identified in CS, FD, and VD, respectively. Of those, 1500 proteins were quantified. Gene Ontology (GO) and Kyoto Encyclopedia of Genes and Genomes (KEGG) annotation and enrichment analysis of differential expression proteins (DEPs) in VD vs. CS, FD vs. CS, and FD vs. VD showed that these pathways were associated with energy metabolism, the metabolic breakdown of energy substances and protein biosynthesis, such as oxidative phosphorylation, citrate cycle, carbon metabolism pathways, and ribosome and protein processing in endoplasmic reticulum. FD could ensure the synthesis of protein translation and energy metabolism, thereby maintaining the high quality of rose tea.

Modeling, drying kinetics, and antioxidant properties of Bentong ginger based on different drying techniques

AbstractThis study presents the effect of different drying techniques (swirling fluidized bed drying [SFBD], oven drying [OD], and freeze drying [FD]) on the drying kinetics, antioxidant potential, and 6‐gingerol concentration of Bentong ginger (BG). Seven mathematical models were applied to the experimental data to determine the best thin‐layer drying models for drying applications Interaction between the drying methods and antioxidant properties has been evaluated using correlation coefficient (R). The Midilli–Kucuk model showed the best fit at explaining the thin layer drying behavior of the BG for OD and SFBD, whereas the Page model showed the best fit for FD. Correlation analysis revealed that the drying methods had a strong positive correlation with DPPH and a moderate negative correlation with 6‐gingerol concentration and total phenolic content. The experimental results showed that SFBD reduces the total drying time compared to OD and FD, which translates to a low energy consumption, high drying rate, and moisture diffusivity. In addition, the dried BG sample from the SFBD exhibited a slightly higher DPPH inhibition and total phenolic yield as well as the best option to preserve the 6‐gingerol compound in the Liquid Chromatography Quadrupole Time‐of‐Flight Mass Spectrometry (LC‐QTOF/MS) analysis. Thus, the SFBD approach proved to be a feasible method for drying ginger.Practical applicationsGinger is considered to be highly perishable foods due to their high moisture content. The most common process for keeping shelf‐stable ginger is dehydration. Drying preserves the quality of ginger by lowering the moisture level, which prevents microbial growth and chemical changes during dried storage. The use of fluidized bed (FBD) dryers for agricultural products processing has grown in popularity in recent years. The modified and hybrid FBD systems were observed to be efficient for drying food products in previous studies. The outcome of this research showed that SFBD techniques attain better nutritional quality of ginger through less energy consumption and processing time.

Lipidomics reveals the molecular mechanisms underlying the changes in lipid profiles and lipid oxidation in rape bee pollen dried by different methods

Drying is essential for preserving fresh bee pollen. However, the effects of different drying techniques on lipid quality are unknown. This study aimed to compare the effects of four drying methods (freeze-drying (FD), infrared drying (IRD), hot-air drying (HAD), and pulsed vacuum drying (PVD)) on the drying kinetics, lipid oxidation, lipid profiles, and lipid metabolic pathways of bee pollen. IRD and HAD had the fastest drying rates but the highest degree of lipid oxidation. Lipidomics analysis of the bee pollen identified 1541 lipid metabolites from 20 subclasses. Glycerophospholipids were the most abundant, followed by glycerides, glycolipids, and sphingolipids. Drying not only reduced the lipid content, but also altered the structure of the triglyceride (TG) and fatty acid (FA), which might be caused by degradation and oxidation. Principal components analysis (PCA) and orthogonal partial least squares-discriminant analysis (OPLS-DA) showed that IRD and HAD had the greatest effects on lipid metabolites, whereas FD had the smallest influence. Lipid oxidation during drying was correlated with differential lipids and three main metabolic pathways, including glycerophospholipid, linoleic acid, and glycerolipid metabolic pathways, in which phosphatidylethanolamine (PE), phosphatidylcholine (PC), phosphatidylserine (PS), phosphatidic acid (PA), and lyso-phosphatidylcholine (LPC) were the key lipids. Our results provide comprehensive lipid profiles and potential mechanisms of lipid oxidation during bee pollen drying.

Comparison of metabolite profiles and cytotoxicity of the black sea cucumber (Holothuria atra) dried with different drying techniques

Holothuria atra is a species of sea cucumber that could be a source of cytotoxic compounds. The present work aimed to determine the effect of different drying techniques on the profile of metabolites and cytotoxicity of sea cucumber extracts. Sea cucumbers were dried in the sun for 3 d, and then oven-dried at a temperature of 40, 50, and 60°C for 24 h. Fresh sea cucumbers without drying served as a control. The dried and fresh sea cucumbers were extracted by maceration for 12 h using ethanol. The metabolite profiling was performed using Fourier-transform infrared spectroscopy (FTIR) and high-performance liquid chromatography (HPLC) analyses, whereas the cytotoxicity was assayed by MTT method using the human breast ductal carcinoma cells (T47D). Analyses of FTIR and HPLC showed that the bioactive compounds of the ethanol extract were relatively stable during drying. This was in line with its cytotoxicity against T47D cells, which did not show significant differences between treatments. Based on these results, it was concluded that drying by sun or oven did not damage the bioactive compounds in the ethanolic extract of sea cucumber.

Determination of the Effect of Different Drying Methods on the Physicochemical Properties of Potato Powder Using Multivariate Analysis

In this study, powder was obtained from yellow and purple-fleshed potatoes by microwave and hot air drying and the effects of drying methods on the total phenolic compounds, total monomeric anthocyanin, color, antioxidant activity, starch ratio and vitamin C on were determined. It was observed that the microwave drying process caused an increase in bioactive components in purple-colored powder samples, and no significant differences were determined in terms of drying methods in bioactive components in yellow-colored powder samples. When the starch ratio of the samples was examined, it was determined that hot air drying caused a significant increase. Principal component analysis (PCA) and hierarchical cluster analysis (HCA) were used as multivariate analysis to reveal the effects of different drying techniques and potato varieties on the physicochemical properties of potato powders. As a result, it was found that the physicochemical properties of potato powders differentiated depending on the methods and varieties.

Effect of different drying techniques on structural characteristics and bioactivities of polysaccharides extracted from (Lithocarpus litseifolius [Hance] Chun) sweet tea leaves

Effect of different drying techniques on structural characteristics and bioactivities of polysaccharides extracted from (Lithocarpus litseifolius [Hance] Chun) sweet tea leaves

Effect of different drying techniques on the nutrient and physiochemical properties of Musa paradisiaca (ripe Nendran banana) powder.

Effect of different drying techniques on the nutrient and physiochemical properties of Musa paradisiaca (ripe Nendran banana) powder.

Effect of different drying techniques and packaging materials on garlic (Allium sativum) powder

Garlic (Allium sativum L.) powder is a convenience product commonly used in domestic and commercial food preparations. The present study was carried out in 2019–20 at Enthkedi, Bhopal, Madhya Pradesh to demonstrate the effect of different drying techniques, viz. shade drying (~32oC), S1; oven drying (50ºC, 6–8 h), S2; microwave drying (800W, 4 min), S3; and solar drying (10 h), S4; on (un)treated garlic cloves with respect to quality characteristics of garlic powder. The garlic cloves were blanched in boiling water for 10–15 sec followed by dipping in 0.2% potassiummeta-bisulphite (KMS) for 5 min at room temperature, this was the treated sample (T1). The treated samples and untreated samples (T2) were subjected to different drying techniques followed by evaluation in terms of product recovery, rehydration ratio, cutting strength, colour, titratable acidity and ascorbic acid content. Full factorial completelyrandomized design was adopted for the experiments. It was observed that across all the responses S1 and S4 did not have any significant (P<0.05) effect, while T1 and T2 rendered significant (P<0.05) difference to the responses. The hardness of shade dried (51.87N) garlic clove was significantly (P<0.05) more than that of microwave dried (32.48N). Dried garlic cloves were evaluated for quality parameters (ascorbic acid, acidity) and overall acceptability which was found best with T1 under S1 condition. Microbiological parameters, viz. total viable fungal colony in different packaging material (LDPE, PE, multilayered) was evaluated for garlic powder stored over a period of 60 and 90 days. Multilayered packaging for T1 sample (S2) garlic powder was found to be the most acceptable and safe.