Effect Of Sun-drying Research Articles

Comparison of different drying technologies for coffee pulp tea: Changes in color, taste, bioactive and aroma components

Drying is a crucial process in the production of tea. The effects of sun drying (SD), hot air drying (HAD), microwave drying (MD), vacuum drying (VD) and freeze drying (FD) on the color, taste, bioactive, and aroma of coffee pulp tea (CPT) were evaluated systematically. The results showed that FD could better retain the original color, total phenolics (4.75 mg/mL), trigonelline (0.31 mg/mL), chlorogenic acid (0.067 mg/mL), protocatechuic acid (0.81 mg/mL), and total soluble sugars (24.33 mg/mL) of CPT, but its drying time was longer (32.56 h), and the taste and flavor were the worst. HAD and SD displayed the highest loss rates of most bioactive components, exceeding 40%. In contrast, MD can better improve the quality of CPT, giving it a better color, superior retention of bioactive components, and the most attractive taste and aroma, and decrease the drying time by 66.1% and 96.5%, respectively. Overall, MD is a promising production method for obtaining high-value-added CPT products.

Impact of Substrate Disinfection on Yield and Efficiency of Drying Methods for Quality Preservation of Elm Oyster Mushroom Hypsizygus ulmarius (Agaricomycetes) and Its Medicinal Value.

This paper evaluated the effect of different substrate disinfection methods viz. hot water treatment, autoclaving and steam pasteurization at 100°C, 121°C, and 65°C, respectively, on yield of Hypsizygus ulmarius and effects of sun drying, oven drying and cabinet drying techniques at 25 ± 2°C, 40 ± 2°C, and 50 ± 2°C, respectively, on nutritional qualities of H. ulmarius. Hot water treated substrate gave higher yield (215.36 ± 1.49 g) and biological efficiency (71.78%) compared with autoclaved (194.45 ± 3.36 g and 64.81%) and steam pasteurized substrate (194.45 ± 3.36 g and 65.28%). The different drying methods used for drying the fruit bodies significantly influenced the nutrient profile of H. ulmarius. Highest moisture (6.95%), fiber (16.94%) and protein content (22.49%) was retained in sun dried fruit bodies whereas ash content (5.52%) was highest for oven dried fruit bodies. Cabinet dried fruit bodies showed significantly higher percentage of fats (1.82%) and carbohydrates (53.58%). In the DPPH assay the cabinet dried fruit bodies showed the highest antioxidant activity followed by sun dried and oven dried fruit bodies with respective IC50 values as 104.21 ± 0.14, 117.17 ± 0.07 and 163.57 ± 0.02. The drying methods proved to be effective in controlling the bacterial growth for a period of two months after which significant bacterial growth was noted.

Uncovering proteome variations and concomitant quality changes of differently drying-treated rape (Brassica napus) bee pollen by label-free quantitative proteomics

High moisture content of fresh bee pollen makes it difficult to preserve and thus makes drying a necessary process during the bee pollen production. Drying treatment will affect its quality and the effects of sun drying, hot-air drying and freeze drying on the proteome of rape (Brassica napus) bee pollen have been evaluated using label-free quantitative proteomics by liquid chromatography-tandem mass spectrometer (LC-MS/MS). A total of 8377 proteins are identified, among which the most abundant differential proteins were found in freeze drying-treated samples. Also freeze-drying treatment maximizes the content of antioxidant, antibacterial and anemic bioactive pollen protein. Besides, rape bee pollen is found to adjust its metabolism to protect itself during the drying process. These results can be favorable to evaluate the effects of drying treatment on the nutrition and function of processed rape bee pollen and insight into how rape bee pollen proteins respond to dehydration.

Effects of drying methods on the quality of Hanyuan Zanthoxylum bungeanum based on physicochemical and functional metabolite analysis

Hanyuan Zanthoxylum bungeanum (HZB) is a well-known spice in China because of its unique taste and aroma. Fresh HZB needs to be dried immediately for preservation and long-term utilization; however, different drying processes may cause significant differences in the quality. In this study, the effects of sun drying (SD), hot-air drying at 50 and 60 °C (HAD-50 and HAD-60), and vacuum-freeze drying (VFD) on the color, total phenolic content (TPC), total flavonoid content (TFC), total alkylamide content (TAC), antioxidant activities, volatile organic compounds (VOCs), fatty acids (FAs), and the phenolics of HZB were evaluated. The results revealed that the SD-treated sample had the lowest antioxidant activities and total VOC content. In contrast, the highest total VOC content of dried HZB was obtained by HAD-50, but it decreased significantly (p < 0.05) with an increase in the drying temperature (HAD-60). The sample treated with VFD had the highest color (L*, a*, b*), TPC, TFC, TAC, antioxidant activities, total FAs content, four phenolics (epicatechin, rutin, hyperoside, and quercitrin) content. Overall, the results provided new insights into the effect of the drying method on the quality of HZB.

Antinutrient and Mineral Contents of Two Leafy Vegetables Processed by Different Drying Methods

The effects of sun drying and oven drying on the mineral and antinutrient composition of the leaves of Pterocarpus santalinoides (Nturukpa) and Cnidoscolus chayamansa (Obarayim) were determined. Samples were collected from Ideato South and Owerri North Local Government Areas of Imo State, Nigeria. The samples were subjected to sun drying, oven drying at 70℃ and oven drying at 100℃. Standard methods of plant analyses were used and results obtained were subjected to statistical analyses using the Statistical Package for Social Sciences (SPSS). The antinutrient contents (alkaloids, tannins, trypsin inhibitors and cyanogenic glycosides) were significantly (p&lt;0.05) decreased with the exception of Saponins which increased significantly (p&lt;0.05) with increasing temperatures but highest in sun dried samples of both vegetables when compared to the fresh. On the other hand, Mineral contents (Sodium, Potassium, Magnesium, Iron, Calcium and Phosphorus) were significantly increased (p&lt;0.05) with the exception of Iodine which showed significant (p&lt;0.05) decrease while drying proceeded. Oven drying the leaves of P . santalinodes and C . chayamansa may be preferred since it is faster, more hygienic, and better preserves the nutrients. Keywords: antinutrient, mineral, dry, vegetable, Pterocarpus, santalinoides, Cnidoscolus, chayamansa. DOI: 10.7176/JBAH/11-24-02 Publication date: December 31 st 2021

Effects of Sun-Drying and Oven-Drying on the Nutrients, Anti-Nutrients, and Bioavailability of some Minerals in Commonly Consumed Capsicum Varieties in Nigeria

Effects of Sun-Drying and Oven-Drying on the Nutrients, Anti-Nutrients, and Bioavailability of some Minerals in Commonly Consumed Capsicum Varieties in Nigeria

Effects of different drying methods on phenolic substances and antioxidant activities of seedless raisins

The effects of sun drying, shielding film drying and room drying on the quality of seedless purple and green raisins were analyzed. We determined the phenolic substances and antioxidant capacity of raisins. The results showed that: the contents of total phenolic and total flavonoid of raisins in room drying were higher compared with the other two drying methods and had a better antioxidant activity. Overall, the peroxyl radical scavenging capacity and the cellular antioxidant activity of purple seedless raisins were higher than green seedless raisins. The correlation analysis showed that the phenolic substances were related to the antioxidant capacity. The findings illustrated that room drying is suitable for making seedless raisins, which can retain its phenolic substances and antioxidant activity.

Nutrtional Assessment of Hetero-clarias and Oreochromis niloticus under Two Drying Preservation Methods

This study was conducted to compare the effect of Sun drying and Oven drying on the nutritional composition of two fish species (Heteroclarias and Oreochromis niloticus). Ten freshly harvested catfish (Heteroclarias) and Tilapia (Oreochromis niloticus) were shared into two parts; a part was sun - dried for 12 days (7 hours daily) between the hours of 9 a.m – 4 p.m at an average temperature range of 23 – 35.9℃, temperature range in Iworoko Ekiti between February – March (According to Norwegian Met Institute) and the other part was dried using laboratory electric oven at a temperature range of 80℃ for 5 days (4 hours daily). Each part was in three (3) replicates. The proximate compositions of the dried samples (Mean moisture, protein, lipid, ash, fibre, carbohydrate) were determined. The changes in moisture, protein and carbohydrate contents including energy value were found to be significant (P 0.05) for the two drying methods used in this study. The changes in the fibre contents was found to be significant (P 0.05) in the Oreochromis niloticus species for both processing methods. This result indicates that drying methods have effects on the proximate compositions of fish species (Heteroclarias and Oreochromis niloticus). The overall assessment showed that; for taste; the highest mean value recorded was 6.0 ± 0.0 and 5.3 ± 0.6 in Oven dried Heteroclarias and Oven dried Oreochromis niloticus respectively. The least mean value 3.0 ± 0.5 was recorded in the sun dried Oreochromis niloticus followed by 3.4 ± 0.6 in sun dried Heteroclarias. The result further indicated that there is significant difference between organoleptic qualities of oven dried and sun dried samples of the same fish species.

Comparative study on phenolic compounds, triterpenoids, and antioxidant activity of Ganoderma lucidum affected by different drying methods

Ganoderma lucidum, a famous Chinese medicinal mushroom, is cultivated systematically, harvested seasonally and dried for preservation. In this study, the effects of sun drying, hot air drying at 50 °C and 70 °C, microwave drying at 420 W and 700 W, and freeze drying on the moisture content, rehydration capacity, the contents of total phenolics, flavonoids and triterpenoids, as well as on the antioxidant activity of G. lucidum were investigated. The results showed that the physical properties, bioactive ingredients and antioxidant activity of G. lucidum were significantly affected by the different drying techniques. Microwave drying at 700 W resulted in the lowest moisture content, whereas freeze drying resulted in the highest rehydration rate compared with the other drying methods. The content of total phenolics and flavonoids, the 2,2-diphenyl-1-picrylhydrazyl radical scavenging ability, and the ferric reducing antioxidant power were found to be the highest at the G. lucidum dried by microwave drying at 700 W. Overall, Microwave drying was of short duration and significantly retained the antioxidant activity and high content of phenolics in G. lucidum. Thus, Microwave drying could be suggested as the optimal method for preserving the fruiting body of G. lucidum.

Effect of Sun Drying and Grinding on the Residues of Six Insecticides in Chilli Fruits

Effect of sun drying followed by grinding on the residues of pesticides in chilli is reported. Fipronil 5 SC, λcyhalothrin 5 EC, ethion 40 EC, cypermethrin 5 EC, fenpropathrin 30 EC and fenazaquin 10 EC, applied twice at recommended doses on chilli fruits, revealed that the residues of all the insecticides concentrated by a factor of 5.02 to 8.57 due to the drying followed by powdering process.

Effect of Sun-drying on proximate composition and pH of Shoal fish (C. striatus; Bloch, 1801) treated with Salt and Salt-turmeric storage at Room Temperature (270 - 300C)

Sun-drying is one of the most important low-cost methods of fish-preservation and the products provide nutrients to all categories of people through the world including Bangladesh. The study was conducted to obtain a better understanding difference between sun-dried salted (SDS) and turmeric treated sun-dried salted (SDS+T) Shoal fish-product in laboratory-condition by analyzing proximate-composition and pH using standard methods of analyses. In fresh-process condition, the values of moisture (%), protein (%), fat (%, ash (%)and pH value were 29.77%, 41.48%, 5.10%, 22.80% and 6.2 in case of SDS Shoal fish and 30.92%, 41.0%, 4.79%, 22.41% and 6.3 respectively in case of SDS+T Shoal fish product. During storage period, the values of moisture (%) and pH were significantly (p<0.05) increased 35.26% and 8.3 in SDS (165 days) and 36.98% and 8.2 in SDS+T (180 days) respectively. The values of protein (%), fat (%) and ash (%) content were significantly (p<0.05) decreased 38.62%, 3.81% and 21.44 % respectively in case of SDS Shoal (165 days) and 38.01%, 3.26% and 21.07% (180 days) respectively in case of SDS +T Shoal fish. Experimentally it has been proved that

Effects of vegetable drying techniques on nutrient content: a case study of south-western Uganda

Micronutrient deficiencies are high in Uganda. To the rural poor, the most compelling and long- term strategy to address this problem is dietary diversity. However, postharvest losses and seasonal variability within key foods still hamper the communitybased efforts to supply local food sources throughout the year. Vegetables are important in most of the daily diets and can be used to alleviate most of the micronutrient deficiencies. Vegetables are only available during the rainy season in rural areas. Therefore, it is necessary to preserve them and use them during the dry season when they are scarce. The objective of this study was to establish food preservation methods that could easily be adopted for preservation of vegetables in order to even out the imbalance of supplies between the rainy and the dry season. In order to achieve the objective, first, a survey was carried out in South Western Uganda, to identify the traditional methods of preservation of food plants. Then, the traditional methods were compared with other methods that can be used for drying vegetables, with respect to retention of nutrients after drying to determine the best method applicable to a rural setting. Sun drying was identified as the only traditional method of preserving foodstuffs in Rukungiri district. The method was cited by all households (n=116) in the drying of grains legumes and cereals such as maize, millet and sorghum. Apart from sun drying, two other methods are applicable to the rural setting; namely oven drying and solar drying. The effects of sun drying, solar drying and oven drying on the nutrient composition of selected vegetables were assessed by proximate analyses and compared with the nutrient content of the fresh vegetables. The results showed that some nutrients were lost during the drying process but in general, the nutrient content remained high. With respect to retention of the nutrient content in vegetables, solar drying was found to be the best of the three methods. Based on this study, solar drying is recommended as a method for vegetable preservation.Key words: Vegetables, Preservation, Drying, Nutrients, Uganda

Effect of Sun Drying and Artificial Drying of Fresh, Salted Bombay Duck (Harpodon neherius) on the Physical Characteristics of the Product

ABSTRACT The effects of sun drying at ambient temperature in the range of 24°C to 32°C; artificial drying at 35°C, 45°C, or 55°C; or artificial drying at 45°C after treatment with 10% brine, 20% brine, saturated (36%) brine, or dry salt at 28°C for 16 hours on the physical characteristics of the final dried Bombay duck (Harpodon neherius) were studied. Unsalted sundried fish was found unacceptable. Dry salting was more efficient in reducing the moisture level in fish than brining, but was found unsuitable by the panelists due the appearance of a powdered salt crust as the fish dries up. Bombay duck treated with 20% sodium chloride solution, artificially dried at 45°C, and kept in sealed polyethylene pouches was judged superior after sensory evaluation compared to unsalted sundried Bombay duck or unsalted artificial dried Bombay duck at 35°C, 45°C, and 55°C, or artificial dried samples at 45°C after treatment with 10% brine, saturated (36%) brine or dry salt, and kept in sealed polyethylene pouches, respectively, during storage.

The Effect of Sun-Drying and Oven-Drying on the Nutritive Value of Meat Pieces in Hot Humid Environment

A study was conducted to investigate the effect of sun-drying and oven-drying on the nutritive value of meat strips from chicken, beef and chevon. Oven-drying was done at 60°C for 72 hrs while sun drying was done at 33°C for 120 hrs to obtain a constant weight of the meat strips. The results showed that oven-drying and sun-drying increased (p<0.05) the dry matter and protein contents of the dried samples compared to the fresh samples while fat, carbohydrates and energy (Kcal/g) were significantly (p<0.05) higher in the fresh meat samples than the dried samples. The sun-dried samples had higher (p<0.05) functional properties, proteins, acceptability level, but lower fat than the oven-dried samples. The results were attributed to the various changes that occurred during the drying process. Sun-drying of meat samples could be adopte d under the hot humid tropical environment provided it is done under hygienic conditions.

Effect of Sun-Drying on Some Quality Characteristics of Sweet Potato Chips

In the Lake regions of Tanzania sun drying of sweet potatoes is normally done on thatched roofs after peeling and slicing the sweet potato tubers into chips. Future use of alternative drying surfaces including corrugated iron roofs may be practised as thatched roof houses are being slowly replaced with corrugated iron roof houses. This paper investigated the use of three different drying surfaces for various thickness levels of sweet potato chips. The surfaces employed included raised coffee wire (perforated surface), ground floor and corrugated iron sheet and the chip thickness levels were 4, 8, 12 and 16 mm. Drying was done continuously for a period of about 56 hours including day and night. The parameters investigated were weight loss during drying and moisture content derived from the weight loss values. Moisture content measured drying performance of the different treatments. Microbial count and sensory evaluation of the dry samples was investigated. Final moisture content on the different drying surfaces were as follows: 21.94%and 43.13%on the perforated surface, 23.71%and 44.50%on the ground surface and 24.5%and 39.82% on the corrugated iron sheet for 4 and 16 mm slices, respectively. The mean log counts of mould on the perforated surface and the corrugated iron sheet ranged between 8.2 and 8.4 compared with 9.09 on the ground floor. Similarly, bacterial mean log counts on the perforated surface and the corrugated iron sheet ranged between 6.43 and 6.52 compared with 7.04 on the ground floor. Perforated surface and the corrugated iron sheet gave sensory quality attributes ranging between 3.36 and 3.92 compared with 2.95 and 3.04 for the ground floor on a 5-point hedonic test. However, the perforated surface gave overall significantly higher (P

Effects of sun drying and smoking on Salmonella typhimurium (LT2) during cowpea-daddawa processing

Balls of cowpea-daddawa, contaminated with Salmonella typhimurium (LT2) during processing, were exposed to sun drying (33–35 °C) for 3 days and smoking (60–80 °C) for the same period. On the first day, the initial contaminant level for both sun dried and smoked cowpeadaddawa was 104 cfu/g. Contaminant levels fell from 104 to 102 cfu/g on the second day of smoking, while the contaminants were no longer detected on the third day. The reduction in contaminant level for sun drying was a gradual process. It reduced from 104cfu/g on the first day to 102 cfu/g on the third day. Similarly, other organisms associated with daddawa fermentation could not survive beyond the first day of smoking. It is possible therefore that smoking and the sublethal heat injury of S. typhimurium, could be an effective way of eliminating bacterial pathogens from fermented processed daddawa.

Effect of sundrying on the proximate composition and lipid characteristics of two freshwater clupeids

Two freshwater species of clupeids ( Pellonula afzeliusi and Sierrathrisa leonensis) found in Kainji Lake, Nigeria, were analyzed to assess their nutritive constituents. The effects of sundrying (the only processing method in the Kainji Lake basin) on the nutrient composition and lipid characteristics of these species were also studied. Proximate analysis showed that fresh samples of Sierrathrisa leonensis and Pellonula afzeliusi have crude protein levels of 14·1 ± 1·0% and 16·0 ± 1·1%, respectively. Sundried samples of S. leonensis contained 62·1 ± 3·2% protein, 11·0 ± 1·0% lipid and 1·6 ± 0·2% ash, while P. afzeliusi contained 57·3 ± 2·3% protein, 14·1 ± 0·9% lipid and 2·4 ± 0·8% ash. The effect of sundrying was monitored on the extracted lipids of both species. Lipid characteristics, such as iodine value, peroxide value, lipid class composition analysis and fatty acid analysis (by GLC) showed that the lipids underwent lipolysis and autoxidation through sundrying. The analysis calls for a more efficient drying method so that the clupeids could be effectively utilized as sources of protein and good edible fish oil.

Effect of post‐harvest treatment on the degradation of mimosine in Leucaena leucocephala leaves

AbstractThe effects of sun drying, soaking at various temperatures and submergence times, and tissue disruption on mimosine removal in Leucaena leucocephala leaves were studied. The rate of mimosine elimination increased with an increase in both temperature and exposure time, but maceration of leaves did not significantly increase the rate of mimosine conversion. Prolonged soaking of leaves was most effective, and virtually all the mimosine was degraded after 48 hours' submergence in water at 30°C.

Impact monitoring of pesticide residues: Rice plant (Oryzae sativa L.)

Residues of methyl parathion, fenitrothion, malathion and endosulfan were determined in various parts of rice plant using gas liquid chromatography. The decline of residues were followed for 15 days in leaves and in harvested whole grain and dehusked grains. Effect of sun drying and par boiling of rice, on the reduction of residues was also studied. Factors influencing the residues are correlated. The decline of these pesticide levels in the leaves although fast are still above environmental protection agency tolerance limits even after 15 days. The same is true with whole grain and dehusked grain and hay immediately after harvest. However sun drying and par boiling the rice reduces the residues to 90%.