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Effect of radio frequency-assisted hot-air drying on drying kinetics and quality of Sichuan pepper (Zanthoxylum bungeanum maxim.) Author links open overlay panel Yafei Liu a, ... "50RF-HA" means RF pasteurization treatment and 50 °C hot-air drying, "50HA" means 50 °C hot-air drying, "55RF-HA" means RF pasteurization treatment and ...
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An infrared assisted with hot air dryer (IRHAD) was designed and developed to retain the quality of turmeric during drying. Drying experiments were conducted at three different mode of operation ...
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The effects of hot air temperature and slice thickness on the drying kinetics and quality of Hami melon slices (HMS) were studied. HMS (3 mm and 5 mm) were carried out in a forced convection ...
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The benefits of low-pressure superheated steam drying (LPSSD) results from the reduction of operation temperature due to lowered pressure and completely lack of oxygen as the drying agent is a steam instead of hot air, which is commonly …
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The results demonstrated that RFHAD showed faster drying rate and also ensured better product quality in terms of texture property, astaxanthin content, color quality, …
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The study aimed to evaluate the effects of freeze-hot air drying on the physicochemical properties and anti-tyrosinase activity of XQP. The results showed that peels subjected to FD for 18 h followed by HAD for 0.3 h (FD18-HAD0.3) had the highest contents of total phenolics, total flavonoids, chlorogenic acid, rutin, and ascorbic acid, while ...
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The drying effect depends on the drying parameters, which is usually characterized by the main medicinal ingredient of a specific plant. Among these medical plants, gastrodia elata is one kind of perennial rhizome herb of orchidaceous, which is a valuable traditional Chinese medicine with high medicinal value and edible value [8].Gastrodia elata lives underground …
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Hot air drying has two important characteristics: effectively reducing the moisture content of food raw materials and reducing the operating cost 9. Several factors may affect the hot air drying of foods, such as air velocity and temperature, diffusion of water in the material, bulk density, and the thickness and shape of the product being dried.
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PEF decreased (≈ −41%) the flavour, aroma and colouring strength of stigmas and negatively influenced the safranal production during drying; nevertheless, stigmas pre-treated by PEF (PD) after 3 months of aging showed quality properties similar to those of not pre-treated sample (D). Analysis of crocins by UHPLC-MS/MS highlighted a negative effect of PEF on …
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Various drying pretreatment techniques play an important role in the drying process. This study investigated the effect of ultrasound (US), osmosis (OM) and freeze-thaw (FT) pretreatments on the hot-air drying characteristics, physical characteristics, rehydration characteristics, and allicin content of garlic.
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This research investigates the effects of various drying procedures and intensification technologies on the color profile of dried fruits and vegetables. The primary goal is to identify the most effective techniques for minimizing degradation, which is frequently caused by exposure to heat, oxygen, and longer drying durations, while retaining the original color of …
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The hot air temperature was regulated at the beginning and automatically controlled by a sensor and control device during drying. The hot air from the drying section circulated through the paddy, with evaporated water …
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This study evaluated the effects of hot air drying (HAD), microwave drying (MD), vacuum drying (VD), sun drying (SD) and vacuum freeze drying (VFD) on the physical properties, bioactive components, antioxidant capacity, volatile components and industrial application of coffee peel. The results showed VFD could retain the appearance color, total ...
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Cistanche deserticola is one of the most precious herbal medicines and is widely used in the pharmaceutical and healthy food industries. Steaming is an important step prior to drying in the processing of C. deserticola.This research investigated the effects of high-humidity hot air impingement steaming (HHAIS) parameters such as temperature, time, and relative …
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Furthermore, the comparative effects of hot air and freeze-drying methods on bioactive compounds and microstructure of sliced dried persimmon have not yet been reported. The aim of this study was to evaluate the influences of different drying temperatures (hot-air drying at 50 °C, 60 °C, 70 °C) on drying kinetics in order to obtain the ...
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This aim of this study was to evaluate the effects of pretreatments and temperature on the hot air drying char-acteristics of hog plum fruits. Hog plum fruits were pretreated with olive oil/K2CO3 or sunflower oil/K2CO3 at 28 C and olive oil/NaOH cum blanching at 96 C for 15s, and dried in a hot air drier atC for 15s, hot water at 96
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Hot air combined with freeze drying (HAD-FD) at 60 and 80°C air temperatures was investigated. The infrared-freeze drying (IR-FD) is a relatively new processing method. The Idared apple cubes were dried with 5 kW m-2 IR power intensity. It was observed that the infrared power level and hot air temperature affected the drying rate and time of ...
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The effects of hot air temperature on the drying properties of biomass brick during heat treatment were examined. Biomass brick was dried for 156 h at 30 °C to 80 °C and 50% relative humidity. The results showed that the moisture content and density of the brick during heat treatment were affected greatly by the hot air temperature.
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In this paper, the drying of yam slices was carried out in an infrared combined hot air drying oven to analyze its effect on the drying rate of yam slices. The effective water diffusion coefficient, unit energy consumption, color difference value, rehydration ratio, polysaccharide concentration, and allantoin concentration of yam slices were ...
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Four methods were used to obtain BSF larva meal sources: 1) microwave-drying for 32 min, 2) hot-air drying at 60°C for 17 h, 3) water blanching for 5 min and hot-air drying for 17 h, and 4) 2% ...
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For example, hot air drying was found to decrease swelling power and solubility of grain flour, while the water absorption capacity of flour increased [14]. Moreover, the functional properties of infrared dried legumes flour were found superior to those of flour from untreated seeds [15]. ... The effect of convective hot air and vacuum drying ...
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Effect of Hot-Air Drying Conditions on the Drying Efficiency and Performance of a W aterborne Coating on Pine W ood Xiaoxue Song, Jiajian Wei, Zhuyuan Mao, Xiang Chi, Zhipeng Zhu, Guangping Han ...
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Results showed that the hybrid method reduced the drying time considerably and produced products with higher quality. The range of effective moisture diffusivity (D eff ) of …
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This study investigates the effectiveness of microwave-assisted hot air drying (MAHD) on corn drying process, water migration, dielectric properties, microstructure, and …
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Simulation of the hot-air drying period is very significant to decrease energy expenditure and increase food quality effect. In the present study, drying kinetics of three different foods (carrot, eggplant and cucumber) were investigated experimentally. At the end of the 180 minute drying process, the maximum change in
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The aim of this study was to investigate the effect of freeze-drying, hot air-drying and vacuum-drying at 70, 90 and 110 °C, on dried lemon pomace polyphenols and antioxidant …
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The effects of constant and variable temperature hot-air drying methods on drying time, colors, nutrients, and volatile compounds of three chili pepper varieties were investigated in this study.
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The results showed that the drying temperature was the most important factor affecting the drying speed, followed by drying airflow rate and loading capacity. A logarithmic …
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In order to reduce the effects of hot air drying on the skin of seabuckthorn berries, the samples were dried by freeze-drying (1-2 LD plus, Marin Christ Co., Osterode, Germany). The skin of samples was carefully separated and cut with a sharp blade, then fixed on the sample stage with conductive adhesives and sputtered coated with gold ...
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Common drying methods of fruits and vegetables include natural drying, freeze drying, hot air drying, etc. Freeze drying has excellent drying quality, however, it has long drying time, low drying rate and high cost [2]. As a simple and low-cost drying method, hot air drying has the disadvantages of uneven drying and low drying efficiency [3].
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