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Effect of Hot Air Oven Drying on the Moisture Kinetics and Drying …

The experiment was conducted to determine the drying rate, moisture content of osmo-dried papaya slice. Drying of papaya slices in a hot air oven dryer takes only 660 minutes for drying from an ...

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Effect of Ultrasound Pretreatment on the Moisture Migration and …

The effect of different ultrasound pretreatment powers (0–500 W) before hot air drying on the moisture migration and quality of Cantharellus cibarius (C. cibarius) was investigated in this study.

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Effect of hot air temperature and slice thickness on the drying

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 …

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Effects of Hot Air Drying on Drying Kinetics and Anthocyanin

The purpose of this study was to explore the drying kinetics, effective moisture diffusivity, activation energy, color variation, and the thermal degradation properties of …

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Lipidomics reveals the effect of hot-air drying on the quality

The results indicated that the higher temperature hot-air drying had a negative effect on the AV of Tai Lake whitebait lipids compared with the lower temperature drying. The lipid hydrolysis reaction caused the decomposition of glycerol ester to produce rancidity, which lead to the formation of free fatty acids in Tai Lake whitebait lipids.

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Effect of high-humidity hot air impingement blanching (HHAIB) on drying

Effects of high-humidity hot air impingement blanching (HHAIB) under different times (30, 60, 90, 120, 150, 180, 210, and 240 s) on drying characteristics and quality attributes of red peppers in terms of surface colour, red pigment content, microstructure and texture were investigated.Results showed that polyphenol oxidase (PPO) residual activity of the samples …

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Effect of vacuum and ethanol pretreatment on infrared-hot air drying …

The infrared-hot air drying process was done in a device working under operation conditions of the infrared-hot air drying radiation distance of 11 cm, three 225 W infrared heat tubes, drying temperature of 60 ± 2 °C, and the wind speed of 2 m/s. ... The vacuum and ethanol pretreatment resulted in significant effects on the drying ...

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Effects of freeze drying and convective hot-air drying on …

The effects of freeze drying and convective hot-air drying of maoberry fruits (Antidesma bunius L.) on their phenolic and ascorbic acid contents and antioxidant activities, as well as the levels of 5-hydroxymethylfurfural (HMF) and food-associated microorganisms, were investigated.Results showed that fruits dried to the desired final moisture content (∼15%) …

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(PDF) Effect of Hot Air Thin Layer Drying Temperature on

Effects of hot air-drying temperatures on the L-value, a-value and b-value of the dried horseradish samples Means within a column with different letters are significantly different (p<0.05)

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Effect of cold plasma pretreated hot‐air drying on the …

Effect of cold plasma pretreated hot-air drying on the physicochemical characteristics, nutritional values and antioxidant activity of shiitake mushroom. Naymul Karim, ... processing costs and nutritional values. Therefore, we aimed to explore the effect of cold plasma pretreated hot-air drying at 50, 60 and 70 °C on the physicochemical ...

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Effects of hot air, microwave and vacuum drying on drying

Drying rate curves for pestils versus the moisture content at different microwave (A) hot air drying (B) and vacuum drying (C)The calculated drying rates of pestils were depicted in Fig. 2.Drying rates ranged from 0.01 [g water/g dry matter (min)] for experiments at 60 °C–200 mbar vacuum to 0.15 [g water/g dry matter (min)] for the experiments at a microwave power level of 180 W.

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Combined radio frequency-vacuum and hot air drying of kiwifruits

Combined radio frequency-vacuum and hot air drying of kiwifruits: Effect on drying uniformity, energy efficiency and product quality. Author links open overlay panel Xu Zhou a, Hosahalli Ramaswamy b, ... Hot air drying of kiwifruit slices was carried out in a cross-flow tray drier (DHG-9030A, Precision & Scientific Instrument Co. Ltd., Shanghai ...

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Effect of pulsed electric field pretreatment on mass transfer during

However, long-term drying with hot air induces physical and chemical changes, with negative effects on appearance, flavor, nutritional value, and rehydration ability (Cao, Zhang, Tang, Li, & Jiao, 2021). Thus, reducing the duration of hot air drying is essential to minimize undesirable effects (Lewicki, 2006).

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Segmented variable-frequency ultrasound synergistic hot-air drying …

This study employed segmented variable-frequency ultrasound synergistic hot-air drying (SVFU-HAD) for Rhubarb slices, selected two sets of time nodes for frequency conversion (60 min, 120 min, and 90 min, 150 min), and two sequences of frequency conversion (high-frequency to low-frequency, and low-frequency to high-frequency). It aimed to investigate the …

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Effect of different hot air drying process on flavor compounds and

Bai et al. (2023) found that hot air drying improved the color appearance of Pleurotus eryngi. Yang et al. (2022) studied the flavor qualities of Lanmaoa asiatica and found that the concentration of most pyrazines and ketones were increased, and three C-8 compounds, phenylacetaldehyde, octanal, and acetophenone were also increased after hot air ...

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Effects of different hot-air drying methods on the dynamic …

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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Effect of hot air drying on volatile compounds of Flammulina velutipes

Volatile compounds are important factors that affect the flavor quality of Flammulina velutipes, but the changes occurring during hot air drying is still unclear.To clarify the dynamic changes of flavor components during hot air drying, comprehensive flavor characterization and volatile compounds of F. velutipes were evaluated using electronic nose technology and …

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Drying kinetics of blueberry pulp and mass transfer parameters: Effect

Blueberry pulp was dried using hot air (HA) and refractance window (RW) methods at 55–95 °C, the drying kinetics were described by the Page (k and n) and Fick (D e f f 1) Models.In addition, mass transfer parameters (drying coefficient (S), lag factor (G), Biot number (B i), effective diffusivity (D e f f 2), external mass transfer (h m)); and the activation energy were …

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Effect of Different Pretreatment Methods on Drying …

In this study, fresh wolfberry in the current season was used as the experimental material, and a radio frequency (RF)-hot air combined segmented drying process was adopted for berry preservation. Ultrasonic treatment, hot water blanching, sucrose infiltration, ultrasonic and blanching, ultrasonic and infiltration, and NaOH and NaCl solution impregnation were used for …

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Effect of Combined Infrared and Hot Air Drying Strategies on the …

Chrysanthemum (Chrysanthemum morifolium Ramat.) is a seasonal plant with high medicinal and aesthetic value, and drying is an effective practice to enhance its storability after harvesting. The effects of hot air drying (HAD), combined infrared and hot air drying (IR-HAD), and sequential IR-HAD and HAD (IR-HAD + HAD) on the drying behavior, color, shrinkage, …

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Effect of Freeze-Thaw Cycles on Juice Properties, Volatile

This paper studied the effects of freeze-thaw (FT) cycles on the juice properties and aroma profiles, and the hot-air drying kinetics of frozen blueberry. After FT treatment, the juice yield increased while pH and total soluble solids of the juice keep unchanged. The total anthocyanins contents and DPPH antioxidant activities of the juice decreased by FT treatments.

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Effect of microwave power coupled with hot air drying on process

The main disadvantage of conventional hot air drying (HAD) is that it takes a long time, even at high temperatures, which in turn may cause serious damage to the product's quality attributes, such as flavour, colour, texture, nutrient status and beneficial health substances (Nijhuis et al., 1998, Tsami et al., 1998).The application of coupled drying technologies such as …

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Design of hot air drying for better foods

Acquistucci (2000) investigated continuous increase of drying air temperature and its effect on the quality of pasta. It was shown that fast increase of hot air temperature from 30 to 75 °C favored the Maillard reaction but the mode of temperature increase had no effect on the extent of nutritional damage caused by drying.

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A review of drying methods for improving the quality of dried herbs

In the section below, the effects of hot-air drying parameters on quality degradation of dried herbs will be reviewed. Effect of air temperature and humidity on the quality of dried herbs. Drying of herbs is recommended to be conducted by hot-air drying at 40–60 °C (Shaw et al. 2016).

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Effect of microwave-assisted hot air drying on drying kinetics, …

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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Effects of Microwave-Assisted Hot Air Drying and Conventional Hot Air

Effects of Microwave-Assisted Hot Air Drying and Conventional Hot Air Drying on the Drying Kinetics, Color, Rehydration, and Volatiles of Moringa oleifera September 2011 Drying Technology 29(12 ...

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An evaluation of different pretreatment methods of hot-air drying …

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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Effects of acid pretreatments on some physicochemical …

To alleviate the adverse effect of hot air drying many pretreatment methods have been proposed. In this study, the effects of pretreatments with citric acid, which is used as an anti-darkening agent and a texture-modifier, were investigated. Carrots were soaked in citric acid to pH of either 4 or 5 or blanched in citric acid to pH of either 4 ...

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Effects of hot-air drying on the bioactive compounds, quality

Drying is a key step that affects the chemical composition and quality of tea. In the present study, we reported the impacts of drying temperature and time on drying and color change kinetics, phytochemical composition, antioxidant activity, and surface …

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Effects of Steaming, Microwaving, and Hot‐Air Drying on the

The stabilisation effect of steaming treatment was better than that of the microwave and hot-air drying treatments. Steaming, microwave, and hot-air drying all increased T 0 and T P of oat bran, and the steam-treated oat bran showed improved paste enthalpy and thermal stability.

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