Drying Method
Mostrando 1-12 de 273 artigos, teses e dissertações.
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1. DRYING CHARACTERISTICS AND QUALITY ANALYSIS OF HOT AIR-ASSISTED RADIO FREQUENCY AND HOT-AIR DRYING OF JUJUBE ( Zizyphus jujube Miller cv. Jinsixiaozao )
ABSTRACT Radio frequency (RF) drying is a rapid dehydration technique that reduces water activity and extends the shelf life of agricultural products. In this study, the drying characteristics of jujube during HARF and hot air (HA) were investigated, and quality analyses, such as color, vitamin C (VC) and total flavonoid content (TFC), of jujube were perform
Engenharia Agrícola. Publicado em: 2022
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2. Antioxidant Properties of Croton zehntneri Pax et Hoffm. Essential Oil and Its Inclusion Complex with β-Cyclodextrin Prepared by Spray Drying
Croton zehntneri Pax et Hoffm. is a plant from Northeastern Brazil, whose main component of its essential oil is estragole. Its thermal instability and low aqueous solubility prevent its technological application. This study aimed to prepare and characterize the Croton zehntneri essential oil (CZEO) complexed with β-cyclodextrin (β-CD), and to evaluate ant
Journal of the Brazilian Chemical Society. Publicado em: 2022
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3. Quality Control for Lignin and Gelatin Microcapsules Loaded with Orange Essential Oil
Sustainable natural product-based microstructured systems and biopolymers are strong candidates for use in crop protection. Lignin and gelatin microcapsules loaded with orange essential oil were developed with spray-drying in order to enhance its potential. We evaluated the microparticle controlled release mechanisms, biological effects, structural and therm
Journal of the Brazilian Chemical Society. Publicado em: 2022
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4. Designing and fabrication of a low-cost dip-coater for rapid production of uniform thin films
In this work, a self-made dip-coater equipment was developed for the fabrication of thin films. The assembly of the apparatus was carried out using simple mechanical and electronic pieces, recycle parts, and spending an inexpensive budget suitably. The production, software design, and features of the device were focused on the sol-gel dip-coating method, whi
Química Nova. Publicado em: 2022
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5. Nutrient content in ora-pro-nóbis (Pereskia aculeata Mill.): unconventional vegetable of the Brazilian Atlantic Forest
Abstract Ora-pro-nóbis (Pereskia aculeata Mill.) is an unconventional vegetable found in the Brazilian Atlantic Forest and consumed, mainly by the rural population who lives in this biome. The present study investigated the nutritional value and contribution potential this species to the recommendations of daily nutrient intake for adults. Moisture and ash
Food Sci. Technol. Publicado em: 2021-06
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6. Investigation of ultrasound pretreatment time and microwave power level on drying and rehydration kinetics of green olives
Abstract In this study, the effect of ultrasound (US) combined microwave (MW) drying of green olive slices was studied. Olive samples were exposed to ultrasound (5 and 10 minutes; 32 KHz) at room temperature before dried at microwave at 3 different power level (180W, 450 W and 800 W). The drying and rehydration characteristics and quality parameters of olive
Food Sci. Technol. Publicado em: 2021-03
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7. Optimization of hot-air drying conditions on functional properties of flour from dried South African sweet potato cultivars (Impilo and Bophelo) using the response surface methodology
Abstract The response surface method (RSM) has an important application in formulation of new products. This study determined the effect of electric hot-air drying on the functional properties of flour made from orange-fleshed sweet potato (OFSP). Flour from the cultivars Bophelo (B) and Impilo (IM) were treated with 13 temperature-time combinations designed
Food Sci. Technol. Publicado em: 2021-03
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8. Influence of drying methods on the physicochemical properties and nutritional composition of instant Tremella fuciformis
Abstract Instant Tremella fuciformis is ready to eat after adding hot water and is a delicious edible mushroom food. However, the drying method affects the quality of product. The present work evaluated the effects of freeze drying (FD), microwave drying (MD), and hot air drying (HAD) on shrinkage ratio, rehydration ratio, microstructure, polysaccharide and
Food Sci. Technol. Publicado em: 2020-09
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9. Comparative assessment of nutritional composition and physicochemical properties of fresh, freeze- dried and rehydrated rainbow trout (Oncorhynchus mykiss Walbaum, 1792) mince
Abstract Freeze drying is known as the excellent drying method for heat sensitive food products. In this research was aimed to determination of nutritional composition and physicochemical properties of fresh, freeze- dried and rehydrated rainbow trout (Oncorhynchus mykiss) mince. Sample groups were established as fresh trout mince, freeze-dried trout mince a
Food Sci. Technol. Publicado em: 2020-06
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10. QUALITY OF CAGAITA POWDER BY FOAM LAYER DRYING METHOD AND DIFFERENT FOAMER AGENTS
ABSTRACT One of the factors that hinder the usability of Cerrado fruits is their perishable nature, requiring industrial processing to ensure prolonged shelf life. This study aims to determine the optimal foaming agent for industrial processing of this fruit, and to evaluate the physicochemical characteristics and antioxidant activity of dried cagaita powder
Eng. Agríc.. Publicado em: 2020-06
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11. EFFECT OF THE POSTHARVEST PROCESSING METHOD ON THE BIOCHEMICAL COMPOSITION AND SENSORY ANALYSIS OF ARABICA COFFEE
ABSTRACT The objective of this work was to study the influence of two postharvest processing methods on the biochemical composition and sensory analysis of a Colombian specialty coffee. For this purpose, coffee beans (Coffea arabica) of the Castillo variety were collected and processed using the wet and semi-dry methods, and the drying process was conducted
Eng. Agríc.. Publicado em: 2020-04
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12. Development of a dehydrated product with edible film characteristics from mammee apple (Mammea americana L.) using Refractance Window drying
Abstract The Mammee apple (Mammea americana L.) is a widely grown fruit, popular in tropical areas, which is mainly consumed fresh. Refractance Window (RW) drying is used to produce food films, flakes, and powders, and may be an alternative to commercially used dry food production methods. The aim of this study was to obtain a dehydrated product from the pul
Food Sci. Technol. Publicado em: 2020-03