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Journal articles on the topic 'Drying spices'

Author: Grafiati

Published: 7 June 2025

Last updated: 2 August 2025

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1

Seleshe, S., E. Seifu, and S. W. Kidane. "Effect of pepper and salt blends on microbial quality of quanta: Ethiopian dried red meat." Theory and practice of meat processing 7, no. 4 (2022): 229–37. http://dx.doi.org/10.21323/2414-438x-2022-7-4-229-237.

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This study was conducted to assess the effect of spice blends varying in salt and pepper concentrations on the microbial quality of Quanta: Ethiopian dried red meat. The experiment had seven treatments: 25% spices, 25% salt, and 50% pepper (T1); 25% spices, 20% salt, and 55% pepper (T2); 25% spices, 15% salt, and 60% pepper (T3); 25% spices, 10% salt, and 65% pepper (T4); 25% spices, 5% salt, and 70% pepper (T5); 100% spices (without salt and pepper), a positive control (T6); a negative control without any added ingredient (T7). Microbiological analyses were performed initially on the raw slic

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2

Ndife, Joel, Stella Ubbor, Augusta Chinweikpe, and Anselm Onwuzuruike. "Comparative Effects of Oven-Drying on Quality of Selected Leafy Spices." Indonesian Food Science & Technology Journal 5, no. 2 (2022): 76–82. http://dx.doi.org/10.22437/ifstj.v5i2.17695.

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There has been increasing interest in culinary spices for their health benefits besides flavour. This study assessed the comparative effect of oven-drying on the chemical composition of selected leafy spices. Fresh Uziza (Piper guineense), Curry (Murraya koenigii), Nchanwu (Ocimum gratissimum), Parsley (Petroselinum crispum) and, Mint leaves (Mentha spicata) were assessed for proximate composition, then dried in an oven at 65 °C for 25 min. The dried spice leaves were analysed for their proximate composition, mineral contents, phytochemicals, antioxidants, and sensory properties. Proximate ana

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3

Teuku rihayat, Abdul Haris Salam, Awanis Ilmi, and Rika Annisa. "Enhancing the Production of RECEH (Aceh's Traditional Spices) with Drying Blower Oven Technology to Support the Sustainability of the Local Food Industry." Chelo Journal of Technology for Community Service (CETICS) 2, no. 1 (2025): 133–42. https://doi.org/10.61972/cetics.v2i1.41.

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ABSTRACT Indonesia is renowned for its rich spices, particularly in Aceh, where they are widely cultivated. These spices are traditionally used in local cuisine, but they are often sold in wet form, requiring further processing to create practical instant spice powders. One popular seasoning is for Acehnese Noodle Cuisine, which is typically in wet form and has a short shelf life. To address this, RECEH (Acehnese Typical Spice) aims to develop natural, powdered seasonings for convenience and longevity. RECEH products will undergo laboratory testing, including nutrient content, ash content, moi

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Barooah, Manas Jyoti, Laxmi Narayan Sethi, and Abhijit Borah. "Solar Tunnel Drying System: A Literature Review." Industria: Jurnal Teknologi dan Manajemen Agroindustri 9, no. 3 (2020): 252–62. http://dx.doi.org/10.21776/ub.industria.2020.009.03.9.

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Production, productivity, and area under production from fruits and spices are gradually increasing. Improper processes of freshly harvested spice and fruit products will make them undergo qualitative deterioration with each passing hour. This deterioration is more pronounced in high humid areas. Drying process in one or the other form is essential. Freshly harvested spices and fruit products in average contain more than 80% moisture. The commodities need to be dried to have a moisture content below 10% in the shortest possible time for safe storage. Drying process in most cases are accomplish

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Evania, Maria Krisna, and Fransiska. "Kajian Pustaka Metode Optimasi Respons Surface Methods dan Thin Layer Equation pada Produk Pengeringan Rempah Rimpang (Jahe, Kunyit, Temulawak)." BIOFOODTECH : Journal of Bioenergy and Food Technology 3, no. 1 (2024): 9–16. http://dx.doi.org/10.55180/biofoodtech.v3i1.1209.

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Ginger, turmeric, and curcuma are rhizome spices that have the highest production value in Indonesia. Fresh products from rhizomes have high water content and are often damaged by microorganisms. For this reason, proper and efficient processing is needed so that the quality of the rhizome spices is maintained and under the standards set by the Indonesian National Standards. One of the appropriate processing methods for rhizome spices is the drying method. Drying is the oldest technique for food preservation and is an indispensable process in the food industry. The drying process aims to reduce

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6

Prabowo, Ulya Sarofa, Sri Winarti, and Bagus SP. "The effect of temperature and drying time on rujak cingur spices powder properties and its change during storage." Anjoro: International Journal of Agriculture and Business 1, no. 2 (2020): 30–36. http://dx.doi.org/10.31605/anjoro.v1i2.778.

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Rujak cingur is an Indonesian traditional food that is very potential to be developed. The time required to serve one serving of Rujak cingur is from 10 to 15 minutes. Mostly used to make spices. Spices also cannot be stored for a relatively long period of time. So, it takes an alternative to shorten the presentation time and prolong the shelf life by making powder spice. This study aims to determine the best combination of treatment based on temperature and drying time so as to produce the best quality Rujak cingur spices powder and to know the change of the product's properties during storag

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7

Wiyono, Andi E., Nita Kuswardhani, Nidya S. Mahardika, et al. "Rekayasa Proses Pembuatan Serbuk Minuman Tradisional dari Rempah dan Non-Dairy Creamer melalui Foam Mat Drying." AGRITEKNO: Jurnal Teknologi Pertanian 13, no. 2 (2024): 235–46. https://doi.org/10.30598/jagritekno.2024.13.1.235.

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Spice drinks are traditional beverages made from ginger and lemongrass, with the addition of vegetable creamer to enhance their quality. This study aimed to determine the effect of varying the ratio of spices to vegetable creamer on the organoleptic and physicochemical characteristics of the drink. Additionally, it sought to evaluate the yield, antioxidant activity, specific heat, and mass balance of the spice drink powder from the selected formulation. The experimental design was a Completely Randomized Design with two factors: the percentage ratio of spices to vegetable creamer. The results

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8

Zahra, Naseem. "A comprehensive review of spices: Use of prevalent preservative techniques and bio-preservatives for enhancing shelf life of spices." Nutrition and Food Processing 07, no. 15 (2024): 01–10. https://doi.org/10.31579/2637-8914/277.

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Spices, renowned for flavor enhancement, also act as natural preservatives, prompting exploration into non-thermal preservation methods due to drawbacks of traditional techniques. Antimicrobial properties of herbs and spices, like cloves and black pepper, contribute to food preservation and offer health benefits. Traditional preservation methods like thermal treatment, drying, canning, freezing, and salt-based techniques are employed for preservation of spices. Bio-preservation techniques, including natural antimicrobials, fermentation, probiotics, and competitive exclusion, enhance spice safe

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9

Soni, P., V. Soni, and P. Sharma. "SPECTROPHOTOMETRIC AND HPTLC STUDIES ON SELECTED INDIAN SPICE EXTRACTS." INDIAN DRUGS 57, no. 08 (2020): 30–34. http://dx.doi.org/10.53879/id.57.08.11752.

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The present work was carried out with a view to analyze the major phytochemical compounds of Indian spices, dalchini (Cinnamon zeylanicum) bark and coriander (Coriander sativum) fruit. Hydro-alcoholic extracts were prepared from selected spices and analyzed for extract yield, loss on drying (LOD) and pH. phytochemical compounds such as total alkaloids, phenols, flavonoids and tannins were quantified by spectrometric methods. Hydro-alcoholic extracts from selected spices revealed the pH to be between 5.36-5.62, loss on drying 12.54–15.41% and extract yield 8.62–29.19%w/w. Among the investigated

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10

Kántor, Andrea, Loránd Alexa, Emőke Papp-Topa, Béla Kovács, and Nikolett Czipa. "Change of antioxidant compounds of spices during drying." Acta Agraria Debreceniensis, no. 2 (December 15, 2019): 77–81. http://dx.doi.org/10.34101/actaagrar/2/3682.

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Spices and herbs have been used by humanity for thousands of years, so they are very important plants. In this study, the change of dry matter content and antioxidant compounds of eight spices (basil, thyme, rosemary, mint, parsley, lemongrass, chives, coriander) have been examined the raw plants and in plants preserved by three different drying methods (an oven in 50–60°C; drying at room temperature; lyophilisation between -40 and -50°C, under pressure), because we wanted to see the change of the parameters. The water content of raw plants was very high, i.e. the dry matter conten

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11

Okafor, Ugochukwu Chukwuma, Chijioke Christian Aniekwu, Ejike Victor Onwujiobi, Ozuah chidiebere Lawrence, and Vitus Ikechi Onyeneho. "Evaluation of the Microbiological and Physicochemical Properties of Selected Indigenous Food Spices Vended in Eke Awka Market, Anambra State Nigeria." International Journal of Research and Innovation in Applied Science IX, no. VI (2024): 462–71. http://dx.doi.org/10.51584/ijrias.2024.906041.

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The physicochemical properties and microbial quality of selected locally sourced spice samples in Awka, Anambra State was studied. The study elucidates the microbial qualities of these selected spices samples and the physicochemical properties (moisture content, ash content, and pH levels) in five distinct spice varieties: crayfish, thyme, curry, pepper and ginger vended in Eke-Awka Market were also analyzed.Microbial isolates were identified using microbiological standard method, Bacteria isolates includes:Bacillus spp, Escherichia coli, Staphylococcus aureus and Clostridium spp, while fungi

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12

Mayasari, Eva, Tri Rahayuni, and Jessi Manalu. "PENGARUH FORMULASI MALTODEKSTRIN DAN TWEEN 80 PADA KARAKTERISTIK FISIKOKIMIA BUMBU HERBAL INSTAN." Pro Food 5, no. 2 (2019): 479. http://dx.doi.org/10.29303/profood.v5i2.102.

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ABSTRACT Herbal spices used in making instant spices are sansakng leaf (Albertisia papuana Becc.), onion, and garlic. The drying method in making instant spices uses the foam mat drying method. The purpose of this study was aimed to determine the effect of maltodextrin and tween 80 formulations on instant herbal spices and determine the best formulation of maltodextrin and tween 80 formulations added on instant herbal spices based on physical and chemical properties. This study used a randomized block design (RBD) factorial pattern which is consisted of two factors of maltodextrin (5%,10

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13

Bieżanowska-Kopeć, Renata, and Ewa Piątkowska. "Total Polyphenols and Antioxidant Properties of Selected Fresh and Dried Herbs and Spices." Applied Sciences 12, no. 10 (2022): 4876. http://dx.doi.org/10.3390/app12104876.

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In this study, the content of total polyphenols (TP) and the antioxidant activity (AA) of fresh herbs (13 in total) and those subjected to the freeze-drying process (stems and leaves separately) were compared. Moreover, the content of TP and AA of retail, commercial food spices (19 in total) of the two leading companies on the Polish market were compared. The novelty of our studies is the comparison between fresh and dried forms of herbs and spices and additionally between dried in a freeze-drying process and commercially available (in dried forms). It was found that fresh herbs and spices sho

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14

Jimenez-Garcia, Sandra N., Moisés A. Vazquez-Cruz, Xóchitl S. Ramirez-Gomez, et al. "Changes in the Content of Phenolic Compounds and Biological Activity in Traditional Mexican Herbal Infusions with Different Drying Methods." Molecules 25, no. 7 (2020): 1601. http://dx.doi.org/10.3390/molecules25071601.

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Mexican spices are used in the supplementation of the human diet and as medicinal herbs for the particularly high amounts of compounds capable of deactivating free radicals. In addition, these spices can have beneficial effects on chronic, no-transmissible diseases such as type II diabetes and hypertension arterial. The objective of this study is to determine the content of phenolic compounds on the antioxidant activity and inhibitory enzymes of α-amylase, α-glucosidase and angiotensin-converting enzyme in melissa, peppermint, thyme and mint, which are subjected to microwave drying, convention

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15

ÖZER, Hayrettin, Fatma KAPLAN, and Ayşin BİLGİLİ. "Aflatoxin Risk in Pepper Crops and Flaked Pepper in Southeastern Anatolia, Turkey." ISPEC Journal of Agricultural Sciences 8, no. 4 (2024): 1099–102. https://doi.org/10.5281/zenodo.13865804.

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The formation of aflatoxins in agricultural products, especially in peppers used as spices, has been determined that the products are affected by various stages from the field to the spice. These toxins are formed when fungi belonging to the genus <em>Aspergillus</em> spp. colonize the plant during the growing stage and produce aflatoxins. Post-harvest processes, especially drying and storage, significantly affect aflatoxin levels. Toxin accumulation can increase when drying processes are not carried out under appropriate conditions, while during storage, factors such as humidity and temperatu

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16

Maoloni, Antonietta, Federica Cardinali, Vesna Milanović, et al. "Impact of Different Drying Methods on the Microbiota, Volatilome, Color, and Sensory Traits of Sea Fennel (Crithmum maritimum L.) Leaves." Molecules 28, no. 20 (2023): 7207. http://dx.doi.org/10.3390/molecules28207207.

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Sea fennel (Crithmum maritimum L.) is a strongly aromatic herb of the Apiaceae family, whose full exploitation by the modern food industry is of growing interest. This study aimed at investigating the microbiological quality, volatile profile, and sensory traits of sea fennel spices produced using room-temperature drying, oven drying, microwave drying, and freeze drying. All the assayed methods were able to remove moisture up until water activity values below 0.6 were reached; however, except for microwave drying, none of the assayed methods were effective in reducing the loads of contaminatin

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17

Jin, Wei, Arun S. Mujumdar, Min Zhang, and Weifeng Shi. "Novel Drying Techniques for Spices and Herbs: a Review." Food Engineering Reviews 10, no. 1 (2017): 34–45. http://dx.doi.org/10.1007/s12393-017-9165-7.

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18

MANDAL, SILPA, P. K. SHARMA, INDRA MANI, H. L. KUSHWAHA, ARUN KUMAR T V, and SUSHEEL SARKAR. "Design and development of Phase Change Material (PCM) based hybrid solar dryer for herbs and spices." Indian Journal of Agricultural Sciences 90, no. 11 (2020): 2217–24. http://dx.doi.org/10.56093/ijas.v90i11.108599.

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Herbs (green leafy plant mass) are highly perishable in nature containing more than 80% moisture. Moisture needs to be removed to less than 11% for storing it for longer period of time. A phase change material (PCM) based solar dryer was developed consisting of collector of area 0.64m2 and three trays of 0.42 m2 of area each in the drying chamber. The dryer consists of a real time data acquisition system for recording the temperature, humidity and moisture loss. Collector was also filled with 20 kg paraffin wax as a latent heat storage material for continuous drying after sunshine. Performance

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19

Ikasari, Diah, Suryanti Suryanti, and Th Dwi Suryaningrum. "Proximate Composition and Sensory Characteristics of Traditional and Oven-Drying Smoked Tilapia Fillets Enriched With Olive Oil." Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology 12, no. 3 (2017): 127. http://dx.doi.org/10.15578/squalen.v12i3.291.

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The study aimed to investigate the chemical and organoleptic characteristics of smoked tilapia fish fillets which were produced using different drying process and enriched with olive oil. Smoked fish were made using the following method: the fish were fasted overnight, shocked with cold water (4-5 oC) and then slaughtered and filleted. The fillets were soaked for 30 minutes in a brine solution containing spices and 5% (v/v) of liquid smoke. 5% (v/v) of olive oil was added into the solution and compared with control without olive oil addition. After 30 minutes, fish were cleaned from the spices

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20

Poós, T., and E. Varju. "Drying characteristics of medicinal plants." International Review of Applied Sciences and Engineering 8, no. 1 (2017): 83–91. http://dx.doi.org/10.1556/1848.2017.8.1.12.

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The special active agent content makes suitable herbals for healing and health preservation. The key element in herbs and spices processing is drying. The required low moisture content of medicinal plants to storage can be achieved only by applying drying equipment at Hungarian climatic conditions. The extent of the dryer capacity defines the processing capacity of the factory. During the daily operation can easily occur bottleneck, when large amount of herbs are transported to the factory, which is above the drying capacity — various plants unexpected simultaneous flowering, weather emergency

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21

BOWMAN, LAUREN S., KIM M. WATERMAN, ROBERT C. WILLIAMS, and MONICA A. PONDER. "Inoculation Preparation Affects Survival of Salmonella enterica on Whole Black Peppercorns and Cumin Seeds Stored at Low Water Activity." Journal of Food Protection 78, no. 7 (2015): 1259–65. http://dx.doi.org/10.4315/0362-028x.jfp-14-483.

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Salmonellosis has been increasingly associated with contaminated spices. Identifying inoculation and stabilization methods for Salmonella on whole spices is important for development of validated inactivation processes. The objective of this study was to examine the effects of inoculation preparation on the recoverability of Salmonella enterica from dried whole peppercorns and cumin seeds. Whole black peppercorns and cumin seeds were inoculated with S. enterica using one dry transfer method and various wet inoculation methods: immersion of spice seeds in tryptic soy broth (TSB) plus Salmonella

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22

Sharma, Darshana, and VR Rajesh. "Performance analysis of solar air dryer for drying different spices." IOP Conference Series: Materials Science and Engineering 577 (December 7, 2019): 012045. http://dx.doi.org/10.1088/1757-899x/577/1/012045.

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23

Fauzi, Adib Riski, Fadhel Setiawan, Kevin Adita Putra Jaya, Dimas Wahyujati, Brigitta Pungki Yuliashari, and Adi Wasono. "OTOMASI PENGERINGAN EMPON - EMPON MELALUI SISTEM KENDALI BERBASIS PLC DAN HMI DENGAN METODE PID DI KAMPUNG JAMU WONOLOPO SEMARANG." Orbith: Majalah Ilmiah Pengembangan Rekayasa dan Sosial 20, no. 3 (2025): 179–86. https://doi.org/10.32497/orbith.v20i3.6245.

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Abstrak Industri jamu, sebagai bagian dari warisan budaya dan tradisi kesehatan masyarakat Indonesia, terus berkembang dengan memanfaatkan berbagai rempah seperti jahe, kencur, dan temulawak. Proses pengolahan rempah, terutama pengeringan, merupakan tahap kritis yang mempengaruhi kualitas dan daya simpan produk akhir. Di Kampung Jamu Wonolopo, Semarang, proses pengeringan masih dilakukan secara tradisional, yang rentan terhadap variasi cuaca. Penelitian ini bertujuan untuk merancang sistem kendali alat pengering empon- empon berbasis PLC dan HMI yang dapat meningkatkan efisiensi dan konsistens

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24

Mile, L., R. Sulistijowati, W. Janrianto, and D. Rahman. "Acceptability tilapia fish (Oreochromis niloticus) jerky: an application of the many-facets Rasch Model." IOP Conference Series: Earth and Environmental Science 890, no. 1 (2021): 012049. http://dx.doi.org/10.1088/1755-1315/890/1/012049.

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Abstract Tilapia fish jerky is a fish product through the process of soaking spices and drying. The soaking and drying time influenced to acceptability consideration. The purpose of this research was to observe preference organoleptic. This study used the soaking and drying time to according hedonic preferences of ten panelists evaluating four criteria. Soaking time along was 10, 15, and 20 hours. Drying time along was 5, 10, and 15 hours. Ensuring data were used by the many-facets Rasch Model. The study found as long as soaking and drying time 10 hours and 5 hours preferences panelists to col

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Budžaki, Sandra, Jozo Leko, Kristina Jovanović, Jožef Viszmeg, and Ivo Koški. "Air source heat pump assisted drying for food applications." Croatian journal of food science and technology 11, no. 1 (2019): 122–30. http://dx.doi.org/10.17508/cjfst.2019.11.1.18.

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Drying as one of the oldest food preservation processes is also the most energy demanding process. Nowadays, when conventional energy sources are declining, reduction/rationalization of energy consumptions in industrial processes is of great importance. One of the more successful ways of saving energy and make the process energy efficient is the integration of heat pumps within the existing technological processes. Heat pump systems are successfully used for different applications such as heating and cooling, and drying as well. In addition, the quality of final dried product is a priority tha

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Janjai, S., N. Srisittipokakun, and B. K. Bala. "Experimental and modelling performances of a roof-integrated solar drying system for drying herbs and spices." Energy 33, no. 1 (2008): 91–103. http://dx.doi.org/10.1016/j.energy.2007.08.009.

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27

Alfiya, P. V., E. Jayashree, and K. V. Theertha. "Conventional sun drying and infrared convective drying of spices: A comparative evaluation on kinetics and quality." Solar Energy 291 (May 2025): 113396. https://doi.org/10.1016/j.solener.2025.113396.

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28

Banik, A., M. Abony, Z. Ahamed, and MA Shishir. "Feasibility and Efficacy Study of Spices in Meat Preservation." Stamford Journal of Microbiology 12, no. 1 (2022): 31–36. http://dx.doi.org/10.3329/sjm.v12i1.63341.

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The systematic application of spices as natural food preservatives could be the key to withstanding different food-borne diseases and the frequent use of antibiotics could be reduced thereby. Eight indigenous spices were tested against six food-borne pathogens. The spice extracts were prepared by drying, grinding, and soaking into 95% ethanol and the antibacterial activity was evaluated by the well-diffusion method. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were determined by the broth dilution method. The feasibility of spices as natural meat pres

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Belguith, Khaoula, Zeineb Jrad, Olfa Oussaief, et al. "Reformulation of Tunisian Sun-Dried Merguez with Camel Meat: Characterization of Physicochemical and Compositional Changes in Organic Acids, Fatty Acids, Volatile Compounds, and Minerals." Foods 13, no. 7 (2024): 1032. http://dx.doi.org/10.3390/foods13071032.

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Traditional sun-dried merguez is an authentic Tunisian dried sausage made with a large number of spices and herbs, which was reformulated in this study with camel meat and hump fat and dried as in the artisanal process. This research studied the physicochemical, microbiological, and chemical compositional changes that occurred in fresh camel merguez (FCM) after 12 days of drying to achieve traditional dried camel merguez (DCM). The results showed significant weight loss (54.1%), as well as significant decreases in pH (5.20–4.97), moisture (60.5–12.3%), and water activity (0.986–0.673). These r

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Wahyi, Hasan Hafidzul, Warji Warji, Tamrin Tamrin, and Sapto Kuncoro. "Uji Kinerja alat Pengering Hybrid Tipe Rak pada Pengeringan Jahe Merah (Zinger Officiniale Roscoe)." Jurnal Agricultural Biosystem Engineering 3, no. 2 (2024): 193. http://dx.doi.org/10.23960/jabe.v3i2.9104.

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Red ginger plants are abundant and easy for the public to obtain. Red ginger is a plant that has long been consumed by Indonesian people, and since the end of the 20th century it has often been used in food and health drink formulas. In an effort to improve the quality of consumption, it is best to pay attention to the carrying capacity of tools and machines for processing ginger from spices to dry chip s to the process of flouring ginger flour. This research was carried out with three treatments with three repetitions, including drying with a tool using electrical energy, drying with a tool u

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Hirko, Biruk, Haimanot Mitiku, and Abukiya Getu. "Effects of Processing Methods on the Quality of Black Pepper (Piper nigrum L.)." Contemporary Agriculture 71, no. 3-4 (2022): 195–202. http://dx.doi.org/10.2478/contagri-2022-0026.

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Summary The quality of black pepper (Piper nigrum L.), the ’king of spices’, is largely dependent on the postharvest handling and processing methods. Pungency and aroma are the most important qualities of black pepper, which are attributed to its oleoresin and volatile oils, respectively. Conventional open sun drying and shade drying were tested for different pretreatment curing of black pepper. The quality improvement and reduction in drying duration were exhibited for the sun-dried samples. The highest oleoresin content (8.15% w/w) was recorded in direct open sun-dried samples, whereas in sh

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Singapurwa, Ni Made Ayu Suardani. "Analisis proksimat, asam lemak dan asam amino pada pangan tradisional ikan lemuru dengan proses pengeringan berbeda [Proximate analysis, fatty acids and amino acids of lemuru fish traditional foods with variation of drying processes]." Jurnal Teknologi & Industri Hasil Pertanian 28, no. 2 (2023): 150. http://dx.doi.org/10.23960/jtihp.v28i2.150-162.

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Lemuru fish need preservation because it is easily damaged and only produced seasonally. Apart from its nutritional value as a source of essential protein to humans, lemuru fish is very cheap. Generally, the people of Jembrana Regency in Bali preserve it by processing it into seasoned dried fish known as “Pedetan”. Research carried out oven drying, sun drying, and direct sunlight to determine the best method for drying lemuru fish with and without spices. Results showed that the drying method had significant effects on proximate contents of lemuru fish. The lowest moisture content (7.31%) was

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Poós, Tibor, and Evelin Varju. "Experimental investigation of pre-drying data for some medicinal herbs in forced convection." Thermal Science, no. 00 (2019): 465. http://dx.doi.org/10.2298/tsci190726465p.

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The special active agent content of herbs makes them suitable for healing and health preservation. The key element in the processing of herbs and spices is drying. Before drying, the medicinal plants should be stored under appropriate conditions to avoid deterioration of quality where one of the possible methods is pre-drying with ambient air. This work defines the determination of main operational parameters at forced convection drying with ambient air like drying rate, volume decrease, maximum drying air velocity and porosity for various medicinal plants (common yarrow - Achillea collina, gi

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Seelro, Muhammad Yousif, Aftab Ahmed Kandhro, Muhammad Younis Talpur, et al. "FT-IR Characterization and Determination of Mycotoxins (Aflatoxins) (AF’s) from Branded & Unbranded Mixed Spice Samples." Journal of Health and Rehabilitation Research 4, no. 2 (2024): 53–58. http://dx.doi.org/10.61919/jhrr.v4i2.716.

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Background: The global spice market is essential to food industry and public health due to the widespread use of spices as flavor enhancers, preservatives, and medicinal components. However, the quality of spices can be compromised by the presence of mycotoxins, specifically aflatoxins, which pose significant health risks. Ensuring the quality and safety of spices, both branded and unbranded, is of paramount concern, especially in regions with high humidity and temperature that can facilitate fungal growth and mycotoxin production. Objective: This study aimed to assess the quality of branded a

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Oyinloye, Timilehin Martins, and Won Byong Yoon. "Effect of Freeze-Drying on Quality and Grinding Process of Food Produce: A Review." Processes 8, no. 3 (2020): 354. http://dx.doi.org/10.3390/pr8030354.

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Freeze-drying is an important processing unit operation in food powder production. It offers dehydrated products with extended shelf life and high quality. Unfortunately, food quality attributes and grinding characteristics are affected significantly during the drying process due to the glass transition temperature (during drying operation) and stress generated (during grinding operation) in the food structure. However, it has been successfully applied to several biological materials ranging from animal products to plants products owning to its specific advantages. Recently, the market demands

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Odunayo, Osho Dorcas. "Effects of different drying methods on the volatile components of selected spices." International Journal of Applied Research 10, no. 10 (2024): 17–24. http://dx.doi.org/10.22271/allresearch.2024.v10.i10a.12056.

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Ifmalinda, Ifmalinda, Khandra Fahmi, and Siska Dwi Putri. "Implementation of Arduino Uno-Based Temperature Control for Drying Kandis Acid (Garcinia xanthochymus)." Jurnal Keteknikan Pertanian 10, no. 2 (2022): 186–99. http://dx.doi.org/10.19028/jtep.010.2.186-199.

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Kandis acid is one of the spices that is often used for cooking and health ingredient. Processing kandis acid fruit skin is by the drying process. Drying can be done using tools or in the sun. Drying using tools is still not optimal because there is no temperature control during drying, this study drying was carried out using an arduino-based oven so that the initial temperature could be determined and the temperature during drying could be controlled. This study aims to evaluate the drying temperature control in an arduino uno-based oven and also to evaluate the drying method used on the qual

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Agustiari, Nurul Meutia, Ratna Ibrahim, and Titi Surti. "The Effect of a Drying Time and The Different of Storage Periods to The Quality and The Shelflife of Milkfish (Chanos chanos forsk.) Cooked by High-Pressure Cooker." Indonesian Food and Nutrition Progress 15, no. 2 (2018): 69. http://dx.doi.org/10.22146/ifnp.33996.

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Milkfish that have been seasoned with some spices then cooked by a high -cooker produced a fish product which has soft spines and bones. The product which has a local name bandeng presto has been popular in Indonesia due to the product is tasty and it is easier to be consumed directly after it is prepared as a dish. The storage life of bandeng presto is relatively short, which is due to deterioration process by microbes after processing. Consequently, this condition can retard the products distribution. The aims of the research are to understand is there any significant influence of differing

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Peng, Jiangli, Wen Ai, Xinyi Yin, Dan Huang, and Shunxiang Li. "A Comparison Analysis of Four Different Drying Treatments on the Volatile Organic Compounds of Gardenia Flowers." Molecules 29, no. 18 (2024): 4300. http://dx.doi.org/10.3390/molecules29184300.

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The gardenia flower not only has extremely high ornamental value but also is an important source of natural food and spices, with a wide range of uses. To support the development of gardenia flower products, this study used headspace gas chromatography–ion mobility spectrometry (HS-GC–IMS) technology to compare and analyze the volatile organic compounds (VOCs) of fresh gardenia flower and those after using four different drying methods (vacuum freeze-drying (VFD), microwave drying (MD), hot-air drying (HAD), and vacuum drying (VD)). The results show that, in terms of shape, the VFD sample is a

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Jude, J., E. A. Adu, O. S. Kamaldeen, and I. E. Maiyanga. "FREEZE DRYING – APPLICATION IN FOOD PROCESSING AND STORAGE (REVIEW)." BADEGGI JOURNAL OF AGRICULTURAL RESEARCH AND ENVIRONMENT 5, no. 2 (2023): 21–35. http://dx.doi.org/10.35849/bjare202302/97/003.

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Freeze-drying or lyophilization is defined as a method of removing water by sublimation of ice crystals from frozen material. When compared to products dried with traditional methods, suitable parameters of process application allow the best quality products to be obtained. Freeze-drying method has been successfully applied to different food products such as meats, coffee, juices, dairy products, pumpkin, strawberries, guava, spices, tomatoes etc. Recently, the market for ‘natural’ and ‘organic’ foods is strongly growing as well as the consumer’s demand for foods with minimal processing and hi

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Dziki, Dariusz. "Recent Trends in Pretreatment of Food before Freeze-Drying." Processes 8, no. 12 (2020): 1661. http://dx.doi.org/10.3390/pr8121661.

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Drying is among the most important processes and the most energy-consuming techniques in the food industry. Dried food has many applications and extended shelf life. Unlike the majority of conventional drying methods, lyophilization, also known as freeze-drying (FD), involves freezing the food, usually under low pressure, and removing water by ice sublimation. Freeze-dried materials are especially recommended for the production of spices, coffee, dried snacks from fruits and vegetables and food for military or space shuttles, as well as for the preparation of food powders and microencapsulatio

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Li, Yong, Hua Li, Yinchun Zhu, et al. "Processing Stage-Induced Formation of Advanced Glycation End Products in Cooked Sausages with the Addition of Spices." Foods 12, no. 20 (2023): 3788. http://dx.doi.org/10.3390/foods12203788.

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This study aims to evaluate the relationship between the four processing stages of cooked sausage preparation (raw, drying, baking, and steaming) and the formation of advanced glycation end products (AGEs), 1,2-dicarbonyl compounds, and lipid and protein oxidation in sausages with spices. Baking and steaming significantly promoted lipid and protein oxidation. The Nε-carboxymethyllysine (CML) content increased from 4.32–4.81 µg/g in raw samples to 10.68–16.20 µg/g in the steamed sausages. Nε-carboxyethyllysine (CEL) concentrations increased by approximately 1.7–3.7 times after steaming. The met

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Bai, Ruoxi, Jieru Sun, Xuguang Qiao, Zhenjia Zheng, Meng Li, and Bin Zhang. "Hot Air Convective Drying of Ginger Slices: Drying Behaviour, Quality Characteristics, Optimisation of Parameters, and Volatile Fingerprints Analysis." Foods 12, no. 6 (2023): 1283. http://dx.doi.org/10.3390/foods12061283.

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Ginger is one of the most popular spices and medical herbs with its unique pungent flavour and taste. Although there has been much research into the drying methods of ginger, the effect of drying parameters in hot air convective drying on ginger quality needs to be explored in depth. This study investigated the differences in drying behaviour and quality characteristics of ginger with the variables of temperature, thickness, and loading density. The moisture states and diffusion pattern in the different stages during the drying process were analysed using low-field NMR techniques. The results

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Majumder, Prasanta, Abhijit Sinha, Rajat Gupta, and Shyam S. Sablani. "Drying of Selected Major Spices: Characteristics and Influencing Parameters, Drying Technologies, Quality Retention and Energy Saving, and Mathematical Models." Food and Bioprocess Technology 14, no. 6 (2021): 1028–54. http://dx.doi.org/10.1007/s11947-021-02646-7.

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Prasad, J., and V. K. Vijay. "Open Sun Drying of Tinospora cordifolia, Curcuma longa L. and Zingiber officinale. Thermal Analysis." Food Science and Technology International 11, no. 6 (2005): 409–16. http://dx.doi.org/10.1177/1082013205060730.

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Open sun drying is a common method of drying of agricultural products in developing countries. Despite having several disadvantages, it is widely practised because it is a very simple way of drying. Tinospora cordifolia (a type of herb), Curcuma longa L. and Zingiber officinale (spices) were dried in the open sun and determined thermal parameters like product temperature, temperature around the product surface and rate of moisture transfer. The drying time for Tinospora cordifolia, Curcuma longa L. and Zingiber officinale were 41, 43 and 45 sunshine hours respectively with average solar radiat

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Volgin, A. V., V. A. Kargin, E. A. Chetverikov, A. P. Moiseev, and L. A. Lagina. "Improving the efficiency of convective grain drying by using low-intensity RF radiation." IOP Conference Series: Earth and Environmental Science 954, no. 1 (2022): 012017. http://dx.doi.org/10.1088/1755-1315/954/1/012017.

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Abstract Drying (dewatering) of plant products is widely used in various technologies of their processing, transportation and storage. Existing dewatering processes and equipment are very diverse in design and application; their technical and economic performance also varies significantly. The effectiveness of the dewatering process of vegetable raw materials depends on the range of initial and final humidity and a number of physical, mechanical, chemical and other properties of the product, the drying method, technology and technical characteristics of the equipment. characteristics of the eq

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Ratna Yulistiani, Sri Winarti, Erwan Adi Saputro, and Fadllur Rohmawati. "The effect of drying time on the characteristics of Bandeng Sapit during storage at room temperature." Technium: Romanian Journal of Applied Sciences and Technology 16 (October 29, 2023): 383–87. http://dx.doi.org/10.47577/technium.v16i.10015.

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Bandeng Sapit is processed milkfish that is baked and smeared with spices made using sapit. The simple processing causes the shelf life of Bandeng Sapit to be very short. The drying process is one of the solutions to increase the shelf life of Bandeng Sapit. The objective of this research was to evaluate the effect of drying time on the characteristics of milkfish during storage at room temperature..This study used a Completely Randomized Design (CRD) factorial pattern with two factors and two replications. Factor I: drying time (5 hours, 6 hours, 7 hours) and factor II : storage time (2 days,

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A, Anjaneyulu, Amit Baran Sharangi, Tarun Kumar Upadhyay, Nawaf Alshammari, Mohd Saeed, and Lamya Ahmed Al-Keridis. "Physico-Chemical Properties of Red Pepper (Capsicum annuum L.) as Influenced by Different Drying Methods and Temperatures." Processes 10, no. 3 (2022): 484. http://dx.doi.org/10.3390/pr10030484.

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An experiment was carried out in the laboratories of the Department of Food Engineering, Department of Vegetable Science, and Department of Plantation Spices Medicinal and Aromatic crops, Bidhan Chandra Krishi Viswavidyalaya (BCKV), West Bengal, India. The work was performed during 2018–2019 and 2019–2020 with different drying methods including sun drying, solar drying and oven drying. In oven drying, different temperatures such as 50, 55, 60, 65, and 70 °C were considered. A randomized complete block design (RCBD) was designed with seven treatments and three replications. Experimental results

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Selim, Mustafa I., William Popendorf, Mahmoud S. Ibrahim, Saleh El Sharkawy, and El Syeda El Kashory. "Anatoxin B1 in Common Egyptian Foods." Journal of AOAC INTERNATIONAL 79, no. 5 (1996): 1124–29. http://dx.doi.org/10.1093/jaoac/79.5.1124.

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Abstract Samples of common Egyptian foods (17 nuts and seeds, 10 spices, 31 herbs and medicinal plants, 12 dried vegetables, and 28 cereal grains) were collected from markets in Cairo and Giza. A portion of each sample was extracted with chloroform, and the concentrated extract was cleaned by passing through a silica gel column. Aflatoxin Bi was determined by reversed-phase liquid chromatography with UV detection. The highest prevalence of aflatoxin B1 was in nuts and seeds (82%), followed by spices (40%), herbs and medicinal plants (29%), dried vegetables (25%), and cereal grains (21 %). The

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Khudoynazarov, F. J., H. F. Djuraev, M. S. Mizomov, and A. Kh Fayziev. "Development of an optimal mechanism for a solar-air collector for drying thermolabile products." Journal of Physics: Conference Series 2697, no. 1 (2024): 012015. http://dx.doi.org/10.1088/1742-6596/2697/1/012015.

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Abstract The article presents theoretical and experimental studies about the alternative construction of energy-efficient solar air collector that generates heat based on alternative energy sources for the drying process of agricultural products. In particular, the geographical latitude of the place (φ), the angle of elevation of the sun to the horizon (h°), the angle of deviation of the sun (δ), and τ the interrelationships between the sun’s hour angles (τ) were studied. The patterns of changes in the wet air and dry air parameters entering the solar air collector were analyzed. The mechanism

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