Journal articles: 'Food preservation drying'

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Morais, R. M. S. C., A. M. M. B. Morais, I. Dammak, J. Bonilla, P. J. A. Sobral, J. C. Laguerre, M. J. Afonso, and E. C. D. Ramalhosa. "Functional Dehydrated Foods for Health Preservation." Journal of Food Quality 2018 (2018): 1–29. http://dx.doi.org/10.1155/2018/1739636.

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The market of functional foods has experienced a huge growth in the last decades due to the increased consumers’ awareness in a healthy lifestyle. Dried fruits constitute good snacks, in alternative to salty or sweet ones, and food ingredients due to their taste and nutritional/health benefits. Bioactive molecules are interesting sources to develop functional foods, as they play a major role in improving the health status and minimizing disease risks. The bioactive compounds most widely discussed in literature are presented in this review, for example, polyphenols, phytosterols, and prebiotics. Different technologies to dry bioproducts for producing functional foods or ingredients are presented. New drying techniques for the preservation of bioactive compounds are proposed, focusing more specifically on dielectric drying. A discussion on the techniques that can be used to optimize drying processes is performed. An overview on dehydrated plant based foods with probiotics is provided. The microorganisms used, impregnation procedures, drying methods, and evaluated parameters are presented and discussed. The principal bioactive compounds responsible for nutritional and health benefits of plant derived dried food products—fruits and vegetables, fruits and vegetables by-products, grains, nuts, and algae—are presented. Phytochemical losses occurring during pretreatments and/or drying processes are also discussed.

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Sharif, ZIM, FA Mustapha, J. Jai, N. Mohd Yusof, and NAM Zaki. "Review on methods for preservation and natural preservatives for extending the food longevity." Chemical Engineering Research Bulletin 19 (September 10, 2017): 145. http://dx.doi.org/10.3329/cerb.v19i0.33809.

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Chemical, enzymatic or microbial activities from the surrounding environment and the food itself can cause spoilage to food products. In the meantime, the recent surge in world population, calls forfood products to be stored and delivered from one place to another place. During delivery, food products will start to deteriorate, losetheir appearance and decrease in nutritional values. Thus, the presence of food preservation methods such as heating, pickling, edible coating, drying, freezing and high-pressure processing can solve this problem by extending the food products‟ shelf life, stabilize their quality, maintaining their appearance and their taste. There are two categories of food preservations, the modern technology preservation method and the conventional preservation method. In the meantime, conventional food preservations usually use natural food preservatives. Meanwhile, the use of the synthetic preservative such as sulphites, benzoates, sorbates etc. for food preservation can cause certain health problems. In this light, replacing these synthetic preservatives with natural preservatives such as salt, vinegar, honey, etc. are much safer for human and environment. Furthermore, natural preservatives are easy to obtain since the sources are from plant, animal and microbes origin. This review paper focuses on preservation methodsand the natural preservatives that are suitable to be used for food preservation.Chemical Engineering Research Bulletin 19(2017) 145-153

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Esper, A., and W. Mühlbauer. "Solar drying - an effective means of food preservation." Renewable Energy 15, no. 1-4 (September 1998): 95–100. http://dx.doi.org/10.1016/s0960-1481(98)00143-8.

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Tabassum, S., MS Bashar, MS Islam, A. Sharmin, SC Debnath, S. Parveen, and SAA Khanom. "Design and development of solar dryer for food preservation." Bangladesh Journal of Scientific and Industrial Research 54, no. 2 (June 1, 2019): 155–60. http://dx.doi.org/10.3329/bjsir.v54i2.41672.

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Solar thermal energy is an alternative source of energy which can be used for drying vegetables, fishes, fruits or other kinds of material, such as wood. In Bangladesh, there exist significant post-harvest losses of agricultural products due to lack of the use of proper preservation system. Drying by using solar thermal energy can be an effective solution for this loss. As Bangladesh is situated in latitude 23°43’N and longitude 90°26’E, this is very much suitable to use solar thermal energy. To reduce the limitations of the natural sun drying e.g. exposure of the foodstuff to rain and dust; uncontrolled drying; exposure to direct sunlight; infestation by insects etc., two types of solar dryer (low cost solar dryer for small production and solar dryer for large production) were developed. The design was based on the geographical location of Dhaka, Bangladesh. The experiments were conducted to dry vegetables and fishes. The obtained results revealed that the temperatures inside the dryer were much higher than the ambient temperature. The rapid rate of drying proves its ability to dry food to keep in safe moisture level in a hygienic environment. Microbiological and nutritional values ensure a superior quality of the dried product also. Bangladesh J. Sci. Ind. Res.54(2), 155-160, 2019

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Ma, Yan, Wei Wei Liu, and Guo Hui Huang. "Manufacturing Research with Feasibility of Vacuum Freeze Drying Technology for Leisure Meat Products Processing." Advanced Materials Research 1056 (October 2014): 84–87. http://dx.doi.org/10.4028/www.scientific.net/amr.1056.84.

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vacuum freeze drying technology is a high technology content ,involving a wide range of knowledge of technology in the field of drying technology, it is also a method of the most complex drying equipment , the largest energy consumption, the highest cost of drying method, but due to the particularity of its dry goods: the freeze-drying food has the advantages of complex water performance is good, cooler and luster of freezing and drying food to maintain good products, less nutrient loss, light weight, easy to carry transportation, easy to long-term preservation, and on the quality is far superior to the obvious advantages of other dried food, making it become the forefront of drying technology research and development.

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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 (May 31, 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 that can be accomplished by heat pump assisted drying systems. This paper presents up-to-date survey in the field of air source heat pump assisted drying of food: fruit, vegetables, herbs and spices.

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Mohd Yusop, Fatin Hafizah, Shareena Fairuz Abd Manaf, and Fazlena Hamzah. "Preservation of Bioactive Compound via Microencapsulation." Chemical Engineering Research Bulletin 19 (September 10, 2017): 50. http://dx.doi.org/10.3329/cerb.v19i0.33796.

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The aim of this paper is to discuss on the preservation of bioactive compound by using microencapsulation techniques. Microencapsulation is a process of building a functional barrier between the core and wall material to prevent any chemical or physical reactions. Microencapsulation provides an important technique in various food, pharmaceutical industry and textile product because has the ability to improve shelf-life, oxidative stability, provide protection and controlled biological activity release of active agents. Microencapsulation of plant extract, essential oils, vegetable has been developed and commercialized by employing various method including freeze drying, coacervation, spray drying, in situ polymerization and melt-extrusion. The most commonly used techniques for microencapsulation of oils are by using spray drying and coacervation method. Microencapsulation methods have been developed in order to modify the efficiency based on several factors such as types of active agents, shell material used, generating particles with a variable range of sizes, shell thickness and permeability. With this work, an overview regarding efficient and applications of microencapsulation process will be presented.Chemical Engineering Research Bulletin 19(2017) 50-56

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Radojčin, Milivoj, Ivan Pavkov, Danijela Bursać Kovačević, Predrag Putnik, Artur Wiktor, Zoran Stamenković, Krstan Kešelj, and Attila Gere. "Effect of Selected Drying Methods and Emerging Drying Intensification Technologies on the Quality of Dried Fruit: A Review." Processes 9, no. 1 (January 9, 2021): 132. http://dx.doi.org/10.3390/pr9010132.

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Drying is one of the oldest methods for food preservation that removes the water from fruit and makes it available for consumption throughout the year. Dried fruits can be produced by small- and large-scale processors, which makes them a very popular food among consumers and food manufacturers. The most frequent uses of drying technology include osmotic dehydration, vacuum drying, freeze-drying and different combinations of other drying technologies. However, drying may provoke undesirable changes with respect to physiochemical, sensory, nutritional and microbiological quality. Drying process energy efficiency and the quality of dried fruits are crucial factors in fruit drying. Recently, innovative technologies such as ultrasound, pulsed electric field and high pressure may be used as a pretreatment or in combination with traditional drying technologies for process intensification. This could result in quality improvements of dried fruits and enhanced efficiency and capacity of the production process, with a positive impact on environmental and economic benefits.

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Radojčin, Milivoj, Ivan Pavkov, Danijela Bursać Kovačević, Predrag Putnik, Artur Wiktor, Zoran Stamenković, Krstan Kešelj, and Attila Gere. "Effect of Selected Drying Methods and Emerging Drying Intensification Technologies on the Quality of Dried Fruit: A Review." Processes 9, no. 1 (January 9, 2021): 132. http://dx.doi.org/10.3390/pr9010132.

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Drying is one of the oldest methods for food preservation that removes the water from fruit and makes it available for consumption throughout the year. Dried fruits can be produced by small- and large-scale processors, which makes them a very popular food among consumers and food manufacturers. The most frequent uses of drying technology include osmotic dehydration, vacuum drying, freeze-drying and different combinations of other drying technologies. However, drying may provoke undesirable changes with respect to physiochemical, sensory, nutritional and microbiological quality. Drying process energy efficiency and the quality of dried fruits are crucial factors in fruit drying. Recently, innovative technologies such as ultrasound, pulsed electric field and high pressure may be used as a pretreatment or in combination with traditional drying technologies for process intensification. This could result in quality improvements of dried fruits and enhanced efficiency and capacity of the production process, with a positive impact on environmental and economic benefits.

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Cartwright, Caroline R. "Grapes or raisins? An early Bronze Age larder under the microscope." Antiquity 77, no. 296 (June 2003): 345–48. http://dx.doi.org/10.1017/s0003598x00092322.

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The sudden conflagration of an Early Bronze Age room at Tell es-Sa'idiyeh in the Jordan valley resulted in the preservation of a remarkable assemblage of plant remains. Using microscopy and experiment, the author was able to detect fruits previously sun dried for preservation. Grapes, figs, pomegranate, olives, cereals, legumes and capers provided the most conclusive evidence for the drying and preservation of food.

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Camas-Nafate, Monica Patricia, Peggy Alvarez-Gutiérrez, Edgar Valenzuela-Mondaca, Roger Castillo-Palomera, and Yolanda del Carmen Perez-Luna. "Improved Agricultural Products Drying Through a Novel Double Collector Solar Device." Sustainability 11, no. 10 (May 23, 2019): 2920. http://dx.doi.org/10.3390/su11102920.

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Backyard agricultural systems are frequently used for food production in rural tropical regions all over the world. The implementation of these systems has been used as a strategy to increase food security, to preserve the phyto and zoo diversity and to provide an alternative income for poorer rural families. Nevertheless, the absence of appropriate preservation mechanisms and nonrenewable energies can lead to significant production losses that could be prevented by the implementation of solar drying devices. The objective of this project was to design, build and validate a double collector solar device for improved drying performance. To evaluate the double collector solar device, four backyard products frequently used in the Mexico Southwest regional diet were used: carrots, chayote squash, tomatoes, and oyster mushrooms. The results showed that the solar device achieved drying efficiencies between 22.8 and 37.9% by reaching moisture values below the 12.30% threshold, which according to the international standards is considered as “Low Moisture Food”. The evaluation of the double collector solar drier is demonstrated to be an easy-to-apply and environmentally friendly method for food preservation in tropical rural regions by taking advantage of domestic renewable energy resources.

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Petrova, Zh O., K. S. Slobodianiuk, К. M. Samoilenko, and V. М. Vishnevsky. "Universal modes of technological processing of colloid capillary-porous materials by convective drying method." Energy and automation, no. 6(52) (November 25, 2020): 15–27. http://dx.doi.org/10.31548/energiya2020.06.015.

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Modern society is facing such problems of the 21st century as a pandemic, environmental crisis, greenhouse gas emissions and so on. Therefore, functional nutrition of people becomes extremely important, which is impossible without proper technological processing with maximum preservation of all BAS, and reduction of energy consumption in all industries. This in combination can strengthen social immunity and have a positive impact on the economy. Functional foods (according to the classification of the main plant functional ingredients of Dr. Petrova Zh.O.) include antioxidants based on table beets, carotene and phytoestrogens based on soy. One of the most pressing issues is the high-quality processing of vegetable raw materials (colloidal capillary-porous materials) and improving the energy efficiency of drying processes. An important task in the processing of vegetable raw materials by dehydration is the preservation of biologically active substances. We investigated the influence of drying parameters in order to maximize the preservation of BAS in dried antioxidant and phytoestrogenic raw materials. As a result of studies of drying kinetics, universal modes of dehydration have been developed: 60 ºС and energy efficient step mode 100 / 60ºС for antioxidant and phytoestrogenic plant raw materials, which maximally retain functional properties and allow to obtain high quality dried products and food powders. The use of such modes allows to intensify the drying process up to 40%.

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Setyopratomo, Puguh. "PEMODELAN MATEMATIK KANDUNGAN AIR PADA PENGERINGAN APEL." Sains & Teknologi 4, no. 1 (October 22, 2019): 45. http://dx.doi.org/10.24123/jst.v4i1.2293.

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Drying is one of the most significant method in food preservation. This study was conducted to investigate mathematical models of thin layer drying of apple slices. The kinetic of thin layer drying of apple slices was experimentally investigated in a hot air convective dryer. Crank solution for difusion in slab model and Lewis model for drying in thin layer were used to predict the drying profile. Drying characteristic of apple slices were determined using ambient air at 50 oC and 0,4167 m/s linier velocity. The result showed that Lewis model was more convenient for short-period drying, whereas the Crank solution model was more appropiate for long- periode drying.

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Sabudin, Sulastri, Mohd Zairul Hakimi Remlee, and Mohd Faizal Mohideen Batcha. "Effect of Relative Humidity on Drying Kinetics of Agricultural Products." Applied Mechanics and Materials 699 (November 2014): 257–62. http://dx.doi.org/10.4028/www.scientific.net/amm.699.257.

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The demand for food has been ever increasing in proportion with the growing human population. This includes agricultural products including fruits. Hence, food preservation for extended usage through drying is gaining importance. This study reports the drying behavior of several agricultural products, namely sweet potato, carrot, ginger, turmeric, passion fruit and its rind. Focus has been given to the effect of relative humidity on drying for these products at room temperature. Experiments were carried out at 27°C by varying relative humidity at 40%, 60% and 80%. It was found that the relative humidity has a strong effect on drying, with lower relative humidity providing higher drying rates. In humid surrounding like Malaysia which has an average humidity more than 70%, controlling humidity of drying air may result in an energy efficient process in comparison to raising the drying air temperature

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Piñón-Balderrama, Claudia I., César Leyva-Porras, Yolanda Terán-Figueroa, Vicente Espinosa-Solís, Claudia Álvarez-Salas, and María Z. Saavedra-Leos. "Encapsulation of Active Ingredients in Food Industry by Spray-Drying and Nano Spray-Drying Technologies." Processes 8, no. 8 (July 24, 2020): 889. http://dx.doi.org/10.3390/pr8080889.

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Since its invention in 1872 by Samuel Percy, the spray drying of food products has been widely used, whether in products consumed by babies in milk formulations, powdered sweets and cocoa soluble in milk for children, or food supplements rich in proteins, vitamins, and minerals for adults. All of these products were first formulated in solution and then converted into powders to facilitate the transport and preservation of the properties during storage. In recent years, novel technologies such as nano spray drying have emerged for the development of food formulations with high-cost active ingredients. The aim of the present work is to present a review of the literature reported in the last 10 years related to these technologies. The basis of the spray-drying technologies i.e., conventional and nano, are described and compared, emphasizing the instrumental processing conditions for achieving a desired product. Examples of some unwanted reactions presented during the encapsulation of active ingredients are provided.

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NUMMER, BRIAN A., JUDY A. HARRISON, MARK A. HARRISON, PATRICIA KENDALL, JOHN N. SOFOS, and ELIZABETH L. ANDRESS. "Effects of Preparation Methods on the Microbiological Safety of Home-Dried Meat Jerky." Journal of Food Protection 67, no. 10 (October 1, 2004): 2337–41. http://dx.doi.org/10.4315/0362-028x-67.10.2337.

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Historically, drying meats to produce jerky was considered to be a safe preservation process and the convenience and flavor of jerky has made it a popular food product for home food preservers. Recent outbreaks of foodborne illness related to both home-dried and commercially manufactured jerky have raised concerns about the safety of the product. Some traditional home recipes and drying processes were shown to be inadequate to destroy Escherichia coli O157, Salmonella, Staphylococcus aureus, and Listeria monocytogenes in both whole-muscle and ground-meat jerky. Several research studies have identified processes such as precooking meats before drying, using acidic marinades, cooking meats after drying, or some combination of these treatments that can destroy pathogens of concern to produce microbiologically safe and palatable meat jerky at home.

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Baeghbali, Vahid, Mehrdad Niakousari, and Michael Ngadi. "An Update on Applications of Power Ultrasound in Drying Food: A Review." Journal of Food Engineering and Technology 8, no. 1 (June 15, 2019): 29–38. http://dx.doi.org/10.32732/jfet.2019.8.1.29.

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Ultrasound is sound waves with above the human hearing range frequency that is approximately 20 kHz. Application of power ultrasound in combination with other food processing methods including drying, is considered to be an emerging and promising technology. The use of novel non-thermal technologies, such as power ultrasound, is suitable to facilitate the drying of heat sensitive food materials. Ultrasound enhance heat and mas transfer which result in faster moisture removal during drying due to heating, vibration and synergistic effects. These effects could lead to product quality preservation in terms of color, texture, vitamin C and antioxidants content, by the use of milder drying conditions, and in some cases can promote better energy efficiency. In this article, after a brief review on the history of ultrasonic drying, different methods are categorized and combinations of ultrasound with novel drying methods and their effects on phytochemicals are discussed with the focus on the recently published articles. Studies showed that the quality of ultrasonically dried products was usually higher than conventionally dried products. However, the effect of ultrasonic drying on the texture and nutritional value of the products should be further investigated.

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Smith, Bronwen. "Image Analysis of Food Microstructure. John C. Russ." Microscopy and Microanalysis 13, no. 4 (July 16, 2007): 313. http://dx.doi.org/10.1017/s1431927607070821.

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Image Analysis of Food Microstructure. John C. Russ. CRC Press, Boca Raton, FL; 2005, 369 pages. ISBN 0-8493-2241-3Understanding food microstructure is fundamental to understanding the changes fresh fruit and vegetables undergo during development, postharvest, and during processing and preservation treatments, such as canning, drying, and freezing. Microstructure is also important in manufactured foods and in the development of new types of foods to give insight into the way in which ingredients respond when mixed with others and how they compete for space in a volume. Microstructure is important for food scientists because it gives rise to quality aspects, including texture, color, and palatability of foods. Finding innovative ways to examine food microstructure not only helps the fundamental understanding but also allows us to solve problems for industry when products fail.

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Zlatkovic, B. P., and Milos Rajkovic. "Analysis of drying potato kinetics in laboratory conditions." Journal of Agricultural Sciences, Belgrade 50, no. 2 (2005): 161–71. http://dx.doi.org/10.2298/jas0502161z.

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Chemistry is in its nature a fundamental science, but nowadays its results are increasingly used in practice. In such a way, many syntheses of important nutrition and industrial compounds (chemical technology), or destruction of harmful substances (chemical ecology) have been developed. The analytic part of chemistry (analytical chemistry) has found a significant usage even in optimization of technological processes of food technology. One of the oldest ways of food preservation is drying (dehydration). The basis of this process of preservation is to vaporize water, to dry enough the product, in order to stop the activity of enzymes and possibility of microorganisms? development. Water in agricultural products is not free but bound to dry matter. Therefore, for its vaporizing it is necessary to bring enough heat. The part of the brought heat is used for vaporizing water, but one part of it becomes the energy for activation of several chemical reactions that decrease the nutritive values and the quality of future food. Therefore, the important engineering problem emerges: determination of optimal conditions for drying. For optimization of technological process of drying, it is necessary to do mathematical modeling of dependence of water vaporizing speed from environmental conditions beforehand. The aim of this paper is to determine potato pieces drying kinetics in laboratory dryer, in order to determine the optimal conditions for its industrial dehydration. It was established that in the first quarter of the time of drying evaporated 28.3% of total evaporation of water, and then in order by quarters: 53%, 14.1% and 4.6%, respectively. The greatest speed of drying was realized at moisture of potatoes about 50%.

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Mbugua, S. K., and E. G. Karuri. "Preservation of Beef Using Bacteriostatic Chemicals and Solar Drying." Food and Nutrition Bulletin 15, no. 3 (September 1994): 1–6. http://dx.doi.org/10.1177/156482659401500308.

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Simple potential meat-preservation methods that can be applied at either the household or the small-community level in rural areas were evaluated. Samples of beef treated with various bacteriostatic agents— brine, honey, glycerol, vinegar, hydrochloric acid, and ethanol—were dried for three days, either directly in the sun or in a solar drier box, and packaged and stored at ambient temperature for four weeks. The treated samples were compared with samples dried without other treatments and with frozen meat. The samples were evaluated for gas formation in the packages, odour, moisture, and discoloration. The water-activity level was measured, as were the extract release volume, the percentage of rehydration, and the pH, and microbial counts were determined. An organoleptic evaluation was carried out by nine panellists. The meat was preserved equally well by either direct sun drying or drying in a solar drier, provided it was protected from microbial and biochemical deterioration with bacteriostatic chemicals. Brine, glycerol, and vinegar gave equally effective protection. The dried meat tended to lose flavour compared with the frozen reference samples.

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Yeasmin, F., N. N. Hira, H. Rahman, and M. N. Islam. "Development of powder based ginger drink: analysis of dehydration kinetics and moisture sorption isotherm." Food Research 5, no. 1 (January 24, 2021): 322–29. http://dx.doi.org/10.26656/fr.2017.5(1).383.

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The perishable herb ginger (Zingiber officinale) possesses natural aroma and different biologically active components which are beneficial for our health. This can be dried for preservation in pick season for shelf-life increment. This study studied the analysis of the chemical composition, moisture sorption isotherm, dehydration kinetics of ginger for preservation. Air drying was carried out using a cabinet dryer at different temperatures and thickness. According to the sorption isotherm study, monolayer moisture content (MMC) is higher as per Guggenheim-Anderson-DeBoer (GAB) equation compared to the Brunauer-Emmett-Teller (BET) equation. Drying rate increased with the increase in temperature at constant thickness while the adverse result was found with the increase in thickness at a constant temperature. Then, powder-based drinks were prepared by using five different percentages of ginger. The preferences of consumers were measured by statistical analysis of the scores obtained from the response of organoleptic taste panel. The sample containing 1.84% ginger powder was considered the best in overall acceptability

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Kubiaszczyk, Jarosław, Ewa Golisz, and Małgorzata Jaros. "The effect of trays’ slope in the tunnel dryer on drying rate of carrot cubes." Technical Sciences 4, no. 21 (December 10, 2018): 345–56. http://dx.doi.org/10.31648/ts.4178.

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Drying of food is perhaps the oldest method of food preservation. The aim of this study the analysis of the effect of changing the slope angle of trays in a tunnel dryer model on the drying rate. Real experiments were carried out for trays’ slopes of 0, 5, 10 and 15°. Carrots’ cubes were dried at a constant temperature of 60°C, with air flow velocity of 1.2 m/s. Also this process was simulated using the COMSOL Multiphysics 4.3 software. The research results showed that increasing slope angle of tray disrupted the laminar flow of the dried cubes layer through the drying air stream and forced the partial air flow through the layer. Thus, the contact surface of the heated air with the material particles and the drying rate have been increased and made it possible to shorten the duration of the drying.

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Várkonyi, Zsombor, Viktória Sebesi, and Mária Örvös. "Examination of Infrared Tomato Drying." International Journal of Engineering and Management Sciences 4, no. 1 (March 10, 2020): 303–9. http://dx.doi.org/10.21791/ijems.2019.1.38.

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Tomato is a highly perishable food, thus preservation is required to meet the continuous market demand compared to the unbalanced yearly production peak. The aim of this paper is to show a detailed insight into infraradiation based drying process. Furthermore, to widen the possible usage range of a well-known approximation method for describing the temporal moisture variation in function of process parameters. The mass decrease of tomato slices was examined, in function of specific radiation power, heat source and sample distance, in forced and natural airflow. Based on the results dimensionless moisture ratio change over time was fitted as an exponential function, which may be used in industrial drying process optimization.

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Santiago-Mora, Priscila Desiree, Anaberta Cardador-Martinez, Carmen Tellez-Perez, Jose Gerardo Montejano-Gaitan, and Sandra T. Martin del Campo. "In-Vitro Antioxidant Capacity and Bioactive Compounds Preservation Post-Drying on Berrycacti (Myrtillocactus geometrizans)." Journal of Food Research 6, no. 4 (June 30, 2017): 121. http://dx.doi.org/10.5539/jfr.v6n4p121.

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Berrycactus is a cactus which does not require special agronomic attention, the berries are consumed locally and its commercialization is rather scarce because of the extremely short shelf-life. The significance of the application of any drying methods used to extend the shelf-life on the berrycacti is currently unknown. The aim of this work was to preserve berrycacti (Myrtillocactus geometrizans) and test the bioactive compounds and antioxidant capacity using two distinctive drying methods, freeze-drying (FD) and Instant Controlled Pressure Drop (DIC). Ripe berrycacti was chosen for the drying procedures because the antioxidant capacity and levels of soluble phenols and betalains were at their peak. Colour, phenols, non-extractable polyphenols, tannins, betalains, and antioxidant capacity were considered as factors to determine drying efficacy. Only colour parameters could discriminate between FD and DIC, concluding that both methods are suitable and efficient for preservation of antioxidant properties and retention of bioactive compounds. Both drying methods demonstrated higher in-vitro antioxidant capacity compared to the fresh fruit; highlighting the increase of non-extractable polyphenols and condensed tannins, and good retention of betalains and ascorbic acid after the drying treatments. This research points to use this sustainable crop to provide added value to berrycacti while considering this fruit as functional food due to the antioxidant capacity present even after being processed.

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Missana, Wenceslaus Pantaleo, Eugene Park, and Thomas T. Kivevele. "Thermal Performance Analysis of Solar Dryer Integrated with Heat Energy Storage System and a Low-Cost Parabolic Solar Dish Concentrator for Food Preservation." Journal of Energy 2020 (July 30, 2020): 1–10. http://dx.doi.org/10.1155/2020/9205283.

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Solar energy has become a viable alternative energy because it is a clean type of energy that converts solar radiation into heat energy for various applications such as heating water, power generation, cooking, and food drying. The solar dryer, integrated with the heat energy storage system, uses nitrate salt as a heat storage medium which was designed and tested by drying 1000 grams of red pepper at 19.6 to 62.4°C. The average ambient temperature ranged from 19.3 to 37.4°C, and the maximum temperature of the heat storage media ranged from 87.8 to 125°C. The solar drying process was compared to open sun drying system loaded with 1000 grams of red pepper. The findings showed that the solar dryer maintained color and flavor and lowered the original moisture content from 86% to 10% for 24 hours compared to 36 hours of drying in open air. In this study, nitrate salt is shown to be the perfect heat storage medium for drying food products; it preserved heat for about 4 hours when there is no active sunlight.

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Kubbutat, Peter, Ulrich Kulozik, and Jannika Dombrowski. "Foam Structure Preservation during Microwave-Assisted Vacuum Drying: Significance of Interfacial and Dielectric Properties of the Bulk Phase of Foams from Polysorbate 80–Maltodextrin Dispersions." Foods 10, no. 6 (May 22, 2021): 1163. http://dx.doi.org/10.3390/foods10061163.

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This study aimed at examining the cause of differences in the structure preservation of polysorbate 80–maltodextrin foams during microwave-assisted vacuum drying (MWVD) versus conventional vacuum drying (CVD). Aqueous dispersions of 3% polysorbate 80 and 0–40% maltodextrin were characterized for their dielectric and interfacial properties, and results were related to their drying performance in a foamed state. Surface tension and surface dilatational properties as well as dielectric properties clearly responded to the variation in the maltodextrin content. Likewise, the foam structure preservation during CVD was linked to the maltodextrin concentration. Regarding MWVD, however, foams collapsed at all conditions tested. Nevertheless, if the structure during MWVD remained stable, the drying time was significantly reduced. Eventually, this finding could be linked to the dielectric properties of polysorbate 80 rather than its adsorption kinetics and surface film viscoelasticity as its resonant frequency fell within the working frequency of the microwave drying plant.

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Haizhu, Zhang, Luyao Zheng, Xingying Zhang, Xiuming Cui, Chengxiao Wang, and Yuan Qu. "A study of the freeze-drying process and quality evaluation of Angelica sinensis." International Journal of Food Engineering 17, no. 6 (June 1, 2020): 411–22. http://dx.doi.org/10.1515/ijfe-2018-0419.

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Abstract The freeze-drying process of Angelica sinensis (Oliv.) Diels was studied and evaluated. Using a single factor investigation, drying temperature and pressure were determined as the main factors affecting the drying process. The central composite design (CCD) combined with response surface method was employed to optimize the drying process. Optimal conditions were determined to be 52 Pa, 63 °C, and a slice thickness of 5 mm. Subsequently, samples were compared in terms of chemical constituents, microstructure, and in vitro absorption profiles under different drying operations. The freeze-drying process was effective for the preservation of ferulic acid (1.82 mg/g), Z-ligustilide (13.91 mg/g), and other compositions. The porous and loose characteristic structure enabled rapid release of ferulic acid (71%, 60 min) and Z-ligustilide (32%, 60 min). Therefore, the freeze-drying method is a reasonable and efficient drying method for the dehydration of A. sinensis.

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Cruz-de la Cruz, Leidy Laura, Teodoro Espinosa-Solares, Miguel Angel Aguilar-Méndez, Diana Guerra-Ramírez, and Guadalupe Hernández-Eugenio. "Influence of microwave drying process on microstructure and thermodynamic properties of nopal cladodes." Ingeniería Agrícola y Biosistemas 12, no. 2 (2020): 115–30. http://dx.doi.org/10.5154/r.inagbi.2019.12.075.

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Introduction: The drying of nopal offers an alternative for their preservation, storage, handling and consumption. Objective: The effects of microwave drying on the microstructural characteristics of nopal and their thermodynamic properties at the food-water interface were evaluated. Methodology: Nopal cladodes were microwave-dried by applying powers of 75 and 158 kW∙kg-1. Microstructure of the samples was evaluated by Scanning Electron Microscope. Adsorption isotherms were determined at temperatures of 10, 20, 30 and 40 °C. Net isosteric heat (q-st) was calculated using the Clausius-Clapeyron equation and the Peleg model. Results: Samples dehydrated at 75 kW∙kg-1 showed greater preservation of their internal and external structure. When applying a higher power (158 kW∙kg-1), greater damage was observed in the microstructure of the material. Type III adsorption isotherm curves were obtained according to the Brunauer classification. The q-st of the dehydrated nopal was 7.51 kJ∙mol-1 for a moisture content of 0.05 kgH2O∙kg-1. Limitations of the study: The results obtained are valid only for microwave drying by applying powers of 75 and 158 kW∙kg-1. Originality: This work proposes the microwave drying of nopal as an alternative method that reduces drying time and allows the preservation of the material’s structural properties. Conclusions: The power applied in the microwave drying of nopal had a direct impact on the microstructure of the samples. The use of a power of 75 kW∙kg-1 was the best drying condition to preserve the structures constituting the cladodes.

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Lei, Zexin, and Timothy Langrish. "A Review of the Extraction and Closed-Loop Spray Drying-Assisted Micro-Encapsulation of Algal Lutein for Functional Food Delivery." Processes 9, no. 7 (June 30, 2021): 1143. http://dx.doi.org/10.3390/pr9071143.

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In this study, the physical and chemical properties and bioavailability of lutein have been summarized, with the novelty of this work being the review of lutein from production to extraction, through to preservation and drying, in order to deliver a functional food ingredient. The potential health functions of lutein have been introduced in detail. By comparing algae and marigold flowers, the advantages of algae extraction technology have been discussed. In this article, we have introduced the use of closed-loop spray drying technology to microencapsulate lutein to improve its stability and solubility. Microencapsulation of unstable substances by spray drying is a potentially useful direction that is worth exploring further.

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Otolowo, Dupe Temilade, Abiodun Adekunle Olapade, Samouel Olugbenga Oladele, and Felix Egbuna. "Drying characteristics and quality evaluation of dehydrated catfish (Clarias gariepinus)." Nutrition & Food Science 47, no. 6 (November 13, 2017): 765–79. http://dx.doi.org/10.1108/nfs-12-2016-0192.

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Purpose Fresh catfish (Clarias gariepinus) is highly perishable. This paper aims to investigate the drying characteristics and quality of body-mass dehydrated catfish to determine the effective dehydration parameters for preservation. Design/methodology/approach Brine concentration (3-9 per cent), brining time (30-90 min) and drying temperature (90-130°C) interacted using the response surface methodology. Preliminary experiments were conducted to select treatments. Moisture content and ratio and drying rate were determined and fitted into five thin-layer drying models; the goodness of fit was evaluated by average grade ranking of the regression parameters. Proximate compositions and microbial load of dehydrated catfish were determined using standard methods. Findings Treatments with 110°C gave initial higher drying rate (0.034-0.043 kg H2O/kg solid/h) and shorter drying time (20-21 h). Drying occurred at two falling rate periods. Midilli model ranked first in fitting the drying data. It explained up to 99.6-99.7 per cent of the total variations in the independent variables with low values of error terms; RMSE was 0.02131-0.01794 and χ2 was 0.00037-0.00043, indicating good predictive quality. Processing parameters positively and significantly (p < 0.05) influenced the proximate compositions of dehydrated catfish. Treatment: 6 per cent brine, 90 min and 110°C presented the most effective dehydration parameters for quality preservation of body-mass catfish. Practical implications The dehydration technique used in this study could enhance nutritive quality and storage stability of body-mass dehydrated catfish that could serve as a useful and convenient tool for commercial application. Social implications Hygienically processed dehydrated catfish of good quality could be used as a source of nutrients to ameliorate malnutrition and reduce post-harvest losses of catfish. Originality/value The effective processing parameters established is an important step to harness the high nutrients and economic values embedded in catfish.

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Turan, Osman Yağız, and Ebru Fıratlıgil. "Modelling and characteristics of thin layer convective air-drying of thyme (Thymus vulgaris) leaves." Czech Journal of Food Sciences 37, No. 2 (May 10, 2019): 128–34. http://dx.doi.org/10.17221/243/2017-cjfs.

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Fruit and vegetable dehydration has been extensively studied for the improvement of food preservation. Effects of drying temperature on the drying kinetics of thyme were investigated and a suitable drying model was obtained to describe the drying process. Drying behaviour of thyme leaves at temperatures of 50, 60, 70 and 80°C was determined by using a conventional drying oven, and moisture ratio and drying rates were calculated. Four different thin layer drying models, namely Lewis, Henderson and Pabis, Page, and logarithmic models, were used to fit the experimental moisture ratio data. Three statistical parameters: coefficient of determination (R2), chi-square (χ2) and root mean square error (RMSE) were used to compare the goodness of fit of the drying models. Logarithmic model and Page model give the best description of the drying process kinetics of thyme leaves by comparing the experimental values and predicted values.

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Ghanem Romdhane, N., N. Djendoubi, C. Bonazzi, N. Kechaou, and N. Boudhrioua Mihoubi. "Effect of Combined Air-Drying-Osmotic Dehydration on Kinetics of Techno-functional Properties, Color and Total Phenol Contents of Lemon (Citrus limon. v. lunari) Peels." International Journal of Food Engineering 12, no. 6 (August 1, 2016): 515–25. http://dx.doi.org/10.1515/ijfe-2015-0252.

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Abstract Combined osmotic dehydration (sucrose solution: 50–70 % w/w, 30–50 °C for 2 h followed by air drying at 40 and 60 °C) is an appropriate process for preservation of oil retention capacity, lightness and yellowness of lemon peels (Citrus limon. v. lunari). Incorporation of sugars to lemon cuboids pieces increased drying rate during the first falling rate phase of the air dehydration step and improved their color stability. Osmotic dehydration process allows protective effect against further total phenol loss during air drying: significant loss of total phenol content (70–80 %) was recorded during osmotic dehydration and then it remains constant during air drying at 40 and 60 °C. For the investigated temperature of osmotic pre-treatment (30–50 °C), water retention capacities were reduced by up to 70 % and were maintained constant during air drying.

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Peighambardoust, S. H., A. Golshan Tafti, and J. Hesari. "Application of spray drying for preservation of lactic acid starter cultures: a review." Trends in Food Science & Technology 22, no. 5 (May 2011): 215–24. http://dx.doi.org/10.1016/j.tifs.2011.01.009.

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Chen, Huizhi, Benu Adhikari, and Min Zhang. "Third International Food Drying Workshop/1st Fresh Food Processing and Preservation Workshop, Wuxi, China, July 6–7, 2016." Drying Technology 34, no. 16 (September 13, 2016): 2024–25. http://dx.doi.org/10.1080/07373937.2016.1234845.

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Tymczyszyn, E. Elizabeth, Rosario Díaz, Andrea Pataro, Natalia Sandonato, Andrea Gómez-Zavaglia, and E. Anibal Disalvo. "Critical water activity for the preservation of Lactobacillus bulgaricus by vacuum drying." International Journal of Food Microbiology 128, no. 2 (December 2008): 342–47. http://dx.doi.org/10.1016/j.ijfoodmicro.2008.09.009.

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Srijeeta Saha. "IMF: To Enhance the Shelf-Life of Food." International Journal for Modern Trends in Science and Technology 6, no. 10 (November 24, 2020): 103–8. http://dx.doi.org/10.46501/ijmtst061018.

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Drying is the oldest method of food preservation. By reducing the moisture content and water activity the microbial stability of the food materials can be increased. The minimum water activity (aw) for microbial growth is approximately 0.6. But in case of dehydration the texture, palatability and some physical properties of the food materials can be decreased. Intermediate moisture food (IMF) are shelf-stable products having water activities of 0.6-0.84, and the range of the moisture content from 15%-40% and are edible without rehydration. Osmotic dehydration has many advantages include low processing temperatures, short drying times, and 20%-30% lower energy consumption than typical dehydration processes. Sugar is the most important agent used as the humectants for candied intermediate moisture fruits, and salt is used for intermediate moisture vegetables and fish. Most of the fresh fruits can be transformed into IMF or candied fruit (also known as crystallized fruit) without adding synthetic colors and flavors or gelling agent. In this review paper the how different IMF enhance the self-life of the food materials are discussed.

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Kopuk, Berkay, Recep Güneş, and Harun Uran. "Vurgulu Elektrik Alan (PEF) Tekniğinin Et ve Su Ürünlerinin İşlenmesinde Kullanımı." Turkish Journal of Agriculture - Food Science and Technology 8, no. 10 (October 19, 2020): 2202–13. http://dx.doi.org/10.24925/turjaf.v8i10.2202-2213.3659.

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In the food industry, using of new preservation and processing technologies, which may be an alternative to traditional methods, is becoming increasingly important. These novel and particularly non-thermal techniques have very important advantages such as enhancing food safety, reducing quality losses, and increasing production efficiency. One of these new technologies, Pulsed electric field (PEF) technique, stands out as a novel method that has been emphasized in recent years. It is used for different purposes in both liquid and solid foods, also various studies are carried out for the optimization. On the other hand, recently, there are several studies using PEF technique in meats and seafoods for the preservation purposes, as well as other positive effects (improving the functional properties of the product, accelerating processes such as drying, curing and freezing). In this regard, detailed information about the purposes for which PEF technique can be used in meats and seafoods has been tried to be given in this comprehensive review study.

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Al Maiman, Salah A., Nawal A. Albadr, Ibrahim A. Almusallam, Mohammed Jawad Al-Saád, Sarah Alsuliam, Magdi A. Osman, and Amro B. Hassan. "The Potential of Exploiting Economical Solar Dryer in Food Preservation: Storability, Physicochemical Properties, and Antioxidant Capacity of Solar-Dried Tomato (Solanum lycopersicum) Fruits." Foods 10, no. 4 (March 30, 2021): 734. http://dx.doi.org/10.3390/foods10040734.

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This study investigated the effect of solar drying on storability and physiochemical and antioxidant capacities of dried tomatoes. Sliced fruit was dried at 45 ± 2 °C for 24 h under a solar tunnel dryer and stored at ambient temperature for 90 and 180 days. Solar drying treatments significantly (p < 0.05) reduced the bacterial and mold load, and eliminated Staphylococcus aureus, S. saprophyticus, and Escherichia coli in all samples. Solar drying treatment reduced the water activity of the dried tomato’s to 0.31 that remained at the same level during storage period 180 days. Storage of dried tomato slices resulted in the decrease of both color and vitamin C content while it increased the total carotenoid, lycopene, phenolic compound content, and antioxidant activity. Furthermore, the principle component analysis (PCA) revealed that solar drying of tomato slices enhanced its physicochemical properties, antioxidant capacity particularly after storage for 90 and 180 days. Interestingly, the solar drying process enhanced tomato slices storage and physicochemical characteristics, that resulted in extending the shelf life by up to 6 months, indicating the great potential application of low-tech solar in food industry and could become an emerging effective post-harvest preservative method for seasonal perishable vegetable and fruit, particularly in developing countries.

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Velescu, Ionut Dumitru, Ioan Tenu, Petru Carlescu, and Vasile Dobre. "Convective Air Drying Characteristics for Thin Layer Carrots." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 70, no. 2 (November 13, 2013): 129. http://dx.doi.org/10.15835/buasvmcn-fst:9619.

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Introduction: Carrot is one of the most commonly used vegetables for human nutrition due to high vitamin and fibre content. Drying is one of the oldest methods of food preservation, and it represents a very important aspect of food processing. Sun drying is the most common method used to preserve agricultural products in most tropical countries; this technique is extremely weather dependent, and has the problems of contamination with dust, soil, sand particles and insects. Also, the required drying time can be quite long. Therefore, using solar and hot-air dryers, which are far more rapid, providing uniformity and hygiene are inevitable for industrial food drying processes. Aim: This paper presents a kinetic study of convective drying without pre-treatment of carrot. The effects of the temperature of the drying agent, the speed of the drying agent and the thickness of the kinetics of drying the sample of carrots were investigated. Materials and methods: The experiments were carried out with the aid of an installation for drying food products, that is capable of ensuring the temperature of the drying agent (air) in the range of +25 ... +125 °C. The drying process was conducted at temperature of 45 °C in first hour of process, 2 hours at 55 °C, and 3 hours at 60 °C. The air velocity was setup at 1.0 - 2.5 m/s. Carrots were divided into segments of a thickness of 0.4 cm. Two mathematical models available in the literature were fitted to the experimental data. Results: The drying rate increases with temperature and decreases with the sample diameter. The Page model is given better prediction than the Henderson and Pabis model and satisfactorily described drying characteristics of carrot slices. Conclusions: The most important characteristics of carrot required for simulation and optimization of the drying were studied. The values of calculated effective diffusivity for drying at 45, 55 and 60oC of air temperature and 1.0, 1.5, 2.0 and 2.5 m/s of air flow velocity. The effective diffusivity increases as air-flow rate and temperature increases. Page’s empirical model showed a good fit curves than the Henderson and Pabis model.

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Deshmukh, A. Waheed, Mahesh N. Varma, Chang Kyoo Yoo, and Kailas L. Wasewar. "Investigation of Solar Drying of Ginger (Zingiber officinale): Emprical Modelling, Drying Characteristics, and Quality Study." Chinese Journal of Engineering 2014 (March 13, 2014): 1–7. http://dx.doi.org/10.1155/2014/305823.

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Drying is a simultaneous heat and mass transfer energy intensive operation, widely used as a food preservation technique. In view of improper postharvest methods, energy constraint, and environmental impact of conventional drying methods, solar drying could be a practical, economical, and environmentally reliable alternative. In the present paper applicability of mixed mode solar cabinet dryer was investigated for drying of commercially important and export oriented ginger. Freshly harvested ginger slices were successfully dried from initial moisture content of 621.50 to 12.19% (d.b.) and their drying characteristics, quality parameters, and kinetics were evaluated. The results showed that present solar dryer could be successfully applied for drying of ginger in view of quality, reduced drying time, and zero energy requirement as compared to conventional open sun drying and convective drying techniques, respectively. Drying curves showed that drying occurred in falling rate period and no constant period was observed. The effective moisture diffusivity was determined by using Fick’s second law and found to be 1.789×10-9 m2/s. The drying data was fitted to five thin layer drying models and compared using statistical criteria. Page model was found to be most suitable to describe the drying kinetics of ginger in solar dryer under natural convection among the tested models.

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Dabasso, Buke, Hassan Roba, Anselimo Makokha, Arnold Onyango, and Julius Maina. "Understanding Traditional Meat Processing Knowledge among the Borana Pastoralist of Northern Kenya." Journal of Food Research 7, no. 4 (May 21, 2018): 30. http://dx.doi.org/10.5539/jfr.v7n4p30.

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Indigenous knowledge on food preparation is an activity practised in almost all agricultural production system. Amongst the Borana pastoralist of Northern Kenya, milk and meat production are the cornerstone of livelihood, and more often abundance occurs without possibility of immediate consumption, triggering the need to preserve surplus for future consumption. The objective of this paper is to document and understand traditional meat preparation knowledge amongst Borana pastoralist’s women of Northern Kenya.The method of collecting information included in-depth interviews and participant observations to document meat preparation skills and knowledge of Borana people as appertains to traditional food ways. It was observed that methods of traditional meat processing and preparation included different forms of drying, use of heat and storage in fat. Fourteen traditional meat products and seven preservation techniques were documented. Drying and deep frying were the major form of meat preservation. Women skillfully put a lot of effort in all stages of meat preparation to produce an end product that is not only shelf stable but traditional products that are appreciated and nutritious. It was observed that only four of the products are currently in use, an indication of steady decline in meat handling knowledge and preparation.

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Soares de Melo, J. C., R. Soares Gomez, J. B. Silva Júnior, A. X. Mesquita de Queiroga, R. Lima Dantas, A. G. Barbosa de Lima, and Wilton Pereira Silva. "Drying of Oblate Spheroidal Solids via Model Based on the Non-Equilibrium Thermodynamics." Diffusion Foundations 25 (January 2020): 83–98. http://dx.doi.org/10.4028/www.scientific.net/df.25.83.

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Food drying is one of the most used methods of preservation. To accurately describe moisture migration within biological products (grains, fruits, vegetables, etc.) during drying and explain the effects of this process on the quality of the material, have been proposed several mathematical models, but few incorporate the phenomena of simultaneous heat and mass transport applied to complex geometry. In this sense, this paper aims to present a mathematical model, based on the thermodynamics of irreversible processes to describe the heat and mass transfer (liquid and vapor) during the drying of bodies with oblate spheroidal geometry. This model was applied to describe drying of lentil, considering the variables transport coefficients and equilibrium conditions at the surface of the solid. Results of the average moisture content, average temperature, liquid flux, vapor flux, and moisture content and temperature distributions inside a lentil kernel during drying process, at different temperatures (40 and 60 oC) were presented and analyzed.

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van 't Hag, Leonie, Jessica Danthe, Stephan Handschin, Gibson P. Mutuli, Duncan Mbuge, and Raffaele Mezzenga. "Drying of African leafy vegetables for their effective preservation: the difference in moisture sorption isotherms explained by their microstructure." Food & Function 11, no. 1 (2020): 955–64. http://dx.doi.org/10.1039/c9fo01175g.

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Controlled drying preserves African leafy vegetables and fight micronutrient deficiency during droughts. The palisade parenchyma cell length determines their rehydration capacity and starch granules the texture upon cooking.

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Taiwo, K. A., and R. T. Babalola. "Studies on the drying kinetics and rehydration capacities of cardaba banana compared to plantain slices." Open Agriculture 3, no. 1 (April 1, 2018): 57–71. http://dx.doi.org/10.1515/opag-2018-0007.

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Abstract The utilization of Cardaba banana as food or functional food requires knowledge about its preservation (drying), and physical and functional characteristics of the crop. The study is aimed at determining the drying kinetics of Cardaba slices as well as to determine the physio-chemical and rehydration properties. Unripe Cardaba banana and plantain bunches were produced into flour separately. The drying kinetics of the slices (sun, 50°C and 70°C) with and without blanching were monitored. The rehydration capacities of the slices at room temperature, 45°C, 75°C and 95°C were determined. The functional and proximate properties of the flour samples were determined. Results showed that the higher the drying temperature, the faster the drying and the shorter the drying time. Furthermore, the greater the rehydration capacity and the greater the shrinkage of the Cardaba banana and plantain slices. Cardaba banana flour samples were higher in bulk density (0.52 to 0.65 g/ ml), oil absorption capacity (76.47 to 98.83%), swelling power (4.42 to 6.36 g/g) and protein content (4.73 to 9.92%) than plantain flour samples in bulk density (0.56 g/ml to 0.73 g/ml), oil absorption capacity (66.20 to 90.67%), swelling power (4.15 to 5.65 g/g) and protein content (3.66 to 8.43%). The result obtained in this study proved that Cardaba banana compares favorably with plantain and can be used as a substituted for plantain.

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TOMÉ, ELISABETTA, PAUL A. GIBBS, and PAULA C. TEIXEIRA. "Could Modifications of Processing Parameters Enhance the Growth and Selection of Lactic Acid Bacteria in Cold-Smoked Salmon To Improve Preservation by Natural Means?" Journal of Food Protection 70, no. 7 (July 1, 2007): 1607–14. http://dx.doi.org/10.4315/0362-028x-70.7.1607.

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Several smoking conditions were examined with the objective of enhancing the numbers of lactic acid bacteria (LAB) by natural means in vacuum-packaged cold-smoked salmon during 21 days of storage at 5°C. Three combinations of salting, drying, and smoking were used: (i) dry salting × time of salting (2 or 6 h); (ii) wet salting (6 h) × dry salting (6 h) × with or without sugar; and (iii) wet salting (6 h) × dry salting (6 h) × different times of smoking (2 or 6 h of drying and 2 or 6 h of smoking). Two batches were processed for each set of conditions. Determinations of pH and salt content in the water phase were carried out for products in each treatment. Microbiological analyses (total viable count, total LAB, Lactobacillus spp., and Enterobacteriaceae) also were conducted at the beginning of storage (t0) and after 21 days of refrigerated storage (t1). There were differential increases in total LAB and lactobacilli during the storage period according to the treatment performed. The most effective treatment to enhance LAB growth was6hof dry salting with sugar, 6 h of drying, and 2 h of smoking. These salting-drying-smoking conditions also selected the LAB as the dominant flora at the end of the storage period. The LAB promoted by these processing parameters seem to be potentially useful protective cultures because of their anti-Listeria activity. From the results of this research, we conclude that it is possible to enhance the growth of LAB in general and that of inhibitory strains in particular by suitable choices of processing parameters.

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Ambros, S., J. Dombrowski, D. Boettger, and U. Kulozik. "The Concept of Microwave Foam Drying Under Vacuum: A Gentle Preservation Method for Sensitive Biological Material." Journal of Food Science 84, no. 7 (July 2019): 1682–91. http://dx.doi.org/10.1111/1750-3841.14698.

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Ambekar, S. A., S. V. Gokhale, and S. S. Lele. "Process Optimization for Foam Mat-Tray Drying of Passiflora edulis Flavicarpa Pulp and Characterization of the Dried Powder." International Journal of Food Engineering 9, no. 4 (November 9, 2013): 433–43. http://dx.doi.org/10.1515/ijfe-2012-0185.

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AbstractPassion fruit (Passiflora edulis flavicarpa) is a seasonal, tropical, pulpy fruit, known for a rich source of Vitamin C, antioxidants, and delicate flavor. Presently, freezing technique has been used to preserve the pulp. This article reports alternate method of preservation by foam mat convective air drying of fruit pulp under moderate temperatures. The optimization of process parameters, particularly air temperature, was done with subsequent mathematical modeling of the process and assessment of quality parameters by retention of physicochemical properties and antioxidant capacity of the fruit powder. Sixty degree Celsius was found to be the optimum temperature, and Henderson and Pabis model showed best fit to the drying characteristics data (R2 = 0.99). Diffusivity characteristics of moisture during drying were also studied. As drying temperature was increased, total color difference and rehydration ratio decreased, whereas non-enzymatic browning index, total phenolic content, and total antioxidant activity showed increase that was attributed to inhibition of oxidative enzymes and biochemical changes. Dried passion fruit powder showed overall acceptability in terms of organoleptic properties and total antioxidant activity.

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KRONE, CHERYL A., and WAYNE T. IWAOKA. "Commercial Food Processing Operations and Mutagen Formation." Journal of Food Protection 50, no. 2 (February 1, 1987): 167–74. http://dx.doi.org/10.4315/0362-028x-50.2.167.

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Thermally-induced bacterial mutagens are formed when foods are processed by some commercial food preservation techniques. The processes which involve longer times and higher temperatures are most likely to produce mutagens (e.g., canning and evaporative concentration). Pasteurization and spray drying processes possess a low potential for creation of mutagens. The types of food products with the greatest tendency to contain mutagens following heat treatments are muscle foods such as canned meats and fish. Canned beef broth, chili, hash, roast beef, pink and red salmon, and mackerel contain substances which induce mutation rates up to 20 times higher than spontaneous revertant colonies in the Ames Salmonella mutagenicity assay. Using canned pink salmon as a representative product, reprocessing increased mutagen content, whereas addition of Maillard-browning reaction inhibitors led to significant decreases in mutagen formation. Even though thermally-induced mutagens can arise during household cooking (e.g., frying and charcoal grilling), the consumer can choose to minimize their production through use of lower temperature methods such as boiling, steaming or microwave heating. This option is not available to the consumer of commercially canned foods. Hence, further research into the reduction of mutagen formation during thermal processing is needed.

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Almeida-Trasviña, F., S. Medina-González, E. Ortega-Rivas, I. Salmerón-Ochoa, and S. Pérez-Vega. "Vacuum Drying Optimization and Simulation as a Preservation Method of Antioxidants in Apple Pomace." Journal of Food Process Engineering 37, no. 6 (July 24, 2014): 575–87. http://dx.doi.org/10.1111/jfpe.12112.

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Zozulyak, Igor. "JUSTIFICATION OF CONSTRUCTION-TECHNOLOGICAL PARAMETERS OF INFRARED VIBRATION DRYER." ENGINEERING, ENERGY, TRANSPORT AIC, no. 1(108) (August 27, 2020): 75–81. http://dx.doi.org/10.37128/2520-6168-2020-1-9.

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The search for resource-saving and environmentally friendly technologies and technical solutions in the production of food products should occur through the development and development of new analytical methods and constructive measures, which will lead to progress in this field not only in our country but also abroad. The efficient use of processing facilities has always been characterized by its high level of mechanization. Drying is one of the most widespread technological operations in various industries of processing and food production, in particular in the preservation of raw materials. Prospects for the development of drying technologies include reducing energy costs for moisture extraction; improving the quality of dried products; development of highly efficient universal equipment; ensuring the environmental safety of drying plants. When studying different physical phenomena in the process of vibration drying, two methods of research are used, which allow to obtain quantitative regularities. In the first method is used experimental study of specific properties of a single phenomenon, in the second - based on a theoretical study of this problem. The advantage of the experimental research method is the reliability of the obtained results. The analysis of literature sources is carried out and the necessity and possibility of creation of new designs of dryers using infrared influence on the product and vibrational vibrations of the working container for intensification of the drying process is substantiated. The proposed design of an experimental laboratory drying unit for drying granular and granular materials in a vibrating boiling layer allows to identify patterns of changes in the parameters of the drying process, to obtain data to optimize the process and to develop a method of engineering calculation of devices for infrared drying.

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Journal articles on the topic 'Food preservation drying'

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