Physical and Sensory Properties of Japanese Quince Chips Obtained by Osmotic Dehydration in Fruit Juice Concentrates and Hybrid Drying

Japanese quince has high health value, but due to its taste and texture, it is difficult to eat raw. The use of innovative drying methods to produce dried snack foods from these fruits may be of interest to producers and consumers. The physicochemical and sensory properties of 3 mm slices of Japanese quince fruit (with skin, without seeds) obtained by osmotic pre-treatment in chokeberry and apple juice concentrates, and with the use of convection (convective drying, C-D), freeze-drying (F-D), and convection-microwave-vacuum drying (hybrid) are assessed. The methods of drying osmo-dehydrated slices do not affect the dry matter content. In most dried quince, the water activity is 0.40 or lower. Pre-osmotic dehydration and drying have a significant impact on the mechanical and acoustic properties of quince chips. Sensory attractive chips emit loud acoustic emission (AE) during the breaking test. Chips that are osmo-dehydrated in a mixture of chokeberry juice concentrate and sucrose and dried by a hybrid method are attractive. They have a dark red color given by chokeberry concentrate and a slight sweet (with a slight sour-bitter) taste. The sensory evaluation was useful for determining the quality of the chips in terms of their texture (crispness) tested by mechanical methods. Their sensory ratings (overall desirability as weight of color, taste, crispness, and flavor) are high and similar (from 3.8 to 4.1). The use of innovative drying methods with pre-osmotic treatment allows obtaining dried material with properties comparable to those obtained by the F-D method, but in a much shorter time, i.e., with lower energy and using a simple method.     

Effect of Thermal and Non-Thermal Technologies on Kinetics and the Main Quality Parameters of Red Bell Pepper Dried with Convective and Microwave–Convective Methods

The drying process preserves the surplus of perishable food. However, to obtain a good-quality final product, different pretreatments are conducted before drying. Thus, the aim of the study was the evaluation of the effect of thermal (blanching treatments with hot water) and non-thermal technologies (pulsed electric field (PEF) and ultrasound (US)) on the kinetics of the drying process of red bell pepper. The convective and microwave–convective drying were compared based on quality parameters, such as physical (water activity, porosity, rehydration rate, and color) and chemical properties (total phenolic content, total carotenoids content, antioxidant activity, and total sugars content). The results showed that all of the investigated methods reduced drying time. However, the most effective was blanching, followed by PEF and US treatment, regardless of the drying technique. Non-thermal methods allowed for better preservation of bioactive compounds, such as vitamin C in the range of 8.2% to 22.5% or total carotenoid content in the range of 0.4% to 48%, in comparison to untreated dried material. Moreover, PEF-treated red bell peppers exhibited superior antioxidant activity (higher of about 15.2–30.8%) when compared to untreated dried samples, whereas sonication decreased the free radical scavenging potential by ca. 10%. In most cases, the pretreatment influenced the physical properties, such as porosity, color, or rehydration properties. Samples subjected to PEF and US treatment and dried by using a microwave-assisted method exhibited a significantly higher porosity of 2–4 folds in comparison to untreated material; this result was also confirmed by visual inspection of microtomography scans. Among tested methods, blanched samples had the most similar optical properties to untreated materials; however non-thermally treated bell peppers exhibited the highest saturation of the color.     

Long argan fruit drying time is detrimental for argan oil quality

Argan oil is extracted from the kernels of argan fruits that have been sun-dried for either a few days or up to several weeks. The influence of the fruit drying time on the quantity, quality, and preservation of solvent-extracted argan oil was compared with press-extracted argan oil. Quantitatively, the time necessary for efficient fruit peeling and the amount of extracted oil were determined with regard to the fruit drying time (0 to 28 days). Argan oil quality was studied using, as markers, moisture content, specific extinction, acid index, peroxide index, fatty acid composition, and Rancimat oxidative stability. Oil from fresh fruit presents a high moisture content, high acidity and peroxide values, and short shelf life. Ten to fourteen days of sun-drying is optimum to obtain high quality argan oil.     

Effects of Different Drying Methods on the Retention of Bioactive Compounds,On-Line Antioxidant Capacity and Color of the Novel Snack from Red-Fleshed Apples

The aim of this study was to determine the effect of different drying methods: convective (at 50, 60, 70 °C), vacuum-microwave (at 120, 240, 360, 480 W and 360 W with reduction to 120 W) and hybrid (convective pre-drying at 50, 60, 70 °C followed by vacuum-microwave drying at 120 W) on the quality parameters of novel red-fleshed apple fruit snacks (RFAs), such as phenolics, on-line antioxidant capacity, water activity and color. Drying kinetics, including a temperature profile of dried material, and modified Page model were determined. Freeze-drying was used as a control method. The highest content of bioactive compounds in the samples was retained following freeze-drying, then hybrid, vacuum-microwave and finally convection drying. The antioxidant capacity measured by on-line 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS), identified anthocyanins, flavan-3-ols and phenolic acid as the main compounds responsible for this activity. Unfavorable changes in color, formation of hydroxymethylfurfural (HMF) and degradation of polyphenolics were noted along with increasing drying temperature and magnetron power. The red-fleshed apple snacks are a promising high-quality dehydrated food product belonging to functional foods category.     

Influence of Convective and Vacuum-Type Drying on Quality,Microstructural, Antioxidant and Thermal Properties of Pretreated Boletus edulis Mushrooms

Freshly harvested Boletus edulis mushrooms are subjected to rapid loss of quality due to the high moisture content and enzymatic activity. Drying time, quality characteristics, microstructural and thermal properties were studied in mushrooms ground to puree subjected to hot air drying (HAD), freeze drying (FD) and centrifugal vacuum drying (CVD). The influence of hot water blanching and UV-C pretreatments was additionally investigated. The rehydration ability of mushroom powders was improved by FD, especially without pretreatment or combined to UV-C exposure. The HAD and CVD, with no pretreatment or combined to UV-C, ensured good preservation of phenolics and antioxidant activity of dried mushrooms. The total difference in color of mushroom pigments extracted in acetone was lower in samples dried by CVD and higher in ones by FD. Blanching before HAD produced whiter product probably due to the reduced polyphenoloxidase activity. Scanning Electron Microscopy (SEM) analysis showed fewer physical changes in FD-samples. Heat-induced structural changes were noticed by Differential Scanning Calorimetry (DSC), Thermogravimetry (TG) and Derivative Thermogravimetry (DTG) analysis, in particular of biopolymers, confirmed by ATR-FTIR analysis. Based on our complex approach, the UV pretreatment of mushrooms could be a better alternative to water blanching. Centrifugal vacuum emerged as a new efficient drying method in terms of bioactive compounds, color and thermal stability, while FD led to better rehydration ability and microstructure.     

升温方式对真空冷冻干燥过程的影响

为了在保证冻干样品品质的同时缩短冻干时间,以猪主动脉为研究对象进行真空冷冻干燥.采用阶段升温方式与传统地一次干燥和二次干燥方式进行对比,结合脱水率、外观形态和力学性能,探讨阶段升温方式对缩短冻干时间的影响.实验结果表明,采用阶段升温方式明显缩短了干燥时间,且脱水率同样达到较高水平、外观形态和力学性能与采用传统方式所得样...     

Fine coal dewatering using pH- and temperature-sensitive superabsorbent polymers

Water is a necessary medium in most coal preparation processes, but its presence in the final product has a negative impact on transporation costs, handling and specific energy value. A major contribution to the total moisture content may be attributed to the proportion of fine coal in the total product, which presents the greatest dewatering problem. This paper describes a novel process that seeks to reduce the moisture content of fine coal cakes to a level comparable to that achieved by thermal drying. In this process, superabsorbent polymers, which are granular highly crosslinked synthetic copolymers with excellent water-absorbing properties, are employed to draw water from moist fine coal. The drying or dewatering process is characterized by three main stages: (a) contacting of superabsorbents with high-moisture fine coal; (b) separation of dried fine coal from superabsorbents by screening; and (c) regeneration of used superabsorbent polymer, taking advantage of its response to changes in such conditions as pH, temperature or electric field. Depending on the polymer type, the dosage and the polymer/coal contact time, the moisture content of coal filter cake can readily be reduced from, say, 25% to 10% by mass or less. The results of laboratory and pilot scale tests conducted using pH- and temperature-sensitive superabsorbent polymers are discussed in this paper. © 1997 John Wiley & Sons, Ltd.     

Metabolomics Provides A Novel Interpretation of the Changes in Main Compounds during Black Tea Processing through Different Drying Methods

This study aimed to compare the effect of hot roller (HR) drying and hot air (HA) drying on the sensory evaluation, chemical quality, antioxidant activity, and metabolic profile of Yihong Congou black tea processed from E’cha NO1. The Yihong Congou black tea dried with HA obtained higher sensory scores and better chemical qualities such as the hue of tea brew color (a and b), content of theaflavins, thearubigins, water extract, free amino acids, tea polyphenol, and the ratio of polyphenol to amino acids as well as higher antioxidant capacities compared to that dried with HR. The HA drying tea increased the contents of volatile compounds that had positive correlation with sweet and flowery flavor, while the HR drying tea increased the contents of volatile compounds related to fruity flavor. Moreover, non-targeted metabolomics data indicated that the levels of most free amino acids significantly increased, while the levels of most soluble sugars reduced in the HA drying method compared to the HR drying method. The metabolic analysis was also consistent with the above results and revealed that D-ribose and gallic acid were the main characteristic metabolites of HA drying. Our results could provide a technical reference and theoretical guide to processing a high quality of Yihong Congou black tea.     

The effects of freeze/thaw periods and drying methods on isotopic and elemental carbon and nitrogen in marine organisms, raising questions on sample preparation

Stable isotopes are an increasingly important tool in trophic linkage ecological studies. In studies of large marine animals, isotopic sampling is often given secondary priority to sampling for diversity and biomass aspects. Consequently, isotopic samples are frequently collected subsequent to repeated freezing and thawing of animals, and the results of these studies are often based on the assumption that this pre-treatment does not affect the isotopic values. Our study tested this assumption and examined the difference between oven- and freeze-drying on isotopic values and elemental carbon-to-nitrogen (C:N) ratios. The values for δ(15)N and δ(13)C, percentage nitrogen and carbon, and the C:N ratios were determined from the tissues of six marine species, including invertebrates and fish, as (1) fresh samples, (2) samples thawed once, and (3) samples thawed twice. The drying method, thawing treatment and their interaction did significantly affect the δ(15)N and δ(13)C isotope values for all species. Oven-dried samples had slightly higher δ(13)C and δ(15)N values than freeze-dried samples, although not significant in most instances. For most species, oven-drying produced lower carbon and nitrogen percentage than freeze-drying for samples that had been thawed once, but the C:N ratio was unaffected by the drying method. Repeated freezing and thawing did not affect the isotope values, but it did decrease the percentage carbon and nitrogen for both desiccation methods. We recommend drying samples from fresh wherever possible, and careful choice of desiccation method in light of the fact that most lipid models are based on oven-dried samples and oven-drying could cause enrichment of (15)N or (13)C through evaporation of volatile compounds richer in lighter isotopes such as some lipids. Finally, we recommend that further studies on the specific effects of freezing and desiccation on elasmobranchs is needed. Overall we recommend the use of freeze-drying when possible and to use the samples from freshly caught organisms.     

Effects of drying and pressing on the pore structure in the cellulose fibre wall studied by 1H and 2H NMR relaxation

A 1H and 2H NMR relaxation method was used to investigate the influence of drying and pressing on the pore size and pore size distribution in the cellulose fibre wall. The investigation was made in the moisture interval in which cellulose fibres normally shrink, i.e. from a moisture ratio of about 1.5 g water/g fibre to dry fibres. When the moisture content of a fibre sample was decreased by drying or pressing, the pores decreased in size and the pore size distribution became narrower. It was found that there were only small differences at a given moisture content between the pore size distributions of samples prepared by drying and by pressing. The results also indicate that the pore shrinkage in cellulose fibres during pressing or drying is a process in which the cell wall pores of a wet cellulose fibre successively shrink as the moisture content decreases. It was observed that, at low moisture contents, pressing and drying resulted in different 1H NMR spin-lattice relaxation profiles. This is discussed in terms of morphology differences in the fibre matrix. The mobility of the protons in the solid phase influences the liquid 1H NMR spin-lattice relaxation in heterogeneous systems through magnetization transfer. We have also studied the effects of hornification in recycled pulps     

粮食水分的测量和电子水分仪测量不确定度的评定

介绍粮食中水分的两种测量方法：烘干称重法和电测法。同一台水分仪测量不同品种的粮食可能有不同的不确定度,一台水分仪要存入多条工作曲线用以测量不同品种粮食的含水量。介绍了电子水分仪测量不确定度的评定方法。     

New Freeze-Dried Andean Blueberry Juice Powders for Potential Application as Functional Food Ingredients: Effect of Maltodextrin on Bioactive and Morphological Features

Andean blueberry (Vaccinium meridionale Swartz) fruits are an underutilized source of anthocyanins and other valuable bioactive phytochemicals. The purpose of this work was to obtain Andean blueberry juice powders via freeze-drying processing and evaluate the effect of maltodextrin as a drying aid on their physicochemical, technological, microstructural, and bioactive characteristics. Andean blueberry juices were mixed with variable proportions of maltodextrin (20–50%); freeze-dried; and characterized in terms of their tristimulus color, Fourier transform infrared spectra (FTIR), moisture content, water activity, morphology, water solubility, flow properties, total polyphenols and anthocyanins content, and DPPH^•-scavenging capacity. The powders obtained presented suitable characteristics in terms of their water activity (<0.5), solubility (>90%), and bioactive compound recovery (>70% for total phenolics, and >60% for total monomeric anthocyanins), with antioxidant activities up to 4 mg equivalent of gallic acid/g of dry matter. Although an increased content of maltodextrin resulted in lower concentrations of phytochemicals, as expected, it also favored an increased % recovery (over 90% of total phenolics at the highest maltodextrin proportion) and improved their flow properties. Freeze-dried juice powders are a potential alternative for the stabilization and value addition of this fruit as a new source of functionality for processed foods.     

The Changes in Bioactive Compounds and Antioxidant Activity of Chia (Salvia hispanica L.) Herb under Storage and Different Drying Conditions: A Comparison with Other Species of Sage

Studies on herb chia (Salvia hispanica L.) are very limited. Therefore, the aim of this study was to assess how different drying methods and periods of storage affect the bioactive properties of the herb Salvia hispanica and to compare it with other species of sage (Salvia officinalis L. and Salvia sclarea L.). In fresh herbs, directly after drying (freeze-drying, natural drying, and drying at 30, 40, and 50 °C), and after storage (3, 6, and 12 months), the following analyses were performed: content of total carotenoids and total polyphenols, polyphenol profile (including 25 compounds), and antioxidant activity. Additionally, the basic chemical compositions of the herbs were analyzed. To the best of our knowledge, the content of total carotenoids and the quantitative polyphenol profile in Salvia hispanica and Salvia sclarea were evaluated for the first time. The obtained results showed that the barely investigated herb Salvia hispanica is rich in polyphenolic compounds and shows high antioxidant activity. In all the tested species, rosmarinic acid was the most abundant polyphenolic compound. The use of different drying methods allowed us to determine that freeze-drying was the most effective for preserving polyphenols and carotenoids. Long-term storage up to 12 months resulted in a gradual reduction in antioxidant activity and in the content of polyphenols and carotenoids.     

Determination of the contents of water and moisture in milk powder

According to official methods the moisture content of milk powders is determined by drying techniques and the loss of mass defined as water content. The mass loss, detecting the volatiles evaporated under the applied conditions, is strongly dependent on the drying parameters. An ideal method should be able to determine “free water” without including “bound water” in the result. Two collaborative studies showed that drying methods are not capable of distinguishing between different binding forms of water and only the total water content, measured with Karl Fischer titration, provides results which can be attributed to a defined physical property. Results from two European collaborative studies are employed to evaluate three different drying techniques and Karl Fischer titration. Adsorption isotherms of skimmed milk powder at different temperatures were used to calculate the isosteric heat of sorption. Received: 3 April 2000 / Revised: 17 May 2000 / Accepted: 24 May 2000     

Rapid determination of moisture/solids and fat in dairy products by microwave and nuclear magnetic resonance analysis

A peer-verified method is presented for the determination of percent moisture/solids and fat in dairy products by microwave drying and nuclear magnetic resonance (NMR) analysis. The method involves determining the moisture/solids content of dairy samples by microwave drying and using the dried sample to determine the fat content by NMR analysis. Both the submitting and peer laboratories analyzed various dairy products by using a CEM SMART system (moisture) and the SMART Trac (fat). The samples included milks, creams, ice cream mix, sour cream, yogurt, cream cheese, and mozzarella, Swiss, and cheddar cheeses. These samples represented a range of products that processors deal with in daily plant operations. The results were compared with moisture/solids and fat values derived from AOAC-approved methods.     

Post-Harvest Operations to Generate High-Quality Medicinal Cannabis Products: A Systemic Review

The traditional Cannabis plant as a medicinal crop has been explored for many thousands of years. The Cannabis industry is rapidly growing; therefore, optimising drying methods and producing high-quality medical products have been a hot topic in recent years. We systemically analysed the current literature and drew a critical summary of the drying methods implemented thus far to preserve the quality of bioactive compounds from medicinal Cannabis. Different drying techniques have been one of the focal points during the post-harvesting operations, as drying preserves these Cannabis products with increased shelf life. We followed or even highlighted the most popular methods used. Drying methods have advanced from traditional hot air and oven drying methods to microwave-assisted hot air drying or freeze-drying. In this review, traditional and modern drying technologies are reviewed. Each technology will have different pros and cons of its own. Moreover, this review outlines the quality of the Cannabis plant component harvested plays a major role in drying efficiency and preserving the chemical constituents. The emergence of medical Cannabis, and cannabinoid research requires optimal post-harvesting processes for different Cannabis strains. We proposed the most suitable method for drying medicinal Cannabis to produce consistent, reliable and potent medicinal Cannabis. In addition, drying temperature, rate of drying, mode and storage conditions after drying influenced the Cannabis component retention and quality.     

Effects of wet-pressing-induced fiber hornification on enzymatic saccharification of lignocelluloses

This article reports the effect of wet-pressing-induced fiber hornification on enzymatic saccharification of lignocelluloses. A wet cellulosic substrate of bleached kraft eucalyptus pulp and two wet sulfite-pretreated lignocellulosic substrates of aspen and lodgepole pine were pressed to various moisture (solids) contents by variation of pressing pressure and pressing duration. Wet pressing reduced substrate moisture content and produced irreversible reduction in fiber pore volume—fiber hornification—as reflected in reduced water retention values (WRVs), an easily measurable parameter, of the pressed substrates. Wet pressing resulted in a reduction in substrate enzymatic digestibility (SED) by approximately 20% for the two sulfite-pretreated substrates when moisture content was reduced from approximately 75% to 35%. The reduction in SED for the cellulosic substrate was less than 10% when its moisture content was reduced from approximately 65% to 35%. The results indicated that reduction in SED is negligible when samples were pressed to solids content of 40% but observable when pressed to solids content of 50%. It was also found that WRV can correlate to SED of hornified substrates resulting from the same never-dried or pressed sample independent of the hornification process (e.g., pressing or drying). This correlation can be fitted using a Boltzmann function. Cellulase adsorption measurements indicated that wet-pressing-induced fiber hornification reduced cellulose accessibility to cellulase. The results obtained in this study provide guidelines to high-solids enzymatic saccharification of pretreated biomass.     

Karl Fischer titration at elevated temperatures

The determination of the water content is one of the most frequent analyses. This is particularly true in the field of foodstuffs, where the water content influences many technological, physical, microbiological and sensory properties and is important for the shelf life, logistic and legal aspects.Although drying methods (above all oven drying, also in infrared or microwave dryers) are the most commonly used technique, they can principally not yield the water content as result. On the one hand strongly bound water may not be detected. On the other hand not only water is driven out by the process, but all the substances volatile under the drying conditions, even those produced by the process itself. So these results are a question of definition, because they depend on the employed conditions. For nearly no foodstuff a really stable mass in the course of a drying process can be obtained.The by far most widespread procedure to determine the true water content is Karl Fischer titration which is based on a specific chemical reaction. It may also serve to calibrate indirect methods like nuclear magnetic resonance spectroscopy, near infrared spectroscopy or microwave techniques.In some cases a problem may arise because the water must get in direct contact with the reagents. We dispose, however, of several measures to provide for a liberation of practically all the water contained in samples that are not soluble in the working medium. One of these measures is the titration at elevated temperatures. The positive effect of this parameter (also in combination with others) is shown for several examples of foodstuffs.     

Influence of drying method on the material properties of nanocellulose I: thermostability and crystallinity

The effect of drying method on selected material properties of nanocellulose was investigated. Samples of nanofibrillated cellulose (NFC) and cellulose nanocrystals (CNC) were each subjected to four separate drying methods: air-drying, freeze-drying, spray-drying, and supercritical-drying. The thermal stability and crystallinity of the dried nanocellulose were evaluated using thermogravimetric analysis (TGA) and X-ray diffraction. Supercritical-drying produced NFCs with the least thermal stability and the lowest crystallinity index. Air-drying or spray-drying produced NFCs which were more thermally stable compared with freeze-dried NFCs. The CNCs dried by the three methods (air-drying, freeze-drying, and spray-drying) have similar onset temperature of thermal degradation. The different drying methods resulted in various char weight percentages at 600 °C for the dried NFCs or CNCs from TGA measurements. The dried NFCs are pure cellulose I while the dried CNCs consist of cellulose I and II. The calculated crystallinity indices differ with each drying method. The cellulose II content in CNCs changes as a function of drying method. For the application of nanocellulose in non polar thermoplastics, spray-dried products are recommended according to their higher thermal stability and higher crystallinity index.