In order to enhance the quality of hot air drying for Tartary buckwheat sprouts and minimize the loss of active substances, this research explored the impact of Color Protection(CP), Osmosis(OM), Blanching (BC), β-cyclodextrin (β-CD), and Ultrasound (US) in conjunction with hot air drying on the color, nutritional value, antioxidant properties, and other attributes of Tartary …
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To alleviate the adverse effect of hot air drying many pretreatment methods have been proposed. In this study, the effects of pretreatments with citric acid, which is used as an anti-darkening agent and a texture-modifier, were investigated. Carrots were soaked in citric acid to pH of either 4 or 5 or blanched in citric acid to pH of either 4 ...
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The results indicated that the higher temperature hot-air drying had a negative effect on the AV of Tai Lake whitebait lipids compared with the lower temperature drying. The lipid hydrolysis reaction caused the decomposition of glycerol ester to produce rancidity, which lead to the formation of free fatty acids in Tai Lake whitebait lipids.
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Combined radio frequency-vacuum and hot air drying of kiwifruits: Effect on drying uniformity, energy efficiency and product quality. Author links open overlay panel Xu Zhou a, Hosahalli Ramaswamy b, ... Hot air drying of kiwifruit slices was carried out in a cross-flow tray drier (DHG-9030A, Precision & Scientific Instrument Co. Ltd., Shanghai ...
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Hot air drying has two important characteristics: effectively reducing the moisture content of food raw materials and reducing the operating cost 9. Several factors may affect the hot air drying of foods, such as air velocity and temperature, diffusion of water in the material, bulk density, and the thickness and shape of the product being dried.
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Volatile compounds are important factors that affect the flavor quality of Flammulina velutipes, but the changes occurring during hot air drying is still unclear.To clarify the dynamic changes of flavor components during hot air drying, comprehensive flavor characterization and volatile compounds of F. velutipes were evaluated using electronic nose technology and …
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Effect of cold plasma pretreated hot-air drying on the physicochemical characteristics, nutritional values and antioxidant activity of shiitake mushroom. Naymul Karim, ... processing costs and nutritional values. Therefore, we aimed to explore the effect of cold plasma pretreated hot-air drying at 50, 60 and 70 °C on the physicochemical ...
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Hot-air drying (HAD) is the most common processing technique in the food industry that can prolong the shelf-life of oysters and provide easily transportable and convenience for consumers ... Effect of drying process on the formation of the characteristic flavor of oyster (Crassostrea hongkongensis) Foods, 12 (11) (2023), p.
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Effects of hot air-drying temperatures on the L-value, a-value and b-value of the dried horseradish samples Means within a column with different letters are significantly different (p<0.05)
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In the present study, we reported the impacts of drying temperature and time on drying and color change kinetics, phytochemical composition, antioxidant activity, and surface microstructure of …
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During hot-air drying polyphenol enzymatic and nonenzymatic degradation may take place. [20] Hot-air drying results in the disruption of cell walls and the liberation of bound polyphenols. At the ...
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The present study aimed to investigate the effect of different microwave pre-drying times under hot-air-drying processes on the quality properties and sensory evaluation of Sipunculus nudus (S. nudus). The colour, proximate analysis, amino acid content, fat oxidation, and volatile components of dried S. nudus were determined. Microwave pre-drying could …
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However, few studies have analyzed the impact of hot-air drying on the quality of tiger-nut oil and starch, making it essential to establish optimal drying conditions. Results: The …
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Using hot air drying (HAD) and combined infrared hot air drying (IR-HAD) test devices, the drying kinetics, unit energy consumption, color difference values, rehydration rate, microstructure, and changes in polysaccharide and allantoin contents of yam slices were examined at various temperatures (50 °C, 55 °C, 60 °C, 65 °C, and 70 °C). The findings …
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The infrared-hot air drying process was done in a device working under operation conditions of the infrared-hot air drying radiation distance of 11 cm, three 225 W infrared heat tubes, drying temperature of 60 ± 2 °C, and the wind speed of 2 m/s. ... The vacuum and ethanol pretreatment resulted in significant effects on the drying ...
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The experiment was conducted to determine the drying rate, moisture content of osmo-dried papaya slice. Drying of papaya slices in a hot air oven dryer takes only 660 minutes for drying from an ...
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Blueberry pulp was dried using hot air (HA) and refractance window (RW) methods at 55–95 °C, the drying kinetics were described by the Page (k and n) and Fick (D e f f 1) Models.In addition, mass transfer parameters (drying coefficient (S), lag factor (G), Biot number (B i), effective diffusivity (D e f f 2), external mass transfer (h m)); and the activation energy were …
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The purpose of this study was to explore the drying kinetics, effective moisture diffusivity, activation energy, color variation, and the thermal degradation properties of …
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The effects of different hot-air drying (HAD) temperature (40, 50, 60, and 70 °C) on the drying characteristics, color changes, the contents of α-dicarbonyl compounds (α-DCs), 5 …
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Several factors may affect the hot air drying of foods, such as air velocity and temperature, diffusion of water in the material, bulk density, and the thickness and shape of …
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The objectives of the study on a continuous flow hot air dryer combined with radio frequency heating at different temperatures (HA/RF) (38 °C, 42 °C, 46 °C, and 50 °C) in a large-scale process compared with conventional continuous flow hot air drying (HA) were (1) to investigate the drying characteristics, drying kinetics, and milling quality of the process and (2) …
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High-quality tiger nuts should be produced under optimal conditions: a hot-air drying temperature of 60 °C, an airflow rate of 1.0 m s -1, and a loading capacity of 100 g. ... Effect of hot-air drying on drying characteristics and quality of tiger nut J Sci Food Agric. 2025 Jan 15;105(1):255-265. doi: 10.1002/jsfa.13824.
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The main disadvantage of conventional hot air drying (HAD) is that it takes a long time, even at high temperatures, which in turn may cause serious damage to the product's quality attributes, such as flavour, colour, texture, nutrient status and beneficial health substances (Nijhuis et al., 1998, Tsami et al., 1998).The application of coupled drying technologies such as …
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Results showed that the hybrid method reduced the drying time considerably and produced products with higher quality. The range of effective moisture diffusivity (D eff ) of …
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Bai et al. (2023) found that hot air drying improved the color appearance of Pleurotus eryngi. Yang et al. (2022) studied the flavor qualities of Lanmaoa asiatica and found that the concentration of most pyrazines and ketones were increased, and three C-8 compounds, phenylacetaldehyde, octanal, and acetophenone were also increased after hot air ...
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This study employed segmented variable-frequency ultrasound synergistic hot-air drying (SVFU-HAD) for Rhubarb slices, selected two sets of time nodes for frequency conversion (60 min, 120 min, and 90 min, 150 min), and two sequences of frequency conversion (high-frequency to low-frequency, and low-frequency to high-frequency). It aimed to investigate the …
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Chrysanthemum (Chrysanthemum morifolium Ramat.) is a seasonal plant with high medicinal and aesthetic value, and drying is an effective practice to enhance its storability after harvesting. The effects of hot air drying (HAD), combined infrared and hot air drying (IR-HAD), and sequential IR-HAD and HAD (IR-HAD + HAD) on the drying behavior, color, shrinkage, …
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Effects of high-humidity hot air impingement blanching (HHAIB) under different times (30, 60, 90, 120, 150, 180, 210, and 240 s) on drying characteristics and quality attributes of red peppers in terms of surface colour, red pigment content, microstructure and texture were investigated.Results showed that polyphenol oxidase (PPO) residual activity of the samples …
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The aim of the study was to evaluate the effect of sonication (S), microwave-vacuum (MWV), convective freezing (F), cryogenic freezing (N), and their combinations, as well as pulsed vacuum osmotic dehydration (PVOD) on the drying kinetics, bioactive compounds, texture and color of whole cranberries during combined hot air convective drying, and microwave-vacuum drying …
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Drying is a key step that affects the chemical composition and quality of tea. In the present study, we reported the impacts of drying temperature and time on drying and color change kinetics, phytochemical composition, antioxidant activity, and surface …
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The drying effect depends on the drying parameters, which is usually characterized by the main medicinal ingredient of a specific plant. Among these medical plants, gastrodia elata is one kind of perennial rhizome herb of orchidaceous, which is a valuable traditional Chinese medicine with high medicinal value and edible value [8].Gastrodia elata lives underground …
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The stabilisation effect of steaming treatment was better than that of the microwave and hot-air drying treatments. Steaming, microwave, and hot-air drying all increased T 0 and T P of oat bran, and the steam-treated oat bran showed improved paste enthalpy and thermal stability.
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Common drying methods of fruits and vegetables include natural drying, freeze drying, hot air drying, etc. Freeze drying has excellent drying quality, however, it has long drying time, low drying rate and high cost [2].As a simple and low-cost drying method, hot air drying has the disadvantages of uneven drying and low drying efficiency [3].The research of Ren et al. [2] …
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Effect of Hot Air Oven and Microwave Oven Drying on Production of Quality Dry Flowers of Dutch Roses.pdf ... was noted in room drying (T 1) and hot air oven drying at 60°C (43.53%). Maximum ...
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The effect of different ultrasound pretreatment powers (0–500 W) before hot air drying on the moisture migration and quality of Cantharellus cibarius (C. cibarius) was investigated in this study.
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Hot air drying is one of the most widely drying methods due to its operation simple. However, it can cause degradation of sensitive components, sensory and other important properties of the dried product. ... Effect of infrared radiation-hot air (IR-HA) drying on kinetics and quality changes of star anise (Illicium verum)
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Therefore, this study aimed to compare the effect of microwave and hot air drying on the quality of quick-cooking mung bean. Mung bean was soaked, pre-cooked and then dried by microwave (60, 300, and 600 W) and hot air (50, 70, and 90 ºC). All dried beans exhibited a larger volume, a cracked surface, a browning color, a shortened cooking time ...
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The effects of constant and variable temperature hot-air drying methods on drying time, colors, nutrients, and volatile compounds of three chili pepper varieties were investigated in this study. …
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