4.7 Article

Influence of combined freeze-drying and far-infrared drying technologies on physicochemical properties of seed-used pumpkin

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Chemistry, Applied

Drying methods influence the physicochemical and functional properties of seed-used pumpkin

Erpeng Chao et al.

Summary: The study found that hull-less pumpkins dehydrated with far-infrared radiation drying had the highest polyphenol content and free radical scavenging ability. Different drying methods also affected the physicochemical properties, antioxidant activities, and antityrosinase capacity of pumpkins.

FOOD CHEMISTRY (2022)

Review Chemistry, Applied

Polyphenols and their applications: An approach in food chemistry and innovation potential

Fabio Fernandes de Araujo et al.

Summary: Polyphenols are naturally occurring compounds present in fruits and vegetables, with various biological effects and industrial applications. Adequate intake of polyphenols can help prevent diseases and improve the properties of starch, as well as contribute to innovation in different technological fields.

FOOD CHEMISTRY (2021)

Article Chemistry, Applied

Assessment of fresh star anise (Illicium verum Hook.f.) drying methods for influencing drying characteristics, color, flavor, volatile oil and shikimic acid

Yue Shi et al.

Summary: Heat pump drying (HPD) was found to be the most suitable method for drying star anise, maintaining its quality with HPD-B sample showing the highest comprehensive score. Microwave drying had the shortest drying time, while HPD samples had higher volatile oil and trans-anethole content.

FOOD CHEMISTRY (2021)

Article Chemistry, Applied

Role of drying techniques on physical, rehydration, flavor, bioactive compounds and antioxidant characteristics of garlic

Yabin Feng et al.

Summary: The study investigated the impact of various drying techniques on the quality of garlic slices, with results showing that different techniques had differing effects on characteristics such as color, shrinkage, hardness, rehydration capacity, and flavor. Vacuum freezedrying (VFD) produced garlic slices with attractive color and low shrinkage, while hot air drying (HAD) resulted in the highest volume shrinkage ratio, thermal stability and storage stability. Infrared hot air drying (IRHAD) and relative humidity drying (RHD) samples exhibited the highest rehydration capacity, bioactive compounds content, and antioxidant activity. These findings offer insights for future production of high-quality dried garlic products.

FOOD CHEMISTRY (2021)

Article Pharmacology & Pharmacy

Temperature/end point monitoring and modelling of a batch freeze-drying process using an infrared camera

Maite Harguindeguy et al.

Summary: This study successfully utilized an infrared thermography-based monitoring tool to achieve non-invasive temperature monitoring of products and tracking of the sublimation interface during batch freeze-drying processes. The method also accurately estimated important parameters for freeze-drying design space calculation, aiding in quality control and optimization of the process.

EUROPEAN JOURNAL OF PHARMACEUTICS AND BIOPHARMACEUTICS (2021)

Article Energy & Fuels

Drying kinetics of cabya (Piper retrofractum Vahl) fruit as affected by hot water blanching under indirect forced convection solar dryer

La Choviya Hawa et al.

Summary: East Java Province is a main producer of cabya fruit in Indonesia, with huge economic potential. The study found that the use of indirect forced convection solar dryer and hot water blanching significantly affected the drying behavior of cabya fruit, leading to significant shrinkage in the final dried product.

SOLAR ENERGY (2021)

Article Acoustics

Effects of ultrasound treatment on the starch properties and oil absorption of potato chips

Jin Zhang et al.

Summary: Ultrasound pretreatment before frying has been shown to improve the starch properties and pore structure of potato slices, reducing oil absorption. Lower power ultrasound treatment can decrease surface oil and structure oil content, improving overall food quality.

ULTRASONICS SONOCHEMISTRY (2021)

Article Chemistry, Applied

Changes in curcuminoids and chemical components of turmeric (Curcuma longa L.) under freeze-drying and low-temperature drying methods

Theeraphan Chumroenphat et al.

Summary: The study found that sun drying caused a significant decline in chemical components like curcuminoids, while freeze drying was considered the most suitable method for drying turmeric. Additionally, microstructure changes were least evident after freeze drying compared to other methods.

FOOD CHEMISTRY (2021)

Article Agricultural Engineering

Drying methods affect organoleptic and physicochemical properties of rehydrated ginkgo seed slices

Isaac Duah Boateng et al.

Summary: This study focused on drying and rehydration of fresh Ginkgo biloba L. seeds, with results showing that infrared drying coupled with rehydration was the best method, providing rehydrated products with higher phenolic and flavonoid content, Maillard reaction products, and antioxidant activities, while also showing lower enzyme activities.

INDUSTRIAL CROPS AND PRODUCTS (2021)

Article Food Science & Technology

Drying characteristics and quality of Stevia rebaudiana leaves by far-infrared radiation

Xiaopeng Huang et al.

Summary: Far-infrared drying technology can better retain the glycoside content in Stevia rebaudiana leaves and improve the quality of dried products. The study found that drying temperature has a significant impact on the active ingredients of the samples, with an increase from 45 degrees Celsius to 55 degrees Celsius resulting in an increase in certain active component content.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

Article Food Science & Technology

Combinative effect of cutting orientation and drying techniques (hot air, vacuum, freeze and catalytic infrared drying) on the physicochemical properties of ginger (Zingiber officinale Roscoe)

Zifei Ren et al.

Summary: The study found that longitudinal cut significantly reduced the drying time and improved the physical properties of dried ginger, while transverse cut had no significant impact on the chemical properties. Catalytic infrared drying showed the shortest drying time and better retention of bioactive ingredients in the dried products.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

Article Food Science & Technology

Differences in the phenolic composition and nutraceutical properties of freeze dried and oven-dried wild and domesticated samples of Sanguisorba minor Scop

Costanza Ceccanti et al.

Summary: Recent research has focused on phenolic compounds and nutraceutical properties of Sanguisorba minor Scop, as well as the effects of different drying methods on these compounds. Wild and domesticated samples showed differences in bioactivities, with oven-drying exhibiting the highest nutraceutical properties. Further studies are needed to standardize domestication methods and optimize efficiency of drying methods.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

Article Engineering, Chemical

Detection of water variation in rosebuds during hot-air drying by LF-NMR and MRI

Li Cui et al.

DRYING TECHNOLOGY (2020)

Review Food Science & Technology

The impact of fermentation processes on the production, retention and bioavailability of carotenoids: An overview

Paula Mapelli-Brahm et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)

Review Food Science & Technology

Phenolic acids from vegetables: A review on processing stability and health benefits

Havalli Bommegowda Rashmi et al.

FOOD RESEARCH INTERNATIONAL (2020)

Article Biology

Freeze-drying duration influences the amino acid and rutin content in honeybee-collected chestnut pollen

Annamaria Ranieri et al.

SAUDI JOURNAL OF BIOLOGICAL SCIENCES (2019)

Article Food Science & Technology

A novel infrared freeze drying (IRFD) technology to lower the energy consumption and keep the quality of Cordyceps militaris

Xiao-fei Wu et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2019)

Article Chemistry, Applied

Effects of drying temperature and long-term storage conditions on black rice phenolic compounds

Gustavo Heinrich Lang et al.

FOOD CHEMISTRY (2019)

Review Engineering, Chemical

Technical aspects in freeze-drying of foods

Xu Duan et al.

DRYING TECHNOLOGY (2016)

Article Biotechnology & Applied Microbiology

Drying of shiitake mushroom by combining freeze-drying and mid-infrared radiation

Hong-cai Wang et al.

FOOD AND BIOPRODUCTS PROCESSING (2015)

Article Engineering, Chemical

Shrinkage and porosity effects on heat and mass transfer during potato drying

J. Aprajeeta et al.

JOURNAL OF FOOD ENGINEERING (2015)

Article Chemistry, Applied

The effect of processing on chlorogenic acid content of commercially available coffee

Charlotte E. Mills et al.

FOOD CHEMISTRY (2013)

Article Food Science & Technology

Total carotenoid content, α-carotene and β-carotene, of landrace pumpkins (Cucurbita moschata Duch): A preliminary study

Lucia Maria Jaeger de Carvalho et al.

FOOD RESEARCH INTERNATIONAL (2012)

Article Food Science & Technology

Influence of collapsed structure on stability of β-carotene in freeze-dried mangoes

Nathdanai Harnkarnsujarit et al.

FOOD RESEARCH INTERNATIONAL (2011)

Article Engineering, Chemical

Drying kinetics and quality parameters of pumpkin slices dehydrated using different methods

Agnieszka Nawirska et al.

JOURNAL OF FOOD ENGINEERING (2009)

Article Engineering, Chemical

Combined Microwave-Vacuum and Freeze Drying of Carrot and Apple Chips

Zheng-Wei Cui et al.

DRYING TECHNOLOGY (2008)

Article Agriculture, Multidisciplinary

Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity

V Dewanto et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)