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Effect of drying methods and packaging materials on quality parameters of stored kokum rind

International Journal of Agricultural and Biological Engineering 2014年第4期7卷 114-126页

作者： A.R.Hande Shrikant Baslingappa Swami N.J.Thakor Department of Agricultural Process Engineering College of Agricultural Engineering and TechnologyDr.Balasaheb Sawant Konkan Krishi VidyapeethDapoli 415712India

In this study kokum rind dried by different methods,*** air sun drying,solar drying and the convective hot air drying(60℃)was taken after being packaged in gunny bags,nylon bags and plastic jars for storage study upto nine *** effect of different drying methods on quality parameters ***,pH,TSS,reducing sugar,non-reducing sugar,colour(L,a and b)and calorific value of the stored product were *** quality parameters were tested at three-month *** three packaging materials,plastic jar was found best for kokum rind storage upto nine months as compared with nylon and gunny *** occurred as changes in acidity,non-reducing sugar,lightness,redness and calorific value over the storage period from the 0^(th) to the 9^(th) ***,the TSS and b value increased as storage duration extended.

关键词： kokum rind storage drying methods packaging materials quality evaluation

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Evaluation of umami taste components of mushroom (Suillus granulatus) of different grades prepared by different drying methods

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Food Science and Human Wellness 2020年第2期9卷 192-198页

作者： Xiuhong Zhao Yunyun Wei Xue Gong Heran Xu Guang Xin Grain College Shenyang Normal UniversityShenyang 110034China College of Food Science Shenyang Agricultural UniversityShenyang 110866China

Suillus granulatus is a valuable wild edible mushroom with a strong umami *** grades of *** were dried by different methods,including natural air drying(ND),hot air drying(HAD),vacuum drying(VD),and freeze drying(FD).Results showed that VD samples of all grades had the highest equivalent umami concentration(EUC)value(Pdrying method and *** is an appropriate drying method for all sample ***,HAD,and FD are suitable for second-,first-,and third-grade samples,respectively.

关键词： Suillus granulatus drying methods grade umami taste components

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Optimization of pectin extraction and antioxidant activities from Jerusalem artichoke

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Chinese Journal of Oceanology and Limnology 2016年第2期34卷 372-381页

作者：刘胜一史雪洁徐兰兰衣悦涛 Yantai Institute of Coastal Zone Research Chinese Academy of Sciences College of Resources and Environment University of Chinese Academy of Sciences

Jerusalem artichoke is an economic crop widely planted in saline-alkaline soil. The use of Jerusalem artichoke is of great significance. In this study, the response surface method was employed to optimize the effects of processing variables （extraction temperature, pH, extraction time, and liquid-to- solid ratio） on the yield of Jerusalem artichoke pectin. Under the optimal extraction conditions： pHl .52, 63.62 min, 100℃ and a liquid-to-solid ratio of 44.4 mL/g, the maximum pectin yield was predicted to be 18.76%. Experiments were conducted under these optimal conditions and a pectin yield of 18.52＋0.90% was obtained, which validated the model prediction. The effects of different drying methods （freeze drying, spray drying and vacuum drying） on the properties of Jerusalem artichoke pectin were evaluated and they were compared with apple pectin. FTIR spectral analysis showed no major structural differences in Jerusalem artichoke pectin samples produced by various drying treatments. The antioxidant activities of pectin dried by different methods were investigated using in vitro hydroxyl and DPPH radical scavenging systems. The results revealed that the activities of spray dried pectin （SDP） and apple pectin （AP） were stronger than those of vacuum oven dried pectin （ODP） and vacuum freeze dried pectin （FDP）. Therefore compared with the other two drying methods, the spray drying method was the best.

关键词： Jerusalem artichoke pectin response surface drying methods antioxidant activities

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Influence of drying technique on chemical composition and ruminal degradability of subtropical Cajanus cajan L.

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Animal Nutrition 2019年第1期5卷 95-100页

作者： Lindokuhle S.Buthelezi John F.Mupangwa Voster Muchenje Florence V.Nherera-Chokuda University of Fort Hare Department of Livestock and Pasture Science Agricultural Research Council Animal Production Institute

The experiment investigated the influence of forage drying methods on the dry-matter digestibility of foliage from Cajanus cajan varieties(ICEAP 00557, ICEAP 01514 and CIMMYT100/01). These leaves were harvested at week 20 of growth and either oven-or shade-dried and analysed for chemical components and rumen degradability. Three rumen fistulated lactating Holstein cows(430 ± 18 kg live weight) were used to evaluate ruminal degradation kinetics using in vitro and in sacco procedures. Samples were incubated for 0, 4, 8, 12, 24, 30 and 48 h in vitro(Ⅳ Daisy^(Ⅱ)) procedure. In the in sacco procedure, samples were incubated for 0, 4, 8, 12, 24, 30 and 48 h in the rumen of cows. Dry matter disappearance(DMD)data for both measures were fitted to the equation Y = a + b(1 -e^(-ct)), where b is the slowly degradable fraction and c is the degradation rate constant, to approximate rumen degradability characteristics of varieties. Shade dried leaves contained higher crude protein(CP)(P drying method increased(P drying method gave the higher concentration of NDIN and ADIN. drying technique had no effect(P > 0.05) on ash, neutral detergent fiber(NDF), acid detergent fiber(ADF) and acid detergent lignin(ADL) of varieties. drying method did not affect(P > 0.05) calcium(Ca) and phosphorus(P) concentration in the forage dry matter. drying method had no effect(P > 0.05) on b and c of all varieties during in vitro procedure. However, shade-drying method increased(P drying, in contrast to oven-drying, would be the most suitable method as it improves the nutritive value of the forage for ruminants.

关键词： Forages In vitro In sacco Degradation drying methods

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Effect of drying Techniques on Antioxidant Capacity of Guava Fruit

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Food and Nutrition Sciences 2016年第7期7卷 544-554页

作者： Priyanka Patel Rajitha Sunkara Lloyd T. Walker Martha Verghese Nutritional Biochemistry Laboratory Normal AL USA

Frequent consumption of fruits and vegetables has been associated with low risk of chronic diseases. Guava (Psidium guajava Linn.) is a tropical, seasonal fruit rich in antioxidants, vitamin C and polyphenol compounds. drying is one of the common methods to preserve and extend the shelf life of guava. The objective of this study was to determine the effect of drying techniques on the antioxidant activity of guava fruit. Guava was air dried in air dryer (45°C), freeze dryer and by osmatic drying techniques. Fresh guava extracts (FGE), freeze dried guava extracts (FDGE), oven dried guava extracts (ODGE) and osmotic-dehydrated guava extracts (OSGE) guava extracts were prepared and analyzed for total polyphenols (TP), flavonoids, antioxidant potential by 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP), oxygen radical absorbance capacity (ORAC), trolox equivalent antioxidant capacity (TEAC), total antioxidant capacity (TAC) and nitric oxide radical scavenging activity (NORS). Inhibitory potential of guava extracts on enzymes α-glucosidase, α-amylase and lipase was also determined. TP in FG, FD, OD, and OS were 415.69 ± 56.95, 295.30 ± 4.11, 303.57 ± 1.41, and 182.93 ± 6.48 mg gallic acid equivalent (GAE)/100g, respectively. Flavonoids in Fresh, FD, OD, and OS were 202.01 ± 0.16, 96.93 ± 1.73, 105.07 ± 0.58, and 76.13 ± 2.74 mg catechin equivalent (CE)/100 g, respectively. FD extracts were the most effective in scavenging DPPH radical. Whereas FRAP, TEAC and TAC activities were found to be higher in FG followed by OD and FD. However, NORS activity of FD was significantly (p ≤ 0.05) lower compared to other treatments. Inhibition of α-glycosidase, α-amylase and lipase enzymes was (19% - 90%) observed at 0.4, 0.8, and 0.8 mg/ml, respectively. In conclusion, considering this in-vitro study, drying could be effectively utilized to preserve guava fruit with minimum effect on health benefits.

关键词： Guava Antioxidant drying methods Enzymes

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基于UPLC快速测定3种姜酚含量的生姜干燥工艺研究

基于UPLC快速测定3种姜酚含量的生姜干燥工艺研究

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中国医药教育协会成人教育委员会第四次理事大会暨药学、医药教育学术研讨会

作者：韩燕全左冬夏伦祝安徽中医学院第一附属医院国家中医药管理局中药制剂三级实验室安徽中医学院

对干姜合适的干燥方法和温度进行研究。方法:采用超高效液相色谱法,以十八烷基硅烷键合硅胶为固定相,乙腈-0.1%醋酸溶液;流速为0.25mL·min梯度洗脱,检测波长为280nm,同时测定6、8、10-姜酚的含量。结果:4种不同干燥方法和温度加工的干... 详细信息

对干姜合适的干燥方法和温度进行研究。方法:采用超高效液相色谱法,以十八烷基硅烷键合硅胶为固定相,乙腈-0.1%醋酸溶液;流速为0.25mL·min梯度洗脱,检测波长为280nm,同时测定6、8、10-姜酚的含量。结果:4种不同干燥方法和温度加工的干姜药材,6、8、10-姜酚总量以60℃真空烘干最高,微波中火干燥最低。结论:不同干燥法和温度对干姜6、8、10-姜酚含量有明显影响;干姜的干燥法以60℃真空烘干为佳。

关键词： Rhizoma zingiber drying methods ginger UPLC

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