Lipidomics reveals the effect of hot-air drying on the quality

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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A review of drying methods for improving the quality of dried herbs

In the section below, the effects of hot-air drying parameters on quality degradation of dried herbs will be reviewed. Effect of air temperature and humidity on the quality of dried herbs. Drying of herbs is recommended to be conducted by hot-air drying at 40–60 °C (Shaw et al. 2016).

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Effect of Freeze-Thaw Cycles on Juice Properties, Volatile

This paper studied the effects of freeze-thaw (FT) cycles on the juice properties and aroma profiles, and the hot-air drying kinetics of frozen blueberry. After FT treatment, the juice yield increased while pH and total soluble solids of the juice keep unchanged. The total anthocyanins contents and DPPH antioxidant activities of the juice decreased by FT treatments.

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Effect of Combined Infrared and Hot Air Drying Strategies on the …

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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(PDF) Effect of Hot Air Thin Layer Drying Temperature on

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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Combined radio frequency-vacuum and hot air drying of kiwifruits

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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Effects of Different Pretreatments on Hot Air Drying

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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Effect of hot air drying on volatile compounds of Flammulina velutipes

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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Hot Air Drying of Sipunculus nudus : Effect of Microwave-Assisted

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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Comparison of Traditional and Novel Drying …

Drying involves the application of energy in order to vaporize and mobilize the moisture content within the porous products. During this process, the heat and mass transfer occurs simultaneously.

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Effects of drying variables on the characteristic of the hot air drying

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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Effect of Different Pretreatment Methods on Drying …

In this study, fresh wolfberry in the current season was used as the experimental material, and a radio frequency (RF)-hot air combined segmented drying process was adopted for berry preservation. Ultrasonic treatment, hot water blanching, sucrose infiltration, ultrasonic and blanching, ultrasonic and infiltration, and NaOH and NaCl solution impregnation were used for …

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Effect of different hot air drying process on flavor compounds and

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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Effect of microwave-assisted hot air drying on drying kinetics, …

This study investigates the effectiveness of microwave-assisted hot air drying (MAHD) on corn drying process, water migration, dielectric properties, microstructure, and …

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Effect of non-enzymatic browning on oysters during hot air drying

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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Effect of pulsed electric field pretreatment on mass transfer during

However, long-term drying with hot air induces physical and chemical changes, with negative effects on appearance, flavor, nutritional value, and rehydration ability (Cao, Zhang, Tang, Li, & Jiao, 2021). Thus, reducing the duration of hot air drying is essential to minimize undesirable effects (Lewicki, 2006).

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Effects of Microwave-Assisted Hot Air Drying and Conventional Hot Air

Effects of Microwave-Assisted Hot Air Drying and Conventional Hot Air Drying on the Drying Kinetics, Color, Rehydration, and Volatiles of Moringa oleifera September 2011 Drying Technology 29(12 ...

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Effect of hot air temperature and slice thickness on the drying

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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Effect of electrohydrodynamics on hot air drying characteristics of

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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Effects of hot-air and hybrid hot air-microwave drying on drying

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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Effect of microwave and hot air drying on the quality of quick …

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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Effects of hot-air drying on the bioactive compounds, quality

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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Effect of high-humidity hot air impingement blanching (HHAIB) on drying

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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Effects of hot-air drying on the bioactive compounds, quality

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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Effect of hot air temperature and slice thickness on the drying

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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Effect of Combined Infrared Hot Air Drying on Yam Slices: Drying …

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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Combined Hot Air and Microwave-Vacuum Drying of Cranberries: Effects …

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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Segmented variable-frequency ultrasound synergistic hot-air drying …

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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Effect of microwave power coupled with hot air drying on process

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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Design of hot air drying for better foods

Acquistucci (2000) investigated continuous increase of drying air temperature and its effect on the quality of pasta. It was shown that fast increase of hot air temperature from 30 to 75 °C favored the Maillard reaction but the mode of temperature increase had no effect on the extent of nutritional damage caused by drying.

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