Effects of Heating Conditions on the Thermal Denaturation of White Mushroom Suitable for Dehydration

White mushrooms suitable for drying are thermolabile materials. At present, the determination of thermal denaturation of dehydrated white mushroom mainly depends on the drying technology. To choose the appropriate dehydration technology for thermal analysis, differential scanning calorimetry (DSC) was used for determining the denaturing temperature range. White mushrooms at five different moisture content levels were chosen for the DSC tests. Five heating rates were used to observe the change of the denaturing ranges. Finally, the effects of short-term storage and instantaneous increases in temperature on the change of denaturing areas are discussed.     

THERMAL DENATURATION OF SOME DRIED VEGETABLES

ABSTRACT

Most vegetables suitable for drying are thermolabile materials. To choose the appropriate dehydration technology for thermal analysis, the differential scanning calorimetry (DSC) was used for determining the denaturing temperature. Four vegetables (kidney bean, sweet pepper, Chinese cabbage, Chinese onion) with five moisture contents were chosen for the DSC tests. Five heating rates were used for observing the change of the denaturing areas. Finally the effects of blanching, difference among breeds and instantaneous increasing temperature on the change of denaturing areas were discussed.     

THERMAL DENATURATION OF SOME DRIED VEGETABLES

Most vegetables suitable for drying are thermolabile materials. To choose the appropriate dehydration technology for thermal analysis, the differential scanning calorimetry (DSC) was used for determining the denaturing temperature. Four vegetables (kidney bean, sweet pepper, Chinese cabbage, Chinese onion) with five moisture contents were chosen for the DSC tests. Five heating rates were used for observing the change of the denaturing areas. Finally the effects of blanching, difference among breeds and instantaneous increasing temperature on the change of denaturing areas were discussed.     

Kinetic and Quality Study of Mushroom Drying under Microwave and Vacuum

Abstract

The aim of this work is to model the drying kinetics of mushrooms under several operational conditions, to evaluate the effective diffusivity coefficient of moisture removing by a drying model and inverse calculus method in finite differences and to study the effect on the final quality of dehydrated mushrooms. Different ways of microwave vacuum drying were compared to freeze-drying. Results show that a decrement of the applied pressure produces a certain increase in the drying rate together with a lower moisture in the dehydrated product at the end. Temperature control inside the sample helps to ensure a better quality in the dehydrated product, than when controlled at the surface. Diffusivity coefficients show a correspondence with product temperature during drying. The microwave dried samples obtained with moderate power and temperature control of product shown an important degree of quality similar to that obtained by freeze-drying.     

Effect of Different Drying Methods and 24-Month Storage on Water Activity,Rehydration Capacity,and Antioxidants in Boletus edulis Mushrooms

This article evaluates the effect of air drying, freeze drying, and 24-month storage at 4 and 20 ^° C on unblanched and blanched Boletus edulis . Water content and activity were lower in freeze-dried mushrooms than in air-dried mushrooms, whereas rehydration capacity showed the opposite tendency. Drying resulted in substantial losses of the following antioxidants: total flavonoids (4–7%), vitamin C (2–36%), β-carotene (26–32%), and total tocopherols (72–81%); total polyphenols increased during air drying (7–17%) and decreased during freeze drying (5–7%). Antioxidant activity increased 1–33% during drying. Storage led to further changes in the quality of dried mushrooms. After 24 months, no vitamin C or tocopherols were detected, and water content and activity were moderately high.     

Thermal properties measurements of renatured gelatin using conventional and temperature modulated differential scanning calorimetry

The thermal properties of amorphous gelatin films and gelatin films with renatured structural order were measured by using conventional and temperature modulated differential scanning calorimetry (DSC). Different amounts of gelatin structural order associated with a melting enthalpic change in the DSC measurement were prepared based on different gelatin drying conditions. Two consecutive heating and cooling DSC measurements on the gelatin films showed that there was no change in the glass‐transition temperature (T_g) for the amorphous gelatin but there was a decrease in the T_g for the structural gelatin on the second DSC scan. This decrease was attributed to the plasticizing effect from the release of originally hydrogen‐bonded water associated with the structural gelatin. In addition, a reversing endotherm observed upon melting of the structural gelatin during a temperature modulated DSC measurement indicated that the transition of bound water to free water occurred as the partial triple‐helix gelatin melted. © 2005 Wiley Periodicals, Inc. J Appl Polym Sci 99: 1795–1801, 2006     

Optimization of microwave freeze drying strategy of mushrooms (Agaricus bisporus) based on porosity change behavior

ABSTRACT

For dehydrated foods, porosity is a crucial parameter which affects mass and heat transfers, and is related to the product quality. It is important to monitor porosity change behavior to optimize the drying process. To achieve faster drying along with high product quality, microwave freeze drying (MFD) was applied to mushrooms dehydration processing. The relationship between porosity (include total, open-, and closed-pore porosity) and dried mushroom qualities was studied, and a suitable microwave loading strategy was obtained. It was found that lots of open pores could transform to closed pores while the moisture content (MC) was below 0.25?±?0.05?g/g (db), and the closed-pore porosity was arrived at a relatively stable level at moisture content below 0.17?±?0.03?g/g (db). Both total porosity and closed-pore porosity had a significant influence (P?<?0.01) on texture of MFD mushroom, and open-pore porosity had a significant effect (P?<?0.01) on rehydration ratio of MFD mushroom. According to the porosity change behavior of mushrooms, a dynamic microwave loading strategy can be used to reduce drying time and keep product quality during MFD process.     

Modeling of Muti-layer Far-Infrared Dryer

Abstract

The heat and mass transfer models applicable to biological products at each element in a far-infrared fixed-bed dryer were established. The model was validated by comparing the simulation results with experimental data of black mushrooms (Lentinus edodes) in terms of moisture content and drying rate. The very good agreement suggests that the models for heat transfer and drying rate of biological products in the far-infrared fixed-dryer can be obtained by establishing the equations of radiation and dehydration in interspace elements. An unevenness of change in moisture content and drying rate on the same horizontal layer in the dryer was found. Thus it is necessary to take some measures to solve this nonuniformity in drying if the proposed dryer is employed.     

The Thin-Layer Drying Characterstics of White Onion Slices

ABSTRACT

A batch–type experimental dryer with a computer–aided data acquisition system was designed and built for the thin layer drying studies of onion (Allium cew L., cv. Southport White Globe) slices. Twenty seven single–layer drying curves were established for a temperature range of 42.5–90⁰C, an air velocity range of 0.6–1.4 m/s, an air humidity range of 0.0093–0.0442 kg of water/kg of dry air: and a slice thickness range of 0.002–0.005 m. The single–term exponential model adequately described the single–layer drying behaviour of the onion slices. l'he dependence of the drying rate constant on air temperature, absolute humidity, velocity and on slice thickness was best explained by an Arrhenius–type relationship. The drying rate constant in which moisture diffusion and shrinkage effects are lumped was greatly influenced by the sample thickness and drying air temperature, and to a lesser extent, by the air humidity and velocity.     

DEFORMATION AND SlRESS ANALYSIS OF POROUS CAPILLARY BODIES DURING INTERMITTENT VOLUMERIC THERMAL DRYING

ABSTRACT

lntermittent heating in a thermal drying is one way to improve energy utilization and to enhance the quality for some products. Using the finite element method and Luikov's theory. the temperature, moisture and stress distributions at different instances of intermittent drying were obtained. Several examples were analyzed using this method. The numerical results are compared with prior experimental and theoretical results. This numerical simulation method could be used to devise an intermittent drying process schedule optimal operation.     

EVALUATION OF DIFFERENT METHODS OF DRYING ON THE QUALITY OF OYSTER MUSHROOM (Pleurotus sp)

ABSTRACT

Mushrooms are extremely perishable and have a short shelf life period. To increase the post harvest lives, different methods of drying viz., sun diving, fluidized bed drying and thin layer drying with potassium metabisulphite (KMS) and blanching was done. The quality of mushroom dried in fluidized bed condition at 50°C for 80-120 minutes with 0.5 KMS was found to be superior to other drying methods. Rehydration ratio was also maximum in KMS treated mushroom and no significant difference at higher concentration. The treatment with KMS and blanching reduces the nutritive quality but improves the colour of the mushrooms when compared with sun dried samples. Storage of mushrooms after treatment with KMS at higher concentration (1.5%) reduces the microbial spoilage.     

Effect of salts on soy storage proteins defatted with supercritical CO2 and alcohols

The primary objective was to determine whether salts will stabilize soy storage proteins against the denaturing effects of alcohols or the heat and pressure used in supercritical CO₂ during the defatting process. Nitrogen solubility index (NSI) and differential scanning calorimetry (DSC) were used to monitor the denaturation of proteins. A variety of salt solutions used to hydrate full-fat soy grits increased the thermal stability of both 7S and 11S storage proteins. DSC was used to monitor their denaturation temperature. Neutral salt hydrations followed the lyotropic series for protein stabilization. Of the salts evaluated, the test results indicate that the reducing salt, sodium sulfite, and the neutral salt, sodium sulfate, when used to steep beans, yielded significantly higher NSI than did the water-steeped controls or other salt treatments after partial defatting with absolute isopropanol or ethanol and supercritical CO₂. However, these same salt treatments did not as effectively stabilize the proteins against the denaturing effects of ethanol more aqueous than 84% when these alcohols were used as the defatting medium.     

EFFECT OF PRETREATMENT AND DRYING ON THE QUALITY OF OYSTER MUSHROOMS (PLEUROTUS OSTREATUS)

Fruiting bodies of oyster mushroom were dried by hot-air drying, vacuum-drying and freeze-drying in order to compare food qualities after drying. Prior to drying, mushrooms were subjected to blanching or dipping in sodium metabisulphite solution (1 or 5 g/L), or dipping in citric acid solution (1 or 5 g/L). Drying of raw mushrooms was taken as a control. Blanching reduced the attractiveness of dry mushrooms; sodium metabisulphite improved it. It has been found that pretreatment and drying method affect the course and rate of drying. Samples subjected to hot-air drying and vacuum-drying were darker than those freeze-dried, which were clearly more attractive. The hot-air and vacuum-dried mushrooms on rehydration were inferior in quality to the freeze-dried samples. Flavor of the freeze-dried mushroom was not significantly different from that of the hot-air dried mushrooms. Food quality of dried mushrooms depends significantly on the type of drier used.

     

PHOTOVOLTAIC DRYER WITH DUAL PACKED BEDS FOR DRYING MEDICAL HERB

Abstract

This work presents design and optimization of a cylindrical photovoltaic dryer with dual packed beds thermal energy storage for drying medical herb. The dryer is provided with electrical heater where the electrical energy is generated by using photovoltaic system. The electrical heater is designed and sized to realize continuouse drying (day and night) to minimize the drying time. Two packed beds are used to fix the drying temperature in dryer during day and night. The main packed bed thermal energy storage is charged during the sun-hours directly, to realize continued drying after sunset. An efficient PV dryer is devised to work under forced air created by air blower and heated by the electrical coils.     

Transformation of the reabsorption characteristics of lignite treated by low and high temperature drying process

Abstract

The reabsorption characteristics of the lignite treated by low and high temperature drying process were addressed in the paper. The information about the moisture form, functional groups, effective water-filled porosities and equilibrium moisture content of the lignite before and after the drying process was investigated using Differential scanning calorimetry (DSC), Fourier transform infrared (FTIR) spectroscopy, nuclear magnetic resonance (NMR) spectroscopy and a self-made reabsorption device, respectively. The results show that the low drying temperature (140, 190, 230?°C, 10?min, N₂) has little impact on the effective water-filled porosities of the resulted samples, whereas it has a great influence on the main oxygen-containing functional groups, which amount firstly decreases and then increases with the drying temperature increasing. In the case of the lignite samples dried under high-temperature (600, 700, 800?°C, 30?s, N₂), the amount of the effective water-filled porosity of the sample decreases and the amount of oxygen-containing functional groups increases as the temperature increasing. The reabsorption capability of the high temperature dried sample is much lower than that of the sample treated under low drying temperature. The reabsorption characteristics of the low-temperature dried samples are affected by the amount of the oxygen-containing functional groups, while the effective water-filled porosity is main factor for the lignite samples derived from high temperature drying process. Moreover, the work gives a good evidence that the high-temperature drying process is an effective choose for lignite upgrading.     

Effect of Fluidized Bed Drying Temperature on Various Quality Attributes of Paddy

Abstract

As reported by many researchers, it was found that fluidized bed paddy drying using high drying air temperatures of over 100°C affected the head rice yield and whiteness of dried rice. However, only a few studies on fluidized bed paddy drying with drying air temperatures below 100°C were so far reported. The main objective of this work was therefore to study the effect of fluidized bed drying air temperature on various quality parameters of Suphanburi 1 and Pathumthani 1 Indica rice. Paddy was dried from the initial moisture contents of 25.0, 28.8, and 32.5% dry basis to 22.5 ± 1.2% dry basis using inlet drying air temperatures between 40 and 150°C at 10°C/step. After fluidized bed drying, paddy was tempered and followed by ambient air aeration until its final moisture content was reduced to 16.3 ± 0.5% dry basis. The results showed that the head rice yield of Suphanburi 1 was significantly related to the inlet drying temperature and initial moisture content whilst there was no significant relationship between the head rice yield, drying temperature and initial moisture content for Pathumthani 1. The whiteness of the two rice varieties was slightly decreased with increase in drying air temperature and initial moisture content. It was also found that the hardness of both cooked rice varieties exhibited insignificant difference (p < 0.05) comparing to rewetted rice, which was gently dried by ambient air aeration in thin layer. The thermal analysis by DSC also showed that partial gelatinization occurred during drying at higher temperatures. Using inlet drying air temperatures in the range of 40–150°C therefore did not affected the quality of cooked rice and paddy. The milling quality of paddy was also well maintained.     

DRYING WOOD: A REVIEW - PART I

ABSTRACT

This paper reviews the technology of wood drying and recent developments in the field. The importance of drying is reviewed first. Then the fundamentals of wood properties as they relate to drying are discussed, including how water is held in wood, how it moves through wood, and how drying stresses that lead to drying defects develop. Traditional drying technology for lumber, veneer, and heavy timbers is then presented. With this background, the discussion moves to recent developments in drying technology that have been implemented commercially, such as high-temperature drying, low-temperature drying, continuously rising temperature drying, vacuum drying, and advances in process control. Finally, a discussion is presented on drying technology of the future. This topic describes processes that offer potential improvements in drying technology, but are still in the research and development stage.     

Artificial neural network approach for protection of the color of dried golden and pink oyster mushrooms with pretreatments

In this study, the possibilities of protecting the color of dried golden and pink mushrooms were investigated, and color parameters of dried mushrooms were modeled by artificial neural network (ANN). For this purpose, first, the golden oyster mushroom (Pleurotus citrinopileatus) and pink oyster mushroom (Pleurotus djamor) were cultivated. Then, pretreatments were applied using citric acid (CA) and potassium metabisulfite (KMS) with different rates (0.5%, 1.0%, and 1.5%) separately, excluding control group mushrooms. All mushrooms were dried for 330 minutes in a laboratory type oven at two different temperatures (40°C and 50°C) until completely dehydrated. Colorimetric values (L*, a*, and b*) were determined using Konica Minolta CM‐2600d spectrophotometer for 30 minute intervals during the drying process. The obtained data were modeled using the ANN technique. The results show that darkening of mushrooms increased as the drying temperature increased. CA and KMS showed better results for dried golden and pink mushrooms, respectively. Thanks to the pretreatment, the mushroom's original color was protected compared with control samples. All mean absolute percentage error values of models were determined, which were lower than 4.0%. It was concluded that ANN can be a good way to predict the color of dried golden and pink mushrooms (pretreated or not) with a high degree of accuracy.