Drying Foodstuffs with Superheated Steam

Pronyk, C.; Cenkowski, Stefan; Muir, W. E.

doi:10.1081/drt-120038571

Cited by 104 publications

(57 citation statements)

References 17 publications

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“…The authors conclude that the higher loss in convectional roasting occurred because of roasting method and thermal degradation. Previous studies suggested that superheated steam heated foods while retaining antioxidants, vitamins and other essential nutrients due to absence of oxygen (Head et al, 2011;Pronyk et al, 2004).…”

Section: Resultsmentioning

confidence: 99%

“…It can be applied to a wide range of fields including food processing such as roasting of cocoa beans because of its high heat transfer capabilities. It has been claimed that this technology heated foods while retaining antioxidants, vitamins and other essential nutrients due to absence of oxygen (Head et al, 2011;Mujumdar, 2007;Pronyk et al, 2004;Chen et al, 1992). The aim of this present study was to investigate a comparison between roasting by superheated steam and convection mode with regard to changes in the phenolic and antioxidant properties of roasted cocoa bean (Theobroma cacao).…”

Section: Methodsmentioning

confidence: 99%

“…The radical scavenging effect was decreased with increased time and temperature in both methods. The study observed that more decreased trend found in convectional roasting than superheated steam roasting.Research has already been reported that foods treated by superheated steam while retaining antioxidants, vitamins and other essential nutrients due to absence of oxygen (Wang, 2012;Pronyk et al, 2004). It has been reported that lower antioxidant properties observed after convectional roasted than unroasted cocoa beans (Hosaka, 1999).…”

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confidence: 99%

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Comparison between Superheated Steam and Convectional Roasting on Changes in the Phenolic Compound and Antioxidant Activity of Cocoa Beans

Zzaman

Bhat

Abedin

et al. 2013

FSTR

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Cocoa beans (Theobroma cacao) are rich in phenolic compounds which show antioxidant properties. Roasting is one of the most important unit operations in the cocoa base industries which reduces the antioxidant activity. Cocoa beans were subjected to roast at 150, 200 and 250℃ for 10 − 50 min using conventional and superheated steam methods on changes in the total phenol content (TPC), total flavonoid content (TFC), free radical scavenging activity and antioxidant properties. The total phenols and total flavonoid were significantly (p < 0.05) higher using superheated steam than conventional roasting method. The cocoa beans treated by conventional method showed significantly (p < 0.05) lower the free radical scavenging activity and antioxidant properties than superheated steam roasting method.Keywords: cocoa bean, superheated steam roasting, conventional roasting, phenolic compound, antioxidant properties *To whom correspondence should be addressed. E-mail: taris@usm.my IntroductionThe phenolic compounds present in the food that can prevent or delay lipid oxidation through the inhibiting of oxidizing reactions in our body. It has been reported that food such as fruit, vegetable and seeds contain a significant amount of natural antioxidant components including phenolics (Mandic et al., 2008;Katalinic et al., 2004). Studies reported that there is a negative correlation found between dietary intake phenolics and coronary heart diseases, stroke and cancer (Sun et al., 2002).Cocoa beans are the seed from the fruit Theobroma cacao tree which is the essential ingredient of chocolate and chocolate base products. The cocoa beans are rich in phenolic and other antioxidant properties. Approximately 12 − 18% of phenolic compounds are reported in unfermented cocoa beans (dry weight). Almost 60% of the total phenolic compounds are procyanidin (oligomers), epicatechin and catechin (flavanol monomers) in raw cocoa beans (Dreosti, 2002). The study described that the cocoa beans contain higher amount of flavan-3-ol. The flavan-3-ol (catechin and epicatechin) are the main monomeric compound of polyphenol found in cocoa (Lamuela-Raventós et al., 2005). These compound have the highest bioavailability among cocoa phenolic compound because the absorption is depends on the molecular size. The monomeric compounds are biologically more active than oligomers and polymers and found in high concentration that can interact with the target compound easily especially free radicals (Cooper et al., 2009). These compounds have a potential contestant to inhibit or delay the oxidative damages in our body (Adamson et al., 1999). The studies revealed that these compounds are capability to reduce lipid peroxidation, inhibit peroxyl radicals and scavenge superoxide radicals and hydroxyl radicals (Salah et al., 1995;Vinson and Hontz, 1995;Kanner et al., 1994). Furthermore, the study demonstrated that the antihyperglycaemic effects on streptozotocin induced diabetic rats were found using the extracts prepared from cocoa (Ruzaidi et al., 2005). Antioxidant p...

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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

mentioning

confidence: 99%

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Comparison between Superheated Steam and Convectional Roasting on Changes in the Phenolic Compound and Antioxidant Activity of Cocoa Beans

Zzaman

Bhat

Abedin

et al. 2013

FSTR

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“…Oxidative reactions do not occur due to lack of oxygen around the product that improved product quality during superheated steam processing. It was also reported that food products cooked partially and brought beneficial change in texture, color and overall acceptability using by superheated steam (Pronyk et al, 2004;Head et al, 2011).…”

Section: Sensory Evaluationmentioning

confidence: 99%

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Yu¹,

Zzaman²,

Jahurul³

et al. 2017

Turk. J. Fish. Aquat. Sci.

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Influence of convection oven cooking and superheated steam oven cooking on proximate, fatty acid profile, and amino acid composition of catfish (Clarias batrachus) fillets were evaluated. Purchased quantities of catfish were filleted and divided into three parts: one part was cooked using the superheated steam oven for 5 min with grilling mode (no temperature setting); another part was cooked using the convection oven at 200 ℃ for 8 min and the remaining was used as a control (raw catfish). The cooking treatments reduced moisture and increased protein, lipid, and ash content significantly (P<0.05). The most abundant fatty acids found in raw catfish fillets were palmitic acid (C16:0, 24.51% of total fatty acids), oleic acid (C18:1 n-9c, 29.57% of total fatty acids), and linoleic acid (C18:2 n-6c, 19.07% of total fatty acids). Superheated steam oven cooked fillets had higher n-3 fatty acids, EPA, and DHA content. The PUFA/SFA ratio was significantly reduced (P<0.05) after convection oven cooking as compared to superheated steam oven cooked fillets. There was no significant difference in amino acid contents among the raw and cooked samples. In summary, superheated steam is recommended for fish cooking as far as healthy eating is concerned.

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“…Bjerre et al, 1996 This study examines the use of superheated steam (SS) as a means of pretreating wheat straw prior to enzymatic hydrolysis without the use of chemical catalysts and at a potentially reduced energy expenditure. Superheated steam has been successfully implemented into industrial processes such as food processing and drying and biomass decontamination and has led to substantial increases in energy efficiency due to high penetration and energy delivery (Cenkowski et al, 2007;Pronyk et al, 2004). Thermal processes such as steam explosion have been used successfully for pre-treatment of lignocellulosic biomass, though in addition to generation of toxic by-products, it requires the addition of acid catalyst for best results (Alviraet al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Process analysis of superheated steam pre-treatment of wheat straw and its relative effect on ethanol selling price

Barchyn¹,

Cenkowski²

2014

Biofuel Res. J.

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Please cite this article as: Barchyn D., Cenkowski S. Process analysis of superheated steam pre-treatment of wheat straw and its relative effect on ethanol selling price. Biofuel Research Journal 4 (2014) 123-138.. Biofuel Research Journal 4 (2014) Existing bioethanol operations rely on starch-based substrates, which have been criticized for their need to displace food crops in order to be produced. As an alternative to these first generation biofuels, the use of agricultural residues is being considered to create more environmentally-benign second generation, or cellulosic biofuels. Recalcitrance of these substrates to fermentation requires extensive pre-treatment processes, which often consume more energy than can be extracted from the ethanol that they produce, so one of the priorities in developing cellulosic ethanol is an effective and efficient pre-treatment method. This study examines the use of superheated steam (SS) as a process medium by which wheat straw lignocellulosic material is pre-treated. Following enzymatic hydrolysis, it was found that 47% of the total glucose could be liberated from the substrate, and the optimal conditions for pre-treatment were 15 min in hot water (193 kPa, 119˚C) followed by 2 min in SS. Furthermore, a preliminary relative economic analysis showed that the minimum ethanol selling price (MESP) was comparable to that obtained from steam explosion, a similar process, while energy consumption was 22% less. The conclusion of the study is that SS treatment stands to be a competitive pre-treatment technology to steam explosion.

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Drying Foodstuffs with Superheated Steam

Cited by 104 publications

References 17 publications

Comparison between Superheated Steam and Convectional Roasting on Changes in the Phenolic Compound and Antioxidant Activity of Cocoa Beans

Comparison between Superheated Steam and Convectional Roasting on Changes in the Phenolic Compound and Antioxidant Activity of Cocoa Beans

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Process analysis of superheated steam pre-treatment of wheat straw and its relative effect on ethanol selling price

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