Drying kinetics and physicochemical properties of whey dried by foam mat drying

Paula, Ramon Ramos de; Vimercati, Wallaf Costa; Araújo, Cintia da Silva; Macedo, Leandro Levate; Teixeira, Luciano José Quintão; Saraiva, Sérgio Henriques

doi:10.1111/jfpp.14796

Cited by 11 publications

(8 citation statements)

References 35 publications

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“…The good agreement of this model to experimental data may be seen in Figure 3, and the adjustment parameters obtained are shown in Table 3. Also, activation energy (E a ) values found here agree with those reported by Izadi et al (2020) and de Paula et al (2020) for foam mat drying of white cheese foam and whey foam, respectively.

\begin{matrix} left italicMR = 0.96 \exp (}{, - (][, 1.89 \times 10^{7} \exp ()(, \frac{- 66.2}{0.008314 T})) * t^{1.48}) \end{matrix}

…”

Section: Resultssupporting

confidence: 90%

“…The experimental drying data were fitted to the four well‐known thin layer drying models mentioned in Table 1, and the influence of drying temperature was investigated by replacing the drying constant ( k ) with the Arrhenius equation:

k goodbreak= k_{0} \exp ()(, \frac{- E_{a}}{italicRT})

where k 0 is the pre‐exponential factor (min −1 ), E a is the activation energy (kJ mol −1 ), and R is the gas constant (0.008314 kJ mol −1 K −1 ) (da Costa et al, 2021; de Paula et al, 2020).…”

Section: Methodsmentioning

confidence: 99%

“…where k 0 is the pre-exponential factor (min −1 ), E a is the activation energy (kJ mol −1 ), and R is the gas constant (0.008314 kJ mol −1 K −1 ) (da Costa et al, 2021;de Paula et al, 2020).…”

Section: Drying Tests and Modelingmentioning

confidence: 99%

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Development of carrot top powders using foam mat drying

Nunes

Nascimento

Lima‐Corrêa

2022

Food Processing Preservation

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Carrot tops are under‐exploited greens despite having high nutritional value. The effect of ovalbumin and Emustab® concentration and whipping time on foam characteristics was evaluated, and 10% (w/w) of Emustab® and 10 min of whipping was selected for use. Foam mat drying was performed at 50–70°C, and effects of temperature on physicochemical properties, morphology, and centesimal composition of the powders were investigated. Midilli and Kucuk’s model best represented the drying kinetics (R2 = 0.994). Increasing temperature reduced drying time by more than three‐fold and significantly (p < .05) affected the moisture content (6.15–11.82% d.b.), hygroscopicity (1.27–2.57%), rehydration ratio (3.30–3.77), and total color difference (14.07 < ΔE < 16.77) of the carrot tops’ powders. Powder at 50°C showed higher moisture content, lower hygroscopicity, and better rehydration rate. Drying at 70°C produced powders with lower ΔE and higher protein content. For all drying conditions, however, fresh carrot tops yielded stable and porous powders, promising for use in ready‐to‐cook foods. Practical applications Carrot tops are one of the most underutilized greens of appreciable nutritive value. The foam mat drying proved to be promising for the dehydration of these materials, being the carrot top powders extensively characterized to know its properties and variations caused by drying. The results obtained will benefit both researchers and industry professionals to design better drying processes and innovative products based on carrot tops.

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\begin{matrix} left italicMR = 0.96 \exp (}{, - (][, 1.89 \times 10^{7} \exp ()(, \frac{- 66.2}{0.008314 T})) * t^{1.48}) \end{matrix}

…”

Section: Resultssupporting

confidence: 90%

k goodbreak= k_{0} \exp ()(, \frac{- E_{a}}{italicRT})

Section: Methodsmentioning

confidence: 99%

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Development of carrot top powders using foam mat drying

Nunes

Nascimento

Lima‐Corrêa

2022

Food Processing Preservation

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“…de Paula et al. (2020) found the same results, that a rise in D eff was affected by an increase in the drying air temperature, which triggered the water diffusion process during drying. Increased heating energy at a higher temperature increases the kinetic energy of water molecules, resulting in increased moisture diffusivities (Bikila et al., 2021).…”

Section: Resultsmentioning

confidence: 67%

Drying kinetics and quality characteristics of Eucheuma cottonii seaweed in various drying methods

Jamaluddin

Yahya

Rauf

et al. 2021

Food Processing Preservation

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This study aims to investigate the drying kinetics and the quality characteristics of Eucheuma cottonii seaweed, which was dried in tarpaulin, bamboo shelf, and solar dryer method. Drying rate, moisture content (MC), moisture ratio, effective moisture diffusivity, carrageenan content, gel strength, and color were analyzed. The results showed that the drying kinetics of E. cottonii were included in the falling‐rate period. Modified Midilli‐Kucuk model was selected to describe the drying kinetics of E. cottonii in all drying methods accurately. The solar dryer method produced dried seaweed with the lowest MC (12.066% db). The analysis of carrageenan content and gel strength showed that the tarpaulin method had higher results than other methods (p < .05). The tarpaulin method had a higher effective moisture diffusivity but produced dried seaweed with a higher browning index if compared to other methods (p < .05). The results of this study are expected to provide the theoretical basis for improving the quality of dried E. cottonii. Novelty impact statement In this article, we identified the most suitable drying model for describing the drying kinetics of Eucheuma cottonii seaweed by drying method of tarpaulin, bamboo shelf, and solar dryer. We also reported differences in the quality characteristics of the dried seaweed produced from various drying methods used in this study. The findings of this study are expected to provide a theoretical basis for E. cottonii drying, allowing for process optimization and improved dried E. cottonii quality.

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“…Drying is one of the most effective methods for food preservation. The removal of water will reduce the volume of the final product and decrease the availability of water for chemical, enzymatic and microbial reactions, thereby improving product stability, reducing transportation costs and facilitating storage [10]. It is well known that the drying process will lead to nutrient losses and change the raw material's chemical and physical properties.…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

Influence of different microwave-assisted drying methods on the physical properties, bioactive compounds and antioxidant activity of beetroots

Liu

Sabadash

Duan

et al. 2022

EEJET

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The objective of this study was to investigate the effects of different microwave-assisted drying methods on the physical properties, bioactive compounds and antioxidant activity of beetroots. Beetroots were subjected to high-power microwave drying followed by low-power microwave drying (HMD+LMD), high-power microwave drying (HMD), low-power microwave drying (LMD), high-power microwave drying followed by hot air drying (HMD+HAD), hot air drying followed by low-power microwave drying (HAD+LMD), high-power microwave drying followed by vacuum drying (HMD+VD), and vacuum drying followed by low-power microwave drying (VD+LMD). The drying time, moisture content, hardness, color, microstructure, betalains, ascorbic acid, total flavonoids, 2,2′-azino-bis-(3-ethylbenzоthiazoline-6-sulfonic acid) (ABTS) radical scavenging activity and ferric reducing antioxidant power (FRAP) of beetroots were analyzed. The shortest drying time (67.0 min) was observed in HMD, while VD+LMD required the longest drying time of 308.0 min. There was no significant difference in the moisture content of dried beetroots prepared by different microwave-assisted drying methods. Beetroots dried by HMD+HAD showed the highest hardness of 1332.0 g, VD+LMD led to the most desirable color with the lowest total color change. Porous structures were found in beetroots produced by HMD+LMD, HMD and LMD. Beetroots prepared by VD+LMD displayed the highest content of betacyanin, betaxanthin and total flavonoids. While beetroots dried by HMD illustrated the highest ascorbic acid content of 272.3 mg/100 g dry weight (DW). In terms of antioxidant activity, the highest FRAP value of beetroots obtained using VD+LMD was 14.95 mg trolox equivalent (TE)/g DW. Meanwhile, beetroots dried by VD+LMD exhibited the largest ABTS radical scavenging activity (16.92 mg TE/g DW). Compared to other microwave-assisted drying methods, VD+LMD is a more promising method for drying beetroots.

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Drying kinetics and physicochemical properties of whey dried by foam mat drying

Cited by 11 publications

References 35 publications

Development of carrot top powders using foam mat drying

Development of carrot top powders using foam mat drying

Drying kinetics and quality characteristics of Eucheuma cottonii seaweed in various drying methods

Influence of different microwave-assisted drying methods on the physical properties, bioactive compounds and antioxidant activity of beetroots

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