Drying of foods using supercritical carbon dioxide — Investigations with carrot

Brown, Zoe Katherine; Fryer, P.J.; Norton, Ian T.; Bakalis, Serafim; Bridson, Rachel H.

doi:10.1016/j.ifset.2007.07.003

Cited by 100 publications

(68 citation statements)

References 37 publications

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“…Furthermore, as previously reported for dried mushrooms, an increment of drying temperature from 60 °C (OD 60 , FBD) to 80 °C (SF, OD 80 ) resulted in an increase in hardness probably due to more pronounced collapse of capillary voids in the larvae [51]. In analogy to the density results, DF showed an intermediate mechanical hardness due to the partly porous structure after supercritical CO 2 defatting [50]. Figure 3 and Table 2 present the results of the particle size determination of the mealworm grist after defined roller milling of the differently processed larvae assayed via sieve analysis.…”

Section: Physico-chemical Properties Of Whole Larvaesupporting

confidence: 79%

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Effect of pre-treatment and drying method on physico-chemical properties and dry fractionation behaviour of mealworm larvae (Tenebrio molitor L.)

Purschke

Brüggen

Scheibelberger

et al. 2017

Eur Food Res Technol

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protein (52.5-58.2%db) and fat (21.4-26.6%db) content. Highest protein recovery of max 72% was determined in the particle size fraction 500-1000 µm. Concluding, these results provide insights into physico-chemical characteristics of mealworms affected by pre-treatment and drying. The potential of dry fractionation techniques for protein enrichment and delivery of a variety of differently composed mealworm fractions was demonstrated and may provide an interesting potential to optimize water and energy consumption during insect fractionation.

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Section: Physico-chemical Properties Of Whole Larvaesupporting

confidence: 79%

“…The solubilisation and removal of the larval fat by supercritical CO 2 led to the generation of voids and a porous-like structure. This mechanism is also used in supercritical drying of biomaterial to maintain porosity of the dried goods [50].…”

Section: Physico-chemical Properties Of Whole Larvaementioning

confidence: 99%

Effect of pre-treatment and drying method on physico-chemical properties and dry fractionation behaviour of mealworm larvae (Tenebrio molitor L.)

Purschke

Brüggen

Scheibelberger

et al. 2017

Eur Food Res Technol

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show abstract

“…The increase of hardness could be because the rapid mass transfer that damaged the membrane and cell structure of the fruits during the final stage VM drying. According to Brown et al (2008), mass transport of microwave drying may damage the product structure in the form of "puffing". Thus, the damage cell structure becomes hard.…”

Section: Textural Attributesmentioning

confidence: 99%

Combined Drying of Apple Cubes by Using of Heat Pump, Vacuum-Microwave, and Intermittent Techniques

Chong

Figiel

Law

2013

Food Bioprocess Technol

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Apple cubes of 15 mm were dried naturally without adding any chemical preservative using various drying methods namely intermittent hot air-dehumidified air drying with cyclic temperature profile and step-up temperature profile, heat-pump-assisted (HP) drying, convective vacuum-microwave (C/VM) drying, and heat pump vacuum-microwave (HP/VM) drying. The drying kinetics of apple samples dehydrated by different methods was divided into characteristic drying periods and fitted with empirical models, which gave high value of determination coefficient. The application of C/VM in drying of fruits gave the shortest drying time compared to other drying methods (about 50 % of the total drying time). The drying time was affected by effective diffusivity ranging from 3.522×10 −8 to 1.431×10 −6 m 2 /min depending on the drying technique used. It was found that combined drying which apply vacuum microwave (C/VM, HP/VM) gave the lowest values in hardness and chewiness. In addition, HP/VM drying gave the highest retained total polyphenol content, antioxidant activity, and the best appearance quality.

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“…It has not only increasingly been extensively used for the extraction of various natural products (Díaz-Reinoso, Moure, Domínguez, & Parajó, 2006), and also used for microorganism sterilization (Damar & Balaban, 2006), enzyme inactivation and food drying (Brown, Fryer, Norton, Bakalis, & Bridson, 2008). The advantages of SC-CO 2 extraction of plant oils over conventional extraction include a low critical temperature, shorter extraction time, higher selectivity and no solvent residue in the extract.…”

Section: Introductionmentioning

confidence: 99%

Breaking the cells of rape bee pollen and consecutive extraction of functional oil with supercritical carbon dioxide

Sun

Dong

et al. 2009

Innovative Food Science & Emerging Technologies

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Drying of foods using supercritical carbon dioxide — Investigations with carrot

Cited by 100 publications

References 37 publications

Effect of pre-treatment and drying method on physico-chemical properties and dry fractionation behaviour of mealworm larvae (Tenebrio molitor L.)

Effect of pre-treatment and drying method on physico-chemical properties and dry fractionation behaviour of mealworm larvae (Tenebrio molitor L.)

Combined Drying of Apple Cubes by Using of Heat Pump, Vacuum-Microwave, and Intermittent Techniques

Breaking the cells of rape bee pollen and consecutive extraction of functional oil with supercritical carbon dioxide

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