Effect of air temperature on drying kinetics and quality characteristics of osmo-treated jumbo squid (Dosidicus gigas)

Vega‐Gálvez, Antonio; Miranda, Margarita; Clavería, Rodrigo; Quispe, Issis; Vergara, Judith; Uribe, Elsa; Paez, Hector; Scala, Karina Di

doi:10.1016/j.lwt.2010.06.012

Cited by 85 publications

(63 citation statements)

References 35 publications

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“…This was observed by several authors in a number of products (Lahsasni et al , 2004;Mohapatra & Rao, 2005;Santalla & Gely, 2007;Sirisomboon & Kitchaiya, 2009, Miranda et al, 2009, Vega-Gálvez et al, 2011, as it is shown in Table 2.…”

Section: Resultssupporting

confidence: 66%

Drying kinetics of jatropha seeds

Siqueira¹,

Resende

Chaves³

2012

Rev. Ceres

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RESUMO Cinética de secagem dos grãos de pinhão-mansoDiante da necessidade de desenvolvimento de equipamentos para a cultura do pinhão-manso, objetivou-se com este trabalho ajustar diferentes modelos matemáticos aos dados experimentais da secagem dos grãos de pinhão-manso, submetidos a diferentes condições de secagem, e selecionar aquele que melhor representa o fenômeno. O experimento foi desenvolvido no Instituto Federal Goiano -Campus Rio Verde. Os grãos, com teor de água inicial de 0,50 (kg de água/kg de matéria seca), aproximadamente, foram submetidos à secagem em estufa, com circulação forçada de ar, nas temperaturas de 45, 60, 75, 90 e 105 °C, até atingirem o teor de água de 0,10 ± 0,005 (kg de água/kg de matéria seca). Aos dados experimentais, foram ajustados 11 modelos matemáticos utilizados para representação da secagem de produtos agrícolas. Os modelos foram analisados por meio do coeficiente de determinação, do qui-quadrado, do erro médio relativo, do erro médio estimado e da distribuição de resíduos. Conclui-se que o aumento da temperatura do ar promove redução no tempo de secagem dos grãos e que os modelos de Midilli e Dois Termos são adequados para a representação do fenômeno da secagem dos grãos de pinhão-manso, e que, dentre estes, recomenda-se o modelo de Midilli para a descrição do fenômeno, por sua maior simplicidade.Palavras-chave: secagem, modelagem matemática, Jatropha curcas L., temperatura, teor de água. Given the necessity of developing jatropha cultivation equipment, this work adjusted different mathematical models to experimental data obtained from the drying of jatropha seeds submitted to different drying conditions and selected the best model to describe the drying process. The experiment was carried out at the Federal Institute of Goiás -Rio Verde Campus. Seeds with initial moisture content of approximately 0.50 (kg water/kg dry matter) were dried in a forced air-ventilated oven, at temperatures of 45, 60, 75, 90 and 105°C to moisture content of 0.10 ± 0.005 (kg water/kg dry matter). The experimental data were adjusted to 11 mathematical models to represent the drying process of agricultural products. The models were compared using the coefficient of determination, chi-square test, relative mean error, estimated mean error and residual distribution. It was found that the increase in the air temperature caused a reduction in the drying time of seeds. The models Midilli and Two Terms were suitable to represent the drying process of Jatropha seeds and between them the use of the Midili model is recommended due to its greater simplicity.

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Section: Resultssupporting

confidence: 66%

Drying kinetics of jatropha seeds

Siqueira¹,

Resende

Chaves³

2012

Rev. Ceres

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“…The proposed methodology for determining the NEB compounds dissolved in water rehydration was proposed by Vega-Gálvez et al [29]. The samples were rehydrated at a ratio (1 : 10) g sample/g water × 12 h. Then, the procedure was divided into three stages.…”

Section: Nonenzymatic Browning (Neb) and Total Volatile Basic Nitrogementioning

confidence: 99%

Convective Drying of Osmo-Treated Abalone (Haliotis rufescens) Slices: Diffusion, Modeling, and Quality Features

Lemus‐Mondaca

Pizarro-Oteíza

Pérez‐Won

et al. 2018

Journal of Food Quality

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The focus of this research was based on the application of an osmotic pretreatment (15% NaCl) for drying abalone slices, and it evaluates the influence of hot-air drying temperature ∘ C) on the product quality. In addition, the mass transfer kinetics of salt and water was also studied. The optimal time of the osmotic treatment was established until reaching a pseudo equilibrium state of the water and salt content (290 min). The water effective diffusivity values during drying ranged from 3.76 to 4.75 × 10 −9 m 2 /s for three selected temperatures (40, 60, and 80 ∘ C). In addition, experimental data were fitted by Weibull distribution model. The modified Weibull model provided good fitting of experimental data according to applied statistical tests. Regarding the evaluated quality parameters, the color of the surface showed a change more significant at high temperature (80 ∘ C), whereas the nonenzymatic browning and texture showed a decrease during drying process mainly due to changes in protein matrix and rehydration rates, respectively. In particular, working at 60 ∘ C resulted in dried samples with the highest quality parameters. IntroductionThe red abalone (Haliotis rufensces) is an herbivorous gastropod mollusk living naturally in the bedrock of water between 1 and 30 m depth. The culture of abalone has increased considerably, since it is highly appreciated as a seafood of high commercial value, especially in countries like China and Japan [1], enjoying the firm texture, as well as cooked product tenderness [2]. This species of abalone is considered exotic seafood and is one of the most expensive seafood products (Briones-Labarca et al., 2011). From the above, the Aquaculture in Chile has grown considerably, while exports have been important after copper, forestry, and fruits, considering that for the future it will be one of the most important sources of food for the world. This way, the cultivation has been currently focused on univalve (red abalone), bivalves (oysters), crustaceans (lobsters), cephalopods (cuttlefish), and salmon species, all with growing demand around the world [3]. Marine products are extremely perishable and the time to spoilage depends mainly on species, handling, processing, and storage temperature [4]. Currently, these products are sold as frozen, canned, or cooked frozen. However, the procedures involved can affect the quality attributes such as texture and taste [5]. Therefore, new treatments and/or processes are needed to minimize biological reactions and physicochemical leading to the loss of food quality [5] in order to increase product shelf-life.Many studies have focused on different methods of preservation, with the hot-air drying being one of the most important processes [6,7]. This process reduces the water activity through loss of moisture, preventing the growth and reproduction of microorganisms [8]. Convective drying

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“…Both rehydration ratio and our-put ratio with the large values of weight were the main indicators for PC2. Rehydration ratio was considered as an indirect measurement of the damage to the material caused by drying and treatment preceding dehydration (Vega-Gáilvez et al 2011). It was not only an indicator for evaluating process ability, but also an indicator for evaluating the texture of yellow peach chips.…”

Section: Principal Component Analysis (Pca)mentioning

confidence: 99%

Quality evaluation of yellow peach chips prepared by explosion puffing drying

Lyu

Zhou

et al. 2015

J Food Sci Technol

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Nineteen evaluation indicators in 15 yellow peach chips prepared by explosion puffing drying were analyzed, including color, rehydration ratio, texture, and so on. The analysis methods of principle component analysis (PCA), analytic hierarchy process (AHP), K-means cluster (KC) and Discriminate analysis (DA) were used to analyze the comprehensive quality of the yellow peach chips. The dispersed coefficient of variation of the 19 evaluation indicators varied from 3.58 to 852.89 %, suggesting significant differences among yellow peach cultivars. The characteristic evaluation indicators, namely, reducing sugar content, out-put ratio, water content, a value and L value were analyzed by PCA, and their weights 0.0429, 0.1140, 0.4816, 1.1807 and 0.1807 were obtained by AHP. The levels in 15 cultivars effectively were classified by discrimination functions which obtained by KC and DA. The results suggested that three levels of comprehensive quality for yellow peach chips were divided, and the highest synthesis scores was observed in Bsenggelin( 11.1037), while the lowest synthesis value was found in Bgoldbaby^(−3.7600).

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Effect of air temperature on drying kinetics and quality characteristics of osmo-treated jumbo squid (Dosidicus gigas)

Cited by 85 publications

References 35 publications

Drying kinetics of jatropha seeds

Drying kinetics of jatropha seeds

Convective Drying of Osmo-Treated Abalone (Haliotis rufescens) Slices: Diffusion, Modeling, and Quality Features

Quality evaluation of yellow peach chips prepared by explosion puffing drying

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