Microwave blanching and drying characteristics of Centella asiatica (L.) urban leaves using tray and heat pump-assisted dehumidified drying

Trirattanapikul, W.; Phoungchandang, Singhanat

doi:10.1007/s13197-012-0876-8

Cited by 21 publications

(21 citation statements)

References 35 publications

(51 reference statements)

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“…It was observed from the response surface plots (Figures d and d) that increase in microwave blanching time caused a reduction in total color change due to the complete inactivation of enzymes which causes color changes in samples. The microwave blanching inhibited enzymatic browning reaction and helped to improve the green color of dried C. asiatica leaves (Trirattanapikul & Phoungchandang, ). Soysal and Soylemez () studied water and microwave blanching of carrot slices and reported that microwave blanching was more effective for inactivation of enzymes and retention of vitamin C. Increasing the brine solution to sample ratio from 0 to 2 decreased the total color change.…”

Section: Resultsmentioning

confidence: 99%

Effect of microwave blanching and brine solution pretreatment on the quality of carrots dried in solar‐biomass hybrid dryer

Delfiya

Mohapatra

Kotwaliwale

et al. 2017

J Food Process Preserv

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The effect of microwave blanching time (0–3 min), followed by dipping in brine solution (sample to solution ratio 0–4) prior to drying of carrot slices and shreds in solar‐biomass hybrid dryer on the final moisture content of the samples, drying rate, rehydration ratio, color change, textural firmness change, and beta carotene content was studied using two‐factor 3 level factorial design. Pretreatment parameters were optimized using response surface methodology. As the microwave blanching time increased, there was an increase in the drying rate, rehydration ratio, and beta carotene content, with minimum changes in textural firmness, color, and final moisture content. Increase in brine solution to sample ratio impacted the drying rate and beta‐carotene content in the samples, positively. Microwave blanching time of 3 min and brine solution to sample ratio of 2 were found to be the optimum pretreatment parameters for drying of carrot slices and shreds. Practical applications Solar energy is abundantly available in tropical countries like India and this renewable energy can be utilized to preserve food materials, economically. Carrots being seasonal in nature require be drying and preserving for further use during off seasons, and potential of a solar‐biomass hybrid dryer can be tapped to reduce the energy requirement for a high energy requiring processing operation like drying. The study recommends pretreatments to carrot slices and shreds like dry microwave blanching, followed by brine solution dipping of carrot slices and shreds for better quality in terms of faster moisture removal leading to lower drying period, beta‐carotene retention, better rehydration characteristics as compared to control samples, where no such pretreatments were given. This recommendation can be very well be utilized to reduce the energy demand in food processing industry.

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Section: Resultsmentioning

confidence: 99%

Effect of microwave blanching and brine solution pretreatment on the quality of carrots dried in solar‐biomass hybrid dryer

Delfiya

Mohapatra

Kotwaliwale

et al. 2017

J Food Process Preserv

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“…For both the X e = f (RH, T ) and RH e = f ( X , T ) functions, the Modified Halsey model has the best fit for fresh A. paniculata leaves while the Modified Henderson model showed a better fit for blanched A. paniculata leaves based on the highest R 2 and the lowest SEE and RMSE. The Modified Halsey model generally has the best fit for medicinal and aromatic plants (Soysal & Oztekin, ) while the Modified Henderson model has the best fit for plants with high fiber content (Phoungchandang et al, ; Trirattanapikul & Phoungchandang, ). In this work A. paniculata leaves had a rather high fiber content of 9.51% d.b.…”

Section: Resultsmentioning

confidence: 99%

“…The blanched A. paniculata leaves were found to have a shorter drying time compared to the unblanched samples by 33.33% in HPD at 60 °C. Trirattanapikul and Phoungchandang () reported that the microwave blanching followed by HPD could reduce the drying time by 31.2%. The Arrhenius model described the temperature of K in all cases, with R 2 > .93.…”

Section: Resultsmentioning

confidence: 99%

“…The peroxidase test (Luh & O'Neal, 1975) was used to investigate the peroxidase activity. It has been found that the blanching prior drying is useful for improving the phytochemical contents (Trirattanapikul & Phoungchandang, 2014).…”

Section: Pretreatmentmentioning

confidence: 99%

“…It is suitable for heat sensitive products, has high energy saving potential, and is environmentally friendly (Colak & Hepbasli, 2009). Some researchers have recently investigated the quality attributes of heat pump dried products such as olive leaves (Erbay & Icier, 2009), ginger (Hawlader, Pereira, & Tian, 2006;Phoungchandang, Nongsang, & Sanchai, 2009), holy basil (Phoungchandang, Sanchai, & Chanchotikul, 2003), kaffir lime leaves (Phoungchandang, Srinukroh, & Leenanon, 2008a), white mulberry leaves (Phoungchandang, Tochip, & Srijesdaruk, 2008b), ivy gourd leaves (Potisate & Phoungchandang, 2010), sweet basil leaves (Phoungchandang & Kongpim, 2012), Centella asiatica (L.) urban leaves (Trirattanapikul & Phoungchandang, 2014), and Moringa oleifera (Lam.) leaves (Potisate, Phoungchandang, & Kerr, 2014).…”

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confidence: 99%

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Effects of pretreatment and drying methods on drying characteristics and quality attributes ofAndrographis paniculata

Tummanichanont

Phoungchandang

Srzednicki

2017

J Food Process Preserv

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The appropriate stage of maturity of Andrographis paniculata (AP) was selected based on the level of phytochemicals. Prior to drying, samples were blanched in boiling water. The Modified Halsey and Modified Henderson models offered the best fit of desorption isotherms for fresh and blanched AP, respectively. AP was dried in a tray dryer (TD) and heat pump‐dehumidified dryer (HPD) at 40–60 °C; microwave dryer (MWD) at 270–720 W and freeze dryer (FD). Five mathematical models were fitted into the experimental data. The three‐parameter model gave the best fit. The drying rate constant was related to the drying temperature using the Arrhenius model. Effective moisture diffusivity was increased with increase in drying temperature and microwave power. HPD and blanching increased antioxidant activity, total phenolics, andrographolide, and neoandrographolide by 1.45, 11.16, 6.31, and 23.57%, respectively. The blanching pretreatment followed by HPD should be considered for drying AP for its further utilization. Practical applications Andrographis paniculata (Burm.f.) Nees has been used in a traditional herbal medicine to treat the common cold, fever, and diarrhea. The active components of A. paniculata are very bitter diterpene lactones known as andrographolide and neoandrographolide found in the aerial parts but contained the maximum contents in leaf. The pretreatment followed by drying process may greatly influence the quality of A. paniculata leaves. Heat pump‐dehumidified dryer (HPD) was adopted for dried A. paniculata in order to obtain dehydrated herb with high drying quality. The knowledge of drying kinetics was used to find the optimum point of the drying process for A. paniculata. The results of this study revealed that blanching followed by HPD could reduce drying time and increase phytochemical contents compared with commercial product and will be useful in the pharmaceutical products with good chemical properties.

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Effects of steam‐microwave blanching and different drying processes on drying characteristics and quality attributes of Thunbergia laurifolia Linn. leaves

2017

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Microwave blanching and drying characteristics of Centella asiatica (L.) urban leaves using tray and heat pump-assisted dehumidified drying

Cited by 21 publications

References 35 publications

Effect of microwave blanching and brine solution pretreatment on the quality of carrots dried in solar‐biomass hybrid dryer

Effect of microwave blanching and brine solution pretreatment on the quality of carrots dried in solar‐biomass hybrid dryer

Effects of pretreatment and drying methods on drying characteristics and quality attributes ofAndrographis paniculata

Effects of steam‐microwave blanching and different drying processes on drying characteristics and quality attributes of Thunbergia laurifolia Linn. leaves

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