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Effects of drying techniques on the ... - ScienceDirect

Dec 01, 2020 Water absorption capacity was determined by the method of Bencini (1986) with slight modification. Three grams of MBPI powder were dispersed in 50 ml distilled water. ... Characteristic region of absorption for freeze, spray and oven dried MBPI using FTIR (b) Fourier self-deconvoluted (FSD) curve-fitted spectra for freeze, spray and oven-dried ...

Isolation characterization of wheat gluten and its ...

Dec 27, 2014 Singh and Singh determined water absorption capacity of freeze dried gluten was ranging from 266.6 to 412.2 %. Oil absorption capacity The oil absorption capacity of gluten obtained from different wheat cultivars and dried by three methods (freeze drying, vacuum drying and oven drying) was ranged between 246.19 and 356.00 % for PBW-343 …

Comparative assessment of chemical functional and ...

dried, oven-dried, and freeze-dried cassava flour. The information from this study will be helpful for breeders to guide breeding programs, food scientists to guide the ... The water absorption capacity (WAC) ranged from a mean of 143.04 % to 183.71 % from sun-dried and freeze-dried samples, respectively. The

The Effect of the Drying Process on the Properties of ...

Figure 2: BC films oven dried (A) and freeze dried (B) and SEM micrographs of BC films oven dried (C) and freeze dried (D). The thickness of the oven-dried membrane was much lower than the freeze-dried, 122 and 62784 m, respectively. A simple visual observation does not provide information about the crosslink forming the film, but

Rheological Properties and Particle ... - Juniper Publishers

Freeze drying 45 C compressor temperature 0.5mm vacuum Rheological characteristics, Particle size dis-tribution, Water absorption capacity, Water solubility index Spray drying Inlet air temperature (C) 170 180 190 Inlet air pressure (kg/ cm2) 0.15-0.2 (Low) 0.2-0.25 (Medium) 0.25-0.3 (High) Oven drying Drying temperature (C) 40 50 60

Blog - Freeze-Dried Food vs Dehydrated - The Ready Store

Freeze-dried foods will have a longer average shelf life. Freeze-dried fruits, vegetables, just-add-water meals and real meats will have a 25-30-year shelf life. [6] Ideally, all of your food storage would be stored at a temperature of 60 degrees or lower. Nutritional Content.

Investigation of the impact on the antioxidant capacity ...

In our research, freeze-drying method demonstrated a minimal impact on the morphology, color, smell and other features of Sophora flower, and the freeze-dried Sophora flower reserved the highest value of total Flavonoids component amount. However, Sophora flower dried in the oven had the lowest water content and highest Rutin amount.

Effect of different drying techniques on ... - BMC Chemistry

Jan 04, 2013 The oven-dried gum showed the highest significant (p 0.05) capacity of water absorption (254.8 g water/100 g fibre) among all samples. This value was comparable with WHC reported for citrus husk DF (360 g water/100 g fibre) and pineapple peel dietary fiber (DF) (350 g water/100 g fibre) [ 38 ].

Effect of Drying Methods on Functional Properties of ...

Jul 20, 2006 ABSTRACT: Changes in functional and sensory properties of tarhana prepared by different drying methods were investigated. While tunnel-dried (TD) tarhana had significantly (P 0.05) higher foaming capacity compared to freeze-dried (FD), home-microwave-oven-dried (HMD) and industrial-microwave-dried (IMD) samples, the FD tarhana showed the highest …

Optimization of the Drum Drying Parameters and Citric Acid ...

Jun 15, 2021 3.8. Water Solubility Index and Water Absorption Capacity. Table 2 shows the effects of CA, SP and DS on the WSI and WAC of the drum-dried PSPP. The WSI of the drum-dried PSPP varied from 27.425 to 30.927%, with the WAC ranging between 663.252 and 752.04.

Quality Control 101: What Is Absorption? - Kafka Granite LLC

Jun 25, 2020 The samples are dried in an oven for 48 hours to ensure they are completely free of excess moisture. When totally dry, the specimens are weighed. Next, the samples are submerged in water for another 48 hours to make sure they’ve naturally reached their absorption capacity. When completely saturated, the samples are weighed again.

Characterization of freeze-dried oven-dried and blanched ...

Mar 25, 2021 Freeze-dried and oven-dried powder had lower water activities for both the cricket species, and ranged from 0.26 0.02 to 0.32 0.01. This a w level is sufficient to retard microbial growth and activity.

10 Differences Between Freeze Dried vs Dehydrated Food

Mar 30, 2022 This means that you can freeze-dry not only herbs but yogurt, ice cream, cheese and fruits among others. On the other hand, dehydration mostly favors low-water content foods. This limits you to certain meats, vegetables, and fruits such as apples ( see 20 best apples to dehydrate here ). 7. Rehydration.

Polymers Free Full-Text Rheology and Water Absorption ...

May 31, 2021 When these swollen structures are freeze-dried, ... and, finally, the swollen sample was stored again in the oven at 50 2 C for 24 h (w 3). The water uptake capacity (WUC) and soluble material loss (SML) were calculated as follows: ... the immersion of the sample in a CaCl 2 solution strongly hindered the water absorption capacity for all ...

Influence of drying on functional properties of food ...

Nov 01, 2016 The highest values of swelling capacity, water holding capacity and oil holding capacity were found in freeze dried samples. As far as sun and oven drying methods were concerned, superiority of the samples was variable from one of the features to another one. As an example, while swelling capacity was higher for sun dried samples, oil holding ...

Microstructural Thermal Crystallization and Water ...

Nov 23, 2020 In this paper, the microstructural, optical, thermal, crystallization, and water absorption properties of films prepared from never‐dried (ND) and freeze‐dried (FD) cellulose nanocrystals (CNCs) are reported. Morphology of the ND CNCs reveals a needle‐like structure, while after freeze‐drying, they show a flake‐like morphology.

Evaluation of the functional properties of mung bean ...

precipitated at pH 4, and subsequently freeze-dried. The amino acid profile as well as the hydrophilic and hydrophobic ratio of mung bean protein isolate, had been comparable with soy protein isolate. The water and oil absorption capacities as well as the denaturation temperature

Angiotensin I-converting enzyme (ACE) inhibitory activity ...

The angiotensin I-converting enzyme (ACE) inhibitory activity and structural properties of oven-dried (OD-FPH) and freeze-dried (FD-FPH) protein hydrolysates derived from fresh water fish (Cirrhinus mrigala) muscle, using papain, were investigated. Amino acid profiles indicated a …

Characterisation of freeze-dried wafers and solvent ...

The porous freeze-dried wafers exhibited higher drug loading and water absorption capacity than the corresponding solvent evaporated films. Moisture absorption, ease of hydration and mechanical behaviour were affected by the polymer and drug concentration.

Physicochemical and Functional Properties of Freeze-Dried ...

The results revealed that water absorption capacity increased as compared to the wheat flour and maximum absorption was found in freeze-dried seera (1.91 g …

Physicochemical Properties and Sensory Evaluation of ...

The study was aimed to enhance the nutritional quality of sponge cakes with oyster mushroom (Pleurotus sajor-caju). In this study, the physicochemical, functional, and sensory properties of cake supplemented with five different levels of mushroom powder (0 as control, 5%, 7%, 10%, and 12%) were evaluated. The results revealed that both hot air dried (HD) and freeze dried …

Isolation characterization of wheat gluten and its ...

The washed starch and other flour constituents were dried. Isolated gluten was dried using three treatments viz. oven drying, vacuum drying and freeze drying. Dried gluten of four wheat cultivars were characterized for its water and oil absorption properties and thermal properties.

Comparison of the Nutritional Physico-Chemical and Anti ...

The water absorption capacity, rehydration ratio and the solubility of the freeze dried watermelon rind powder were found to be 11.420.6 (g/g), 90.8 (g/g) and 80.5% respectively. Hot air drying significantly reduced the water absorption capacity of the watermelon rind while it increased the water solubility and bulk density.

Water absorption Test of Aggregate Lab Test Advantages

The water absorption test of aggregate is carried out to calculate the water absorption capacity of Aggregate. The aggregate use in this test should be dust-free. ... and slowly surface is dried with the cloth. d. ... or 2% in critical conditions such as highly aggressive chloride or freeze-thaw exposure when tested following BS 812-2.)

(PDF) Carboxylated Nanocellulose Superabsorbent ...

While SAP oven-dried at 50 290 C achieves the highest absorption capacity in deionised water, freeze-dried SAP has the 291 highest swelling capacity in soil water extracts of 90 g water/g superabsorbent.

(PDF) Carboxylated Nanocellulose Superabsorbent ...

While SAP oven-dried at 50 290 C achieves the highest absorption capacity in deionised water, freeze-dried SAP has the 291 highest swelling capacity in soil water extracts of 90 g water/g superabsorbent. This is 292 followed by SAP oven-dried at 50 C and at 105 C being 55 and 40 g water/g 293 superabsorbent, respectively.

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