Short- and Medium-Wave Infrared Drying of Cantaloupe (Cucumis melon L.) Slices: Drying Kinetics and Process Parameter Optimization

The main objective of the present work was to study the drying kinetics and obtain the optimum process parameters of cantaloupe slices using short-and medium-wave infrared radiation (SMIR) drying technology. The effect of three independent variables of infrared radiation temperature (55–65 °C), slice thickness (5–9 mm) and radiation distance (80–160 mm) on the L value, color difference (∆E), hardness and vitamin C content were investigated by using the Response Surface Methodology (RSM). The results showed that the Page model can adequately predict the moisture content between 55 and 65 °C (R2 > 0.99). The effective moisture diffusivity (Deff) varied from 5.26 × 10−10 to 2.09 × 10−9 m2/s and the activation energy (Ea) of the SMIR drying was 31.84 kJ/mol. Infrared radiation temperature and slice thickness exerted extremely significant effects on L value and color difference (ΔE) (p < 0.01), with higher infrared radiation temperature and thin slice thickness leading to a decrease in the L value and an increase in ΔE. Hardness and vitamin C content were significantly affected by infrared radiation temperature, slice thickness and radiation distance, of which the slice thickness was the most distinct factor affecting the hardness value. Higher infrared radiation temperature and larger slice thickness and radiation distance resulted in higher vitamin C degradation. For the given constraints (maximized vitamin C content and L value, minimized ΔE and hardness value), the optimum drying parameters were infrared radiation temperature 58.2 °C, slice thickness 6 mm and radiation distance 90 mm. Under the optimum drying combination conditions, the experimental values were 65.58 (L value), 8.57 (∆E), 10.49 N (hardness) and 106.58 mg/100 g (vitamin C content), respectively. This study is beneficial to the development of the cantaloupe food processing industry and provides more insights for the application of SMIR drying technology to improve the drying rate and product quality of cantaloupe.

Electronic nose to differentiate between several drying techniques for Origanum syriacum leaves

Dried oregano (Origanum syriacum L.) is a common product in the Mediterranean diet and it has wide culinary applications. The quality and functional ingredients profile of oregano is highly affected by drying technology. This study was aimed to discriminate different quality traits of air, solar, and freeze-dried oregano by employing electronic nose (e-nose), chromameter, and sensory analysis. E-nose signals were analysed by using multivariate data analysis (MVDA). Our findings showed that the e-nose signal exhibited different clusters for all groups by using principal component analysis (PCA). Moreover, there were clear differences in the colour index (L*a*b*) between groups. Freeze-dried oregano exhibited significantly lower L*-values than air and solar-dried oregano. Sensory analysis showed that there were clear differences between solar and freeze-dried oregano. In this context, f-dried thyme had significantly lower values of colour acceptance (4.80 vs. 7.57, p<0.05), degree of freshness (5.57 vs. 7.14, p<0.05), taste acceptance (5.46 vs. 6.75, p<0.05), and overall acceptance (5.75 vs. 7.19, p<0.05) than solar-dried thyme, respectively. In conclusion, e-nose and chromameter were effective tools to discriminate between different types of dried oregano

Proximate composition and sensory characteristics of refractance window dried cowpea composite porridges

Undernutrition is a major public health concern in Uganda. Locally available nutrient dense diets can help reduce the problem of undernutrition. Utilisation of cowpea leaf powder in preparing composite porridge blends depends on sensory acceptance of the consumers. A Nutrisurvey software was used to formulate two composite flour blends, namely maize and millet in a ratio 2:8 and cowpea-maize in a ratio of 1:9 to achieve the daily requirement of protein for children. The study developed a process for the production of composite cowpea flour from finger millet flour and maize flour and followed a one factor design in which maize flour (MF) and millet flour (MMF) was substituted with cowpea leaves flour (CPL). The composites were dried using refractance window drying technology. The proximate composition of the composite flours were determined using standard methods while sensory acceptability of porridges was rated on a five-point Likert scale using an untrained panel. Results indicated a significant (p < 0.05) increase in protein (10.9 to 13.4%), dietary fibre (11.01 to 13.0%) and lipids (4.71 to 5.3%) contents for cowpea-millet composite porridge. For cowpea-maize composite flour, a significant (p < 0.05) increase in protein (5.9 to 7.6%), dietary fibre (1.47 to 3.3%) and lipids (2.84 to 3.3%) was also observed. Sensory evaluation indicated that between the two composite porridges, the cowpea-millet porridge blend was significantly (P≤0.05) more appealing in terms of colour (3.61±0.8), aroma (2.96±0.2), taste (3.24±0.6), texture (3.62±0.6) and general acceptability (3.61±0.8) to the panellists than the cowpea-maize porridge blend. The cowpea-millet and cowpea-maize composite flours can contribute more than 100% of the recommended dietary allowance of protein and carbohydrate requirements for children aged 0-8 years. The study findings indicate that the cowpea-based composite flours have the potential to make a significant contribution to the improvement in the nutritional status of infants and children in developing countries.

The new drying technology of sea cucumber

In this work, we studied the drying characteristics and the quality of sea cucumbers (Stichopus japonicus) that underwent preliminary processing using microwaves during freeze drying. The qualitative parameters of the samples (FD) are compared. The results of shortening the drying period using microwave pre-treatment during drying are analyzed. Experimental data were also obtained and the rehydration process and the chemical composition (protein, carbohydrates) of the dried sample were compared.

Development of technological scheme of microwave - units for grain drying

In the agriculture of Ukraine, a variety of drying installations are used, the design of which should ensure uniform heating and drying of grain, while at the same time allowing to control the temperature and humidity in the grain mass. The choice of an appropriate dryer can significantly improve the quality of dried grain, increase production profitability, increase production, reduce drying costs, and reduce energy costs. Currently, the most common drying method is convective, the disadvantages of existing convective grain dryers are low efficiency, low specific moisture removal, uneven drying, high costs of the drying agent, high energy consumption. The purpose of the study is to develop a drying plant designed for high throughput. The use of grain drying technology using microwave electromagnetic fields provides a number of significant advantages over conventional dryers that use only a thermal agent. Grain drying technology using microwave electromagnetic fields can be used in combined dryers. The technological scheme of the drying installation is developed, which is based on the principle of microwave heating, which allows to intensify the external and internal transfer during drying. In the developed scheme the drying process takes place in three working zones. In the first zone, heating is carried out by irradiation with an electromagnetic field in the microwave range of seeds to a certain temperature, the second - the aging of the seeds, where moisture is released in the inter-grain space. In the third zone, the layer is blown by air flow with the organization of fluidization. The main design and mode parameters using the software environment "Flowvision" are determined. Key words: grain, microwave oven, dryers, installation, electromagnetic field

FERALGINE™ a New Oral iron Compound

Management of iron deficiency (ID) and iron deficiency anemia (IDA) is primarily focused to remove, when possible, the underlying cause of ID; subsequently its treatment is primary focused on iron stores repletion. Ferrous sulphate (FS) remains the mainstay of treatment and it is recommended as the first-line treatment of ID and IDA in children as in adults by all guidelines of scientific societies. However the effectiveness of FS is largely compromised by increased adverse effects, poor compliance and discontinuation of treatment. A new oral iron source named FERALGINE™ (FBC-A) has been recently developed. This new molecule is a patented co-processed one-to-one ratio compound between Ferrous Bysglicinate Chelate (FBC) and Sodium Alginate (AA), obtained by using a spray drying technology. The data presented in this short review highlight the efficacy and safety of the treatment with FBC-A and support its use in adult patients with IDA. Furthermore the present review also provides preliminary evidence to suggest FBC-A as first-line treatment for ID/IDA in patients with celiac disease (CD) or inflammatory bowel diseases (IBD).

Study of influence of average diameter and rolling friction of hawthorn fruits on moisture content during drying process

The method and technology were developed to study the influence of an average diameter, mass and rolling friction of hawthorn fruits on the moisture content during the drying process. It was established that the fruits of smoothed hawthorn (Crataegus oxyacantha L.) have a large unevenness in diameters of 11 mm - 21 mm and weight of 1.3 g - up to 4.2 g. The average diameter of hawthorn fruits decreases from 16 to 12.5 mm with a decrease in moisture content from 74.9 to 14%; the coefficient of rolling friction of hawthorn fruits on the surface of the working chamber increases from 0.12 to 0.31 with a decrease in moisture content from 74.9 to 14%. The results of these studies of hawthorn fruits can be used in the future when designing drying plants and improving drying technology.