scholarly journals Using Jerusalem artichoke powder in functional food production

2020 ◽  
pp. 69-78
Author(s):  
Nailya Dubkova ◽  
Vitaly Kharkov ◽  
Marsel Vakhitov
Keyword(s):  
Functional Food ◽  
Food Production ◽  
Food Industry ◽  
Jerusalem Artichoke ◽  
Convective Drying ◽  
Residual Moisture ◽  
Drying Time ◽  
Standard Methods ◽  
Laboratory Vacuum ◽  
Kinetics Of

Introduction. Jerusalem artichoke is a valuable low-maintenance crop whose tubers contain vital nutrients and prebiotics. We propose using Jerusalem artichoke powder as a functional nutrient in the formulation of food products. Study objects and methods. We studied the influence of vacuum, vibration, and grinding on the kinetics of drying Jerusalem artichoke tubers of a “Skorospelka” variety in the laboratory vacuum vibromixing mill dryer (VVMD). Results and discussion. The rate of drying in the VVMD was almost 5.5 times as high as that of convective drying. The kinetic curves showed that grinding provided a period of decreasing drying rate until almost complete drying. Vibration drying in the VVMD was twice faster than vacuum drying. The comparison of theoretical and experimental data on moisture and drying time revealed good adequacy. The NMR analysis of changes in the molecular mobility of the samples obtained in the VVMD showed an implicit twocomponent spectrum, indicative of low moisture. The chemical analysis of the tubers and powders by standard methods confirmed that the proposed gentle technology (fast drying at 30°C) preserved 86% of inulin. Conclusion. Jerusalem artichoke powder obtained in the VVMD can be used in different branches of the food industry due to its long shelf life, low consolidation, and no caking, with residual moisture of 6.1%.

Innovations in Food Production - Status and Directions of Development

2012 ◽  
Vol 7 (2) ◽  
pp. 183-193
Author(s):  
Barbara Grzybowska
Keyword(s):  
Functional Food ◽  
Food Production ◽  
Food Industry ◽  
Statistical Data ◽  
New Products ◽  
Technological Innovations ◽  
The Status ◽  
Product Manufacturing ◽  
The Subject ◽  
And Storage

This paper characterises the directions of innovative activities undertaken by food industry enterprises concerning the manufacturing of food products. Based on the subject literature and secondary statistical data, the status of food industry innovativeness and areas of innovative activities related to implementation of technological and non-technological innovations are presented. The activities of enterprises focus on manufacturing new products in response to the ever-changing needs and expectations of consumers. In particular, the production of so-called functional food (which seeks to promote health, minimise the risk of specific diseases, improve psychophysical fitness, lose weight, etc.) is increasingly extensive. Manufacturers must also improve the technologies and techniques of product manufacturing, packaging and storage. 

scholarly journals Mathematical modeling of pequi pulp drying and effective diffusivity determination

2017 ◽  
Vol 21 (7) ◽  
pp. 493-498 ◽  
Author(s):  
Elisabete P. de Sousa ◽  
Rossana M. F. de Figueirêdo ◽  
Josivanda P. Gomes ◽  
Alexandre J. de M. Queiroz ◽  
Deise S. de Castro ◽  
...  
Keyword(s):  
Experimental Data ◽  
Effective Diffusivity ◽  
Drying Kinetics ◽  
Convective Drying ◽  
Drying Time ◽  
Air Speed ◽  
Drying Curves ◽  
Increasing Temperature ◽  
Kinetics Of ◽  
Best Fit

ABSTRACT The aim of this work was to study the drying kinetics of pequi pulp by convective drying at different conditions of temperature (50, 60, 70 and 80 °C) and thickness (0.5, 1.0 and 1.5 cm) at the air speed of 1.0 m s-1, with no addition of adjuvant. The experimental data of pequi pulp drying kinetics were used to plot drying curves and fitted to the models: Midilli, Page, Henderson & Pabis and Newton. Effective diffusivity was calculated using the Fick’s diffusion model for a flat plate. It was found that, with increasing thickness, the drying time increased and, with increasing temperature, the drying time was reduced. The Midilli model showed the best fit to the experimental data of pequi pulp drying at all temperatures and thicknesses, presenting higher coefficients of determination (R2), indicating that this model satisfactorily represents the pequi pulp drying phenomenon. There was a trend of increase in the effective diffusivity with the increase in pulp layer thickness and temperature.

scholarly journals Influence of the temperature and ultrasound application in drying kinetics of apple skin

2018 ◽  
Author(s):  
Juan A. Cárcel ◽  
Matheus P. Martins ◽  
Edgar J. Cortés ◽  
Carmen Rosselló ◽  
Ramón Peña
Keyword(s):  
Physical Structure ◽  
Drying Kinetics ◽  
Convective Drying ◽  
Drying Time ◽  
Different Temperatures ◽  
Ultrasound Application ◽  
Quality Of Products ◽  
Drying Conditions ◽  
Kinetics Of ◽  
By Products

The great amount of waste produced by food industry contains interesting bioactive compounds. The extraction of these compounds requires the by-products previous stabilization being the convective drying one of most used techniques to this end. Drying conditions can affect both drying kinetics and final quality of products. The apple skin, byproduct of apple juice or cider industries, is rich in functional compounds such as polyphenols or vitamin C. The main goal of this contribution was to quantify the influence of temperature and ultrasound application in drying kinetics of apple skin. For this purpose, drying experiments at different temperatures (-10, 30, 50 and 70 ºC) and with (20.5 kW/m3) and without application of ultrasound were carried out. Drying kinetics were modelled by using a diffusion based model. As can be expected, the higher the temperature the faster the drying. Ultrasound application accelerated the process at every temperature tested being the influence slightly lower than found from the literature for other products. This can be attributed at the physical structure of the apple skin, less porous than the pulp. In any case, the application of ultrasound significantly reduced the drying time. Keywords: by-products; dehydration;diffusivity; mass transfer

scholarly journals Physicochemical and Quality Properties of Dried Courgette Slices: Impact of Vacuum Impregnation and Drying Methods

Molecules ◽  
2021 ◽  
Vol 26 (15) ◽  
pp. 4597
Author(s):  
Magdalena Kręcisz ◽  
Bogdan Stępień ◽  
Marta Pasławska ◽  
Jarosław Popłoński ◽  
Kinga Dulak
Keyword(s):  
Water Activity ◽  
Bioactive Compounds ◽  
Logistic Model ◽  
Freeze Drying ◽  
Convective Drying ◽  
Vacuum Impregnation ◽  
Drying Methods ◽  
Drying Time ◽  
Quality Properties ◽  
Kinetics Of

The aim of this study was to determine the effects that the type of impregnating solution and drying method (freeze drying (FD) and vacuum drying (VD) at 45 °C and convective drying (CD) at 50, 60, and 70 °C) had on the physicochemical and quality properties of courgettes. Courgette slices were vacuum-impregnated (6 kPa) in freshly squeezed onion, kale, and onion and kale (50:50) juices with 3% NaCl solution (N). The application of vacuum impregnation (VI) with impregnating solutions from freshly squeezed onions and kale had a beneficial effect on the bioactive values of courgette. The highest contents of quercetin (41.84 μg/g d.m.) and carotenoids (276.04 μg/g d.m.) were found in courgette impregnated with onion juice after freeze drying. The highest values of lutein and zeaxanthin (216.42 μg/g d.m.) were recorded for courgette impregnated with kale juice and convective dried. By analysing the kinetics of convective drying, the best matching of the logistic model was found. Increasing the drying process temperature from 50 to 70 °C reduced the drying time from 15% to 36%, depending on the type of impregnating solution used. Water activity <0.6 was recorded for courgette dried by freezing, vacuum, and convection at 60 and 70 °C. Conclusions: The vacuum impregnation process and the impregnation solutions from freshly squeezed vegetables can be used to develop new snacks with high levels of bioactive compounds. The FD method is the most appropriate considering both the bioactive compounds content and the obtained colour and water activity.

scholarly journals Kinetic parameters identification of conductive enhanced hot air drying process of food waste

2020 ◽  
pp. 223-223
Author(s):  
Mihailo Milanovic ◽  
Mirko Komatina ◽  
Ivan Zlatanovic ◽  
Nebojsa Manic ◽  
Dragi Antonijevic
Keyword(s):  
Food Industry ◽  
Convective Drying ◽  
Diffusivity Coefficient ◽  
Drying Method ◽  
Drying Process ◽  
Air Velocity ◽  
Drying Time ◽  
Hot Air ◽  
Air Temperatures ◽  
Drying Curves

The efficient utilization of waste from food industry is possible after thermal treatment of the material. This treatment should be economically feasible and compromise the energy efficient drying process. The main goal of this investigation is to determine drying characteristics of nectarine pomace as a waste from food industry. The measurements were performed in an experimental dryer by combined conductive-convective drying method with disk-shaped samples of 5, 7 and 10mm thickness and 100 mm in diameter at the air temperatures of 30, 40, 50, 60 and 70oC, hot plate temperatures of 50, 60 an 70oC and air velocity of 1.5 m/s. The drying curves were compared to a few semi-theoretical mathematical models. The Logarithmic model showed the best correspondence. On the basis of experiments, it is determined that the drying process takes place in a falling rate period and it is accepted that the main mechanism of moisture removal is diffusion. The effective coefficient of diffusion was determined using experimental results by calculating the slope of the drying curves. Drying time and equilibrium moisture are determined for each experiment. Analysis of drying curves showed that the conductive-enhanced drying method reduces drying times and increases the diffusivity coefficient. The character of drying rate curves for conductive-enhanced drying was analyzed and compared with pure convective drying of nectarine pomace.

scholarly journals Experimental research for obtaining functional ingredients from Jerusalem artichoke and hemp seeds

2021 ◽  
Vol 286 ◽  
pp. 03007
Author(s):  
Iuliana Găgeanu ◽  
Cătălin Persu ◽  
Gabriel Gheorghe ◽  
Diana Popa ◽  
Liliana Dumitrescu
Keyword(s):  
Bioactive Compounds ◽  
Functional Food ◽  
Food Industry ◽  
Large Scale ◽  
Raw Materials ◽  
Jerusalem Artichoke ◽  
Functional Materials ◽  
High Fat ◽  
Functional Ingredients ◽  
Experimental Researches

Functional ingredients have gained a large-scale development determined by the increased interest shown by consumers worldwide. Functional ingredients are bioactive compounds that can be used in the manufacture of functional food products. These bioactive compounds can be obtained from accessible materials. The use of these materials aims to transform affordable raw materials at low prices into functional ingredients concentrated in proteins, amino acids, minerals and fibres, which can be used to obtain foods with a beneficial role in health. The paper presents a series of experimental researches for obtaining and characterizing functional materials obtained from Jerusalem artichoke and hemp seeds. The samples obtained had low moisture content, between 5.11 – 5.43 % for Jerusalem artichoke and 4.8 – 5.13 % for hemp, ideal for storage and use as powder. Jerusalem artichoke registered high sugar contents (between 21.2 – 27.2 %), while hemp flour had high fat content (between 18.56 – 23.52 %), making both products suitable to be used as functional ingredients in the food industry.

scholarly journals Research into kinetics of filtration drying of alcohol distillery stillage

2021 ◽  
pp. 58-65
Author(s):  
O.S. Ivashchuk ◽  
◽  
V.M. Atamanyuk ◽  
Z.Ya. Gnativ ◽  
R.A. Chyzhovych ◽  
...  
Keyword(s):  
Experimental Studies ◽  
Residual Moisture ◽  
Drying Time ◽  
Layer Height ◽  
Material Layer ◽  
Long Term Storage ◽  
Average Residual ◽  
Drying Curves ◽  
Industrial Needs ◽  
Kinetics Of

The article describes the results of experimental studies on kinetics of the filtration drying of corn distillery stillage, which has previously proven its effectiveness in drying other crops and various dispersed materials. The experimental data are presented in the form of graphical plots describing the change of material moisture over time depending on the temperature of the drying agent (60, 70, 80 and 900С) and the layer height (40, 80, 120 and 160 mm). The obtained results are analyzed and the changes that occur on the filtration drying curves depending on the change in the material layer height and drying agent temperature are described. It is shown that the filtration drying time of alcohol distillery stillage increases with increasing the material layer height. It is determined that the drying potential remains constant at the same parameters of the drying agent. It is shown that the rate of moisture removal during the filtration drying does not depend on the material layer height. It is found that the average residual moisture of corn alcohol distillery stillage is 3.140.06 wt.%; this value satisfies industrial needs for an increase in its shelf life and the possibility of long-term storage and transportation.

scholarly journals Analysis of the process of energy plants drying during the production of solid biofuels

2020 ◽  
pp. 110-125
Author(s):  
R. Shapar ◽  
◽  
O. Husarova ◽  
Keyword(s):  
Low Temperature ◽  
Total Duration ◽  
Raw Material ◽  
Residual Moisture ◽  
Drying Time ◽  
Solid Biofuels ◽  
Low Temperature Drying ◽  
The Impact ◽  
Kinetics Of ◽  
Energy Plants

The article presents an analysis of the stages of production of solid biofuels from energy plants and notes that the drying processes in technological processes consume up to 70 % of total energy consumption. The relevance and advantages of low-temperature drying are substantiated. Aim: intensification of the process of dehydration of energy plants, determination of rational parameters of the drying agent and dehydration conditions. Energy willow was used as an object of dehydration. Drying was carried out until the material reached a residual moisture content of 5...6 %. Studies on the effect of drying agent temperature on the kinetics of moisture exchange have shown that increasing the temperature from 80 °C to 100 °C enhances heat and mass transfer and reduces the process duration to 25 %. Increasing the specific load has a positive effect on the productivity of the drying plant and increases the amount of processed raw materials. The total duration of dehydration from the minimum load to the maximum increases by 3.5 times. The paper notes that a significant parameter of the impact on the kinetics of drying and increase the efficiency of the process is the method of grinding raw material. The most intensive mode corresponds to the method of grinding willow by combining abrasion and impact. With this method of grinding, the drying time is reduced from 15 % to 25 % compared to those considered. The established conditions and parameters of low-temperature drying provide intensification and efficiency of the process and obtaining dried energy willow with low and evenly distributed residual moisture.

scholarly journals Development of Cupcake Production Technology Using Rye Flour

2021 ◽  
pp. 195-198
Author(s):  
N.G. Hovhannisyan ◽  
A.P. Vanoyan
Keyword(s):  
Energy Consumption ◽  
Production Technology ◽  
Functional Food ◽  
Food Production ◽  
Food Industry ◽  
New Technologies ◽  
Healthy Diet ◽  
Technological Equipment ◽  
Rye Flour ◽  
Confectionery Products

Functional food production has become relevant, particularly in recent years, related to technical advancement, reduction of physiological energy consumption and imbalance in labor capacity. Healthy diet is one of the most important factors describing the health of country’s population. In this regard development of new technologies for manufacturing new range of flour confectionery products is considered to be quite actual, while functional food production technology is of significant importance from the prospect of food industry development on the whole. The recommended technology can be easily introduced in the production with no need for additional technological equipment.

scholarly journals Ultrasound-assisted osmotic dehydration and convective drying of apples: Process kinetics and quality issues

2016 ◽  
Vol 37 (3) ◽  
pp. 383-391 ◽  
Author(s):  
Dominik Mierzwa ◽  
Stefan J. Kowalski
Keyword(s):  
Osmotic Dehydration ◽  
Colour Change ◽  
Apple Fruit ◽  
Point Of View ◽  
Convective Drying ◽  
Drying Process ◽  
Drying Time ◽  
Ultrasound Enhancement ◽  
Kinetics Of

Abstract The aim of the present theme issue was to study the influence of ultrasound enhancement on the kinetics of osmotic dehydration and the effect of convective drying from the point of view of drying time and quality of dried products. Apple fruit was used as the experimental material. The kinetics of osmotic dehydration with (UAOD) and without (OD) ultrasound enhancement were examined for 40% fructose and sorbitol solutions. The effective dehydration time of osmotic process was determined. Preliminary dehydrated samples with OD and UAOD were next dried convectively with (CVUS) and without (CV) ultrasound assistance. The influence of OD and UAOD on the kinetics of CV and CVUS drying was analysed. The parameters of water activity and colour change were measured for the assessment of product quality after drying process.

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