Refractance Window Dehydration Technology
Since fungi are generally found in humid places with adequate nutrients , inconsistencies in dried meat processing can cause contamination by mycotoxins. For instance, humid storage places and faulty packaging of dried meat would rehydrate the product and make it favorable for fungi growth. As such, mycotoxins continue to be a serious problem in food safety as both the feed of the animals and the animals themselves need to be protected from fungi infection. This poses as a huge challenge for the dried meat industry as multiple aspects in the production of dried meat need to be taken care of to ensure that the dried meat is safe from mycotoxins. Moore recently became aware of the deep impact FoodState was making societally by observing her son tell his father “That apple cannot be healthy; look how shiny it is!
According to the above, it is evident that the use of RW in this work led to lower vitamin C losses compared to tray or hot air drying in A. This may be due to the short exposure time of the product during RW drying, which results in less Refractance Window Dehydration Technology oxidation of the A. Effects of natural convection and forced convection of air in RW dryer was studied by Ortiz-Jerez & Ochoa-Martínez . Pumpkin slices were dried in this study and temperatures were measured at three levels during drying.
Marzuki et al. revealed that PFSP dried in 6–12 mins under microwave vacuum drying conditions, significantly faster than hot-air drying and total phenolic content , color, and antioxidant activity improved. Similar findings were described by Lagnika et al. , who found that anthocyanins and total phenolics were abundant in PFSP. Correspondingly, total carotenoid and vitamin-C levels were abundant in OFSP.
Prolonging the dry-aging time will improve the tenderness in meat with type IIB muscle fibers . The component of meat is 75% of water, 19% of protein, 2.5% of lipid, 1.2% of carbohydrate, and 1.65% nitrogen compound . It also contains B complex vitamins, vitamin A and minerals such as zinc, iron, selenium, sodium, copper, magnesium, calcium, potassium, and phosphorus .
Hence, it is indeed a substitution for conventional dryers which are affordable to local farmers. Therefore, it is anticipated as a novel and effective process for on-board syngas production from diesel fuel using an EGR system. Influence of drying temperature on dietary fibre, rehydration properties, texture and microstructure of Cape gooseberry (Physalis peruviana L.). Laboratory study on the high-temperature capture of HCl gas by dry -injection of calcium-based sorbents. Spruce boards was observed when single sub-samples were conductively hot pressed at 200oC. Treatment period and initial MC influenced the presence of the carbohydrates in wood surface as well as colour change (ïEab of the hot pressed sub-samples.
Food drying includes traditional (sun or wind-drying), and non-traditional methods . Modern drying techniques allow uniform drying in a shorter period and extended storage life of up to a year or more. Recent advancements have produced drying processes that focus on improving existing methods to deliver high-quality goods using less energy, such as freeze-drying, vacuum, microwave, and microwave-combined freeze-drying . Refractance window drying is a popular method for converting liquid food and other biomaterials into high-value powders, flakes, or sheets. This drying technique is simple and affordable for freeze-drying, but it requires large installations to be cost-effective . Finally, microwave drying can reduce drying time and thus enhance the quality of the final product .
Change in enzyme production by gradually drying culture substrate during solid-state fermentation. To three soils in place of agricultural limestone increased alfalfa (Medicago sativa L.) and corn (Zea may L.) yields. No detrimental effects on soil and plant quality were observed. Consumer knowledge, preference, and perceived quality of dried tomato products in Ghana.
The freeze-drying principle was based on the three-state transition of water. The triple point temperature of the water is 0.0098°C, and the pressure is 4.579 mmHg . In this process, water in food was frozen at a low temperature and immediately sublimated from solid to gas in a vacuum.
Could increase the geographic area and timeframe in which persimmon growers... The dhurrin content of these two varieties, even in the young phase, allows the use for grazing of the regrown, which have good bunching. Was chosen so as to verify the new testing methodology. Managing dry spell risks to improve rainfed maize productivity in the ... Kinetic studies on batch cultivation of Trichoderma reesei and application to enhance cellulase production by fed-batch fermentation.
Ege University Research Fund Project final report,” Project 99 ZRF 029, Agricultural Machinery Department, Faculty of Agriculture, 2001. I. C. Kemp, “Fundamentals of energy analysis of dryers,” in Modern Drying Technology, E. Tsotsas and A. S. Mujumdar, “Classification and selection of dryers for foods,” in Drying of Foods, Vegetables and Fruits, S. V. Jangam, L. C. Lim, and A. As much as possible, the evaporating and condensing temperatures should be selected in order to optimize the product of COP and the thermal efficiency . A bonus property of the process is that once the temperatures drops and the pressure is released, those extracted, insoluble fractions start to precipitate out of the water in the vessel.
Even at ambient room temperature storage, smoked kitoza has an increasing Benzopyrene content, that is fairly exceeding the limit of regulation. Therefore, alternatives such as introducing bio-protective cultures or reducing the pH value were proposed to enhance the stability of the microbial profile of kitoza. Coli are common indicators of fecal contamination, but in this study, both are found to be on the safe level in all tested samples, even though the counts are higher in the dried kitoza samples. Meat products are foods that primarily contain meat and may also contain fat, water, salt, curing agents, spices, and other ingredients. Since the beginning of time, meat has been processed and turned into a range of products with the aim of preserving it for a long time, making the most of the entire carcass, improving taste and diversity, and improving convenience . There is another type of dried meat which is intermediate-moisture meats.
In all powders analysed, formation of furoylmethyl amino acids was noted. Antioxidant capacity of cranberry products was influenced by juice formulation and was linked to content of polyphenols. The ratio of CO/H2 decreased as the ratio of CH4/CO2 increased, yet the value of CO/H2 is always more than 1 at different pressures. Hongce lignite semicokes catalyst exhibited better activity and stability within 0.3â1 MPa range. According to the results of color attributes, XRD and SEM, the particles were colorless and amorphous, and tended to become more spherical and scattered with the addition of maltodextrin.
Though, the RW drying systems are simple and relatively inexpensive when compared with freeze-drying, which usually needs large installations to be economical . Hence, according to the savings in energy, from the commercial point of view, the RW technique might be a low-cost scalable option for the continuous production of high-quality dried products . In another research, time–temperature evolution of drying mango pulp surface was determined by thermography during the RW process performed with 2 mm-thick pulp and water at 95 °C. After spreading, pulp temperatures quickly increased up to 70 °C and remained almost steady during the constant drying rate period. From10 to 15 min after the RW process started the temperature began to increase in some areas, owing to their low moisture content (Zotarelli et al., 2015). In a study on drying of green asparagus using different methods, microwave assisted spouted bed drying was the fastest and resulted in highest retention of total antioxidant activity among the methods where heated air was used.