In order to study the microwave-assisted foam-mat drying properties of corn soaking water and optimize process parameters, a quadratic regression orthogonal rotary method was used to analyze the influence of microwave...In order to study the microwave-assisted foam-mat drying properties of corn soaking water and optimize process parameters, a quadratic regression orthogonal rotary method was used to analyze the influence of microwave power, material weight, material thickness and drying time on moisture content（dry basis）, color value and protein content. Results showed that the primary and secondary sequence of parameters with regard to moisture content（d. b.） was drying time, microwave power, material weight and material thickness; the primary and secondary sequence of parameters with regard to color value was material weight, drying time, microwave power and material thickness; the primary and secondary sequence of parameters with regard to protein content was drying time, material weight, microwave power and material thickness. Optimum conditions were obtained as microwave power of 560 W, material weight of 46.88 g, material thickness of 6.20 mm and drying time of 8.01 min. The results might provide the theoretical basis and technical support for the microwave-assisted foam-mat drying of corn soaking water to produce yeast protein power.展开更多
Plantain is a food security crop of significant nutritional value in the global south. Yet there are significant post-harvest losses, especially at the senescent stage. This review seeks to give a general overview of ...Plantain is a food security crop of significant nutritional value in the global south. Yet there are significant post-harvest losses, especially at the senescent stage. This review seeks to give a general overview of the crop, its nutritional significance and the technologies that can be adopted to enhance its utilisation at its senescent stage. In West Africa, plantains are eaten at all ripening stages, yet processing is limited to the unripe and semi-ripe. Adoptable technologies such as foam-mat drying will enhance its utilisation in indigenous meals and other food applications. This review provides useful insight to optimize the use of plantain to prevent food waste.展开更多
Laboratory experiments were conducted to determine the effect of foaming agent(egg white(EW)),foam stabilizer(carboxyl methyl cellulose(CMC))and whipping time on drying rate and quality of tomato(Lycopersicon esculent...Laboratory experiments were conducted to determine the effect of foaming agent(egg white(EW)),foam stabilizer(carboxyl methyl cellulose(CMC))and whipping time on drying rate and quality of tomato(Lycopersicon esculentus)paste dried under air oven,microwave oven and mechanical dryer.A 43 factorial experiment in Randomized Complete Block Design(RCBD)was used to study the effect of four levels each of foaming agent(5%,10%,15%and 20%EW),foam stabilizer(0.15%,0.30%,0.45%and 0.60%CMC)and whipping time(3,5,7 and 9 min)on the drying rate and the quality of foam-mat dried tomato powder in the three drying equipment.Each trial was performed in triplicates making a total number of 576 samples that were individually tested and measured.25 g sample of the paste was dried to a moisture content of 7.60%(wb)for 8 h in mechanical dryer and oven dryer at temperatures of 55◦C and 50◦C,respectively,and 10 min in microwave oven at 540 W.Data obtained from the experiments were statistically analyzed using the analysis of variance(ANOVA)while the Duncan’s Multiple Range Test was used to compare the means.Results showed that the drying rate increased with increase in foaming agent,foam stabilizer and whipping with minimum values of 9.21 g/h obtained in mechanical dryer,9.31 g/h in air oven and 8.05 g/h in microwave oven.Increase in foaming agent,foam stabilizer and whipping time did not cause any adverse effect on vitamin C,ash,protein,fat,carbohydrate,crude fiber contents of the samples.Samples reached a stable moisture content of 7.60%(wb)in less than 8 h in mechanical dryer and air and less than 10 min in microwave oven.The results of the study showed that EW,CMC and whipping time influenced the drying rate and quality of foam-mat dried tomato powder.展开更多
文摘In order to study the microwave-assisted foam-mat drying properties of corn soaking water and optimize process parameters, a quadratic regression orthogonal rotary method was used to analyze the influence of microwave power, material weight, material thickness and drying time on moisture content（dry basis）, color value and protein content. Results showed that the primary and secondary sequence of parameters with regard to moisture content（d. b.） was drying time, microwave power, material weight and material thickness; the primary and secondary sequence of parameters with regard to color value was material weight, drying time, microwave power and material thickness; the primary and secondary sequence of parameters with regard to protein content was drying time, material weight, microwave power and material thickness. Optimum conditions were obtained as microwave power of 560 W, material weight of 46.88 g, material thickness of 6.20 mm and drying time of 8.01 min. The results might provide the theoretical basis and technical support for the microwave-assisted foam-mat drying of corn soaking water to produce yeast protein power.
文摘Plantain is a food security crop of significant nutritional value in the global south. Yet there are significant post-harvest losses, especially at the senescent stage. This review seeks to give a general overview of the crop, its nutritional significance and the technologies that can be adopted to enhance its utilisation at its senescent stage. In West Africa, plantains are eaten at all ripening stages, yet processing is limited to the unripe and semi-ripe. Adoptable technologies such as foam-mat drying will enhance its utilisation in indigenous meals and other food applications. This review provides useful insight to optimize the use of plantain to prevent food waste.
文摘Laboratory experiments were conducted to determine the effect of foaming agent(egg white(EW)),foam stabilizer(carboxyl methyl cellulose(CMC))and whipping time on drying rate and quality of tomato(Lycopersicon esculentus)paste dried under air oven,microwave oven and mechanical dryer.A 43 factorial experiment in Randomized Complete Block Design(RCBD)was used to study the effect of four levels each of foaming agent(5%,10%,15%and 20%EW),foam stabilizer(0.15%,0.30%,0.45%and 0.60%CMC)and whipping time(3,5,7 and 9 min)on the drying rate and the quality of foam-mat dried tomato powder in the three drying equipment.Each trial was performed in triplicates making a total number of 576 samples that were individually tested and measured.25 g sample of the paste was dried to a moisture content of 7.60%(wb)for 8 h in mechanical dryer and oven dryer at temperatures of 55◦C and 50◦C,respectively,and 10 min in microwave oven at 540 W.Data obtained from the experiments were statistically analyzed using the analysis of variance(ANOVA)while the Duncan’s Multiple Range Test was used to compare the means.Results showed that the drying rate increased with increase in foaming agent,foam stabilizer and whipping with minimum values of 9.21 g/h obtained in mechanical dryer,9.31 g/h in air oven and 8.05 g/h in microwave oven.Increase in foaming agent,foam stabilizer and whipping time did not cause any adverse effect on vitamin C,ash,protein,fat,carbohydrate,crude fiber contents of the samples.Samples reached a stable moisture content of 7.60%(wb)in less than 8 h in mechanical dryer and air and less than 10 min in microwave oven.The results of the study showed that EW,CMC and whipping time influenced the drying rate and quality of foam-mat dried tomato powder.
