RSM-Based Optimization Analysis for Cold Plasma and Ultrasound-Assisted Drying of Caraway Seed.

In this study, the hot-air drying of caraway seeds was enhanced using two nonthermal physical field technologies: cold plasma (CP) and ultrasonic waves (US). Air drying temperatures of 35, 45, and 55 °C with CP pretreatment exposure times (CP) of 25 and 50 s were used. When convective drying was accompanied by US, power levels (US) of 60, 120, and 180 W were applied.

Correction: Dassanayake et al. Synergistic Field Crop Pest Management Properties of Plant-Derived Essential Oils in Combination with Synthetic Pesticides and Bioactive Molecules: A Review. 2021, , 2016.

In the original publication [...

Effect of Drying Methods on Chemical and Sensory Properties of Leaves.

Hemp is used as a source of fiber, oil and bioactive substances including volatile and cannabinoid-containing substances. This paper presents, for the first time, results on the evaluation of drying methods (convective, vacuum-microwave and combined convective pre-drying and vacuum-microwave finishing drying) of hemp leaves on the qualitative and quantitative changes in secondary metabolites, including essential oils, cannabinoids and sterols. A ranking and descriptive test of hemp leaves was also performed.

Recent Developments in the Hybridization of the Freeze-Drying Technique in Food Dehydration: A Review on Chemical and Sensory Qualities.

Freeze-drying is an excellent method for dehydration due to its benefits, including increased shelf-life, unique texture, and, in particular, good nutritive quality. However, the applicability of traditional freeze-drying systems in the food industry is still challenging owing to their prolonged drying duration, extraordinary energy usage, and high process cost. Therefore, the need to upgrade or develop conventional freeze-dryers for common or sophisticated food structures is ever-increasing.

Qualitative, energy and environmental aspects of microwave drying of pre-treated apple slices.

In the present research, response parameters such as specific energy consumption (SEC), thermal efficiency (TE), energy efficiency (EF), drying time (DT), greenhouse gas (GHG) emission (such as CO and NO), and quality features (color variation and shrinkage) were modeled by response surface methodology (RSM) for apple slices dried in a microwave dryer under ultrasonication (30 ℃-10 min) and blanching (80 °C-2 min) pretreatments. Also, RSM was applied to optimize two independent parameters including microwave power and sample thickness in the levels 100, 200, and 300 W and 2, 4, and 6 mm, respectively. The results indicated the significant influence (P < 0.

Prediction of winter wheat leaf chlorophyll content based on VIS/NIR spectroscopy using ANN and PLSR.

Visible-near-infrared spectroscopy is known for its rapid and nondestructive characteristics designed to predict leaf chlorophyll content (LCC) of winter wheat. It is believed that the nonlinear technique is preferable to the linear method. The canopy reflectance was applied to generate the LCC prediction model.

The Application of Hyperspectral Imaging Technologies for the Prediction and Measurement of the Moisture Content of Various Agricultural Crops during the Drying Process.

Drying is one of the common procedures in the food processing steps. The moisture content (MC) is also of crucial significance in the evaluation of the drying technique and quality of the final product. However, conventional MC evaluation methods suffer from several drawbacks, such as long processing time, destruction of the sample and the inability to determine the moisture of single grain samples.

Chemical investigation on Salvia officinalis L. Affected by multiple drying techniques - The comprehensive analytical approach (HS-SPME, GC-MS, LC-MS/MS, GC-O and NMR).

In light of large scale production of Salvia officinalis L. and its complex storage and delivery chain, the efficient preservation process is required. At this moment, the most popular preservation method is drying, therefore a comprehensive experiment to evaluate the influence of multiple drying techniques on sage was conducted.

Synergistic Field Crop Pest Management Properties of Plant-Derived Essential Oils in Combination with Synthetic Pesticides and Bioactive Molecules: A Review.

The management of insect pests and fungal diseases that cause damage to crops has become challenging due to the rise of pesticide and fungicide resistance. The recent developments in studies related to plant-derived essential oil products has led to the discovery of a range of phytochemicals with the potential to combat pesticide and fungicide resistance. This review paper summarizes and interprets the findings of experimental work based on plant-based essential oils in combination with existing pesticidal and fungicidal agents and novel bioactive natural and synthetic molecules against the insect pests and fungi responsible for the damage of crops.

Qualitative and Quantitative Assessment of Buckwheat Husks as a Material for Use in Therapeutic Mattresses.

Buckwheat husks are used in many therapeutic products such as pillows, mattresses, seats, etc. This material is proposed by producers for example for discopathy, back pain and head vasomotor disorders. Our studies evaluated the impact of using cotton mattresses with buckwheat husk fillings on people's health condition.

The Effect of Filtration on Physical and Chemical Properties of Osmo-Dehydrated Material.

Osmotic dehydration (OD) performed in concentrated fruit juices used as osmotic solution (OS) comes with some limitations resulting from the material cell structure and is not entirely recognized at the moment. Filtration of the juice could provide some insight into the phenomena occurring throughout the OD. Therefore, the main aim of the study was to recognize the mechanism of selective penetration during OD and evaluate the effect of filtration on physical and chemical properties of osmo-dehydrated material.

Comparison of Traditional and Novel Drying Techniques and Its Effect on Quality of Fruits, Vegetables and Aromatic Herbs.

Drying is known as the best method to preserve fruits, vegetables, and herbs, decreasing not only the raw material volume but also its weight. This results in cheaper transportation and increments the product shelf life, limiting the food waste. Drying involves the application of energy in order to vaporize and mobilize the moisture content within the porous products.

Volatile Composition and Sensory Properties as Quality Attributes of Fresh and Dried Hemp Flowers ( L.).

Flowers of hemp ( L.) are widely used in cosmetics, food, and in the pharmaceutical industry. The drying process plays a key role in retention of aroma and also in the quality of products.

Hydroxycinnamic Acids and Carotenoids of Dried Loquat Fruit cv. 'Algar' Affected by Freeze-, Convective-, Vacuum-Microwave- and Combined-Drying Methods.

The effect of different drying techniques (freeze, convective, vacuum-microwave and combined drying) on the drying kinetics, the phytochemical compounds and sensory characteristics in loquat cultivar 'Algar' was studied. The convective drying resulted in the highest amount of total hydroxycinnamic acids (5077 mg/kg wet weight (ww)), with 3-caffeoyl quinic acid and 5-caffeoyl quinic acid being the greatest carotenoids. The highest values of total carotenoids were obtained by the freeze-drying technique (2601 mg/kg ww), followed by all convective treatments and vacuum-microwave at 360 W.

Physicochemical Properties of Dried Apple Slices: Impact of Osmo-Dehydration, Sonication, and Drying Methods.

Apple slices of the Elise variety were previously osmo-dehydrated in erythritol, xylitol, and sucrose for 2 h. In some parts of the experiment, 30 min of ultrasound pre-treatment (US) were applied. Afterwards, fruit samples were dried by convective (CD), microwave-vacuum (VM), and a combined method (CD/VM, mix two of them).

Ultrasound-Assisted Osmotic Dehydration of Apples in Polyols and Dihydroxyacetone (DHA) Solutions.

The aim of this work was to analyse the effect of ultrasound-assisted osmotic dehydration of apples v. Elise on mass transfer parameters, water activity, and colour changes. Ultrasound treatment was performed at a frequency of 21 kHz with a temperature of 40 °C for 30-180 min using four osmotic solutions: 30% concentrated syrups of erythritol, xylitol, maltitol, and dihydroxyacetone (DHA).

Influence of Different Drying Techniques on Phenolic Compounds, Antioxidant Capacity and Colour of Mill. Fruits.

This study was to present the effect of different parameters of combined methods of drying such as vacuum-microwave (VMD: 480, 120 W), hot air (CDD: 70, 60, 50 °C) and combined methods as pre-drying by CD and finish drying by VMD (CD-VMD: 60 °C + 480/120W) in order to avoid a rapid increase in temperature at the critical moisture content of ca. 1 kg/kg dm (dry mass). Control samples were prepared by freeze-drying (FD).

The effect of drying methods on the energy consumption, bioactive potential and colour of dried leaves of Pink Rock Rose ().

This study aimed to investigate the changes in the total polyphenolic content and antioxidant properties after subjecting Pink Rock Rose () leaves to three different drying procedures, including convection drying (CD) at 40, 50 and 60 °C; vacuum-microwave drying (VMD) at 240 W microwave power; and combined drying consisting of convective pre-drying at 50 °C followed by vacuum-microwave finish drying at 240 W microwave power (CPD-VMFD). The total polyphenolic content and antioxidant properties (DPPH, ABTS) of leaves subjected to these three drying methods were spectrophotometrically determined. The results show that convection drying at 40 °C and vacuum-microwave drying yielded dried leaves with the highest bioactive potential in terms of the total polyphenol content and antioxidant activity, with the highest and lowest values of final specific energy consumption, respectively.

Characterisation of the Convective Hot-Air Drying and Vacuum Microwave Drying of : Antioxidant Activity, Essential Oil Volatile Composition and Quality Studies.

The preservation of active constituents in through the removal of moisture is crucial in producing a final product with high antioxidant activity. This study aims to determine the influences of various drying methods and drying conditions on the antioxidant activity, volatiles and phytosterols content of . The drying methods used were convective drying (CD) at 40 °C, 50 °C and 60 °C; freeze drying; vacuum microwave drying (VMD) at 6, 9 and 12 W/g; and two-stage convective pre-drying followed by vacuum microwave finish drying (CPD-VMFD) at 50 °C and 9 W/g.

Antioxidant Activity, and Volatile and Phytosterol Contents of Dehydrated Using Conventional and Vacuum Microwave Drying Methods.

The preservation of active constituents in fresh herbs is affected by drying methods. An effective drying method for which is increasingly marketed as an important herbal tea remains to be reported. This study evaluated the effects of conventional and new drying technologies, namely vacuum microwave drying methods, on the antioxidant activity and yield of essential oil volatiles and phytosterols.

Modeling of Osmotic Dehydration of Apples in Sugar Alcohols and Dihydroxyacetone (DHA) Solutions.

The purpose of this paper is twofold: on the one hand, we verify effectiveness of alternatives solutes to sucrose solution as osmotic agents, while on the other hand we intend to analyze modeling transfer parameters, using different models. There has also been proposed a new mass transfer parameter-true water loss, which includes actual solid gain during the process. Additional consideration of a new ratio (Cichowska et al.

Kinetics, biocompounds, antioxidant activity, and sensory attributes of quinces as affected by drying method.

Quinces are attracting interest due to their health and nutritional benefits. Drying kinetics, bioactive compounds, antioxidant activity, and the main sensory parameters were determined in dried quinces, cultivar Leskovač, as affected by the drying method. The highest total polyphenols content was observed in dried samples obtained after freeze drying and convective drying at 50 °C.

Quality of pomegranate pomace as affected by drying method.

During the industrial manufacturing of pomegranate juice, large amounts of pomace are produced. The aim of this work was to find the effective method to dry pomegranate pomace to open new commercial applications for this co-product. The effects of three drying methods: (i) convective drying (CD) at 50, 60, and 70 °C; (ii) vacuum microwave drying (VMD) at 240, 360, and 480 W, and (iii) a combined method (CPD-VMFD); convective pre-drying (60 °C) followed by vacuum microwave finish drying (360 W), on drying kinetics and quality of PomP (pomegranate pomace obtained after preparing pomegranate juice by squeezing only arils) were evaluated.

The Influence of the Osmotic Dehydration Process on Physicochemical Properties of Osmotic Solution.

The osmotic dehydration (OD) process consists of the removal of water from a material during which the solids from the osmotic solution are transported to the material by osmosis. This process is commonly performed in sucrose and salt solutions. Taking into account that a relatively high consumption of those substances might have a negative effect on human health, attempts have been made to search for alternatives that can be used for osmotic dehydration.

Volatile composition and sensory profile of shiitake mushrooms as affected by drying method.

Background: One of the best preservation method for long-term storage is drying. In this work, the influence of different drying methods on aroma and sensory profile of shiitake mushroom was evaluated. The drying methods tested were: convective drying (CD), freeze-drying (FD), vacuum-microwave drying (VMD), and a combination of convective pre-drying and vacuum-microwave finish-drying (CPD-VMFD).