European Drying Conference -EuroDrying

Abstract: The effect of drying method on the preservation of aloe's functional substances, as well as total antioxidants and glass transition temperature (T g ) of dried aloe were investigated. The differentiations of drying upon the polysaccharides of the gel were studied using 1 H NMR and FT-IR. The concentration of minerals in aloe vera gels were determined by ICP-AES before and after drying. Total antioxidants were measured using DPPH enzyme. T g , measured for various water activities using DSC, decreased with water activity increment. Concentration of polysaccharides was affected by the drying process, while minerals concentration remained practically constant

Optical and mechanical properties of cocona chips as affected by the drying process

[EN] The effect of the application of a pre-osmotic treatment to obtain hot air dried cocona(Solanum sessiliofurum Dunal) chips was studied. The drying kinetics and the optical andmechanical properties of cocona chips obtained by the combined method of osmotic dehy-dration and hot air drying (OD + HAD) and by only hot air drying (HAD) were compared.Samples were dried by hot air at 60◦C. For the combined method, they were pre-dried toa moisture content of 75 gwater/100 g, immersed in a 55◦Brix sucrose solution at 25◦C for48 min. The pre-osmodehydration applied did not influence the subsequent hot air dryingkinetics, resulting in a final product with 0.055 ± 0.005 gwater/gcocona.The optical properties ofOD + HAD chips were more favorable, exhibiting a smaller color change with respect to thefresh fruit (±15 units) than the HAD samples (±23 units). On the other hand, the OD + HADchips presented more fracture peaks than HAD ones, this related with a structure with ahigher degree of crispness, a very desirable property for a chip product.The authors thank the Universidad Politecnica de Valencia for the financial support given throughout the Project ADSIDEO-COOPERACION 2010 "Adaptacion de procesos de secado para favorecer la comercializacion de super frutas de origen colombiano".Agudelo Sterling, CM.; Igual Ramo, M.; Talens Oliag, P.; Martínez Navarrete, N. (2015). Optical and mechanical properties of cocona chips as affected by the drying process. Food and Bioproducts Processing. 95:192-199. doi:10.1016/j.fbp.2015.05.009S1921999

Digestion of Raw and Roasted Almonds in Simulated Gastric Environment

Knowledge of digestion kinetics of solid foods in human stomach, as affected by food processing methods, is critical in establishing processing conditions at the manufacturing stage to achieve desirable release of nutrients in the gastrointestinal tract. The objective of this study was to investigate how roasting affected disintegration and solid release properties of almond in simulated gastric environment. In vitro trials were performed for raw and roasted almonds by using static soaking method and a model stomach system. The changes in sample weight, dry mass, and moisture during the trials were determined. Both compression and penetration tests were used to investigate the texture of almonds with a focus on the influence of absorption of gastric juice. Light microscopy and transmission electronic microscopy were used to study the change in microstructure of the raw and roasted almonds after simulated digestion. The results suggested that the slow disintegration rate and the high amount of swelling of the almonds in the stomach may contribute to their high satiety property. Roasting significantly improved the disintegration rates of almonds and increased loss of solids during simulated digestion, which is well correlated with the decrease in the rigidity of almond samples after absorbing gastric juice. Microstructure of digested almonds showed breakage and breach of cell walls due to acid hydrolysis. Intercellular and intracellular channels formed in almonds during roasting are important for penetration of gastric juice that may facilitate an effective digestion

The use of electric fields for edible coatings and films development and production: A review

Edible films and coatings can provide additional protection for food, while being a fully biodegradable, environmentally friendly packaging system. A diversity of raw materials used to produce edible coatings and films are extracted from marine and agricultural sources, including animals and plants. Electric fields processing holds advantage in producing safe, wholesome and nutritious food. Recently, the presence of a moderate electric field during the preparation of edible coatings and films was shown to influence their main properties, demonstrating its usefulness to tailor edible films and coatings for specific applications. This manuscript reviews the main aspects of the use of electric fields in the production of edible films and coatings, including the effect in their transport and mechanical properties, solubility and microstructure.Fundação para a Ciência e a Tecnologia (FCT), Portugal.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES), Brasil

Characteristics of Different Systems for the Solar Drying of Crops

Solar dryers are used to enable the preservation of agricultural crops, food processing industries for dehydration of fruits and vegetables, fish and meat drying, dairy industries for production of milk powder, seasoning of wood and timber, textile industries for drying of textile materials. The fundamental concepts and contexts of their use to dry crops is discussed in the chapter. It is shown that solar drying is the outcome of complex interactions particular between the intensity and duration of solar energy, the prevailing ambient relative humidity and temperature, the characteristics of the particular crop and its pre-preparation and the design and operation of the solar dryer