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To explore the effect of different drying methods on the floral quality and volatile flavor compounds of Jinmudan tea flowers, three drying techniques were selected including vacuum freeze-drying (pre-freezing for 2 hours, freeze-dried for 6, 8, 10 hours, cold trap temperature −50 ℃, which were treatments 1, 2 and 3 respectively), hot air drying (the treatment time was 3, 4 and 5 hours, and the baking temperature was 75 ℃, which were treatments 4, 5 and 6 respectively), and natural drying (CK). The effects of these drying processes on sensory quality, chemical composition, amino acid profile, and volatile flavor compounds of tea flowers were analyzed. The results revealed that tea flowers dried using the vacuum freeze-drying method exhibited the best sensory quality, with a distinct honey aroma preserved. Among them, the tea flowers subjected to treatment 3 obtained the highest overall sensory evaluation score, along with higher levels of water extract, tea polyphenols, and caffeine content. Furthermore, they exhibited the highest total amino acid content, sweetness amino acid content, freshness amino acid content, and essential amino acid content. A total of 107 volatile compounds were identified across the 3 drying processes, with alcohols, alkanes, and ketones comprising the predominant volatile components. Hierarchical cluster analysis (HCA) based on principal component analysis (PCA) further classified the volatile substances into 4 groups corresponding to 3 drying methods. A partial least squares discriminant analysis (PLS-DA) model was established to select 35 volatile components with variable importance in projection (VIP) values greater than 1, indicating differential markers. Additionally, the volatile substance patchoulol was identified as unique to the CK group. In summary, vacuum freeze-drying is the most effective method for preserving the aroma and bioactive compounds of tea flowers, with treatment 3 demonstrating the optimal overall evaluation. This study provides a theoretical basis for exploring the effects of drying methods on the quality and flavor of tea flowers and their corresponding changes in volatile components.

In this study, the effect of maltodextrin, powdered sugar, and corn starch carrier agents used at different ratios (5% and 10%) in the convective dryer at 65 ºC and hybrid dryer (microwave + convective) at 350 W + 65 ºC to produce blackberry powder was investigated. Drying kinetics, energy analyses, physical, flow properties, and biochemical analyses of blackberry powder production processes were investigated. Drying rates in drying processes varied between 0.0052–0.0477 g moisture/g dry matter minute. Effective moisture diffusion values were determined between 3.36 × 10–8-2.57 × 10–7 m2/s. Specific moisture absorption rate and specific energy consumption values were found to vary between 0.0019–0.0034 kg/kWh and 237.15–530.00 kWh/kg, respectively. Tapped density was determined in the range of 1.666–2.765 g/ml, while bulk density was determined in the range of 1.319–1.937 g/ml. The wettability values of blackberry powders were found to vary between 2.00–27.67 s. Drying processes did not preserve the color values of fresh blackberry puree (p < 0.05). In bioactive findings, total phenol content values were 16.756–25.876 µg GAE/g−1 dw, total monomeric anthocyanin values were 229–1.469 µg cy−3-glu/g−1 dw, total flavonoid values 3.958–5.080 mg KE/kg dw and total antioxidant activity values 406–500 µmol TE/g−1 dw. [ABSTRACT FROM AUTHOR]

In this study, the effect of carrier agent added at the rates of 5% and 10% to tomatoes with physical defects that have no market value and the effects of convective (CD), vacuum (VD), hybrid (HD), temperature controlled microwave (MTCM) methods on the energy parameters of powder production processes were investigated. The products reached their final moisture values in the shortest time with the MTCM method and in the longest time with the CD method. Effective moisture diffusion varied between 8.01 × 10− 8-1.97 × 10− 6 m2/s. It has been determined that MTCM has the lowest energy consumption. SMER values of drying processes varied between 0.0018329 and 0.007384 kg/kWh. SEC values ranged between 546.76 and 135.42 kWh/kg. Exin, Exout, Exevap, Ex-Vdryer, Ex-Vdrying, SI and IP values of drying processes are 3.65–4.54 J/s, 3.13–3.43 J/s, 10.91–14.17 kJ/kg, 2.94–3.72, 0.72–0.90, respectively. The values varied between 3.60 and 9.99 and 0.34–0.91. It has been observed that the VD method is more advantageous than other drying methods in terms of exergy energy values. The MTCM method was found to be more advantageous in terms of drying time and energy consumption parameters. [ABSTRACT FROM AUTHOR]

Waste-bottom fruits are spoiled and wasted due to their high moisture content. In order to contribute to reducing food waste and supply, waste fruits have a high potential to be turned into new products by drying. In this study, the effects of 3% citric acid and 3% ethyl oleate pretreatments on drying kinetics, color quality and energy analysis of fruit chips produced from waste Japanese apples were investigated. Within the scope of the study, it was determined that the drying rates of the drying processes varied between 0.0094 and 0.013 g moisture/g drying substance.minute values. It was determined that the effective diffusion values of the drying processes varied between 3.99 and 5.08 × 10–7 m2/s. It was found that the most suitable drying process in terms of color value was the citric acid pretreatment. The chroma and total color change values of the citric acid pre-treated chips were determined as 14.42 and 18.99, respectively. The average energy consumption values of the control, citric acid and ethyl oleate pretreated samples were determined as 0.620, 0.549 and 0.585 kWh, respectively. In citric acid pre-treatment drying, energy savings of 11.45% were achieved. According to the findings obtained in drying kinetics, color quality and energy analysis, it is recommended to prefer citric acid pretreatment. [ABSTRACT FROM AUTHOR]

In this study, determining the physical and chemical properties of the powders obtained by producing fruit powder from the Viking and Nero varieties of aronia fruit and it was aimed to determine which drying method is more suitable in terms of both quality and energy in the production of aronia fruit powder. The highest drying rate values were determined in Nero variety with 6.02 × 10−2 − 3.05 × 10−1 g moisture/g dry matter min. The effective moisture diffusion values of the Viking cultivar varied between 4.30 × 10−7 and 2.53 × 10−6m2s−1. The lowest activation energy value was determined as 35.87 kJ/mol in the MACD method in the Viking variety. The best carr index values were determined when dried at 350W + 70 °C drying conditions and the carr index value of the fruit powders was in the "poor" category. The best hausner index value was found to be at the "excellent" level. The L, a and b values of Viking and Nero varieties were numerically affected by the drying processes. The highest chroma value for both varieties was determined in the 350W + 70 °C method. The specific moisture absorption rate and specific energy consumption values of the Nero cultivar were found to vary between 6.04 × 10−3–1.59 × 10−2 kg/kWh and 62.68–165.43kWh/kg. In the Viking variety, total phenol, monomeric anthocyanin, and antioxidant contents range from 9.366 mg GAE g−1 fw to 37.667 mg GAE g−1 dw, 0.712 mg g−1 fw to 4.985 mg g−1 dw, 6.12 µmol TE g−1 fw to 272.41 µmol TE g−1 dw. The total flavonoid content in the Nero variety ranges from 1.597 g CE L−1 fw to 19.184 g CE L−1 dw. [ABSTRACT FROM AUTHOR]

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In this study, the effects of microwave-assisted foam-mat drying methods on physical, flow, energy consumption and thermo-physical properties were investigated to produce functional orange powder. In the study, modified temperature-controlled microwave (MTCM) and microwave (M-540,720 W) drying methods were used. The drying rates of the drying processes varied between 3.84 × 10−5 and 2.64 × 10−4 g moisture/g dry base minute. Effective diffusion values were determined between 1.69 and 5.00 × 10−10 m2/s. The SMER values of the drying processes were determined between 0.0019 and 0.089 kg/kWh and the SEC values were between 11.29 and 538.80 kWh/kg. Drying processes did not preserve the color value of the greyhound statistically (p > 0.05). The bulk density of the powder varied between 0.46 and 0.69 g/ml and tapped density values between 0.46 and 0.73 g/ml. CI and HR values were determined between 8.82 and 13.16% and 1.10–1.16%, respectively. Micro-capsulating was found between 99.44 and 99.88%. The moisture content of the powder was determined as 0.10–1.72%. Specific heat 837.00–846.00 J/kgK, thermal diffusivity 8.10 × 10−8–3.14 × 10−7 m2/s, thermal conductivity 0.05–0.25 W/mK and density 694.72–839.41 kg/m3 were determined. [ABSTRACT FROM AUTHOR]

Low-temperature vacuum drying (LTVD) has shown great potential for drying vegetables. It could avoid excessive degradations of active compounds with potential therapeutic agents. In this study, the effect on several relevant bioactive compounds, anti-inflammatory activity, and anti-proliferative activity of broccoli (Brassica oleracea var. italica) were evaluated. Effects of other drying methods, including vacuum drying (VD), convective drying (CD), infrared drying (IRD), and freeze drying (FD), were also comparatively evaluated. The results of all dried samples showed high polyunsaturated fatty acid contents (of up to 71.3%) and essential amino acid contents (of up to 8.63%). The LTVD method stands out above the other drying methods, since it obtained the highest content of total phenols, chlorogenic acid, and ferulic acid. Both the LTVD and CD samples demonstrated high anti-inflammatory and anti-proliferative activities. These CD and LTVD samples were also the most active against the breast carcinoma MDA-MB-23 cell line. Due to the good retention of bioactive compounds via LTVD, the obtained dried broccoli here can be used in a near time as an ingredient for the development of novel natural products with anti-inflammatory and anti-proliferative effects. [ABSTRACT FROM AUTHOR]

Blueberries (Vaccinium corymbosum L.) contain compounds with antioxidant properties that are beneficial to health. The effects of fruit preservation (freeze-drying, osmotic dehydration, and convection drying) on antioxidant capacity (DPPH and ORAC), total polyphenols and total anthocyanins were studied. Convection drying best preserved the total polyphenol contents and antioxidant capacity. While, freeze-drying and convection drying showed no significant differences in total anthocyanins. To determine the effects of the preservation techniques on the phenolic compounds/antioxidant capacity, their bioaccessibility was determined by a static model of in vitro gastrointestinal digestion. The results of the intestinal stage (ileum) showed that convection drying improved the preservation of antioxidant properties (DPPH), reaching values of 91.6% bioaccessibility (29.1 mmol Trolox equivalents (TE)/g DW) and 48.7% (9.4 mmol TE/g DW) for the freeze-dried berries. Meanwhile, osmotically dehydrated berries exhibited the lowest percentage of bioaccessibility of the antioxidant compounds at 27.6% (4.0 mmol TE/g DW). It was concluded that total polyphenols, total anthocyanins and antioxidant capacity are better preserved by convection drying, followed by freeze-drying and osmotic dehydration.

Developing a sustainable separation membrane is imperative due to the growing environmental pollution caused by petrochemical-based polymers. Cellulose-based materials, including bacterial cellulose (BC), have exhibited potential as separation materials. Here, a novel BC membrane (BCM) is in-situ fabricated via microbial fermentation and physical post-treatment. Owing to the randomly assembled BC nanofibers and abundant hydroxyls on their surface, the obtained BCMs possess three-dimensional network structure with strong hydrophilicity. The BCMs properties can be manipulated by adjusting fermentation and drying conditions, satisfying different purposes for practical use. Extending fermentation time from 3 to 10 days, bacteria secret more BC nanofibers and form a denser membrane structure. Freeze-dried BCMs have the most porous structure and exhibit the highest flux (up to 52 L m−2 h−1) and molecular weight cut-off (up to 1000 KDa) under 2 bar. Press-dried BCMs obtain the highest tensile strength (up to 241.16 MPa) and BSA retention (up to 94.44%). Heat-dried BCMs show good prospects in the pressure-driven membrane process considering flux and retention and demonstrate favorable stability and flux recovery ratios (85.51%~96.43%). Modification of BCMs by carboxymethyl cellulose further promotes membrane hydrophilicity but causes denser structures than original BCMs. The present study proposes a sustainable cellulose membrane manufacturing strategy and demonstrates BCMs can be favorable alternatives to petrochemical-based membranes. [ABSTRACT FROM AUTHOR]

Apple (Malus domestica) is a cultured species from the rosaceae (Rosaceae) family, and its consumption as fresh as well as dried fruit and chips has become more popular in recent years. However, it is important to determine the appropriate drying conditions in the drying processes, taking into account the energy and quality characteristics. In this study, it was aimed to reduce the energy consumption of the drying process and to preserve the physicochemical properties of the samples by applying some drying pretreatments (citric acid, potassium carbonate, vacuum impregnation) to apple slices of Golden delicious L. Apple slices were dried at a constant temperature of 70 °C from 3.98±0.06 to 0.06±0.019 g moisture g dry matter-1. In the study, the shortest drying time was 5.5. The longest drying time was determined as 9.5 hours. The best predictive mathematical model was determined as Wang Sing. It has been determined that the effective diffusion values of the drying processes vary between 1.03x10-5-6.67x10-6 m² s-1. It was found that the effective diffusion value of the dried samples after dipping in citric acid solution was the highest. It was determined that the fresh color values were preserved best (P<0.05) for the dried samples after dipping in citric acid solution. The lowest total energy, specific energy consumption (SEC) and latent heat of evaporation values were determined in the drying process of the samples dipped in citric acid solution. These values were found as 0.766 kWh, 247.41 kWh kg-1, 2.02 kWh, respectively. The highest specific moisture absorption rate (SMER) was determined as 0.00404 kg kWh-1 in the drying of the samples dipped in citric acid solution. In line with the findings obtained Golden delicious L. variety is recommended to be dried after dipping in citric acid solution because the optimum energy parameters and physico-chemical properties of dried apple slices are determined. Since it has been determined that some color values are statistically more suitable for fresh in dried samples after vacuum impregnation pretreatment is applied, it is recommended to apply citric acid+vacuum impregnation pretreatment in the next study. [ABSTRACT FROM AUTHOR]

This study aims to evaluate the effects of drying in a forced-air oven or solar dryer on the drying rates, physicochemical and microbiological characteristics, and antioxidant properties of rosemary, mint, common fennel, lemon grass, and basil. The drying rates of all herbs were higher in the forced-air oven in comparison to the solar dryer. According to results obtained for herbal properties after this different drying process, mint was less affected by both drying conditions. On the other hand, regardless of the method of drying used, all dried herbs exhibited similar antioxidant properties, mainly due to the presence of total phenolics. The antioxidant activities of oven-dried herbs ranged from 19.18 to 71.55% and increased in the order common fennel < lemon grass < mint < basil < rosemary, while the activities of sun-dried samples varied from 17.73 to 58.27% and increased in the order basil < common fennel < lemon grass < mint < rosemary. The results obtained demonstrate that the process of drying can alter the quality of an herbal product, implying that standardization of post-harvest steps is essential to ensure the consistency of an herbal product. [ABSTRACT FROM AUTHOR]

Copyright of Konya Journal of Engineering Sciences / Konya Mühendislik Bilimleri Dergisi is the property of Selcuk University Journal of Engineering, Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Low-temperature vacuum drying (LTVD) has shown great potential for drying vegetables. It could avoid excessive degradations of active compounds with potential therapeutic agents. In this study, the effect on several relevant bioactive compounds, anti-inflammatory activity, and anti-proliferative activity of broccoli (Brassica oleracea var. italica) were evaluated. Effects of other drying methods, including vacuum drying (VD), convective drying (CD), infrared drying (IRD), and freeze drying (FD), were also comparatively evaluated. The results of all dried samples showed high polyunsaturated fatty acid contents (of up to 71.3%) and essential amino acid contents (of up to 8.63%). The LTVD method stands out above the other drying methods, since it obtained the highest content of total phenols, chlorogenic acid, and ferulic acid. Both the LTVD and CD samples demonstrated high anti-inflammatory and anti-proliferative activities. These CD and LTVD samples were also the most active against the breast carcinoma MDA-MB-23 cell line. Due to the good retention of bioactive compounds via LTVD, the obtained dried broccoli here can be used in a near time as an ingredient for the development of novel natural products with anti-inflammatory and anti-proliferative effects.

One of the biggest hurdles faced by the wine industry is the disposal of residual biomass generated after vinification. Although this residue is biodegradable, it constitutes a potential source of environmental pollutants. To alleviate this issue, this biomass may be used in alternative applications; for example, it may be transformed into an enriched flour that can be used to improve the nutrient content in different foods. In this study, were evaluated the effects of drying processes on the relevant nutritional components in dry extracts obtained from the residue of fermented grape pomace. The concentrations of phenolic compounds and anthocyanins were higher when drying the flour by the traditional oven procedure than by freeze-drying. The highest difference (approximately 40%) was observed for tannin compounds. Therefore, drying in an oven is recommended due to the lower loss of bioactive compounds, in addition to being simple and cheap. [ABSTRACT FROM AUTHOR]

Agaricus sinodeliciosus is vulnerable to rotting if not stored properly. Locals in the Qinghai Province often dehydrate them by natural wind drying to prolong their storage period. We used proteomic and metabolomic techniques to elucidate the changes in the mushroom proteins and metabolites when they dry out. Notably, 1775 differential proteins were identified. Metabolic analysis revealed that the drying treatment resulted in 140 upregulated and 19 downregulated differential metabolites; most of the upregulated metabolites were associated with mushroom-specific flavour substances. These metabolites mainly included organic acids, carbohydrates, amino acids, and a small amount of active mercury. Combined proteomic and metabolomic analyses also revealed that the majority of proteins and metabolites were enriched in pathways such as membrane transport, organic acid metabolism, glucose, amino acid metabolism, and lipid and oxide phosphorylation. The results provide new insights into Qinghai mushroom sub-entity drying, which will be helpful in guiding drying processing technologies. • Proteome was applied to reveal the flavour changes in Agaricus sinodeliciosus. • Metabolomic analysis provide insights into flavour changes. • 1775 differential proteins and 159 metabolites were involved during drying processes. [ABSTRACT FROM AUTHOR]

This study aims to evaluate the effects of drying in a forced-air oven or solar dryer on the drying rates, physicochemical and microbiological characteristics, and antioxidant properties of rosemary, mint, common fennel, lemon grass, and basil. The drying rates of all herbs were higher in the forced-air oven in comparison to the solar dryer. According to results obtained for herbal properties after this different drying process, mint was less affected by both drying conditions. On the other hand, regardless of the method of drying used, all dried herbs exhibited similar antioxidant properties, mainly due to the presence of total phenolics. The antioxidant activities of oven-dried herbs ranged from 19.18 to 71.55% and increased in the order common fennel < lemon grass < mint < basil < rosemary, while the activities of sun-dried samples varied from 17.73 to 58.27% and increased in the order basil < common fennel < lemon grass < mint < rosemary. The results obtained demonstrate that the process of drying can alter the quality of an herbal product, implying that standardization of post-harvest steps is essential to ensure the consistency of an herbal product.

Cellulose nanofibrils (CNFs) have already been proved to be a potential candidate as one of the next-generation renewable and sustainable packaging materials. However, the mechanical and barrier properties of CNF films are not yet up to the mark for certain applications, especially at higher relative humidity. Those properties can be controlled by the degree of fibrillation of fibers and drying methods of films. Here we prepared CNF films from CNF suspensions with two different degrees of fibrillation- standard CNF (90% fine) and high-fine CNF (97% fine) by casting and filtration. These were dried in four different ways (air, oven, heat gun, and hot press drying) to better understand how these methods affect the physical, mechanical as well as oil, water vapor and oxygen barrier properties of the films. The CNF films made by hot press drying showed the highest tensile strength (98.82 MPa) and lowest water vapor permeability (13.91 g.mm/m2 day kPa). Hot press compaction on the dried films further improved the tensile strength by 13.1% and reduced the water vapor and oxygen permeability by 22.3% and 43%, respectively. The average value of oxygen permeability after hot press compaction was found to be 403.2 cc µm/m2 day atm, which can be considered as high oxygen barrier at 80% relative humidity. All prepared films showed maximum oil resistance value with kit number '12', regardless of their preparation techniques. The result of folding a representative CNF film showed that the CNF film retained its oxygen barrier properties after a single line folding, but failed after two crossline folding. [ABSTRACT FROM AUTHOR]

Synbiotic products are a type of functional food with great potential due to consumer interest in foods that improve health and/or reduce the risk of certain diseases. In this study, synbiotic macrocapsules were developed using Lactobacillus paracasei CBA L74 as probiotic and lactobionic acid (LBA) as prebiotic. Firstly, the probiotic was proven to be able to use LBA as the only substrate source checking their growth and lactic acid production. Then, four different types of capsules were produced using sodium alginate as matrix and different hardener solutions (CaCl2 and chitosan). The macrocapsules were characterised regarding their strength, and the best performing ones were used for further analysis. In order to obtain a synbiotic capsule characterized by a longer stability time due to low water activity, the capsules were dried using freeze and thermal drying. Successively, to revitalize the microorganisms, the capsules were rehydrated in two different media (saline solution and yogurt), subjected to simulated in vitro digestion tests and visually characterised. In addition, their viability over time was assessed. As a result, L. paracasei was able to grow using LBA as the only source of carbon with better production of lactic acid for prolonged periods. The more resistant freeze- and thermal-dried capsules showed differences in rehydration kinetics, and visual changes were also observed. In simulated in vitro digestion tests, capsules rehydrated in yogurt showed the best results in terms of survival. Regarding their viability over time, the importance of the use of chitosan was noted. [ABSTRACT FROM AUTHOR]

• Thermoresponsive sol-gels and hydrogels where dried by supercritical methods. • Dry gels obtained by conventional, freeze and high-pressure drying were studied. • Different crosslinking degrees and the drying method defined the final properties. • The highest swelling indices and kinetics were obtained by supercritical methods. Thermoresponsive materials are of great interest for medicine, pharmacy and food industry. During the production of these materials they are often taken into their dry state, requiring gentle processes with minimum effect over their properties. In this study, supercritical drying process was used to obtain dry products from thermoresponsive N-Isopropylacrylamide based gels and compared to other typical drying processes like hot air- and freeze- drying. Depending on the method, different degrees of modification of the structure were observed, which have a significant influence on the final properties of the materials and on their rehydration. Results show that supercritical technology can be used to produce dry porous materials with less collapsed structure or modified properties than conventional or freeze drying techniques while keeping the thermoresponsive nature, which is translated into materials with higher porosity and surface area, and slightly improved swelling degree. Swelling kinetics results showed that materials dried by conventional drying displayed sigmoidal anomalous behavior, those dried by freeze-drying exhibited a two-stage anomalous behavior, and materials obtained by supercritical drying presented behaviors close to Fickian which is of great interest for further drug release applications. [ABSTRACT FROM AUTHOR]

Synbiotic products are a type of functional food with great potential due to consumer interest in foods that improve health and/or reduce the risk of certain diseases. In this study, synbiotic macrocapsules were developed using Lactobacillus paracasei CBA L74 as probiotic and lactobionic acid (LBA) as prebiotic. Firstly, the probiotic was proven to be able to use LBA as the only substrate source checking their growth and lactic acid production. Then, four different types of capsules were produced using sodium alginate as matrix and different hardener solutions (CaCl2 and chitosan). The macrocapsules were characterised regarding their strength, and the best performing ones were used for further analysis. In order to obtain a synbiotic capsule characterized by a longer stability time due to low water activity, the capsules were dried using freeze and thermal drying. Successively, to revitalize the microorganisms, the capsules were rehydrated in two different media (saline solution and yogurt), subjected to simulated in vitro digestion tests and visually characterised. In addition, their viability over time was assessed. As a result, L. paracasei was able to grow using LBA as the only source of carbon with better production of lactic acid for prolonged periods. The more resistant freeze- and thermal-dried capsules showed differences in rehydration kinetics, and visual changes were also observed. In simulated in vitro digestion tests, capsules rehydrated in yogurt showed the best results in terms of survival. Regarding their viability over time, the importance of the use of chitosan was noted.

Rationale: Water loss by evaporation is a normal physiological process, in order to regulate plant temperature. Under conditions of thermal and water stress, water loss is accelerated compared to normal conditions, and the response of plants is variable. In extreme cases, it can lead to wilting and death of plants. It was found that the phenomenon of water loss behaved as a pattern in different plant species, given by two functions, logistics (first part of water loss) and hyperbola (second part of water loss) in relation to a moment m, at which the rate of water loss (RWL) has reached its maximum value. Method: We studied the water loss process for a series of plant samples on different plant species (Picea abies L., H. Karst; Juniperus communis L.; Pinus silvestris L.; Thuja occidentalis L.; Lamium purpureum L.; Veronica hederifolia L.), measuring the rate of weight loss (RWL) in controlled conditions. The drying of the samples was done in identical conditions (thermo-balance, 100 °C, standard temperature for drying the plant samples) with the real-time recording of the drying time simultaneously with the water loss rate (RWL) from the plant samples. The exposure time varied, depending on each species sample, and was approximately 1000 s. Results: The experimental data was recorded at intervals of every 10 s, during the entire drying period. RWL values varied from 0.024 to 0.054 g/min at the beginning of the drying process and reached maximum values after 70–100 s, having values between 0.258 g/min and 0.498 g/min. During the drying period, this indicator presented different graphic evolutions, difficult to be described with a single function. The first segment was described by a logistic function, and the second was described by a hyperbola, resulting in a model (RWLMod) which described the real phenomenon. This model and theoretical calculation were used to quantify the water loss in a time interval and, compared with empirical dates, no significant differences were observed, which indicated an increased degree of accuracy regarding the use of this model. Recommendation and novelty of work: The novelty of the work is given by the obtained model (RWLMod), which makes possible the description of RWL over the entire time interval, and ensures a good fit with the real data. It recommends the method and model in studies of plant behaviour under stress in relation to different influencing factors.

High-temperature vulcanised (HTV) silicone rubber composite insulator has been widely used in extra-high and ultra-high transmission lines due to its excellent electrical and mechanical performance. In practice use, liquids may encounter the composite insulator intermittently and can lead to the degradation and deterioration of silicone rubber. In the present research, the effects of liquids immersion and subsequent drying on the surface properties of HTV silicone rubber were investigated by means of the contact angle measurement and surface physical morphology measurement which was further analysed in terms of the discrete wavelet transform method, multiresolution signal decomposition algorithm, and three-dimensional fractal dimension calculation. Based on the experimental results, the mechanism of the loss and recovery of the hydrophobicity of HTV silicone rubber surface during the liquids immersion and subsequent drying processes were further explained by taking into consideration the embedded water molecules (and/or hydrated ions) on the HTV silicone rubber surface and the synergy of the increase in roughness/fractal dimension and low molecular weight siloxanes diffusion. This study is helpful for better understanding of the change of surface properties of HTV silicone rubber caused by environmental and electrical stresses.

Al-Huwaiza marsh shows environmental and economic significance, but it has been exposed to the drying processes and then to the drowning processes. It has witnessed great decrease in the water resources specified for the country and the decrease in the water portion feeding it. A fact which shows negative effects on its area, for the change of the environmental variables, has affected the process of nurturing the marsh - only 33.4% of the area of the marsh has been drowned during the 1990s. As a result, its environmental features have been deteriorated, which have negatively affected the kind of water contained in it and which require a series of procedures and solutions to be done in this regard. Among these there are the following: encouraging the dialogue and negotiations with the countries in which the high basins of the rivers Tigris and Euphrates are located (Turkey, Syria and Iran), controlling the random spread of the marshes and concentrating on the constant and deep marshes, developing and rehabilitating the deep marshes by means of establishing natural protected areas, enlivening the constant marshes by means of connecting them to one another, supporting and encouraging studies and research, controlling the pollution of the marshes, developing the general services of the marsh areas and the neighboring ones, and stronger involving of the ministries which should pay their serious and actual attention to the environment and the population of the marshes.

Mexican spices are used in the supplementation of the human diet and as medicinal herbs for the particularly high amounts of compounds capable of deactivating free radicals. In addition, these spices can have beneficial effects on chronic, no-transmissible diseases such as type II diabetes and hypertension arterial. The objective of this study is to determine the content of phenolic compounds on the antioxidant activity and inhibitory enzymes of α-amylase, α-glucosidase and angiotensin-converting enzyme in melissa, peppermint, thyme and mint, which are subjected to microwave drying, conventional and freeze-drying to be used as alternative treatments. Spices were evaluated to determine total phenols, flavonoids, tannins, 2,2-Diphenyl-1-picrylhydrazyl (DPPH), (2,2′-azino-bis- (3-ethyl benzothiazolin-6-ammonium sulphonate) (ABTS) and Ferric Reducing/Antioxidant Power (FRAP), enzymatic activity. The investigation showed that conventional drying caused a decrease in antioxidant properties and inhibitory activity, in some species, while remained preserved in microwave drying and freeze-drying. The activity of polyphenol oxides and peroxidase decreases with high temperatures and these increase with the use of cold temperatures. This study aims to determine the extent of optimal drying required to preserve phenolic compounds, and the positive effect on antioxidant activity and enzymatic activity in in vitro models, which will produce benefits for the infusion processing industry and the pharmaceutical industry.

This study investigates the use of chitosan hydrogel microspheres as a template for growing an extended network of MOF-type HKUST-1. Different drying methods (supercritical CO 2 , freeze-drying, and vacuum drying) were used to generate three-dimensional polysaccharide nanofibrils embedding MOF nanoclusters. The resulting HKUST-1@Chitosan beads exhibit uniform and stable loadings of HKUST-1 and were used for the adsorption of CO 2 , CH 4 , Xe, and Kr. The maximum adsorption capacity of CO 2 was found to be 1.98 mmol·g -1 at 298 K and 1 bar, which is significantly higher than those of most MOF-based composite materials. Based on Henry's constants, thus-prepared HKUST-1@CS beads also exhibit fair selectivity for CO 2 over CH 4 and Xe over Kr, making them promising candidates for capture and separation applications.

Highlights • Infusions were prepared from sea buckthorn leaves processed with different methods. • Phenolics, metal-chelating and antioxidative activities of infusions were studied. • Cultivar had major effect on phenolic compounds in sea buckthorn leaves. • Flavonol glycosides were more stable than ellagitannins during leaf processing. Abstract Sea buckthorn (Hippophaë rhamnoides , SB) leaves contain wide-ranging bioactive compounds. Processing of the leaves into beverages/food presents great potential for supporting human health. The research aimed to investigate the impact of different processing methods on phenolic compounds and antioxidant activities of tea-type infusions prepared from SB leaves. Leaves of two SB cultivars, 'Terhi' and 'Tytti', were processed with different methods commonly used for tea processing. Phenolic compounds in the infusions were analyzed with High-Performance Liquid Chromatography-Diode-Array Detection and High-Performance Liquid Chromatography Electrospray Ionization-Tandem Mass Spectrometry. Isorhamnetin-3- O -glucoside-7- O -rhamnoside, isorhamnetin-3- O -rutinoside and kaempferol-3- O -hexoside-7- O -rhamnoside were the three major flavonol glycosides, stachyurin and casuarinin were the most abundant ellagitannins. The infusions of 'Tytti' contained more total phenolics than those of 'Terhi' (p < 0.05). High temperature processing resulted in higher content of total phenolics and ellagitannins in the infusions compared with low temperatures (p < 0.05). Thermal processing decreased the antioxidant activities of the infusions. [ABSTRACT FROM AUTHOR]

Seera produced by different drying techniques was evaluated regarding its various physicochemical properties. The rheological properties of the batter showed a shear thinning behavior and Herschel-Bulkley model was best fitted with R² = 0.9987. The results revealed that water absorption capacity increased as compared to the wheat flour and maximum absorption was found in freezedried seera (1.91 g g-1), followed by oven-dried (1.62 g g-1) and sun-dried (1.13 g g-1). Oil absorption capacity of seera decreased as compared to wheat flour, with minimum values obtained for freeze-dried (0.93 g g-1 of seera). Carbohydrate content increased significantly in seera sample to 81.76%, while fat, protein, and moisture content decreased significantly. L* values increased significantly, while as both a* and b* values decreased. Bulk density also showed an increasing trend with maximum value in freeze-dried seera. Transition temperatures changed significantly for the seera samples along with enthalpy of gelatinization. Fourier transform infrared pattern did not change with drying. [ABSTRACT FROM AUTHOR]

BACKGROUND Okara is a by-product of soymilk and of tofu elaboration that is rich in protein, fiber and vegetable oils as a source of gluten-free flour. In order to take advantage of the nutritional characteristics of okara and to be able to determine an appropriate drying methodology, microwave, rotary dryer and freeze-drying were assessed. Furthermore, flour with an enzymatic treatment was characterized as well as its functional, physicochemical, and textural properties. RESULTS The results showed that the physiochemical characteristics of the flour were affected by the drying process, reaching adequate water content, and high protein and fiber content. The freeze-drying process produced clearer flours with porous structure and high water absorption capacity, and with a higher protein denaturation. Okara dried by microwave and rotary dryer exhibited a denser structure with similar functional properties and improved textural characteristics such as firmness and consistency. The microwave-produced flour was darker due to the non-enzymatic browning reactions. The enzymatic treatment employed improved the consistency of the flour. CONCLUSION It was possible to choose the drying process to be applied according to the feasible use of the flour, intended to preserve the favorable nutritional aspects of the okara flour. Based on the results, it can be affirmed that the physicochemical properties and attributes of okara are influenced by the drying process employed. Okara dried by freeze-drying resulted in a better product because it had a low final moisture content and the highest whiteness index. The flour presented a porous structure with high solubility, which is an indicator of potential applications in foods developments. © 2016 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Al-Huwaiza marsh shows environmental and economic significance, but it has been exposed to the drying processes and then to the drowning processes. It has witnessed great decrease in the water resources specified for the country and the decrease in the water portion feeding it. A fact which shows negative effects on its area, for the change of the environmental variables, has affected the process of nurturing the marsh - only 33.4% of the area of the marsh has been drowned during the 1990s. As a result, its environmental features have been deteriorated, which have negatively affected the kind of water contained in it and which require a series of procedures and solutions to be done in this regard. Among these there are the following: encouraging the dialogue and negotiations with the countries in which the high basins of the rivers Tigris and Euphrates are located (Turkey, Syria and Iran), controlling the random spread of the marshes and concentrating on the constant and deep marshes, developing and rehabilitating the deep marshes by means of establishing natural protected areas, enlivening the constant marshes by means of connecting them to one another, supporting and encouraging studies and research, controlling the pollution of the marshes, developing the general services of the marsh areas and the neighboring ones, and stronger involving of the ministries which should pay their serious and actual attention to the environment and the population of the marshes. [ABSTRACT FROM AUTHOR]

A type of antibacterial bacterial cellulose (BC) film was prepared for potential uses as wound dressing. In order to obtain a high antibacterial effect, some forms of BC films, including the wet and dried ones were utilized as the template to in situ synthesize silver nanoparticles (AgNPs). The effects of drying methods including freeze-drying, heat drying and air drying, on the microstructures and physical properties of BC, as well as the silver contents and the antibacterial performances of the BC/AgNPs composites were investigated. It was found that the AgNPs impregnated on the dried BC films were inclined to achieve a faster silver releasing rate than the wet one, which was suitable for acute traumas treatment. [ABSTRACT FROM AUTHOR]

In this study, the plant node was dried in an oven (40, 50 and 60 °C), shade and temperature-controlled microwave (40, 50 and 60 °C) methods. Statistically (p<0.05), the values closest to the color values of fresh grass were determined in an oven at 40 °C drying temperature. Effective diffusion values varied between 8.85×10 -8 -5.65×10 -6  m 2  s -1 . While the activation energy was 61.28 kJ mol -1 in the oven, it was calculated as 85.24 kJ mol -1 in the temperature-controlled microwave. Drying data was best estimated in the Midilli-Küçük (R 2 0.9998) model oven at 50 °C. The highest SMER value was calculated as 0.0098 kg kWh -1 in the temperature-controlled microwave drying method. The lowest SEC value in the temperature-controlled microwave was determined as 24.03 kWh kg -1 . It was determined that enthalpy values varied between -2484.66/-2623.38 kJ mol -1 , entropy values between -162.04/-122.65 J mol -1 and Gibbs free energy values between 453335.22-362581.40 kJ mol -1 . Drying rate values were calculated in the range of 0.0127-0.9820 g moisture g dry matter -1 in the temperature-controlled microwave, 0.0003-0.0762 g dry matter -1 in the oven, and 0.001-0.0058 g moisture g dry moisture matter -1 in the shade. Phenolic content 6957.79 μg GAE g -1 fw - 48322.27 μg GAE g -1 dw, flavonoid content 3806.67 mg KE L -1 fw - 22200.00 mg KE L -1 dw and antioxidant capacity 43.35 μmol TE g -1 fw - 323.47 μmol TE g -1 dw. The highest chlorophyll values were obtained from samples dried in an oven at 40 °C. According to the findings, it is recommended to dry the knotweed (Polygonum cognatum Meissn.) plant in a temperature-controlled microwave oven at low temperatures. In this study, in terms of drying kinetics and energy parameters, a temperature-controlled microwave dryer of 60 °C is recommended, while in terms of quality characteristics, oven 40 °C and shade methods are recommended., (© 2023 Wiley-VHCA AG, Zurich, Switzerland.)

The prediction of fluid- and moisture-driven crack propagation in deforming porous media has achieved increasing interest in recent years, in particular with regard to the modeling of hydraulic fracturing , the so-called “ fracking ”. Here, the challenge is to link at least three modeling ingredients for (i) the behavior of the solid skeleton and fluid bulk phases and their interaction, (ii) the crack propagation on not a priori known paths and (iii) the extra fluid flow within developed cracks. To this end, a macroscopic framework is proposed for a continuum phase field modeling of fracture in porous media. It provides a rigorous geometric approach to a diffusive crack modeling based on the introduction of a constitutive balance equation for a regularized crack surface and its modular linkage to a Darcy–Biot-type bulk response of hydro-poro-elasticity. The approach overcomes difficulties associated with the computational realization of sharp crack discontinuities, in particular when it comes to complex crack topologies including branching. A modular concept is outlined for linking of the diffusive crack modeling with the hydro-poro-elastic response of the porous bulk material. This includes a generalization of crack driving forces from energetic definitions towards threshold-based criteria in terms of the effective stress related to the solid skeleton of a fluid-saturated porous medium. Furthermore, a Poiseuille-type constitutive continuum modeling of the extra fluid flow in developed cracks is suggested based on a deformation-dependent permeability, that is scaled by a characteristic length. This proposed modular model structure is exploited in the numerical implementation by constructing a robust finite element method, based on an algorithmic decoupling of updates for the crack phase field and the state variables of the hydro-poro-elastic bulk response. We demonstrate the performance of the phase field formulation of fracture for a spectrum of model problems of hydraulic fracture. A slight modification of the framework allows the simulation of drying-caused crack patterns in partially saturated capillar-porous media. [ABSTRACT FROM AUTHOR]

Inspired by the functional behavior of the biological nervous system of the human brain, the artificial neural network (ANN) has found many applications as a superior tool to model complex, dynamic, highly nonlinear, and ill-defined scientific and engineering problems. For this reason, ANNs are employed extensively in drying applications because of their favorable characteristics, such as efficiency, generalization, and simplicity. This article presents a comprehensive review of numerous significant applications of the ANN technique to solve problems of nonlinear function approximation, pattern detection, data interpretation, optimization, simulation, diagnosis, control, data sorting, clustering, and noise reduction in drying technology. We summarize the use of the ANN approach in modeling various dehydration methods; e.g., batch convective thin-layer drying, fluidized bed drying, osmotic dehydration, osmotic-convective drying, infrared, microwave, infrared- and microwave-assisted drying processes, spray drying, freeze drying, rotary drying, renewable drying, deep bed drying, spout bed drying, industrial drying, and several miscellaneous applications. Generally, ANNs have been used in drying technology for modeling, predicting, and optimization of heat and mass transfer, thermodynamic performance parameters, and quality indicators as well as physiochemical properties of dried products. Moreover, a limited number of researchers have focused on control of drying systems to achieve desired product quality by online manipulating of the drying conditions using previously trained ANNs. Opportunities and limitations of the ANN technique for drying process simulation, optimization, and control are outlined to guide future R&D in this area. [ABSTRACT FROM AUTHOR]

The drying process of fresh plant materials may affect the porous structure, dehydration and a number of quality characteristics of these materials. Therefore, this study has investigated the effect of different drying processes on the variation of metal and metalloid concentrations in the dried plant materials. Seven varieties of native plant species collected from São Domingos mine were analyzed by instrumental neutron activation analysis (INAA) to investigate the effects of freeze-drying (FD), ambient air-drying (AAD) and oven-drying (OD) process on the concentrations of metals and metalloids in the plant biomass. Comparison of ambient air-dried, oven-dried and freeze-dried preparations allows a phenomenological description of the dehydration artefacts. In the quantitative analysis of metals and metalloids, FD and OD plant samples show the higher concentrations of metals and metalloids when compared to those in the AAD plant biomass. The freeze-drying process is comparatively reliable for determination of metals and metalloids concentrations in plant materials. [ABSTRACT FROM AUTHOR]

Abstract: Volatile phenols, such as 4-ethylphenol, are responsible for a “horsey” smell in wine. Thus, the study of volatile phenol sorption in yeasts, and their subsequent elimination from wine, helps to optimize eco-friendly wine curative processes. Here, we compared the influences of spray drying, lyophilization and evaporative drying at low water activity on yeast, for improving the 4-ethylphenol sorption capacity in a synthetic model wine. The changes that occur in the physico-chemical characteristics of the yeast surface (surface hydrophobicity, electron-donor character and zeta potential) during these drying processes were determined to assess if any correlation exists between these factors and the 4-ethylphenol sorption capacities of the cells. Evaporative drying at low water activity, spray drying and lyophilization induced, respectively, 61.5%, 169% and 192% greater 4-ethylphenol sorption than biomass without drying treatment. Surface hydrophobicity of yeasts was also significantly greater, but the zeta potential of yeast cells was significantly lower after the drying processes. This is the first report investigating changes to the physico-chemical variables affected during yeast drying. These cell surface modifications were correlated with the 4-ethyphenol sorption value measured. [Copyright &y& Elsevier]

Abstract: Nine fish species, Gillichthys seta, Oligoplites saurus, Eucinostomus entomelas, Synodus scituliceps, Diplectrum pacificum, Pseudopeneus grandisquamis, Xenistius californiensis, Arius seemanni, and Orthopristis reddinig, caught as bycatch by shrimp commercial fleet of the Guaymas, Sonora, México, were processed to produce protein concentrates using three drying processes (freeze-drying and heating at 65 and 110°C). The soluble protein content from each process and species was evaluated. Significant differences were observed among processes. The composition of protein, observed by electrophoresis, was affected by temperature. Raw and freeze-dried protein from S. scituliceps showed high proteolytic activity and unwent auto-hydrolysis. The highest proteolytic activity was at 65°C and its optimum pH was 7.5. When assayed in the presence of several protease inhibitors, the enzymes were completely inactivated by soybean trypsin inhibitor. The in vitro digestibilities of the protein concentrates were higher when obtained by low-temperature methods. [Copyright &y& Elsevier]

Abstract: Moisture content is one of the key controlled variables in drying processes. However, this variable cannot or is difficult to be measured directly and it is often an inferred quantity based on experience. Therefore, there is a need to design a state observer to estimate the moisture content on-line for the purpose of direct control of drying product quality. A linear state space dynamic model is used to describe drying in continuous fluidized bed dryers. The estimation technique based on Kalman filter design is used to provide state estimates for an optimal state feedback control system. The filter shows acceptable performance in reducing the noises present in the system and in converging to the actual states from incorrect initial states. Also, state feedback controller shows acceptable performance in tracking set points changes when using either actual states or estimated ones. [Copyright &y& Elsevier]

Rationale: Water loss by evaporation is a normal physiological process, in order to regulate plant temperature. Under conditions of thermal and water stress, water loss is accelerated compared to normal conditions, and the response of plants is variable. In extreme cases, it can lead to wilting and death of plants. It was found that the phenomenon of water loss behaved as a pattern in different plant species, given by two functions, logistics (first part of water loss) and hyperbola (second part of water loss) in relation to a moment m, at which the rate of water loss (RWL) has reached its maximum value. Method: We studied the water loss process for a series of plant samples on different plant species (Picea abies L., H. Karst; Juniperus communis L.; Pinus silvestris L.; Thuja occidentalis L.; Lamium purpureum L.; Veronica hederifolia L.), measuring the rate of weight loss (RWL) in controlled conditions. The drying of the samples was done in identical conditions (thermo-balance, 100 °C, standard temperature for drying the plant samples) with the real-time recording of the drying time simultaneously with the water loss rate (RWL) from the plant samples. The exposure time varied, depending on each species sample, and was approximately 1000 s. Results: The experimental data was recorded at intervals of every 10 s, during the entire drying period. RWL values varied from 0.024 to 0.054 g/min at the beginning of the drying process and reached maximum values after 70–100 s, having values between 0.258 g/min and 0.498 g/min. During the drying period, this indicator presented different graphic evolutions, difficult to be described with a single function. The first segment was described by a logistic function, and the second was described by a hyperbola, resulting in a model (RWLMod) which described the real phenomenon. This model and theoretical calculation were used to quantify the water loss in a time interval and, compared with empirical dates, no significant differences were observed, which indicated an increased degree of accuracy regarding the use of this model. Recommendation and novelty of work: The novelty of the work is given by the obtained model (RWLMod), which makes possible the description of RWL over the entire time interval, and ensures a good fit with the real data. It recommends the method and model in studies of plant behaviour under stress in relation to different influencing factors. [ABSTRACT FROM AUTHOR]

Mexican spices are used in the supplementation of the human diet and as medicinal herbs for the particularly high amounts of compounds capable of deactivating free radicals. In addition, these spices can have beneficial effects on chronic, no-transmissible diseases such as type II diabetes and hypertension arterial. The objective of this study is to determine the content of phenolic compounds on the antioxidant activity and inhibitory enzymes of α-amylase, α-glucosidase and angiotensin-converting enzyme in melissa, peppermint, thyme and mint, which are subjected to microwave drying, conventional and freeze-drying to be used as alternative treatments. Spices were evaluated to determine total phenols, flavonoids, tannins, 2,2-Diphenyl-1-picrylhydrazyl (DPPH), (2,2′-azino-bis- (3-ethyl benzothiazolin-6-ammonium sulphonate) (ABTS) and Ferric Reducing/Antioxidant Power (FRAP), enzymatic activity. The investigation showed that conventional drying caused a decrease in antioxidant properties and inhibitory activity, in some species, while remained preserved in microwave drying and freeze-drying. The activity of polyphenol oxides and peroxidase decreases with high temperatures and these increase with the use of cold temperatures. This study aims to determine the extent of optimal drying required to preserve phenolic compounds, and the positive effect on antioxidant activity and enzymatic activity in in vitro models, which will produce benefits for the infusion processing industry and the pharmaceutical industry. [ABSTRACT FROM AUTHOR]