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| Olusegun-Omolola,Adewale; Obiefuna-Jideani,Afam Israel; Francis-Kapila,Patrick; Adaora-Jideani,Victoria. |
| Abstract Luvhele and Mabonde banana varieties are bananas grown in Limpopo province of South Africa and they are rich in nutriments and antioxidants. Optimization of oven drying conditions of Luvhele and Mabonde banana varieties were studied using response surface methodology. The drying was performed according to a central composite rotatable design to explore two sets of variables: oven temperatures (40, 50 and, 60 °C) and drying time (1260, 1080, and 900 min) for Luvhele; (40, 50 and, 60 °C) and (1260, 900, and 600 min) for Mabonde. The color and texture (hardness) data were analyzed using ANOVA and regression analysis. Results indicated that L*, a*, b*, hue angle and hardness varied with drying conditions for the two banana varieties. The hue angle... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Banana; Luvhele; Mabonde; Oven drying; Optimization. |
| Ano: 2018 |
URL: http://www.scielo.org.mx/scielo.php?script=sci_arttext&pid=S1405-31952018000400539 |
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| OMOLOLA,Adewale Olusegun; KAPILA,Patrick Francis; SILUNGWE,Henry. |
| Abstract Drying characteristics of Cleome leaves in an oven dryer was studied. The impact of oven drying temperature (50, 60 and 70 °C) on moisture composition of the plant at a uniform air speed was considered. Eight drying models, namely, simple exponential, Page, Verma, modified Henderson and Pabis, Lewis, two term exponential, Newton, logarithmic, and Wang and Singh were fitted to drying data. Modified Henderson and Pabis model satisfactorily depicts the drying behaviour of Cleome leaves. Effective moisture diffusivity of Cleome ranged from 1.03 × 10−6 to 1.77 × 10−5 m2/s. Reliance of the calculated effective diffusivity on oven temperature was unavoidable. The required activation energy for oven drying of Cleome leaves was found to be 24.46 kJ/mol.... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Cleome gynandra L.; Colour; Oven drying; Effective diffusivity; Mathematical modeling; Activation energy. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000600588 |
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| Martins,Vanessa Cristina; Ferreira,Suzane Martins; Carvalho,Vania Silva. |
| ABSTRACT: Dairy products are a common staple in the human diet. Moisture content is an important factor in the composition of foods, and it is a parameter used to measure product quality due to its direct influence on food storage. In this study, the moisture contents of three different products (mozzarella cheese, a creamy cheese spread, and yogurt drinks) were measured using oven drying, infrared drying, and microwave drying in order to compare the results of these three methods. Three brands of each product were used, all of which were purchased at the local supermarket in the city of Goiatuba, Goiás, Brazil. The different methods used to measure the dry extract of most of the brands analyzed did not differ significantly between each other based on a... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Infrared drying; Microwave drying; Optimization; Oven drying; Moisture content. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782018000700750 |
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