ABSTRACT
Abstract The aim of the work was to estimate the quality of some compositions in turmeric volatile oil and quantity of individual and total curcuminoids in turmeric powder dried under different conditions. Effect of convection time (0-30 min) and microwave time (20-60 min) on quality of volatile oil compositions and quantity of curcuminoids were investigated using computer software. Quality of volatile oil obtained from the hydrodistillation of dried turmeric was analyzed by gas chromatography-mass spectrometry. The quantity of individual curcuminoids (bisdemethoxycurcumin, demethoxycurcumin, and curcumin) and total curcuminoids were analyzed by high performance liquid chromatography. Ten volatile compounds in turmeric volatile oil were used to estimate the variation of their quality. Results showed that ar-turmerone, turmerone, and curlone were the three major compounds found in turmeric volatile oil. The quality of the ten volatile compounds varied depending on convection time and microwave time. The three principal curcuminoids were found in turmeric dried at long convection time and medium microwave time. However, curcumin was also found in high amount in turmeric dried at short convection time and long microwave time. Total curcuminoids in dried turmeric were equal to or greater than 5% (w/w) as stated in the Thai Herbal Pharmacopoeia. It was found that almost all of the drying procedure achieved the standard of the Thai Herbal Pharmacopoeia except at short convection time and short microwave time. In summary, convection combined with microwave drying affected the quality of volatile oil compositions and quantity of curcuminoids of turmeric raw material.
ABSTRACT
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 significance level of 5% on Tukey's test. There was a significant difference between the methodologies used in the case of only one brand of each analyzed product. Microwave drying method wasreported to be a safe and reliable technique for analyzing dry extract from dairy products; it produces precise results, thus guaranteeing the quality of the analysis, and it reduces procedure time, thus optimizing the routine analytical processes performed in quality control laboratories within food processing plants.
RESUMO: Os produtos lácteos fazem parte da alimentação humana e o teor de umidade é uma informação importante da composição de alimentos e está entre os parâmetros da qualidade dos produtos, pois apresenta influência direta no armazenamento dos mesmos. Foram realizadas análises de umidade pela metodologia de secagem em estufa, infravermelho e micro-ondas em três produtos diferentes, sendo estes a mussarela, o queijo cremoso e a bebida láctea, com a utilização de três marcas distintas para cada produto, todas adquiridas no comércio local da cidade de Goiatuba, Goiás. Os diferentes métodos de determinação de extrato seco utilizados não diferiram significativamente entre si a um nível de significância de 5% pelo teste de Tukey, para a maioria das marcas comerciais analisadas. Houve diferença significativa, entre as metodologias utilizadas apenas para uma marca, para cada produto analisado. A metodologia de secagem em micro-ondas é um método seguro e confiável em análises de extrato seco em derivados lácteos, com resultados precisos garantindo a qualidade nos processos analíticos, como também a redução do tempo de análise garantindo a otimização desse processo nas análises de rotina em laboratórios de controle de qualidade das indústrias alimentícias.
ABSTRACT
Abstract This research inspected the effects of freeze, microwave (120 and 350 W) and hot air (60, 70 and 80 °C) drying techniques on the color, drying characteristics, antioxidant capacity and total phenolic content of mango slices. Midilli et al., Two-term and Page models which exemplify drying characteristics are superior than alternative models. All of the color values (a, b, L, C, α and ΔE) were altered notably based on the used drying technique and colors nearest to the fresh sample were attained with freeze drying. In comparison to the fresh sample, the dried samples showed a decrease of 18.4-54.6% in antioxidant capacity. The total phenolic content value was notably highest one for the microwave dried sample at 350 W and the lowest one for a hot air dried sample at 80 °C (P<0.05). This research showed that microwave drying at 350 W is able to yield high-quality mango slices with the extra advantage of shortened drying time in relation to hot air and freeze drying.
ABSTRACT
The Chinese materia medica extract (CMME) is an important intermediate for the CMM preparation, and the drying process is a key link in the pharmaceutical process of CMM and has a direct impact on the quality of the drug. The development of new drying technology is the key point of the industry technology transformation and upgrading about traditional Chinese medicine manufacturing, and plays an important role in the process of modernization of CMM. In this paper through the literature research statistical analysis, the current research situation of the CMME common drying methods were reviewed, the characteristics and adapt scope of commonly used extract drying technology were analyzed and summarized, some of the problems which exist in the promotion of the CMME drying technology were discussed and the corresponding countermeasures were put forward. Then, the suitable drying technology for different CMMEs were summarized. Finally, the paper illustrates the drying CMME development trend in China. This paper provides a useful reference for the research and development applied to medicine extract efficient drying techniques, and provides new ideas for the optimization and upgrading of related equipment.
ABSTRACT
Compared with traditional drying methods for Chinese materia medica, microwave drying technology is not only with the features of easy and convenient to operate, rapidity, good effects, well remained appearance of medicine and low energy consumption, but also with the feature of extraordinary sterilization effects at the same time with drying. This article introduced the features and effects of microwave drying and sterilization technology, reviewed its application in the TCM field, and proposed existing problems and prospects in the recent research by targeting security problems (microwave radiation and microwave residue).
ABSTRACT
Compared with traditional drying methods for Chinese materia medica, microwave drying technology is not only with the features of easy and convenient to operate, rapidity, good effects, well remained appearance of medicine and low energy consumption, but also with the feature of extraordinary sterilization effects at the same time with drying. This article introduced the features and effects of microwave drying and sterilization technology, reviewed its application in the TCM field, and proposed existing problems and prospects in the recent research by targeting security problems (microwave radiation and microwave residue).
ABSTRACT
El contenido de humedad es un parámetro de principal interés entre los índices que regulan la calidad de granos, cereales y sus derivados. Los métodos oficiales para determinar la humedad (AOAC 32.1.03, ISO 6540:1980, NTC 2227:86 y COVENIN 2135:96) tienen la desventaja de consumir mucho tiempo en la determinación porque requieren la desecación de la muestra en estufa. En este trabajo se compara el método propuesto de secado de la muestra de maíz blanco en un horno doméstico de microondas contra el método rápido convencional de termobalanza infrarrojo y los métodos de referencia oficiales AOAC (32.1.03) y COVENIN (2135:96). Se determinaron las condiciones de análisis: tamaño de muestra, tipo de recipiente, distribución de la muestra, condiciones de operación usando un microondas doméstico de 700 W de potencia, así como el secado en uno o varios pasos. Entre el método propuesto y el método de referencia no se encontraron diferencias estadísticamente significativas a p<0,05; el tiempo de secado se redujo de varias horas a pocos minutos: 4 min con 90% de potencia. Como se puede concluir que es factible la determinación de humedad por volatilización en una matriz de harina precocida de maíz blanco usando un horno de microondas doméstico.
The moisture content is a primary parameter between indices governing the quality of grains, cereals and cereal products. The official methods for determining moisture (AOAC 32.1.03, ISO 6540: 1980, NTC 2227: 86 COVENIN 2135: 96) have the disadvantage of to be time consuming that require drying oven method. The aim in this paper was compare the proposed method of drying sample of white corn with domestic microwave oven against conventional rapid method of infrared thermobalance and official reference methods AOAC 32.1.03 method and COVENIN 2135:96. Sample size, vessel kind, sample container distribution, operations conditions using domestic 700 W microwave and also analysis employed to one or more drying steps were determined. Between the proposed and the reference method not statistically significant differences were found at P <0.05; drying time was reduced from several hours to a few minutes: 4 min at 90% power. It can be concluded that the determination of moisture by volatilization in a matrix of precooked white corn flour using a domestic microwave oven is feasible.