المؤلفون: Lin WANG, Ling ZHAO, Qi LIU, Xiangming QI, Rong CAO, Weili MU

المصدر: Progress in Fishery Sciences, Vol 45, Iss 3, Pp 268-277 (2024)

مصطلحات موضوعية: cololabis saira, natural drying, cold air drying, uv with cold air drying, flavor change, Aquaculture. Fisheries. Angling, SH1-691

الوصف: Flavor is an important characteristic of seafood products, and drying can produce unique pleasant flavors. Drying is among the most common methods for processing seafood products. It can improve quality and shelf-life of seafood products and produce unique flavors. Oxidative hydrolysis of lipids during dry fish processing in the presence of light, photosensitizers, heat, oxygen, transition metal ions, and microorganisms produces volatile small molecules, including alcohols, ketones, aldehydes, and acids, which contribute to the flavor profile of dried fish. Volatile compounds are important components of seafood flavor. Flavor analyses are usually performed using gas chromatography-ion mobility spectrometry (GC-IMS) and gas chromatography-mass spectrometry (GC-MS) in combination with electronic nose/tongue techniques, which not only characterizes the molecular composition of volatile components in the sample, but also yields macroscopic results via the electronic nose/tongue, ultimately combining instrumental analysis with quantitative sensory data for a comprehensive evaluation of sample flavor. Currently, the market sales model of Cololabis saira is mainly based on a single frozen whole C. saira, and excludes most types of deep-processed products. There is an urgent need to enrich research into processing effects on C. saira quality and flavor, and further develop markets for deep-processed C. saira products. To explore the effects of different drying methods on C. saira flavor, we assessed flavor molecule profiles using GC-MS and electronic tongue techniques. This study aimed to provide a theoretical basis for improving C. saira product flavor, thereby enhancing the economic impact of the C. saira industry. In this study, C. saira was thawed in low-temperature air, and the giblets were removed and diagonally cut. Pre-treated fish were then soaked in 15% salt water for 1 h, drained naturally, and subjected to natural drying (natural air-drying on a sunny day in autumn for 3 days, environmental temperature 10~20 ℃, humidity 25%~42%), cold air-drying (continuous cold air-drying for 3 days, setting temperature (15±2) ℃, relative humidity 38%~40%), and UV with cold air-drying (continuous UV with cold air-drying for 3 days, ultraviolet lamp irradiation, setting temperature (15±2) ℃, relative humidity 38%~40%). The flavor profiles of fresh fish (CK), cured fish (0 d), naturally dried fish (N), cold air-dried fish (C), and UV treated cold air-dried fish (U) were compared. Significant differences were observed in the odor and taste of dried C. saira among products of the different drying methods. GC-MS results showed that a total of 58 volatile flavor substances were detected, including aldehydes, alcohols, ketones, acids, hydrocarbons, and nitrogenous compounds. Increased alcohols, aldehydes, and ketones enriched the fatty aroma of the three dried C. saira samples to varying degrees. Among them, the contents of cis-2-heptenal, octylaldehyde, 2-ethylfuran and other substances in U group increased significantly, increasing to 64.96,569.48 and 189.27 μg/kg, respectively, so that the U group had richer fat flavor. Hexanal, heptanal, Z-4-heptenal, octanal, nonanal, (E, E)-2,4-heptadienal, (E, E)-2,6-nonandialdehyde, 1-octen-3-ol, heptanol, 2,3-pentanedione, 3,5-octadien-2-one, and trimethylamine were the odor-active substances common to the five C. saira samples and were used as flavor compounds to characterize the oily and fishy taste of C. saira. E-2-nonenal, 2-ethylfuran, E-2-octenal, 2-nonanone, 2-undecanone, and 1-nonanol are three odor-active substances specific to dried C. saira, with E-2-octenal, 1-nonanol and 2-undecanone, which have an oily smell, and 2-ethylfuran, which has a burnt smell, having the highest odor aroma-active in the U group. Salty taste, richness, bitterness, astringency, and sourness of the fish increased after the drying process, especially salty taste and richness. Only fresh taste was significantly reduced relative to fresh fish. Saltiness, freshness, and richness of dried fish are important taste indicators. Salty taste and richness increased significantly after the three drying processes, whereas freshness decreased. Group U exhibited the highest salty taste and richness. In conclusion, the volatile odor and profile of C. saira changed significantly with each of three drying processes (natural drying, cold air drying, and UV with cold air drying), all of which increased the fatty flavor and considerably reduced the fishy flavor. Moderate oxidation positively contributes to C. saira flavor. Increased fatty flavor reduces the proportion of fishy substances, thus improving C. saira flavor. UV irradiation with cold air drying promoted lipid oxidation to some extent, producing more fatty substances, as well as cis-2-heptenal and 2-ethylfuran, which enriched the roasted, charred flavor of dried C. saira. Salinity, freshness, and richness are important taste indicators of dried C. saira. All three drying methods enhanced the salinity and richness of C. saira, and UV irradiation with cold air-drying significantly improved the salinity and richness of the fish and enriched its taste and aftertaste. Therefore, among the three drying methods, the method involving UV with cold air drying significantly enriched the flavor of C. saira to the greatest extent.

وصف الملف: electronic resource

العلاقة: http://journal.yykxjz.cn/yykxjz/ch/reader/view_abstract.aspx?file_no=20230303001Test; https://doaj.org/toc/2095-9869Test

الوصول الحر: https://doaj.org/article/b18e80f44b554c37b043be343611791aTest

المؤلفون: Xinyue ZHANG, Chang LIAN, Wensheng SONG, Tao GUO, Xinyu DU, Jiayue XU, Xingui ZHANG, Zhijian SUN, Xiaojun LIAO, Liang ZHAO

المصدر: Shipin gongye ke-ji, Vol 44, Iss 12, Pp 90-101 (2023)

مصطلحات موضوعية: xinjiang chili, natural drying, key point, quality, microorganisms, fungus, Food processing and manufacture, TP368-456

الوصف: Objective: Xinjiang is one of the main producers and exporters of dried chilies in China. Dried chilies in Xinjiang are mainly dried by natural drying methods, however, relying too much on experience and lacking scientific theoretical guidance, the dried products are prone to problems such as breakage and mold. Therefore, it is urgent to monitor the quality changes in the drying process of chilies and to standardize the technical process of dried chili production. Methods: The Honglong series of rambutan peppers (Honglong 18 and Honglong 23), grown on a large scale in Xinjiang, were selected. Three key points in the natural drying process have been selected: Flattening (starting point of drying), gathering of small piles and gathering of large piles (end point of drying). The study followed four batches and monitored changes in the quality of chilies, including moisture content, water activity, seed to flesh ratio, sugar content, total phenolic content, antioxidant capacity, color value, texture, moldiness and microbiological composition. Results: The moisture content of the chilies at the end of drying was below 13%. The drying process significantly reduced the sugar content, total phenolic content and antioxidant capacity of the chilies (P

وصف الملف: electronic resource

العلاقة: https://doaj.org/toc/1002-0306Test

الوصول الحر: https://doaj.org/article/4d173ca148534cd69721b72635adf97cTest

المؤلفون: Qiaonan Yang, Can Hu, Jie Li, Hongwei Xiao, Wenwen Jia, Xufeng Wang, Xiangjuan Liu, Ziya Tang, Bingzhou Chen, Xiaokang Yi, Xibing Li

المصدر: Agriculture, Vol 14, Iss 5, p 660 (2024)

مصطلحات موضوعية: apricot, natural drying, drying kinetics, microstructure, Agriculture (General), S1-972

الوصف: Drying is one of the best methods to preserve the quality of fresh fruits and prolong their shelf life. This study focuses on Prunus armeniaca L. cv. ‘Diaogan’ (commonly known as Diaogan apricot) sourced from Xinjiang, China to explore the impact of two natural drying methods (shade drying and open-air drying in the rocky desert) on the drying kinetics, color, textural characteristics, microstructure, chemical properties, and antioxidant capacity of Diaogan apricots. The experimental results indicate that throughout the natural drying process, the time required for open-air drying in the rocky desert was reduced by 26.47% compared to shade drying. The L*, a*, and b* values of the shade- and ventilation-dried Diaogan apricots were higher than those sun-dried in the rocky desert, exhibiting a lower color difference (ΔE) than apricots dried through rocky desert sun drying. Specifically, the ΔE for shade-dried Diaogan apricots was 19.66 ± 0.24. The Diaogan apricots dried in the rocky desert exhibited greater hardness, lower elasticity, stronger adhesiveness, and higher chewiness compared to those dried in the shade, with the hardness, adhesiveness, and chewiness being, respectively, 14.71%, 18.89%, and 35.79% higher. Scanning electron microscopy (SEM) observations revealed that the high temperatures experienced during open-air drying in the rocky desert caused rapid dehydration of the Diaogan apricot’s skin, leading to clogging and crust formation in the flesh pores, along with deformation or tearing of the tissue structure, ultimately resulting in poor rehydration ability. After drying, there was a significant increase in the soluble solids in the Diaogan apricots, whereas titratable acidity, total phenols, ascorbic acid, and antioxidant capacity were significantly decreased (p < 0.05). In summary, the quality of dried Diaogan apricots post-drying is dependent on the natural drying method employed, with shade drying resulting in superior quality of Diaogan apricots compared to open-air drying in the rocky desert. This study offers fundamental data and serves as a theoretical reference for the industrialized production of apricots.

وصف الملف: electronic resource

العلاقة: https://www.mdpi.com/2077-0472/14/5/660Test; https://doaj.org/toc/2077-0472Test

الوصول الحر: https://doaj.org/article/d07b1360eafe48fea526613d60a0524eTest

المؤلفون: Moutou Pitti, Rostand, Pambou Nziengui, Claude Feldman, Manfoumbi, Nicaise, Craciunescu, Corneliu, Marius, Ionel, Ioana

المساهمون: Institut Pascal (IP), Centre National de la Recherche Scientifique (CNRS)-Université Clermont Auvergne (UCA)-Institut national polytechnique Clermont Auvergne (INP Clermont Auvergne), Université Clermont Auvergne (UCA)-Université Clermont Auvergne (UCA), Centre national de la recherche scientifique et technologique (CENAREST), SIGMA Clermont (SIGMA Clermont)-Université Clermont Auvergne 2017-2020 (UCA 2017-2020 )-Centre National de la Recherche Scientifique (CNRS), Université Blaise Pascal - Clermont-Ferrand 2 (UBP)-SIGMA Clermont (SIGMA Clermont)-Centre National de la Recherche Scientifique (CNRS), Ecole polytechnique de Masuku (EPM), Université des Sciences et Techniques de Masuku (USTM), Universității Politehnica Timișoara România = Polytechnic University of Timişoara Romania = Université polytechnique de Timișoara Roumanie (UPT), Université de Bologne

المصدر: 31st European Biomass Conference & Exhibition (EUBCE 2023)
https://hal.science/hal-04366397Test
31st European Biomass Conference & Exhibition (EUBCE 2023), Université de Bologne, Jun 2023, Bologne (ITA), Italy

مصطلحات موضوعية: Natural drying Natural moistening Congo Basin Forest Tropical Forest Biobased material, Natural drying, Natural moistening, Congo Basin Forest, Tropical Forest, Biobased material, [SPI.GCIV.STRUCT]Engineering Sciences [physics]/Civil Engineering/Structures, [SPI.MAT]Engineering Sciences [physics]/Materials, [SPI.GCIV.CD]Engineering Sciences [physics]/Civil Engineering/Construction durable, [SPI.GCIV.MAT]Engineering Sciences [physics]/Civil Engineering/Matériaux composites et construction

جغرافية الموضوع: Bologne (ITA), Italy

الوصف: International audience ; This work deals with the study of physico-mechanical behaviour of Monopetalanthus (Andoung) specie from Gabonese forest under natural moistening and drying phases. Wood which is generally used for the conception of footbridges in Gabon and therefore exposed to the weather conditions. Some pieces of this specie have been sized following its radial and tangential plane. In the first, the section of each specimen has been analysed by using a scanning electron microscope to have maps of the internal arrangement of cells of this specie according to RT and TL axis planes. Then physical tests (drying and moistening) have been done on specimens in a room where condition of temperature T (°C) and pressure P (mmHg) are considered constant. The principal parameters followed during the tests are: (i) the dimensions of the radiale plane (R, T)(b, h) and (ii) the weight of each specimen studied. The results show a link between the variations of water in the specimen and its geometrical parameters. Specifically, a pronounced effect of drying and moistening on its dimensional variations before the Fiber Saturation Point (FSP). This work is the beginning of a series of studies conducted on several species endemic to the Gabonese forest and whose use in structures is proven. The goal is to provide a database of their intrinsic characteristics for better structural design.

العلاقة: hal-04366397; https://hal.science/hal-04366397Test; https://hal.science/hal-04366397/documentTest; https://hal.science/hal-04366397/file/Article_EUBCE2023_PNCF.pdfTest

الإتاحة: https://hal.science/hal-04366397Test
https://hal.science/hal-04366397/documentTest
https://hal.science/hal-04366397/file/Article_EUBCE2023_PNCF.pdfTest

المؤلفون: Xinran YU, Qiling SONG, Yingjia LIU, Yue ZHANG, Ke JI, Le CHEN, Han GONG, Wenfang GONG, Deyi YUAN

المصدر: Notulae Botanicae Horti Agrobotanici Cluj-Napoca, Vol 51, Iss 1 (2023)

مصطلحات موضوعية: Camellia oleifera, endogenous hormones, fatty acid composition, oil content, post-harvest natural drying, Forestry, SD1-669.5, Agriculture (General), S1-972

الوصف: Camellia oleifera Abel. (C. oleifera), one of the four woody oil-producing plants in the world produces edible oils with high percentage of unsaturated fatty acid content in seeds. The mature C. oleifera seeds continue to undergo a series of physiological changes after harvest. To this end, the dynamic changes in nutrients, oil content, fatty acid composition, and endogenous hormone content in C. oleifera seeds under different natural drying times after harvest were investigated. The content of soluble sugar and soluble protein of C. oleifera seeds increased with the extension of natural drying, especially soluble sugar content increased nearly 2-fold at 30 d after post-harvest natural drying compared with that of the control group. The content of oil reached a peak (23.6%) at 30 d after post-harvest natural drying. During the post-harvest natural drying process, the relative content of palmitic acid and oleic acid increased, while the relative content of palmitic acid and linoleic acid decreased. Furthermore, the levels of unsaturated fatty acids (oleic acid, linoleic acid, linolenic acid, and arachidonic acid) increased significantly with increasing natural drying time. The overall trend of endogenous hormones SA, SL, and ACC concentrations increased with the post-harvest natural drying process. Furthermore, the concentration of SA, SL, and ACC were positively correlated with oil content. Altogether, post-harvest natural drying for 30 days significantly promoted the anabolism of oil and improved the quality of C. oleifera seeds. These findings provide a scientific basis for reasonable post-harvest treatment to improve Camellia oil yield.

وصف الملف: electronic resource

العلاقة: https://www.notulaebotanicae.ro/index.php/nbha/article/view/13051Test; https://doaj.org/toc/0255-965XTest; https://doaj.org/toc/1842-4309Test

الوصول الحر: https://doaj.org/article/f6c7fa05ba20428988095cd5c3751680Test

المؤلفون: Supriyati, Wahyu, Alpian, Alpian

المصدر: Agrienvi: Jurnal Ilmu Pertanian; Vol. 17 No. 01 (2023): Juni 2023 : Agrienvi : Jurnal Ilmu Pertanian; 11-19 ; 1978-4562 ; 2715-0100 ; 10.36873/aev.v17i01

مصطلحات موضوعية: gerunggang, physical properties, natural drying rate, axial, radial

الوصف: Wood needs to be dried until it reaches the amount of moisture content (KA) that meets the needs of the buyer, namely the environmental conditions where the wood will be used later. Position on the stem can affect the properties of wood. The aims of this study were a) to analyze the physical properties in the axial and radial directions of Gerunggang wood, namely: maximum moisture content, air moisture content, specific gravity, shrinkage; b) Analyze the natural drying rate in the axial and radial directions of Gerunggang wood. The method used in the physical properties test refers to British standards. Parameters measured were specific gravity, moisture content and radial/tangential shrinkage, natural drying rate. Statistical analysis used a completely randomized design with a 2x2 factorial. The results showed that the location in the axial and radial directions of the wood had no significant effect on the physical properties of gerunggang wood;. The natural drying rate of Gerunggang wood is significantly influenced by its location in the axial direction, where the base has a lower value than the tip.

وصف الملف: application/pdf

العلاقة: http://e-journal.upr.ac.id/index.php/aev/article/view/10623/5033Test; http://e-journal.upr.ac.id/index.php/aev/article/view/10623Test

الإتاحة: https://doi.org/10.36873/aev.v17i01.10623Test
https://doi.org/10.36873/aev.v17i01Test
http://e-journal.upr.ac.id/index.php/aev/article/view/10623Test

المؤلفون: Strandgard, Martin, Taskhiri, Mohammad Sadegh, Turner, Paul

المصدر: Croatian Journal of Forest Engineering : Journal for Theory and Application of Forestry Engineering ; ISSN 1845-5719 (Print) ; ISSN 1848-9672 (Online) ; Volume 44 ; Issue 2

مصطلحات موضوعية: Forest biomass, supply chain, sensor network, natural drying model, cost saving

الوصف: Drying forest biomass at roadside can reduce transport costs and greenhouse gas emissions by reducing its weight and increasing its net calorific value. Drying models are required for forest supply chain analysis to determine optimum storage times considering storage costs and returns. The study purpose was to evaluate the impact of the source of meteorological data on the goodness of fit and practical application of Eucalyptus nitens log pile drying models. The study was conducted in Long Reach, NE Tasmania, Australia from the 6th of February to 6th of August 2020. Four data sources were compared: the nearest meteorological station, interpolated meteorological data, a portable weather station, and digital temperature/RH sensors. Predicted moisture content (MC) values from the only previously published E. nitens log pile drying model were also evaluated using the current study data sources as inputs. Log pile MC changes were determined from weight changes measured by placing the study logs on a steel frame bolted to load cells at each corner. As the study was based on debarked logs, dry matter losses were assumed to be negligible. Initial MC of the logs was determined by extracting samples using an electric drill and drying them until constant weight was achieved. Initial log pile drying rates were high with several daily MC losses >2%. Portable weather station data produced the best goodness of fit drying model. The second-best goodness of fit model was based on meteorological station data. From a user acceptability perspective (highest proportion of results within ±5% of measured values), the best model was based on temperature/RH sensor data. Goodness of fit measures for the temperature/RH sensor data model were poorer than for the other data sources, but still acceptable. The published E. nitens log drying model had the poorest results for goodness of fit and user acceptability. In conclusion, portable weather stations are best suited to research trials due to the expense of placing a weather station at ...

وصف الملف: application/pdf

العلاقة: https://hrcak.srce.hr/310150Test

الإتاحة: https://doi.org/10.5552/crojfe.2023.1757Test
https://hrcak.srce.hr/310150Test
https://hrcak.srce.hr/file/447675Test

المؤلفون: Madhekar, R.D.

المصدر: BIOINFOLET - A Quarterly Journal of Life Sciences 18(4):539-541. 2021

المؤلفون: E. Е. Ulyanchenko, N. N. Vinevskaya

المصدر: Новые технологии, Vol 17, Iss 1, Pp 70-77 (2021)

مصطلحات موضوعية: tobacco variety, leaves, cutting the midrib, natural drying, combined drying, drying time, raw tobacco, commercial quality, technological properties, chemical composition, Technology

الوصف: Cultivation and use of Virginia 202 broadleaf skeletal variety for the production of smoking tobacco has broad prospects. Problems of post-harvest processing of large leaves with a massive midrib consist in high energy costs with an artificial drying method or the provision of facilities for long-term natural drying. The aim of the research is to apply physical method of cutting the leaf midrib to intensify drying and to determine the effect of this technique on the quality indicators of raw materials. It has been found that the technique of cutting the midrib on the Virginia 202 variety contributes to a significant optimization of the drying process without reducing the quality of raw materials. The drying time of leaves with the combined method is reduced by 2,8 times, with the natural method – by 2,3 times, and the quality indicators of raw materials improve. Commercial quality is characterized by the yield of 1 commercial grade, for combined drying the yield of 1 grade has increased in comparison with the control sample by 27% and amounted to 86,5%, with natural drying – the increase in yield is 4%. Cutting the midrib increases the fiber yield by 3–5% and contributes to an increase in the volumetric-elastic properties of the fiber, providing an economical consumption of raw materials for the production of smoking articles, the consumption is 676,8–753,8 g/1000 pcs. The gustatory quality improves, raw materials with a cut midrib have optimal values of the ratio of carbohydrate-protein balance in the range of 1,08–1,5, the strength is preserved due to the lower consumption of nicotine during the shorter drying period, in comparison with drying the leaf without cutting the midrib. Cutting the midrib in Virginia 202 is cost effective.

وصف الملف: electronic resource

العلاقة: https://newtechology.mkgtu.ru/jour/article/view/467Test; https://doaj.org/toc/2072-0920Test; https://doaj.org/toc/2713-0029Test

الوصول الحر: https://doaj.org/article/0192a37dda794ade9c133853403384edTest

المؤلفون: Ting Li, Guangxi Ren, Dan Jiang, Chunsheng Liu

المصدر: Frontiers in Microbiology, Vol 12 (2021)

مصطلحات موضوعية: natural drying, water change, metabolism, endophytic microorganisms, licorice, Microbiology, QR1-502

الوصف: The method of drying licorice is an important factor affecting the quality of the final product. To determine the best processing method of licorice postharvest, we investigated the interaction of increasing aridity between the endophytic microorganisms and the accumulation of metabolites. Samples from the roots of licorice growing along an aridity gradient during the natural drying process were collected, and the metabolic components, the content of the main active substances and the dynamic changes of the endophytic microbial community were assessed. The glycyrrhizic acid and liquiritin contents decreased slightly or remained flat during natural drying, whereas those of liquiritigenin and isoliquiritigenin increased slightly. Moreover, the Shannon index of endophytic microbial diversity of licorice was the highest in the fresh period and showed a downward trend during the drying process. When the licorice were fresh, Cladosporiaceae and Burkholderiaceae were the dominant family present, but after drying, Nectriaceae and Enterobacteriaceae were the dominant families. A similar trend was also found in which the differential metabolites of licorice were reduced during natural drying. Furthermore, correlation analysis between dominant families and differential metabolites showed that there was a correlation between the two. Therefore, fresh processing is an effective drying method to ensure the quality of licorice. This study revealed the relationship of endophytic microbiota and changes in the licorice metabolites during different stages of drying, which provided a scientific basis for the drying method of licorice.

وصف الملف: electronic resource

العلاقة: https://www.frontiersin.org/articles/10.3389/fmicb.2021.740721/fullTest; https://doaj.org/toc/1664-302XTest

الوصول الحر: https://doaj.org/article/68dda0aa1548455abd8e069489006ed1Test