The Experts below are selected from a list of 315 Experts worldwide ranked by ideXlab platform
N Tepedenlengilou - One of the best experts on this subject based on the ideXlab platform.
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a fast technique for finding the stationary autocorrelation matrix from a perturbational measurement of the gradient
International Conference on Acoustics Speech and Signal Processing, 1993Co-Authors: R D Roberts, N TepedenlengilouAbstract:It is shown that, when using a synchronously spaced Fir (finite impulse response) data equalizer with complex weights, one can estimate the autocorrelation matrix by empirically measuring the gradient of the MSE (mean square error) performance surface using only the real portion of the maximal time-delay weight located at the far end of the Fir filter. Since one only needs to perturb one weight of the Fir filter to find the autocorrelation matrix, this represents a minimal computation technique. This technique is of particular usefulness when one does not have access to the tap weight data vector. >
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ICASSP (3) - A fast technique for finding the stationary autocorrelation matrix from a perturbational measurement of the gradient
IEEE International Conference on Acoustics Speech and Signal Processing, 1993Co-Authors: R D Roberts, N TepedenlengilouAbstract:It is shown that, when using a synchronously spaced Fir (finite impulse response) data equalizer with complex weights, one can estimate the autocorrelation matrix by empirically measuring the gradient of the MSE (mean square error) performance surface using only the real portion of the maximal time-delay weight located at the far end of the Fir filter. Since one only needs to perturb one weight of the Fir filter to find the autocorrelation matrix, this represents a minimal computation technique. This technique is of particular usefulness when one does not have access to the tap weight data vector. >
Naret Meeso - One of the best experts on this subject based on the ideXlab platform.
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effects of different treatments on the antioxidant properties and phenolic compounds of rice bran and rice husk
Food Chemistry, 2014Co-Authors: Pitchaporn Wanyo, Naret Meeso, Sirithon SiriamornpunAbstract:Abstract We investigated the changes of antioxidant activity and bioactive compounds in bran, rice husk and ground rice husk after three different treatments, namely hot-air, far-infrared radiation (Fir), and cellulase, compared with raw samples. Overall, Fir-treated group showed a higher DPPH radical scavenging activities, ferric reducing antioxidant power (FRAP), and total phenolic content (TPC) than did hot-air and cellulase treatments for all samples. A significant increase in α- and γ-tocopherols was found in Fir irradiated rice bran compared to raw bran, while α- and γ-tocopherols in hot-air and cellulase treated rice bran were remained unchanged. Cellulase significantly increased the amount of vanillic acid; however a dramatic decrease of ferulic acid was observed. The contents of γ-oryzanol in cellulase treated ground rice husk were significantly increased. Decreasing particle size in the husk was found to work positively for enhancing antioxidant activities, γ-oryzanol and phenolic compounds.
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Lycopene and beta carotene concentration in aril oil of gac (Momordica cochinchinensis Spreng) as influenced by aril-drying process and solvents extraction
Food Research International, 2013Co-Authors: Jittawan Kubola, Naret Meeso, Sirithon SiriamornpunAbstract:Abstract The purpose of this study was to evaluate the lycopene and beta carotene concentration in aril oil of gac as influenced by extracting solvents and drying methods. The solvent extractions namely chloroform:methanol (2:1 v/v), petroleum ether and hexane were evaluated for optimal extracting solvent of each carotenoid. Three different drying methods were used including hot-air (HA), low relative humidity air drying (LRH) and far-infrared radiation (Fir). The extracts of different solvents were exhibited to have different levels of lycopene and beta-carotene. Chloroform:methanol (2:1 v/v) showed higher lycopene and beta-carotene content in aril oil (0.49 and 1.18 mg/g) than that of fresh aril (0.045 and 0.009 mg/g). Among the different drying methods, HA was found to provide the highest amount of lycopene (0.82 mg/g DW) in the aril oil, followed by Fir (0.67 mg/g DW) and LRH (0.56 mg/g DW). Interestingly, HA dried aril oil had higher content of lycopene than that of control (fresh). However, processing methods are known to have variable effects on bioactive compounds of plant samples. Effects could vary from little or no change to significant losses, or even enhancement in antioxidant properties.
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changes in colour antioxidant activities and carotenoids lycopene β carotene lutein of marigold flower tagetes erecta l resulting from different drying processes
Journal of Functional Foods, 2012Co-Authors: Sirithon Siriamornpun, Onanong Kaisoon, Naret MeesoAbstract:Abstract Marigold (Tagetes erecta L.) flower has long been used as a food colourant and ingredient in human food and animal feed. Drying is one of the most important processes for producing marigold powder. Therefore the effects of different drying processes, namely freeze drying (FD), hot air drying (HA) and combined far-infrared radiation with hot air convection (Fir-HA), on the colour, carotenoids (lycopene, β-carotene and lutein) and phenolic compounds of marigold flowers were evaluated. The results indicate that colour changes were less for Fir-HA dried marigold than after FD and HA drying. Different drying methods resulted in changes in the content of individual bioactive compounds. HA gave the highest content of β-carotene (15.5 mg/100 g dry weight (DW)), while Fir-HA and FD provided the highest levels of lutein and lycopene. The predominant phenolic acids in all samples of marigold are p-coumaric acid, ferulic acid and sinapic acid. Gallic, protocatechuic, caffeic, syringic, p-coumaric and ferulic acid showed the highest content in marigold after Fir-HA drying. These results demonstrate that Fir-HA should be considered as a suitable drying method for marigold with respect to preserving its colour, antioxidant properties and bioactive compounds and provided useful information for industrial production of marigold powder.
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improvement of quality and antioxidant properties of dried mulberry leaves with combined far infrared radiation and air convection in thai tea process
Food and Bioproducts Processing, 2011Co-Authors: Pitchaporn Wanyo, Sirithon Siriamornpun, Naret MeesoAbstract:Abstract Combined far-infrared radiation with hot-air convection (Fir–HA) drying was used for improving colour and antioxidant properties of mulberry leaf tea. Antioxidant properties and phenolic compounds of Fir–HA dried mulberry tea were determined and compared with the commercial product and with fresh leaves. We found that a smaller decrease in L and b values of the Fir–HA dried tea than those of commercial tea was observed. Fir–HA tea was found to have similar colour to fresh leaf while the commercial tea had darker colour. A significant decrease in total phenolic acid content (TPC) and total flavonoid content (TFC) was found in hot-air (HA) dried commercial tea compared to fresh leaves, while TPC in Fir–HA dried tea was significantly increased. Similar results were found in 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical activities. However, the results were different for ferric reducing antioxidant power (FRAP). Both teas had lower FRAP values compared to fresh leaves. Eleven phenolic compounds were identified in fresh leaf and in mulberry tea, namely p -coumaric acid, benzoic acid, (+)-catechin, chlorogenic acid, vanillic acid, syringic acid, sinapic acid, protocatechuic acid, ferulic acid, gallic acid and caffeic acid. The total content of phenolic compounds (TPCC) increased in Fir–HA dried samples compared to those of HA dried tea, except for chlorogenic and syringic acids, which were found in greater amounts in HA dried commercial tea. Our results have demonstrated that Fir–HA should be considered as a suitable drying method for mulberry tea with respect to preserving its antioxidant properties and phenolic compounds.
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Improvement of quality and antioxidant properties of dried mulberry leaves with combined far-infrared radiation and air convection in Thai tea process
Food and Bioproducts Processing, 2011Co-Authors: Pitchaporn Wanyo, Sirithon Siriamornpun, Naret MeesoAbstract:Abstract Combined far-infrared radiation with hot-air convection (Fir–HA) drying was used for improving colour and antioxidant properties of mulberry leaf tea. Antioxidant properties and phenolic compounds of Fir–HA dried mulberry tea were determined and compared with the commercial product and with fresh leaves. We found that a smaller decrease in L and b values of the Fir–HA dried tea than those of commercial tea was observed. Fir–HA tea was found to have similar colour to fresh leaf while the commercial tea had darker colour. A significant decrease in total phenolic acid content (TPC) and total flavonoid content (TFC) was found in hot-air (HA) dried commercial tea compared to fresh leaves, while TPC in Fir–HA dried tea was significantly increased. Similar results were found in 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical activities. However, the results were different for ferric reducing antioxidant power (FRAP). Both teas had lower FRAP values compared to fresh leaves. Eleven phenolic compounds were identified in fresh leaf and in mulberry tea, namely p -coumaric acid, benzoic acid, (+)-catechin, chlorogenic acid, vanillic acid, syringic acid, sinapic acid, protocatechuic acid, ferulic acid, gallic acid and caffeic acid. The total content of phenolic compounds (TPCC) increased in Fir–HA dried samples compared to those of HA dried tea, except for chlorogenic and syringic acids, which were found in greater amounts in HA dried commercial tea. Our results have demonstrated that Fir–HA should be considered as a suitable drying method for mulberry tea with respect to preserving its antioxidant properties and phenolic compounds.
Somchart Soponronnarit - One of the best experts on this subject based on the ideXlab platform.
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far infrared radiation assisted drying of longan fruit
Journal of Food Engineering, 2010Co-Authors: Adisak Nathakaranakule, Petcharat Jaiboon, Somchart SoponronnaritAbstract:Abstract Oversupply of fresh longan ( Dimocarpus longan Lour.) from seasonal production in Thailand needs to be preserved in the form of dried product (exported value of over US$70 million in 2009) to prevent it from being damaged by microorganism. Due to well known limitations of hot air (HA) drying, a new technique of using far-infrared radiation (Fir) in combination with hot air and heat pump (HP) dryers for longan is proposed in this study. Longan with initial moisture content of approximately 84–86% w.b. was dried to about 18% w.b. at the drying temperature of 55 °C in the case of combined Fir-heat pump drying and 65 °C in the case of combined Fir-hot air drying with 80% recycled air. In both cases, the electric power supplied to Fir rods was set at 250, 350 and 450 W. The experimental results are presented in terms of the drying kinetics, dried product qualities (color, shrinkage, percentage of rehydration, water activity, texture, and microstructure) and sensory characteristics of the dried product. The results show that Fir in combination with hot air and heat pump drying increases the drying rate of longan by reducing the drying time. Fir also helps to create more porous structure in dried longan, with porosity increasing with the power supplied to the Fir heaters. The formation of porous structure results in a product with lower shrinkage, improved rehydration, lower hardness and lower toughness than samples dried in the absence of Fir. In addition, the Fir dried longan had a stronger red color and appeared darker. Dried longans obtained by HP, HA, combined techniques and the product from the local market, were all rated similarly by a sensory panel for color, shape, flavor and taste. It is worth noting that the overall energy used for Fir-assisted drying processes decreased with the increase in the power supplied to the Fir heaters.
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Drying and heat transfer behavior of banana undergoing combined low-pressure superheated steam and far-infrared radiation drying
Applied Thermal Engineering, 2007Co-Authors: Chatchai Nimmol, Thanit Swasdisevi, Sakamon Devahastin, Somchart SoponronnaritAbstract:Abstract The present study aimed at investigating the use of a drying system combining the concept of already proven low-pressure superheated steam drying and far-infrared radiation (LPSSD–Fir) for banana. The effects of various operating parameters, i.e., drying medium temperature and pressure, on the drying kinetics and heat transfer behavior of banana as well as the energy consumption of the process were investigated and discussed. Comparison was also made with similar sets of data obtained from the system with combined far-infrared radiation and vacuum drying (VACUUM–Fir) and the system using only low-pressure superheated steam drying (LPSSD). The results showed that LPSSD–Fir and VACUUM–Fir took shorter drying time compared to LPSSD at all drying conditions. In terms of the specific energy consumption, it was observed that the specific energy consumption of the vacuum pump was much higher than that of the far-infrared radiator or electric heater. It was also found that the specific energy consumption of LPSSD–Fir and VACUUM–Fir were lower than that of LPSSD at all drying conditions. Based on the drying rates and the specific energy consumption of all tested processes, LPSSD–Fir at 90 °C and 7 kPa was suggested.
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drying of banana slices using combined low pressure superheated steam and far infrared radiation
Journal of Food Engineering, 2007Co-Authors: Chatchai Nimmol, Thanit Swasdisevi, Sakamon Devahastin, Somchart SoponronnaritAbstract:Abstract A concept of combining the already proven low-pressure superheated steam drying with far-infrared radiation (LPSSD–Fir) was proposed and studied as a novel drying technology for heat-sensitive products in the present study. The effects of various operating parameters, i.e., drying medium temperature and pressure, on the drying kinetics and dried product quality (in terms of color, shrinkage, rehydration behavior, microstructure and texture) of banana, which was used as a model heat-sensitive material, were investigated. Comparison was also made with similar sets of data obtained from the system with combined far-infrared radiation and vacuum drying (VACUUM–Fir) conducted in the same drying chamber. The results showed that the temperature of both LPSSD–Fir and VACUUM–Fir samples during the later stage of drying were higher than the pre-determined medium temperatures. It was also found that LPSSD–Fir took longer drying time than VACUUM–Fir at almost all drying conditions except at the highest drying temperature tested (90 °C). Although the drying time of LPSSD–Fir at the highest drying temperature studied was the shortest and dried banana slices obtained had more crispness, this condition gave dried banana slices with excessive changes of lightness and redness (darker color). Therefore, LPSSD–Fir at 80 °C was suggested as the best drying condition in this study.
Sirithon Siriamornpun - One of the best experts on this subject based on the ideXlab platform.
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effects of different treatments on the antioxidant properties and phenolic compounds of rice bran and rice husk
Food Chemistry, 2014Co-Authors: Pitchaporn Wanyo, Naret Meeso, Sirithon SiriamornpunAbstract:Abstract We investigated the changes of antioxidant activity and bioactive compounds in bran, rice husk and ground rice husk after three different treatments, namely hot-air, far-infrared radiation (Fir), and cellulase, compared with raw samples. Overall, Fir-treated group showed a higher DPPH radical scavenging activities, ferric reducing antioxidant power (FRAP), and total phenolic content (TPC) than did hot-air and cellulase treatments for all samples. A significant increase in α- and γ-tocopherols was found in Fir irradiated rice bran compared to raw bran, while α- and γ-tocopherols in hot-air and cellulase treated rice bran were remained unchanged. Cellulase significantly increased the amount of vanillic acid; however a dramatic decrease of ferulic acid was observed. The contents of γ-oryzanol in cellulase treated ground rice husk were significantly increased. Decreasing particle size in the husk was found to work positively for enhancing antioxidant activities, γ-oryzanol and phenolic compounds.
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Lycopene and beta carotene concentration in aril oil of gac (Momordica cochinchinensis Spreng) as influenced by aril-drying process and solvents extraction
Food Research International, 2013Co-Authors: Jittawan Kubola, Naret Meeso, Sirithon SiriamornpunAbstract:Abstract The purpose of this study was to evaluate the lycopene and beta carotene concentration in aril oil of gac as influenced by extracting solvents and drying methods. The solvent extractions namely chloroform:methanol (2:1 v/v), petroleum ether and hexane were evaluated for optimal extracting solvent of each carotenoid. Three different drying methods were used including hot-air (HA), low relative humidity air drying (LRH) and far-infrared radiation (Fir). The extracts of different solvents were exhibited to have different levels of lycopene and beta-carotene. Chloroform:methanol (2:1 v/v) showed higher lycopene and beta-carotene content in aril oil (0.49 and 1.18 mg/g) than that of fresh aril (0.045 and 0.009 mg/g). Among the different drying methods, HA was found to provide the highest amount of lycopene (0.82 mg/g DW) in the aril oil, followed by Fir (0.67 mg/g DW) and LRH (0.56 mg/g DW). Interestingly, HA dried aril oil had higher content of lycopene than that of control (fresh). However, processing methods are known to have variable effects on bioactive compounds of plant samples. Effects could vary from little or no change to significant losses, or even enhancement in antioxidant properties.
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changes in colour antioxidant activities and carotenoids lycopene β carotene lutein of marigold flower tagetes erecta l resulting from different drying processes
Journal of Functional Foods, 2012Co-Authors: Sirithon Siriamornpun, Onanong Kaisoon, Naret MeesoAbstract:Abstract Marigold (Tagetes erecta L.) flower has long been used as a food colourant and ingredient in human food and animal feed. Drying is one of the most important processes for producing marigold powder. Therefore the effects of different drying processes, namely freeze drying (FD), hot air drying (HA) and combined far-infrared radiation with hot air convection (Fir-HA), on the colour, carotenoids (lycopene, β-carotene and lutein) and phenolic compounds of marigold flowers were evaluated. The results indicate that colour changes were less for Fir-HA dried marigold than after FD and HA drying. Different drying methods resulted in changes in the content of individual bioactive compounds. HA gave the highest content of β-carotene (15.5 mg/100 g dry weight (DW)), while Fir-HA and FD provided the highest levels of lutein and lycopene. The predominant phenolic acids in all samples of marigold are p-coumaric acid, ferulic acid and sinapic acid. Gallic, protocatechuic, caffeic, syringic, p-coumaric and ferulic acid showed the highest content in marigold after Fir-HA drying. These results demonstrate that Fir-HA should be considered as a suitable drying method for marigold with respect to preserving its colour, antioxidant properties and bioactive compounds and provided useful information for industrial production of marigold powder.
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improvement of quality and antioxidant properties of dried mulberry leaves with combined far infrared radiation and air convection in thai tea process
Food and Bioproducts Processing, 2011Co-Authors: Pitchaporn Wanyo, Sirithon Siriamornpun, Naret MeesoAbstract:Abstract Combined far-infrared radiation with hot-air convection (Fir–HA) drying was used for improving colour and antioxidant properties of mulberry leaf tea. Antioxidant properties and phenolic compounds of Fir–HA dried mulberry tea were determined and compared with the commercial product and with fresh leaves. We found that a smaller decrease in L and b values of the Fir–HA dried tea than those of commercial tea was observed. Fir–HA tea was found to have similar colour to fresh leaf while the commercial tea had darker colour. A significant decrease in total phenolic acid content (TPC) and total flavonoid content (TFC) was found in hot-air (HA) dried commercial tea compared to fresh leaves, while TPC in Fir–HA dried tea was significantly increased. Similar results were found in 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical activities. However, the results were different for ferric reducing antioxidant power (FRAP). Both teas had lower FRAP values compared to fresh leaves. Eleven phenolic compounds were identified in fresh leaf and in mulberry tea, namely p -coumaric acid, benzoic acid, (+)-catechin, chlorogenic acid, vanillic acid, syringic acid, sinapic acid, protocatechuic acid, ferulic acid, gallic acid and caffeic acid. The total content of phenolic compounds (TPCC) increased in Fir–HA dried samples compared to those of HA dried tea, except for chlorogenic and syringic acids, which were found in greater amounts in HA dried commercial tea. Our results have demonstrated that Fir–HA should be considered as a suitable drying method for mulberry tea with respect to preserving its antioxidant properties and phenolic compounds.
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Improvement of quality and antioxidant properties of dried mulberry leaves with combined far-infrared radiation and air convection in Thai tea process
Food and Bioproducts Processing, 2011Co-Authors: Pitchaporn Wanyo, Sirithon Siriamornpun, Naret MeesoAbstract:Abstract Combined far-infrared radiation with hot-air convection (Fir–HA) drying was used for improving colour and antioxidant properties of mulberry leaf tea. Antioxidant properties and phenolic compounds of Fir–HA dried mulberry tea were determined and compared with the commercial product and with fresh leaves. We found that a smaller decrease in L and b values of the Fir–HA dried tea than those of commercial tea was observed. Fir–HA tea was found to have similar colour to fresh leaf while the commercial tea had darker colour. A significant decrease in total phenolic acid content (TPC) and total flavonoid content (TFC) was found in hot-air (HA) dried commercial tea compared to fresh leaves, while TPC in Fir–HA dried tea was significantly increased. Similar results were found in 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical activities. However, the results were different for ferric reducing antioxidant power (FRAP). Both teas had lower FRAP values compared to fresh leaves. Eleven phenolic compounds were identified in fresh leaf and in mulberry tea, namely p -coumaric acid, benzoic acid, (+)-catechin, chlorogenic acid, vanillic acid, syringic acid, sinapic acid, protocatechuic acid, ferulic acid, gallic acid and caffeic acid. The total content of phenolic compounds (TPCC) increased in Fir–HA dried samples compared to those of HA dried tea, except for chlorogenic and syringic acids, which were found in greater amounts in HA dried commercial tea. Our results have demonstrated that Fir–HA should be considered as a suitable drying method for mulberry tea with respect to preserving its antioxidant properties and phenolic compounds.
Yun Deng - One of the best experts on this subject based on the ideXlab platform.
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Impact of Far-Infrared Radiation Assisted Heat Pump Drying on Moisture Distribution and Rehydration Kinetics of Squid Fillets During Rehydration
Journal of Aquatic Food Product Technology, 2014Co-Authors: Yuegang Wang, Yuanrong Zheng, Yun Deng, Yanyun Zhao, Hongliang HuangAbstract:ABSTRACTIn order to investigate the influence of far-infrared radiation (Fir) assisted heat pump drying (HPD) on moisture distribution and rehydration kinetics of squid fillets during rehydration, squid samples were dried by HPD or combining with Fir at 100, 500, and 800 W. Nuclear magnetic resonance (NMR) images showed that water penetrated from the periphery to the central region during rehydration. After 60 min of rehydration, the HPD samples had high NMR signal intensity, followed by HPD + Fir (100 W), HPD + Fir (500 W), and HPD + Fir (800 W). The Peleg model was the most suitable for describing the rehydration process at all conditions based on the experimental data evaluation. HPD samples presented the highest rehydration ratio and ability, while the lowest rehydration ratio and capacity was found for HPD + Fir (800 W) samples. This result would contribute to optimizing the balance among rehydration ability, final product texture quality, and drying processing control.
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thermal behavior microstructure and protein quality of squid fillets dried by far infrared assisted heat pump drying
Food Control, 2014Co-Authors: Yun Deng, Yuegang Wang, Yuanrong Zheng, Yanyun Zhao, Bingjun Qian, Yu ZhongAbstract:Abstract The effects of far-infrared assisted heat pump drying on the thermal behavior, microstructure and protein quality of squid fillets were studied. Heat pump drying (HPD) alone or in combination with far-infrared radiation (Fir) at the power of 100, 500 and 800 W, 40 °C and 2 m s−1 air velocity were compared. Nitrogen fractions, proteases activities, amino acid profile, microstructure, SDS-PAGE and protein quality of fresh and dried squid samples were examined. Results showed that glutamic acid, aspartic acid, lysine and isoleucine are the dominant amino acids in all samples. The total contents of essential amino acid and non-essential amino acid, essential amino acid index, estimated protein efficiency ratio and biological value were not significantly different among all squid samples (P > 0.05). The cathepsins B and L activity decreased along with increased power supplied to the Fir heater. Drying increased the denaturation enthalpy (ΔH) of myosin and actin as well as the thermal transition temperature (Tmax) of actin compared with the fresh, non-dried squid. HPD-treated samples had the highest Tmax of myosin and HPD + 1Fir-treated samples had the lowest Tmax of actin. Electrophoretic profiles showed the disappearance of 24, 57, 93, 105, 121 and 172 kDa bands, while the new concomitant bands were appeared at 30, 37, 102 and 154 kDa. Dried squid muscle had dense and Firm microstructure, and high Fir intensity resulted in more compact and coherent structure of dried squid. Generally, HPD in combination with Fir did not induce significant loss of amino acid quality in the dried squid fillets.
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changes in soluble protein and antioxidant property of squid illex illecebrosus lesueur fillets dried in a heat pump dryer using far infrared radiation
Philippine Agricultural Scientist, 2013Co-Authors: Yun Deng, Xiaoyong Song, Yuegang Wang, Hongliang Huang, Bingjun Qian, Han ZhangAbstract:The effects of heat pump drying using far-infrared radiation on the soluble protein and the antioxidant activity of squid were investigated. Squid (Illex illecebrosus LeSueur) fillets were dried in a heat pump (HP) dryer alone or in a far-infrared radiation (Fir)-assisted dryer at 500 and 1000 W power, at 50 °C and at an air flow rate of 0.8 m s-1. Amino acid levels in all the dried products were lower than those in the raw squids (P 0.05). At a concentration higher than 10 mg mL-1, the FRAP of the extracts of the HP+10Fir-dried squid fillets was significantly lower than that of the raw ones and the samples dried by using HP or HP+5Fir (P Key Words: amino acids, antioxidant, far-infrared radiation, Illex illecebrosus LeSueur, squid, protein Abbreviations: AOA - antioxidant activity; DPPH - 1,1-diphenyl-2-picrylhydrazyl; EAAI - essential amino acid index; Fir - far-infrared radiation; FRAP - ferric reducing/antioxidant power; HP - heat pump; PBS - phosphate buffer solution; SDS-PAGE - sodium dodecyl sulphate-polyacrylamide gel electrophoresis
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Characteristics of Squid (Illex illecebrosus LeSueur) Fillets Dried Using a Combination of Heat Pump Drying and Far Infrared Radiation
Philippine Agricultural Scientist, 2011Co-Authors: Bingjun Qian, Yun Deng, Xiaoxia FengAbstract:Squid ( Illex illecebrosus LeSueur) fillets were dried using a heat pump (HP) dryer combined with far infrared radiation (Fir) at 500, 1000 and 2000 W. Squids with an initial moisture content of 83.73 ± 0.39% (w.b.) were dried to about 17% (w.b.) at 50 °C and at an air flow rate of 0.8 m s-1. The drying data were fitted to 11 thin-layer drying models, among which the Page model gave better predictions than the others. The effective moisture diffusivity calculated from the second Fick’s law increased from 0.53 × 10-10 to 1.33 × 10-10 m2 s-1, with an increase in Fir intensity, which suggested that Fir contributed to moisture loss and thus decreased drying time. Changes in hardness and color increased with an increase in the power supplied to Fir. No significant differences in shrinkage were found for all dried samples. HP + Fir with 500 W gave the highest rehydration rate compared with the other drying methods.