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Drying Properties and Parameters of Blue Honeysuckles Pulp under Foam Assisted Microwave Drying Conditions

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Published/Copyright: May 30, 2012
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International Journal of Food Engineering
From the journal International Journal of Food Engineering Volume 8 Issue 2

The drying properties and optimal parameters of foamed blue honeysuckles pulp under microwave drying conditions were studied. The microwave power, loading mass and thickness were selected as the influencing factors, and objective factors were content of anthocyanin, vitamin C, moisture and values of color of the final blue honeysuckles powder. The drying process may be divided into three stages: acceleration stage, slow decline stage and quick decay stage. The initial drying phase lasted until the moisture content was less than 4 kg/kg. The constant drying phase was long when the influencing factor was loading mass. The deceleration drying phase is short in all conditions. This study achieve the continuous production of blue honeysuckles powder and the optimum experiment parameters were obtained as follows, the content of anthocyanin in honeysuckle powder is 64.58 mg/g, the content of vitamin C is 14.604 mg/g, moisture ratio is 9.88 % and the color value is 9.78 with the microwave power at 8.86 kW, loading mass at100 g and the thickness at 4mm.

Keywords: honeysuckle berry; drying properties; microwave foam drying; optimization
Published Online: 2012-5-30

©2012 Walter de Gruyter GmbH & Co. KG, Berlin/Boston

Articles in the same Issue

  1. Article
  2. Microencapsulation of Colors by Spray Drying - A Review
  3. Refining of Crude Canola Oil using PSA Ultrafiltration Membrane
  4. Micelle-enhanced Ultrafiltration of Chemical Pretreated Crude Canola Oil Miscella
  5. Effect of Different Drying Methods on the Physico-Chemical Properties of Tomato Variety 'Rio Grande'
  6. Effect of High Pressure Processing on the Quality Characteristics and Oxidative Stability of Pork Sausage during Long-term Storage
  7. Extraction of Mogroside and Limonin with Different Extraction Methods and its Modeling
  8. Puffing Characteristics of Blackcurrant Leather Under Microwave Vacuum Conditions
  9. Drying Properties and Parameters of Blue Honeysuckles Pulp under Foam Assisted Microwave Drying Conditions
  10. A Comparative Study on Physicochemical, Rheological and Surface Tension Properties of Tunisian Jujube (Zizyphus lotus L.) Seed and Vegetable Oils
  11. Production and Characterization of Ovalbumin and Ovotransferrin from Chicken Egg White
  12. Investigation of Bubble Growth in Extrusion Expansion of Cornstarch with CFD Method
  13. Study on Chemical Constituents and Antioxidant Activity of Anthocyanins from Purple Sweet Potato (Ipomoea batatas L.)
  14. Effects of Temperature and Sugar Concentration on the Colour Development, 5-hydroxymethoxylfurfural Production, and Antioxidative Activity Development in the Caramelisation of Acidic Glucose Solution
  15. Influence of High Hydrostatic Pressure on the Capsicum Oleoresin Encapsulated by Globular Protein
  16. Characterization of β-cyclodextrin Self-Aggregates for Eugenol Encapsulation
  17. Effect of Osmotic Pre-Treatment on Drying Characteristics of Pomegranate (Punica granatum L.)
  18. Effect of Cooking Method on the Toughness of Bovine M. Semitendinosus
  19. Selected Some Engineering Properties of Peanut and Its Kernel
  20. Studies of Carotene Extraction from Sweet Potato Variety CYY95-26, Ipomoea batatas, L
  21. Grain Sorption Equilibria of Algarroba Flour
  22. Two-Dimensional Mathematical Modeling of Heat and Mass Transfer in Fluidized-Bed Drying of Porous Material
  23. Shorter Communication
  24. Experimental and Mathematical Description of Sorption Isotherms and Thermodynamic Properties of Salted and Dried African Catfish (Clarias gariepinus)
  25. Flow Behaviors of Commercial Food Thickeners Used for the Management of Dysphagia: Effect of Temperature
  26. Effect of Sodium Chloride on the Color, Texture, and Sensory Attributes of Douchi During Post-Fermentation
https://doi.org/10.1515/1556-3758.2540
Keywords for this article
honeysuckle berry; drying properties; microwave foam drying; optimization

Articles in the same Issue

  1. Article
  2. Microencapsulation of Colors by Spray Drying - A Review
  3. Refining of Crude Canola Oil using PSA Ultrafiltration Membrane
  4. Micelle-enhanced Ultrafiltration of Chemical Pretreated Crude Canola Oil Miscella
  5. Effect of Different Drying Methods on the Physico-Chemical Properties of Tomato Variety 'Rio Grande'
  6. Effect of High Pressure Processing on the Quality Characteristics and Oxidative Stability of Pork Sausage during Long-term Storage
  7. Extraction of Mogroside and Limonin with Different Extraction Methods and its Modeling
  8. Puffing Characteristics of Blackcurrant Leather Under Microwave Vacuum Conditions
  9. Drying Properties and Parameters of Blue Honeysuckles Pulp under Foam Assisted Microwave Drying Conditions
  10. A Comparative Study on Physicochemical, Rheological and Surface Tension Properties of Tunisian Jujube (Zizyphus lotus L.) Seed and Vegetable Oils
  11. Production and Characterization of Ovalbumin and Ovotransferrin from Chicken Egg White
  12. Investigation of Bubble Growth in Extrusion Expansion of Cornstarch with CFD Method
  13. Study on Chemical Constituents and Antioxidant Activity of Anthocyanins from Purple Sweet Potato (Ipomoea batatas L.)
  14. Effects of Temperature and Sugar Concentration on the Colour Development, 5-hydroxymethoxylfurfural Production, and Antioxidative Activity Development in the Caramelisation of Acidic Glucose Solution
  15. Influence of High Hydrostatic Pressure on the Capsicum Oleoresin Encapsulated by Globular Protein
  16. Characterization of β-cyclodextrin Self-Aggregates for Eugenol Encapsulation
  17. Effect of Osmotic Pre-Treatment on Drying Characteristics of Pomegranate (Punica granatum L.)
  18. Effect of Cooking Method on the Toughness of Bovine M. Semitendinosus
  19. Selected Some Engineering Properties of Peanut and Its Kernel
  20. Studies of Carotene Extraction from Sweet Potato Variety CYY95-26, Ipomoea batatas, L
  21. Grain Sorption Equilibria of Algarroba Flour
  22. Two-Dimensional Mathematical Modeling of Heat and Mass Transfer in Fluidized-Bed Drying of Porous Material
  23. Shorter Communication
  24. Experimental and Mathematical Description of Sorption Isotherms and Thermodynamic Properties of Salted and Dried African Catfish (Clarias gariepinus)
  25. Flow Behaviors of Commercial Food Thickeners Used for the Management of Dysphagia: Effect of Temperature
  26. Effect of Sodium Chloride on the Color, Texture, and Sensory Attributes of Douchi During Post-Fermentation
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