Catalogue Search | MBRL
Are you sure you want to remove the book from the shelf?
{{itemTitle}}
43,491
result(s) for
"Oven"
Sort by:
Effect of microwave and oven drying processes on antioxidant activity, total phenol and phenolic compounds of kiwi and pepino fruits
Kiwi and pepino fruits are most valuable fruits as they contains substantial amounts of nutrients and bioactive compounds. These fruits exhibited several health potentials such as antioxidant, antiinflammatory, antiobesity, antihyperlipidemia, and anticancer properties. However, studies on the effect of microwave and conventional drying methods on the antioxidant activity and bioactive compounds of kiwi and pepino fruits are limited. Therefore, this study was conducted to assess the effect of microwave and oven drying methods on antioxidant activity, total phenolic, and phenolic compounds of kiwi and pepino fruits. Drying of the fruit samples was carried out using conventional (70 °C for 20 h) and microwave (720 W for 3 min) ovens. 1,1-diphenyl-2-picrylhydrazyl scavenging and colorimetric Folin–Ciocalteu assays were used to assess the antioxidant activity and total phenolic contents, respectively, of fresh and dried fruits. Both drying methods significantly (p < 0.05) decreased the moisture contents of both fruits compared to untreated controls. Concomitantly, drying methods also enhanced (p < 0.05) antioxidant activity and total phenolic content of both fruits with the highest improvement being observed for microwave-dried fruits compared to untreated controls. In addition, a significant increase was observed in catechin and 1,2-dihydroxybenzene content of kiwi and pepino after drying process. However, microwave drying method reduced the amount of 3,4-dihydroxybenzoic acid in kiwi (ranging from 34.120 to 9.350 mg/100 g) and pepino (varied from 33.414 to 15.445 mg/100 g). Generally, the highest antioxidant activity and phenolic contents were reported in microwave oven dried samples, followed by samples dried in oven and fresh fruits. The results revealed that microwave drying could be more useful in fruit drying than conventional drying. In addition, dried kiwi and pepino fruits contains substantial quantities of phenolic compounds with high antioxidant activity compared to fresh fruits, and thus they are considered as healthy food.
Journal Article
One pot recipes : meals for your slow cooker, pressure cooker, dutch oven, sheet pan, skillet, and more
With more than 100 easy recipes to make in a range of pots, Ellen Brown gives busy cooks a variety of delicious options for getting complete meals on the table-with little fuss and minimal cleanup. The success of the Instant Pot makes it clear that home cooks want easy \"one-pot\" solutions to meal planning. This cookbook gives them just that, with recipes for flavorful, balanced meals that include a protein, vegetables, and usually a starch or legume. That means it takes only one recipe- and one pot!- to get dinner on the table... and everything is ready at the same time. Recipes are divided according to the pot in which they're cooked, whether it's an Instant Pot, Dutch oven, slow cooker, or even a sheet pan or skillet.
Book
Characterization of freeze-dried, oven-dried and blanched house crickets (Acheta domesticus) and Jamaican field crickets (Gryllus assimilis) by means of their physicochemical properties and volatile compounds
Edible insects are repeatedly being considered as underutilized food candidate due to their high nutritional value. Although frequent acceptance of whole insects to consumer is still challenging, incorporation of insects in food as powder or paste has been suggested to increase their acceptability. Hence, Acheta domesticus and Gryllus assimilis were subjected to freeze drying, oven drying, and blanching to acquire a clear insight on the impact of the processing methods on the nutritional and physical properties of both species. Result showed that these three methods had limited effects on the proximate composition, fatty acid and amino acid profile but had significant impact on other parameters for both species. Vitamin B12 in A. domesticus did not change but G. assimilis changed due to the treatment. Freeze drying showed better lightness (L* value) and lower browning index for both cricket species. Oven drying and blanching resulted in lower lipid oxidation values than freeze drying for both cricket species; though lipid oxidation was in all cases well below the rejection limit. Esters were the predominant group of volatile compound in freeze and oven-dried cricket while least amount of volatiles were found in blanched cricket. The volatiles resulted from fatty acid oxidation were higher in freeze-dried crickets, while Maillard reaction products were found in oven-dried samples. Although freeze drying showed higher colour quality, oven drying exerted superior effect in terms of nutritional and flavour characteristics followed by blanching treatment.
Journal Article
Comparison of microwave drying and oven-drying techniques for moisture determination of three paddy (Oryza sativa L.) varieties
BackgroundThe standard method for grain moisture measurement is the conventional air oven-drying technique. This method requires a longer period of time to determine the moisture content (m.c.). Although electric moisture meters are popular in rice industries, it has to be calibrated frequently with the oven-drying method. Therefore, an alternative but fast and reliable method is required, especially, for the grain marketing industries.ResultsThree different sizes of paddy (Oryza sativa L.) samples (Bg 300-intermediate bold, Bg 358-short round and At 405-long slender) were used for this study. Five different moisture levels (12–20% wet basis) were prepared by adding known amounts of water. Relationship between the microwave oven and hot air oven moisture values were evaluated using Pearson, Spearman and Kendall correlation coefficient methods. The linear regression relationship was also established between hot air oven and microwave oven moisture determination methods. According to the data, except for 870 W of absorbed MW power setting level, the other two MW power setting (265 W and 550 W) showed a significant statistical correlation (r > 0.55, P < 0.01) between the air oven and MW oven m.c. values of the three paddy samples. However, MW settings of 550 W for 7 min of absorbed power indicated a significantly higher regression coefficient of determination (r2 = 0.94, P < 0.01) with air oven m.c. values.ConclusionFrom the study, it can be concluded that the domestic microwave oven can be successfully used to determine the moisture content of different paddy varieties as an alternative method to the conventional air oven-drying method.
Journal Article
Effect of drying methods on phenolic compounds and antioxidant activity of Capparis spinosa L. fruits
Background
Drying is a critical post-harvest process for medicinal plants, which are typically high in moisture and microorganisms. To prevent spoilage and quality loss, it is essential to dry these plants promptly. The drying method significantly impacts the levels of secondary metabolites and the organoleptic characteristics of medicinal plants. This study aimed to investigate the effects of various drying methods on the total phenolics, flavonoids, anthocyanins, antioxidant activity, and phenolic acids in caper (
Capparis spinosa
L.) fruits. The experiment was performed using a completely randomized design with three replications and included 11 treatments: shade drying, sun drying, oven drying (at 50 °C, 60 °C, and 70 °C), microwave drying (at 300 W, 600 W, and 900 W), freeze-drying, salt-drying, and a fresh plant sample as a control.
Results
Among the drying methods tested, microwave drying consistently produced the highest levels of flavonoids, anthocyanins, and antioxidant activity, regardless of wattage. Specifically, the highest total phenol content was observed in samples dried at 900 W microwave, 600 W microwave, and 70 °C in the oven (5.3, 5.37, and 5.31 mg GAE/g DW, respectively). Drying at 600 W microwave yielded the highest levels of caffeic, cinnamic, ferulic, vanillic, and protocatechuic acids (13.03, 3.85, 4.28, 9.73, and 5.6 µg/g, respectively) while drying at 900 W microwave also resulted in elevated levels of caffeic, ferulic, protocatechuic, and
p
-coumaric acids. The 70 °C oven drying method also showed high levels of caffeic, cinnamic, ferulic, vanillic, and protocatechuic acids. Freeze-drying achieved the highest levels of rosmarinic, gallic, and
m
-coumaric acids (320.17, 175.3, and 12.99 µg/g, respectively), while shade drying produced high levels of
p
-hydroxybenzoic, cinnamic, ferulic,
m
-coumaric, protocatechuic, and
p
-coumaric acids.
Conclusions
Overall, microwave drying (especially at 600 W), oven drying at 70 °C, and freeze-drying emerged as effective alternatives to traditional drying methods. These methods not only preserved the color, texture, and taste of the fruits but also enhanced their bioactive compound levels.
Journal Article
Effect of Different Drying Methods on Nutrient Quality of the Yellow Mealworm (Tenebrio molitor L.)
Yellow mealworm (Tenebrio molitor L.) represents a sustainable source of proteins and fatty acids for feed and food. Industrial production of mealworms necessitates optimized processing techniques, where drying as the first postharvest procedure is of utmost importance for the quality of the final product. This study examines the nutritional quality of mealworm larvae processed by rack oven drying, vacuum drying or freeze drying, respectively. Proximate composition and fatty acid profile were comparable between the dried larvae. In contrast, larvae color impressions and volatile compound profiles were very much dependent on processing procedure. High-temperature rack oven drying caused pronounced darkening with rather low content of volatiles, pointing toward the progress of Maillard reaction. On the other hand, vacuum drying or freeze drying led to enrichment of volatile Maillard reaction and lipid oxidation intermediates, whose actual sensory relevance needs to be clarified in the future. Beyond sensory and visual importance drying intermediates have to be considered with regard to their metal ion chelating ability; in particular for essential trace elements such as Zn2+. This study found comparable total zinc contents for the differently dried mealworm samples. However, dried larvae, in particular after rack oven drying, had only low zinc accessibility, which was between 20% and 40%. Therefore, bioaccessibility rather than total zinc has to be considered when their contribution to meeting the nutritional requirements for zinc in humans and animals is evaluated.
Journal Article
Life cycle assessment of ammonia synthesis in China
PurposeSynthetic ammonia is not only the basis of the fertilizer industry in China but also has the highest energy consumption and pollution emissions in the chemical industry. The objective of this study was to conduct a cradle-to-gate life cycle assessment (LCA) of ammonia production based on different raw materials to identify the crucial processes and parameters and to provide suggestions for clean and sustainable development of the ammonia industry in China.MethodsBased on actual industrial data, this study comprehensively evaluated the resource consumption and pollution emissions caused by different raw material routes and coal-to-ammonia technologies from a life cycle perspective according to the LCA standards ISO 14040 series and using the CML 2001 method and identified the key environmental impact categories and stage contributions. In addition, the effects of various input parameters on the environmental burden were specified through sensitivity analysis. Accordingly, suggestions for improving the environmental performance of ammonia production are proposed.ResultsThe environmental burdens of the coal-based and coke oven gas-based routes were 1.43 and 1.7 times higher than that of the natural gas-based route, respectively. The significant differences were mainly reflected in the greenhouse effect, acidification, and fossil energy depletion. Advanced coal-to-ammonia technology, represented by coal water slurry gasification, showed a lower environmental burden than the traditional intermittent gasification technology, especially in terms of greenhouse gas (GHG) emissions and energy consumption. The GHG emissions involved in producing ammonia decreased from 3.88 to 2.18 kg per 1 kg of ammonia, and energy consumption decreased by approximately 17%, from 5.69 to 4.71 MJ.ConclusionsCoal is the main raw material used for ammonia production in China, and the results showed that the application of advanced coal gasification with energy-saving technologies can effectively improve the environmental performance of synthetic ammonia production in China.
Journal Article
One-Pot Synthesis of N Doping Al2O3 Catalyst for Efficient Hydrolysis of COS
Catalytic hydrolysis was regarded as the most feasible technology of removing carbonyl sulfide (COS) from blast furnace gas (BFG) or coke oven gas (COG). However, the current hydrolysis catalysts were deactivated due to sulfur species deposition. In this paper, N doping Al
2
O
3
catalysts were successfully synthesized by one-pot method, which could achieve 98% COS conversion efficiency and 90% H
2
S selectivity under 70 °C after 24 h reaction. The characterization revealed that nitrogen doping could increase the specific surface area, pore size and pore volume of Al
2
O
3
catalysts. Especially, the average pore diameter of N doping Al
2
O
3
catalysts was broaden from 2 to 13 nm to 2–17 nm. Moreover, N doping was beneficial to pyridine nitrogen formation, which promoted Lewis basic sites and the number of hydroxyl groups. Thus, the active oxygen in the catalysts were consumed and sulfur species deposition was suppressed. COS conversion efficiency and lifetime of N doping Al
2
O
3
catalysts were increased. This study provides a new COS hydrolysis catalyst with higher activity and stability, offering promising potential for the commercial application.
Journal Article
Effect of different drying methods on the nutritional composition and phenolic compounds of the brown macroalga, Fucus vesiculosus (Fucales, Phaeophyceae)
The application of macroalgae for food and feed has been increasing continuously due to their nutritional and health-promoting properties. Efficient post-harvest drying is needed to remove moisture content from macroalgal biomass without negatively affecting its nutritional value. We hypothesized that low-temperature oven drying would preserve most of the nutrients and polyphenols in macroalgae. The polyphenol-rich brown macroalga,
Fucus vesiculosus
, was exposed to one of the following treatments: freeze-drying (FD; for 72 h), oven drying at 40 ℃ (OD40; for 24 h), and oven drying at 80 ℃ (OD80; for 24 h). The concentration of total fatty acids and the sum of saturated, mono-, and polyunsaturated fatty acids exhibited a decreasing trend with higher drying temperatures (FD > OD40 > OD80), indicating the sensitivity of fatty acids to a high drying temperature. However, the sum of total or essential amino acids was significantly higher (
p
< 0.05) in OD80 compared to OD40 and FD biomass. In this study, the average N-protein-conversion factor for dried
F. vesiculosus
remained relatively stable (~ 4.64) across drying treatments. The total polyphenol content remained unaffected by the drying treatment, although it tended to decrease with increasing drying temperature. Targeted metabolomics revealed three classes of phenolic compounds: phenylpropanoids, flavones, and flavonols. A low-temperature oven drying appears to be a suitable method to preserve nutrients and polyphenols in brown macroalgae. Future studies are needed to evaluate the impact of drying methods on other bioactive compounds and to understand the economic sustainability of oven drying.
Journal Article