Evaluation of drying behavior of broccoli («Brassica oleracea L.») in hot air and microwave drying systems
Notice bibliographique
Résumé
A common and well-accepted green vegetable, broccoli (Brassica oleracea L.) plays a significant role in both domestic and international markets. While rich in nutritional compounds, it is difficult to preserve. When dealing with broccoli spoilage issues in Quebec and elsewhere, drying presents a method to extend the shelf life of broccoli. A brief review of drying is followed by a more specific discussion and experimental investigation of broccoli's drying behavior under both hot air and microwave-assisted drying. The results of this investigation served to formulate practical recommendations for the vegetable processing industry.The drying kinetics under different conditions were determined. Overall drying time was significantly reduced under microwave-assisted (vs. hot air) drying. Under hot air drying temperature had the greatest influence on drying rate, whereas under microwave-assisted drying microwave power had the greatest influence on drying rate. Under microwave drying, a thicker layer of small broccoli particles was helpful in achieving rapid dehydration of broccoli. The semi-empirical Midilli-Kucuk equation accurately described broccoli drying kinetics under both hot air and microwave-assisted drying. Dielectric properties of broccoli at different temperatures and under different frequencies were also studied using the open-ended coaxial probe technique (Network-Analyzer with a high-temperature probe). While microwave-assisted drying provided a more uniform color appearance of the dried broccoli particles, these were darker and slightly yellower than those produced by hot air drying. A marginally better rehydration capacity was observed after microwave-assisted (vs. hot air) drying. To obtain a higher total phenolic content (TPC), total flavonoid content (TFC), and free radical scavenging ability (measured AEAC) in the final product, a suitable experimental design (Surface Response Design) was used to measure these quality parameters under a range of drying conditions. This data served to develop models to predict TPC, TFC, and free radical scavenging ability under both hot air drying and microwave drying, and determine the optimal drying conditions. Compared to hot air drying, microwave-assisted generated a product with more TPC, less TFC, and similar levels of free radical scavenging ability. Further, several pretreatments were studied to establish how they affected the after-drying quality of broccoli.
Récupéré en direct depuis OpenAlex et désinversé. Les résumés ne sont pas conservés dans cette base de données : les index inversés représentent 8,6 Go des 9,3 Go de texte de la base, et le serveur dispose de 13 Go libres.
Comment cette classification a été obtenuedéplier
Prédiction distillée sur la base complète
Imitation des enseignantsNi prévalence calibrée, ni vérité terrain. Validation humaine à venir. Apprise à partir de 10 348 étiquettes directes de Codex et de 10 348 étiquettes directes de Gemma. Le mode candidate est l'union des têtes enseignantes seuillées; le consensus est leur intersection. Ces sorties portent le statut machine_predicted_unvalidated et ne sont ni des étiquettes humaines ni des étiquettes directes de modèles de pointe.
Scores Codex et Gemma par catégorie
| Catégorie | Codex | Gemma |
|---|---|---|
| Métarecherche | 0,001 | 0,000 |
| Méta-épidémiologie (sens strict) | 0,000 | 0,000 |
| Méta-épidémiologie (sens large) | 0,000 | 0,000 |
| Bibliométrie | 0,000 | 0,000 |
| Études des sciences et des technologies | 0,000 | 0,000 |
| Communication savante | 0,000 | 0,000 |
| Science ouverte | 0,000 | 0,000 |
| Intégrité de la recherche | 0,000 | 0,000 |
| Charge utile insuffisante (le modèle a refusé de juger) | 0,000 | 0,000 |
Scores machine (provisoires)
Les deux têtes enseignantes du modèle étudiant, lues sur ce travail. Un score ordonne la base pour la relecture; il n'affirme jamais une catégorie, et le statut de validation accompagne chaque rangée tel quel.
Scores de référence d'un modèle non mature (critères de maturité non atteints, 7 itérations). Un score ordonne; il n'affirme jamais une catégorie.
score_only:v0-immature-baseline · tel quel depuis la passe de notation : score_only signifie que le nombre peut ordonner les travaux, et qu'aucune étiquette de catégorie n'en découleClassification
machine, non validéePrédiction automatique; un appel candidat d’une seule tête enseignante, pas un consensus.
Le détail, modèle par modèle et score par score, se trouve en fin de page sous « Comment cette classification a été obtenue ».