Evaluation of drying behavior of broccoli («Brassica oleracea L.») in hot air and microwave drying systems
Bibliographic record
Abstract
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.
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How this classification was reachedexpand
Full frame distilled prediction
Teacher imitationNot calibrated prevalence, not ground truth. Human validation pending. Learned from the 10,348 direct Codex labels and 10,348 direct Gemma labels. Candidate is the union of thresholded teacher heads; consensus is their intersection. These outputs are machine_predicted_unvalidated and are not human labels or direct frontier model labels.
Codex and Gemma teacher scores by category
| Category | Codex | Gemma |
|---|---|---|
| Metaresearch | 0.001 | 0.000 |
| Meta-epidemiology (narrow) | 0.000 | 0.000 |
| Meta-epidemiology (broad) | 0.000 | 0.000 |
| Bibliometrics | 0.000 | 0.000 |
| Science and technology studies | 0.000 | 0.000 |
| Scholarly communication | 0.000 | 0.000 |
| Open science | 0.000 | 0.000 |
| Research integrity | 0.000 | 0.000 |
| Insufficient payload (model declined to judge) | 0.000 | 0.000 |
Machine scores (provisional)
The two teacher heads of the student model, read on this work. A score orders the frame for review; it never asserts a category, and the validation status ships verbatim with every row.
Baseline scores from an immature model (maturity gate not passed, 7 training rounds). Scores rank; they never assert a category.
score_only:v0-immature-baseline · verbatim from the scoring run: score_only means the number may rank works, and no category label ships from itClassification
machine, unvalidatedMachine predicted; a candidate call from one teacher head, not a consensus.
How this classification was reached, model by model and score by score, is at the end of the page under "How this classification was reached".