Analysis of the Drying of Broccoli Florets in a Fluidized Pulsed Bed

Drying Technology

Volumn 30, Issue 11-12, 2012, Pages 1368-1376

  Reyes, Alejandro ^a   Mahn, Andrea ^a   Guzmán, Carolina ^a   Antoniz, Dafne ^a  

^a UNIVERSIDAD DE SANTIAGO DE CHILE   (Chile)

Author keywords

Broccoli; Drying; Pulsed fluidized bed

Indexed keywords

AIR FLOW-RATE; AIR TEMPERATURE; ANTIOXIDANT CAPACITY; ANTIOXIDANT PROPERTIES; BROCCOLI; BROCCOLI FLORETS; DISK ROTATIONAL SPEED; DRYING CURVES; OPERATING CONDITION; PAGE'S MODEL; POLYPHENOLS; PULSED FLUIDIZED BED; ROTATIONAL SPEED; SELENIUM CONCENTRATIONS; TUNNEL DRYER;

AIR; ATMOSPHERIC TEMPERATURE; DIFFUSION; DRYERS (EQUIPMENT); FLOW RATE; FLUIDIZATION; FLUIDIZED BEDS; PHENOLS; SELENIUM;

DRYING;

EID: 84865275135     PISSN: 07373937     EISSN: 15322300     Source Type: Journal    
DOI: 10.1080/07373937.2012.686548     Document Type: Article

References (28)

1. Abdulah, R.; Miyazaki, K.; Nakazawa, M.; Koyama, H. Chemical forms of selenium for cancer prevention. Journal of Trace Elements in Medicine and Biology 2005, 19, 141-150.
2. Mukherjee, S.; Gangopadhyay, H.; Das, D.K. Broccoli: A unique vegetable that protects mammalian hearts through the redox cycling of the thioredoxin superfamily. Journal of Agriculture and Food Chemistry 2008, 56, 609-617.
3. Moreno, D.A.; Carvajal, M.; López-Berenguer, C.; García-Viguera, C. Chemical and biological characterization of nutraceutical compounds of broccoli. Journal of Pharmaceutical and Biomedical Analysis 2006, 41, 1508-1522.
4. Witte, K.K.; Clark, A.L.; Cleland, J.G. Chronic heart failure and micronutrients. Journal of the American College of Cardiology 2001, 37, 1765-1774.
5. Finley, J.W.; Davis, C.; Feng, Y. Selenium from high selenium broccoli protects rats from colon cancer. Journal of Nutrition 2000, 130, 2384-2389.
6. Sanjuán, N.; Bon, J.; Clemente, G.; Mulet, A. Changes in the quality of dehydrated broccoli florets during storage. Journal of Food Engineering 2003, 62, 15-21.
7. Gebczynski, P.; Lisiewska, Z. Comparison of the level of selected antioxidative compounds in frozen broccoli produced using traditional and modified methods. Innovative Food Science and Emerging Technologies 2006, 7, 239-245.
8. Mrkic, V.; Cocci, E.; Rosa, M.D.; Sacchetti, G. Effect of drying conditions on bioactive compounds and antioxidant activity of broccoli (Brassica oleracea L.). Journal of the Science of Food and Agriculture 2006, 86, 1559-1566.
9. Mahn, A.; Antoine, P.; Reyes, A. Optimization of drying kinetics and quality parameters of broccoli florets. International Journal of Food Engineering 2011, 7 (2), Art. 14.
10. Icier, F.; Colak, N.; Erbay, Z.; Kuzgunkaya, E.H.; Hepbasli, A. A comparative study on exergetic performance assessment for drying of broccoli florets in three different drying systems. Drying Technology 2010, 28, 193-204.
11. Gawrzynski, Z.; Glaser, R.; Kudra, T. Drying of powdery materials in a pulsed fluid bed dryer. Drying Technology 1999, 17 (7&8), 1523-1532.
12. Kudra, T.; Mujumdar, A.S. Advanced Drying Technologies, Ed., 2nd; CRC Press: Boca Raton, FL, 2009.
13. Reyes, A.; Moyano, P.; Paz, J. Drying of potato slices in a pulsed fluidized bed. Drying Technology 2007, 25, 581-590.
14. Reyes, A.; Vega, R.; García, G. Drying sawdust in a pulsed fluidized bed. Drying Technology 2008, 26, 476-486.
15. Sablani, S.; Rahman, S.; Al-Habsi, N. Moisture diffusivity in foods-An overview. In Drying Technology in Agriculture and Food Sciences, Mujumdar, A., Ed.; Science Publishers: Enfield, NH, 2000; 35-59.
16. Crank, J. The Mathematics of Diffusion; Oxford University Press: London, 1975.
17. Alvarez, P.I.; Legues, P. A semi-theoretical model for the drying of Thomson seedless grapes. Drying Technology 1986, 4, 1-17.
18. Togrul, H. Simple modeling of infrared drying of fresh apple slices. Journal of Food Engineering 2005, 71, 311-323.
19. Association of Official Analytical Chemists. Official Methods of Analysis of the AOAC; Association of Official Analytical Chemists: Arlington, VA, 1990.
20. Vinson, J.A.; Su, W.; Zubik, L.; Bose, P. Phenol antioxidant quantity and quality in foods: Fruits. Journal of Agricultural and Food Chemistry 2001, 49, 5315-5321.
21. Brand-Williams, W.; Cuvelier, E.; Berset, C.M. Use of free radical method to evaluate antioxidant activity. Lebensmittel Wissenschaft und Technologie 1995, 28, 25-30.
22. Faller, A.L.K.; Fialho, E. The antioxidant capacity and polyphenol content of organic and conventional retail vegetables after domestic cooking. Food Research International 2009, 42, 210-215.
23. Box, G.E.P.; Hunter, W.G.; Hunter, J.S. Statistics for Experimenters. An Introduction to Design, Data Analysis, and Model Building; Reverté: Barcelona, Spain, 1989 (in Spanish).
24. Raghvan, G.S.V.; Silveira, A.M. Shrinkage characteristics of strawberries osmotically dehydrated in combination with microwave drying. Drying Technology 2001, 19 (2), 405-414.
25. Suzuki, K.; Kubota, K.; Hasegawa, T.; Osaka, H. Shrinkage in dehydration of root vegetables. Journal of Food Science 1976, 41, 1189-1194.
26. Mrkic, V.; Ukrainczyk, M.; Tripalo, B. Applicability of moisture transfer Bi Di correlation for convective drying of broccoli. Journal of Food Engineering 2007, 79 (2), 640-646.
27. Tanongkankit, Y.; Chiewchan, N.; Devahastin, S. Effect of processing on antioxidants and their activity in dietary fiber powder from cabbage outer leaves. Drying Technology 2010, 28, 1063-1071.
28. Whanger, P.D. Selenocompounds in plants and animals and their biological significance. Journal of the American College of Nutrition 2002, 21, 223.