Physico-chemical aspects of Thai fermented fish viscera, Tai-Pla, curry powder processed by hot air drying and hybrid microwave-infrared drying.

Physico-chemical aspects of Thai fermented fish viscera, Tai-Pla, curry powder processed by hot air drying and hybrid microwave-infrared drying.

The objective of this research was to comparatively investigate the effect of hot air drying (HA) and hybrid microwave-infrared drying (MI) on physico-chemical characteristics of Thai fermented fish viscera, Tai-Pla, curry powder (TCP). HA was carried out at 60°C, 70°C, and 80°C and MI was carried o...

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Autores principales: Warongporn Choopan, Worawan Panpipat, Mudtorlep Nisoa, Ling-Zhi Cheong, Manat Chaijan
Formato: article
Lenguaje:EN
Publicado: Public Library of Science (PLoS) 2021
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Acceso en línea:https://doaj.org/article/7284ef639a3d4bf0b90cbb47869ad49b
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spelling oai:doaj.org-article:7284ef639a3d4bf0b90cbb47869ad49b2021-12-02T20:09:57ZPhysico-chemical aspects of Thai fermented fish viscera, Tai-Pla, curry powder processed by hot air drying and hybrid microwave-infrared drying.1932-620310.1371/journal.pone.0253834https://doaj.org/article/7284ef639a3d4bf0b90cbb47869ad49b2021-01-01T00:00:00Zhttps://doi.org/10.1371/journal.pone.0253834https://doaj.org/toc/1932-6203The objective of this research was to comparatively investigate the effect of hot air drying (HA) and hybrid microwave-infrared drying (MI) on physico-chemical characteristics of Thai fermented fish viscera, Tai-Pla, curry powder (TCP). HA was carried out at 60°C, 70°C, and 80°C and MI was carried out at a microwave power of 740, 780, and 810 W with a constant infrared heating power (500 W) for different drying times to obtain the final moisture content ≤ 12.0% and the water activity (aw) ≤ 0.6. The quality characteristics of TCP were governed by HA temperature and MI output power. TCP dried using HA and MI at all conditions had similar contents of protein, lipid, ash, fiber, and carbohydrate (p>0.05). The fastest drying rate was detected when MI at 810 W for 40 min was applied (p<0.05). In this condition, TCP had the lowest browning index (A294 and A420) and the highest lightness (L* value) (p<0.05). TCP dried with MI at all powers had higher phenolic content and lower TBARS compared to HA (p<0.05). However, no significant differences in DPPH• scavenging activity were observed among TPC made by HA and MI (p>0.05). Similar Fourier transform infrared (FTIR) spectra with different peak intensities were observed in all samples, indicating the same functional groups with different contents were found. The bulk density of all TCP ranged from 0.51 g/mL to 0.61 g/mL and the wettability ranged from 24.02% to 26.70%. MI at 810 W for 40 min effectively reduced the drying time (5-fold faster) and lowered the specific energy consumption (18-fold lower) compared to the HA at 60°C for 210 min. Therefore, MI is a promising drying technique to reduce the drying time and improve the overall quality of TCP.Warongporn ChoopanWorawan PanpipatMudtorlep NisoaLing-Zhi CheongManat ChaijanPublic Library of Science (PLoS)articleMedicineRScienceQENPLoS ONE, Vol 16, Iss 6, p e0253834 (2021)
institution DOAJ
collection DOAJ
language EN
topic Medicine
R
Science
Q
spellingShingle Medicine
R
Science
Q
Warongporn Choopan
Worawan Panpipat
Mudtorlep Nisoa
Ling-Zhi Cheong
Manat Chaijan
Physico-chemical aspects of Thai fermented fish viscera, Tai-Pla, curry powder processed by hot air drying and hybrid microwave-infrared drying.
description The objective of this research was to comparatively investigate the effect of hot air drying (HA) and hybrid microwave-infrared drying (MI) on physico-chemical characteristics of Thai fermented fish viscera, Tai-Pla, curry powder (TCP). HA was carried out at 60°C, 70°C, and 80°C and MI was carried out at a microwave power of 740, 780, and 810 W with a constant infrared heating power (500 W) for different drying times to obtain the final moisture content ≤ 12.0% and the water activity (aw) ≤ 0.6. The quality characteristics of TCP were governed by HA temperature and MI output power. TCP dried using HA and MI at all conditions had similar contents of protein, lipid, ash, fiber, and carbohydrate (p>0.05). The fastest drying rate was detected when MI at 810 W for 40 min was applied (p<0.05). In this condition, TCP had the lowest browning index (A294 and A420) and the highest lightness (L* value) (p<0.05). TCP dried with MI at all powers had higher phenolic content and lower TBARS compared to HA (p<0.05). However, no significant differences in DPPH• scavenging activity were observed among TPC made by HA and MI (p>0.05). Similar Fourier transform infrared (FTIR) spectra with different peak intensities were observed in all samples, indicating the same functional groups with different contents were found. The bulk density of all TCP ranged from 0.51 g/mL to 0.61 g/mL and the wettability ranged from 24.02% to 26.70%. MI at 810 W for 40 min effectively reduced the drying time (5-fold faster) and lowered the specific energy consumption (18-fold lower) compared to the HA at 60°C for 210 min. Therefore, MI is a promising drying technique to reduce the drying time and improve the overall quality of TCP.
format article
author Warongporn Choopan
Worawan Panpipat
Mudtorlep Nisoa
Ling-Zhi Cheong
Manat Chaijan
author_facet Warongporn Choopan
Worawan Panpipat
Mudtorlep Nisoa
Ling-Zhi Cheong
Manat Chaijan
author_sort Warongporn Choopan
title Physico-chemical aspects of Thai fermented fish viscera, Tai-Pla, curry powder processed by hot air drying and hybrid microwave-infrared drying.
title_short Physico-chemical aspects of Thai fermented fish viscera, Tai-Pla, curry powder processed by hot air drying and hybrid microwave-infrared drying.
title_full Physico-chemical aspects of Thai fermented fish viscera, Tai-Pla, curry powder processed by hot air drying and hybrid microwave-infrared drying.
title_fullStr Physico-chemical aspects of Thai fermented fish viscera, Tai-Pla, curry powder processed by hot air drying and hybrid microwave-infrared drying.
title_full_unstemmed Physico-chemical aspects of Thai fermented fish viscera, Tai-Pla, curry powder processed by hot air drying and hybrid microwave-infrared drying.
title_sort physico-chemical aspects of thai fermented fish viscera, tai-pla, curry powder processed by hot air drying and hybrid microwave-infrared drying.
publisher Public Library of Science (PLoS)
publishDate 2021
url https://doaj.org/article/7284ef639a3d4bf0b90cbb47869ad49b
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AT worawanpanpipat physicochemicalaspectsofthaifermentedfishviscerataiplacurrypowderprocessedbyhotairdryingandhybridmicrowaveinfrareddrying
AT mudtorlepnisoa physicochemicalaspectsofthaifermentedfishviscerataiplacurrypowderprocessedbyhotairdryingandhybridmicrowaveinfrareddrying
AT lingzhicheong physicochemicalaspectsofthaifermentedfishviscerataiplacurrypowderprocessedbyhotairdryingandhybridmicrowaveinfrareddrying
AT manatchaijan physicochemicalaspectsofthaifermentedfishviscerataiplacurrypowderprocessedbyhotairdryingandhybridmicrowaveinfrareddrying
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