Hot Air

Open Access Article

1 - Optimizing the conditions of frying chicken fillets using hot air by the response surface method
F. Keshavarzian H. Mirzaei M. Soltani firoz َA. Sadeghi Mahoonak M. Khan Ali H. Tashe Shams Abadi

10.30495/jftn.2023.74830.11272

Introduction: Chicken meat is one of the important and healthy sources of protein in the diet. Therefore, due to its high consumption, its preparation and cooking methods should be taken into consideration. Frying process is one of the most common operations in the food More

Introduction: Chicken meat is one of the important and healthy sources of protein in the diet. Therefore, due to its high consumption, its preparation and cooking methods should be taken into consideration. Frying process is one of the most common operations in the food industry. In this method efforts have been made to obtain products with low oil content. Hot air frying is a new method of frying in which products are processed through direct contact with hot air and oil droplets in the frying chamber.Materials and Methods: In this research, a hot air fryer was used to process chicken fillets. The response surface method was employed to model and obtain the optimal conditions of the hot air frying process. The effect of process parameters (temperature of 160,180,200 degrees Celsius, time of 10, 20 and 30 minutes and air flow speed of 1.5, 2.5 and 3.5 m/s) on the characteristics of the final product (Moisture content, fat content, evaluation of color parameters, crispness and sensory evaluation) were evaluated in order to achieve the optimal conditions of the process.Results: The results showed that the moisture content, crisp texture of the product and changes in the color of the product are affected by the temperature and duration of the process and increase with the increase of the parameters. The variables of air flow speed, temperature and process time have a significant effect on the fat content in fried chicken fillets (P≤0.05) and show an increasing trend.Conclusion: Based on the results of the tests, the optimal conditions for frying with hot air temperature of 200 degrees Celsius, air blower speed of 1.50 meters per second and time of 22.87 minutes were determined. Manuscript profile

Open Access Article

2 - The Effect of Drying Process on the Physiochemical Characteristics and Quality of Basil Leaf Leaves
S. Bostani N. Asefi

Introduction: Basil contains high phenolic compounds and its seeds contain mucilages. By investigation the essential oils of this plant, and especially its phenylpropanoid compounds, have been identified as the main medicinal product. Materials and Methods: In this res More

Introduction: Basil contains high phenolic compounds and its seeds contain mucilages. By investigation the essential oils of this plant, and especially its phenylpropanoid compounds, have been identified as the main medicinal product. Materials and Methods: In this research, basil leaves were dried by three methods: shadow, drying oven method at 40 and 60° C and microwave method at 180 and 360 W. In order to increase the heat transfer in short time some effective factors concerned with the leaves, namely moisture, iron, potassium,vitamin C and polyphenol contents were determined. Results: The first stage of drying rate is constant and controlled by external factors, was seen only in the shadow drying method. In two other methods, this stage has been almost eliminated.  Forced convection heat transfer coefficients is higher than natural convection coefficient. Therefore in the oven drying method, mass transfer rate is higher than the other methods. With increasing microwave power, drying time decreased. The determined amounts of iron, potassium and vitamin C showed that there is a significant difference between different drying methods (P <0.05). The longest drying time was in shadow with1800 minutes and the highest amount of vitamin C, iron and phenolic compounds was in the dried treatment in the shade. Conclusion: According to the results, it can be stated that the drying of the basil leaf using shade drying and microwave drying at 180 W, are desirable because the amount of active ingredients in the plant is considerably retained. Manuscript profile

Open Access Article

3 - Evaluation of the Best Kinetic Model in Thin Layer Drying of Zucchini Using Convective Hot Air Dryer
Reza Fahimi Bijan Askari Pouria Ghareh Beglo Pouria Farzbood Farhad Mokhtari

Introduction: Dehydration of food particularly fruits and vegetables have been carried out for decades. In this research, thin layer drying of zucchini was performed by convective hot air dryer. The aim of this study is to investigate the effect of temperature and dryin More

Introduction: Dehydration of food particularly fruits and vegetables have been carried out for decades. In this research, thin layer drying of zucchini was performed by convective hot air dryer. The aim of this study is to investigate the effect of temperature and drying kinetic on zucchini and present the best kinetic model concerned with changes in moisture with respect to the time.Materials and Methods: All the tests were carried out in three temperature environments, (60, 70 and 80°C) with zucchini cuts of 10 mm thickness in three replicate order. Ten mathematical kinetic models were processed on experimental data and evaluation of models were analyzed by four criteria such as Determination of Coefficient (R2), Root Mean Square Error (RMSE), Chi-square (X2), and Mean Bias Error (MBE). Second Fick's Law was used for evaluation of diffusion coefficient and Arhenius equation was employed for activation energy (Ea).Results: The results showed that Hii, Law & Cloke model evaluates drying of thin layer zucchini more appropriate than other models. The activation energy value was determined (85.45 kJ/mol).Conclusion: The Hii, Law & Cloke model might be considered as the most suitable mathematical model for thin layer drying of zucchini by hot air displacement method. Manuscript profile

Open Access Article