The following summarizes the published study in the International Food Research Journal detailing the use of the Memmert vacuum oven VO in the test determining effect of the various drying methods on the texture and rheological properties of basil seed gum. It is one of the many applications of drying ovens.
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The study is conducted by The National Center for Biotechnology Information who discussed the topic: technical properties of aqueous systems. Here, the distribution of water-soluble gums helps to understand improved gelling and thickening properties in food products. Thus, it is found essential “to understanding of functional characteristics of gum in order to select the appropriate one based on the scope of application". The properties further help understand emulsification of flavors, elasticity and retention of moisture. All this allows for the extraction of hydrocolloids from the seeds. The study is found worthwhile due to abundance and cost effectiveness.
Now comes the subject of the research: Ocimum basilicum L. which can be found in parts of Asia, Europe, and the Middle East. This is a mucilaginous plant. Its seed has functional properties like that of commercial food hydrocolloids. The basil seed gum potentially became a relatively new source of hydrocolloid. It is explained that the texture and rheological properties are affected by the methods and condition of the plant’s gums by way of extraction, purification and drying.
The drying process is quite extensive. It is noted that a wide net of molecular weight is cast during it. This relies on the type and conditioning of drying which, in turn, affects the viscosity. Another qualitative factor is the color of the dried product. The drying techniques applied commonly are: oven drying, spouted bed drying, microwave vacuum drying, freeze drying, spray drying and vacuum drying – which is the Memmert vacuum drying oven VO that has been used in this experiment.
A key importance for having this study is because no such detailed study exists to such an extent. The researchers, Salehi and Kashaninejad, state:
"There is no study available in the literatures that investigate the effect of different drying techniques and temperature on the rheological and textural properties of basil seed gum. Hence, the purpose of present study was to investigate the influence of different drying techniques (oven drying (40-80°C), freeze drying and vacuum oven drying) on the rheological and textural properties, and color changes of basil seed gum".
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Firstly, the basil seed gums were bought in Gorgan, Iran and afterwards, the extraction process took place.
Next up, comes the topic of oven drying. Here the steps are as follows.
Following this, comes the process involving freeze drying which is part of several applications.
As the final type of drying, the researchers use a Memmert vacuum drying oven VO.
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Sample preparation
The sample preparation is conducted for consideration of the texture, viscometer and image analysis possibilities.
Drying methods and its effect on textural properties. Oven drying (OD, 50-80°C), freeze drying (FD), vacuum oven (VO). Courtesy of Salehi and Kashaninejad.
Color assessment is helpful as image analysis can objectively help researchers determine the quality of dried samples.
"Color usually is the first quality parameter that is evaluated by consumers and is critical in the acceptance of the product". - Salehi and Kashaninejad
Memmert GmbH + Co.KG, operating out of Schwabach and manufacturing from Büchenbach, produces the vacuum oven VO as part of its diverse heating and drying oven range.
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