A convective multi-flash drying process for producing dehydrated crispy fruits

Zotarelli, Marta Fernanda; Porciuncula, Barbara D.A.; Laurindo, João Borges

doi:10.1016/j.jfoodeng.2011.09.014

Cited by 92 publications

(53 citation statements)

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“…Autor para correspondência. II Centro de Ciências Agrárias, Ambientais e Biológica, UFRB, Cruz das Almas, BA, Brasil. alterações visuais como a redução do volume do fruto (KATEKAWA & SILVA, 2007;ZOTARELLI et al, 2011). Otimizar a secagem é fundamental para melhorar a efi ciência sem comprometer a qualidade do produto (DEFRAEYE et al, 2012).…”

Section: Introductionunclassified

Estabilidade físico-química e microbiológica de banana passa orgânica

et al. 2014

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Section: Introductionunclassified

Estabilidade físico-química e microbiológica de banana passa orgânica

et al. 2014

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“…In addition, the dehydrator efficiency was relevant, taking into account the similarity of the CMFD method (Zotarelli, Almeida & Borges, 2011) and the solar dryer, since both include the use of radiation (CONELEC, 2008), being from 300 to 900 W.m -2 , the moisture percentage before and after dehydratation process, the banana fruit performed a decreasing from 80.22% to 10.35%, which indicates that after being subjected to 180°C for 60 minutes per day in a total of 15 to 30 days, the index was 0.12% related to 10.35%, that is to say 0.4 times lower compared to that obtained in banana fruit with the CMFD method.…”

Section: Discussionmentioning

confidence: 99%

“…CMFD is a very efficient dehydration technique for two main reasons: (i) during flash evaporation, part of the internal moisture is pulled to the fruit surface, which improves convective drying during the heating step and (ii) after flash evaporation, the fruit temperature drops to 15-20 C, which leads to a large temperature difference between the hot air and cooled fruit and to improved heat transfer to the product (Zotarelli, Almeida & Borges, 2011), which is very similar to the evaluated method in this research Bearing this in mind, this provides more accurate and reliable estimates of the shelf life of dehydrated fruits, specifically, between 15 and 30 days of dehydration process in replicas, the value of useful life of banana, for example ( Figure 5), according to the linear regressions with adjusted model of the decrease of humidity of banana vs. radiation presented a duration of 109 days.…”

Section: Discussionmentioning

confidence: 99%

“…Solar drying has a number of advantages as solar energy is non-polluting, free, abundant renewable energy source. But several practical difficulties arise and it should be overcome (Zotarelli, Almeida & Borges, 2011;Hernández, Flores, Acosta & Barbosa, 2014).…”

Section: Introductionmentioning

confidence: 99%

“…Therefore, CMFD-Convective Multi Flash-Drying, is a process that can be applied for the crispy fruits production and is an alternative to the lyophilization process (Zotarelli, Almeida & Borges, 2011).…”

Section: Introductionmentioning

confidence: 99%

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Design, development and performance of solar dryer for pineapple (Ananas comosus (L.) Merr.), mamey (Mammea americana L.) and banana (Musa paradisiaca L.) fruit drying

Macías-Ganchozo¹,

Moreira²,

Trueba-Macías³

et al. 2018

Acta Agron.

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Agroindustria y Ciencia de los Alimentos AbstractThe aim of the present research was to know the shelf life of dehydrated tropical fruits based on an indirect type solar dryer, which was designed and developed under the conditions of Calceta, Bolívar canton of Manabí province, Ecuador. Due to the banana fruit physical and chemical characteristics exhibited during the process of dehydration by radiation, satisfactory results were obtained, superior to those obtained in fruits of mamey and pineapple. For example, moisture in banana with 80.22% dropped to 10.35%; in relation to protein ratio, which had achieved an increasing from 1.27% in its fresh state to 2.18% and in fiber contents from 0.88% in its fresh state to 2.41%. The microbiological analyzes determined the shelf life of the estimated products at 106, 109 and 174 days, respectively, for mamey, banana and pineapple fruits. Conversely, the attributes measured according to the scale of the sensory evaluation, the average of the treatments and their properties, such as sweetness, appearance, color and taste, can be demonstrated that the banana fruit considers better attributes as color with 4.38; sweet 4.58; aspect 4.68; and taste 4.75. In banana fruit, the R 2 statistic indicates 56.339% of the variability in DM PL. The correlation coefficient is equal to 0.750593, indicating a moderately strong relationship among the evaluated variables.Key words: Absorption, convective multi-flash drying process (CMDF), fruit dehydration, fruit postharvest, solar energy, water activity. ResumenEl objetivo de la presente investigación fue el de conocer la vida útil de frutas tropicales deshidratadas basado en un secador solar que fue diseñado y desarrollado bajo las condiciones de Calceta, cantón Bolívar de la provincia Manabí, Ecuador. Debido a las características físicas y químicas del banano, exhibidas durante el proceso de deshidratación por radiación, se contó con resultados satisfactorios, superiores a los obtenidos en frutos de mamey y piña. Por ejemplo, la humedad en banano con 80.22% bajó a 10.35%; en lo referente a la relación de proteína aumentó desde 1.27% en su estado fresco a 2.18% y en contenidos de fibras desde 0.88% en su estado fresco a un 2.41%. Los análisis microbiológicos determinaron la vida útil de los productos estimándose en 106, 109 y 174 días respectivamente para mamey, banano y piña. En cuanto a los atributos medidos según escala de la evaluación sensorial, la media de los tratamientos y sus propiedades, como dulce, aspecto, color y sabor, se puede demostrar que el banano contempla mejores atributos como color con 4.38; dulce 4.58; aspecto 4.68; y sabor 4.75. En banano, el estadístico R 2 indica un 56.339% de la variabilidad en DM PL. El coeficiente de correlación es igual a 0.750593, indicando una relación moderadamente fuerte entre las variables.Palabras clave: Absorción, actividad de agua, deshidratación de frutas, energía solar, postcosecha de frutas, secado convectivo multi-flash (SCMF).

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Drying and Dehydration Processes in Food Preservation and Processing

Michailidis

Krokida

2014

Conventional and Advanced Food Processing Technologies

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A convective multi-flash drying process for producing dehydrated crispy fruits

Cited by 92 publications

References 20 publications

Estabilidade físico-química e microbiológica de banana passa orgânica

Estabilidade físico-química e microbiológica de banana passa orgânica

Design, development and performance of solar dryer for pineapple (Ananas comosus (L.) Merr.), mamey (Mammea americana L.) and banana (Musa paradisiaca L.) fruit drying

Drying and Dehydration Processes in Food Preservation and Processing

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