Ascorbic acid loss and sensory changes in intermediate moisture pineapple during storage at 30–40°C

Sedas, Violeta T. Pardio; Kubiak, Krzysztof N.Waliszewski; Alvarado, Miguel Angel Garcia

doi:10.1111/j.1365-2621.1994.tb02097.x

Cited by 8 publications

(4 citation statements)

References 5 publications

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“…Nevertheless, the effect of the drying temperature on the compression characteristics of durian chips was found insignificant (Jamradloedluk et al, 2007). Degradation rate of ascorbic acid is affected by several factors such as temperature, water activity, pH, storage time and metal ions (Fennema, 1993;Pardio Sedas et al, 1994). The retention of ascorbic acid during vegetable drying is a function of process conditions.…”

Section: Introductionmentioning

confidence: 99%

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Quality evaluation of pineapple fruit during drying process

Ramallo

Mascheroni

2012

Food and Bioproducts Processing

153

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Section: Introductionmentioning

confidence: 99%

“…Santos and Silva (2009) studied the effect of ethanolic atmosphere on the degradation kinetics of ascorbic acid and the drying behavior of pineapple. Pardio Sedas et al (1994) studied ascorbic acid loss in pineapple during storage under fixed conditions of temperature and relative humidity.…”

Section: Introductionmentioning

confidence: 99%

Quality evaluation of pineapple fruit during drying process

Ramallo

Mascheroni

2012

Food and Bioproducts Processing

153

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“…Further, they have also reported that pineapple dried at 45 °C showed better rehydration ability and more l -ascorbic acid retention than those obtained by air drying at 75 °C. Other authors have also studied the drying behavior of pineapple and the loss of ascorbic acid in pineapple during drying and storage under different conditions. , Izli et al have investigated the effect of convective (60, 70, 80 and 90 °C), microwave (120 and 350 W), and freeze drying methods on the drying kinetics, color, total phenolic (TP) content, and antioxidant capacity of pineapples. Their results showed that the pineapple dried with freeze drying and microwave drying had the best antioxidant capacity and total phenolic content value.…”

Section: Introductionmentioning

confidence: 99%

Postharvest Quality Evaluation of Pineapple during Drying

Ahmad

Zaidi

2022

ACS Food Sci. Technol.

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Drying is one of the most widely used preservation methods in the food industry since it enhances the shelf life of food products by prohibiting the growth of microorganisms and enzyme activity. This study aims to investigate the influence of a traditional tray dryer and a self-designed vacuum dryer at different temperatures on the quality of pineapple. Experiments with tray and vacuum drying were performed at temperatures of 50 and 60 °C. Results of each drying method in terms of processing time, final moisture content of the samples, rehydration capacity, color change, firmness, and water activity were compared and discussed. The results showed that the vacuum dryer takes less drying time to achieve moisture content lower than 0.12 g water/g of dry solid compared to the tray dryer. Furthermore, it has been observed that the samples dried in a vacuum dryer at 50 °C had better rehydration ability and retained more color and textural properties than those dried by a tray dryer at temperatures of 50 and 60 °C. Hence, vacuum drying was found to be the better condition for preserving pineapple quality at a temperature of 50 °C. At last, the microstructure of the dried samples was also analyzed by confocal laser scanning microscopy. Results showed that vacuum drying retained the microstructure of the cells. However, the cells were found to be smaller in size compared to the fresh samples. However, tray drying distorted the cell structure.

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“…Several studies have been reported on the ascorbic acid loss in vegetables during storage under fixed conditions of temperature and relative humidity [8; 9; 10] . [11] developed an empirical equation to predict ascorbic acid degradation in pineapple as a function of storage temperature and water activity. Also, Sunmonu et al, 2013 developed empirical models equations [12] for prediction of nutritional parameters of stored bananas.…”

Section: Introductionmentioning

confidence: 99%

Prediction and Determination of Weight and Lycopene Contents of Stored Tomatoes <i>(Lycopersicon esculentum)</i>

Sunmonu

2015

JERA

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The need to develop empirical model equations that describe the changes in the nutritional compositions of stored tomatoes under different environmental conditionsA study was carried out to predict and determine the weight and lycopene contents of stored tomatoes. Three sets of four different types of passive evaporative cooling structures made of clay and aluminium were designed and constructed as part of the study. One set consists of four separate cooling chambers. Two cooling chambers were made with aluminium container (cylindrical and square shapes) and the other two were made of clay container (cylindrical and square). These four containers were separately inserted inside a bigger clay pot inter-spaced with clay soil of 5 cm (to form tin-in-pot, pot-in-pot, tin-in-wall and wall-in wall) with the outside structure wrapped with jute sack. The other two sets followed the same pattern with interspacing of 7 cm and 10 cm, respectively. The set with 7 cm interspace served as the control in which the interspace soil and the jute sacks were constantly wetted at intervals of between 2 to 4 hours depending on the rate of evaporation with water at room temperature. The 5 cm and 10 cm interspaced soil were constantly wetted with salt solution (sodium chloride) at the same interval to keep the soil in moist condition. Freshly harvested matured tomatoes (globe variety) were used for the experiments and the temperature and relative humidity inside the cooling chambers were monitored daily . The weight, lycopene contents, bacterial and fungal counts of these produce were determined at intervals of three days for a period of sixteen days. Mathematical models (using essential regression software package) were developed to predict the weight and lycopene contents of the stored produce at various conditions considered in the study. By substituting different values of predictor variables into the model equations, the expected values of weight and lycopene contents of stored tomatoes were predicted. Further analysis was done using a paired sample t-test using SPSS 16.0 computer software package to show the level of significance between the mean of observed and the predicted values for all the models developed. The mathematical models developed are reasonably accurate to predict the storability of fruits and vegetables in passive evaporative cooling structures.

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Ascorbic acid loss and sensory changes in intermediate moisture pineapple during storage at 30–40°C

Cited by 8 publications

References 5 publications

Quality evaluation of pineapple fruit during drying process

Quality evaluation of pineapple fruit during drying process

Postharvest Quality Evaluation of Pineapple during Drying

Prediction and Determination of Weight and Lycopene Contents of Stored Tomatoes <i>(Lycopersicon esculentum)</i>

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