Characterization of vacuum microwave, air and freeze dried carrot slices

Lin, Tein M.; Durance, T.D.; Scaman, Christine H.

doi:10.1016/s0963-9969(98)00070-2

Cited by 537 publications

(367 citation statements)

References 20 publications

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“…From Figure 1a and Figure 1c, it can be noted that, at the same moisture ratio, the MW drying time decreased with increasing applied MW power. The results indicated that mass transfer within the sample is more rapid during drying at higher MW power because more heat is generated within the sample, creating a larger vapor pressure differential between the center and the surface of product [19]. Similar findings were reported by [14].…”

Section: Resultssupporting

confidence: 78%

Effect of Microwave Treatment On Physical and Functional Properties of Orange (Citrus Sinensis) Peel and Leaves

Bejar¹,

Kechaou²,

Mihoubi³

2011

J Food Process Technol

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NomenclatureK, n: Page Model constants; r: Coefficient of Correlation; SE: Standard Error; P: Relative Percent Error (%); t: Time; X r: : Reduced moisture content; X 0 : Initial moisture content (kg water/kg db); X f : Final moisture content (kg water/kg db); R r : Reduced drying rate; N: Numbers of data points; n p : Numbers of parameters SubscriptsCal: Calculated; exp: Experimental; j: Samples number. Material and Methods MaterialFresh oranges (Citrus sinensis) and leaves of "Maltaise" variety were picked in Manzel Bouzalfa (Nabeul, Tunisia) in an advanced stage AbstractThe effect of microwave drying on drying characteristics of "Maltaise" peel and leaves was investigated. The effect of microwave power on color, total phenols and water and oil holding capacities was determined. By increasing microwave powers (100-850W), drying time decreased from 6960 to 420 s for peel and from 4800 to 210 s for leaves. Page model successfully described the drying kinetics. For microwave powers ranging from 100 to 850W, the values of r, SE and P are ranging respectively from 0.8636 to 0.9806, from 0.2292 to 0.4307 and from 15.0381 to 34.1190. The applied microwave powers affect significantly all color parameters of peel and leaves (P<0.001).Compared to the fresh state, functional properties of peel and leaves decreased after microwave drying except the water holding capacity of peel that increased. For both dried peel and leaves and at each applied microwave power, water holding capacity values were higher than oil holding capacity values. Microwave drying decreased total phenols of the dried leaves compared to the fresh ones. However, drying at 450W improved the extractible phenols amounts from peel (1.880 ± 0.050g caffeic acid/100g db).

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Section: Resultssupporting

confidence: 78%

Effect of Microwave Treatment On Physical and Functional Properties of Orange (Citrus Sinensis) Peel and Leaves

Bejar¹,

Kechaou²,

Mihoubi³

2011

J Food Process Technol

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“…Most microwave assisted vacuum drying (MWVD) studies have been focused on the fruits and vegetables so for that needs the 'puffing' quality in the final product. But the same method can also be applied to other food products, such as parboiled rice and shrimp (Lin et al 1998). …”

Section: Heat Pump Assisted Infrared Dryingmentioning

confidence: 99%

“…loss of vitamin C, and changes of colour (Arabhosseini et al 2010) and appearance that might not be desirable. For example, air-drying is the most common method in the drying of foodstuffs but this method leads to serious injuries such as the worsening of the taste, colour and nutritional content of the product, decline in the density and water absorbance capacity and shifting of the solutes from the internal part of the drying material to the surface, due to the long drying period and high temperature (Yongsawatdigul and Gunasekaran 1996;Lin et al 1998;Maskan 2001). To avoid all these discrepancies, drying should be in control manner.…”

Section: Introductionmentioning

confidence: 99%

Heat pump assisted drying of agricultural produce—an overview

Patel

Kar

2011

J Food Sci Technol

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This review paper included the recent progress made in heat pump assisted drying, its principle, mechanism and efficiency, type and its application for drying of agricultural produce. Heat pump assisted drying provides a controllable drying environment (temperature and humidity) for better products quality at low energy consumption. It has remarkable future prospects and revolutionaries ability. The heat pump system consists of an expansion valve, two heat exchangers (evaporator and condenser), and a compressor, which are connected by using copper tubes. In this paper we also provided a review discussion on different type of heat pump assisted drying system ready for remarkable and commercial use in different type of food industries. Here we also have given some major advantage and disadvantage of heat pump assisted drying.

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“…The last step is due to a limited moisture diffusion rate [87]. In a study made on carrots, it was deducted that MW was faster and the product showed better textural properties compared with AD [88].…”

Section: Texturementioning

confidence: 99%

Monitoring and Optimization of the Process of Drying Fruits and Vegetables Using Computer Vision: A Review

et al. 2017

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An overview is given regarding the most recent use of non-destructive techniques during drying used to monitor quality changes in fruits and vegetables. Quality changes were commonly investigated in order to improve the sensory properties (i.e., appearance, texture, flavor and aroma), nutritive values, chemical constituents and mechanical properties of drying products. The application of single-point spectroscopy coupled with drying was discussed by virtue of its potentiality to improve the overall efficiency of the process. With a similar purpose, the implementation of a machine vision (MV) system used to inspect foods during drying was investigated; MV, indeed, can easily monitor physical changes (e.g., color, size, texture and shape) in fruits and vegetables during the drying process. Hyperspectral imaging spectroscopy is a sophisticated technology since it is able to combine the advantages of spectroscopy and machine vision. As a consequence, its application to drying of fruits and vegetables was reviewed. Finally, attention was focused on the implementation of sensors in an on-line process based on the technologies mentioned above. This is a necessary step in order to turn the conventional dryer into a smart dryer, which is a more sustainable way to produce high quality dried fruits and vegetables.

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Characterization of vacuum microwave, air and freeze dried carrot slices

Cited by 537 publications

References 20 publications

Effect of Microwave Treatment On Physical and Functional Properties of Orange (Citrus Sinensis) Peel and Leaves

Effect of Microwave Treatment On Physical and Functional Properties of Orange (Citrus Sinensis) Peel and Leaves

Heat pump assisted drying of agricultural produce—an overview

Monitoring and Optimization of the Process of Drying Fruits and Vegetables Using Computer Vision: A Review

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