CO2 laser drilling coupled with moderate electric fields for enhancement of the mass transfer phenomenon in a tomato (Lycopersicon esculentum) peeling process

Silva-Vera, Wladimir; Avendaño-Muñoz, Natalia; Núñez, Helena; Ramírez, Cristián; Almonacid, Sergio; Simpson, Ricardo

doi:10.1016/j.jfoodeng.2019.109870

Cited by 19 publications

(4 citation statements)

References 61 publications

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“…Regardless of the drying method, the reduction in operating times is key to improving the productivity of any industry, which is why several technologies have been studied to improve mass and heat transfer, such as vacuum impregnation [10][11][12][13], pulsed electric fields [14][15][16][17], and ultimately, CO 2 laser microperforation [18][19][20][21][22][23][24][25].…”

Section: Introductionmentioning

confidence: 99%

Effect of CO2 Laser Microperforation Pretreatment on the Dehydration of Apple Slices during Refractive Window Drying

Núñez,

Jaques,

Belmonte

et al. 2023

Foods

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This research studied the use of CO2 LASER microperforation as a pretreatment for the refractive window (RW) drying of apple slices with respect to total polyphenol content (TPC), antioxidant capacity, color ΔE, and product stability under accelerated storage. For this purpose, the processing variables assessed were pore size (200–600 µm), pore density (9–25 pores/cm2), and drying temperature (70–90 °C). As baseline criteria, a comparison with respect to the control without microperforations and samples subjected to conventional tunnel and lyophilization were also considered. The increase in the pore size from 200 to 600 µm resulted in shorter drying times (≤40 min), minimal change in color (ΔE) and loss of TPC, while DPPH was negatively affected by the combined effect of the pore density and the drying temperature. In general, the use of RW with CO2 resulted in apples of higher quality than those obtained in conventional drying and comparable to those obtained through the use of freeze-drying. Finally, during accelerated storage, quality attributes decreased significantly for samples dried at 90 °C regardless of whether microperforations were used, suggesting that a compromise between drying temperature and pore size must be weighed to reduce processing time and to avoid further quality losses during storage.

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Section: Introductionmentioning

confidence: 99%

Effect of CO2 Laser Microperforation Pretreatment on the Dehydration of Apple Slices during Refractive Window Drying

Núñez,

Jaques,

Belmonte

et al. 2023

Foods

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“…Recently, there have been the evolvement of other peeling technology such as; enzymatic peeling, freeze-thaw peeling, ohmic peeling, power ultrasound assisted-lye peeling and IR dry peeling. Ohmic, freeze-thaw and power ultrasound assisted-lye peeling still requires a base solution (either water or chemical solution) for its peeling operation, which still remains a concern (Silva-Vera et al 2020). Enzymatic peeling though is a chemical and water free method but has some disadvantages such as high peeling loss, low production yields, not cost effective and feasibility issues (Andreou et al 2020).…”

Section: Peelingmentioning

confidence: 99%

Ultrasound, infrared and its assisted technology, a promising tool in physical food processing: A review of recent developments

Zhou

Okonkwo

Inyinbor

et al. 2021

Critical Reviews in Food Science and Nutrition

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b department of agricultural and Biosystems engineering, College of engineering, landmark university, omu-aran, Kwara state, nigeria; c department of Physical sciences, industrial Chemistry Programme, landmark university, omu-aran, Kwara state, nigeria; d department of Food science and nutrition, College of Food and agricultural sciences, King saud university, riyadh, saudi arabia; e department of Food science and nutrition, College of agricultural sciences, landmark university, omu-aran, Kwara state, nigeria

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“…The authors of [19] perforated blueberry skin using CO 2 laser technology to improve mass transfer during osmotic dehydration-infusion. Recently, in our laboratory, this technology was used to drill tomato skin to accelerate lay infusion in the process of tomato peeling [20]. This superficial modification resulted in an increase in the diffusivity values by 2.3-fold compared with those of unmodified surfaces [20].…”

Section: Introductionmentioning

confidence: 99%

“…Recently, in our laboratory, this technology was used to drill tomato skin to accelerate lay infusion in the process of tomato peeling [20]. This superficial modification resulted in an increase in the diffusivity values by 2.3-fold compared with those of unmodified surfaces [20]. More recently, also in our laboratory, CO 2 laser micro-perforations were applied to modify the skin resistance during blueberry FD with the aim of avoiding the characteristic blueberry-bursting phenomena; the percentage of non-bursting units was improved from 47 to 86%, and the primary drying time was reduced by 25% [21].…”

Section: Introductionmentioning

confidence: 99%

Application of CO2-Laser Micro-Perforation Technology to Freeze-Drying Whole Strawberry (Fragaria ananassa Duch.): Effect on Primary Drying Time and Fruit Quality

Pinto,

Kusch,

Belmonte

et al. 2024

Foods

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Freeze-drying (FD) processing preserves foods by combining the most effective traditional technologies. FD conserves the structure, shape, freshness, nutritional/bioactive value, color, and aroma at levels similar to or better than those of refrigerated and frozen foods while delivering the shelf-stable convenience of canned/hot-air-dehydrated foods. The mass transfer rate is the essential factor that can slow down the FD process, resulting in an excessive primary drying time and high energy consumption. The objective of this study was to reduce the FD processing time using CO2 laser technology to improve product competitiveness in the preservation of whole strawberries. The research process consisted of the selection and characterization of fresh strawberries, followed by preparation, pre-treatment, freeze-drying, a primary drying time assessment, and a quality comparison. Experiments were carried out using strawberries without micro-perforation and with five and eight micro-perforations. Quality parameters were determined for fresh, frozen/thawed, and freeze-dried/rehydrated strawberries. It was found that the primary drying time can be significantly reduced by 20% (95% CI) from 26.7 h for non-perforated fruits to 22.3 h when five micro-perforations are made on each strawberry. The quality parameters used to evaluate the strawberries did not show significant differences when comparing frozen/thawed fruits with freeze-dried/rehydrated fruits. The experiments conducted in this study showed that freeze-drying may efficiently compete with freezing technology when processing whole strawberries.

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CO2 laser drilling coupled with moderate electric fields for enhancement of the mass transfer phenomenon in a tomato (Lycopersicon esculentum) peeling process

Cited by 19 publications

References 61 publications

Effect of CO2 Laser Microperforation Pretreatment on the Dehydration of Apple Slices during Refractive Window Drying

Effect of CO2 Laser Microperforation Pretreatment on the Dehydration of Apple Slices during Refractive Window Drying

Ultrasound, infrared and its assisted technology, a promising tool in physical food processing: A review of recent developments

Application of CO2-Laser Micro-Perforation Technology to Freeze-Drying Whole Strawberry (Fragaria ananassa Duch.): Effect on Primary Drying Time and Fruit Quality

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