Color, microstructure, physicochemical, textural and sensory properties with the retention of secondary metabolites in convective-, microwave- and freeze-dried carrot (<i>Daucus carota</i>) slices

Yıldız, Gamze

doi:10.1108/bfj-03-2021-0308

Cited by 12 publications

(6 citation statements)

References 37 publications

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“…In the initial drying stage, β-carotene content reduced dramatically, with different degradation rates depending on drying temperature; the higher the temperature, the faster the degradation. This was due to the high heat sensibility of β-carotene when increasing drying temperature, concurring with many previous reports [ 3 , 11 , 51 , 54 ]. The simulated C/C 0 value as a function of drying time, expressed by continuous lines in Figure 8 , also supported this observation.…”

Section: Resultssupporting

confidence: 92%

“…As shown in Figure 10 , the simulated β-carotene concentration ratio ( CR ) of carrot cubes dried under a fixed temperature of 60 °C, and at both step-up drying modes, decreased nonlinearly with drying time. This behavior indicated degradation of β-carotene commonly observed for bioactive compounds [ 3 , 54 , 55 ]. During the first drying stage at 60 °C, all CR curves were superimposed on each other, indicating identical profiles at the onset of the process until reaching the changing point of the step-up mode (~40 min).…”

Section: Resultsmentioning

confidence: 88%

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Combined Heat and Mass Transfer Associated with Kinetics Models for Analyzing Convective Stepwise Drying of Carrot Cubes

Chupawa

Suksamran

Jaisut

et al. 2022

Foods

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Stepwise drying is an effective technique that promotes energy saving without additional capital cost. The stepwise drying mode was investigated for energy consumption and dried product qualities using a coupled heat and mass transfer model associated with kinetics equations of volume shrinkage and degradation of β-carotene in carrot cubes. Simulations were performed using a finite element method with extension of a chemical species transport. Validation experiments were carried out under constant drying modes at 60 °C, 70 °C and 80 °C using a lab-scale convective hot air dryer. The verified models were subsequently employed to investigate the effects of two step-up drying modes (60 to 70 °C and 60 to −80 °C). The optimal drying condition was determined using the synthetic evaluation index (SI) with criteria of high specific moisture evaporation rate (SMER), low shrinkage ratio and β-carotene degradation. Simulated results showed comparable agreement with experimental data of moisture content, shrinkage ratio and β-carotene ratio. Step-up drying of 60 to 70 °C gave the highest SMER of 0.50 × 10−3 kg of water evaporated per kWh, while the operation at constant temperature of 80°C gave the lowest value of 0.19 × 10−3 kg of water evaporated per kWh. Model-predicted results showed less shrinkage of carrot cubes, but higher degradation of β-carotene under step-up drying compared to single-stage drying under temperature of 60 °C. Based on the highest SI value (0.36), carrot cubes were optimally dried under step-up mode of 60 to 70 °C.

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Section: Resultssupporting

confidence: 92%

Section: Resultsmentioning

confidence: 88%

Combined Heat and Mass Transfer Associated with Kinetics Models for Analyzing Convective Stepwise Drying of Carrot Cubes

Chupawa

Suksamran

Jaisut

et al. 2022

Foods

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“…Both thermal‐SF/LNF and HHP‐SF/LNF treatments significantly increased the total phenol content compared to unprocessed‐SF/LNF. The widely accepted explanation for this phenomenon was that thermal treatment and HHP led to cell rupture and resulted in increased extractability of metabolites, allowing more phenols to be released (Gulcin, 2021; Vázquez‐Gutiérrez et al, 2013; Zhou et al, 2014). Phenols can be present as free compounds or covalently bound to the plant cell wall matrix and such bound phenols may need to be released by thermal treatment, ultrasound, microwave, and HHP (Hayat et al, 2010; Wang et al, 2020).…”

Section: Resultsmentioning

confidence: 99%

Effects of hypothermia–hypoxia pulping, high hydrostatic pressure processing, and repeat freeze–thaw cycles on the quality of raw kiwifruit puree

Lu,

Fan,

Pan

et al. 2024

J Food Process Engineering

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This study evaluated the effects of the whole process of non‐thermal processing (hypothermia–hypoxia pulping and high hydrostatic pressure (HHP) pasteurization), different freezing methods, and repeat freeze–thaw cycles on physicochemical and nutritional quality of kiwifruit puree. Results showed that hypothermia–hypoxia treatment can retain the vitamin C, total phenol content, and antioxidant capacity of the puree better. Different pasteurization treatments can effectively kill microorganisms and improve the total phenol content and antioxidant capacity of the raw puree. Compared with thermal treatment, HHP can better retain the color, viscosity, and aroma components of the raw puree. The freezing methods have little impact on the quality of the raw puree, but peroxidase enzyme activity after quick freezing was significantly higher than that of slow freezing. Different freeze–thaw treatments had adverse effects on the quality of kiwifruit, and the damage of 25°C thawing conditions was more serious than that of 4°C thawing conditions. This research would provide new ideas for the production and storage of high‐quality kiwifruit puree and potential technical support for kiwifruit puree commercial production.Practical ApplicationsThe results of this study showed that non‐thermal processing can maintain the quality of kiwifruit puree better than traditional thermal processing, which provides a new idea for the production of high‐quality kiwifruit puree. In addition, this study suggests that temperature fluctuations should be minimized during storage to better maintain kiwifruit quality. This will provide potential technical support for the commercialization of kiwifruit puree.

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“…Under all drying conditions, the a w of the slice is consistently less than 0.6, meaning the samples are not breaking down due to microbes. The a w of the slices varied from 0.3 to 0.4 lower than the drying values under a convection dryer (Yildiz, 2022). According to Wang and Chao (2002), raising infrared power and lowering airflow increases the water evaporation of apple slice surfaces.…”

Section: Drying Kineticsmentioning

confidence: 95%

A study into how thickness, infrared intensity, and airflow affect drying kinetics, modeling, activation energy, and quality attributes of apple slices using infrared dryer

El‐Mesery,

Hu,

Ashiagbor

et al. 2024

Journal of Food Science

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Drying is a widely recognized process that reduces the need for storage and shipping weight, keeps free water out of the product, and prolongs its shelf life. An infrared dryer was designed to dry apples under different drying conditions. Apple slices of 6‐, 4‐, and 2‐mm thicknesses were dried at intensities 0.130, 0.225, and 0.341 W/cm2 and airflow 1.0, 0.5, and 1.5 m/s. The dehydrating period was prolonged with higher airflow and shortened with higher infrared intensity (IR). The shortest dehydrating period was verified by 190 min at 0.341 W/cm2, 0.5 m/s under 2 mm thickness. Increasing the sample thickness from 2 to 4 mm and then to 6 mm resulted in an 84% and 192% increase in drying time, respectively. Dehydrated apples had water activity values ranging from 0.30 to 0.40. The shrinkage ratio increased with an increase in infrared radiation intensity. However, it decreased with an increase in air velocity, while the rehydration ratio decreased with an increase in radiation intensity and increased with an increase in air velocity. Regarding total color change, apple slice thickness was a major factor. The effective diffusivities varied between 2.6 and 9.0 𝗑10−10 m2/s under different drying conditions. The dehydrating curves of apples were best described by the model developed by Midilli et al.

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Color, microstructure, physicochemical, textural and sensory properties with the retention of secondary metabolites in convective-, microwave- and freeze-dried carrot (Daucus carota) slices

Cited by 12 publications

References 37 publications

Combined Heat and Mass Transfer Associated with Kinetics Models for Analyzing Convective Stepwise Drying of Carrot Cubes

Combined Heat and Mass Transfer Associated with Kinetics Models for Analyzing Convective Stepwise Drying of Carrot Cubes

Effects of hypothermia–hypoxia pulping, high hydrostatic pressure processing, and repeat freeze–thaw cycles on the quality of raw kiwifruit puree

A study into how thickness, infrared intensity, and airflow affect drying kinetics, modeling, activation energy, and quality attributes of apple slices using infrared dryer

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