Comparison of freezing and convective dehydrofreezing of vegetables for reducing cell damage

Schudel, Seraina; Prawiranto, Kevin; Defraeye, Thijs

doi:10.1016/j.jfoodeng.2020.110376

Cited by 49 publications

(39 citation statements)

References 31 publications

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“…Mango fruit was chosen due to popularity with sensory characteristics (Jahurul et al, 2015) and its usefulness as a contributor of vitamins A and C, and limited process utilization (Sulistyawati, Dekker, Fogliano, & Verkerk, 2018; Zhao et al, 2014). Further, the process impact on quality characteristics were evaluated immediately after the MWODS rather than the usual subsequent finish drying because this semi‐dry product could also be further preserved by other techniques such as refrigeration and freezing as in dehydrofreezing (James, Purnell, & James, 2014; Schudel, Prawiranto, & Defraeye, 2021) or in intermediate moisture products without using the finish drying technique.…”

Section: Introductionmentioning

confidence: 99%

Optimization of maltodextrin (10DE)—Sucrose moderated microwave osmotic dehydration of mango cubes under continuous flow spray mode (MWODS) conditions

Shinde

Ramaswamy

2021

J Food Process Engineering

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The process of microwave osmotic dehydration of mango was optimized under continuous flow medium spray conditions (MWODS) with maltodextrin (10DE) moderated sucrose solutions. Optimization was carried out using a response surface methodology with a central composite rotatable (CCRD) design with three input variables at five levels (temperature, 33 C to 66.7 C; sucrose:maltodextrin ratio from 100:0 to 80:20; and solute concentration, 33 to 66.7%). The response parameters used for optimization were moisture loss (ML), solids gain (SG), weight reduction (WR), ML/SG ratio, color and texture values. For each response, RSM models (p < .05) were developed. As expected, all output variables were responsive to process variables and addition of maltodextrin to sucrose was found to have a significant effect on reducing the SG and increasing ML/SG, and total solute concentration had significant effects on ML, SG and quality parameters. The process was optimized by desirability approach and MWODS at 56 C with total osmotic solute 46% concentration and 84:16 sucrose:maltodextrin proportion had the highest desirability value.Selection of constraints was an influential factor as well. Practical ApplicationsOsmotic dehydration (OD) has many advantages, but is a slow process. Carrying out OD in MW environment accelerates the process, enhances moisture loss (ML) and limits the solids gain (SG). The quality of OD foods is related to ML/SG ratio and the MWOD process enhances ML/SG. This can be further enhanced by incorporating high molecular solutes like maltodextrins. This research optimizes the maltodextrin moderated MWOD process under continuous medium flow conditions. The process offers significant potential for reducing the treatment time (to 30 min) and improve the ML/SG ratio. The resulting product can be finish dried, used as intermediate moisture food or frozen (dehydrofreezing).

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Section: Introductionmentioning

confidence: 99%

Optimization of maltodextrin (10DE)—Sucrose moderated microwave osmotic dehydration of mango cubes under continuous flow spray mode (MWODS) conditions

Shinde

Ramaswamy

2021

J Food Process Engineering

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“…Near infrared light is referred to light with a wavelength of 800 to 2500 nm. This region is the first non-visible region in the absorption spectrum [65]. This technology is usually used for quality control of various materials especially cereal industry due to its advantages such as being rapid, chemical-free, non-destructive and easy to use method compared to other chemicals (for example, Kjeldahl and Soxhlet) and analytical (such as gas and high performance chromatography) methods.…”

Section: Near Infrared Spectroscopy (Nir) Spectroscopymentioning

confidence: 99%

“…The spectra in the NIR region are generated due to energy absorption by organic molecules. These spectra contain the overtones and combinations of overtones, which are originated from the fundamental bond vibrations (stretching or bending) that occur in the mid-infrared (MIR) region of the spectrum [65]. The NIR spectroscopy only gives an average spectrum (average measurement) of the sample and does not count the scanned area of the sample.…”

Section: Near Infrared Spectroscopy (Nir) Spectroscopymentioning

confidence: 99%

Phase change and crystallization behavior of water in biological systems and innovative freezing processes and methods for evaluating crystallization

2022

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The phase change of water occurs in biological samples during freezing and introduces significant changes to the processed materials. The phase change phenomenon includes complex processes at the macro and micro levels. At molecular levels, water undergoes a rate-limiting nucleation stage to form templates for the next step called crystal growth. The rate and interaction of these two stages play an essential role in the characteristics of the process and the products. Technically, crystal size distribution and its control through processing parameters are linked to the properties of products. Thus, understanding the interactions between water phase change steps, evaluating the effects of crystallization and ice crystals features, and employing novel techniques to control and monitor nucleation and crystal growth stages is essential for improved frozen products quality. Finding the moisture behavior information with direct and indirect measurements can describe crystals in multi-perspectives, providing practical knowledge on the mechanisms of the freezing process. Moreover, innovative novel freezing technologies improve the crystallization process during the freezing of foods. This review focuses on an overview of the water phase change and crystallization process. Specific emphasis was placed on modeling approaches, the measuring methods, and novel accelerating and suppression of nucleation and ice crystals growth.

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“…On the other hand, as another methods used for osmotic dehydration can be mentioned microwave drying [3,19], convective dehydrofreezing [20], ultrasound methods [17,21], vacuum methods [22,23], and vacuum pulsed osmotic dehydration (PVOD) [24], in which water loss kinetics, solids gain and stress at rupture, as well as the effective diffusivities using the hydrodynamic model were estimated, amongst others.…”

Section: Introductionmentioning

confidence: 99%

Mathematical modelling of mass transfer phenomena for sucrose and lactitol molecules during osmotic dehydration of cherries

Maldonado

Pacheco

2022

Heliyon

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Comparison of freezing and convective dehydrofreezing of vegetables for reducing cell damage

Cited by 49 publications

References 31 publications

Optimization of maltodextrin (10DE)—Sucrose moderated microwave osmotic dehydration of mango cubes under continuous flow spray mode (MWODS) conditions

Optimization of maltodextrin (10DE)—Sucrose moderated microwave osmotic dehydration of mango cubes under continuous flow spray mode (MWODS) conditions

Phase change and crystallization behavior of water in biological systems and innovative freezing processes and methods for evaluating crystallization

Mathematical modelling of mass transfer phenomena for sucrose and lactitol molecules during osmotic dehydration of cherries

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