Dehydration of Kiwi Fruit &lt;i&gt;(Actinidia deliciosa)&lt;/i&gt; by Consecutive Osmotic Dehydration and Freeze-Drying

Chakraborty, Niladri; Chakraborty, Rajat; Saha, A.K.

doi:10.17485/ijst/2016/v9i28/91839

Cited by 4 publications

(5 citation statements)

References 18 publications

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“…For freeze-drying, the same freeze dryer described in a previous paper by the same authors (Chakraborty et al, 2016) was used, together with a new six-sided cubic heating chamber (dimensions: 90 × 90 × 90 mm; working conditions: 220V, 166 mA, 33W) designed by the authors. By using the cubic heating chamber, the heat was supplied from the four side walls as well as from the bottom surface.…”

Section: Experimental Methodology For Freeze-dryingmentioning

confidence: 99%

“…Table 7 shows the proximate analyses of the KF and BFDKF powder samples. The authors' previous paper (Chakraborty et al, 2016) reported on the optimization of an osmotically dehydrated freeze-dried (OPODFD) kiwi sample, with which the present sample was compared. The carbohydrate and sugar contents were both reduced in the BFDKF powder since there was no solute gain (due to osmotic dehydration).…”

Section: Quality Assessment Of the Kiwi Fruit (Kf) And Blended Freezementioning

confidence: 99%

“…However, the cost involved is prohibitively high due to the long drying time. To reduce the drying time and hence the preservation costs, a new drying methodology, successive osmotic dehydration, and freeze-drying (ODFD) was investigated and reported earlier (Chakraborty et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

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Fortified and freeze-dried kiwi fruit (Actinidia deliciosa): quality and sensory assessment

Chakraborty

Saha

2020

Braz. J. Food Technol.

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Kiwi fruit (Actinidia deliciosa) (KF) is one of the best fruits available due to its large amount of nutrients. Despite its many health benefits, there are no previous reports on its preparation in other readily ingestible forms. The objective of the present study was to make a new food product from KF. The KF pulp was fortified and blended with several raw materials (such as rice flour and oat flour) using a stepwise short time addition and mixing methodology since this avoids unwanted biochemical and chemical reactions. The blended and reduced moisture KF paste was freeze-dried on a round silver coated steel plate (RSCSP), supplying the heat of sublimation using a newly designed cubic heater. The freeze-drying (FD) time was 4.5 h and the drying kinetics were studied using four established models. The effective moisture diffusivity (Deff) during FD (at 50 °C) was 1.532 x 10-6 m2/s and the activation energy (E) estimated for the FD was 28.35 kJ/mol. The freeze-dried sample was ground and placed under vacuum to reduce the weathering effects. The quality of the stored product was evaluated using the proximate analysis, physicochemical analysis and a sensory evaluation using a hedonic scale. The raw, fresh KF had a moisture content of 85.07% and the final freeze-dried product one of 3%. The carbohydrate, total sugar, protein, fat, total ash, crude fibre and vitamin C contents of the final product increased by 563%, 400%, 355%, 386%, 672%, 106%, and 117% respectively. Of the 66 panelists, the % consumer acceptances for the different attributes were: sweetness (68.18%), sourness (90.91%), saltiness (100%), bitterness (100%), flavour (95.45%), texture (77.27%) and overall acceptability (81.82%). Using conventional freeze-drying (CFD) for blended KF pulp without fortification, with the same RSCSP and the same cubic heater for sublimation, the drying time was found to be 7 h to reach the same final moisture content of 3%.

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Section: Experimental Methodology For Freeze-dryingmentioning

confidence: 99%

Section: Quality Assessment Of the Kiwi Fruit (Kf) And Blended Freezementioning

confidence: 99%

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Fortified and freeze-dried kiwi fruit (Actinidia deliciosa): quality and sensory assessment

Chakraborty

Saha

2020

Braz. J. Food Technol.

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“…This method of pretreatment also allows reducing the drying time [89] and decreases the drying cost, and thus has a positive impact on the environment [90]. On the other hand, OD may cause the loss of proteins, minerals and vitamins in the resulting product [6,91]. It involves relatively slow mass transfer and is influenced mainly by the permeability of cell membranes and cell structure [92].…”

Section: Osmotic Dehydrationmentioning

confidence: 99%

“…However, OD caused a several-fold reduction in the total phenolic content and antioxidant activity of freeze-dried apples. Chakraborty et al [91] studied the effect of the FD process in kiwi followed by OD using sucrose with different concentrations. Their study showed that OD reduced the vitamin content in fruits by about 10%.…”

Section: Osmotic Dehydrationmentioning

confidence: 99%

Recent Trends in Pretreatment of Food before Freeze-Drying

Dziki

2020

Processes

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Drying is among the most important processes and the most energy-consuming techniques in the food industry. Dried food has many applications and extended shelf life. Unlike the majority of conventional drying methods, lyophilization, also known as freeze-drying (FD), involves freezing the food, usually under low pressure, and removing water by ice sublimation. Freeze-dried materials are especially recommended for the production of spices, coffee, dried snacks from fruits and vegetables and food for military or space shuttles, as well as for the preparation of food powders and microencapsulation of food ingredients. Although the FD process allows obtaining dried products of the highest quality, it is very energy- and time consuming. Thus, different methods of pretreatment are used for not only accelerating the drying process but also retaining the physical properties and bioactive compounds in the lyophilized food. This article reviews the influence of various pretreatment methods such as size reduction, blanching, osmotic dehydration and application of pulsed electric field, high hydrostatic pressure or ultrasound on the physicochemical properties of freeze-dried food and drying rate.

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Osmotic dehydration of cubic pieces of melon: description through a three-dimensional diffusion model considering the resistance to mass flows on the surface

et al. 2020

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Dehydration of Kiwi Fruit <i>(Actinidia deliciosa)</i> by Consecutive Osmotic Dehydration and Freeze-Drying

Cited by 4 publications

References 18 publications

Fortified and freeze-dried kiwi fruit (Actinidia deliciosa): quality and sensory assessment

Fortified and freeze-dried kiwi fruit (Actinidia deliciosa): quality and sensory assessment

Recent Trends in Pretreatment of Food before Freeze-Drying

Osmotic dehydration of cubic pieces of melon: description through a three-dimensional diffusion model considering the resistance to mass flows on the surface

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