Drying characteristics of irradiated apple slices

Wang, J; Yu, Chengtao

doi:10.1016/s0260-8774(01)00090-5

Cited by 79 publications

(55 citation statements)

References 8 publications

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“…Obviously, within a certain temperature range (60-75°C), increasing drying temperature speeds up the drying process, thus shortens the drying time. Similar findings have been reported for fruit and vegetable products drying (Vergara et al 1997, Fenton and Kennedy 1998, Ramaswamy and Nieuwenhuijzen 2002, Wang and Chao 2002, Wang et al 2006.…”

Section: Drying Characteristicssupporting

confidence: 89%

Mathematical modelling of thin layer hot air drying of carrot pomace

2011

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Thin layer carrot pomace drying characteristics were evaluated in a laboratory scale hot air forced convective dryer. The drying experiments were carried out at 60, 65, 70 & 75 °C and at an air velocity of 0.7 m/s. Mathematical models were tested to fit drying data of carrot pomace. The whole drying process of carrot pomace took place in a falling rate period except a very short accelerating period at the beginning. The average values of effective diffusivity ranged from 2.74 × 10(-9) to 4.64 × 10(-9) m(2)/s for drying carrot pomace. The activation energy value was 23.05 kJ/mol for the whole falling rate period.

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Section: Drying Characteristicssupporting

confidence: 89%

Mathematical modelling of thin layer hot air drying of carrot pomace

2011

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“…Thus far, the two-stage heatpump-assisted drying cum vacuum-microwave drying has not been reported in the literature. Apart from microwave-assisted drying, radiation of 60 Co γ-ray can be applied to enhance drying kinetics, however it has been reported that it could damage and change the apple cell structure (Wang and Chao 2002).…”

Section: Introductionmentioning

confidence: 99%

Combined Drying of Apple Cubes by Using of Heat Pump, Vacuum-Microwave, and Intermittent Techniques

Chong

Figiel

Law

2013

Food Bioprocess Technol

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Apple cubes of 15 mm were dried naturally without adding any chemical preservative using various drying methods namely intermittent hot air-dehumidified air drying with cyclic temperature profile and step-up temperature profile, heat-pump-assisted (HP) drying, convective vacuum-microwave (C/VM) drying, and heat pump vacuum-microwave (HP/VM) drying. The drying kinetics of apple samples dehydrated by different methods was divided into characteristic drying periods and fitted with empirical models, which gave high value of determination coefficient. The application of C/VM in drying of fruits gave the shortest drying time compared to other drying methods (about 50 % of the total drying time). The drying time was affected by effective diffusivity ranging from 3.522×10 −8 to 1.431×10 −6 m 2 /min depending on the drying technique used. It was found that combined drying which apply vacuum microwave (C/VM, HP/VM) gave the lowest values in hardness and chewiness. In addition, HP/VM drying gave the highest retained total polyphenol content, antioxidant activity, and the best appearance quality.

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“…To further enhance product quality and prolong the shelf life of these shrimps, other pretreatments such as gamma irradiation have been employed after food dehydration (Wang and Chao, 2002;Yu and Wang, 2005). Food processing by employing radiation is well established as a physical, non-thermal mode of food preservation (cold-pasteurization) which processes foods at or nearly at ambient temperature.…”

Section: Introductionmentioning

confidence: 99%

Influence of gamma irradiation on the colour parameters of dry smoked shrimps (Penaeus notialis)

Akuamoah¹,

Odamtten²,

Kortei³

2018

Food Res.

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Shrimp meat is one of the safest forms of muscle protein consumed in Ghana and in the world at large. Shrimps obtained from three different sources were smoke-dried to a moisture content of 15% and exposed to ionizing radiations from a Cobalt 60 source (Hungary, SLL 515) at doses of 0 (control), 4, 8 and 10 kGy at a dose rate of 2.17 kGy / hour in air. The effect of gamma radiation on colour was monitored before and after gamma irradiation. The colour parameters for the samples and colour change due to gamma irradiation were in the ranges 31. . These values were also used for calculation of the total colour change (ΔE), chroma change (ΔC), hue angle change (ΔH) and browning index change (ΔB.I). There were significant differences (P< 0.05) for L*, a*, b*, chroma, hue angle, browning index and overall colour change of shrimps after exposure to gamma radiations. Gamma radiation proved to be an effective preservative method for extension of shelf life of shrimp as neither no peculiar nor recorded.

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Drying characteristics of irradiated apple slices

Cited by 79 publications

References 8 publications

Mathematical modelling of thin layer hot air drying of carrot pomace

Mathematical modelling of thin layer hot air drying of carrot pomace

Combined Drying of Apple Cubes by Using of Heat Pump, Vacuum-Microwave, and Intermittent Techniques

Influence of gamma irradiation on the colour parameters of dry smoked shrimps (Penaeus notialis)

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