Effect of air drying temperature on the quality of rehydrated dried red bell pepper (var. Lamuyo)

Vega‐Gálvez, Antonio; Lemus‐Mondaca, Roberto; Bilbao‐Sainz, Cristina; Fito, P.; Andrés, Ana

doi:10.1016/j.jfoodeng.2007.06.032

Cited by 197 publications

(101 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…This difference reflects the different rehydration capacity of the dried plums. Hot-air drying usually leads to destruction of tissues and cell wall collapse (Vega et al, 2008;Therdthai and Zhou, 2009). These results could indicate that the RAE-treated sample had the best quality among the dehydrated plums.…”

Section: Resultsmentioning

confidence: 92%

Effects of Dehydrating Agents on the Physicochemical Properties of Dried Plum (Prunus salicina L.) Slices

Kim¹,

Kang²,

Chung³

et al. 2013

Journal of Applied Biological Chemistry

View full text Add to dashboard Cite

Plum (Prunus salicina L.) slices were dehydrated with red algae extract (RAE) at a concentration of 30% (w/w), and the dried samples were compared with maltodextrin (MD)-treated and hot-air dried samples in terms of physicochemical properties such as rehydration ratio, ascorbic acid, microstructure, and color. The rehydration ratios and colors of RAE-treated plum slices were better than those of MD-treated and hot-air dried samples. The ascorbic acid contents of RAE-treated samples were higher and their microstructures were finer than those of MD-treated or hotair dried samples. These results suggest that plum slices can be dehydrated with RAE without loss of quality.

show abstract

Section: Resultsmentioning

confidence: 92%

Effects of Dehydrating Agents on the Physicochemical Properties of Dried Plum (Prunus salicina L.) Slices

Kim¹,

Kang²,

Chung³

et al. 2013

Journal of Applied Biological Chemistry

View full text Add to dashboard Cite

show abstract

“…Kaur and Singh (1981) also reported the similar findings. Vega-Galvez et al (2008) reported loss of vitamin C during drying of red pepper.…”

Section: Effect Of Drying Parameters On Responsesmentioning

confidence: 99%

“…Maximum rehydration ratio was observed at 60°C, 50 m/min air velocity for initial size of 4 cm. This behaviour might be due the fact that more heating coagulates the protoplasmic protein and destroys the osmotic properties of cell membrane, resulting less swelling of dehydrated material (Vega-Galvez et al 2008). Non Enzymatic Browning of Dried Cauliflower Browning of dried cauliflower was significantly affected by DT, AV, DT and AV, DT and S, AV and S, and DT 2 model terms (Table 3 and Fig.…”

Section: Effect Of Drying Parameters On Responsesmentioning

confidence: 99%

Optimization of drying process parameters for cauliflower drying

2011

View full text Add to dashboard Cite

The different sizes (3, 4 and 5 cm) of hybrid variety of cauliflower (variety no. 71) were dehydrated in thin layer at three temperatures of 55, 60 and 65°C with velocities of 40, 50 and 60 m/min. Dehydrated samples were analyzed for vitamin C, rehydration ratio and browning. Statistical analysis indicated that drying time was dependent on initial size of cauliflower, drying air temperature and velocity, but rehydration ratio was significantly affected by the combined effect of temperature and airflow velocity. Vitamin C content of the dried cauliflower samples were significantly affected by temperature only and non enzymatic browning was function of temperature, airflow velocity, and combined effect of temperature and airflow velocity. Optimization of the drying process parameters for the given constraints resulted in 60.10 0 C, 59.28 m/min, 3.35 cm. The predicted responses for the optimized combination of process parameters were time, vitamin C content, rehydration ratio, and browning values of 491.22 min (time), 289.86 mg/100 g (Vitamin C), 6.91 ( rehydration ratio), and 0.14 (browning), respectively with the desirability factor of 0.787.

show abstract

“…Therefore, these differences are predominantly attributed to the carotenoid pigments degradation, which are mostly sensitive to heat induction. The variation of b * is mainly observed at low temperatures and may be caused by the development of some brown pigments related to non-enzymatic reactions activated during the drying process (Vega-Gálvez et al, 2008), while changes in L * parameters, are observed mainly at low temperatures and air velocities, which had achieved an enzymatic browning of the food matrix.…”

Section: Effect Of Drying Processes On the Cape Gooseberry Qualitymentioning

confidence: 99%

The influence of drying on the physiological quality of cape gooseberry (Physalis peruviana L.) fruits added with active components

Ordoñez¹,

Mesa²,

Rodríguez³

2017

Acta Agron.

View full text Add to dashboard Cite

Agroindustria y Ciencia de los Alimentos / Agroindustry and Food ScienceThe influence of drying on cape gooseberry (Physalis peruviana L.) fruits added with active components La influencia del secado sobre frutos de uchuva (Physalis peruviana L.) adicionados con componentes activos AbstractDehydrated products added with active components (AC) represent a healthy alternative for modern consumer. The aim of this research was to evaluate the influence of drying process conditions of cape gooseberry (Physalis peruviana L.) impregnated under vacuum with AC and dehydrated. A factorial design was performed with two independent variables, 2 levels per variable (temperature: 50 and 60ºC, air velocity: 2.0 and 3.0 m.s -1 ) and three replicates per drying condition. In fact, cape gooseberry fruits were previously impregnated under vacuum with an emulsion containing calcium and vitamins B9, C, D3 and E, which were subjected to dehydration until a water activity of approximately 0.6. In addition, drying rate curves presented in all cases two periods of decreasing speed. An increase of drying temperature decreases the processing time, presenting a greater AC degradation, while the air velocity offers a non-significant effect. The treatment which have allowed an AC better retention and low processing times was 60° C and 2 m.s -1 , reaching levels of 204.8 ± 10.5 mg, 137.0 ± 34.7 μg, 13.6 ± 0.9 mg, 2.2± 0.6 μg, 7.0±1.2 mg for calcium and vitamins B9, C, D3 and E, respectively per 50 g serving of dehydrated cape gooseberry. An integration of the vacuum impregnation process with conventional air-drying, represents an effective technological alternative, which confers a higher added value to cape gooseberry fruit.Keywords: Functional foods, calcium, vacuum impregnation, dehydrated products, vitamins. ResumenLos productos deshidratados adicionados con componentes activos (CA) representan una alternativa saludable para el consumidor moderno. El objetivo de la investigación fue evaluar la influencia de las condiciones del proceso de secado sobre la uchuva (Physalis peruviana L.) impregnada al vacío con CA y deshidratada. Se utilizó un diseño factorial con dos variables independientes, 2 niveles por variable (temperatura: 50 y 60ºC; velocidad del aire: 2.0 y 3.0 m.s -1 ) y 3 réplicas por condición de secado. Los frutos de uchuva fueron previamente impregnados al vacío con una emulsión que contenía calcio y vitaminas B9 , C, D3 y E, además se sometieron a una deshidratación hasta una actividad de agua aproximada de 0.6. En adición a lo anterior, las curvas de velocidad de secado presentaron en todos los casos dos periodos de velocidad decreciente. El aumento de la temperatura de secado disminuye el tiempo de proceso, presentándose mayor degradación de los CA, mientras que la velocidad del aire ofrece un efecto no significativo. El tratamiento que permitió una mejor retención de los CA y bajos tiempos de proceso fue 60°C y 2 m.s -1 , alcanzando niveles de 204.8±10.5 mg, 137.0±34.7 mg, 13.6±0.9 mg, 2.2±0.6 mg, 7.0±1.2 mg para calcio y v...

show abstract

Effect of air drying temperature on the quality of rehydrated dried red bell pepper (var. Lamuyo)

Cited by 197 publications

References 25 publications

Effects of Dehydrating Agents on the Physicochemical Properties of Dried Plum (Prunus salicina L.) Slices

Effects of Dehydrating Agents on the Physicochemical Properties of Dried Plum (Prunus salicina L.) Slices

Optimization of drying process parameters for cauliflower drying

The influence of drying on the physiological quality of cape gooseberry (Physalis peruviana L.) fruits added with active components

Contact Info

Product

Resources

About