Effect of blanching on the dielectric properties and microwave vacuum drying behavior of Agaricus bisporus slices

Jiang, Ning; Liu, Chunquan; Li, Dajing; Zhou, Yongjun

doi:10.1016/j.ifset.2015.05.001

Cited by 32 publications

(16 citation statements)

References 34 publications

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“…Transmission electron microscopy, TEM (Model JEM-1400; JEOL Inc., Tokyo, Japan), was used to analyze the internal structure of apple slices before and after HWB pretreatment referring to the method in Jiang's research report [24]. Samples of apple tissue were cut into 2 mm × 1 mm pieces, fixed in 3.5% glutaral phosphate buffer, flushed with 0.1 mol/L PBS (pH 7.2), fixed in 1% osmium acid (OsO4), and flushed again in 0.1 mol/L PBS.…”

Section: Transmission Electron Microscopy Analysismentioning

confidence: 99%

Effect of Hot-Water Blanching Pretreatment on Drying Characteristics and Product Qualities for the Novel Integrated Freeze-Drying of Apple Slices

Hai-ou

ShouJiang

et al. 2018

Journal of Food Quality

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The effect of hot-water blanching (HWB) on drying characteristics and product qualities of dried apple slices with the novel integrated freeze-drying (NIFD) process was investigated by comparing with 3 different FD methods. Compared with the NIFD process without HWB pretreatment (VF-FD), the NIFD process with HWB pretreatment (HWB-VF-FD) resulted in a significantly higher mass loss and more sufficient freezing in vacuum-frozen samples, significantly higher rehydration ratio (RR), higher shrinkage ratio (SR), smaller Vitamin C (V C ) content and lower hardness and better apparent shape in freeze-dried samples, and fewer change to the color of the dried or rehydrated samples ( < 0.05). Compared with the conventional FD process with HWB pretreatment (HWB-PF-FD), HWB-VF-FD cost significantly less processing time and FD time and obtained significantly higher RR ( < 0.05), almost the equivalent SR, V C content, and hardness, and similar appearance in dried samples. The microstructure of apple cell tissues was analyzed by transmission electron microscopy and scanning electron microscopy to interpret the above differences in drying characteristics and product qualities. The results suggested that the NIFD process of apple slices with HWB pretreatment was a promising alternative method to decrease drying time, achieve similar product quality, and simplify the process steps of the conventional FD technology.

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Section: Transmission Electron Microscopy Analysismentioning

confidence: 99%

Effect of Hot-Water Blanching Pretreatment on Drying Characteristics and Product Qualities for the Novel Integrated Freeze-Drying of Apple Slices

Hai-ou

ShouJiang

et al. 2018

Journal of Food Quality

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“…The hardness of the FD+MWVD samples was significantly higher compared with FD drying samples (Table 1), possibly because little damage was induced in apple by FD, resulting in an integrated but very thin cell wall. This thin cell wall had a poor ability to resist external forces, leading to reduced hardness compared with samples dried using FD+MWVD (Jiang et al 2015).…”

Section: Measurement Of Hardnessmentioning

confidence: 99%

Effects of different drying methods on quality, bacterial viability and storage stability of probiotic enriched apple snacks

Cui

et al. 2018

Journal of Integrative Agriculture

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Effects of four different drying methods on the colour, texture, sensory quality, microstructure, bacterial viability and storage stability of probiotic enriched apple snacks were assessed. The drying methods were air drying (AD), freeze drying (FD), freeze drying followed by microwave vacuum drying (FD+MWVD) and air drying followed by explosion puffing drying (AD+EPD). Overall, FD+MWVD can be used as a suitable drying method for the development of probiotic enriched apple snacks in consideration of colour, texture, sensory quality, bacterial viability and storage stability. Probiotic bacteria in FD+MWVD samples remained above 10 6 CFU g-1 for 120 days at 25°C. Interestingly, bacterial viability in FD+MWVD samples turned out to be significantly higher than FD samples during storage for 120 days.

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“…Recently, several novel alternative technologies have been proposed such as high-pressure, ultrasound, microwave, ohmic, infrared, and radiofrequency heating for blanching of fruits and vegetables. Although these technologies are gaining momentum, there are still bottlenecks related to method simplicity, packaging materials and large-scale equipment that need to be solved and tangible advantages to be demonstrated before industrial implementation (Bernas & Jaworska, 2003;Jiang, Liu, Li, & Zhou, 2015;Lemmens et al, 2009;Xanthakis & Valdramidis, 2017;Xin, Zhang, Xu, Adhikari, & Sun, 2015).…”

Section: Introductionmentioning

confidence: 99%

Effect of microwave assisted blanching on the ascorbic acid oxidase inactivation and vitamin C degradation in frozen mangoes

Xanthakis

Gogou

Taoukis

et al. 2018

Innovative Food Science & Emerging Technologies

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Effect of blanching on the dielectric properties and microwave vacuum drying behavior of Agaricus bisporus slices

Cited by 32 publications

References 34 publications

Effect of Hot-Water Blanching Pretreatment on Drying Characteristics and Product Qualities for the Novel Integrated Freeze-Drying of Apple Slices

Effect of Hot-Water Blanching Pretreatment on Drying Characteristics and Product Qualities for the Novel Integrated Freeze-Drying of Apple Slices

Effects of different drying methods on quality, bacterial viability and storage stability of probiotic enriched apple snacks

Effect of microwave assisted blanching on the ascorbic acid oxidase inactivation and vitamin C degradation in frozen mangoes

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