Effect of different Pre-treatments on the physicochemical properties of Freeze-Dried Ananas comosus L

Sarabo, Zulaikha; Hanafi, Nursyazwani; Rosli, Mohamad Azzuan; Rashid, Siti Norazlina Abd; Ropi, Nur Amalina Mohd; Hasham, Rosnani; Sarmidi, M. R.; Cheng, Kian Kai; Othman, Norasikin

doi:10.1016/j.matpr.2020.11.971

Cited by 2 publications

(1 citation statement)

References 11 publications

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“…This reduces nutrient losses but requires specialized equipment (Vu et al, 2024). Cold drying employs cold temperatures to remove moisture, preserving vitamins and minerals, although it may demand more time (Sarabo et al, 2021).…”

Section: Literature Reviewmentioning

confidence: 99%

Optimization of production of blanched apple chips using sublimation drying

Kenzhekhanova,

Mukhametov,

Mamayeva

2024

J Food Process Engineering

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The aim of the research is to investigate the efficiency of producing blanched apple chips utilizing an innovative technology, namely sublimation drying. Apples of the “Aport Almaty” variety were stored at a temperature of 4°C prior to processing. They were peeled, seeded, sliced into segments of specific thickness, and subjected to drying in a drying chamber at temperatures of 45, 50, and 60°C. Following drying, the samples were analyzed for antioxidant content, phenolics, minerals, and vitamins. For comparative analysis, methods such as sublimation drying, conventional drying, and low‐temperature drying were also employed. Atomic absorption spectroscopy and high‐performance liquid chromatography methods are employed for the analysis of the mineral and vitamin composition. Each group consists of 30 samples. Analysis of variance revealed statistically significant differences in antioxidants (F(3, 116) = 12.48, p < .001), water activity (F(3, 116) = 7.22, p < .01), and phenols (F(3, 116) = 9.85, p < .001) among the drying methods. Sublimation drying demonstrated higher levels of antioxidants and phenols (p < .05). At 45°C, sublimation drying resulted in higher levels of antioxidants (p < .05) and vitamin C, as well as low water activity (p < .05). Dry mass significantly correlated with storage stability (r = −0.75, p < .05). Sublimation drying exhibited superiority in moisture loss (F > 24.17, p < .001). The correlation coefficient between dry mass and moisture content was −0.82 (p < .01). Blanching improved antioxidant activity (75% vs. 65%) and color preservation.Practical applicationsOur study deepened the understanding of sublimation drying processes in apple chip production by determining optimal conditions for achieving high product quality. The obtained results provide valuable recommendations for practical application in the food industry, including optimal temperature regimes and the use of blanching to enhance chip quality. The universality of our study results supports their applicability in various sectors of the food industry that involve the drying of fruits and vegetables. Sublimation drying with blanching demonstrated high effectiveness in preserving the biochemical characteristics of the product, extending shelf life, and enhancing organoleptic properties.

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Section: Literature Reviewmentioning

confidence: 99%

Optimization of production of blanched apple chips using sublimation drying

Kenzhekhanova,

Mukhametov,

Mamayeva

2024

J Food Process Engineering

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Kurutmada Termal ve Termal Olmayan Ön İşlem Uygulamaları

Günaydın,

Çetin,

Sağlam

2023

Bursa Uludağ Üniversitesi Ziraat Fakültesi Dergisi

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Hasat edilen tarımsal ürünler depolama sürecinde solunum faaliyetlerini bir müddet devam ettirmektedir. Bu durum, ürünlerin içerdikleri yoğun nem nedeniyle kısa sürede bozularak çürümesine neden olmaktadır. Çürüyen ürünlerin renk, görünüş, besin elementi ve biyokimyasal içeriğinde önemli ölçüde kayıplar meydana gelmektedir. Kalite kayıplarını en aza indirerek ürünlerin raf ömrünü artırmak amacıyla pek çok muhafaza tekniği uygulanmaktadır. Kurutarak muhafaza yöntemi; biyoaktif bileşenler yönünden daha konsantre olması, nakliyenin kolay olması, depolamanın ekonomik olması ve ürünün uzun süre bozulmadan muhafaza edilebilmesi gibi önemli avantajlara sahiptir. Kurutmada işlem süresinin uzun olması enerji tüketiminin artmasına sebep olmaktadır. Bu olumsuzlukları aşmak amacıyla kurutma işleminden önce termal ve termal olmayan ön işlem uygulamaları yapılmaktadır. Bu çalışmanın amacı literatür araştırmaları kapsamında kurutma öncesi uygulanan termal (haşlama, ohmik ısıtma, mikrodalga, kızılötesi) ve termal olmayan (ozmotik dehidrasyon, soğuk plazma, darbeli elektriksel alan, gum arabic, şeker, bal çözeltisi, sitrik asit, ultrases) ön işlemlerinin incelenmesidir.

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Effect of different Pre-treatments on the physicochemical properties of Freeze-Dried Ananas comosus L

Cited by 2 publications

References 11 publications

Optimization of production of blanched apple chips using sublimation drying

Optimization of production of blanched apple chips using sublimation drying

Kurutmada Termal ve Termal Olmayan Ön İşlem Uygulamaları

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