Effect of drying method on drying time and physico-chemical properties of dried rabbiteye blueberries

Yemmireddy, Veerachandra K.; Chinnan, Manjeet S.; Kerr, William L.; Hung, Yen‐Con

doi:10.1016/j.lwt.2012.07.011

Cited by 53 publications

(34 citation statements)

References 16 publications

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“…al with blueberries using different drying methods such as air dryer, fluidized bed dryer and air-impingement. 27 Results of total colour difference show the effect of the different maltodextrin concentrations and drying temperature on the colour characteristics of the final products. Lightness value (ΔL * ) indicates that the colour is affected by the maltodextrin concentration while processing temperature is affecting the hue of red (Δa * ) and yellow (Δb * ) colour.…”

Section: 2 Total Colour Differencementioning

confidence: 99%

Effect of drying parameters on physiochemical and sensory properties of fruit powders processed by PGSS-, Vacuum- and Spray-drying

Feguš

Žigon

Petermann

et al. 2015

ACSi

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Aim of this experimental work was to investigate the possibility of producing fruit powders without employing drying aid and to investigate the effect of drying temperature on the final powder characteristics. Raw fruit materials (banana puree, strawberry puree and blueberry concentrate) were processed using three different drying techniques each operating at different temperature conditions: vacuum-drying (-27-17 °C), spray-drying (130-160 °C) and PGSS-drying (112-152 °C). Moisture content, total colour difference, antioxidant activity and sensory characteristics of the processed fruit powders were analysed. The results obtained from the experimental work indicate that investigated fruit powders without or with minimal addition of maltodextrin can be produced. Additionally, it was observed that an increase in process temperature results in a higher loss of colour, reduced antioxidant activity and intensity of the flavour profile.

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Section: 2 Total Colour Differencementioning

confidence: 99%

Effect of drying parameters on physiochemical and sensory properties of fruit powders processed by PGSS-, Vacuum- and Spray-drying

Feguš

Žigon

Petermann

et al. 2015

ACSi

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“…This phenomena is not unique to apple pomace, and as such different drying methods have been studied in various fruit pomace and vegetables (Bai et al 2013;Choicharoen et al 2009;Constenla et al 2002;de Torres et al 2010;Khanal et al 2010;Raghavan and Orsat 2007;Tseng and Zhao 2012;Yemmireddy et al 2013). Khanal et al (2010) reported that drying grape and blueberry pomaces at lower temperature for longer time (40°C for 72 h) did not cause significant losses in anthocyanins, while higher temperature drying (125°C) for a much shorter time (8 h) led to 70 % reduction.…”

Section: Introductionmentioning

confidence: 99%

“…ID uses high velocity streams of hot air across the product being dried, which are then circulated back across the heating element. These intensive streams of hot air result in a very efficient drying, which has been shown to be significantly faster than forced-air drying for blueberries (Yemmireddy et al 2013). Further, like all drying processes, there is a relationship between temperature and drying time, with an 85°C ID taking about 50 % longer than a 107°C ID (Yemmireddy et al 2013).…”

Section: Introductionmentioning

confidence: 99%

“…These intensive streams of hot air result in a very efficient drying, which has been shown to be significantly faster than forced-air drying for blueberries (Yemmireddy et al 2013). Further, like all drying processes, there is a relationship between temperature and drying time, with an 85°C ID taking about 50 % longer than a 107°C ID (Yemmireddy et al 2013). Even partial treatment with hot air impingement has also been shown to have beneficial effects, with one study showing that a 90 s treatment at 110°C not only extensively decreased drying time, but also effectively inhibited enzymatic browning, making it an ideal pretreatment method for enhancing both the drying kinetics and quality of raisins (Bai et al 2013).…”

Section: Introductionmentioning

confidence: 99%

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Impingement drying for preparing dried apple pomace flour and its fortification in bakery and meat products

2014

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This study aimed to evaluate impingement drying (ID) as a rapid drying method to dry wet apple pomace (WAP) and to investigate the fortification of dried apple pomace flour (APF) or WAP in bakery and meat products. ID at~110°C reduced the moisture content of apple pomace from 80 % (wet basis) to 4.5 % within 3 h, compared with 24 h to 2.2 % using 40°C forced-air drying and~60 h to 2.3 % using freeze drying. Furthermore, ID enhanced the extractable phenolic compounds, allowing for a 58 % increase in total phenolic content (TPC) compared with wet pomace, a 110 % and 83 % higher than TPC in forced-air dried and freeze dried samples, respectively. The 15-20 % APF-fortified cookies were found to be~44-59 % softer,~30 % more chewy, and~14 % moister than those of the control. WAP-fortified meat products had significantly higher dietary fiber content (0.7-1.8 % vs. 0.1-0.2 % in control) and radical scavenging activity than that of the control. These results suggest that impingement drying is a fast and effective method for preparing dried APF with highly retained bioactive compounds, and apple pomace fortified products maintained or even had improved quality.

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“…The weight of peanut pancakes before and after microwave reheating was measured using a calibrated balance and the difference in the weights was recorded as % moisture loss. Bulk density of the same samples was measured using glass beads displacement method as described in Yemmireddy et al (2013) for two pancakes in each batch. Using a stainless steel borer, 1 cm 2 (radius 3 height) cylindrical specimens of reheated pancakes were cut to conduct the TPA as described earlier.…”

mentioning

confidence: 99%

Physico-chemical Properties of Pancakes Made from an Instant Mix Containing Different Levels of Peanut (Arachis hypogaea) Flour

Yemmireddy¹,

Chintagari²,

Hung

2013

Peanut Science

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Partially defatted peanut flour has proven to exhibit excellent functional and nutritional properties in many foods. In this study, a peanut pancake instant mix was developed by replacing a portion of wheat flour with peanut flour; either 12% fat medium roast (12M) or 28% fat light roast (28L) peanut flours at various levels (20, 30, 40 and 50%) in a starting pancake formulation. Effect of peanut flour initial fat content and degree of roasting on physico-chemical properties such as viscosity of the batter, surface color, texture and composition of the pancakes were determined. In addition, the effect of microwave reheating time on moisture loss, bulk density and texture of the frozen peanut pancakes was investigated at 30% replacement level and compared with a commercial frozen pancake. Viscosity of the instant mix batter made with 12M peanut flour was higher than the control whereas 28L was lower than the control. All peanut pancakes were darker (lower L values) and browner (lower hue angle) than the control. Texture profile analysis properties such as hardness, cohesiveness and chewiness values decreased with increasing peanut flour replacement level; whereas, springiness values increased. Moisture, fat, ash and protein content were increased with increasing peanut flour replacement level. Pancakes made from 12M have higher protein content than the 28L samples at same level of replacement. Frozen peanut pancakes after microwave reheating showed significant moisture loss, increased bulk density and increased hardness and chewiness. At tested conditions a microwave reheating time of 20 or 30 s was sufficient to achieve desirable eating characteristics (moisture loss, density and texture) of peanut pancakes when compared to the commercial frozen pancakes or freshly prepared peanut pancakes. This study demonstrated that the instant peanut pancake mix has potential as a functional breakfast food item to replace regular wheat pancakes.

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Effect of drying method on drying time and physico-chemical properties of dried rabbiteye blueberries

Cited by 53 publications

References 16 publications

Effect of drying parameters on physiochemical and sensory properties of fruit powders processed by PGSS-, Vacuum- and Spray-drying

Effect of drying parameters on physiochemical and sensory properties of fruit powders processed by PGSS-, Vacuum- and Spray-drying

Impingement drying for preparing dried apple pomace flour and its fortification in bakery and meat products

Physico-chemical Properties of Pancakes Made from an Instant Mix Containing Different Levels of Peanut (Arachis hypogaea) Flour

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