Effect of puff drying on seedless grape fruits quality criteria compared to convective air drying

Abstract

The goal of the present study is to investigate the effect of explosion puffing and convection air drying on the physical, chemical and sensory properties of dried seedless grape, and cost of operation. The obtained results showed that, the drying rate of puff drying method (PD) was faster than that of convection air drying method at the corresponding drying condition of (60°C and 1.5 m/s air velocity). The seedless grape samples dried by PD were the best for the most of physico-chemical quality properties such as color index, texture, rehydration ratio, and shrinkage rate compared to similar samples dried by AD that required a longer time. The seedless grape dried by PD method had the highest amount of total phenolic compounds (276.73 mg/100g DM) than that in convection air drying. The highest value of total carotenoids (84.44 mg/100g DM) was found in seedless grape dried by PD method. The PD drying process led to retention of total flavonoids in dried seedless grape samples at a wide rate depending on the drying time compared to the AD drying methods. The PD technique exhibited the ability to obviously quench the DPPH radical compared to the AD method. In conclusion, the seedless grape samples dried by PD exhibited good sensory properties and better acceptability. PD can meet the four major requirements in drying foods: short time of operation, energy efficiency, cost of operation, and quality of dried products which indicates that puff drying is a good choice for grape processing.

Effect of Pre-Treatments on the Qualities of Banana Dried by Two Different Drying Methods

“…The drying rate is reduced with increased drying time and decreased moisture percent. These outcomes concurred with the findings of [44] for prickly pear pee and [20] for grape, carrot, and okra. According to the results, the best moisture ratio is TD from SD (Figure 5).…”

“…Alphonce and colleagues, on the other hand, showed in their study [16] that consumers are most influenced by the flavor of dried fruits and their credibility attributes, such as organic and fair trade, for which consumers are willing to pay a higher price. The researchers have discussed various drying techniques typically employed in drying fruits [17][18][19][20].…”

Effect of Maltodextrin on Drying Rate of Avocado (<i>Persea Americana</i> Mill.) Pulp by Refractance Window Technique, and on Color and Functional Properties of Powder

“…The drying process was stopped when the moisture content reached approximately 0.04 g/g dry weight (DW) because this moisture content assured that dried avocado could be ground to powder. The drying rate (g/g DW) was computed from Equation (1).…”

“…Compared to the above-mentioned drying processes, RW TM drying was addressed in fewer publications; however, the RW TM drying results were substantially more outstanding. In the literature, the RW TM drying was reported to produce good nutritional and sensory quality of dried fruits and vegetables such as carrots, strawberries [Nindo & Tang, 2007], tomatoes [Abul-Fadl & Ghanem, 2011], mango pulp [Caparino et al, 2012], pomegranate leather [Tontul & Topuz, 2017], cornelian cherry pulp [Tontul et al, 2018], low-fat avocado paste [Da Silva & Da Silva, 2018], apple slices [Rajoriya et al, 2019], goldenberry pulp [Puente et al, 2020], etc. Besides, the RW TM drying was more thermally efficient than convective and freeze-drying [Nindo & Tang, 2007].…”

Drying of Tarhana dough by Refractance Window™ technology under vacuum/atmospheric conditions: Characterization of physical and quality parameters

“…Although it is well known that solubility is significantly reduced by denaturation of proteins at elevated temperature levels like 110°C under both atmospheric and vacuum conditions, the solubilities of corresponding samples are still higher than the control groups' (p ≤ .05) (Table 3). The literature reported that an increase in the drying temperature adversely affected the solubility values of tomato powder and decreased it (Abul-Fadl & Ghanem, 2011). In another study, the results indicated that the solubility of kefir powder was not changed with a temperature increase during the drying process (Tontul et al, 2021).…”