Effects of Different Drying Methods on Some Physical and Chemical Properties of Loquat (<i>Eriobotrya japonica</i>) Fruits

Ullah, Fahim; Kang, Min; Khattak, Mansoor Khan; Wahab, Said; Wahab, Nauman; Ameen, Muhammad; Memon, Muhammad Sohail; Wang, Xinsheng; Soomro, Shakeel Ahmed; Yousaf, Khurram; Li, Ninghui; Yang, Jun

doi:10.1080/15538362.2018.1435330

Cited by 10 publications

(3 citation statements)

References 13 publications

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“…Convective hot-air (CH) drying is a popular drying method (Brar et al, 2020;Ullah et al, 2018). However, it has unfavorable effects on the quality of dried foods.…”

Section: Introductionmentioning

confidence: 99%

Influence of Ultrasound Intensification on the Continuous and Pulsed Microwave during Convective Drying of Apple

Dehghannya

Aghazade-Khoie

Heshmati

et al. 2020

International Journal of Fruit Science

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Drying is an essential unit operation in the food industry, with novel technologies introduced day after day. This study aimed to investigate different drying methods of apple using the continuous microwave, pulsed microwave (PM), and convective hot-air (CH) with and without ultrasound (U) pretreatment. Results showed that simultaneous U -PM -CH drying significantly reduced drying time. Shrinkage of the samples decreased when microwave power and pulse ratio were increased. Bulk density reduced by increasing the U duration and pulse ratio. The maximum raise in rehydration (39.35%) was seen in the dried samples pretreated at a higher U duration (30 min). By raising the U time and microwave power, specific energy consumption reduced by 30.05 and 41.36%, respectively. Overall, the U -PM -CH drying enhanced the quality of the dried apples and could be suggested for commercial drying industries.

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“…Convective hot-air (CH) drying is a popular drying method (Brar et al, 2020;Ullah et al, 2018). However, it has unfavorable effects on the quality of dried foods.…”

Section: Introductionmentioning

confidence: 99%

Influence of Ultrasound Intensification on the Continuous and Pulsed Microwave during Convective Drying of Apple

Dehghannya

Aghazade-Khoie

Heshmati

et al. 2020

International Journal of Fruit Science

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“…The genus Eriobotrya has about 30 species native to the eastern parts of Asia (Hussain et al 2011). Loquat is quite common fruit in the China, Pakistan, Korea, Japan, also cultivated in the northern part of Philippines, Sri Lanka, Spain, Italy, and Türkiye countries (Ullah et al 2018). Loquat is a subtropical fruit and can be grown in areas with warm temperate climates, as it owering in autumn (November-December), has fruit on the trees in winter, and has evergreen trees.…”

Section: Introductionmentioning

confidence: 99%

“…Loquat is a rich resource of carbohydrates, proteins, potassium, minerals, vitamins, phenolics, avonoids, anthocyanins, important antioxidants, good aroma, sweet agreeable taste and are consumed as a fresh or dried form (Ullah et al 2018). Compared to other pome fruits, loquat can be characterized by its high sugar, acid and pectin content.…”

Section: Introductionmentioning

confidence: 99%

Morpho-chemical characterization of loquat (Eriobotrya japonica Lindl.) genotypes

Öztürk

Kurnaz

Faizi

2023

Genet Resour Crop Evol

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Pomological, bioactive compounds, and antioxidant activity of selected superior genotypes from a highly diversified loquat population

Kurnaz,

Ozturk,

Faizi

et al. 2023

Genet Resour Crop Evol

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Effects of Different Drying Methods on Some Physical and Chemical Properties of Loquat (Eriobotrya japonica) Fruits

Cited by 10 publications

References 13 publications

Influence of Ultrasound Intensification on the Continuous and Pulsed Microwave during Convective Drying of Apple

Influence of Ultrasound Intensification on the Continuous and Pulsed Microwave during Convective Drying of Apple

Morpho-chemical characterization of loquat (Eriobotrya japonica Lindl.) genotypes

Pomological, bioactive compounds, and antioxidant activity of selected superior genotypes from a highly diversified loquat population

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