Effects of electrical and sonication pretreatments on the drying rate and quality of mushrooms

Çakmak, Ruken Şeyda; Tekeoğlu, Onur; Bozkır, Hamza; Ergün, Ahsen Rayman; Baysal, Taner

doi:10.1016/j.lwt.2016.01.032

Cited by 58 publications

(39 citation statements)

References 48 publications

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“…This could be explained due to the loss of some acids in food structure. Similar results were reported mushroom, pepper and Aloe vera (Çakmak et al, 2016;Gálvez et al, 2009;Miranda, Maureira, Rodriguez, & Vega-Gálvez, 2009). The titratable acidity of lemon peels as anhydrous citric acid equivalents in powder ranged from 0.64 to 0.89%.…”

Section: Discussionsupporting

confidence: 89%

Comparative evaluation of quality properties and volatile profiles of lemon peels subjected to different drying techniques

Tekgül

Baysal

2018

J Food Process Engineering

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In this study, effects of different drying techniques (open‐air drying [AD], hot air drying [HAD], microwave drying [MWD], and freeze‐drying [FD]) on quality properties and volatile compound profiles in lemon peels were examined. For those purpose, water‐holding capacity, water activity, bulk density, color, pH, titratable acidity, total phenolic content, antioxidant activity, ascorbic acid content, total carotenoid content, and volatile compounds of dried lemon peels were determined. Among the drying methods, the highest retention of phenolics, ascorbic acid, and carotenoids were provided by FD. A total of 56 volatile compounds were identified in dried lemon peel powders. MWD samples contained the largest number of volatiles, whereas HAD samples had the highest volatile content. Principal component analysis on volatiles indicated that there is a convenient relation between the AD, HAD, and FD samples. Practical applications Different drying techniques play significant roles in the storage of fruits and vegetables. However, the effect of these methods on the quality of various foods is still not clear. This article indicates the effects of open‐air, hot air, microwave, and freeze‐drying methods on certain quality parameters and volatile compounds of lemon peels. The obtained data from the present study will provide valuable information for setting up industrial‐scale dryer systems for products with high volatile content. It will provide contribution to the improvement in food companies on their production conditions.

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Section: Discussionsupporting

confidence: 89%

Comparative evaluation of quality properties and volatile profiles of lemon peels subjected to different drying techniques

Tekgül

Baysal

2018

J Food Process Engineering

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“…Drying curves and moisture content versus time were given in Figure 1. Our results were agreed with the other studies using different materials for drying [2,[6][7]. The drying time was shorter when the temperature rises.…”

Section: Resultssupporting

confidence: 92%

“…Due to the increase in surface temperature, the higher the temperature, the more steep, none for drying at 40 and 50˚C. During the constant rate period, at constant rates, the surface moisture removal rate of the sample is saturated with water for only a short time [7]. Overall, drying in the falling rate period followed by a constant rate period.…”

Section: Resultsmentioning

confidence: 99%

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Effects of low temperature drying processing on longan fruit

et al. 2018

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Abstract. In this study, the single-stage drying in tray dryer at air temperatures of 40, 50, 60, 70 and 80˚C is modelled and investigated. The longan fruits, E-dor variety, are peeled and seeded before testing. The drying rate is significantly influenced by the drying techniques and temperatures. Drying rats are initialized adjustment constant rate periods at 60 70 and 80˚C. The rate of moisture removal is rapidly changed drastically during the falling rate period. The Midilli model with high R 2 and low χ 2 and RMSE is the most suitable model for predictability of longan drying. Variation rates of quality of the water activity, the shrinkage, and the browning index are also reported.

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“…This phenomenon may be due to the formation of the microspores on the surface of the ginger sample by the combined action of OD and US, which disorganized the cell structure and speed up the water penetration into the dried ginger. Similar observations have been reported for mushroom (Çakmak, Tekeo glu, Bozkır, Ergün, & Baysal, 2016).…”

Section: Effect Of Os Parameters On Rrsupporting

confidence: 91%

Optimization of osmosonication pretreatment of ginger (Zingiber officinaleRoscoe) using response surface methodology: Effect on antioxidant activity, enzyme inactivation, phenolic compounds, and physical properties

Osae

Zhou

Tchabo

et al. 2019

J Food Process Engineering

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The study assessed the effect of sonication frequency (UF) 33–68 kHz, sucrose concentration (SC) 20–60% wt/vol, and pretreatment time (PT) 10–30 min for maximizing 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH), cupric ion reducing capacity (CUPRAC), ferric reducing antioxidant power capacity (FRAP), total phenolic content (TPC), weight reduction (WR), water loss (WL), rehydration ratio (RR) and minimizing polyphenol oxidase (PPO), and solid gain (SG) of ginger by using response surface methodology (RSM). The results revealed that osmosonication pretreatment had a significant impact on DPPH, FRAP, CUPRAC, TPC, WL, WR, RR, SG, and PPO. The optimal operating conditions to attain the best DPPH, CUPRAC, FRAP, TPC, WL, WR, RR, PPO, and SG were UF (50 kHz), SC (35% wt/vol), and PT (30 min). Based on the aforementioned conditions, the experimental outcome obtained including WL (62.97 ± 0.85%), SG (9.06 ± 0.04%), WR (53.98 ± 0.18%), RR (3.09 ± 0.02), DPPH (65.69 ± 0.23 mgTE/g dw), FRAP (50.93 ± 0.15 mgTE/g dw), CUPRAC (55.32 ± 0.11 mgTE/g dw), TPC (23.96 ± 0.35 mgGAE/g dw), and PPO (13.21 ± 0.05%) were consisted with the predicted values and the overall desirability was 0.758. The RSM plots also revealed that the independent variables significantly enhanced the physiochemical properties of osmosonicated pretreated ginger samples. Practical applications Concerning the increasing demand for new pretreatment techniques for dehydration of ginger, osmosonication could be presented as a unique, efficient, and innovative predehydration method for the pharmaceutical, beverage, and the food industries. It application preceding to drying of agricultural crops could reduce moisture content, increase drying rate, lessen the processing time and cost, and retain the physiochemical properties of the dried product.

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Effects of electrical and sonication pretreatments on the drying rate and quality of mushrooms

Cited by 58 publications

References 48 publications

Comparative evaluation of quality properties and volatile profiles of lemon peels subjected to different drying techniques

Comparative evaluation of quality properties and volatile profiles of lemon peels subjected to different drying techniques

Effects of low temperature drying processing on longan fruit

Optimization of osmosonication pretreatment of ginger (Zingiber officinaleRoscoe) using response surface methodology: Effect on antioxidant activity, enzyme inactivation, phenolic compounds, and physical properties

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