Effects of freeze-thaw pretreatments on the drying characteristics, physicochemical and phytochemical composition of red dragon fruit during mid- and near-infrared drying

Bassey, Edidiong Joseph; Sun, Da‐Wen; Esua, Okon Johnson; Cheng, Jun‐Hu

doi:10.1080/07373937.2022.2109047

Cited by 11 publications

(1 citation statement)

References 51 publications

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“…The drying temperature and drying time play the largest roles in the shrinkage (Noshad & Ghasemi, 2020). Differences in food structure and drying techniques could be responsible for some of the variation in reported shrinkage results (Bassey et al, 2023). Freeze-thaw enhanced the product's porosity, resulting in low hardness (Zhang et al, 2022).…”

Section: The Effect Of Freeze-thaw Pretreatment On the Quality Of Dri...mentioning

confidence: 99%

Does a Freeze-thaw Pretreatment Enhance the Quality of Dried Foods? A Meta-Analysis

Yulni,

Luketsi,

Agusta

et al. 2023

JTEP

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Based on the results of several studies, it's questionable if freeze-thaw pretreatment can improve dried product qualities. To answer this question, a meta-analysis was conducted to determine the effect of freeze-thaw pretreatment on the quality of dried products. This research aimed to assess the impact of freeze-thaw pretreatment on the quality of dried plant-based foods. The data was sourced from the Scopus database, and the selection criteria were based on the PRISMA protocol. All meta-analysis calculations were performed using OpenMEE Software. The results revealed that freeze-thaw pretreatment significantly affected ΔE, TFC, and TPC. However, freeze-thaw pretreatment does not significantly affect shrinkage and hardness. Based on what the analysis subgroup found, the best freezing temperatures are -20 °C and -196 °C because both temperatures favorably impact TFC and hardness. Moreover, freeze-thaw pretreatment is applicable to I-C, NIR, and HA-MV drying.

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Section: The Effect Of Freeze-thaw Pretreatment On the Quality Of Dri...mentioning

confidence: 99%