Effects of intermittent <scp>CO<sub>2</sub></scp> convection under far‐infrared radiation on vacuum drying of pre‐osmodehydrated watermelon

Chakraborty, Rajat; Mondal, Pijus

doi:10.1002/jsfa.8246

Cited by 6 publications

(2 citation statements)

References 35 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The osmotic dehydration is conducted for rinds to produce candies (Hani et al., 2014). However, Chakraborty & Mondal (2017) used osmotic dehydration as a pretreatment to vacuum infrared drying of rectangular slabs. Immersing rinds in sucrose solution for 14 h at 50 °C is the preferred condition for candies with the most acceptable characteristics (Hani et al., 2014).…”

Section: Pre‐processed Fruits and Their Process Conditionsmentioning

confidence: 99%

Pre‐processed fruits as raw materials: part I – different forms, process conditions and applications

Bhatkar

Shirkole

Brennan

et al. 2022

Int J of Food Sci Tech

View full text Add to dashboard Cite

Fruit crops are valuable commodities considering both processed as well as pre-processed products. Current consumer trends have created a huge demand for fruit-based products to improve nutritional wellbeing. In order that the processing industry may deliver the products with their full potential, it is necessary to have an uninterrupted supply of raw materials to eliminate the bottlenecks. Most fruits are perishable and available seasonally so it is difficult to have a continuous supply of the fruits. Hence, to overcome the issues associated with seasonal availability an alternate practice for the processing of fruits up to an intermediate level can be adapted to give a continuous supply of pre-processed fruit products. This review article discusses the processing conditions for different fruits, the commonly associated problems with the processing and their applications.

show abstract

Section: Pre‐processed Fruits and Their Process Conditionsmentioning

confidence: 99%

Pre‐processed fruits as raw materials: part I – different forms, process conditions and applications

Bhatkar

Shirkole

Brennan

et al. 2022

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…Liu et al (2022) studied the effect of far-infrared radiation technology on the quality characteristics of blueberry, and the results showed that the samples had higher thermal stability, apparent quality, and more regular microporous structure after intermittent vacuum far-infrared radiation drying. At present, vacuum far-infrared drying technology has been initially applied in the dehydration of agricultural products such as lotus seeds, cistanche slices (Jiang et al, 2022), watermelon (Rajat & Pijus, 2017), and so forth. However, single vacuum far-infrared drying has an unsatisfactory effect on enhancing mass transfer, although it has a significant positive effect on improving heat transfer during the drying process.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of the effect of ultrasonic pretreatment on vacuum far‐infrared drying characteristics and quality of Angelica sinensis based on entropy weight‐coefficient of variation method

Zang

Huang

Zhang

et al. 2023

Journal of Food Science

View full text Add to dashboard Cite

This study investigated the effects of ultrasonic pretreatment time, ultrasonic power, and ultrasonic frequency on the drying characteristics and physicochemical quality of Angelica sinensis, and the physicochemical quality content was selected as the evaluation index, the entropy weight-coefficient of variation method was used to calculate the coupling weight and comprehensive score, and the weighted Technique for Order Preference by Similarity to Ideal Solution method was used to verify the evaluation model. The results showed that the drying rate of materials after ultrasonic treatment was increased by 22.48% to 93.26%, and the effective moisture diffusivity was in the range between 4.6831 × 10 −9 and 7.0722 × 10 −9 m 2 /s, and the drying activation energy was 31.90 kJ/mol.The energy consumption decreased by 5.75% to 25.88%. Compared with the samples without the ultrasonic pretreatment, the chlorogenic acid, ferulic acid, senkyunolide H, senkyunolide I, 3-butenylphthalide, ligustilide, polysaccharides, total phenolic content, total flavonoid content, and antioxidant capacity of A. sinensis were increased after ultrasonic treatment, and the color, rehydration ratio, shrinkage ratio, and microstructure of dried products were improved significantly (p < 0.05). However, the quality of the dried products decreased after ultrasonic treatment for 40 min with an ultrasonic frequency of 60 kHz, and the internal tissue structure was destroyed. In summary, ultrasonic pretreatment at low frequency and high power can significantly increase the drying rate and improve the physicochemical quality of dried products.

show abstract

Optimizing the GHG emissions and energy consumption of power plants in the industry of vacuum drying using a controlled atmosphere method (case study: apple pulp)

Abdollahzadeh Delazi,

Amiri Chayjan,

Kaveh

2024

Clean Techn Environ Policy

View full text Add to dashboard Cite

Effects of intermittent CO₂ convection under far‐infrared radiation on vacuum drying of pre‐osmodehydrated watermelon

Abstract: The novel CO convective drying of watermelon in the presence of far-infrared radiation demonstrated an energy-efficient and time-saving operation rendering a dehydrated watermelon with acceptable quality parameters. © 2017 Society of Chemical Industry.

Cited by 6 publications

References 35 publications

Pre‐processed fruits as raw materials: part I – different forms, process conditions and applications

Pre‐processed fruits as raw materials: part I – different forms, process conditions and applications

Evaluation of the effect of ultrasonic pretreatment on vacuum far‐infrared drying characteristics and quality of Angelica sinensis based on entropy weight‐coefficient of variation method

Optimizing the GHG emissions and energy consumption of power plants in the industry of vacuum drying using a controlled atmosphere method (case study: apple pulp)

Contact Info

Product

Resources

About

Effects of intermittent CO2 convection under far‐infrared radiation on vacuum drying of pre‐osmodehydrated watermelon

Abstract: The novel CO convective drying of watermelon in the presence of far-infrared radiation demonstrated an energy-efficient and time-saving operation rendering a dehydrated watermelon with acceptable quality parameters. © 2017 Society of Chemical Industry.

Cited by 6 publications

References 35 publications

Pre‐processed fruits as raw materials: part I – different forms, process conditions and applications

Pre‐processed fruits as raw materials: part I – different forms, process conditions and applications

Evaluation of the effect of ultrasonic pretreatment on vacuum far‐infrared drying characteristics and quality of Angelica sinensis based on entropy weight‐coefficient of variation method

Optimizing the GHG emissions and energy consumption of power plants in the industry of vacuum drying using a controlled atmosphere method (case study: apple pulp)

Contact Info

Product

Resources

About

Effects of intermittent CO₂ convection under far‐infrared radiation on vacuum drying of pre‐osmodehydrated watermelon