Effects of various pretreatments and drying methods on Salmonella resistance and physical properties of cabbage

Phungamngoen, Chanthima; Chiewchan, Naphaporn; Devahastin, Sakamon

doi:10.1016/j.jfoodeng.2012.10.020

Cited by 40 publications

(26 citation statements)

References 26 publications

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“…Pott et al (2005) reported that high temperatures and excessive drying resulted in a noticeable increase in redness in mango slices. Similar results have been obtained in onion (Arslan, Ozcan 2010) and cabbage (Phungamngoen et al 2013). Relationships between colour changes and air velocity are shown as follows: …”

Section: In Cocoasupporting

confidence: 84%

Thermal and physical properties modelling of terebinth fruit (Pistacia atlantica L.) under solar drying

Kaveh¹,

Amiri²,

Esna-Ashari³

2015

Res. Agric. Eng.

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Kaveh M., Chayjan Amiri R., Esna-Ashari M. (2015): Thermal and physical properties modelling of terebinth fruit (Pistacia atlantica L.) under solar drying. Res. Agr. Eng., 61: 150-161.A laboratory solar dryer was used to study terebinth fruit drying. Two solar collectors were adjusted in east-west directions with the angle of 45°. Initial moisture content of terebinth fruit was dried under natural and forced airflow. In order to predict terebinth moisture content during drying process five mathematical models were used. Colour change and shrinkage of the terebinth samples were calculated. Results showed that the Page model had the best performance in moisture content prediction of terebinth samples. Effective moisture diffusivity of terebinth fruit was increased under forced convection. The lowest colour change and shrinkage of the samples in natural air flow condition were observed. Maximum rupture force and energy values were obtained at maximum airflow velocity. Models were fitted to the experimental data of physical, thermal and mechanical properties of terebinth fruit with high correlation coefficients.Keywords: thin layer; moisture diffusivity; shrinkage; colour; rupture energy Drying is a complex process including simultaneous heat and mass transfer and it can result in significant changes in physical, thermal, and mechanical properties of agricultural and food materials (Koc et al. 2008). These phenomena contribute to moisture removal leading to substantial reduction in mass and volume of product, minimizing packaging, storage and transportation costs (Vega-Galvez et al. 2010). Drying kinetics of material requires simple representations to predict drying behaviour and to optimize drying parameters. Thin layer drying equations have therefore been used to predict drying time and to generalize drying curves (Arumuganathan et al. 2009).Terebinth (Pistacia atlantica L.) is one of the old trees with a long life having small, round and dark green fruit with many nutritional, medicinal and industrial applications that grows in Iran. Mutica, Kurdica and Kabolica are the main terebinth cultivars that grow wild in Iran. Presence of too much moisture in fruit at harvesting time (about 116% d.b.) is a great obstacle for long term storage.Solar drying can be considered as the development of open sun drying which an efficient method of solar energy utilization (Janjai et al. 2009). Sun drying allows the preparation of a new product presenting high quality of colour with translucent appearance.

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Section: In Cocoasupporting

confidence: 84%

Thermal and physical properties modelling of terebinth fruit (Pistacia atlantica L.) under solar drying

Kaveh¹,

Amiri²,

Esna-Ashari³

2015

Res. Agric. Eng.

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“…Heat transfer into a cellular structure and moisture transfer from it cause stresses in the food and agricultural product and lead to undesirable changes in shape and dimension decreases (Mayor and Sereno ; Phungamngoen et al . ). Shrinkage is usually defined as the final to initial ratio of the volume in a drying sample (Duan et al .…”

Section: Methodsmentioning

confidence: 97%

“…Shrinkage percent of the seeds was calculated using the following equation (Phungamngoen et al . ):

S = \frac{(V_{0} - V)}{V_{0}} \times 100,

where S is the shrinkage percent and V is the secondary volume or volume after drying (m 3 ). In order to determine the volume changes of the drying samples, the dimension of the samples in three directions was measured.…”

Section: Methodsmentioning

confidence: 99%

Modeling Drying Characteristics of Hawthorn Fruit under Microwave-Convective Conditions

Chayjan

Kaveh

Khayati

2014

Journal of Food Processing and Preservation

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A laboratory microwave convection dryer was used to dry the hawthorn fruit, applying microwave power in the range of 270–630 W, air temperature in the range of 40–70C and air velocity in the range of 0.4–1.6 m/s. Five empirical drying models for describing time dependence of the moisture ratio change were fitted to experimental data and model parameters in equations were determined by multiple regression analysis. Results showed that the Midilli et al. with R2 = 0.9983, χ2 = 0.0033 and RMSE = 0.0485 had the best performance (among the five models tested) in predicting the moisture. The effective moisture diffusivity, which ranged between 9.29 × 10−10 and 8.81 × 10−9 m2/s, increased with the increase in microwave power and air temperature. The activation energy of samples was found between 12.25 and 27.90 kJ/mol. Maximum shrinkage (64.39%) was achieved at the air temperature of 70C, microwave power of 630 W and air velocity of 0.4 m/s. Practical Applications Hawthorn has been considered as an important traditional herbal medicine due to its disease prevention effects. Advantages of microwave convection drying include short processing time, high mass transfer coefficients, low energy consumption and high quality. As heat and mass transfer and quality changes during drying of hawthorn with microwave‐convective method are not described in the literature, it is of importance to gather such data and compare them to find the optimum point of the process. In this study, drying kinetics of hawthorn slices at different air temperatures and microwave powers were studied. Furthermore, simple models for the simulation of drying process, taking into account the fruit shrinkage, were proposed. The results of this study will be helpful in the technological application of microwave‐hot air‐drying for hawthorn preservation.

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“…), cabbage (Phungamngoen et al . ) and onion (Arslan and Musa Özcan ), have been successfully preserved by drying in industrial practice. In general, the quality of final products is evidently affected by drying method, temperature, time, vacuum degree of drying chamber and material capacity (Zhang et al .…”

Section: Introductionmentioning

confidence: 99%

Effects of Drying Methods on the Aroma Components and Quality of Capsella Bursa‐Pastoris L

Zhang¹,

Liu²,

Yang

et al. 2015

J Food Process Engineering

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Capsella bursa‐pastoris L. (C. bursa‐pastoris) was treated by hot air drying, microwave drying, vacuum drying and freeze‐drying, respectively, to analyze the influences on aroma components using gas chromatography‐mass spectrometry. The results showed that the freeze‐dried product enjoyed significantly alleviated color changes, short rehydration time, high rehydration ratio and retention rates of chlorophyll and vitamin C. Vacuum drying functioned inferior to freeze‐drying but superior to hot air drying and microwave drying. As for aroma components, both vacuum drying and freeze‐drying managed to preserve the characteristic aroma components in C. bursa‐pastoris. In summary, vacuum drying and freeze‐drying retained the color, texture, morphology as well as grass and leaf aromas of C. bursa‐pastoris in maximum, but the former method, which lasts a shorter time and consumes less energy, should be given first priority in large‐scale industrial practice. Practical Applications C. bursa‐pastoris suffers from a plummet of nutritional value and loss of economic benefits even within short harvest and storage periods. Drying newly harvested C. bursa‐pastoris with appropriate techniques can both meet different consumer demands and effectively prolong the shelf life of products. Various drying techniques are bound to affect sensory attributes and retention rates of nutrients and aroma components significantly. We treated fresh C. bursa‐pastoris by vacuum drying, hot air drying, microwave drying and freeze‐drying, and compared the quality of final products, aiming to find out the optimum drying method and parameters and while providing valuable practical evidence for industrial drying of this vegetable.

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Effects of various pretreatments and drying methods on Salmonella resistance and physical properties of cabbage

Cited by 40 publications

References 26 publications

Thermal and physical properties modelling of terebinth fruit (Pistacia atlantica L.) under solar drying

Thermal and physical properties modelling of terebinth fruit (Pistacia atlantica L.) under solar drying

Modeling Drying Characteristics of Hawthorn Fruit under Microwave-Convective Conditions

Effects of Drying Methods on the Aroma Components and Quality of Capsella Bursa‐Pastoris L

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