Enhancement of drying and rehydration characteristics of okra by ultrasound pre-treatment application

Tüfekçi, Senem; Özkal, Sami Gökhan

doi:10.1007/s00231-017-1983-x

Cited by 26 publications

(19 citation statements)

References 34 publications

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“…This result is also consistent with the rehydration data obtained for freeze dried samples. It is known that structural damage during pretreatment or during drying process affects the rehydration properties of the food material (Ciurzyńska et al, ; Ricce et al, ; Tufekci & Ozkal, ). The samples dried in vacuum and the samples dried in hot air showed similar structure.…”

Section: Resultsmentioning

confidence: 99%

“…Rehydration ability is known to be affected by many factors like type of the food, the pretreatments applied before drying, drying method, rehydration conditions (Aral & Beşe ; Krokida & Philippopoulos, ; Ohaco, Ichiyama, Lozano, & De Michelis, ; Tufekci & Ozkal, ). It has been reported in literature that the Peleg model adequately describes the rehydration behavior of fruits and vegetables such as okra, apple, and carrot, pretreated with ultrasound prior to hot air drying (Fijalkowska, Nowacka, Wiktor, Sledz, & Witrowa‐Rajchert, ; Ricce, Rojas, Miano, Siche, & Augusto, ; Tufekci & Ozkal, ). The rehydration properties of dried foods are associated with changes in the cellular structure of the foods induced by pre‐treatment or dehydration processes (Krokida & Philippopoulos, ; Xie et al, ).…”

Section: Introductionmentioning

confidence: 99%

“…Color and rehydration ability are important factors for the assessment of dried product quality. Rehydration ability is known to be affected by many factors like type of the food, the pretreatments applied before drying, drying method, rehydration conditions (Aral & Beşe 2016;Krokida & Philippopoulos, 2005;Ohaco, Ichiyama, Lozano, & De Michelis, 2015;Tufekci & Ozkal, 2017).…”

Section: Introductionmentioning

confidence: 99%

“…It has been reported in literature that the Peleg model adequately describes the rehydration behavior of fruits and vegetables such as okra, apple, and carrot, pretreated with ultrasound prior to hot air drying (Fijalkowska, Nowacka, Wiktor, Sledz, & Witrowa-Rajchert, 2016;Ricce, Rojas, Miano, Siche, & Augusto, 2016;Tufekci & Ozkal, 2017).…”

Section: Introductionmentioning

confidence: 99%

“…Scanning electron microscopy (SEM) method was also used to investigate the impact of different drying methods on food microstructure (Fazaeli, Tahmasebi, & Djomeh, ). SEM method was used also by some researches to investigate the effect of blanching on the microstructure of freeze dried carrots (Voda et al, ) and the effect of the ultrasound pretreatment on the microstructure of hot air dried okra slices (Tufekci & Ozkal, ). Deng and Zhao () obtained the scanning electron micrographs of apple subjected to different pretreatments and noted that the use of ultrasound during osmotic dehydration enhanced the tissue damage of apple.…”

Section: Introductionmentioning

confidence: 99%

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Effects of ultrasound-assisted osmotic dehydration as a pretreatment and finish drying methods on the quality of pumpkin slices

Çağlayan

Mazı

2018

J Food Process Preserv

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In this study, ultrasound‐assisted osmotic dehydration (UAOD) pretreatment in combination with different drying methods (hot‐air, vacuum, and freeze‐drying) has been applied in order to achieve better quality of dried pumpkin slices. UAOD pretreatments were carried out in sucrose solutions of 40 and 60% for 40, 80, and 120 min. The solution concentration and pretreatment time had significant effects on weight reduction, water loss, and solid gain of pumpkin. The effects caused by UAOD pretreatment on L*, a*, b*, chroma, and hue values of dried samples varied depending on the drying method. UAOD resulted in lower rehydration values. Peleg model was used to describe the rehydration process. Freeze‐drying method provided superior color and rehydration ability but required the longest drying time. UAOD shortened the hot‐air and vacuum drying times; however, it had negative impact on freeze‐drying time. Scanning electron microscopy technique was used to analyze the microstructure of samples. Practical applications Water loss during UAOD pretreatment was considerably affected by osmotic solution concentration and pretreatment time. UAOD pretreatment may be used to shorten the processing time during hot air drying and vacuum drying to some extent, and it may have a positive effect on minimizing energy cost. However, this does not apply to freeze drying method. The use of UAOD as a pretreatment in the drying of pumpkin provided darker and more red dried products and adversely affected the rehydration ability of dried samples. The UAOD pretreatment conditions applied in this study cannot be suggested as a complementary treatment that may be applied prior to drying of pumpkin. However, UAOD may be considered as an effective method for the production of partially dried product since it can remove up to 36.4% of water in the fresh pumpkin.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effects of ultrasound-assisted osmotic dehydration as a pretreatment and finish drying methods on the quality of pumpkin slices

Çağlayan

Mazı

2018

J Food Process Preserv

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Application of non‐thermal pretreatment techniques on agricultural products prior to drying: a review

et al. 2020

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BACKGROUND Most agricultural crops contain high moisture content (80–95% wet basis (wb)) which makes them very susceptible to microbial damage leading to shorter shelf‐life and high postharvest losses. The high perishability of these agricultural products requires preservation techniques to prolong their shelf‐lives. Drying remains an important component of processing in this regard. Therefore, any pretreatment methods for drying agricultural product that decreases the moisture content and minimizes drying time by conserving the quality of the crop product is of prime significance. This article is a comprehensive review of recent developments of non‐thermal pretreatment (NTP) methods. A summary of their significance, emerging and innovative methods of this technology together with its applications and limitations are discussed. This article further examines the environmental impact of NTP techniques. RESULTS NTP techniques, such as high pressure, ultrasound, pulsed electric field and osmotic dehydration methods are essential operations for pre‐dehydration of agricultural products prior to drying. These techniques can avoid the deleterious effects of heat on nutritive value, colour and flavour of agricultural products compared to thermal pretreatments. They also enhance the inactivation of the enzymes, improve energy efficiency and mass transfer, reduce processing time, preserve bioactive compounds, improve drying kinetics and drying rate, minimize enzymatic browning, and enhance product quality. CONCLUSION These findings will provide a better understanding of different NTP methods and also make available more information for selecting pretreatment techniques for drying of agricultural products. © 2020 Society of Chemical Industry

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Investigation of ultrasound-assisted convective drying process on quality characteristics and drying kinetics of zucchini slices

Bagheri

Dinani

2019

Heat Mass Transfer

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Enhancement of drying and rehydration characteristics of okra by ultrasound pre-treatment application

Cited by 26 publications

References 34 publications

Effects of ultrasound-assisted osmotic dehydration as a pretreatment and finish drying methods on the quality of pumpkin slices

Effects of ultrasound-assisted osmotic dehydration as a pretreatment and finish drying methods on the quality of pumpkin slices

Application of non‐thermal pretreatment techniques on agricultural products prior to drying: a review

Investigation of ultrasound-assisted convective drying process on quality characteristics and drying kinetics of zucchini slices

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