Evaluation of the combined effect of osmotic and Refractance Window drying on the drying kinetics, physical, and phytochemical properties of beet

Calderón‐Chiu, Carolina; Martínez‐Sánchez, Cecilia E.; Rodríguez‐Miranda, Jesús; Juárez-Barrientos, José Manuel; Carmona‐García, Roselis; Herman‐Lara, Erasmo

doi:10.1080/07373937.2019.1655439

Cited by 33 publications

(13 citation statements)

References 37 publications

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“…The color was determined by an UltraScan colorimeter (Hunter Lab, Model 45/0L, Hunter Associates Lab., Ind., USA) at D‐65 of the illuminant and an observation angle of 10°. The luminosity ( L* ), green/red chromaticity ( a* ), and blue/yellow chromaticity ( b* ) values were obtained, from which the values of chromaticity ( C* ) (Equation 1), hue angle ( h° ) (Equation 2), the total color difference (∆ E ) (Equation 3), whiteness index (WI) (Equation 4), and browning index (BI) (Equation 5) were calculated (Cuj‐Laines, Hernández‐Santos, Reyes‐Jaquez, et al, 2018; Calderon‐Chiu et al, 2020).

C^{*} = {()(, ()(, a^{*}) + ()(, b^{*}))}^{0.5}

h^{\circ} = a r c \tan (b^{*} / a^{*})

Δ E ‐ {(][, {(L_{s} ‐ L)}^{2} + {(a_{s} ‐ a)}^{2} + {(b_{s} + b)}^{2})}^{1 / 2}

W I = 100 ‐ \sqrt{{()(, 100 ‐ L^{*})}^{2} + a^{* 2} + b^{* 2}}

B I = \frac{(][, 100 \times ()(, X ‐ 0.31))}{0.17}

X = \frac{()(, a^{*} + 1.75 \times L^{*})}{()(, 5.645 \times L^{*} + a^{*})}

…”

Section: Methodsmentioning

confidence: 99%

Effects of formulation and process conditions on chemical composition, color parameters, and acceptability of extruded insect‐rich snack

Ramírez‐Rivera

Hernández‐Santos

Juárez-Barrientos³

et al. 2021

J Food Process Preserv

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Entomophagy is practised in countries in Africa, Asia, Latin America, and Australia; however, in other countries, it is very rare or is considered taboo. The nutritional content of insects is very high compared to that of other food sources. The high protein content (43.9-77.1 g/100 g) and digestibility of edible insects and their high levels of unsaturated fatty acids and trace elements (copper, iron, magnesium, manganese, biotin, and pantothenic acid) (Rodríguez-Miranda et al., 2019;Rumpold & Schlüter, 2013;Soon-Kyung et al., 2017) make insects a good quality protein source. Orthoptera are some of the most consumed insects, and grasshoppers are a part of traditional diets in some countries (Melo et al., 2011) and the most widely distributed insect in the world; therefore, grasshoppers can serve as an

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C^{*} = {()(, ()(, a^{*}) + ()(, b^{*}))}^{0.5}

h^{\circ} = a r c \tan (b^{*} / a^{*})

Δ E ‐ {(][, {(L_{s} ‐ L)}^{2} + {(a_{s} ‐ a)}^{2} + {(b_{s} + b)}^{2})}^{1 / 2}

W I = 100 ‐ \sqrt{{()(, 100 ‐ L^{*})}^{2} + a^{* 2} + b^{* 2}}

B I = \frac{(][, 100 \times ()(, X ‐ 0.31))}{0.17}

X = \frac{()(, a^{*} + 1.75 \times L^{*})}{()(, 5.645 \times L^{*} + a^{*})}

…”

Section: Methodsmentioning

confidence: 99%

Effects of formulation and process conditions on chemical composition, color parameters, and acceptability of extruded insect‐rich snack

Ramírez‐Rivera

Hernández‐Santos

Juárez-Barrientos³

et al. 2021

J Food Process Preserv

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“…The application of ohmic heating in beetroot drying is creative. New technologies such as drying by refractance window [36] and foam mat [37] were used to dry beetroots. However, the proper combination of traditional drying methods can achieve unexpected results.…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

Influence of different microwave-assisted drying methods on the physical properties, bioactive compounds and antioxidant activity of beetroots

Liu

Sabadash

Duan

et al. 2022

EEJET

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The objective of this study was to investigate the effects of different microwave-assisted drying methods on the physical properties, bioactive compounds and antioxidant activity of beetroots. Beetroots were subjected to high-power microwave drying followed by low-power microwave drying (HMD+LMD), high-power microwave drying (HMD), low-power microwave drying (LMD), high-power microwave drying followed by hot air drying (HMD+HAD), hot air drying followed by low-power microwave drying (HAD+LMD), high-power microwave drying followed by vacuum drying (HMD+VD), and vacuum drying followed by low-power microwave drying (VD+LMD). The drying time, moisture content, hardness, color, microstructure, betalains, ascorbic acid, total flavonoids, 2,2′-azino-bis-(3-ethylbenzоthiazoline-6-sulfonic acid) (ABTS) radical scavenging activity and ferric reducing antioxidant power (FRAP) of beetroots were analyzed. The shortest drying time (67.0 min) was observed in HMD, while VD+LMD required the longest drying time of 308.0 min. There was no significant difference in the moisture content of dried beetroots prepared by different microwave-assisted drying methods. Beetroots dried by HMD+HAD showed the highest hardness of 1332.0 g, VD+LMD led to the most desirable color with the lowest total color change. Porous structures were found in beetroots produced by HMD+LMD, HMD and LMD. Beetroots prepared by VD+LMD displayed the highest content of betacyanin, betaxanthin and total flavonoids. While beetroots dried by HMD illustrated the highest ascorbic acid content of 272.3 mg/100 g dry weight (DW). In terms of antioxidant activity, the highest FRAP value of beetroots obtained using VD+LMD was 14.95 mg trolox equivalent (TE)/g DW. Meanwhile, beetroots dried by VD+LMD exhibited the largest ABTS radical scavenging activity (16.92 mg TE/g DW). Compared to other microwave-assisted drying methods, VD+LMD is a more promising method for drying beetroots.

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“…The feasibility of microwaves energy to provide the rapid energy dissipation throughout the material becomes an advantage to overcome the limitation of other slow drying processes and improves the quality of final products (Guo, Sun, Cheng, & Han, 2017;Zhang, Tang, Mujumdar, & Wang, 2006). The success of this combined method is the faster the drying time leading to enhanced quality retention of dried products which has been reported on various vegetables and fruits such as persimmon (Bozkir & Ergün, 2020), beet (Calder on-Chiu et al, 2020), and cassava (Ayetigbo, Latif, Abass, & Müller, 2019).…”

Section: Introductionmentioning

confidence: 99%

Osmotic dehydration under low agitation laminar flow condition: Effect on dielectric properties of broccoli stalk slices at 2.45 GHz

Salim

Gariépy

Raghavan

2021

J Food Process Engineering

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The variation in dielectric constant, ε′ and the loss factor, ε″ of broccoli stalk slices after osmotic dehydration process conducted under continuous solution circulation with low agitation laminar flow condition was studied using open‐ended coaxial probe technique at 2.45 GHz. The results showed that both ε′ and ε″ were significantly influenced by all the osmotic dehydration operating variables. The relationship of osmotic dehydration operating variables on the dielectric properties of the broccoli stalk slices could be established by second‐order polynomial model, with the coefficient of determination higher than .9. Compared to fresh sample, the ε′ decreases and ε″ increases when broccoli stalk is subjected to the osmotic dehydration pretreatment under its optimum conditions of mass transfer exchange process. Higher dissipation factor with shorter penetration depth was obtained after osmotic pretreatment, which could facilitate absorption of energy during microwave drying of broccoli stalk slices.Practical ApplicationsDielectric properties are key factors to understand the interaction of microwaves with food materials. In recent years, there has been an increasing interest in osmotic dehydration used as pretreatment prior to microwave drying to achieve faster drying time and improves the final product quality. As osmotic dehydration process will cause a change in the dielectric properties of the food material and its ability to absorb microwaves energy, this work investigated the effects of osmotic dehydration on the dielectric properties of broccoli stalk slices at 2.45 GHz. The osmo‐pretreated sample improved the dielectric properties which result in rapid heating and therefore lead to fast drying process. The information provided in this study is helpful in the development of dried broccoli stalk slices using microwave drying.

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Evaluation of the combined effect of osmotic and Refractance Window drying on the drying kinetics, physical, and phytochemical properties of beet

Cited by 33 publications

References 37 publications

Effects of formulation and process conditions on chemical composition, color parameters, and acceptability of extruded insect‐rich snack

Effects of formulation and process conditions on chemical composition, color parameters, and acceptability of extruded insect‐rich snack

Influence of different microwave-assisted drying methods on the physical properties, bioactive compounds and antioxidant activity of beetroots

Osmotic dehydration under low agitation laminar flow condition: Effect on dielectric properties of broccoli stalk slices at 2.45 GHz

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