Food Drying and Dewatering

Bonaui, Catherine; Dumoulin, Élisabeth; Raoult-Wack, Anne-Lucie; Berk, Zeki; Bimbenet, J.J.; Courtois, Francis; Trystram, Gilles; Vasseur, J.

doi:10.1080/07373939608917199

Cited by 78 publications

(23 citation statements)

References 39 publications

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“…Drying processes cause a removal of water by evaporation, the resulting product being a solid (Bonazzi et al 1996). Compared to conventional drying methods, the dehydration (or dewatering) impregnation by soaking (DIS) process differs in two main respects: The soaking process causes a double transformation of the product through both dewatering and formulation effects, but it does not generally provide shelf-stable products.…”

Section: Introductionmentioning

confidence: 99%

Kinetics of Polyphenol Losses During Soaking and Drying of Cider Apples

Devic

Guyot

Daudin

et al. 2010

Food Bioprocess Technol

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A regular consumption of fresh or processed fruits can contribute to preventing cardiovascular diseases and cancer. Polyphenols, which are naturally present in fresh apples (Malus x domestica), are widely acknowledged as antioxidants. Cider apples contain high concentrations of polyphenols, but their composition differs markedly as a function of cultivar. Two of which were studied in this respect. The first cultivar was Marie Menard, which is highly concentrated in polyphenols and has a standard profile showing high levels of hydroxycinnamic acids and monomeric catechins, widely involved in oxidation reactions catalyzed by the polyphenol oxidase; the second one was Guillevic, which has an atypical phenolic profile for a cider apple, with highly polymerized procyanidins and no monomeric catechins, which thus induces a low sensitivity to enzymatic browning. Both cultivars were subjected to osmotic dehydration at two temperatures (45 and 60°C) or to convective air-drying, and a combination of the two processes was also tested. Phenolic compounds were quantified by high performance liquid chromatography for various processing times and regardless of the quantity of impregnated sugar. The results revealed different behaviors depending on the polyphenolic groups of compounds. Procyanidins were better preserved by the processes than hydroxycinnamic acids or monomeric catechins. Indeed, these latter groups of polyphenols were first of all involved in enzymatic browning but could also diffuse more easily as their molecular weight was lower. Polyphenol retention was also dependent on the process applied. Polyphenols were better retained by convective drying than by osmotic dehydration, and when soaking was applied as a pretreatment, polyphenol losses were limited during subsequent drying. Moreover, the level of sucrose impregnation could mask the astringency of procyanidins.

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Section: Introductionmentioning

confidence: 99%

Kinetics of Polyphenol Losses During Soaking and Drying of Cider Apples

Devic

Guyot

Daudin

et al. 2010

Food Bioprocess Technol

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“…As a result, increased concentration of solution lead to increased weight reduction (Hawkes and Flink 1978;Conway et al 1983;Lenart 1992). In the case of OD, maximum possible water loss along the minimum possible sugar gain is often desired (Bonaui et al 1996). However, in some applications, the increased sugar gain is searched.…”

Section: Introductionmentioning

confidence: 99%

Blanching of Strawberries by Ohmic Heating: Effects on the Kinetics of Mass Transfer during Osmotic Dehydration

Allali

Marchal

Vorobiev

2008

Food Bioprocess Technol

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The effect of blanching by ohmic heating (OH) on the kinetics of osmotic dehydration of strawberries was studied. Ohmic heating parameters obtained at two temperatures (65 and 85°C). The osmotic dehydration (OD) parameters are the temperature (26 and 37°C) and the sucrose in osmotic solution (30-70°B). An approximate solution of Fick's law for unsteady state mass transfer in spherical configuration has been used to calculate the effective diffusion coefficients of water and sucrose. Results show that ohmic heating increases drastically the mass transfer and the effective diffusion rates. After 4 h of OD (without OH) in a sucrose solution (at 37°C and 70°B), the dry matter of the untreated strawberry halves was 20.3%; while it reached 68% when OD was combined with blanching by OH at 85°C for 3-min. Ohmic blanching permits the effective damage of cells by combination of electrical and thermal effects. That result has an important enhancement of water and sugar transfers during osmotic dehydration of strawberries.Nomenclature OD osmotic dehydration. OH ohmic heating.°B Brix C e concentration at equilibrium, g/g. C sugar concentration in the fruit, g/g. C 0 initial sugar concentration, g/g. D eq equivalent diffusion coefficient for the spherical fruit, m 2 /s. D 1/2 effective diffusion coefficient for the semispherical fruit, m 2 /s. D w effective diffusion coefficient of water for the spherical fruit, m 2 /s. D s effective diffusion coefficient of sugar for the spherical fruit, m 2 /s. D w1/2 effective diffusion coefficient of water for the semi-spherical fruit, m 2 /s. D s1/2 effective diffusion coefficient of sugar for the semi-spherical fruit, m 2 /s. R 1/2 radius of semi-sphere, m. R eq radius of sphere, m. S eq surface of spherical fruit, m 2 . S 1/2 surface of semi-spherical fruit, m 2 . SG sugar gain, g/g. SG t sugar gain at time t, g/g. SG 0 sugar gain at time 0, g/g. SG ∞ sugar gain at equilibrium, g/g. t immersion time, s. W t fruit weight at the end of treatment, g. WL water loss, g/g. WL t water loss at time t, g/g. WL 0 water loss at time 0, g/g. WL ∞ water loss at equilibrium, g/g. WL/SG selectivity.

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“…Steam temperature, pressure, flow, and residence time were varied over a wide range. The product temperature is (in the constant drying period) equal to the boiling point of water at the local pressure in the vessel [5]. In preliminary experiments the effect of SHS drying was tested independently of the effect of vacuum cooling.…”

Section: Sample Preparationmentioning

confidence: 99%

“…Superheated steam (SHS) is known to be a very energy efficient drying medium [4,5]. It has found an increasing number of applications in the food industry in the last decades [6].…”

Section: Introductionmentioning

confidence: 99%

Study of a new energy efficient process for French fries production

Loon

Linssen

Legger

et al. 2005

Eur Food Res Technol

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A new, energy efficient production process for French fries was developed and evaluated. Superheated steam (SHS) was used for evaporation of water instead of pre-drying with air and par-frying with oil. The product was frozen by vacuum cooling. Unfortunately, with this process it was not possible to reach the quality of conventional French fries. Sensory analysis indicated that the main quality defect was a tough crust with a fatty appearance. Confocal Scanning Laser Microscopy showed that this was caused by skin formation on the surface during both SHS drying and vacuum cooling. A frying step was necessary to obtain a porous crust. A satisfactory product quality was feasible after drying with SHS instead of air. Due to the concessions made for the product quality, the final energy reduction was limited. Nevertheless, this study has gained more insight into how processing affects potato tissue on micro-scale and it has shown that a porous structure is essential for good quality French fries.

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Food Drying and Dewatering

Cited by 78 publications

References 39 publications

Kinetics of Polyphenol Losses During Soaking and Drying of Cider Apples

Kinetics of Polyphenol Losses During Soaking and Drying of Cider Apples

Blanching of Strawberries by Ohmic Heating: Effects on the Kinetics of Mass Transfer during Osmotic Dehydration

Study of a new energy efficient process for French fries production

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