Influence of microwave application on convective drying: Effects on drying kinetics, and optical and mechanical properties of apple and strawberry

Contreras, Carolina; Martín-Esparza, M. E.; Chiralt, Amparo; Martínez‐Navarrete, Nuria

doi:10.1016/j.jfoodeng.2008.01.014

Cited by 174 publications

(124 citation statements)

References 40 publications

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“…Quality attributes such as color change and retention of bio-active ingredients, aroma compounds, etc. can be enhanced with microwave-assisted freeze drying (Contreras et al 2008;Huang et al 2012). Convective vacuum-microwave drying can reduce the processing time because of large vapor pressure differential between the core and the surface of the dried material which allows rapid removal of internal moisture, whereas microwaves stimulate vibration of water (resulting in internal heat generation) by penetrating through the entire samples.…”

Section: Introductionmentioning

confidence: 99%

Combined Drying of Apple Cubes by Using of Heat Pump, Vacuum-Microwave, and Intermittent Techniques

Chong

Figiel

Law

2013

Food Bioprocess Technol

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Apple cubes of 15 mm were dried naturally without adding any chemical preservative using various drying methods namely intermittent hot air-dehumidified air drying with cyclic temperature profile and step-up temperature profile, heat-pump-assisted (HP) drying, convective vacuum-microwave (C/VM) drying, and heat pump vacuum-microwave (HP/VM) drying. The drying kinetics of apple samples dehydrated by different methods was divided into characteristic drying periods and fitted with empirical models, which gave high value of determination coefficient. The application of C/VM in drying of fruits gave the shortest drying time compared to other drying methods (about 50 % of the total drying time). The drying time was affected by effective diffusivity ranging from 3.522×10 −8 to 1.431×10 −6 m 2 /min depending on the drying technique used. It was found that combined drying which apply vacuum microwave (C/VM, HP/VM) gave the lowest values in hardness and chewiness. In addition, HP/VM drying gave the highest retained total polyphenol content, antioxidant activity, and the best appearance quality.

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Section: Introductionmentioning

confidence: 99%

Combined Drying of Apple Cubes by Using of Heat Pump, Vacuum-Microwave, and Intermittent Techniques

Chong

Figiel

Law

2013

Food Bioprocess Technol

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“…It is necessary to develop and expand the availability of high quality and consumer attractive dried products (Contreras et al 2008) with acceptable colour, shape, and good rehydration characteristics. Drying is the oldest method of preserving food and also a widely used method of fruits and vegetables preservation that works by removing water from the food, thus preventing the growth of microorganisms and decay.…”

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confidence: 99%

Influence of process parameters and pre-treatments on quality and drying kinetics of apple samples

Jokić¹,

Velić²,

Bilić³

et al. 2009

Czech J. Food Sci.

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Jokić S., Velić D., Bilić M., Lukinac J., Planinić M., Bucić-Kojić A. (2009): Influence of process parameters and pre-treatments on quality and drying kinetics of apple samples. Czech J. Food Sci., 27: 88-94.The aim of this research was to determine the influence of the process parameters and pre-treatment methods on the quality and drying kinetics of apple samples of the Florina variety using standard analytical methods: thermogravimetry, rehydration, colorimetry. The Apple samples were dried in a laboratory tray drier at different temperatures (50, 60, and 70°C), airflow velocities (1.5 m/s and 2.75 m/s), and pre-treatment methods (dipping in 0.5% ascorbic acid solution; 0.3% l-cysteine solution; 0.1% 4-hexyl resorcinol solution; 0.5% sodium metabisulfite solution; mixed solution of 0.05% 4-hexyl resorcinol and 0.5% sodium metabisulfite; blanching in hot water at 85°C). According to the drying time, rehydration and colour characteristics, the optimal drying parameters found were: temperature of 60°C and airflow velocity of 2.75 m/s. The drying kinetic equations were estimated using Page's mathematical model. The results of the estimation showed a good agreement with the experimental data. The best results were achieved when the samples were pre-treated with 4-hexyl resorcinol. Blanching in hot water resulted in a higher drying rate and higher rehydration ratio, but also in unacceptable changes in the colour appearance of the apple samples.

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“…From this equation, by using a non linear regression procedure the effective diffusivity of water was found to be 3.43x10 -10 and 3.05x10 -10 m 2 /s for slices HAD and OD+HAD respectively and 3.12 x10 -10 and 2.64 x10 -10 m 2 /s for sectors, HAD and OD+HAD in the same range as other fruits (Andrés et al, 2004;Contreras, Martín-Esparza, Chiralt, & Martínez-Navarrete, 2008). According to these results, osmotic pre-treatment reduced the values of diffusivity as a consequence of the lower driving force in the drying process since the moisture content in pre-treated samples was lower.…”

Section: Drying Kineticsmentioning

confidence: 97%

Development of Hot-Air Dried Cut Persimmon

Igual¹,

Castelló²,

Roda³

et al. 2011

International Journal of Food Engineering

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In this work the authors have studied the effect of hot-air drying with or without a previous osmotic dehydration pretreatment to produce dried cut persimmon with a different geometry (slices and sectors). A kinetic study has been carried out analysing mass variation, colour and texture changes in samples. Two sensory analyses were also performed considering drying time and geometry. Furthermore, the influence of 35 days of storage on optical and mechanical properties was also determined. The results obtained showed that geometry did not affect the parameters analyzed. According to the results of the kinetic study, the selected drying times were 8 and 12 hours. Osmotic pretreatment does not imply improvements in the final product. Judges preferred slices dried for 8 hours without osmotic pretreatment. The time of storage did not influence the optical and mechanical properties.

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Influence of microwave application on convective drying: Effects on drying kinetics, and optical and mechanical properties of apple and strawberry

Cited by 174 publications

References 40 publications

Combined Drying of Apple Cubes by Using of Heat Pump, Vacuum-Microwave, and Intermittent Techniques

Combined Drying of Apple Cubes by Using of Heat Pump, Vacuum-Microwave, and Intermittent Techniques

Influence of process parameters and pre-treatments on quality and drying kinetics of apple samples

Development of Hot-Air Dried Cut Persimmon

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