Infrared drying of strawberry

Adak, Nafiye; Heybeli, Nursel; Ertekin, Can

doi:10.1016/j.foodchem.2016.09.103

Cited by 176 publications

(100 citation statements)

References 29 publications

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“…Similarly, there are positive relationships among Mg with Cu, Zn, Na, and Mn between Na and Cu or Mn. Adak, Heybeli, and Ertekin () found positive correlations between K and N or P in microwave‐dried strawberries. Moreover, there are positive relations among Fe, Mn, Zn, and Cu, and a positive correlation is found between Mn and Ca.…”

Section: Resultsmentioning

confidence: 99%

Drying kinetics and quality characteristics of green apple peel ( Mallus communis L. var. “Granny Smith”) used in herbal tea production

Alibas

Zia

Yilmaz

et al. 2019

J Food Process Preserv

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Green apple peels, (25.06 ± 0.06 g) with the moisture content of 3.05 ± 0.02 [kg (moisture) kg–1 (dry matter)], were dried using two dehydration methods, microwave, and natural drying until moisture content of apple peels was reduced to 0.092 ± 0.001 [kg (moisture) kg–1 (dry matter)]. Microwave drying periods at 1,000, 800, 600, and 400 W lasted for 17, 21, 27, and 33 min, respectively; whereas, natural drying lasted for 66 hr. The scope of this study, a comparison of measurements of moisture with that of the predicted results was made, obtained from 21 thin layer drying models. For both 600 and 800 W microwave drying, Modified Henderson and Pabis's model; whereas, at 1,000 W, Alibas's model, and at 400 W, Modified Jena and Das's model were considered to be the most appropriate models. The most suitable drying process according to color parameters, chlorophyll content, and nutrients was obtained at 400 W microwave drying. Practical applications The herbal tea industry is growing globally and it is constanrly looking for new flavors that can attact consumers' attention. Herbal teas, in addition to being delicious, are required to meet the daily nutritional needs of the consumers. One of the drawbacks of drying is the loss of aroma and nutrients, moreover, drying operations carried out in open fields, such as sun drying, leads to contamination and can cause more harm than benefit. Thus, for food safety, it is very essential for herbal tea production facilities to use appropiriate methods to produce high‐quality products. The present study on drying of apple peels for herbal tea contains important data on the selection of the most suitable drying method for the preservation of nutrients.

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Section: Resultsmentioning

confidence: 99%

Drying kinetics and quality characteristics of green apple peel ( Mallus communis L. var. “Granny Smith”) used in herbal tea production

Alibas

Zia

Yilmaz

et al. 2019

J Food Process Preserv

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show abstract

“…And other berries such as strawberry also showed that drying could improve the antioxidant activity as indicated by higher EC 50 values. [39] Besides FD dried samples, a significant increase of antioxidant activity of dried goji was observed after SC pre-treatment. The strongest ferrous iron chelating capacity (44 μmol TE/g) and ABTS + radical scavenging activity (57.6 μmol TE/ g) were found in FD-DIC-dried goji, whereas the HAD-DIC-dried sample had the strongest DPPH free radical scavenging activity (15.1 μmol TE/g).…”

Section: Antioxidant Activitymentioning

confidence: 94%

Structural and health functionality of dried goji berries as affected by coupled dewaxing pre-treatment and hybrid drying methods

Song

Chen

et al. 2018

International Journal of Food Properties

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“…Estudos realizados por Jaturonglumlert e Kiatsiriroat (2010) , sobre a secagem híbrida, concluíram que o aumento da velocidade do ar provoca um aumento no coeficiente convectivo de massa frente ao coeficiente convectivo de calor. Adak et al (2017) , estudou a influência da TIV e Var , obtendo maiores taxas de secagem, com aumento destas variáveis. Já o trabalho de Owude et al (2019) concluiu que a elevação da TIV aumenta a difusividade efetiva do material e, portanto, a taxa de secagem.…”

Section: Resultados E Discussõesunclassified

“…Entre estes, o mais comum na indústria alimentícia é a secagem por convecção forçada de ar aquecido, no entanto apresenta baixa eficiência energética, o que eleva o custo de processo. Outra forma, é a secagem puramente infravermelha (IV) que tem vantagens como, a penetração direta no material sem precisar de um meio material de propagação e, portanto, diminui as perdas de energia no trajeto, resultando em transferências de calor mais eficientes (Adak et al, 2017).…”

Section: Introductionunclassified

Estudo Da Transferência De Calor E Massa Na Secagem Infravermelho Combinada Com Convecção Forçada Do Resíduo Da Laranja

Andrade¹,

Marques²,

Prado³

2019

Blucher Chemical Engineering Proceedings

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Infrared drying of strawberry

Cited by 176 publications

References 29 publications

Drying kinetics and quality characteristics of green apple peel ( Mallus communis L. var. “Granny Smith”) used in herbal tea production

Drying kinetics and quality characteristics of green apple peel ( Mallus communis L. var. “Granny Smith”) used in herbal tea production

Structural and health functionality of dried goji berries as affected by coupled dewaxing pre-treatment and hybrid drying methods

Estudo Da Transferência De Calor E Massa Na Secagem Infravermelho Combinada Com Convecção Forçada Do Resíduo Da Laranja

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