Microwave-drying of sliced mushroom. Analysis of temperature control and pressure

Lombraña, José Ignacio; Rodríguez, Rosa; Ruiz, Uri

doi:10.1016/j.ifset.2010.06.007

Cited by 63 publications

(25 citation statements)

References 30 publications

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“…Most of the problems might be overcome or significantly reduced by applying results obtained in a laboratory scale in the industrial conditions (Zhang et al 2006). One of the important issues is adequately adjusting the microwave power to the current stage of drying process in order to keep the safe temperature of the dried material (Lombraña et al 2010) and thus preserve the high quality of the final product.…”

Section: Introductionmentioning

confidence: 99%

Effect of Convective and Vacuum–Microwave Drying on the Bioactive Compounds, Color, and Antioxidant Capacity of Sour Cherries

Wojdyło

Figiel

Lech

et al. 2013

Food Bioprocess Technol

344

214

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The aim of this study was to determine the effect of microwave power during the vacuum-microwave drying (VMD) on sour cherries in terms of drying kinetics, including the temperature profile of dried material, as well as on some quality factors of the finished product including phenolic compounds, antioxidant capacity, and color. The content of phenolic compounds, antioxidant activity, and color change were used as quality indicators of dried sour cherries. Sour cherries were dehydrated by convective drying (CD) at temperatures of 50°C, 60°C, and 70°C and by VMD at the initial microwave power of 240 W, 360 W, and 480 W reduced to 240 W and 120 W in order to avoid a rapid increase in temperature at the critical moisture content of ca. 1 kg/kg dry mass. Control samples were prepared by freeze drying (FD). The increase in air temperature during CD as well as the increase in material temperature during VMD deteriorated dried product quality in terms of the content of phenolic compounds, antioxidant activity, and color, which was consistent with anthocyanins content. However, VMD turned out to be much better than CD and competitive to FD. The best quality of the dried product and its more attractive color were achieved at VMD at 480 W followed by drying at microwave power reduced to 120 W, which corresponds to anthocyanins content. In addition, the drying process had a positive impact on contents of quercetin and keampferol derivatives. Dried sour cherries have a long shelf life and therefore may be a fine alternative to fresh fruit all year round.

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Section: Introductionmentioning

confidence: 99%

Effect of Convective and Vacuum–Microwave Drying on the Bioactive Compounds, Color, and Antioxidant Capacity of Sour Cherries

Wojdyło

Figiel

Lech

et al. 2013

Food Bioprocess Technol

344

214

View full text Add to dashboard Cite

show abstract

“…There are many methods and different processing techniques that can be applied to sliced mushrooms, such as sodium metabisulfite (Brennan et al, 1999), citric acid or hydrogen peroxide (Brennan, Port, & Gormley, 2000), chitosan coating and modified atmosphere packaging (MAP) (Kim, Ko, Lee, Park, & Hanna, 2006), washing and combinations of chlorine dioxide and hydrogen peroxide (Cliffe-Byrnes & O'Beirne, 2008), microwavedrying (Lombraña, Rodríguez, & Ruiz, 2010), washing with citric acid and MAP (Sim on et al, 2010). However, some of these techniques can interact with specific nutrients, impair the odor and texture, produce unpleasant taste and can require expensive equipment (Junqueira et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

Effect of gamma irradiation and extended storage on selected chemical constituents and antioxidant activities of sliced mushroom

et al. 2017

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a b s t r a c tDue to its exquisite odor and taste, Boletus edulis Bull.: Fr. mushroom is being increasingly used throughout the world. However, the availability of this product is highly restrained by its seasonality and perishability, demanding special care to keep its quality. Furthermore, mushrooms are often distributed in sliced form, and the slicing operation requires special treatments, besides augmenting the possibility of microbial contamination. Some techniques are currently applied to sliced mushrooms, but these processes had adverse effects on nutrients, odor, texture and taste, besides requiring expensive equipment. Food irradiation is being studied as an alternative technology to improve the quality and durability of determined products, having been previously applied in several mushroom species. Herein, gamma irradiation was applied to dried and sliced samples of B. edulis, at high doses (2, 6 and 10 kGy), and the effects on nutritional, chemical and antioxidant parameters were evaluated throughout storage (6 and 12 months). The results obtained for the chemical parameters do not advised storing B. edulis for such extended periods, since some relevant changes were detected, especially in samples stored for 12 months. In general, the gamma irradiation treatment did not cause further changes in the chemical composition, besides having a slightly positive effect in keeping the antioxidant activity and most of the bioactive compounds profiled in this work, contributing to maintain the potential health effects of this exquisite food, even after extended storage periods.

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“…They also showed the phase of the thermal wave changes by a changed defect condition at different inspection frequencies. 17,36,37 Figure 3 Schematic diagram of the lock-in infrared thermography system.…”

Section: 29mentioning

confidence: 99%

Thermography, A New Approach in Food Science Studies: A Review

Samanian

Mohebbi

2016

MOJFPT

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Background: Thermography can be defined as a process of writing or printing involving the use of heat. It's a technique for detecting and measuring variations in the heat emitted by various regions of the body and transforming them into visible signals that can be recorded photographically. Clearly it would be of great use in diagnosing abnormal or diseased underlying conditions. But in the recent years it has been suggested as a viable method in food science research both in detection and process control. Scope and approach:We reviewed thermography as a not new method which has recently found its way into vast areas of research and practice. After discussing its history and fundamentals some practical applications of thermography such as medical, agricultural and quality control are presented. But the main focus of review is laid on its usage in food science and technology, which is provided in two main categories of process control and detection, through a series of case studies. Key findings and conclusion:Thermography is a non invasive, non destructive and instantaneous method that makes dynamic observations feasible. It also can be used to confirm any slight gradient in temperature, suggesting it as a detection method. The most important drawback to method is being highly. Modification of the method to make it into a practical procedure in industry, heat and mass transfer studies and microbiological studies can be possible future concerns of the method.

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Microwave-drying of sliced mushroom. Analysis of temperature control and pressure

Cited by 63 publications

References 30 publications

Effect of Convective and Vacuum–Microwave Drying on the Bioactive Compounds, Color, and Antioxidant Capacity of Sour Cherries

Effect of Convective and Vacuum–Microwave Drying on the Bioactive Compounds, Color, and Antioxidant Capacity of Sour Cherries

Effect of gamma irradiation and extended storage on selected chemical constituents and antioxidant activities of sliced mushroom

Thermography, A New Approach in Food Science Studies: A Review

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