Microwave Processing of Frozen and Packaged Food Materials: Experimental

Punathil, Lineesh; Basak, Tanmay

doi:10.1016/b978-0-08-100596-5.21009-3

Cited by 28 publications

(17 citation statements)

References 27 publications

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“…Microwave drying has become a popular method for drying food due to faster drying rates, uniform drying and improved quality for some food materials (Punathil and Basak, 2016). Three microwave power levels of 720 W, 960 W and 1200 W (true microwave output 604 W, 814 W and 1036 W respectively) were used to dry lemon myrtle leaves.…”

Section: Resultsmentioning

confidence: 99%

Effects of different drying methods on extractable phenolic compounds and antioxidant properties from lemon myrtle dried leaves

Saifullah

McCullum

McCluskey

et al. 2019

Heliyon

112

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Lemon myrtle (Backhousia citriodora) is one of the most commercially grown native herbs in Australia. This study aimed to evaluate the effects of different drying methods on phenolic compounds and antioxidant properties of lemon myrtle leaves to identify the most suitable drying conditions. The drying methods include hot air drying, vacuum drying, microwave drying, sun drying, shade drying and freeze drying. The results showed that drying conditions significantly (p < 0.05) affected the retention of total phenolic content (TPC), total flavonoids (TFC), proanthocyanidins, gallic acid, hesperetin, and antioxidant properties of lemon myrtle leaves. The optimal conditions for hot air drying and vacuum drying are 90 °C for 75 min and 90 °C for 120 min, respectively; whereas optimal drying conditions for microwave drying are 960 W for 7 min, and the time required for sun drying and shade drying are 2 days and 12 days, respectively. The freeze dried leaves contained the highest level of TPC, TFC, proanthocyanidins, gallic acid and hesperetin (74.11 ± 2.87 mg GAE/g dw, 87.15 ± 2.70 mg CE/g dw, 123.49 ± 6.12 mg CE/g dw, 53.77 ± 0.22 mg/g dw and 38.99 ± 0.26 mg/g dw, respectively). The freeze dried leaves also contained higher antioxidant capacity as compared to other samples. No significant difference in phenolic compounds and antioxidant capacity was observed between tested other drying methods. Therefore, any of these methods can be selected for dehydration of lemon myrtle leaves for industrial purposes. However, microwave drying can be selected for drying of lemon myrtle leaves for an industrial scale as it was the most time and/or energy efficient technique.

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Section: Resultsmentioning

confidence: 99%

Effects of different drying methods on extractable phenolic compounds and antioxidant properties from lemon myrtle dried leaves

Saifullah

McCullum

McCluskey

et al. 2019

Heliyon

112

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“…During vacuum drying, a large increase in the drying rate might be due to the presence of excess moisture in the samples and due to low pressure. Low pressure enhances the diffusion of high-energy water molecules to the surface, and thus, the water molecules evaporate at a fast rate . Ramallo and Mascheroni have also observed a reduction in drying time of pineapple with an increase in the drying temperature when the slices of pineapple were dried in a convective dryer at 45, 60, and 75 °C.…”

Section: Resultsmentioning

confidence: 92%

“…Low pressure enhances the diffusion of high-energy water molecules to the surface, and thus, the water molecules evaporate at a fast rate. 45 Ramallo and Mascheroni 27 have also observed a reduction in drying time of pineapple with an increase in the drying temperature when the slices of pineapple were dried in a convective dryer at 45, 60, and 75 °C. During both types of drying, the constant rate drying period was absent in the dehydration of pineapple cubes under the experimental conditions.…”

Section: Resultsmentioning

confidence: 99%

Postharvest Quality Evaluation of Pineapple during Drying

Ahmad

Zaidi

2022

ACS Food Sci. Technol.

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Drying is one of the most widely used preservation methods in the food industry since it enhances the shelf life of food products by prohibiting the growth of microorganisms and enzyme activity. This study aims to investigate the influence of a traditional tray dryer and a self-designed vacuum dryer at different temperatures on the quality of pineapple. Experiments with tray and vacuum drying were performed at temperatures of 50 and 60 °C. Results of each drying method in terms of processing time, final moisture content of the samples, rehydration capacity, color change, firmness, and water activity were compared and discussed. The results showed that the vacuum dryer takes less drying time to achieve moisture content lower than 0.12 g water/g of dry solid compared to the tray dryer. Furthermore, it has been observed that the samples dried in a vacuum dryer at 50 °C had better rehydration ability and retained more color and textural properties than those dried by a tray dryer at temperatures of 50 and 60 °C. Hence, vacuum drying was found to be the better condition for preserving pineapple quality at a temperature of 50 °C. At last, the microstructure of the dried samples was also analyzed by confocal laser scanning microscopy. Results showed that vacuum drying retained the microstructure of the cells. However, the cells were found to be smaller in size compared to the fresh samples. However, tray drying distorted the cell structure.

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“…Vacuum oven drying involves the use of heat to remove moisture from a sample through evaporation. It can be said that during the process, high-energy water molecules diffuse to the surface and evaporate due to low pressure [19]. This method has been used widely in the food industry.…”

Section: Vacuum-oven Dryingmentioning

confidence: 99%

Various Drying Techniques for Conversion of Extracted Chicken Feather Keratin Solution to Powder

Alberto

Gupta²

2022

JCEIB

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Keratin powder is produced from the drying of keratin solution extracted from chicken feathers. Powdered form of keratin protein eases the storage and transport of keratin and can be further developed into nutrient supplements. The objective of this research is to convert liquid keratin obtained from chicken feathers into powder through different methods and also to identify the effects of various drying methods on the keratin sample. Liquid keratin was converted into solid particles through spray drying, freeze drying and vacuum-oven drying where the products were visually observed and analysed using FTIR and SEM to determine the effects of the drying methods on the keratin sample. The SEM results show that the product of spray drying produced smaller spherical particles with diameter ~3µm-17µm while freeze drying and vacuum-oven drying produced coarse, flaky irregular-shaped particles with diameter ~70µm-470µm and ~100µm-530µm respectively. FTIR spectroscopy shows that the keratin samples remained their characteristics as a true protein including spray drying when encapsulated with Arabic gum even at high temperatures up to 110°C. Conclusively, spray drying should be considered for future development of keratin as a nutrient supplement while freeze drying and vacuum-oven drying for storage and transport of keratin.

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Microwave Processing of Frozen and Packaged Food Materials: Experimental

Cited by 28 publications

References 27 publications

Effects of different drying methods on extractable phenolic compounds and antioxidant properties from lemon myrtle dried leaves

Effects of different drying methods on extractable phenolic compounds and antioxidant properties from lemon myrtle dried leaves

Postharvest Quality Evaluation of Pineapple during Drying

Various Drying Techniques for Conversion of Extracted Chicken Feather Keratin Solution to Powder

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