Optimal pretreatment determination of kiwifruit drying via online monitoring

Abstract

HWB with a duration of 5 min is the optimum pretreatment method for kiwifruit drying. © 2016 Society of Chemical Industry.

Convective drying simulation of banana slabs considering non-isotropic shrinkage using FEM with the Arbitrary Lagrangian–Eulerian method

“…The details of dryer can be found in the work of Nadian et al. [36] Banana samples were dried in different drying air temperatures i.e. 80, 90, and 100°C.…”

Comparative analyses of three pretreatments on color of kiwifruits during hot air drying

“…Treated by 97°C hot water for 30 s before drying, the kiwifruit slices had lower value of the total color difference (ΔE) than that of untreated kiwifruit slices [13] . The pretreatment for blanching in 75°C hot water for 5 min had no effect on improvement of color of dried kiwifruit slices [14] . Improvement of color is affected both by blanching temperature and time before drying.…”

“…Kiwifruit slices were immersed into hot water in a thermostatically controlled water bath (SC-15, Ningbo Scient Biotechnology Co., Ltd., Ningbo, China). According to previous studies [13,14] and preliminary experiment results, the blanching temperatures and times were determined as 70°C, 80°C and 90°C for 1 min, 2 min and 3 min, respectively. After blanching, the kiwifruit slices were removed from hot water and immediately put into 7.0°C±0.5°C cold water in a low temperature thermostatic bath (DC-1006, Zhongxingweiye Instrument Co., Ltd, Beijing, China) to prevent excessive blanching.…”

“…According to the soaking method reported by Nadian et al [14] , the kiwifruit slices were immersed in the solutions containing 1% (kg/L, w/v) ascorbic acid solution with three concentrations (0.0, 0.1% and 0.2% (kg/L, w/v)) of citric acid for different time (5 min, 10 min and 15 min) at 25°C, and a ratio of 1:10 (w/w) of kiwifruit samples to the acid solution was used. These three concentrations of citric acid corresponded to 2.96, 2.87 and 2.78 of pH, respectively, determined using a pH meter (PHS-25, INSEA Instrument Co., Ltd., Shanghai, China), after calibration.…”

“…The treatment dipping in 1% ascorbic acid combined with 0.2% critic acid solution improved significantly L * of dried apple cubes [12] . The ΔE value of kiwifruits decreased slightly by immersing in 1% ascorbic acid solution (w/w) with pH of 3.8, which may be due to the change of pectin structured cell wall in acidic environment [14] .…”