Physicochemical properties of whole fruit plum powders obtained using different drying technologies

Michalska, Anna; Wojdyło, Aneta; Lech, Krzysztof; Łysiak, Grzegorz P.; Figiel, Adam

doi:10.1016/j.foodchem.2016.03.075

Cited by 117 publications

(119 citation statements)

References 39 publications

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“…Apparent density was close to the values reported by Oliveira et al (2013) in strawberry powders obtained by spray drying atomization, with 0.40 and 0.47 g mL -1 , which represents, from the practical point of view, reduction in the cost of packaging material and transport, and the higher the density, the greater the saving (Michalska et al, 2016). The density increased about 30% after compaction, related to the high porosity of dehydrated products.…”

Section: Resultssupporting

confidence: 82%

Adsorption isotherms of the red mombin powder produced in spouted bed dryer

Lins

Rocha

Gomes

et al. 2017

Rev. bras. eng. agríc. ambient.

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A B S T R A C TRed mombin is a seasonal fruit and susceptible to degradation reactions due to its high water content. This highlights the need to use processes that prolong its life and make it available all year round, including to markets away from the production sites. Thus, the objective of this study was to produce red mombin pulp powder in spouted bed dryer, evaluate it regarding physical and chemical parameters and assess its hygroscopic behavior at temperatures of 20, 30 and 40 °C, fitting the models of the GAB, Oswin and Peleg to the experimental data , solubility higher than 60% and mean flowability with Hausner ratio and Carr index of 1.26-1.34 and 0.21-0.25, respectively. The powder particles exhibited spherical shape, smooth surface and some irregularities, with tendency to form agglomerates. The isotherms had a type-II sigmoidal behavior, and the Peleg model, at all temperatures, showed the best fits to the experimental data with determination coefficients above 0.99 and mean percentage deviations lower than 2.0%.Isotermas de adsorção do pó de seriguela produzido em secador de leito de jorro R E S U M OA seriguela é um fruto sazonal e susceptível a reações de deterioração devido ao seu elevado teor de água, o que evidencia a necessidade de utilização de processos que prolonguem sua vida útil e a disponibilize durante todo o ano, inclusive a mercados distantes dos locais de produção. Assim, objetivou-se produzir a polpa de seriguela em pó em secador de leito de jorro, analisá-la quanto aos parâmetros físicos e químicos e avaliar seu comportamento higroscópico nas temperaturas de 20, 30 e 40 °C, com ajustes dos modelos de GAB, Oswin e Peleg aos dados experimentais. Os resultados das análises físicas e químicas evidenciaram tempo de molhagem intermediário, de 0,39 g min -1, solubilidade superior a 60% e média fluidez com fator de Hausner e índice de Carr compreendido entre 1,26-1,34 e 0,21-0,25, respectivamente. As partículas de pó se apresentaram com formato esférico, superfície lisa e algumas irregularidades, com tendência de formação de aglomerados. As isotermas tiveram comportamento sigmoidal do tipo II, com o modelo de Peleg detendo, em todas as temperaturas, os melhores ajustes aos dados experimentais com coeficientes de determinação superiores a 0,99 e desvios percentuais médios inferiores a 2,0%.

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Section: Resultssupporting

confidence: 82%

Adsorption isotherms of the red mombin powder produced in spouted bed dryer

Lins

Rocha

Gomes

et al. 2017

Rev. bras. eng. agríc. ambient.

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“…Taking into consideration the high values of determination coefficient ( R 2 > 0.99) and low values of RMSE (<0.05), it can be concluded that this model can be successfully used to describe the chanterelle drying kinetics by all methods. The results obtained by other authors for plums and black chokeberries also showed good fitting of the modified Page model to experimental drying data . The mathematical form of the described model shows that the decrease in MR depends on the A , k and n values (Table ).…”

Section: Resultssupporting

confidence: 59%

Volatile composition and sensory profile of Cantharellus cibarius Fr. as affected by drying method

et al. 2017

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“…Michalska, Wojdyło, Lech, Łysiak, and Figiel () reported that degradation of important nutrient compounds and color alteration during and after food drying is likely due to prolonged exposure of plant materials to oxygen. The polyphenol oxidase and similar enzymes’ destructive effects were further prevented by the short drying times used in hot‐air drying and drum‐drying compared to freeze‐drying.…”

Section: Resultsmentioning

confidence: 99%

Phenolics and Antioxidant Capacity of Pitted Olive Pomace Affected by Three Drying Technologies

Sinrod

Avena‐Bustillos

Olson

et al. 2019

Journal of Food Science

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This study investigated drum‐drying's ability to produce dried food‐grade olive pomace as a potential food ingredient that is more nutritionally dense than its freeze‐dried and hot‐air dried counterparts. The pits and skin were removed from fresh olive pomace, and the remaining pulp was dried to <5% moisture through freeze‐drying, hot‐air drying, and drum‐drying at two rotational speeds. The drying treatments had no significant (P ≤ 0.05) effect on the olive pomace's fat or dietary fiber contents but did increase the L*, a*, and b* color parameter values. Although all the drying treatments significantly (P ≤ 0.05) decreased the fresh olive pomace's antioxidant capacity, drum‐drying preserved the olive pomace's antioxidant capacity significantly (P ≤ 0.05) better than freeze‐drying and hot‐air drying. The drum‐dried samples had concentrations of caffeic acid and verbascoside that were significantly (P ≤ 0.05) higher than the other dried pomace samples and were not significantly (P ≤ 0.05) different from the fresh pomace. The drum‐dried olive pomace contained concentrations of hydroxytyrosol, tyrosol, vanillic acid, luteolin‐7‐glucoside, and rutin that were not significantly (P ≤ 0.05) different from the dried sample with the highest concentration of each respective phenolic compound. No oleuropein was found in the fresh or dried olive pomace. The results of this study show that drum‐drying is an energy efficient method for converting olive pomace into a stable food‐grade supplement that preserves its high phenolic, antioxidant, and dietary fiber contents to potentially benefit human health when incorporated into food or supplement products. Practical Application Pitting and drying converts the olive pomace into a stable form that is free of physical hazards and could be incorporated into food products to increase their nutritional quality through olive pomaces’ high fiber, antioxidant, and phenolic contents. Drum‐drying allows food‐grade olive pomace to retain higher amounts of beneficial soluble phenolics and a higher antioxidant capacity than conventional drying methods, thus furthering olive pomace's potential valorization as a food ingredient.

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Physicochemical properties of whole fruit plum powders obtained using different drying technologies

Cited by 117 publications

References 39 publications

Adsorption isotherms of the red mombin powder produced in spouted bed dryer

Adsorption isotherms of the red mombin powder produced in spouted bed dryer

Volatile composition and sensory profile of Cantharellus cibarius Fr. as affected by drying method

Phenolics and Antioxidant Capacity of Pitted Olive Pomace Affected by Three Drying Technologies

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