Pulsed vacuum drying of Thompson seedless grape: Effects of berry ripeness on physicochemical properties and drying characteristic

Wang, Jun; Mu, Weisong; Fang, Xiao-Ming; Mujumdar, Arun S.; Yang, Xuhai; Xue, Ling-Yang; Xie, Long; Xiao, Hong‐Wei; Gao, Zhen-Jiang; Zhang, Qian

doi:10.1016/j.fbp.2017.09.003

Cited by 87 publications

(52 citation statements)

References 46 publications

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“…This shows that the Weibull model fitted better to the experimental results. Wang et al (), used the Weibull model to predict the drying behavior of grape berries and reported that the R 2 value was greater than .995. Weibull mathematical model has also been used by various researchers to predict the drying characteristics (behavior) of several agricultural products including rhizoma dioscoreae (Xie, Gao, Liu, & Xiao, ), ginger (Wang, Bai, et al, ), and wolfberry (Xie et al, ).…”

Section: Resultsmentioning

confidence: 99%

Nonthermal pretreatments enhances drying kinetics and quality properties of dried ginger (Zingiber officinale Roscoe) slices

Osae

Zhou

et al. 2019

J Food Process Engineering

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The objective of this present work was to investigate the effect of ultrasound (US), osmotic dehydration (OD), and osmosonication (OS) pretreatment on microstructure, weight loss, texture, mass transfer, chromatic properties and drying kinetics of ginger slices under relative humidity convective drying. The results revealed that OS pretreatment yielded higher weight loss (16.5%) and lower firmness (12.11 N) than US (9.8%, 20.33 N) and OD (6.5%, 15.30 N). Microstructure analysis showed that OS, US, and OD pretreatments altered cell structure and resulted in the observable formation of several microchannels and collapsed the cell structure. Mass transfer data showed that the OS pretreated sample led to higher solid gain (3.2%) and water loss (5.1%) than the US (2.36%, 4.2%) and OD (1.7%, 2.53%) pretreatments. The chromatic property analysis revealed that the chroma value and hue angle was higher for OS treated sample (29.74, 88.77 ) compared the US (26.95, 85.76 ) and OD (22.96, 82.24 ) treated sample. Among the three pretreatments, OS was found to enhance the drying kinetics comparative to the US and OD pretreated sample. Weibull model fitted well to the experimental results (R 2 > .99) than the first order. Practical applicationsUltrasound, osmotic dehydration, and osmosonication are unique pretreatment techniques that are widely used prior to drying of various agricultural products due to its numerous advantages over conventional methods. Its application in the drying of foods could help shorten the drying time, reduce processing costs, improve energy consumption and efficiency and preserve the physical and nutritional properties of the dried product. The outcomes of the present study will provide a better understanding of different nonthermal pretreatment methods and also make available more information for selecting pretreatment techniques for ginger drying.

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Section: Resultsmentioning

confidence: 99%

Nonthermal pretreatments enhances drying kinetics and quality properties of dried ginger (Zingiber officinale Roscoe) slices

Osae

Zhou

et al. 2019

J Food Process Engineering

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“…Contrasting the grayscale images, the pseudocolor images demonstrate the distinction of different color layers in the samples representing high and low proton density. For example, the red color depicts high proton and the blue color low proton density (Wang et al, ). T 1 and T 2 proton weighted images are used as often as possible to outline the bound water and free water division in agricultural fruit and vegetable products in various stages of maturity (Zhang, McCarthy, & McCarthy, ).…”

Section: Applications Of Lf‐nmr and Mri Techniques On Fruits And Vegementioning

confidence: 99%

“…(a) Photograph and T 1 weighted images of Pachino cherry tomato (Ciampa et al, ), (b) MRI images of the different thickness of berries. Two berries ripeness class (S1 and S2) chosen with MRI measurement (Wang et al, )…”

Section: Applications Of Lf‐nmr and Mri Techniques On Fruits And Vegementioning

confidence: 99%

Potential uses of LF‐NMR and MRI in the study of water dynamics and quality measurement of fruits and vegetables

Kamal

Cheng

Khan

et al. 2019

J Food Process Preserv

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This paper provides an overview of nondestructive imaging techniques for evaluating internal and external quality characteristics of fruits and vegetables and the future prospects of those technologies within the food industry. Low‐field nuclear magnetic resonance (LF‐NMR) and magnetic resonance imaging (MRI) are viable technologies in assessing water status, which can significantly impact the quality of fruits and vegetables' texture, tenderness, and microstructure. This review examined some of the most widely studied agricultural fruits and vegetables, described NMR/MRI techniques, and explained the benefits of their implementation in the assessment of internal quality attributes such as internal defects, water content, nutrition content, maturity, fruit firmness, and seed detection, as well as physicochemical and microbiological quality in both commercial and industrial applications. In spite of considerable developments in the quality measurement of fruits and vegetables and their products, the implementation of these techniques at an industrial level has been unsatisfactory. Practical applications This paper aimed to present a magnificent knowledge about fruit/vegetable processing and preservation techniques pertaining to quality evaluation. If the appropriate skills and the introduced tools are combined and utilized in an innovative and suitable way, a high quality of fruit/vegetable products with a high nutritional value can be achieved. This will be beneficial for both producers and customers.

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“…Previous studies have shown that the softening of flesh tissues, from natural ripening or production processes such as thermal blanching or various drying investigations, could significantly increase the drying rate of grapes . The waxy cuticle on the grape skin, however, being the main barrier to efficient moisture removal during drying, was disintegrated by several chemical and physical pretreatments for the purpose of enhancing drying kinetics and thus reducing the processing time .…”

Section: Introductionmentioning

confidence: 99%

“…9 Previous studies have shown that the softening of flesh tissues, from natural ripening or production processes such as thermal blanching or various drying investigations, could significantly increase the drying rate of grapes. [10][11][12][13] The waxy cuticle on the grape skin, however, being the main barrier to efficient moisture removal during drying, was disintegrated by several chemical and physical pretreatments for the purpose of enhancing drying kinetics and thus reducing the processing time. 14 Among all drying pretreatments available, chemical pretreatments involving dipping the grapes in an alkaline solution such as potassium carbonate (K 2 CO 3 ) and sodium hydroxide (NaOH), or an emulsion of K 2 CO 3 and ethyl oleate, are frequently used by grape processors.…”

Section: Introductionmentioning

confidence: 99%

Effect of novel atmospheric‐pressure jet pretreatment on the drying kinetics and quality of white grapes

Huang

et al. 2019

J Sci Food Agric

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BACKGROUND Raisin is a popular snack and a common constituent of many foods owing to its good flavor and nutritional value. Conventional drying of grapes can be a slow and energy‐consuming process as their waxy surface hinders efficient moisture migration. A drying pretreatment that disrupts the waxy cuticle is usually applied to increase the drying rate. RESULTS The application of an atmospheric‐pressure air plasma jet to the grape surface could effectively enhance the drying kinetics and decrease the drying time by more than 20%. Through etching of the waxy cuticle, the air plasma jet optimally improves the quality of the final product. Although the surface hydrophilicity was increased by 40%, the physical appearance, color, and texture of plasma‐treated raisins were similar to the product from untreated control and chemical‐treated groups. A more than twofold increase in the total phenolic content and antioxidant capacity was observed when compared to other experimental groups. CONCLUSIONS The results indicate that atmospheric plasma could be a better option than using chemicals to pretreat grapes before drying since it leaves no toxic residue, while successfully preserving the product quality. This work shows the great potential for the application of atmospheric air plasma in the drying of food materials. © 2019 Society of Chemical Industry

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Pulsed vacuum drying of Thompson seedless grape: Effects of berry ripeness on physicochemical properties and drying characteristic

Cited by 87 publications

References 46 publications

Nonthermal pretreatments enhances drying kinetics and quality properties of dried ginger (Zingiber officinale Roscoe) slices

Nonthermal pretreatments enhances drying kinetics and quality properties of dried ginger (Zingiber officinale Roscoe) slices

Potential uses of LF‐NMR and MRI in the study of water dynamics and quality measurement of fruits and vegetables

Effect of novel atmospheric‐pressure jet pretreatment on the drying kinetics and quality of white grapes

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