Quality evaluation and drying characteristics of mango cubes dried using low-pressure superheated steam, vacuum and hot air drying methods

Sehrawat, Rachna; Nema, Prabhat K.; Kaur, Barjinder Pal

doi:10.1016/j.lwt.2018.03.012

Cited by 93 publications

(77 citation statements)

References 29 publications

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“…Therefore, the Page model was most appropriate for displaying the drying curve under all drying conditions. This result was consistent with Sehrawat et al (2018) found that the Page model was the most proper drying model for mangoes drying using vacuum drying, LPSSD, and HAD.…”

Section: Drying Kineticssupporting

confidence: 92%

“…The ∆L* values of dried samples were in the range from −25.47 to −10.92, which indicated the reduction of L* values or the darkening of dried samples under all drying conditions. Similarly to the reported by Sehrawat et al (2018), the L* values of dried mangoes using HAD and LPSSD were lower than that of fresh mangoes. The brown color formation of dried samples was mostly due to the Maillard reaction, while the enzymatic browning reaction was neglected because all drying conditions were performed at 70°C drying temperature which was able to inactivate the polyphenol oxidase (Sturm, Hofacker, & Hensel, 2012).…”

Section: Colorsupporting

confidence: 83%

“…where t r is the rehydration time (s) and α, β, K, K 1 , and K 2 are model constants. According to Sehrawat et al (2018), the LPSSD took shorter drying time than HAD at the same temperature (60-80ºC). As for the drying time of intermittent LPSSD at all conditions, it was approximately 5%-7% longer than that of continuous LPSSD.…”

Section: Rehydration Evaluationmentioning

confidence: 99%

“…The better quality (in terms of the browning index) of dried potato chips was accomplished by the LPSSD, especially at high drying temperatures. Moreover, Sehrawat, Nema, and Kaur (2018) studied the effect of drying methods on the nutritional quality of ripe mangoes. The results found that the LPSSD rendered the higher retention of ascorbic acid, β-carotene, total phenolic content, and antioxidant activity in dried ripe mangoes than the vacuum and HAD.…”

mentioning

confidence: 99%

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Study on intermittent low‐pressure superheated steam drying: Effect on drying kinetics and quality changes in ripe mangoes

Malaikritsanachalee

Choosri

2020

J Food Process Preserv

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The effect of intermittent low‐pressure superheated steam drying (LPSSD) at 6.0 kPa of ripe mangoes was studied and compared with hot‐air drying (HAD) at 70°C and 2.0 m/s. The heating:tempering periods (10:1, 20:1, and 30:1 min) were studied. The results showed that all drying curves were suitably fitted by the Page model. The drying time of LPSSD was shorter by 58% as compared to the HAD. The LPSSD‐dried products were less color changes (p < .05), shrinkage (p < .05), and rehydration time than that of the HAD‐dried products. Total color differences (ΔE*) and shrinkage of LPSSD‐dried products were lower than HAD‐dried products approximately 12.49 and 15.10%, respectively. The intermittent LPSSD‐dried products at 20:1 min provided the highest porous structure and rehydration rate. There was no significant difference in kinetic, ΔE*, and S (p > .05) in all conditions of LPSSD. The intermittent LPSSD can be utilized to improve the productivity and quality of dried fruits. Practical applications Nowadays, the consumer demand for dried fruits is high nutritional values as well as the appearance which is most similar to fresh products. The major problem of the drying process on food products, especially HAD, is the product quality changes during the drying process due to the temperature and long drying time. The LPSSD is one of the interesting drying methods to preserve the quality of dried fruits. Therefore, the efficiency of HAD, continuous and intermittent LPSSD was demonstrated, including the quality changes in dried ripe mangoes. The results of this study provided information regarding the drying process (kinetics, drying behavior, drying rate, and Deff), including the qualitative properties (color, shrinkage, rehydration, and microstructure) of dried ripe mangoes. For the results, the intermittent LPSSD can be utilized to improve the productivity and quality of dried fruits in the food processing industry.

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Section: Drying Kineticssupporting

confidence: 92%

Section: Colorsupporting

confidence: 83%

Section: Rehydration Evaluationmentioning

confidence: 99%

mentioning

confidence: 99%

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Study on intermittent low‐pressure superheated steam drying: Effect on drying kinetics and quality changes in ripe mangoes

Malaikritsanachalee

Choosri

2020

J Food Process Preserv

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“…They concluded that the quality retention in the dried fruits was related to drying method specific. Sehrawat et al (2018) compared the effects of low-pressure superheated drying, vacuum drying and hot air drying on mango cubes quality parameters, in order to develop mango snacks. The products dried using low-pressure superheated drying had higher retention of ascorbic acid, β-carotene, total phenol content, compared to those produced by using vacuum drying and hot air drying.…”

Section: Introductionmentioning

confidence: 99%

Influence of drying methods on the physicochemical properties and nutritional composition of instant Tremella fuciformis

Chen

Peng

et al. 2020

Food Sci. Technol

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Onstant Tremella fuciformis is ready to eat after adding hot water and is a delicious edible mushroom food. However, the drying method affects the quality of product. The present work evaluated the effects of freeze drying (FD), microwave drying (MD), and hot air drying (HAD) on shrinkage ratio, rehydration ratio, microstructure, polysaccharide and free amino acids of instant Tremella fuciformis. These three drying methods significantly changed the color and reduced the total amount of amino acids of dried products. FD sample possessed a three-dimensional network with porous, loose and large voids, so it had a slighter shrinkage and a better rehydration effect compared with the MD and HAD one. The polysaccharide content, uronic acid content and soup's viscosity of FD products were significantly higher than MD and HAD. Therefore, FD was more suitable for obtaining high-quality instant Tremella fuciformis products than MD and HAD.

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Prediction kinetic, energy and exergy of quince under hot air dryer using ANNs and ANFIS

Abbaspour‐Gilandeh

Jahanbakhshi

Kaveh

2019

Food Science & Nutrition

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This study aimed to predict the drying kinetics, energy utilization (E u ), energy utilization ratio (EUR), exergy loss, and exergy efficiency of quince slice in a hot air (HA) dryer using artificial neural networks and ANFIS. The experiments were performed at air temperatures of 50, 60, and 70°C and air velocities of 0.6, 1.2, and 1.8 m/s. The thermal parameters were determined using thermodynamic relations. Increasing air temperature and air velocity increased the effective moisture diffusivity (D eff ), E u , EUR, exergy efficiency, and exergy loss. The value of the D eff was varied from 4.19 × 10 -10 to 1.18 × 10 -9 m 2 /s. The highest value E u , EUR, and exergy loss and exergy efficiency were calculated 0.0694 kJ/s, 0.882, 0.044 kJ/s, and 0.879, respectively. Midilli et al. model, ANNs, and ANFIS model, with a determination coefficient (R 2 ) of .9992, .9993, and .9997, provided the best performance for predicting the moisture ratio of quince fruit. Also, the ANFIS model, in comparison with the artificial neural networks model, was better able to predict E u , EUR, exergy efficiency, and exergy loss, with R 2 of .9989, .9988, .9986, and .9978, respectively. K E Y W O R D S adaptive neuro-fuzzy inference system, artificial neural networks, drying, quince, thermodynamic parameters | 595 ABBASPOUR-GILANDEH Et AL.focusing on energy and exergy analysis is very important (Lingayat, Chandramohan, & Raju, 2018;Yogendrasasidhar & Setty, 2018).Şevik, Aktaş, Dolgun, Arslan, and Tuncer (2019) analyzed the exergy and energy in the process of drying mint and apple slices in a solar and solar-infrared. The results indicated that the loss of exergy and exergy efficiency increases by increasing the air temperature. Exergy efficiency for mint in solar dryer and solar-infrared was 69.35% and 59. 07%, respectively. Akpinar, Midilli, and Bicer (2006) analyzed the energy and exergy in pumpkin. They reported that the pumpkin dried within the time range of 5.66-12 hr with a loss of exergy from 0 to 1.165 kJ/s. The maximum exergy of the system input was 2.198 kJ/s. Also, with increased exergy loss, the energy used in the solar dryer increased. Karthikeyan and Murugavelh (2018) studied the energy and exergy required to dry turmeric in a mixed-mode forced convection solar tunnel dryer and concluded that the loss of exergy and energy utilization ratio and its efficiency was increased with increasing temperature.

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Quality evaluation and drying characteristics of mango cubes dried using low-pressure superheated steam, vacuum and hot air drying methods

Cited by 93 publications

References 29 publications

Study on intermittent low‐pressure superheated steam drying: Effect on drying kinetics and quality changes in ripe mangoes

Study on intermittent low‐pressure superheated steam drying: Effect on drying kinetics and quality changes in ripe mangoes

Influence of drying methods on the physicochemical properties and nutritional composition of instant Tremella fuciformis

Prediction kinetic, energy and exergy of quince under hot air dryer using ANNs and ANFIS

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