Quality evaluation of pineapple fruit during drying process

Ramallo, Laura Ana; Mascheroni, Rodolfo Horacio

doi:10.1016/j.fbp.2011.06.001

Cited by 154 publications

(98 citation statements)

References 35 publications

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“…O ângulo de cor (h*) é amplamente usado como ferramenta analítica para avaliar se a cor é percebida como vermelha, amarela, verde ou azul. Assim, os valores de h* variam de 0 (vermelho puro), 90 (amarelo puro) e 180 (verde puro) a 270 (azul puro) (Ramallo & Mascheroni 2012). Observou-se que, em média, todos os genótipos apresentam valores de h* inferiores a 90 (entre 53,70 e 67,06), confirmando que a cor da polpa desses genótipos está entre o vermelho e o amarelo, estando mais próxima do alaranjado.…”

Section: Resultsunclassified

Avaliação físico-química e sensorial de frutos de genótipos melhorados de mamoeiro1

Viana¹,

Reis

Silva

et al. 2015

Pesqui. Agropecu. Trop.

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INTRODUÇÃOO mamoeiro (Carica Papaya L.) é uma das fruteiras mais cultivadas e consumidas nas regiões tropicais e subtropicais do mundo. Com produção anual mundial de aproximadamente 12,4 milhões ABSTRACT RESUMOde toneladas, seus principais produtores são a Índia, Brasil, República Dominicana e Nigéria (FAO 2013 Physical-chemical and sensorial evaluation of improved genotypes of papaya fruitsThe sustainability and expansion of the papaya crop depends on the development of genotypes with superior quality to satisfy the demands of farmers. This study aimed at evaluating the physicalchemical and sensorial characteristics of papaya fruits in order to identify new genotypes with potential for the market. Fruits from improved genotypes of the Solo (L60, L47-05, L47-08 and H54.78) and Formosa (L33 and H36.45) groups, as well as the commercial varieties Tainung nº 1 and Sunrise Solo were evaluated. Analyses of pulp yield, weight, length, diameter (fruit and internal cavity), pulp firmness and color, besides sensorial evaluation, were performed. The L47-05 and L47-08 breeding lines from the Solo group had the highest values for fruit weight (838.30 g and 803.94 g, respectively) and firmness (8.35 kgf cm -2 and 7.74 kgf cm -2 , respectively), showing to be more resistant to mechanical damage. The Tainung nº 1 cultivar presented the highest values for weight (842.77 g), length (20.76 cm) and diameter (9.70 cm). Genotypes from the Solo group (L47-05, L47-08 and H54.78) and the Sunrise Solo control showed soluble solids content above 14 ºBrix. The sensory acceptance of the H54.78 hybrid was statistically equal to the Sunrise Solo control for all assessed sensory attributes. The H36.45 and L33 genotypes (Formosa group) were also statistically equal to the Tainung nº 1 control for all assessed sensory attributes. Based on fruit quality, the H54.78 (Solo group) and the H36-45 and L33 (Formosa group) genotypes are the most promising for the market and can compete with the Sunrise Solo and Tainung nº 1 commercial cultivars.

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Section: Resultsunclassified

Avaliação físico-química e sensorial de frutos de genótipos melhorados de mamoeiro1

Viana¹,

Reis

Silva

et al. 2015

Pesqui. Agropecu. Trop.

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“…The following chromatic attributes were evaluated: L* (lightness), C* (chroma/saturation) and h* (hue angle). The coordinate L* varies from pure black (0) to pure white (100); the hue angle (h*) from pure red (0º), through pure yellow (90º), pure green (180º) and pure blue (270º); and the chroma (C*) from 0 to 100 (the higher the value, the more intense the color) (Ramallo & Mascheroni 2012). Three fruits from each bunch (second or third) were used to determine the color, with two measurements of the peel and two of the whole peeled fruit (middle region).…”

Section: Methodsmentioning

confidence: 99%

Physicochemical and sensorial quality of banana genotypes

Reis

Viana

Jesus

et al. 2016

Pesqui. Agropecu. Trop.

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Despite the diversity of banana varieties in Brazil, only a few cultivars have the proper agronomic traits and fruit quality for commercial exploitation. This study aimed at evaluating the physicochemical traits and sensorial acceptance of banana genotypes, in order to identify those with potential for commercial growing. Six improved banana genotypes were assessed (BRS Maravilha, PC 0101, FHIA 18, TM 2803, YB 4203 and BRS Caipira), as well as three commercial cultivars (Grand Naine, Pacovan and Prata Anã). Analyses of peel and pulp color, peel thickness, pulp yield, moisture, pH, soluble solids, titratable acidity, total carotenoids and sensorial acceptance were performed. The BRS Maravilha, FHIA 18, YB 4203 and BRS Caipira genotypes presented physicochemical traits similar to the Grand Naine, Pacovan and Prata Anã commercial cultivars. The BRS Maravilha and TM 2803 genotypes had sensorial acceptance similar to the Prata Anã and Grand Naine cultivars, and are therefore promising for commercial growing, with the advantage of being resistant to the black Sigatoka and Panama disease.

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“…There are various studies about drying pineapple by using different drying methods including microwave-vacuum drying (Corrêa et al 2011), hot-air drying (Agarry et al 2013;Kingsly et al 2009;Gujral et al 2013;Ramallo and Mascheroni, 2012), and solar drying (Bala et al 2003). But, there is no information in literature for drying of pineapple slices in the closed loop heat pump dryer.…”

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confidence: 99%

Determination of Sliced Pineapple Drying Characteristics in A Closed Loop Heat Pump Assisted Drying System

Tunçkal

Coşkun

Doymaz

et al. 2018

Int. J. Renew. Energy Dev.

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Pineapple (Ananascomosus) slices were dried with the aid of a heat pump assisted dryer (HPD). During this process, air velocity was kept constant at 1m/s, while air temperatures were changed as 37°C, 40°C and 43°C. The drying air was also circulated by using an axial fan in a closed cycle and fresh air was not allowed into the system. The drying rate and drying time were significantly influenced by drying temperature. It was observed that drying temperatures had significant effects on the drying rate and drying time. During the conduct of the study, pineapple slices were dried at 37, 40 and 43°C for 465, 360 and 290 min, respectively. The specific moisture extraction ratio (SMER) values were observed to change as drying temperatures were changed. The drying rate curves indicated that the whole drying process occurred in the falling rate period. Seven well-known thin-layer models (Lewis, Henderson &Pabis, Logarithmic, Page, Midilli & Kucuk, Weibull and Aghbashlo et al.) were employed to make a prediction about drying kinetics through nonlinear regression analysis. The Midilli & Kucuk and Aghbashlo et al. models were consistent with the experimental data. Fick’s second law of diffusion was used to determine the moisture diffusivity coefficient ranging from 3.78×10–9 to 6.57×10-9 m2/s the each of the above mentioned temperatures. The dependence of effective diffusivity coefficient on temperature was defined by means a fan Arrhenius type equation. The activation energy of moisture diffusion was found to be 75.24kJ/mol. Article History: Received: July 18th 2017; Received: October 27th 2017; Accepted: January 16th 2018; Available onlineHow to Cite This Article: Tunçkal, C., Coşkun, S., Doymaz, I. and Ergun, E. (2018) Determination of Sliced Pineapple Drying Characteristics in A Closed Loop Heat Pump Assisted Drying System. International Journal of Renewable Energy Development, 7(1), 35-41.https://doi.org/10.14710/ijred.7.1.35-41

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Quality evaluation of pineapple fruit during drying process

Cited by 154 publications

References 35 publications

Avaliação físico-química e sensorial de frutos de genótipos melhorados de mamoeiro1

Avaliação físico-química e sensorial de frutos de genótipos melhorados de mamoeiro1

Physicochemical and sensorial quality of banana genotypes

Determination of Sliced Pineapple Drying Characteristics in A Closed Loop Heat Pump Assisted Drying System

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