Quality Retention in Strawberry and Carrot Purees Dried with Refractance Window^TM System

Abstract

The quality retention characteristics of strawberry and carrot purees dried using the Refractance Window TM (RW) drying method were evaluated against freeze drying, drum drying, and spray drying methods. Ascorbic acid retention of the strawberry purees (94.0%) after RW drying was comparable to 93.6% in freeze-drying. The carotene losses for RW drying were 8.7% (total carotene), 7.4% (␣-carotene), and 9.9% (␤-carotene), which were comparable to losses of 4.0% (total carotene), 2.4% (␣-carotene), and 5.4% (␤-carotene) for freeze-dried carrot purees. The color of the RW-dried carrot purees was comparable to fresh puree. For RW-dried strawberry purees, the color retention was comparable to freeze-dried products. RW drying altered the overall perception of aroma in strawberries.

The Influence of Food Processing and Home Cooking on the Antioxidant Stability in Foods

“…Due to high steam tension over the dried product surface, oxygen availability is lowered, which protects antioxidants. This method also reduces loss of vitamin C. These observations confirm the results of research on strawberry puree and carrot puree, where losses of vitamin C and ␤-carotene during RW drying reached 6 and 9.9%, respectively (Abonyi et al 2002).…”

Microwave drying behaviour of tomato slices

“…In addition to the parameters a*, b*, and l*, the colour density c* and the hue angle h* were also determined. These parameters depend on the colour space coordinates and are defined as follows (Abonyi et al 2002;Karabulut et al 2007):…”

The effect of drying method and storage on color characteristics of paprika

“…This slow level of heat transfer in the final stage of the drying helps to prevent quality degradation of the product. The belt carrying the dried product then moves over a cold water bath before being scrapped off the belt (Abonyi et al, 2002). Since the RWD is a relatively new technology, there are only a few publications reported its effect on the quality characteristics of dried products (Abonyi et al, 2002;Nindo, Sun, Wang, Tang, & Powers, 2003).…”