Refractance Window drying of pomegranate juice: Quality retention and energy efficiency

Baeghbali, Vahid; Niakousari, Mehrdad; Farahnaky, Asgar

doi:10.1016/j.lwt.2015.10.017

Cited by 91 publications

(60 citation statements)

References 22 publications

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“…They observed that the drying efficiency of the RW process was 6.5 times higher and per kilogram cost of tomato powder production was 4.20 times lower than that of the convection drying system. For dehydration of 150 g feed batch the RW dryer and freeze dryer took 5–7 min and 20–24 h and energy consumption was 375–525 W and 70–84 kW, respectively . Thermal efficiency of RW drying was 52–77% on the basis of water latent heat of vaporization was comparable to drum drying and was 20–40% higher than heated air drying …”

Section: Comparison Of Rw Drying With Other Drying Processesmentioning

confidence: 99%

“…Baeghbali et al . designed, manufactured and investigated a batch RW system . A polyester film having specific properties was mounted on a drying chamber as a plastic membrane; an exhaust fan was used to collect the released water vapour from the atmosphere (2 m 3 air min −1 ).…”

Section: Different Rw Dryersmentioning

confidence: 99%

“…RW drying was compared with tray drying, 10,11,45 drum drying, 16,29 spray drying, 29,30 oven drying, 27 freeze drying, 11,16,29 spouted bed (SB) drying, combined microwave and spouted bed drying (MWSB). 11 The RW drying technique required shorter drying time and offered greater drying efficiency.…”

Section: Comparison Of Rw Drying With Other Drying Processesmentioning

confidence: 99%

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Refractance window drying of fruits and vegetables: a review

Shende

Datta

2018

J Sci Food Agric

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Fruit and vegetable drying to make leather, pestil or powder products is a challenging task. Traditional drying adversely affects the taste, colour, nutritional qualities and preservation of bioactive compounds due to high-temperature exposure of the product. The substitute for traditional drying processes is consequently necessary to impart superior quality and preserve greater nutritional value in processed foods. Refractance window (RW) drying is a thin film drying system having high heat and mass transfer rates that speeds up the rate of drying. Polyester (Mylar), an infrared transparent plastic sheet transmits radiative heat to food during the RW drying process with higher drying rate, more retention of nutrients and low aroma and flavour loss. RW drying is reported to be affected by the thickness of puree or slices and temperature of drying, as thick samples need longer drying time, generate higher water activity, bring changes in colour parameters, experience higher effective diffusion coefficient (D ) and result in lower solubility of powder. RW drying was compared with different drying processes and was observed to have more retention of nutrients and be more economical. RW dried samples were better in terms of colour and textural quality when compared with other traditional drying methods. © 2018 Society of Chemical Industry.

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Section: Comparison Of Rw Drying With Other Drying Processesmentioning

confidence: 99%

Section: Different Rw Dryersmentioning

confidence: 99%

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Refractance window drying of fruits and vegetables: a review

Shende

Datta

2018

J Sci Food Agric

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“…The radical scavenging activity of samples dried by RW drying were higher than those produced by convective drying since radical scavenging activity of the cornelian cherry sourced from phenolic compounds and ascorbic acid (Figure c). In a previous study on pomegranate juice powder production, radical scavenging activity of freeze‐dried and RW dried samples (12.66 and 12.95%, respectively) were found to be similar but significantly higher ( p < .05) than spray dried samples (9.98%) (Baeghbali et al, ).…”

Section: Resultsmentioning

confidence: 86%

“…The results clearly showed that (Figure 3a), RW drying (346.00-347.30 mg C3G/kg dm) yielded higher total monomeric anthocyanin content compared with convective drying (247.47-297.50 mg C3G/kg dm). In different studies, retention of anthocyanins was found to be higher in RW drying than other drying techniques (Baeghbali, Niakousari, & Farahnaky, 2016;Celli et al, 2016;Pavan, 2010).…”

Section: Total Monomeric Anthocyaninsmentioning

confidence: 96%

Convective and refractance window drying of cornelian cherry pulp: Effect on physicochemical properties

Tontul

Eroğlu

Topuz

2018

J Food Process Engineering

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Cornelian cherry is a wild fruit contains considerable amounts of bioactive compounds such as ascorbic acid, anthocyanins, and phenolics. It has many different health beneficial effects due to these bioactive compounds. In the present study, convective drying and refractance window drying was employed in cornelian cherry pulp drying under different drying conditions. Moisture content (8.03–8.27 g/100 g), water activity (0.350–0.354), color properties, total monomeric anthocyanin content (247.47–347.3 mg C3G/kg dm), ascorbic acid content (0.81–0.90 g/kg dm), radical scavenging activity (0.87–1.47 g TEAA/kg dm), and 5‐hydroxymethylfurfural (18.80–24.10 mg/l) content of the powders were determined. According to the results, physicochemical properties of the samples produced by refractance window drying were better than those of convective drying. Higher drying temperatures and air velocities provided higher content of total monomeric anthocyanin content and radical scavenging activity in hot air drying. However, drying temperature was found to be ineffective on all tested parameters in refractance window dried samples. Overall, refractance window drying of cornelian cherry pulp at 90 °C is recommended to achieve good physicochemical properties. Practical applications Refractance window drying is an innovative drying system usually used in the drying of liquid and semi‐liquid foods. The results have shown that refractance window drying provided better physicochemical properties than convective drying in very short drying time.

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