Sequential Infrared Radiation and Freeze-Drying Method for Producing Crispy Strawberries

Shih, Connie; Pan, Zhongli; McHugh, Tara H.; Wood, Delilah F.; Hirschberg, Edward

doi:10.13031/2013.24205

Cited by 56 publications

(30 citation statements)

References 24 publications

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“…9b-e). This is because the mushroom is heated rapidly by infrared and water evaporates more quickly resulted in puffing, retains its porous structure and develops large pores within the sample (Shih et al 2008;Nathakaranakule et al 2010;Vishwanathan et al 2010). This helps in increasing its ability to absorb more water during rehydration and thus resulted in a softer texture in agreement with the results shown in Figs.…”

Section: Colormentioning

confidence: 99%

“…The same effect of infrared combined with hot air drying was also reported by Vishwanathan et al (2010) for microstructure of dried carrots. Besides, Shih et al (2008) reported a sequential infrared and freeze drying for producing crispy strawberries. It was evident that large pores were seen in the strawberry which could be due to water vapor created during infrared drying.…”

Section: Colormentioning

confidence: 99%

“…In this work, a semi-theoretical models were selected to describe the drying characteristics because they offer a compromise between theory and experimental results, they are commonly used in the literature and easy to use (Shih et al 2008;Ruiz Celma et al 2009;Ponkham et al 2012). A number of semi-theoretical drying models have been widely used to describe the drying process, such as, cyclone drying of eggplants (Akpinar and Bicer 2005), microwave, microwave-convective and microwave vacuum drying of lactose powder (McMinn 2006), sequential infrared radiation and freeze drying for producing crispy strawberries (Shih et al 2008), microwave drying of bamboo shoot slices (Bal et al 2010), microwave vacuum drying of sour cherries (Motavali et al 2011), infrared drying of sweet potato slices (Doymaz 2011), and microwave vacuum concentration of pineapple juice (Assawarachan and Noomhorm 2011).…”

Section: Introductionmentioning

confidence: 99%

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Drying characteristics and quality of shiitake mushroom undergoing microwave-vacuum drying and microwave-vacuum combined with infrared drying

2012

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Shiitake mushrooms were dehydrated by two different drying methods, i.e., microwave-vacuum drying (MVD) and microwave-vacuum combined with infrared drying (MVD + IR). MVD was operated at microwave powers of 56, 143, 209 and 267 W under absolute pressures of 18.66, 29.32, 39.99 and 50.65 kPa, whereas infrared radiation was added in MVD+IR at 100 and 200 W. The effects of microwave power, absolute pressure and infrared power on drying characteristics, qualities and specific energy consumption were investigated. It was found that drying rate increased with lower absolute pressure, higher microwave power and higher infrared power. In particular, the results also indicated that drying undergoing MVD+IR could provide better qualities in terms of color of dried shiitake mushroom, rehydration ratio and texture of rehydrated ones. Furthermore, the drying characteristics were described by fitting data to six different drying models. Based on their coefficient of determination, root mean square error, residual of sum square and chi-square, Modified Page model could accurately predict moisture ratio for all drying conditions. Within the range of this study, the suitable drying condition with respect to the product qualities and energy consumption was MVD+IR drying at 267 W of microwave power, 18.66 kPa of absolute pressure and 200 W of infrared power.

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Section: Colormentioning

confidence: 99%

Section: Colormentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Drying characteristics and quality of shiitake mushroom undergoing microwave-vacuum drying and microwave-vacuum combined with infrared drying

2012

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“…Hence, it would be of practical importance if an alternative (1) Air intake; (2) radiation tube; (3) temperature sensor; (4) air outlet; (5) door; (6) load material plate; (7) air regulator; (8) switch (control blower); (9) switch (control heating tube); (10) display screen; (11) blower. Chakraborty et al, 2011;Shih et al, 2008). Pan et al (2008) used sequential infrared and freeze-drying (SIRFD) to produce high-quality dried fruits at reduced cost.…”

Section: Introductionmentioning

confidence: 99%

Drying of shiitake mushroom by combining freeze-drying and mid-infrared radiation

Wang

Zhang

Adhikari

2015

Food and Bioproducts Processing

127

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“…They concluded that the modified Midilli and successive residue models best describe the drying process. Shih et al (2008) studied sequential infrared and freeze-drying (SIPFD) as a new method for producing high-quality, crispy fruit pieces at a reduced cost. They investigated the drying characteristics of strawberry (Fragaria x ananassa Duchesne) slices and the quality of the finished products under SIPFD.…”

Section: Transactions Of the Asabe (American Society Of Agricultural mentioning

confidence: 99%

Trends in Recent Studies on Post-Harvest Technology

Natsuga

2015

Journal of Biosystems Engineering

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Purpose: This article summarizes the trends in recent research publications in relation to post-harvest technology for drying, storage, and quality, between 2005 and 2015. Methods: As of September 7, 2015, a search query using two keywords, drying and agriculture, on the Web of Science (Registered trademark of Thomson Reuters) resulted in 3749 articles that were published between 2005 and 2015. However, the review was restricted to research articles published in the journals Transactions of the ASABE (American Society of Agricultural and Biological Engineers) and Biosystems Engineering: Journal of European Agricultural Engineering. Results: The total number of articles in the two journals related to drying, storage, and quality was 500, 319, and 885, respectively. The number of articles related to drying, storage, and quality was 250, 177, and 250, respectively, in Transactions of the ASABE. The number of articles related to drying, storage, and quality was 250, 142, and 283, respectively, in Biosystems Engineering. Conclusions: A shift in research focus from drying and storage to quality in Transactions of the ASABE might reflect a shift toward quality-conscious consumers. It seems that ASABE members are more focused on articles related to post-harvest technologies on quality than their European counterparts. Articles were cited based on their abstract content. Readers should read the full articles for more details.

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Sequential Infrared Radiation and Freeze-Drying Method for Producing Crispy Strawberries

Cited by 56 publications

References 24 publications

Drying characteristics and quality of shiitake mushroom undergoing microwave-vacuum drying and microwave-vacuum combined with infrared drying

Drying characteristics and quality of shiitake mushroom undergoing microwave-vacuum drying and microwave-vacuum combined with infrared drying

Drying of shiitake mushroom by combining freeze-drying and mid-infrared radiation

Trends in Recent Studies on Post-Harvest Technology

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