The effect of hot air, vacuum and microwave drying on drying characteristics, rehydration capacity, color, total phenolic content and antioxidant capacity of Kumquat (Citrus japonica)

Sinir, Gülşah Özcan; Karabacak, Azime Özkan; Tamer, Canan Ece; Çopur, Ömer Utku

doi:10.1590/fst.34417

Cited by 52 publications

(38 citation statements)

References 50 publications

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“…The reason for this observation may be stated as the water molecules penetrate through the void spaces created by microwave within the adjoining cell. A similar observation was reported by Ozcan-sinir et al [22]. MWC being the fastest drying method employed for pineapple slices in this study, resulted in irreversible cellular shrinkage, which may responsible for hindrance in water uptake during rehydration operation.…”

Section: Resultssupporting

confidence: 91%

“…Therefore it is necessary to know which factors control these properties. Rehydration characteristics have been found to be a crucial factor in controlling these properties of dried product [22]. In consequences of moisture removal during the drying period, the capillary space became narrow, shrinkage of cells occurred and moreover, the contraction was observed in cellular material which leads to disintegrating the vegetal tissue.…”

Section: Resultsmentioning

confidence: 99%

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Artificial neural network modelling approach of drying kinetics evolution for hot air oven, microwave, microwave convective and freeze dried pineapple

et al. 2020

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This study presents the dehydration characteristics of the drying of the pineapple slice. Hot air oven (60 °C), microwave (100 W), microwave convective (600 W, 40 °C) and freeze drying (0.1 mbar, − 40 °C) of pineapple slice through artificial neural network (ANN) modeling approach (Backpropagation algorithm for feed-forward network). Considering the sample thickness of 0.15 cm, effective moisture diffusivity is calculated. To study the reconstitution property of the product, the rehydration ratio is considered at 20 °C, 40 °C, 60 °C and 80 °C. The microwave convective drying (96 min) is the fastest while the freeze drying is slowest (20 h). The coefficient of correlation through the ANN model for hot air oven, microwave, microwave convective and freeze dried sample are 0.99936, 0.9994, 0.99948, and 0.99926 respectively. In terms of rehydration ratio, freeze drying (5.49) is found best followed by microwave (4.62), hot air (4.50), and microwave convective drying (2.00). At 80 °C the coefficient of rehydration value attains the maximum of 0.969 for freeze dried sample, whereas the minimum value of 0.369 is observed at 20 °C for the microwave-convective dried sample. From the observations obtain it may be stated that the ANN model predicts the dehydration kinetics adequately for the entire drying process. Freeze dried product appears to be the best in terms of reconstitution properties.

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Section: Resultssupporting

confidence: 91%

Section: Resultsmentioning

confidence: 99%

Artificial neural network modelling approach of drying kinetics evolution for hot air oven, microwave, microwave convective and freeze dried pineapple

et al. 2020

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“…The TPC content of fresh orange slices (1,238.04 mg GAE/100 g dw) was much lower than the value of 23,250 mg GAE/100 g reported by Ghasemi, Ghasemi, and Ebrahimzadeh (2009) for orange tissue extract powder. However these results were in line with results reported by Rahman, Shamsudin, Ismail, Shah, and Varith (2018) for pomelo ( Citrus grandis [L.] Osbeck) lamella peels as 1,198.85 mg GAE/100 g dw and exceeding those reported by Ozcan‐Sinir et al (2019) as 266.68 mg GAE/100 g dw. for kumquat ( Citrus japonica ) slices.…”

Section: Resultssupporting

confidence: 91%

“…It means that dried orange slices were significantly ( p < .05) darker than fresh sample and VD at 70°C 30 kPa application showed the lowest L* value. These findings were similar with Ozcan‐Sinir, Ozkan‐Karabacak, Tamer, and Çopur (2019) who reported that L* values of dried kumquats ( citrus japonica ) were reduced when compared with fresh sample. Moreover Garau, Simal, Rosello, and Femenia (2007) found L* values of fresh orange peels and pulps as 86.02 and 86.30, respectively and observed a reduction after drying with different temperatures ranged 6.87% to 8.67% and 5.98% to 13.27%, respectively.…”

Section: Resultssupporting

confidence: 89%

Microwave pre‐treatment for vacuum drying of orange slices: Drying characteristics, rehydration capacity and quality properties

Karabacak

Acoğlu

Ömeroğlu

et al. 2020

J Food Process Engineering

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Microwave pre‐treatment for vacuum drying is a promising method in order to enhance heat and mass transfer rate. In this study, the influences of microwave pre‐treatment (90 W 30 min) on vacuum drying conducted at different combinations of drying temperature and absolute pressure (60, 70, and 80°C with 15 and 30 kPa) were investigated by evaluating the drying characteristics, rehydration capacity, and some quality attributes of orange slices. The vacuum drying treatments were carried out both with (MWVD) and without the microwave‐pretreatment (VD) at the same temperature and absolute pressure combinations. It was revealed that application of MWVD shortened the drying time of orange slices while increasing drying rate, effective moisture diffusivity and rehydration capacity. Six different semi‐theoretical mathematical models were applied, and Page, Modified Page, Logarithmic, and Lewis models were best fitted to experimental data of orange slices. It was observed that, among the different drying conditions applied in the scope of the study, VD at 80°C–15 kPa caused lowest color change (ΔE) that indicates the difference between the dried and fresh orange slices. All drying treatments caused a reduction in ascorbic acid content (AAC) (56.24–59.34%), total phenolic content (TPC) (15.92–55.79%) and total antioxidant capacity (TAC) (6.05–35.18%, 21.03–42.28%, and 54.76–69.07% for DPPH, FRAP, and CUPRAC assays, respectively) of orange slices. When MWVD and VD were compared, it was observed that MWVD caused less decrease in TPC and more in AAC and TAC. In conclusion, MWVD method is suggested as the more effective method providing lower drying time, faster drying rate, and better quality parameters of the product. Practical applications Orange including various nutrients with health beneficial effects is a perishable fruit. Therefore it is processed in to frozen, dried, canned, jam and fruit juice forms in order to increase its shelf life. Especially in seasons with overproduction, orange can be processed into dried form, and it can be turned into an alternative healthy snack with increased commercial value. In this research, drying characteristics of orange slices by microwave pre‐treated for vacuum drying were assessed with mathematical modeling. Drying conditions affected rehydration capacity, total phenolic content (TPC), total antioxidant capacity (TAC), ascorbic acid content (AAC) and color values of orange slices. Based on those outcomes, the optimum process conditions for an industrial drying application can be designed to enhance heat and mass transfer rate and to improve quality attributes of the product.

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“…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. Dzcan-Sinir et al (2019) revealed that microwave dried kumquat slices had the highest antioxidant activity among microwave (375 W), hot air (70 and 80 °C), and vacuum drying. The high-quality products of instant food require the unique taste of the white fungus, but also preserve the nutrients of the white fungus.…”

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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The effect of hot air, vacuum and microwave drying on drying characteristics, rehydration capacity, color, total phenolic content and antioxidant capacity of Kumquat (Citrus japonica)

Cited by 52 publications

References 50 publications

Artificial neural network modelling approach of drying kinetics evolution for hot air oven, microwave, microwave convective and freeze dried pineapple

Artificial neural network modelling approach of drying kinetics evolution for hot air oven, microwave, microwave convective and freeze dried pineapple

Microwave pre‐treatment for vacuum drying of orange slices: Drying characteristics, rehydration capacity and quality properties

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

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