1
|
Gul MR, Ince AE, Ozel B, Uslu AK, Çetin M, Mentes D, Sumnu SG, Oztop MH. Effect of microwave-vacuum drying on the physicochemical properties of a functional tomato snack bar. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:83-92. [PMID: 37566724 DOI: 10.1002/jsfa.12894] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/09/2023] [Revised: 07/24/2023] [Accepted: 08/11/2023] [Indexed: 08/13/2023]
Abstract
BACKGROUND Tomato is an indispensable ingredient of the Mediterranean diet. Reformulation of traditional Mediterranean products to increase the adherence of consumers is becoming popular. In this study, a tomato snack bar enriched with olive powder and pea protein was developed by using microwave-vacuum drying. Formulations also included tomato powder (TP) and low-methoxylated pectin (LMP) as a structuring agent. RESULTS The moisture content of microwave-vacuum-dried samples varied in the range 13.6-19.8% and water activity (aw ) values were ~0.6. LMP and TP concentrations affected the color of microwave-vacuum-dried samples. However, the color mainly changed in conventionally dried samples due to browning. In microwave-vacuum-dried samples, lycopene content decreased with increasing LMP, but increased with increasing TP. Textural properties of microwave-vacuum-dried snack bars increased with increasing LMP and TP. CONCLUSION Both texture and Fourier transform infrared spectroscopy results indicated that there was a network formation due to the contribution of protein and pectin; however, the type of interaction was highly dependent on the drying mechanism. Nuclear magnetic resonance relaxometry data showed that microwave-vacuum-dried samples had a more uniform water distribution. Besides its time and energy efficiency, microwave-vacuum drying improved the color and textural properties of tomato snack bars compared to conventionally dried ones. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
Collapse
Affiliation(s)
- Muhammed Rasim Gul
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
| | - Alev Emine Ince
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
- Food Processing Department, Kahramankazan Vocational School, Baskent University, Ankara, Turkey
| | - Baris Ozel
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
- Department of Food Engineering, Ahi Evran University, Kirsehir, Turkey
| | - Aymelek Kubra Uslu
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
| | - Melis Çetin
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
| | - Duygu Mentes
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
| | - Servet Gulum Sumnu
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
| | - Mecit Halil Oztop
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
| |
Collapse
|
2
|
Abderrahim KA, Remini H, Dahmoune F, Mouhoubi K, Berkani F, Abbou A, Aoun O, Dairi S, Belbahi A, Kadri N, Madani K. Influence of convective and microwave drying on Algerian blood orange slices: Drying kinetics and characteristics, modeling, and drying energetics. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14176] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Khadidja Adel Abderrahim
- Laboratoire de Gestion et Valorisation des Ressources Naturelles et Assurance Qualité (LGVRNAQ), Faculté des Sciences de la Nature et de la Vie et des Sciences de la Terre Université de Bouira Bouira Algeria
- Département des Sciences Biologiques, Faculté des Sciences de la Nature et de la Vie et des Sciences de la Terre Université de Bouira Bouira Algeria
| | - Hocine Remini
- Département des Sciences Biologiques, Faculté des Sciences de la Nature et de la Vie et des Sciences de la Terre Université de Bouira Bouira Algeria
- Laboratoire de Biochimie, Biophysique, Biomathématiques et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
| | - Farid Dahmoune
- Département des Sciences Biologiques, Faculté des Sciences de la Nature et de la Vie et des Sciences de la Terre Université de Bouira Bouira Algeria
- Laboratoire de Biochimie, Biophysique, Biomathématiques et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
| | - Khokha Mouhoubi
- Centre de Recherche en Technologies Agro‐Alimentaires (CRTAA) Campus universitaire de Tergua Ouzemour Bejaia Algeria
| | - Farida Berkani
- Laboratoire de Gestion et Valorisation des Ressources Naturelles et Assurance Qualité (LGVRNAQ), Faculté des Sciences de la Nature et de la Vie et des Sciences de la Terre Université de Bouira Bouira Algeria
- Département des Sciences Biologiques, Faculté des Sciences de la Nature et de la Vie et des Sciences de la Terre Université de Bouira Bouira Algeria
| | - Amina Abbou
- Centre de Recherche en Technologies Agro‐Alimentaires (CRTAA) Campus universitaire de Tergua Ouzemour Bejaia Algeria
| | - Omar Aoun
- Laboratoire de Biochimie, Biophysique, Biomathématiques et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
- Département de Microbiologie et Biochimie, Faculté des Sciences Université de M'sila M'sila Algeria
| | - Sofiane Dairi
- Laboratoire de Biochimie, Biophysique, Biomathématiques et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
- Département de Microbiologie Appliquée et Sciences Alimentaires, Faculté des Sciences de la Nature et de la Vie Université de Jijel Jijel Algeria
| | - Amine Belbahi
- Laboratoire de Biochimie, Biophysique, Biomathématiques et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
- Département de Microbiologie et Biochimie, Faculté des Sciences Université de M'sila M'sila Algeria
| | - Nabil Kadri
- Département des Sciences Biologiques, Faculté des Sciences de la Nature et de la Vie et des Sciences de la Terre Université de Bouira Bouira Algeria
- Laboratoire de Biochimie, Biophysique, Biomathématiques et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
| | - Khodir Madani
- Laboratoire de Biochimie, Biophysique, Biomathématiques et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
- Centre de Recherche en Technologies Agro‐Alimentaires (CRTAA) Campus universitaire de Tergua Ouzemour Bejaia Algeria
| |
Collapse
|
3
|
The Effect of Pretreatments on the Physical Properties and Starch Structure of Potato Chips Dried by Microwaves under Vacuum. Foods 2022; 11:foods11152259. [PMID: 35954025 PMCID: PMC9368230 DOI: 10.3390/foods11152259] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2022] [Revised: 07/22/2022] [Accepted: 07/26/2022] [Indexed: 12/10/2022] Open
Abstract
Native potato starch has a semi-crystalline structure associated with a low glycemic index. Microwave vacuum drying (MWVD) produces crispy snacks under mild temperatures, reducing starch structural changes. However, blanching pretreatment gelatinizes starch, reducing crystallinity. A promising alternative is drying raw or blanched-then-cooled potatoes by MWVD. Cooling the blanched potato before MWVD aims to promote the partial return of the crystalline structure. Thus, this study evaluated how different pretreatments affect potato chips’ starch structure and physical properties. Three samples were dried by MWVD: (i) raw (MWVD-RW), (ii) blanched (MWVD-BL), and (iii) blanched followed by cooling (4 °C for 48 h) (MWVD-BLC) potatoes. MWVD-RW samples presented a higher starch crystallinity (16.9%), which disappeared in MWVD-BL samples and partially returned in MWVD-BLC (8.7%). MWVD-BL and MWVD-BLC samples presented lower bulk (<0.338 g cm−3) density and higher porosity (>74%) and crispness. On the other hand, MWVD-BLC samples presented intermediate characteristics for color, true density, and porous distribution compared to others. All samples showed high porosity (>69%) and crispy texture. Therefore, based on the quality assessment, the MWVD-RW and MWVD-BLC produced healthy and crispy oil-free chips with a potentially lower glycemic index.
Collapse
|
4
|
Monitoring of moisture contents and rehydration rates of microwave vacuum and hot air dehydrated beef slices and splits using hyperspectral imaging. Food Chem 2022; 382:132346. [DOI: 10.1016/j.foodchem.2022.132346] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2021] [Revised: 01/05/2022] [Accepted: 02/01/2022] [Indexed: 01/17/2023]
|
5
|
Temperature control for high-quality oil-free sweet potato CHIPS produced by microwave rotary drying under vacuum. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.113047] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
|
6
|
Gomide AI, Monteiro RL, Laurindo JB. Impact of the power density on the physical properties, starch structure, and acceptability of oil-free potato chips dehydrated by microwave vacuum drying. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112917] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
7
|
Nguyen HL, Le TQ. Drying kinetics and effective moisture diffusivity of pomelo albedo under vacuum‐assisted microwave drying and its semi‐product. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.13968] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Ha Le Nguyen
- Department of Food Technology, HUTECH Institute of Applied Sciences HUTECH University Ho Chi Minh City Vietnam
| | - Tuan Quoc Le
- Department of Food Technology, Institute of Applied Technology Thu Dau Mot University Thu Dau Mot City Binh Dương Province Vietnam
- Department of Food Technology, Faculty of Tourism Hoa Sen University Ho Chi Minh City Vietnam
| |
Collapse
|
8
|
|
9
|
Microwave and microwave-vacuum drying as alternatives to convective drying in barley malt processing. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102770] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
10
|
Jumrat S, Punvichai T, Karrila S, Nisoa M, Pianroj Y. Experimental and Simulation Study of Drying Skipjack Tuna with a Modified Microwave Drying System. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2021. [DOI: 10.1080/10498850.2021.1961962] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Saysunee Jumrat
- Integrated High-Value Oleochemical Research Center, Prince of Songkla University Suratthani Campus, Surat Thani, Thailand
- Faculty of Science and Industrial Technology, Prince of Songkla University Suratthani Campus, Surat Thani, Thailand
| | - Teerasak Punvichai
- Integrated High-Value Oleochemical Research Center, Prince of Songkla University Suratthani Campus, Surat Thani, Thailand
- Faculty of Innovation Agriculture and Fisheries Establishment Project, Prince of Songkla University, Suratthani Campus, Surat Thani, Thailand
| | - Seppo Karrila
- Faculty of Science and Industrial Technology, Prince of Songkla University Suratthani Campus, Surat Thani, Thailand
| | - Mudtorlep Nisoa
- Molecular Technology Research Unit, School of Science, Walailak University, Nakhon Si Thammarat, Thailand
| | - Yutthapong Pianroj
- Integrated High-Value Oleochemical Research Center, Prince of Songkla University Suratthani Campus, Surat Thani, Thailand
- Faculty of Science and Industrial Technology, Prince of Songkla University Suratthani Campus, Surat Thani, Thailand
| |
Collapse
|
11
|
Ye J, Xu C, Zhang C, Zhu H, Huang K, Li Q, Wang J, Zhou L, Wu Y. A hybrid ALE/implicit function method for simulating microwave heating with rotating objects of arbitrary shape. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110551] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|
12
|
Monteiro RL, Domschke NN, Tribuzi G, Teleken JT, Carciofi BA, Laurindo JB. Producing crispy chickpea snacks by air, freeze, and microwave multi-flash drying. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110781] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|
13
|
Microwave Drying for Production of Rehydrated Foods: A Case Study of Stink Bean (Parkia speciosa) Seed. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11072918] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
The potential of microwave drying in the production of rehydrated foods is demonstrated with stink beans (Parkia speciosa), smelly legumes of Africa and Asia. Compared to stink beans dehydrated by convective drying and freeze drying, the microwave products exhibit higher moisture contents, but the distribution of microscopic pores leads to good rehydration characteristics. Dehydration by microwave drying is also achieved within a much shorter period than that commonly used in freeze drying. The dehydration time can be further reduced to 6 h comparable to convective drying, and the moisture content is dropped to 11% by decreasing the pressure during microwave drying. However, the rehydration time remains around 65 min for products from both ambient and low-pressure (400 Pa) microwave drying. In rehydration, the period is successfully reduced to 30 min by increasing the water temperature to 70 °C. The results indicate that microwave drying does not affect the value of crude protein and rehydrated products are comparable to fresh stink beans. From these findings, the microwave drying technique is an applicable technology for both manufacturers and consumers, with acceptable drying time and rehydration characteristics.
Collapse
|
14
|
Yen PPL, Pratap-Singh A. Vacuum microwave dehydration decreases volatile concentration and soluble protein content of pea (Pisum sativum L.) protein. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:167-178. [PMID: 32613616 DOI: 10.1002/jsfa.10627] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/21/2020] [Revised: 06/18/2020] [Accepted: 07/01/2020] [Indexed: 05/21/2023]
Abstract
BACKGROUND Peas are an inexpensive yet nutritious and sustainable source of protein. However, it is challenging to incorporate pea proteins into food formulations owing to their beany or green off-flavours and their limited water solubility. RESULTS Vacuum microwave dehydration (VMD) of pea protein with an initial moisture content of 425% (dry basis, db) at 2 W g-1 specific microwave energy and 200 Torr vacuum level for 88 min led to an 83% reduction in total volatile compound concentration. VMD processing at high initial moisture contents facilitated the Maillard reaction, enhancing the extent of protein cross-linking, leading to a marked decrease in soluble protein content, to 11 g kg-1 . Reducing the initial moisture content to 56% db greatly retained protein solubility (112-113 g kg-1 ), but it only led to a minor reduction in total volatile compound concentration (2-11% reduction). A high microwave energy (20 W g-1 )-short time (2 min) treatment at 200 Torr vacuum level was found optimal, reducing both volatile levels and soluble protein content by ~50%. CONCLUSION Evidently, it is difficult to employ VMD without reduction of pea protein solubility and corresponding changing in functionality. Yet, if optimized, VMD has the capability to decrease volatile concentrations while retaining protein solubility. Future sensory analysis should be conducted to determine whether the aforementioned reductions in total volatile compound concentration may have a notable effect on consumer palatability. © 2020 Society of Chemical Industry.
Collapse
Affiliation(s)
- Philip Pui-Li Yen
- Food, Nutrition and Health, Faculty of Land and Food Systems, Vancouver, BC, Canada
| | - Anubhav Pratap-Singh
- Food, Nutrition and Health, Faculty of Land and Food Systems, Vancouver, BC, Canada
| |
Collapse
|
15
|
Monteiro RL, Gomide AI, Link JV, Carciofi BA, Laurindo JB. Microwave vacuum drying of foods with temperature control by power modulation. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102473] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
16
|
Marzuki SU, Pranoto Y, Khumsap T, Nguyen LT. Effect of blanching pretreatment and microwave-vacuum drying on drying kinetics and physicochemical properties of purple-fleshed sweet potato. Journal of Food Science and Technology 2020; 58:2884-2895. [PMID: 34294950 DOI: 10.1007/s13197-020-04789-5] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/18/2020] [Accepted: 09/09/2020] [Indexed: 11/26/2022]
Abstract
In this study, drying kinetics and quality of purple-fleshed sweet potato (PFSP) subjected to microwave-vacuum drying were investigated. The effects of hot water and steam blanching pretreatment on physicochemical characteristics of the dried products were also considered. The samples were dehydrated in a custom-made microwave-vacuum system at different power levels including 450, 600 and 850 W. Hot air drying at 70 °C was also conducted for comparison. The results showed that drying time of PFSP under microwave-vacuum conditions ranged from 6 to 12 min, significantly reduced as compared to that of hot air drying (600 min). The improvement of drying rate was also evidenced by increased effective moisture diffusivity (2.22 × 10-7-4.05 × 10-7 m2/s) of the samples. Drying kinetics of PFSP was best fitted by Page and logarithmic model with R2 ranging from 0.991 to 0.998, and RMSE from 0.016 to 0.030. PFSP dried under microwave-vacuum condition had lower water absorption index and swelling capacity than hot air drying. Color, antioxidant activity and total phenolic content of dried PFSP were also improved under microwave-vacuum drying. The effects of blanching pretreatment on quality of dried PFSP were more dominant in hot air than microwave-vacuum dried samples.
Collapse
Affiliation(s)
- Sigit Uji Marzuki
- Department of Food, Agriculture and Bioresources, School of Environment, Resources and Development, Asian Institute of Technology, 58 Moo 9, Km. 42, Paholyothin Highway, Klong Luang, Pathumthani 12120 Thailand
- Indonesian Agency for Agricultural Research and Development (IAARD), Ministry of Agriculture, Jakarta, 12540 Indonesia
| | - Yudi Pranoto
- Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta, 55281 Indonesia
| | - Tabkrich Khumsap
- Department of Food, Agriculture and Bioresources, School of Environment, Resources and Development, Asian Institute of Technology, 58 Moo 9, Km. 42, Paholyothin Highway, Klong Luang, Pathumthani 12120 Thailand
| | - Loc Thai Nguyen
- Department of Food, Agriculture and Bioresources, School of Environment, Resources and Development, Asian Institute of Technology, 58 Moo 9, Km. 42, Paholyothin Highway, Klong Luang, Pathumthani 12120 Thailand
| |
Collapse
|
17
|
Bozkir H. Effects of hot air, vacuum infrared, and vacuum microwave dryers on the drying kinetics and quality characteristics of orange slices. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13485] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Hamza Bozkir
- Sakarya University of Applied Sciences, Vocational School of Pamukova, Food Processing Department Sakarya Turkey
| |
Collapse
|
18
|
Monteiro RL, de Moraes JO, Domingos JD, Carciofi BAM, Laurindo JB. Evolution of the physicochemical properties of oil-free sweet potato chips during microwave vacuum drying. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102317] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
19
|
Fadavi A, Salari S, Mansouri A, Hoseini S. Effects of Vacuum and Juice Concentration on Electrical Conductivity by the Ohmic Method: a Case Study of Sour Cherry. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02463-4] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
|
20
|
Microwave-induced thermal sterilization- A review on history, technical progress, advantages and challenges as compared to the conventional methods. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.01.030] [Citation(s) in RCA: 50] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
21
|
BAMPI M, SCHMIDT FC, LAURINDO JB. A fast drying method for the production of salted-and-dried meat. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.24418] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
22
|
Barreto I, Tribuzi G, Marsaioli Junior A, Carciofi B, Laurindo J. Oil–free potato chips produced by microwave multiflash drying. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.05.033] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
|
23
|
Pankyamma V, Mokam SY, Debbarma J, Rao B M. Effects of microwave vacuum drying and conventional drying methods on the physicochemical and microstructural properties of squid shreds. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:5778-5783. [PMID: 31162679 DOI: 10.1002/jsfa.9846] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/01/2019] [Revised: 05/08/2019] [Accepted: 05/31/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND Microwave vacuum drying is an innovative technology for drying fruits and vegetables. However, this technology has not been well explored for drying seafood. In the present study, the effects of microwave vacuum drying (MVD), hot air drying (HAD) and sun drying (SD) on the proximate composition, texture, rehydration, color and microstructure of squid shreds were investigated. RESULTS Proximate components of the samples dried by different methods were not significantly different, but the drying time was markedly lower for the MVD technique. The rehydration rate and water absorption index followed the order MVD > HAD > SD. The extent of browning as indicated by the b* value was significantly lower in MVD samples (14.38) compared with HAD (19.47) and SD (21.94) samples. MVD resulted in the lowest values for hardness, springiness and chewiness of both dried and rehydrated squid shreds, while SD recorded the highest values for the same. Scanning electron microscopy (SEM) images of the muscle fiber indicated muscle shrinkage and more toughness in SD samples, whereas Fourier transform infrared (FTIR) spectra revealed a small extent of protein degradation in MVD samples. CONCLUSION The study revealed that higher-quality dried squid shreds can be prepared by microwave vacuum drying in a shorter time compared with the traditional methods of sun drying and hot air drying. Hence microwave vacuum drying can be used as an energy-efficient and time-saving technology to make dried seafood of superior quality. © 2019 Society of Chemical Industry.
Collapse
Affiliation(s)
- Viji Pankyamma
- Visakhapatnam Research Centre of Central Institute of Fisheries Technology, Pandurangapuram, Visakhapatnam, India
| | | | - Jesmi Debbarma
- Visakhapatnam Research Centre of Central Institute of Fisheries Technology, Pandurangapuram, Visakhapatnam, India
| | - Madhusudana Rao B
- Visakhapatnam Research Centre of Central Institute of Fisheries Technology, Pandurangapuram, Visakhapatnam, India
| |
Collapse
|
24
|
Viji P, Shanmuka Sai KS, Debbarma J, Dhiju Das PH, Madhusudana Rao B, Ravishankar CN. Evaluation of physicochemical characteristics of microwave vacuum dried mackerel and inhibition of oxidation by essential oils. Journal of Food Science and Technology 2019; 56:1890-1898. [PMID: 30996424 DOI: 10.1007/s13197-019-03651-7] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/02/2018] [Accepted: 02/12/2019] [Indexed: 10/27/2022]
Abstract
In the present study, Indian mackerel was dried by microwave vacuum drying (MVD) method and compared its physico chemical quality to mackerel dried by hot air drying (HAD) method. Antioxidant effects of thyme oil (TMO) and clove leaf oils (CLO) during storage were also evaluated. Brine salted mackerel was dried in hot air oven (50-55 °C) and microwave vacuum dryer (600 W and 600 Hg mm). For essential oil treatment, mackerel was dipped in 0.75% TMO and CLO for 5 min. Moisture content of MVD and HAD samples was reduced to 30-32% in 1.2 h and 12 h, respectively. Rehydration ability and water absorption index of MVD samples were significantly higher to that of HAD samples. Mackerel dried by HAD showed significantly higher salt soluble and water soluble protein nitrogen fractions than that of MVD samples. Significantly higher hardness and chewiness values were observed for HAD samples. Color and appearance of uncooked MVD sample was superior to that of HAD samples. As per the results of PV and TBARS, TMO exhibited better antioxidant effect compared to CLO. The study demonstrated that fast drying can be achieved by microwave vacuum dryer and it can produce dried fish having better sensory and textural attributes.
Collapse
Affiliation(s)
- P Viji
- Visakhapatnam Research Centre of Central Institute of Fisheries Technology, Oceanview layout, Pandurangapuram, A.U.PO, Visakhapatnam, 530003 India
| | - K S Shanmuka Sai
- Visakhapatnam Research Centre of Central Institute of Fisheries Technology, Oceanview layout, Pandurangapuram, A.U.PO, Visakhapatnam, 530003 India.,2Central Institute of Fisheries Technology, Kochi, Kerala 629503 India
| | - Jesmi Debbarma
- Visakhapatnam Research Centre of Central Institute of Fisheries Technology, Oceanview layout, Pandurangapuram, A.U.PO, Visakhapatnam, 530003 India.,2Central Institute of Fisheries Technology, Kochi, Kerala 629503 India
| | - P H Dhiju Das
- Visakhapatnam Research Centre of Central Institute of Fisheries Technology, Oceanview layout, Pandurangapuram, A.U.PO, Visakhapatnam, 530003 India.,2Central Institute of Fisheries Technology, Kochi, Kerala 629503 India
| | - B Madhusudana Rao
- Visakhapatnam Research Centre of Central Institute of Fisheries Technology, Oceanview layout, Pandurangapuram, A.U.PO, Visakhapatnam, 530003 India.,2Central Institute of Fisheries Technology, Kochi, Kerala 629503 India
| | - C N Ravishankar
- 2Central Institute of Fisheries Technology, Kochi, Kerala 629503 India
| |
Collapse
|
25
|
Ozcelik M, Ambros S, Heigl A, Dachmann E, Kulozik U. Impact of hydrocolloid addition and microwave processing condition on drying behavior of foamed raspberry puree. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.07.001] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
|
26
|
Impact of Filled Materials on the Heating Uniformity and Safety of Microwave Heating Solid Stack Materials. Processes (Basel) 2018. [DOI: 10.3390/pr6110220] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Microwave heating of solid stack materials is common but bothered by problems of uneven heating and electric discharge phenomena. In this paper, a method introducing fluid materials with different relative permittivity is proposed to improve the heating uniformity and safety of solid stack materials. Simulations have been computed based on the finite element method (FEM) and validated by experiments. Simulation results show that the introducing of fluid materials with proper relative permittivity does improve the heating uniformity and safety. Fluid materials with the larger real part of relative permittivity could obviously lower the maximum modulus value of the electric field for about 23 times, and will lower the coefficient of variation (COV) in general, although in small ranges that it has fluctuated. Fluid materials with the larger imaginary part of relative permittivity, in a range from 0 to 0.3, can make a more efficient heating and it could lower the maximum modulus value of the electric field by 34 to 55% on the whole studied range. However, the larger imaginary part of relative permittivity will cause worse heating uniformity as the COV rises by 246.9% in the same process. The computed results are discussed and methods to reach uniform and safe heating through introducing fluid materials with proper relative permittivity are proposed.
Collapse
|
27
|
Monteiro RL, Link JV, Tribuzi G, Carciofi BA, Laurindo JB. Effect of multi-flash drying and microwave vacuum drying on the microstructure and texture of pumpkin slices. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.06.023] [Citation(s) in RCA: 42] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
|
28
|
Monteiro RL, Link JV, Tribuzi G, Carciofi BA, Laurindo JB. Microwave vacuum drying and multi-flash drying of pumpkin slices. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.03.015] [Citation(s) in RCA: 50] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
29
|
da Silva WP, e Silva CMD, de Souto LM, dos Santos Moreira I, da Silva ECO. Mathematical model for determining thermal properties of whole bananas with peel during the cooling process. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.02.003] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
30
|
Abstract
The market of functional foods has experienced a huge growth in the last decades due to the increased consumers’ awareness in a healthy lifestyle. Dried fruits constitute good snacks, in alternative to salty or sweet ones, and food ingredients due to their taste and nutritional/health benefits. Bioactive molecules are interesting sources to develop functional foods, as they play a major role in improving the health status and minimizing disease risks. The bioactive compounds most widely discussed in literature are presented in this review, for example, polyphenols, phytosterols, and prebiotics. Different technologies to dry bioproducts for producing functional foods or ingredients are presented. New drying techniques for the preservation of bioactive compounds are proposed, focusing more specifically on dielectric drying. A discussion on the techniques that can be used to optimize drying processes is performed. An overview on dehydrated plant based foods with probiotics is provided. The microorganisms used, impregnation procedures, drying methods, and evaluated parameters are presented and discussed. The principal bioactive compounds responsible for nutritional and health benefits of plant derived dried food products—fruits and vegetables, fruits and vegetables by-products, grains, nuts, and algae—are presented. Phytochemical losses occurring during pretreatments and/or drying processes are also discussed.
Collapse
|
31
|
Microwave-assisted food processing technologies for enhancing product quality and process efficiency: A review of recent developments. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.05.014] [Citation(s) in RCA: 136] [Impact Index Per Article: 19.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
|
32
|
Amiri Chayjan R, Kaveh M, Dibagar N, Zarrin Nejad M. Optimization of Pistachio Nut Drying in a Fluidized Bed Dryer with Microwave Pretreatment Applying Response Surface Methodology. CHEMICAL PRODUCT AND PROCESS MODELING 2017. [DOI: 10.1515/cppm-2016-0048] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Thin-layer drying kinetics of pistachio nuts were examined experimentally as a function of drying conditions in a fluidized bed dryer with microwave pretreatment. Four drying specifications of diffusivity, shrinkage, specific energy consumption and total color change were calculated and the effects of parameters were studied. Numerous experimentations were conducted at three levels of air temperature (40, 55, 70 °C), air velocity (1.2, 2.93, 4.01 m/s), and microwave power (270, 450, 630 W). The variation ranges of diffusivity, shrinkage, energy consumption and color change were recorded from 5.01×10–10 to 5.07×10–9 m2/s, from 26.95 % to 13.13 %, from 1.04 to 9.23 kWh and from 10.44 to 17.17, respectively. According to response surface methodology, optimum condition of drying process occurred at microwave power of 630, air temperature of 70 ˚C, and air velocity of 1.2 m/s. In this optimum point, the values of diffusivity, shrinkage, specific energy consumption and total color change were 4.865×10–9, 14.22 %, 2.164 kWh and 12.312, respectively.
Collapse
Affiliation(s)
- Reza Amiri Chayjan
- Department of Biosystems Engineering, Faculty of Agriculture , Bu-Ali Sina University , Hamedan , Iran
| | - Mohammad Kaveh
- Young Researchers and Elite Club, Sardasht (Urmia) Branch , Islamic Azad University , Sardasht (Urmia) , Iran
| | - Nesa Dibagar
- Department of Biosystems Engineering, Faculty of Agriculture , Bu-Ali Sina University , Hamedan , Iran
| | - Moein Zarrin Nejad
- Department of Biosystems Engineering, Faculty of Agriculture , Bu-Ali Sina University , Hamedan , Iran
| |
Collapse
|
33
|
|
34
|
|
35
|
Tribuzi G, Laurindo JB. Dehydration and Rehydration of Cooked Mussels. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2016. [DOI: 10.1515/ijfe-2015-0275] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
The objective of this study was to investigate different drying methods (oven-drying, vacuum-drying, and freeze-drying) applied to cooked mussels meat and the resulting rehydration and water-holding capacity. Drying curves were obtained using an online weighting system that allows continuous monitoring of sample weight during processing. The influence of the processing temperature on the drying rates and on the properties of dehydrated samples was assessed. In the studied conditions, freeze-drying presented higher drying rates and less structure alterations compared to the other drying methods investigated. The equilibrium rehydration capacity of oven-dried and vacuum-dried mussels was about 37 % lower than rehydration capacity of freeze-dried samples for the rehydration performed at 20 °C and about 21 % lower for rehydration performed at 80 °C.
Collapse
|