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Effect of Combined Air-Drying-Osmotic Dehydration on Kinetics of Techno-functional Properties, Color and Total Phenol Contents of Lemon (Citrus limon. v. lunari) Peels. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2016. [DOI: 10.1515/ijfe-2015-0252] [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
Combined osmotic dehydration (sucrose solution: 50–70 % w/w, 30–50 °C for 2 h followed by air drying at 40 and 60 °C) is an appropriate process for preservation of oil retention capacity, lightness and yellowness of lemon peels (Citrus limon. v. lunari). Incorporation of sugars to lemon cuboids pieces increased drying rate during the first falling rate phase of the air dehydration step and improved their color stability. Osmotic dehydration process allows protective effect against further total phenol loss during air drying: significant loss of total phenol content (70–80 %) was recorded during osmotic dehydration and then it remains constant during air drying at 40 and 60 °C. For the investigated temperature of osmotic pre-treatment (30–50 °C), water retention capacities were reduced by up to 70 % and were maintained constant during air drying.
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Qadri OS, Srivastava AK. Microwave-Assisted Foam Mat Drying of Guava Pulp: Drying Kinetics and Effect on Quality Attributes. J FOOD PROCESS ENG 2015. [DOI: 10.1111/jfpe.12295] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Ovais S. Qadri
- Department of Post-Harvest Engineering and Technology; Faculty of Agricultural Sciences; Aligarh Muslim University; Aligarh 202002 India
| | - Abhaya K. Srivastava
- Department of Post-Harvest Engineering and Technology; Faculty of Agricultural Sciences; Aligarh Muslim University; Aligarh 202002 India
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Chakraborty R, Samanta R. Alphonso Mango Enrichment with Aloe Vera (A
loe barbadensis
) by Sequential Drying: Optimization, Kinetics and Quality Evaluation. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12520] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Rajat Chakraborty
- Chemical Engineering Department; Jadavpur University; Kolkata 700032 India
| | - Ritika Samanta
- Chemical Engineering Department; Jadavpur University; Kolkata 700032 India
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Wilson RA, Kadam DM, Chadha S, Grewal MK, Sharma M. Evaluation of Physical and Chemical Properties of Foam-Mat Dried Mango (M
angifera indica
) Powder during Storage. J FOOD PROCESS PRES 2013. [DOI: 10.1111/jfpp.12158] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Robin A. Wilson
- Central Institute of Post-Harvest Engineering and Technology (CIPHET); PO: PAU Ludhiana 141004 Punjab India
| | - Dattatreya M. Kadam
- Central Institute of Post-Harvest Engineering and Technology (CIPHET); PO: PAU Ludhiana 141004 Punjab India
| | - Sonia Chadha
- Central Institute of Post-Harvest Engineering and Technology (CIPHET); PO: PAU Ludhiana 141004 Punjab India
| | - Manpreet Kaur Grewal
- Central Institute of Post-Harvest Engineering and Technology (CIPHET); PO: PAU Ludhiana 141004 Punjab India
| | - Monika Sharma
- Central Institute of Post-Harvest Engineering and Technology (CIPHET); PO: PAU Ludhiana 141004 Punjab India
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Kadam DM, Wilson RA, Kaur V, Chadha S, Kaushik P, Kaur S, Patil RT, Rai DR. Physicochemical and microbial quality evaluation of foam-mat-dried pineapple powder. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.03016.x] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Kadam DM, Wilson RA, Kaur S, Manisha. Influence of Foam Mat Drying on Quality of Tomato Powder. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2012. [DOI: 10.1080/10942911003763701] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Kadam DM, Rai DR, Patil R, Wilson RA, Kaur S, Kumar R. Quality of fresh and stored foam mat dried Mandarin powder. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02559.x] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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8
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Kadam DM, Wilson RA, Kaur S. Determination of biochemical properties of foam-mat dried mango powder. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2010.02308.x] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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