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1
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Rawat R, Saini CS. High‐intensity ultrasound treatment: An effective way of modifying thermal and rheological properties of sunnhemp (
Crotalaria juncea
) protein isolate (
SHPI
) by varying ultrasound amplitude and time. J FOOD PROCESS ENG 2023. [DOI: 10.1111/jfpe.14290] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Affiliation(s)
- Rashmi Rawat
- Department of Food Engineering and Technology Sant Longowal Institute of Engineering and Technology Sangrur Punjab India
| | - Charanjiv Singh Saini
- Department of Food Engineering and Technology Sant Longowal Institute of Engineering and Technology Sangrur Punjab India
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2
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Potdar PP, Kaur P, Zalpouri R, Ummat V. Convective and pulsed microwave drying of lemongrass (
Cymbopogon Citratus
) shreds: kinetic modeling, retention of bio‐actives and oil yield. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16914] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Pratik Pandit Potdar
- Department of Processing and Food Engineering Punjab Agricultural University Ludhiana Punjab India
| | - Preetinder Kaur
- Department of Processing and Food Engineering Punjab Agricultural University Ludhiana Punjab India
| | - Ruchika Zalpouri
- Department of Processing and Food Engineering Punjab Agricultural University Ludhiana Punjab India
| | - Viruja Ummat
- School of Biosystems and Food Engineering University College Dublin, Belfield Dublin Ireland
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3
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Evaluation of physico-chemical properties of tomato powder produced by an optimized freeze drying process. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2021. [DOI: 10.1515/ijfe-2020-0046] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
In this study, the physico-chemical properties of tomato powder produced by an optimized freeze drying process (FDP) were evaluated. With the lycopene content as the dependent variable, the optimum FDP conditions (i.e., thermal cracking time of 62 s, ascorbic acid addition amount [0.13%], and particle size [Dv90] of 163 μm) were obtained through response surface methodology (RSM). The results showed that the content of lycopene in the prepared tomato powder was higher than that in two commercial products. Aldehydes were the main components among 25 kinds of aromatic substances detected in tomato powder. The values of a
* and a
*/b
*, the hydration properties including water holding capacity (WHC) and oil binding capacity (OBC), and the content of total acid, ascorbic acid, and soluble solids were improved compared to commercial spray dried and freeze dried samples. All the above results suggested that FDP was an adequate procedure for the production of high-quality tomato powder.
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Jiménez-González O, Guerrero-Beltrán JÁ. Extraction, Microencapsulation, Color Properties, and Experimental Design of Natural Pigments Obtained by Spray Drying. FOOD ENGINEERING REVIEWS 2021. [DOI: 10.1007/s12393-021-09288-7] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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5
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Janiszewska‐Turak E, Bąk P, Krzykowski A, Witrowa‐Rajchert D. The influence of the carrier addition and spray drying temperatures on physicochemical properties of microencapsulated carrot juice powder. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14908] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Emilia Janiszewska‐Turak
- Department of Food Engineering and Process Management Institute of Food Sciences Warsaw University of Life Sciences (SGGW) Nowoursynowska 159c Warsaw02‐776Poland
| | - Paulina Bąk
- Department of Food Engineering and Process Management Institute of Food Sciences Warsaw University of Life Sciences (SGGW) Nowoursynowska 159c Warsaw02‐776Poland
| | - Andrzej Krzykowski
- Department of Thermal Technology and Food Process Engineering University of Life Sciences in Lublin 31 Głęboka St. Lublin20‐612Poland
| | - Dorota Witrowa‐Rajchert
- Department of Food Engineering and Process Management Institute of Food Sciences Warsaw University of Life Sciences (SGGW) Nowoursynowska 159c Warsaw02‐776Poland
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Zalpouri R, Kaur P, Kaur A, Sidhu GK. Comparative analysis of optimized physiochemical parameters of dried potato flakes obtained by refractive and convective drying techniques. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.15077] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Ruchika Zalpouri
- Department of Processing and Food Engineering Punjab Agricultural University Ludhiana India
| | - Preetinder Kaur
- Department of Processing and Food Engineering Punjab Agricultural University Ludhiana India
| | - Amrit Kaur
- Department of Maths Stat and Physics Punjab Agricultural University Ludhiana India
| | - Gagandeep Kaur Sidhu
- Department of Processing and Food Engineering Punjab Agricultural University Ludhiana India
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7
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Kaur P, Zalpouri R, Singh M, Verma S. Process optimization for dehydration of shelled peas by osmosis and three‐stage convective drying for enhanced quality. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14983] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Preetinder Kaur
- Department of Processing and Food Engineering Punjab Agricultural University Ludhiana India
| | - Ruchika Zalpouri
- Department of Processing and Food Engineering Punjab Agricultural University Ludhiana India
| | - Manpreet Singh
- Department of Renewable Energy Engineering Punjab Agricultural University Ludhiana India
| | - Sahil Verma
- Department of Processing and Food Engineering Punjab Agricultural University Ludhiana India
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