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Polat A, Taskin O, Izli N. Assessment of freeze, continuous, and intermittent infrared drying methods for sliced persimmon. J Food Sci 2024; 89:2332-2346. [PMID: 38380681 DOI: 10.1111/1750-3841.16994] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2023] [Revised: 01/23/2024] [Accepted: 02/02/2024] [Indexed: 02/22/2024]
Abstract
Persimmons contribute positively to human health. Although off-season utilization typically presents a challenge due to permissions' perishable nature, it may become feasible through the implementation of appropriate drying methods. In this study, round sliced samples were dried to assess drying kinetics, modeling potential, color attributes, rehydration capacity, energy consumption (EC), cost index, and thermal properties. The fruits were subjected to distinct drying methodologies including freeze-drying, continuous infrared drying (300, 400, and 500 W), and intermittent infrared drying (PR = 1 [continuous], PR = 2 [30 s on-30 s off], and PR = 3 [20 s on-40 s off]). The duration of the drying process ranged from 40 to 390 min. It was determined that the most suitable models for depicting continuous and infrared drying kinetics of persimmon fruit were the Midilli et al. and Page models, whereas the Logarithmic model was identified as the optimal choice for characterization of freeze-drying kinetics. Assessment of EC revealed that both intermittent and continuous infrared drying methods incurred lower energy expenditure in comparison to the freeze-drying technique. Remarkably, throughout the course of the infrared drying processes, product surface temperatures varied between 106.33 and 22.65°C across different treatments. Despite its high EC, it has been found that high-quality products are produced by freeze-drying. However, infrared and intermittent infrared applications can be a low energy cost and feasible method for drying persimmon with a shorter duration. PRACTICAL APPLICATION: Persimmon is an important fruit with high nutritional value. However, as with many fresh products, they have a short shelf life. Within the scope of this research, three different drying methodologies were employed in the desiccation of persimmon specimens, and the impact of these methodologies on the overall qualitative attributes of the persimmon product was investigated. Despite its elevated energy consumption, the freeze-drying approach was found to yield high-quality products. Moreover, it was discerned that infrared drying represented a viable and expeditious alternative for drying the fruit, particularly when executed intermittently.
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Affiliation(s)
- Ahmet Polat
- Department of Biosystems Engineering, Faculty of Agriculture, Bursa Uludag University, Bursa, Turkey
| | - Onur Taskin
- Department of Biosystems Engineering, Faculty of Agriculture, Bursa Uludag University, Bursa, Turkey
| | - Nazmi Izli
- Department of Biosystems Engineering, Faculty of Agriculture, Bursa Uludag University, Bursa, Turkey
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2
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Zang Z, Huang X, He C, Zhang Q, Jiang C, Wan F. Improving Drying Characteristics and Physicochemical Quality of Angelica sinensis by Novel Tray Rotation Microwave Vacuum Drying. Foods 2023; 12:foods12061202. [PMID: 36981129 PMCID: PMC10048411 DOI: 10.3390/foods12061202] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2023] [Revised: 03/05/2023] [Accepted: 03/08/2023] [Indexed: 03/16/2023] Open
Abstract
In order to improve the shortcomings of uneven heating of traditional microwave drying and to maximally maintain food quality after harvest, a rotary microwave vacuum drying equipment was fabricated and used for drying experiments on Angelica sinensis to explore the effects of drying temperature, slice thickness, and vacuum degree on drying characteristics, physicochemical quality, and microstructure of dried Angelica sinensis products. The results showed that microwave vacuum drying can significantly shorten the drying time and improved the drying efficiency. Six different mathematical models were investigated and the Midilli model was the best-fitted model for all samples (R2 = 0.99903, Pearson’s r = 0.99952), and drying methods had various effects on different indexes and were confirmed by Pearson’s correlation analysis and principal component analysis. The optimal process parameters for microwave vacuum drying of Angelica sinensis were determined by entropy weight-coefficient of variation method as 45 °C, 4 mm, −0.70 kPa. Under this condition, well preserved of ferulic acid, senkyunolide I, senkyunolide H, ligustilide, total phenols and antioxidant activity, bright color (L* = 77.97 ± 1.89, ΔE = 6.77 ± 2.01), complete internal organizational structure and more regular cell arrangement were obtained in the samples. This study will provide a theoretical reference for the excavation of the potential value and the development of industrial processing of Angelica sinensis.
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3
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Luo S, Hou Y, Xie L, Zhang H, Liu C, Chen T. Effects of microwave on the potential microbiota modulating effects of agro-industrial by-product fibers among different individuals. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114621] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/27/2023]
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4
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Alfiya PV, Rajesh GK, Murali S, Delfiya DSA, Samuel MP, Prince MV. Development and evaluation of hot air assisted microwave dryer for shrimp (
Metapenaeus dobsoni
). J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17112] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- P. V. Alfiya
- Engineering Division, ICAR‐Central Institute of Fisheries Technology Cochin‐682 029 India
| | - G. K. Rajesh
- Department of Processing and Food Engineering Kelappaji College of Agricultural Engineering and Technology Tavanur ‐679573 India
| | - S. Murali
- Engineering Division, ICAR‐Central Institute of Fisheries Technology Cochin‐682 029 India
| | | | - Manoj P. Samuel
- Engineering Division, ICAR‐Central Institute of Fisheries Technology Cochin‐682 029 India
| | - M. V. Prince
- Department of Processing and Food Engineering Kelappaji College of Agricultural Engineering and Technology Tavanur ‐679573 India
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5
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Beigi M, Harchegani HB, Torki M, Kaveh M, Szymanek M, Khalife E, Dziwulska‐Hunek A. Experimental and numerical analysis of thermodynamic performance of microwave dryer of onion. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14116] [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)
- Mohsen Beigi
- Department of Mechanical Engineering, Tiran Branch Islamic Azad University Tiran Iran
| | | | - Mehdi Torki
- Department of Computer Engineering, Faculty of Electrical and Computer Engineering Technical and Vocational University (TVU) Tehran Iran
| | - Mohammad Kaveh
- Department of Petroleum Engineering, College of Engineering Knowledge University Erbil Iraq
| | - Mariusz Szymanek
- Department of Agricultural, Forest and Transport Machinery University of Life Sciences in Lublin Lublin Poland
| | - Esmail Khalife
- Department of Civil Engineering Cihan University‐Erbil Erbil Kurdistan Region Iraq
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6
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Burdo OG, Gavrilov AV, Sirotyuk IV, Ruzhitskaya NV, Goncharov DS. Electrodynamic Apparatuses for Solutions’ Concentration. SURFACE ENGINEERING AND APPLIED ELECTROCHEMISTRY 2022. [DOI: 10.3103/s1068375522030073] [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]
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7
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Kumar M, Gehlot R, Sindhu R, Mahato DK, Arora S. Effect of hybrid drying on the quality attributes of formulated instant banana-milk powders and shakes during storage. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:2318-2327. [PMID: 35602435 PMCID: PMC9114206 DOI: 10.1007/s13197-021-05247-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/24/2021] [Accepted: 08/15/2021] [Indexed: 06/03/2023]
Abstract
The present research aimed to evaluate the effect of microwave-assisted conventional drying (hybrid drying) on the physico-chemical and functional characteristics of formulated instant banana-milk powders (IBSPs), and organoleptic attributes of banana-milk shakes during storage. The instant powders were prepared from ripe (IBSP1 (control) and IBSP2) and overripe (IBSP3) bananas using hot-air drying (control) and hybrid (microwave assisted hot-air) drying. The water holding capacity, water solubility index, and viscosity of fresh samples, IBSP1, IBSP2, and IBSP3 were 1.97, 1.53 and 0.60 g/g dry sample, 69.48, 75.21 and 76.62 g/mL and 82.29, 86.29 and 72.55 mPas, respectively. A significant (p < 0.05) increase in moisture content, water activity (aw), acidity, and non-enzymatic browning was observed in all the variants/samples during storage. Among various treatments, the shakes prepared by reconstitution (IBSP: water ratio, 1:4) of IBSP2 formulation rated highest organoleptically (significant, p < 0.05).
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Affiliation(s)
- Mohit Kumar
- Centre of Food Science and Technology, Chaudhary Charan Singh Haryana Agricultural University, Hisar, Haryana 125004 India
| | - Rakesh Gehlot
- Centre of Food Science and Technology, Chaudhary Charan Singh Haryana Agricultural University, Hisar, Haryana 125004 India
| | - Ritu Sindhu
- Centre of Food Science and Technology, Chaudhary Charan Singh Haryana Agricultural University, Hisar, Haryana 125004 India
| | - Dipendra Kumar Mahato
- CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Burwood, VIC 3125 Australia
| | - Shalini Arora
- Department of Dairy Technology, College of Dairy Science and Technology, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar, Haryana 125004 India
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8
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Khaliq A, Li WF, Ali S, Shah ST, Ma ZH, Mao J, Niaz Y, Chen BH, Haq IU, Al-Yahyai R, Ahmed MAA, Al-Ghamdi AA, Elshikh MS, Zuan ATK. Thin layer drying kinetics and quality dynamics of persimmon (Diospyros kaki) treated with preservatives and solar dried under different temperatures. PLoS One 2022; 17:e0265111. [PMID: 35353819 PMCID: PMC8967049 DOI: 10.1371/journal.pone.0265111] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2021] [Accepted: 02/23/2022] [Indexed: 11/28/2022] Open
Abstract
Poor postharvest handling, microbial infestation, and high respiration rate are some the factors are responsible for poor storage life of perishable commodities. Therefore, effective preservation of these commodities is needed to lower the damages and extend shelf life. Preservation is regarded as the action taken to maintain desired properties of a perishable commodity as long as possible. Persimmon (Diospyros kaki) is perishable fruit with high nutritive value; however, has very short shelf-life. Therefore, effective preservation and drying is needed to extend its storage life. Drying temperature and preservatives significantly influence the quality of perishable vegetables and fruits during drying. The current study investigated the effect of different temperatures and preservatives on drying kinetics and organoleptic quality attributes of persimmon. Persimmon fruits were treated with preservatives (25% honey, 25% aloe vera, 2% sodium benzoate, 1% potassium metabisulfite, and 2% citric acid solutions) under different drying temperatures (40, 45, and 50°C). All observed parameters were significantly affected by individual effects of temperatures and preservatives, except ash contents. Similarly, interactive effects were significant for all parameters except total soluble sugars, ash contents, and vitamin C. Generally, fruits treated with citric acid and dried under 50°C had 8.2% moisture loss hour-1, 14.9 drying hours, 0.030 g H2O g-1 hr-1, 1.23° Brix of total soluble solids, 6.71 pH, 1.35% acidity, and 6.3 mg vitamin C. These values were better than the rest of the preservatives and drying temperatures used in the study. Therefore, treating fruits with citric acid and drying at 50°C was found a promising technique to extend storage life of persimmon fruits. It is recommended that persimmon fruits dried at 50°C and preserved in citric acid can be used for longer storage period.
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Affiliation(s)
- Abdul Khaliq
- College of Horticulture, Gansu Agricultural University, Lanzhou, China
- Department of Horticulture, The University of Agriculture Peshawar, Peshawar, Pakistan
| | - Wen-Fang Li
- College of Horticulture, Gansu Agricultural University, Lanzhou, China
| | - Shahbaz Ali
- Department of Agricultural Engineering, Khwaja Fareed University of Engineering and Information Technology, Rahim Yar Khan, Punjab, Pakistan
- * E-mail: (STS); (SA); (BHC); (ATKZ)
| | - Syed Tanveer Shah
- Department of Horticulture, The University of Agriculture Peshawar, Peshawar, Pakistan
- * E-mail: (STS); (SA); (BHC); (ATKZ)
| | - Zong-Huan Ma
- College of Horticulture, Gansu Agricultural University, Lanzhou, China
| | - Juan Mao
- College of Horticulture, Gansu Agricultural University, Lanzhou, China
| | - Yasir Niaz
- Department of Agricultural Engineering, Khwaja Fareed University of Engineering and Information Technology, Rahim Yar Khan, Punjab, Pakistan
| | - Bai-Hong Chen
- College of Horticulture, Gansu Agricultural University, Lanzhou, China
- * E-mail: (STS); (SA); (BHC); (ATKZ)
| | - Inzamam Ul Haq
- Department of Plant Protection, College of Crop Protection, Gansu Agricultural University, Lanzhou, China
| | - Rashid Al-Yahyai
- Department of Plant Sciences, College of Agricultural and Marine Sciences, Sultan Qaboos University, Muscat, Oman
- Department of Crop Science, University of Reading, Reading, United Kingdom
| | - Mohamed A. A. Ahmed
- Plant Production Department (Horticulture—Medicinal and Aromatic Plants), Faculty of Agriculture (Saba Basha), Alexandria University, Alexandria, Egypt
| | - Abdullah Ahmed Al-Ghamdi
- Department of Botany and Microbiology, College of Science, King Saud University,Riyadh, Saudi Arabia
| | - Mohamed S. Elshikh
- Department of Botany and Microbiology, College of Science, King Saud University,Riyadh, Saudi Arabia
| | - Ali Tan Kee Zuan
- Department of Land Management, Faculty of Agriculture, Universiti Putra Malaysia, UPM Serdang, Selangor, Malaysia
- * E-mail: (STS); (SA); (BHC); (ATKZ)
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9
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Kalinke I, Kubbutat P, Taghian Dinani S, Ambros S, Ozcelik M, Kulozik U. Critical assessment of methods for measurement of temperature profiles and heat load history in microwave heating processes-A review. Compr Rev Food Sci Food Saf 2022; 21:2118-2148. [PMID: 35338578 DOI: 10.1111/1541-4337.12940] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2021] [Revised: 02/11/2022] [Accepted: 02/24/2022] [Indexed: 12/23/2022]
Abstract
Limitations of microwave processing due to inhomogeneities of power input and energy absorption have been widely described. Over- and underheated product areas influence reproducibility, product quality, and possibly safety. Although a broad range of methods is available for temperature measurement and evaluation of time/temperature effects, none of them is sufficiently able to detect temperature differences and thermally induced effects within the product caused by inhomogeneous heating. The purpose of this review is to critically assess different methods of temperature measurement for their suitability for different microwave applications, namely metallic temperature sensors, thermal imaging, pyrometer measurement, fiber optic sensors, microwave radiometry, magnetic resonance imaging, liquid crystal thermography, thermal paper, and biological and chemical time-temperature indicators. These methods are evaluated according to their advantages and limitations, method characteristics, and potential interference with the electric field. Special attention is given to spatial resolution, accuracy, handling, and purpose of measurement, that is, development work or online production control. Differences of methods and examples of practical application and failure in microwave-assisted food processing are discussed with a special focus on microwave pasteurization and microwave-assisted drying. Based on this assessment, it is suggested that infrared cameras for measuring temperature distribution at the product surface and partially inside the product in combination with a chemical time/temperature indicator (e.g., Maillard reaction, generating heat-induced color variations, depending on local energy absorption) appear to be the most appropriate system for future practical application in microwave food process control, microwave system development, and product design. Reliable detection of inhomogeneous heating is a prerequisite to counteracte inhomogeneity by a targeted adjustment of process and product parameters in microwave applications.
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Affiliation(s)
- Isabel Kalinke
- Food and Bioprocess Engineering, TUM School of Life Sciences, Technical University Munich, Freising, Germany
| | - Peter Kubbutat
- Food and Bioprocess Engineering, TUM School of Life Sciences, Technical University Munich, Freising, Germany
| | - Somayeh Taghian Dinani
- Food and Bioprocess Engineering, TUM School of Life Sciences, Technical University Munich, Freising, Germany
| | - Sabine Ambros
- Food and Bioprocess Engineering, TUM School of Life Sciences, Technical University Munich, Freising, Germany
| | - Mine Ozcelik
- Food and Bioprocess Engineering, TUM School of Life Sciences, Technical University Munich, Freising, Germany
| | - Ulrich Kulozik
- Food and Bioprocess Engineering, TUM School of Life Sciences, Technical University Munich, Freising, Germany
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10
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Effects of microwave drying on nutrient component and antioxidant activity of persimmon slices. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-021-01273-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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11
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Yilmaz P, Demirhan E, Özbek B. Microwave drying effect on drying characteristic and energy consumption of
Ficus carica
Linn leaves. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13831] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- Pelin Yilmaz
- Chemical Engineering Department Yildiz Technical University, Davutpasa Campus Istanbul Turkey
| | - Elcin Demirhan
- Chemical Engineering Department Yildiz Technical University, Davutpasa Campus Istanbul Turkey
| | - Belma Özbek
- Chemical Engineering Department Yildiz Technical University, Davutpasa Campus Istanbul Turkey
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12
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DAĞLI M, ÇELEN S. Effects and Modeling of Microwave Energy on Internal Structure, Surface Temperature of Firefighting Hose. GAZI UNIVERSITY JOURNAL OF SCIENCE 2021. [DOI: 10.35378/gujs.866761] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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13
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Ramírez-Pulido B, Bas-Bellver C, Betoret N, Barrera C, Seguí L. Valorization of Vegetable Fresh-Processing Residues as Functional Powdered Ingredients. A Review on the Potential Impact of Pretreatments and Drying Methods on Bioactive Compounds and Their Bioaccessibility. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2021. [DOI: 10.3389/fsufs.2021.654313] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023] Open
Abstract
Food waste is a worldwide concern as it represents a constant threat to the environment and a serious operational problem for the food industry. The by-products of fruits and vegetables being a valuable source of bioactive compounds have the potential to be reused and reintroduced in the agri-food chain. This circular approach contributes to a sustainable production system. In this context, a collaborative project with the primary sector for the integral valorization of the waste generated in the fresh-processing vegetable lines of an agricultural cooperative is currently being developed, particularly focused on cabbage, carrot, celery, and leek. The objective of this project is to transform vegetable wastes into functional powdered ingredients and be able to use them in food formulations in order to improve the nutritional profile of foods, contributing to the development of sustainable healthy diets. Through an exhaustive bibliographic review, this research studies the influence of pretreatments, drying and in vitro digestion on the bioactive compounds of vegetable residues, with the aim of identifying the appropriate production parameters to achieve an adequate functional and physicochemical profile of the final powders.
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14
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González CM, Gil R, Moraga G, Salvador A. Natural Drying of Astringent and Non-Astringent Persimmon "Rojo Brillante". Drying Kinetics and Physico-Chemical Properties. Foods 2021; 10:foods10030647. [PMID: 33803816 PMCID: PMC8003271 DOI: 10.3390/foods10030647] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2021] [Revised: 03/11/2021] [Accepted: 03/15/2021] [Indexed: 11/16/2022] Open
Abstract
Persimmon (Diospyros kaki L.f.) crop has markedly increased in Spain, and “Rojo Brillante” persimmon is the main cultivated variety. This astringent cultivar requires de-astringency treatment before commercialization, which may involve an extra cost. Its short commercial season implies handling large volumes of fruits with consequent postharvest losses. Therefore, the development of derived added-value products is of much interest. In this study, astringent and non-astringent “Rojo Brillante” persimmons were dehydrated by following a natural drying method used in Asia. The drying kinetics and physico-chemical properties were analyzed for 81 days. The results indicated subsequent reductions in weight, water content, and water activity throughout the drying process, and the equatorial diameter decreased. All the employed thin-layer mathematical models were suitable for representing the drying characteristics of both products with similar behavior. The effective water diffusivity values were 5.07 × 10−11 m2 s−1 and 6.07 × 10−11 m2 s−1 for astringent and non-astringent persimmon samples, respectively. The drying treatment significantly decreased the soluble tannins content, and the astringent samples obtained similar values to those obtained for the non-astringent samples in 20 days. The external and internal flesh of the astringent fruit remained orange through the drying period, while brown coloration in the non-astringent fruit was observed after 57 drying days. Therefore, prior de-astringency treatment would not be necessary.
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Affiliation(s)
- Cristina M. González
- Departamento de Tecnología de Alimentos, Universitat Politècnica de Valencia, Camí de Vera s/n, 46021 Valencia, Spain;
| | - Rebeca Gil
- Centro de Tecnología Postcosecha, Instituto Valenciano de Investigaciones Agrarias, CRTA, Moncada-Náquera km 4.5, Moncada, 46113 Valencia, Spain; (R.G.); (A.S.)
| | - Gemma Moraga
- Departamento de Tecnología de Alimentos, Universitat Politècnica de Valencia, Camí de Vera s/n, 46021 Valencia, Spain;
- Correspondence:
| | - Alejandra Salvador
- Centro de Tecnología Postcosecha, Instituto Valenciano de Investigaciones Agrarias, CRTA, Moncada-Náquera km 4.5, Moncada, 46113 Valencia, Spain; (R.G.); (A.S.)
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15
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Impact of Preharvest and Postharvest on Color Changes during Convective Drying of Mangoes. Foods 2021; 10:foods10030490. [PMID: 33668826 PMCID: PMC7996146 DOI: 10.3390/foods10030490] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2021] [Revised: 02/14/2021] [Accepted: 02/22/2021] [Indexed: 01/16/2023] Open
Abstract
The purpose of this study was to evaluate the impact of the harvest stage, ripening conditions and maturity on color changes of cv. ‘Cogshall’ and cv. ‘Kent’ variety mangoes during drying. A total of four harvests were undertaken, and the fruits were ripened at 20 and 35 °C for five different ripening times at each temperature. At each ripening time, mangoes were dried at 60 °C/30% RH/1.5 m/s for 5 h. A wide physico-chemical and color variability of fresh and dry pulp was created. The relationships according to the L*, H* and C* coordinates were established using mixed covariance regression models in relation to the above pre- and postharvest (preprocess) parameters. According to the L* coordinate results, browning during drying was not affected by the preprocess parameters. However, dried slices from mangoes ripened at 35 °C exhibited better retention of the initial chroma, and had a greater decrease in hue than dried slices from mangoes ripened at 20 °C. However, fresh mango color, successfully managed by the pre- and postharvest conditions, had more impact on dried mango color than the studied parameters. The preprocess parameters were effective levers for improving fresh mango color, and consequently dried mango color.
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16
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KRIAA K, NASSAR AF. Study of gala apples (Malus pumila) thin-layer microwave drying: drying kinetics, diffusivity, structure and color. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.26420] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
- Karim KRIAA
- Al Imam Mohammad Ibn Saud Islamic University, Saudi Arabia; University of Gabes, Tunisia
| | - Ahmed Fayez NASSAR
- Al Imam Mohammad Ibn Saud Islamic University, Saudi Arabia; Cairo University, Egypt
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17
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Huang L, Lian M, Duan X, Li B, Yang S. Studies on the quality and moisture distribution of kiwifruit dried by freeze drying combined with microwave vacuum drying. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13581] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Lue‐Lue Huang
- School of Applied Chemistry and Biological Technology Shenzhen Polytechnic Shenzhen China
| | - Miao‐Miao Lian
- College of Food and Bioengineering Henan University of Science and Technology Luoyang China
| | - Xu Duan
- College of Food and Bioengineering Henan University of Science and Technology Luoyang China
| | - Bin Li
- School of Applied Chemistry and Biological Technology Shenzhen Polytechnic Shenzhen China
| | - Shao‐Zhuang Yang
- Test and Application Center Shenzhen Institute of Terahertz Technology and Innovation Shenzhen China
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18
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Physico-Chemical and Microstructural Changes during the Drying of Persimmon Fruit cv. Rojo Brillante Harvested in Two Maturity Stages. Foods 2020; 9:foods9070870. [PMID: 32635151 PMCID: PMC7404563 DOI: 10.3390/foods9070870] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2020] [Revised: 06/26/2020] [Accepted: 06/30/2020] [Indexed: 12/20/2022] Open
Abstract
The physico-chemical and microstructural changes of “Rojo Brillante” persimmons in two maturity stages (S1 and S2) were evaluated during air drying. The maturity stage influences moisture loss. A Moisture level of approximately 50%, a limit at which persimmons are considered semidried, was reached after 21 and 28 days for S1 and S2, respectively. Shrinkage resulting from water removal led to secondary epidermis formation concomitantly to internal flesh gelling, which was related to moisture loss and water activity changes of each fruit part. The thicker epidermis and the lower volume of gelled area inside the S1 fruits led to harder fruit compared to the S2 fruits. The microstructural study revealed parenchyma degradation during drying in both the outermost area (secondary epidermis) and internal flesh, and this process was faster in S1 than in S2. The second peel presented hollows, generated by water outflow, which were bigger in S1 and explained the faster internal dehydration in S1. During drying, slight browning occurred, as reflected in the declining color parameters (L*, h* and C*). Water removal led to soluble solids tannin reduction to non-astringency values on day 28.
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Sun Y, Zhang Y, Xu W, Zheng X. Analysis of the Anthocyanin Degradation in Blue Honeysuckle Berry under Microwave Assisted Foam-Mat Drying. Foods 2020; 9:foods9040397. [PMID: 32244338 PMCID: PMC7231185 DOI: 10.3390/foods9040397] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/29/2020] [Revised: 03/19/2020] [Accepted: 03/21/2020] [Indexed: 11/16/2022] Open
Abstract
Changes in nutrient content and bioactivity are important indicators to evaluate the quality of products. Berries are rich in antioxidant anthocyanins, which are prone to degradation during drying. The effects of different variables on the stability of anthocyanins in berry puree during microwave assisted foam-mat drying (MFD) was investigated by path analysis and degradation kinetics analysis. The experimental results showed that the degradation of anthocyanins mainly occurred in the last drying stage. The temperature and the moisture content have both direct and indirect effects on the anthocyanin stability. The direct path coefficient of the moisture content on anthocyanins was 0.985, and the direct path coefficient of temperature on anthocyanins was −0.933. The moisture content to temperature ratio (M/T) was first put forward to estimate the anthocyanin degradation. The results of the regression analysis confirmed that the anthocyanins were stable at M/T of 0.96–3.60. A finite element simulation model was established to predict the anthocyanin degradation rate and content. These research results could provide a theoretical reference for use in optimizing the MFD processing technologies.
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Affiliation(s)
- Yu Sun
- College of Food Engineering, Harbin University, Harbin 150086, China; (Y.S.); (W.X.)
| | - Yuhan Zhang
- College of Engineering, Northeast Agricultural University, Harbin 150030, China;
| | - Wei Xu
- College of Food Engineering, Harbin University, Harbin 150086, China; (Y.S.); (W.X.)
| | - Xianzhe Zheng
- College of Engineering, Northeast Agricultural University, Harbin 150030, China;
- Correspondence: ; Tel.: +86-139-3641-8139
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Influence of the Duration of Microwave Irradiation of Scots Pine (Pinus sylvestris L.) Cones on the Quality of Harvested Seeds. FORESTS 2019. [DOI: 10.3390/f10121108] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
To improve the process of seed extraction, new solutions have been investigated in an attempt to develop guidelines for the construction of small seed extraction equipment. One of the solutions proposed in this field is the use of electromagnetic radiation in the first stage of hulling cones, reducing their initial moisture content, which will result in quicker scale opening. It is proposed that cones should be irradiated for a relatively short period in the first stage. This operation will allow a quicker loss of moisture from the cones that are still closed, which will result in a more intensive opening of cone scales and will also positively affect the exposure of seeds for the next phase of hulling. The aim of the study was to evaluate the effect of microwave irradiation of pine cones on the quality of the seeds obtained. Cones were exposed to microwaves produced by an 800 W generator. The research was performed in several modes, in which the variable parameters were the duration of microwave irradiation, arrangement of cones with the apex pointed towards either the inner or outer part of the turntable, and the number of cones. The temperature distribution on the surface of and inside the cones was determined using the THERM v2 (Vigo System SA, Ożarów Mazowiecki, Poland) thermal image processing software. We also assessed the energy (vitality) and germinability (quality class) of seeds that were not exposed and those after microwave treatment. The results of the research allowed us to state that, with the assumed parameters of the process, it is possible to obtain second quality class seeds after exposure to microwaves for 5 s. This result was comparable to the quality of seeds obtained without the use of microwaves. When the irradiation time was increased above 5 s, the vitality of seeds decreased and their quality was not satisfactory.
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