The food industries are looking for potential preservation methods for fruits and vegetables. The combination of osmosis and drying has proved the efficient method to improve the food quality. Osmotic dehydration is a mass transfer process in which water molecules from the food move to an osmo-active solution and the solutes from the solution migrate into the food. Advanced osmotic dehydration techniques such as electric field pulse treatment, ultrasonic and microwave-assisted dehydration, pulsed vacuum, and osmodehydrofreezing can improve the nutritional quality (bioactive) and sensory properties (color, texture, aroma, flavor) of fresh and cut-fruits without changing their reliability. Emerging osmotic dehydration technologies can preserve the structure of fruit tissue by forming microscopic channels and increasing effective water diffusivity. However, it is important to analyze the effect of advanced osmotic dehydration techniques on the quality of food products to understand the industrial scalability of these techniques. The present paper discusses the impact of recent osmotic dehydration techniques on bioactive, antioxidant capacity, color, and sensory profile of food.

No abstract

The 1st aim of this study is to determine the influence of inlet and outlet air temperatures on the physical and chemical properties of obtained powders from spinach juice (SJ) with 3.2 ± 0.2 °Brix (°Bx). Second, the effect of 3 different drying agents (maltodextrin, whey powder, and gum Arabic) on the same properties was investigated for the selected inlet/outlet temperatures (160/100 °C) which gives the minimum moisture content and water activity values. For this purpose, the total soluble solid content of SJ was adjusted to 5.0 ± 0.2 °Bx with different drying agents. Finally, the effects of different storage conditions (4, 20, and 30 °C) on the physical and chemical properties of spinach powders (SPs) produced at selected conditions were examined. A pilot scale spray dryer was used at 3 different inlet/outlet air temperatures (160 to 200 °C/80 to 100 °C) where the outlet air temperature was controlled by regulating the feed flow rate. Results showed that the moisture content, water activity, browning index, total chlorophyll, and total phenolic contents of the SP significantly decreased and pH and total color change of the SP significantly increased by the addition of different drying agents (P < 0.05). In addition, the changes in the above-mentioned properties were determined during the storage period, at 3 different temperatures. It was also observed that the vitamin C, β-carotene, chlorophyll, and phenolic compounds retention showed first-order degradation kinetic with activation energy of 32.6840, 10.2736, 27.7031, and 28.2634 kJ/K.mol, respectively.

q bulk Bulk density (kg/m 3 ) q tappedTapped density (kg/m 3 ) q particleParticle density (kg/m 3 )

The aim of this study was to investigate the effect of vacuum drying conditions on the quality characteristics of oyster mushroom slices. The moisture desorption isotherms and changes in the lovastatin content of samples during drying were also determined. Drying generally took place in both constant and falling rate periods. Page and GAB models with the highest R 2 and lowest χ 2 and RMSE values were found to satisfactorily describe the drying and desorption behavior of the oyster mushroom slices. An increase in vacuum temperature resulted in a decrease in L and Hue angle, however, the opposite effect was observed for a, b, ΔE, and chroma (p < .05). Lovastatin degradation followed the first-order reaction kinetic and average lovastatin losses were calculated as 69.47%, 73.88%, and 83.98% for 45, 55, and 65°C temperatures and 74.72% and 76.82% for 0.04 and 0.08 MPa absolute pressures, respectively. Practical applications The perishable structure of mushrooms shortens its shelf life and makes postharvest processing methods such as drying, freezing, canning, etc. mandatory. Drying is a common method that is used to extend the shelf life and increase the consumption of oyster mushrooms in the off-seasons. Although the mushrooms are generally dried as a whole or slice, dried mushrooms can be used as ingredients in sauces and instant soups. That is why the drying of mushrooms by an appropriate drying method is essential. The vacuum drying technique generally prefers for oxidizable and temperature-sensitive products. The vacuum drying method has many advantages like low drying temperature, oxygen-free environment, etc. that provides a higher quality product. This study focused on the effect of vacuum drying conditions (temperature and pressure) on the drying kinetics, quality characteristics, moisture desorption isotherms, and changes in the lovastatin content during drying of the oyster mushroom slices.

Foam-mat drying is an alternative dehydration technique to tray, drum, freeze, and spray drying. Foam-mat drying can be used to obtain high-quality powders from fruit juices and other heat-sensitive food products which are difficult to dry using traditional drying techniques. In foam-mat drying, the product to be dried is first converted into a stable foam by whipping, bubbling, or shaking in the presence of a foaming agent and foam stabilizer. The foam has been significantly increased the surface area of the product and thereby decreasing the time, temperature, and cost needed for drying. The selection of a foaming agent, foam stabilizer, foaming technique, and drying method is crucial in determining the final quality of the dried product. Due to its simplicity, faster drying, cost-effectiveness, and improved product quality, foam-mat drying is getting attention from researchers and industrialists worldwide. In this context, this review aims to present an overview of the recent advances in foam-mat drying along with its cost economics and industrial potential.

Demand for healthy, safe, and high‐quality foods and disadvantages of thermal processing methods such as quality losses supported the improvement of the novel, affordable, and quick nonthermal food preservation techniques such as UV light. UV‐C light (200–280 nm) radiation is an emerging technology for the disinfection of pathogen microorganisms, increasing the shelf life of foods, and used for pasteurization, surface sterilization, cleaning of equipment and water, and so on. Sensory perceptions of foods are effective on the consumer choice, acceptability, and consumption of foods. Rheology term, which also includes texture and mouthfeel, is primarily important for sensory perception, processing of foods, and shelf stability. Therefore, the determination of the effect of different processing methods on the textural and rheological properties of the food products is important. Rheological and textural changes generally occur in the surface of UV‐C‐irradiated samples due to the low penetration of UV‐C light. The UV light treatment may cause internal disruption of cell membranes, which in turn cause loss of turgidity, weaken the cell walls, and contraction of tissues, which are related to the changes in the textural and rheological properties of foods. The present review focuses on the effect of UV‐C radiation on the rheology and textural properties of food products.

Bu çalışmanın amacı, sade ve farklı konsantrasyonlarda (%1-8 ağırlıkça) tarçın, keçiboynuzu ve zencefil tozu ile zenginleştirilmiş ve püskürtmeli kurutucuda kurutulmuş keçi sütü tozu üretimi ve aroma maddesi tipi ve konsantrasyonunun son ürünün kalite özellikleri üzerine etkisinin incelenmesidir. Bu amaçla, kurutma hava giriş ve çıkış sıcaklığı sırasıyla 160°C ve 80°C olarak belirlenmiş ve besleme debisi istenen hava çıkış sıcaklığını elde edecek şekilde ayarlanmıştır. Zenginleştirilmiş keçi sütü tozlarının fiziksel, toz ve duyusal özellikleri, toz ürün verimliliği ve püskürtmeli kurutucunun enerji verimliliği belirlenmiştir. Zenginleştirilmiş keçi sütü tozlarının nem içeriği %2.55-4.97, su aktivitesi değeri ise 0.201-0.31 arasında değişim göstermiştir. En yüksek parlaklık değerine sade keçi sütü tozları sahipken, bunu sırasıyla zencefil, keçiboynuzu ve tarçın içeren keçi sütü tozlarının takip ettiği gözlenmiştir. Zenginleştirilmiş keçi sütü tozlarının akabilirlik ve yapışkanlık davranışları genelde orta-kötü ve yüksek olarak bulunmuştur. Yapılan duyusal değerlendirme sonucunda tarçın ile zenginleştirilmiş keçi sütü tozu örneklerinin diğer örneklere kıyasla daha çok beğenildiği gözlenmiştir.