Analysis of giant pumpkin (Cucurbita maxima) drying kinetics in various technologies of convective drying

Sojak, M.; Głowacki, Szymon

doi:10.1016/j.jfoodeng.2010.03.010

Cited by 25 publications

(14 citation statements)

References 16 publications

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“…El secado que produjo menor encogimiento fue la liofilización. Sojak y Glowacki (15) incluyeron en su modelo cinético el efecto del encogimiento durante el secado convectivo de una variedad de zapallo gigante en diferentes secadores: cámara, túnel y lecho fluidizado. Las mediciones experimentales confirmaron los resultados modelados.…”

Section: Encogimientounclassified

Efecto De Las Condiciones Del Hidrosecado Sobre El Encogimiento De Trozos De Zapallo (Cucurbita Maxima)

Ortiz-Jerez

Ochoa-Martínez

2018

inycomp

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El método para secar apropiadamente frutas y vegetales debe incrementar la calidad del producto terminado además de ser económicamente viable, por tal motivo, se han aplicado y desarrollado varias tecnologías que incluyen pre-tratamientos y mejoras a la técnica de secado misma. Mediante la metodología para muestras gruesas llamada “hidrosecado conductivo” basada en la técnica de Ventana de Refractancia (RWTM), se deshidrataron trozos rectangulares de zapallo (1.2 x 1.1 x 5.9 cm3) usando un baño termostático con agua a una temperatura de 90±2°C, durante 3 h. Cuatro experimentos combinados para analizar el efecto de la convección y la conducción sobre el encogimiento de las muestras. El factor tipo de convección se evaluó con convección natural (NC) y convección forzada (FC) con una corriente de aire sobre las muestras a 0.5 m/s. Los efectos conductivos se evaluaron según el tipo de lámina para el secado: MylarTM (MY) y Mylar con papel aluminio (MY/AL). El factor de cambio de volumen (V/V0) a partir de las dimensiones primarias (ancho, alto, y largo) de las muestras fue evaluado para todos los tratamientos durante el secado. El menor y el mayor encogimiento de acuerdo al factor de cambio de volumen se observó en tratamientos de convección natural (NC-MY/AL y NC-MY, respectivamente). Se encontró una relación exponencial entre el cambio de volumen y la tasa de secado. El ANOVA indicó que el tipo de convección y la interacción convección-lámina fueron estadísticamente significantes en los diferentes análisis.

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Section: Encogimientounclassified

Efecto De Las Condiciones Del Hidrosecado Sobre El Encogimiento De Trozos De Zapallo (Cucurbita Maxima)

Ortiz-Jerez

Ochoa-Martínez

2018

inycomp

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“…High levels of moisture content inside the food mean that drying is considered as an excellent way for food preservation through inhibition of microorganisms activities (Perez & Schmalko, ). Selection of an appropriate drying method may increase the quality of the finished materials (Sojak & Głowacki, ).…”

Section: Introductionmentioning

confidence: 99%

Parameters optimization and quality evaluation of mechanical properties of infrared radiation thin layer drying of pumpkin samples

Sadeghi

Movagharnejad

Asl

2019

J Food Process Engineering

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This work aims to estimate quality characteristics of dried pumpkin samples in an infrared dryer under natural and forced drying air convection systems. Drying time, rehydration ratio, and shrinkage as a function of infrared intensity, sample thickness, sample distance from the infrared lamps, and air velocity were optimized using response surface methodology. Maximum rehydration ratio and minimum drying time and shrinkage were assumed as criteria for optimizing drying conditions of the samples. The optimum values of process variables were 1 m/s air velocity, a sample thickness of 2 mm, 2,000 W of infrared intensity, and sample to infrared lamps distance of 550 mm. Based on the significant effect, sample thickness was the most prominent factor. The optimal values of drying times, rehydration ratios, and shrinkages of the dried samples under natural and forced convection were 1.068 hr and 1.017 hr, 10.375 and 9.141 (g rehydrated sample/g dried sample), and 69.38 and 73.17 (%), respectively. Practical ApplicationsPumpkin as one of the tasty, valuable and healthy nutrition vegetables containing a lot of biologically active substances is rich in phenolics, polysaccharides, flavonoids, vitamins, mineral salts, and a good source of carotene and water-soluble vitamins.Because of the high initial moisture content, it is very sensitive to microbial spoilage.Thus, the drying can be greatly minimized microbial activities and deterioration chemical reaction by the removal of moisture up to a certain level. In addition, choosing the right type of dryer, design, simulation, and optimization of the drying process are largely dependent on the knowledge of the drying characteristics. It is worth mentioning, the developed statistical multivariate model equations accompanied by the optimal process conditions can be very useful for the design and operation of IR dryer when there is no certain multidimensional infrared drying model for high-value foodstuffs such pumpkin.

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“…It is a vegetable which is hard to store on account of fast and numerous changes in texture and chemical composition. Chemical changes take place, which influence nutritive value as well as sensory evaluation (Sojak and Głowacki, 2010;Stępień et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Effect of Osmotic Dehydration on Mechanical and Rheological Properties of Pumpkin Dried with Microwave Method in Reduced Pressure Conditions

Stępień

Maślankowski

Pasławska

et al. 2016

Agricultural Engineering

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The objective of the research was to indicate the impact of sirup type used for osmotic dehydration and the microwaves power for microwave and vacuum drying on the selected mechanical and rheological properties of dried pumpkin. Pumpkin cultivar Rugosa was osmotically dehydrated in three concentrates: apple, aronia and cherry. Initially prepared material was dried with microwave method in the reduced pressure conditions which was within 6-4 kPa at the microwave power which was 240 and 480 W. Dried material was subjected to compression tests and stresses relaxation tests. Compression work values (Pś), cutting work (Pp) and indicators describing material elasticity (a and b) were computed. An initial treatment in the form of osmotic dehydration carried out before microwave drying in the reduced pressure conditions allows obtaining dried pumpkin with a raised resistance to compression and cutting and the decreased elasticity in comparison to dried material obtained from a pumpkin which was not subjected to the initial treatment. Microwaves power influences the values of compression and cutting of dried pumpkin.

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Analysis of giant pumpkin (Cucurbita maxima) drying kinetics in various technologies of convective drying

Cited by 25 publications

References 16 publications

Efecto De Las Condiciones Del Hidrosecado Sobre El Encogimiento De Trozos De Zapallo (Cucurbita Maxima)

Efecto De Las Condiciones Del Hidrosecado Sobre El Encogimiento De Trozos De Zapallo (Cucurbita Maxima)

Parameters optimization and quality evaluation of mechanical properties of infrared radiation thin layer drying of pumpkin samples

Effect of Osmotic Dehydration on Mechanical and Rheological Properties of Pumpkin Dried with Microwave Method in Reduced Pressure Conditions

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