Analysis of Giant Pumpkin (<i>Cucurbita maxima</i>) Quality Parameters in Various Technologies of Convective Drying After Long-Term Storage

Sojak, M.; Jaros, M.; Głowacki, Szymon

doi:10.1080/07373937.2013.816854

Cited by 15 publications

(17 citation statements)

References 56 publications

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“…Similarly, Sojak and Glowacki [15] measured the temperature changes at the surface of pumpkin cubes in a natural convection drying chamber at 80°C. Sample temperature was stabilized when they reached a temperature of 80°C.…”

Section: Temperature Distributionmentioning

confidence: 99%

“…Convective drying is the preferred method for drying pumpkin [14,15,16] , Nawirska et al [17] dried pumpkin comparing convective drying, vacuum-oven drying, vacuum drying and freeze drying. Despite the number of recent reports related to the drying of pumpkin by various techniques [18,19] , only Nindo et al [6] have reported the use of RW drying, in which microbial reduction characterization of fresh and dry puree were compared, and the energy efficiency of this technology.…”

Section: Introductionmentioning

confidence: 99%

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Heat Transfer Mechanisms in Conductive Hydro-Drying of Pumpkin (Cucurbita maxima) Pieces

Ortiz-Jerez

Ochoa-Martínez

2015

Drying Technology

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Pumpkin pieces were dehydrated by conductive hydro drying using the Refractance Window (RW TM ) technology. The water bath temperature was fixed at 90 ± 2°C and the drying was carried out for 5h. This study evaluated the convective effects of heat transfer by natural convection (NC) and forced convection (FC) due to the air in the top of the sample and the conductive effects on a Mylar sheet (MY) and a Mylar sheet covered with aluminum foil (MY/AL). Temperatures were measured at three sample points (bottom, middle and top) during drying. The highest and lowest average temperatures were observed in NC-MY and FC-MY, respectively. The highest and lowest drying rates were obtained in FC-MY/AL and NC-MY, respectively. The ANOVA indicated that the convection and convection-film interaction were statistically significant. Heat transfer due to the different mechanisms in the involved systems (water, drying film, product and air) was examined.

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Section: Temperature Distributionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Heat Transfer Mechanisms in Conductive Hydro-Drying of Pumpkin (Cucurbita maxima) Pieces

Ortiz-Jerez

Ochoa-Martínez

2015

Drying Technology

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“…Some researchers show a decrease during heat treatment in extrusion while others show an increase or no change (Sojak et al, 2014;Zargar et al, 2014) for both phenols and antioxidant activity. Addition of apple, pumpkin and carrot by-product increased antioxidant activity in samples (Table 3).…”

Section: Dpph Antioxidant Activitymentioning

confidence: 99%

“…The oil is also rich in vitamin E, including both gamma-tocopherol and alpha-tocopherol. It has been as raw material for development of functional food (Sojak, Jaros, & Głowacki, 2014 (Dutta et al, 2006) Food processing waste has a potential to be converted into useful products and utilized as source of the functional ingredient for development of products with high nutritional value. One of methods is extrusion processing due to its versatility, high productivity, relative low cost, energy efficiency (Huber, 2001; Emin, Mayer-Miebach, & Schuchmann, 2012).…”

Section: Introductionmentioning

confidence: 99%

Total Content of Phenolics and Antioxidant Activity in Crispbreads with Plant By-product addition

Konrāde

Kļava

2017

Rural Sustainability Research

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Abstract. Vegetable processing in food industry results in significant amount of by-products -peel, mark, bark, seeds still rich in bioactive compounds. Apple, carrot and pumpkin peel and mark may be used for production of crispbreads as functional ingredients. The objective of this study is to investigate the stability of total phenolic content (TPC) and antioxidant activity after high temperature and short time (HTST) extrusion cooking of a wheat and rice-based crispbreads with addition of apple, carrot and pumpkin by-products obtained after juice extraxtion and dried. Raw materials for crispbread production were wheat flour, rice flour, wheat bran (72%, 24% and 4% respectively) with addition of microwave-vacuum dried by-product powder in different amount (5%, 10%, 15%, 20%). Extrusion process was performed by using a laboratory singlescrew extruder GÖTTFERT 1 screw Extrusiometer L series (Germany). Total phenolic content (TPC) was determined using the Folin Ciocalteu method. Antioxidant activity was evaluated by free radical 2, 2-diphenyl-1-picrylhydrazyl (DPPH) antioxidant scavenging activity using a modified colorimetric method. Comparing different raw formulations, it was observed that the TPC of the apple by-product flour was significantly higher (p < 0.05) than in carrot and pumpkin flour. TPC in cereal-based crispbread was 36.06±1.15 before extrusion and 13.90±1.01 mg GAEg-1 DW (milligram Gallic acid equivalent per 100 g of dry weight (mg GAE 100 g -1 DW) after extrusion. Addition of apple BPF increased TPC in crispbreads to 106.25±2.08, carrot BPF 84.73±3.45 and pumpkin BPF to 108.82±1.04 mg GAEg -1 DW. Antioxidant activity of control sample was 1.07±0.01mg TE (Trolox equivalents) g -1 DW but in samples with addition of 20% apple by-products, it reached 3.77±0.02 TE g -1 DW for samples wih 20% carrot by-products reached 2.52±0.03TE g -1 DW and for samples wih 20% pumpkin by-products reached 3.77±0.02 TE g -1 DW.

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“…A new variety of pumpkin (Justynka‐957) was dried in a tunnel dryer by Sojak et al 41 Pumpkin fruits were harvested from the experimental field of Warsav University (Poland) and were used for experiments. It had an orange color peel.…”

Section: Experimental Studies and Setups Developed For Convective Dryingmentioning

confidence: 99%

Convective drying of food materials: An overview with fundamental aspect, recent developments, and summary

Chandramohan

2020

Heat Trans

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Convective drying is an ancient technique to dry moist materials. Many experimental and numerical studies on convective drying enriched the knowledge of researchers and industrialists for further research and developments. In this study, a thorough review is made on convective drying of food materials. A brief history of convective drying, its importance, methods, applications, and statistical data are clearly reviewed. The impact of important drying parameters such as shrinkage and influence of pretreatment during convective drying have been critically appraised. Instruments used, experimental setup developed, and properties measured and estimated have been listed and analyzed. A novel technology of taking snapshots during drying using the thermal camera is discussed. Different mathematical models such as analytical and numerical methods and its present challenges are extensively reviewed and discussed. An advanced level solution for convective drying at present is explained. Gaps in numerical methods to solve convective drying problems have been discussed and effective summaries are drawn. K E Y W O R D S analytical and numerical model, computational fluid dynamics, convective drying, effect of pretreatment, shrinkage, thermal imaging 1282 | VP How to cite this article: VP C. Convective drying of food materials: An overview with fundamental aspect, recent developments, and summary.

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Analysis of Giant Pumpkin (Cucurbita maxima) Quality Parameters in Various Technologies of Convective Drying After Long-Term Storage

Cited by 15 publications

References 56 publications

Heat Transfer Mechanisms in Conductive Hydro-Drying of Pumpkin (Cucurbita maxima) Pieces

Heat Transfer Mechanisms in Conductive Hydro-Drying of Pumpkin (Cucurbita maxima) Pieces

Total Content of Phenolics and Antioxidant Activity in Crispbreads with Plant By-product addition

Convective drying of food materials: An overview with fundamental aspect, recent developments, and summary

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