Changes in quality of microwave-treated agricultural products—a review

Vadivambal, R.; Jayas, Digvir S.

doi:10.1016/j.biosystemseng.2007.06.006

Cited by 307 publications

(181 citation statements)

References 71 publications

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“…Hence, better rehydration properties were obtained. The results agreed with the works of Kiranoudis et al (1997) and Vadivambal and Jayas (2007). Additionally, the rehydration ratio is also correlated with P. It appears that as P decreases, the rehydration ratio increases.…”

Section: Rehydration Ratiosupporting

confidence: 89%

Drying characteristics and quality of shiitake mushroom undergoing microwave-vacuum drying and microwave-vacuum combined with infrared drying

2012

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Shiitake mushrooms were dehydrated by two different drying methods, i.e., microwave-vacuum drying (MVD) and microwave-vacuum combined with infrared drying (MVD + IR). MVD was operated at microwave powers of 56, 143, 209 and 267 W under absolute pressures of 18.66, 29.32, 39.99 and 50.65 kPa, whereas infrared radiation was added in MVD+IR at 100 and 200 W. The effects of microwave power, absolute pressure and infrared power on drying characteristics, qualities and specific energy consumption were investigated. It was found that drying rate increased with lower absolute pressure, higher microwave power and higher infrared power. In particular, the results also indicated that drying undergoing MVD+IR could provide better qualities in terms of color of dried shiitake mushroom, rehydration ratio and texture of rehydrated ones. Furthermore, the drying characteristics were described by fitting data to six different drying models. Based on their coefficient of determination, root mean square error, residual of sum square and chi-square, Modified Page model could accurately predict moisture ratio for all drying conditions. Within the range of this study, the suitable drying condition with respect to the product qualities and energy consumption was MVD+IR drying at 267 W of microwave power, 18.66 kPa of absolute pressure and 200 W of infrared power.

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Section: Rehydration Ratiosupporting

confidence: 89%

Drying characteristics and quality of shiitake mushroom undergoing microwave-vacuum drying and microwave-vacuum combined with infrared drying

2012

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“…Redness (a*) and yellowness (b*) values were higher in OD and remained unchanged upon MD compared with the fresh coconut husk. The increase in the a* value showed more red chroma, which is indicative of the browning reaction (Vadivambal and Jayas 2007). Thus, product dried by microwaves was less brown than the conventionally oven-dried product, maybe due to faster microwave heating (Horuz and Maskan 2015).…”

Section: Resultsmentioning

confidence: 98%

Effect of microwave drying and oven drying on the water activity, color, phenolic compounds content and antioxidant activity of coconut husk (Cocos nucifera L.)

et al. 2016

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The coconut (Cocos nucifera L.) husk is basically composed by fiber and pith material and remained under-utilized. This is an important source of phenolic compounds that could be used as functional ingredients. The aim of this study was to determine the effect of: ovendrying (OD) and microwave drying (MD), on the water activity, color, phenolic compound content and antioxidant activity of coconut husk. The OD was performed at 60°C for 12 h and MD was performed at 900 W for 10 min. The total phenolic content (TPC) in fresh coconut husk was 64.2 mg GAE/g dry wt and significant higher than observed after OD and MD of 35.8 and 45.5 mg GAE/ g dry wt, respectively. Ten phenols were identified in fresh and dehydrated coconut husks. The husk MD showed an increase in the content of gallic, 4-hydroxybenzoic, ferulic and syringic acids and epicatechin compared with the fresh; while coconut husk OD and MD, showed a decrease in the content of vanillic acid, vanillin, catequin and kaempferol. The antioxidant activity decreased after both OD and MD. However, MD resulted in a better antioxidant activity in husk than OD. MD of husk resulted into better retention of preserved color, TPC and TFC than OD.

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“…Microwave treatment can greatly reduce the dehydration time of the biological products without quality degradation (Mujumdar & Law, 2010;Vadivambal & Jayas, 2007). Dehydration of cooked chickpeas and soybean using a combination of microwave and air convection produced highly rehydratable products in short dehydration times (Gowen, Abu-Ghannam, Frias, & Oliveira, 2006, 2008.…”

Section: Dehydration Kineticmentioning

confidence: 99%

Rehydration properties of precooked whole beans (Phaseolus vulgaris) dehydrated at room temperature

Ulloa

Bonilla-Sánchez

Ortíz-Jiménez

et al. 2013

CyTA - Journal of Food

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(2013) Rehydration properties of precooked whole beans (Phaseolusvulgaris) dehydrated at room temperature, CyTA -Journal of Food, 11:1, 94-99, DOI: 10.1080/19476337.2012 To link to this article: https://doi.org/10. 1080/19476337.2012 The aim of this research was to study the rehydration behavior of precooked whole beans (Phaseolus vulgaris) dehydrated at room temperature (258C) and soaked in water at three temperatures (40, 60, and 808C). The water absorption of the beans was determined by the gain in weight. The dehydration kinetic at room temperature of the beans was adequately described by the Logarithmic model (R 2 ¼ 0.9989) with a dehydration rate constant (k d ) value of 1.96 6 10 73 min 71 . A semi-empirical first-order differential equation adequately described the rehydration characteristics of precooked whole bean under the experimental conditions (R 2 ¼ 0.9934-0.9976). The rehydration rate constant (k r ) increased from 6.10 6 10 72 to 12.14 6 10 72 min 71 with an increase in the temperature from 40 to 808C. The temperature dependence of k r was well described by Arrhenius-type equation (R 2 ¼ 0.8785), with estimated activation energy of 16.03 kJ mol 71 K 71.Keywords: precooked whole bean; water absorption; rehydration kinetic; dehydration kinetic El propo´sito de este trabajo fue estudiar el comportamiento de rehidratacio´n de frijol (Phaseolus vulgaris) entero precocido deshidratado a temperatura ambiente (258C) y remojado en agua a tres temperaturas (40, 60 y 808C). La absorcio´n de agua del frijol se determino´por la ganancia de peso. La cine´tica de deshidratacio´n a temperatura ambiente del frijol fue descrita adecuadamente por el modelo Logarı´tmico (R 2 ¼ 0,9986) con un valor de la constante de velocidad de deshidratacio´n (k d ) de 1,96 6 10 73 min 71 . Una ecuacio´n diferencial empı´rica de primer orden describio´adecuadamente las caracterı´sticas de rehidratacio´n del frijol entero precocido bajo las condiciones experimentales (R 2 ¼ 0,9933 a 0,9976). La constante de velocidad de rehidratacio´n (k r ) se incremento´de 6,10 6 10 72 a 12,14 6 10 72 con el aumento de temperatura de 40 a 808C. La dependencia de temperatura de k r fue descrita por la ecuacio´n de Arrhenius (R 2 ¼ 0,8785), con una energı´a de activacio´n estimada de 16,03 kJ mol 71 K

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Changes in quality of microwave-treated agricultural products—a review

Cited by 307 publications

References 71 publications

Drying characteristics and quality of shiitake mushroom undergoing microwave-vacuum drying and microwave-vacuum combined with infrared drying

Drying characteristics and quality of shiitake mushroom undergoing microwave-vacuum drying and microwave-vacuum combined with infrared drying

Effect of microwave drying and oven drying on the water activity, color, phenolic compounds content and antioxidant activity of coconut husk (Cocos nucifera L.)

Rehydration properties of precooked whole beans (Phaseolus vulgaris) dehydrated at room temperature

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