Combined Microwave-Vacuum and Freeze Drying of Carrot and Apple Chips

Cui, Zhengwei; Li, Chunyang; Song, Cuihua; Song, Yun Ju Christine

doi:10.1080/07373930802463960

Cited by 168 publications

(105 citation statements)

References 17 publications

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“…Before freeze drying, the apple samples were prefrozen at −80 ∘ C for 12 h and then freeze-dried for 15 h [16]. The pressure was around 0.12 mbar with the condenser temperature of −56 ∘ C. The heating plate temperature was 35 ∘ C.…”

Section: Drying Methodsmentioning

confidence: 99%

Modification of Cell Wall Polysaccharides during Drying Process Affects Texture Properties of Apple Chips

Xiao

et al. 2018

Journal of Food Quality

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The influences of hot air drying (AD), medium-and short-wave infrared drying (IR), instant controlled pressure drop drying (DIC), and vacuum freeze drying (FD) on cell wall polysaccharide modification were studied, and the relationship between the modifications and texture properties was analyzed. The results showed that the DIC treated apple chips exhibited the highest crispness (92) and excellent honeycomb-like structure among all the dried samples, whereas the FD dried apple chips had low crispness (10), the minimum hardness (17.4 N), and the highest volume ratio (0.76) and rehydration ratio (7.55). Remarkable decreases in the contents of total galacturonic acid and the amounts of water extractable pectin (WEP) were found in all the dried apple chips as compared with the fresh materials. The highest retention of WEP fraction (102.7 mg/g AIR) was observed in the FD dried apple chips, which may lead to a low structural rigidity and may be partially responsible for the lower hardness of the FD apple chips. In addition, the crispness of the apple chips obtained by DIC treatment, as well as AD and IR at 90 ∘ C, was higher than that of the samples obtained from the other drying processes, which might be due to the severe degradation of pectic polysaccharides, considering the results of the amounts of pectic fractions, the molar mass distribution, and concentrations of the WEP fractions. Overall, the data suggested that the modifications of pectic polysaccharides of apple chips, including the amount of the pectic fractions and their structural characteristics and the extent of degradation, significantly affect the texture of apple chips.

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Section: Drying Methodsmentioning

confidence: 99%

Modification of Cell Wall Polysaccharides during Drying Process Affects Texture Properties of Apple Chips

Xiao

et al. 2018

Journal of Food Quality

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“…With these amounts of reducing sugars, Maillard reaction and oxidation of ascorbic acids took place when the apples had been exposed to hot air 8 h at temperature of 70°C. It has been reported that hot air drying of apple at 60 to 65°C in a hot air dryer for 5.5 h could only retain 63.7 % of fresh apple vitamin C (Cui et al 2008). The losses of ascorbic acid could be due to the oxidation of vitamin C. The oxidation of ascorbic acid produces reactive carbonyls compounds such as a, b-unsaturated carbonyls, which are potent browning agents (Clegg et al 1965;Flink 1983;Wedzicha 1981).…”

Section: Textural Attributesmentioning

confidence: 99%

Combined Drying of Apple Cubes by Using of Heat Pump, Vacuum-Microwave, and Intermittent Techniques

Chong

Figiel

Law

2013

Food Bioprocess Technol

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Apple cubes of 15 mm were dried naturally without adding any chemical preservative using various drying methods namely intermittent hot air-dehumidified air drying with cyclic temperature profile and step-up temperature profile, heat-pump-assisted (HP) drying, convective vacuum-microwave (C/VM) drying, and heat pump vacuum-microwave (HP/VM) drying. The drying kinetics of apple samples dehydrated by different methods was divided into characteristic drying periods and fitted with empirical models, which gave high value of determination coefficient. The application of C/VM in drying of fruits gave the shortest drying time compared to other drying methods (about 50 % of the total drying time). The drying time was affected by effective diffusivity ranging from 3.522×10 −8 to 1.431×10 −6 m 2 /min depending on the drying technique used. It was found that combined drying which apply vacuum microwave (C/VM, HP/VM) gave the lowest values in hardness and chewiness. In addition, HP/VM drying gave the highest retained total polyphenol content, antioxidant activity, and the best appearance quality.

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“…Qualitativ hochwertige getrocknete Lebensmittel zeichnen sich nach Cui et al [1] durch ein hohes Wiederbefeuchtungsvermögen, eine geringe Schütt-dichte, einen hohen Formerhalt bzw. eine geringe Schrumpfung, einen prozentual hohen Erhalt an natür-lichen bioaktiven Substanzen und der natürlichen Produktfarbe aus.…”

Section: Introductionunclassified

Modular Drying Processor for Application of Combined Drying Processes

Kraus

Rother

Steimle

et al. 2011

Chemie Ingenieur Technik

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Modular Drying Processor for Application of Combined Drying ProcessesA modular drying processor for the development of energy and time efficient combined drying processes was constructed.It allows the serial and/or parallel application of different drying methods such as freeze-, hot-air-, infrared-, contact-, microwave-or vacuum-drying without interruption between the processes. Depending on the drying method precise product structures could be achieved by using the example of carrot cubes. The serial combination of freeze-and microwave vacuum drying shortened the process time about 40 % while highest product quality was obtained.

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Combined Microwave-Vacuum and Freeze Drying of Carrot and Apple Chips

Cited by 168 publications

References 17 publications

Modification of Cell Wall Polysaccharides during Drying Process Affects Texture Properties of Apple Chips

Modification of Cell Wall Polysaccharides during Drying Process Affects Texture Properties of Apple Chips

Combined Drying of Apple Cubes by Using of Heat Pump, Vacuum-Microwave, and Intermittent Techniques

Modular Drying Processor for Application of Combined Drying Processes

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