Comparative Study of Various Drying Processes at Physical and Chemical Properties of Strawberries (Fragariavarcamarosa)

Maritza, A.-M.; Sabah, M.M.; Anaberta, C.-M.; Montejano-Gaitán, José Gerardo; Allaf, Karim

doi:10.1016/j.proeng.2012.07.418

Cited by 22 publications

(11 citation statements)

References 19 publications

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“…In fact, throughout the studies of different swell-dried food products, an important increase in the drying kinetics has been observed. [15][16][17][18] Such results prove that drying kinetics improvement is strictly correlated with both higher effective diffusivity and starting accessibility.…”

Section: Introductionmentioning

confidence: 55%

Impact of Swell-Drying Process on Water Activity and Drying Kinetics of Moroccan Pepper (Capsicum annum)

et al. 2014

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The impacts of total hot air drying (THD) and the swell-drying process (SD), which is hot air drying coupled with an instant controlled pressure drop DIC process, on the drying kinetics and adsorption isotherm behavior, were determined in the case of Moroccan peppers. Drying kinetics were studied through a model that takes into account the starting accessibility and the internal diffusion model with Fick's law. Adsorption experimental data were obtained by using the gravimetric method at 25, 40, and 50 C. Data were fitted to the GAB, Halsey, and Oswin models. Studied responses were: effective diffusivity (D eff ), starting accessibility (dW s ), monolayer moisture content (X m ), specific surface area (r), internal porosity (e), and microstructure. Mean relative percentage deviation (E) and root mean square (RMS) were used to evaluate the fitting of models. Results showed that: pepper adsorption isotherms followed the type II isotherm curve;the equilibrium moisture content (X eq ) depended on the temperature and the drying method; the GAB and Halsey models fitted well the experimental data; at selected conditions of the DIC treatment (0.35 MPa and 5 s), the monolayer moisture content (X m ), the specific surface area (r), and the internal porosity values were higher than those of THD samples; the DIC process intensified the drying operation, by increasing the effective diffusivity and the starting accessibility. Although the DIC process improves the drying kinetics, this behavior could be ignored related to a higher a w . This study shows that, thanks to the new expanded structure obtained by the DIC process (higher porosity), the adsorption capacities of products are improved (a w is reduced). Thus, the SD process improves both the drying operation and the stability of dried pepper products.

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Section: Introductionmentioning

confidence: 55%

Impact of Swell-Drying Process on Water Activity and Drying Kinetics of Moroccan Pepper (Capsicum annum)

et al. 2014

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“…Drying steps are presented in Figure 4. The first step is defined as an interaction between the product surface and the heating surrounding air, which includes a convective external heat transfer and vapor removal to the surrounding atmosphere [23]. This initial and relatively rapid step is defined by the term of the initial accessibility [24] expressed in gH 2 O/100 g dry basis, which would indicate the quantity of water removed from the surface before starting the second internal diffusion drying phase.…”

Section: Instant Controlled Pressure Drop (Dic) Dryingmentioning

confidence: 99%

Instant Controlled Pressure Drop (DIC) Technology in Food Preservation: Fundamental and Industrial Applications

Hamoud-Agha¹,

Allaf²

2020

Food Preservation and Waste Exploitation

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Alternative to conventional processes, many innovative techniques have been studied to preserve the nutritional quality and to protect food from deterioration. This chapter represents the principles and the applications of the instant controlled pressure drop (DIC) process in food drying and decontamination. This process is considered as a highly appropriate HTST-type treatment induced by subjecting the material to saturated steam, during a short time, followed by an instant pressure drop leading to auto evaporation of water, product texturing, and cooling. This effect results in improved drying of foods and in killing of the vegetative bacteria and/or spores with no impact on thermosensitive molecules or on the product quality. A wide range of foods and pharmaceutical products were effectively treated by DIC technology at both laboratory and industrial scales.

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“…Drying of the fresh strawberry 30.5±0.5 g strawberry slices were spread out evenly and subjected to three different drying methods based either on single continuous drying, namely (i) microwave drying "(CMWD)" at 20 °C; (ii) airflow drying "(AFD) at 50°C" and (iii) freeze drying [5]. In this cases the pulse ratio (PR)=(ton+toff)/ton=1.…”

Section: 11mentioning

confidence: 99%

“…The swell-drying of strawberry for crispy, high nutritional quality was defined by Alonzo-Macias et al (2012) [5] as an Instant Controlled Pressure Drop DIC texturing treatment following a first stage of airflow drying. DIC targets at remedying the product shrinkage via a controlled expansion improving process kinetics and final quality of dried products.…”

Section: Introductionmentioning

confidence: 99%

Strawberries hybrid drying combining airflow, dic technology and intermittent microwaves

Amami

Besombes

Kechaou

et al. 2018

Proceedings of 21th International Drying Symposium

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1-cm strawberry slices were partially airflow-dried at 50 °C, to reach 0.25 g H2O/g db. Optimized DIC treatment was performed at 350 kPa for 10 s. The final drying stage of these DIC-expanded slices was achieved from 0.25 to 0.1 g H2O/g db (dry basis) using intermittent Pulsed Micro-Wave Drying PMWD to prevent from the paradoxical step of coupled conduction heat transfer with deep generation and transfer of vapor. PMWD was defined at constant 100 W for 3.25±0.05 g with constant active time ton maintained at 2 s, and tempering time toff ranged between 2 and 10 s, or with a continuous way. By decreasing both energy consumption and total drying time of DIC-expanded slices using intermittent microwave, the whole cost significantly decreased to be much lower than the conventional MWD drying, with a great increasing of the quality.Keywords: Airflow Drying; Instant Controlled Pressure-Drop DIC; Swell-Drying; Pulsed Micro-Wave Drying; Physical and Chemical Characteristics.

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Comparative Study of Various Drying Processes at Physical and Chemical Properties of Strawberries (Fragariavarcamarosa)

Cited by 22 publications

References 19 publications

Impact of Swell-Drying Process on Water Activity and Drying Kinetics of Moroccan Pepper (Capsicum annum)

Impact of Swell-Drying Process on Water Activity and Drying Kinetics of Moroccan Pepper (Capsicum annum)

Instant Controlled Pressure Drop (DIC) Technology in Food Preservation: Fundamental and Industrial Applications

Strawberries hybrid drying combining airflow, dic technology and intermittent microwaves

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