Dehydration of carrots by a combination of freeze drying, microwave heating and air or vacuum drying

Litvin, S.; Mannheim, C. H.; Miltz, Joseph

doi:10.1016/s0260-8774(98)00054-5

Cited by 102 publications

(40 citation statements)

References 13 publications

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“…There was no constant rate drying period under any of the test conditions, with or without fan assisted convection drying. The similar results were obtained by hot gas drying of pomace [3], hot air drying of "alpeorujo" (a waste product of olive oil mill industry) at 50-350 8C [1] and for many other food products [11,12]. It can also be seen that in combined drying systems there is a net effect of microwave power at high moisture content levels.…”

Section: Methodssupporting

confidence: 74%

Drying of olive pomace by a combined microwave-fan assisted convection oven

Göğüş

Maskan

2001

Nahrung

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The drying rate curves in terms of moisture content versus time for olive oil pomace have been experimentally obtained using microwave and combined microwave-convection oven. The effects of microwave power (350, 490, 700 W), thickness (6, 9, 14 mm) and temperature (100, 160, 225 degrees C) have been investigated. It has been found that the effects of power output and thickness are negligible in microwave oven, whereas the drying rate increases with temperature increase in combined microwave-convection oven. The diffusion model fitted well to the drying curve of experimental data obtained for olive pomace at the studied conditions of drying.

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Section: Methodssupporting

confidence: 74%

Drying of olive pomace by a combined microwave-fan assisted convection oven

Göğüş

Maskan

2001

Nahrung

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“…Litvin et al showed that a considerable saving in FD time and similar quality parameters including color, dimensions, and rehydration ratio were achieved in dried carrot slices which were dried by combining freeze drying with a short microwave treatment and air or vacuum drying [7]. Wang et al found that salt and/or sucrose osmotic pretreatment prior to microwave freeze-drying resulted in dried products of good quality with shorter processing time as compared with untreated samples [8].…”

Section: Introductionmentioning

confidence: 99%

Effect of Hot-Water Blanching Pretreatment on Drying Characteristics and Product Qualities for the Novel Integrated Freeze-Drying of Apple Slices

Hai-ou

ShouJiang

et al. 2018

Journal of Food Quality

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The effect of hot-water blanching (HWB) on drying characteristics and product qualities of dried apple slices with the novel integrated freeze-drying (NIFD) process was investigated by comparing with 3 different FD methods. Compared with the NIFD process without HWB pretreatment (VF-FD), the NIFD process with HWB pretreatment (HWB-VF-FD) resulted in a significantly higher mass loss and more sufficient freezing in vacuum-frozen samples, significantly higher rehydration ratio (RR), higher shrinkage ratio (SR), smaller Vitamin C (V C ) content and lower hardness and better apparent shape in freeze-dried samples, and fewer change to the color of the dried or rehydrated samples ( < 0.05). Compared with the conventional FD process with HWB pretreatment (HWB-PF-FD), HWB-VF-FD cost significantly less processing time and FD time and obtained significantly higher RR ( < 0.05), almost the equivalent SR, V C content, and hardness, and similar appearance in dried samples. The microstructure of apple cell tissues was analyzed by transmission electron microscopy and scanning electron microscopy to interpret the above differences in drying characteristics and product qualities. The results suggested that the NIFD process of apple slices with HWB pretreatment was a promising alternative method to decrease drying time, achieve similar product quality, and simplify the process steps of the conventional FD technology.

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“…Microwave drying techniques have proved to be effective for a number of agricultural products such as herbs (Giese, 1992;Karting, Lü cke, & Lassnig, 1994), potato (Bouraout et al, 1994), soybeans and white beans (Adu, Otten, & Brown, 1994;Adu & Otten, 1996), grapes (Tulasidas, Ratti, & Raghavan, 1997), apple and mushroom (Feng & Tang, 1998;Funebo & Ohlsson, 1998), carrot (Lin et al, 1998;Litvin, Mannheim, & Miltz, 1998), banana (Maskan, 2000), kiwifruits (Maskan, 2001), yellow pea (Kadlec et al, 2001), wheat (Walde, Balaswamy, Velu, & Rao, 2002), parsley (Soysal, 2004).…”

Section: Introductionmentioning

confidence: 99%