Determination of bulk density of Mirabelle plum during hot air drying as influenced by ultrasound-osmotic pretreatment

Dehghannya, Jalal; Gorbani, Rasoul; Ghanbarzadeh, Babak

doi:10.1007/s11694-016-9358-4

Cited by 11 publications

(3 citation statements)

References 35 publications

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“…The bulk density was determined based on the ratio of sample mass to its volume (Dehghannya et al, 2016b):

ρ_{b} goodbreak= \frac{m_{normalt}}{V_{normalt}}

…”

Section: Methodsmentioning

confidence: 99%

Investigation of microwave application time with constant pulse ratio on drying of zucchini

Dehghannya,

Farhoudi,

Dadashi

2023

Food Science & Nutrition

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Zucchini with the scientific name Cucurbita pepo L. belongs to the Cucurbits family. This product has low calories (Bagheri & Dinani, 2019) and contains a suitable level of B vitamins and minerals (Chayjan et al., 2017). Drying is an old way of preserving food for longer storage by avoiding the growth of microorganisms (Chayjan et al., 2017). Dried zucchini is a functional food with high magnitudes of fiber and bioactive compounds (Soquetta et al., 2018) that can be used in seasoning and soup mixtures.

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“…The bulk density was determined based on the ratio of sample mass to its volume (Dehghannya et al, 2016b):

ρ_{b} goodbreak= \frac{m_{normalt}}{V_{normalt}}

…”

Section: Methodsmentioning

confidence: 99%

Investigation of microwave application time with constant pulse ratio on drying of zucchini

Dehghannya,

Farhoudi,

Dadashi

2023

Food Science & Nutrition

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“…Osmotic dehydration (OD) is an important auxiliary treatment and food preservation technology, which facilitates to improve the nutritional and sensory properties (color, taste and texture) of food. 12,13 Pulsed vacuum and OD are often used as a combined process, showing a positive effect on the kinetics of OD and the quality of treated products. Compared with other dehydration technologies, OD is a low energy consumption processing method.…”

Section: Introductionmentioning

confidence: 99%

Changes in unfrozen water content and dielectric properties during pulse vacuum osmotic dehydration to improve microwave freeze‐drying characteristics of Chinese yam

Zhang

Song

et al. 2019

J Sci Food Agric

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BACKGROUND As a pretreatment before drying, the purpose of osmotic dehydration (OD) is to reduce the initial water content of samples and shorten the drying time. When OD is combined with pulse vacuum, the mass transfer is enhanced. Furthermore, the properties of materials, which affect the absorption and dissipation of microwaves, can be changed by OD. In this work, pulsed vacuum osmotic dehydration (PVOD) with sucrose solution was adopted before microwave freeze‐drying (MFD). The effects of PVOD on the drying characteristics and quality of dried products were studied. RESULTS Results showed that the unfrozen water content was increased by PVOD, which made the dielectric constant and loss factor of Chinese yam larger than that of untreated samples, and the difference amplified with the increasing temperature. Thus, the shortened drying time (up to 38.5%) and increased average drying rate (up to 16.8%) were achieved by MFD combined with PVOD. While in traditional freeze‐drying, PVOD resulted in slightly shortened drying time but decreased drying rate. The mechanism of PVOD on improving drying rate of MFD was analyzed from the perspective of unfrozen water content and dielectric properties. Furthermore, the quality assessments indicated that PVOD treatment retained a better color and improved the total phenolic content of dried yams compared to untreated and dried samples. CONCLUSION PVOD using sucrose solution was an effective method to change the characteristics of yam, enhancing the MFD rate and improving the product qualities. © 2019 Society of Chemical Industry

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“…Regarding low mass transfer rate during osmotic treatment, ultrasound is applied to enhance mass transfer rate . Ultrasonic waves cause a very rapid series of alternative compressions and expansions, similar to what a sponge does when it is continually squeezed and released .…”

Section: Introductionmentioning

confidence: 99%

Influence of a three stage hybrid ultrasound–osmotic–frying process on production of low‐fat fried potato strips

Dehghannya

Abedpour

2017

J Sci Food Agric

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Determination of bulk density of Mirabelle plum during hot air drying as influenced by ultrasound-osmotic pretreatment

Cited by 11 publications

References 35 publications

Investigation of microwave application time with constant pulse ratio on drying of zucchini

Investigation of microwave application time with constant pulse ratio on drying of zucchini

Changes in unfrozen water content and dielectric properties during pulse vacuum osmotic dehydration to improve microwave freeze‐drying characteristics of Chinese yam

Influence of a three stage hybrid ultrasound–osmotic–frying process on production of low‐fat fried potato strips

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