Drying characteristics and energy requirement for dehydration of chestnuts (Castanea sativa Mill.)

Koyuncu, Turhan; Serdar, Ümit; Tosun, İlkay

doi:10.1016/s0260-8774(03)00228-0

Cited by 42 publications

(34 citation statements)

References 4 publications

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“…Steeper moisture content and moisture ratio curves and faster drying rate at higher drying temperature could be due to the increase in the heat supply to the product and acceleration of water migration from the pepper cultivars at higher drying temperatures. Temperature has been shown to be an important factor affecting drying rate (Babalis and Belessiotis 2004;Koyuncu et al 2004;Falade and Solademi 2010). Drying of fresh and osmosed peppers did not show constant rate period.…”

Section: Resultsmentioning

confidence: 96%

Effect of osmotic pretreatment on air drying characteristics and colour of pepper (Capsicum spp) cultivars

Falade

Oyedele

2010

J Food Sci Technol

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Air-drying characteristics of fresh and osmotically pretreated (40°B, 50°B and 60°B sucrose solutions for 9 h) four pepper cultivars namely, Rodo (Capsicum annuum), Shombo (Capsicum frutescens), Bawa (Capsicum frutenscens) and Tatashe (Capsicum annuum), and CIE L*a*b* parameters of air-dried (50, 60, 70 and 80°C) peppers were investigated. Moisture diffusivity and activation energy (E a ) were calculated from Fick's law and analogous Arrhenius equation, respectively. Colour difference, chroma and hue angle of fresh-and osmo-oven dried peppers were evaluated. Drying rates occurred predominantly in the falling rate. Moisture diffusivity varied from 8.071×10 −10 -1.048×10 −8 , 7.710×10 −11 -1.018×10 −9 , 9.807×10 −9 -1.746×10 -8 and 8.748×10 −10 -1.464×10 −9 m 2 /s for Bawa, Rodo, Shombo, and Tatashe, respectively. E a for moisture diffusion during drying of peppers varied from 53.86 to 84.86 kJ/mol and was affected by cultivars and osmotic pretreatment concentration. Osmotic pretreatment and drying temperature had significant effect (p<0.05) on a*, b*, chroma and hue angle values of dried peppers.

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Section: Resultsmentioning

confidence: 96%

Effect of osmotic pretreatment on air drying characteristics and colour of pepper (Capsicum spp) cultivars

Falade

Oyedele

2010

J Food Sci Technol

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“…On similar lines, Revaskar et al (2007) had also reported marginal decrease in energy consumption by drying pre-osmosed onion slices due to partial removal of water from the product before drying. Drying air temperature worked synergistically with the predewatering treatment in reducing the energy consumption (Koyuncu et al 2004). …”

Section: Effect Of Partial Mechanical Dewatering On Specific Energy Cmentioning

confidence: 99%

A less energy intensive process for dehydrating onion

et al. 2013

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Onion powder has an extensive demand and wide application worldwide as flavour additive in convenience foods and medicinal products. Conventionally onion powder is prepared by hot air drying of onion slices followed by grinding. Convective air drying when used alone demands longer drying time and thus has a high expense of energy. As bulk of onion is water (82-87 %), removal of moisture prior to drying can reduce moisture loading on dryer and hence the energy consumption. Keeping this in view, onions were partially dewatered using centrifugal force before convective drying. The effect of partial mechanical dewatering and drying air temperature was studied on drying time, specific energy consumption and onion powder quality (colour and flavour). The combination process was also optimized to achieve increased drying rate and product quality comparable to products obtained using convective drying alone. Onions subjected to 60 % partial mechanical dewatering and hot air drying at 70°C exhibited significantly (p≤0.5) shortened drying time, decreased energy consumption and maintained colour and flavour of the dried product.

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“…In recent years, thermal processing at 110°C for 30 s has been followed by high-temperature, short-time pasteurization at 135°C for 3 s (16). Although traditional heat treatment is performed in order to guarantee the microbiological safety of fruit juices, it is undesirable due to thermal damage to sensory quality, long processing times, high energy consumption, and low heating efficiency (17,18). To overcome these limitations, novel heating processes involving dielectric heating methods, such as microwave heating, radio frequency heating, and ohmic heating, have emerged as promising alternatives to conventional heating (19).…”

mentioning

confidence: 99%

Effect of Electropermeabilization by Ohmic Heating for Inactivation of Escherichia coli O157:H7, Salmonella enterica Serovar Typhimurium, and Listeria monocytogenes in Buffered Peptone Water and Apple Juice

Park

Kang

2013

Appl Environ Microbiol

116

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The effect of electric field-induced ohmic heating for inactivation of Escherichia coli O157:H7, Salmonella enterica serovar Typhimurium, and Listeria monocytogenes in buffered peptone water (BPW) (pH 7.2) and apple juice (pH 3.5; 11.8°Brix) was investigated in this study. BPW and apple juice were treated at different temperatures (55°C, 58°C, and 60°C) and for different times (0, 10, 20, 25, and 30 s) by ohmic heating compared with conventional heating. The electric field strength was fixed at 30 V/cm and 60 V/cm for BPW and apple juice, respectively. Bacterial reduction resulting from ohmic heating was significantly different (P < 0.05) from that resulting from conventional heating at 58°C and 60°C in BPW and at 55°C, 58°C, and 60°C in apple juice for intervals of 0, 10, 20, 25, and 30 s. These results show that electric field-induced ohmic heating led to additional bacterial inactivation at sublethal temperatures. Transmission electron microscopy (TEM) observations and the propidium iodide (PI) uptake test were conducted after treatment at 60°C for 0, 10, 20, 25 and 30 s in BPW to observe the effects on cell permeability due to electroporation-caused cell damage. PI values when ohmic and conventional heating were compared were significantly different (P < 0.05), and these differences increased with increasing levels of inactivation of three food-borne pathogens. These results demonstrate that ohmic heating can more effectively reduce bacterial populations at reduced temperatures and shorter time intervals, especially in acidic fruit juices such as apple juice. Therefore, loss of quality can be minimized in a pasteurization process incorporating ohmic heating.

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Drying characteristics and energy requirement for dehydration of chestnuts (Castanea sativa Mill.)

Cited by 42 publications

References 4 publications

Effect of osmotic pretreatment on air drying characteristics and colour of pepper (Capsicum spp) cultivars

Effect of osmotic pretreatment on air drying characteristics and colour of pepper (Capsicum spp) cultivars

A less energy intensive process for dehydrating onion

Effect of Electropermeabilization by Ohmic Heating for Inactivation of Escherichia coli O157:H7, Salmonella enterica Serovar Typhimurium, and Listeria monocytogenes in Buffered Peptone Water and Apple Juice

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