Drying Characteristics of Osmotically Pretreated Cranberries—energy and Quality Aspects*

Grabowski, S; Marcotte, M.; Poirier, Michel; Kudra, Tadeusz

doi:10.1081/drt-120015580

Cited by 68 publications

(38 citation statements)

References 10 publications

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“…-Debido a que la velocidad de secado térmico se reduce con muestras previamente sometidas a OD (reducción del coeficiente de difusión por la impregnación del azúcar) (Grabowski et al, 2002), el consumo de energía por kg de agua eliminada se aumenta, sin embargo, los costos globales de energía son menores ya que hay menos agua para eliminar (van Nieuwenhuijzen et al, 2001). -Aunque se requiere más tiempo para el secado combinado, que para el secado sin OD (van Nieuwenhuijzen et al, 2001), se reduce el tiempo de secado a altas temperaturas que afectan al producto (Saputra, 2001).…”

Section: Generalidadesunclassified

Modelos Matemáticos De Transferencia De Masa en Deshidratación Osmótica Mathematical Models of Mass Transfer in Osmotic Dehydration Modelos Matemáticos De Transferencia De Masa en Deshidratación Osmótica

Ochoa-Martínez

Ayala-Aponte

2005

Ciencia y Tecnologia Alimentaria

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Section: Generalidadesunclassified

Modelos Matemáticos De Transferencia De Masa en Deshidratación Osmótica Mathematical Models of Mass Transfer in Osmotic Dehydration Modelos Matemáticos De Transferencia De Masa en Deshidratación Osmótica

Ochoa-Martínez

Ayala-Aponte

2005

Ciencia y Tecnologia Alimentaria

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“…Furthermore, since the plant cell wall does not represent a perfect membrane, there is usually also a small leakage of low molecular weight substances such as vitamins, minerals, or organic acids which diffuse out of the cell along with the water [4]. is last diffusion tends to be insigni�cant in terms of mass balance but can be important in terms of quality aspects; it has been noted that anthocyanin content in cranberries aer OD was 10% less than in fresh berries [5].…”

Section: Introductionmentioning

confidence: 99%

“…e United States and Canada are the �rst and the second in world production and together represent about 98% of worldwide yield [5]. e vast majority of that crop is juiced, frozen, or dried prior to use, most oen with sugar being incorporated because naturally cranberries are generally considered too sour and tart for direct consumption.…”

Section: Introductionmentioning

confidence: 99%

Microwave-Osmotic Dehydration of Cranberries under Continuous Flow Medium Spray Conditions

Wray

Ramaswamy

2013

International Journal of Microwave Science and Technology

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Microwave-osmotic dehydration of cranberries was evaluated under continuous �ow medium spray (MWODS) conditions aer some pretreatments. A central composite rotatable design was used with three input variables at �ve levels (temperature, 33 ∘ C-67 ∘ C; sucrose concentration, 33 ∘ B-67 ∘ B; and contact time, 5-55 min). Responses were moisture loss (ML), solids gain (SG), and weight reduction (WR) as well as color and texture parameters. e responses were related to process variables using response surface methodology and statistical analysis: each model was tested for lack of �t to assure nonsigni�cance (and each process variable was tested for signi�cance ( or . Temperature was found to have the most prominent effect as it was signi�cant with all drying (ML, SG, and WR) and quality (hardness and chewiness) parameters, while contact time was found to be signi�cant with ML and WR. Concentration wasn�t found to be signi�cant for any response. Increasing skin pretreatment severity generally promoted SG but had little effect on ML. e exception was chemical peeling, which favored ML but had no effect on SG. Overall, MWODS enables food dehydration in a much faster period of time than conventional osmotic dehydration (COD), while speci�cally promoting moisture loss over solids gain.

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“…To describe the process better, instantaneous energy efficiency formulas (ηins), Equation (6), should be used [94,95].…”

Section: Energy Aspects In Dryingmentioning

confidence: 99%

Monitoring and Optimization of the Process of Drying Fruits and Vegetables Using Computer Vision: A Review

et al. 2017

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An overview is given regarding the most recent use of non-destructive techniques during drying used to monitor quality changes in fruits and vegetables. Quality changes were commonly investigated in order to improve the sensory properties (i.e., appearance, texture, flavor and aroma), nutritive values, chemical constituents and mechanical properties of drying products. The application of single-point spectroscopy coupled with drying was discussed by virtue of its potentiality to improve the overall efficiency of the process. With a similar purpose, the implementation of a machine vision (MV) system used to inspect foods during drying was investigated; MV, indeed, can easily monitor physical changes (e.g., color, size, texture and shape) in fruits and vegetables during the drying process. Hyperspectral imaging spectroscopy is a sophisticated technology since it is able to combine the advantages of spectroscopy and machine vision. As a consequence, its application to drying of fruits and vegetables was reviewed. Finally, attention was focused on the implementation of sensors in an on-line process based on the technologies mentioned above. This is a necessary step in order to turn the conventional dryer into a smart dryer, which is a more sustainable way to produce high quality dried fruits and vegetables.

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Drying Characteristics of Osmotically Pretreated Cranberries—energy and Quality Aspects*

Cited by 68 publications

References 10 publications

Modelos Matemáticos De Transferencia De Masa en Deshidratación Osmótica Mathematical Models of Mass Transfer in Osmotic Dehydration Modelos Matemáticos De Transferencia De Masa en Deshidratación Osmótica

Modelos Matemáticos De Transferencia De Masa en Deshidratación Osmótica Mathematical Models of Mass Transfer in Osmotic Dehydration Modelos Matemáticos De Transferencia De Masa en Deshidratación Osmótica

Microwave-Osmotic Dehydration of Cranberries under Continuous Flow Medium Spray Conditions

Monitoring and Optimization of the Process of Drying Fruits and Vegetables Using Computer Vision: A Review

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