Drying Kinetics and Bioactivity of Beetroot Slices Pretreated in Concentrated Chokeberry Juice and Dried with Vacuum Microwaves

Lech, Krzysztof; Figiel, Adam; Wojdyło, Aneta; Korzeniowska, Małgorzata; Serowik, Małgorzata; Szarycz, M.

doi:10.1080/07373937.2015.1075209

Cited by 55 publications

(44 citation statements)

References 34 publications

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“…The increase in polyphenolic compounds was related to the penetration of solids from the osmotic solution to the dehydrated material. Similar results were observed during the dehydration of beetroots [25] and cherries [4] in concentrated chokeberry juice. Even greater increase in PC was obtained for pumpkin dehydrated in concentrated flowering quince juice.…”

Section: Values Of Determination Coefficientsupporting

confidence: 73%

“…This may explain both the higher temperature and lower drying rates when comparing the OD samples and raw material. A similar observation was made for VMD beetroots [25] and chokeberries [33] dehydrated in chokeberry juice. Similar results were obtained during drying of pumpkins dehydrated in concentrated flowering quince ( Figure 3) and raspberry juice (Figure 4).…”

Section: Resultsmentioning

confidence: 68%

“…Homogeneous groups were determined with Tukey's HSD test at significance level of = 0.05. TableCurve 2D V5.01 (Systat Software, San Jose, California, USA) enabled prediction of moisture ratio (MR) by fitting the mathematical model to experimental points with the highest possible values of the determination coefficient 2 and the lowest values of root mean square error (RMSE) [25].…”

Section: Methodsmentioning

confidence: 99%

“…Vacuum-Microwave Drying (VMD). VMD was performed in SM 200 dryer (Plazmatronika, Wrocław, Poland) [25]. Drying was carried out with wattage adjustment involving a reduction of microwave power from initial 480 W to 120 W to avoid overheating of the dried material.…”

Section: Methodsmentioning

confidence: 99%

“…The drying kinetics represent decreasing of moisture ratio (MR) in time ( ) of drying. MR was determined using the following equation [25]:…”

Section: Methodsmentioning

confidence: 99%

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The Effect of Selected Fruit Juice Concentrates Used as Osmotic Agents on the Drying Kinetics and Chemical Properties of Vacuum-Microwave Drying of Pumpkin

Lech

Figiel

Michalska

et al. 2018

Journal of Food Quality

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The study examined the osmotic dehydration of pumpkin slices in chokeberry, flowering quince, and raspberry concentrated juices. Products obtained were subjected to vacuum-microwave finish drying (VMD). The objective of the study was to evaluate the drying kinetics and the chemical properties, that is, total polyphenolics content and antioxidant capacity of the vacuum-microwave-dried pumpkin products. The concentration and temperature of the juices were 40 ∘ Brix and 45 ∘ C, respectively. The pumpkin slices were pretreated in concentrated juices for 0.5, 1, 2, 3, and 6 hours. Vacuum-microwave finish drying was carried out at the power of magnetrons that ensured the maintenance of the safe temperature (below 90 ∘ C) of the slices measured with the use of infrared camera. The results of the study showed that the moisture content of samples during the pretreatment in concentrated juices was decreasing until the equilibrium stage. The logarithmic model was used to describe the drying kinetics of pumpkin during VMD. Osmotic pretreatment resulted in a decrease in colour coordinates, improved the antioxidant activity of dried product, and prolonged the duration of VMD.

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Section: Values Of Determination Coefficientsupporting

confidence: 73%

Section: Resultsmentioning

confidence: 68%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

“…The drying kinetics represent decreasing of moisture ratio (MR) in time ( ) of drying. MR was determined using the following equation [25]:…”

Section: Methodsmentioning

confidence: 99%