Drying kinetics and evolution of the sample's core temperature and moisture distribution of yam slices (<i>Dioscorea alata</i>L.) during convective hot-air drying

Ju, Huangxian; Law, Chung Lim; Fang, Xiao-Ming; Xiao, Hong‐Wei; Liu, Yanhong; Gao, Zhen-Jiang

doi:10.1080/07373937.2015.1105814

Cited by 59 publications

(45 citation statements)

References 42 publications

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“…Increasing hydrocolloid concentration also increased a* value of pineapple and pear fruit leathers in the studies of Phimpharian et al (2011) and Huang and Hsieh (2005) respectively. In addition, they reported that b* value was also affected by increasing hydrocolloid concentration significantly.…”

Section: Resultsmentioning

confidence: 72%

“…It was observed (Figure 2b) that there is no significant correlation between sensory and measured texture profile attributes. No correlation between the objective and subjective analyses, as Szczesniak (1968) first expressed, and Huang and Hsieh (2005) explained with a fruit leather example, stems from differences in the assessments.…”

Section: Resultsmentioning

confidence: 99%

“…There are many studies on fruit drying (Doymaz, Karasu, & Baslar, ; Ju et al, ; López, Vega‐Gálvez, Rodríguez, Uribe, & Díaz, ; Mahjoorian et al, ; Simpson et al, ; Singh, Guizani, Al‐Alawi, Claereboudt, & Rahman, ) and leather production (Ahmad, Shafi'i, Hassan, Rajab, & Othman, ; Al‐Hinai et al, ; Azeredo et al, ; Basha, Swamy, Ramu, & Sreenivas, ; Chen & Martynenko, ; Domingo & Austria, ; Huang & Hsieh, ; Man & Sin, ; Patil, Shere, Sawate, & Mete, ; Phimpharian et al, ; Roknul Azam, Zhang, Law, & Mujumdar, ; Tontul & Topuz, ; Tontul & Topuz, ; Vatthanakul et al, ; Yılmaz, Yüksekkaya, Vardin, & Karaaslan, ) focusing on drying methods, conditions and kinetics, quality properties of final product. The effects of drying conditions (convective drying, sun drying, osmotic dehydration, and blanching) and parameters (drying temperature and velocity, product thickness and relative humidity) on drying kinetics of persimmon fruit were investigated by Kim et al (), Cárcel, García‐Pérez, Riera, and Mulet (), Doymaz (), Hanif et al (), Demiray and Tülek ()), and Sampaio et al ().…”

Section: Resultsmentioning

confidence: 99%

“…The sample of run 2 in this study, which has the lowest final moisture result, produced at 40 °C, 2 mm thickness and 7% starch content was dried at 200 min. Ju et al () studied with three parameters—drying temperature, product thickness, and relative humidity—to dry yam slices using a hot‐air dryer. They reported that air temperature was the most effective factor and thickness was the less effective one.…”

Section: Resultsmentioning

confidence: 99%

“…the parameter analysis results for these products were In the SPSS program, correlations between the measured TPA and color parameters, and correlations between these parameters and related sensory properties were investigated using Pearson correlation coefficients (PCC) and by principal component analysis (PCA), respectively. The PCA results of these objective and subjective analyses were expressed as radar charts (Huang & Hsieh, 2005).…”

Section: Discussionmentioning

confidence: 99%

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Production and preference mapping of persimmon fruit leather: An optimization study by Box–Behnken

Dursun

Dalgıç

2018

J Food Process Engineering

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New and additive‐free persimmon fruit leather was planned to produce and obtain a standard product. A Box–Behnken experimental design was employed to characterize the process including hydrocolloid preparation and drying, optimize and investigate the effects of the amount of starch (3, 5, and 7%), product thickness (1, 2, and 3 mm) and convective drying temperature (40, 50, and 60 °C) variables on moisture removal, color, texture profile and sensory attributes. The most preferred leather product was determined evaluating the sensory parameters with Duncan's test (p < .05). A multi‐criteria optimization based on sensory analysis results was achieved using response surface methodology. The optimum process conditions were 4.73% amount of starch, 1.11 mm thickness and 50.26 °C temperature. The amount of starch and its interaction with the other factors had an important effect on leather production. Pearson and principal component correlation analyses were performed to determine whether a correlation existed between the sensory and instrumental analysis parameters. Mutually supportive results were obtained from subjective and qualitative considerations. Practical applications The study presented the production of persimmon fruit leather as a healthy snack and optimization of the process conditions in the scope of an experimental design, which allowed of reducing the number of experiments. This approach enabled the evaluation of individual and interactional effects of each process parameter on important expectations of consumers for a new food product. It is necessary to discuss the results of instrumental and sensory analysis statistically to obtain a standard qualified product.

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Section: Resultsmentioning

confidence: 72%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

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Production and preference mapping of persimmon fruit leather: An optimization study by Box–Behnken

Dursun

Dalgıç

2018

J Food Process Engineering

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Influence of processing temperature on production of red beetroot powder as a natural red colorant using foam‐mat drying: Experimental and modeling study

Bahriye,

Dadashi,

Dehghannya

et al. 2023

Food Science & Nutrition

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With high medicinal and nutritional value, red beetroot powder is utilized as a natural pigment and functional additive in various food industries. In this investigation, red beetroot powder was produced using foam‐mat drying, and the effect of drying temperature on quality attributes was evaluated. Computer simulation was also performed to assess the impact of temperature on uniformity of moisture loss and temperature during drying. Temperature variations did not exert a significant impact on water solubility and total color difference of the powders. Images obtained from field emission scanning electron microscopy illustrated that with increasing temperature, wrinkling, cracking, and roughness of the powder particles reduced because of the formation of smooth and hard crusts on the particles' surface. Predicted moisture content values were in good agreement with measured data. The results of this study could be used to optimize foam‐mat drying of red beetroot to produce functional powders with suitable physicochemical and microstructural characteristics.

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Ultrasound‐assisted ascorbic acid solution pretreated hot‐air drying improves drying characteristics and quality of jujube slices

Bao

Karim

et al. 2023

J Sci Food Agric

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BACKGROUND The effective hot‐air drying of foods such as jujube requires an effective green pretreatment alternative to chemical pretreatments. Jujube slices were pretreated using 5 and 10 mg mL−1 ultrasound‐assisted vitamin C (UVC) for 10, 20, and 30 min, followed by hot‐air drying. RESULTS Ultrasound‐assisted vitamin C pretreatment for 10, 20, and 30 min modulated the characteristics of fresh jujube slices such as water loss (from −28.25% to −25.52% after 30 min of UVC pretreatment), solid gain (from −31.68% to −26.82% after 30 min of UVC pretreatment), loss of total and reducing sugars (from 200.25 mg and 34.88 mg to 287.14 mg and 4.71 mg, respectively, after 30 min of UVC pretreatment), total soluble solids (from 76.32 oBrix to 82.08 oBrix), and water diffusivity (from 9.01 × 10−10 m2 s−1 to 6.71 × 10−10 m2 s−1). These characteristics were associated with altered surface morphology and improved drying characteristics. The UVC pretreatment preserved an acceptable reddish‐yellow or orange‐like color during hot‐air drying and reduced the browning index from 26.3 optical density (OD)/g DM to 23.25 OD/g dry mass basis (DM), which was connected with reduced 5‐hydroxymethylfurfural (HMF) content. On the other hand, the proportions of bioactive components such as vitamin C increased from 1.05 mg g−1 DM to 9.02 mg g−1 DM, phenolics increased from 12.8 mg gallic acid equivalent (GAE)/g DM to 17.5 mg GAE/g DM, flavonoids increased from 4.0 mg rutin equivalent (RE)/g DM to 4.4 mg RE/g DM, and procyanidin content increased from 2.0 mg catechin equivalents (CE)/g DM to 2.9 mg CE/g DM in UVC pretreated jujube slices, which had a positive association with increased antioxidant activity – for example, 2,2'‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulfonic acid (ABTS) increased from IC50 22.5 mg DM/mL to 8.0 mg DM/mL, 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) changed from IC50 36.5 mg DM/mL to 9.5 mg DM/mL, and ferric reducing antioxidant power (FRAP) increased from 2.0 mg vitamin C equivalent (VCE)/g DM to 11.9 mg VCE/g DM). CONCLUSION The data indicated that UVC can be used as a promising pretreatment method for improving the hot‐air drying characteristics and the quality of jujube slices. © 2023 Society of Chemical Industry.

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Drying kinetics and evolution of the sample's core temperature and moisture distribution of yam slices (Dioscorea alataL.) during convective hot-air drying

Cited by 59 publications

References 42 publications

Production and preference mapping of persimmon fruit leather: An optimization study by Box–Behnken

Production and preference mapping of persimmon fruit leather: An optimization study by Box–Behnken

Influence of processing temperature on production of red beetroot powder as a natural red colorant using foam‐mat drying: Experimental and modeling study

Ultrasound‐assisted ascorbic acid solution pretreated hot‐air drying improves drying characteristics and quality of jujube slices

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