Drying Kinetics and Microstructural and SensoryProperties of Black Chokeberry (Aronia melanocarpa) as Affected by Drying Method

Calín-Sánchez, Ángel; Kharaghani, Abdolreza; Lech, Krzysztof; Figiel, Adam; Carbonell-Barrachina, Ángel A.; Tsotsas, Evangelos

doi:10.1007/s11947-014-1383-x

Cited by 70 publications

(61 citation statements)

References 30 publications

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“…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: Resultssupporting

confidence: 79%

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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: Resultssupporting

confidence: 79%

“…The power reduction caused a significant reduction in the samples temperature (Figures 2-4). A similar relationship was obtained during VMD of cherries [37] and chokeberries [33].…”

Section: Values Of Determination Coefficientsupporting

confidence: 78%

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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“…Taking into consideration the high values of determination coefficient ( R 2 > 0.99) and low values of RMSE (<0.05), it can be concluded that this model can be successfully used to describe the chanterelle drying kinetics by all methods. The results obtained by other authors for plums and black chokeberries also showed good fitting of the modified Page model to experimental drying data . The mathematical form of the described model shows that the decrease in MR depends on the A , k and n values (Table ).…”

Section: Resultssupporting

confidence: 59%

“…To compare experimental data (all analyses were run in triplicate), two consecutive statistical tests were performed, namely (i) The results obtained by other authors for plums and black chokeberries also showed good fitting of the modified Page model to experimental drying data. 16,22 The mathematical form of the described model shows that the decrease in MR depends on the A, k and n values ( Table 1). With regard to CD, increasing the temperature from 50 to 80 ∘ C led to increases in the drying constant k from 0.0123 to 0.0279 and the n value from 1.040 to 1.180.…”

Section: Discussionmentioning

confidence: 99%

“…The panel had over 600 h of evaluation experience and consisted of four females and four males aged between 26 and 54 years. The panel was selected and trained following the standard ISO 8586–1 (1993); it is specialized in descriptive sensory evaluation of fruits and vegetables and has wide expertise in studying the effects of drying on different matrices such as thyme, pomegranate, black chokeberry, rosemary, etc.…”

Section: Methodsmentioning

confidence: 99%

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Volatile composition and sensory profile of Cantharellus cibarius Fr. as affected by drying method

et al. 2017

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Effects of physical and chemical pretreatments on drying and quality properties of blackberry (Rubus spp.) in hot air dryer

Kaveh

Taghinezhad

Aziz

2020

Food Science & Nutrition

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This research examines the impact of various pretreatments on effective moisture diffusivity coefficient ( D eff ), activation energy ( E a ), specific energy consumption ( SEC ), color, and shrinkage of blackberry ( Rubus spp.). Hot air drying experiments were conducted under three different temperatures (50, 60, and 70°C) and four pretreatments, including thermal pretreatment by hot water blanching at 70, 80, and 90°C, pulse pretreatment with microwave having power of 90, 180, and 360 W, chemical pretreatment using ascorbic acid (1% in distilled water), and mechanical pretreatment using ultrasonic vibration with working frequency of 28 ± 5% kHz for 15, 30, and 45 min. The results show that the highest D eff value, which was 1.00 × 10 –8 m 2 /s, could be achieved by using a microwave pretreatment with power and drying temperature of 360 W and 70°C͘, respectively. Moreover, the lowest D eff value obtained from this similar pretreatment condition was 3.10 × 10 –9 m 2 /s at a drying temperature of 50°C, while E a ranged from 13.61 to 26.02 kJ/mol. The highest and lowest SECs were 269.91 kW hr/kg for the control sample and 75.63 kW hr/kg for the microwave pretreatment, respectively. Furthermore, the largest color change and shrinkage were detected in ascorbic acid pretreatment and control sample, respectively.

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Drying Kinetics and Microstructural and SensoryProperties of Black Chokeberry (Aronia melanocarpa) as Affected by Drying Method

Cited by 70 publications

References 30 publications

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

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

Volatile composition and sensory profile of Cantharellus cibarius Fr. as affected by drying method

Effects of physical and chemical pretreatments on drying and quality properties of blackberry (Rubus spp.) in hot air dryer

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