Drying of Guava and Papaya: Impact of Different Drying Methods

Hawlader, Mohammad Nurul Alam; Perera, Conrad O.; Tian, Min; Yeo, K. L.

doi:10.1080/07373930500538725

Cited by 114 publications

(60 citation statements)

References 12 publications

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“…From the results of this study, modified air heat pump drying seems to offer a great potential, but related research is scarce. Hawlader et al (2006c) investigated the effect of nitrogen and carbon dioxide on heat pump drying of guava and papaya. Both drying kinetics and quality of these dried fruits resulting from these two methods were compared with normal air HPD, vacuum dryer, and freeze dryer.…”

Section: Heat Pump Dryingmentioning

confidence: 99%

Drying of Exotic Tropical Fruits: A Comprehensive Review

Fernandes

Law

Mujumdar

2010

Food Bioprocess Technol

165

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This paper provides a capsule overview of recent experimental studies dealing with the drying of a large assortment of tropical and subtropical fruits, also called "exotic" fruits. The term exotic includes a number of tropical fruits that are not yet commonly found in global markets but do have the potential to do so in view of their appearance, taste, and textural and nutritional quality parameters. As the consumer is seeking diverse tastes and flavors without compromising on quality, it is logical to expect the market for dried exotic fruits to increase over the next decade. This review covers diverse drying techniques, drying kinetics, and key quality parameters of dried fruits.

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Section: Heat Pump Dryingmentioning

confidence: 99%

Drying of Exotic Tropical Fruits: A Comprehensive Review

Fernandes

Law

Mujumdar

2010

Food Bioprocess Technol

165

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“…), and 90°C (17.1 ± 2.3 mg AA/100 g d.m.). The loss of vitamin C, which is a thermo-sensitive compound, was likely due to the elevated processing temperature (Sigge et al, 2001;Hawlader et al, 2006) and period of exposure; e.g., 810 min were required to dry the sample at 50°C. Vitamin C is also hydrosoluble; thus, it may have been solubilized during rehydration (Vinson et al, 2005).…”

Section: Physicochemical Propertiesmentioning

confidence: 99%

Influence of temperature on the drying kinetics, physicochemical properties, and antioxidant capacity of Aloe Vera (Aloe Barbadensis Miller) gel

Miranda

Maureira

Rodríguez

et al. 2009

Journal of Food Engineering

194

109

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“…Interestingly, though the FD-EPD dried chips also obtained a fine porous structure, it did not exhibit the same high rehydration rate compared with the FD dried product. It was hypothesized that, in the case of the FD-EPD dried products, the puffing structure might not be able to absorb water quickly due to the size of the porous structure was too large to facilitate a fast capillary effect (Hawlader et al 2006). which might be an explanation for their relatively low rehydration rate compared with the FD dried chips.…”

Section: Rehydrationmentioning

confidence: 99%

Influence of pre-drying treatments on physicochemical and organoleptic properties of explosion puff dried jackfruit chips

Zhou

et al. 2015

J Food Sci Technol

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The effects of hot air drying (AD), freeze drying (FD), infrared drying (IR), microwave drying (MV), vacuum drying (VD) as pre-drying treatments for explosion puff drying (EPD) on qualities of jackfruit chips were studied. The lowest total color differences (ΔE) were found in the FD-, MV-and VD-EPD dried chips. Volume expansion effect (9.2 %) was only observed in the FD-EPD dried chips, which corresponded to its well expanded honeycomb microstructures and high rehydration rate. Compared with AD-, IR-, MV-and VD-EPD, the FD-EPD dried fruit chips exhibited lower hardness and higher crispness, indicative of a crispier texture. FD-EPD dried fruits also obtained high retentions of ascorbic acid, phenolics and carotenoids compared with that of the other puffed products. The results of sensory evaluation suggested that the FD-EPD was a more beneficial combination because it enhanced the overall qualities of jackfruit chips. In conclusion, the FD-EPD could be used as a novel combination drying method for processing valuable and/or high quality fruit chips.

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Drying of Guava and Papaya: Impact of Different Drying Methods

Cited by 114 publications

References 12 publications

Drying of Exotic Tropical Fruits: A Comprehensive Review

Drying of Exotic Tropical Fruits: A Comprehensive Review

Influence of temperature on the drying kinetics, physicochemical properties, and antioxidant capacity of Aloe Vera (Aloe Barbadensis Miller) gel

Influence of pre-drying treatments on physicochemical and organoleptic properties of explosion puff dried jackfruit chips

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