Drying of ‘yacon’ pretreated by pulsed vacuum osmotic dehydration

Oliveira, Letícia Fernandes de; Corrêa, Jefferson Luiz Gomes; Silveira, Paula Giarolla; Vilela, Marina Barbosa; Junqueira, João Renato de Jesus

doi:10.1590/1807-1929/agriambi.v25n8p560-565

Cited by 9 publications

(11 citation statements)

References 19 publications

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“…The TA values ranged from 0.152 ± 0.013 to 0.182 ± 0.022 mg CA/ g (d.b.). No difference was observed in that parameter, and this occurred probably due to the oxygen suppression during the vacuum processes (Oliveira et al, 2021).…”

Section: Quality Analysismentioning

confidence: 90%

“…According to Figure 1, the drying time decreased by about 40 % increasing the drying air temperature from 40 to 50 °C. The enhancement of vapor pressure in the sample intensifies the moisture evaporation from the solid inner to the surface, with the temperature increase (Aral;Beşe, 2016;Cano-Lamadrid et al, 2018;Oliveira et al, 2021).…”

Section: Statistical Evaluation Of the Mathematical Modelingmentioning

confidence: 99%

“…The convective drying is the most used for industrial purposes, but this process presents some drawbacks, including low energy efficiency, long heat exposure, and changes in structural, nutritional, functional and sensorial product characteristics. Edible leaves are considered heat-sensitive materials and must be dried in the vacuum drying system -VD at low temperatures (< 50 ºC), for a reduction in drying time process, oxygen suppression and properties maintenance (Babu et al, 2018;Oliveira et al, 2021;Szadzińska et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

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Ethanol pretreatment in taioba leaves during vacuum drying

et al. 2021

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Non-conventional vegetables are those with limited distribution, restricted to certain regions. As a globalization and food industrialization result, its cultivation and consumption has decreased. The taioba [Xanthosoma sagittifolium (L.) Schott] is an example of this vegetable category. The drying process increases the food stability, but it can negatively alter the nutritional value and the final quality of the product. Ethanol pretreatment reduces the drying time and can assist in the preservation of the nutritional characteristics. The aim of this work was to evaluate the effect of vacuum drying and ethanol pretreatment on the drying behavior, mathematical modeling, and final quality of taioba leaves. Higher temperatures and ethanol pretreatment lead to a shorter drying time. Thin-layer equations were evaluated for their ability to predict the drying kinetics, of which the Logarithmic and Midilli & Kuçuk equations performed best. A significant difference (p ≤ 0.05) was observed in the ascorbic acid content, antioxidant activity and total phenolic compounds in the different treatments. There was preservation in ascorbic acid content in treatments in which ethanol was applied; moreover, lower total phenolic compounds and antioxidant activity were observed when ethanol was used. There was no significant difference (p > 0.05) in pH values and titratable acidity.

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Section: Quality Analysismentioning

confidence: 90%

Section: Statistical Evaluation Of the Mathematical Modelingmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Ethanol pretreatment in taioba leaves during vacuum drying

et al. 2021

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“…According to this assessment, all treatments exhibit very distinct color characteristics compared to the fresh fruit. During vacuum drying of yacon, Oliveira et al (Oliveira et al, 2021) observed higher ΔE at higher temperatures. Similar ndings were reported during of kiwifruit with/without osmotic dehydration under IRD (Lyu et al, 2017).…”

Section: Quality Parametersmentioning

confidence: 98%

Infrared Drying of Bocaiuva (Acrocomia Aculeata) Slices: Drying Kinetics, Energy Consumption, and Quality Characteristics

Junqueira,

Carmo,

Miyagusku

et al. 2024

Preprint

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Bocaiuva is the fruit of the palm tree Acrocomia aculeata (Jacq.) Lodd, native to various regions of Brazil, particularly in the Cerrado and Pantanal biomes. However, its commercialization is hindered by its fibrous nature and short shelf life, leading to post-harvest losses. This study aimed to obtain bocaiuva slices at different infrared drying temperatures (60, 70 and 80 ºC). It was found that a shortening in the drying time at 80 ºC caused an increase in the drying rate. Fick’s second law and Page’s equation were suitable for describing the process behavior. The thermodynamics and energetic analysis demonstrated higher energy efficiency at 80 ºC. Lower temperature (60 ºC) promoted lower total color difference and hygroscopicity, and higher volumetric shrinkage. The results suggested that IRD at 80 ºC was able to produce bocaiuva slices with suitable physical characteristics. Furthermore, the production of dried bocaiuva contributes to the regional development of the Cerrado biome, thereby enhancing the bioeconomy.

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“…Significant effects (p ≤ .05) were observed in the Aw of the dried yacon (Table 4). All the temperatures provided Aw less than 0.600, which is considered low enough to prevent biochemical changes and microbial development, providing shelf stability of the final product (Oliveira et al, 2021).…”

Section: Effective Diffusivitymentioning

confidence: 99%

Dried yacon with high fructooligosaccharide content

Corrêa

Lopes

Mello

et al. 2021

J Food Process Engineering

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The convective drying of yacon was investigated (40-70 C). Pulsed vacuum osmotic dehydration (PVOD) (sorbitol 38 Brix, 35 C, 681 mmHg in the first 10 min) as pretreatment was tested. Drying behavior, energy consumption, diffusivity, fructooligosaccharide (FOS) retention, shrinkage, water activity, shrinkage, and color were measured. Fick's model was adequate for drying kinetics adjustment, mainly for untreated samples with shrinkage consideration. PVOD pretreated dried yacon was a less shrunken product in a shorter drying time with up to 60% FOS retention. Nevertheless, the best tested condition for FOS retention (88%) was the convective drying at 60 C without PVOD application. Practical ApplicationsThe yacon is a seasonal plant that presents high concentrations of functional compounds. Like most vegetables, its shelf life is short and storage difficult. Therefore, improved techniques for conservation are required. The present paper evaluates the effects of drying temperature on the production of fresh and osmodehydrated yacon slices during convective drying. This study could offer an interesting response to the changes promoted by these processes, relating to the modifications to the physicochemical properties of osmodehydrated yacon. | INTRODUCTIONThe yacon (Smallanthus sonchifolius) is a tuberous plant belonging to the family Asteraceae and from the Andean region, where it is mainly cultivated and consumed (Kamp, Hartung, Mast, & Graeff-Hönninger, 2019). It is also cultivated in Japan, Brazil, Czech Republic, New Zealand, Italy, and Germany (Ojansivu, Ferreira, & Salminen, 2011). The root of its 2.0-2.5 m herbaceous plant is a prebiotic food with high content of fructooligosaccharides (FOS) and a short shelf life (Delgado, da Silva Cunha Tamashiro, Mar ostica Junior, & Pastore, 2013).The yacon root presents a relatively sweet taste, and a crispy and juicy texture, being mainly consumed in its fresh form (Reis, Marques, de Moraes, & Masson, 2021). It was reported that after postharvest, the FOS content in yacon is hydrolyzed into reducing sugars (Delgado et al., 2013).Drying could be an interesting process for the availability of products with high contents of nutritional components in an off season period (Corrêa et al., in press). The convective drying is the most common drying technique and was previously studied for yacon roots by

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Drying of ‘yacon’ pretreated by pulsed vacuum osmotic dehydration

Cited by 9 publications

References 19 publications

Ethanol pretreatment in taioba leaves during vacuum drying

Ethanol pretreatment in taioba leaves during vacuum drying

Infrared Drying of Bocaiuva (Acrocomia Aculeata) Slices: Drying Kinetics, Energy Consumption, and Quality Characteristics

Dried yacon with high fructooligosaccharide content

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