Drying studies on peach and strawberry slices

Johnson, Anbu Clemensis; Mukhaini, Eman Mubarak Ali Al

doi:10.1080/23311932.2016.1141654

Cited by 9 publications

(6 citation statements)

References 23 publications

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“…“Rocha” pears’ drying kinetics was expressed as a moisture ratio (XR) as a function of time:

where X, X 0 and X e were, respectively, the moisture contents at a given time, initial and equilibrium (kg water kg dry matter −1 ). This equation can be simplified because X e is small compared to X and X 0 , and the error of considering it negligible is not significant [ 39 , 45 ]. Therefore, X e was set equal to zero in all drying models.…”

Section: Methodsmentioning

confidence: 99%

“…Obtaining an in-depth understanding of the drying process by means of models is a crucial tool for designing industrial drying systems and optimizing process conditions [ 34 , 35 ]. The most common empirical models are those of Newton, Henderson and Pabis, Page, Modified Page, two-term and Wang and Singh and have been utilized for various food materials including quince [ 36 ], cherry [ 37 ], grape [ 38 ], peach and strawberry [ 39 ] and persimmon [ 40 ] to describe several aspects of drying behavior These modeling approaches allow prediction and simulation of industrial drying systems, and help choose the most suitable operating conditions for the effective drying of fruits and vegetables.…”

Section: Introductionmentioning

confidence: 99%

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Microwave and Ultrasound Pre-Treatments for Drying of the “Rocha” Pear: Impact on Phytochemical Parameters, Color Changes and Drying Kinetics

Önal

Adiletta

Matteo

et al. 2021

Foods

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The objective of this research was to evaluate the effect of drying temperature and innovative pre-treatments (i.e., microwave and ultrasound) on “Rocha” pear drying behavior and quality characteristics, such as color, total phenolic content and antioxidant activity. Experiments were carried out with pear slabs subjected to microwaves (2450 MHz, 539 W, 4 min, microwave oven) and ultrasounds (35 kHz, 10 min, in an ultrasonic bath) as well as control samples. The drying process was conducted in a tray dryer at three different temperatures (50, 55 and 60 °C) and a fixed air velocity of 0.75 m/s. Microwave technology resulted in a higher quality deterioration in dried pear samples compared to those of controls and ultrasound pre-treated samples. The combined application of ultrasound pre-treatment and the higher drying temperature of 60 °C was characterized by the lowest color changes (ΔE = 3.86 ± 0.23) and higher preservation of nutritional parameters (total phenolic content, TPC = 345.60 ± 8.99; and antioxidant activity, EC50 = 8.80 ± 0.34). The drying characteristics of pear fruits were also analyzed by taking into account empirical models, with the Page model presenting the best prediction of the drying behavior. In conclusion, ultrasound application is a promising technology to obtain healthy/nutritious dried “Rocha” pear snacks as dietary sources for consumers.

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“…“Rocha” pears’ drying kinetics was expressed as a moisture ratio (XR) as a function of time:

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Microwave and Ultrasound Pre-Treatments for Drying of the “Rocha” Pear: Impact on Phytochemical Parameters, Color Changes and Drying Kinetics

Önal

Adiletta

Matteo

et al. 2021

Foods

View full text Add to dashboard Cite

show abstract

“…This result is similar to that found by Olawoye et al (2017) in banana slices (38.46 kJ mol -1 ). On the other hand, Johnson & Al-Mukhaini (2016) reported Ea of 21.49 kJ mol -1 for strawberry slices, while Goneli et al (2014) obtained Ea of 74.96 kJ mol -1 in aroeira leaves, considerably dispersed compared to those observed for 'bacaba' . These variations are explained by differences in composition, tissue structure, specific surface area, variety, maturation stage or even pre-treatments applied to the plant material (Deng et al, 2018).…”

Section: Resultsmentioning

confidence: 77%

“…Thus, studies on 'bacaba' drying will allow a better understanding of the dehydration phenomenon, besides contributing with information to produce a new input in the agroindustry that can also be incorporated in the formulation of various products, such as solid preparations for soft drinks and dairy products. Specialized literature has several studies on fruit drying (Goyal et al, 2006;Doymaz, 2013;Cruz et al, 2015;Oliveira et al, 2015;Alves & Rodovalho, 2016;Johnson & Al-Mukhaini, 2016;Silva et al, 2016;Olawoye et al, 2017;Santos et al, 2017;Deng et al, 2018;Sousa et al, 2018;Taşeri et al, 2018;Wang et al, 2018), but it was not possible to find studies on 'bacaba' drying.…”

Section: Introductionmentioning

confidence: 99%

Modeling and thermodynamic properties of ‘bacaba’ pulp drying

Morais

Santos

et al. 2019

Rev. bras. eng. agríc. ambient.

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This study aimed to dry ‘bacaba’ (Oenocarpus bacaba Mart.) pulp under different thermal conditions, fit different mathematical models to the dehydration curves, and calculate the diffusion coefficients, activation energy and thermodynamic properties of the process. ‘Bacaba’ fruits were meshed to obtain the pulp, which was dried at temperatures of 40, 50 and 60 °C and with thickness of 1.0 cm. Increase in drying temperature reduced the dehydration times, as well as the equilibrium moisture contents, and drying rates of 0.65, 1.04 and 1.25 kg kg min-1 were recorded at the beginning of the process for temperatures of 40, 50 and 60 °C, respectively. The Midilli’s equation was selected as the most appropriate to predict the drying phenomenon, showing the highest R2, lowest values of mean square deviation (MSD) and χ2 under most thermal conditions, and random distribution of residuals under all experimental conditions. The effective diffusion coefficients increased with increasing temperature, with magnitudes of the order of 10-9 m2 s-1, being satisfactorily described by the Arrhenius equation, which showed activation energy (Ea) of 37.01 kJ mol-1. The drying process was characterized as endergonic, in which enthalpy (ΔH) and entropy (ΔS) reduced with the increment of temperature, while Gibbs free energy (ΔG) was increased.

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“…The effect of these parameters and determining each product influences the optimal quality parameters. For example, the difference in the temperature of the drying process has been explained in several studies, resulting in higher temperatures to achieve lower moisture content [11][12][13].…”

Section: Introductionmentioning

confidence: 99%

Solar and Convective Drying: Modeling, Color, Texture, Total Phenolic Content, and Antioxidant Activity of Peach (Prunus persica (L.) Batsch) Slices

et al. 2023

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Peach is a fruit highly appreciated by consumers; however, it is highly perishable, so drying is an alternative to preserve its physical and chemical properties. In this study, the effect of drying in natural and forced convection at three different temperatures (40 °C, 45 °C and 50 °C) and solar drying with two air velocities (1 m/s and 3 m/s) on the color, texture, total phenol content and antioxidant capacity of peach (Prunus persica (L.) Batsch), were evaluated. The experimental data of the drying kinetics were adjusted to five different mathematical models (Page, Logarithmic, Two-term exponential, Wang and Singh, and Verma et al.). The model that best represented the experimental data in natural convection was the Wang and Singh model (r2 > 0.998; RMSE < 0.016; χ2 < 2.85 × 10−4); in forced convection (45 °C and 50 °C), it was the Verma et al. model (r2 > 0.997; RMSE < 0.025; χ2 < 8.12 × 10−4); and finally, for solar drying, it was the Logarithmic model at 3 m/s (r2 = 0.999; RMSE < 0.012; χ2 < 1.12 × 10−4) and Wang and Sing model (1 m/s) (r2 = 0.998; RMSE = 1.31 × 10−4; χ2 = 1.92 × 10−4). The highest color difference was in samples dried by the natural convection method. The highest values of hardness were obtained by the solar drying method. The value of chlorogenic acid increased with the temperature of natural convection, while the concentration of neochlorogenic acid increased with the temperature at forced convection. For solar drying, the values of chlorogenic acid were greater at 3 m/s; in contrast, the neochlorogenic acid was greater at 1 m/s.

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Drying studies on peach and strawberry slices

Cited by 9 publications

References 23 publications

Microwave and Ultrasound Pre-Treatments for Drying of the “Rocha” Pear: Impact on Phytochemical Parameters, Color Changes and Drying Kinetics

Microwave and Ultrasound Pre-Treatments for Drying of the “Rocha” Pear: Impact on Phytochemical Parameters, Color Changes and Drying Kinetics

Modeling and thermodynamic properties of ‘bacaba’ pulp drying

Solar and Convective Drying: Modeling, Color, Texture, Total Phenolic Content, and Antioxidant Activity of Peach (Prunus persica (L.) Batsch) Slices

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