Efecto De Las Condiciones Del Hidrosecado Sobre El Encogimiento De Trozos De Zapallo (Cucurbita Maxima)

Ortiz-Jerez, Mónica Jimena; Ochoa-Martínez, Claudia I.

doi:10.25100/iyc.v20i2.5809

Cited by 3 publications

(2 citation statements)

References 18 publications

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“…Regarding the drying of fruits and vegetables with RW, only 26 studies were found by the Web of Science tool in the last 10 years, studying: apple (Hernández et al, 2020;Nascimento et al, 2020;Rajoriya et al, 2019Rajoriya et al, , 2020; mango (Shende & Datta, 2020;Zotarelli et al, 2015); papaya (Minuye et al, 2021); yam (Santos et al, 2020); beetroot (Preethi et al, 2020); physalis (Puente-Díaz et al, 2020); sapota (Jalgaonkar et al, 2020); pomegranate (Baeghbali et al, 2016;Tontul & Topuz, 2019); pupunha, tucupi and mango (Costa et al, 2019); cherry, blueberry and strawberry (Nemzer et al, 2018;Tontul et al, 2018); guava (Frabetti et al, 2018;Leiton-Ramírez et al, 2020b), and pumpkin (Ortiz & Ochoa-Martínez, 2018).…”

Section: Refractance Window (Rw)mentioning

confidence: 99%

A review on refractance window drying process of fruits and vegetables: its integration with renewable energies

Santos

Souza

Figueiredo

et al. 2022

Braz. J. Food Technol.

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Drying is a fundamental process in the food industry, especially for highly perishable foods, such as fruits and vegetables, because they tend to have short durability post-harvest, resulting in economic and environmental losses. The Refractance Window (RW) is a suitable technique for fruits and vegetables as it maintains the nutritional quality of the raw material in the dry product. Although RW is more energy-efficient than hot air-based techniques, the equipment traditionally consumes electricity, largely obtained from fossil fuels, emitting polluting gases. As a solution to this problem, hybridization of the heating system can be adopted in the drying process. Hybridization is when two or more heat transfer techniques are used in food dehydration. Renewable alternatives, such as solar energy, represents a clean and abundant energy source. The integration of these technologies (RW with solar energy) represents a technological improvement for the food industry, especially regarding environmental concerns. The present study analyzed the current progress in the integration of renewable energies into traditional RW for the drying of fruits and vegetables, as well as highlighted the existing knowledge gaps.

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Section: Refractance Window (Rw)mentioning

confidence: 99%

A review on refractance window drying process of fruits and vegetables: its integration with renewable energies

Santos

Souza

Figueiredo

et al. 2022

Braz. J. Food Technol.

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show abstract

“…From the above, it is important to clarify that heat transfer through radiation is significant when the thickness of the fruit puree layer is small (1 mm); when its thickness is high, heat transfer occurs with a more significant contribution by conduction due to the additional thickness of solid [78]. Thus, the transfer of thermal energy from hot water to the fruit layer can occur predominantly through radiation and conduction mechanisms [62].…”

mentioning

confidence: 99%

Comparison of Mango (Mangifera indica) Dehydration Technologies: A Systematic Literature Review

López,

Hincapié-Llanos

2024

Preprint

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The convective hot air drying technology can cause physicochemical, nutritional, and organoleptic losses in mango (Mangifera indica). Therefore, mango dehydration technologies were compared through a Systematic Literature Review to identify the effects on mango’s physicochemical, nutritional, and organoleptic properties. The bibliographic and theoretical results were analyzed. Of the 76 resulting articles, it was found that the countries with authors who participated most in the scientific production were those related to mango production or importation. Furthermore, the freeze-drying technology allows operating at lower temperatures than convective hot air drying, contributing to the preservation of ascorbic acid, among other compounds. The refractance window has the shortest operation time to obtain moisture values between 10 and 20%. The dehydrated samples using the refractance window are smooth, homogeneous, non-porous, and comparable to the color obtained with freeze-drying, which is acceptable for industrial applications.

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Effect of Refractance Window™ and oven drying on physicochemical and sensory properties of peach (Prunus persica L.) surplus

Largo-Avila,

Rico-Rodríguez,

Peñaloza-Figueroa

et al. 2024

Front. Nutr.

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Currently, approximately 34% of fruit is lost and wasted in emerging economies due to inefficient post-harvest processes, technological shortcomings, lesser valorization of surpluses, and byproducts. Peach (Prunus persica L.) is a fruit with a good yearly growth rate but higher postharvest losses in Colombia. One way to take advantage of this type of product is through the application of drying processes that increase its shelf life and its inclusion in the food chain. Refractance Window Drying (RWD) is a fourth generation drying technique implemented by the food industry in the last few decades and has been applied to several dehydrated food products. This study compared the effects of different drying methods on the physical and sensory properties of peaches surplus. Treatments consisted of (i) peaches were sliced (1, 2, and 3 mm thickness) and dried using RWD at 86°C, (ii) peach pulp mixed with maltodextrin (MD) (0.12–0.33 kg of MD/kg of sample) and RWD (RWD-MD), and (iii) conventional oven drying (OD) at 60°C (3 mm thick) dried for 24 h. The study found that the drying method significantly (p < 0.05) affected the texture, color, and general taste of peaches. The results showed that processing treatments combined with different drying conditions affected the physical properties of the peach. RWD in slices reduced water content to 0.05 kg H2O/kg in 40 min, showing fewer effects on color attributes. A surface response analysis on RWD showed good correlations for water activity (R2 = 0.8652–0.9894) and moisture content (R2 = 0.7048–0.9826). A higher diffusion coefficient (1.63 × 10−6 m2 s−1) was observed for RWD in slices with 3 × 10−3 m of thickness; however, for RWD-MD, differences in diffusion coefficients were present for the lowest MD addition (0.12 kg/kg), vitamin C was not detected on the dried slices, and higher concentration of β-carotene (175.88 μg/100 g) was found on the thinner slices. Principal component analysis showed that RWD in the slices was the most suitable drying process, followed by OD. Sensory analysis showed good acceptability for RWD slices after 30 days of storage.

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Efecto De Las Condiciones Del Hidrosecado Sobre El Encogimiento De Trozos De Zapallo (Cucurbita Maxima)

Cited by 3 publications

References 18 publications

A review on refractance window drying process of fruits and vegetables: its integration with renewable energies

A review on refractance window drying process of fruits and vegetables: its integration with renewable energies

Comparison of Mango (Mangifera indica) Dehydration Technologies: A Systematic Literature Review

Effect of Refractance Window™ and oven drying on physicochemical and sensory properties of peach (Prunus persica L.) surplus

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