Effect of Dehydration Conditions on the Chemical, Physical, and Rehydration Properties of Instant Whole Bean (<i>Phaseolus vulgaris</i>L. var. Azufrado)

Vazquez, Juan Alberto Resendiz; Ulloa, José Armando; Ulloa, Petra Rosas; Ramírez, Juan José

doi:10.1155/2015/131357

Cited by 5 publications

(2 citation statements)

References 40 publications

(48 reference statements)

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“…The best model describing the rehydration at different conditions of dehydrated tilapia cubes (taking in count the highest R 2 value and the lowest χ 2 and RMSE values) was the named First Order model. Some foods where the First Order model properly described the rehydration kinetics are dry blueberries (Zielinska & Markowski, 2016) and instant whole bean (Rezendiz Vazquez, Ulloa, Rosas Ulloa, & Ramírez Ramírez, 2015), in congruency with the results obtained in this study.…”

Section: Rehydration Characteristicssupporting

confidence: 88%

Effect of ultrasound treatment on dehydration kinetics and physicochemical, microbiological, structural and rehydration characteristics of tilapia

Ríos

Ulloa

et al. 2020

CyTA - Journal of Food

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The effect of ultrasound for 15 and 30 min (40 kHz, 130 W, 10% salt solution, 25°C) on dehydration kinetics and physicochemical, microbiological, structural and rehydration characteristics of tilapia cubes dehydrated at 35°C was evaluated. The ultrasound treatments decreased dehydration time in the range of 8.7-19.2%, in comparison with the control treatments (15 and 30 min, 10% salt solution, 25°C). Of the Wang and Singh, Lewis, Modified Page and Page models, the last one was the one that better described the dehydration kinetics. The ultrasound significantly (p < .05) increased the ash content and significantly (p < .05) decreased the a w of the dehydrated tilapia cubes but did not have an effect on the microbiological characteristics. In addition, the tilapia cubes treated with ultrasound presented porous structures with large and irregular cavities, which increased the amount of moisture absorbed in the rehydration, in comparison with the control treatments. Efecto del tratamiento de ultrasonido en las cinéticas de deshidratación y características fisicoquímicas, microbiológicas, estructurales y de rehidratación de cubos de tilapia (Oreochromis niloticus) deshidratadas con aire a baja temperatura RESUMEN Se evaluó el efecto del ultrasonido por 15 y 30 min (40 kHz, 130 W, solución de sal al 10%, 25°C) en las cinéticas de deshidratación y características fisicoquímicas, microbiológicas, estructurales y de rehidratación de cubos de tilapia deshidratados a 35°C. Los tratamientos de ultrasonido disminuyeron el tiempo de deshidratación en el rango de 8.7-19.2%, en comparación con los tratamientos controles (15 y 30 min en solución de sal al 10%, 25°C). De los modelos de Wang y Singh, Lewis, Page Modificado y Page, el último fue el que mejor describió las cinéticas de deshidratación. El ultrasonido incrementó significativamente el contenido de cenizas y disminuyó significativamente la a w de cubos de tilapia deshidratados, pero no tuvo efecto sobre las características microbiológicas. Además, los cubos de tilapia tratados con ultrasonido presentaron estructuras porosas con cavidades grandes y porosas, lo cual aumentó la cantidad de agua absorbida en la rehidratación, en comparación con los tratamientos control.

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Section: Rehydration Characteristicssupporting

confidence: 88%

Effect of ultrasound treatment on dehydration kinetics and physicochemical, microbiological, structural and rehydration characteristics of tilapia

Ríos

Ulloa

et al. 2020

CyTA - Journal of Food

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“…Some foods where the Peleg model duly outlined the kinetics of rehydration were dehydrated pumpkin subjected to ultrasound and ethanol pretreatments (Rojas et al., 2020) and dehydrated whole mushroom (García‐Pascual et al., 2006). In contrast, the kinetics of the rehydration of instant whole bean were well described for the first‐order model (Resendiz Vazquez et al., 2015) and dried nectarine slices (Soysal & Ismail, 2017).…”

Section: Resultsmentioning

confidence: 99%

Ultrasound use as a pretreatment for shrimp (Litopenaeusvannamei) dehydration and its effect on physicochemical, microbiological, structural, and rehydration properties

Castañeda‐López

Ulloa

Rosas‐Ulloa

et al. 2021

J. Food Process. Preserv.

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Alternative pretreatments to food materials are necessary to enhance the dehydration process and improve the quality of products. The aim of this study was to evaluate the effect of the ultrasound pretreatments on the dehydration behavior and quality characteristics of dehydrated shrimp. Shrimps were ultrasonicated in a salt solution (10%) at 4°C for 15 and 30 min in an ultrasonic bath (130 W, 40 kHz) and then dehydrated and their kinetics modeled. The ultrasound pretreatments for 15 and 20 min diminished the dehydration time by 15.6% and 12.1%, respectively, in comparison with the control treatments, being the Page model the one that best described the dehydration kinetics. The content of ash significantly increased (p < .05) and the water activity (aw) significantly decreased (p < .05), while some rehydration quality indices also raised in the dehydrated shrimps pretreated with ultrasound in comparison with controls. Ultrasound can potentially be applied for shrimp dehydration, given the advantages in reducing processing time and improving product quality. Practical applications Shrimp (Litopenaeus vannamei) is a nutritious seafood that is appreciated for its delicious meat, which represents 53% of the world’s aquaculture production of crustaceans. Unfortunately, shrimp like many foods is highly perishable; hence, different processing technologies must be applied to improve its useful life. At present, drying is the main applied method in the aquatic product processing industry, but depending of the applied conditions, changes may occur that affect the quality of the product. Pretreatments such as the ultrasound improved the dehydration process and the quality of the dehydrated shrimp. Therefore, such conditions could be used to produce ready‐to‐eat food from shrimp, as is currently demanded by consumers.

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Study on the effect of stepwise decreasing microwave power drying (SDMPD) of moth bean sprouts on its quality

2021

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Vigna aconitifolia (Jacq.), locally known as moth bean, is a drought-resistant pulse crop and grown in arid and semi-arid areas of India. Green pods and grains, in cooked or sprouted form, are a mostly consumable part of the plant as they are rich in protein.Sprouting increases the bioavailability of protein by 30%, but bacterial contamination is high in sprouts due to its high initial moisture content that creates a problem for its storage. Hence, to rectify the said problem, drying the sprouts up to storable moisture level can be the best solution. The microwave drying was investigated for drying of sprouted moth beans. The microwave drying of sprouted moth beans using single microwave power was not suitable for drying, as the burning of the product takes place before reaching desired moisture content while dried at a microwave power of 900, 720, 540, and 360 W. During the drying at a microwave power of 180 W, it took about an hour for drying. However, during this drying, by the time it reaches moisture content at around 57.89 kg per 100 kg dm, the product shows browning. Therefore, a new technique was employed for drying sprouted moth beans, that is, Stepwise Decreasing Microwave Power Drying (SDMPD). The sprouts were dried at each microwave power level, in decreasing order for a particular time at each respective microwave power, to reduce the browning effect thus protecting the product from burning. The sprouted moth beans were dried in 19 min using SDMPD. The rehydration ratio was found to be 1.96. The moisture content of resultant dried sprouted moth beans was found to be 4.95 kg per 100 kg dm with a minimum color change (Δe*) of 10.46, which was found to be reduced up to 6.84 after rehydration, indicating the improved color.

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Effect of Dehydration Conditions on the Chemical, Physical, and Rehydration Properties of Instant Whole Bean (Phaseolus vulgarisL. var. Azufrado)

Cited by 5 publications

References 40 publications

Effect of ultrasound treatment on dehydration kinetics and physicochemical, microbiological, structural and rehydration characteristics of tilapia

Effect of ultrasound treatment on dehydration kinetics and physicochemical, microbiological, structural and rehydration characteristics of tilapia

Ultrasound use as a pretreatment for shrimp (Litopenaeusvannamei) dehydration and its effect on physicochemical, microbiological, structural, and rehydration properties

Study on the effect of stepwise decreasing microwave power drying (SDMPD) of moth bean sprouts on its quality

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