Effect of edible coatings on the color and surface changes of apricot slices during drying in infrared system

Satorabi, Maryam; Salehi, Fakhreddin; Rasouli⃰, Majid

doi:10.52547/fsct.18.112.21

Cited by 2 publications

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“…The AG samples showed a 14.29% decrease in drying time, while XG showed a 4.76% increase in drying time, confirming that XG is not suitable for improving the drying time of pears. Similar results about the effect of XG on the drying time and Deff were reported by Satorabi, Salehi, and Rasouli (2021) [ 41 ]. The authors revealed that coating of apricot slices in XG solution (0.6% w / w ) before infrared drying with the IR powers of 150 and 375 W decreased the values of D eff compared with the uncoated samples.…”

Section: Resultssupporting

confidence: 88%

Effect of Biopolymer Dip-Coating Pretreatments as a Non-Thermal Green Technology on Physicochemical Characteristics, Drying, and Rehydration Kinetics of Santa Maria Pears

Toker

2023

Foods

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This research was conducted to determine the influences of biopolymer dip-coating pretreatments as a non-thermal green technology on the drying behavior, retention of bioactive compounds, and quality properties of pears. The fresh pears were washed, peeled, and diced into cubes of 5 × 5 mm with a 2 mm thickness and were dipped into 0.3% (w/v) solutions of sodium alginate (SA), pectin (PC), xanthan gum (XG), Arabic gum (AG), and gelatin (GE) before hot air drying (70 °C, 2.0 m/s). The weight loss of samples during drying was recorded online, and the moisture ratio (MR) and drying rate were plotted against drying time. Biopolymers significantly decreased the drying time (maximum 33.33% by SA) compared with uncoated samples except for XG. Moisture diffusion coefficients were determined according to Fick’s second law of diffusion by plotting LnMR against drying time, and a linear regression analysis was applied to the data for the determination of moisture diffusion coefficients which ranged from 2.332 to 3.256 × 10−9 m2/s. The molecular transport of momentum, heat, and mass were determined from Newton’s law of viscosity, Fourier’s law, and Fick’s law, respectively. The results indicated that the friction drag force, convective heat, and mass transfer coefficients were 6.104 × 10−6 N, 76.55 W/m2·K, and 0.0636 m/s, respectively. Mathematical modeling showed the suitability of the Midilli and Kucuk and the Peleg models for the prediction of drying and rehydration processes, respectively. Thermal conductivity, specific heat, and density of coated samples ranged from 0.559–0.579 (W/m·K), 3735–3859 (J/kg·K), and 850.90–883.26 (Kg/m3), respectively. The porosity was reduced due to the penetration of biopolymers into the cellular matrix of samples. The highest total polyphenol content and antioxidant activity belonged to the AG samples. The biopolymers covering the surface of samples produced a protection layer against the loss of bioactive compounds. Biopolymers can be successfully used as a non-thermal green process for improving the drying and quality characteristics of pears at the industrial level.

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Section: Resultssupporting

confidence: 88%

Effect of Biopolymer Dip-Coating Pretreatments as a Non-Thermal Green Technology on Physicochemical Characteristics, Drying, and Rehydration Kinetics of Santa Maria Pears

Toker

2023

Foods

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“…Salehi and Satorabi (2021) examined the effect of edible‐coated pretreatment applications on Δ E ; it was determined that the highest Δ E value of peach slices was in xanthan gum pretreated samples. In their study with apricot, Satorabi et al (2021) reached similar results.…”

Section: Resultsmentioning

confidence: 56%

The effect of pretreatments on the drying of persimmon with infrared energy

Or,

Arkain,

Kocabiyik

2024

J Food Process Engineering

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The effects of various pretreatments, including edible coatings, on drying kinetics and some physical quality parameters of persimmon varieties (Fuyu and Rojo Brillante) and differences between varieties were investigated. The experiments were conducted at an infrared radiation intensity of 1210 W m−2 and air velocity (v) of 1.5 m s−1. Drying time differed depending on pretreatments and varieties. Pretreatments generally shortened the Fuyu variety's drying time and increased the Rojo Brillante variety's drying time. Lower specific energy consumption and higher diffusion coefficient values were recorded for the Rojo Brillante variety compared to the Fuyu. In terms of quality parameters, the Fuyu variety generally obtained lower values for shrinkage. Rehydration rate was higher for the Rojo Brillante variety. Total color change was lower in the Rojo Brillante variety. Based on the pretreatments applied, xanthan gum gave better results in terms of operational parameters. In terms of quality parameters, ascorbic acid had better results for rehydration rate and shrinkage. For total color change, better results were obtained in arabic gum pretreatment. As a result, when an evaluation is made regarding variety differences and pretreatments applied, the Rojo Brillante variety can be recommended for drying.Practical applicationsPersimmon is a popular fruit in appearance, flavor, and rich nutritional content. The high moisture and sugar content in the fruit increases spoilage in a short time, making it difficult to consume in all seasons. For this reason, different preservation methods are being investigated to extend the shelf life. Sun drying and other drying methods developed as an alternative to these methods have many disadvantages. Different pretreatments prevent the negativities that occur in other drying methods. Especially, edible coatings can increase product quality by preserving color and appearance as well as controlling mass transfer, flavor, and aroma losses. This study investigated the effects of various pretreatments, including edible coatings, on drying kinetics and some physical quality parameters of persimmon varieties, as well the differences between varieties. Based on variety differences and pretreatments applied, the Rojo Brillante variety can be recommended for drying in terms of both processing and drying characteristics.

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Effect of edible coatings on the color and surface changes of apricot slices during drying in infrared system

Cited by 2 publications

References 0 publications

Effect of Biopolymer Dip-Coating Pretreatments as a Non-Thermal Green Technology on Physicochemical Characteristics, Drying, and Rehydration Kinetics of Santa Maria Pears

Effect of Biopolymer Dip-Coating Pretreatments as a Non-Thermal Green Technology on Physicochemical Characteristics, Drying, and Rehydration Kinetics of Santa Maria Pears

The effect of pretreatments on the drying of persimmon with infrared energy

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