Effect of food ingredient on microwave freeze drying of instant vegetable soup

Wang, Rui; Zhang, Min; Mujumdar, Arun S.

doi:10.1016/j.lwt.2010.03.007

Cited by 112 publications

(45 citation statements)

References 26 publications

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“…Other authors mention values of between usually maintain the organoleptic and nutritional characteristics of the mixture used (Wang et al 2010). In Spain, 88.2 % of the population ingests 9.8 g/day of sodium, which is above the recommended amount of 5 g/ day (Ortega et al 2011).…”

Section: Discussionmentioning

confidence: 99%

Evaluation of antioxidant activity and nutritional composition of flavoured dehydrated soups packaged in different formats. Reducing the sodium content

et al. 2015

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The antioxidant activity and nutritional composition of four dehydrated soups (vegetables, meat, chicken and fish) packaged in four formats -carton, plastic, and aluminium bags (the last with and without modified atmosphere) -were evaluated during 12 months' storage. The results showed that all four soups had a good or very good antioxidant capacity as tested by the lipid peroxidation, deoxyribose, and Trolox equivalent antioxidant capacity (TEAC) tests. Of interest from a nutritional point of view was the finding that the lipid fraction of all the soups was below 1 %. The sodium content of the four soups and their ingredients was also analysed. By modifying some of the ingredients, a 25 % reduction in the sodium content of the soups was obtained, permitting them to be labelled as Bsodium reduced^. The monosodium glutamate (MSG) content of the reformulated soups (lower sodium content) was below levels permitted by European legislation.

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Section: Discussionmentioning

confidence: 99%

Evaluation of antioxidant activity and nutritional composition of flavoured dehydrated soups packaged in different formats. Reducing the sodium content

et al. 2015

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“…The functional properties of proteins are frequently limited by their relatively poor solubility, particularly close to the isoelectric point (pI) (MOSER et al, 2016). The pI of whey protein is at a pH near to 5.0 (Duongthingoc et al, 2013) and that of soy protein near to 4.5 (Wang et al, 2010).…”

Section: Solubilitymentioning

confidence: 99%

Influence of process conditions on the physicochemical properties of jussara pulp (Euterpe edulis) powder produced by spray drying

Santana

Paixão

Oliveira

et al. 2017

Braz. J. Food Technol.

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Influence of process conditions on the physicochemical properties of jussara pulp (Euterpe edulis) powder produced by spray drying Influência das condições de processo nas propriedades físico-químicas de pó de polpa de juçara (Euterpe edulis) produzido por atomização AbstractThe objective of this work was to optimize the spray drying of jussara pulp using mixtures of modified starch (MS) with whey protein concentrate (WPC) or soy protein isolate (SPI) as the carrier agents. Two central composite rotatable designs were used to evaluate the effect of the independent variables of inlet air temperature (140 °C to 200 °C), carrier agent concentration -CAC (0.5 to 2 g carrier agent/g jussara pulp solids) and the proportions of MS:WPC or MS:SPI (5 to 30 g WPC or SPI/100 g carrier agent) on the following responses for powders formulated with MS:WPC and MS:SPI, respectively: moisture content (0.3% to 1.4% and 0.6% to 1.2%), solubility (78.0% to 92.9% and 78.9% to 83.8%), retention of total anthocyanins (49.2% to 82.9% and 34.1% to 96.9%), encapsulation efficiency (98.5% to 99.7% and 98.5% to 99.5%), hue angle (9.1 to 44.0 and 3.7 to 42.6), chroma (10.0 to 15.3 and 9.2 to 14.3) and process yield (33.2% to 55.5% and 49.9% to 78.5%). The inlet air temperature 170 °C, CAC of 1.25 and 2 g/g jussara pulp solids and proportion of MS:WPC or MS:SPI of 17.5 and 30 g/100 g were recommended as the selected conditions. Keywords ResumoO objetivo deste trabalho foi otimizar a secagem por atomização da polpa de juçara, utilizando-se misturas de amido modificado (AM), concentrado proteico de soro de leite (CPL) ou isolado proteico de soja (IPS), como agentes carreadores. Dois delineamentos compostos centrais rotacionais foram realizados para avaliar o efeito das variáveis independentes: temperatura do ar de entrada (140 °C a 200 °C), concentração de agente carreador -CAC (0,5 a 2 g de carreador/g de sólidos de polpa juçara) e proporções de AM:CPL ou AM:IPS (5 a 30 g de CPL ou IPS/100 g carreador) sobre as seguintes respostas para pós formulados com AM:CPL e AM:IPS, respectivamente: teor de umidade (0,3% a 1,4% e 0,6% a 1,2%), solubilidade (78,0% a 92,9% e 78,9% a 83,8%), retenção de antocianinas totais (49,2% a 82,9% e 34,1% a 96,9%), eficiência de encapsulação (98,5% a 99,7% e 98,5 a 99,5%), ângulo de tonalidade (9,1 a 44,0 e 3,7 a 42,6), croma (10,0 a 15,3 e 9,2 a 14,3) e rendimento do processo (33,2% a 55,5% e 49,9% a 78,5%). A temperatura do ar de entrada de 170 °C, CAC de 1,25 e 2, e a proporção de AM:CPL ou AM:IPS de 17,5 e 30 foram recomendadas como condições selecionadas. Portugueses, 1966, Bacanga, CEP: 65080-805, São Luís/MA -Brazil, e-mail: audirene.amorim@gmail.com; audirene.santana@ufma.br Cite as: Influence of process conditions on the physicochemical properties of jussara pulp (Euterpe edulis) powder produced by spray drying. Braz. Palavras-chave:

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“…The addition of salt and sucrose to restructured potato slices and instant vegetable soup led to a significant increase in the drying rate, due to an enhanced ability of microwaves to be absorbed by these materials during microwave-assisted freeze drying. It was noted that a 17-54% reduction in drying time occurred as the salt content was increased from 1% to 7%, while a reduction in drying time of between 11.1% and 33.3% was found as the sucrose content was increased from 3% to 15% (Wang et al, 2011a;Wang et al, 2010b).…”

Section: Microwave-assisted Drying Process 293mentioning

confidence: 99%

“…In the graphical optimization technique, contour diagrams of the different response variables are superimposed and the optimal conditions are determined within the superposition region. Process parameters for the microwave freeze-drying of instant vegetable soup were optimized using this technique by Wang et al (2010b). Sharma and Prasad (2006b) optimized the process parameters for the microwave-convective drying of garlic cloves using a constrained optimization technique (Tukey's multicomparison pair-wise test), in an effort to identify the best compromise between quality and drying time.…”

Section: Optimal Operation Strategymentioning

confidence: 99%

Microwave‐Assisted Drying of Foods – Equipment, Process and Product Quality

Wang

Zhang

Mujumdar

2014

Modern Drying Technology

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Dehydration is one of the main methods used to preserve foods, keeping it in a stable and safe condition as dehydration reduces water activity and extends the shelf life of fresh fruits, vegetables and aquatic products by preventing microbial activity (Wang et al., 2011b;Mujumdar and Law, 2010;Zhang et al., 2006). Furthermore, there are some other objectives of dehydration, for example, quality enhancement, improving ease of handling, further processing, sanitation, and the development of new products (Duan et al., 2010a).Drying is the most common, but also the most energy-consuming, food preservation process (Mujumdar, 2006;Ratti, 2001). Many conventional thermal methods, such as hot-air drying, vacuum-drying and freeze-drying result in low drying rates in the falling rate period of drying and often also in the surface drying region, due to the heat sensitivity of most foodstuffs (Clary et al., 2005;Zhang et al., 2003;Zhang et al., 2005). Furthermore, extended drying times at relatively high temperatures during the falling rate period lead to the undesirable thermal degradation of the product (Mousa and Farid, 2002). In addition, convective drying seriously damages the sensory characteristics and nutritional properties of foods. Occasionally, severe shrinkage caused by convective drying can reduce the rehydration capacity of the dehydrated product.Given the large quantities of materials produced from agriculture, horticulture and other commodities that must be dried each year, and the magnitude of associated energy inputs, there is a continuing need to improve the thermal drying systems used. The main areas for improvement are in energy transfer, drying times to reduce equipment size, and attaining better uniformity of drying rates and product quality (Souraki et al., 2009).Microwave (MW) applications offer potential opportunities for enhancing the drying of food. Microwave heating/drying coupled with other drying techniques such as convective, vacuum-and freeze-drying provides various options for microwave-assisted drying techniques with their respective merits; for example, microwave vacuum-drying (MWVD), microwave freeze-drying (MWFD),

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Effect of food ingredient on microwave freeze drying of instant vegetable soup

Cited by 112 publications

References 26 publications

Evaluation of antioxidant activity and nutritional composition of flavoured dehydrated soups packaged in different formats. Reducing the sodium content

Evaluation of antioxidant activity and nutritional composition of flavoured dehydrated soups packaged in different formats. Reducing the sodium content

Influence of process conditions on the physicochemical properties of jussara pulp (Euterpe edulis) powder produced by spray drying

Microwave‐Assisted Drying of Foods – Equipment, Process and Product Quality

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