Effect of Four Drying Methods on the Quality of Osmotically Dehydrated Cranberries

Beaudry, Christopher M.; Raghavan, G. S. V.; Ratti, Cristina; Rennie, Timothy J.

doi:10.1081/drt-120029999

Cited by 107 publications

(69 citation statements)

References 11 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The FD produced highly porous products that showed a high rehydration capacity, as the internal structure of freezedried fruit remains quite undisturbed. This can be attributed to the structural rigidity of the frozen product, which can prevent the collapse of the solid matrix remaining after drying (Beaudry et al, 2004). In addition, according to the results obtained, the effect of operating pressure and freezing rates are negligible.…”

Section: Rehydration Capacitymentioning

confidence: 52%

“…As mentioned above, this fruit is mainly commercialized in local markets and has an incipient postharvest management, with few methods for postharvest conservation (Maldonado-Astudillo et al, 2014). The selection of the proper drying technology can affect the final product quality and the drying economic (Beaudry, Raghavan, Ratti, & Rennie, 2004). Therefore, the main objective of this study was to evaluate the effect of tray-drying and FD as methods to obtain dried plum.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Effect of drying methods on the physicochemical and thermal properties of Mexican plum (Spondias purpurea L.)

Muñoz-López

Urrea-García

Jiménez‐Fernández

et al. 2017

CyTA - Journal of Food

View full text Add to dashboard Cite

(2018) Effect of drying methods on the physicochemical and thermal properties of Mexican plum (Spondias purpurea L.), CyTA -Journal of Food, 16:1, 127-134, DOI: 10.1080/19476337.2017 To link to this article: https://doi.org/10. 1080/19476337.2017 Plum slices (diameter 2.5 cm and thickness 0.2 cm) were dried using vertical tray-drying (VTD) and freeze-drying. Models were used to determine the thermal conductivity (k) and specific heat (C p ). In addition, water activity (a w ), colour total change (ΔE), pectin yield (y pec ) and rehydration capacity were investigated. The moisture content of tray-and freeze-dried plum was relatively significant (p < 0.05). No significant difference was found in terms of a w . There was a maximum decrease in k and C p of 90% and 91.5% during drying process, respectively. In terms of quality, ΔE showed that tray-dried samples had slight darker (browning), whereas the freeze-dried samples had a lighter colouring compared to the fresh fruit. The quality and rehydration characteristics of freeze-dried plum were higher than that of a tray-dried product; however, VTD could be appropriate for industrial production because of its advantages in lower cost and energy consumption.Efecto de los métodos de secado sobre las propiedades fisicoquímicas y térmicas de la ciruela mexicana (Spondias purpurea L.) RESUMEN Las rebanadas de ciruela (diámetro 2,5 cm y espesor 0,2 cm) fueron secadas usando el secado vertical por charolas (VTD) y la liofilización (FD). Se utilizaron modelos para determinar la conductividad térmica (k) y el calor específico (C p ). Además, la actividad de agua (a w ), el cambio total de color (ΔE), el rendimiento de pectina (y pec ) y la capacidad de rehidratación fueron investigados. El contenido de humedad de la ciruela seca y liofilizada fue relativamente significativo (p < 0,05). No se encontraron diferencias significativas en términos de a w . Hubo un máximo decremento en k y C p del 90% y 95% durante el proceso de secado, respectivamente. En términos de calidad, ΔE mostró que las muestras secadas en charolas tuvieron un ligero oscurecimiento (pardeamiento), mientras las muestras liofilizadas tuvieron un color más luminoso en comparación con la muestra fresca. La calidad y las características de rehidratación fueron mayores que las de un producto secado por charolas; sin embargo, VTD podría ser apropiado para la producción industrial debido a sus ventajas de bajo costo y consumo energético. ARTICLE HISTORY

show abstract

Section: Rehydration Capacitymentioning

confidence: 52%

Section: Introductionmentioning

confidence: 99%

Effect of drying methods on the physicochemical and thermal properties of Mexican plum (Spondias purpurea L.)

Muñoz-López

Urrea-García

Jiménez‐Fernández

et al. 2017

CyTA - Journal of Food

View full text Add to dashboard Cite

show abstract

“…It's observed that there was no significant difference in the water activity among temperatures 60, 70 and 80°C. Beaudry et al (2004) reported that there was no significant difference in the water activity of the dried cranberries. The water activity is a function of moisture content in food and temperature and water connection in food can be defined by water activity as water activity for free water, loosely bound water, moderately bound water and tightly bound water are 1, >0.2, 0.3< a w <0.7, <0.3 respectively (BarbosaCanovas and Vega-Mercado, 1996).…”

Section: Ajabsmentioning

confidence: 99%

MATHEMATICAL MODELING AND EXPERIMENTAL STUDY ON THIN LAYER HALOGEN DRYER OF STRAWBERRY AND STUDY ITâS EFFECT ON ANTIOXIDANT ACTIVITY

Al-Hilphy¹

2013

American Journal of Agricultural and Biological Sciences

View full text Add to dashboard Cite

The halogen drying characteristics of strawberry (Fragaria ananassa Duch) slices were investigated. Drying experiments were carried out a three different drying temperatures (60, 70 and 80°C). The effect of drying temperature on the drying rate, drying coefficient, efficiency, effective diffusivity of the strawberry and antioxidant activity were evaluated. The best model for describing the halogen drying process was chosen by fitting nine commonly used drying models. The effective moisture diffusivity and activation energy were calculated using an infinite series solution of Fick's diffusion equation. The results showed that increasing drying temperature accelerate the halogen drying process. As well as, increasing of drying rate, drying rate constant, drying coefficient and effective diffusivity. All drying experiments had only falling rate period. The goodness of fit tests indicated that the proposed modified page model gave the best fit to experimental results at 70 and 80°C, but page model gave the best fit to experiment results at temperature of 60°C. The effective diffusivity varied from 7.53×10 −9 -2.52×10−8 m 2 /sec. Effective diffusivity was satisfactorily by an Arrhenius type relationship with activation energy with in 60-80°C temperature range. The ability of reducing power of the ferrous ion can taken as an indicator for the ability or antioxidant power for strawberry extracted.

show abstract

“…The high temperature of the drying process is an important cause for loss of quality. Lowering the process temperature has great potential for improving the quality of dried products (Nindo et al 2003, Beaudry et al 2004. However in such conditions, the operating time and the associated cost become unacceptable.…”

Section: Drying Of Fruits and Vegetablesmentioning

confidence: 99%

Recent advances in drying and dehydration of fruits and vegetables: a review

2010

View full text Add to dashboard Cite

Fruits and vegetables are dried to enhance storage stability, minimize packaging requirement and reduce transport weight. Preservation of fruits and vegetables through drying based on sun and solar drying techniques which cause poor quality and product contamination. Energy consumption and quality of dried products are critical parameters in the selection of drying process. An optimum drying system for the preparation of quality dehydrated products is cost effective as it shortens the drying time and cause minimum damage to the product. To reduce the energy utilization and operational cost new dimensions came up in drying techniques. Among the technologies osmotic dehydration, vacuum drying, freeze drying, superheated steam drying, heat pump drying and spray drying have great scope for the production of quality dried products and powders.

show abstract

Effect of Four Drying Methods on the Quality of Osmotically Dehydrated Cranberries

Cited by 107 publications

References 11 publications

Effect of drying methods on the physicochemical and thermal properties of Mexican plum (Spondias purpurea L.)

Effect of drying methods on the physicochemical and thermal properties of Mexican plum (Spondias purpurea L.)

MATHEMATICAL MODELING AND EXPERIMENTAL STUDY ON THIN LAYER HALOGEN DRYER OF STRAWBERRY AND STUDY ITâS EFFECT ON ANTIOXIDANT ACTIVITY

Recent advances in drying and dehydration of fruits and vegetables: a review

Contact Info

Product

Resources

About

Effect of Four Drying Methods on the Quality of Osmotically Dehydrated Cranberries

Cited by 107 publications

References 11 publications

Effect of drying methods on the physicochemical and thermal properties of Mexican plum (Spondias purpurea L.)

Effect of drying methods on the physicochemical and thermal properties of Mexican plum (Spondias purpurea L.)

MATHEMATICAL MODELING AND EXPERIMENTAL STUDY ON THIN LAYER HALOGEN DRYER OF STRAWBERRY AND STUDY ITâS EFFECT ON ANTIOXIDANT ACTIVITY

Recent advances in drying and dehydration of fruits and vegetables: a review

Contact Info

Product

Resources

About

MATHEMATICAL MODELING AND EXPERIMENTAL STUDY ON THIN LAYER HALOGEN DRYER OF STRAWBERRY AND STUDY ITâS EFFECT ON ANTIOXIDANT ACTIVITY