Effect of gum Arabic and ethanol pretreatments on drying kinetics and quality attributes of dried carrot slices

Mina, Zobabalo Progress; Kaseke, Tafadzwa; Fadiji, Tobi; Fawole, Olaniyi Amos

doi:10.1016/j.heliyon.2022.e12037

Cited by 12 publications

(6 citation statements)

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“…Corrêa et al (2021) conducted convective drying (40–60°C and 0.5 m s −1 ) by applying some pretreatments to persimmon; lower % S values were obtained in pulsed vacuum (35.03%) and ultrasound‐assisted osmotic dehydration (18.8%) pretreatments applied compared to control samples. Carrot slices subjected to arabic gum pretreatment showed lower shrinkage (Mina et al, 2022). Bai et al (2023) reported that blanching applied before convective drying of apple slices resulted in higher shrinkage values compared to the control group.…”

Section: Resultsmentioning

confidence: 99%

“…determined that ultrasound-assisted osmotic dehydration pretreatment application affected the R r value in hot air drying of persimmon Corrêa et al (2021). found that the values obtained in pulsed vacuum and ultrasound-assisted osmotic dehydration applications were close to the control samples Mina et al (2022). reported that the rehydration rate values obtained in arabic gum pretreatment were close to the control samples in their study with carrot slices.…”

mentioning

confidence: 81%

“…For this reason, many drying methods have been developed with the studies carried out, and some negativities may occur in the widely used sun drying and other drying methods developed as an alternative (Alibaş et al, 2021). In these drying methods, shorter drying times, higher nutrient content, better texture and color properties, and longer shelf life can be obtained by applying different pretreatments before drying to improve the operational properties and the final product's quality characteristics (Doymaz et al, 2015; Hiranvarachat et al, 2011; Mina et al, 2022). There are many pretreatments applied to agricultural products such as blanching, acid, sugar, alkali, sulfite solutions, and edible (hydrocolloid) coatings (arabic, xanthan, guar, tragacanth gum, etc.…”

Section: Introductionmentioning

confidence: 99%

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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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Section: Resultsmentioning

confidence: 99%

mentioning

confidence: 81%

Section: Introductionmentioning

confidence: 99%

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

Or,

Arkain,

Kocabiyik

2024

J Food Process Engineering

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“…Thus, it was assumed that the only source of weight loss is moisture loss, and there is no dry matter loss included in the studied temperature. Second, ethanol evaporates before water, and the flow channels it creates remain as pores, which can facilitate water evaporation (Mina et al, 2022); HHP promotes the degradation of cell wall structure and increased cell permeability, which contributed to increased mobility and water mass transfer rate (Yuan et al, 2021) positively influencing the reduction of drying time. In contrast, as HMT consists of cooking the material and rice is rich in starch, we believe that HMT promoted starch gelatinization (Piecyk & Domian, 2021) making it difficult to reduce the moisture content, requiring a longer process time to reach equilibrium.…”

Section: Impacts Of Pretreatments On Drying Kinetics and Mass Transfe...mentioning

confidence: 99%

“…Ethanol pretreatment (BRE) led to the formation of pores and cavities on the FBR surface. According to Mina et al (2022), ethanol evaporates before water does, and the flow channels it creates remain as pores, which can facilitate water evaporation, better drying, and better retention of bioactive compounds in the dried material. Furthermore, Wang et al (2023) reported that the porosity of the structure can act as a reservoir to retain bioactive compounds.…”

Section: Morphological and Thermal Properties Of Fbrmentioning

confidence: 99%

Processing black rice grains to obtain flour: Influence of pretreatments on mass transfer, in vitro digestibility, and technological properties

et al. 2023

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Background and ObjectivesThe objective of this work was to evaluate the processing of black rice grains to obtain flour and to verify the influence of pretreatments on mass transfer, in vitro digestibility, and technological properties. The grains were submitted to heat moisture treatment (HMT) with a final humidity of 30% at 110°C for 2 h, black rice pretreatment with ethanol (BRE) in the proportion 1:1 (wt/wt) for 5 min/25°C, and high hydrostatic pressure (HHP) under conditions of 200 MPa for 10 min/25°C. Then, the grains were dried at 60°C at an air velocity of 1.5 m/s and ground in an electric multigrain grinder. Was analyzed the mass transfer, in vitro digestion, water, oil, and milk retention capacity, total phenolic compounds (TPC), total anthocyanins (TA), antioxidant activities by (2,2′‐azino‐bis‐(3‐ethylbenzothiazoline‐6‐sulfonic) acid, 2,2‐diphenyl‐1‐picrylhydrazyl, ferric‐reducing antioxidant power, and oxygen radical absorbance capacity Surface appearance by scanning electron microscopy, and thermal analysis by differential scanning calorimetry was carried out.FindingsThe grains when submitted to the HHP obtained a reduction of 58.82% in the drying time, while the HMT promoted an increase of 23.5% when compared to the control. The pretreatments influenced the in vitro digestibility, where the HHP had the highest value (86.33), as well as the highest water, oil, and milk retention capacities. BRE positively impacted TPC, TA, and antioxidant activities regardless of the methods used. HMT promoted the formation of cavities, fissures, and holes on the surface, resulting in a rough appearance and presenting greater thermal resistance with an enthalpy of 12.35 J/g.ConclusionsThis research paved the way for potential commercial applications of black rice flour as an ingredient in functional foods.Significance and NoveltyThis study adds to the significance and novelty of research on black rice processing by evaluating the influence of different pretreatments on mass transfer, in vitro digestibility, and technological properties.

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