Effect of Pretreatments and Drying Conditions on Drying Rate and Colour Retention of Basil (Ocimum basilicum)

Rocha, Tainá Teixeira; Lebert, André; Marty-Audouin, C.

doi:10.1006/fstl.1993.1090

Cited by 74 publications

(43 citation statements)

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“…During thermal processing of coriander plants, conversion of chlorophyll to pheophytins with undesirable color change from bright green to olive-brown was observed. Blanching and hot air exposure prior to drying were shown to enhance chlorophyll retention of dried vegetables (Rocha, Lebert, & Marty-Audouim, 1993).…”

Section: Coriandermentioning

confidence: 99%

An innovative process for the production of spices through immediate thermal treatment of the plant material

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et al. 2005

Innovative Food Science & Emerging Technologies

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Section: Coriandermentioning

confidence: 99%

An innovative process for the production of spices through immediate thermal treatment of the plant material

Schweiggert

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Schieber

et al. 2005

Innovative Food Science & Emerging Technologies

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“…In some plants such as parsley, the presence of chlorophyllase leads to yellowing of the leaves if drying proceeds slowly [13]. The activity of chlorophyllase is also temperature dependent [93]. Preservation of color can be achieved using pre-treatments such as steam blanching [94,95], but conservation of color again depends on the plant [54].…”

Section: Organoleptic Characteristicsmentioning

confidence: 99%

Drying Technologies: Vehicle to High-Quality Herbs

2015

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Herbs are usually marketed as dry due to a consumer demand beyond their seasonality; dehydration leads to a stable, easily moveable product that is available throughout the year. The process of drying, though, leads to modifications in the appearance, composition and quality of the raw material. The extent of these alterations depends on the applied drying methodology and its parameters, rendering the optimization of this process imperative. Numerous studies examining the effect of drying on the main characteristics of herbs have been published in recent years, and this review aims at organizing the available information of the studied herbs, drying methods and measured parameters in a comprehensive manner. Primarily, since aroma is the main characteristic of herbs and the principal aim for the end product is to retain the raw material's character, this review will focus on the most widely studied effect of drying, which is the essential oil yield and composition. Secondly, results from various studies on the influence of drying on biochemical compounds, organoleptic properties of dried herbs are also presented. The most common approach to the study of drying kinetics is also presented. Finally, novel technologies targeting to minimize the magnitude of changes from the raw material are described.

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“…Where, steaming process modifies or destruction the cell structure by loss the selective permeability. Therefore, the resistance to moisture diffusion decreases within the wall cell and water migrates to the surface of sample (Rocha, et al, 1993;Kowalska, et al, 2008). So, kiwifruit cells lost more water during VHD leading to decrease MC and increase ML.…”

Section: Effect Of Steaming Process On Osmotic Dehydration Of Kiwifrumentioning

confidence: 99%

Effect of Osmotic Dehydration as Apre-treatment on some Characteristics of Ventilated Hot Air Drying (VHD) Kiwifruit Slices

2016

AJAS

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Food dehydration of fruits is one of the most challenging processes in food technology. In order to optimize the quality of dehydrated fruits novel dry conservation procedures should be developed. Where ventilated hot air dryers'(VHD) produces poor fruit quality. So, different methods were applied to decrease the drawbacks of traditional methods. Kiwifruit slices submitted to steaming and osmotic dehydration (OD) in 60% sucrose solution as pre-treatment followed by VHD was studied. Results revealed that weight reduction (WR), water loss (WL) and solid gain (SG) of kiwifruit were significantly increased as extend of immersion period. Weight reduction (WR) was found to be lower than water loss (WL) during OD. On the other hand, WL was higher than that of SG. Steaming and/or OD as pre-treatment for kiwifruit drying increases the membrane permeability. Moreover, steaming process releases the trapped air from the kiwifruit tissue. Thus increase both water loss (WL) and dehydration efficiency index (DEI). Contrary, decrease moisture content (MC) in the final product. Steaming process is more pronouncing effect than that of OD. Rehydration capacity (RC) of dried kiwifruit slices improves by OD using osmotic solution (60% sucrose) at 40C for 2 hrsas pre-treatment while steaming process has no remarkable effect.

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Effect of Pretreatments and Drying Conditions on Drying Rate and Colour Retention of Basil (Ocimum basilicum)

Cited by 74 publications

References 0 publications

An innovative process for the production of spices through immediate thermal treatment of the plant material

An innovative process for the production of spices through immediate thermal treatment of the plant material

Drying Technologies: Vehicle to High-Quality Herbs

Effect of Osmotic Dehydration as Apre-treatment on some Characteristics of Ventilated Hot Air Drying (VHD) Kiwifruit Slices

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