Effect of sun-drying on microstructure and texture of S. Bartolomeu pears (Pyrus communis L.)

Ferreira, Dulcineia; Lopes‐da‐Silva, José A.; Pinto, Glória; Santos, Conceição; Delgadillo, Ivonne; Coimbra, Manuel A.

doi:10.1007/s00217-007-0685-x

Cited by 29 publications

(14 citation statements)

References 28 publications

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“…T avg (°C) T max ÀT avg (°C) T min ÀT avg°C ) S. methods (Deng and Zhao, 2008;Ferreira et al, 2008;Contreras et al, 2005). Instead, apples dried by MW at 65°and 75°C showed a higher springiness (p < 0.05) compared to samples dried by MW at 55°C and by hot air.…”

Section: T (°C)mentioning

confidence: 93%

Infrared thermography assisted control for apples microwave drying

Cuccurullo

Giordano

Albanese

et al. 2012

Journal of Food Engineering

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Section: T (°C)mentioning

confidence: 93%

Infrared thermography assisted control for apples microwave drying

Cuccurullo

Giordano

Albanese

et al. 2012

Journal of Food Engineering

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“…With the decrease in moisture content of pear slices during the drying process, the difference of the drying rate curves at three ultrasonic powers kept decreasing gradually. At the initial stage of drying, free water content in pear slices was high (Dulcineia, 2008). Due to the excellent mobility of free water, ultrasonic waves are transmitted into the pear samples easily and enhance internal mass transfer effectively, which could produce a strong mechanical effect and cavitation effect, thereby increasing the drying rate obviously.…”

Section: Drying Characteristicsmentioning

confidence: 99%

Drying characteristics, microstructure, glass transition temperature, and quality of ultrasound‐strengthened hot air drying on pear slices

Liu

Zeng

Wang

et al. 2019

J Food Process Preserv

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In order to explore the reinforcement effect of contact ultrasound on hot air drying (HAD), the effects of different ultrasonic powers and drying temperatures on drying characteristics and quality of pear slices were studied. The results showed that the increase in ultrasonic power and drying temperature could significantly shorten drying time. The drying process of pear was internal diffusion control, and ultrasound application could reduce internal diffusion resistance as well as improve dehydration rates. SEM results illustrated that ultrasound’s cavitation and mechanical effects could produce more microchannels and dilate intercellular spaces in pear slices. DSC results revealed that ultrasound application during drying could improve water mobility and then reduce glass transition temperature. Both drying temperature and ultrasonic power had significant effects on total phenolic, total flavonoids, VC, and rehydration ratio, and contact ultrasound application in HAD was beneficial to increasing the nutrient component contents. Practical applications Hot air drying (HAD) is a traditional and frequently used drying method. Yet it has the defects of low thermal efficiency, lengthy time, and unacceptable product quality. Nowadays, the application of contact ultrasound strengthening technology has drawn great attention in drying enhancement. When contact ultrasound is applied in HAD of pear, ultrasonic energy is directly transmitted into materials without passing through any medium, so as to enhance the utilization and enhancement effect of the ultrasound. The ultrasound application could enlarge and even produce more microchannels in pear slices, which could accelerate moisture migration. Contact ultrasound application in drying process was beneficial to improving the drying rate as well as increasing nutrient components. Therefore, contact ultrasound‐strengthened HAD technology is promising and could be applied for drying agricultural products.

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“…During 3-day storage the firmness of treated pears decreased from 5.5 to 7.3%. This decrease is related with ripening processes in storage, when the cell structure of flesh firmness is changed due to reactions of polysaccharide hydrolysis (Prasanna et al, 2007;Ferreira et al, 2008).…”

Section: Discussionmentioning

confidence: 99%

“…The changes of fruit cell walls depend on content of protopectin and activity of enzymes like polygalacturonase, methylestherases, celulase and pectinase (Cheng et al, 2009). During fruit cutting enzymes are released, and in the presence of oxygen they accelerate endogenous processes and cause physical reactions in the cells leading to softer structure of fruit flesh (Prasanna et al, 2007;Ferreira et al, 2008). Different surface coatings, like maltodextrin, methylcellulose, Semperfresh TM made on the basis of sucrose polyesters, soy protein, pectin, gelatine, alginate, shellac, whey protein concentrate, and bee wax, of fresh-cut fruit have PROCEEDINGS OF THE LATVIAN ACADEMY OF SCIENCES.…”

Section: Introductionmentioning

confidence: 99%