Effect of ultrasound pretreatment and microwave vacuum drying in the production of dried poniol fruit

Dash, Kshirod K.; Boro, Sibo; Raj, G. V. S. Bhagya

doi:10.1111/jfpe.14301

Cited by 3 publications

(2 citation statements)

References 56 publications

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“…The color, rehydration and quality of wolfberry are typically quite good which dried by hot air, but longer drying time resulting in serious shrinkage of dried wolfberry fruit, loss of nutrients and quality reduction(Dandan Zhao,2018). Microwave vacuum drying technology can signi cantly shorten the drying cycle of wolfberry and has higher energy utilization rate, but it is easy to cause surface expansion and rupture, seed out, sugar over ow, and other phenomena, which makes it more suitable for the later drying of semi-dry products(Yue Duan, 2017). After vacuum far-infrared drying, the polysaccharide content and color differences of wolfberry are increased while the rehydration rate does not change signi cantly, but the surface is prone to crust hardening and forms small bubbles, which affects fruit quality (Lijuan Zhao et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Effect of Different Pretreatment Methods on Drying Characteristics and Quality of Wolfberry (Lycium barbarum) by Radio Frequency-Hot Air Combined Segmented Drying

Xu,

Wan,

Zang

et al. 2024

Food Bioprocess Technol

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In this study, fresh wolfberry in the current season was used as the experimental material and a radio frequency (RF)-hot air combined segmented drying process was adopted for berry preservation. Ultrasonic treatment, hot water blanching, sucrose in ltration, ultrasonic & blanching, ultrasonic & in ltration, and NaOH and NaCl solution impregnation were used for pre-treatment of combined drying.Taking natural drying and conventional Na 2 CO 3 dewaxing treatment as the control group, the effects of different pretreatment methods on drying characteristics, quality, and microstructure of wolfberry during combined drying were investigated. The drying time after ultrasonic and blanching pretreatment was the shortest(13.5h), which effectively retained total avonoids(1.79mg/g) and enhanced their antioxidant activity(I = 60.78%). NaCl impregnation treatment signi cantly increased the total phenol content(8.77 mg/g). The retention rate of soluble sugar (0.73 g/g), ascorbic acid (3.96mg/100g), betaine(2.72%), and other nutrients increased signi cantly after ultrasonic and in ltration treatment, while the color, rehydration rate and microstructure were better than other treatment methods. The Weibull distribution function can accurately describe the RF-hot air combined drying process of Lycium barbarum after different pretreatment, and simulated results were consistent with the results of the combined drying characteristic curve of Lycium barbarum. The aim of this study was explored suitable pretreatment methods to improve the drying rate and ensure the quality of dried products of wolfberry.

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Section: Introductionmentioning

confidence: 99%

Effect of Different Pretreatment Methods on Drying Characteristics and Quality of Wolfberry (Lycium barbarum) by Radio Frequency-Hot Air Combined Segmented Drying

Xu,

Wan,

Zang

et al. 2024

Food Bioprocess Technol

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“…Microwave vacuum drying was also investigated in detail by Raj and Dash [3], where dragon fruit slices were dried through microwave vacuum drying. The effect of ultrasound pretreatment and microwave vacuum drying in the production of dried poniol fruit was investigated by Dash et al [4], while low-temperature vacuum drying as a novel process to improve papaya (Vasconcellea pubescens) nutritional and functional properties was presented in a paper by Vega-Gálvez et al [5].…”

Section: Introductionmentioning

confidence: 99%

Prototype of an Innovative Vacuum Dryer with an Ejector System: Comparative Drying Analysis with a Vacuum Dryer with a Vacuum Pump on Selected Fruits

Šumić,

Tepić Horecki,

Kašiković

et al. 2023

Foods

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The following article describes new research about the design, construction and installation of the new prototype of a vacuum dryer with an ejector system. Moreover, the testing of this new prototype involved comparing the qualities of fruit dried in a vacuum drier with an ejector system to fruit dried in a convectional vacuum drier. The data obtained were then analyzed and presented. Due to their economic relevance and highly valuable nutritional value and sensory properties, sour cherries and apricots have been chosen to be the subjects for the testing. The most appropriate quality indicators for analyzing were moisture content, aw value, share and penetration force, total phenol, flavonoid and anthocyanin content and antioxidant activity (FRAP, DPPH and ABTS test). The main results of this study were achieved by designing, constructing, installing and testing the usage of the innovative prototype of a vacuum dryer with an ejector system in the laboratory of the Technology of fruit and vegetable products of the Faculty of Technology Novi Sad, University of Novi Sad. Based on our analyses of the obtained data, it was concluded that vacuum dryer with an ejector system are similar to vacuum dryer with a vacuum pump in terms of all tested physical, chemical and biological properties of dried samples. We observed similarities in some of the most important parameters, including product safety and quality, such as the aw value and the total phenol content, respectively. For example, in dried sour cherry, the aw values ranged from 0.250 to 0.521 with the vacuum pump and from 0.232 to 0.417 with the ejector system; the total phenol content ranged from 2322 to 2765 mg GAE/100 g DW with the vacuum pump and from 2327 to 2617 mg GAE/100 g DW with the ejector system. In dried apricot, the aw ranged from 0.176 to 0.405 with the vacuum pump and from 0.166 to 0.313 with the ejector system; total phenol content ranged from 392 to 439 mg GAE/100 g DW with the vacuum pump and from 378 to 428 mg GAE/100 g DW with the ejector system.

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Effect of different pretreatment methods on drying characteristics and quality of wolfberry (Lycium barbarum) by radio frequency-hot air combined segmented drying

Wan

Zhang

et al. 2023

Preprint

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In this study, fresh wolfberry in the current season was used as the experimental material and a radio frequency (RF)-hot air combined segmented drying process was adopted for berry preservation. Ultrasonic treatment, hot water blanching, sucrose infiltration, ultrasonic & blanching, ultrasonic & infiltration, and NaOH and NaCl solution impregnation were used for pre-treatment of combined drying. Taking natural drying and conventional Na2CO3 dewaxing treatment as the control group, the effects of different pretreatment methods on drying characteristics, quality, and microstructure of wolfberry during combined drying were investigated. The drying time after ultrasonic and blanching pretreatment was the shortest(13.5h), which effectively retained total flavonoids(1.79mg/g) and enhanced their antioxidant activity(I = 60.78%). NaCl impregnation treatment significantly increased the total phenol content(8.77 mg/g). The retention rate of soluble sugar (0.73 g/g), ascorbic acid (3.96mg/100g), betaine(2.72%), and other nutrients increased significantly after ultrasonic and infiltration treatment, while the color, rehydration rate and microstructure were better than other treatment methods. The Weibull distribution function can accurately describe the RF-hot air combined drying process of Lycium barbarum after different pretreatment, and simulated results were consistent with the results of the combined drying characteristic curve of Lycium barbarum. The aim of this study was explored suitable pretreatment methods to improve the drying rate and ensure the quality of dried products of wolfberry.

show abstract

Effect of ultrasound pretreatment and microwave vacuum drying in the production of dried poniol fruit

Cited by 3 publications

References 56 publications

Effect of Different Pretreatment Methods on Drying Characteristics and Quality of Wolfberry (Lycium barbarum) by Radio Frequency-Hot Air Combined Segmented Drying

Effect of Different Pretreatment Methods on Drying Characteristics and Quality of Wolfberry (Lycium barbarum) by Radio Frequency-Hot Air Combined Segmented Drying

Prototype of an Innovative Vacuum Dryer with an Ejector System: Comparative Drying Analysis with a Vacuum Dryer with a Vacuum Pump on Selected Fruits

Effect of different pretreatment methods on drying characteristics and quality of wolfberry (Lycium barbarum) by radio frequency-hot air combined segmented drying

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