Effects of Four Different Drying Methods on the Quality Characteristics of Peeled Litchis (<i>Litchi chinensis</i>Sonn.)

Song, Chun Fang; Cui, Zhengwei; Jin, Guang Yuan; Mujumdar, Arun S.; Yu, Jian

doi:10.1080/07373937.2014.963203

Cited by 49 publications

(17 citation statements)

References 26 publications

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“…Protein was determined by the Kjeldahl method [23]. Total sugars were determined as in a previously described method [6].…”

Section: Proximate Composition Analysesmentioning

confidence: 99%

“…However, processors encounter difficulties in the storage and transportation of litchi for the concentrated maturation of litchi fruit [3]. Processors extend shelf life and facilitate transportation through dehydration, which includes sun drying, freeze drying, air drying, and microwave drying [4][5][6]. Sun drying feathers uncontrollability and vulnerability from natural conditions [7].…”

Section: Introductionmentioning

confidence: 99%

“…The rising PR of IAD enabled a lower retention of methane and sulphur-organic aroma and a higher assessing value of bitterness taste. This study revealed that BaTiO 3 is suitable for IOH drying and it resulted in more merits of dried litchi fruit.Litchi fruits are mostly processed by air drying with a simple technology of conventional ohmic heating of a chromel-filament [6]. However, conventional ohmic heating (air drying) is shown to have low energy efficiency, take longer, and produce low product quality [11].…”

mentioning

confidence: 99%

“…However, Song C.F. et al [6] assessed the sensory qualities of dried litchi fruits and found that the acceptance of dried product is not affected by various drying methods. Intermittent air drying (IAD) is known as an outstanding technique in food drying [12][13][14][15][16].…”

mentioning

confidence: 99%

“…Litchi fruits are mostly processed by air drying with a simple technology of conventional ohmic heating of a chromel-filament [6]. However, conventional ohmic heating (air drying) is shown to have low energy efficiency, take longer, and produce low product quality [11].…”

mentioning

confidence: 99%

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Energy Consumption, Colour, Texture, Antioxidants, Odours, and Taste Qualities of Litchi Fruit Dried by Intermittent Ohmic Heating

Cao

Islam

et al. 2020

Foods

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To reduce the cost of dried litchi fruit, the processing characteristics and physicochemical properties of litchi were investigated using drying by intermittent ohmic heating (IOH) (intermittent air drying (IAD)) generated by BaTiO 3 resistance. Litchi fruit pulp were dried at 70 • C with an air velocity of 1.8 m/s; the drying intermittent profiles were as follows: (1) 20 min drying-on and 5 min drying-off; (2) 20 min drying-on and 10 min drying-off; and (3) 20 min drying-on and 15 min drying-off, which correspond to pulse ratios (PRs) of 1.2, 1.5, and 1.8, respectively. After drying, the water content, energy consumption, vitamin C content, total phenolic content, colour, taste, and odour qualities were assessed. The results suggested that IOH drying requires lower energy consumption and yields higher quality products. The energy consumption of intermittent air drying ranged from 341 kJ·g −1 to 427 kJ·g −1 . The IAD of 1.2 and 1.5 PR reduced the browning of litchi fruits and gained better product quality. The major components of odour and tastes were explored in dried litchi. The rising PR of IAD enabled a lower retention of methane and sulphur-organic aroma and a higher assessing value of bitterness taste. This study revealed that BaTiO 3 is suitable for IOH drying and it resulted in more merits of dried litchi fruit.Litchi fruits are mostly processed by air drying with a simple technology of conventional ohmic heating of a chromel-filament [6]. However, conventional ohmic heating (air drying) is shown to have low energy efficiency, take longer, and produce low product quality [11]. Additionally, the continuous ohmic resistant heat of air drying can degrade the antioxidant compounds, colour, flavour, and sensory qualities of litchi fruits [12]. Therefore, it is of great significance to obtain dried product with better colour, odour, nutrition, and low energy consumption in the drying of litchi fruit. However, Song C.F. et al. [6] assessed the sensory qualities of dried litchi fruits and found that the acceptance of dried product is not affected by various drying methods. Intermittent air drying (IAD) is known as an outstanding technique in food drying [12][13][14][15][16]. Intermittent air drying confirmed that IAD decreases the operation cost and increases yields of high-quality fruits and vegetables [13][14][15]. IAD allowed the easy movement of moisture from the interior to the surface of material spontaneously by temperature gradient [15]. Moreover, a temperature drop during the tempering period is found to reduce the nutrient degradation [16]. It is reported that intermittent dehydration decreased energy consumption in onion by 12% and obtained 17% energy savings in apple drying [17,18]. The ohmic heating of BaTiO3 resistance provides more merits of safety, clarity, and moderation with its resistance of positive temperature coefficient [18][19][20][21][22]. Using IOH, the IAD of litchi fruits is expected further to raise the retention of vitamin C and phenolics and to lower energy consumption. Far fewer re...

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“…Protein was determined by the Kjeldahl method [23]. Total sugars were determined as in a previously described method [6].…”

Section: Proximate Composition Analysesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

mentioning

confidence: 99%

mentioning

confidence: 99%

mentioning

confidence: 99%

See 3 more Smart Citations

Energy Consumption, Colour, Texture, Antioxidants, Odours, and Taste Qualities of Litchi Fruit Dried by Intermittent Ohmic Heating

Cao

Islam

et al. 2020

Foods

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Effects of pre‐cutting treatments and combination drying with different orders on drying characteristics and physicochemical properties of Lentinula edodes

Hou

et al. 2020

J Sci Food Agric

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BACKGROUND Combination drying is recognized as an energy‐efficient method utilized for dry product processing, and proper order of combination is a critical factor determining the effectiveness of the technique. In this study, hot air drying (HD), vacuum freeze‐drying (VFD), and combination drying with different orders (HD–VFD and VFD–HD) are performed on whole Lentinula edodes and pre‐cut (half‐cut and quarter‐cut) L. edodes. The effects of various cutting and drying approaches on drying characteristics, physicochemical properties, and microstructures of dried L. edodes were investigated. RESULTS The longest processing time required to dry the whole L. edodes by VFD was 25 h. In contrast, the pre‐cutting treatment and combination drying certainly shortened the drying time. Compared with HD, use of VFD–HD and VFD significantly decreased the shrinkage ratio, hardness, and discoloration of dried products but increased the rehydration capacity, nutrient retention, and porous microstructure. Interestingly, switching the order of combination drying provoked entirely different drying effects. Specifically, HD–VFD triggered negative effects on the shrinkage and color of dried mushrooms, and its appearance color was similar to HD‐treated samples. Moreover, pre‐cutting dramatically enhanced the protein content of HD‐treated mushrooms, and the quarter‐cut samples obtained the highest level (21.69 g kg−1 dry basis) among the three types of cutting. CONCLUSIONS The dried L. edodes processed through pre‐cutting and combination drying (VFD–HD) have optimal industrial quality, accompanied by shorter processing time. © 2020 Society of Chemical Industry

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Role of thermal and non‐thermal drying techniques on drying kinetics and the physicochemical properties of shiitake mushroom

et al. 2021

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BACKGROUND Fresh shiitake mushrooms are rich in nutrients, but have high water content, a fast metabolism after harvest, and deteriorate extremely easily. Therefore, the drying of shiitake mushrooms has become a research direction. However, the role of different drying techniques on shiitake mushroom quality is limited. Therefore, the purpose of this study was to investigate the effect of thermal and non‐thermal drying on the drying kinetics, and the physicochemical properties of the end product. RESULTS Results showed that shiitake mushroom treated with non‐thermal drying (vacuum freeze‐drying) had an attractive color, low shrinkage, and uniform honeycomb structure, while the drying time was the longest and not conducive to the formation of shiitake mushroom aroma. But shiitake mushroom treated with thermal drying presents an attractive fragrance. In thermal processing technology, compared with hot air convection drying (HAD), infrared hot air convection drying (IRHAD) shortens the drying time by 37.5%, and had the highest oxidation resistance, polysaccharide content and the lowest color change. Relative‐humidity drying (RHD) samples had the lowest shrinkage compared with other thermal processing technology. The five polysaccharides exhibited similar preliminary structural characteristics, but the polysaccharides obtained by IRHAD have the highest antioxidant properties. CONCLUSION These results showed that compared with thermal drying technology, non‐thermal drying technology is not suitable for shiitake mushroom processing. In thermal processing technology, IRHAD is a potential drying method to obtain high‐quality dried shiitake mushrooms and shiitake mushroom polysaccharide (SMP). However, it is necessary to increase the pretreatment technology to achieve the attractive appearance of non‐thermal drying technology. © 2021 Society of Chemical Industry.

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Effects of Four Different Drying Methods on the Quality Characteristics of Peeled Litchis (Litchi chinensisSonn.)

Cited by 49 publications

References 26 publications

Energy Consumption, Colour, Texture, Antioxidants, Odours, and Taste Qualities of Litchi Fruit Dried by Intermittent Ohmic Heating

Energy Consumption, Colour, Texture, Antioxidants, Odours, and Taste Qualities of Litchi Fruit Dried by Intermittent Ohmic Heating

Effects of pre‐cutting treatments and combination drying with different orders on drying characteristics and physicochemical properties of Lentinula edodes

Role of thermal and non‐thermal drying techniques on drying kinetics and the physicochemical properties of shiitake mushroom

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