Effects of prefreezing on the drying characteristics, structural formation and mechanical properties of microwave-vacuum dried apple

Ando, Yasumasa; Hagiwara, Shoji; Nabetani, Hiroshi; Sotome, Itaru; Okunishi, Tomoya; Okadome, Hiroshi; Orikasa, Takahiro; Tagawa, Akio

doi:10.1016/j.jfoodeng.2018.09.026

Cited by 58 publications

(23 citation statements)

References 52 publications

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“…As can be depicted in Table 1 , compared with the heat drying, the freeze-drying has a higher retention of chlorophyll. Similar finding was reported previously [26] . The main factors that degrades chlorophyll are light, oxygen and enzymes.…”

Section: Resultssupporting

confidence: 93%

“…Fresh okra samples were frozen at temperature −20 °C for 24 h [12] , then thawed by using four different thawing modes [22] , [24] . A portion of the frozen okra was thawed in the water at 25 ℃ (WT), which was the frequently used temperature for thawing [25] , [26] . And a second portion was thawed at 25 °C under the ultrasound conditions (UST).…”

Section: Methodsmentioning

confidence: 99%

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Ultrasound freeze-thawing style pretreatment to improve the efficiency of the vacuum freeze-drying of okra (Abelmoschus esculentus (L.) Moench) and the quality characteristics of the dried product

Zhang

Feng

et al. 2021

Ultrasonics Sonochemistry

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Section: Resultssupporting

confidence: 93%

Section: Methodsmentioning

confidence: 99%

Ultrasound freeze-thawing style pretreatment to improve the efficiency of the vacuum freeze-drying of okra (Abelmoschus esculentus (L.) Moench) and the quality characteristics of the dried product

Zhang

Feng

et al. 2021

Ultrasonics Sonochemistry

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“…Food and agriculture products can be dried by several methods, such as solar, freeze, infrared, microwave and convective drying. Convective drying is the most popular among these methods for moisture removal in a variety of industrial applications [25]. Therefore, a laboratory batch convective tray dryer shown in Figure 2 was used to dry apple slices.…”

Section: Methodsmentioning

confidence: 99%

Experimental Study and Mathematical Modeling of Convective Thin-Layer Drying of Apple Slices

2020

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This work represents an experimental study and mathematical modeling of convective apple slice drying. The influence of multiple process parameters such as temperature, air humidity, air velocity and slice thickness on process kinetics, product water activity and parameters of empirical models has been investigated. Drying characteristics of apple slices were monitored at temperatures of 40, 45 and 50 °C, air velocities of 0.6, 0.85 and 1.1 m/s., slice thicknesses of 4, 6, 8, 10 and 12 mm, and in relative air humidity ranges of 25–28, 35–38 and 40–45%. During the process, samples were dried from an initial moisture content of 86.7% to that of 20% (w.b), corresponding to product water activity of 0.45 ± 0.05. By increasing the temperature from 40 to 50 °C, the time for reaching the required product water activity decreased by about 300 min. Sample thickness is the most significant parameter; by increasing the slice thickness from 4 to 12 mm, the time required to achieve the required water activity increased by more than 500 min. For all experimental runs, parameters of five different thin-layer empirical models were estimated. A thin-layer model sensible to process conditions such as temperature, air velocity, layer thickness and air relative humidity was developed and statistically analyzed.

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“…To avoid the impact of natural light, a relatively closed condition in the experiment was needed. As a nondestructive method, the electrical parameter is widely used to detect the physical and chemical changes of agricultural products (Ando, Hagiwara, & Nabetani, 2017; Ando, Hagiwara, et al., 2019; Koide, Yoneyama, Orikasa, & Uemura, 2020; Watanabe, Ando et al 2019; Yokoseki, Nebuya, Ujihira, & Kumagai, 2018).…”

Section: Introductionmentioning

confidence: 99%

Estimating moisture content and physical properties of sweet potato based on the multiparameter of electrical impedance spectroscopy

Feng

Cheng

Zhang

et al. 2020

J. Food Process. Preserv.

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Sweet potato (Ipomoea batatas (L.) Lam.), an important tuber crop, has a prominent role in food crops (Albuquerque, Sampaio, & Souza, 2019; El Sheikha & Ray, 2017; Souza et al., 2019). It is rich in nutrition which contains many minerals and vitamins (Bovell-Benjamin, 2007). Due to high moisture content, sweet potato is affected by microorganisms easily, and especially susceptible to microbial activities such as deterioration. Sweet potato is commonly dried into chips or milled into flour after drying to extend the shelf life (Falade & Solademi, 2010; Onwude, Hashim, Abdan, Janius, & Chen, 2018). Recently, as the increasing concern on drying quality, the novel methods of hyperspectral imaging, computer vision, and electrical parameter have been gained significant interest in measuring moisture content and physical properties (Imaizumi, Tanaka, Sato, Yoshida,

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Effects of prefreezing on the drying characteristics, structural formation and mechanical properties of microwave-vacuum dried apple

Cited by 58 publications

References 52 publications

Ultrasound freeze-thawing style pretreatment to improve the efficiency of the vacuum freeze-drying of okra (Abelmoschus esculentus (L.) Moench) and the quality characteristics of the dried product

Ultrasound freeze-thawing style pretreatment to improve the efficiency of the vacuum freeze-drying of okra (Abelmoschus esculentus (L.) Moench) and the quality characteristics of the dried product

Experimental Study and Mathematical Modeling of Convective Thin-Layer Drying of Apple Slices

Estimating moisture content and physical properties of sweet potato based on the multiparameter of electrical impedance spectroscopy

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