Effects of Tray-Drying on the Physicochemical, Microbiological, Proximate, and Sensory Properties of White- and Red-Fleshed Loquat (Eriobotrya Japonica Lindl.) Fruit

Tinebra, Ilenia; Passafiume, Roberta; Scuderi, Dario; Pirrone, Antonino; Gaglio, Raimondo; Palazzolo, Eristanna; Farina, Vittorio

doi:10.3390/agronomy12020540

Cited by 10 publications

(6 citation statements)

References 60 publications

(55 reference statements)

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“…Fruits were divided into four subsamples (50 Each of the four lots was divided into three replicates of 100 g of fruits per bag. After treatment, the fruits were sealed in polyamide/polyethylene (PA/PE) bags composed of PA 80% and PE 20%, 90 µm in thickness and 500 cm 3 in volume, with an oxygen permeability of 47.6 cm 2 /(m 2 day atm) and a water vapor transmission rate of 3.9 g/(m 2 day atm), according to Tinebra et al [44]. The bags were cold stored at 5 ± 1 • C and relative humidity of 90 ± 5% for 9 days.…”

Section: Experimental Designmentioning

confidence: 99%

“…Each fruit (15 g) was firstly homogenized by a stomacher [58] and then serially diluted to a ratio of 1:10 [59]. Cell suspensions were plated on selective agar media to allow the development of total mesophilic microorganisms (TMMs) on plate count agar (PCA) (Biotec, Grosseto, Italy) incubated at 30 All plate counts were performed using the spread plate method, except those for the members of Enterobacteriaceae family, which were plated using pour plate [44]. Microbiological analyses were carried out in triplicate at each sampling time.…”

Section: Microbiological Analysismentioning

confidence: 99%

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Reduction of Pericarp Browning and Microbial Spoilage on Litchi Fruits in Modified Atmosphere Packaging

Passafiume,

Roppolo,

Tinebra

et al. 2023

Horticulturae

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The pericarp browning and postharvest microbiological decay of litchi fruit (Litchi chinensis Sonn cv Kwai Mai) significantly reduce its commercial potential in the fresh market. In this study, different combinations of modified atmosphere packaging (MAP) were applied at 5 ± 1 °C based on the use of natural gases that are innocuous to human health and an alternative to commercially adopted sulfur dioxide (SO2) treatment. The results showed that control fruits, after 6 days of storage, begin to show the first symptoms of decay, revealed by the appearance of lesions and microbial infections determined by total mesophilic microorganisms and molds. This is not the case in the MAP-treated fruits and the MAP 3-treated (5% O2 + 20% CO2 + 75% N2) fruits that show the best results. The control fruits, moreover, turned completely brown by the end of the storage period. The MAP 3 treatment was the most effective in preventing browning and the loss of the red pericarp color and vitamin content and in maintaining acceptable SSC/TA levels and flavor. In addition, a microbiological analysis revealed that all the MAP-treated litchi fruits did not harbor undesirable microorganisms during the entire cold storage period. In conclusion, the MAP 3 conditions delayed pericarp browning and maintained the better organoleptic quality of litchi fruits.

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Section: Experimental Designmentioning

confidence: 99%

Section: Microbiological Analysismentioning

confidence: 99%

Reduction of Pericarp Browning and Microbial Spoilage on Litchi Fruits in Modified Atmosphere Packaging

Passafiume,

Roppolo,

Tinebra

et al. 2023

Horticulturae

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“…Therefore, drying processes influence the composition and functional properties of fruit [46,47]. The color, flavor, and texture properties are modified, obtaining a new generation of products [48].…”

Section: Dried Fruits' Characteristicsmentioning

confidence: 99%

Can Dried Fruits Replace Unhealthy Snacking among Millennials? An Empirical Study on Dried Fruit Consumption in Italy

et al. 2023

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The consumption of dried fruits in place of unhealthy snacks, which are rich in sugars, salt, and fats, could represent a valid option for reaching the daily intake recommended by the WHO for fruits and for encouraging the adoption of a sustainable diet. However, the consumption of dried fruits is lower than that of unhealthy snacks, especially among young people. Therefore, to foster young people’s intentions to consume dried fruits instead of unhealthy snacks, it is important to identify the factors underlying millennials’ consumption intentions. Using a convenience sample of 174 Italian millennials, this paper aimed to understand the factors influencing young people’s intentions to consume dried fruits by measuring their willingness to pay a price premium. The findings showed that under half of respondents were willing to pay an extra premium for dried fruits. The intentions to consume dried fruits among Italian millennials would seem to be characterized by a certain predisposition toward novelty, as revealed by the attitudes of being neophiliacs, as well as by convenience and emotional aspects related to the product. Relative to socio-demographic factors, Italian millennials with higher household incomes and high educational levels tended to show a high willingness to pay a price premium for dried fruits. These results may have theoretical, managerial as well as policy implications. They could enrich the existing literature on dried fruits consumption and provide suggestions for practitioners wishing to adopt effective marketing strategies and specific promotion campaigns, as well as for government policies or programs.

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“…The drying process depends on the moisture content inside the material, drying temperature, drying medium, and time. Therefore, the drying process should be optimized to save energy and to keep the important nutrients in the drying process, especially for mushroom drying [8,9]. The experimental processes of drying such as the measurement of temperature distribution, mass flow, and velocity of air in the tray dryer chamber are expensive, difficult, and time-consuming.…”

Section: Introductionmentioning

confidence: 99%

Mathematical-Based CFD Modelling and Simulation of Mushroom Drying in Tray Dryer

Nadew,

Tegenaw,

Tedila

2023

Modelling and Simulation in Engineering

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In this study, CFD simulations that incorporate the inherent coupling between the moisture content of the mushroom and hot air flow in the tray dryer were performed. Conservation principles were applied to the fundamental quantities of mass, momentum, and heat. The source terms due to the moisture evaporation, the viscous and inertial resistance, and continuous evaporative cooling were determined through experimental results. Experiments were conducted to study and select the drying kinetics model at the optimum drying conditions and moisture sorption isotherm model at 30, 40, and 50°C temperatures. The best model describing the drying kinetics of mushrooms and moisture sorption isotherm model was chosen based on the lowest RMSE values and the highest R 2 value. Midilli et al.’s drying kinetics model and the modified Henderson sorption isotherm model were adopted in CFD modelling. The CFD software ANSYS Fluent was used for the 3D modelling of mushroom drying in a tray dryer. The mass and energy source term equations were added to the ANSYS Fluent software using a user-defined function (UDF). The parameter permeability of medium ( α ) and pressure-jump coefficient ( C 2 ) appearing in the momentum source term were directly introduced in the Fluent setup as cell zone conditions. The simulation results of the moisture removal and drying temperatures were validated against experimental data. Both results are in good agreement with the experimental data, with R 2 values of 0.9906 for moisture contents and 0.926 for drying temperature. Thus, simulation can be an option to study the drying mechanisms and alleviate some drawbacks of doing experiments.

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Effects of Tray-Drying on the Physicochemical, Microbiological, Proximate, and Sensory Properties of White- and Red-Fleshed Loquat (Eriobotrya Japonica Lindl.) Fruit

Cited by 10 publications

References 60 publications

Reduction of Pericarp Browning and Microbial Spoilage on Litchi Fruits in Modified Atmosphere Packaging

Reduction of Pericarp Browning and Microbial Spoilage on Litchi Fruits in Modified Atmosphere Packaging

Can Dried Fruits Replace Unhealthy Snacking among Millennials? An Empirical Study on Dried Fruit Consumption in Italy

Mathematical-Based CFD Modelling and Simulation of Mushroom Drying in Tray Dryer

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