Effects of vacuum drying on structural changes of bananas, pineapples, and apples

Junlakan, Wannapit; Tirawanichakul, Supawan; Yamsaengsung, Ram

doi:10.1111/jfpp.13264

Cited by 12 publications

(11 citation statements)

References 20 publications

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“…Despite its disadvantage, hot air drying is still one of the most commonly used drying techniques in the food industry. Freeze drying and vacuum drying are also among the most widely studied methods for drying of fruits and vegetables (Junlakan, Tirawanichakul, & Yamsaengsung, 2017;Kamiloglu et al, 2016). Another way to improve the quality of dried product is the application of pre-treatment before the drying process (Oliveira et al, 2016;Turgut, K€ uç€ uk€ oner, & Karacabey, 2018).…”

Section: Introductionmentioning

confidence: 99%

Effects of ultrasound-assisted osmotic dehydration as a pretreatment and finish drying methods on the quality of pumpkin slices

Çağlayan

Mazı

2018

J Food Process Preserv

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In this study, ultrasound‐assisted osmotic dehydration (UAOD) pretreatment in combination with different drying methods (hot‐air, vacuum, and freeze‐drying) has been applied in order to achieve better quality of dried pumpkin slices. UAOD pretreatments were carried out in sucrose solutions of 40 and 60% for 40, 80, and 120 min. The solution concentration and pretreatment time had significant effects on weight reduction, water loss, and solid gain of pumpkin. The effects caused by UAOD pretreatment on L*, a*, b*, chroma, and hue values of dried samples varied depending on the drying method. UAOD resulted in lower rehydration values. Peleg model was used to describe the rehydration process. Freeze‐drying method provided superior color and rehydration ability but required the longest drying time. UAOD shortened the hot‐air and vacuum drying times; however, it had negative impact on freeze‐drying time. Scanning electron microscopy technique was used to analyze the microstructure of samples. Practical applications Water loss during UAOD pretreatment was considerably affected by osmotic solution concentration and pretreatment time. UAOD pretreatment may be used to shorten the processing time during hot air drying and vacuum drying to some extent, and it may have a positive effect on minimizing energy cost. However, this does not apply to freeze drying method. The use of UAOD as a pretreatment in the drying of pumpkin provided darker and more red dried products and adversely affected the rehydration ability of dried samples. The UAOD pretreatment conditions applied in this study cannot be suggested as a complementary treatment that may be applied prior to drying of pumpkin. However, UAOD may be considered as an effective method for the production of partially dried product since it can remove up to 36.4% of water in the fresh pumpkin.

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Section: Introductionmentioning

confidence: 99%

Effects of ultrasound-assisted osmotic dehydration as a pretreatment and finish drying methods on the quality of pumpkin slices

Çağlayan

Mazı

2018

J Food Process Preserv

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“…The M e was considered negligible following that of Junlakarn et al . (2016). The MR was plotted against the frying time to depict the drying curve for each condition.…”

Section: Methodsmentioning

confidence: 99%

“…The effective moisture diffusivity is used to describe the overall mass transfer property of moisture in food products. During drying, the diffusivity, as described by Fick's diffusion equation, is considered to be the only physical mechanism for transferring water to the surface, and is impacted by moisture content, composition, temperature and material structure (Junlakarn et al ., 2016). As a result, the effective moisture diffusivity of water in ripened fried durian chips was determined in this study by solving the change in the moisture ratio versus frying time in an infinite slab using an analytical method and setting the appropriate initial and boundary conditions for the equation as shown in eq.…”

Section: Methodsmentioning

confidence: 99%

“…In addition, Junlakan et al . (2016) indicated that VD of fruits at higher temperature reduced shrinkage and provided more crispiness. Recently, Thongcharoenpipat & Yamsaengsung (2021) found that VF+MWH resulted in a faster drying rate, and lower rate of oil absorption, while higher frying temperature helped minimise shrinkage of the products.…”

Section: Introductionmentioning

confidence: 99%

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Improving the drying kinetics and microstructure of vacuum‐fried ripened durian chips

Thongcharoenpipat

Yamsaengsung

2022

Int J of Food Sci Tech

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This research evaluated the effects of process conditions on the physiochemical properties of vacuum-fried durian chips. Ripened durians were sliced and fried at 90, 100, 110 and 120°C under 8-kPa absolute pressure. From this study, microwave heating (MWH) during vacuum frying (VF) significantly reduced the frying time by 20% compared to VF (P < 0.05) with the effective moisture diffusivity for VF, pretreatment before vacuum frying (P+VF) and VF+MWH at 110°C determined to be 3.63 × 10 −09 , 4.30 × 10 −09 and 4.84 × 10 −09 m 2 s −1 , respectively. VF+MWH produced chips with significantly lower shrinkage, more yellowness (P < 0.05) and higher crispiness (consistent with the microstructure from scanning electron microscopy (SEM)). In addition, VF+MWH drastically decreased oil absorption by 10%, while P+VF yielded the lowest specific energy consumption (SEC). From sensory evaluation, the overall acceptability of VF+MWH chips rose from 5.83 to 6.07 (seven-point hedonic scale), thus making the product fall into the 'Good' to 'Very Good' range.

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“…At present, the commonly used drying methods for Fruits and vegetables include: solarization, microwave drying [9], blast drying [10] , vacuum drying [11] , vacuum freeze drying [12] and so on. Microwave drying is a method of internal heating.…”

Section: Introductionmentioning

confidence: 99%

Effect of drying methods on the texture properties and active ingredients in Longan flesh

Yongbin

et al. 2021

E3S Web Conf.

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In order to determine the best drying method of longan flesh, the effects of different drying method (microwave drying, blast drying,vacuum freeze-drying) on the texture characteristics and active ingredients were compared. The results show that different drying methods will increase the hardness, cohesion and chewiness of longan flesh, and decrease the viscosity and elasticity to varying degrees. For active substances, the content of flavonoids and polyphenols is the largest under vacuum freeze-drying, followed by microwave drying and blast drying, but the loss of vitamin C is the opposite. On the whole, vacuum freeze-drying does not cause shrinkage of the flesh, and maintains good hardness, cohesion, chewiness and active ingredients. Comprehensive texture characteristics and changes in active ingredients, vacuum freeze drying is more suitable for drying and processing longan flesh.

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Effects of vacuum drying on structural changes of bananas, pineapples, and apples

Cited by 12 publications

References 20 publications

Effects of ultrasound-assisted osmotic dehydration as a pretreatment and finish drying methods on the quality of pumpkin slices

Effects of ultrasound-assisted osmotic dehydration as a pretreatment and finish drying methods on the quality of pumpkin slices

Improving the drying kinetics and microstructure of vacuum‐fried ripened durian chips

Effect of drying methods on the texture properties and active ingredients in Longan flesh

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