Far infrared assisted refractance window drying of apple slices: Comparative study on flavour, nutrient retention and drying characteristics

Rajoriya, Deependra; Shewale, Sandhya R.; Bhavya, M.L.; Hebbar, H. Umesh

doi:10.1016/j.ifset.2020.102530

Cited by 49 publications

(41 citation statements)

References 40 publications

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“…Far infrared was used to assist RW drying. The combination of far infrared and RW drying displays better preservation of phenolics, flavonoids, antioxidant activity, and ascorbic acid of apple slices than RW drying assisted through hot air (Rajoriya, Shewale, Bhavya, & Hebbar, 2020).…”

Section: Latest Techniquesmentioning

confidence: 99%

Highlight on drying fruit slices with better retention of bioactive compounds

Raveendran

Bhagwat

Chidanand

et al. 2022

J Food Process Engineering

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In the human diet, bioactive compounds are additional nutrients that are available through fruits. They positively influence human health with their antioxidant activity. To extend shelf life and produce value‐added products, fruits are dried. However, in the process of drying, bioactive compounds are degraded and reduced. In the modern fruit drying facilities, fruits are dried as slices which find their market as snacks and as garnishes for ice creams, yoghurts, and cookies. Hence, it is essential to adopt drying methods that aim at maximum retention of bioactive compounds. Conventional drying methods poorly retain the bioactive constituents and have higher processing time. Potential drying systems that better retain the bioactive compounds include vacuum dryer, hybrid dryer, and freeze dryer. The review focus on different pretreatments and drying methods employed for drying fruit slices with a highlight to the retention of bioactive compounds such as phenols, flavonoids, carotenoids, anthocyanins, and ascorbic acid. The review also gives an outline of the latest techniques to process dried fruit slices with high retention of bioactive compounds. Practical Applications Dried fruit slices are valued products from fruits that, after drying, retain a high level of bioactive compounds, fetch a reasonable price in the market. Various drying means for drying fruit slices have been discoursed in the study. Dry fruit makers can choose from various procedures and pretreatments, depending on the costs involved and the technology available. Consumers are watching for healthy snacking options which dry fruit slices can fulfill.

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Section: Latest Techniquesmentioning

confidence: 99%

Highlight on drying fruit slices with better retention of bioactive compounds

Raveendran

Bhagwat

Chidanand

et al. 2022

J Food Process Engineering

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“…Se ha evidenciado que el tiempo de secado influye en el cambio de color; de acuerdo con Izli et al (2018), reportan mayor tiempo de proceso en el secado convectivo a 80 y 90 °C con menores valores de L* respecto al secado por microondas de muestras de piña. Este comportamiento se ha presentado en otras frutas como en la pera (Marzec et al, 2020) y en la manzana (Rajoriya et al, 2020).…”

Section: Secado Con Tecnología De Fritura Con Aire Calienteunclassified

Obtención de “Snacks” de piña (Ananas Comosus) mediante las técnicas combinadas de Ventana de Refractancia y Fritura con Aire Caliente

Aponte

Gonzales

Polanía

et al. 2021

Biotecnol. sector agropecuario agroind.

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Las técnicas de secado de Ventana de Refractancia (VR) y Fritura con Aire Caliente (AF), permiten obtener snacks de frutas de alta calidad nutricional y fisicoquímica. El propósito de este trabajo fue evaluar las técnicas de secado de WR-AF para obtener “snacks” de piña deshidratada. Se emplearon trozos de piña de la variedad MD2 con geometría triangular (40 mm de lado y 4 mm de espesor). En el secado por WR se emplearon tres temperaturas (70, 80 y 90 °C). Para cada temperatura se modeló la cinética de secado mediante cuatro modelos matemáticos (Newton, Page; Wang & Singh, y Midilli). Se determinó: color, en términos de Luminosidad (L*) y cambio total de color (ΔΕ), actividad de agua (aw), coeficientes de difusión y energía de activación. Para las muestras secadas en la combinación de las técnicas VR-AF, se determinaron las curvas de secado, L*, ΔΕ, aw y vitamina C. En total se realizaron 4 tratamientos en el secado con AF a 100 °C; tres de las cuales fueron muestras tratadas (MT) previamente por WR, y el otro fue muestra no tratada (MNT). Los resultados mostraron que, a mayor temperatura de secado por WR mayor fue el coeficiente de difusión y menor fue el tiempo de secado. Para un contenido de humedad de 9 % (d.b), los tratamientos a 90, 80 y 70 °C requirieron 90, 110 y 130 min de secado, respectivamente. El modelo de Midilli fue el que mejor ajustó las cinéticas de secado. Se observó que las técnicas de VR-AF permitieron obtener menor tiempo de secado, mayor retención de vitamina C y de color respecto a las MNT. Estos resultados indican que la técnica WR-AF es una alternativa viable para producir “snacks” de piña en tiempos mas cortos y con mayor conservación de las características de calidad.

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“…This approach is known as Refractance window™ dryer. Several studies were carried out for qualitative evaluation of products dried by Refractance window™ dryers, such as broth powder (Aykın‐Dinçer et al, 2021), Salmon, beef, and apples (Franco et al, 2019), and apple slices (Rajoriya et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Energy and exergy analysis of a water bed‐infrared dryer coupled with a photovoltaic‐thermal collector

Rezvani

Mortezapour

Ameri

et al. 2022

J Food Process Engineering

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Orange is a perishable fruit that is dried to increase its shelf‐life. The main challenge of industrial dryers is their high energy consumption, which accounts for about 12% to 20% of the energy demands of the industry. In the present study, a continuous water bed‐infrared dryer equipped with a photovoltaic‐thermal (PV‐T) collector was presented for orange fruit drying. The designed dryer comprised two main units: the PV‐T air collector and the water bed‐infrared dryer. The PV‐T collector was considered to simultaneously generate electricity and heat required for the hot airflow inside the dryer. The effects of the hot water flow rate (0.05, 0.1, and 0.15 L/min) and the product thickness (3, 5, and 7 mm) on solar heat fraction, final moisture content of the dried oranges, and energy and exergy efficiencies of the dryer were investigated using the factorial test based on a randomized complete block design experiment. The average solar heat fraction increased by 35.1% with increasing the thickness from 3 to 7 mm, and increased by 29.8% with increasing the water flow rate from 0.05 to 0.15 L/min. Rising the water flow rate in the studied range reduced the final moisture content by about 14.7%. The average solar heat fraction, final moisture content as well as energy and exergy efficiencies of the dryer were obtained 0.26–0.61, 9.1%–16.04% wet basis (wb), 26.35%–35.63%, and 3.42%–12.9%, respectively. The best operating condition suggested based on the highest solar heat fraction, energy and exergy efficiencies, and the lowest final moisture content, was the 3‐mm slice thickness of orange and the water flow rate of 0.15 L/min. Practical Applications The main challenge of industrial dryers is their high energy consumption. In the present study, to increase energy efficiency in water bed dryers, a heat source of infrared radiation was deployed on top of the product surface, and a PV‐T collector was used to generate electricity and hot airflow simultaneously. We experimentally investigated the changes in heat fraction of solar energy, final moisture content of dried oranges, and energy and exergy efficiencies of the designed continuous water bed‐infrared dryer equipped with PV‐T collector at different operating conditions.

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Far infrared assisted refractance window drying of apple slices: Comparative study on flavour, nutrient retention and drying characteristics

Cited by 49 publications

References 40 publications

Highlight on drying fruit slices with better retention of bioactive compounds

Highlight on drying fruit slices with better retention of bioactive compounds

Obtención de “Snacks” de piña (Ananas Comosus) mediante las técnicas combinadas de Ventana de Refractancia y Fritura con Aire Caliente

Energy and exergy analysis of a water bed‐infrared dryer coupled with a photovoltaic‐thermal collector

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