Fruits &amp; Vegetables Drying Combining Hot Air, DIC Technology and Microwaves

Haddad, Mazen Al; Mounir, Sabah; Sobolı́k, V.; Allaf, Karim

doi:10.2202/1556-3758.1491

Cited by 42 publications

(21 citation statements)

References 4 publications

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“…DIC has been tested in different fruits (Alonzo-Mací as, Cardador-Martí nez, Mounir, Montejano-Gaitá n, & Allaf, 2013;Haddad, Mounir, Sobolik, & Allaf, 2008;Mounir, Allaf, Berka, Hassani, & Allaf, 2014) where authors report shorter drying and rehydration times, as well as lower final water content in the fruits due to the rapid removal of water as the diffusivity was improved. Alonzo-Mací as et al (2013) reported an increase of antioxidant activity in strawberries with DIC compared to hot air drying and freeze-drying.…”

Section: C) Ether Extract (% Db) D) Frap Antioxidant Capacity (μMol mentioning

confidence: 99%

In-Vitro Antioxidant Capacity and Bioactive Compounds Preservation Post-Drying on Berrycacti (Myrtillocactus geometrizans)

Santiago-Mora¹,

Cardador‐Martínez²,

Téllez‐Pérez³

et al. 2017

JFR

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Berrycactus is a cactus which does not require special agronomic attention, the berries are consumed locally and its commercialization is rather scarce because of the extremely short shelf-life. The significance of the application of any drying methods used to extend the shelf-life on the berrycacti is currently unknown. The aim of this work was to preserve berrycacti (Myrtillocactus geometrizans) and test the bioactive compounds and antioxidant capacity using two distinctive drying methods, freeze-drying (FD) and Instant Controlled Pressure Drop (DIC). Ripe berrycacti was chosen for the drying procedures because the antioxidant capacity and levels of soluble phenols and betalains were at their peak. Colour, phenols, non-extractable polyphenols, tannins, betalains, and antioxidant capacity were considered as factors to determine drying efficacy. Only colour parameters could discriminate between FD and DIC, concluding that both methods are suitable and efficient for preservation of antioxidant properties and retention of bioactive compounds. Both drying methods demonstrated higher in-vitro antioxidant capacity compared to the fresh fruit; highlighting the increase of non-extractable polyphenols and condensed tannins, and good retention of betalains and ascorbic acid after the drying treatments. This research points to use this sustainable crop to provide added value to berrycacti while considering this fruit as functional food due to the antioxidant capacity present even after being processed.

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Section: C) Ether Extract (% Db) D) Frap Antioxidant Capacity (μMol mentioning

confidence: 99%

In-Vitro Antioxidant Capacity and Bioactive Compounds Preservation Post-Drying on Berrycacti (Myrtillocactus geometrizans)

Santiago-Mora¹,

Cardador‐Martínez²,

Téllez‐Pérez³

et al. 2017

JFR

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“…The last operation allows residual water to instantly autovaporize, inducing rapid cooling and controlled expansion of the product [1]. DIC treatment allows various heat-sensitive foodstuffs to expand while obtaining a very satisfactory quality [3].…”

Section: −1mentioning

confidence: 99%

Structure and attribute modifications of spray-dried skim milk powder treated by DIC (instant controlled pressure drop) technology

Mounir

Schuck

Allaf

2010

Dairy Sci. Technol.

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-Expanding the texture of granules can generally completely modify the functional behaviour of powder. The present study aimed to identify granule structure and quality attribute modifications of spray-dried skim milk powders after an instant controlled pressure-drop (DIC) treatment, which might be considered as a texturing stage inserted in a classic spray-drying process. Two versions of DIC, high air pressure (HAP-DIC) and low steam pressure (STEAM-DIC), were alternatively used. Response Surface Method experimental design was achieved with DIC pressure, treatment time, and moisture content as independent variables. The analyses of the technological, physical, and structural properties of untreated and DIC-textured powders were carried out and considered as response dependent variables. The results illustrated that whatever the type of DIC, the optimized DIC treatment implied a controlled increase in porosity, interstitial air volume, and compressibility, as well as specific surface area and reconstitution aptitude.spray-dried powder / instant controlled pressure drop / bulk density / compressibility / porosity / solubility Résumé -Structure et modifications des propriétés d'une poudre de lait écrémé obtenue par atomisation après traitement par détente instantanée contrôlée (DIC). En raison d'un impact évident de l'expansion des granules sur le comportement fonctionnel des poudres, la présente étude visait à quantifier les modifications des caractéristiques d'une poudre de lait écrémé obtenue par atomisation classique générées par texturation par détente instantanée contrôlée (DIC). Deux versions de la technologie DIC ont alternativement été utilisées : la première par haute pression d'air (HAP-DIC) et la deuxième par faible pression de vapeur (STEAM-DIC). La poudre a subi une réhumidification par pulvérisation contrôlée. La méthode des plans d'expériences a été adoptée avec comme variables indépendantes la pression de la DIC, la durée du traitement et la teneur en humidité. L'analyse de la poudre non traitée et des échantillons différemment texturés par DIC a conduit à la quantification de diverses propriétés technologiques, physiques et structurelles considérées comme variables dépendantes dans la méthodologie de surface de réponse ainsi adoptée. Les résultats ont montré que quelle que soit la version adoptée, le traitement optimisé DIC impliquait une augmentation maîtrisée de la porosité, du volume interstitiel de l'air et de la compressibilité, ainsi que de la surface spécifique et des aptitudes à la reconstitution. La DIC pourrait ainsi être éventuellement considérée comme une étape de texturation à insérer dans une opération de séchage par atomisation.poudre de lait / détente instantanée contrôlée / masse volumique apparente / compressibilité / porosité / solubilité

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“…The applicable methods available in food drying process industry are solar, spray, freeze, vacuum, osmotic, cabinet or tray, fluidized bed, spouted bed and microwave drying (George et al 2004). DIC, which is another alternative of drying methods, has been used for swell-drying of fruits and vegetables drying (Louka and Allaf 2002;Al Haddad et al 2008), texturing and drying various biological products by instant auto vaporization Nouviaire et al 2008;Kristiawan et al 2011), and microbiological decontamination (Setyopratomo et al 2009), post harvesting and/or steaming paddy rice (Pilatowski et al 2010) and essential oil extraction (Amor et al 2008;Besombes et al 2010).…”

Section: Introductionmentioning

confidence: 99%

“…The usage of DIC could greatly intensify the limiting transfer phenomenon, improve texture and usually maintain the product color, vitamins and flavor, reduce energy consumption and most importantly provide environmental friendly process (Al Haddad et al 2008;Pilatowski et al 2010). To ensure a high quality of food, the improved of both the kinetics and the capacity for dehydration and rehydration is emphasized.…”

Section: Introductionmentioning

confidence: 99%

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Chronology of DIC technique based on the fundamental mathematical modeling and dehydration impact

2012

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A chronology of mathematical models for heat and mass transfer equation is proposed for the prediction of moisture and temperature behavior during drying using DIC (Détente Instantanée Contrôlée) or instant controlled pressure drop technique. DIC technique has the potential as most commonly used dehydration method for high impact food value including the nutrition maintenance and the best possible quality for food storage. The model is governed by the regression model, followed by 2D Fick's and Fourier's parabolic equation and 2D elliptic-parabolic equation in a rectangular slice. The models neglect the effect of shrinkage and radiation effects. The simulations of heat and mass transfer equations with parabolic and elliptic-parabolic types through some numerical methods based on finite difference method (FDM) have been illustrated. Intel®Core™2Duo processors with Linux operating system and C programming language have been considered as a computational platform for the simulation. Qualitative and quantitative differences between DIC technique and the conventional drying methods have been shown as a comparative.

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Fruits & Vegetables Drying Combining Hot Air, DIC Technology and Microwaves

Cited by 42 publications

References 4 publications

In-Vitro Antioxidant Capacity and Bioactive Compounds Preservation Post-Drying on Berrycacti (Myrtillocactus geometrizans)

In-Vitro Antioxidant Capacity and Bioactive Compounds Preservation Post-Drying on Berrycacti (Myrtillocactus geometrizans)

Structure and attribute modifications of spray-dried skim milk powder treated by DIC (instant controlled pressure drop) technology

Chronology of DIC technique based on the fundamental mathematical modeling and dehydration impact

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