Hot air and microwave drying of pomegranate (Punica granatum L.) arils

Horuz, Erhan; Maskan, Medeni

doi:10.1007/s13197-013-1032-9

Cited by 99 publications

(61 citation statements)

References 22 publications

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“…The increase in the a* value showed more red chroma, which is indicative of the browning reaction (Vadivambal and Jayas 2007). Thus, product dried by microwaves was less brown than the conventionally oven-dried product, maybe due to faster microwave heating (Horuz and Maskan 2015). These results have also been found by Arslan and Ö zcan (2010) who reported that microwave dried onion revealed better color values, compared with oven dried onion.…”

Section: Resultssupporting

confidence: 52%

Effect of microwave drying and oven drying on the water activity, color, phenolic compounds content and antioxidant activity of coconut husk (Cocos nucifera L.)

et al. 2016

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The coconut (Cocos nucifera L.) husk is basically composed by fiber and pith material and remained under-utilized. This is an important source of phenolic compounds that could be used as functional ingredients. The aim of this study was to determine the effect of: ovendrying (OD) and microwave drying (MD), on the water activity, color, phenolic compound content and antioxidant activity of coconut husk. The OD was performed at 60°C for 12 h and MD was performed at 900 W for 10 min. The total phenolic content (TPC) in fresh coconut husk was 64.2 mg GAE/g dry wt and significant higher than observed after OD and MD of 35.8 and 45.5 mg GAE/ g dry wt, respectively. Ten phenols were identified in fresh and dehydrated coconut husks. The husk MD showed an increase in the content of gallic, 4-hydroxybenzoic, ferulic and syringic acids and epicatechin compared with the fresh; while coconut husk OD and MD, showed a decrease in the content of vanillic acid, vanillin, catequin and kaempferol. The antioxidant activity decreased after both OD and MD. However, MD resulted in a better antioxidant activity in husk than OD. MD of husk resulted into better retention of preserved color, TPC and TFC than OD.

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Section: Resultssupporting

confidence: 52%

Effect of microwave drying and oven drying on the water activity, color, phenolic compounds content and antioxidant activity of coconut husk (Cocos nucifera L.)

et al. 2016

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“…These findings are in agreement with Çelen and Kahveci [4], Doymaz et al [5] and Horuz and Maskan [9] .…”

Section: Mass Transfer Kineticssupporting

confidence: 91%

“…around a 2.7-fold increase for control samples. Horuz and Maskan [9] found a 16.8-fold increase of the A-value (Page's model) for MWD at MWD-490W in relation to HAD-70 °C of drying pomegranate arils.…”

Section: Mass Transfer Kineticsmentioning

confidence: 96%

Microwave Drying of Apple Cubes — Effect of the Osmotic Pre-treatment and Comparison with Hot Air Drying

Assis¹,

Morais²,

Morais³

2017

AFSE

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Abstract. The aim of the present work was to study the effects of the osmotic dehydration (OD) on the mass transfer kinetics of the microwave drying (MWD) and some quality parameters of apple cubes. The fit of several mathematical models was tested to describe the drying. A comparison between MWD and hot air drying (HAD) was performed. Apple cubes were osmotically treated with 60ºBrix sucrose or sorbitol solutions at 60ºC and dried at a microwave power between 160 and 850 W. Overall, the increase of the microwave power from 160 to 500 W resulted in an increase of the water loss rate, shown by the A parameter of modified Page's model, of 123 and 155% for samples osmotically dehydrated with sucrose and sorbitol solutions, respectively. The OD tends to increase the drying rate, but the osmotic agent used did not have any effect. The modified Page's model described well the drying kinetics and MWD was faster than HAD. The water activity of the osmotically dehydrated product was reduced to below 0.4 after MWD at 500 W. The MWD of control samples resulted in a loss of 39% and 28% of the total phenolic content and the antioxidant activity, respectively. For osmotically dehydrated samples, a loss of around 75% was observed for both these quality parameters after the osmotic treatment.

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“…Color is one of the most obvious quality attributes for fruit chips and it can be used as a quality indicator to evaluate the extent of deterioration during thermal processing (Horuz and Maskan 2015). As shown in Fig.…”

Section: Colormentioning

confidence: 99%

Influence of pre-drying treatments on physicochemical and organoleptic properties of explosion puff dried jackfruit chips

Zhou

et al. 2015

J Food Sci Technol

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The effects of hot air drying (AD), freeze drying (FD), infrared drying (IR), microwave drying (MV), vacuum drying (VD) as pre-drying treatments for explosion puff drying (EPD) on qualities of jackfruit chips were studied. The lowest total color differences (ΔE) were found in the FD-, MV-and VD-EPD dried chips. Volume expansion effect (9.2 %) was only observed in the FD-EPD dried chips, which corresponded to its well expanded honeycomb microstructures and high rehydration rate. Compared with AD-, IR-, MV-and VD-EPD, the FD-EPD dried fruit chips exhibited lower hardness and higher crispness, indicative of a crispier texture. FD-EPD dried fruits also obtained high retentions of ascorbic acid, phenolics and carotenoids compared with that of the other puffed products. The results of sensory evaluation suggested that the FD-EPD was a more beneficial combination because it enhanced the overall qualities of jackfruit chips. In conclusion, the FD-EPD could be used as a novel combination drying method for processing valuable and/or high quality fruit chips.

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Hot air and microwave drying of pomegranate (Punica granatum L.) arils

Cited by 99 publications

References 22 publications

Effect of microwave drying and oven drying on the water activity, color, phenolic compounds content and antioxidant activity of coconut husk (Cocos nucifera L.)

Effect of microwave drying and oven drying on the water activity, color, phenolic compounds content and antioxidant activity of coconut husk (Cocos nucifera L.)

Microwave Drying of Apple Cubes — Effect of the Osmotic Pre-treatment and Comparison with Hot Air Drying

Influence of pre-drying treatments on physicochemical and organoleptic properties of explosion puff dried jackfruit chips

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