Impact of hydrocolloid addition and microwave processing condition on drying behavior of foamed raspberry puree

Ozcelik, M.; Ambros, S.; Heigl, A.; Dachmann, Evelyn; Kulozik, Ulrich

doi:10.1016/j.jfoodeng.2018.07.001

Cited by 36 publications

(35 citation statements)

References 30 publications

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“…Ozcelik et al applied microwave-assisted freeze drying to foams produced from raspberry (Rubus idaeus) fruit pulp and compared drying behaviour and product characteristics to the conventional freeze-drying process [12][13][14]. By incorporation of microwave energy to the freeze-drying process, the drying time could be drastically decreased.…”

Section: Introductionmentioning

confidence: 99%

Processing of raspberries to dried fruit foam: impact on major odorants

Lang

Ozcelik

Kulozik

et al. 2020

Eur Food Res Technol

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Application of an aroma extract dilution analysis (AEDA) to the volatiles isolated from raspberry fruits by solvent extraction and solvent-assisted flavour evaporation (SAFE) resulted in 40 odour-active compounds with flavour dilution (FD) factors between 1 and 4096. Among the most potent odorants were violet-like smelling β-ionone (FD factor 4096), fruity smelling methyl 3-methylbutanoate (1024), baked-apple-like smelling β-damascenone (1024), raspberry-like smelling raspberry ketone (128), and floral, raspberry-like smelling α-ionone (64). These five odorants were subsequently monitored during processing of raspberry fruits to freeze-dried fruit foam. Major losses occurred during separation of the pulp from the seeds and during the final freeze-drying step. It was shown that the pulp fraction directly adherent to the seeds contained higher odorant concentrations than the outer parts of the pulp, thus losses associated with the removal of the seeds can be minimised by increasing the efficiency of the separation. Losses associated with the freeze-drying process could be reduced using microwave-assisted freeze drying instead of conventional freeze drying. Higher amounts of potato protein and maltodextrin used as foaming agent and foam stabiliser, respectively, reduced the odorant recoveries in the dried foams. Only a small part of the odorants not recovered in the dried fruit foams was found in the condensate.

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Section: Introductionmentioning

confidence: 99%

Processing of raspberries to dried fruit foam: impact on major odorants

Lang

Ozcelik

Kulozik

et al. 2020

Eur Food Res Technol

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“…It was observed that, with the increase in drying temperature from 50 to 80 °C there were reductions of 54.54% (720 min), 50.0% (780 min) and 69.56% (960 min) in the drying time of WR, CR and FR, respectively. The increase in temperature promotes a higher rate of heat transfer [ 96 ], causing a higher degree of agitation of water molecules [ 97 ] and, therefore, a higher vapor pressure in the sample [ 98 ], which translates into an increase in their mobility [ 99 , 100 ], which can accelerate the removal of water and thus reduce drying time. Similar results have been reported in the literature [ 101 , 102 , 103 ].…”

Section: Resultsmentioning

confidence: 99%

“…Figure 2 a–c show the variation of the drying rate over time, under the different drying conditions, where it is possible to observe that, for all types of pretreatments, the increase in temperature resulted in a higher drying rate. The increase in temperature favors heat transfer, which results in faster heating and greater vibration of water molecules and, therefore, a higher vapor pressure in the sample [ 96 , 97 , 98 ]. This can accelerate water removal.…”

Section: Resultsmentioning

confidence: 99%

Utilization of Cumbeba (Tacinga inamoena) Residue: Drying Kinetics and Effect of Process Conditions on Antioxidant Bioactive Compounds

Ferreira

Queiroz

Figueirêdo

et al. 2021

Foods

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The residue generated from the processing of Tacinga inamoena (cumbeba) fruit pulp represents a large amount of material that is discarded without proper application. Despite that, it is a raw material that is source of ascorbic acid, carotenoids and phenolic compounds, which are valued in nutraceutical diets for allegedly combating free radicals generated in metabolism. This research paper presents a study focused on the mathematical modeling of drying kinetics and the effect of the process on the level of bioactive of cumbeba residue. The experiments of cumbeba residue drying (untreated or whole residue (WR), crushed residue (CR) and residue in the form of foam (FR)) were carried out in a fixed-bed dryer at four air temperatures (50, 60, 70 and 80 °C). Effective water diffusivity (Deff) was determined by the inverse method and its dependence on temperature was described by an Arrhenius-type equation. It was observed that, regardless of the type of pretreatment, the increase in air temperature resulted in higher rate of water removal. The Midilli model showed better simulation of cumbeba residue drying kinetics than the other models tested within the experimental temperature range studied. Effective water diffusivity (Deff) ranged from 6.4890 to 11.1900 × 10−6 m2/s, 2.9285 to 12.754 × 10−9 m2/s and 1.5393 × 10−8 to 12.4270 × 10−6 m2/s with activation energy of 22.3078, 46.7115 and 58.0736 kJ/mol within the temperature range of 50–80 °C obtained for the whole cumbeba, crushed cumbeba and cumbeba residue in the form of foam, respectively. In relation to bioactive compounds, it was observed that for a fixed temperature the whole residue had higher retention of bioactive compounds, especially phenolic compounds, whereas the crushed residue and the residue in the form of foam had intermediate and lower levels, respectively. This study provides evidence that cumbeba residue in its whole form can be used for the recovery of natural antioxidant bioactive compounds, mainly phenolic compounds, with the possibility of application in the food and pharmaceutical industries.

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“…The D ef values obtained for convective drying of cumbeba waste ranged from 1.1285 × 10 −9 m 2 /s (50 • C) to 2.5368 × 10 −9 m 2 /s (80 • C) ( Table 2). This behavior (increase in D ef with the increment in temperature) is explained by the increase in the rate of heat transfer between the waste and the drying air, which occurs due to the increase in temperature [56], which results in greater kinetic energy of water molecules [57,58], an increase of vapor pressure in the sample [59] and greater diffusion towards the external layers of the waste. Comparable results of change in D ef with temperature have been observed in the literature by several authors for different types of waste, such as grape seeds [60], olive-waste cake [61], okara (by-product obtained during the production of soy milk and tofu) [62], passion fruit peel [63] and olive pomace waste [64].…”

Section: Results Obtained With Modelmentioning

confidence: 99%

Description of Cumbeba (Tacinga inamoena) Waste Drying at Different Temperatures Using Diffusion Models

Ferreira

Silva

Queiroz

et al. 2020

Foods

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One approach to improve sustainable agro-industrial fruit production is to add value to the waste generated in pulp extraction. The processing of cumbeba (Tacinga inamoena) fruits generates a significant amount of waste, which is discarded without further application but can be a source of bioactive compounds, among other nutrients. Among the simplest and most inexpensive forms of processing, convective drying appears as the first option for the commercial utilization of fruit derivatives, but it is essential to understand the properties of mass transfer for the appropriate choice of drying conditions. In this study, cumbeba waste was dried at four temperatures (50, 60, 70 and 80 °C). Three diffusion models were fitted to the experimental data of the different drying conditions. Two boundary conditions on the sample surface were considered: equilibrium condition and convective condition. The simulations were performed simultaneously with the estimation of effective mass diffusivity coefficients (Def) and convective mass transfer coefficients (h). The validation of the models was verified by the agreement between the theoretical prediction (simulation) and the experimental results. The results showed that, for the best model, the effective mass diffusivities were 2.9285 × 10−9, 4.1695 × 10−9, 8.1395 × 10−9 and 1.2754 × 10−8 m2/s, while the convective mass transfer coefficients were 6.4362 × 10−7, 8.7273 × 10−7, 8.9445 × 10−7 and 1.0912 × 10−6 m/s. The coefficients of determination were greater than 0.995 and the chi-squares were lower than 2.2826 × 10−2 for all simulations of the experiments.

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Impact of hydrocolloid addition and microwave processing condition on drying behavior of foamed raspberry puree

Cited by 36 publications

References 30 publications

Processing of raspberries to dried fruit foam: impact on major odorants

Processing of raspberries to dried fruit foam: impact on major odorants

Utilization of Cumbeba (Tacinga inamoena) Residue: Drying Kinetics and Effect of Process Conditions on Antioxidant Bioactive Compounds

Description of Cumbeba (Tacinga inamoena) Waste Drying at Different Temperatures Using Diffusion Models

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