Influence of coating-blanching in starch solutions, on the drying kinetics, transport properties, quality parameters, and microstructure of celery root chips

Toker, Ömer Said; Akdeniz, Esra; Toker, Ömer Said

doi:10.1016/j.lwt.2022.113262

Cited by 9 publications

(42 citation statements)

References 55 publications

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“…The blanching solution was prepared by adding native corn starch to the distilled water under continuous stirring (160 rpm) (Wisd, Daihan Scientific. Co., Ltd. Model msh-20A, Korea) to obtain 0.5% (w/w) aqueous starch solution (Kian-Pour et al 2022). Microwave heating and hot water heating methods were selected for blanching pretreatments.…”

Section: Blanching Pretreatmentmentioning

confidence: 99%

“…Drying is one of the most popular food processes which with decreases in the water content can protect fruits and vegetables from unwanted enzymatic, chemical, and microbial decay. Most industrial dryers use hot air drying because it is a cost-effective drying technology (Kian-Pour et al 2022). However, for decreasing the drying time and production of dried food with high quality, fast drying is necessary (Mujumdar, 2006).…”

Section: Introductionmentioning

confidence: 99%

“…Blanching is an essential primary thermal treatment performed before the industrial drying of vegetables and fruits which can inactive enzymes, enhance the drying properties and alter the quality characteristics of the food (Latorre et al 2013;Kian-Pour et al 2022). Also, blanching can remove air from the intracellular space and can change food structure, and produce superficial micro-cracks which cause an improvement in the rate of heat and mass transfer during drying (Wang et al 2017).…”

Section: Introductionmentioning

confidence: 99%

“…Also, blanching can remove air from the intracellular space and can change food structure, and produce superficial micro-cracks which cause an improvement in the rate of heat and mass transfer during drying (Wang et al 2017). It can be accomplished using a variety of techniques, including hot water, steam, microwave, ohmic, etc., (Wang et al 2017;Kian-Pour et al 2022). Microwave heating has become popular in food industries due to its fast heating rates, a significant reduction in cooking time, simplicity of use, and low maintenance requirements (Chandrasekaran et al 2013).…”

Section: Introductionmentioning

confidence: 99%

“…It was stated that starch solution at low concentration caused an increase in the drying rate of papaya. Kian-Pour et al (2022) demonstrated that blanching of celery roots at the native corn starch solution increased the diffusion coefficient by 70.79%. However, there are relatively rare studies conducted on green almonds (Murathan et al 2020;Lavasani & Motie, 2022).…”

Section: Introductionmentioning

confidence: 99%

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Impact of Microwave-Starch-Blanching on the Drying Kinetics, Transport and Thermophysical Properties of Green Almond

Toker

2023

Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi

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This study aimed to investigate the effect of different pretreatment blanching methods on the drying characteristics of green almonds. Microwave blanching at 300, 450, and 600 W power in the water and/or starch solution (0.5% w/w), water blanching (95℃, 5 min), and starch blanching (0.5% w/w) were preferred. Non-blanched samples were considered as the control samples. All samples were dried at a constant air velocity of 1.5 m/s and temperatures of 70, 90, and 110°C. As drying time increased, moisture ratio of all samples exponentially decreased. Nonlinear regression analysis was used to fit the experimental data to drying models. Effective diffusivities, which ranged from 2.238×10−9 to 6.434×10−9 m2 /s were calculated using Fick's second law of diffusion. Activation energies were determined according to the Arrhenius equation and ranged from 12.32 to 15.39 kJ/kg mol. The highest diffusion coefficient was observed in the microwave starch blanched (600 W-110°C) samples. The highest increases in the diffusion coefficient and decreases in the drying time in comparison with control samples were observed in the microwave-starch (600W- 70°C) samples. Thermal conductivity, density, and specific heat of samples ranged from 0.544-0.586 (W/m K), 3643.85-3900.00 (J/kg K), and 835.80-899.44 (Kg/m3), respectively. The friction drag force, convective heat, and mass transfer coefficients varied from 3.965 to 3.972×10−6 N, 66.29 to 66.44 W/m2 K, and 0.03410 to 0.03428 m/s, respectively. The using microwave-starch blanching pretreatment can significantly decrease the drying time and improve the drying process of green almond at the industrial scale.

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Section: Blanching Pretreatmentmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Impact of Microwave-Starch-Blanching on the Drying Kinetics, Transport and Thermophysical Properties of Green Almond

Toker

2023

Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi

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Impact of power density on the drying kinetics, quality profiles, and microstructure of pork chip snacks dried by microwave vacuum drying

Liang,

Li,

Zhang

et al. 2024

LWT

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Characteristics of dried apple bugak (Korean traditional dried food) using superfine powders as coating materials

Iradukunda,

Kang

2023

Korean J. Food Preserv.

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Dried apple bugak, a traditional Korean dried food, was made using superfine powders of glutinous rice (GR), non-glutinous rice (NGR), and Wasabia koreana Nakai leaf (WKNL) as coating materials. This study aimed to determine the effect of coating sliced apples with superfine GR powders substitute with superfine NGR and WKNL powders at different ratios. Apple slices coated with superfine GR, NGR and WKNL powders were air-fried and compared with dried and air-fried apple bugak coated with superfine GR powders. The results showed that coating apple slices with superfine GR powders with the addition of superfine NGR and WKNL powders significantly increased oil absorption capacity and antioxidant activity but reduced viscosity, water absorption capacity, total polyphenol, total flavonoids contents, and improved color and structural improvements. Among all the samples, 80:20:5-treated (GR:NGR:WKNL) dried and air-fried bugak showed enhanced quality characteristics. Thus, the results suggested that coating apple slices by the substituting GR superfine rice powders with 10 or 20% of NGR and 3 or 5% of WKNL superfine powders produces good quality dried and air-fried bugak with nutritious characteristics.

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Influence of coating-blanching in starch solutions, on the drying kinetics, transport properties, quality parameters, and microstructure of celery root chips

Cited by 9 publications

References 55 publications

Impact of Microwave-Starch-Blanching on the Drying Kinetics, Transport and Thermophysical Properties of Green Almond

Impact of Microwave-Starch-Blanching on the Drying Kinetics, Transport and Thermophysical Properties of Green Almond

Impact of power density on the drying kinetics, quality profiles, and microstructure of pork chip snacks dried by microwave vacuum drying

Characteristics of dried apple bugak (Korean traditional dried food) using superfine powders as coating materials

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