Influence of combination drying methods on composition, texture, aroma and microstructure of apple slices

Huang, Linli; Zhang, Min; Wang, Liping; Mujumdar, Arun S.; Sun, Dunlu

doi:10.1016/j.lwt.2011.12.009

Cited by 108 publications

(64 citation statements)

References 26 publications

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“…membranes was observed. A similar effect was observed in freezedried Red Fuji apples by Huang et al (2012) and in freeze-dried Idared apples by Lewicki and Pawlak (2003). An additional increase in cell collapse and destruction of cell wall material can be observed as a result of in vitro gastric digestion ( Fig.…”

Section: Data and Statistical Analysissupporting

confidence: 75%

“…Freeze drying of apples has been shown to cause a reduction in the reducing sugar content, total sugar content, and total phenol content (Huang, Zhang, Wang, Mujumdar, & Sun, 2012). Both freeze drying (À50°C, 5 Pa) and convective drying (2 h at 80°C followed by 6 h at 60°C) have been shown to increase the antioxidant activity of tomatoes (Lycopersicon esculentum Mill) (Chang, Lin, Chang, & Liu, 2006).…”

Section: Introductionmentioning

confidence: 99%

“…Freeze drying and convective drying of apples have also been shown to cause cellular changes in the food matrix. Huang et al (2012) found that freeze drying (À40°C, 100 Pa) in a microwave vacuum dryer (75-300 W, 5 kPa) resulted in cell wall shrinkage in apples (var. Red Fuji).…”

Section: Introductionmentioning

confidence: 99%

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Effects of freezing, freeze drying and convective drying on in vitro gastric digestion of apples

et al. 2017

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a b s t r a c tThe influence of processing (freezing at À196°C in liquid N 2 , FN sample; freeze-drying at À50°C and 30 Pa, FD sample; and convective drying at 60°C and 2 m/s, CD sample) on apple (var. Granny Smith) behavior during in vitro gastric digestion was investigated. Dried apples (FD and CD samples) were rehydrated prior to digestion. Changes in carbohydrate composition, moisture, soluble solids, acidity, total polyphenol content (TPC), and antioxidant activity (AA) of apple samples were measured at different times during digestion. Processing resulted in disruption of the cellular structure during digestion, as observed by scanning electron microscopy, light microscopy, and changes in carbohydrate composition. Moisture content increased (6-11% dm o ), while soluble solids (55-78% dm o ), acidity (44-72% dm o ), total polyphenol content (30-61% dm o ), and antioxidant activity (41-87%) decreased in all samples after digestion. Mathematical models (Weibull and exponential models) were used to better evaluate the influence of processing on apple behavior during gastric digestion.

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Section: Data and Statistical Analysissupporting

confidence: 75%

Section: Introductionmentioning

confidence: 99%

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Effects of freezing, freeze drying and convective drying on in vitro gastric digestion of apples

et al. 2017

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“…During primary stage, the temperature of frozen layer is most often at −10°C or lower at absolute pressures of about 2 mmHg or less (Liapis & Bruttini, 2006) and at the completion of primary drying, the product can still contain approximately 15-20% of unfrozen water, which is then desorbed during the secondary drying stage, usually at elevated temperature and low pressure, to finally allow the desired low moisture content to be achieved (Kasper & Friess, 2011). The main disadvantages of FD are long drying time, and high capital and energy costs due to the refrigeration and vacuum systems (Huang, Zhang, Wang, Mujumdar, & Sun, 2012).…”

Section: Introductionmentioning

confidence: 99%

Effect of drying methods on the physicochemical and thermal properties of Mexican plum (Spondias purpurea L.)

Muñoz-López

Urrea-García

Jiménez‐Fernández

et al. 2017

CyTA - Journal of Food

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(2018) Effect of drying methods on the physicochemical and thermal properties of Mexican plum (Spondias purpurea L.), CyTA -Journal of Food, 16:1, 127-134, DOI: 10.1080/19476337.2017 To link to this article: https://doi.org/10. 1080/19476337.2017 Plum slices (diameter 2.5 cm and thickness 0.2 cm) were dried using vertical tray-drying (VTD) and freeze-drying. Models were used to determine the thermal conductivity (k) and specific heat (C p ). In addition, water activity (a w ), colour total change (ΔE), pectin yield (y pec ) and rehydration capacity were investigated. The moisture content of tray-and freeze-dried plum was relatively significant (p < 0.05). No significant difference was found in terms of a w . There was a maximum decrease in k and C p of 90% and 91.5% during drying process, respectively. In terms of quality, ΔE showed that tray-dried samples had slight darker (browning), whereas the freeze-dried samples had a lighter colouring compared to the fresh fruit. The quality and rehydration characteristics of freeze-dried plum were higher than that of a tray-dried product; however, VTD could be appropriate for industrial production because of its advantages in lower cost and energy consumption.Efecto de los métodos de secado sobre las propiedades fisicoquímicas y térmicas de la ciruela mexicana (Spondias purpurea L.) RESUMEN Las rebanadas de ciruela (diámetro 2,5 cm y espesor 0,2 cm) fueron secadas usando el secado vertical por charolas (VTD) y la liofilización (FD). Se utilizaron modelos para determinar la conductividad térmica (k) y el calor específico (C p ). Además, la actividad de agua (a w ), el cambio total de color (ΔE), el rendimiento de pectina (y pec ) y la capacidad de rehidratación fueron investigados. El contenido de humedad de la ciruela seca y liofilizada fue relativamente significativo (p < 0,05). No se encontraron diferencias significativas en términos de a w . Hubo un máximo decremento en k y C p del 90% y 95% durante el proceso de secado, respectivamente. En términos de calidad, ΔE mostró que las muestras secadas en charolas tuvieron un ligero oscurecimiento (pardeamiento), mientras las muestras liofilizadas tuvieron un color más luminoso en comparación con la muestra fresca. La calidad y las características de rehidratación fueron mayores que las de un producto secado por charolas; sin embargo, VTD podría ser apropiado para la producción industrial debido a sus ventajas de bajo costo y consumo energético. ARTICLE HISTORY

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“…Quality attributes such as color change and retention of bio-active ingredients, aroma compounds, etc. can be enhanced with microwave-assisted freeze drying (Contreras et al 2008;Huang et al 2012). Convective vacuum-microwave drying can reduce the processing time because of large vapor pressure differential between the core and the surface of the dried material which allows rapid removal of internal moisture, whereas microwaves stimulate vibration of water (resulting in internal heat generation) by penetrating through the entire samples.…”

Section: Introductionmentioning

confidence: 99%

Combined Drying of Apple Cubes by Using of Heat Pump, Vacuum-Microwave, and Intermittent Techniques

Chong

Figiel

Law

2013

Food Bioprocess Technol

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Apple cubes of 15 mm were dried naturally without adding any chemical preservative using various drying methods namely intermittent hot air-dehumidified air drying with cyclic temperature profile and step-up temperature profile, heat-pump-assisted (HP) drying, convective vacuum-microwave (C/VM) drying, and heat pump vacuum-microwave (HP/VM) drying. The drying kinetics of apple samples dehydrated by different methods was divided into characteristic drying periods and fitted with empirical models, which gave high value of determination coefficient. The application of C/VM in drying of fruits gave the shortest drying time compared to other drying methods (about 50 % of the total drying time). The drying time was affected by effective diffusivity ranging from 3.522×10 −8 to 1.431×10 −6 m 2 /min depending on the drying technique used. It was found that combined drying which apply vacuum microwave (C/VM, HP/VM) gave the lowest values in hardness and chewiness. In addition, HP/VM drying gave the highest retained total polyphenol content, antioxidant activity, and the best appearance quality.

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Influence of combination drying methods on composition, texture, aroma and microstructure of apple slices

Cited by 108 publications

References 26 publications

Effects of freezing, freeze drying and convective drying on in vitro gastric digestion of apples

Effects of freezing, freeze drying and convective drying on in vitro gastric digestion of apples

Effect of drying methods on the physicochemical and thermal properties of Mexican plum (Spondias purpurea L.)

Combined Drying of Apple Cubes by Using of Heat Pump, Vacuum-Microwave, and Intermittent Techniques

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