Influence of microwave and microwave‐convective drying on the drying kinetics and quality characteristics of pomelo

Yıldız, Gamze; İzli, Gökçen

doi:10.1111/jfpp.13812

Cited by 41 publications

(47 citation statements)

References 62 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In microwave convective drying, initially, the moisture present in the sample absorbs microwave energy lead to a fast rate of evaporation was there, which ultimately resulted in a higher rate of drying in the primary phase of pineapple drying. In the later stage, due to the unavailability of ample amount of free moisture the rate of drying declined, combined convective heat transfer along with microwave power was the dominant mode of drying in this phase, which collectively transferred the residual moisture available within the pineapple slice to the surface [20]. In the falling rate period of freeze drying, due to the gradual downward movement of the sublimation front, it ultimately extended to the lower surface of the sample, ensued a resistance in moisture and heat transfer process.…”

Section: Resultsmentioning

confidence: 99%

Artificial neural network modelling approach of drying kinetics evolution for hot air oven, microwave, microwave convective and freeze dried pineapple

et al. 2020

View full text Add to dashboard Cite

This study presents the dehydration characteristics of the drying of the pineapple slice. Hot air oven (60 °C), microwave (100 W), microwave convective (600 W, 40 °C) and freeze drying (0.1 mbar, − 40 °C) of pineapple slice through artificial neural network (ANN) modeling approach (Backpropagation algorithm for feed-forward network). Considering the sample thickness of 0.15 cm, effective moisture diffusivity is calculated. To study the reconstitution property of the product, the rehydration ratio is considered at 20 °C, 40 °C, 60 °C and 80 °C. The microwave convective drying (96 min) is the fastest while the freeze drying is slowest (20 h). The coefficient of correlation through the ANN model for hot air oven, microwave, microwave convective and freeze dried sample are 0.99936, 0.9994, 0.99948, and 0.99926 respectively. In terms of rehydration ratio, freeze drying (5.49) is found best followed by microwave (4.62), hot air (4.50), and microwave convective drying (2.00). At 80 °C the coefficient of rehydration value attains the maximum of 0.969 for freeze dried sample, whereas the minimum value of 0.369 is observed at 20 °C for the microwave-convective dried sample. From the observations obtain it may be stated that the ANN model predicts the dehydration kinetics adequately for the entire drying process. Freeze dried product appears to be the best in terms of reconstitution properties.

show abstract

Section: Resultsmentioning

confidence: 99%

Artificial neural network modelling approach of drying kinetics evolution for hot air oven, microwave, microwave convective and freeze dried pineapple

et al. 2020

View full text Add to dashboard Cite

show abstract

“…The extraction step was done depend on the method proposed by Yildiz and Izli (). Homogenized control and treated samples (1 g) were mixed with 4.5 ml of methanol/water mixture (80/20 vol/vol) at room temperature and shaken at 140 rpm (Biosan OS‐20, Latvia) for 2 hr.…”

Section: Methodsmentioning

confidence: 99%

“…The extraction step was done depend on the method proposed by Yildiz and Izli (2019). Homogenized control and treated samples (1 g)…”

Section: Extraction Of Bioactive Compoundsmentioning

confidence: 99%

Comparison of chemical, physical, and ultrasound treatments on the shelf life of fresh‐cut quince fruit ( Cydonia oblonga Mill.)

Yıldız

İzli

Aadil

2019

J Food Process Preserv

Self Cite

View full text Add to dashboard Cite

The study was conducted to examine the effect of chemical treatment (ascorbic acid and calcium chloride), physical treatment (water bath at 65 °C), and ultrasound (US) in ultrasonic bath for the prevention of enzymatic browning of fresh‐cut quince slices during 14 days of storage. The treated quince slices were analyzed in terms of color, polyphenol oxidase, and pectin methyl esterase activity, bioactive compounds, sensory, and microbial analysis. The results showed that US treatment inhibited (p < .05) the growth of bacteria, mold, and yeast in fresh‐cut quince slices during 4 °C storage. The US‐treated slices showed a significant (p < .05) improvements in bioactive compounds as well as improved physical properties as compared to all other treatments. Similarly, US‐treated samples showed the best color values with the lowest value of enzyme activities showing less enzymatic browning. Moreover, the findings showed that the lowest score for decay and off‐odor were obtained for the quinces treated with US. Practical applications A significant improvement in the quality of US‐treated fresh‐cut quinces with the comparison of other chemical and physical treatments was achieved. This study will contribute a novel method to develop US‐treated fresh‐cut fruit and vegetables with an enhanced product quality and extended shelf life. In overall, processing of fresh‐cut quince fruit with a US treatment might be applied to get a high‐quality and browning‐free product.

show abstract

“…The extraction step was achieved depend on the procedure stated by Yildiz and Izli (). Homogenized fresh and dried samples (1 g) were mixed with 4.5 mL of methanol/water mixture (80/20 v/v) at room temperature and shaken at 140 rpm (Biosaon OS20, Latvia) for 2 hr.…”

Section: Methodsmentioning

confidence: 99%

The effect of ultrasound pretreatment on quality attributes of freeze‐dried quince slices: Physical properties and bioactive compounds

Yıldız

İzli

2019

J Food Process Engineering

Self Cite

View full text Add to dashboard Cite

The study was conducted to examine the effect of ultrasound (US) pretreatment on physical and chemical/nutritional attributes of freeze-dried quince slices. The quince fruits were washed, hand-peeled and cut with a dimension of 1 cm (L) × 0.2 (W) cm × 1 cm (H). The quince samples were treated in an ultrasonic bath in three different times which were 10, 20, and 30 min. Untreated and ultrasonically pretreated quince samples were dried in a freeze dryer. Freeze-dried samples were analyzed in terms of physical properties such as shrinkage, rehydration, color, water activity, and hardness and bioactive compounds including total phenols, ascorbic acid, and antioxidant capacity. A significant difference was observed among untreated and ultrasonically pretreated quince samples. The freeze-dried quince slices treated with a US (especially 20 min-treatment) showed a higher preservation of bioactive compounds in addition to improved physical properties compared to the untreated quince samples. In overall, US pretreatment is a promising process as demonstrated in current research by its capability to better retain freeze-dried quince quality in terms of physical and chemical properties.

show abstract

Influence of microwave and microwave‐convective drying on the drying kinetics and quality characteristics of pomelo

Cited by 41 publications

References 62 publications

Artificial neural network modelling approach of drying kinetics evolution for hot air oven, microwave, microwave convective and freeze dried pineapple

Artificial neural network modelling approach of drying kinetics evolution for hot air oven, microwave, microwave convective and freeze dried pineapple

Comparison of chemical, physical, and ultrasound treatments on the shelf life of fresh‐cut quince fruit ( Cydonia oblonga Mill.)

The effect of ultrasound pretreatment on quality attributes of freeze‐dried quince slices: Physical properties and bioactive compounds

Contact Info

Product

Resources

About