Influence of pre-treatments on the drying kinetics during vacuum drying of carrot and pumpkin

Arévalo-Pinedo, Aroldo; Murr, Fernanda Elizabeth Xidieh

doi:10.1016/j.jfoodeng.2006.05.005

Cited by 91 publications

(42 citation statements)

References 7 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…As drying continued, the drying rates gradually decreased; as the heat was transferred to the interior of the samples, the movement of water vapor to the surface and surrounding air became more retarded. The drying behavior of the Shiitake mushrooms in this study was similar to that reported in pumpkins dried under vacuum conditions (Aroldo and Fernando, 2007) and fenugreek, leek, mint, and parsley dried in a vacuum dryer (Zakipour and Hamidi, 2011). Similar results were also found in Hempedu bumi (Andrographis paniculata, AP) at temperatures between 40 and 60°C under vacuum pressures of 10 and 30 kPa, in which the two-term drying model was the most suitable for predicting the drying behavior of the leaves and stem of A. paniculata (Hee and Chong, 2015).…”

Section: Discussionsupporting

confidence: 83%

Equilibrium Moisture Content and Thin Layer Drying Model of Shiitake Mushrooms Using a Vacuum Heat-pump Dryer

Supakarn¹,

Theerakulpisut²,

Artnaseaw³

2018

CMUJNS

View full text Add to dashboard Cite

The objective of this research was to experimentally determine the equilibrium moisture content of Shiitake mushrooms under vacuum conditions by using a vacuum heat-pump dryer. The mushrooms were dried at a pressure of 0.2 bar and temperatures of 50, 55, and 60°C. A saturated salt solution was used to control the relative humidity within 10-75%. This study found that vacuum drying tended to increase the equilibrium moisture content of the mushrooms and the relative humidity as the drying temperature decreased. Of the correlations proposed by Oswin, Guggenheim-Anderson-de Boer (GAB), Peleg, modified Oswin, and modified GAB, the functional form of Peleg was the best fit (R 2 of 0.99). The moisture content of the mushrooms, as measured during drying, were used with the equilibrium moisture content values obtained from the proposed equations to determine the moisture ratios of the mushrooms at different drying times. Among nine well-known correlations, the functional form of the thin layer model proposed by Midilli best predicted the drying of Shiitake mushrooms under vacuum.

show abstract

Section: Discussionsupporting

confidence: 83%

Equilibrium Moisture Content and Thin Layer Drying Model of Shiitake Mushrooms Using a Vacuum Heat-pump Dryer

Supakarn¹,

Theerakulpisut²,

Artnaseaw³

2018

CMUJNS

View full text Add to dashboard Cite

show abstract

“…Due to the absence of oxygen during vacuum-drying, oxidative degradation reactions are minimized (Jena & Das, 2007). Although many studies have investigated the use of vacuumdrying during food production, to our knowledge no such study has been focusing on pasta products (Arévalo-Pinedo & Murr, 2007;Cui, Xu, & Sun, 2004;Giri & Prasad, 2007). As pasta is difficult to dry due to slow water migration from the core to the surface it may be feasible to introduce vacuum-drying to pasta technology to achieve a higher quality final product.…”

Section: Introductionmentioning

confidence: 99%

Effect of oat β-glucan fiber powder and vacuum-drying on cooking quality and physical properties of pasta

Piwińska

Wyrwisz

Kurek

et al. 2015

CyTA - Journal of Food

View full text Add to dashboard Cite

(2016) Effect of oat β-glucan fiber powder and vacuum-drying on cooking quality and physical properties of pasta, CyTA -Journal of Food, 14:1, 101-108, DOI: 10.1080/19476337.2015 To link to this article: https://doi.org/10. 1080/19476337.2015 Effect of oat β-glucan fiber powder and vacuum-drying on cooking quality and physical properties of pasta Efecto de la fibra de avena β-glucano en polvo y el secado al vacío en la calidad de cocinado y propiedades físicas de la pasta Monika Piwińska*, Jarosław Wyrwisz, Marcin Kurek, and Agnieszka Wierzbicka Oat β-glucan fiber powder was added to pasta dough at levels of 40, 80, 120, 160, and 200 g/kg. Pasta was dried at very high temperature and in a vacuum dryer. The cooking quality was evaluated based on the swelling index, water uptake, and cooking loss measurement. Further tests were carried out to determine the color, hardness, adhesiveness, total dietary fiber (TDF), and β-glucan content in pasta. The results showed that vacuum-drying had a significant impact on the cooking quality and physical properties of pasta. Water uptake and swelling index were higher and the cooking loss was lower in vacuum-dried pasta than in pasta dried using very high temperature (VHT) technology. The swelling index, water uptake, and cooking loss were significantly higher in samples with oat β-glucan fiber powder compared to control. Pasta with oat powder was darker, softer, and less sticky than semolina pasta. Lightness of vacuum-dried samples was higher while redness was lower than in conventionally dried samples.Keywords: vacuum-drying; β-glucan; dietary fiber; pasta Se añadió fibra de avena β-glucano en polvo a la masa de pasta a niveles 40, 80, 120, 160 y 200 g/kg. La pasta se secó a altas temperaturas en un secador al vacío. Se evaluó la calidad de cocinado en base al cálculo del índice de hinchazón, la absorción de agua y la pérdida de volumen en el cocinado. Se realizaron otras pruebas para determinar el color, la dureza, la adhesión, el total de fibra alimentaria y el contenido de β-glucano en la pasta. Los resultados mostraron que el secado al vacío tuvo un impacto significativo en la calidad del cocinado y las propiedades físicas de la pasta. La absorción de agua y el índice de hinchazón fueron mayores, aunque la pérdida de volumen en el cocinado fue menor en la pasta secada al vacío que con aquella secada con tecnología VHT. El índice de hinchazón, la absorción de agua y la pérdida de volumen en el cocinado fueron significativamente elevados en muestras con fibra de avena β-glucano en polvo en comparación con las muestras control. La pasta con avena en polvo resultó ser más oscura, suave y menos pegajosa que la pasta con semolina. La ligereza de las muestras secadas al vacío fue mayor, mientras que el color rojizo fue menor que en las muestras secadas de manera convencional.

show abstract

“…The effects of these independent parameters can be seen on the qualitative parameters of the dried product such as final moisture content, colour and flavour of the product, nutritional loss, and rehydration ratio. The common pressure level used for dehydration of food products ranges from 6 kPa to 25 kPa (Arevalo-Pinedo & Murr 2007). In the present case, the vacuum level inside the chamber was fixed at the maximum vacuum attainable inside the chamber as it was within the limits and with lowering the vacuum level, drying will be faster.…”

mentioning

confidence: 99%

Process optimisation of vacuum drying of onion slices

Shrivastava¹,

Rao²

2011

Czech J. Food Sci.

View full text Add to dashboard Cite

Mitra J., Shrivastava S.L., Rao P.S. (2011): Process optimisation of vacuum drying of onion slices. Czech J. Food Sci., 29: 586-594.Dehydration of untreated and pre-treated onion slices under vacuum was optimised using the response surface methodology. The effects of the drying temperature (50-70°C), slice thickness (1-5 mm), and treatment (5% NaCl and 0.2% K 2 S 2 O 5 ) were observed on the responses, viz. final moisture content, colour change, flavour content, and rehydration ratio of the dehydrated onion slices. Full factorial design was employed for the analysis. Optimisation of the vacuum drying process was achieved based on the criteria of maximum flavour retention, 3-3.5% db moisture content, acceptable colour, and rehydration ratio using numerical technique. The optimum condition for the treated sample was found at 58.66°C drying temperature and 4.95 mm slice thickness. Optimum values of the response parameters, namely the moisture content, colour, flavour content, and rehydration ratio were obtained as 3.5% d.b., 30.33 OI/g dried sample; 4.35 μmol/g dried sample and 4.82, respectively.

show abstract

Influence of pre-treatments on the drying kinetics during vacuum drying of carrot and pumpkin

Cited by 91 publications

References 7 publications

Equilibrium Moisture Content and Thin Layer Drying Model of Shiitake Mushrooms Using a Vacuum Heat-pump Dryer

Equilibrium Moisture Content and Thin Layer Drying Model of Shiitake Mushrooms Using a Vacuum Heat-pump Dryer

Effect of oat β-glucan fiber powder and vacuum-drying on cooking quality and physical properties of pasta

Process optimisation of vacuum drying of onion slices

Contact Info

Product

Resources

About