Infrared assisted dry-blanching and hybrid drying of carrot

Vishwanathan, K.H.; Giwari, Girish Kempanna; Hebbar, H. Umesh

doi:10.1016/j.fbp.2012.11.004

Cited by 93 publications

(42 citation statements)

References 26 publications

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“…That reduction in drying time could be attributed to higher water losses during IR blanching, mainly at LTLT. Similar results of hot air reduced drying time in carrot samples subjected to IR blanching in comparison with samples water blanched were observed by Vishwanathan and others ().…”

Section: Resultssupporting

confidence: 86%

“…However, there is little information about the effects of IR blanching on the content of water‐ or lipid‐soluble nutrients. Vitamin C retention in carrots was higher and the cell structure remained intact in IR blanched dried carrot compared with water blanched hot air dried carrot (Vishwanathan and others ). Sogi and others () assessed the efficacy of IR treatment for extending the shelf‐life of fresh‐cut mangoes, and found that the vitamin C content decreased in IR treated fresh mango samples compared with non‐treated during 16 d of storage at 4 °C.…”

Section: Introductionmentioning

confidence: 95%

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Effect of Infrared Blanching on Enzyme Activity and Retention of β‐Carotene and Vitamin C in Dried Mango

Guiamba

Svanberg

Ahrné

2015

Journal of Food Science

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The objectives of this work were to evaluate infrared (IR) dry blanching in comparison with conventional water blanching prior to hot air drying of mango to inactivate polyphenol oxidase (PPO) and ascorbic acid oxidase (AAO) enzymes, and to study its effect on color change and retention of vitamin C and β-carotene. Mango cylinders were blanched under similar temperature-time conditions either by IR heating or by immersion in a water bath during 2 min at 90 °C (high-temperature-short-time-HTST) or for 10 min at 65 °C (low-temperature-long-time-LTLT). After blanching mango was hot air dried at 70 °C. PPO was completely inactivated during the blanching treatments, but AAO had a moderate remaining activity after LTLT treatment (∼30%) and a low remaining activity after HTST treatment (9% to 15%). A higher retention of vitamin C was observed in mango subjected to IR dry blanching, 88.3 ± 1.0% (HTST) and 69.2 ± 2.9% (LTLT), compared with water blanching, 61.4 ± 5.3% (HTST) and 50.7 ± 9.6% (LTLT). All-trans-β-carotene retention was significantly higher in water blanched dried mango, 93.2 ± 5.2% (LTLT) and 91.4 ± 5.1% (HTST), compared with IR dry blanched, 73.6 ± 3.6% (LTLT) and 76.9 ± 2.9% (HTST). Increased levels of 13-cis-β-carotene isomer were detected only in IR dry blanched mango, and the corresponding dried mango also had a slightly darker color. IR blanching of mango prior to drying can improve the retention of vitamin C, but not the retention of carotenoids, which showed to be more dependent on the temperature than the blanching process. A reduction of drying time was observed in LTLT IR-blanching mango.

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Section: Resultssupporting

confidence: 86%

Section: Introductionmentioning

confidence: 95%

Effect of Infrared Blanching on Enzyme Activity and Retention of β‐Carotene and Vitamin C in Dried Mango

Guiamba

Svanberg

Ahrné

2015

Journal of Food Science

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“…[142] It was reported that the application of IR-assisted hot-air drying produced betterquality carrot slices in terms of Vitamin C (54%) and absorbed more water during rehydration. [143] The quality of red bell pepper products dried using microwave and infrared-hybrid convective drying was much better than those dried using convective drying and the energy consumption was minimized due to short drying time. [144] Conventional freeze drying requires a long processing time.…”

Section: Infrared (Ir)-assisted Dryingmentioning

confidence: 99%

Effect of Water on the Quality of Dehydrated Products: A Review of Novel Characterization Methods and Hybrid Drying Technologies

2014

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The effect of water on the quality of dried products is reviewed in light of recent applications of novel characterization methods (nuclear magnetic resonance (NMR), X-ray spectroscopy, and Raman spectroscopy) in quantifying the state and mobility of water in dried products. The mechanical configuration and ability of a number of hybrid drying technologies that use novel heating sources (microwave, infrared, radiofrequency) and/or sub-atmospheric pressure in producing better-quality products are reviewed in considerable detail. The drying kinetics models, especially those related to the quality loss, are also reviewed. It appears that more and more drying research is now focused on the development of novel hybrid technologies to produce better-quality products and for energy savings. The novel characterization technologies listed above are capable of quantifying the dynamic mobility and state of water in dried food products; this information can be used to design more efficient drying processes.

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“…Drying in hot air and N 2 gas had no effect on the AA content of carrot blanched and dried in hot air and inert gas, but losses of AA during inert gas processing of blanched paprika were reduced by 13 %; in potatoes, there was only a 2 % reduction in the loss of AA (Ramesh et al 1999). Vishwanathan et al (2013) used infrared (IR) blanching and IR-assisted hot air drying of carrot slices. Carrot slices (10 mm thick) were blanched in hot water at 90±2°C for 5 min, steamed for 3 min and exposed to IR radiation for 15 min.…”

Section: Ascorbic Acidmentioning

confidence: 99%

The effect of packaging material and storage period on microwave-dried potato (Solanum tuberosum L.) cubes

et al. 2014

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The effect of three packaging materials (transparent biaxially oriented polypropylene laminate (BOPP); semitransparent BOPP; polyethylene-polyamide (PE-PA) laminate) in three packaging conditions (vacuum, N 2 , natural atmosphere) and in two temperature treatments (blanching in hot water; steam) on microwave-dried potato (Solanum tuberosum L.; Solanaceae) cubes was studied. After storage for 60 and 120 days, the amount of ascorbic acid (AA), shrinkage and rehydration were determined. Dried potato cubes packaged under N 2 atmosphere had the highest rehydration value (3.142 %). Since there is a direct relationship between the amount of water loss and shrinkage, samples packaged in PE-PA laminate packages under vacuum showed 4.947 % less shrinkage than transparent BOPP or semi-transparent BOPP due to low permeability of these packages. Potatoes stored for 120 days resulted in 7.89 % more shrinkage than those stored for 60 days. The least loss in AA occurred in PE-PA laminate packaging. The shelf-life of potato cubes can be increased and their quantitative and qualitative characteristics can be best preserved by package-drying in PE-PA laminate under vacuum conditions.

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Infrared assisted dry-blanching and hybrid drying of carrot

Cited by 93 publications

References 26 publications

Effect of Infrared Blanching on Enzyme Activity and Retention of β‐Carotene and Vitamin C in Dried Mango

Effect of Infrared Blanching on Enzyme Activity and Retention of β‐Carotene and Vitamin C in Dried Mango

Effect of Water on the Quality of Dehydrated Products: A Review of Novel Characterization Methods and Hybrid Drying Technologies

The effect of packaging material and storage period on microwave-dried potato (Solanum tuberosum L.) cubes

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