Investigation of hot air-assisted radio frequency heating as a simultaneous dry-blanching and pre-drying method for carrot cubes

Gong, Chuting; Zhang, Hangjin; Yugan, Jin; Miao, Yubin; Jiao, Shunshan

doi:10.1016/j.ifset.2019.102181

Cited by 32 publications

(21 citation statements)

References 57 publications

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“…The textural characteristics of sea buckthorn berries were determined using a TA.XT2 texture analyzer (Stable Micro System, UK) at 25°C ( 24 ). The test was performed using a cylindrical indenter of Φ36 mm with a pre-test speed of 1.0 mm/s, test speed of 0.5 mm/s, post-test speed of 1.0 mm/s, sample deformation of 50%, and a trigger induction force of 0.049 N. The hardness value is equal to the peak of the force in the curve, which is the maximum force (N) required to rupture the sample.…”

Section: Methodsmentioning

confidence: 99%

Drying sea buckthorn berries (Hippophae rhamnoides L.): Effects of different drying methods on drying kinetics, physicochemical properties, and microstructure

et al. 2023

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Sea buckthorn berries are important ingredients in Chinese medicine and food processing; however, their high moisture content can reduce their shelf life. Effective drying is crucial for extending their shelf life. In the present study, we investigated the effects of hot-air drying (HAD), infrared drying (IRD), infrared-assisted hot-air drying (IR-HAD), pulsed-vacuum drying (PVD), and vacuum freeze-drying (VFD) on the drying kinetics, microstructure, physicochemical properties (color, non-enzyme browning index, and rehydration ratio), and total phenol, total flavonoid, and ascorbic acid contents of sea buckthorn berries. The results showed that the IR-HAD time was the shortest, followed by the HAD, IRD, and PVD times, whereas the VFD time was the longest. The value of the color parameter L* decreased from 53.44 in fresh sea buckthorn berries to 44.18 (VFD), 42.60 (PVD), 37.58 (IRD), 36.39 (HAD), and 36.00 (IR-HAD) in dried berries. The browning index also showed the same trend as the color change. Vacuum freeze-dried berries had the lowest browning index (0.24 Abs/g d.m.) followed by that of pulsed-vacuum–(0.28 Abs/g d.m.), infrared- (0.35 Abs/g d.m.), hot-air–(0.42 Abs/g d.m.), and infrared-assisted hot-air–dried berries (0.59 Abs/g d.m.). The ascorbic acid content of sea buckthorn berries decreased by 45.39, 53.81, 74.23, 77.09, and 79.93% after VFD, PVD, IRD, IR-HAD, and HAD, respectively. The vacuum freeze-dried and pulsed-vacuum–dried sea buckthorn berries had better physicochemical properties than those dried by HAD, IRD, and IR-HAD. Overall, VFD and PVD had the highest ascorbic acid and total phenolic contents, good rehydration ability, and bright color. Nonetheless, considering the high cost of VFD, we suggest that PVD is an optimal drying technology for sea buckthorn berries, with the potential for industrial application.

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Section: Methodsmentioning

confidence: 99%

Drying sea buckthorn berries (Hippophae rhamnoides L.): Effects of different drying methods on drying kinetics, physicochemical properties, and microstructure

et al. 2023

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“…RF treatment promoted starch gelatinization and caused the tissues to stick together, thus improving the hardness and springiness of the French fries. In addition, it has been reported that RF treatment can improve the hardness of pork leg and carrot cubes 26,27 . Table 2 shows that RF treatment did not have any significant effect on the cohesiveness of French fries.…”

Section: Resultsmentioning

confidence: 96%

“…In addition, it has been reported that RF treatment can improve the hardness of pork leg and carrot cubes. 26,27 Table 2 shows that RF treatment did not have any significant effect on the cohesiveness of French fries. According to the calculation of gumminess (hardness × cohesiveness) and chewiness (hardness × springiness × cohesiveness), it could be concluded that RF treatment also significantly increased the gumminess (512.6%) and chewiness (873.2%) of the French fries compared with those of the control group.…”

Section: Effect Of Rf Treatment On Texture Of French Friesmentioning

confidence: 98%

Radio frequency as an innovative method to produce low‐fat French fries

et al. 2022

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BACKGROUND: A large amount of evidence shows that excessive fat intake can increase the risk of obesity, type 2 diabetes, non-alcoholic fatty liver disease, and cardiovascular disease. The main purpose of this study was to use radio frequency (RF) technology to prepare low-fat French fries.RESULTS: RF treatment for 10 min significantly decreased the force required to cut potatoes and inhibited the enzymatic browning of fresh-cut potatoes. Moreover, RF treatment increased the hardness, gumminess, and chewiness of French fries from 388.55 g, 85.67, and 33.27 to 776.93 g, 159.36, and 70.11, respectively. Furthermore, RF treatment for 10 min reduced the oil content of French fries by 28.0% compared to that of the control group. This result was related to the pre-gelatinized potato starch content after RF treatment. Pre-gelatinized starch forms a 'protective film', that prevents oil from entering the fries during frying.CONCLUSION: Moderate RF treatment (10 min) reduced the oil content of French fries without making their texture significantly different from that of commercial French fries. These findings may provide a new perspective for the application of RF technology in the development of low-fat fried foods.

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“…Samples were placed on the aluminum plates and placed in a hot‐air oven (DHG‐9123A, Shanghai Jinghong Co. Ltd) at 105 °C, then gravimetrically weighed every hour to constant weight 14 . Results were expressed as grams per 100 g wet basis (WB).…”

Section: Methodsmentioning

confidence: 99%

Discoloration investigations of freeze‐dried carrot cylinders from physical structure and color‐related chemical compositions

Lyu

Chen

et al. 2021

J Sci Food Agric

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BACKGROUND High carotenoid content always lead to a yellower/redder color in carrots, while a puzzling phenomenon still exists that freeze‐dried carrots (FDC) have a higher carotenoid content but a lighter color compared with thermal‐dried carrots. It seems that carotenoid is not the only main factor affecting sample color. Hence the discoloration characteristics of freeze‐dried carrots were comprehensively analyzed from physical structure and color‐related chemical composition profile. RESULTS Outcomes of low‐field nuclear magnetic resonance and scanning electron microscopy showed that sublimation of immobilized water preserved the intact porous structure of FDC, which kept the volume shrinkage below 30% and led to less accumulations of color‐related compositions. Besides, results of correlation and principal component analysis‐X model proved that lutein and caffeic acid mainly affected a* value (r = 0.917) and b* value (r = 0.836) of FDC, respectively. Moreover, lipoxygenase indirectly affected sample color by degrading carotenoids, and the lutein content loss for fresh and blanching FDC was 41.56% and 47.14%, respectively. CONCLUSIONS The discoloration of FDC was significantly affected by both physical structure and color‐related chemical compositions. © 2021 Society of Chemical Industry

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Investigation of hot air-assisted radio frequency heating as a simultaneous dry-blanching and pre-drying method for carrot cubes

Cited by 32 publications

References 57 publications

Drying sea buckthorn berries (Hippophae rhamnoides L.): Effects of different drying methods on drying kinetics, physicochemical properties, and microstructure

Drying sea buckthorn berries (Hippophae rhamnoides L.): Effects of different drying methods on drying kinetics, physicochemical properties, and microstructure

Radio frequency as an innovative method to produce low‐fat French fries

Discoloration investigations of freeze‐dried carrot cylinders from physical structure and color‐related chemical compositions

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