Kinetics on Color Changes During Drying of Some Fruits and Vegetables

Krokida, Magdalini; Tsami, E.; Maroulis, Z.B.

doi:10.1080/07373939808917429

Cited by 197 publications

(122 citation statements)

References 15 publications

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“…It is therefore advisable to use less detrimental processing methods, thus allowing the maximum possible level of polyphenols to be retained in the processed product. In the case of dried apple products, the main reason of polyphenol deterioration is related to prolonged material exposure to air flow and elevated temperature which substantially speed up oxidation as well as further condensation processes (Krokida et al 1998;Devic et al 2010b). These undesirable polyphenol alterations, visible as browning reactions, diminish external product quality and are also considered an indicator of bioactive components losses (Akyıldız and Öcal 2006).…”

Section: Introductionmentioning

confidence: 99%

Effects of Ultrasound on Polyphenol Retention in Apples After the Application of Predrying Treatments in Liquid Medium

Mieszczakowska-Frąc

Dyki

Konopacka

2015

Food Bioprocess Technol

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The effect of sonication time and kind of liquid medium on polyphenol retention and microstructure changes during predrying treatment of apple tissue was investigated. The apple cubes from 'Idared' cultivar were submerged in water or sucrose solution and sonicated indirectly in beakers placed in a water bath fitted with ultrasound transducers (25 kHz, 0.1 W/cm 3 ) at 40°C. The treatment was conducted with and without ultrasound applied for 45 and 90 min. The content of individual polyphenols was monitored by a reversephase high-performance liquid chromatography (RP-HPLC) method. The dominant phenolic compounds in apple were procyanidins, accounting for 56 % of total polyphenols. While a significant effect of sonication on mass transfer intensification was observed when the samples were dehydrated in sucrose solution, almost no negative effects of ultrasound application were perceived on polyphenols concentration, except for dimers of catechin. When using ultrasound in water solution, an increase in polyphenol compound losses was noted. Furthermore, the ultrasound energy caused an apple tissue structure modification which additionally affected polyphenol retention during predrying treatment.

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Section: Introductionmentioning

confidence: 99%

Effects of Ultrasound on Polyphenol Retention in Apples After the Application of Predrying Treatments in Liquid Medium

Mieszczakowska-Frąc

Dyki

Konopacka

2015

Food Bioprocess Technol

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“…), porém, trata-se de operação que normalmente reduz a qualidade do produto ao alterar suas características originais relacionadas à aparência (FORNI et al, 1997;KROKIDA;TSAMI;MAROULIS, 1998), à consistência (LEWICKI; LUKASZUK, 2000;MALTINI et al, 1993) e ao sabor (GIANGIACOMO et al, 1994;LENART, 1996). No entanto, a combinação dos processos de pré-desidratação por imersão-impregnação e secagem por convecção, permite a obtenção de produtos desidratados que conservam característi-cas sensoriais e nutricionais mais próximas daquelas observadas na fruta in natura (SANKAT; CASTAIGNE; MAHARAJ, 1996;SILVEIRA;RAHMAN;FORNI et al, 1990).…”

Section: Palavras-chave: Ananas Comosus (L) Merrill; Desidratação Osunclassified

Secagem de fatias de abacaxi in natura e pré-desidratadas por imersão-impregnação: cinética e avaliação de modelos

Dionello¹,

Berbert²,

Molina³

et al. 2009

Ciênc. Tecnol. Aliment.

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A demanda por alimentos processados que mantenham suas características as mais próximas possíveis dos produtos originais tem aumentado sensivelmente nas duas últimas dé-cadas. No que se refere ao processamento industrial, seja em grande ou pequena escala, há a necessidade de desenvolver tecnologias que contribuam para minimizar os efeitos adversos provocados nos alimentos pelo processamento, de forma a atender a crescente exigência por produtos de melhor qualidade por parte dos consumidores. Esse é o caso das frutas desidratadas utilizadas para consumo imediato ou como ingredientes na formulação de diversos tipos de alimentos, tais como em produtos de confeitaria, sorvetes, sobremesas congeladas, saladas de frutas e iogurtes. Em todos esses casos é desejável que os ingredientes mantenham a cor, o aroma e o sabor o mais pró-ximo da fruta in natura, preferencialmente sem a utilização de aditivos, e proporcionando uma textura agradável ao alimento depois do processamento. A associação de operações e processos adequados durante a fabricação de determinado alimento pode garantir a manutenção dessas qualidades no produto final (TORREGIANNI; BERTOLO, 2001). Na maioria dos casos, o objetivo da combinação de mé-todos de preservação durante o processamento de alimentos é conseguir que as alterações nas propriedades originais da matéria-prima ocorram de forma controlada, possibilitando o aumento da vida útil do produto. Essas combinações de proces- AbstractThe effect of glucose and invert sugar impregnation on the convective drying rate of pineapple and the suitability of nine mathematical models to describe the drying curves were investigated. Tests were conducted using fresh pineapple rings and samples which were pre-treated by osmotic dehydration in sucrose solutions (0.40, 0.44, and 0.47 g mL -1 ) and in invert sugar syrup. Osmotic pre-treatments were performed at 40 and 50 °C for 2 hours at 60 min -1 . The convective drying was performed in a tray cabinet dryer using heated ambient air at 60 °C and 1.25 m.s -1 . The adjustment levels of the models were based on the correlation coefficient, the root mean square error, mean absolute percentage error, and residual plot analysis. The highest rates of convective drying were obtained for the fresh samples. In the osmotically pre-treated fruits, with both temperatures, an increase in the solution concentration was followed by a decrease in the convective drying rate. The Wang and Singh model was considered the most adequate in describing the convective drying of pineapple rings. Keywords: Ananas comosus (L.) Merrill; osmotic dehydration; dried fruits. ResumoO presente estudo teve como objetivos investigar o efeito da impregnação de sacarose e de açúcar invertido na taxa de secagem por convecção de abacaxi e avaliar a adequação de nove modelos matemáticos na descrição das curvas de secagem. Os testes experimentais foram feitos empregando-se coroas circulares de abacaxi in natura e pré-desidratadas por imersão-impregnação em soluções de sacarose (0,40, 0,44 e 0,47 g.mL -1 ) e ...

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“…L*, a* and b* represent black to white (0 to100), green to red (−ve* to +ve) and from blue to yellow (−ve* to +ve) colours, respectively. Out of five available colour systems, the L*a*b* (Krokida et al, 1998;Lozano and Ibarz, 1997;Maskan, 2001) and L*C*h (Zhang et al, 2003) systems were selected because these are the most used systems for evaluation of the colour of dried food materials. The instrument was standardized each time with a white ceramic plate.…”

Section: Model Equationmentioning

confidence: 99%

Thin Layer Drying of Peeled Longan (Dimocarpus longan Lour.)

Janjai

Lamlert

Mahayothee

et al. 2011

FSTR

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In this paper, thin layer drying of peeled longan is presented. Thin layer drying of peeled longan was conducted under controlled conditions of temperature and relative humidity. Drying air temperature has great influence on the drying rates of peeled longan and drying time decreases with the increase in drying air temperature. Eight different thin layer drying models were fitted to the experimental data of peeled longan. The drying parameters of peeled longan were function of air temperature and relative humidity. Page model was found to be the best and Two-term model was found to be next to the best. The agreement between the predicted and experimental values for Page model is excellent. The predictions of Page model, Two-term model and modified Henderson and Pabis model were very close. Either one of these three can be used to provide design data and for simulation and optimization of the dryer for efficient operation. The colour of the peeled dried longan is golden brown for the temperature levels of 50, 60 and 70℃ and there is no difference in colour for dried longan for drying at 50 to 70℃.Keywords: peeled longan, thin layer drying, drying model, page equation *To whom correspondence should be addressed. E-mail: serm@su.ac.th IntroductionLongan (Dimocarpus longan Lour.) is an important fruit of Thailand with an export value of $109 million in 2006 (Office of Agricultural Economics, Thailand, 2007) and it shows an increasing trend in production rate since 1990 (Varish et al., 2007). It is a seasonal fruit and its price is low during the season. Several preservation techniques are available to add value to this seasonal product such as canning and drying.The drying kinetics of food materials such as peeled longan are required to predict the drying behaviour, and for optimization of the drying parameters. Many studies have been conducted on drying kinetics of fruits and vegetables (Murata et al

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Kinetics on Color Changes During Drying of Some Fruits and Vegetables

Cited by 197 publications

References 15 publications

Effects of Ultrasound on Polyphenol Retention in Apples After the Application of Predrying Treatments in Liquid Medium

Effects of Ultrasound on Polyphenol Retention in Apples After the Application of Predrying Treatments in Liquid Medium

Secagem de fatias de abacaxi in natura e pré-desidratadas por imersão-impregnação: cinética e avaliação de modelos

Thin Layer Drying of Peeled Longan (Dimocarpus longan Lour.)

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