Ohmic heating and pulsed vacuum effect on dehydration processes and polyphenol component retention of osmodehydrated blueberries (cv. Tifblue)

Moreno, Jorge; Gonzales, Maria Carmen Rita V; Zúñiga, Pamela; Petzold, Guillermo; Mella, Karla; Muñoz, Ociel

doi:10.1016/j.ifset.2016.06.005

Cited by 74 publications

(49 citation statements)

References 39 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Additionally, pulsed vacuum treatment reduced the drying time of fig samples from 116 hr to 100 hr. This result is in agreement with the study on drying of cherry tomatoes (An et al, ), red abalone slices (Pérez‐Won et al, ), blueberries (Moreno et al, ), and wolfberry (Xie et al, ).…”

Section: Resultssupporting

confidence: 91%

“…This technique provides acceleration in the mass transport between the osmotic solution and the food by the hydrodynamic mechanism (Chiralt & Fito, ; Zhao & Xie, ). Some researchers used PVOD technique as a pretreatment for drying of foods such as apples (Deng & Zhao, ; Moreno et al, ), blueberries (Moreno et al, ), pumpkins (Junqueira, Corrêa, & Ernesto, ), and figs (Şahin & Öztürk, ).…”

Section: Introductionmentioning

confidence: 99%

“…Some researchers used PVOD technique as a pretreatment for drying of foods such as apples (Deng & Zhao, 2008;Moreno et al, 2011), blueberries (Moreno et al, 2016), pumpkins (Junqueira, Corrêa, & Ernesto, 2017), and figs (Şahin & € Ozt€ urk, 2016).…”

mentioning

confidence: 99%

See 2 more Smart Citations

Comparison between Artificial Neural Network model and mathematical models for drying kinetics of osmotically dehydrated and fresh figs under open sun drying

Şahin

Öztürk

2018

J Food Process Engineering

View full text Add to dashboard Cite

In this study, drying kinetics of figs (Ficus carica L) under open sun drying (OSD) was compared with using Artificial Neural Network (ANN) model and mathematical models. Pulsed vacuum osmotic dehydration (PVOD) was applied as a pretreatment. In experiments, whole figs (Sarılop variety) were immersed in sucrose solution at 50°Brix and 50 °C with a ratio of solution/food was 4:1 for 180 min. Vacuum impregnation was applied at 253 mbar for 15 min. Shrinkage effect was considered, also. Results showed that PVOD reduced drying time of figs. The mean of Deff values of PVOD treated and fresh figs were obtained as 2.55 × 10−10 m2/s and 2.36 × 10−10 m2/s, respectively. It was found that present model was the best drying model with the highest correlation coefficient (R2) values among the mathematical models whereas ANN model had a higher correlation coefficient (R2 = 0.9999) values than the mathematical models for both PVOD treated and fresh figs. Practical applications Dried figs have an economic income for Turkey and Turkey is the biggest dried fig producer and exporter in the World. Drying of figs is very important phenomena because figs have a short harvesting time. Figs are widely dried under open sun because this method has low operating cost. OD method is used before drying step and provides reducing drying time. This study presents experimental results of osmotically dehydrated and fresh figs under open sun drying. Drying kinetics of figs were modeled with empirical and semiempirical models under shrinkage consideration. Shrinkage of fresh and osmotically dehydrated figs during the drying were mathematically modeled thus these correlations can be helpful for researchers. Also, a new mathematical model was established and this model had more accuracy than other mathematical models. The ANN model was used for the prediction of drying curves of figs in different operating conditions.

show abstract

Section: Resultssupporting

confidence: 91%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Comparison between Artificial Neural Network model and mathematical models for drying kinetics of osmotically dehydrated and fresh figs under open sun drying

Şahin

Öztürk

2018

J Food Process Engineering

View full text Add to dashboard Cite

show abstract

“…In addition, dried samples treated by PVOD showed high TPC than untreated samples. Moreno et al . also indicated that OD combined with ohmic heating and pulsed vacuum pretreatment was beneficial to maintain the polyphenols in blueberry.…”

Section: Resultsmentioning

confidence: 99%

Changes in unfrozen water content and dielectric properties during pulse vacuum osmotic dehydration to improve microwave freeze‐drying characteristics of Chinese yam

Zhang

Song

et al. 2019

J Sci Food Agric

View full text Add to dashboard Cite

BACKGROUND As a pretreatment before drying, the purpose of osmotic dehydration (OD) is to reduce the initial water content of samples and shorten the drying time. When OD is combined with pulse vacuum, the mass transfer is enhanced. Furthermore, the properties of materials, which affect the absorption and dissipation of microwaves, can be changed by OD. In this work, pulsed vacuum osmotic dehydration (PVOD) with sucrose solution was adopted before microwave freeze‐drying (MFD). The effects of PVOD on the drying characteristics and quality of dried products were studied. RESULTS Results showed that the unfrozen water content was increased by PVOD, which made the dielectric constant and loss factor of Chinese yam larger than that of untreated samples, and the difference amplified with the increasing temperature. Thus, the shortened drying time (up to 38.5%) and increased average drying rate (up to 16.8%) were achieved by MFD combined with PVOD. While in traditional freeze‐drying, PVOD resulted in slightly shortened drying time but decreased drying rate. The mechanism of PVOD on improving drying rate of MFD was analyzed from the perspective of unfrozen water content and dielectric properties. Furthermore, the quality assessments indicated that PVOD treatment retained a better color and improved the total phenolic content of dried yams compared to untreated and dried samples. CONCLUSION PVOD using sucrose solution was an effective method to change the characteristics of yam, enhancing the MFD rate and improving the product qualities. © 2019 Society of Chemical Industry

show abstract

“…However, it is relatively a slow and time consuming process. Hence, a few techniques have been acknowledged in order to enhance the rate of osmotically induced mass transfer that include partial vacuum [10,11], pulsed vacuum [12], high pressure [13][14][15], high intensity pulsed electric field [16,17], ohmic heating [18,19] or ultrasound [20][21][22][23]. Application of high pressure treatment accelerated the diffusion of bioactive components into the solid food due to cell membranes permeabilisation resulting in decline in the resistance to infusion [24,25].…”

Section: Introductionmentioning

confidence: 99%

Untitled

2017

FSN

View full text Add to dashboard Cite

Functional foods are increasingly being accepted by the consumers due to rising demand for healthier food products. Generally, functional foods promote health and prevent diseases besides providing the basic function of supplying nutrients [1,2]. Infusion of compounds such as minerals [3], phenolic compounds [4,5] [20][21][22][23]. Application of high pressure treatment accelerated the diffusion of bioactive components into the solid food due to cell membranes permeabilisation resulting in decline in the resistance to infusion [24,25]. The application of high pressure pretreatment was described to increase the water and solute diffusion during osmotic dehydration of pineapples, potato, glutinous rice and turkey breast [26][27][28][29]. Sila et al.,[30] demonstrated that combined effect of high pressure treatment and CaCl 2 treatment improved the texture of carrots during thermal processing. High pressure-assisted infusion of pectin methyl esterase and calcium chloride in strawberry was shown to improve the firmness [13,31]. Mahadevan et al., [32] indicated that high pressure pretreatment increased infusion of quercetin by 3 times into cranberries as compared to untreated ones.Incorporation of synthetic antioxidants like Butylated Hydroxyanisole (BHA) and Butylated Hydroxy Toluene (BHT) are restricted by legislative laws and regulations due to carcinogenic effects [33]. Therefore, there has been an increasing trend to use natural antioxidants over the synthetic ones. Turmeric (Curcuma longa L.) is considered as one of the main source of antioxidants curcuminoids namely Curcumin, Demethoxycurcumin and Bisdemethoxycurcumin [34]. It can improve the visual appearance, delectableness and prolong the storage period of food products [35]. The recommended daily intake of curcuminoids is 0.1 mg/kg body weight [36]. Several biological activities have been also reported in turmeric such as antioxidant, anti-inflammatory, anti-psoriatic, anti-diabetic, antibacterial, and anticancer properties [37][38][39][40][41][42]. Exhilarated with this idea of to develop pineapple slices with enhanced nutrition and color, it was opined desirable to infuse natural antioxidant (curcuminoids) to enhance the nutrition profile. The present study indicated that high pressure pretreatment enhanced the diffusion coefficients of curcuminoids in pineapple slices. The process could provide great opportunities for food manufacturers to develop value-added products similar to the fresh one and with enhanced nutritional and quality attributes.The main objectives of the present work were (i) to study the effect of high pressure treatment on the infusion of curcuminoids into pineapple slices, (ii) to determine the diffusivity of water, solute as well as curcuminoids, and (iii) to assess the possible improvement of mass transfer kinetics osmotic treatment due to high pressure treatment. Materials and Methods Raw materialsPineapples (Ananas comsus L. (Merr.)) were purchased from a local super market in Mysore and stored in cold storage rooms (4±1ºC and 90...

show abstract

Ohmic heating and pulsed vacuum effect on dehydration processes and polyphenol component retention of osmodehydrated blueberries (cv. Tifblue)

Cited by 74 publications

References 39 publications

Comparison between Artificial Neural Network model and mathematical models for drying kinetics of osmotically dehydrated and fresh figs under open sun drying

Comparison between Artificial Neural Network model and mathematical models for drying kinetics of osmotically dehydrated and fresh figs under open sun drying

Changes in unfrozen water content and dielectric properties during pulse vacuum osmotic dehydration to improve microwave freeze‐drying characteristics of Chinese yam

Untitled

Contact Info

Product

Resources

About