Osmotic dehydration of raspberries with vacuum pretreatment followed by microwave-vacuum drying

Bórquez, Rodrigo; Canales, Edgardo R.; Redon, J.P.

doi:10.1016/j.jfoodeng.2010.02.006

Cited by 61 publications

(51 citation statements)

References 6 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…[18] MWV drying has been shown to reduce volatile loss, accelerate moisture removal and slow heat transfer to the solid phase due to absence of convection. [54] The process has been studied with an array of products such as apple [57] , banana [58] , cranberry [1,18,59,60] , sour cherry [61] , carrot [62,63] , pomegranate arils [64] , mushroom [65,66] , whole and sliced garlic [67] , garlic powder [68] , honey [69] , grape [70] , mint leaves [71] , pineapple [72] , potato [73] , durian [74] , beetroot [75] , strawberry [76,77] , raspberry [78] , thai green tea [79] and pineapple [72] , among others.…”

Section: Microwave-vacuum Dryingmentioning

confidence: 99%

Novel Concepts in Microwave Drying of Foods

2015

View full text Add to dashboard Cite

Drying is a widespread concept in the food industry, typically employed to convert a surplus crop into a shelf stable commodity. With advancement of technology, however, there is interest in moving forward from the traditional convective air drying that is most widely used today for grains, both to improve product quality as well as to modernize processes in order to increase throughput and decrease energy costs. In this context, novel techniques for drying, and, more recently, microwave based dehydration techniques have been poised to make an impact commercially. Until now however, many of these techniques have largely remained in the experimental realm. This paper will review recent progress made in microwave based drying, both benefits and drawbacks, and highlight several technologies with high industrial applicability.

show abstract

Section: Microwave-vacuum Dryingmentioning

confidence: 99%

Novel Concepts in Microwave Drying of Foods

2015

View full text Add to dashboard Cite

show abstract

“…In the experiments by Mújica-Paz et al (2003), vacuum was used at the first stage of osmotic dehydration (10 min) of mango, apple, and melon. Vacuum was also used by Bórquez et al (2010). Defrozen raspberries were osmo-dehydrated initially at low pressure (for 8 min) and then at ambient pressure (4 h).…”

Section: Introductionmentioning

confidence: 99%

The Influence of Selected Osmotic Dehydration and Pretreatment Parameters on Dry Matter and Polyphenol Content in Highbush Blueberry (Vaccinium corymbosum L.) Fruits

Kucner

Klewicki

Sójka

2012

Food Bioprocess Technol

View full text Add to dashboard Cite

The paper presents an assessment of the influence of selected highbush blueberry pretreatment methods and parameters on the process of osmotic dehydration conducted in 65°Brix sucrose solution for 5 to 240 min at 30-70°C. The pretreatment methods used included: fruit immersion in boiling water (15 s) and in 0.5 % NaOH solution (15 s at 95°C), exposure to ultrasound at atmospheric pressure (vibration frequency of 35±5 kHz, 500 W, for 15 min.) and at low pressure (0.92 kgcm −1 ), and enzymatic processing; pectinase (enzyme activity of 46,000 PGU/mL; 0.6 mL/ 90 g of fruits; 30 min at approx. 22°C) and lipase (enzyme activity of 750 PGU/mL; 0.7 mL/90 g of fruits; 30 min at approx. 22°C) were used. Dehydration was also conducted in the presence of pectinolytic enzymes. The dehydrated material was analyzed in terms of the content of dry matter, total polyphenols, and particular polyphenols using high performance liquid chromatography. It was observed that dehydration was much more intensive at 60 and 70°C, but such temperatures led to substantial losses of phenolic compounds (by 15-30 % after 2-h dehydration) and unfavorable changes in the texture of the final product. A promising method of pretreatment is fruit immersion in solutions containing pectinolytic and lipolytic enzymes, which increase dry matter content by 26 % (after 1 h of dehydration at 30°C) with a low loss of phenolic compounds (4 %). Among the identified anthocyanins, the greatest retention during dehydration at various temperatures was displayed by petunidin-3-galactoside (over 80 % after 1 h of dehydration) and petunidin-3-glucoside (over 78 %).

show abstract

“…Wang et al (2010) showed that osmotic pretreatment (salt concentration <5%, sucrose concentration <30%, or both) of potato chips significantly improved the microwave freeze-drying rate and improved the product quality compared to the sample without osmotic pretreatment. Borquez et al (2010) demonstrated that raspberries subjected to osmotic vacuum pretreatment (1.33 kPa for 8 min) and osmotic dehydration in sucrose solution at ambient pressure for 4 h showed moisture reductions from 84 to 49% (wet basis). The raspberries were then microwave-vacuum dried (1.33 kPa for 40 min), resulting in a high-quality dried product in terms of color, taste, and structure.…”

Section: Osmotic Dehydration and Microwave Dryingmentioning

confidence: 99%