PH—Postharvest Technology

Pabis, S.; Jaros, M.

doi:10.1006/bioe.2001.0015

Cited by 42 publications

(1 citation statement)

References 14 publications

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“…Hot air drying (HAD) is a simple method commonly applied to fruits and vegetables (Bazyma et al, 2006;Ogura, 1993). A number of researchers have examined HAD of fruits and vegetables with a high moisture content, such as kiwifruits (Orikasa et al, 2014), apples (Sj€ oholm & Gekas, 1995), garden beets and carrots (Pabis & Jaros, 2002), and sweet potatoes (Orikasa et al, 2010). Some disadvantages of HAD include its low energy efficiency and the lengthy drying time required during the falling-rate period (Bazyma et al, 2006;Drouzas, Tsami, & Saravacos, 1999).…”

Section: Introductionmentioning

confidence: 99%

Applicability of vacuum-microwave drying for tomato fruit based on evaluations of energy cost, color, functional components, and sensory qualities

Orikasa

Shoji

Sugawara

et al. 2018

J Food Process Preserv

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We applied vacuum‐microwave drying (VMD) to tomatoes and compared the fruit drying rates, quality, and taste with those of tomatoes dried using two conventional techniques, that is, microwave drying (MD) and hot air drying (HAD). VMD has the potential to reduce the energy cost of the drying process. The VMD samples were considerably lighter in color than the samples dried using MD and HAD. Moreover, the VMD samples were preferable in terms of taste compared with the MD and HAD samples. Collectively, the results of this multicriteria evaluation revealed that VMD is a more suitable and useful method than MD and HAD for obtaining high‐quality dried tomatoes. Practical applications Tomato fruits have short shelf lives that limit their commercialization as fresh products and increase postharvest losses. Dehydration is considered as an alternative for developing tomato fruit products with added value. VMD is an innovative and low energy‐consuming drying process that can be used to obtain high‐quality dried products. As per the results of this study, VMD is currently the most suitable and environmentally friendly drying process for tomatoes and it results in nutritious and appropriately colored and flavored dried tomatoes.

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Section: Introductionmentioning

confidence: 99%

Applicability of vacuum-microwave drying for tomato fruit based on evaluations of energy cost, color, functional components, and sensory qualities

Orikasa

Shoji

Sugawara

et al. 2018

J Food Process Preserv

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Theoretical models of vegetable drying by convection

Pabis¹

Drying of Porous Materials

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Theoretical models of vegetable drying by convection

Pabis¹

2007

Transp Porous Med

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The results of experiments are often used to model empirical phenomena. However, the term model is applied in various meanings. A model is usually treated as an abstract formal structure that can replace a material system considered as original, in respect to the aim of modeling. Certain formal structures may be treated as theoretical models of empirical phenomena. On the other hand, a material system can also be referred to as a model of an abstract system, e.g., a set of equations or a hypothesis. Such a material system, if it is a distinct empirical interpretation of the language of a given theory, is then called a real model. Both kinds of models are applied in drying technology, but the second one is more inventive. The mathematical structures are treated as empirical formulae or as theoretical models properly derived from true or legitimated promises of a given theory. The advantages of some mathematical theoretical models of drying processes versus empirical formulae are discussed. The creation of new mathematical theoretical models of convection drying kinetics of some shrinking solids is presented and analyzed. One of the above models was also hypothetically suggested for modeling the drying of cut vegetables in a fluidized-bed. Despite its initial acceptance due to peer empirical justification on cut carrots and celery, it still requires further theoretical analysis. Other models indicated here are theoretical models of vegetable drying in a tunnel drier. These models are created by deduction from laws of heat and mass transfer theory and its basic equations.

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PH—Postharvest Technology

Cited by 42 publications

References 14 publications

Applicability of vacuum-microwave drying for tomato fruit based on evaluations of energy cost, color, functional components, and sensory qualities

Applicability of vacuum-microwave drying for tomato fruit based on evaluations of energy cost, color, functional components, and sensory qualities

Theoretical models of vegetable drying by convection

Theoretical models of vegetable drying by convection

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