Quality properties of fruits as affected by drying operation

Omolola, Adewale Olusegun; Jideani, Afam I. O.; Kapila, Patrick Francis

doi:10.1080/10408398.2013.859563

Cited by 107 publications

(70 citation statements)

References 166 publications

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“…For freeze‐dried samples, the rehydration ratio increased significantly within the first 60 min and remained approximately constant afterwards. Rapid initial water uptake of freeze‐dried samples was reported in literature (Omolola et al, ). Ergun et al () determined the rehydration behavior of freeze‐dried kiwi fruit slices in distilled water at a temperature of 18 °C and reported that freeze‐dried samples rapidly absorbed water and the moisture content of sample stayed nearly constant after 15 min of rehydration.…”

Section: Resultsmentioning

confidence: 81%

“…The drying technique affects the nutritional quality like ascorbic acid content, total phenolic content (TPC) of the fruits (Izli, Izli, & Taskin, ; Kamiloglu et al, ). In addition to nutritional quality, other quality parameters of fruits such as color, texture, porosity, and rehydration ability are affected by the drying process (Omolola, Jideani, & Kapila, ). In literature, most of the studies conducted on the drying of kiwi fruit includes only the HAD method and investigates the effect of HAD parameters (temperature, air velocity, relative humidity) or the sample properties (thickness, initial moisture content) on product quality (Chin, Siew, & Soon, ; Kaya, Aydın, & Kolayli, ; Mahjoorian et al, ; Mohammadi, Rafiee, Djomeh, & Keyhani, ).…”

Section: Introductionmentioning

confidence: 99%

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Color change, ascorbic acid degradation kinetics, and rehydration behavior of kiwifruit as affected by different drying methods

Akar

Mazı

2019

J Food Process Engineering

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In this study, the drying kinetics, ascorbic acid degradation, and color change kinetics of kiwifruit during hot air drying (HAD), vacuum drying (VD), freeze drying (FD), and hot air–microwave‐assisted vacuum combination drying (HA–MVD) were investigated. The applicability of Weibull model for describing the rehydration kinetics of dried kiwifruits was also assessed. The ascorbic acid content of the kiwi fruit decreased by 77.52, 75.41, 39.86, and 29.64%, and the total phenolic content decreased by 26.62, 29.24, 19.16, and 1.99% after HAD, VD, HA–MVD, and FD, respectively. For all drying processes, the ascorbic acid degradation was best described by the Weibull model. Zero‐order, first‐order, and combined kinetic models were examined to fit data of color parameters (L*, a*, and b*). Scanning electron microscopy images of the dried products were also obtained. The results indicate that HA–MVD may be an alternative method for the drying of kiwifruit since it provides good quality product in shorter time. Practical applications Kinetic modeling of changes in foods during drying is an important issue in relation to predicting quality changes and setting optimal processing conditions. In this study kinetic models describing the ascorbic acid degradation and also the color change of kiwifruit during four different drying methods were determined. Kiwifruit contains high amount ascorbic acid which is widely considered as a marker of nutritional quality for fruits and vegetables subjected to various drying treatments. That is why it is important to build kinetic models to estimate the degradation rate of ascorbic acid during various drying processes. When the ascorbic acid content, total phenolic content, color, and rehydration properties of the final dried products were compared, it was seen that the hot air–microwave‐assisted vacuum combination drying (HA–MVD) method yielded good quality dried product in quite shorter time as compared to other methods. The results of this study show that the HA–MVD method could be successfully applied for drying of kiwifruits.

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Section: Resultsmentioning

confidence: 81%

Section: Introductionmentioning

confidence: 99%

Color change, ascorbic acid degradation kinetics, and rehydration behavior of kiwifruit as affected by different drying methods

Akar

Mazı

2019

J Food Process Engineering

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“…Selected dried fruits, rich in specific compounds, such as amla fruits or Indian gooseberries, avocados, berries, mangoes, mangosteens, persimmons, prunes, raisins, and kiwi fruits, may also present cancer chemopreventive effects [159].…”

Section: Health Benefits Of Functional Dehydrated Foodsmentioning

confidence: 99%

Functional Dehydrated Foods for Health Preservation

Morais

Dammak

et al. 2018

Journal of Food Quality

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The market of functional foods has experienced a huge growth in the last decades due to the increased consumers’ awareness in a healthy lifestyle. Dried fruits constitute good snacks, in alternative to salty or sweet ones, and food ingredients due to their taste and nutritional/health benefits. Bioactive molecules are interesting sources to develop functional foods, as they play a major role in improving the health status and minimizing disease risks. The bioactive compounds most widely discussed in literature are presented in this review, for example, polyphenols, phytosterols, and prebiotics. Different technologies to dry bioproducts for producing functional foods or ingredients are presented. New drying techniques for the preservation of bioactive compounds are proposed, focusing more specifically on dielectric drying. A discussion on the techniques that can be used to optimize drying processes is performed. An overview on dehydrated plant based foods with probiotics is provided. The microorganisms used, impregnation procedures, drying methods, and evaluated parameters are presented and discussed. The principal bioactive compounds responsible for nutritional and health benefits of plant derived dried food products—fruits and vegetables, fruits and vegetables by-products, grains, nuts, and algae—are presented. Phytochemical losses occurring during pretreatments and/or drying processes are also discussed.

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“…It has become necessary because most fruits are highly perishable owing to their high moisture content and the need to make them available all year round and at locations where they are not produced. In addition to preservation, the reduced weight and bulk of dehydrated products decreases packaging, handling and transportation costs (Omolola et al 2017). There are many investigations on hot air drying, vacuum drying, freezing drying and heat pump drying (HPD) systems to improve drying quality and energy efficiency.…”

Section: Introductionmentioning

confidence: 99%

“…The pineapple (Ananascomosus) is a tropical plant with an edible multiple fruit consisting of coalesced berries, also called pineapples (Morton 1987;Omolola et al 2017). Pineapples can be consumed fresh, cooked, juiced, or preserved.…”

Section: Introductionmentioning

confidence: 99%

Determination of Sliced Pineapple Drying Characteristics in A Closed Loop Heat Pump Assisted Drying System

Tunçkal

Coşkun

Doymaz

et al. 2018

Int. J. Renew. Energy Dev.

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Pineapple (Ananascomosus) slices were dried with the aid of a heat pump assisted dryer (HPD). During this process, air velocity was kept constant at 1m/s, while air temperatures were changed as 37°C, 40°C and 43°C. The drying air was also circulated by using an axial fan in a closed cycle and fresh air was not allowed into the system. The drying rate and drying time were significantly influenced by drying temperature. It was observed that drying temperatures had significant effects on the drying rate and drying time. During the conduct of the study, pineapple slices were dried at 37, 40 and 43°C for 465, 360 and 290 min, respectively. The specific moisture extraction ratio (SMER) values were observed to change as drying temperatures were changed. The drying rate curves indicated that the whole drying process occurred in the falling rate period. Seven well-known thin-layer models (Lewis, Henderson &Pabis, Logarithmic, Page, Midilli & Kucuk, Weibull and Aghbashlo et al.) were employed to make a prediction about drying kinetics through nonlinear regression analysis. The Midilli & Kucuk and Aghbashlo et al. models were consistent with the experimental data. Fick’s second law of diffusion was used to determine the moisture diffusivity coefficient ranging from 3.78×10–9 to 6.57×10-9 m2/s the each of the above mentioned temperatures. The dependence of effective diffusivity coefficient on temperature was defined by means a fan Arrhenius type equation. The activation energy of moisture diffusion was found to be 75.24kJ/mol. Article History: Received: July 18th 2017; Received: October 27th 2017; Accepted: January 16th 2018; Available onlineHow to Cite This Article: Tunçkal, C., Coşkun, S., Doymaz, I. and Ergun, E. (2018) Determination of Sliced Pineapple Drying Characteristics in A Closed Loop Heat Pump Assisted Drying System. International Journal of Renewable Energy Development, 7(1), 35-41.https://doi.org/10.14710/ijred.7.1.35-41

show abstract

Quality properties of fruits as affected by drying operation

Cited by 107 publications

References 166 publications

Color change, ascorbic acid degradation kinetics, and rehydration behavior of kiwifruit as affected by different drying methods

Color change, ascorbic acid degradation kinetics, and rehydration behavior of kiwifruit as affected by different drying methods

Functional Dehydrated Foods for Health Preservation

Determination of Sliced Pineapple Drying Characteristics in A Closed Loop Heat Pump Assisted Drying System

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