Selected Emerging Technologies to Enhance the Drying Process: A Review

Witrowa‐Rajchert, Dorota; Wiktor, Artur; Śledź, M.; Nowacka, Małgorzata

doi:10.1080/07373937.2014.903412

Cited by 98 publications

(81 citation statements)

References 71 publications

(148 reference statements)

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“…The mechanism behind PEF involves the formation of pores in the cell membrane or a disruption of its continuity, leading to an increase in the moisture diffusion coefficient. Similarly, HPP causes an increase in the permeability of the cell membrane, therefore increasing diffusion and mass transfer [127]. …”

Section: Future Prospectsmentioning

confidence: 99%

Drying Technologies: Vehicle to High-Quality Herbs

2015

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Herbs are usually marketed as dry due to a consumer demand beyond their seasonality; dehydration leads to a stable, easily moveable product that is available throughout the year. The process of drying, though, leads to modifications in the appearance, composition and quality of the raw material. The extent of these alterations depends on the applied drying methodology and its parameters, rendering the optimization of this process imperative. Numerous studies examining the effect of drying on the main characteristics of herbs have been published in recent years, and this review aims at organizing the available information of the studied herbs, drying methods and measured parameters in a comprehensive manner. Primarily, since aroma is the main characteristic of herbs and the principal aim for the end product is to retain the raw material's character, this review will focus on the most widely studied effect of drying, which is the essential oil yield and composition. Secondly, results from various studies on the influence of drying on biochemical compounds, organoleptic properties of dried herbs are also presented. The most common approach to the study of drying kinetics is also presented. Finally, novel technologies targeting to minimize the magnitude of changes from the raw material are described.

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Section: Future Prospectsmentioning

confidence: 99%

Drying Technologies: Vehicle to High-Quality Herbs

2015

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“…In liquid medium it results in compression and expansion of material, called "sponge effect", and formation of cavitation bubbles. The application of ultrasound may have an influence on physical and chemical properties of plant tissue due to creation of microscopic channels and formation of free radicals (Goula et al, 2017;Knorr, Zenker, Heinz, & Lee, 2004;McClements, 1995;Simal, Benedito, S anchez, & Rossell o, 1998;Witrowa-Rajchert, Wiktor, Sledz, & Nowacka, 2014). Moreover, ultrasound coupled with thermal treatment leads to better bacterial inactivation in comparison to only thermal treatment (Zenker, Heinz, & Knorr, 2003).…”

Section: Introductionmentioning

confidence: 99%

Ultrasound assisted osmotic dehydration of organic cranberries (Vaccinium oxycoccus): Study on quality parameters evolution during storage

et al. 2018

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a b s t r a c tCranberries are appreciated for their high amount of antioxidants such as flavonoids, anthocyanins, phenolic acids, carotenoids and vitamins. However, due to their sour and tart taste they request to be processed into sweeter dried fruits in order to be acceptable for the consumers. The aim of this work was to analyse the effect of ultrasound assisted osmotic dehydration on mass transfer parameters and on quality characteristics during storage of cranberries. Ultrasound treatment was performed at the frequency of 21 kHz for 30 min in three osmotic solutions -61.5% sucrose, 30% sucrose with an addition of 0.1% of steviol glycosides and 40% trehalose on cut in half cranberries. Afterwards, the cranberry samples were subjected to osmotic dehydration process at 40 C for 72 h. The osmodehydrated samples both with or without ultrasound pre-treatment were collected and stored at 10 C in climatic chamber in microperforated plastic bags (PLA) for 8 weeks. The weight reduction, dry matter, water activity, colour, and microbiological analysis were performed after 1, 2, 4 and 8 weeks of storage. The obtained results indicated that ultrasound application significantly affected the mass transfer parameters during osmotic treatment, as well as it did the type of osmotic solution used. Thermal analysis showed variations in sugar melting temperature and enthalpy as a result of osmotic treatment and storage. During the storage, lower weight loss and higher lightness were observed in US pre-treated samples. The sample that preserved the best chemico-physical and microbiological characteristics during storage was the one treated with 61.5% sucrose solution, due to its lowest water activity.

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“…Szacuje się, że suszenie zużywa 10-12% energii wykorzystywanej przez przemysł [Witrowa-Rajchert 2009]. Jest zatem procesem najbardziej energochłonnym spośród jednostkowych procesów w technologii żywności.…”

Section: Wstępunclassified

“…Duże nakłady eksploatacyjne suszenia związane są z koniecznością zmiany stanu skupienia wody. Nie bez znaczenia jest rów-nież mała sprawność termiczna tradycyjnych suszarek konwekcyjnych, która przeważnie wynosi 40-60% [Witrowa-Rajchert 2009]. Nikogo nie dziwi zatem, że przemysł poszukuje obecnie nowoczesnych rozwiązań związanych między innymi z wykorzystywaniem zabiegów wstępnych przed procesem suszenia, które zmodyfikowałyby w taki sposób strukturę wewnętrzną materiału, aby woda odparowywała z większą intensywnością, co przełożyłoby się na oszczędność czasu oraz nakładów finansowych.…”

Section: Wstępunclassified