Selected physical and viscoelastic properties of strawberries as a function of heated-air drying conditions

Ozturk, Oguz Kaan; Takhar, Pawan S.

doi:10.1080/07373937.2018.1543701

Cited by 16 publications

(14 citation statements)

References 32 publications

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“…Selected viscoelastic properties (creep behavior, stress relaxation, and frequency dependency) were measured using a dynamic mechanical analyzer (DMA) (Q800series, TA Instruments, New Castle, DE) as described by Ozturk and Takhar () with slight modifications. All viscoelastic measurements were conducted at the same temperature with drying.…”

Section: Methodsmentioning

confidence: 99%

“…The procedure of Ozturk and Takhar () was followed for this analysis with a slight change on strain level, which was chosen as 3% after the determination of linear viscoelastic region (LVR) of carrots. The relaxation time to maintain the imposed strain was determined as 3 min based on preliminary experiments by observing the time needed for the decay of stress.…”

Section: Methodsmentioning

confidence: 99%

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Physical and viscoelastic properties of carrots during drying

Ozturk

Takhar

2019

Journal of Texture Studies

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It is essential to understand the physical and mechanical properties of a product since these properties affect the structure, texture, and ultimately consumer acceptance.The effect of drying conditions on dynamic viscoelastic properties, stress relaxation function and creep compliance, and physical properties, such as moisture distribution, color parameters, and shrinkage, was studied. An increase in drying temperature and duration resulted in a decrease in moisture content and volume, which were highly correlated (R = .988). Water evaporation followed the falling rate period, demonstrating that the water transport was limited by internal resistances. The decomposition of carotenoids led to a decrease in magnitude of color parameters (L, a, and b), between 30.1% and 51.6% with 4 hr drying. It was observed that the material shrinkage and moisture content highly affected the mechanical properties; increased stress relaxation modulus and decreased creep compliance values of the sample. The creep behavior, expressed with Burger's model (R 2 ≥ .986), was highly dependent on moisture content. The linear viscoelastic region of carrots was found to be at strains lower than 3%. The three-element Maxwell model well fitted to describe the viscoelastic behavior of carrots (R 2 ≥ .999, RMSE ≤ 2.08 × 10 −4 ). The storage moduli (G 0 ) were higher than loss moduli (G 00 ), indicating that samples presented solid-like behavior.The findings can be used to improve the textural attributes of carrots and carrotbased products. K E Y W O R D Scarrots, color, creep behavior, drying, shrinkage, stress relaxation, textural properties

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Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Physical and viscoelastic properties of carrots during drying

Ozturk

Takhar

2019

Journal of Texture Studies

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“…The shrinkage is decreased when the moisture content decreased because the slices get enough cell contraction force once the moisture is removed. This was well identified by Ozturk and Takhar 28 while drying of strawberry slices and Chandramohan and Talukdar 35 during drying of potato slices.…”

Section: Experimental Studies and Setups Developed For Convective Dryingmentioning

confidence: 55%

“…It was found that the shrinkage was 78.6%, 77%, and 75.6% at air temperatures 50°C, 60°C, and 70°C. A similar procedure was used by El‐Mesery and Mwithiga, 27 Ozturk and Takhar, 28 Lilia et al 6 to estimate the shrinkage of apple slices and strawberries, respectively. They used n‐heptane as a working fluid instead of water.…”

Section: Experimental Studies and Setups Developed For Convective Dryingmentioning

confidence: 99%

Convective drying of food materials: An overview with fundamental aspect, recent developments, and summary

Chandramohan

2020

Heat Trans

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Convective drying is an ancient technique to dry moist materials. Many experimental and numerical studies on convective drying enriched the knowledge of researchers and industrialists for further research and developments. In this study, a thorough review is made on convective drying of food materials. A brief history of convective drying, its importance, methods, applications, and statistical data are clearly reviewed. The impact of important drying parameters such as shrinkage and influence of pretreatment during convective drying have been critically appraised. Instruments used, experimental setup developed, and properties measured and estimated have been listed and analyzed. A novel technology of taking snapshots during drying using the thermal camera is discussed. Different mathematical models such as analytical and numerical methods and its present challenges are extensively reviewed and discussed. An advanced level solution for convective drying at present is explained. Gaps in numerical methods to solve convective drying problems have been discussed and effective summaries are drawn. K E Y W O R D S analytical and numerical model, computational fluid dynamics, convective drying, effect of pretreatment, shrinkage, thermal imaging 1282 | VP How to cite this article: VP C. Convective drying of food materials: An overview with fundamental aspect, recent developments, and summary.

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“…The post-harvest strawberries have a short shelf life that can only last one day if stored at environmental temperatures (Souza et al, 2014;Ozturk and Singh, 2019). This strawberry fruit cannot be sold to consumers if the skin has blisters or bruises (Balasooriya et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

New frozen product development from strawberries (Fragaria Ananassa Duch.)

Ansar¹,

Nazaruddin²,

Azis³

2020

Heliyon

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Strawberry fruit has a short shelf life. If stored at ambient temperature only lasts 1 day, so it needs to be dried into a frozen product so that its shelf life is longer. Frozen products are favored by consumers because they still have properties like fresh fruit. This study was aimed at examining the physical and sensory characteristics of new frozen products from strawberries. The research sample was freeze-dried at 3 variations of the heating plate temperature were 40, 50, and 60 C and 3 variations of the drying time were 24, 36, and 48 h. The research parameters observed were weight loss, water content, texture, color, aroma, and taste. The results showed that the freeze-vacuum drying process has a significant influence on the parameters of weight loss, moisture content, texture, and color of frozen strawberries, but does not influence significantly to aroma and taste. The highest weight loss and evaporation were obtained at 60 C and 48 h of drying time. Frozen strawberries most preferred by panelists are those that are freeze-dried at 50 C and a drying time of 36 h because they have aroma and flavor that seem fresh strawberries.

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Selected physical and viscoelastic properties of strawberries as a function of heated-air drying conditions

Cited by 16 publications

References 32 publications

Physical and viscoelastic properties of carrots during drying

Physical and viscoelastic properties of carrots during drying

Convective drying of food materials: An overview with fundamental aspect, recent developments, and summary

New frozen product development from strawberries (Fragaria Ananassa Duch.)

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