Simultaneous application of ultrasounds and firming agents to improve the quality properties of osmotic + freeze-dried foods

Prosapio, Valentina; Norton, Ian T.

doi:10.1016/j.lwt.2018.05.068

Cited by 40 publications

(38 citation statements)

References 36 publications

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“…6. The untreated samples adsorbed water rapidly, while the PVOD treated samples had a lower rehydration capacity than the untreated samples at the initial rehydration stage, as also observed by Prosapio et al 39 It seemed to be owing to some shrinkage caused by PVOD pretreatment. Another reason was that the infusion of sugar solution occupied a part of the extracellular space (especially the outer tissue of the sample).…”

Section: Quality Assessmentsupporting

confidence: 68%

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Changes in unfrozen water content and dielectric properties during pulse vacuum osmotic dehydration to improve microwave freeze‐drying characteristics of Chinese yam

Zhang

Song

et al. 2019

J Sci Food Agric

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BACKGROUND As a pretreatment before drying, the purpose of osmotic dehydration (OD) is to reduce the initial water content of samples and shorten the drying time. When OD is combined with pulse vacuum, the mass transfer is enhanced. Furthermore, the properties of materials, which affect the absorption and dissipation of microwaves, can be changed by OD. In this work, pulsed vacuum osmotic dehydration (PVOD) with sucrose solution was adopted before microwave freeze‐drying (MFD). The effects of PVOD on the drying characteristics and quality of dried products were studied. RESULTS Results showed that the unfrozen water content was increased by PVOD, which made the dielectric constant and loss factor of Chinese yam larger than that of untreated samples, and the difference amplified with the increasing temperature. Thus, the shortened drying time (up to 38.5%) and increased average drying rate (up to 16.8%) were achieved by MFD combined with PVOD. While in traditional freeze‐drying, PVOD resulted in slightly shortened drying time but decreased drying rate. The mechanism of PVOD on improving drying rate of MFD was analyzed from the perspective of unfrozen water content and dielectric properties. Furthermore, the quality assessments indicated that PVOD treatment retained a better color and improved the total phenolic content of dried yams compared to untreated and dried samples. CONCLUSION PVOD using sucrose solution was an effective method to change the characteristics of yam, enhancing the MFD rate and improving the product qualities. © 2019 Society of Chemical Industry

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Section: Quality Assessmentsupporting

confidence: 68%

“…. The untreated samples adsorbed water rapidly, while the PVOD treated samples had a lower rehydration capacity than the untreated samples at the initial rehydration stage, as also observed by Prosapio et al . It seemed to be owing to some shrinkage caused by PVOD pretreatment.…”

Section: Resultsmentioning

confidence: 99%

Changes in unfrozen water content and dielectric properties during pulse vacuum osmotic dehydration to improve microwave freeze‐drying characteristics of Chinese yam

Zhang

Song

et al. 2019

J Sci Food Agric

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“…Generally, freeze‐dried products are rehydrated prior to their use to recover the properties of the fresh product (Krokida & Philippopoulos, ; Prosapio & Norton, , ). In this framework, a distributed manufacturing model could represent an interesting alternative (Baldea, Edgar, Stanley, & Kiss, ; Roos et al, ).…”

Section: Introductionmentioning

confidence: 99%

Model discrimination for drying and rehydration kinetics of freeze‐dried tomatoes

López-Quiroga

Prosapio

Fryer

et al. 2019

J Food Process Engineering

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The aim of this work is to investigate the effect of a highly interconnected porous microstructure on the quality of rehydrated tomatoes by (a) designing a freeze-dried cycle that ensure product integrity (i.e., no collapse, no puffing) (b) characterizing both freeze-drying and rehydration kinetics. Fresh tomatoes were first freeze-dried and subsequently rehydrated to get generate kinetics data. Afterwards, six thin-layer drying models and four rehydration models were fitted using regression analysis to the experimental data.The goodness-of-fit was evaluated according to root mean squared error, adjusted R 2 , Akaike information criterion, and Bayesian information criterion. The most accurate representations of the system kinetics were observed using the Page model for freezedrying and the exponential and Weibull models for rehydration. Rehydration capacities and equilibrium moisture contents of the rehydrated samples were found to increase with temperature, and the corresponding activation energy values were calculated. Practical applicationsFreeze-dried porous microstructures can enhance water absorption and transport, contributing to restore the fresh product functional properties and leading to higher quality rehydrated products, especially in highly heat-sensitive food products as vegetables and fruits. The use of mathematical models to (a) design freeze-drying cycles and (b) characterize and/or predict drying and rehydration kinetics in cellular freezedried microstructures is then key for processing and optimization of convenience and ready-to-eat foods, which represents the main application of dried foods/powders and also a growing market. This approach to the manufacture of freeze-dried products also presents potential to set the basis of an alternative decentralized supply scenario for high-quality dried products, where freeze-dried foods will be manufactured and shipped and finally rehydrated closer to the consumption point.

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“…Similar studies were reported for the rehydration of carrot and green pepper ( 59 , 60 ). It is also used as a pretreatment for convective drying and freeze drying ( 61 , 62 ). Ultrasonication is also effective for the preservation of food products by using brine solution.…”

Section: Non-thermal Technologiesmentioning

confidence: 99%

Non-thermal Technologies for Food Processing

2021

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Food is subjected to various thermal treatments during processes to enhance its shelf-life. But these thermal treatments may result in deterioration of the nutritional and sensory qualities of food. With the change in the lifestyle of people around the globe, their food needs have changed as well. Today's consumer demand is for clean and safe food without compromising the nutritional and sensory qualities of food. This directed the attention of food professionals toward the development of non-thermal technologies that are green, safe, and environment-friendly. In non-thermal processing, food is processed at near room temperature, so there is no damage to food because heat-sensitive nutritious materials are intact in the food, contrary to thermal processing of food. These non-thermal technologies can be utilized for treating all kinds of food like fruits, vegetables, pulses, spices, meat, fish, etc. Non-thermal technologies have emerged largely in the last few decades in food sector.

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Simultaneous application of ultrasounds and firming agents to improve the quality properties of osmotic + freeze-dried foods

Cited by 40 publications

References 36 publications

Changes in unfrozen water content and dielectric properties during pulse vacuum osmotic dehydration to improve microwave freeze‐drying characteristics of Chinese yam

Changes in unfrozen water content and dielectric properties during pulse vacuum osmotic dehydration to improve microwave freeze‐drying characteristics of Chinese yam

Model discrimination for drying and rehydration kinetics of freeze‐dried tomatoes

Non-thermal Technologies for Food Processing

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