Studies on Dehydration of Sapota (<i>Achras zapota</i>)

Jangam, Sachin V.; Joshi, Varsha; Mujumdar, Arun S.; Thorat, Bhaskar N.

doi:10.1080/07373930801898190

Cited by 71 publications

(33 citation statements)

References 6 publications

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“…Heat pump drying of sapota pulp at higher temperatures decreased the sugar content and rehydration ratio of sapota powder (Jangam et al 2008). Heat pump drying of Australian nectarine slices showed that the dried product was better than that from cabinet and tunnel dryers in preserving lactones and terpenoids (Sunthonvit et al 2007).…”

Section: Heat Pump Dryingmentioning

confidence: 96%

Drying of Exotic Tropical Fruits: A Comprehensive Review

Fernandes

Law

Mujumdar

2010

Food Bioprocess Technol

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163

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This paper provides a capsule overview of recent experimental studies dealing with the drying of a large assortment of tropical and subtropical fruits, also called "exotic" fruits. The term exotic includes a number of tropical fruits that are not yet commonly found in global markets but do have the potential to do so in view of their appearance, taste, and textural and nutritional quality parameters. As the consumer is seeking diverse tastes and flavors without compromising on quality, it is logical to expect the market for dried exotic fruits to increase over the next decade. This review covers diverse drying techniques, drying kinetics, and key quality parameters of dried fruits.

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Section: Heat Pump Dryingmentioning

confidence: 96%

Drying of Exotic Tropical Fruits: A Comprehensive Review

Fernandes

Law

Mujumdar

2010

Food Bioprocess Technol

Self Cite

163

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“…Heat pump drying of sapota pulp to produce sapota powder was reported to be faster than hot air drying (Jangam et al 2008). Drying of Australian nectarine slices in a heat pump dryer was found to produce the dried product that was better than that from cabinet and tunnel dryers in terms of lactone and terpenoid retention (Sunthonvit et al 2007).…”

Section: Advantages and Disadvantages Heat Pump Assisted Dryingmentioning

confidence: 99%

Heat pump assisted drying of agricultural produce—an overview

Patel

Kar

2011

J Food Sci Technol

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This review paper included the recent progress made in heat pump assisted drying, its principle, mechanism and efficiency, type and its application for drying of agricultural produce. Heat pump assisted drying provides a controllable drying environment (temperature and humidity) for better products quality at low energy consumption. It has remarkable future prospects and revolutionaries ability. The heat pump system consists of an expansion valve, two heat exchangers (evaporator and condenser), and a compressor, which are connected by using copper tubes. In this paper we also provided a review discussion on different type of heat pump assisted drying system ready for remarkable and commercial use in different type of food industries. Here we also have given some major advantage and disadvantage of heat pump assisted drying.

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“…safe for consumption (Hii and Law, 2010;Jangam et al, 2008;Perera, 2005). The water content and water activity of the commercial samples are presented in Table 3.…”

Section: Drying Characteristicsmentioning

confidence: 99%

“…The water activity of the samples dried up to constant weight was between 0.410 and 0.749. Food with water activity between 0.4 and 0.6 is considered as a dry product, whereas food with water activity between 0.65 and 0.75 is considered to be an intermediate moisture content product (Jangam et al, 2008). In addition, the water activity of 0.7 is often used as a practical limit for food of intermediate moisture content.…”

Section: Drying Characteristicsmentioning

confidence: 99%

“…A possible commercial window can be defined if we consider the microbiological stability critical for the distribution and the toughness critical to the consumer perception of a dried fruit product. Possible limits of the commercial windows are for water activity values below 0.75 (BarbosaCánovas et al, 2003;Jangam et al, 2008) for toughness values below 1 N·mm.…”

Section: Texture Analysismentioning

confidence: 99%

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Softening of dried Vangueria infausta (African medlar) using maltodextrin and sucrose

et al. 2013

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Softening of dried Vangueria infausta using maltodextrin and sucrose was investigated experimentally. The pulp of V. infausta was dried in a convective dryer, the influence of drying temperature as well as relationship between water content and water activity were examined. In this study, 48 samples of V. infausta pulp, with and without maltodextrin or sucrose, were dried at air temperatures of 60 and 80°C, at a constant air velocity of 3 m/s, for 0-240 min, and until constant weight. The water content, water activity, hardness and toughness were evaluated throughout the drying process. Samples dried at 80°C exhibited shorter drying times than samples dried at 60°C. The water activity of fruit dried for 240 min at 80°C varied from 0.633 to 0.759, and the fruit was thus safe regarding microbiological spoilage. The hardness and toughness of the dried fruit pulp increased with the reduction in water content, and it was observed that samples of pure pulp became unacceptably hard and tough, when dried to the level needed to obtain microbiological stability. The addition of sucrose as well as maltodextrin has shown to be able to reduce the hardness as well as the toughness of the dried fruit pulp; which can be considered as a strategy to obtain dried fruit pulp with suitable consistency.

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Studies on Dehydration of Sapota (Achras zapota)

Cited by 71 publications

References 6 publications

Drying of Exotic Tropical Fruits: A Comprehensive Review

Drying of Exotic Tropical Fruits: A Comprehensive Review

Heat pump assisted drying of agricultural produce—an overview

Softening of dried Vangueria infausta (African medlar) using maltodextrin and sucrose

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