Study of the drying behaviour in peeled and unpeeled whole figs

Xanthopoulos, G.; Yanniotis, S.; Lambrinos, G.

doi:10.1016/j.jfoodeng.2009.10.037

Cited by 28 publications

(22 citation statements)

References 26 publications

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“…This coefficient changes according to some conditions within the material such as moisture content, physical structure of the product and temperature (Dadalı et al, 2007). Some researchers investigated the effective moisture diffusivity of drying of figs (Babalis & Belessiotis, 2004;Doymaz, 2005;Xanthopoulos et al, 2009;Xanthopoulos et al, 2010). But, there is no study that comparison of effective moisture diffusivity of non-pretreated and pretreated (PVOD) figs during drying.…”

Section: Introductionmentioning

confidence: 99%

Effects of pulsed vacuum osmotic dehydration (PVOD) on drying kinetics of figs (Ficus carica L)

Şahin

Öztürk

2016

Innovative Food Science & Emerging Technologies

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Section: Introductionmentioning

confidence: 99%

Effects of pulsed vacuum osmotic dehydration (PVOD) on drying kinetics of figs (Ficus carica L)

Şahin

Öztürk

2016

Innovative Food Science & Emerging Technologies

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“…Several empirical and semi-theoretical models were tested to fit the moisture ratio/ time (Table 1). These models have been used for mathematical modeling of drying with several vegetable products (Karathanos, 1999;Karathanos & Belessiotis, 1999;Özdemir & Devres, 1999;Phoungchandang & Woods, 2000;Xanthopoulos, Yanniotis, & Lambrinos, 2010). Model parameters were determined by the SPSS® software (Version No.…”

Section: Drying Experimentsmentioning

confidence: 99%

“…Lewis MR = exp(−k ⋅ t) Bruce (1985), Özdemir and Devres (1999), Phoungchandang and Woods (2000) Özdemir and Devres (1999) and Xanthopoulos et al (2010) Wang and Singh (1978), Özdemir and Devres (1999) and Xanthopoulos et al (2010) Henderson and Pabis…”

Section: Model Name Equation Referencementioning

confidence: 99%

“…Despite being of reduced significance, the fruits dried with outer shell presented slightly higher apparent diffusivities than those dried with inner shell for both varieties. This fact may be attributed to the case hardening effect (Xanthopoulos et al, 2010) that may occur in products having high sugar content, being more significant when fruits without outer shell are subjected to heat. Furthermore, only slight differences between varieties were observed.…”

Section: Shell's Influence On Chestnuts' Drying Kineticsmentioning

confidence: 99%

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Shell's influence on drying kinetics, color and volumetric shrinkage of Castanea sativa Mill. fruits

Delgado

Pereira

Baptista

et al. 2014

Food Research International

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Shell's influence on the drying behavior of two European chestnut (Castanea sativa Mill.) varieties, Longal and Judia, was investigated in the present work. For this purpose, chestnuts of both varieties were dried in a hot air convection oven at 50.0 ± 2.0°C and air velocity of 1.0 ± 0.1 m/s. The fruits were dried with and without outer shell, the axial dimensions, volumetric shrinkage and color being determined. Furthermore, the drying data was complemented for the first time with microscopic analyses of the shells. Longal and Judia drying behaviors were similar (moisture ratios less than 0.20 in 35 to 45 h), despite the microscopic differences in outer shell thickness (Judia: 556 ± 43 μm and Longal: 328 ± 66 μm) and cell format (smaller cells-Judia). After determining the suitability of several drying models, good results were obtained with the Page (Judia), and Two-term exponential and Modified Page models (Longal). Concerning fruit color, a slight decrease in fruit brightness and an increase on fruit yellowness were detected along drying for both varieties. Small volumetric shrinkage was observed (10-24%). From these results, both varieties seemed to be adequate to be used industrially to produce dried chestnut based products, showing similar drying behaviors. Regarding the influence of the outer shell on the drying process, it had a small impact on water removal. So, chestnuts can be dried with the outer shell, leading to a less expensive and non-time-consuming process because it is not necessary to peel the fruits before drying.

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“…Forty-six are the most cultivated around the world (Flaishman et al, 2008), and 28 have been described as low-temperature resistant (Price and White, 1902). Commercially, the most common cultivars are: Sarylop, Conadria, Verde, San Pietro and Tsapela; all of them belong to the Smyrna type (Piga et al, 2003;El-Gharably et al, 2009;Sen et al, 2010;Xanthopoulos et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Initial assessment of natural diversity in Mexican fig landraces

García-Ruiz¹,

Mendoza-Castillo²,

Valadez-Moctezuma³

et al. 2013

Genet. Mol. Res.

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ABSTRACT. The common fig (Ficus carica L.) was introduced intoMexico by Spanish Franciscan missionaries in the 16th century. It is widely assumed that Mexican figs are the Spanish cultivar Black Mission. We collected and propagated 12 fig plants from six landraces from different states in Central Mexico that represent different climate. All of them were grown in a greenhouse at Universidad Autónoma Chapingo, in the State of Mexico. During the experimental period, the greenhouse had an average temperature and relative humidity of 29.2° ± 5.4°C (SEM) and 78.1 ± 6.7% (SEM), respectively. Morphological characterization was done following a selected set of quantitative and qualitative descriptors established by the IPGRI. DNA analysis was based on a combination of ISSR and RFLP markers. We observed great diversity mainly in fruit weight (28.1-96.2 g), fruit shape (ovoid, pyriform), and neck length (0.97-3.80 cm), which could not be explained by environmental conditions such as temperature and relative humidity. The Nei and Li/Dice similarity coefficient between landraces was determined by cluster analysis using the UPGMA method. Based on the morphological characterization and DNA fingerprinting data presented in this study, our results showed that after hundreds of years, black figs have adapted to local environmental condition in Central Mexico, yielding at least six clearly distinct landraces that represent valuable and previously undescribed genetic diversity. We also suggested names for those landraces according to their location and established a basis for further agronomic and molecular characterization of fig landraces.

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Study of the drying behaviour in peeled and unpeeled whole figs

Cited by 28 publications

References 26 publications

Effects of pulsed vacuum osmotic dehydration (PVOD) on drying kinetics of figs (Ficus carica L)

Effects of pulsed vacuum osmotic dehydration (PVOD) on drying kinetics of figs (Ficus carica L)

Shell's influence on drying kinetics, color and volumetric shrinkage of Castanea sativa Mill. fruits

Initial assessment of natural diversity in Mexican fig landraces

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