Textural degradation, drying and rehydration behaviour of ohmically treated pineapple cubes

Kumar, Amardeep; Begum, Arjuara; Hoque, Monjurul; Hussain, Saddam; Srivastava, Brijesh

doi:10.1016/j.lwt.2021.110988

Cited by 25 publications

(23 citation statements)

References 21 publications

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“…Similar outcomes in the variation of values of L, a, and b were noticed during tray drying of Ohmically treated pineapple cubes. 43 Moreover, Ramallo and Mascheroni 27 have also observed similar variations in the yellowness of pineapple during drying at 45 and 60 °C. However, Loṕez-Cerino et al 40 found opposite results related to the L value but similar results related to a and b variations during hot-air drying of pineapple slices.…”

Section: Resultsmentioning

confidence: 82%

“…A similar result was found in the literature for the Ohmically pretreated tray-dried pineapple cubes. 43 Figure 5 shows the trends of the rehydration behavior of the vacuum-and tray-dried samples at a temperature of 25 °C without a magnetic stirrer. Rehydration is one of the methods to analyze dried products.…”

Section: Resultsmentioning

confidence: 86%

“…However, when the samples were dried at 50 °C, vacuum drying decreased the drying time from 420 (convective drying) to 315 min to achieve a moisture content equal to 0.1 g water/g of dry solid. The results are in good concession with the reported results of different fruits and vegetables, viz., pineapple slices, 27 banana slices, 41 potato slices, 42 pineapple cubes, 43 and mulberry. 44 The large reduction in drying time during vacuum drying might be attributed due to an increase in the rate of evaporation under vacuum since the boiling point of water is reduced.…”

Section: Resultsmentioning

confidence: 99%

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Postharvest Quality Evaluation of Pineapple during Drying

Ahmad

Zaidi

2022

ACS Food Sci. Technol.

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Drying is one of the most widely used preservation methods in the food industry since it enhances the shelf life of food products by prohibiting the growth of microorganisms and enzyme activity. This study aims to investigate the influence of a traditional tray dryer and a self-designed vacuum dryer at different temperatures on the quality of pineapple. Experiments with tray and vacuum drying were performed at temperatures of 50 and 60 °C. Results of each drying method in terms of processing time, final moisture content of the samples, rehydration capacity, color change, firmness, and water activity were compared and discussed. The results showed that the vacuum dryer takes less drying time to achieve moisture content lower than 0.12 g water/g of dry solid compared to the tray dryer. Furthermore, it has been observed that the samples dried in a vacuum dryer at 50 °C had better rehydration ability and retained more color and textural properties than those dried by a tray dryer at temperatures of 50 and 60 °C. Hence, vacuum drying was found to be the better condition for preserving pineapple quality at a temperature of 50 °C. At last, the microstructure of the dried samples was also analyzed by confocal laser scanning microscopy. Results showed that vacuum drying retained the microstructure of the cells. However, the cells were found to be smaller in size compared to the fresh samples. However, tray drying distorted the cell structure.

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Section: Resultsmentioning

confidence: 82%

Section: Resultsmentioning

confidence: 86%

Section: Resultsmentioning

confidence: 99%

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Postharvest Quality Evaluation of Pineapple during Drying

Ahmad

Zaidi

2022

ACS Food Sci. Technol.

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“…Kumar, Begum, Hoque, Hussain, and Srivastava (2021) investigated the impact of OH (heated up to 90°C at 25–35 V/cm for 60–180 s) as a pretreatment step before drying of freshly cut pineapple ( Anana comosus ) cubes. OH treatments for 90 and 120 s produced maximum textural degradation.…”

Section: Applications In Fruit and Vegetable Sectormentioning

confidence: 99%

“…field (PEF) and OH pretreated juice samples (at 80 C) showed lower color change values and increased antioxidant activity compared with those of untreated samples. Both carrot and apple mashes exhibited 90% inactivation of POD and PPO at 80 C (preheating temperature)(Mannozzi et al, 2019) Kumar, Begum, Hoque, Hussain, and Srivastava (2021). investigated the impact of OH (heated up to 90 C at 25-35 V/cm for 60-180 s) as a pretreatment step before drying of freshly cut pineapple (Anana comosus) cubes.…”

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confidence: 99%

Recent developments in ohmic technology for clean label fruit and vegetable processing: An overview

Roobab

Khan

Irfan

et al. 2022

J Food Process Engineering

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The commercial future of any food and its ingredients is mostly determined by consumer perceptions and preferences following their lifestyle. However, health‐conscious and educated consumers are increasingly deliberated on natural, minimally processed foods. Accordingly, academic interest in food processing has expanded to maintain the degree of product freshness. But the scope of these published studies is broad and fragmented while there is limited research that systematically evaluates emerging technologies such as ohmic heating (OH) in clean‐label applications in fruit and vegetable sector. OH applies an electric current endorsing uniform and quick heat generation inside the food matrix. Furthermore, OH has shorter processing times, which inhibits overheating and causes less deterioration of heat‐labile nutrients. This study presents a comprehensive overview of advanced OH applications for inactivation of degrading enzymes and conserving natural properties of food when compared with conventional heating such as pasteurization or sterilization. Moreover, the OH combinations with nonthermal techniques such as vacuum, dehydration/drying, and evaporation/concentration have been discussed. Practical applications OH technology is considered very useful for producing products as “clean labeled.” Among the advantages of using OH for food processing and preservation purposes, it is very important to maintain antimicrobial properties, many nutrients and pro‐health components in processed fruit and vegetable products. OH has high potential and wide scope in future for various unit operations such as dehydration, evaporation, blanching and extraction for the food and vegetable sector. These are subjected to continuous investigation as per consumer demand without compromising safety. And due to energy savings (short process time), the possibility of using it in sustainable food production techniques.

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Freeze Drying of Fruits and Vegetables

Kumar,

Suhag

2024

Freeze Drying of Food Products

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Textural degradation, drying and rehydration behaviour of ohmically treated pineapple cubes

Cited by 25 publications

References 21 publications

Postharvest Quality Evaluation of Pineapple during Drying

Postharvest Quality Evaluation of Pineapple during Drying

Recent developments in ohmic technology for clean label fruit and vegetable processing: An overview

Freeze Drying of Fruits and Vegetables

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