The comparison of drying and rehydration characteristics of intermittent-microwave and hot-air dried-apple slices

Tepe, Tolga Kağan; Tepe, Begüm

doi:10.1007/s00231-020-02907-9

Cited by 54 publications

(55 citation statements)

References 46 publications

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“…Rehydration capacity depends largely on the nature of the food porosity; high porosity in a product indicates high rehydration capacity [ 46 ]. Similar behavior was reported by Miranda et al [ 48 ] during A. vera drying and by Tepe and Tepe [ 53 ] during apple drying. Likewise, according to Aral and Beşe [ 54 ], the porosity of hawthorn fruits increased with increasing drying temperature, allowing greater water entry in the rehydration process.…”

Section: Resultssupporting

confidence: 89%

Aloe vera Gel Drying by Refractance Window®: Drying Kinetics and High-Quality Retention

Ayala-Aponte

Cardenas-Nieto

Tirado

2021

Foods

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In most cases, conventional drying produces inferior quality products and requires higher drying times. A continuous pilot Refractance Window® equipment was used to dry Aloe vera gel slabs of 5 and 10 mm thick at 60, 70, 80, and 90 °C, seeking a dry product with high-quality retention. Based on five empirical models, drying kinetics, diffusion coefficient, and activation energy were analyzed. Midilli–Kuck was the best predicting model. Short drying times (55–270 min) were needed to reach 0.10 g water/g solid. In addition, the technique yielded samples with high rehydration capacity (24–29 g water/g solid); high retention of color (∆E, 3.74–4.39); relatively low losses of vitamin C (37–59%) and vitamin E (28–37%). Regardless of the condition of temperature and sample thickness, a high-quality dried Aloe vera gel could be obtained. Compared with other methods, Refractance Window® drying of Aloe vera achieved shorter drying times with higher quality retention in terms of color, vitamins C and E, and rehydration. Finally, the dried Aloe vera gel could be reconstituted to a gel close to its fresh state by rehydration.

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Section: Resultssupporting

confidence: 89%

Aloe vera Gel Drying by Refractance Window®: Drying Kinetics and High-Quality Retention

Ayala-Aponte

Cardenas-Nieto

Tirado

2021

Foods

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“…Drying at higher microwave power level may cause the loss of tissue integrity and more shrinkage in capillaries (Horuz, Jaafar, & Maskan, 2017). Such finding includes similarity with the study by Izli and Polat (2019) and Tepe and Tepe (2020) Probably, weak cell walls may occur at higher soaking temperatures which contributes to enhance the rate of soluble diffusion (Djomdi, Ejoh, & Ndjouenkeu, 2007).…”

Section: Rehydrationsupporting

confidence: 67%

“…As the drying operation was conducted by microwaves that led to great internal pressure, expansions and puffings occurred in the body of peppers. Hence, the structure density reduced and intercellular gaps increased and these were the reasons of observing higher RR in microwave-dried products compared to conventionally dried foods (Sumnu, Turabi, & Oztop, 2005;Tepe & Tepe, 2020). Doymaz and _ Ismail (2010) reported the RRs of hot-air dried green bell peppers as nearly 2.5, 4.5, and 7 for the respective rehydration temperatures of 25, 50, and 75 C that were lower than our findings because of drying technique.…”

Section: Rehydrationcontrasting

confidence: 62%

Determination of microwave drying and rehydration kinetics of green peppers with the bioactive and textural properties

Darıcı

Süfer

Şimşek

2021

J Food Process Engineering

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The aim of this study was to determine the effect of microwaves on drying and rehydration kinetics of green pepper varieties (sweet, green, and bell) and the bioactive and textural properties of dried and rehydrated peppers. Drying was performed at 90, 180, and 90 + 180 W and dried peppers were rehydrated at 25, 50, and 70 C.The best drying fits were obtained using the equations of both Sigmoid and Hii et al.for drying, and two term exponential decay was the most appropriate model for rehydration. The lowest and highest final rehydration ratio values were obtained for the peppers dried at 180 and 90 W, respectively at each temperature and pepper variety. Among peppers, bell pepper showed the lowest color change (ΔE) and it was the most potent to recover initial color in rehydration. Peppers had softer texture in both drying and rehydration treatment. Total phenolic content of peppers was reduced around 56-65% compared to the fresh pepper by drying and this decrement was reached up to 87% in rehydrated peppers. Results showed that drying at 180 W and rehydration at 70 C provided faster drying and rehydration as well maintained the quality characteristics of green peppers. | INTRODUCTIONSweet, green, and bell peppers, which are different varieties of green peppers (Capsicum annuum L.), have been used either fresh or dried in food industries. However, their long-term storage is not possible in fresh form due to high moisture content around 95%; therefore, drying can be applied for using peppers during the off-season with

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“…In practical application, the moisture content of the dried jujube fruits needs to be below 25% on wet basis (WB) (Fang et al, 2009a). Therefore, the drying experiments were continued until the moisture content of the samples achieved to 21% on WB, similar to the results of the studies by Fang et al (2009a) reactions, microbiological activity, and physical alterations in the pre-or post-harvest period of many plantbased foods mostly require high water content (Tepe and Tepe, 2020). Therefore, some preservation methods such as drying can be suggested to extend their shelf-life.…”

Section: Drying Experimentsmentioning

confidence: 83%

Drying characteristics and some quality parameters of whole jujube (Zizyphus jujuba Mill.) during hot air drying

Tepe

Ekıncı

2021

Ital. J. Food Sci.

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Drying kinetics, water-soluble vitamins, total phenolic content (TPC), antioxidant capacity (AC) of the jujube fruits dried at 50, 60, and 70°C, and degradation kinetics of the quality parameters were investigated. The models fitted to drying were determined as Page at 50 and 70°C, Parabolic at 60°C. Increment in the drying temperature increased the drying rate and decreased the drying time. Water-soluble vitamins, TPC, and AC were significantly reduced by the drying process. Degradation of water-soluble vitamins increased with the drying temperature, although TPC and AC were not significantly affected by temperature. Thermal degradations of quality parameters were fitted to first-order kinetic.

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The comparison of drying and rehydration characteristics of intermittent-microwave and hot-air dried-apple slices

Cited by 54 publications

References 46 publications

Aloe vera Gel Drying by Refractance Window®: Drying Kinetics and High-Quality Retention

Aloe vera Gel Drying by Refractance Window®: Drying Kinetics and High-Quality Retention

Determination of microwave drying and rehydration kinetics of green peppers with the bioactive and textural properties

Drying characteristics and some quality parameters of whole jujube (Zizyphus jujuba Mill.) during hot air drying

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