The rehydration behavior of microwave‐dried amaranth (<i>Amaranthus dubius</i>) leaves

Mujaffar, Saheeda; Loy, Alex Lee

doi:10.1002/fsn3.406

Cited by 18 publications

(13 citation statements)

References 30 publications

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“…An increase in RR was noted with increasing rehydration temperature from 20 to 80 °C, this may be supported by the fact that with a rise in temperature, moisture also penetrated to the dried product at a higher rate. Balasbramanian et al [27], Doymaz et al [23] and Mujaffar et al [28] found similar observation for rehydration of dried betel leaves, mushroom slices, and amaranth leaves. For FD pineapple slices at 80 °C a maximum value of 0.969 was reported in terms of CR whereas the minimum value…”

Section: Resultsmentioning

confidence: 60%

Artificial neural network modelling approach of drying kinetics evolution for hot air oven, microwave, microwave convective and freeze dried pineapple

et al. 2020

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This study presents the dehydration characteristics of the drying of the pineapple slice. Hot air oven (60 °C), microwave (100 W), microwave convective (600 W, 40 °C) and freeze drying (0.1 mbar, − 40 °C) of pineapple slice through artificial neural network (ANN) modeling approach (Backpropagation algorithm for feed-forward network). Considering the sample thickness of 0.15 cm, effective moisture diffusivity is calculated. To study the reconstitution property of the product, the rehydration ratio is considered at 20 °C, 40 °C, 60 °C and 80 °C. The microwave convective drying (96 min) is the fastest while the freeze drying is slowest (20 h). The coefficient of correlation through the ANN model for hot air oven, microwave, microwave convective and freeze dried sample are 0.99936, 0.9994, 0.99948, and 0.99926 respectively. In terms of rehydration ratio, freeze drying (5.49) is found best followed by microwave (4.62), hot air (4.50), and microwave convective drying (2.00). At 80 °C the coefficient of rehydration value attains the maximum of 0.969 for freeze dried sample, whereas the minimum value of 0.369 is observed at 20 °C for the microwave-convective dried sample. From the observations obtain it may be stated that the ANN model predicts the dehydration kinetics adequately for the entire drying process. Freeze dried product appears to be the best in terms of reconstitution properties.

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Section: Resultsmentioning

confidence: 60%

Artificial neural network modelling approach of drying kinetics evolution for hot air oven, microwave, microwave convective and freeze dried pineapple

et al. 2020

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“…The application of rehydration to dried samples generally resulted in a higher decrease in b* and increase in a* as compared to dried ones for all varieties due to leaching of color pigments to the hydrating solution (Mujaffar & Lee Loy, 2017) and completion of browning reactions occurred in drying process (Zhang & Chen, 2006), respectively.…”

Section: Colormentioning

confidence: 97%

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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“…Published literature on the rate of respiration (r CO2 ) of amaranth (whole plant and leaves) consisted of three studies that reported respiration at storage temperatures ranging from 5 to 42°C ( Thammawong et al, 2019). To convert published values to similar units (g • kg -1 • h -1 ) on a FW basis, leaf area, weight, and moisture content of amaranth (Jangde et al, 2018;Mujaffar and Loy, 2016;Singh et al, 2014) were used.…”

Section: Methodsmentioning

confidence: 99%

Using Amaranth as a Model Plant for Evaluating Imperfect Storages: Assessment of Solar-refrigerated and Evaporatively-cooled Structures in India

Mahangade¹,

Mani²,

Beaudry³

et al. 2020

horts

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Some storages have limited control over their internal environment and undergo daily and seasonal fluctuations in both temperature and humidity, which cause variation in the metabolic activity of stored products. As a result, it is difficult to assess and compare the performance of these imperfect storages using measures of environmental control. We propose using measures of plant senescence as a proxy for estimating storage performance of these “imperfect” storages based on the premise that physiological processes integrate changes of temperature and/or humidity in a predictable, mathematically describable manner. We evaluated amaranth (Amaranthus tricolor L.) as a model plant for evaluating imperfect storages using a red-leaf cultivar Pusa lal chaulai and a green-leaf cultivar Pusa kiran. Amaranth is a leafy vegetable grown worldwide and is a highly nutritious and versatile food. Cumulative respiration, a measure of integrated metabolic activity, was regressed against leaf abscission, chlorophyll loss, and leaf yellowing of amaranth stems for four storages having different, variable, temperature profiles. Storages included 1) an evaporatively cooled (EC) structure; 2) a solar-refrigerated and evaporatively cooled (SREC) structure; 3) an uncooled laboratory (UL); and 4) a household refrigerator (REF). We found that the rate of abscission, chlorophyll loss, and leaf yellowing differed markedly for the four storages; however, these measures of senescence were linearly related to estimates of cumulative respiration. The ease of measuring leaf abscission, chlorophyll loss, and leaf yellowing permits data collection even with minimal resources. We propose that amaranth would make an effective model plant for comparing the performance of storages differing dramatically in temperature control. A 10% leaf abscission in amaranth is proposed as a target for comparing storages.

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The rehydration behavior of microwave‐dried amaranth (Amaranthus dubius) leaves

Cited by 18 publications

References 30 publications

Artificial neural network modelling approach of drying kinetics evolution for hot air oven, microwave, microwave convective and freeze dried pineapple

Artificial neural network modelling approach of drying kinetics evolution for hot air oven, microwave, microwave convective and freeze dried pineapple

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

Using Amaranth as a Model Plant for Evaluating Imperfect Storages: Assessment of Solar-refrigerated and Evaporatively-cooled Structures in India

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