Trends in microwave-related drying of fruits and vegetables

Zhang, M.; Tang, Juming; Mujumdar, Arun S.; Wang, S.

doi:10.1016/j.tifs.2006.04.011

Cited by 769 publications

(490 citation statements)

References 52 publications

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“…For example, the detriments of using this method include the high temperatures and the long drying times that are used. These detriments can have negative effects on the actual flavor and nutrients of the final product produced (Maskan, 2001;Zhang et al, 2006). Another alternative method to consider is the microwave drying.…”

Section: Introductionmentioning

confidence: 99%

“…At the same time, as each method is analyzed, it is noteworthy that every method has some drawbacks. For example, the microwave method can cause uneven heating, can be high investment cost, and can cause damage to the final product (Zhang et al, 2006). Freeze drying is a well-known drying process for obtaining high quality products because it reduces nutritional and sensorial degradation.…”

Section: Introductionmentioning

confidence: 99%

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Total phenolics, antioxidant capacity, colour and drying characteristics of date fruit dried with different methods

İzli

2016

Food Sci. Technol

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Date slices were dried with the three drying methods convective (60, 70 and 80 °C), microwave (120 W) and freeze drying to determine drying characteristics and to compare the dried fruit quality. All colour parameters changed depending on the drying method and colours closest to the fresh sample were obtained with freeze drying. It is interesting to note that the total phenolic content and antioxidant capacity in each sample rose when looked at in relation to the fresh sample. In particular, microwave-dried samples were recorded as having the highest total phenolic content and the highest antioxidant capacity. To explain the drying kinetics of the date slices, nine thin-layer drying models were also attempted. Based on statistical tests, the model developed by Midilli et al. model was found to be the best model for convective and microwave drying, but the Two Term model was the best for freeze drying. This study shows that microwave drying can produce high quality date slices with the additional advantage of reduced drying times compared to convective and freeze drying.Keywords: drying methods; thin-layer; date slices; colour; total phenolic content.Practical Applications: Microwave drying at 120W can improve the final quality of dried date slices.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Total phenolics, antioxidant capacity, colour and drying characteristics of date fruit dried with different methods

İzli

2016

Food Sci. Technol

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“…MD and infrared drying have advantage in drying time, especially MVD, which has the shortest drying time of 1.33 h. MD is an absorbing microwave power process in whole volume, and vacuum is a favorable condition for dehydration, thus the MVD had the best drying efficiency. [27] In the case of color of the products, the dried edamame was much brighter than fresh samples which was reflected by L* value. Except for MD, the other products' green index was similar to that of fresh samples which is reflected by a* value (Table 1), and the appearance should be caused by that the moisture always cannot evaporate in time with the rapid drying speed in MD.…”

Section: Drying Time and Color Differencementioning

confidence: 95%

Analysis of drying properties and vacuum-impregnated qualities of edamame (Glycine max (L.) Merrill)

Zhang

Bhandari

et al. 2016

Drying Technology

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To develop a novel dehydrated edamame leisure food, the best edamame from different drying processes was selected to impregnate by different solutions in a vacuum. Microwave drying (MD), pulse-spouted microwave vacuum drying (MVD), vacuum infrared drying (VID), and hot air-drying (AD) were researched, when the drying quality of edamame samples was analyzed for microstructure, color, texture, and flavor. MVD product was found to be the most suitable sample for impregnation. Vacuum impregnation was undertaken with this dried edamame at different impregnated solutions (sucrose, trehalose, and maltose solutions). Through magnetic resonance imaging (MRI) analysis, it was found that three solutions were uniformly distributed in cotyledons after vacuum impregnation. There are some differences in flavor among the impregnated samples in electronic nose. The water state (bound, immobilized and free) in the samples was analyzed during MVD by low-field nuclear magnetic resonance (NMR). The water mobility was found strong in the samples in most of the drying process, and with the progression, the free water gradually disappeared. In the impregnated edamame, the water mobility was much weaker, thus the impregnated edamame can be assumed more suitable for snacks with a longer shelf-life.

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“…According to statistics in the world about 20% of fruits and vegetables are dried [10]. At that different methods are used [11]: convective [12], vacuum [13], infrared [14], microwave drying [15], osmotic dehydration, freeze-drying, closed loop heat pump dryer [16], combined drying methods.…”

Section: Introductionmentioning

confidence: 99%

Effect of treatment modes on quality and antioxidant properties of tomato and beet processing products

Petrova¹,

Pazyuk²,

Samoilenko³

et al. 2018

Ukr. food j.

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Introduction. The research was conducted to substantiate the rational drying conditions of tomato seeds. The ratio and drying conditions of the composition from tomato waste with the addition of red beet were substantiated.Materials and methods. The tomato seeds were prepared according to the traditional methodology used in the industry. From red beet and tomato waste compositions with the ratios of components 4:1, 3:1, 2:1, 1:1 were created. Tomato seeds have been dried using the convective method at the air temperature t = 50-80˚C, as well as the composition from red beets and pulp of tomatoes -at t = 60-100 ºС. The quality of dried seeds was estimated on the basis of its germinability, dried mixtures -on the content of betanin in them.Results and discussion. When the temperature of the air increases, the intensity of tomato seeds drying increases too. Thus, the drying time reduces by 2.5 times when the air temperature is raised from 50 to 80 °C. However, qualitative seed material, which gives the germinability of 98%, has been attained at the drying temperature of 50 ºС.Non-waste processing of tomatoes involves the creation of compositions of pulp tomatoes and sliced red beets, their drying, grinding and packing. In industrial conditions, red beets need to be cut into chips, which intensifies the drying process of the composition. The slicing of tomatoes in compositions does not affect the process speed.When the air temperature increases from 60 to 100 °C, the intensity of compositions drying is raised by 1,8 times. Maximum preservation of the useful substances in the finished product results from the choice of a soft drying condition and an air temperature of 60°С. pH = 3.9 is characteristic for the ratio of red beet-tomato components 3:1 in composition, which ensures the maximum preservation of betanin (94.7%) at drying.Conclusions. The heat carrier temperature substantially affects the tomato seeds germinability and antioxidant properties of tomato and beet processing products.

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Trends in microwave-related drying of fruits and vegetables

Cited by 769 publications

References 52 publications

Total phenolics, antioxidant capacity, colour and drying characteristics of date fruit dried with different methods

Total phenolics, antioxidant capacity, colour and drying characteristics of date fruit dried with different methods

Analysis of drying properties and vacuum-impregnated qualities of edamame (Glycine max (L.) Merrill)

Effect of treatment modes on quality and antioxidant properties of tomato and beet processing products

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