Journal of Food Process Engineering,
Год журнала:
2024,
Номер
47(5)
Опубликована: Май 1, 2024
Abstract
The
effects
of
various
pretreatments,
including
edible
coatings,
on
drying
kinetics
and
some
physical
quality
parameters
persimmon
varieties
(Fuyu
Rojo
Brillante)
differences
between
were
investigated.
experiments
conducted
at
an
infrared
radiation
intensity
1210
W
m
−2
air
velocity
(
v
)
1.5
s
−1
.
Drying
time
differed
depending
pretreatments
varieties.
Pretreatments
generally
shortened
the
Fuyu
variety's
increased
Brillante
time.
Lower
specific
energy
consumption
higher
diffusion
coefficient
values
recorded
for
variety
compared
to
Fuyu.
In
terms
parameters,
obtained
lower
shrinkage.
Rehydration
rate
was
variety.
Total
color
change
in
Based
applied,
xanthan
gum
gave
better
results
operational
parameters.
ascorbic
acid
had
rehydration
For
total
change,
arabic
pretreatment.
As
a
result,
when
evaluation
is
made
regarding
can
be
recommended
drying.
Practical
applications
Persimmon
popular
fruit
appearance,
flavor,
rich
nutritional
content.
high
moisture
sugar
content
increases
spoilage
short
time,
making
it
difficult
consume
all
seasons.
this
reason,
different
preservation
methods
are
being
investigated
extend
shelf
life.
Sun
other
developed
as
alternative
these
have
many
disadvantages.
Different
prevent
negativities
that
occur
methods.
Especially,
coatings
increase
product
by
preserving
appearance
well
controlling
mass
transfer,
aroma
losses.
This
study
varieties,
both
processing
characteristics.
Results in Engineering,
Год журнала:
2023,
Номер
21, С. 101690 - 101690
Опубликована: Дек. 18, 2023
This
study
aimed
to
examine
the
influence
of
microwave
pretreatment
(MWP)
for
0,
15,
30,
45,
and
60
s,
ultrasound
(USP)
5,
10,
20
min,
on
drying
time,
effective
moisture
diffusivity
(Deff),
rehydration
rate,
color
indexes
(lightness,
redness,
yellowness),
total
change
(ΔE)
eggplant
slices
during
dehydration
in
a
hot-air
dryer.
The
results
demonstrated
that
USP
significantly
reduced
time
(higher
water
loss)
(p
<
0.05).
While,
MWP
increased
Deff
values
ultrasonic
pretreated
were
considerably
higher
than
those
untreated
determined
by
Fick's
second
law
was
varied
from
5.95
×
10−10
9.56
m2s−1,
1.27
10−9
1.42
samples
ultrasound,
respectively.
Nine
mathematical
models
(Page
model,
Quadratic
Newton
Verma
Logarithmic
Two-term
Exponential
Wang
Singh
Henderson
Pabis
Midilli
model)
used
estimate
coefficients
following
non-linear
regression
method.
showed
Page
model
became
most
accurate
show
characteristics
compared
eight
other
confirmed
with
sum
squared
error
(SSE)
ranging
0.0014
0.0098.
average
ratio
untreated,
microwave-treated,
ultrasound-treated
404.6
%,
360.1
438.6
yellowness,
ΔE
parameters
slices.
It
can
be
concluded
proved
retaining
surface
improving
speed
MWP.
ultrasonically
had
shorter
times,
improved
values,
rates,
appropriate
appearance.
Ultrasonics Sonochemistry,
Год журнала:
2024,
Номер
108, С. 106980 - 106980
Опубликована: Июль 4, 2024
To
obtain
high-quality
cherry
products,
ultrasound
(US)
combined
with
five
chemical
pretreatment
techniques
were
used
on
prior
to
radio
frequency
vacuum
drying
(RFV),
including
carboxymethyl
cellulose
coating
(CMC),
cellulase
(CE),
ethanol
(EA),
isomaltooligosaccharide
(IMO),
and
potassium
carbonate
+
ethyl
oleate
(PC
AEEO).
The
effect
of
different
pretreatments
(US-CMC,
US-CE,
US-EA,
US-IMO,
US-(PC
AEEO))
the
characteristics,
quality
properties,
texture,
sensory
evaluation
cherries
was
evaluated.
Results
showed
that
dehydration
time
energy
consumption
decreased
by
4.17
−
20.83
%
3.22
19.34
%,
respectively,
contents
individual
sugars,
soluble
solid,
total
phenolics
(TPC),
natural
active
substances,
flavonoids
(TFC),
antioxidant
properties
(DPPH,
ABTS
FRAP)
significantly
increased
after
US
treatments
(P
<
0.05).
Moreover,
played
important
role
in
improving
texture
surface
color
retention
dried
cherries.
According
analysis,
dehydrated
pretreated
US-CMC
exhibited
highest
overall
acceptance,
crispness,
color,
sweet
taste
lower
off-odor,
bitter
sour
compared
control
other
pretreatments.
findings
indicate
is
a
promising
technique
for
increasing
physicochemical
qualities
rate
samples,
which
provides
novel
strategy
processing
cherry.
Journal of Food Science,
Год журнала:
2025,
Номер
90(1)
Опубликована: Янв. 1, 2025
Mangoes
(Mangifera
indica
L.)
are
valued
for
their
rich
nutrients,
including
vitamins
A,
B,
C,
carotenoids,
and
phenolic
compounds.
However,
high
moisture
content
seasonal
availability
contribute
to
post-harvest
losses
of
up
50%.
To
reduce
these
extend
shelf
life,
drying
methods
like
solar,
convective,
freeze-drying
used,
each
impacting
dried
mango
quality
differently.
This
study
examines
how
ripening
stages
affect
the
physicochemical
sensory
qualities
apple
chips,
analyzing
attributes
such
as
(7.81%-11.50%),
protein
(2.49%-2.89%),
fat
(0.78%-1.11%),
pH,
total
soluble
solids,
color
parameters
(L*
a*
values).
Results
show
that
solar
drying,
especially
fully
ripe
mangoes,
enhances
qualities,
with
ripe,
solar-dried
chips
receiving
highest
ratings
color,
taste,
flavor,
aroma.
emphasizes
importance
optimizing
ripeness
techniques
improve
quality.
Although
is
cost-effective
preserves
limitations
include
nutrient
loss
limited
access
advanced
technologies
freeze-drying,
in
developing
regions.
The
study's
focus
on
mangoes
a
small,
non-trained
panel
may
limit
generalizability,
suggesting
future
research
could
explore
additional
across
more
varieties.
Larger
panels
trained
evaluators
provide
broader
insights.
offers
valuable
strategies
enhancing
production
marketability.
By
techniques,
industry
professionals
researchers
can
product
quality,
meet
consumer
preferences,
support
sustainability,
benefiting
local
farmers
global
markets.
Processes,
Год журнала:
2024,
Номер
12(6), С. 1109 - 1109
Опубликована: Май 28, 2024
This
study
investigated
the
practical
feasibility
of
synergistically
and
optimally
applying
ultrasound-assisted
osmotic
dehydration
(UAOD)
practices
for
pineapple
slice
picking
process
(in
sugar
solution),
with
potential
implications
improving
current
practices.
was
carried
out
to
evaluate
effects
different
treatment
conditions
single
(40
80
kHz)/multiple
(40/80
kHz)
frequencies,
output
powers
(300,
450,
600
W),
time
(5–40
min)
at
30,
45,
60
°Brix
applied,
respectively,
on
slices
process.
The
sound
pressure
UA
also
measured
confirm
that
it
provided
corresponding
effect
stably
under
conditions.
ideal
UAOD
operating
condition
is
a
45
solution,
frequency
multiplexing
40/80
kHz
an
power
450
W
25
min,
which
yields
optimal
solids
gain
(SG)
rate
7.58%.
above
results
this
indicated
could
improve
accelerated
quality
transfer
enhance
final
product
quality,
thereby
increasing
efficiency
saving
processing
costs
time.
Foods,
Год журнала:
2024,
Номер
13(14), С. 2294 - 2294
Опубликована: Июль 21, 2024
This
study
aims
to
maximize
the
post-harvest
quality
of
Moutan
Cortex
and
reduce
energy
consumption.
Radio
frequency
vacuum
(RFV)
technology
was
used
dehydrate
in
this
investigate
effects
different
drying
temperatures,
plate
spacing,
degree
on
kinetics,
physicochemical
quality,
microstructure
Cortex.
The
results
showed
that
RFV
shortened
dehydration
time
by
10.71–28.57%
increased
rate
15.79–54.39%
compared
hot-air
drying.
best
color
(∆E
=
6.08
±
0.28,
BI
26.97
0.98)
relatively
high
retention
polysaccharides,
total
phenolics,
flavonoids,
antioxidant
properties,
paeonol,
gallic
acid,
paeoniflorin,
benzoylpaeoniflorin
contents
were
observed
dried
products
at
a
temperature
50
°C,
spacing
90
mm,
0.025
MPa.
Analyzing
microstructure,
it
found
could
effectively
inhibit
shrinkage
collapse
cellular
structure,
regular
loose
honeycomb
pore
structure
appeared
inside
samples,
which
contributed
rapid
migration
internal
moisture.
can
provide
theoretical
reference
basis
for
selection
application
industrialized
processing
methods
high-quality
