scholarly journals Effect of ultrasound and chemical pretreatment on drying characteristics and quality attributes of hot air dried pineapple slices

2019 ◽  
Vol 56 (11) ◽  
pp. 4911-4924 ◽  
Author(s):  
Poonam Rani ◽  
P. P. Tripathy
Keyword(s):  
Quality Attributes ◽  
Chemical Pretreatment ◽  
Drying Characteristics ◽  
Hot Air

scholarly journals Examination of physical properties of final product and drying properties of combined (convective pre-drying and freeze finish-drying) dehydration method

2014 ◽  
pp. 5-12
Author(s):  
Tamás Antal
Keyword(s):  
Freeze Drying ◽  
Operating Conditions ◽  
Small Scale ◽  
Case Hardening ◽  
Degree Polynomial ◽  
Hot Air Drying ◽  
Drying Time ◽  
Drying Characteristics ◽  
Hot Air ◽  
Drying Properties

In this study, the effects of freeze drying (FD), hot-air drying (HAD) and combined drying (HAD-FD) on drying characteristics, energy uptake, texture, rehydration and color of carrot were investigated. Results showed that HAD-FD significantly improved the drying time compared with FD under the same operating conditions, and the HAD-FD can reduce the total cost of dehydration. The drying kinetics was described by the Henderson-Pabis and the third degree polynomial models in the case of HAD, FD and HAD-FD. The HAD carrot samples were exhibited shrinkage, case hardening, poor rehydration and brown surface. The FD carrot cubes appeared porous structure, excellent rehydration, soft texture and loose color. The HAD-FD samples were superior to HAD products and was nearer in quality to FD products with respect to appearance, rehydration and surface resistance (texture). Finally, it is concluded that HAD-FD is effective in improving the FD drying rate. However, the combined drying has a small-scale adverse effect on product quality.

Hot air impingement drying kinetics and quality attributes of orange peel

2019 ◽  
Vol 44 (1) ◽  
Author(s):  
Li‐Zhen Deng ◽  
Arun S. Mujumdar ◽  
Wen‐Xia Yang ◽  
Qian Zhang ◽  
Zhi‐An Zheng ◽  
...  
Keyword(s):  
Orange Peel ◽  
Quality Attributes ◽  
Drying Kinetics ◽  
Hot Air ◽  
Air Impingement

Microbial and Quality Attributes of Ground Pork Prepared from Commercial Pork Trim Treated with Combination Intervention Processes†

2001 ◽  
Vol 64 (12) ◽  
pp. 1981-1987 ◽  
Author(s):  
MAURICIO M. CASTELO ◽  
MOHAMMAD KOOHMARAIE ◽  
ELAINE D. BERRY
Keyword(s):  
Lactic Acid ◽  
Emulsion Stability ◽  
Quality Attributes ◽  
Microbial Reduction ◽  
Aerobic Bacteria ◽  
Negative Effects ◽  
Treatment Processes ◽  
Hot Air ◽  
Ground Pork ◽  
Acid Wash

The effects of combination intervention treatments of commercial pork trim on microbial and quality attributes of the subsequent ground pork were examined. Fresh commercial pork trim was inoculated with swine feces and subjected to five different intervention treatments: (i) control (untreated), (ii) water (15°C, 120 s), (iii) water followed by 2% lactic acid wash (15°C, 75 s), (iv) Combination 1 (water plus lactic acid plus hot air [510°C, 90 s]), and (v) Combination 2 (hot air plus water plus hot air). Following treatment, the pork trim was stored at 4°C for 24 h, then ground, stuffed, vacuum packaged, and stored at 4°C for 21 days. Populations of aerobic bacteria, coliforms, Escherichia coli, and lactic acid bacteria in the ground pork were monitored before treatment, after treatment (day 0), and at 2, 7, 14 and 21 days. In addition, uninoculated pork trim was treated as described above, and the color and emulsion stability of the ground product was evaluated. Ground pork prepared from trim treated with any of the treatment processes had lower initial microbial populations compared to the untreated samples. The applications of water plus lactic acid or Combination 1, which included a lactic acid wash, were more effective than water or Combination 2 at both reducing initial populations and suppressing the growth of aerobic bacteria, coliforms, and E. coli in ground pork during refrigerated storage. By day 21, populations of aerobic bacteria in ground pork prepared from control, water-treated, and Combination 2–treated trim were 8.22 to 8.32 log CFU/g, but in water plus lactic acid and Combination 1 ground pork, populations were 6.32 and 4.90 log CFU/g, respectively. Among the trim interventions examined, Combination 1 was most detrimental to the color and emulsion stability of the ground pork. The water plus lactic acid treatment provided the greatest microbial reduction and inhibition without large negative effects on quality attributes of the ground pork.

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