How much do process parameters affect the residual quality attributes of dried fruits and vegetables for convective drying?

Abstract This article presents a quality analysis of convectively dried fruits and vegetables with preliminary osmotic dehydration. Tests were carried out on banana fruit and red beetroot samples. Hypertonic solutions of fructose for the banana and those of sucrose for the red beetroot were used, each one at three different concentrations. After osmotic dewatering treatment conducted at different time intervals and after osmotic dehydration the samples were dried convectively until an equilibrium with the surroundings was attained. Osmotic dehydration and convective drying curves were determined. The values of Solids Gain (SG), Water Loss (WL) and Weight Reduction (WR) were measured and changes in the samples’ colour and shape after convective drying with and without osmotic pretreatment were assessed.

Download Full-text

Electrohydrodynamic drying: Can we scale-up the technology to make dried fruits and vegetables more nutritious and appealing?

10.31224/osf.io/jxmgu ◽

2020 ◽

Author(s):

Daniel Onwude ◽

Kamran Iranshahi ◽

Alex Martynenko ◽

Thijs Defraeye

Keyword(s):

Fruits And Vegetables ◽

Scale Up ◽

Nutrient Retention ◽

Convective Drying ◽

Future Research ◽

Nutritional Content ◽

Plate Electrode ◽

Dried Fruits ◽

Drying Technology ◽

The Impact

Electrohydrodynamic (EHD) drying is a promising technology to better preserve the nutritional content and sensory appeal of dried fruits and vegetables. To successfully scale up this technology, we need to rethink the current EHD dryer designs. There is also a significant potential to further enhance the nutritional content and sensory quality of the dried products by optimizing EHD process parameters. This study particularly highlights the current bottlenecks in scaling up the technology and in improving nutrient retention and sensory appeal of the dried products. We discuss plausible future pathways to further develop the technology to produce highly nutritious dried products. Concerning the nutritional content, we show that EHD drying preserves vitamins, carotenes, and antioxidants significantly better than hot-air convective drying. From the sensory perspective, we show that EHD drying enhances the color of dried products, as well as their general appearance. With respect to scalability, we show that placing the fruit on a grounded mesh electrode dries the fruit much faster and more uniformly than the grounded plate electrode. Future research should be directed towards simultaneous measurements of multiple food nutrients and sensory properties during EHD drying with a grounded mesh collector. Quantifying the impact of the food loading density on drying kinetics and energy consumption of the EHD drying process should also be a future research goal. This study gives promising insight towards developing a scalable non-thermal drying technology, tailored to the requirements of the current and future society.

Download Full-text

QbD-Based Film Manufacturing: Impact of Material Attributes and Process Parameters on Quality Attributes

10.26226/morressier.57d6b2bdd462b8028d88db57 ◽

2016 ◽

Author(s):

Srinivasan Shanmugam

Keyword(s):

Process Parameters ◽

Quality Attributes

Download Full-text

Naturalization and spread of the alien species Ozognathus cornutus (LeConte, 1859) (Coleoptera: Ptinidae: Ernobiinae) in Italy

Phytoparasitica ◽

10.1007/s12600-021-00923-x ◽

2021 ◽

Author(s):

Giuliano Cerasa ◽

Gabriella Lo Verde

Keyword(s):

North America ◽

Fruits And Vegetables ◽

First Record ◽

The Other ◽

Ecological Role ◽

Dried Fruits ◽

Wood Shavings ◽

Potential Pest ◽

Small Wood ◽

Natural Barrier

AbstractOzognathus cornutus (LeConte, 1859) (Coleoptera: Ptinidae: Ernobiinae), species native to North America, is a saproxylophagous species and is known to feed on decaying tissues within conspicuous galls and on vegetal decaying organic material such as dried fruits or small wood shavings and insect excrements in galleries made by other woodboring species. A few years after the first record in 2011, its naturalization in Italy is here reported. The insect was found as successor in galls of Psectrosema tamaricis (Diptera Cecidomyiidae), Plagiotrochus gallaeramulorum, Andricus multiplicatus and Synophrus politus (Hymenoptera Cynipidae). The galls seem to have played an important ecological role in speeding up the naturalization process. The lowest proportion of galls used by O. cornutus was recorded for P. tamaricis (23%), the only host belonging to Cecidomyiidae, while the percentages recorded for the other host species, all Cynipidae forming galls on oaks, were higher: 43.6%, 61.1% and 76.9% in A multiplicatus, S. politus and P. gallaeramulorum, respectively. Although O. cornutus is able to exploit other substrates like dried fruits and vegetables, for which it could represent a potential pest, it prefers to live as a successor in woody and conspicuous galls, which thus can represent a sort of natural barrier limiting the possible damages to other substrates.

Download Full-text

Effect of process parameters and soy flour concentration on quality attributes and microstructural changes in ready-to-eat potato–soy snack using high-temperature short time air puffing

LWT ◽

10.1016/j.lwt.2007.05.001 ◽

2008 ◽

Vol 41 (4) ◽

pp. 707-715 ◽

Cited By ~ 30

Author(s):

A. Nath ◽

P.K. Chattopadhyay

Keyword(s):

High Temperature ◽

Process Parameters ◽

Quality Attributes ◽

Soy Flour ◽

Microstructural Changes ◽

High Temperature Short Time ◽

Short Time

Download Full-text

Estimation of the Weights of Almond Nuts Based on Physical Properties through Data Mining

Notulae Botanicae Horti Agrobotanici Cluj-Napoca ◽

10.15835/nbha46210631 ◽

2018 ◽

Vol 46 (2) ◽

pp. 579-584 ◽

Cited By ~ 3

Author(s):

Feyza GÜRBÜZ ◽

Bünyamin DEMİR ◽

İkbal ESKİ ◽

Zeynel Abidin KUŞ ◽

Kadir Uğurtan YILMAZ ◽

...

Keyword(s):

Data Mining ◽

Fruits And Vegetables ◽

Geometric Mean ◽

Shape Index ◽

Quality Attributes ◽

Quality Parameters ◽

Mining Operations ◽

Market Values ◽

Kernel Length ◽

Mean Diameter

Quality attributes are the major parameters designating market values of the agricultural goods and commodities. Several practices are applied to improve quality parameters of the fruits and vegetables. Such quality attributes should also be estimated through various approaches before to design of equipment and tools used in handling and processing of these goods and to design storage facilities. Data mining is a novel approach used to estimate various attributes or quality parameters of the fruits from previously measured attributes. Different algorithms embedded into data mining operations may yield quite accurate and reliable equations for estimation of quality attributes. Almond is a significant cash crop for growers. Since almond is quite tolerant to droughts and salinity, it is preferred in various parts of the country by producers. Weight is the primary quality parameter designating market value of the almonds. This study was conducted to estimate nut weights of seven different almond varieties and to develop an equation for the estimation of nut weights. Data mining approach was used to estimate nut weights from physical fruit quality attributes (kernel length, width, thickness, arithmetic mean diameter, geometric mean diameter, sphericity, surface area, volume, shape index and aspect ratio). Present findings revealed quite significant, accurate and practicable rules to estimate the nut weights of different almond varieties. It was concluded that data mining could be used as a reliable tool to estimate the nut weights of different almond varieties from the physical attributes of the fruits.

Download Full-text

Design Space Approach in Optimization of Fluid Bed Granulation and Tablets Compression Process

The Scientific World JOURNAL ◽

10.1100/2012/185085 ◽

2012 ◽

Vol 2012 ◽

pp. 1-10 ◽

Cited By ~ 2

Author(s):

Jelena Djuriš ◽

Djordje Medarević ◽

Marko Krstić ◽

Ivana Vasiljević ◽

Ivana Mašić ◽

...

Keyword(s):

Process Parameters ◽

Design Space ◽

Quality Attributes ◽

Dissolution Profile ◽

Compression Force ◽

Critical Quality Attributes ◽

Fluid Bed ◽

Fluid Bed Granulation ◽

Atomization Pressure ◽

Space Approach

The aim of this study was to optimize fluid bed granulation and tablets compression processes using design space approach. Type of diluent, binder concentration, temperature during mixing, granulation and drying, spray rate, and atomization pressure were recognized as critical formulation and process parameters. They were varied in the first set of experiments in order to estimate their influences on critical quality attributes, that is, granules characteristics (size distribution, flowability, bulk density, tapped density, Carr's index, Hausner's ratio, and moisture content) using Plackett-Burman experimental design. Type of diluent and atomization pressure were selected as the most important parameters. In the second set of experiments, design space for process parameters (atomization pressure and compression force) and its influence on tablets characteristics was developed. Percent of paracetamol released and tablets hardness were determined as critical quality attributes. Artificial neural networks (ANNs) were applied in order to determine design space. ANNs models showed that atomization pressure influences mostly on the dissolution profile, whereas compression force affects mainly the tablets hardness. Based on the obtained ANNs models, it is possible to predict tablet hardness and paracetamol release profile for any combination of analyzed factors.

Download Full-text

Nutritional Value and Modelling of Carotenoids Extraction from Pumpkin (Cucurbita Moschata) Peel Flour By-Product

International Journal of Food Engineering ◽

10.1515/ijfe-2018-0381 ◽

2019 ◽

Vol 15 (5-6) ◽

Author(s):

Priscilla M. Lima ◽

Fernanda T. V. Rubio ◽

Marluci P. Silva ◽

Lorena S. Pinho ◽

Márcia G. C. Kasemodel ◽

...

Keyword(s):

Food Industry ◽

Nutritional Value ◽

Fruits And Vegetables ◽

Extraction Efficiency ◽

Convective Drying ◽

Second Law ◽

Cucurbita Moschata ◽

Food Ingredient ◽

Total Carotenoids ◽

By Products

AbstractBy-products from fruits and vegetables are slices and peels that have been removed or rejected by the food industry and are considered to have low commercial value. Pumpkin peel is a source of carotenoids, minerals, antioxidants and phenolic compounds. This work studied the nutritional value of pumpkin peel flours produced by convective drying (40 °C) and milling. Pumpkin peel flours contained high contents of insoluble fibres (24.46 g/100 g), potassium (19.1 g/kg) and iron (152.5 mg/kg). Carotenoids were extracted using hexane at 40 °C, and flour particles were classified by 35-, 80- and 100-mesh sieves. The total carotenoids content ranged from 216.9 to 306.8 μg/g. Fick’s second law model computed that 215 min was required to extract 99 % of the total carotenoids. This work evidenced the effects of particle size on carotenoids extraction efficiency and demonstrated that pumpkin by-product flour could be used as a food ingredient or natural dye.

Download Full-text