Pulsed vacuum drying enhances drying kinetics and quality of lemon slices

ABSTRACT In this study, the ‘yacon’ was dried using pulsed vacuum osmotic dehydration as pretreatment followed by vacuum drying (at different temperatures) or convective drying. The use of osmotic dehydration and vacuum drying had their influence evaluated concerning drying kinetics and quality of the final product, considering fructan retention, color, and water activity. Fick’s second law and Page’s equation were suitable for the fitting of drying evolution. It was observed that higher temperatures (60 °C) resulted in shorter drying time, higher diffusivity, and higher fructan retention when compared to 40 and 50 °C. The osmotic pretreatment and the vacuum drying differed in fructan retention (p ≤ 0.05). Moreover, the dried product, osmotically pretreated, presented a shorter drying time. The best condition was vacuum drying at 60 ºC, preceded by pulsed vacuum osmotic dehydration that resulted in fructan retention of approximately 38% in a quicker, higher diffusivity and lighter color product concerning the other tested conditions.

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The Effect of Microwave Vacuum Drying on the Quality of Tiegun yam

10.13031/2013.42017 ◽

2012 ◽

Author(s):

Zhihuai Mao ◽

Dong Li ◽

Guangyue Ren ◽

Xiaoyan Du ◽

Wenxue Zhu

Keyword(s):

Vacuum Drying ◽

Microwave Vacuum Drying

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Pulsed vacuum drying (PVD) technology improves drying efficiency and quality of Poria cubes

Drying Technology ◽

10.1080/07373937.2017.1362647 ◽

2017 ◽

Vol 36 (8) ◽

pp. 908-921 ◽

Cited By ~ 12

Author(s):

Weipeng Zhang ◽

Zhongli Pan ◽

Hongwei Xiao ◽

Zhian Zheng ◽

Chang Chen ◽

...

Keyword(s):

Vacuum Drying ◽

Drying Efficiency

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Drying Modelling, Moisture Diffusivity and Sensory quality of Thin Layer dried Beef

Current Research in Nutrition and Food Science Journal ◽

10.12944/crnfsj.6.2.29 ◽

2018 ◽

Vol 6 (2) ◽

pp. 552-565 ◽

Cited By ~ 3

Author(s):

Eunice Akello Mewa ◽

Michael Wandayi Okoth ◽

Catherine Nkirote Kunyanga ◽

Musa Njue Rugiri

Keyword(s):

Thin Layer ◽

Sensory Quality ◽

Moisture Diffusivity ◽

Drying Kinetics ◽

Effect Of Temperature ◽

Slice Thickness ◽

Drying Time ◽

Drying Characteristics ◽

Thin Layer Drying

The objective of the present study was to determine the drying kinetics, moisture diffusivity and sensory quality of convective air dried beef. The effect of temperature of drying (30-60°C) and thickness of samples (2.5-10 mm) on the convective thin-layer drying kinetics of beefdried in a cabinet dryer was evaluated. Five semi-theoretical models were fit to the drying experimentaldata with the aim of predicting drying characteristics of beef and fitting quality of models determined using the standard error of estimate (SEE)and coefficient of determination (R2). Determination ofeffective moisture diffusivity (Deff) from the experimental drying datawas done and sensory quality of the optimized dried cooked and uncookedbeef samplesevaluated. Drying time and rate of drying increased with an increasing temperature but decreased with increased slice thickness. However, there was overlapping of drying curves at 40-50°C. Among the selected models, Page model gave the best prediction of beef drying characteristics. Effective moisture diffusivity (Deff) ranged between 4.2337 x 10-11 and 5.5899 x 10-10 m2/s, increasing with an increase in air temperature and beef slice thickness.Of all the sensory parameters evaluated, texture was the only attribute that gave significantly different (P > 0.05) scores between the cooked and uncooked dried beef samples.

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