Impact of the power density on the physical properties, starch structure, and acceptability of oil-free potato chips dehydrated by microwave vacuum drying

The aim of study was to determine the influence of sonication and freezing on the kinetic of the microwave-vacuum drying, energy consumption and physical properties of whole cranberries as well as evaluate the applicability of sonication instead of freezing in order to change their physical properties and the drying kinetic of whole cranberries. Microwave-vacuum drying of whole cranberries with/without initial treatments took from 12 ± 1 to 14.5 ± 0.5 minutes. All of treatments did not significantly shorten the drying time of cranberries. However, they increased SMER values even by 31%. Despite of cryogenic freezing, all of treatments significantly increased the values of Dew. Sonication combined with drying allowed to obtain dried berries characterized by the lowest cohesiveness (0.19±0.02), springiness (0.62±0.02) and chewiness (3.4±0.8 N), while cryogenic freezing combined with drying allowed to obtain dried fruits characterized by highest springiness (0.75±0.03) and low chewiness (3.3±0.5 N). The highest lightness (32.2±0.7), redness (32.6±0.8), and yellowness (11.1±0.7) were found for fruits subjected to initial convective freezing before drying. The efficiency of sonication in color change was comparable to cryogenic freezing and much lower than convective freezing. All of initial treatments increased such thermal properties of dried cranberries as thermal conductivity and thermal diffusivity.

Download Full-text

Evolution of the physicochemical properties of oil-free sweet potato chips during microwave vacuum drying

Innovative Food Science & Emerging Technologies ◽

10.1016/j.ifset.2020.102317 ◽

2020 ◽

Vol 63 ◽

pp. 102317 ◽

Cited By ~ 2

Author(s):

Ricardo Lemos Monteiro ◽

Jaqueline Oliveira de Moraes ◽

Jéssica Daiane Domingos ◽

Bruno Augusto Mattar Carciofi ◽

João Borges Laurindo

Keyword(s):

Physicochemical Properties ◽

Sweet Potato ◽

Potato Chips ◽

Vacuum Drying ◽

Microwave Vacuum Drying

Download Full-text

Energy consumption, physical properties, protein structure and digestibility of edible insects dried using three methods

Journal of Insects as Food and Feed ◽

10.3920/jiff2021.0042 ◽

2021 ◽

pp. 1-12

Author(s):

T. Chaowattanakul ◽

V.M. Khieu ◽

C. Rojviriya ◽

S. Siriwong ◽

W. Jittanit ◽

...

Keyword(s):

Energy Consumption ◽

Protein Structure ◽

Physical Properties ◽

Vacuum Drying ◽

Edible Insects ◽

Microwave Vacuum Drying ◽

Silkworm Pupae ◽

Drying Techniques ◽

Tray Drying ◽

Hardness Values

This study evaluated the effects of three drying techniques, tray drying, roasting and microwave vacuum drying, on the physical properties, secondary structures, in vitro protein digestibility and X-ray tomographic structure of crickets (Acheta domesticus) and mulberry silkworm pupae (Bombyx mori L.). The protein contents of dried crickets and silkworm pupae were 49-54% and 51-53% (dry basis), respectively. Roasting produced a significantly higher browning index than the other two methods for crickets and silkworm pupae. The microwave vacuum-dried crickets exhibited the lowest hardness, with hardness values of approximately half those of the tray-dried and roasted crickets. Tray-drying and microwave vacuum drying silkworm pupae produced similar hardness values, which were lower than that of roasted silkworm pupae. The energy consumption of the tray dryer was the lowest, followed by the roaster and microwave vacuum dryer. No significant changes in the secondary protein structure of dried silkworm pupae were observed. A significant decrease in α-helix and β-turn and increase in β-sheet was observed in roasted crickets. Cricket and silkworm pupae powders produced from all drying techniques could be easily digested (90-95% digestibility). This work presents valuable knowledge for understanding the effects of different drying techniques on the properties of dried edible insects, aiming to support the production of alternative and sustainable protein sources for the growing population to improve food security.

Download Full-text

Development of fortified low-fat potato chips through Vacuum Impregnation and Microwave Vacuum Drying

Innovative Food Science & Emerging Technologies ◽

10.1016/j.ifset.2020.102437 ◽

2020 ◽

Vol 64 ◽

pp. 102437

Author(s):

Y. Duarte-Correa ◽

A. Díaz-Osorio ◽

J. Osorio-Arias ◽

Paulo J.A. Sobral ◽

O. Vega-Castro

Keyword(s):

Potato Chips ◽

Vacuum Impregnation ◽

Vacuum Drying ◽

Low Fat ◽

Microwave Vacuum Drying

Download Full-text

Microwave-vacuum drying of round bamboo: A study of the physical properties

Construction and Building Materials ◽

10.1016/j.conbuildmat.2019.03.221 ◽

2019 ◽

Vol 211 ◽

pp. 44-51 ◽

Cited By ~ 4

Author(s):

Huang-Fei Lv ◽

Xin-Xin Ma ◽

Bo Zhang ◽

Xiu-Fang Chen ◽

Xian-Miao Liu ◽

...

Keyword(s):

Physical Properties ◽

Vacuum Drying ◽

Microwave Vacuum Drying

Download Full-text

Optimization of microwave-vacuum drying processing parameters on the physical properties of dried Saskatoon berries

Open Agriculture ◽

10.1515/opag-2016-0002 ◽

2016 ◽

Vol 1 (1) ◽

Cited By ~ 2

Author(s):

Venkatesh Meda ◽

Pranabendu Mitra ◽

Jong Hyeouk Lee ◽

Kyu Seob Chang

Keyword(s):

Physical Properties ◽

Response Surface ◽

Microwave Power ◽

Color Difference ◽

Vacuum Drying ◽

Rehydration Ratio ◽

Drying Time ◽

Microwave Vacuum Drying ◽

L Value ◽

Fruit Load

AbstractThe objective of this study is to optimize the microwave-vacuum drying parameters (microwave power, drying time and fruit load) on the physical properties of dried Saskatoon berries. Response surface methodology combined with central composite rotatable design was used to observe the effect of microwave-vacuum drying processing variables and optimize the drying conditions for the physical properties as response variables (moisture content, rehydration ratio, hardness, L value and total color difference) of the microwave-vacuum dried Saskatoon berries. The response variables were effectively modeled as the function of independent variables for the regression as well as response surface modeling. The regression and response surface modeling indicated that increasing microwave power and drying time and deceasing fruit load decreased moisture content but increased rehydration ratio, hardness, L value and total color difference of the microwave-vacuum dried Saskatoon berries. Also, the numerical combining with graphical optimization indicated that microwave power (5.8 – 6.5 kW), drying time (52-59 min) and fruit load (10-10.25 Kg) were very effective to improve the studied physical properties of the dried Saskatoon berries. The findings are expected to be helpful for the process development of commercial scale microwave-vacuum drying of Saskatoon berries within the experimental range.

Download Full-text

The Influence of Selected Drying Methods on the Physical Properties of Dried Apples cv. Jonagold Grown in Different Locations in Europe

International Journal of Food Engineering ◽

10.1515/ijfe-2016-0312 ◽

2017 ◽

Vol 13 (6) ◽

Cited By ~ 3

Author(s):

Anna Michalska ◽

Krzysztof Lech ◽

Adam Figiel ◽

Grzegorz P. Łysiak

Keyword(s):

Physical Properties ◽

Freeze Drying ◽

Geographical Origin ◽

Raw Material ◽

Convective Drying ◽

Vacuum Drying ◽

Drying Methods ◽

Drying Time ◽

Microwave Vacuum Drying ◽

Apple Slices

Abstract The aim of the study was to determine the influence of four different growing locations of apples cv. ‘Jonagold’ in Europe on the drying kinetics and the physical properties of dried apple slices. The drying methods applied in the study (freeze-drying, convective drying, microwave-vacuum drying and combined drying) significantly affected the drying time, which was the shortest in the case of microwave vacuum drying. The geographical origin of the apples affected the chemical and physical properties of the raw material used for drying, and, consequently, the drying time. Water activity of dried samples was connected with the final dry matter, regardless of the geographical origin of the apples. Freeze-drying resulted in the lightest in colour products (L*), whereas microwave-vacuum dried products had the highest levels of yellow pigments (b*). The highest chroma and browning index values were noted for microwave-vacuum dried samples and were strongly influenced by the drying temperature. The mechanical properties of the apple slices were more dependent on the drying method and temperature of the process than on the geographical origin when the temperature exceeded 83 °C.

Download Full-text