scholarly journals Drying characteristics and quality attributes of apple slices dried by a non-thermal ultrasonic contact drying method

2021 ◽  
Vol 73 ◽  
pp. 105510
Author(s):  
Ozan Kahraman ◽  
Amir Malvandi ◽  
Luis Vargas ◽  
Hao Feng
Keyword(s):  
Quality Attributes ◽  
Drying Method ◽  
Drying Characteristics ◽  
Apple Slices ◽  
Contact Drying

scholarly journals Effect of Hot-Water Blanching Pretreatment on Drying Characteristics and Product Qualities for the Novel Integrated Freeze-Drying of Apple Slices

2018 ◽  
Vol 2018 ◽  
pp. 1-12 ◽  
Author(s):  
Hai-ou Wang ◽  
Qing-quan Fu ◽  
Shou-jiang Chen ◽  
Zhi-chao Hu ◽  
Huan-xiong Xie
Keyword(s):  
Electron Microscopy ◽  
Freeze Drying ◽  
Hot Water ◽  
The Novel ◽  
Rehydration Ratio ◽  
Drying Time ◽  
Drying Characteristics ◽  
Promising Alternative ◽  
Freeze Dried ◽  
Apple Slices

The effect of hot-water blanching (HWB) on drying characteristics and product qualities of dried apple slices with the novel integrated freeze-drying (NIFD) process was investigated by comparing with 3 different FD methods. Compared with the NIFD process without HWB pretreatment (VF-FD), the NIFD process with HWB pretreatment (HWB-VF-FD) resulted in a significantly higher mass loss and more sufficient freezing in vacuum-frozen samples, significantly higher rehydration ratio (RR), higher shrinkage ratio (SR), smaller Vitamin C (VC) content and lower hardness and better apparent shape in freeze-dried samples, and fewer change to the color of the dried or rehydrated samples (p<0.05). Compared with the conventional FD process with HWB pretreatment (HWB-PF-FD), HWB-VF-FD cost significantly less processing time and FD time and obtained significantly higher RR (p<0.05), almost the equivalent SR, VC content, and hardness, and similar appearance in dried samples. The microstructure of apple cell tissues was analyzed by transmission electron microscopy and scanning electron microscopy to interpret the above differences in drying characteristics and product qualities. The results suggested that the NIFD process of apple slices with HWB pretreatment was a promising alternative method to decrease drying time, achieve similar product quality, and simplify the process steps of the conventional FD technology.

scholarly journals Physicochemical Properties of Dried Apple Slices: Impact of Osmo-Dehydration, Sonication, and Drying Methods

Molecules ◽  
2020 ◽  
Vol 25 (5) ◽  
pp. 1078
Author(s):  
Joanna Cichowska-Bogusz ◽  
Adam Figiel ◽  
Angel Antonio Carbonell-Barrachina ◽  
Marta Pasławska ◽  
Dorota Witrowa-Rajchert
Keyword(s):  
Physicochemical Properties ◽  
Osmotic Dehydration ◽  
Convective Drying ◽  
Drying Methods ◽  
Drying Method ◽  
Drying Time ◽  
Hygroscopic Properties ◽  
Fruit Samples ◽  
Apple Slices ◽  
Pre Treatment

Apple slices of the Elise variety were previously osmo-dehydrated in erythritol, xylitol, and sucrose for 2 h. In some parts of the experiment, 30 min of ultrasound pre-treatment (US) were applied. Afterwards, fruit samples were dried by convective (CD), microwave-vacuum (VM), and a combined method (CD/VM, mix two of them). The main aim of the research was to characterize an impact of osmotic dehydration, sonication pre-treatment, and drying method on the physicochemical properties of the dried apples. The use of sugar alcohols (xylitol, erythritol) in the production of dried apples did not badly affect the taste of the obtained dried products; it enabled a noticeable cooling/refreshing effect felt in the mouth when consuming a snack, and enabled the production of dried snacks with lower calorific value. Polyol residues in the product were at a level that was safe for consumers. The most popular convective drying was long lasting, whereas the VM drying method allowed for the shortest drying time, amounting to 76 min; moreover, additional application of ultrasounds reduced this time to 36 min. The combined drying method allowed the total duration of the process to be reduced 2–4.5 times. Ultrasound applied during osmotic dehydration did not significantly affect attributes of the descriptive sensory analysis for the obtained dried apples. The best hygroscopic properties, ensuring the storage stability of the dried product, showed dried apples previously osmo-dehydrated in erythritol and sucrose solutions.

scholarly journals Quality attributes of sweet potato flour as influenced by variety, pretreatment and drying method

2015 ◽  
Vol 4 (4) ◽  
pp. 623-635 ◽  
Author(s):  
Ganiyat O. Olatunde ◽  
Folake O. Henshaw ◽  
Michael A. Idowu ◽  
Keith Tomlins
Keyword(s):  
Sweet Potato ◽  
Quality Attributes ◽  
Potato Flour ◽  
Drying Method ◽  
Sweet Potato Flour

Drying Characteristics of Graininess Agar under Infrared Ray and its Kinetics Model

2013 ◽  
Vol 663 ◽  
pp. 291-296
Author(s):  
Lei Yang ◽  
Qian Qian Ouyang ◽  
Si Dong Li
Keyword(s):  
High Efficiency ◽  
Linear Regression Analysis ◽  
Drying Rate ◽  
Analysis Program ◽  
Drying Method ◽  
Drying Characteristics ◽  
Low Energy Consumption ◽  
Different Temperatures ◽  
Drying Models ◽  
Drying Rates

In order to look for a low-energy–consumption and high-efficiency drying method, the drying characteristics of agar under infrared ray were studied. The results show that temperature has more obvious influence than granularity on the drying rate of agar. With the increase of temperature, the drying rate increases. The agar granularity does not have a significant influence on the drying rate. Comparisons of different drying models at different temperatures were made through linear regression analysis program. The results show that the drying procedure of agar under infrared ray can accurately be described by the Page model, and the drying rates and moisture contents at different drying stages can also be easily estimated with it.

Drying characteristics of irradiated apple slices

2002 ◽  
Vol 52 (1) ◽  
pp. 83-88 ◽  
Author(s):  
J Wang ◽  
Y Chao
Keyword(s):  
Drying Characteristics ◽  
Apple Slices

scholarly journals Hot air drying combined vacuum-filling nitrogen drying of apple slices: Drying characteristics and nutrients

2018 ◽  
Author(s):  
Xiaoli Huang ◽  
T. Li ◽  
S.N. Li ◽  
Z.H. Wu ◽  
J. Xue
Keyword(s):  
Moisture Content ◽  
Drying Rate ◽  
Slice Thickness ◽  
Relative Pressure ◽  
Hot Air Drying ◽  
Air Drying ◽  
Drying Characteristics ◽  
Hot Air ◽  
Apple Slices ◽  
Apple Slice

In this paper, hot air drying (HAD) was applied when moisture content of apple slices range from 50% to 86%, and then vacuum-filling nitrogen drying (VFND) was used till moisture content reaching 7%. Results showed that, the drying rate of apple slice during VFND period increased with temperature increment and decreased with increment of slice thickness; compared to freezing dried samples,  samples dried in this research were owned lower Vc and higher flavonoid; when HAD (70℃,3.0m/s)+VFND(relative pressure 0.08MPa, 50℃) and thickness of 6.0mm, nutrients reached better levels: retentions of Vc, total phenolics and flavonoid were 1.63mg/100g, 4.07mg/100g and 2.10mg/100g, respectively. Keywords: apple slices, hot air drying, vacuum-filling nitrogen drying, drying rate, nutrients

Refractance Window Dehydration Technology: A Novel Contact Drying Method

2007 ◽  
Vol 25 (1) ◽  
pp. 37-48 ◽  
Author(s):  
C. I. Nindo ◽  
J. Tang
Keyword(s):  
Drying Method ◽  
Contact Drying
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