Effect of Osmotic Dehydration on Microwave Freeze-Drying Characteristics and Quality of Potato Chips

2010 ◽  
Vol 28 (6) ◽  
pp. 798-806 ◽  
Author(s):  
Rui Wang ◽  
Min Zhang ◽  
Arun S. Mujumdar
Keyword(s):  
Freeze Drying ◽  
Osmotic Dehydration ◽  
Potato Chips ◽  
Drying Characteristics

scholarly journals The new drying technology of sea cucumber

2021 ◽  
Vol 2131 (5) ◽  
pp. 052071
Author(s):  
M Zhang ◽  
Sh Mamatov ◽  
Sh Yaping ◽  
A Jia ◽  
Ch Liu
Keyword(s):  
Experimental Data ◽  
Sea Cucumber ◽  
Freeze Drying ◽  
Drying Characteristics ◽  
Sea Cucumbers ◽  
Stichopus Japonicus ◽  
Pre Treatment ◽  
Drying Technology ◽  
Rehydration Process

Abstract In this work, we studied the drying characteristics and the quality of sea cucumbers (Stichopus japonicus) that underwent preliminary processing using microwaves during freeze drying. The qualitative parameters of the samples (FD) are compared. The results of shortening the drying period using microwave pre-treatment during drying are analyzed. Experimental data were also obtained and the rehydration process and the chemical composition (protein, carbohydrates) of the dried sample were compared.

scholarly journals Application of Ultrasound and Curing Agent during Osmotic Dehydration to Improve the Quality Properties of Freeze-Dried Yellow Peach (Amygdalus persica) Slices

Agriculture ◽  
2021 ◽  
Vol 11 (11) ◽  
pp. 1069
Author(s):  
Yuanming Chu ◽  
Saichao Wei ◽  
Zhaoyang Ding ◽  
Jun Mei ◽  
Jing Xie
Keyword(s):  
Freeze Drying ◽  
Osmotic Dehydration ◽  
Average Pore Size ◽  
Nutrient Loss ◽  
Ultrasonic Power ◽  
Curing Agent ◽  
Average Pore ◽  
Quality Properties ◽  
Freeze Dried

This study aimed to improve the quality of freeze-dried yellow peaches (Amygdalus persica). Yellow peaches were pretreated with osmotic dehydration for 15 min prior to vacuum-freeze drying and supplemented with different ultrasonic power levels (180 W, 240 W, 300 W) and a curing agent (calcium lactobionate, CaLa) to investigate the effects on the quality of freeze-dried yellow peach slices. After vacuum freeze-drying the yellow peach slices for 48 h, their moisture, color, texture, microstructure, total phenol (TP) content and oligomeric proantho-cyanidin (OPC) content were determined. It was found that the auxiliary ultrasonic power with various levels, especially powered at 240 W, produced very favorable effects on the quality characteristics of freeze-dried yellow peaches. The average pore size of USOD-240 W samples was reduced by 57.07% compared with that of the FD samples. In terms of nutrient maintenance, USOD-240 W can also prevent nutrient loss to the greatest extent. The TP content (5.40 mg/g) and OPC content (14.42 mg/g) were always highest in each pretreatment. The addition of CaLa can further improve the quality of yellow peach slices. Overall, the application of ultrasound and CaLa to improve the quality of freeze-dried yellow peach slices along with osmotic dehydration before freeze-drying is a method worth considering.

Microwave Freeze–Drying Characteristics and Sensory Quality of Instant Vegetable Soup

2009 ◽  
Vol 27 (9) ◽  
pp. 962-968 ◽  
Author(s):  
Rui Wang ◽  
Min Zhang ◽  
Arun S. Mujumdar ◽  
Jin-Cai Sun
Keyword(s):  
Freeze Drying ◽  
Sensory Quality ◽  
Drying Characteristics ◽  
Vegetable Soup

Quality of Potato Chips Fried in Different Oils

2011 ◽  
Vol 2 (1) ◽  
pp. 90-92 ◽  
Author(s):  
Saranya K. K Saranya K. K ◽  
◽  
B. Barathi B. Barathi
Keyword(s):  
Potato Chips

Influence of Freeze-Drying Modes on the Quality of Live Plague Vaccine

2019 ◽  
Vol 35 (4) ◽  
pp. 73-78
Author(s):  
S.E. Gostischeva ◽  
D.V. Rostovtseva ◽  
G.F. Ivanova ◽  
A.V. Kostrominov ◽  
M.V. Pilipenko
Keyword(s):  
Heating Rate ◽  
Freeze Drying ◽  
Eutectic Point ◽  
Freezing Temperature ◽  
Freezing Time ◽  
Residual Moisture ◽  
High Viability ◽  
Plague Vaccine ◽  
Selection Of

The optimization of the drying schedule has been carried out to improve the quality indicators of the live plague vaccine. Based on the data obtained on the eutectic point of the vaccine suspension, the freezing temperature and freezing time were set to -50 °С and 6-7 h, respectively. A pressure of 40 mTorr over the surface of the drying suspension and 20 mTorr during the desorption were shown to be the best conditions for sublimation. The drying tests with different options for the shelf heating rate, vacuum depth and duration of intermediate temperature indicators were carried out to develop the improved freeze-drying mode providing the selection of the most adapted bacteria. A vaccine lyophilized under the developed conditions has low residual moisture (up to 2%) and high viability index that persists over the whole shelf life. lyophilization, sublimation, eutectic, live plague vaccine, residual moisture, viability

scholarly journals The Effect of Effective Microorganisms on the Quality of Potato Chips and French Fries

2021 ◽  
Vol 11 (4) ◽  
pp. 1415
Author(s):  
Barbara Sawicka ◽  
Piotr Pszczółkowski ◽  
Anna Kiełtyka-Dadasiewicz ◽  
Piotr Barbaś ◽  
Marek Ćwintal ◽  
...  
Keyword(s):  
Potato Chips ◽  
French Fries ◽  
Raw Material ◽  
Innovative Technology ◽  
Sensory Assessment ◽  
Effective Microorganisms ◽  
Beneficial Effects ◽  
Two Factors ◽  
Soxhlet Method

The aim of the work is to develop innovative technology for potato cultivation aimed at potato food processing with the use of effective microorganisms (EMs), limiting the chemicalization of agriculture. The basis for the research was a field experiment established by the randomized subblock method, in three repetitions, where two factors were examined: cultivation technologies (3) and potato varieties (14). The influence of experimental factors on the quality of French fries (FF) and potato chips (PC) was investigated. The water content was assessed by the drying method, and the fat content by the Soxhlet method. The sensory assessment was performed by a team of 10 panelists in accordance with EN ISO methodology. In the production of both FF and PC, cultivation technologies using EMs contributed to a significant reduction in the absorption of fats and a significant reduction in the disadvantages of FF, the so-called “dark ends”, and the sensory characteristics of these products have not deteriorated. Potato obtained from cultivation in the EM system is a better raw material for the production of FF and PC than potato from plantations without the use of effective microorganisms. The beneficial effects of these preparations depended on the exposure time to EMs and the potato variety.

scholarly journals The Quality of Red Bell Pepper Subjected to Freeze-Drying Preceded by Traditional and Novel Pretreatment

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 226
Author(s):  
Katarzyna Rybak ◽  
Artur Wiktor ◽  
Dorota Witrowa-Rajchert ◽  
Oleksii Parniakov ◽  
Małgorzata Nowacka
Keyword(s):  
Freeze Drying ◽  
Bell Pepper ◽  
Total Phenolic ◽  
Thermal Methods ◽  
Drying Time ◽  
Freeze Dried ◽  
Dehydration Processes ◽  
Vacuum Freezing ◽  
Better Than

It has been demonstrated previously in the literature that utilization of PEF or a combination of a pulsed electric field (PEF) and ultrasounds (US) can facilitate dehydration processes and improve the quality of dried products even better than the application of thermal methods such as blanching. The aim of the study was to evaluate the quality of red bell pepper subjected to freeze-drying preceded by blanching or PEF or US treatment applied in a single and combined mode. Furthermore, the freeze-drying was preceded by shock freezing or vacuum freezing performed inside the freeze-dryer as a result of pressure drop during the first stage of freeze-drying. All of the analyzed technological variants enhanced the drying kinetics when compared to the intact material. Freeze-dried bell pepper subjected to non-thermal pretreatment exhibited higher vitamin C, total phenolic and carotenoids content than blanched material despite the fact that blanching reduced drying time the most compared to all other analyzed methods.

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