Effect of Vacuum Impregnation on Drying Kinetics and Selected Quality Factors of Apple Cubes

2017 ◽  
Vol 13 (6) ◽  
Author(s):  
Marta Pasławska ◽  
Bogdan Stępień ◽  
Agnieszka Nawirska-Olszańska ◽  
Radosław Maślankowski ◽  
Leszek Rydzak
Keyword(s):  
Sucrose Solution ◽  
Drying Kinetics ◽  
Convective Drying ◽  
Vacuum Impregnation ◽  
Vacuum Drying ◽  
Quality Factors ◽  
Microwave Vacuum Drying ◽  
Two Component ◽  
Colour Changes ◽  
Anti Oxidant

AbstractThe possibility of using the vacuum impregnation as a pretreatment before drying apple cubes was investigated. The impregnation was carried out for 4.5 min with the vacuum pressure of 0.01 MPa. The sucrose solution or a mixture of sucrose and the citric acid were used as infiltration liquids. Apple cubes were dried by convective drying (CD) (at temperature of 50 and 70 °C) or microwave-vacuum drying (MVD) (at power of microwaves 120 and 480 W). The drying kinetics was determined and quality factors (anti-oxidant activity, mechanical–rheological properties and colour changes) were analysed. Studies proved that the vacuum impregnation causes increasing of the drying dynamics (12.50–28.57 % during CD and 12.50–18.48 % during MVD). All impregnated apples were darker, yellower and susceptible for deformation or cutting than non-impregnated. The highest level of anti-oxidant activity was observed when two-component impregnant before MVD by power of 480 W was used.

scholarly journals Combined Hot Air and Microwave-Vacuum Drying of Cranberries: Effects of Pretreatments and Pulsed Vacuum Osmotic Dehydration on Drying Kinetics and Physicochemical Properties

2020 ◽  
Vol 13 (10) ◽  
pp. 1848-1856
Author(s):  
Zi-Liang Liu ◽  
Izabela Staniszewska ◽  
Danuta Zielinska ◽  
Yu-Hao Zhou ◽  
Konrad W. Nowak ◽  
...  
Keyword(s):  
Osmotic Dehydration ◽  
Drying Kinetics ◽  
Convective Drying ◽  
Total Phenolic ◽  
Vacuum Drying ◽  
Drying Time ◽  
Antioxidant Power ◽  
Microwave Vacuum Drying ◽  
Hot Air ◽  
Ferric Reducing Antioxidant Power

Abstract The aim of the study was to evaluate the effect of sonication (S), microwave-vacuum (MWV), convective freezing (F), cryogenic freezing (N), and their combinations, as well as pulsed vacuum osmotic dehydration (PVOD) on the drying kinetics, bioactive compounds, texture and color of whole cranberries during combined hot air convective drying, and microwave-vacuum drying (HACD+MWVD). Drying of berries took from 20 to 493 min. Drying rate was enhanced by 23% and drying time of non-osmotically dehydrated fruits was shortened by 33% using F treatment, while MWV decreased moisture content before drying by 68% and shortened the drying time of PVOD berries by 96%. Generally, total phenolic (TP) content increased during processing, total flavonoids (TF), and total monomeric anthocyanins (TMA) contents decreased, while the values of ferric reducing antioxidant power (FRAP) of dried fruits depended on the initial pretreatment. F and HACD+MWVD yielded fruits of the highest L* (33.8 ± 0.7), a* (25.2 ± 1.0), and b* (7.3 ± 0.6), inflated oval shape, and a small amount of wrinkles on the surface. PVOD and HACD+MWVD resulted in flat and wrinkled fruits.

Microwave–vacuum drying kinetics of carrot slices

2004 ◽  
Vol 65 (2) ◽  
pp. 157-164 ◽  
Author(s):  
Zheng-Wei Cui ◽  
Shi-Ying Xu ◽  
Da-Wen Sun
Keyword(s):  
Drying Kinetics ◽  
Vacuum Drying ◽  
Microwave Vacuum Drying ◽  
Kinetics Of

MICROWAVE VACUUM DRYING KINETICS OF SOME FRUITS

1997 ◽  
Vol 15 (10) ◽  
pp. 2421-2440 ◽  
Author(s):  
C.T. Kiranoudis ◽  
E. Tsami ◽  
Z.B. Maroulis
Keyword(s):  
Drying Kinetics ◽  
Vacuum Drying ◽  
Microwave Vacuum Drying ◽  
Kinetics Of

scholarly journals Optimization of Microwave Vacuum Drying and Pretreatment Methods for Polygonum cuspidatum

2018 ◽  
Vol 2018 ◽  
pp. 1-11 ◽  
Author(s):  
Wanxiu Xu ◽  
Guanyu Zhu ◽  
Chunfang Song ◽  
Shaogang Hu ◽  
Zhenfeng Li
Keyword(s):  
Mathematical Models ◽  
Scale Up ◽  
Drying Kinetics ◽  
Vacuum Drying ◽  
Orthogonal Experimental Design ◽  
Polygonum Cuspidatum ◽  
Drying Time ◽  
Microwave Vacuum Drying ◽  
Thin Layer Drying ◽  
Drying System

This study was conducted to optimize the drying process of Polygonum cuspidatum slices using an orthogonal experimental design. The combined effects of pretreatment methods, vacuum pressure and temperature of inner material, drying kinetics, color value, and retention of the indicator compounds were investigated. Seven mathematical models on thin-layer drying were used to study and analyze the drying kinetics. Pretreatment method with blanching for 30 s at 100°C increased the intensity of the red color of P. cuspidatum slices compared with other pretreatment methods and fresh P. cuspidatum slices. P. cuspidatum slices dried at 60°C retained more indicator compounds. Furthermore, microwave pretreatment methods, followed by microwave vacuum for 200 mbar at 50°C, resulted in high concentration of indicator compounds, with short drying time and less energy. This optimized condition for microwave vacuum drying and pretreatment methods would be useful for processing P. cuspidatum. The Newton, Page, and Wang and Singh models slightly fitted the microwave vacuum drying system. The logarithmic, Henderson and Pabis, two-term, and Midilli et al. models can be used to scale up the microwave vacuum drying system to a commercial scale. The two-term and Midilli et al. models were the best fitting mathematical models for the no-pretreatment case at 600 mbar and 60°C.

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