The Influence of Refractance Window Drying on Qualitative Properties of Kiwifruit Slices
-
Dariush Azizi
,
Habibollah Mirzaei
Abstract:
In this research, effect of Refractance Window (RW) drying on the quality properties of the kiwifruit samples was investigated. Drying temperatures of 80–100 °C, slice thickness of 0.8–2.4 mm and Mylar thickness of 100–300 µm were the independent variables and different qualitative attributes including drying duration, textural hardness, colour, rehydration ratio and organoleptic properties were responses monitored in each situation. Drying temperature was the most important factor contributed to quality features of RW dried kiwifruits with significant effects on all properties. Similarly, slice thickness influenced nearly all quality traits except textural hardness and some colour indices. However, Mylar membrane thickness failed to affect about every qualitative property of kiwifruit samples significantly. The majority of organoleptic properties of RW dried kiwifruits, including flavour, colour, texture, shrinkage and overall acceptance, were judged to be in the range of medium to good quality (scores of 3–4) by panellists.
References
1. Orikasa T, Wu L, Shiina T, Tagawa A. Drying characteristics of kiwifruit during hot air drying. J Food Eng 2008;85:303–308.10.1016/j.jfoodeng.2007.07.005Search in Google Scholar
2. Mohammadi A, Rafiee S, Emam-Djomeh Z, Keyhani A. Kinetic models for colour changes in kiwifruit slices during hot air drying. World J Agric Sci 2008;4(3):376–383.Search in Google Scholar
3. Dehnad D, Jafari SM, Afrasiabi M. Influence of drying on functional properties of food biopolymers: from traditional to novel dehydration techniques. Trends Food Sci Technol 2016;57:116–131.10.1016/j.tifs.2016.09.002Search in Google Scholar
4. Maskan M. Drying, shrinkage and rehydration characteristics of kiwi fruits during hot air and microwave drying. J Food Eng 2001;48:177–182.10.1016/S0260-8774(00)00155-2Search in Google Scholar
5. Kaya A, Aydin O, Dincer I. Experimental and numerical investigation of heat and mass transfer during drying of Hayward kiwi fruits. J Food Eng 2008;88:323–330.10.1016/j.jfoodeng.2008.02.017Search in Google Scholar
6. Simal S, Femenia A, Garau MC, Rossello C. Use of exponential, Page’s and diffusional models to simulate the drying kinetics of kiwi fruit. J Food Eng 2005;66:323–328.10.1016/j.jfoodeng.2004.03.025Search in Google Scholar
7. Ochoa-Martínez CI, Quintero PT, Ayala AA, Ortiz MJ. Drying characteristics of mango slices using the Refractance Window™ technique. J Food Eng 2012;109:69–75.10.1016/j.jfoodeng.2011.09.032Search in Google Scholar
8. Maskan M. Kinetics of colour change of kiwifruits during hot air and microwave drying. J Food Eng 2001;48:169–175.10.1016/S0260-8774(00)00154-0Search in Google Scholar
9. Doymaz I. Mathematical modelling of thin-layer drying of kiwifruit slices. J Food Process Preserv 2009;33:145–160.10.1111/j.1745-4549.2008.00289.xSearch in Google Scholar
10. Maskan M. Microwave/air and microwave finish drying of banana. J Food Eng 2000;44:71–78.10.1016/S0260-8774(99)00167-3Search in Google Scholar
11. Abonyi BI, Tang J, Edwards CG. (1999). Evaluation of energy efficiency and quality retention for the Refractance Window TM drying systemResearch ReportWashington State UniversityPullman WA.Search in Google Scholar
12. Clarke PT. (2004). Refractance Window™ “Down Under”.“Proceedings of the 14th International Drying Symposium (IDS 2004),”, edited by Silva MA, Rocha SCS. Sao Paulo: UNICAMP.Search in Google Scholar
13. Caparino OA, Tang J, Nindo CI, Sablani SS, Powers JR, Fellman JK. Effect of drying methods on the physical properties and microstructures of mango (Philippine ‘Carabao’ var.) powder. J Food Eng 2011;111:135–148.10.1016/j.jfoodeng.2012.01.010Search in Google Scholar
14. Akhavan Mahdavi S, Jafari SM, Assadpoor E, Dehnad D. Microencapsulation optimization of natural anthocyanins with maltodextrin, gum Arabic and gelatin. Int J Biol Macromol 2016;85:379–385.10.1016/j.ijbiomac.2016.01.011Search in Google Scholar
15. Magoon RE. Method and apparatus for drying fruit pulp and the like. US: patent 4,631,837. 1986.Search in Google Scholar
16. Nindo CI, Sun T, Wang SW, Tang J, Powers JR. Evaluation of drying technologies for retention of physical quality and antioxidants in asparagus (Asparagus officinalis, L.). LWT Food Sci Technol 2003;36:507–516.10.1016/S0023-6438(03)00046-XSearch in Google Scholar
17. Abonyi BI, Feng H, Tang J, Edwards CG, Chew BP, Mattinson DS, et al.. et al. Quality retention in strawberry and carrot purees dried with Refractance Window System. J Food Sci 2002;67:1051–1056.10.1111/j.1365-2621.2002.tb09452.xSearch in Google Scholar
18. Nindo CI, Tang J. Refractance Window dehydration technology: a novel contact drying method. Drying Technol 2007;25:37–48.10.1080/07373930601152673Search in Google Scholar
19. Topuz A, Feng H, Kushad M. The effect of drying method and storage on colour characteristics of paprika. LWT Food Sci Technol 2009;42:1667–1673.10.1016/j.lwt.2009.05.014Search in Google Scholar
20. Pavan MA, Schmidt SJ, Feng H. Water sorption behaviour and thermal analysis of freeze-dried, Refractance Window-dried and hot-air dried açaí (Euterpe oleracea Martius) juice. LWT Food Sci Technol 2012;48:75–81.10.1016/j.lwt.2012.02.024Search in Google Scholar
21. Robbers M, Singh RP, Cunha LM. Osmotic convective dehydrofreezing process for drying kiwifruit. J Food Sci 1997;62(5):1039–1047.10.1111/j.1365-2621.1997.tb15033.xSearch in Google Scholar
22. Talens P, Escriche I, Martinez-Navarrete N, Chiralt A. Influence of osmotic dehydration and freezing on the volatile profile of kiwi fruit. Food Res Int 2003;36:635–642.10.1016/S0963-9969(03)00016-4Search in Google Scholar
23. Bourne MC. Food texture and viscosity: concept and Measurement. NewYork, USA: Academic Press, 2002.10.1016/B978-012119062-0/50001-2Search in Google Scholar
24. Diamante L, Durand M, Savage G, Vanhanen L. Effect of temperature on the drying characteristics, colour and ascorbic acid content of green and gold kiwifruits. Int Food Res J 2010;17:441–451.Search in Google Scholar
25. Ganje M, Jafari SM, Dusti A, Dehnad D, Amanjani M, Ghanbari V. Modeling quality changes in tomato paste containing microencapsulated olive leaf extract by accelerated shelf life testing. Food Bioprod Process 2016;97:12–19.10.1016/j.fbp.2015.10.002Search in Google Scholar
26. Singh GD, Sharma R, Bawa AS, Saxena DC. Drying and rehydration characteristics of water chestnut (Trapa natans) as a function of drying air temperature. J Food Eng 2008;87:213–221.10.1016/j.jfoodeng.2007.11.027Search in Google Scholar
27. Praveen Kumar DG, Umesh Hebbar H, Ramesh MN. Suitability of thin layer models for infrared–hot air-drying of onion slices. LWT Food Sci Technol 2006;39:700–705.10.1016/j.lwt.2005.03.021Search in Google Scholar
28. Karathanos VT. Determination of water content of dried fruits by drying kinetics. J Food Eng 1999;39:337–344.10.1016/S0260-8774(98)00132-0Search in Google Scholar
29. Yaldiz O, Ertekin C, Uzun HI. Mathematical modelling of thin layer solar drying of sultana grapes. J Energy 2001;26:457–465.10.1016/S0360-5442(01)00018-4Search in Google Scholar
30. Mirzaei Moghadam H, Tavakoli Hashjin T, Minaei S, Zaki Dizaji H. Effect of moisture content, ripeness level and cultivation on qualitative properties of dried kiwi sliced. Iranian J Food Sci Technol 2006;3(2):67–76. in Persian.Search in Google Scholar
31. Eshraghi E, Maghsoudlo Y, Kashaninejad M, Beiraghi Tosi S, Aalami M. Studying the effect of ultrasound pre-treatment on drying kiwi fruit sheets. Iranian Food Sci Technol Res J 2012;7(4):273–279.Search in Google Scholar
32. Ibarz A, Pagan J, Garza S. Kinetic models for colour changes in pear puree during heating at relatively high temperatures. J Food Eng 1999;39:415–422.10.1016/S0260-8774(99)00032-1Search in Google Scholar
33. Fathi M,, Mohebbi M, Razavi SMA. Effect of osmotic dehydration and air drying on physicochemical properties of dried kiwifruit and modelling of dehydration process using neural network and genetic algorithm. Food Bioprocess Technol 2011;4:1519–1526.10.1007/s11947-010-0452-zSearch in Google Scholar
34. Nindo CI, Tang J, Powers JR, Bolland K. Energy consumption during Refractance Window evaporation of selected berry juices. Int J Energy Res 2004;28:1089–1100.10.1002/er.1017Search in Google Scholar
35. Mariana A, Shelly J, Hao F. Water sorption behaviour and thermal analysis of freeze-dried, Refractance Window-dried and hot-air dried açaí (Euterpe oleracea Martius) juice. J Food Sci Technol 2012;48:75–78.10.1016/j.lwt.2012.02.024Search in Google Scholar
36. Abul-Fadl MM, Ghanem TH. Effect of Refractance-Window (RW) drying method on quality criteria of produced tomato powder as compared to convection drying method. World Appl Sci J 2011;15(7):953–963.Search in Google Scholar
37. Bahmani A, Jafari SM, Shahidi SA, Dehnad D. Mass transfer kinetics of eggplant during osmotic dehydration by neural networks. J Food Process Preserv 2016;40(5):815–827.10.1111/jfpp.12435Search in Google Scholar
38. Jafari SM, Ganje M, Dehnad D, Ghanbari V. Mathematical, fuzzy logic and artificial neural network modelling techniques to predict drying kinetics of onion. J Food Process Preserv 2016;40(2):329–339.10.1111/jfpp.12610Search in Google Scholar
39. Jafari SM, Ghanbari V, Ganje M, Dehnad D. Modelling the drying kinetics of green bell pepper in a heat pump assisted fluidized bed dryer. J Food Qual 2016;39(2):98–108.10.1111/jfq.12180Search in Google Scholar
©2017 by De Gruyter
Articles in the same Issue
- Articles
- The Effects of Amyloglucosidase, Glucose Oxidase and Hemicellulase Utilization on the Rheological Behaviour of Dough and Quality Characteristics of Bread
- Studies of Boil Treatment on Methanol Control and Pilot Factory Test of Jujube Brandy
- Modeling of Tea Infusion Kinetics Incorporating Swelling Kinetics
- The Influence of Refractance Window Drying on Qualitative Properties of Kiwifruit Slices
- Multiple Parameter Optimizations for Enhanced Biosynthesis of Exo-polygalacturonase Enzyme and its Application in Fruit Juice Clarification
- Sugarcane Juice Clarification by Hydrogen Peroxide: Predictions with Artificial Neural Networks
- The Stress-Relaxation Behavior of Rice as a Function of Time, Moisture and Temperature
- Impacts of Explosion Puffing Drying Combined with Hot-Air and Freeze Drying on the Quality of Papaya Chips
- Pulverization Using Liquid Nitrogen Significantly Improves Physical Properties of Powder and Extraction Yield of Polysaccharides of Astragalus mongholicus
- Use of Iranian Milkweed Seed Oil to Increase Oxidative Stability of Olive Cultivar Roghani Oil
Articles in the same Issue
- Articles
- The Effects of Amyloglucosidase, Glucose Oxidase and Hemicellulase Utilization on the Rheological Behaviour of Dough and Quality Characteristics of Bread
- Studies of Boil Treatment on Methanol Control and Pilot Factory Test of Jujube Brandy
- Modeling of Tea Infusion Kinetics Incorporating Swelling Kinetics
- The Influence of Refractance Window Drying on Qualitative Properties of Kiwifruit Slices
- Multiple Parameter Optimizations for Enhanced Biosynthesis of Exo-polygalacturonase Enzyme and its Application in Fruit Juice Clarification
- Sugarcane Juice Clarification by Hydrogen Peroxide: Predictions with Artificial Neural Networks
- The Stress-Relaxation Behavior of Rice as a Function of Time, Moisture and Temperature
- Impacts of Explosion Puffing Drying Combined with Hot-Air and Freeze Drying on the Quality of Papaya Chips
- Pulverization Using Liquid Nitrogen Significantly Improves Physical Properties of Powder and Extraction Yield of Polysaccharides of Astragalus mongholicus
- Use of Iranian Milkweed Seed Oil to Increase Oxidative Stability of Olive Cultivar Roghani Oil
