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Comparison of Drying and Quality Characteristics of Pear (Pyrus Communis L.) Using Mid-Infrared-Freeze Drying and Single Stage of Freeze Drying

  • Tamás Antal EMAIL logo , Judit Tarek-Tilistyák , Zoltán Cziáky and László Sinka
Published/Copyright: February 9, 2017
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International Journal of Food Engineering
From the journal International Journal of Food Engineering Volume 13 Issue 4

Abstract

This article provides results of an experimental investigation of hybrid- (MIR-FD), mid-infrared- (MIR) and freeze drying (FD) on the drying characteristics, energy consumption and quality parameters of pear. Rehydration ratio, color, texture, water activity, phenolic content and antioxidant activity were measured to evaluate the quality of dried pear products. Mid-infrared-freeze drying (MIR-FD) had the higher drying rate, which reduced the drying time by 14.3–42.9 % compared with FD method. Two empirical models were chosen to fit the drying curves and the models had the suitable R2 and RMSE values. Temperature characteristics of MIR and MIR-FD dried pear were determined in terms of interior temperature variation. The MIR-FD pear had darker color, better rehydration capacity, similar water activity, lower hardness (except of MIR-FD70°C) and highest content of chemical composition than single stage of FD products. Above all, the MIR50-60°C-FD was suggested as the best drying method for pear in this study.

Keywords: pear; hybrid drying; freeze drying; drying kinetics; energy uptake; quality characteristics

Nomenclature

Superscripts

a*color parameter, dimensionless [degree of redness (+) and greenness (-)]
a, b, c, ddrying coefficients, dimensionless
aveaverage data
b*color parameter, dimensionless [degree of yellowness (+) and blueness (-)]
CChroma, dimensionless
DRdrying rate, kg·kg−1·min−1
ΔEtotal color difference, dimensionless
Δttime difference, h, min
Eelectrical power consumption, kJ
expexperimental data
hhue angle, °
kdrying constant, dimensionless
L*color parameter, dimensionless [degree of lightness (100) and darkness (0)]
Meequilibrium moisture content, kg H2O kg dm−1
mfdry matter weight of the material, kg
M0initial moisture content, kg H2O kg dm−1
MRmoisture ratio, dimensionless
Mtmoisture content at time t on dry basis, kg H2O kg dm−1
mtweight of material at specific time, kg
Nnumber of observations
prepredicted data
RMSEroot mean square error
R2coefficient of determination
RRrehydration ratio, dimensionless
SECspecific energy consumption, MJ kg H2O−1
tdrying time, h, min
W0initial mass of the raw material, kg
Wdweight of the dry sample used for rehydration, g
Wffinal mass of the dried sample, kg
Wrdrained weight of the rehydrated sample, g

Symbols

awwater activity, dimensionless
d.b.dry basis
Fforce, N
FDfreeze drying
IR intensitykW m−2
MIRmid-infrared drying
MIR-FDmid-infrared assisted freeze drying
p < 0.05significant difference
Tdrying and product temperature, °C
TAAtotal antioxidant capacity, µg GAE 100 g−1
TPstotal phenolic content, mg GAE 100 g−1
w.b.wet basis

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Published Online: 2017-2-9
Published in Print: 2017-4-1

© 2017 Walter de Gruyter GmbH, Berlin/Boston

Articles in the same Issue

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  2. Using Liquid-Only Cans (Equipped with a Single Particle) to Quantify Heat Transfer Phenomenon During Thermal Processing
  3. Improvement of the Flavor and Quality of Watermelon Vinegar by High Ethanol Fermentation using Ethanol-Tolerant Acetic Acid Bacteria
  4. Comparison of Drying and Quality Characteristics of Pear (Pyrus Communis L.) Using Mid-Infrared-Freeze Drying and Single Stage of Freeze Drying
  5. Microwave Drying Characteristics of Soybeans in Single and Variable Microwave Power Density
  6. Dielectric Properties of Importance in Operations of Post-harvest of Sorghum
  7. Effect of Drying Methods on the Rheological Properties of Sugar Beet Pulp Pectin
  8. Addition of Whey Protein in Bread-Making: Textural Parameters and Antioxidant Potential of Leavened and Unleavened Bread
  9. Modeling of Continuous Ultrasonication to Improve Total Phenolic Content and Antioxidant Activity in Sorghum Flour: A Comparison between Response Surface Methodology and Artificial Neural Network
  10. Optimization of Rice Bran Oil Encapsulation Using Jackfruit Seed Starch – Whey Protein Isolate Blend as Wall Material and Its characterization
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https://doi.org/10.1515/ijfe-2016-0294
Keywords for this article
pear; hybrid drying; freeze drying; drying kinetics; energy uptake; quality characteristics

Articles in the same Issue

  1. Articles
  2. Using Liquid-Only Cans (Equipped with a Single Particle) to Quantify Heat Transfer Phenomenon During Thermal Processing
  3. Improvement of the Flavor and Quality of Watermelon Vinegar by High Ethanol Fermentation using Ethanol-Tolerant Acetic Acid Bacteria
  4. Comparison of Drying and Quality Characteristics of Pear (Pyrus Communis L.) Using Mid-Infrared-Freeze Drying and Single Stage of Freeze Drying
  5. Microwave Drying Characteristics of Soybeans in Single and Variable Microwave Power Density
  6. Dielectric Properties of Importance in Operations of Post-harvest of Sorghum
  7. Effect of Drying Methods on the Rheological Properties of Sugar Beet Pulp Pectin
  8. Addition of Whey Protein in Bread-Making: Textural Parameters and Antioxidant Potential of Leavened and Unleavened Bread
  9. Modeling of Continuous Ultrasonication to Improve Total Phenolic Content and Antioxidant Activity in Sorghum Flour: A Comparison between Response Surface Methodology and Artificial Neural Network
  10. Optimization of Rice Bran Oil Encapsulation Using Jackfruit Seed Starch – Whey Protein Isolate Blend as Wall Material and Its characterization
  11. Removal of Lipids, Cholesterol, Nucleic Acids and Haem Pigments During Production of Protein Isolates from Broiler Meat Using pH-shift Processes
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