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

References

[1] Kolniak-Ostek J, Wojdyło A, Markowski J, Sucińska K. 1-Methylcyclopropene postharvest treatment and their effect on apple quality during long-term storage time. Eur Food Res Technol. 2014;239:603–612.10.1007/s00217-014-2256-2Suche in Google Scholar

[2] Clydesdale FM. Measuring the color of foods. Food Technol. 1972;26:45–55.Suche in Google Scholar

[3] Adiyaman P, Kanchana S, Mahendran PP. Development and stability of bio-food colour from beetroot by spray drying. Carpathian J Food Sci Technol. 2012;4:63–73.Suche in Google Scholar

[4] Nawirska A, Figiel A, Kucharska AZ, Sokół-Łętowska A, Biesiada A. Drying kinetics and quality parameters of pumpkin slices dehydrated using different methods. J Food Eng. 2009;94:14–20.10.1016/j.jfoodeng.2009.02.025Suche in Google Scholar

[5] Koc B, Eren I, Ertekin FK. Modelling bulk density, porosity and shrinkage of quince during drying: the effect of drying method. J Food Eng. 2008;85:340–349.10.1016/j.jfoodeng.2007.07.030Suche in Google Scholar

[6] Guine RP, Pinho S, Barroca MJ. Study of the convective drying of pumpkin (Cucurbita maxima). Food Bioprod Process. 2011;89:422–428.10.1016/j.fbp.2010.09.001Suche in Google Scholar

[7] Figiel A. Drying kinetics and quality of beetroots dehydrated by combination of convective and vacuum-microwave method. J Food Eng. 2010;98:461–470.10.1016/j.jfoodeng.2010.01.029Suche in Google Scholar

[8] Duan X, Zhang M, Mujumdar AS, Wang S. Microwave freeze drying of sea cucumber (Stichopus japonicus). J Food Eng. 2010;96:491–497.10.1016/j.jfoodeng.2009.08.031Suche in Google Scholar

[9] Ciurzyńska A, Lenart A, Siemiątkowska M. The impact of osmotic dehydration on colour and mechanical properties of frozen strawberries. Acta Agrophys. 2011;17:17–32.Suche in Google Scholar

[10] Bezerra CV, Amante EA, Cardoso de Oliveira D, Rodrigues AM, Meller da Silva LH. Green banana (Musa cavendishii) flour obtained in spouted bed – effect of drying on physico-chemical, functional and morphological characteristics of the starch. Ind Crop Prod. 2013;41:241–249.10.1016/j.indcrop.2012.04.035Suche in Google Scholar

[11] Kahyaoglu LN, Sahin S, Sumnu G. Spouted bed and microwave-assisted spouted bed drying of parboiled wheat. Food Bioprod Process. 2012;90:301–308.10.1016/j.fbp.2011.06.003Suche in Google Scholar

[12] Mrad ND, Boudhrioua N, Kechaou N, Courtios F, Bonazzi C. Influence of air drying temperature on kinetics, physicochemical properties, total phenolic content and ascorbic acid of pears. Food Bioprod Process. 2012;90:433–441.10.1016/j.fbp.2011.11.009Suche in Google Scholar

[13] Mota CL, Luciano C, Dias A, Barroca MJ, Guine RP. Convective drying of onion: kinetics and nutritional evaluation. Food Bioprod Process. 2010;88:115–123.10.1016/j.fbp.2009.09.004Suche in Google Scholar

[14] Stępień B, Jaźwiec B, Kita A, Pasławska M, Jałoszyński K. Analysis of mechanical and rheological features and sensory properties of dried avocado. Agric Eng. 2013;3:361–370.Suche in Google Scholar

[15] Lin TM, Durance TD, Scaman CH. Characterization of vacuum microwave, air and freeze dried carrot slices. Food Res Int. 1998;31:111–117.10.1016/S0963-9969(98)00070-2Suche in Google Scholar

[16] Mui WW, Durance TD, Scaman CH. Flavor and texture of banana chips dried by combinations of hot air, vacuum, and microwave processing. J Agric Food Chem. 2002;50:1883–1889.10.1021/jf011218nSuche in Google Scholar PubMed

[17] Sham PW, Scaman C, Durance TD. Texture of vacuum microwave dehydrated apple chips as affected by calcium pretreatment, vacuum level, and apple variety. J Food Sci. 2001;66:1341–1347.10.1111/j.1365-2621.2001.tb15212.xSuche in Google Scholar

[18] Alibas I. Energy consumption and colour characteristics of nettle leaves during microwave, vacuum and convective drying. Biosyst Eng. 2007;96:495–502.10.1016/j.biosystemseng.2006.12.011Suche in Google Scholar

[19] Khraisheh MA, McMinn WA, Magee TR. Quality and structural changes in starchy foods during microwave and convective drying. Food Res Int. 2004;37:497–503.10.1016/j.foodres.2003.11.010Suche in Google Scholar

[20] Lentas K, Witrowa-Rajchert D. The influence of pre-treatment conditions on mechanical properties and colour of celery. Acta Agrophys. 2009;13:165–174.Suche in Google Scholar

[21] Neri L, Hernando H, Perez-Munuera I, Sacchetti G, Pittia P. Effect of blanching in water and sugar solutions on texture and microstructure of sliced carrots. J Food Sci. 2011;1:23–30.10.1111/j.1750-3841.2010.01906.xSuche in Google Scholar PubMed

[22] Castello ML, Fito PJ, Chiralt A. Effect of osmotic dehydration and vacuum impregnation on respiration rate of cut strawberries. LWT. 2006;39:1171–1179.10.1016/j.lwt.2005.07.001Suche in Google Scholar

[23] Contreras C, Martin ME, Martinez-Navarrete N, Chralt A. Effect of vacuum impregnation and microwave application on structural changes which occurred during air-drying of apple. LWT Food Sci Technol. 2005;38:471–477.10.1016/j.lwt.2004.07.017Suche in Google Scholar

[24] Fito P, Chiralt A. Food matrix engineering: the use of the water-structure-functionality ensemble in dried food product development. Food Sci Technol. 2003;9:151–156.10.1177/1082013203034936Suche in Google Scholar

[25] Guillemin A, Guillon F, Degreave P, Rondeau C, Deveaux MF, Huber F, et al. Farming of fruit tissues by vacuum-infusion of pectin methylesterase: visualisation of enzyme action. Food Chem. 2008;109:368–378.10.1016/j.foodchem.2007.12.050Suche in Google Scholar PubMed

[26] Vargas M, Chiralt A, Albors A, Gonzalez-Martinez C. Effect of chitosan-based edible coatings applied by vacuum impregnation of quality preservation of fresh-cut carrot. Postharv Biol Technol. 2009;51:263–271.10.1016/j.postharvbio.2008.07.019Suche in Google Scholar

[27] ASAE Standard. 1986:361 1.Suche in Google Scholar

[28] Minn W, Loughlin C, Magee T. Thin-layer modeling of microwave, microwave-convective, and microwave-vacuum drying of pharmaceutical powders. Drying Technol. 2005;23:513–532.10.1081/DRT-200054126Suche in Google Scholar

[29] Ghazanfari A, Emami S, Tabil LG, Panigrahi S. Thin-layer drying of flax fiber: II. Modeling drying process using semi-theoretical and empirical models. Drying Technol. 2006;24:1637–1642.10.1080/07373930601031463Suche in Google Scholar

[30] Yaldl O, Ertekin C. Thin layer solar drying of some different vegetables. Dry Technol. 2001;19:583–596.10.1081/DRT-100103936Suche in Google Scholar

[31] Kiranoudis CT, Tsami E, Maroulis ZB. Microwave vacuum drying kinetics of some fruits. Dry Technol. 1997;15:2421–2440.10.1080/07373939708917368Suche in Google Scholar

[32] Sutar PP, Prasad S. Modeling microwave vacuum drying kinetics and moisture diffusivity of carrot slices. Dry Technol. 2007;25:1695–1702.10.1080/07373930701590947Suche in Google Scholar

[33] Stropek Z, Gołacki K. Method applied to compare stress relaxation curves for various plant materials (in polish). Agric Eng. 2006;12:473–479.Suche in Google Scholar

[34] PN-A-75113:1997 Fruit and vegetable products. Preparation of samples and test methods Determination of pectin.Suche in Google Scholar

[35] PN-A-04019 Fruit and vegetable products. Preparation of samples and test methods Determination of vitamin C.Suche in Google Scholar

[36] Olssen ME, Andersson S, Oredsson S, Berglund RH, Gustavsson KR. Antioxidant levels and inhibition of cancer cell proliferation in vitro by extracts from organically and conventionally cultivated strawberries. J Agric Food Chem. 2006;54:1248–1255.10.1021/jf0524776Suche in Google Scholar

[37] Re R, Pellegrini N, Proteggente A, Pannala A, Yang M. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Bio Med. 1999;26:1231–1237.10.1016/S0891-5849(98)00315-3Suche in Google Scholar

[38] Benzie IF, Strain JJ. The ferric reducing ability of plasma (FRAP) as a measure of “Antioxidant Power”: the FRAP assay. Anal Biochem. 1996;239:70–76.10.1006/abio.1996.0292Suche in Google Scholar PubMed

[39] Schulze B, Hubbermann EM, Schwarz K. Stability of quercetin derivatives in vacuum impregnated apple slices after drying (microwave vacuum drying, air drying, freeze drying) and storage. Food Sci Technol. 2014;57:426–433.10.1016/j.lwt.2013.11.021Suche in Google Scholar

[40] González-Fésler M, Salvatori D, Gómez P, Alzamora SM. Convective air drying of apples affected by blanching and calcium impregnation. J Food Eng. 2008;87:323–332.10.1016/j.jfoodeng.2007.12.007Suche in Google Scholar

[41] Ramirez C, Troncoso E, Munoz J, Aguilera JM. Microstructure analysis on pre-treated apple slices and its effect on water release during air drying. J Food Eng. 2011;106:253–261.10.1016/j.jfoodeng.2011.05.020Suche in Google Scholar

[42] Stępień B. Compression strength changes for parsley dried using different methods. Agri Eng. 2006;4:191–198.Suche in Google Scholar

[43] Blanda G, Cerretani L, Bendini A, Cardinali A, Scarpellini A, Lercker G. Effect of vacuum impregnation on the phenolic content of Granny Smith and Stark Delicious frozen apple. Eur Food Res Technol. 2008;226:1229–1237.10.1007/s00217-007-0624-xSuche in Google Scholar

[44] Stępień B, Pasławska M, Maślankowski R, Surma M, Jałoszyński K. Impact of spouted-microwave drying on the selected mechanical and rheological properties of zucchini. Agric Eng. 2016;20:143–150.10.1515/agriceng-2016-0036Suche in Google Scholar

[45] Fennema O. Food chemistry, 2nd New York: Marcell Dekker, 1985:46–50.Suche in Google Scholar

[46] Kowalska H, Lenart A, Krzywda B. A suitability assessment of selected apple varieties for osmotic dehydration. Agric Eng. 2007;5:247–254.Suche in Google Scholar

[47] Erle U, Schubert H. Combined osmotic and microwave-vacuum dehydration of apples and strawberries. J Food Eng. 2001;49:193–199.10.1016/S0260-8774(00)00207-7Suche in Google Scholar

[48] Karata F, Kamışlı F. Variations of vitamins (A, C and E) and MDA in apricots dried in IR and microwave. J Food Eng. 2007;78:662–668.10.1016/j.jfoodeng.2005.10.040Suche in Google Scholar

[49] Arslan D, Özcan MM, Mengeş HO. Evaluation of drying methods with respect to drying parameters, some nutritional and colour characteristics of peppermint (Mentha x piperita L.). Energ Convers Manag. 2010;51:2769–2775.10.1016/j.enconman.2010.06.013Suche in Google Scholar

[50] Nowacka M, Śledź M, Wiktor A, Witrowa-Rajchert D. Physical and chemical properties of microwave dried food products (in polish). Żywn Nauk Technol Ja. 2012;6:5–20.10.15193/zntj/2012/85/005-020Suche in Google Scholar

[51] Wojdyło A, Figiel A, Oszmiański J. Influence of temperature and time of apple drying on phenolic compounds content and their antioxidant activity. Pol J Food Nutr Sci. 2007;57:601–605.Suche in Google Scholar

[52] Pasławska M, Stępień B, Jałoszyński K, Surma M, Magganos G. Assessment of possibility of using microwaves for heating spouted bed during drying apples (in polish). Agric Eng. 2013;3:285–294.Suche in Google Scholar