Study on quality change mechanism of green turnip slices during low pressure superheated steam drying based on sensitivity analysis method
-
Jianbo Liu
,
Xinran Li
Abstract
Low pressure superheated steam drying (LPSSD) is an attractive drying method, which can retain nutrients in fruits and vegetables well. To obtain high quality drying products, it is necessary to understand the main factors affecting the quality attribute of drying sample. Therefore, green turnip was selected as the drying sample and sensitivity analysis method was used to identify the main influencing factors of product quality, such as color, re-hydration performance and Vitamin C during LPSSD. The results showed that the drying temperature had the greatest influence on the color change and vitamin C retention of green turnip. The total color difference ΔE* increased with the elevated drying temperature. The drying pressure had the greatest influence on re-hydration performance and the re-hydration ratio decreased with the elevated drying pressure.
Funding source: Scientific Research Projects of Tianjin Education Commission
Award Identifier / Grant number: 2019KJ037
Funding source: Key-Area Research and Development Program of Guangdong Province
Award Identifier / Grant number: 2018B020241003
-
Author contributions: All the authors have accepted responsibility for the entire content of this submitted manuscript and approved submission.
-
Research funding: This work was funded by Tianjin Education Commission under contract no. 2019KJ037 and Key-Area Research and Development Program of Guangdong Province under contract no. 2018B020241003.
-
Conflict of interest statement: The authors declare no conflicts of interest regarding this article.
References
1. Sehrawat, R, Nema, PK, Kaur, BP. Effect of superheated steam drying on properties of foodstuffs and kinetic modeling. Innovat Food Sci Emerg Technol 2016;34:285–301. https://doi.org/10.1016/j.ifset.2016.02.003.Suche in Google Scholar
2. Sehrawat, R, Nema, PK, Kaur, BP. Quality evaluation and drying characteristics of mango cubes dried using LPSS, vacuum and hot air drying methods. LWT – Food Sci Technol 2018;92:548–55. https://doi.org/10.1016/j.lwt.2018.03.012.Suche in Google Scholar
3. Devahastin, S, Suvarnakuta, P, Soponronnarit, S, Mujumdar, AS. A comparative study of low pressure superheated steam and vacuum drying of a heat-sensitive material. Dry Technol 2004;22:1845–67. https://doi.org/10.1081/DRT-200032818.Suche in Google Scholar
4. Suvarnakuta, P, Devahastin, S, Mujumdar, AS. Drying kinetics and β-carotene degradation in carrot undergoing different drying processes. J Food Sci 2005;70:520–6. https://doi.org/10.1111/j.1365-2621.2005.tb11528.x.Suche in Google Scholar
5. Methakhup, S, Chiewchan, N, Devahastin, S. Effects of drying methods and conditions on drying kinetics and quality of Indian gooseberry flake. LWT – Food Sci Technol 2005;38:579–87.10.1016/j.lwt.2004.08.012Suche in Google Scholar
6. Suvarnakuta, P, Chaweerungrat, C, Devahastin, S. Effects of drying methods on assay and antioxidant activity of xanthones in mangosteen rind. Food Chem 2011;125:240–7. https://doi.org/10.1016/j.foodchem.2010.09.015.Suche in Google Scholar
7. Niamnuy, C, Charoenchaitrakool, M, Mayachiew, P, Devahastin, S. Bioactive compounds and bioactivities of Centella asiatica (L.) urban prepared by different drying methods and conditions. Dry Technol 2013;31:2007–15. https://doi.org/10.1080/07373937.2013.839563.Suche in Google Scholar
8. Husen, R, Andoua, Y, Ismailb, A, Shiraia, Y, Hassan, MA. Enhanced polyphenol content and antioxidant capacity in the edible portion of avocado dried with superheated steam. Int J Curr Adv Res 2014;2:241–8.Suche in Google Scholar
9. Malaikritsanachalee, P, Choosri, W, Choosri, T. Study on intermittent low pressure superheated steam drying: effect on drying kinetics and quality changes in ripe mangoes. J Food Process Preserv 2020;44:e14669. https://doi.org/10.1111/jfpp.14669.Suche in Google Scholar
10. Li, ZY, Liu, JB, Xu, Q, Shi, YP. Study on inversion temperature in low pressure superheated steam drying of green turnip slice. Trans CSAE 2018;34:279–86. (In Chinese). https://doi.org/10.11975/j.issn.1002-6819.2018.01.038.Suche in Google Scholar
11. Liu, JB, Xue, J, Xu, Q, Shi, YP, Wu, L, Li, ZY. Drying kinetics and quality attributes of white radish in low pressure superheated steam. Int J Food Eng 2017;13:20160365. https://doi.org/10.1515/ijfe-2016-0365.Suche in Google Scholar
12. Gramacy, RB, Lee, HKH. Bayesian treed Gaussian process models with an application to computer modeling. J Am Stat Assoc 2008;103:1119–30. https://doi.org/10.1198/016214508000000689.Suche in Google Scholar
13. Gramacy, RB, Taddy, M. Categorical inputs, sensitivity analysis, optimization and importance tempering with tgp version 2, R package for treed Gaussian process models. J Stat Software 2012;33:1–48. https://doi.org/10.18637/jss.v033.i06.Suche in Google Scholar
14. Song, JT, Su, H, Tian, W, Wang, YN, Feng, YX, Liu, JB. Heat transfer performance of vertical tube falling film juice evaporator and a sensitivity analysis. Int J Food Eng 2019;15:20190175.10.1515/ijfe-2019-0175Suche in Google Scholar
15. Panyawong, S, Devahastin, S. Determination of deformation of a food product undergoing different drying methods and conditions via evolution of a shape factor. J Food Eng 2007;78:151–61. https://doi.org/10.1016/j.jfoodeng.2005.09.012.Suche in Google Scholar
16. Pimpaporn, P, Devahastin, S, Chiewchan, N. Effects of combined pretreatments on drying kinetics and quality of potato chips undergoing low pressure superheated steam drying. J Food Eng 2007;81:318–29. https://doi.org/10.1016/j.jfoodeng.2006.11.009.Suche in Google Scholar
17. Phungamngoen, C, Chiewchan, N, Devahastin, S. Effects of various pretreatments and drying methods on Salmonella resistance and physical properties of cabbage. J Food Eng 2013;115:237–44. https://doi.org/10.1016/j.jfoodeng.2012.10.020.Suche in Google Scholar
18. Head, DS, Cenkowski, S, Arntfield, S, Henderson, K. Superheated steam processing of oat groats. LWT – Food Sci Technol 2010;43:690–4. https://doi.org/10.1016/j.lwt.2009.12.002.Suche in Google Scholar
19. Yun, MS, Zzaman, W, Yang, AT. Effect of superheated steam treatment on changes in moisture content and colour properties of coconut slices. Int J Adv Sci Eng Inf Technol 2015;5:80–3. https://doi.org/10.18517/ijaseit.5.2.488.Suche in Google Scholar
20. Pathare, PB, Opara, UL, Al-Said, AJ. Colour measurement and analysis in fresh and processed foods: a review. Food Bioprocess Technol 2013;6:36–60. https://doi.org/10.1007/s11947-012-0867-9.Suche in Google Scholar
21. Zzaman, W, Yang, TA. Moisture,color and texture changes in cocoa seeds during superheated steam roasting. J Appl Sci Res 2013;9:1–7. https://doi.org/10.1111/jfpp.12098.Suche in Google Scholar
22. Devahastin, S, Suvarnakuta, P, Soponronnarit, S, Mujumdar, AS. A comparative study of low pressure superheated steam and vacuum drying of a heat-sensitive material. Dry Technol 2004;22:1845–67. https://doi.org/10.1081/DRT-200032818.Suche in Google Scholar
23. Mcminn, WAM, Magee, TRA. Kinetics of ascorbic acid degradation and non-enzymic browning in Potatoes. Chem Eng Res Des 1997;75:223–31. https://doi.org/10.1205/09603089753162.Suche in Google Scholar
24. Santos, JG, Pérez, RM, Soria, AC, Olano, A, Montill, A, Villamiel, M. Impact of processing conditions on the kinetic of vitamin C degradation and 2-furoylmethyl amino acid formation in dried strawberries. Food Chem 2014;153:164–70. https://doi.org/10.1016/j.foodchem.2013.12.004.Suche in Google Scholar PubMed
25. Moser, U, Bendich, A. Vitamin C. In: Machlin, LJ, editor. Handbook of vitamins. New York: Marcel Dekker; 1991:195–224 pp.Suche in Google Scholar
26. Leong, SY, Oey, I. Effect of endogenous ascorbic acid oxidase activity and stability on vitamin C in carrots (Daucus carota subsp. sativus) during thermal treatment. Food Chem 2012;134:2075–85. https://doi.org/10.1016/j.foodchem.2012.04.002.Suche in Google Scholar PubMed
27. Liu, JB, Xu, Q, Shi, YP, Wang, RF, Li, ZY. Influence of steam condensation on vitamin C retention in green turnip undergoing low pressure superheated steam drying. J Food Process Eng 2018;41:e12898. https://doi.org/10.1111/jfpe.12898.Suche in Google Scholar
28. Santos, JG, Pérez, RM, Soria, AC, Olano, A, Montill, A, Villamiel, M. Impact of processing conditions on the kinetic of vitamin C degradation and 2-furoylmethyl amino acid formation in dried strawberries. Food Chem 2014;153:164–70. https://doi.org/10.1016/j.foodchem.2013.12.004.Suche in Google Scholar
29. Lin, SH, Agalloco, J. Degradation kinetics of ascorbic acid. Process Biochem 1979;32:22–4.Suche in Google Scholar
30. Lee, SH, Labuza, TP. Destruction of ascorbic acid as a function of water activity. J Food Sci 1975;40:370–3. https://doi.org/10.1111/j.1365-2621.1975.tb02204.Suche in Google Scholar
31. Dennison, DB, Kirk, JR. Oxygen effect on the degradation of ascorbic acid in a dehydrated food system. J Food Sci 1978;43:609–18. https://doi.org/10.1111/j.1365-2621.1978.tb02365.x.Suche in Google Scholar
© 2021 Walter de Gruyter GmbH, Berlin/Boston
Artikel in diesem Heft
- Frontmatter
- Articles
- Orange juice ultrafiltration: characterisation of deposit layers and membrane surfaces after fouling and cleaning
- Changes in volatile organic compounds and lipid oxidation in traditional Chinese bacon during cold smoking
- Drying of pineapple slices using combined low-pressure superheated steam and vacuum drying
- An energy dispersive X-ray fluorescence spectrometry approach for the identification of geographical origin of wheat flour
- Study on quality change mechanism of green turnip slices during low pressure superheated steam drying based on sensitivity analysis method
- Aqueous enzymatic extraction of peanut oil body and protein and evaluation of its physicochemical and functional properties
- Effect of microwave, infrared, and convection hot-air on drying kinetics and quality properties of okra pods
Artikel in diesem Heft
- Frontmatter
- Articles
- Orange juice ultrafiltration: characterisation of deposit layers and membrane surfaces after fouling and cleaning
- Changes in volatile organic compounds and lipid oxidation in traditional Chinese bacon during cold smoking
- Drying of pineapple slices using combined low-pressure superheated steam and vacuum drying
- An energy dispersive X-ray fluorescence spectrometry approach for the identification of geographical origin of wheat flour
- Study on quality change mechanism of green turnip slices during low pressure superheated steam drying based on sensitivity analysis method
- Aqueous enzymatic extraction of peanut oil body and protein and evaluation of its physicochemical and functional properties
- Effect of microwave, infrared, and convection hot-air on drying kinetics and quality properties of okra pods
