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Application of sonication and freezing as initial treatments before microwave-vacuum drying of cranberries

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Języki publikacji
EN
Abstrakty
EN
The aim of study was to determine the influence of sonication and freezing on the kinetic of the microwave-vacuum drying, energy consumption and physical properties of whole cranberries as well as evaluate the applicability of sonication instead of freezing in order to change their physical properties and the drying kinetic of whole cranberries. Microwave-vacuum drying of whole cranberries with/without initial treatments took from 12 ± 1 to 14.5 ± 0.5 minutes. All of treatments did not significantly shorten the drying time of cranberries. However, they increased SMER values even by 31%. Despite of cryogenic freezing, all of treatments significantly increased the values of Dew. Sonication combined with drying allowed to obtain dried berries characterized by the lowest cohesiveness (0.19±0.02), springiness (0.62±0.02) and chewiness (3.4±0.8 N), while cryogenic freezing combined with drying allowed to obtain dried fruits characterized by highest springiness (0.75±0.03) and low chewiness (3.3±0.5 N). The highest lightness (32.2±0.7), redness (32.6±0.8), and yellowness (11.1±0.7) were found for fruits subjected to initial convective freezing before drying. The efficiency of sonication in color change was comparable to cryogenic freezing and much lower than convective freezing. All of initial treatments increased such thermal properties of dried cranberries as thermal conductivity and thermal diffusivity.
Rocznik
Tom
Strony
151--167
Opis fizyczny
Bibliogr. 23 poz., rys., tab., wykr., zdj.
Twórcy
  • Katedra Inżynierii Systemów, Wydział Nauk Technicznych, Uniwersytet Warmińsko-Mazurski w Olsztynie, ul. Heweliusza 14, 10-718 Olsztyn, izabela.staniszewska@uwm.edu.pl
  • Department of Systems Engineering University of Warmia and Mazury in Olsztyn
  • Department of Systems Engineering University of Warmia and Mazury in Olsztyn
Bibliografia
  • Chong Ch.H., Figiel A., Chung L.L., Wojdylo A. 2014. Combined Drying of Apple Cubes by Using of Heat Pump, Vacuum-Microwave, and Intermittent Techniques. Food Bioprocess Technology, 7: 975–989.
  • Fernandes F.A.N., Rodrigues S., Cárcel J.A., García-Pérez J.V. 2015. Ultrasound-assisted air-drying of apple (malus domestica L.) and its effects on the vitamin of the dried product. Food Bioprocess Technology, 8(7): 1503–1511.
  • Grabowski S., Marcotte M., Quan D., Taherian A.R., Zareifard M.R., Poirier M., Kudra T. 2007. Kinetics and quality aspects of Canadian blueberries and cranberries dried by osmo-convective method. Drying Technology, 25(2): 367–374.
  • McClements D.J. 1995. Advances in the application of ultrasound in food analysis and processing. Trends in Food Science and Technology, 6: 293-299.
  • McKay D.L., Blumberg J.B. 2007. Cranberries (Vaccinium macrocarpon) and cardiovascular disease risk factors. Nutrition Reviews, 65(11): 490–502.
  • Nascimento E.M.G.C., Mulet A., Ramírez Ascheri J.L., Piler de Carvalho C.W., Carcel J.A. 2016. Effects of high-intensity ultrasound on drying kinetics and antioxidant properties of passion fruit peel. Journal of Food Engineering, 170: 108-118.
  • Nowak K.W., Zielinska M., Waszkielis K.M. 2018. The effect of ultrasound and freezing/thawing treatment on the physical properties of blueberries. Food Science and Biotechnology, 28(3): 741–749. doi: 10.1007/s10068-018-0528-5.
  • Rahman S. 1995. Food Properties Handbook. CRC Press Inc, Boca Raton.
  • Rennie T.J., Mercer D.G. 2013. Effect of blanching on convective drying and osmotic dehydration of cranberries. Transactions of ASABE, 56(5): 1863–1870.
  • Rodriguez Ó., Santacatalina J.V., Simal S., García-Pérez J.V., Femenia A., Rossello C. 2014. Influence of power ultrasound application on drying kinetics of apple and its antioxidant and microstructural properties. Journal of Food Engineering, 129: 21–29.
  • Schmidt E.L., Klocker K., Flacke N., Steimle F. 1998. Applying the transcritical CO2 process to a drying heat pump. International Journal of Refrigeration, 21(3): 202–211.
  • Skrovankova S., Sumczynski D., Mlcek J., Jurikova T., Sochor J. 2015. Bioactive compounds and antioxidant activity indifferent types of berries. International Journal of Molecular Sciences, 16(10): 24673–24706.
  • Soysal Y., Ayhan Z., Esturk O., Arikan M.F. 2009. Intermittent microwave–convective drying of red pepper: drying kinetics, physical (color and texture) and sensory quality. Biosystem Engineering, 103: 455–463.
  • Sunjka P.S., Rennie T.J., Beaudry C., Raghavan V.G.S. 2004. Microwave-Convective and Microwave-Vacuum Drying of Cranberries: A Comparative Study. Drying Technology, 22(5): 1217-1231.
  • Zhang M., Tang J.M., Mujumdar A.S., Wang S. 2006. Trends in microwave related drying of fruits and vegetables. Trends in Food Science and Technology, 17: 524–534.
  • Zielinska M., Markowski M. 2018. Effect of microwave-vacuum, ultrasonication, and freezing on mass transfer kinetics and diffusivity during osmotic dehydration of cranberries. Drying Technology, 36(10): 1158–1169.
  • Zielinska M., Markowski M. 2012. Color Characteristics of Carrots: Effect of Drying and Rehydration. International Journal of Food Properties, 15: 450-466.
  • Zielinska M., Markowski M. Zielinska D. 2019. The effect of freezing on the hot air and microwave vacuum drying kinetics and texture of whole cranberries. Drying Technology, doi: 10.1080/07373937.2018.1543317.
  • Zielinska M., Ropolewska E., Markowski M. 2017. Thermophysical properties of raw, hot-air and microwave-vacuum dried cranberry fruits (Vaccinium macrocarpon). LWT – Food Science and Technology, 85: 204–211.
  • Zielinska M., Ropolewska E., Zapotoczny P. 2018a. Efffects of freezing and hot air drying on thephysical, morphological and thermal properties ofcranberries (Vaccinium macrocarpon). Food and Bioproducts Processing, 110: 40–49.
  • Zielinska M., Sadowski P., Błaszczak W. 2015. Freezing/thawing and microwave assisted drying of blueberries (Vaccinium corymbosum L.). LWT-Food Science and Technology, 62(1, 2): 555–563.
  • Zielinska M., Zielinska D. 2019. Effects of freezing, convective and microwave-vacuum drying on the content of bioactive compounds and color of cranberries. LWT – Food Science and Technology, 104: 202-209. doi: 10.1016/j.lwt.2019.01.041.
  • Zielinska M., Zielinska D., Markowski M. 2018b. The effect of microwave-vacuum pretreatment on the drying kinetics, color and the content of bioactive compounds in osmo-microwave-vacuum dried cranberries (Vaccinium macrocarpon). Food and Bioprocess Technology, 11: 585–602.
Uwagi
Opracowanie rekordu ze środków MNiSW, umowa Nr 461252 w ramach programu "Społeczna odpowiedzialność nauki" - moduł: Popularyzacja nauki i promocja sportu (2020).
Typ dokumentu
Bibliografia
Identyfikator YADDA
bwmeta1.element.baztech-47e04a04-d541-4c75-a535-edddfed8adb6
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