Powiadomienia systemowe
- Sesja wygasła!
Tytuł artykułu
Treść / Zawartość
Pełne teksty:
Identyfikatory
Warianty tytułu
Odpady warzywne z procesu mrożenia jako wysokiej jakości surowiec do liofilizacji®
Języki publikacji
Abstrakty
The article of the study was to investigate selected physical and chemical properties of freeze-dried vegetables which were rejected as a waste of freezing process due to non-compliance with the size criterion. Cauliflower, carrot, yellow bean, potato and onion were freeze-dried with registration of drying kinetics and next sugars, anthocyanin and polyphenols content were determined, rehydration and sorption properties as well as colour, water activity and content and thermal properties. It was shown that obtained samples were characterized typical properties for freeze-dried vegetables and may be used as an e.g. component of freeze-dried vegetable mix or innovative food product.
Celem artykułu było przedstawienie zbadanych wybranych właściwości fizykochemicznych warzyw liofilizowanych, które zostały odrzucone jako odpad z procesu mrożenia z powodu niespełnienia kryterium wielkości. Liofilizowano kalafior, marchew, żółtą fasolę, ziemniak i cebulę z rejestracją kinetyki suszenia, a następnie oznaczono zawartość cukrów, antocyjanów i polifenoli, właściwości rehydratacyjne i sorpcyjne, a także barwę, aktywność wody oraz zawartość i właściwości termiczne. Wykazano, że otrzymane próbki charakteryzowały się właściwościami typowymi dla warzyw liofilizowanych i mogą być wykorzystywane m.in. jako składnik liofilizowanej mieszanki warzywnej lub innowacyjnego produktu spożywczego.
Wydawca
Czasopismo
Rocznik
Tom
Strony
91--104
Opis fizyczny
Bibliogr. 43 poz., fig., rys., tab.
Twórcy
autor
- Warsaw University of Life Science
autor
- Warsaw University of Life Science
autor
- Warsaw University of Life Science
autor
- Warsaw University of Life Science
autor
- Warsaw University of Life Science
Bibliografia
- [1] AL-MUHTASEB A. H., W. A. M. MCMINN, T. R. A. MAGEE. 2002. “Moisture sorption isothermcharacteristics of food products: A review.” Food and Bioproducts Processing 80: 118–128.
- [2] AL-MUHTASEB A. H., W. A. M. MCMINN, T. R. A. MAGEE. 2004. “Water sorption isotherms of starch powders. Part 1: Mathematical description of experimental data.” Journal of Food Engineering 61: 297–307.
- [3] BABIĆ J., M. J. CANTALEJO, C. ARROQUI. 2009. “The effects of freeze-drying process parameters onBroilerchicken breast meat.” LWT – Food Science and Technology 42: 1325–1334.
- [4] BALOCH A. B., X. XIA, S. A. SHEIKH. 2015. “Proximate and mineral compositions of dried cauliflower (Brassica Oleracea L.) grown in Sindh, Pakistan.” Journal of Food and Nutrition Research 3(3): 213–219.
- [5] BHATTA S., T. S. JANEZIC, C. RATTI. 2020. “Freeze-drying of plant-based foods.” Foods 9: 87.
- [6] BOBIC Z., I. BAUMAN, D. CURIC. 2002. “Rehydration ratio of fluid bed-dried vegetables.” Sadhana 27: 365–374.
- [7] BRUNAUER S., P. H. EMMETT, E. TELLER. 1938. “Adsorption of gases in multimolecular layers.” Journal of the American Chemical Society 60: 309– 319.
- [8] CHIAVARO E., D. BARBANTI, E. VITTADINI, R. MASSINI. 2006. “The effect of different cooking methods on the instrumental quality of potatoes (cv. Agata).” Journal of Food Engineering 77(1): 169– 178.
- [9] CHOI Y.S., S.K. KU, J. D. PARK, H. J. KIM, K. JANG, Y. B. KIM. 2015. “Effects of drying conditio and binding agent on the quality characteristics of ground dried-pork meat products.” Korean Journal for Food Science of Animal Resources 35: 597–603.
- [10] CIURZYŃSKA A., J. BAJNO, I. OLSIŃSKI, A. PISARSKA, E. OSTROWSKA-LIGĘZA, Z. PAŁACHA, A. LENART. 2018. „“Sorption properties and phase transitions temperature of freezedried strawberry model based on hydrocolloids with a tailored structure.” Drying Technology 36(10): 1209–1223.
- [11] CIURZYŃSKA A., A. JASIOROWSKA, E. OSTROWSKA-LIGĘZA, A. LENART. 2019. “The influence of the structure on the sorption properties and phase transition temperatures of freeze-dried gels.” Journal of Food Enineering 252: 18–27.
- [12] CIURZYŃSKA A., A. LENART. 2009. “Colour changes of freeze-dried strawberries osmotically dehydrated before drying.” In W. Kopeć, & M. Korzeniowska (Eds.), Food Technology Operations new vistas (pp. 217–224). Wroclaw: Publisher University of Environmental and Life Sciences in Wroclaw.
- [13] CIURZYŃSKA A., A. LENART. 2012. “Erratum: Rehydration and sorption properties of osmotically pretreated freeze-dried strawberries.” Journal of Food Engineering 113: 361.
- [14] CIURZYŃSKA A., W. MARCZAK, A. LENART, M. JANOWICZ. 2020. “Production of innovative freeze-dried vegetable snack with hydrocolloids in terms of technological process and carbon footprint calculation.” Food Hydrocoloids 108: 105993.
- [15] CUI Z.-W., CH.-Y. LI, CH.-F. SONG, Y. SONG. 2008. “Combined microwave-vacuum and freeze drying of carrot and apple chips.” Drying Technology 26: 1517–1523.
- [16] DE SANTANA R. F., E. R. DE OLIVEIRA NETO, A. V. SANTOS, C. M. F. SOARES, Á. S. LIMA, J. C. CARDOSO. 2015. “Water sorption isotherm and glass transition temperature of freeze-dried Syzygium cumini fruit (jambolan).” Journal of Thermal Analysis and Calorimetry 120(1): 519–524.
- [17] DEVAHASTIN S., C. NIAMNUY. 2010. “Invited review: Modelling quality changes of fruits and vegetables during drying: A review.” International Journal of Food Science & Technology 45(9): 1755– 1767.
- [18] FABISIAK A., L. SHENG, J. STAWCZYK, D. WITROWA-RAJCHERT. 2005. “The influence of method and apples drying temperature on the antioxidant activity of extracts produced from those dried apples.” Żywność. Nauka. Technologia. Jakość 2 (43) Supl.: 318–327.
- [19] FASUYI A. O. 2006. “Nutritional potentials of some tropical vegetable leaf meals.” Chemical characterization and functional properties. African Journal of Biotechnology 5(1): 49–53.
- [20] GABBOTT P. 2008. „Principles and applications of thermal analysis.” Blackwell Publishing, Oxford.
- [21] GHERIBI E. 2011. „Związki polifenolowe w owocach i warzywach”. Medycyna Rodzinna 4: 111–115.
- [22] GHOSH U., H. GANGOPADHYAY. 2004. “Effect of drying methods on rehydration kinetics of potato slices.” Journal of Scientific and Industrial Research 63: 452–457.
- [23] GOLDMAN M., B. HOREV, I. SAGUY. 1983. “Decolorization of β-carotene in model systems simulating dehydrated foods.” Mechanism and kinetic principles. Journal of Food Science 48: 751–754.
- [24] GUINE R. P. F., M. J. BARROCA. 2010. “Texture on onion before and after freeze-drying.” Conference Paper of the 5th Central European Congress on Food, Bratislava, Slovak Republic.
- [25] HERNÁNDEZ-SANTOS B., C. E. MARTÍNEZSÁNCHEZ, J. G. TORRUCOUCO, J. RODRÍGUEZ-MIRANDA, I. I. RUIZ-LÓPEZ, E. S. VAJANDO-ANAYA, R. CARMONA-GARCÍA, E. HERMANLARA. 2016. “Evaluation of physical and chemical properties of carrots dried by refractance window drying.” Drying Technology 34(12): 1414– 1422.
- [26] JIANG H., M. ZHANG, A. S. MUJUMDAR, R-X. LIM. 2011. “Comparison of the effect of microwave freeze drying and microwave vacuum drying upon the process and quality characteristics of potato/banana re-structured chips.” International Journal of Food Science and Technology 46: 570–576.
- [27] KAYMAK-ERTEKIN F., A. GEDIK. 2004. “Sorption isotherms andisosteric heat of sorption for grapes, apricots, apples andpotatoes.” LWT- Food Science and Technology 37: 429–438.
- [28] KOCA N., H. S. BURDURLU, F. KARADENIZ. 2007. “Kinetics of color changes in dehydrated carrots.” Journal of Food Engineering 78: 449–455.
- [29] LATI M., S. BOUGHALI, H. BOUGUETTAIA, D. MENNOUCHE, D. BECHKI, M. M. KHEMGANI, Z. BEN MIR. 2017. “Effect of solar drying on the quality of potato.” International Conference on Green Energy and Environmental Engineering 5: 1–4.
- [30] LEONG S. Y., I. OEY. 2012. “Effect of processing on anthocyanins, carotenoids and vitain C in summer fruit and vegetables.” Food Chemistry 133: 1577–1587.
- [31] LEWICKI P. P. 1997. “The applicability of the GAB model to food water sorption isotherms.” International Journal of Food Science and Technology 32(6): 553– 557.
- [32] LEWICKI P. P. 1998. “A three parameter equation for food moisture sorption isotherms.” Journal of Food Process Engineering 21(2): 127–144.
- [33] LEWICKI P. P., E. DUSZCZYK. 1998. “Color change of selected vegetables during convective air drying.” International Journal of Food Properties 1(3): 263–273.
- [34] LEWINSOHN E., Y. SITRIT, E. BAR, Y. AZULAY, M. IBDAH, A. MEIR, E. YOSEF, D. ZAMIR, Y. TADMOR. 2005. “Not just colors – carotenoiddegradation as alink betweenpigmentation andaroma in tomato andwatermelon frui.” Trends in Food Science & Technology 16: 407–415.
- [35] LIN Y.-P., J-H. TSEN, V. A-E. KING. 2005. “Effects of far-infrared radiation on the freeze-drying of sweet potato.” Journal of Food Engineering 68: 249–255.
- [36] MASKAN M. 2001. “Kinetics of colour change of kiwifruits during hot air and microwave drying.” Journal of Food Engineering 48(2): 169–175.
- [37] MCMINN W. A. M., T. R. A. MAGEE. 2003. “Thermodynamics properties of moisture sorption of potato.” Journal of Food Engineering 60: 157–165.
- [38] MOHAMAD H., N. H. LAJIS, F. ABAS, A. M. ALI, M. A. SUKARI, H. KIKUZAKI, N. NAKATANI. 2005. “Antioxidative constituents of Etlingera elatior”. Journal of Natural Products 68: 285–288.
- [39] MOKRZYCKI W. S., M. TATOL. 2011. “Color difference ΔE: a survey.” Machine Graphics and Vision 20(4): 383–411.
- [40] NAYAK B., J. D. J. BERRIOS, J. R. POWERS, J. TANG, Y. JI. 2011. “Colored potatoes (Solanum tuberosum L.) Dried for antioxidant-rich value-added foods.” Journal of Food Processing and Preservation 35(5): 571–580.
- [41] NEGI P. S., S. K. ROY. 2001. “The effect of blanching on quality attributes of dehydrated carrots during long-term storage.” European Food Research and Technology 212: 445–448.
- [42] NOWACKA M., A. FIJAŁKOWSKA, M. DADAN, K. RYBAK, A. WIKTOR, D. WITROWARAJCHERT. 2018. “Effect of ultrasound treatment during osmotic dehydration on bioactive compounds of cranberries.” Ultrasonics 83: 18–25.
- [43] NOWACKA M., A. WIKTOR, A. ANUSZEWSKA, M. DADAN, K. RYBAK, D. WITROWARAJCHERT. 2019. “The application of innovative technologies as pulsed electric field, ultrasound and microwave-vacuum drying in the production of dried cranberry snacks.” Ultrasonics Sonochemistry 56: 1–13.
Uwagi
Opracowanie rekordu ze środków MEiN, umowa nr SONP/SP/546092/2022 w ramach programu "Społeczna odpowiedzialność nauki" - moduł: Popularyzacja nauki i promocja sportu (2022-2023).
Typ dokumentu
Bibliografia
Identyfikator YADDA
bwmeta1.element.baztech-052ad2f8-c113-4a7f-a3a0-3300a34c2628