hrcak mascot   Srce   HID

Food Technology and Biotechnology, Vol.55 No.2 Lipanj 2017.

Izvorni znanstveni članak
https://doi.org/10.17113/ftb.55.02.17.4942

Hybrid Drying of Carrot Preliminary Processed with Ultrasonically Assisted Osmotic Dehydration

Dominik Mierzwa ; Poznań University of Technology, Department of Process Engineering, Institute of Technology and Chemical Engineering, ul. Berdychowo 4, PL-60-965 Poznań, Poland
Stefan Jan Kowalski ; Poznań University of Technology, Department of Process Engineering, Institute of Technology and Chemical Engineering, ul. Berdychowo 4, PL-60-965 Poznań, Poland
Joanna Kroehnke ; Poznań University of Technology, Department of Process Engineering, Institute of Technology and Chemical Engineering, ul. Berdychowo 4, PL-60-965 Poznań, Poland

Puni tekst: engleski, pdf (440 KB) str. 197-205 preuzimanja: 107* citiraj
APA 6th Edition
Mierzwa, D., Kowalski, S.J. i Kroehnke, J. (2017). Hybrid Drying of Carrot Preliminary Processed with Ultrasonically Assisted Osmotic Dehydration. Food Technology and Biotechnology, 55 (2), 197-205. https://doi.org/10.17113/ftb.55.02.17.4942
MLA 8th Edition
Mierzwa, Dominik, et al. "Hybrid Drying of Carrot Preliminary Processed with Ultrasonically Assisted Osmotic Dehydration." Food Technology and Biotechnology, vol. 55, br. 2, 2017, str. 197-205. https://doi.org/10.17113/ftb.55.02.17.4942. Citirano 20.07.2018.
Chicago 17th Edition
Mierzwa, Dominik, Stefan Jan Kowalski i Joanna Kroehnke. "Hybrid Drying of Carrot Preliminary Processed with Ultrasonically Assisted Osmotic Dehydration." Food Technology and Biotechnology 55, br. 2 (2017): 197-205. https://doi.org/10.17113/ftb.55.02.17.4942
Harvard
Mierzwa, D., Kowalski, S.J., i Kroehnke, J. (2017). 'Hybrid Drying of Carrot Preliminary Processed with Ultrasonically Assisted Osmotic Dehydration', Food Technology and Biotechnology, 55(2), str. 197-205. doi: https://doi.org/10.17113/ftb.55.02.17.4942
Vancouver
Mierzwa D, Kowalski SJ, Kroehnke J. Hybrid Drying of Carrot Preliminary Processed with Ultrasonically Assisted Osmotic Dehydration. Food Technology and Biotechnology [Internet]. 14.06.2017. [pristupljeno 20.07.2018.];55(2):197-205. doi: https://doi.org/10.17113/ftb.55.02.17.4942
IEEE
D. Mierzwa, S.J. Kowalski i J. Kroehnke, "Hybrid Drying of Carrot Preliminary Processed with Ultrasonically Assisted Osmotic Dehydration", Food Technology and Biotechnology, vol.55, br. 2, str. 197-205, Srpanj 2018. [Online]. doi: https://doi.org/10.17113/ftb.55.02.17.4942

Rad u XML formatu

Sažetak
In this paper the kinetics of osmotic dehydration of carrot and the influence of this pretreatment on the post-drying processes and the quality of obtained products are analysed. Osmotic dehydration was carried out in the aqueous fructose solution in two different ways: with and without ultrasound assistance. In the first part of the research, the kinetics of osmotic dehydration was analysed on the basis of osmotic dewatering rate, water loss and solid gain. Next, the effective time of dehydration was determined and in the second part of research samples were initially dehydrated for 30 min and dried. Five different procedures of drying were established on the grounds of convective method enhanced with microwave and infrared radiation. The influence of osmotic dehydration on the drying kinetics and final product quality was analysed. It was found that it did not influence the drying kinetics significantly but positively affected the final product quality. Negligible influence on the drying kinetics was attributed to solid uptake, which may block the pores, hindering heat and mass transfer. It was also concluded that the application of microwave
and/or infrared radiation during convective drying significantly
influenced the kinetics of the final stage of drying. A proper combination of aforementioned techniques of hybrid drying allows reducing the drying time. Differences between the particular dehydration methods and drying schedules were discussed.

Ključne riječi
osmotic dehydration; ultrasound; microwaves; hybrid drying; dry product colour

Projekti
National Centre for Research and Development of Poland / PBS1/A8/13/2012 - -

Hrčak ID: 183066

URI
https://hrcak.srce.hr/183066

Reference

1 

Krokida MK, Tsami E, Maroulis ZB. Kinetics on colour changes during drying of some fruits and vegetables. Dry Technol. 1998;16:667–85. DOI: http://dx.doi.org/10.1080/07373939808917429

2 

Markowski M, Stankiewicz I, Zapotoczny P, Borowska J. Effect of variety on drying characteristics and selected quality attributes of dried carrots. Dry Technol. 2006;24:1011–8. DOI: http://dx.doi.org/10.1080/07373930600776191

3 

Santos PHS, Silva MA. Retention of vitamin C in drying processes of fruits and vegetables—a review. Dry Technol. 2008;26:1421–37. DOI: http://dx.doi.org/10.1080/07373930802458911

4 

Bonazzi C, Dumoulin E. Quality changes in food materials as influenced by drying processes. In: Tsotsas E, Mujumdar AS, editors. Modern drying technology, vol. 3: Product quality and formulation. Weinheim, Germany: Wiley-VCH Verlag GmbH & Co KGaA; 2011. pp. 1–20. https://doi.org/ DOI: http://dx.doi.org/10.1002/9783527631667.ch1

5 

Ratti C. Shrinkage during drying of foodstuffs. J Food Eng. 1994;23:91–105. DOI: http://dx.doi.org/10.1016/0260-8774(94)90125-2

6 

Zogzas NP, Maroulis ZB, Marinos-Kouris D. Densities shrinkage and porosity of some vegetables during air drying. Dry Technol. 1994;12:1653–66. DOI: http://dx.doi.org/10.1080/07373939408962191

7 

Ramos IN, Brandão TRS, Silva CLM. Structural changes during air drying of fruits and vegetables. Food Sci Technol Int. 2003;9:201–6. DOI: http://dx.doi.org/10.1177/1082013030335522

8 

Strumiłło C, Jones PL, Żyłła R. Energy aspects in drying. In: Mujumdar AS, editor. Handbook of industrial drying. Boca Raton, FL, USA: CRC Press; 2006. pp. 1075–99.

9 

Jangam SV, Mujumdar AS. Basic concepts and definitions. In: Jangam VS, Law CL, Mujumdar AS, editors. Drying of foods, vegetables and fruits, vol. 1. Singapore, Singapore; 2010. pp. 1–30.

10 

Grabowski S, Marcotte M, Poirier M, Kudra T. Drying characteristics of osmotically pretreated cranberries – energy and quality aspects. Dry Technol. 2002;20:1989–2004. DOI: http://dx.doi.org/10.1081/DRT-120015580

11 

Mujumdar AS. Research and development in drying: recent trends and future prospects. Dry Technol. 2004;22:1–26. DOI: http://dx.doi.org/10.1081/DRT-120028201

12 

Lenart A, Lewicki PP. Kinetics of osmotic dehydration of plant tissue. In: Mujumdar AS, editor. Drying '87, vol. 2. New York, NY, USA: Hemisphere Publisher; 1987. pp. 239–48.

13 

Pan YK, Zhao LJ, Zhang Y, Chen G, Mujumdar AS. Osmotic dehydration pretreatment in drying of fruits and vegetables. Dry Technol. 2003;21:1101–14. DOI: http://dx.doi.org/10.1081/DRT-120021877

14 

Torreggiani D. Osmotic dehydration in fruit and vegetable processing. Food Res Int. 1993;26:59–68. DOI: http://dx.doi.org/10.1016/0963-9969(93)90106-S

15 

Kowalski SJ, Mierzwa D, Śronek B. Drying of osmotically dehydrated biological materials. Chem Process Eng. 2009;30:559–68.

16 

Kowalski SJ, Mierzwa D. Influence of preliminary osmotic dehydration on drying kinetics and final quality of carrot (Daucus carota L.). Chem Process Eng. 2011;32:185–94. DOI: http://dx.doi.org/10.2478/v10176-011-0014-6

17 

Lewicki PP, Lenart A. Osmotic dehydration of fruits and vegetables. In: Mujumdar AS, editor. Handbook of industrial drying. Boca Raton, FL, USA: CRC Press; 2006. pp. 665–88.

18 

Mohebbi M, Shahidi F, Fathi M, Ehtiati A, Noshad M. Prediction of moisture content in pre-osmosed and ultrasounded dried banana using genetic algorithm and neural network. Food Bioprod Process. 2011;89:362–6. DOI: http://dx.doi.org/10.1016/j.fbp.2010.08.001

19 

García-Pérez JV, Cárcel JA, Benedito J, Mulet A. Power ultrasound mass transfer enhancement on food drying. Food Bioprod Process. 2007;85:247–54. DOI: http://dx.doi.org/10.1205/fbp07010

20 

Cárcel JA, Benedito J, Rosselló C, Mulet A. Influence of ultrasound intensity on mass transfer in apple immersed in a sucrose solution. J Food Eng. 2007;78:472–9. DOI: http://dx.doi.org/10.1016/j.jfoodeng.2005.10.018

21 

Rodrigues S, Fernandes FAN. Use of ultrasound as pretreatment for dehydration of melons. Dry Technol. 2007;25:1791–6. DOI: http://dx.doi.org/10.1080/07373930701595409

22 

de la Fuente-Blanco S, Riera-Franco de Sarabia E, Acosta-Aparicio VM, Blanco-Blanco A, Gallego-Juárez JA. Food drying process by power ultrasound. Ultrasonics. 2006;44:e523–7. DOI: http://dx.doi.org/10.1016/j.ultras.2006.05.181 PubMed: http://www.ncbi.nlm.nih.gov/pubmed/16814827

23 

Wong E, Vaillant F, Pérez A. Osmosonication of blackberry juice: impact on selected pathogens spoilage microorganisms and main quality parameters. J Food Sci. 2010;75:M468–74. DOI: http://dx.doi.org/10.1111/j.1750-3841.2010.01730.x PubMed: http://www.ncbi.nlm.nih.gov/pubmed/21535558

24 

Wong E, Vaillant-Barka F, Chaves-Olarte E. Synergistic effect of sonication and high osmotic pressure enhances membrane damage and viability loss of Salmonella in orange juice. Food Res Int. 2012;45:1072–9. DOI: http://dx.doi.org/10.1016/j.foodres.2010.07.037

25 

Costa C, Antonucci F, Pallottino F, Aguzzi J, Sun DW, Menesatti P. Shape analysis of agricultural products: a review of recent research advances and potential application to computer vision. Food Bioprocess Technol. 2011;4:673–92. DOI: http://dx.doi.org/10.1007/s11947-011-0556-0

26 

Priluck Grossman R, Wisenblit JZ. What we know about consumers’ colour choices. J Marketing Pract: Appl Marketing Sci. 1999;5:78–88. DOI: http://dx.doi.org/10.1108/EUM0000000004565

27 

Pathare PB, Opara UL, Al-Said FAJ. Colour measurement and analysis in fresh and processed foods: a review. Food Bioprocess Technol. 2013;6:36–60. DOI: http://dx.doi.org/10.1007/s11947-012-0867-9

28 

Pereira AC, Reis MS, Saraiva PM. Quality control of food products using image analysis and multivariate statistical tools. Ind Eng Chem Res. 2009;48:988–98. DOI: http://dx.doi.org/10.1021/ie071610b

29 

León K, Mery D, Pedreschi F, León J. Colour measurement in L* a* b* units from RGB digital images. Food Res Int. 2006;39:1084–91. DOI: http://dx.doi.org/10.1016/j.foodres.2006.03.006

30 

Francis FJ. Quality as influenced by colour. Food Qual Prefer. 1995;6:149–55. DOI: http://dx.doi.org/10.1016/0950-3293(94)00026-R

31 

Kowalski SJ, Mierzwa D. Convective drying in combination with microwave and IR drying for biological materials. Dry Technol. 2009;27:1292–301. DOI: http://dx.doi.org/10.1080/07373930903207712

32 

Kowalski SJ, Mierzwa D. Hybrid drying of red bell pepper: energy and quality issues. Dry Technol. 2011;29:1195–203. DOI: http://dx.doi.org/10.1080/07373937.2011.578231

33 

Fernandes FAN, Gallão MI, Rodrigues S. Effect of osmosis and ultrasound on pineapple cell tissue structure during dehydration. J Food Eng. 2009;90:186–90. DOI: http://dx.doi.org/10.1016/j.jfoodeng.2008.06.021

34 

Fernandes FAN, Gallão MI, Rodrigues S. Effect of osmotic dehydration and ultrasound pre-treatment on cell structure: melon dehydration. Lebensm Wiss Technol. 2008;41:604–10. DOI: http://dx.doi.org/10.1016/j.lwt.2007.05.007

35 

Rodrigues S, Gomes MCF, Gallão MI, Fernandes FAN. Effect of ultrasound-assisted osmotic dehydration on cell structure of sapotas. J Sci Food Agric. 2009;89:665–70. DOI: http://dx.doi.org/10.1002/jsfa.3498

36 

Kowalski SJ, Mierzwa D. Influence of osmotic pretreatment on kinetics of convective drying and quality of apples. Dry Technol. 2013;31:1849–55. DOI: http://dx.doi.org/10.1080/07373937.2013.833518

37 

Oikonomopoulou V, Krokida M, Karathanos V. Influence of structure on saltiness and sweetness of dehydrated food products. Dry Technol. 2013;31:837–47. DOI: http://dx.doi.org/10.1080/07373937.2013.768265

[hrvatski]

Posjeta: 159 *