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1
P. K. Wankhade, P. K. Wankhade, R. S. Sapkal R.S.Sapkal, and V. S. Sapkal V.S.Sapkal. "Innovations in Drying for Preservation of Fruit and Vegetables." International Journal of Scientific Research 2, no. 12 (June 1, 2012): 151–53. http://dx.doi.org/10.15373/22778179/dec2013/49.
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Radojčin, Milivoj, Ivan Pavkov, Danijela Bursać Kovačević, Predrag Putnik, Artur Wiktor, Zoran Stamenković, Krstan Kešelj, and Attila Gere. "Effect of Selected Drying Methods and Emerging Drying Intensification Technologies on the Quality of Dried Fruit: A Review." Processes 9, no. 1 (January 9, 2021): 132. http://dx.doi.org/10.3390/pr9010132.
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Drying is one of the oldest methods for food preservation that removes the water from fruit and makes it available for consumption throughout the year. Dried fruits can be produced by small- and large-scale processors, which makes them a very popular food among consumers and food manufacturers. The most frequent uses of drying technology include osmotic dehydration, vacuum drying, freeze-drying and different combinations of other drying technologies. However, drying may provoke undesirable changes with respect to physiochemical, sensory, nutritional and microbiological quality. Drying process energy efficiency and the quality of dried fruits are crucial factors in fruit drying. Recently, innovative technologies such as ultrasound, pulsed electric field and high pressure may be used as a pretreatment or in combination with traditional drying technologies for process intensification. This could result in quality improvements of dried fruits and enhanced efficiency and capacity of the production process, with a positive impact on environmental and economic benefits.
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Radojčin, Milivoj, Ivan Pavkov, Danijela Bursać Kovačević, Predrag Putnik, Artur Wiktor, Zoran Stamenković, Krstan Kešelj, and Attila Gere. "Effect of Selected Drying Methods and Emerging Drying Intensification Technologies on the Quality of Dried Fruit: A Review." Processes 9, no. 1 (January 9, 2021): 132. http://dx.doi.org/10.3390/pr9010132.
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Drying is one of the oldest methods for food preservation that removes the water from fruit and makes it available for consumption throughout the year. Dried fruits can be produced by small- and large-scale processors, which makes them a very popular food among consumers and food manufacturers. The most frequent uses of drying technology include osmotic dehydration, vacuum drying, freeze-drying and different combinations of other drying technologies. However, drying may provoke undesirable changes with respect to physiochemical, sensory, nutritional and microbiological quality. Drying process energy efficiency and the quality of dried fruits are crucial factors in fruit drying. Recently, innovative technologies such as ultrasound, pulsed electric field and high pressure may be used as a pretreatment or in combination with traditional drying technologies for process intensification. This could result in quality improvements of dried fruits and enhanced efficiency and capacity of the production process, with a positive impact on environmental and economic benefits.
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Taşova, Muhammed, Hakan Polatcı, and Adil Koray Yıldız. "Determination of Drying Characteristics, Energy Consumption and Quality Values of Black Mulberry Fruit (Morus nigra L.) Dried Under Different Conditions." Turkish Journal of Agriculture - Food Science and Technology 9, no. 2 (February 24, 2021): 425–32. http://dx.doi.org/10.24925/turjaf.v9i2.425-432.4194.
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There are about 68 types of mulberry fruit with a wide ecological production area. Different mulberry species are grown in large fields in Turkey. Mulberries are largely dried-consumed, but sometimes they are used as fruit juice. In this study, black mulberry fruit was collected in two different ripening levels (semi-ripe and full-ripe) and oven-dried at 50, 60 and 70°C drying temperatures. Initial moisture contents of semi-ripe and full-ripe fruits were determined as 86.74% and 82.95%, respectively. Fruits were dried to have final moisture levels of 10-15%. Drying duration, drying models, effective diffusion, activation energy, specific energy consumption, color parameters and chemical properties of dried fruits were examined and the effect of ripening levels and drying temperatures were investigated. In terms of drying duration, while full-ripe fruits dried in a shorter time, effective diffusion, activation energy and specific energy consumption values were found to be higher than semi-ripe fruits. In terms of color parameters, semi-ripe fruits are recommended to be dried at 50 or 60°C drying temperatures and full-ripe fruits should be dried at 50°C drying temperature for better preservation of color parameters. On the other hand, a common proper drying temperature could not be identified for acidity (pH), water soluble dry matter and titratable acidity.
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Harhar, Hicham, Saïd Gharby, Badr Eddine Kartah, Hanae El Monfalouti, Zoubida Charrouf, and Dom Guillaume. "Long Argan Fruit Drying Time is Detrimental for Argan Oil Quality." Natural Product Communications 5, no. 11 (November 2010): 1934578X1000501. http://dx.doi.org/10.1177/1934578x1000501122.
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Argan oil is extracted from the kernels of argan fruits that have been sun-dried for either a few days or up to several weeks. The influence of the fruit drying time on the quantity, quality, and preservation of solvent-extracted argan oil was compared with press-extracted argan oil. Quantitatively, the time necessary for efficient fruit peeling and the amount of extracted oil were determined with regard to the fruit drying time (0 to 28 days). Argan oil quality was studied using, as markers, moisture content, specific extinction, acid index, peroxide index, fatty acid composition, and Rancimat oxidative stability. Oil from fresh fruit presents a high moisture content, high acidity and peroxide values, and short shelf life. Ten to fourteen days of sun-drying is optimum to obtain high quality argan oil.
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Marković, Jelena. "METHODS OF PRESERVATION OF FRUIT." Knowledge International Journal 28, no. 4 (December 10, 2018): 1299–304. http://dx.doi.org/10.35120/kij28041299j.
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The aim of this paper is to demonstrate that procedures and methods of conservation are very important for the production of good and quality fruit products. The use of preserving methods is essential in order to preserve the quality for a long period of time in most fruit products. Conservation methods are divided into three groups: physical, chemical and biological methods. In these methods, the temperature and the quality of the raw materials are very important. In order to obtain various fruit juices, pulps, various fruit products, all the conditions and in particular the method, method, temperature and conservation conditions must be taken into account. The most common and most used methods are pasteurization, sterilization, drying and freezing. In the pasteurisation method, latent heat and air effect must be taken into account, which directly affect the quality of the products obtained by this method.
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Guzyk, D., and A. Rybalka. "Experimental studies of fruits drying processes." Energy and automation, no. 5(51) (October 28, 2020): 123–35. http://dx.doi.org/10.31548/energiya2020.05.123.
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The article raises the question of the need to solve the drying and storing fruits problem. The actuality of drying is the simplest and most economical method of fruit preservation. The analysis of recent studies and publications devoted to the consideration of theoretical and practical aspects of the development of fruit drying is made and highlighted in the works of domestic and foreign scientists. Drying plants main requirements are given. Methods of fruit drying are considered. The goals and necessity of carrying out experiments to study the influence of changes in air temperature and air velocity on the drying process are formulated. The main conditions for obtaining high-quality raw materials at the output in a short period of time with minimal energy consumption have been determined. The design of a convection dryer chamber in which experiments were carried out in the laboratory of the Department of Heat and Gas Supply, Ventilation and Heat Power Engineering of the National University "Yuri Kondratyuk Poltava Polytechnic" is presented. The results of its verification for aerodynamic and thermal performance are presented. Drying plums experiments, their analysis and comparison have been spent. The most expedient variant of plum drying was chosen. The main conclusions based on the results of the conducted field laboratory experiments are made. The necessity and prospects of further research on fruit drying have been proved.
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Prabha, Annavarapu Venkata Naga Kaumudi. "A SHORT REVIEW: PRODUCTION AND CHARACTERIZATION OF WINE FROM FIG FRUIT (FICUS CARICA)." International Journal of Research -GRANTHAALAYAH 6, no. 3 (March 31, 2018): 134–39. http://dx.doi.org/10.29121/granthaalayah.v6.i3.2018.1506.
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Fig is one of the oldest fruit species cultivated in the Mediterranean basin, and it can be widespread in warm and dry climates around the world. Turkey is the primary producer and the tree can bear up to two crops per year which is depending upon the fig type, quality can be differing from season to season. Figs can be eaten fresh, dried, or processed into different types of products. They are low in organic acids and high in sugars so it is sweet-tasting fruit. Their phenolic content is medium and higher in red cultivars which hold high levels of anthocyanins. The total carotenoid in the fig is quite low and mostly concentrated in the fruit's peel when compared with other fruits. Fruit drying is the easiest way of fig fruit preservation. The traditional sun-drying method yields produce with diverse quality. Automated air dehydration has several advantages and makes fruit with high sugar content and high total phenolics. Anthocyanins and carotenoids are lost during the drying process. The consumption of figs should be encouraged as it contains high beneficial effects and potential healthy alternative for sweets.
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Sabudin, Sulastri, Mohd Zairul Hakimi Remlee, and Mohd Faizal Mohideen Batcha. "Effect of Relative Humidity on Drying Kinetics of Agricultural Products." Applied Mechanics and Materials 699 (November 2014): 257–62. http://dx.doi.org/10.4028/www.scientific.net/amm.699.257.
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The demand for food has been ever increasing in proportion with the growing human population. This includes agricultural products including fruits. Hence, food preservation for extended usage through drying is gaining importance. This study reports the drying behavior of several agricultural products, namely sweet potato, carrot, ginger, turmeric, passion fruit and its rind. Focus has been given to the effect of relative humidity on drying for these products at room temperature. Experiments were carried out at 27°C by varying relative humidity at 40%, 60% and 80%. It was found that the relative humidity has a strong effect on drying, with lower relative humidity providing higher drying rates. In humid surrounding like Malaysia which has an average humidity more than 70%, controlling humidity of drying air may result in an energy efficient process in comparison to raising the drying air temperature
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Alfaro, Susana, Ana Mutis, Andres Quiroz, Ivette Seguel, and Erick Scheuermann. "Effects of Drying Techniques on Murtilla Fruit Polyphenols and Antioxidant Activity." Journal of Food Research 3, no. 5 (July 8, 2014): 73. http://dx.doi.org/10.5539/jfr.v3n5p73.
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<p>‘Murtilla’ (<em>Ugni molinae</em> Turcz) is a native Chilean species that belongs to the Myrtaceae family. It produces a small, globular fruit with pleasant flavor and recognized antioxidant activity. Convective hot-air and freeze drying are important techniques for fruit preservation, but their effect on murtilla fruit polyphenols and antioxidant activity has not yet been studied simultaneously. The objective of this study was to compare the effect of convective hot-air drying at 65 and 80 ºC and freeze drying on total polyphenol content (TPC), total anthocyanin content (TAC), polyphenols and anthocyanins of the Red Pearl-INIA variety of fresh murtilla fruits as measured by HPLC and antioxidant activity (DPPH and ABTS). The freeze dried fruit retained higher values for TPC (2192.4 mg/100 g d.w.), TAC (13.4 mg/100 g d.w.), polyphenols (79.02 mg/100 g d.w. by HPLC) and anthocyanins (0.188 mg/100 g d.w. by HPLC) than the murtilla dried by convective hot-air at both 65 and 80 ºC. The application of all treatments showed a positive increase in the DPPH (2945.4 to 3677.6 ?mol TE/100 g d.w.) and ABTS (2664.8 to 3397.2 ?mol TE/100 g d.w.) antioxidant activity of the dried murtilla compared to the DPPH (2111.1 ?mol TE/100 g d.w.) and ABTS (2247.8 ?mol TE/100 g d.w.) of the fresh fruit. Freeze drying was the best technique for the retention of polyphenols and antioxidant activity from the fresh murtilla fruit. Therefore, freeze drying is recommended over convective hot-air drying at 65 and 80 ºC when these bioactive compounds need to be preserved.</p>
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Alagbe, E. E., Y. S. Amlabu, E. O. Daniel, and M. E. Ojewumi. "Effect of Varying Drying Temperature on the Soluble Sugar and Nutritional Content of Banana." Open Chemical Engineering Journal 14, no. 1 (April 21, 2020): 11–16. http://dx.doi.org/10.2174/1874123102014010011.
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Aims: In this work, the effect of drying temperature on the available carbohydrate is investigated. Background: Nigerian climate favours the cultivation of banana and it is a ready fruit delight in almost all homes. Hybrids and polypoids of the species musa acuminata and musa balbisiana are very common. Unfortunately, post-harvest losses of 40 – 60%, of this energy rich fruit are encountered yearly. Drying is an age long method of preservation which has stood the test of time. Bananas are known to possess high carbohydrates with low glycaemic index which makes it a healthy fruit or snack. Objective: To determine the optimum drying temperature for the drying of Banana fruit. Methods: The banana fruit was peeled and sliced to about 5 mm thick and dried in a tray dryer at varying temperatures of 40 °C, 50 °C, 60 °C and 70 °C. The control sample was air dried at the average prevailing temperature of 30 °C. Results: Results obtained showed that increased drying temperature favoured more loss of moisture from the samples and in turn, favoured an increase in the available carbohydrate in the dried fruit. The ash, fat and crude fibre content marginally changed with drying temperature. Conclusion: The optimum temperature for treated and untreated samples, from the results obtained, were 60 °C and 70 °C respectively. Drying impacts positively on the available sugar in the Banana fruit.
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Santiago-Mora, Priscila Desiree, Anaberta Cardador-Martinez, Carmen Tellez-Perez, Jose Gerardo Montejano-Gaitan, and Sandra T. Martin del Campo. "In-Vitro Antioxidant Capacity and Bioactive Compounds Preservation Post-Drying on Berrycacti (Myrtillocactus geometrizans)." Journal of Food Research 6, no. 4 (June 30, 2017): 121. http://dx.doi.org/10.5539/jfr.v6n4p121.
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Berrycactus is a cactus which does not require special agronomic attention, the berries are consumed locally and its commercialization is rather scarce because of the extremely short shelf-life. The significance of the application of any drying methods used to extend the shelf-life on the berrycacti is currently unknown. The aim of this work was to preserve berrycacti (Myrtillocactus geometrizans) and test the bioactive compounds and antioxidant capacity using two distinctive drying methods, freeze-drying (FD) and Instant Controlled Pressure Drop (DIC). Ripe berrycacti was chosen for the drying procedures because the antioxidant capacity and levels of soluble phenols and betalains were at their peak. Colour, phenols, non-extractable polyphenols, tannins, betalains, and antioxidant capacity were considered as factors to determine drying efficacy. Only colour parameters could discriminate between FD and DIC, concluding that both methods are suitable and efficient for preservation of antioxidant properties and retention of bioactive compounds. Both drying methods demonstrated higher in-vitro antioxidant capacity compared to the fresh fruit; highlighting the increase of non-extractable polyphenols and condensed tannins, and good retention of betalains and ascorbic acid after the drying treatments. This research points to use this sustainable crop to provide added value to berrycacti while considering this fruit as functional food due to the antioxidant capacity present even after being processed.
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OLESIŃSKA, KATARZYNA, KAMIL WILCZYŃSKI, and KLAUDIA KAŁWA. "The effect method of preservation on selected bioactive compounds and antioxidant activity in blackthorn fruits (Prunus spinosa L.)." Agronomy Science 73, no. 3 (November 29, 2018): 45–54. http://dx.doi.org/10.24326/asx.2018.3.5.
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The effect of freezing (M), freeze drying (L) and convection drying (S) of blackthorn fruits on the content of selected bioactive compounds and antioxidant properties compared to the control sample – fresh fruit (PK), was tested. Changes in the content of flavonoids, anthocyanins, pectins, general acidity and the ability to reduce the DPPPH radical, were determined. The obtained results showed that the freeze-dried fruits had the highest content of anthocyanins and flavonoids, respectively 0.07 and 0.17%. Pectin contents in freeze-dried and convectively dried fruits were similar at the level of 1.66 and 1.64% as well as for acidity respectively 0.076 and 0.071 g·100 g–1 infusion. Frozen fruits did not differ significantly compared to the control in terms of the content of anthocyanins, flavonoids, pectin and acidity. The highest scavenging capacity of free radical DPPH was characterized by the infusion obtained from fresh fruits.
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Ambekar, S. A., S. V. Gokhale, and S. S. Lele. "Process Optimization for Foam Mat-Tray Drying of Passiflora edulis Flavicarpa Pulp and Characterization of the Dried Powder." International Journal of Food Engineering 9, no. 4 (November 9, 2013): 433–43. http://dx.doi.org/10.1515/ijfe-2012-0185.
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AbstractPassion fruit (Passiflora edulis flavicarpa) is a seasonal, tropical, pulpy fruit, known for a rich source of Vitamin C, antioxidants, and delicate flavor. Presently, freezing technique has been used to preserve the pulp. This article reports alternate method of preservation by foam mat convective air drying of fruit pulp under moderate temperatures. The optimization of process parameters, particularly air temperature, was done with subsequent mathematical modeling of the process and assessment of quality parameters by retention of physicochemical properties and antioxidant capacity of the fruit powder. Sixty degree Celsius was found to be the optimum temperature, and Henderson and Pabis model showed best fit to the drying characteristics data (R2 = 0.99). Diffusivity characteristics of moisture during drying were also studied. As drying temperature was increased, total color difference and rehydration ratio decreased, whereas non-enzymatic browning index, total phenolic content, and total antioxidant activity showed increase that was attributed to inhibition of oxidative enzymes and biochemical changes. Dried passion fruit powder showed overall acceptability in terms of organoleptic properties and total antioxidant activity.
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Sidor, Andrzej, Agnieszka Drożdżyńska, Anna Brzozowska, and Anna Gramza-Michałowska. "The Effect of Plant Additives on the Stability of Polyphenols in Dried Black Chokeberry (Aronia melanocarpa) Fruit." Foods 10, no. 1 (December 26, 2020): 44. http://dx.doi.org/10.3390/foods10010044.
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Chokeberry fruit exhibits a high level of pro-health potential, associated with a significant amount of polyphenol content and antioxidant activity. The fruit is easily perishable and therefore needs to be processed in short order to ensure its availability throughout the year. For this purpose, the fruit is dried, which has an impact on the preservation of bioactive components such as polyphenols. In the study, chokeberry fruit was influenced by a suspension of spices, including clove and cinnamon, and subsequently dried using the freeze-drying, convection, and microwave radiation methods. Freeze-drying was concluded to be the most desirable method of drying, which preserves the largest amount of polyphenols while soaking fruit in a suspension of cinnamon or cloves accelerated the loss of anthocyanins during the storage period. The obtained test results may constitute a valuable source of information for manufacturers in designing new products with increased pro-health potential, whose properties result from the high content of polyphenols and other plant additives.
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Celejewska, Karolina, Monika Mieszczakowska-Frąc, and Dorota Konopacka. "The Effect of Hybrid Drying (Convective-Microwave-Ultrasound) on the Bioactive Properties of Osmo-Treated Sour Cherries." Journal of Horticultural Research 26, no. 1 (June 1, 2018): 23–36. http://dx.doi.org/10.2478/johr-2018-0003.
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Abstract The aim of the study was to assess the usefulness of hybrid drying methods (convective-microwave and convective-microwave-ultrasound) for sour cherry fruit preservation compared to convective drying. As the raw material, three sour cherry cultivars varying in quality characteristics (‘Łutówka’, ‘Debreceni Bötermo’, ‘Nefris’) were used. Before drying, fruits were subjected to osmotic treatment. Three different drying methods were examined: 1) convective (C), 2) hybrid with microwaves (C-MV) and 3) hybrid with microwaves and ultrasound (C-MV-US). As the quality indicators of the investigated processes, the changes in chemical composition, including alterations in the main groups of bioactive components, as well as in the antioxidant potential were monitored at each production stage. It was found that, when compared to convective drying, the use of the hybrid techniques allowed the drying time to be reduced from 9 to just 3 hours. Furthermore, employing hybrid drying eliminated the problems associated with the dehydration barrier observed during convective drying of the cultivar ‘Debreceni Bötermo’. Regrettably, although the ultrasound used as the additional source of energy in the hybrid method slightly improved water evaporation, in general no significant effect on the retention of phenolic compounds was found. Irrespectively of the drying method, the effect of the cultivar proved to be crucial to the quality of the final product. Under the same processing conditions, ‘Nefris’ turned out to be the most promising cultivar for producing ready-to-eat fruit snacks of high nutritional value.
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Srijeeta Saha. "IMF: To Enhance the Shelf-Life of Food." International Journal for Modern Trends in Science and Technology 6, no. 10 (November 24, 2020): 103–8. http://dx.doi.org/10.46501/ijmtst061018.
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Drying is the oldest method of food preservation. By reducing the moisture content and water activity the microbial stability of the food materials can be increased. The minimum water activity (aw) for microbial growth is approximately 0.6. But in case of dehydration the texture, palatability and some physical properties of the food materials can be decreased. Intermediate moisture food (IMF) are shelf-stable products having water activities of 0.6-0.84, and the range of the moisture content from 15%-40% and are edible without rehydration. Osmotic dehydration has many advantages include low processing temperatures, short drying times, and 20%-30% lower energy consumption than typical dehydration processes. Sugar is the most important agent used as the humectants for candied intermediate moisture fruits, and salt is used for intermediate moisture vegetables and fish. Most of the fresh fruits can be transformed into IMF or candied fruit (also known as crystallized fruit) without adding synthetic colors and flavors or gelling agent. In this review paper the how different IMF enhance the self-life of the food materials are discussed.
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Sadowska, Anna, Franciszek Świderski, Ewelina Hallmann, and Katarzyna Świąder. "Assessment of Chokeberry Powders Quality Obtained Using an Innovative Fluidized-Bed Jet Milling and Drying Method with Pre-Drying Compared with Convection Drying." Foods 10, no. 2 (February 1, 2021): 292. http://dx.doi.org/10.3390/foods10020292.
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There is a need and great interest among food producers in obtaining powders from fruit and vegetables of both high nutritional value and sensory qualities superior to those hitherto obtained by convection drying (CD) and spray drying methods and cheaper to prepare than the sublimation method. This study is focused on whether powders can be obtained from fruit berries with a sticky structure, using the chokeberry (Aronia melanocarpa) as a test example, by a combined fluidized-bed jet milling and drying (FBJD) of pre-dried fruit by CD to an adequate water activity (aw). The pre-drying step reduced sticking between fruit particles during the simultaneous drying and grinding processes of the FBJD method in order to obtain powders of desired granulation. Three different pre-drying temperatures of 50, 60, and 70 °C were tested for levels of microorganisms in chokeberries at a water activity of 0.4. Vitamin C content and antioxidant properties were also examined along with polyphenol separation. Fruit pre-dried at 60–70 °C had significantly higher vitamin C and polyphenolic content and greater antioxidant properties than those pre-dried at 50 °C. Further studies were thus undertaken on powders pre-dried at 70 °C in which antioxidant properties, vitamin C, and polyphenols content were also compared with CD obtained powders. The FBJD method combined with CD pre-drying proved superior to just using the CD method, where powders had a greater preservation of vitamin C at 84% (CD powders 35%), a 12% higher total polyphenol content, and a 10% higher antioxidant activity. The test method also uses a much shorter drying time than the CD method, because the grinding of the hard-textured material takes only few minutes.
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T, Adepoju, Oladejo, and Adefila, Samuel A. "Effects of Processing Methods on Nutrient Retention of Processed Okro (Abelmoschus Esculentus) Fruit." Journal of Food Research 4, no. 6 (November 11, 2015): 62. http://dx.doi.org/10.5539/jfr.v4n6p62.
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Non-leafy vegetables are highly perishable products and require good processing treatment to prevent post harvest losses. The common traditional method of their preservation is sun-drying or blanching followed by sun-drying. Okro fruit is generally preserved through sun-drying in Nigeria with little documentation on its nutrient retention. This study was therefore carried out to determine effects of processing methods on micronutrient retention of processed okro. Okro fruit was purchased from Bodija market, Ibadan and divided into three portions treated as raw, sun-dried, and blanched/sun-dried samples. Market sun-dried sample was purchased from the market for comparison. The four samples were analysed for proximate, mineral and vitamin composition using standard methods of AOAC, atomic absorption spectrophotometric and spectrophotometric methods. Edible portion of 100g of fresh sample contained 84.5g moisture, 2.9g crude protein, 0.2g lipid, 2.1g ash, 8.3g carbohydrate, 46.47mg sodium, 102.27mg potassium, 86.37mg calcium, 64.80mg phosphorus, 11.40mg magnesium, 1.63mg iron, 3.70mg zinc, and yielded 41.13kcal of energy. Market sun-dried sample had the highest value of ash and carbohydrate while blanched sun-dried sample had highest gross energy (p<0.05). Fresh okro sample had the highest ascorbic acid (33.02mg) and lowest β-carotene (196.57µg) values (p<0.05). The calcium, phosphorus, magnesium, copper and manganese content of sun-dried sample was significantly higher than other samples (p<0.05) while market sample was significantly higher in sodium, potassium, iron and zinc value compared with fresh, blanched sun-dried and sun-dried samples (p<0.05). Sun-drying seemed to be the better method of okro preservation to retain most micronutrients.
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Al Maiman, Salah A., Nawal A. Albadr, Ibrahim A. Almusallam, Mohammed Jawad Al-Saád, Sarah Alsuliam, Magdi A. Osman, and Amro B. Hassan. "The Potential of Exploiting Economical Solar Dryer in Food Preservation: Storability, Physicochemical Properties, and Antioxidant Capacity of Solar-Dried Tomato (Solanum lycopersicum) Fruits." Foods 10, no. 4 (March 30, 2021): 734. http://dx.doi.org/10.3390/foods10040734.
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This study investigated the effect of solar drying on storability and physiochemical and antioxidant capacities of dried tomatoes. Sliced fruit was dried at 45 ± 2 °C for 24 h under a solar tunnel dryer and stored at ambient temperature for 90 and 180 days. Solar drying treatments significantly (p < 0.05) reduced the bacterial and mold load, and eliminated Staphylococcus aureus, S. saprophyticus, and Escherichia coli in all samples. Solar drying treatment reduced the water activity of the dried tomato’s to 0.31 that remained at the same level during storage period 180 days. Storage of dried tomato slices resulted in the decrease of both color and vitamin C content while it increased the total carotenoid, lycopene, phenolic compound content, and antioxidant activity. Furthermore, the principle component analysis (PCA) revealed that solar drying of tomato slices enhanced its physicochemical properties, antioxidant capacity particularly after storage for 90 and 180 days. Interestingly, the solar drying process enhanced tomato slices storage and physicochemical characteristics, that resulted in extending the shelf life by up to 6 months, indicating the great potential application of low-tech solar in food industry and could become an emerging effective post-harvest preservative method for seasonal perishable vegetable and fruit, particularly in developing countries.
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Turan, Osman Yağız, and Ebru Fıratlıgil. "Modelling and characteristics of thin layer convective air-drying of thyme (Thymus vulgaris) leaves." Czech Journal of Food Sciences 37, No. 2 (May 10, 2019): 128–34. http://dx.doi.org/10.17221/243/2017-cjfs.
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Fruit and vegetable dehydration has been extensively studied for the improvement of food preservation. Effects of drying temperature on the drying kinetics of thyme were investigated and a suitable drying model was obtained to describe the drying process. Drying behaviour of thyme leaves at temperatures of 50, 60, 70 and 80°C was determined by using a conventional drying oven, and moisture ratio and drying rates were calculated. Four different thin layer drying models, namely Lewis, Henderson and Pabis, Page, and logarithmic models, were used to fit the experimental moisture ratio data. Three statistical parameters: coefficient of determination (R<sup>2</sup>), chi-square (χ<sup>2</sup>) and root mean square error (RMSE) were used to compare the goodness of fit of the drying models. Logarithmic model and Page model give the best description of the drying process kinetics of thyme leaves by comparing the experimental values and predicted values.
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Budžaki, Sandra, Jozo Leko, Kristina Jovanović, Jožef Viszmeg, and Ivo Koški. "Air source heat pump assisted drying for food applications." Croatian journal of food science and technology 11, no. 1 (May 31, 2019): 122–30. http://dx.doi.org/10.17508/cjfst.2019.11.1.18.
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Drying as one of the oldest food preservation processes is also the most energy demanding process. Nowadays, when conventional energy sources are declining, reduction/rationalization of energy consumptions in industrial processes is of great importance. One of the more successful ways of saving energy and make the process energy efficient is the integration of heat pumps within the existing technological processes. Heat pump systems are successfully used for different applications such as heating and cooling, and drying as well. In addition, the quality of final dried product is a priority that can be accomplished by heat pump assisted drying systems. This paper presents up-to-date survey in the field of air source heat pump assisted drying of food: fruit, vegetables, herbs and spices.
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ZAVALIY ALEKSEI A., ALEKSEI A., LYUDMILA A. LAGO LYUDMILA A., and ALEKSANDR S. RYBALKO ALEKSANDR S. "KINETICS OF DEHUMIDIFICATION АND DESTRUCTION OF VITAMIN C CONTENT DURING INFRARED DRYING OF FRUIT AND BERRIES IN A MULTI-TIERED DRIER U." Agricultural engineering, no. 5 (2020): 56–63. http://dx.doi.org/10.26897/2687-1149-2020-5-56-63.
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The fi rst-order model of chemical kinetics was applied for an analytical description of the destruction of vitamin C content during the infrared (IR) drying of plant materials. In this model, the authors used the Arrhenius equation to describe the temperature infl uence on the speed of the simulated processes. The coeffi cients of the model were determined by the xperimental data for IR drying of raspberries and sliced apples. The authors found the relationship between the temperature of raw materials, the time of heat exposure and destruction of vitamin C in fruit and berries during IR drying. The study determined the requirements for maximum preservation of the native properties of raw materials during their drying in a multilevel drying machine. They include minimizing the contact of the raw material surface with an oxidizing environment; carrying out drying at a minimum temperature irregularity of raw materials and over a short time at the maximum permissible temperatures of raw materials under atmospheric pressure in the drier unit.
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Ofoedu, Chigozie Emmanuel, Collins Nkeoma Ubbaonu, Chioma Doris Obi, Faith Kosisochukwu Okeke, Nkiru Euphresia Odimegwu, and Ijeoma Maureen Agunwah. "Production and comparative evaluation of leather products from pawpaw (Carica papaya) and banana (Musa acuminata) fruit pulp." Croatian journal of food science and technology 12, no. 2 (November 30, 2020): 218–28. http://dx.doi.org/10.17508/cjfst.2020.12.2.10.
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Food wastage as a result of postharvest losses is responsible for about one-third of the entire annual harvest wasted world over. Postharvest losses occur due to the lack of processing and preservation technologies of the surplus harvest, as well as the unavailability of properly trained personnel. Therefore, in the bid to minimize food wastage from postharvest losses, some perishable tropical fruits were processed into fruit leathers. Fresh banana and pawpaw fruits were used to produce banana leather, pawpaw leather, and composite (banana & pawpaw) leather. The fresh fruits were washed, peeled, deseeded, sliced, mashed, and dried in an oven to produce flexible leather sheets of the fruits. The fresh fruit pulps and the fruit leathers were analysed for nutritional (proximate, vitamin and mineral) compositions and sensory qualities using standard methods. The results showed that significant differences (p<0.05) exist between the fresh fruits and fruit leathers. The moisture content of the fruit leathers ranged from 23.36% to 23.84%, protein contents ranged from 8.32% to 8.76%, while the carbohydrate contents ranged from 61.07% to 62.01%. The vitamin E in the fruit leathers increased significantly (30 – 34 µg/100 g) while vitamin B9 in the fruit leathers decreased significantly after drying, when compared with their corresponding fresh fruits. In addition, vitamin C decreased in the banana products (52.96 to 17.65 mg/100 g) and in the pawpaw products (123.56 to 52.96 mg/100 g) after processing, but magnesium, potassium, and calcium increased significantly in the fruit leathers. The general acceptability of the fruit leathers from the sensorial perspective showed that pawpaw leather was slightly liked (6.40) while banana leather (7.10) and composite leather (7.50) were liked moderately. Though the banana fruit leather and composite fruit leather were not significantly different, the sensory scores showed that the composite fruit leather was more preferred. This research has demonstrated that processing of fruits into fruit leathers will not only minimize postharvest losses but will also create a new variety of value-added products with higher nutritional value potential compared to its fresh fruits.
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Ofoedu, Chigozie Emmanuel, Collins Nkeoma Ubbaonu, Chioma Doris Obi, Faith Kosisochukwu Okeke, Nkiru Euphresia Odimegwu, and Ijeoma Maureen Agunwah. "Production and comparative evaluation of leather products from pawpaw (Carica papaya) and banana (Musa acuminata) fruit pulp." Croatian journal of food science and technology 12, no. 2 (November 30, 2020): 218–28. http://dx.doi.org/10.17508/cjfst.2020.12.2.10.
Full textAbstract:
Food wastage as a result of postharvest losses is responsible for about one-third of the entire annual harvest wasted world over. Postharvest losses occur due to the lack of processing and preservation technologies of the surplus harvest, as well as the unavailability of properly trained personnel. Therefore, in the bid to minimize food wastage from postharvest losses, some perishable tropical fruits were processed into fruit leathers. Fresh banana and pawpaw fruits were used to produce banana leather, pawpaw leather, and composite (banana & pawpaw) leather. The fresh fruits were washed, peeled, deseeded, sliced, mashed, and dried in an oven to produce flexible leather sheets of the fruits. The fresh fruit pulps and the fruit leathers were analysed for nutritional (proximate, vitamin and mineral) compositions and sensory qualities using standard methods. The results showed that significant differences (p<0.05) exist between the fresh fruits and fruit leathers. The moisture content of the fruit leathers ranged from 23.36% to 23.84%, protein contents ranged from 8.32% to 8.76%, while the carbohydrate contents ranged from 61.07% to 62.01%. The vitamin E in the fruit leathers increased significantly (30 – 34 µg/100 g) while vitamin B9 in the fruit leathers decreased significantly after drying, when compared with their corresponding fresh fruits. In addition, vitamin C decreased in the banana products (52.96 to 17.65 mg/100 g) and in the pawpaw products (123.56 to 52.96 mg/100 g) after processing, but magnesium, potassium, and calcium increased significantly in the fruit leathers. The general acceptability of the fruit leathers from the sensorial perspective showed that pawpaw leather was slightly liked (6.40) while banana leather (7.10) and composite leather (7.50) were liked moderately. Though the banana fruit leather and composite fruit leather were not significantly different, the sensory scores showed that the composite fruit leather was more preferred. This research has demonstrated that processing of fruits into fruit leathers will not only minimize postharvest losses but will also create a new variety of value-added products with higher nutritional value potential compared to its fresh fruits.
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Leyva-Porras, César, María Zenaida Saavedra-Leos, Laura Araceli López-Martinez, Vicente Espinosa-Solis, Yolanda Terán-Figueroa, Alberto Toxqui-Terán, and Isaac Compeán-Martínez. "Strawberry Juice Powders: Effect of Spray-Drying Conditions on the Microencapsulation of Bioactive Components and Physicochemical Properties." Molecules 26, no. 18 (September 8, 2021): 5466. http://dx.doi.org/10.3390/molecules26185466.
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The drying of fruit juices has advantages such as easy handling of powders, reduction in volume, and preservation of the characteristics of the fruit. Thus, in this work, the effect of the spray drying conditions of strawberry juice (SJ) with maltodextrin (MX) as a carrying agent on the microencapsulation of bioactive compounds and physicochemical properties was studied. The content of phenolic compounds and antioxidant activity showed higher values at low concentrations of MX, while the effect of drying temperature was negligible. The thermal characterization showed that the low molecular weight sugars in the juice decreased the glass transition temperature (Tg). The morphological analysis by scanning electron microscopy (SEM) indicated that at low concentrations of MX, the particles agglomerated, while at intermediate and high concentrations, the particles were observed as well separated. Through microstructural analysis by X-ray diffraction (XRD), the presence of amorphous state was confirmed in all the samples, which is beneficial for preventing chemical and biochemical reactions, and promoting the conservation of the microencapsulated bioactive compounds.
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Sotoodeh, Ali, Kamaruzzaman Sopian, and Adnan Ibrahim. "Experimental Studies of Drying Pineapple with An Active Indirect Solar Tunnel Dryer in Malaysia." Journal of Advanced Research in Fluid Mechanics and Thermal Sciences 83, no. 1 (June 4, 2021): 105–17. http://dx.doi.org/10.37934/arfmts.83.1.105117.
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Abundant sunshine and tropical climate of Malaysia have made pineapple a suitable fruit to be grown in this country. However, to have longer shelf-life, lighter weight for transportation and less storage space, drying of pineapple has been a common preservation method in this country. Open-sun drying used to be most common method of preserving agricultural products. Nevertheless, due to the disadvantages of open sun drying method, solar drying technology has become an alternative method of drying vegetables, fruits, spices, herbs etc. The main purpose of this paper is to evaluate the performance of active solar tunnel dryer (ASTD) for drying sliced pineapples. The air circulation system in this dryer is based on forced convection system. In active solar tunnel dryer inlet airflow temperature was gained by corrugated absorber plate. During the experiment minimum, maximum and average of absorber thermal efficiency were 13.1% and 24.4%, and 19.8 % respectively. The inlet temperature range was between 260C to 380C, the escalated temperature range was between 340C to 750C on the absorber outlet. Relative humidity (RH) experienced changes due to irradiance intensity, the RH reduced when passed through the absorber plate. The average inlet humidity was 54% while average outlet humidity was 36%. During 9 hours of drying process, pineapple moisture content reduced from 89% to 12.5% and its weight decreased from 5 kg to 0.6 2kg. The peak sun hours were 5.7 hours, and loading density was 1.51 kg/m2.
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Chua, Lisa Yen Wen, Bee Lin Chua, Adam Figiel, Chien Hwa Chong, Aneta Wojdyło, Antoni Szumny, and Jacek Łycko. "Drying of Phyla nodiflora Leaves: Antioxidant Activity, Volatile and Phytosterol Content, Energy Consumption, and Quality Studies." Processes 7, no. 4 (April 12, 2019): 210. http://dx.doi.org/10.3390/pr7040210.
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Drying is an important process in the preservation of antioxidants in medicinal plants. In this study, leaves of Phyla nodiflora, or commonly known as frog fruit, were dried using convective drying (CD) at 40, 50, and 60 °C; vacuum-microwave drying (VMD) at 6, 9, and 12 W/g; and convective pre-drying followed by vacuum-microwave finish drying (CPD–VMFD) at 50 °C and 9 W/g. Drying kinetics of P. nodiflora leaves was modelled, and the influences of drying methods on the antioxidant activity, total phenolic content, volatile and phytosterol contents, energy consumption, water activity, and color properties were determined. Results showed that drying kinetics was best described by modified Page model. VMD achieved highest drying rate, whereas VMFD considerably reduced the drying time of CD from 240 min to 105 min. CPD–VMFD was the best option to dry P. nodiflora in terms of retaining volatiles and phytosterols, with lower energy consumption than CD. Meanwhile, VMD at 6 W/g produced samples with the highest antioxidant activity with 2,2′-Azinobis (3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) and ferric reducing antioxidant power (FRAP) value of 11.00 and 15.99 µM Trolox/100 g dw, respectively.
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Phinney, Randi, Ingegerd Sjöholm, Karolina Östbring, and Marilyn Rayner. "Method to assess the drying performance of water vapour-permeable membrane pouches for fruit juice preservation." Chemical Engineering Research and Design 152 (December 2019): 433–46. http://dx.doi.org/10.1016/j.cherd.2019.09.045.
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DANIEL, I. O., N. Q. NG, T. O. TAYO, and A. O. TOGUN. "Wet–cold preservation of West African yam (Dioscorea spp.) pollen." Journal of Agricultural Science 138, no. 1 (February 2002): 57–62. http://dx.doi.org/10.1017/s0021859601001708.
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Hermetic cold storage without previous drying (wet–cold storage) was experimented for the preservation of yam pollen grains. Pollens collected from white yam D. rotundata and a wild relative, D. praehensilis, were stored at −80, −20, 5, and 15 °C in sealed packs for 2 years. Pollen samples were drawn for in vitro germination tests after 100 and 700 days, and hand pollination was conducted after 365 and 730 days in storage. Pollen germination responses were not significantly different among the two species. Though pollen maintained germination capacity at all the storage temperature regimes, there was a significant loss in the viability of pollen stored at 5 and 15 °C after 100 days of storage. After 700 days in storage, pollens stored at 5 and 15 °C had lost germination capacity while there were no significant differences in the germination of fresh pollen and pollen frozen at −80 and −20 °C. Hand pollination with pollen of D. rotundata frozen at −80 °C for 365 days gave 69·5% fruit set and 50% fruit set after 730 days in storage. From these results, the wet–freeze procedure appears promising to execute the establishment of pollen gene banks for yam breeding and for conservation of haploid gene pool of yams in base collections. A pollen storage protocol based on the procedure is recommended.
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Movagharnejad, Kamyar, and Sepideh Pouya. "The Effect of the Drying Method on the Quality of Dried Kiwi Slices." International Journal of Health and Medicine 2, no. 1 (March 30, 2017): 1. http://dx.doi.org/10.24178/ijhm.2017.2.1.01.
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Abstract— Drying is known as a food preservation method which increases the food’s storage time by water reduction. Traditional drying consisted of open sun-drying, but different industrial dryers have been widely used in recent times. The new dryers consist of convective, infrared, ultrasound, freeze fluidized bed and freeze dryers. All of these dryers reduce the water content but under different mechanisms which leads to the end products with different qualities. In this study we aim to compare the difference in quality of kiwi fruit slices dried by three different dryers: 1. Convective tray dryer, 2. Microwave dryer and 3. Freeze dryer. The tray dryer experiments were conducted in two air temperatures of 60 and 80oC in the constant air velocity of 0.8 m/s. The microwave dryer operated in 3 output powers of 180, 270 and 360 W. The condenser temperature and pressure in the freeze dryer reduced to -50oC and 0.1 mbar, respectively. The operating conditions and time were regulated so that the moisture content of all dried samples reduced to nearly 10% in the wet basis. The three parameters of color change, ascorbic acid and antioxidant reduction were selected as the measuring criteria for the comparison of the product qualities. The experiments show that the freeze drying caused the minimum color change while the microwave drying in the maximum power of 360W caused the maximum amount of color change. The concentration of ascorbic acid was measured in the fresh fruits and dried samples by standard methods. The measurements proved that the ascorbic acid content of the freeze dried samples was 80% of the fresh fruits. The ascorbic acid content of other samples was much lower. The antioxidant activity of the dried samples and the fresh fruits was also measured by standard methods and the experimental data also showed that the freeze drying causes the minimum reduction in the antioxidant activity.
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Maina, Benson, Jane Ambuko, Margaret J. Hutchinson, and Willis O. Owino. "The Effect of Waxing Options on Shelf Life and Postharvest Quality of “ngowe” Mango Fruits under Different Storage Conditions." Advances in Agriculture 2019 (December 4, 2019): 1–9. http://dx.doi.org/10.1155/2019/5085636.
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Mango is an economically important fruit crop but with a very short shelf life of about 4–9 days in ambient and between 2 and 3 weeks in cold storage. Extending the shelf life and marketing period of mango fruit requires application of quality preservation technologies. This study aimed at evaluating the effect of innovative waxing options on shelf life and postharvest quality of “ngowe” mango fruits stored under different storage conditions. A homogenous sample of mango fruits, variety “ngowe” harvested at mature green stage were subjected to two waxing treatments, namely Shellac or Decco wax™. The waxes were applied by dipping the fruits in wax for five seconds followed by air drying. The waxed fruits were then packed in carton boxes and stored either at ambient room temperature (25°C) or cold room (12°C). Random samples of three fruits from each treatment and storage conditions were taken for measurement of attributes associated with ripening after every 3 and 7 days for ambient and cold storage, respectively. These included cumulative weight loss, respiration, peel firmness, total soluble solids (TSS), total titratable acidity (TTA) and beta carotene content. Results from the study showed that waxing with either Shellac or Decco wax was effective in prolonging shelf life of “ngowe” mango fruits by 3 and 6 days in ambient and cold storage respectively. Untreated fruits in ambient storage lost 5.3% of the initial weight by day 7 compared to an average of 4.5% for the waxed fruit (day 10). Waxed fruits in ambient had low CO2 concentration (59.53 ml/kg hr) compared to a high (88.11 ml/kg hr) CO2 concentration for the untreated fruits. Similarly, other ripening related changes including brix, color, and firmness were significantly slowed down by waxing, especially under cold storage. Findings from this study show the effectiveness of waxing in delaying mango fruit ripening. Waxing can therefore be used to extend the shelf life and marketing period for mango fruit.
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Zaenuri, Lalu Ahmad, Lukman Lukman, Oscar Yanuarianto, I. Wayan Lanus Sumadiasa, and Rodiah Rodiah. "Additional Freeze Drying Fig Fruit (Ficus Carica L) Filtrate into Tris Egg Yolk Extender and Its Effect on Sperm Membrane Integrity and Acrosome of Kacang Buck." ANIMAL PRODUCTION 19, no. 3 (August 13, 2018): 161. http://dx.doi.org/10.20884/1.jap.2017.19.3.647.
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A study was designed to determine Kacang buck sperm membrane integrity and acrosome reaction as to the effect of different concentration of freeze drying fig fruit filtrate in tris egg yolk based extender. This study used 5 proven fertility Kacang goats aged 3-4 years, maintained by Faculty of Animal Sciences, Mataram University, Indonesia. Semen was collected by artificial vagina at every five days. The collected semen was divided into four aliquots in accordance to the treatments extender such as Control (0 gr), T1 (0.02 gr), T2 (0.04 gr) and T3 (0.06 gr) freeze drying fig fruit filtrate in tris egg yolk based extender (gr/v), respectively. Plasma membrane integrity and intact acrosome after re-concentration and preserved at 5ºC were assessed visually at 0 and every 24 hours for 5 consecutive days. The statistical significance of the result was evaluated by a one way ANOVA for completely randomized design analysis of variance. Data were presented as Mean±SD. Results suggest that the mean percentages of sperm membrane integrity in T0, T1,T2 and T3 at 96 h post extended and preserve at 5ºC were 34.3±5.3, 40.6±4.7, 44.8±5.4 and 42.1±5,1, respectively. The mean percentages of sperm acrosome intact were 16.4±4.8, 18.5±1.9, 21.6±3.1 and 19.6±2.8, respectively. The results of the study suggested that additional 0.04gr freeze drying fig fruit filtrate into tris egg yolk based extender have a significant preservation effect on both spermatozoa membrane integrity and acrosome intact of kacang buck.
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Kowalska, Jolanta, Agata Marzec, Ewa Domian, Sabina Galus, Agnieszka Ciurzyńska, Andrzej Lenart, and Hanna Kowalska. "The Use of Antioxidant Potential of Chokeberry Juice in Creating Pro-Healthy Dried Apples by Hybrid (Convection-Microwave-Vacuum) Method." Molecules 25, no. 23 (December 2, 2020): 5680. http://dx.doi.org/10.3390/molecules25235680.
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The visible trend in the development of the snack market focuses on the use of innovative technologies such as low-temperature or hybrid processes that allow the preservation of native ingredients of raw plant materials. In addition, the high antioxidant potential of, for example, chokeberry fruit can be used to support technological processes and create new products. The aim of the study was to evaluate the possibility of using chokeberry juice concentrate as a component of an osmotic solution to enrich apple samples with natural bio-ingredients and obtain dried apples with increased content of ingredients with antioxidant properties; pro-healthy apple chips. The research material consisted of apples that underwent osmotic dehydration in solutions of sucrose or sucrose and chokeberry juice concentrate and then were dried by the freeze-drying or the hybrid method. The freeze-drying was more beneficial for maintaining the vitamin C content, while the use of the hybrid method resulted in the preservation of more polyphenolic compounds. The sensory evaluation indicated the need to modify the composition of the osmoactive solution. Due to the use of chokeberry juice concentrate, the content of vitamin C, polyphenols, and the antioxidant activity of dried apples was increased.
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Lachowicz, Sabina, Anna Michalska-Ciechanowska, and Jan Oszmiański. "The Impact of Maltodextrin and Inulin on the Protection of Natural Antioxidants in Powders Made of Saskatoon Berry Fruit, Juice, and Pomace as Functional Food Ingredients." Molecules 25, no. 8 (April 15, 2020): 1805. http://dx.doi.org/10.3390/molecules25081805.
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The objective of this study was to examine the effect of inulin and maltodextrin applied during vacuum drying of Saskatoon berry fruit, juice, and pomace on the retention of bioactive compounds and antioxidant capacity (radical scavenging capacity (ABTS), ferric reducing antioxidant potential (FRAP)) of powders obtained. Ultra-high performance liquid chromatography (UPLC-PDA-ESI-MS/MS) was used to identify major groups of polyphenolic compounds, such as: flavan-3-ols (35% of all polyphenols for fruit powder, 33% for juice powder, and 39% for pomace powders of all polyphenols), anthocyanins (26% for fruit powder, 5% for juice powder, and 34% for pomace), phenolic acids (33% for fruit powder, 55% for juice powder, and 20% for pomace powder), and flavanols (6% for fruit powder, 6% for juice powder, and 7% for pomace powder). In general, the content of polyphenols was more dependent on the content than on the type of carrier used for drying, regardless of the matrix tested. The average sum of polyphenols and the antioxidant activity (for ABTS and FRAP assay) of the powders with 30% of carrier addition were 5054.2 mg/100 g dry matter (d.m.) as well as 5.3 and 3.6 mmol Trolox/100 g d.m. in the ABTS and FRAP tests, respectively. The increase in carrier concentration by 20% caused a decrease of 1.5-fold in the content of polyphenols and a 1.6-fold and 1.5-fold in the antioxidant potential, regardless of the matrix tested. The principal component analysis (PCA) analysis indicated that the freeze-drying process led to the lowest degradation of the identified compounds, regardless of the matrix tested, with the exception of juice and pomace powders dried by vacuum drying at 60 °C. In this case, the release of (−)-epicatechin was observed, causing an increase in the flavanol contents. Thus, this work demonstrated the effect of processing and matrix composition on the preservation of antioxidant bioactives in Saskatoon berry powders. Properly designed high-quality Saskatoon berry powders with the mentioned carriers may be used as nutraceutical additives to fortify food products and to improve their functional properties.
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Fitriarni, Dian, and Rafika Ayuni. "PEMANFAATAN ASAP CAIR ALANG-ALANG (Imperata cylindrica) SEBAGAI PENGAWET TERHADAP KARAKTERISTIK BUAH PISANG MAKAU (Musa spp.)." AGROINTEK 12, no. 1 (March 28, 2018): 39. http://dx.doi.org/10.21107/agrointek.v12i1.3496.
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<em>Research on the utilization of liquid smoke especially for preservation of fruit has been done and become one of alternative methods that can be used to maintain fruit shelf life. Liquid smoke raw materials can come from a variety of sources one of which comes from the Alang-alang (Imperata cylindrica). This study aims to determine the ability of liquid smoke made from alang-alang as a preservative of bananas and to know the effect on the characteristics of bananas. The sample used in this research is a local banana known as Pisang Makau (Musa spp). This research uses experimental method with 7 days of storage time. Initial stages of the research are cleaning the fruit, dyeing, drying, and storage at room temperature. This research uses liquid smoke from alang-alang by using 2 various concentrations 50% and 100%. The next stage is the analysis of the characteristics of bananas such as color, fruit texture, fruit weight, sugar content, and vitamin C levels. Based on the analysis results obtained by Pisang Makau with the treatment of liquid has a longer shelf life than the control. Based on the results of the analysis of the shelf life of fruit treated with liquid smoke decreased levels of sugar and vitamin C levels. Percentage decrease levels of sugar and vitamin C between the fruit with the treatment and control not much different. This shows that liquid smoke from alang-alang has the ability to retain the shelf life of bananas without affecting sugar and vitamin C levels in bananas in this case for Pisang Makau. Levels of sugar and vitamin C in bananas decreased during the process of storage and bunding of fruit</em>
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Silva, Jéssyca Santos, Daniela Weyrich Ortiz, Eduardo Ramirez Asquieri, and Clarissa Damiani. "Physicochemical and technological evaluation of flours made from fruit co-products for use in food products." Research, Society and Development 9, no. 3 (March 10, 2020): e192932742. http://dx.doi.org/10.33448/rsd-v9i3.2742.
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Fruits and vegetables are widely processed, and during its processing, co-products are often discarded. Some co-products, such as peels, have a rich composition and could be used. However, the high perishability, due to high moisture content, limits this use. The reduction of moisture, achieved by drying, is an alternative to use these co-products. Flours, made from pineapple (Ananas comosus), banana (Musa sp.), lychee (Litchi chinensis) and papaya (Carica papaya) peels, through drying process, were evaluated for particle size distribution, water activity, hydrogenionic potential, titratable acidity, total soluble solids, solubility in water and in milk and water, milk and oil absorption, in order to characterize them and suggest potential applications in food products. Water activity (0.21 to 0.38) and pH (3.58 to 5.84) values were favorable for the preservation of flours, which also showed better solubility in water (17.57 to 53.52%) than in milk (4.46 to 11.22%), as well as a higher water uptake (2.16 to 6.35 g g-1) and milk (3.19 to 6.61 g g-1) compared to oil absorption (1.09 to 1.74 g g-1). These results indicated good potential for use in food processing, especially in instant products, meat and bakery, to develop new products or replace ingredients, representing an alternative to the use of co-products.
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Paunovic, Dragana, Branislav Zlatkovic, and Dusica Mirkovic. "Kinetics of drying and quality of the apple cultivars Granny Smith, Idared and Jonagold." Journal of Agricultural Sciences, Belgrade 55, no. 3 (2010): 261–72. http://dx.doi.org/10.2298/jas1003261p.
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Apple is nutritionally valuable and present as fresh fruit in human nutrition throughout the year. Also apple is a raw material in food processing, primarily in the production of juices, nectars, refreshing soft drinks, marmalades, jams, compotes, apple cider vinegar and dried fruits. In the last decade on the world market there is a great interest in dried apple products (commercially called apple chips). During preservation by drying the technological process aimed at the final product of optimal quality is required. The subject of this paper is the kinetics of the apple cv. Granny Smith, cv. Idared and cv. Jonagold drying in laboratory dehydrator for the purpose of pinpointing at which level of humidity the maximum speed of evaporation is achieved and at which level of humidity apple slices begin to change in colour and geometric shape. Parameters of the drying process were the same for all three cultivars, 3hrs at air temperature of 70oC and 5hrs at air temperature of 50o. The amount of evaporated water is expressed in relative and absolute units of measure. The purpose of this paper is to determine which one of the three tested cultivars provides the best properties for drying, i.e. in terms of oxidation of polyphenolic compounds to find the cultivar which will provide that the final product is technologically and organoleptically the most acceptable. The results showed that the sample cv. Granny Smith expressed the least oxidation of polyphenolic compounds (browning), curved edges and shrivelled apple slices. After that the sample cv. Jonagold followed. The sample cv. Idared showed the worst results. Following the drying kinetics of all three samples, it can be concluded that the cultivars Granny Smith and Jonagold were achieving the lower maximum speed of evaporation, unlike the cultivar Idared. The cultivars Granny Smith and Jonagold have attained consistent drying and in this way the technological process was finished with a smaller temperature stress for plant tissue, resulting in a much better quality of the final product.
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Pavlenko, Svitlana, Yakov Verkhivker, and Оlena Myroshnichenko. "Development of technology for production of functional fruit drinks." Technology audit and production reserves 4, no. 3(60) (July 31, 2021): 46–49. http://dx.doi.org/10.15587/2706-5448.2021.237867.
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The object of research is the technology of functional fruit and vegetable juice products enriched with collagen. The subject of research is various types of collagen, formulations and parameters of technological operations for the production of functional juice drinks. The research is aimed at the develop technology, recipes for a new assortment of fruit and vegetable drinks enriched with collagen. Also it is aimed at the preserve the functional properties of collagen in canned juice products after high-temperature processing and create food products for everyday consumption to solve age-related and other problems associated with human health. In the course of the study, standard methods were used to determine the organoleptic indicators of various types of collagen, juice products, as well as to determine the mass fraction of moisture, carbohydrates, fats, proteins in the developed fruit and vegetable drinks enriched with collagen. Also, to confirm the presence and preservation of collagen in finished products, the electrophoresis method was used to determine the atomic mass unit of the constituent substances after complete drying of the samples. The proposed methods make it possible to assess the quality of the developed collagen-enriched drinks, prove the presence and preservation of a biologically active additive in the finished product after using the sterilization mode parameters – temperature and time, when receiving canned products. The developed formulations and technology make it possible to consider functional fruit and vegetable juice-containing products enriched with a biologically active additive collagen as effective and useful. An easily digestible food product for everyday consumption is proposed for solving age-related and other problems related to human health, with regulation of the pH value for effective use of the beneficial properties of this additive. In contrast to existing functional juice products, the proposed formulations and technology make it possible to obtain juice-containing fruit and vegetable blended products with a biologically active additive collagen. The technology minimizes the impact of collagen on the organoleptic characteristics of the developed recipe compositions of finished products and preserves its beneficial biologically active properties in the finished canned product after heat sterilization.
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Smith, Bronwen. "Image Analysis of Food Microstructure. John C. Russ." Microscopy and Microanalysis 13, no. 4 (July 16, 2007): 313. http://dx.doi.org/10.1017/s1431927607070821.
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Image Analysis of Food Microstructure. John C. Russ. CRC Press, Boca Raton, FL; 2005, 369 pages. ISBN 0-8493-2241-3Understanding food microstructure is fundamental to understanding the changes fresh fruit and vegetables undergo during development, postharvest, and during processing and preservation treatments, such as canning, drying, and freezing. Microstructure is also important in manufactured foods and in the development of new types of foods to give insight into the way in which ingredients respond when mixed with others and how they compete for space in a volume. Microstructure is important for food scientists because it gives rise to quality aspects, including texture, color, and palatability of foods. Finding innovative ways to examine food microstructure not only helps the fundamental understanding but also allows us to solve problems for industry when products fail.
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Sarkar, Tanmay, Molla Salauddin, Sudipta Kumar Hazra, and Runu Chakraborty. "Comparative ANN-TLBO and RSM Optimisation Approach for Bioactive Potential of Microwave Convective Dried Mango (Mangifera indica)." Proceedings 70, no. 1 (November 9, 2020): 1. http://dx.doi.org/10.3390/foods_2020-07608.
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The mango (Mangifera indica) is a rich source of antioxidants like phenolic acids and flavonoids. Polyphenol oxidase (PPO) and polyphenol peroxidase (POD) enzymes oxidize mono and diphenols, and thus the antioxidant potential diminishes. For cost-effective and sustainable preservation of this sub-tropical climacteric fruit, microwave convective dehydration is a prospective choice. Drying operations deactivate PPO and POD. Microwave convective drying was done at 100–300 W of power in a temperature range of 40–80 °C, with a total soluble solid content of 20–30 °B and a puree load of 0.4–0.6 g/cm2 to investigate the effect of the process parameters on the total phenolic content (TPC) of the final product. Response surface methodology (RSM) was employed to optimize the TPC value. Furthermore, an artificial neural network (ANN) with the back propagation-feed forward modeling approach was adopted for the experimental results obtained, teaching–learning-based optimization (TLBO) was then employed to acquire the optimized drying condition for samples with the maximum TPC value. The optimized process conditions obtained from both methods were virtually compatible. From RSM analysis, the maximum TPC value of 13.36 mg GAE/100 g was observed at a 170.27 W power level, 57.84 °C oven temperature, 0.60 g/cm2 of puree load and 29.05 °B total soluble solid content, whereas from the ANN-TLBO technique, 14.29 mg GAE/100 g of TPC was attained for the following combination of drying parameters: 175.08 W, 57.15 °C, 0.60 g/cm2 and 29.25 °B. The ANN-TLBO approach predicted a more optimized result (TPC value) in comparison with the RSM method.
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Moldoveanu, Serban C., Wayne A. Scott, and Darlene M. Lawson. "Nicotine Analysis in Several Non-Tobacco Plant Materials." Beiträge zur Tabakforschung International/Contributions to Tobacco Research 27, no. 2 (April 1, 2016): 54–59. http://dx.doi.org/10.1515/cttr-2016-0008.
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Summary Present study describes the determination of nicotine in various plant samples with a low content of this compound. Nicotine is found naturally in plants from the Solanaceae family. The plants from Nicotiana genus contain large levels of nicotine. However, only low levels are present in plants from Solanum genus including potato, tomato, eggplant, and from Capsicum genus, which are used as food. Because the levels of nicotine in these materials are in the range of parts per billion, the measurements are difficult and the results are very different from study to study. The present study evaluated the level of nicotine in a number of plants (fruits, roots, leaves, tubers) from Solanaceae family (not including Nicotiana genus) and from several other vegetables commonly used as food. The analysis consisted of the treatment of plant material with an aqueous solution 5% NaOH at 70°C for 30 min, followed by extraction with TBME containing d3-nicotine as an internal standard. The TBME organic layer was analyzed on a 7890B/7000C GC-MS/MS system with a 30 m × 0.25 mm, 0.25 μm film CAM column. The MS/MS system worked in MRM positive ionization mode monitoring the transition 162 - 84 for nicotine and 165 - 87 for d3-nicotine. Particular attention was given to the preservation of the intact levels of nicotine in the plant material. The plant material was analyzed as is, without drying and with minimal exposure to contaminations. Separately, the moisture of the plant material was measured in order to report the nicotine level on a dry-basis. Levels of nicotine around 180 ng/g dry material were obtained for tomatoes and eggplant (fruit) and lower levels were obtained for green pepper and potato. Similar levels to that in the tomato fruit were detected in tomato leaves. Materials from other plant families also showed traces of nicotine. [Beitr. Tabakforsch. Int. 27 (2016) 54-59]
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Nekrasova, S. O., and A. V. Komarov. "Development of recipes and technologies for producing functional desserts using sea buckthorn fruits." New Technologies 17, no. 1 (April 5, 2021): 56–63. http://dx.doi.org/10.47370/2072-0920-2021-17-1-56-63.
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In modern society there is a problem of malnutrition of the population associated with the consumption of high-energy food containing an insufficient amount of macro and micro elements, vitamins and other essential substances. Technological progress leads to a significant decrease in physical activity, which determines the need to reduce the calorie content of food consumed. Currently, most confectionery products are high in calories and low in dietary fiber, pectins, vitamins and minerals. This fact determines the need to increase the content of nutrients in desserts and reduce their energy component. Fruit and berry raw materials of local origin occupy one of the leading roles in the development of high-quality functional desserts, since they contain micronutrients that play an exceptional role in a healthy diet. The aim of the research is to develop a recipe and technology for the production of functional desserts using local sea buckthorn fruits. As a result of the research, the optimal amounts of ingredients in the recipes, the method and technology for the production of desserts have been determined. It has been shown that convective drying with a heating temperature of 45ºС is a promising preparation method for maximum preservation of vitamins in the dessert. On the basis of the laboratory research and the study of the physicochemical composition of the developed products, the efficiency of the production of functional desserts using sea buckthorn fruits containing such physiologically important ingredients as dietary fiber, pectin, vitamins, macro and microelements has been substantiated. The developed desserts are characterized by a reduced calorie content, and their consumption corresponds to the recommended norm of an adult’s physiological need for vitamin B1. The need for vitamin C not only satisfies the daily norm, but also corresponds to the recommended one for colds and fully covers an adult’s need. Laboratory studies have confirmed the effectiveness of the use of sea buckthorn fruits of local origin in expanding the range of functional desserts.
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Djordjevic, Tijana, and Rada Djurovic-Pejcev. "Food processing as a means for pesticide residue dissipation." Pesticidi i fitomedicina 31, no. 3-4 (2016): 89–105. http://dx.doi.org/10.2298/pif1604089d.
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Pesticides are one of the major inputs used for increasing agricultural productivity of crops. However, their inadequate application may produce large quantities of residues in the environment and, once the environment is contaminated with pesticides, they may easily enter into the human food chain through plants, creating a potentially serious health hazard. Nowadays, consumers are becoming more aware of the importance of safe and high quality food products. Thus it is pertinent to explore simple, cost-effective strategies for decontaminating food from pesticides. Various food processing techniques, at industrial and/or domestical level, have been found to significantly reduce the contents of pesticide residues in most food materials. The extent of reduction varies with the nature of pesticides, type of commodity and processing steps. Pesticides, especially those with limited movement and penetration ability, can be removed with reasonable efficiency by washing, and the effectiveness of washing depends on pesticide solubility in water or in different chemical solvents. Peeling of fruit and vegetable skin can dislodge pesticide residues to varying degrees, depending on constitution of a commodity, chemical nature of the pesticide and environmental conditions. Different heat treatments (drying, pasteurization, sterilization, blanching, steaming, boiling, cooking, frying or roasting) during various food preparation and preservation processes can cause losses of pesticide residues through evaporation, co-distillation and/or thermal degradation. Product manufactures, from the simplest grain milling, through oil extraction and processing, juicing/pureeing or canning of fruits and vegetables, to complex bakery and dairy production, malting and brewing, wine making and various fermentation processes, play a role in the reduction of pesticide contents, whereby each operation involved during processing usually adds to a cumulative effect of reduction of pesticides present in the material. There is diversified information available in literature on the effect of food processing on pesticide residues which has been compiled in this article.
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Morais, R. M. S. C., A. M. M. B. Morais, I. Dammak, J. Bonilla, P. J. A. Sobral, J. C. Laguerre, M. J. Afonso, and E. C. D. Ramalhosa. "Functional Dehydrated Foods for Health Preservation." Journal of Food Quality 2018 (2018): 1–29. http://dx.doi.org/10.1155/2018/1739636.
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The market of functional foods has experienced a huge growth in the last decades due to the increased consumers’ awareness in a healthy lifestyle. Dried fruits constitute good snacks, in alternative to salty or sweet ones, and food ingredients due to their taste and nutritional/health benefits. Bioactive molecules are interesting sources to develop functional foods, as they play a major role in improving the health status and minimizing disease risks. The bioactive compounds most widely discussed in literature are presented in this review, for example, polyphenols, phytosterols, and prebiotics. Different technologies to dry bioproducts for producing functional foods or ingredients are presented. New drying techniques for the preservation of bioactive compounds are proposed, focusing more specifically on dielectric drying. A discussion on the techniques that can be used to optimize drying processes is performed. An overview on dehydrated plant based foods with probiotics is provided. The microorganisms used, impregnation procedures, drying methods, and evaluated parameters are presented and discussed. The principal bioactive compounds responsible for nutritional and health benefits of plant derived dried food products—fruits and vegetables, fruits and vegetables by-products, grains, nuts, and algae—are presented. Phytochemical losses occurring during pretreatments and/or drying processes are also discussed.
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Shubalyi, Oleksandr, and Petro Kosinskyi. "Economic stimulation of the development of complex productions for agricultural products processing in the region." Environmental Economics and Sustainable Development, no. 7(26) (2020): 77–84. http://dx.doi.org/10.37100/2616-7689/2020/7(26)/10.
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It is revealed that in the Volyn region in recent years the volume of agricultural exports has been increasing, which enhances the raw material orientation of the region, which in turn may lead to negative ecological and economic consequences in the future. Agricultural products produced in the region provide foreign processing enterprises with raw materials that come back to us in the form of finished products. It is substantiated that by stimulating the development of domestic agriculture, the state and local authorities for some reason pay little attention to stimulating the development of integrated productions operating on domestic agricultural raw materials. The raw material orientation of the Volyn region leads to increased extensive agricultural activities, which in turn may impair the level of ecological and economic development of the region. Given the low prices of agricultural commodities on the foreign market, it is advisable to increase the volume of exports of agricultural products with higher value added (finished products). The expediency and the basic directions of economic stimulation of creation and development of complex productions for in-depth processing of agricultural products in this region are proved. The main advantage of the creation and development of industries from the full cycle of advanced processing of natural resources is the preservation and increase of the amount of added value, which will contribute to increase of financial revenues to the budgets of territorial communities and the state budget in particular, increase of profits of processing enterprises, increase of employment of rural population, etc. It is concluded that it is necessary to develop integrated production of in-depth processing of agricultural products in the Volyn region. In this regard, additional financial resources should be attracted, first of all, to restore the fallen ones of the 1990s. or underdeveloped processing units of the agroindustrial complex of the region – flax processing, fruit and berry and canning production, vegetable drying, oil and fat production, livestock complexes for pig and cattle production, production of biofuel and food digestion.
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Székely, D., B. Illés, M. Stéger-Máté, and J. Monspart-Sényi. "Effect of drying methods for inner parameters of red beetroot (Beta vulgaris L.)." Acta Universitatis Sapientiae, Alimentaria 9, no. 1 (December 1, 2016): 60–68. http://dx.doi.org/10.1515/ausal-2016-0006.
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Abstract In compliance with consumer expectations, careful processing and preservation are increasingly used with fruits and vegetables. The aim is that during these treatments the valuable nutritional characteristics of the raw materials change as little as possible. Drying has been used for the preservation of raw materials for a long time, which can distinguish two different groups based upon pressure. These are the atmospheric and the more careful vacuum drying. During the research, Alto F1 beetroots were being dried in vacuum and under atmospheric pressure at different temperatures. Vacuum drying took place at 40, 50, and 60 °C, while atmospheric drying at 60, 70, and 80 °C. All drying processes lasted 150 minutes. During drying, changes of moisture content and water activity were monitored. After drying, colour measurement was realized and the inner parameters were investigated, such as polyphenol, betalain, and antioxidant capacity. These measured parameters were compared in the ease of atmospheric and vacuum drying.
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Cartwright, Caroline R. "Grapes or raisins? An early Bronze Age larder under the microscope." Antiquity 77, no. 296 (June 2003): 345–48. http://dx.doi.org/10.1017/s0003598x00092322.
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The sudden conflagration of an Early Bronze Age room at Tell es-Sa'idiyeh in the Jordan valley resulted in the preservation of a remarkable assemblage of plant remains. Using microscopy and experiment, the author was able to detect fruits previously sun dried for preservation. Grapes, figs, pomegranate, olives, cereals, legumes and capers provided the most conclusive evidence for the drying and preservation of food.
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Tabassum, S., MS Bashar, MS Islam, A. Sharmin, SC Debnath, S. Parveen, and SAA Khanom. "Design and development of solar dryer for food preservation." Bangladesh Journal of Scientific and Industrial Research 54, no. 2 (June 1, 2019): 155–60. http://dx.doi.org/10.3329/bjsir.v54i2.41672.
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Solar thermal energy is an alternative source of energy which can be used for drying vegetables, fishes, fruits or other kinds of material, such as wood. In Bangladesh, there exist significant post-harvest losses of agricultural products due to lack of the use of proper preservation system. Drying by using solar thermal energy can be an effective solution for this loss. As Bangladesh is situated in latitude 23°43’N and longitude 90°26’E, this is very much suitable to use solar thermal energy. To reduce the limitations of the natural sun drying e.g. exposure of the foodstuff to rain and dust; uncontrolled drying; exposure to direct sunlight; infestation by insects etc., two types of solar dryer (low cost solar dryer for small production and solar dryer for large production) were developed. The design was based on the geographical location of Dhaka, Bangladesh. The experiments were conducted to dry vegetables and fishes. The obtained results revealed that the temperatures inside the dryer were much higher than the ambient temperature. The rapid rate of drying proves its ability to dry food to keep in safe moisture level in a hygienic environment. Microbiological and nutritional values ensure a superior quality of the dried product also.
Bangladesh J. Sci. Ind. Res.54(2), 155-160, 2019
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Bialik, Michał, Artur Wiktor, Katarzyna Rybak, Dorota Witrowa-Rajchert, Piotr Latocha, and Ewa Gondek. "The Impact of Vacuum and Convective Drying Parameters on Kinetics, Total Phenolic Content, Carotenoid Content and Antioxidant Capacity of Kiwiberry (Actinidia arguta)." Applied Sciences 10, no. 19 (October 2, 2020): 6914. http://dx.doi.org/10.3390/app10196914.
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This study aimed to investigate the impact of convective and vacuum drying performed at different temperatures on the content of bioactive components of kiwiberry. Dried fruits obtained from Geneva and Weiki cultivars were analyzed for total carotenoid content, total phenolic content (TPC), and antioxidant activity using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assays. The secondary goal was to establish drying kinetics and to find the best-fitting model for the drying process. The results showed that the highest total carotenoid content was found in Geneva fruits dried by vacuum method and was equal to 39.55–90.27 µg/g dry matter (d.m.). Considering free radical scavenging activity, the best results were also achieved for vacuum dried Geneva cultivar. These samples exhibited EC50 equal to 0.16–0.51 mg d.m./mL and 0.05–0.24 mg d.m./mL as evaluated using DPPH and ABTS assays, respectively. Vacuum drying method usually better preserved the phenolic content of kiwiberry—samples dried at 50 °C did not differ significantly from fresh material. Generally, the shortest drying time was observed for the samples dried at 70 °C regardless of the drying method. Changing the temperature during drying from 80 to 50 and 60 °C did not cause expected benefits regarding chemical property preservation. In most cases, the Midilli et al. model represented the best fit to describe obtained drying kinetics.