Relevant bibliographies by topics / Fruits Dehydration

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers

Academic literature on the topic 'Fruits Dehydration'

Author: Grafiati
Published: 4 June 2021
Last updated: 17 February 2022

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Journal articles on the topic "Fruits Dehydration"

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Sirousazar, M., A. Mohammadi-Doust, and B. F. Achachlouei. "Mathematical investigation of the effects of slicing on the osmotic dehydration of sphere and cylinder shaped fruits." Czech Journal of Food Sciences 27, No. 2 (May 25, 2009): 95–101. http://dx.doi.org/10.17221/72/2008-cjfs.

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The dehydration kinetics of the fruits with special geometries, i.e. spherical and cylindrical (e.g. apple, peach, banana, pineapple, etc.), were studied based on mathematical methods. The influence of the size reduction (slicing) of these fruits into smaller rings was also investigated. The mathematical modelling was performed based on the Fick’s second law. The results showed that increasing the value of the water diffusion coefficient in fruit (for instance, via increasing the process temperature) promotes faster water migration from the fruit. Mathematical modelling also showed that the characteristic length of fruits (radius) is in an inverse relation to the dehydration kinetics. Comparing the results obtained with both the sphere- and cylinder-shaped fruits revealed that slicing the fruit into more thin rings makes a better condition for operating the osmotic dehydration process with a higher efficiency and a shorter duration.
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de Ita, A., G. Flores, and F. Franco. "Fruits and vegetables dehydration." Journal of Physics: Conference Series 582 (January 14, 2015): 012065. http://dx.doi.org/10.1088/1742-6596/582/1/012065.

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Akharume, Felix, Alexandra Smith, Litha Sivanandan, and Kaushlendra Singh. "Recent Progress on Osmo-convective Dehydration of Fruits." SDRP Journal of Food Science & Technology 4, no. 9 (2019): 956–69. http://dx.doi.org/10.25177/jfst.4.9.ra.613.

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Sirousazar, Mohammad. "Approximate Mathematical Modeling of Osmotic Dehydration of Cone-Shaped Fruits and Vegetables in Hypertonic Solutions." Turkish Journal of Agriculture - Food Science and Technology 5, no. 6 (July 12, 2017): 581. http://dx.doi.org/10.24925/turjaf.v5i6.581-585.821.

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Water loss kinetics in osmotic dehydration of cone-shaped fruits and vegetables was modeled on the basis of diffusion mechanism, using the Fick’s second law. The model was developed by taking into account the influences of the fruit geometrical characteristics, initial water content of fruit, water diffusion coefficient in fruit, and the water concentration in hypertonic solution. Based on the obtained model, it was shown that the water diffusion coefficient and the initial water concentration of fruit have direct effects on the dehydration rate and also inverse influence on the dehydration duration. The geometrical parameters of fruit and water concentration in hypertonic solution showed direct effect on the dehydration duration as well as inverse effect on the dehydration rate. The presented model seems to be useful tool to predict the dehydration kinetics of cone-shaped fruit during osmotic dehydration process and to optimize the process prior to perform the experiments.
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Quan Shi, Xian, and Pedro Fito Maupoey. "VACUUM OSMOTIC DEHYDRATION OF FRUITS." Drying Technology 11, no. 6 (January 1993): 1429–42. http://dx.doi.org/10.1080/07373939308916908.

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Liu, Yin, Xiaosong Yang, Yang Cao, Zhao Wang, Biaosong Chen, Jianjun Zhang, and Hongwu Zhang. "Dehydration of core/shell fruits." Computers & Graphics 47 (April 2015): 68–77. http://dx.doi.org/10.1016/j.cag.2014.11.003.

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T.A, Saufishan, Harimuthiah S, Ajay Arokiyaraj.A, Arshiya C, Aravind G, and S. Sangeetha Gandhi, Gowthami S. "Recent Advances in Apricot Dehydration." International Journal of Scientific & Engineering Research 11, no. 10 (October 25, 2020): 640–47. http://dx.doi.org/10.14299/ijser.2020.10.09.

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Fruits like apricot have high water activity and they are highly heat sensitive and easily degradable. About 50% of the apricot fruit produced in a year getting wasted due to the short harvest season and the sensitivity to storage even at refrigerated conditions. For that drying methods are used and dehydration must not only be efficient and economic but also yield high-quality products based on flavour, nutrients, colour, rehydration, uniformity, appearance, and texture.
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Campos, Camila Dalben Madeira, Ana Carla Kawazoe Sato, Renata Valeriano Tonon, Míriam Dupas Hubinger, and Rosiane Lopes da Cunha. "Effect of process variables on the osmotic dehydration of star-fruit slices." Food Science and Technology 32, no. 2 (March 20, 2012): 357–65. http://dx.doi.org/10.1590/s0101-20612012005000034.

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The objective of this work was to study the effect of blanching and the influence of temperature, solution concentration, and the initial fruit:solution ratio on the osmotic dehydration of star-fruit slices. For blanching, different concentrations of citric and ascorbic acids were studied. The samples immersed in 0.75% citric acid presented little variation in color in relation to the fresh star-fruit. Osmotic dehydration was carried out in an incubator with orbital shaking, controlled temperature, and constant shaking at 120 rpm. The influence of process variables was studied in trials defined by a complete 23 central composite design. In general, water loss and solids gain were positively influenced by temperature and by solution concentration. Nevertheless, lower temperatures reduced water loss throughout the osmotic dehydration process. An increase in the amount of dehydrating solution (initial fruit:solution ratio) slightly influenced the evaluated responses. The process carried out at 50 ºC with a solution concentration of 50% resulted in a product with lower solids gain and greater water loss. Under these conditions, blanching minimized the effect of the osmotic treatment on star-fruit browning, and therefore the blanched fruits showed little variation in color in relation to the fresh fruit.
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Asmat-Campos, D., and Angel Carreño-Ortega. "Proposal for a solar fruit dryer design with organoleptic properties recovery system." E3S Web of Conferences 80 (2019): 02003. http://dx.doi.org/10.1051/e3sconf/20198002003.

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With the passing of time, the demand for dehydrated organic products has increased, ranging from vegetables to fruits, however in the latter efforts to achieve a quality product have led to the use of industrialized systems which depend on the use of fossil fuels or systems that use electric current which greatly increase production costs. At present, various solar dryer models have emerged, having achieved an optimal performance in what corresponds to the processing of vegetables, however in the processes of dehydration of fruits the results have not been satisfactory, due to the loss of its color, taste, aroma and texture (organoleptic properties). Faced with this problem, an innovative design of solar fruit dehydrator is proposed, which has two objectives, the first related to recovering the organoleptic properties through a system of condenzation, cyclic dehydration and the synchronization of the calorific balance, and the second one focused on the improvement of thermal efficiency, through the use of some heat piles and a trombe wall. The heat transfer fluid was improved, adding silver nanoparticles (silver nanospheres), which were synthesized using the green chemistry method; the efficiency of the heat transfer fluid was increased by 30%.
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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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Dissertations / Theses on the topic "Fruits Dehydration"

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Tylewicz, Urszula <1982&gt. "Advances in understanding of osmotic dehydration and vacuum impregnation of fruits." Doctoral thesis, Alma Mater Studiorum - Università di Bologna, 2011. http://amsdottorato.unibo.it/3588/.

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Osmotic Dehydration and Vacuum Impregnation are interesting operations in the food industry with applications in minimal fruit processing and/or freezing, allowing to develop new products with specific innovative characteristics. Osmotic dehydration is widely used for the partial removal of water from cellular tissue by immersion in hypertonic (osmotic) solution. The driving force for the diffusion of water from the tissue is provided by the differences in water chemical potential between the external solution and the internal liquid phase of the cells. Vacuum Impregnation of porous products immersed in a liquid phase consist of reduction of pressure in a solid-liquid system (vacuum step) followed by the restoration of atmospheric pressure (atmospheric step). During the vacuum step the internal gas in the product pores is expanded and partially flows out while during the atmospheric step, there is a compression of residual gas and the external liquid flows into the pores (Fito, 1994). This process is also a very useful unit operation in food engineering as it allows to introduce specific solutes in the tissue which can play different functions (antioxidants, pH regulators, preservatives, cryoprotectants etc.). The present study attempts to enhance our understanding and knowledge of fruit as living organism, interacting dynamically with the environment, and to explore metabolic, structural, physico-chemical changes during fruit processing. The use of innovative approaches and/or technologies such as SAFES (Systematic Approach to Food Engineering System), LF-NMR (Low Frequency Nuclear Magnetic Resonance), GASMAS (Gas in Scattering Media Absorption Spectroscopy) are very promising to deeply study these phenomena. SAFES methodology was applied in order to study irreversibility of the structural changes of kiwifruit during short time of osmotic treatment. The results showed that the deformed tissue can recover its initial state 300 min after osmotic dehydration at 25 °C. The LF-NMR resulted very useful in water status and compartmentalization study, permitting to separate observation of three different water population presented in vacuole, cytoplasm plus extracellular space and cell wall. GASMAS techniques was able to study the pressure equilibration after Vacuum Impregnation showing that after restoration of atmospheric pressure in the solid-liquid system, there was a reminding internal low pressure in the apple tissue that slowly increases until reaching the atmospheric pressure, in a time scale that depends on the vacuum applied during the vacuum step. The physiological response of apple tissue on Vacuum Impregnation process was studied indicating the possibility of vesicular transport within the cells. Finally, the possibility to extend the freezing tolerance of strawberry fruits impregnated with cryoprotectants was proven.
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Thomazini, Luís Fernando Viviani. "Estudo do comportamento da temperatura e da umidade relativa do ar no interior de um secador solar misto de ventilação natural." Universidade de São Paulo, 2015. http://www.teses.usp.br/teses/disponiveis/11/11152/tde-28092015-172717/.

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A utilização de secadores de produtos agrícolas é oportuna às necessidades do pequeno produtor rural, pois o produto desidratado possui maior valor agregado em relação ao mesmo produto fresco, requer menor espaço de armazenamento e tem maior durabilidade. É necessário, no entanto, oferecer ao produtor familiar equipamentos economicamente viáveis e, se possível, que utilizem recursos naturais e renováveis como fonte de energia, aliando sustentabilidade e crescimento econômico. Diante disso, os objetivos foram estudar o comportamento da temperatura e da umidade relativa do ar no interior de um secador solar misto de ventilação natural em função das condições meteorológicas externas, e os períodos e épocas do ano mais ou menos favoráveis ao processo de secagem, em função da combinação das variáveis meteorológicas. Pode-se concluir que nem sempre elevados valores de radiação resultam em elevados valores de temperatura dentro do secador. Dias nublados e, principalmente chuvosos, comprometem mais o desempenho do secador do que, por exemplo, as perdas térmicas decorrentes da velocidade do vento que o circunda. O secador cumpre o papel de manter sua temperatura maior que a temperatura externa, predominantemente, entre 06h e 18h, enquanto que no restante do dia o comportamento da temperatura e da umidade relativa, dentro e fora do equipamento, assemelha-se. Períodos com elevada incidência solar e pouca chuva são os mais favoráveis à secagem. No entanto, é possível que meses de inverno e de pouca chuva tenham melhor desempenho do que meses situados ou próximos do verão que possuam dias nublados e chuvosos constantemente.
The use of dryers to dehydrate agricultural products is appropriate to the needs of small farmers, because the dehydrated product has higher added value compared to the fresh ones, requires less storage space and lasts longer. It is necessary, however, offer to the small farmer economically viable equipment and, if possible, using natural and renewable energy sources , combining sustainability and economic growth. Therefore, the objectives were to study the behaviour of temperature and relative humidity inside a mixed-mode solar dryer with natural ventilation due to external weather conditions. And also the periods more or less favorable to the drying process, depending on the combination of meteorological variables. It was concluded that not always higher solar radiation results in higher temperature values inside the dryer. Cloudy and mainly rainy days may disturb the performance of the dryer, more than, for example, thermal losses due to the wind speed surrounding it. The data showed also that It was possible for the dryer to maintain its temperature higher than the outside temperature, predominantly between 06h and 18 h, while in the rest of the day the behaviour of temperature and relative humidity inside and outside of the equipment, resembles. Periods of high sunlight intensity and little rain are the most favorable to drying. However, winter months with little rain may present better performance than months situated near or in the summer but having cloudy and rain constantly.
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Reinoso, Anita Caroline Lima. "Utilização de resíduos de mangas Tommy Atkins para elaboração de barras de cereais." Universidade Federal de Sergipe, 2017. https://ri.ufs.br/handle/riufs/4060.

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The aim of this research was to analyze Tommy Atkins mangoes nutritional potential, arising from Aracaju-SE Supply Center disposal, at the preparation of cereal bars. Residues of these fruits, mangoes and mangoes peels were dried in solar and trays dryer at 60 ° and 70 ° C of temperature, crushed and stored until the analysis begins. Mangoes flour samples and mango peels obtained in a tray dryer at the two temperatures found themselves fit for consumption, while those obtained in solar dryer were discarded for consumption due to contamination by Bacillus cereus. Mangoes Flours and mangoes peels obtained by the lowest drying temperature (60 ° C) were chosen for the preparation of cereal bars due to better conservation of most nutrients, besides favoring a lower energy consumption compared to mangoes flour and mangoes peels obtained with the highest drying temperature (70°C). All formulations of cereal bars obtained through the experimental design and the standard bar were fit consumption and had a good consumer acceptance. The optimized formulation for bars was 20% mango flour and 18% mango peel flour replacing whole oats. The reuse of mangoes waste used in the preparation of cereal bars allowed to obtain a product (optimized bar) protein source, rich in dietary fiber, low in fat and very low in sodium, maintaining its sensory quality and possibly being consumed within 60 days of storage under appropriate conditions of temperature and packaging. The partial replacement of oat flour to mangoes waste could result in a cheaper product, add value to these by-products and reduce waste of these foods as well as being an alternative that avoids these wastes disposal into the environment.
Esta pesquisa teve como objetivo analisar o potencial nutricional de mangas Tommy Atkins, oriundos do descarte da Central de Abastecimento de Aracaju-SE, a partir da elaboração de barras de cereais. Os resíduos destas frutas, mangas e cascas de mangas, foram desidratados em secador solar e de bandejas nas temperaturas de 60 o e 70 o C, triturados e armazenados até o início das análises. As amostras de farinhas de mangas e de cascas de mangas obtidas em secador de bandejas nas duas temperaturas estudadas encontraram-se próprias para o consumo, enquanto que as obtidas em secador solar foram descartadas para consumo devido à contaminação por Bacillus cereus. As farinhas de mangas e de cascas de mangas obtidas com a menor temperatura de secagem (60 o C) foram as escolhidas para elaboração das barras de cereais devido a melhor conservação da maioria dos nutrientes, além de favorecer um menor consumo de energia, quando comparadas as farinhas de mangas e de cascas de mangas obtidas com a maior temperatura de secagem (70 o C). Todas as formulações de barras de cereais obtidas por meio do planejamento experimental e a barra padrão encontraram-se próprias para o consumo e tiveram uma boa aceitação pelo consumidor. A formulação otimizada para as barras apresentou 20% de farinha de manga e 18% de farinha de casca de manga em substituição a aveia integral. O reaproveitamento de resíduos de mangas utilizados na elaboração das barras de cereais permitiram obter um produto (barra otimizada) fonte de proteínas, rico em fibra alimentar, com baixo teor de gorduras e teor muito baixo de sódio, mantendo sua qualidade sensorial e podendo ser consumido em até 60 dias de armazenamento em condições adequadas de temperatura e embalagem. A substituição parcial da aveia pelas farinhas de resíduos de mangas poderá resultar em um produto mais barato, agregar valor a esses subprodutos e reduzir o desperdício desses alimentos, além de ser mais uma alternativa que evita o descarte destes resíduos no ambiente.
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Vieira, Ana Paula [UNESP]. "Efeito das condições de congelamento sobre atributos de qualidade de fatias de abacaxi liofilizado." Universidade Estadual Paulista (UNESP), 2010. http://hdl.handle.net/11449/90753.

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O uso de novas tecnologias de processamento, as quais permitem a manutenção dos atributos de qualidade do produto em níveis mais próximos daqueles observados na matériaprima in natura, tem permitido a obtenção de frutas desidratadas de aspecto sensorial apreciado pelos consumidores e contribuído para que sua disponibilidade se estenda para além dos períodos de safra, permitindo o consumo em qualquer período do ano. Entre os processos de desidratação que resultam em produtos de bons atributos sensoriais e nutritivos destaca-se a liofilização, onde a separação da água é baseada no fenômeno de sublimação. Considerando que as condições de congelamento exercem influência sobre as propriedades físicas e sobre os atributos sensoriais e nutritivos dos produtos liofilizados, neste trabalho foi estudada a liofilização de fatias de abacaxi (Ananas comosus) da variedade Smooth Cayenne, avaliandose os efeitos da temperatura de congelamento das amostras (-14, -24 e -34 oC) e da espessura das fatias (0,5, 1,0, e 1,5 cm) sobre a taxa de congelamento, cinética de secagem e sobre alguns atributos de qualidade (textura, reidratação e retenção da vitamina C) do produto final desidratado. Os resultados mostraram que existe uma forte dependência da cinética de secagem e dos atributos de qualidade do produto liofilizado, fatias de abacaxi, em função das condições utilizadas durante a etapa de congelamento. A taxa de congelamento, a difusividade efetiva da água no período inicial da liofilização, a retenção de vitamina C, o índice de reidratação e a dureza das amostras foram afetados significativamente, a um nível de 95 % de significância, pela temperatura de congelamento e espessura das fatias de abacaxi.
The use of new processing technologies, which permit keeping the quality attributes of the product at similar levels of those observed in the raw material, has permitted to obtain dehydrated fruits with sensorial aspects appreciated by consumers and contributed to extend their availability for periods beyond their harvest season, allowing their consumption during the whole year. Among the dehydration processes that result in products of good sensorial and nutritional attributes, the freeze drying, in which the water separation is based on the sublimation phenomenon, has an outstanding position. Taking into account that the freezing conditions exert influence on the physical properties and on the quality and nutritional attributes of freeze dried products, in this work the freeze drying of pineapple (Ananas comosus) slices of the Smooth Cayenne variety was studied, evaluating the effects of the samples’ freezing temperature (-14, -24 e -34 oC) and of the slices’ thickness (0,5, 1,0, e 1,5 cm) on the freezing rate, drying kinetics and on some quality attributes (texture, rehydration, and vitamin C retention) of the final dehydrated product. The results showed that there is and strong dependence of the drying kinetics and of the quality attributes of freeze dried product, pineapple slices, as functions of the conditions used during the freezing step. The freezing rate, the water effective diffusivity at the initial period of freeze drying, the vitamin C retention, the rehydration index and the hardness of the samples were significantly affected, at a level of 95 % of significance, by the freezing temperature and by the pineapple slices thickness.
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Vieira, Ana Paula. "Efeito das condições de congelamento sobre atributos de qualidade de fatias de abacaxi liofilizado /." São José do Rio Preto : [s.n.], 2010. http://hdl.handle.net/11449/90753.

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Resumo: O uso de novas tecnologias de processamento, as quais permitem a manutenção dos atributos de qualidade do produto em níveis mais próximos daqueles observados na matériaprima in natura, tem permitido a obtenção de frutas desidratadas de aspecto sensorial apreciado pelos consumidores e contribuído para que sua disponibilidade se estenda para além dos períodos de safra, permitindo o consumo em qualquer período do ano. Entre os processos de desidratação que resultam em produtos de bons atributos sensoriais e nutritivos destaca-se a liofilização, onde a separação da água é baseada no fenômeno de sublimação. Considerando que as condições de congelamento exercem influência sobre as propriedades físicas e sobre os atributos sensoriais e nutritivos dos produtos liofilizados, neste trabalho foi estudada a liofilização de fatias de abacaxi (Ananas comosus) da variedade Smooth Cayenne, avaliandose os efeitos da temperatura de congelamento das amostras (-14, -24 e -34 oC) e da espessura das fatias (0,5, 1,0, e 1,5 cm) sobre a taxa de congelamento, cinética de secagem e sobre alguns atributos de qualidade (textura, reidratação e retenção da vitamina C) do produto final desidratado. Os resultados mostraram que existe uma forte dependência da cinética de secagem e dos atributos de qualidade do produto liofilizado, fatias de abacaxi, em função das condições utilizadas durante a etapa de congelamento. A taxa de congelamento, a difusividade efetiva da água no período inicial da liofilização, a retenção de vitamina C, o índice de reidratação e a dureza das amostras foram afetados significativamente, a um nível de 95 % de significância, pela temperatura de congelamento e espessura das fatias de abacaxi.
Abstract: The use of new processing technologies, which permit keeping the quality attributes of the product at similar levels of those observed in the raw material, has permitted to obtain dehydrated fruits with sensorial aspects appreciated by consumers and contributed to extend their availability for periods beyond their harvest season, allowing their consumption during the whole year. Among the dehydration processes that result in products of good sensorial and nutritional attributes, the freeze drying, in which the water separation is based on the sublimation phenomenon, has an outstanding position. Taking into account that the freezing conditions exert influence on the physical properties and on the quality and nutritional attributes of freeze dried products, in this work the freeze drying of pineapple (Ananas comosus) slices of the Smooth Cayenne variety was studied, evaluating the effects of the samples' freezing temperature (-14, -24 e -34 oC) and of the slices' thickness (0,5, 1,0, e 1,5 cm) on the freezing rate, drying kinetics and on some quality attributes (texture, rehydration, and vitamin C retention) of the final dehydrated product. The results showed that there is and strong dependence of the drying kinetics and of the quality attributes of freeze dried product, pineapple slices, as functions of the conditions used during the freezing step. The freezing rate, the water effective diffusivity at the initial period of freeze drying, the vitamin C retention, the rehydration index and the hardness of the samples were significantly affected, at a level of 95 % of significance, by the freezing temperature and by the pineapple slices thickness.
Orientador: Vânia Regina Nicoletti Telis
Coorientador: Joel Fernando Nicoleti
Banca: Marcos Alexandre Polizelli
Banca: José Antonio Gomes Vieira
Mestre
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Figueroa, Arroyo Ana Maria. "Propuesta de reducción y reutilización de mermas en una empresa distribuidora de frutas y verduras." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2020. http://hdl.handle.net/10757/653212.

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El Proyecto tiene como objetivo plasmar propuestas desarrolladas y orientadas en mejoras efectivas en toda la cadena de suministro en una empresa que se dedica a la venta y distribución al por mayor de frutas y verduras frescas. Con la finalidad de encontrar oportunidades de mejora en cada proceso, se realizaron diversos análisis de costo-beneficio para sustentar la inversión en las propuestas. Por ello, se proporciona en primera instancia reducir mermas y mantener la cadena de frío. Para obtener resultados enfocado en el logro de objetivos era necesario realizar mejoras tales como: Implementar buenas prácticas de manipuleo de material, instruidos bajo “Manuales de Manipulación”, con el cual se ha trabajado y capacitado al equipo, Óptima y eficiente distribución de Carga en camiones frigoríficos de acuerdo a capacidad de pallets por camión y criterios de apilamiento por producto, Implementación de equipos de refrigeración en almacén (diseño de secos y refrigerados), con aporte de codificación de productos para definir las ubicaciones, Implementar mejoras en el empaque al vacío con la finalidad de extender la vida perecible del producto, Cumplimiento y monitoreo de salidas de camiones hacia puntos de minas y por último la creación de una línea de producción a partir de los productos “no aptos por calidad” para reutilizarlos y convertirlos en fruta deshidratada para la comercialización. Obteniendo un resultado cuantitativo de reducción de 15% a 3% en términos de mermas y reprocesos.
The project aims to translate proposals developed and oriented towards effective improvements throughout the supply chain in a company that is dedicated to the wholesale sale and distribution of fresh fruits and vegetables. In order to find improvement opportunities in each process, several cost-benefit analyses were carried out to support the investment in the proposals. Therefore, the first step is to reduce losses and maintain the cold chain. To obtain results focused on the achievement of objectives it was necessary to make improvements such as Implementing good practices for handling materials, instructed under "Handling Manuals", with which the team has worked and been trained, Optimal and efficient distribution of cargo in refrigerated trucks according to the capacity of pallets per truck and stacking criteria for each product, Implementation of refrigeration equipment in the warehouse (design of dry and refrigerated), with product coding to define locations, implement improvements in vacuum packaging to extend the shelf life of the product, compliance and monitoring of truck departures to mining sites and finally the creation of a production line from the products "not suitable for quality" to reuse them and turn them into dried fruit for marketing. The result is a quantitative reduction of 15% to 3% in terms of losses and reprocessing.
Trabajo de Suficiencia Profesional
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Ferreira, J?natas de Aguiar. "Estudo da desidrata??o osm?tica de fatias de chuchu (Sechium edule, Sw.)." Universidade Federal Rural do Rio de Janeiro, 2005. https://tede.ufrrj.br/jspui/handle/jspui/1279.

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In this research, the drying kinetics and equilibrium conditions during osmotic dehydration of chayote (Sechium edule, Sw.) were studied using 20, 30 and 40 % (w/v) sucrose solutions. A thermostatic bath was built to allow the experimental evaluation of osmotic dehydration kinetics and equilibrium moisture content determination. The experiments were carried out at three different temperatures (30 ?C, 40 ?C and 50 ?C) in order to evaluate the influence of temperature and sucrose concentration. Chayote fruits were washed and submerged in sodium hypochloride solution for ten minutes, for sanitization. Afterwards, the fruits were dried and cut into slices of about 0.5 cm thickness. Then, the slices were put into hypertonic sucrose solutions during preestablished time intervals. After osmotic dehydration, the solution was discarded and the slices were softly dried with absorbent paper to remove surface moisture. The moisture content was determined gravimetrically. Long time experiments up to 96 h were performed to provide information about the equilibrium moisture content. An specific equilibrium isotherm was selected by statistical methods. The correlation that better described equilibrium moisture content behavior was the Smith sorption isotherm, adapted to osmotic environment. The Overhults model was used to describe osmotic dehydration kinetics and estimate the drying constants k and n. Based on the results obtained in this research, it could be demonstrated that the equilibrium moisture content is strongly influenced by sucrose concentration and that k is a parameter dependent on the temperature and sucrose concentration, whereas n may be considered constant for the given experimental setup.
Neste trabalho foi feito um estudo da desidrata??o osm?tica de fatias de chuchu em um sistema que possibilitou a determina??o da umidade de equil?brio e dos coeficientes do modelo de Overhults para descrever a cin?tica de desidrata??o osm?tica das fatias. O procedimento experimental consistiu em lavar e escovar os frutos, para a remo??o de impurezas da casca, fatiar o chuchu, em fatias de 5 mm de espessura, num fatiador dom?stico de alimentos, submeter o material ? desidrata??o osm?tica em solu??o hipert?nica de sacarose a 20,30 e 40%, por at? 96 horas, tomando amostras em per?odos determinados para levantar a curva de desidrata??o do material e tamb?m determinar a umidade de equil?brio das fatias de chuchu como uma fun??o da concentra??o inicial da solu??o hipert?nica e da temperatura. Com base nos resultados obtidos foi poss?vel determinar os par?metros do modelo de Overhults para as fatias de chuchu, bem como a uma correla??o para a umidade de equil?brio do material e constatar que h? forte influ?ncia da temperatura e da concentra??o sobre a cin?tica de desidrata??o osm?tica do chuchu, que cerca de 50 % da umidade das amostras ? removida nas primeiras duas horas de imers?o, que a umidade de equil?brio ? atingida em cerca de 48 horas de imers?o e que o modelo de Overhults descreve satisfatoriamente as curvas de desidrata??o osm?tica.
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Johnson, Paa-Nil Torgbor. "Dehydration characteristics of plantain (Musa, AAB)." Thesis, University of Reading, 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.308100.

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Abd, Rahman Hussein bin. "Osmotic dehydration of pineapple (Ananas comosus L.)." Thesis, University of Reading, 1995. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.262502.

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McGuckin, C. E. "The mathematical modelling of diffusion techniques associated with osmotic dehydration of apple slices." Thesis, Queen's University Belfast, 1986. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.329361.

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Books on the topic "Fruits Dehydration"

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Seminar, Warsaw Agricultural University. Osmotic dehydration of fruits and vegetables: Proceedings of the Seminar, April 18 -19, 1994, Warsaw. Warsaw: Warsaw Agricultural University, 1995.

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Kristen Suzanne's easy raw vegan dehydrating: Delicious & easy raw food recipes for dehydrating fruits, vegetables, nuts, seeds, pancakes, crackers, bread, granola, bars & wraps. Scottsdale, AZ: Green Butterfly Press, 2009.

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Popeil, Ron. Dehydrated & delicious: The complete book on dehydrating meats, fruits, vegetables, herbs, flowers, yogurt, and more! Carlsbad, CA: Dehydrator Products, 1992.

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Bell, Mary T. Mary Bell's Complete Dehydrator Cookbook: Everything you need to know to make delicious dried snacks, jerkies, fruit leathers, nutritious meals, and even potpourri. New York: W. Morrow, 1994.

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Flores, Nancy. Preserving the Harvest: 90 Easy Recipes Preserving Your Fruits, Vegetables Through Canning, Fermentation, Pickling and Dehydration. Includes 9 Italian Cooking Recipes. Independently Published, 2020.

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Keogh, Michelle. Dehydrating at home: Getting the best from your dehydrator, from fruit leathers to meat jerkies. 2015.

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Henry, Waelti, and Welchert W. T, eds. Food dehydrator. Pullman, [Wash.]: Cooperative Extension, College of Agriculture and Home Economics, Washington State University, 1985.

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Gibbs, Ann. Complete Dehydrator Cookbook: Delicious Dehydrator Recipes Including Making Vegetables, Fruits, Meat, Tea and More. Independently Published, 2020.

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Martin, Isaac. Preserving the Harvest: Recipes for Freezing, Canning, Dehydrating and Fermenting Fruits and Vegetables. Independently Published, 2020.

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Cooper, Linda. Dehydrator Cookbook: The Complete Guide to Dehydrating Food, Instructions to Drying and Storing Your Harvest. Healthy Recipes to Make Beef Jerky, Fruit Leather, Vegetables Chips for Outdoor Adventures. Independently Published, 2020.

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Book chapters on the topic "Fruits Dehydration"

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Barta, József, Csaba Balla, and Gyula Vatai. "Dehydration Preservation of Fruits." In Handbook of Fruits and Fruit Processing, 133–51. Oxford, UK: Wiley-Blackwell, 2012. http://dx.doi.org/10.1002/9781118352533.ch9.

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Somogyi, L. P., and B. S. Luh. "Dehydration of Fruits." In Commercial Fruit Processing, 353–405. Dordrecht: Springer Netherlands, 1986. http://dx.doi.org/10.1007/978-94-011-7385-8_8.

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Baruch, Ieroham, Próspero Genina-Soto, Boyka Nenkova, and Josefina Barrera-Cortés. "Neural Model of Osmotic Dehydration Kinetics of Fruits Cubes." In Artificial Intelligence: Methodology, Systems, and Applications, 312–20. Berlin, Heidelberg: Springer Berlin Heidelberg, 2004. http://dx.doi.org/10.1007/978-3-540-30106-6_32.

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Datta, S., A. Das, S. Basfore, and T. Seth. "Value Addition of Fruits and Vegetables Through Drying and Dehydration." In Value Addition of Horticultural Crops: Recent Trends and Future Directions, 179–89. New Delhi: Springer India, 2015. http://dx.doi.org/10.1007/978-81-322-2262-0_10.

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Mayor, Luis, Ramón Moreira, Francisco Chenlo, and Alberto M. Sereno. "Mass Transfer Analysis during Osmotic Dehydration of Pumpkin Fruits Using Binary and Ternary Aqueous Solutions of Sucrose and Sodium Chloride." In Defect and Diffusion Forum, 213–18. Stafa: Trans Tech Publications Ltd., 2006. http://dx.doi.org/10.4028/3-908451-36-1.213.

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Imanirad, Raha, and Julian Scott Yeomans. "Fireflies in the Fruits and Vegetables: Combining the Firefly Algorithm with Goal Programming for Setting Optimal Osmotic Dehydration Parameters of Produce." In Studies in Computational Intelligence, 49–69. Cham: Springer International Publishing, 2014. http://dx.doi.org/10.1007/978-3-319-13826-8_3.

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Giroux, F., S. Guilbert, and G. Trystram. "Dynamic Modelling of Fruit Dehydration." In Developments in Food Engineering, 421–23. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2674-2_133.

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Nabais, Regina. "Overview of Flavors and Fruit Dehydration." In Handbook of Fruit and Vegetable Flavors, 485–514. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2010. http://dx.doi.org/10.1002/9780470622834.ch26.

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Martin-Esparza, Eugenia, and Chelo Gonzalez-Martinez. "Osmotic Dehydration – Vacuum Impregnation of Fruit." In Experiments in Unit Operations and Processing of Foods, 47–51. Boston, MA: Springer US, 2008. http://dx.doi.org/10.1007/978-0-387-68642-4_6.

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ur-Rehman, Salim, and Javaid Aziz Awan. "Dehydration of Fruit and Vegetables in Tropical Regions." In Progress in Food Preservation, 191–209. Oxford, UK: Wiley-Blackwell, 2012. http://dx.doi.org/10.1002/9781119962045.ch9.

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Conference papers on the topic "Fruits Dehydration"

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Ueno, Shigeaki, Rei Iijima, Mari Harada, Hsiuming Liu, Reiko Shimada, and Ken Fukami. "Effect of saccharide additives on dehydration–drying kinetics and quality properties of dried kiwi fruit products." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7487.

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The effects of saccharide additives on the dehydration and drying properties as well as the quality properties of dried kiwi fruit products were investigated. Sliced kiwi fruits were soaked and dehydrated in citric acid, glucose, sucrose and the pH-adjusted sugar solutions, individually. Osmotic dehydration and drying kinetic parameters were calculated using exponential models. Drying rate constants and water activities of dried kiwi fruits with osmotic dehydration were superior to those without osmotic dehydration. Soaking solutions with a lower pH led to a decrease in lightness. However, soaking sokution pH had no significant effect on the water activity or drying kinetics. Keywords: drying; kinetics; kiwi fruit; osmotic dehydration
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Spiess, W., and D. Behsnilian. "Osmotic Dehydration of Fruits and Vegetable." In 13th World Congress of Food Science & Technology. Les Ulis, France: EDP Sciences, 2006. http://dx.doi.org/10.1051/iufost:20060620.

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Bellaga, S., L. Ben Haj Said, and K. Allaf. "Partial drying of apple fruits to improve freeze/thaw quality during long term frozen storage." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.8372.

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Apple samples were submitted to partially drying prior to freezing. Then, quality assessments were achieved in order to evaluate the quality of these various frozen samples during frozen-storage. Significant positive effects of water content were observed on thaw exudate water and total color difference of dehydrofrozen/thawed apples. Total polyphenol content and total flavonoid content losses were important for samples without any dehydration pretreatment. They noticeably decreased when water content decreased during the whole period of storage. Thus, a partial removal of water prior to freezing is a relevant way to maintain the stability of fruit quality during long-term frozen-storage. Keywords: Apple fruits; dehydrofreezing; frozen storage; color; polyphenol
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Zhongli Pan, Donald A. Olson, K. S. P. Amaratunga, Carl W. Olsen, Yi Zhu, and Tara H. McHugh. "Feasibility of using infrared heating for blanching and dehydration of fruits and vegetables." In 2005 Tampa, FL July 17-20, 2005. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2005. http://dx.doi.org/10.13031/2013.19612.

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JANGAM, SACHIN V., VARSHA S. JOSHI, B. N. THORAT, and U. S. ANNAPURE. "AN INDUSTRIAL PROCESS FOR DEHYDRATION OF TROPICAL FRUITS: A CASE STUDY OF SAPOTA." In The Proceedings of the 5th Asia-Pacific Drying Conference. World Scientific Publishing Company, 2007. http://dx.doi.org/10.1142/9789812771957_0165.

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Narain, Narendra, P. M. Nogueira, M. T. Leite Neta, H. C. S. Araújo, M. S. Jesus, and S. Shanmugam. "Effect of spray drying on volatile compounds of acerola pulp." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7808.

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The objective of this work was to optimize the drying conditions in order to obtain acerola powder and to focus on the product aroma quality. Acerola fruits were selected, washed and sanitized before extracting the pulp. An emulsion was obtained by adding maltodextrin in the pulp. The dehydrated powders were obtained in spray dryer by drying at inlet temperatures of 128 and 152 ºC. Twenty five volatile compounds were identified in fresh acerola pulp and in the dehydrated powder. These results prove that use of maltodextrin in spray drying of acerola pulp helps in retention of key aroma compounds in acerola powder. Keywords: Acerola, Spray drying, dehydration, volatiles, aroma, GC-MS.
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López-Ortiz, Anabel, Azucena Silva-Norman, Octavio García-Valladares, Isaac Pilatowsky-Figueroa, and J. R. Ramirez. "Effect of the solar dehydration on the antioxidant capacity and the content of flavonoids of the blackberry pulp (rubus spp)." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7843.

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Technical performance of two solar drying technologies was evaluated: Solar Greenhouse Drying (SGD) with auxiliary heating system, and Direct Solar Drying (DSD) in order to evaluate its effect on antioxidant activity (AA) and total flavonoids of blackberry (rubus spp) waste destined. The SDG and DSD results were compared with those of the dehydrated samples in an electric stove (ES). The fresh and dried fruits were evaluated; the blackberry seedless pulp was used. The AA and flavonoids showed degradation of 70% and 20% compared to the fresh sample. For both compounds, SGD is the one that offers the greatest conservation.Keywords: solar drying; antioxidant capacity; flavonoids; blackberry pulp (rubus spp); solar energy
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OCHOA-MARTINEZ, C. I., H. S. RAMASWAMY, and A. A. AYALA-APONTE. "A COMPARISON OF SOME MATHEMATICAL MODELS USED FOR THE PREDICTION OF MASS TRANSFER KINETICS IN OSMOTIC DEHYDRATION OF FRUITS." In The Proceedings of the 5th Asia-Pacific Drying Conference. World Scientific Publishing Company, 2007. http://dx.doi.org/10.1142/9789812771957_0174.

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Senthilkumar, G., F. Albert Rohit, M. Antony Garwin, Nivin Joy, S. Ganesan, and J. Hemanandth. "Design and fabrication of dehydrator for vegetables and fruits." In 3RD INTERNATIONAL CONFERENCE ON FRONTIERS IN AUTOMOBILE AND MECHANICAL ENGINEERING (FAME 2020). AIP Publishing, 2020. http://dx.doi.org/10.1063/5.0034133.

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Camacho, María del Mar, Mariana Usganda, Andrea Silva, Luis Egas, and Nuria Martínez-Navarrete. "Influence of freeze-drying conditions on orange powder flowability." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7480.

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Freeze-drying may be a good alternative to get less perishable fruit products. The objective of the present study was to evaluate the impact of freeze-drying conditions of an orange puree on some flow related and rehydration properties of the obtained powders. The results showed that the application of heat during freeze-drying does not affect the parameters studied. However, the partial dehydration of the initial sample results in a lesser porosity and wettability values. Keywords: freeze-drying; porosity; wettability; angle of repose; particle size distribution
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