Journal articles: 'Fruits Dehydration'

1

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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Lijuan, Zhao, Li Jianguo, Pan Yongkang, Chen Guohua, and Arun S. Mujumdar. "Thermal Dehydration Methods for Fruits and Vegetables." Drying Technology 23, no. 9-11 (September 2005): 2249–60. http://dx.doi.org/10.1080/07373930500212768.

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Falade, K. O., and J. C. Igbeka. "Osmotic Dehydration of Tropical Fruits and Vegetables." Food Reviews International 23, no. 4 (September 28, 2007): 373–405. http://dx.doi.org/10.1080/87559120701593814.

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Bernardi, Sabrina, Renata B. Bodini, Bruna Marcatti, Rodrigo Rodrigues Petrus, and Carmen Sílvia Favaro-Trindade. "Quality and sensorial characteristics of osmotically dehydrated mango with syrups of inverted sugar and sucrose." Scientia Agricola 66, no. 1 (February 2009): 40–43. http://dx.doi.org/10.1590/s0103-90162009000100005.

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Osmotic dehydration is becoming more popular as a complementary treatment in the processing of dehydrated foods, since it presents some advantages such as minimising heat damage to the colour and flavour, inhibiting enzymatic browning and thus dispensing the addition of sulphite and, mainly, reducing energy costs. The objective of the present study was to evaluate the effect of using inverted sugar and sucrose syrups as osmotic agents in the dehydration of mango. The conditions used in the dehydration process were: syrup/fruit ratio of 3:1 (v/w); temperature of 45ºC and constant stirring. The in natura and osmo-dehydrated fruits were evaluated in relation to pH, moisture content, water activity (a w) and soluble solids (ºBrix). Solids incorporation and loss in mass after the dehydration process were also determined. The sensory acceptance of the in natura and osmo-dehydrated fruits was determined for the attributes of aroma, flavour, texture and overall acceptance using a hedonic scale. Osmotic dehydration resulted in a reduction in moisture content and water activity, an increase in Brix and maintenance of the pH. The treatment with inverted sugar syrup resulted in more significant alterations in moisture content, a w, Brix, solids incorporation and loss in mass than the treatment with sucrose syrup. Mangos osmo-dehydrated with inverted sugar (55.3% inversion rate) syrup obtained acceptance similar to in natura mangos, this treatment being considered the most adequate for dehydration purposes.

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Leahu, Ana, Cristina Ghinea, and Mircea-Adrian Oroian. "Osmotic dehydration of apple and pear slices: color and chemical characteristics." Ovidius University Annals of Chemistry 31, no. 2 (July 1, 2020): 73–79. http://dx.doi.org/10.2478/auoc-2020-0014.

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AbstractOsmotic dehydration is the pre-treatment method of preservation the fruits and vegetables to increase their shelf life. This method consists of immersing fruits and vegetables in concentrated solutions of salt or sugar. The effect of osmotic dehydration was investigated on the color and chemical characteristics of dehydrated fruits (apple and pear) in fructose osmotic solutions. Difference in CIE-LAB, chroma - C* and hue angle H* were performed with a Chroma Meter CR-400/410. Apple (Malus domestica ‘Jonathan’) and sweet autumn pear variety (Pyrus comunis) were osmotically dehydrated in three aqueous solution of fructose (40, 60 and 80%), during 3 h of process at temperatures of 20 °C, with fruit/osmotic agent ratio of 2:1. Water loss and solids gain showed significant differences depending on the concentration of the osmotic agent and process time. The use of highly concentrated osmotic solutions induced losses of phenolic content (TPC) and ascorbic acid in the sliced apples and pears. Fructose concentration and osmosis time induce significant increase of a* and b* colorimetric parameters but did not affect the lightness (L*) of pear slices.

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15

Kowalski, Stefan J., Joanna M. Łechtańska, and Justyna Szadzińska. "Quality Aspects of Fruit and Vegetables Dried Convectively with Osmotic Pretreatment." Chemical and Process Engineering 34, no. 1 (March 1, 2013): 51–62. http://dx.doi.org/10.2478/cpe-2013-0005.

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Abstract This article presents a quality analysis of convectively dried fruits and vegetables with preliminary osmotic dehydration. Tests were carried out on banana fruit and red beetroot samples. Hypertonic solutions of fructose for the banana and those of sucrose for the red beetroot were used, each one at three different concentrations. After osmotic dewatering treatment conducted at different time intervals and after osmotic dehydration the samples were dried convectively until an equilibrium with the surroundings was attained. Osmotic dehydration and convective drying curves were determined. The values of Solids Gain (SG), Water Loss (WL) and Weight Reduction (WR) were measured and changes in the samples’ colour and shape after convective drying with and without osmotic pretreatment were assessed.

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Piga, A., A. Del Caro, and I. Pinna. "OSMO-DEHYDRATION OF FIG FRUITS WITH FIVE SUGARS." Acta Horticulturae, no. 798 (September 2008): 313–18. http://dx.doi.org/10.17660/actahortic.2008.798.45.

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17

Yadav, Ashok Kumar, and Satya Vir Singh. "Osmotic dehydration of fruits and vegetables: a review." Journal of Food Science and Technology 51, no. 9 (February 22, 2012): 1654–73. http://dx.doi.org/10.1007/s13197-012-0659-2.

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Kazuma, Kohei, Yuka Isobe, Haruka Asahina, Tatsuo Nehira, Motoyoshi Satake, and Katsuhiro Konno. "Crataegusins A and B, New Flavanocoumarins from the Dried Fruits of Crataegus pinnatifida var. major (Rosaceae)." Natural Product Communications 11, no. 7 (July 2016): 1934578X1601100. http://dx.doi.org/10.1177/1934578x1601100724.

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Crataegusins A (1) and B (2), new flavanocoumarins, were isolated from the crude drug Crataegus Fructus, i.e., the dried fruits of Crataegus pinnatifida var. major. Their structures were determined by spectroscopic methods. They were unique in terms of carrying a 3-(or 4-)substituted coumarin substructure while a flavanocoumarin generally does not carry any substituents in the 2-pyron ring. They showed a significant DPPH reducing activity compared with epicatechin. Their production would be biosynthetically regulated considering the results of an LC-MS analysis of the dried and fresh fruits, fruit skin, hypanthia, and leaves. Their structures led the authors to consider a hypothetical general biosynthetic pathway of the flavanocoumarins, to which a flavan-3-ol is converted through a Michael addition and successive oxidative decarboxylation or dehydration pathway.

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Ramírez-Rodas, Yeimy, Lourdes Arévalo-Galarza, Jorge Cadena-Iñiguez, Adriana Delgado-Alvarado, Lucero Ruiz-Posadas, and Marcos Soto-Hernández. "Postharvest storage of three chayote (Sechium edule (Jacq.) Sw.) varieties." Scientia Agropecuaria 12, no. 2 (June 1, 2021): 239–47. http://dx.doi.org/10.17268/sci.agropecu.2021.027.

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The consumer demand for chayote (Sechium edule (Jacq.) Sw.) fruits has increased in recent years, virens levis being the most important variety, although other chayote varieties are gaining importance such as nigrum xalapensis and n. spinosum. However, the postharvest behavior of these varieties is different, so it is important to evaluate the factors that limit the shelf life of each variety. Therefore, in this study, fruits of each variety from the Mexican National Germplasm Bank of Sechium edule were used. The following fruit quality variables were evaluated: weight loss, humidity (%), color, chlorophyll, titratable acidity, total soluble solids (TSS), total sugars, and stomatal characteristics. In addition, the storage potential of each variety was evaluated for two weeks at different temperatures, 7°, 13° (85% RH) and 24 °C (60% RH), with the application of 1-methylcyclopropene (1-MCP). The variables evaluated were viviparism, disease severity, weight loss, dehydration and chilling injury (CI). The fruits of n. xalapensis and n. spinosum have a higher content of chlorophylls and carotenoids, but similar contents of TSS, acidity and total sugars than v. levis fruits. The use of 1-MCP reduced viviparism in all varieties, and the severity of blisters was higher in v. levis. The fruits of the three varieties presented severe CI when stored at 7 °C but the most susceptible to dehydration and diseases severity is n. spinosum.

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Vázquez da Silva, M., and J. M. P. Q. Delgado. "Fundamentals and Application of Osmotic Dehydration." Diffusion Foundations 7 (June 2016): 14–29. http://dx.doi.org/10.4028/www.scientific.net/df.7.14.

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Osmotic dehydration is a water removal process that consists of placing foods, such as pieces of fruits and vegetables, in a hypertonic solution. Both mass fluxes lead to a decrease of the water activity in the product, increasing its shelf life. It can be used as a single dehydration process or as a pre-treatment of other processes such as drying, pasteurization or freezing. Heat and mass transfer gradients associated to the process produce changes in the chemical, physical and structural characteristics of the vegetable tissue. The knowledge and prediction of these changes are very important because they affect the quality of the final product, process modelling and design of process equipment. This work presents some new experimental data during osmotic dehydration of fruits. Some models were used so as to obtain predicted values during osmotic dehydration.

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Germer, Sílvia Pimentel Marconi, Gisele Marcondes Luz, Lidiane Bataglia da Silva, Marta Gomes da Silva, Marcelo Antonio Morgano, and Neliane Ferraz de Arruda Silveira. "Fruit dragée formulated with reused solution from pineapple osmotic dehydration." Pesquisa Agropecuária Brasileira 52, no. 9 (September 2017): 806–13. http://dx.doi.org/10.1590/s0100-204x2017000900013.

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Abstract: The objective of this work was to evaluate the reuse of sucrose syrup in pineapple (Ananas comosus) osmotic dehydration and the application of the spent solution in fruit dragée formulation. Osmotic dehydration trials were performed in five cycles (65° Brix/45°C/3 hours), directly reusing the osmotic solution, with only one intermediate reconditioning step. Variations in osmotic solution properties and in dehydration parameters were observed, as well as a low microbial load in the system. The spent solution was rich in vitamin C (30 mg 100 g-1). Pineapple dragée covered with red fruits and acai powders were obtained with the reconditioned spent solution used as an adhesion solution. The dragée presented high levels of vitamin C (176 mg 100 g-1), polyphenols (154 mg GAE 100-1 g), carotenoids (220 μg 100 g-1), and potassium (330 mg 100 g-1). The product showed good sensory acceptance and purchase intention. Reusing sucrose syrup is technically feasible during pineapple osmotic dehydration, as is the application of the spent solution as an ingredient in fruit dragée production.

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Mabellini, Alejandra, Elizabeth Ohaco, Carlos Márquez, Jorge E. Lozano, and Antonio De Michelis. "Calculation of the Effective Diffusion Coefficients in Drying of Chemical and Mechanical Pretreated Rosehip Fruits (Rosa eglanteria L.) with Selected Mass Transfer Models." International Journal of Food Engineering 9, no. 4 (November 20, 2013): 481–86. http://dx.doi.org/10.1515/ijfe-2012-0001.

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AbstractThe aim of this work was to select models of mass transfer to estimate effective mass diffusion coefficients during the dehydration of Rosa eglanteria fruits with air at 70°C. Fruits were pretreated chemically and mechanically (dipping it in NaOH and ethyl oleate solutions and cutting or perforating the fruit cuticle). Selected models were those of Becker and Fick’s second law, considering fruit shrinkage during drying. Both models satisfactorily predict the fruit drying, and the different pretreatments, to total or partially remove this waxen cuticle, noticeably improved water diffusion, reducing the time of processing from 28% (NaOH) to 52% (oleate and mechanical pretreatments). Mechanical pretreatments were the more effective, because oleate presents quality problems.

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Ghellam, Mohamed, Oscar Zannou, Hojjat Pashazadeh, Charis M. Galanakis, Turki M. S. Aldawoud, Salam A. Ibrahim, and Ilkay Koca. "Optimization of Osmotic Dehydration of Autumn Olive Berries Using Response Surface Methodology." Foods 10, no. 5 (May 13, 2021): 1075. http://dx.doi.org/10.3390/foods10051075.

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Autumn olive fruits are a rich source of nutrients and functional compounds, making them functional foods against many diseases and cancers. To increase the consumption, its processing, and its transformation into new products would help spread them to the consumer’s table. In this study, after giving an overview of the physicochemical characteristics and the antioxidant activity, the objective was to optimize the osmotic dehydration (OD) of the berries. Response surface methodology was used to investigate the effect of dehydration factors: syrup concentration (30–70%), temperature (20–70 °C), and fruit-to-syrup ratio (1:10–2:10) on the water loss (WL), sugar gain (SG), weight reduction (WR), density (ρ), water activity (aw), and total color change (ΔE) of fruits after 10 h of OD. Results obtained by employing Box–Behnken design (three variables, three levels), and significant terms of regression equations indicated that the syrup concentration and temperature variation are the most affecting factors on the previously mentioned independent variables (WL SG, WR, ρ, aw, and ΔE). Fruits to syrup ratio appeared to have a significant effect only on WL. Under the optimum conditions found (70%, 70 °C, 1.8:10), the predicted values were 59.21%. 19.21%, 32.34%, 1.22 g/cm3, 0.850, and 3.65 for WL, SG, WR, ρ, aw, and ΔE, respectively.

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Kowalska, Hanna, Agata Marzec, Jolanta Kowalska, Agnieszka Ciurzyńska, Kinga Samborska, Michał Bialik, and Andrzej Lenart. "Rehydration properties of hybrid method dried fruit enriched by natural components." International Agrophysics 32, no. 2 (April 1, 2018): 175–82. http://dx.doi.org/10.1515/intag-2016-0100.

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Abstract The aim of the study was to determine the impact of osmotic pre-dehydration and drying of fruit on the rehydration properties of dried fruit. Herein, the effect of fruit juice, applied as a natural enriching substance was very important. In addition, the properties of dried fruits obtained through combined air-drying and subsequent microwave-vacuum drying with ‘puffing’ effect were similar to the freeze-dried fruits, but showed other rehydration properties. As raw material, frozen strawberry (Honeoye variety) and fresh apples (Idared variety) were used in the study. The apples and partially defrosted strawberries were prior dehydrated in solutions of sucrose and a mixture of sucrose with chokeberry juice concentrate at 50°C for 2 h. Next, the fruit samples were dried by one of two ways: air-drying (50°C, 5 h) and microwavevacuum drying for about 360 s; and freeze-drying (30°C, 63 Pa, 24 h). The rehydration was carried out in distilled water (20°C, 5 h). The osmotic pre-dehydration hindered fruit drying process. The impact of drying method became particularly evident while examining the kinetics of rehydration. During the rehydration of the pre-dehydrated dried fruit a slower hydration could be observed. Freeze-dried strawberries absorbed 2-3 times more water than those dried by the ‘puffing’ effect.

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Olivera, Daniela F., Alicia Mugridge, Alicia R. Chaves, Rodolfo H. Mascheroni, and Sonia Z. Viña. "Quality Attributes of Okra (Abelmoschus esculentus L. Moench) Pods as Affected by Cultivar and Fruit Size." Journal of Food Research 1, no. 4 (October 30, 2012): 224. http://dx.doi.org/10.5539/jfr.v1n4p224.

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<p>Okra is a vegetable widely grown in the tropics, sub-tropics and warmer areas of the temperate zones. Fruit quality plays an important role in marketability and it is mainly related to the characteristic pod length. This work was intended to classify okra fruits belonging to different genotypes (a local variety - LV - and the cultivars Emerald, Clemson Spineless and Annie Oakley II) according to their length and to compare certain quality attributes. LV fruits were considerably firm although they were smaller, thus they should be more suitable for canning or pickling. The hybrid material (Annie Oakley II) yielded high quality fruits. These fruits may be destined for fresh consumption, given that they showed lower fibrousness. At the same time, they had high dry matter content, being suitable for dehydration. Okra fruits highlighted for their contribution of phenolic compounds.Total phenols levels significantly increased with fruit size in LV fruits, meanwhile no significant difference was observed for Annie Oakley II samples. Total flavonoids content showed a similar tendency although values did not differ significantly. Total flavonoids represented between 18-22% of the total phenols contents for the analyzed samples.</p>

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Panagiotou, N. M., V. T. Karathanos, and Z. B. Maroulis. "EFFECT OF OSMOTIC AGENT ON OSMOTIC DEHYDRATION OF FRUITS." Drying Technology 17, no. 1-2 (January 1999): 175–89. http://dx.doi.org/10.1080/07373939908917524.

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Pan, Y. K., L. J. Zhao, Y. Zhang, G. Chen, and A. S. Mujumdar. "Osmotic Dehydration Pretreatment in Drying of Fruits and Vegetables." Drying Technology 21, no. 6 (January 7, 2003): 1101–14. http://dx.doi.org/10.1081/drt-120021877.

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Osorio, Coralia, Martha Sofía Franco, Maria Paola Castaño, Maria Lourdes González-Miret, Francisco J. Heredia, and Alicia Lucía Morales. "Colour and flavour changes during osmotic dehydration of fruits." Innovative Food Science & Emerging Technologies 8, no. 3 (September 2007): 353–59. http://dx.doi.org/10.1016/j.ifset.2007.03.009.

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Roberts, Roland E., Kenneth Gray, and Joseph J. Bryant. "Breedlove Dehydrated Foods Feeding Hungry People Worldwide in Partnership with Fruit and Vegetable Growers." HortScience 32, no. 4 (July 1997): 605D—605. http://dx.doi.org/10.21273/hortsci.32.4.605d.

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Breedlove Dehydrated Foods (BDF), the largest charitable dehydration plant in the world, is capable of dehydrating 6,000 lb. raw product/hr. BDF dehydrates and distributes nutritious fruits, vegetables, and legumes to charitable organizations which feed hungry people. At least 35,617 people die from hunger in our world every day! Thousands of tons of nutritious but slightly imperfect horticultural products are wasted yearly in the United States. Donations totaling $7.8 million funded construction of BDF. Texas A&M and Texas Tech Universities provided expertise to plan and operate BDF. BDF dehydrated over 30 million lb. of fruits and vegetables in the initial two years of operation. BDF is a model of people focused on an unusually high goal and working together.

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Ramallo, Laura A., Miriam D. Hubinger, and Rodolfo H. Mascheroni. "Effect of Pulsed Vacuum Treatment on Mass Transfer and Mechanical Properties during Osmotic Dehydration of Pineapple Slices." International Journal of Food Engineering 9, no. 4 (November 19, 2013): 403–12. http://dx.doi.org/10.1515/ijfe-2012-0059.

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AbstractThe influence of operating pressure during osmotic dehydration on mass transfer and mechanical properties in pineapple fruits was analyzed. Dehydration trials were performed at atmospheric pressure (OD) and by applying a vacuum pulse (VPOD), in sucrose solution at 60°Brix and 40°C for 300 min. Seven operation conditions were implemented with a vacuum pulse of 100 mbar or 250 mbar for 0, 5, 15 or 25 min at the beginning of the process. The decrease of pressure favored the solute uptake, but the water loss has not been significantly affected. No significant effect of vacuum time was observed. However, solute uptake in trials with vacuum pulse of 100 mbar was significantly higher than in OD process. In general, mechanical properties and shrinkage were not affected by operation conditions. Osmotic dehydration process (both OD and VPOD) originates a more resistant tissue structure than the one in fresh pineapple fruit.

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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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Cisneros-Zevallos, L., M. E. Saltveit, and J. M. Krochta. "Surface Energies of Tomato and Bell Pepper Cultivars." HortScience 32, no. 3 (June 1997): 489E—489. http://dx.doi.org/10.21273/hortsci.32.3.489e.

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Fruit processing treatments, such as osmotic dehydration, washing, aqueous dips and coatings applications, and even microbial adhesion, depend critically on the surface energy of surfaces. Knowledge of these values can be used as reference targets for treatment formulations when complete wetting is necessary. Unripened and ripened tomato cultivars, `Ace' and `Castlemart', and bell pepper cultivars `California Wonder' and `Garden Sunshine' were characterized by color, firmness, and soluble solids, and evaluated for their surface energy. Calculated surface energy was obtained using Fowkes' equation by measuring contact angles of a series of pure surfactants of different HLB values on the fruit surface and by comparing with a reference paraffin surface of 25.5 dynes/cm. Results indicated that surface energies were similar between both types of fruits, while there were differences between maturity stages for tomato fruits. Surface energy in all cases was lower than 30 dynes/cm, indicating the hydrophobic nature of the epicuticular surface of the fruits tested.

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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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Pham, Ngoc Minh Quynh, Quan V. Vuong, Anh V. Le, Michael C. Bowyer, and Christopher J. Scarlett. "Investigation of the Most Suitable Conditions for Dehydration of Tuckeroo (Cupaniopsis anacardioides) Fruits." Processes 8, no. 2 (January 24, 2020): 151. http://dx.doi.org/10.3390/pr8020151.

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Tuckeroo (Cupaniopsis anacardioides) is an Australian native tree, possessing high level bioactivity and antioxidant activity. To prevent deterioration of active constituents, appropriate drying practices must be determined. This study comparatively evaluates the impact of a range of drying methods including freeze-, microwave-, vacuum-, hot air- and sun-drying on the physical, phytochemical and antioxidant characteristics of Tuckeroo fruit. Experimental results showed that the five drying methods had significant impact on the physicochemical properties and antioxidant activity of the fruits. Of the drying methods assessed, freeze drying best preserved Tuckeroo activity, recording higher total phenolic content (TPC) (81.88 mg gallic acid equivalent (GAE)/g), total flavonoids (TFC) (107.71 mg catechin equivalent (CAE)/g), proanthocyanidins (TPro) (83.86 mg CAE/g) and exhibited the strongest antioxidant capacity. However, vacuum drying at 65 kPa, 100 °C for 5 h is recommended for drying Tuckeroo fruits for further processing in a large scale as it also retained high levels of TPC, TFC and TPro (58 mg GAE/g, 91 mg CAE/g and 74 mg CAE/g, respectively).

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Panich, Sirirat. "Total Phenolic Compounds of Fruit and Vegetable Powders in Thailand." Applied Mechanics and Materials 901 (August 2020): 3–9. http://dx.doi.org/10.4028/www.scientific.net/amm.901.3.

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Fruits and vegetables pack with various antioxidant compounds which are known as an essential constituent for maintaining health. Unfortunately, the shelf life of fresh produces is short after harvesting. As a result, a dehydration process by converting freshly harvested parts into powders can be an alternative to extend the storage period. The powder delivers not only nutrients, flavor, color, and texture, but the dehydrated form is also easy for storage, transportation, and is used as an ingredient in healthy products. However, the loss of essential nutrients can besides occur during the dehydration process. In order to develop superfoods, choosing the type of fruits and vegetables which can maintain the highest both favor and nutritional is the most crucial consideration to gain the highest phytonutrients after the preservative process. This study was designed to explore and evaluate the potential of tropical Thai’s fruit and vegetable powders on antioxidant activity based on total phenolic compound (TPC) compared with the commercial superfoods outside the country. The TPC was assessed based on the Folin–Ciocalteu reagent (FCR), correlating with antioxidant capacities. Gallic acid equivalents (GAE) in milligrams per gram dry of the sample was expressed. The highest GAE of the imported product (from a total of nine samples) was found to be 11.32+0.09 mg whereas the highest level of the total polyphenols was found in Thai’s veggies (Teaw) and fruit (Emblica) at 152.16+11.10 and 134.82+2.27, respectively. These GAE values are higher than the GAE values of selected imported fruits and veggies, which are well known as superfood constituents.

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Walkowiak-Tomczak, Dorota. "Determination of Chemical Composition of Plums During Pre-Treatment and Drying." Ecological Chemistry and Engineering S 19, no. 1 (January 1, 2012): 89–96. http://dx.doi.org/10.2478/v10216-011-0009-8.

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Determination of Chemical Composition of Plums During Pre-Treatment and DryingThanks to drying, fruits are available on the market throughout the year. Parameters of drying conditions affect eg the content of bioactive compounds in the product. The aim of the study was to investigate the effect of pretreatment conditions and the applied drying method on changes in the chemical composition of plums. Analyses were conducted on plums cv. 'Valor', which were subjected to pre-treatment including blanching, drilling and osmotic dehydration. Next they were dried by the convection method at air temperature of 60°C and flow rate of 1.5 m/s. Dehydration was run in a 61.5% sucrose solution at a temperature of 50°C for 1 or 2 h. Convection-dried plums, with no osmotic dehydration applied, constituted the reference sample. In fresh, dehydrated and dried fruits determinations included dry matter, polyphenols by colorimetry with the Folin reagent and contents of sugars by colorimetry using 3,5-DNS acid. As a result of blanching and dehydration the content of dry matter increased. Water loss after dehydration amounted to as much as 1.45 g H2O/g d.m.0after 2 h in comparison with blanched plums. As a result of dehydration total contents of sugars and polyphenols in plums decreased (mg/100 g d.m.). In convection-dried prunes the content of polyphenols was by 30÷50% higher than in the raw material, but lower than in the reference sample.

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Papoff, C. M., G. Battacone, M. Agabbio, G. A. Farris, A. Vodret, G. Milella, C. Sotgiu, F. E. Sanna, A. Piga, and S. D'Aquino. "THE INFLUENCE OF INDUSTRIAL DEHYDRATION ON QUALITY OF FIG FRUITS." Acta Horticulturae, no. 480 (December 1998): 233–38. http://dx.doi.org/10.17660/actahortic.1998.480.40.

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VALDEZ-FRAGOSO, A., H. MUJICA-PAZ, F. GIROUX, and J. WELTI-CHANES. "PILOT PLANT FOR OSMOTIC DEHYDRATION OF FRUITS: DESIGN AND EVALUATION." Journal of Food Process Engineering 25, no. 3 (July 2002): 189–99. http://dx.doi.org/10.1111/j.1745-4530.2002.tb00562.x.

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Castaño, Jhersson, Darío Amaya, and Olga Ramos. "MODEL AND SIMULATION OF A HOTAIR DEHYDRATION SYSTEM OF FRUITS." International Journal of Engineering and Technology 10, no. 4 (August 31, 2018): 1191–97. http://dx.doi.org/10.21817/ijet/2018/v10i4/181004073.

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Panagiotou, Nicolaos M., Vaios T. Karathanos, and Zacharias B. Maroulis. "Mass transfer modelling of the osmotic dehydration of some fruits." International Journal of Food Science & Technology 33, no. 3 (June 1998): 267–84. http://dx.doi.org/10.1046/j.1365-2621.1998.00167.x.

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Jouki, Mohammad, and Ahmad Dadashpour. "Comparison of physiochemical changes in two popular strawberry cultivars grown in Iran (cvs. Kurdistan & Selva) during storage time at 4°C." Genetika 44, no. 3 (2012): 679–88. http://dx.doi.org/10.2298/gensr1203679j.

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In this study the effect of storage time on some quality parameters of two strawberry cultivars fruits storage at 4?C have been evaluated. Several quality parameters were monitored during the storage period. The samples were analyzed 1, 7, 14 and 21days during storage. Fruits were analyzed about fruit weight, sugar content, chromatic parameters L*, a*, b*, fruit firmness, total titrable acidity, pH, and sensory evaluation. The Kurdistan strawberries retained their weight throughout the experiment as opposed to the Selva strawberries which lost 0.6% of their weight per day because of dehydration. The Selva cultivar was exceptionally firmer than Kurdistan strawberries. Two cultivars were rich in vitamin C and sugar but these values were more in Kurdistan cultivar. As expected, Chroma decreased and over the storage time in two cultivars. The results of this study showed that packaged Kurdistan strawberries could prove suitable for 7 days at 4?C compare with 4 days for selva strawberries.

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Meneses, Juan. "Osmoconvective dehydration in fruits and vegetables: A review of recent developments." Agroindustrial science 8, no. 1 (June 29, 2018): 67–72. http://dx.doi.org/10.17268/agroind.sci.2018.01.10.

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Meneses, Juan. "Osmoconvective dehydration in fruits and vegetables: A review of recent developments." Agroindustrial science 8, no. 1 (June 29, 2018): 67–72. http://dx.doi.org/10.17268/agroind.science.2018.01.10.

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SÁMANO DELGADO, ELIZABETH, HÉCTOR EDUARDO MARTINEZ-FLORES, MA GUADALUPE GARNICA-ROMO, JORGE ISIDRO ARANDA-SANCHEZ, CARLOS RUBÉN SOSA-AGUIRRE, CONSUELO DE JESÚS CORTÉS-PENAGOS, and JOSÉ LUIS FERNÁNDEZ-MUÑOZ. "OPTIMIZATION OF SOLAR DRYER FOR THE DEHYDRATION OF FRUITS AND VEGETABLES." Journal of Food Processing and Preservation 37, no. 5 (March 8, 2012): 489–95. http://dx.doi.org/10.1111/j.1745-4549.2011.00668.x.

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PINO, JORGE A., GLORIA PANADÉS, PEDRO FITO, AMPARO CHIRALT, and ARIEL ORTEGA. "INFLUENCE OF OSMOTIC DEHYDRATION ON THE VOLATILE PROFILE OF GUAVA FRUITS." Journal of Food Quality 31, no. 3 (June 2008): 281–94. http://dx.doi.org/10.1111/j.1745-4557.2008.00200.x.

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Vilela, Alice, Carla Sobreira, Ana S. Abraão, André M. Lemos, and Fernando M. Nunes. "Texture Quality of Candied Fruits as Influenced by Osmotic Dehydration Agents." Journal of Texture Studies 47, no. 3 (February 26, 2016): 239–52. http://dx.doi.org/10.1111/jtxs.12177.

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Jayaraman, K. S., and D. K. Das Gupta. "DEHYDRATION OF FRUITS AND VEGETABLES - RECENT DEVELOPMENTS IN PRINCIPLES AND TECHNIQUES." Drying Technology 10, no. 1 (January 1992): 1–50. http://dx.doi.org/10.1080/07373939208916413.

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Fernandes, Fabiano A. N., and Sueli Rodrigues. "Ultrasound as pre-treatment for drying of fruits: Dehydration of banana." Journal of Food Engineering 82, no. 2 (September 2007): 261–67. http://dx.doi.org/10.1016/j.jfoodeng.2007.02.032.

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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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Korotkiy, Igor, Evgeniy Neverov, Ludmila Lifentseva, and Alexandr Raschepkin. "Analysis of energy consumption during convective drying of fruits and berries." E3S Web of Conferences 273 (2021): 07027. http://dx.doi.org/10.1051/e3sconf/202127307027.

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The work is dedicated to the calculation of energy costs for the realization of the process of convective drying of fruits and berries in a suspended layer. The energy consumption for the fan drive for organizing the air flow, providing the phenomenon of fluidization of fruits and berries, as well as the costs for supplying heat to the dehydration object have been calculated. The energy consumption was determined for various options of energy supply: using a heat pump and due to the operation of thermoelectric heaters (TEH). It is found that the largest proportion of the energy consumption for air circulation organization. It has been established that from the energy point of view, of all the investigated freons, the refrigerant R410 is the most efficient, the total energy consumption for dehydration of 1 kg of irgi berries with it is 7102 kJ, for honeysuckle - 9765 kJ / kg, for lingonberry - 7989 kJ / kg. Comparative analysis revealed that the use of a heat pump installation of convective drying fruits and berries in the fluidized bed reduces the power consumption by an average of 13% in comparison with drying by using heaters to heat the coolant.

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Journal articles on the topic 'Fruits Dehydration'

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