Applicability of vacuum-microwave drying for tomato fruit based on evaluations of energy cost, color, functional components, and sensory qualities

2018 ◽  
Vol 42 (6) ◽  
pp. e13625 ◽  
Author(s):  
Takahiro Orikasa ◽  
Shoji Koide ◽  
Hana Sugawara ◽  
Manami Yoshida ◽  
Kazuhisa Kato ◽  
...  
Keyword(s):  
Energy Cost ◽  
Tomato Fruit ◽  
Microwave Drying ◽  
Vacuum Microwave ◽  
Sensory Qualities ◽  
Functional Components

The Effectiveness of Vacuum-microwave Drying Methods in the Preservation of Amelanchier Berries (Amelanchier canadensis L. Medik.)

2017 ◽  
Vol 13 (6) ◽  
Author(s):  
Jan Piecko ◽  
Dorota Konopacka ◽  
Monika Mieszczakowska-Frąc ◽  
Dorota Kruczyńska
Keyword(s):  
Reference Method ◽  
Raw Material ◽  
Microwave Drying ◽  
Convective Drying ◽  
Drying Methods ◽  
Microwave Method ◽  
Nutritional Values ◽  
Vacuum Microwave ◽  
Challenges And Opportunities ◽  
Dried Fruit

Abstract In Poland, Amelanchier berries are of considerable interest to both consumers and potential producers, which presents marketing challenges and opportunities. An attempt was made to preserve Amelanchier berries using a vacuum-microwave method of drying in order to determine its usefulness for producing microbiologically stable dried fruit with a high nutritional values. The berry variety “Prince William” (Amelanchier canadensis) was chosen as the experimental material. Vacuum-microwave drying was performed in two variants: (convective drying [CD] + vacuum microwave method [VMW]) after convective pre-drying of fruit and (VMW) without pre-drying. Unassisted CD was used as the reference method. Application of a vacuum-microwave drying method to Amelanchier berries makes it possible to obtain a stable preserved product of high-quality, yielding moderate shrinkage and good retention of bioactive compounds. An optimized method of vacuum-microwave drying, applied directly to frozen fruit, allows the retention of 70 % of cyanidin glycosides present in the raw material.

scholarly journals Determination of Various Drying Methods’ Impact on Odour Quality of True Lavender (Lavandula angustifolia Mill.) Flowers

Molecules ◽  
2019 ◽  
Vol 24 (16) ◽  
pp. 2900 ◽  
Author(s):  
Łyczko ◽  
Jałoszyński ◽  
Surma ◽  
García-Garví ◽  
Carbonell-Barrachina ◽  
...  
Keyword(s):  
Solid Phase ◽  
Microwave Drying ◽  
Convective Drying ◽  
Drying Methods ◽  
Drying Method ◽  
Sensory Panel ◽  
Lavandula Angustifolia ◽  
Preservation Method ◽  
Vacuum Microwave

True lavender flowers (Lavandula angustifolia Mill.) is a critical source of essential oils and a flavouring agent used in numerous industries like foods, cosmetics and pharmaceuticals. Its main volatile constituents are linalool and linalyl acetate, which are commonly considered as main odour-active constituents (OACs). Nevertheless, the quality of true lavender flowers is highly dependent on its post-harvest treatment, mainly the preservation method. Recognising that drying is the most frequently used preservation method, the influence of various drying methods, including convective drying (CD) at 50, 60 and 70 °C, vacuum-microwave drying (VMD) with powers 240, 360 and 480 W and combined convective pre-drying at 60 °C followed by vacuum-microwave finish-drying with power 480 W (CPD-VMFD), on the quality of true lavender flowers was verified. The evaluation of influence was carried out by HS-SPME(HS, solid-phase microextraction), GC-MS, GC-MS-O (gas chromatography–mass spectrometry–olfactometry) techniques. Moreover, the sensory panel has assessed the sample odour quality. As a result, the optimal drying methods regarding the requirements for products were established. Overall, for total essential oil recovery, CD at 50 °C is the optimal drying method, while for odour quality concerning the sensory panel evaluation, VMD with power 360 W combined CPD-VMFD and CD at 50 °C is the optimal drying method.

Effects of vacuum level and microwave power on rosemary volatile composition during vacuum–microwave drying

2011 ◽  
Vol 103 (2) ◽  
pp. 219-227 ◽  
Author(s):  
Ángel Calín-Sánchez ◽  
Antoni Szumny ◽  
Adam Figiel ◽  
Klaudiusz Jałoszyński ◽  
Maciej Adamski ◽  
...  
Keyword(s):  
Microwave Power ◽  
Microwave Drying ◽  
Volatile Composition ◽  
Vacuum Level ◽  
Vacuum Microwave

scholarly journals Innovative Technology and Food Safety of Fruit Biopowders

2019 ◽  
Author(s):  
P R Tagirova ◽  
M S Khasikhanov ◽  
G I Kasianov ◽  
S S Saidulaev ◽  
L M Masaeva ◽  
...  
Keyword(s):  
Raw Materials ◽  
Soft Drinks ◽  
Microwave Drying ◽  
Alcoholic Beverages ◽  
Innovative Technology ◽  
Organoleptic Evaluation ◽  
Chemical Indicators ◽  
Vacuum Microwave ◽  
Phenolic Substances ◽  
Physical And Chemical

A technology has been developed for biopowders production from fruit raw materials grown in the Chechen Republic. The data on vacuum microwave drying of fruit raw materials under the influence of an amplitude-modulated magnetic field with carrier frequency of 180–20 kHz and modulating frequency of 10 to 30 Hz, with magnetic induction value of 5 mt. The proposed regimes of dehydration of fruit raw materials and its subsequent grinding by gas-liquid ”explosion”, providing the possibility of successful use in dried state in production technology of soft drinks. The peculiarity is the use of ecologically clean fruits of apricots, cherry plums, cherries, pears, melons and plums grown in Shelkovsky district of the Chechen Republic as raw materials. We studied physical and chemical indicators, content of phenolic substances and organoleptic indicators of fruit raw materials, powders and beverages. We also conducted comparative assessment. Under the influence of EMB ELF vacuum microwave drying of fruits contributes to better preservation properties of raw materials and finished powders. Organoleptic evaluation showed that non-alcoholic beverages produced on the proposed technology had intense color and more pronounced flavor of sweetness and acid compared to traditional non-alcoholic beverages. The advantage of this technology is the possibility to transport components for beverage production at unregulated temperature conditions to any location that is close to the consumer and carry out the production of soft drinks there.

scholarly journals Research of physicochemical properties and antioxidant activity of beetroots as affected by vacuum microwave drying conditions

2021 ◽  
Vol 5 (3(61)) ◽  
pp. 40-45
Author(s):  
Yan Liu ◽  
Sergei Sabadash ◽  
Zhenhua Duan
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Physicochemical Properties ◽  
Microwave Power ◽  
Sample Thickness ◽  
Microwave Drying ◽  
Antioxidant Power ◽  
Vacuum Degree ◽  
Vacuum Microwave ◽  
Ferric Reducing Antioxidant Power

The object of research is the beetroots, dried by vacuum microwave drying at different conditions. Physicochemical properties and antioxidant activity of beetroots were studied using vacuum microwave drying at different microwave power (500, 1000, and 1500 W), vacuum degree (–0.05, –0.07, and –0.09 MPa) and sample thickness (2, 4, and 6 mm). A colorimeter was used to evaluate the color quality of beetroots. Colorimetric methods were used to determinate contents of betalain, ascorbic acid and total flavonoid, and antioxidant activity (ferric reducing antioxidant power assay) of beetroots. Results showed that the drying time decreased with increasing microwave power and vacuum degree, while increased significantly with the increase of sample thickness. The lightness (L*) of dried beetroots was higher than that of fresh beetroots. The values of redness (a*) increased with the increase of vacuum degree. The values of yellowness (b*) increased with the growth of vacuum degree and microwave power, while reduced as the sample thickness added. The total color difference (∆E) of dried beetroots reduced with increasing vacuum degree, and displayed the lowest value (5.95) at a vacuum degree of –0.09 MPa as compared to fresh beetroots. The content of betacyanin, betaxanthin and ascorbic acid displayed a declining tendency with the growth of microwave power, while increased with the increase of vacuum degree. And the total flavonoid content of beetroots illustrated a decreasing tendency with the increase of vacuum degree, microwave power and sample thickness. The ferric reducing antioxidant power (FRAP) of dried beetroots decreased significantly with the increase of microwave power, and showed the highest value (14.70 mg trolox equivalents/g) at a microwave power of 500 W. The most favorable conditions for vacuum microwave drying of beetroots were microwave power of 500 W, vacuum degree of –0.09 MPa and sample thickness of 2 mm. It leads to better physicochemical properties of bioactive compounds and higher antioxidant activity of dried beetroots. The dried beetroots can be used as functional foods and value-added food products.

Simulation of temperature during vacuum microwave drying of mixed potato and apple slices

2021 ◽  
pp. 1-9
Author(s):  
Luelue Huang ◽  
Huizhi Chen ◽  
Min Zhang ◽  
Wenchao Liu ◽  
Arun S. Mujumdar ◽  
...  
Keyword(s):  
Microwave Drying ◽  
Vacuum Microwave ◽  
Apple Slices

scholarly journals The Influence of Drying Method on Volatile Composition and Sensory Profile of Boletus edulis

2018 ◽  
Vol 2018 ◽  
pp. 1-11 ◽  
Author(s):  
Joanna Nöfer ◽  
Krzysztof Lech ◽  
Adam Figiel ◽  
Antoni Szumny ◽  
Ángel A. Carbonell-Barrachina
Keyword(s):  
Volatile Compounds ◽  
Freeze Drying ◽  
Sensory Profile ◽  
Microwave Drying ◽  
Convective Drying ◽  
Drying Methods ◽  
Drying Method ◽  
Volatile Composition ◽  
Boletus Edulis ◽  
Vacuum Microwave

The objective of this study was to evaluate the influence of different drying methods on aroma and sensory profile of Boletus edulis (cepe). The drying methods tested were convective drying (CD), freeze-drying (FD), vacuum microwave drying (VMD), and a combination of convective predrying and vacuum microwave finish-drying (CPD-VMFD). Fresh and dried cepe volatiles, analyzed by SPME and GC-MS, showed the presence of 53 volatile compounds, most of them present in all dried samples but with quantitative variation. The major volatile compounds in fresh and dried cepe were 1-octen-3-ol (3405 µg 100 g−1·db), 3-octanone (429 µg 100 g−1·db), and hexanal (355 µg 100 g−1·db). The results showed that drying of cepe mushrooms caused major losses of aroma compounds; however, the highest content of volatile compounds and the highest intensity of most of the key positive sensory attributes were found in samples after (i) CD at 80°C (3763 µg 100 g−1·db), (ii) CD at 70°C (3478 µg 100 g−1·db), and (iii) CPD at 60°C and VMFD at 480/240 W (2897 µg 100 g−1·db).

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