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Drying Technology
An International Journal
Volume 25, 2007 - Issue 5
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Original Articles

Influence of Drying Conditions on Ascorbic Acid during Convective Drying of Whole Persimmons

Joel F. Nicoleti UNICAMP—Universidade Estadual de Campinas, Departamento de Engenharia de Alimentos, Campinas, SP, Brazil
,
Vivaldo Silveira Jr. UNICAMP—Universidade Estadual de Campinas, Departamento de Engenharia de Alimentos, Campinas, SP, Brazil
,
Javier Telis-Romero UNESP—Universidade Estadual Paulista, Departamento de Engenharia e Tecnologia de Alimentos, São José do Rio Preto, SP, Brazil
&
Vânia R. N. Telis UNESP—Universidade Estadual Paulista, Departamento de Engenharia e Tecnologia de Alimentos, São José do Rio Preto, SP, BrazilCorrespondence[email protected]
Pages 891-899 | Published online: 06 Jun 2007

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Sumaiya Sadika Tuly, Md Mahiuddin & Azharul Karim. (2023) Mathematical modeling of nutritional, color, texture, and microbial activity changes in fruit and vegetables during drying: A critical review. Critical Reviews in Food Science and Nutrition 63:13, pages 1877-1900.
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Kambhampati Vivek, K V Subbarao & B Srivastava. (2021) Effect of Thin-Layer Drying on the Quality Parameters of Persimmon Slices. International Journal of Fruit Science 21:1, pages 587-598.
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Nghia Duc Pham, Md Imran H. Khan, M U H Joardder, M. M. Rahman, Md. Mahiuddin, A.M. Nishani Abesinghe & M. A. Karim. (2019) Quality of plant-based food materials and its prediction during intermittent drying. Critical Reviews in Food Science and Nutrition 59:8, pages 1197-1211.
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Sangeeta Mukhopadhyay & Terry J. Siebenmorgen. (2018) Glass transition effects on milling yields in a cross-flow drying column. Drying Technology 36:6, pages 723-735.
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Yogita Suhag & Vikas Nanda. (2017) Degradation kinetics of ascorbic acid in encapsulated spray-dried honey powder packaged in aluminium laminated polyethylene and high-density polyethylene. International Journal of Food Properties 20:3, pages 645-653.
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Muhmmed Hussain Riadh, Siti Anom Binti Ahmad, Mohd Hamiruce Marhaban & Azura Che Soh. (2015) Infrared Heating in Food Drying: An Overview. Drying Technology 33:3, pages 322-335.
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Jing Du, Zhen-Zhen Ge, Ze Xu, Bo Zou, Ying Zhang & Chun-Mei Li. (2014) Comparison of the Efficiency of Five Different Drying Carriers on the Spray Drying of Persimmon Pulp Powders. Drying Technology 32:10, pages 1157-1166.
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Safa Karaman, Omer Said Toker, Mustafa Çam, Mehmet Hayta, Mahmut Doğan & Ahmed Kayacier. (2014) Bioactive and Physicochemical Properties of Persimmon as Affected by Drying Methods. Drying Technology 32:3, pages 258-267.
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Yardfon Tanongkankit, Naphaporn Chiewchan & Sakamon Devahastin. (2010) Effect of Processing on Antioxidants and Their Activity in Dietary Fiber Powder from Cabbage Outer Leaves. Drying Technology 28:9, pages 1063-1071.
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AthanasiaM. Goula & KonstantinosG. Adamopoulos. (2010) Kinetic Models of β-Carotene Degradation During Air Drying of Carrots. Drying Technology 28:6, pages 752-761.
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Stefan Jan Kowalski & Dominik Mierzwa. (2009) Convective Drying in Combination with Microwave and IR Drying for Biological Materials. Drying Technology 27:12, pages 1292-1301.
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P. H. S. Santos & M. A. Silva. (2008) Retention of Vitamin C in Drying Processes of Fruits and Vegetables—A Review. Drying Technology 26:12, pages 1421-1437.
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Nur Syazwani Hanafi, Rosnani Hasham, Nor Zalina Othman & Mohamad Roji Sarmidi. (2021) Effect of osmotic dehydration combined with citric acid on bioactive compounds in freeze-dried MD2 pineapple. Asia Pacific Journal of Molecular Biology and Biotechnology, pages 46-56.
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Jefferson Luiz Gomes Corrêa, Francemir José Lopes, Ronaldo Elias Mello Júnior, João Renato Junqueira, Kamilla Soares Mendonça, Leandro Levate Macedo & Luís Gustavo Amaral Salvio. (2021) Drying of persimmon fruit ( Diospyros kaki L.) pretreated by different osmotic processes . Journal of Food Process Engineering 44:10.
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João P. L. Ferreira, Wilton P. Silva, Alexandre J. M. Queiroz, Rossana M. F. Figueirêdo, Josivanda P. Gomes, Bruno A. Melo, Dyego C. Santos, Thalis L. B. Lima, Rodolfo R. C. Branco, Ihsan Hamawand & Antonio G. B. Lima. (2020) Description of Cumbeba (Tacinga inamoena) Waste Drying at Different Temperatures Using Diffusion Models. Foods 9:12, pages 1818.
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Senadeera, Adiletta, Önal, Di Matteo & Russo. (2020) Influence of Different Hot Air Drying Temperatures on Drying Kinetics, Shrinkage, and Colour of Persimmon Slices. Foods 9:1, pages 101.
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G.T. Gündüz, A. Korkmaz, Z. Öztürk & I. Emenli. (2020) Fungal microflora in dried persimmon fruits. Quality Assurance and Safety of Crops & Foods 12:1, pages 50-56.
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Selma Kayacan, Salih Karasu, Perihan Kübra Akman, Hamza Goktas, Ibrahim Doymaz & Osman Sagdic. (2020) Effect of different drying methods on total bioactive compounds, phenolic profile, in vitro bioaccessibility of phenolic and HMF formation of persimmon. LWT 118, pages 108830.
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G. Xanthopoulos, A. Athanasiou, A. Sempou, D. Lentzou, Ch. Templalexis & A.G. Boudouvis. (2019) Study of the Drying Rate and Colour Kinetics during Stepwise Air-Drying of Apricot Halves. International Journal of Food Engineering 15:5-6.
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. (2019) Effect of different storage conditions on physico-chemical composition and shelf life of persimmon fruit. Plant Science Archives 2:1.
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Mohammad U.H. Joardder, Monjur Mourshed & Mahadi Hasan MasudMohammad U. H. Joardder, Monjur Mourshed & Mahadi Hasan Masud. 2019. State of Bound Water: Measurement and Significance in Food Processing. State of Bound Water: Measurement and Significance in Food Processing 119 135 .
Md. Aktaruzzaman, Young-Gyu Lee, Tania Afroz & Byung-Sup Kim. (2017) The occurrence of postharvest gray-mold rot of sweet persimmon caused by Botrytis cinerea in Korea. European Journal of Plant Pathology 150:1, pages 245-251.
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Hyeong Cho Ji, Kyu Song In, Hyun Cho Doo, Kumar Dhungana Sanjeev, Ahn Hong & Kim Il-Doo. (2017) Quality characteristics of dried persimmon (Diospyros kaki Thunb) of different fruit sizes. African Journal of Biotechnology 16:9, pages 429-433.
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Engin Demiray & Yahya Tulek. (2016) The effect of pretreatments on air drying characteristics of persimmons. Heat and Mass Transfer 53:1, pages 99-106.
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. 2016. Innovative Processing Technologies for Foods with Bioactive Compounds. Innovative Processing Technologies for Foods with Bioactive Compounds 195 217 .
Ana C. Araújo, Sara M. Oliveira, Inês N. Ramos, Teresa R. S. Brandão & Cristina L. M. Silva. (2016) Influence of Pretreatments on Quality Parameters and Nutritional Compounds of Dried Galega Kale (Brassica oleracea L. var. acephala). Food and Bioprocess Technology 9:5, pages 872-881.
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Theodoros Varzakas & Constantina TziaAthanasia Goula. 2015. Handbook of Food Processing. Handbook of Food Processing 157 221 .
Louise Emy Kurozawa, Iunes Terng, Miriam Dupas Hubinger & Kil Jin Park. (2014) Ascorbic acid degradation of papaya during drying: Effect of process conditions and glass transition phenomenon. Journal of Food Engineering 123, pages 157-164.
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E. PIASECKA, M. UCZCIWEK, R. KLEWICKI, D. KONOPACKA, M. MIESZCZAKOWSKA-FRĄC, M. SZULC & C. BONAZZI. (2013) EFFECT OF LONG-TIME STORAGE ON THE CONTENT OF POLYPHENOLS AND ASCORBIC ACID IN OSMO-CONVECTIVELY DRIED AND OSMO-FREEZE-DRIED FRUITS. Journal of Food Processing and Preservation 37:3, pages 198-209.
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Heqiang Lou, Ya Hu, Bin Wang & Hongfei Lu. (2012) Dried jujube classification using support vector machine based on fractal parameters and red, green and blue intensity. International Journal of Food Science & Technology 47:9, pages 1951-1957.
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İbrahim Doymaz. (2012) Evaluation of some thin-layer drying models of persimmon slices (Diospyros kaki L.). Energy Conversion and Management 56, pages 199-205.
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Ana Paula Vieira, Joel Fernando Nicoleti & Vânia Regina Nicoletti Telis. (2012) Liofilização de fatias de abacaxi: avaliação da cinética de secagem e da qualidade do produto. Brazilian Journal of Food Technology 15:1, pages 50-58.
Crossref
J.A. Cárcel, J.V. García-Pérez, N. Sanjuán & A. Mulet. (2010) Influence of pre-treatment and storage temperature on the evolution of the colour of dried persimmon. LWT - Food Science and Technology 43:8, pages 1191-1196.
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Sakamon Devahastin & Chalida Niamnuy. (2010) Invited review: Modelling quality changes of fruits and vegetables during drying: a review. International Journal of Food Science & Technology 45:9, pages 1755-1767.
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Michael C. FlickingerChung Lim Law & Arun S. Mujumdar. 2009. Encyclopedia of Industrial Biotechnology. Encyclopedia of Industrial Biotechnology 1 17 .

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