Comparison of two alternatives of combined drying to process blueberries (O'Neal): Evaluation of the final quality

References

• Kalt, W.; Ryan, D. A.; Duy, J. C.; Prior, R. L.; Ehlenfeldt, M. K., Vander Kloet, S. P. Interspecific variation in anthocyanins, phenolic, and antioxidant capacity among genotypes of Highbush and Lowbush blueberries (Vaccinium section cyanococcus spp.). Journal of Agricultural and Food Chemistry 2001, 49(10), 4761–4767.
   PubMed Web of Science ®Google Scholar
• Stojanovic, J.; Silva, J.L. Influence of osmotic concentration, continuous high frequency ultrasound and dehydration on antioxidants, color and chemical properties of rabbiteye blueberries. Food Chemistry 2007, 101, 898–906.
   Web of Science ®Google Scholar
• Yemmireddy, V.K.; Chinnan, M.S.; Kerr, W.L.; Hung, Y. Effect of drying method on drying time and physic-chemical properties of dried Rabbiteye blueberries. LWTFood Science and Technology 2013, 50(2), 739–745.
   Web of Science ®Google Scholar
• Mothibe, K.J.; Wang, C.Y.; Mujumdar, A.S.; Zhang, M. Microwave-assisted pulse-spouted vacuum drying of apple cubes. Drying Technology 2014, 32(15), 1762–1768.
   Web of Science ®Google Scholar
• Giovanelli, G.; Brambilla, A.; Rizzolo, A.; Sinelli, N. Effects of blanching pre-treatment and sugar composition of the osmotic solution on physic-chemical, morphological and antioxidant characteristics of osmodehydrated blueberries (Vaccinium corymbosum L.). Food Research International 2012, 49(1), 263–271.
   Web of Science ®Google Scholar
• Genina, P. Deshidratación osmótica: alternativa para conservación de frutas tropicales. Avance y Perspectiva 2002, 21, 321–324.
   Google Scholar
• Ramaswamy, H.S.; Nsonzi, F. Convective-air drying kinetics of osmotically pre-treated blueberries. Drying Technology 1998, 16(3–5), 743–759.
   Web of Science ®Google Scholar
• Contreras, C.; Martín-Esparza, M.E.; Chiralt, A.; Martínez-Navarrete, N. Influence of microwave application on convective drying: Effects on drying kinetics, and optical and mechanical properties of apple and strawberry. Journal of Food Engineering 2008, 88, 55–64.
   Web of Science ®Google Scholar
• Heredia, A.; Peinado, I.; Rosa, E.; Andrés, A. Effect of osmotic pre-treatment and microwave heating on lycopene degradation and isomerization in cherry tomato. Food Chemistry 2010, 123, 92–98.
   Web of Science ®Google Scholar
• Sharma, G.P.; Prasad, S. Drying of garlic (Allium sativum) cloves by microwave-hot air combination. Journal of Food Engineering 2001, 50, 99–105.
   Web of Science ®Google Scholar
• Maskan, M. Kinetics of color change of kiwifruits during hot air and microwave drying. Journal of Food Engineering 2001, 48, 169–175.
   Web of Science ®Google Scholar
• Andrés, A.; Bilbao, C.; Fito, P. Drying kinetics of apple cylinders under combined hot air-microwave dehydration. Journal of Food Engineering 2004, 63, 71–78.
   Web of Science ®Google Scholar
• Beaudry, C. Evaluation of drying methods on osmotically dehydrated cranberries. Unpublished M.Sc. thesis. Montreal, QC: Department of Agricultural and Biosystems Engineering, McGill University 2001.
   Google Scholar
• Rodriguez, A. “Comparación de métodos combinados (ósmosis directa-microondas y secado convectivo por aire caliente-microondas) para la deshidratación de frutos del bosque”. PhD thesis presented to the College of Engineering of University of La Plata as requirement to obtain the academic degree of Doctor in Engineering 2014.
   Google Scholar
• AOAC. Official Methods of Analysis, 13th ed. Washington, DC: Association of Official Analytical Chemists, 1980.
   Google Scholar
• Demarchi, S.M.; Quintero, N.A.; Concellón, A.; Giner, S. Effect of temperature on hot-air drying rate and on retention of antioxidant capacity in apple leathers. Food and Bioproducts Processing 2013, 91, 310–318.
   Web of Science ®Google Scholar
• Diamante, L.M.; Munro, P.A. Mathematical modelling of the thin layer solar drying of sweet potato slices. Solar Energy 1993, 51, 271–276.
   Web of Science ®Google Scholar
• Doymaz, I. Air-drying characteristics of tomatoes. Journal of Food Engineering 2007, 78, 1291–1297.
   Web of Science ®Google Scholar
• Vargas, A.; Perez, J.; Zoffoli, J.P.; Perez, A. Comparación de variables de textura en la medición de firmeza de bayas de uva Thompson seedless. Ciencia e Investigación Agraria 2001, 28, 37–42.
   Google Scholar
• Mendoza, F.; Dejmek, P.; Aguilera, J.M. Calibrated color measurements of agricultural foods using image analysis. Postharvest Biology and Technology 2006, 41, 285–295.
   Web of Science ®Google Scholar
• Shimada, K.; Fujikawa, K.; Yahara, K.; Nakamura, T. Antioxidative properties of xanthin on autoxidation of soybean oil in cyclodextrin emulsion. Journal of Agricultural and Food Chemistry 1992, 40, 945–948.
   Web of Science ®Google Scholar
• Re, R.; Pellegrinni, N.; Proteggente, A.; Pannala, A.; Yang, M.; Rice-Evans, C. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical in Biology and Medicine 1999, 26, 1231–1237.
   PubMed Web of Science ®Google Scholar
• Yang, C.S.T.; Atallah, W.A. Effect of on the quality of intermediate moisture Lowbush blueberries. Journal of Food Science 1985, 50, 1233–1237.
   Web of Science ®Google Scholar
• Beaudry, C.; Raghavan, G.S.V.; Ratti, C.; Rennie, T.J. Effect of four drying methods on the quality of osmotically dehydrated cranberries. Drying Technology 2004, 22(3), 521–539.
   Web of Science ®Google Scholar
• Zhang, M.; Tang, J.; Mujumdar, A.S.; Wang, S. Trends in microwave related drying of fruits and vegetables. Trends in Food Science and Technology 2006, 17, 524–534.
   Web of Science ®Google Scholar
• Zielinska, M.; Sadowski, P.; Błaszczak, W. Combined hot air convective drying and microwave-vacuum drying of blueberries (Vaccinium corymbosum L.): Drying kinetics and quality characteristics. Drying (In press).
   Google Scholar
• Venkatachalapathy, K.; Raghavan, G.S.V. Microwave drying of osmotically dehydrated blueberries. Journal of Microwave Power and Electromagnetic Energy 1998, 33, 95–102.
   Web of Science ®Google Scholar
• Stanisławski, J. Drying of diced carrot in a combined microwave–fluidized bed dryer. Drying Technology 2005, 23, 1711–1721.
   Web of Science ®Google Scholar
• Mandala, I.G.; Anagnostaras, E.F.; Oikonomou, C.K. Influence of osmotic dehydration conditions on apple air-drying kinetics and their quality characteristics. Journal of Food Engineering 2005, 69, 307–316.
   Web of Science ®Google Scholar
• Therdthai, N.; Zhou, W. Characterization of microwave vacuum drying and hot air drying of mint leaves (MenthacordifoliaOpiz ex Fresen). Journal of Food Engineering 2009, 91, 482–489.
   Web of Science ®Google Scholar
• de Bruijn, J.; Bórquez, R. Quality retention in strawberries dried by emerging dehydration methods. Food Research International 2014, 63, 42–48.
   Web of Science ®Google Scholar
• Alibas, I. Characteristics of chard leaves during microwave, convective, and combined microwave-convective drying. Drying Technology 2006, 24(11), 1425–1435.
   Web of Science ®Google Scholar
• Changrue, V.; Orsat, V.; Raghavan, G.S. V. Osmotically dehydrated microwave vacuum drying of strawberries. Journal of Food Processing and Preservation 2008, 32, 798–816.
   Web of Science ®Google Scholar
• Contreras, C.; Martín, M.E.; Martínez-Navarrete, N.; Chiralt, A. Effect of vacuum impregnation and microwave application on structural changes which occurred during air-drying of apple. LWT—Food Science and Technology 2005, 38, 471–477.
   Web of Science ®Google Scholar
• Cui, Z.; Xu, S.; Sun, D. Dehydration of garlic slices by combined microwave-vacuum and air drying. Drying Technology 2003, 21(7), 1173–1184.
   Web of Science ®Google Scholar
• Chong, C.H.; Law, C.L.; Cloke, M.; Hii, C.L.; Abdullah, L.C.; Daud, W.R.W. Drying kinetics and product quality of dried Chempedak. Journal of Food Engineering 2008, 88, 522–527.
   Web of Science ®Google Scholar
• Martinez, M.V.; Whitaker, J.R. The biochemistry and control of enzymatic browning. Trends in Food Science and Technology 1995, 6, 195–200.
   Web of Science ®Google Scholar
• Severini, C.; Baiano, A.; De Pilli, T.; Romaniello, R.; Derossi, A. Prevention of enzymatic browning in sliced potatoes by blanching in boiling saline solutions. Lebensmittel-Wissenschaft und –Technologies 2003, 36, 657–665.
   Web of Science ®Google Scholar
• Münsell, A. H. A. Color Notation. Editorial G. H. Ellis Co., 1905, Boston – E.E.U.U.
   Google Scholar
• Moreno, M.; Víctor, M.; Documento Psicología del color y la forma. Universidad de Londres, 2005, Querétaro – México.
   Google Scholar
• Tabtiang, S.; Prachayawarakon, S.; Soponronnarit, S. Effects of osmotic treatment and superheated steam puffing temperature on drying characteristics and texture properties of banana slice. Drying Technology 2012, 30(1), 20–28.
   Web of Science ®Google Scholar
• Zou, K.; Teng, J.; Huang, L.; Dai, X.; Wei, B. Effect of osmotic pretreatment on quality of mango chips by explosion puffing drying. LWT—Food Science and Technology 2013, 51, 253–259.
   Web of Science ®Google Scholar
• Nsonzi, F.; Ramaswamy, H.S. Quality evaluation of osmo convective dried blueberries. Drying Technology 1998, 16(3–5), 705–723.
   Web of Science ®Google Scholar
• Rózek, A.; García-Perez, J.V.; López, F.; Güell, C.; Ferrando, M. Infusion of grape phenolic into fruits and vegetables by osmotic treatment: Phenolic stability during air drying. Journal of Food Engineering 2010, 99, 142–150.
   Web of Science ®Google Scholar
• Garau, M.C.; Simal, S.; Roselló, C.; Femenia, A. Effect of air-drying temperature on physic-chemical properties of dietary fiber and antioxidant capacity of orange (Citrus aurantium v. Canoneta) by-products. Food Chemistry 2007, 104, 1014–1024.
   Web of Science ®Google Scholar
• Ghanem, N.; Mihoubib, D.; Kechaoua, N.; Mihoubic, N.B. Microwave dehydration of three citrus peel cultivars: Effect on water and oil retention capacities, color, shrinkage and total phenols content. Industrial Crops and Products 2012, 40, 167–177.
   Web of Science ®Google Scholar
• Kaymak-Ertekin, F. Drying and rehydrating kinetics of green and red peppers. Journal of Food Science 2002, 67(1), 168–175.
   Web of Science ®Google Scholar
• Drouzas, A.E.; Schubert, H. Microwave application in vacuum drying of fruits. Journal Food Engineering 1996, 28, 203–209.
   Web of Science ®Google Scholar
• Krokida, M.K.; Maroulis, Z.B. Effect of microwave drying on some quality properties of dehydrated products. Drying Technology 1999, 17, 449–466.
   Web of Science ®Google Scholar
• Miranda, M.; Vega-Gálvez, A.; García, P.; Di Scala, K.; Shic, J.; Xuec, S.; Uribe, E. Effect of temperature on structural properties of Aloe vera (Aloe barbadensis Miller) gel and Weibull distribution for modelling drying process. Food and Bioproducts Processing 2010, 88(2–3), 138–144.
   Web of Science ®Google Scholar
• Taiwo, K.A.; Angersbach, A.; Knorr, D. Rehydration studies on pretreated and osmotically dehydrated apple slices. Journal of Food Science 2002, 67, 842–847.
   Web of Science ®Google Scholar
• Stojanovic, J.; Silva J.L. Influence of osmoconcentration, continuous high frequency ultrasound and dehydration on properties and microstructure of Rabbiteye blueberries. Drying Technology 2006, 24(2), 165–171.
   Web of Science ®Google Scholar