Combining osmotic–steam blanching with infrared–microwave–hot air drying: Production of dried lemon (Citrus limon L.) slices and enzyme inactivation

References

• Lamikanra, O.; Watson, M. A. Effects of Ascorbic Acid on Peroxidase and Polyphenoloxidase Activities in Fresh‐cut Cantaloupe Melon. J. Food Sci. 2001, 66(9), 1283–1286. DOI: 10.1111/j.1365-2621.2001.tb15202.x.
   Web of Science ®Google Scholar
• Garcia, E.; Alviar‐Agnew, M.; Barrett, D. M. Residual Pectinesterase Activity in Dehydrated Onion and Garlic Products. J. Food Process. Preserv. 2002, 26(1), 11–26. DOI: 10.1111/j.1745-4549.2002.tb00474.x.
   Web of Science ®Google Scholar
• Vercet, A.; Burgos, J.; Crelier, S.; Lopez-Buesa, P. Inactivation of Proteases and Lipases by Ultrasound. Innovative Food Sci. Emerging Technol. 2001, 2(2), 139–150. DOI: 10.1016/s1466-8564(00)00037-0.
   Google Scholar
• Zheng, H.; Lu, H. Effect of Microwave Pretreatment on the Kinetics of Ascorbic Acid Degradation and Peroxidase Inactivation in Different Parts of Green Asparagus (Asparagus officinalis L.) during Water Blanching. Food Chem. 2011, 128(4), 1087–1093. DOI: 10.1016/j.foodchem.2011.03.130.
   Web of Science ®Google Scholar
• Podsędek, A. Natural Antioxidants and Antioxidant Capacity of Brassica Vegetables: A Review. LWT-Food Sci. Technol. 2007, 40(1), 1–11. DOI: 10.1016/j.lwt.2005.07.023.
   Web of Science ®Google Scholar
• Ioannou, I. Prevention of Enzymatic Browning in Fruit and Vegetables. Eur. Sci. J. 2013, 9(30), 310–341.
   Google Scholar
• Taylor, S.; Walter, R. H. The Chemistry and Technology of Pectin. Academic Press: California 2012.
   Google Scholar
• Cruz, R. M.; Vieira, M. C.; Silva, C. L. Effect of Heat and Thermosonication Treatments on Peroxidase Inactivation Kinetics in Watercress (Nasturtium officinale). J. Food Eng. 2006, 72(1), 8–15. DOI: 10.1016/j.jfoodeng.2004.11.007.
   Web of Science ®Google Scholar
• Demirdöven, A.; Baysal, T. The Use of Ultrasound and Combined Technologies in Food Preservation. Food Rev. Int. 2008, 25(1), 1–11. DOI: 10.1080/87559120802306157.
   Google Scholar
• Ghanem Romdhane, N.; Bonazzi, C.; Kechaou, N.; Mihoubi, N. B. Effect of Air-drying Temperature on Kinetics of Quality Attributes of Lemon (Citrus limon cv. lunari) peels. Drying Technol. 2015, 33(13), 1581–1589. DOI: 10.1080/07373937.2015.1012266.
   Web of Science ®Google Scholar
• Zhang, Q.-J.; Gupta, K. C.; Devabhaktuni, V. K. Artificial Neural Networks for RF and Microwave Design-from Theory to Practice. IEEE Trans. Microwave Theory Tech. 2003, 51(4), 1339–1350. DOI: 10.1109/tmtt.2003.809179.
   Google Scholar
• M’hiri, N.; Ioannou, I.; Ghoul, M.; Boudhrioua, N. M. Phytochemical Characteristics of Citrus Peel and Effect of Conventional and Nonconventional Processing on Phenolic Compounds: A Review. Food Rev. Int. 2016, 33(6), 587–619. DOI: 10.1080/87559129.2016.1196489.
   Google Scholar
• M’hiri, N.; Ioannou, I.; Boudhrioua, N. M.; Ghoul, M. Effect of Different Operating Conditions on the Extraction of Phenolic Compounds in Orange Peel. Food Bioprod. Process. 2015, 96, 161–170. DOI: 10.1016/j.fbp.2015.07.010.
   Web of Science ®Google Scholar
• Nowak, D.; Lewicki, P. P. Infrared Drying of Apple Slices. Innovative Food Sci. Emerging Technol. 2004, 5(3), 353–360. DOI: 10.1016/j.ifset.2004.03.003.
   Google Scholar
• Kammoun, B.; Asma, N. G.; Daoued, M.; Nabil K.; Nourhène, B. M. Effect of Infrared Drying on Drying Kinetics, Color, Total Phenols and Water and Oil Holding Capacities of Orange (Citrus sinensis) Peel and Leaves. Int. J. Food Eng. 2011, 7(5). DOI: 10.2202/1556-3758.2222
   Web of Science ®Google Scholar
• Hebbar, H. U.; Vishwanathan, K.; Ramesh, M. Development of Combined Infrared and Hot Air Dryer for Vegetables. J. Food Eng. 2004, 65(4), 557–563. DOI: 10.1016/j.jfoodeng.2004.02.020.
   Web of Science ®Google Scholar
• Ghanem, N.; Daoued, M.; Nabil, K.; Nourhène, B. M. Microwave Dehydration of Three Citrus Peel Cultivars: Effect on Water and Oil Retention Capacities, Color, Shrinkage and Total Phenols Content. Ind. Crops Prod. 2012, 40, 167–177. DOI: 10.1016/j.indcrop.2012.03.009.
   Web of Science ®Google Scholar
• Pereira, N. R.; Marsaioli, A.; Ahrné, L. M. Effect of Microwave Power, Air Velocity and Temperature on the Final Drying of Osmotically Dehydrated Bananas. J. Food Eng. 2007, 81(1), 79–87. DOI: 10.1016/j.jfoodeng.2006.09.025.
   Web of Science ®Google Scholar
• Patel, J. H.; Sutar, P. P. Acceleration of Mass Transfer Rates in Osmotic Dehydration of Elephant Foot Yam (Amorphophallus paeoniifolius) Applying Pulsed-Microwave-Vacuum. Innovative Food Sci. Emerging Technol. 2016, 36, 201–211. DOI: 10.1016/j.ifset.2016.06.018.
   Web of Science ®Google Scholar
• Andres, A.; Bilbao, C.; Fito, P. Drying Kinetics of Apple Cylinders under Combined Hot Air–Microwave Dehydration. J. Food Eng. 2004, 63(1), 71–78. DOI: 10.1016/s0260-8774(03)00284-x.
   Web of Science ®Google Scholar
• Torringa, E.; Esveld, E.; Scheewe, I.; van den Berg, R.; Bartels, P. Osmotic Dehydration as a Pre-treatment before Combined Microwave-hot-air Drying of Mushrooms. J. Food Eng. 2001, 49(2), 185–191. DOI: 10.1016/s0260-8774(00)00212-0.
   Web of Science ®Google Scholar
• Khraisheh, M.; McMinn, W.; Magee, T. (2000). A Multiple Regression Approach to the Combined Microwave and Air Drying Process. J. Food Eng. 2000, 43(4), 243–250. DOI: 10.1016/s0260-8774(99)00158-2.
   Web of Science ®Google Scholar
• Romdhane, N. G.; Djendoubi, N.; Bonazzi, C.; Kechaou, N.; Mihoubi, N. B. Effect of Combined Air-Drying-Osmotic Dehydration on Kinetics of Techno-functional Properties, Color and Total Phenol Contents of Lemon (Citrus lemon. v. lunari) Peels. Int. J. Food Eng. 2016, 12(6), 515–525. DOI: 10.1515/ijfe-2015-0252.
   Web of Science ®Google Scholar
• Nayak, B.; Liu, R. H.; Tang, J. Effect of Processing on Phenolic Antioxidants of Fruits, Vegetables, and Grains-A Review. Crit. Rev. Food Sci. Nutr. 2015, 55, 887–918.
   PubMed Web of Science ®Google Scholar
• Prothon, F.; Ahrné, L. l. M.; Funebo, T.; Kidman, S.; Langton, M.; Sjöholm, I. Effects of Combined Osmotic and Microwave Dehydration of Apple on Texture, Microstructure and Rehydration Characteristics. LWT-Food Sci. Technol. 2001, 34(2), 95–101. DOI: 10.1006/fstl.2000.0745.
   Web of Science ®Google Scholar
• Zhang, M.; Chen, H.; Mujumdar, A. S.; Zhong, Q.; Sun, J. Recent Developments in High-quality Drying with Energy-saving Characteristic for Fresh Foods. Drying Technol. 2015, 33(13), 1590–1600.
   Web of Science ®Google Scholar
• Chen, H.-H.; Hernandez, C. E.; Huang, T.-C. A Study of the Drying Effect on Lemon Slices Using a Closed-type Solar Dryer. Solar Energy 2005, 78(1), 97–103.
   Web of Science ®Google Scholar
• AOAC. Official Methods of Analysis; AOAC Intl: Arlington, VA, 2006.
   Google Scholar
• Deepika, S.; Sutar, P. Osmotic Dehydration of Lemon (Citrus limon L.) Slices: Modelling Mass Transfer Kinetics Correlated with Dry Matter Holding Capacity and Juice Sacs Losses. Drying Technol. 2017, 35(7), 877–892. DOI: 10.1080/07373937.2016.1229675.
   Web of Science ®Google Scholar
• Gonçalves, E.; Pinheiro, J.; Abreu, M.; Brandão, T.; Silva, C. L. Modelling the Kinetics of Peroxidase Inactivation, Colour and Texture Changes of Pumpkin (Cucurbita maxima L.) during Blanching. J. Food Eng. 2007, 81(4), 693–701. DOI: 10.1016/j.jfoodeng.2007.01.011.
   Web of Science ®Google Scholar
• Hagerman, A. E.; Austin, P. J. Continuous Spectrophotometric Assay for Plant Pectin Methyl Esterase. J. Agric. Food Chem. 1986, 34(3), 440–444. DOI: 10.1021/jf00069a015.
   Web of Science ®Google Scholar
• Giner, J.; Bailo, E.; Gimeno, V.; Martín-Belloso, O. Models in a Bayesian Framework for Inactivation of Pectinesterase in a Commercial Enzyme Formulation by Pulsed Electric Fields. Eur. Food Res. Technol. 2005, 221(3–4), 255–264. DOI: 10.1007/s00217-005-1143-2.
   Web of Science ®Google Scholar
• Ganjloo, A.; Rahman, R. A.; Osman, A.; Bakar, J.; Bimakr, M. Kinetics of Crude Peroxidase Inactivation and Color Changes of Thermally Treated Seedless Guava (Psidium guajava L.). Food Bioprocess Technol. 2011, 4(8), 1442–1449. DOI: 10.1007/s11947-009-0245-4.
   Web of Science ®Google Scholar
• Roquemore, K. Hybrid Designs for Quadratic Response Surfaces. Technometrics 1976, 18(4), 419–423. DOI: 10.2307/1268657.
   Web of Science ®Google Scholar
• Crank, J. The Mathematics of Diffusion, 2nd ed.; Oxford University Press Inc.: New York, 1975.
   Google Scholar
• Kardum, J. P.; Sander, A.; Skansi, D. Comparison of Convective, Vacuum, and Microwave Drying Chlorpropamide. Drying Technol. 2001, 19(1), 167–183. DOI: 10.1081/drt-100001359.
   Web of Science ®Google Scholar
• Prabhanjan, D.; Ramaswamy, H.; Raghavan, G. Microwave-assisted Convective Air Drying of Thin Layer Carrots. J. Food Eng. 1995, 25(2), 283–293. DOI: 10.1016/0260-8774(94)00031-4.
   Web of Science ®Google Scholar
• Sharma, G. P.; Prasad, S. Drying of Garlic (Allium sativum) Cloves by Microwave–Hot Air Combination. J. Food Eng. 2001, 50(2), 99–105. DOI: 10.1016/s0260-8774(00)00200-4.
   Web of Science ®Google Scholar
• Sutar, P. P.; Gupta, D. K. Mathematical Modeling of Mass Transfer in Osmotic Dehydration of Onion Slices. J. Food Eng. 2007, 78(1), 90–97. DOI: 10.1016/j.jfoodeng.2005.09.008.
   Web of Science ®Google Scholar
• Sutar, P. P.; Raghavan, G. V. S.; Gariepy, Y.; Prasad, S.; Trivedi, A. Optimization of Osmotic Dehydration of Potato Cubes under Pulsed Microwave Vacuum Environment in Ternary Solution. Drying Technol. 2012, 30(13), 1449–1456. DOI: 10.1080/07373937.2012.688909.
   Web of Science ®Google Scholar
• Jangam, S. V.; Joshi, V. S.; Mujumdar, A. S.; Thorat, B. N. Studies on Dehydration of Sapota (Achras zapota). Drying Technol. 2008, 26(3), 369–377. DOI: 10.1080/07373930801898190.
   Web of Science ®Google Scholar
• Ferreira, D.; Da Silva, J. A. L.; Pinto, G.; Santos, C.; Delgadillo, I.; Coimbra, M. A. Effect of Sun-drying on Microstructure and Texture of S. Bartolomeu Pears (Pyrus communis L.). Eur. Food Res. Technol. 2008, 226(6), 1545–1552. DOI: 10.1007/s00217-007-0685-x.
   Web of Science ®Google Scholar
• Ergüneş, G.; Tarhan, S. Color Retention of Red Peppers by Chemical Pretreatments during Greenhouse and Open Sun Drying. J. Food Eng. 2006, 76(3), 446–452. DOI: 10.1016/j.jfoodeng.2005.05.046.
   Web of Science ®Google Scholar
• Ranganna, S. Handbook of Analysis and Quality Control for Fruit and Vegetable Products; Tata McGraw-Hill Education: New Delhi, 1986.
   Google Scholar
• Das, H. Food Processing Operations Analysis; Asian Books: New Delhi, 2005.
   Google Scholar
• Giri, S.; Prasad, S. Quality and Moisture Sorption Characteristics of Microwave‐Vacuum, Air and Freeze‐Dried Button Mushroom (Agaricus bisporus). J. Food Process. Preserv. 2009, 33(s1), 237–251.
   Web of Science ®Google Scholar
• Muzaffar, K.; Kumar, P. Moisture Sorption Isotherms and Storage Study of Spray Dried Tamarind Pulp Powder. Powder Technol. 2016, 291, 322–327. DOI: 10.1016/j.powtec.2015.12.046.
   Web of Science ®Google Scholar
• Fante, L.; Noreña, C. P. Z. Enzyme Inactivation Kinetics and Colour Changes in Garlic (Allium sativum L.) Blanched under Different Conditions. J. Food Eng. 2012, 108(3), 436–443. DOI: 10.1016/j.jfoodeng.2011.08.024.
   Web of Science ®Google Scholar
• Shivhare, U. S.; Gupta, M.; Basu, S.; Raghavan, G. S. V. Optimization of Blanching Process for Carrots. J. Food Process Eng. 2009, 32(4), 587–605.
   Web of Science ®Google Scholar
• Deng, L. Z.; Mujumdar, A. S.; Zhang, Q.; Yang, X. H.; Wang, J.; Zheng, Z. A.; Gao, Z. J.; Xiao, H. W. Chemical and Physical Pretreatments of Fruits and Vegetables: Effects on Drying Characteristics and Quality Attributes-A Comprehensive Review. Crit. Rev. Food Sci. Nutr. 2017, 1–25. DOI: 10.1080/10408398.2017.1409192.
   PubMedGoogle Scholar
• Xiao, H. W.; Pan, Z.; Deng, L. Z.; EI-Mashad, H. M.; Yang, X. H.; Mujumdar, A. S.; Gao, Z. J.; Zhang, Q. Recent Developments and Trends in Thermal Blanching-A Comprehensive Review. Inf. Process. Agric. 2017, 4(2), 101–127. DOI: 10.1016/j.inpa.2017.02.001.
   Google Scholar
• Praveen Kumar, D.; Umesh Hebbar, H.; Sukumar, D.; Ramesh, M. Infrared and Hot‐Air Drying of Onions. J. Food Process. Preserv. 2005, 29(2), 132–150. DOI: 10.1111/j.1745-4549.2005.00019.x.
   Web of Science ®Google Scholar
• Shewale, S. R.; Hebbar, H. U. Effect of Infrared Pre-treatment on Low Humidity Air Drying of Apple Slices. Drying Technol. 2017, 35(4), 490–499. DOI: 10.1080/07373937.2016.1190935.
   Web of Science ®Google Scholar
• Xie, L.; Mujumdar, A. S.; Zhang, Q.; Wang, J.; Liu, S.; Deng, L.; Wang, D.; Xiao, H. W.; Liu, Y. H.; Gao, Z. J. Effects of Pulsed Vacuum Drying on Infrared Radiation Heating (PVD-FIR) and Electronic Panel Contact Heating (PVD-EPC) on Drying Kinetics, Colour and Volatile Compounds of Wolfberry. Drying Technol. 2017, 35(11), 1312–1326.
   Web of Science ®Google Scholar
• Riadh, M. H.; Ahmad, S. A. B.; Marhaban, M. H.; Soh, A. C. Infrared Heating in Food Drying: An Overview. Drying Technol. 2015, 33(3), 322–335. DOI: 10.1080/07373937.2014.951124
   Web of Science ®Google Scholar
• Shi, J.; Pan, Z.; McHugh, T. H.; Wood, D.; Hirschberg, E.; Olson, D. Drying and Quality Characteristics of Fresh and Sugar-Infused Blueberries Dried with Infrared Radiation Heating. LWT-Food Sci. Technol. 2008, 41(10), 1962–1972. DOI: 10.1016/j.lwt.2008.01.003
   Web of Science ®Google Scholar
• Deng, L. Z.; Yang, X. H.; Mujumdar, A. S.; Zhao, J. H.; Wang, D.; Zhang, Q.; Wang, J.; Gao, Z. J.; Xiao, H. W. Red Pepper (Capsicum annuum L.) Drying: Effects of Different Drying Methods on Drying Kinetics, Physicochemical Properties, Antioxidant Capacity, and Microstructure. Drying Technol. 2017, 1–15. DOI: 10.1080/07373937.2017.1361439
   Web of Science ®Google Scholar
• Abe, T.; Afzal, T. Thin-layer infrared radiation drying of rough rice. J. Agric. Eng. Res. 1997, 67(4), 289–297. DOI: 10.1006/jaer.1997.0170
   Web of Science ®Google Scholar
• Sutar, P. P.; Prasad, S. Optimization of Osmotic Dehydration of Carrots under Atmospheric and Pulsed Microwave Vacuum Conditions. Drying Technol. 2011, 29(3), 371–380. DOI: 10.1080/07373937.2010.497955
   Web of Science ®Google Scholar
• Lyu, J.; Yi, J.; Bi, J.; Chen, Q.; Zhou, L.; Liu, X. Effect of Sucrose Concentration of Osmotic Dehydration Pretreatment on Drying Characteristics and Texture of Peach Chips Dried by Infrared Drying Coupled with Explosion Puffing Drying. Drying Technol. 2017, 35(15), 1887–1896. DOI: 10.1080/07373937.2017.1286670
   Web of Science ®Google Scholar
• Liu, Z.; Zhang, M.; Fang, Z.; Bhandari, B.; Yang, Z. Dehydration of Asparagus Cookies by Combined Vacuum Infrared Radiation and Pulse-spouted Microwave Vacuum Drying. Drying Technology 2017, 35, 1291–1301.
   Web of Science ®Google Scholar