Publication Cover
Drying Technology
An International Journal
Volume 38, 2020 - Issue 3
451
Views
19
CrossRef citations to date
0
Altmetric
Original Articles

Optimization of process condition for preparation of sapota bar using Refractance window drying method

, , , &
Pages 269-278 | Received 02 Feb 2018, Accepted 14 Apr 2018, Published online: 28 Jun 2018

References

  • Anonymous; 2015 Horticultural Statistics at a Glance. National Horticulture Board Data Base. 2014–2015. http://www.nhb.gov.in (accessed Nov 17, 2017).
  • Vaghani, S. N.; Chundawat, B. S. Fruits of the Sapotaceae, Enclyclopaedia of Food Science, Food Technology, and Nutrition; Macrae, R., Robinson, R. K., Sadler, M. J. Eds., Academic Press: London, 1993; Vol. 3, pp 2120.
  • Bose, T. K.; Mitra, S. K. In Fruits: Tropical and Subtropical, Naya Prakash, Calcutta; Vedams eBooks: New Delhi, India, 1990; pp 565–591.
  • Ganjyal, G. M.; Hanna, M. A.; Devadattam, D. S. K. Processing of Sapota (Sapodilla): Drying. J. Food Sci. 2003, 68, 517–520. DOI: 10.1111/j.1365-2621.2003.tb05704.x.
  • Jha, S. N.; Vishwakarma, R. K.; Ahmad, T.; Rai, A.; Dixit, A. K. Report on Assessment of Quantitative Harvest and Post-harvest Losses of Major Crops and Commodities in India. ICAR-All India Coordinated Research Project on Post-Harvest Technology: Ludhiana, 2015.
  • Salleh, R. H.; Ying, T. L.; Mousavi, L. Development of Fruit Bar Using Sapodilla (Manilkara Zapota L.). J. Food Proc. Preserv. 2017, 41, e12806–e12807. DOI: 10.1111/jfpp.12806.
  • Gujral, H. S.; Oberoi, D. P. S.; Singh, R.; Gera, M. Moisture Diffusivity during Drying of Pineapple and Mango Leather as Affected by Sucrose, Pectin, and Maltodextrin. Int. J. Food Prop. 2013, 16, 359–368. DOI: 10.1080/10942912.2011.552016.
  • Gujral, H. S.; Brar, S. S. Effect of Hydrocolloids on the Dehydration Kinetics, Color and Texture of Mango Leather. Int. J. Food Prop. 2003, 6, 269–279. DOI: 10.1081/JFP-120017846.
  • Li, X.; Xie, X.; Zhang, C. H.; Zhen, S.; Jia, W. Role of Mid- and Far-Infrared for Improving Dehydration Efficiency in Beef Jerky Drying. Dry. Technol. 2017, 36, 283–293. DOI: 10.1080/07373937.2017.1326129.
  • Leiva Diaz, E.; Giannuzzi, L.; Giner, S. A. Apple Pectic Gel Produced by Dehydration. Food Bioproc. Technol. 2009, 2, 194–207. DOI: 10.1007/s11947-007-0035-9.
  • Diamante, L. M.; Li, S. W.; Xu, Q. Q.; Busch, J. Effects of Apple Juice Concentrate, Blackcurrant Concentrate, and Pectin Levels on Selected Qualities of Apple-Blackcurrant Fruit Leather. Foods 2013, 2, 430–443. DOI: 10.3390/foods2030430.
  • Sharma, S. K.; Chaudhary, S. P.; Rao, V. K.; Yadav, V. K.; Bisht, T. S. Standardization of Technology for Preparation and Storage of Wild Apricot Fruit Bar. J. Food Sci. Technol. 2013, 50, 784–790. DOI: 10.1007/s13197-011-0396-y.
  • Babalola, S. O.; Ashaye, O. A.; Babalola, A. O.; Aina, J. O. Effect of Cold Temperature Storage on the Quality Attributes of Pawpaw and Guava Leathers. Afr. J. Biotechnol. 2002, 1, 61–63. DOI: 10.5897/AJB2002.000-011
  • Okilya, S.; Mukisa, I. M.; Kaaya, A. N. Effect of Solar Drying on the Quality and Acceptability of Jackfruit Leather. Electron. J. Environ. Agric. Food Chem. 2010, 9, 101–111. ISSN: 15794377.
  • Vatthanakul, S.; Jangchud, A.; Jangchud, K.; Therdthai, N.; Wilkinson, B. Gold Kiwifruit Leather Product Development Using Quality Function Deployment Approach. Food Qual. Prefer. 2010, 21, 339–345. DOI: 10.1016/j.foodqual.2009.06.002.
  • Huang, X.; Hsieh, F. H. Physical Properties, Sensory Attributes, and Consumer Preference of Pear Fruit Leather. J. Food Sci. 2006, 70, E177–E186. DOI: 10.1016/j.foodqual.2009.06.002.
  • Phimpharian, C.; Jangchud, A.; Jangchud, K.; Therdthai, N.; Prinyawiwatkul, W.; No, H. K. Physico-Chemical Characteristics and Sensory Optimisation of a Pineapple Leather Snack as Affected by Glucose Syrup and Pectin Concentrations. Int. Food Sci. Technol. 2011, 46, 972–981. DOI: 10.1111/j.1365-2621.2011.02579.x.
  • Nindo, C. I.; Tang, J. Refractance Window Dehydration Technology: A Novel Contact Drying Method. Dry. Technol. 2007, 25, 37–48. DOI: 10.1080/07373930601152673.
  • Zotarelli, M. F.; Carciofi, B. A. M.; Laurindo, J. B. Effect of Process Variables on the Drying Rate of Mango Pulp by Refractance Window. Food Res. Int. 2015, 69, 410–417. DOI: 10.1016/j.foodres.2015.01.013.
  • Ortiz-Jerez, M. J.; Gulati, T.; Datta, A. K.; Ochoa-Martinez, C. I. Quantitative Understanding of Refractance Window Drying. Food Bioprod. Process. 2015, 95, 237–253. DOI: 10.1016/j.fbp.2015.05.010.
  • Hernández-Santos, B.; Martínez-Sánchez, C. E.; Torruco-Uco, J. G.; Rodríguez-Miranda, J.; Ruiz-López, I. I.; Edgar, S.; , Vajando-Anaya Carmona-García, R.; Herman-Lara, E. Evaluation of Physical and Chemical Properties of Carrots Dried by Refractance Window Drying. Dry. Technol. 2016, 34, 1414–1422. DOI: 10.1080/07373937.2015.1118705.
  • Jafari, S. M.; Azizi, D.; Mirzaei, H.; Dehnad, D. Comparing Quality Characteristics of Oven-Dried and Refractance Window- Dried Kiwifruits. J. Food Proc. Preserv. 2016, 40, 362–372. DOI: 10.1111/jfpp.12613.
  • Caparino, O. A.; Sablani, S. S.; Tang, J.; Syamaladevi, R. M.; Nindo, C. I. Water Sorption, Glass Transition, and Microstructures of Refractance Window- and Freezedried Mango (Philippine “Carabao” Var.) Powder. Dry. Technol. 2013, 31, 1969–1978. DOI: 10.1080/07373937.2013.805143.
  • Castoldi, M.; Zotarelli, M. F.; Durigon, A.; Carciofi, B. A. M.; Laurindo, J. B. Production of Tomato Powder by Refractance Window Drying. Dry. Technol. 2015, 33, 1463–1473. DOI: 10.1080/07373937.2014.989327.
  • Mir, M. A.; Nath, N. Sorption Isotherms of Fortified Mango Bars. J. Food Eng. 1995, 25, 141–150. DOI: 10.1016/0260-8774(94)00005-T.
  • AOAC. Method 925.10. In Official Methods of Analysis, 19th ed.; Association of Official Analytical Chemists: Gaithersburg, MD, 2012.
  • Ranganna, S. Handbook of Analysis of Fruit and Vegetable Products, 2nd ed.; Tata McGraw Hill: New Delhi, 1986; pp 105–106.
  • Caparino, O. A.; Tang, J.; Nindo, C. I.; Sablani, S. S.; Powers, J. R.; Fellman, J. K. Effect of Drying Methods on the Physical Properties and Microstructures of Mango (Philippine ‘Carabao’ Var.) Powder. J. Food Eng. 2012, 111, 135–148. DOI: 10.1016/j.jfoodeng.2012.01.010.
  • Abul-Fadl, M. M.; Ghanem, T. H. Effect of Refractance Window (RW) Drying Method on Quality Criteria of Produced Tomato Powder as Compared to the Convection Drying Method. World Appl. Sci. J. 2011, 15, 93–96. ISSN : 1818-4952.
  • Rostami, H.; Dehnad, D.; Jafari, S. M.; Tavakoli, H. R. Evaluation of Physical, Rheological, Microbial and Organoleptic Properties of Meat Powder Produced by Refractance-Window Drying. Dry. Technol. 2017, 36, 1076–1085. DOI: 10.1080/07373937.2017.1377224.
  • Ong, S. P.; Law, C. L. Drying Kinetics and Antioxidant Phytochemicals Retention of Salak Fruit under Different Drying and Pretreatment Conditions. Dry. Technol. 2011, 29, 429–441. DOI: 10.1080/07373937.2010.503332.
  • Pott, I.; Neidhart, S.; Muhlbauer, W.; Carle, R. Quality Improvement of Non-Sulphited Mango Slices by Drying at High Temperatures. Innov. Food Sci. Emerg. Technol. 2005, 6, 412–419. DOI: 10.1016/j.ifset.2005.05.004.
  • Abonyi, B. I.; Feng, H.; Tang, J.; Edwards, C. G.; Chew, B. P.; Mattinson, D. S.; Fellman, J. K. Quality Retention in Strawberries and Carrots Dried with Refractance WindowTM System. J. Food Sci. 2002, 67, 1051–1056. DOI: 10.1111/j.1365-2621.2002.tb09452.x.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.