1,598
Views
40
CrossRef citations to date
0
Altmetric
Original Articles

Shrinkage of Mirabelle Plum during Hot Air Drying as Influenced by Ultrasound-Assisted Osmotic Dehydration

, &
Pages 1093-1103 | Received 28 Feb 2015, Accepted 22 May 2015, Published online: 26 Jan 2016

REFERENCES

  • Figiel, A., Drying Kinetics and Quality of Beetroots Dehydrated by Combination of Convective and Vacuum-Microwave Methods. Journal of Food Engineering 2010, 98, 461–470.
  • Mavroudis, N.E.; Gekas, V.; Sjoholm, I. Osmotic Dehydration of Apples. Shrinkage Phenomena and the Significance of Initial Structure on Mass Transfer Rates. Journal of Food Engineering 1998, 38, 101–123.
  • Joardder, M.U.H.; Brown, R.J.; Kumar, C.; Karim, M.A. Effect of Cell Wall Properties on Porosity and Shrinkage of Dried Apple. International Journal of Food Properties 2015. DOI:10.1080/10942912.2014.980945.
  • Moreira, R.; Sereno, A.M. Evaluation of Mass Transfer Coefficients and Volumetric Shrinkage During Osmotic Dehydration of Apple Using Sucrose Solutions in Static and Non-Static Conditions. Journal of Food Engineering 2003, 57, 25–31.
  • Dissa, A.O.; Desmorieux, H.; Bathiebo, J.; Koulidiati, J. Convective Drying Characteristics of Amelie Mango (Mangifera Indica L. cv. “Amelie”) with Correction for Shrinkage. Journal of Food Engineering 2008, 88, 429–437.
  • López-Ortiz, A.; Rodríguez-Ramírez, J.; Méndez-Lagunas, L.L. Effects of Drying Air Temperature on the Structural Properties of Garlic Evaluated During Drying. International Journal of Food Properties 2013, 16, 1516–1529.
  • Souraki, B.A.; Ghavami, M.; Tondro, H. Correction of Moisture and Sucrose Effective Diffusivities for Shrinkage During Osmotic Dehydration of Apple in Sucrose Solution. Food and Bioproducts Processing 2014, 92, 1–8.
  • Ferrando, M.; Spiess, W.E.L. Mass Transfer in Strawberry Tissue During Osmotic Treatment II: Structure-Function Relationships. Journal of Food Science 2003, 68(4), 1356–1364.
  • Koc, B.; Eren, I.; Ertekin, F.K. Modelling Bulk Density, Porosity, and Shrinkage of Quince During Drying: The Effect of Drying Method. Journal of Food Engineering 2008, 85, 340–349.
  • Guiné, R.P.F.; Barroca, M.J.; Silva, V. Mass Transfer Properties of Pears for Different Drying Methods. International Journal of Food Properties 2013, 16, 251–262.
  • Souraki, B.A.; Mowla, D. Axial and Radial Moisture Diffusivity in Cylindrical Fresh Green Beans in a Fluidized Bed Dryer with Energy Carrier: Modeling with and Without Shrinkage. Journal of Food Engineering 2008, 88, 9–19.
  • Panyawong, S.; Devahastin, S. Determination of Deformation of a Food Product Undergoing Different Drying Methods and Conditions Via Evolution of a Shape Factor. Journal of Food Engineering 2007, 78, 151–161.
  • Tarhan, S. Selection of Chemical and Thermal Pretreatment Combination for Plum Drying at Low and Moderate Drying Air Temperatures. Journal of Food Engineering 2007, 79, 255–260.
  • Di Matteo, M.; Cinquanta, L.; Galiero, G.; Crescitelli, S. Physical Pre-Treatment of Plums (Prunus Domestica). Part 1. Modelling the Kinetics of Drying. Food Chemistry 2002, 79, 227–232.
  • Di Matteo, M.; Cinquanta, L.; Galiero, G.; Crescitelli, S. A Mathematical Model of Mass Transfer in Spherical Geometry: Plum (Prunus Domestica) Drying. Journal of Food Engineering 2003, 58, 183–192.
  • Deng, Y.; Zhao, Y. Effect of Pulsed Vacuum and Ultrasound Osmopretreatments on Glass Transition Temperature, Texture, Microstructure, and Calcium Penetration of Dried Apples (Fuji), LWT—Food Science and Technology 2008, 41, 1575–1585.
  • Garcia-Noguera, J.; Oliveira, F.I.P.; Gallao, M.I.; Weller, C.L.; Rodrigues, S.; Fernandes, F.A.N. Ultrasound-Assisted Osmotic Dehydration of Strawberries: Effect of Pretreatment Time and Ultrasonic Frequency. Drying Technology: An International Journal 2010, 28, 294–303.
  • Shamaei, S.; Emam-Djomeh, Z.; Moini, S. Ultrasound-Assisted Osmotic Dehydration of Cranberries: Effect of Finish Drying Methods and Ultrasonic Frequency on Textural Properties. Journal of Texture Studies 2012, 43, 133–141.
  • Dehghannya, J.; Emam-Djomeh, Z.; Sotudeh-Gharebagh, R.; Ngadi, M. Osmotic Dehydration of Apple Slices with Carboxy-Methyl Cellulose Coating. Drying Technology: An International Journal 2006, 24(1), 45–50.
  • Emam-Djomeh, Z.; Dehghannya, J.; Gharabagh, R.S. Assessment of Osmotic Process in Combination with Coating on Effective Diffusivities During Drying of Apple Slices. Drying Technology: An International Journal 2006, 24(9), 1159–1164.
  • Fernandes, F.A.N.; Gallao, M.I.; Rodrigues, S. Effect of Osmotic Dehydration and Ultrasound Pre-Treatment on Cell Structure: Melon Dehydration. LWT–Food Science and Technology 2008, 41, 604–610.
  • Lucio-Juárez, J.S.; Moscosa-Santillán, M.; González-García, R.; Grajales-Lagunes, A.; Ruiz-Cabrera, M.A. Ultrasonic Assisted Pre-Treatment Method for Enhancing Mass Transfer During the Air-Drying of Habanero Chili Pepper (Capsicum Chinense). International Journal of Food Properties 2013, 16, 867–881.
  • Menges, H.O.; Ertekin, C. Thin Layer Drying Model for Treated and Untreated Stanley Plums. Energy Conversion and Management 2006, 47, 2337–2348.
  • Nowacka, M.; Wiktor, A.; Sledz, M.; Jurek, N.; Witrowa-Rajchert, D. Drying of Ultrasound Pretreated Apple and Its Selected Physical Properties. Journal of Food Engineering 2012, 113, 427–433.
  • Yan, Z.; Sousa-Gallagher, M.J.; Oliveira, F.A.R. Shrinkage and Porosity of Banana, Pineapple, and Mango Slices During Air-Drying. Journal of Food Engineering 2008, 84, 430–440.
  • Schössler, K.; Jäger, H.; Knorr, D. Effect of Continuous and Intermittent Ultrasound on Drying Time and Effective Diffusivity During Convective Drying of Apple and Red Bell Pepper. Journal of Food Engineering 2012, 108, 103–110.
  • Jambrak, A.R.; Mason, T.J.; Paniwnyk, L.; Lelas, V. Accelerated Drying of Button Mushrooms, Brussels Sprouts, and Cauliflower by Applying Power Ultrasound and Its Rehydration Properties. Journal of Food Engineering 2007, 81, 88–97.
  • Khraisheh, M.A.M.; Mcminn, W.A.M.; Magee, T.R.A. Quality and Structural Changes in Starchy Foods During Microwave and Convective Drying. Food Research International 2004, 37, 497–503.
  • Niamnuy, C.; Devahastin, S.; Soponronnarit, S. Some Recent Advances in Microstructural Modification and Monitoring of Foods During Drying: A Review. Journal of Food Engineering 2014, 123, 148–156.
  • Fante, C.; Corre, J.; Natividade, M.; Lima, J.; Lima, L. Drying of Plums (Prunus sp, c.v Gulfblaze) Treated with Kcl in the Field and Subjected to Pulsed Vacuum Osmotic Dehydration. International Journal of Food Science and Technology 2011, 46, 1080–1085.
  • Nieto, A.B.; Salvatori, D.M.; Castro, M.A.; Alzamora, S.M. Structural Changes in Apple Tissue During Glucose and Sucrose Osmotic Dehydration: Shrinkage, Porosity, Density, and Microscopic Features. Journal of Food Engineering 2004, 61, 269–278.
  • Akbarian, M.; Ghanbarzadeh, B.; Sowti, M.; Dehghannya, J. Effects of Pectin-CMC-Based Coating and Osmotic Dehydration Pretreatments on Microstructure and Texture of the Hot-Air Dried Quince Slices. Journal of Food Processing and Preservation 2014. DOI:10.1111/jfpp.12229.
  • Rodríguez, Ó.; Santacatalina, J.V.; Simal, S.; Garcia-Perez, J.V.; Femenia, A.; Rosselló, C. Influence of Power Ultrasound Application on Drying Kinetics of Apple and Its Antioxidant and Microstructural Properties. Journal of Food Engineering 2014, 129, 21–29.
  • Azoubel, P.M.; Baima, M.d.A.M.; Amorim, M.d.R.; Oliveira, S.S.B. Effect of Ultrasound on Banana cv Pacovan Drying Kinetics. Journal of Food Engineering 2010, 97, 194–198.
  • Talla, A.; Puiggali, J.-R.; Jomaa, W.; Jannot, Y. Shrinkage and Density Evolution During Drying of Tropical Fruits: Application to Banana. Journal of Food Engineering 2004, 64, 103–109.
  • Devahastin, S.; Niamnuy, C. Modelling Quality Changes of Fruits and Vegetables During Drying: A Review. International Journal of Food Science and Technology 2010, 45, 1755–1767.
  • Aversa, M.; Curcio, S.; Calabrò, V.; Iorio, G. Measurement of the Water Diffusion Coefficient, Apparent Density Changes, and Shrinkage During the Drying of Eggplant (Solanum Melongena). International Journal of Food Properties 2011, 14, 523–537.

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.