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Journal articles on the topic 'Apple dehydration'

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Author: Grafiati

Published: 10 December 2022

Last updated: 28 January 2023

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1

GURTLER, JOSHUA B., SUSANNE E. KELLER, XUETONG FAN, O. MODESTO OLANYA, TONY JIN, and MARY J. CAMP. "Survival of Salmonella during Apple Dehydration as Affected by Apple Cultivar and Antimicrobial Pretreatment." Journal of Food Protection 83, no. 5 (April 27, 2020): 902–9. http://dx.doi.org/10.4315/jfp-19-475.

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ABSTRACT Dehydrated fruits, including dried coconut (Cocos nucifera) and dried apple (Malus sp.) slices, have been the subject of manufacturer recalls due to contamination with Salmonella. A study was conducted to determine the survival of Salmonella on apple slices of six apple cultivars after dehydration and also following treatment with antimicrobial solutions (0.5%, w/w) and dehydration. Samples of six apple cultivars (Envy, Gala, Red Delicious, Fuji, Pink Lady, Granny Smith) were cored and sliced into 0.4-cm rings, halved, inoculated with a five-strain composite of desiccation-resistant Salmonella, and dehydrated at 60°C for 5 h. Subsequently, Gala apple slices were treated in 0.5% solutions of one of eight antimicrobial rinses for 2 min and then dehydrated at 60°C for 5 h. Antimicrobial solutions used were potassium sorbate, sodium benzoate, ascorbic acid, propionic acid, lactic acid, citric acid, fumaric acid, and sodium bisulfate. Reduction of Salmonella populations varied according to apple cultivar. Salmonella survival on Envy, Gala, Red Delicious, Fuji, Pink Lady, and Granny Smith was 5.92, 5.58, 4.83, 4.68, 4.45, and 3.84 log CFU, respectively. There was significantly greater (P < 0.05) Salmonella inactivation on Granny Smith, Pink Lady, and Fuji apples than on Gala and Envy. Survival of Salmonella on Gala apple slices following dehydration was 5.58 log CFU for the untreated control and 4.76, 3.90, 3.29, 3.13, 2.89, 2.83, 2.64, and 0.0 log CFU for those treated with potassium sorbate, sodium benzoate, ascorbic acid, propionic acid, lactic acid, citric acid, fumaric acid, and sodium bisulfate, respectively. Pretreatment of apple slices with either fumaric acid or sodium bisulfate before dehydration led to lower Salmonella survival than pretreatment with all other antimicrobial treatments. Lower apple pH was statistically correlated (P < 0.05) with decreasing survival of Salmonella following dehydration. These results may provide methodology applicable to the food industry for increasing the inactivation of Salmonella during the dehydration of apple slices. HIGHLIGHTS

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2

Leiva Díaz, Evangelina, Leda Giannuzzi, and Sergio A. Giner. "Apple Pectic Gel Produced by Dehydration." Food and Bioprocess Technology 2, no. 2 (December 4, 2007): 194–207. http://dx.doi.org/10.1007/s11947-007-0035-9.

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3

Ingham, Jude, Muskan Kanungo, Brandon Beauchamp, Michael Korbut, Michael Swedish, Michael Navin, and Wujie Zhang. "Validation of Solar Dehydrator for Food Drying Applications: A Granny Smith Apple Study." Journal of Chemical Engineering Research Updates 9 (July 22, 2022): 13–21. http://dx.doi.org/10.15377/2409-983x.2022.09.2.

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Food loss is a global issue that may be alleviated with effective dehydration strategies. Solar dehydration, rather than traditional sun-drying, is one method that could allow for the safe, efficient preservation of food materials. In this study, passive solar dehydration was achieved using a psychrometric chamber to model the environment of sub-Saharan Africa, where the temperature was the major focus (24.3 °C to 29.4 °C). A mass decrease of 88.56% was achieved within 9 hours. Microbial testing (total aerobic bacteria, Gram-negative bacteria, and total yeasts and molds) demonstrated no difference (all negative) between food stored at 4 °C and dehydrated food, indicating that the dehydrator introduced no new contamination. A 16.0% decrease in vitamin C (VC) concentration was observed due to the lability of VC. Insight into the visual appeal of the food samples was provided by measuring browning values, where it was found that dehydrated green apples are significantly less brown than the sample exposed to air for the same length of time. Passive solar dehydrators could provide a simple method to reduce food waste and maintain nutritional content and visual appeal.

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4

Tortoe, Charles, John Orchard, and Anthony Beezer. "Osmotic dehydration kinetics of apple, banana and potato." International Journal of Food Science & Technology 42, no. 3 (March 2007): 312–18. http://dx.doi.org/10.1111/j.1365-2621.2006.01225.x.

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5

TORREGGIANI, DANILA, R. T. TOLEDO, and G. BERTOLO. "Optimization of Vapor Induced Puffing in Apple Dehydration." Journal of Food Science 60, no. 1 (January 1995): 181–85. http://dx.doi.org/10.1111/j.1365-2621.1995.tb05633.x.

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6

Funebo, Tomas, and Thomas Ohlsson. "Microwave-assisted air dehydration of apple and mushroom." Journal of Food Engineering 38, no. 3 (November 1998): 353–67. http://dx.doi.org/10.1016/s0260-8774(98)00131-9.

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7

Mohd Fadil, Izyan Nazihah, Wan Mohd Fadli Wan Mokhtar, Wan Anwar Fahmi Wan Mohamad, and Ishamri Ismail. "Impact of Using Alternative Sweetener as Osmotic Agent on Mass Transfer, Colour and Texture Properties During Dip Dehydration of Apple Slice." Journal Of Agrobiotechnology 12, no. 1S (September 29, 2021): 74–82. http://dx.doi.org/10.37231/jab.2021.12.1s.272.

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Previous study has explored dip dehydration as a novel variant of osmotic dehydration to reduce solid gain, which is the main problem of osmotic dehydration. However, this dehydration process commonly uses sucrose solution as osmotic agent which might contribute to the increase in glycaemic index and can also be linked to different diseases such as diabetes and obesity. Therefore, this study aims to investigate the effect of using alternative sweeteners as an osmotic agent on mass transfer, colour, and texture profiles during dip dehydration of apple slices. Three alternative sweeteners, i.e., erythritol, sorbitol and xylitol with 30% (w/v) concentration were used in this study. Apple slices with 1.5 mm thickness and diameter of 55 mm were dipped multiple time in the same concentrated solution every 40 minutes until 200 minutes before samples were analysed. Findings showed that different type of sweetener affect water loss and solid gain. Xylitol and sorbitol gave highest water loss about 36% and 40%, respectively. Lowest total colour different with fresh apple has been observed in sample treated with xylitol. As for texture, there is no remarkable effect of using alternative sweetener as osmotic agent at all processing times. Overall, the best alternative sweetener for sucrose is xylitol considering the mass transfer and quality of apple slices.

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8

Ciurzyńska, Agnieszka, Joanna Cichowska, Hanna Kowalska, Kinga Czajkowska, and Andrzej Lenart. "Osmotic dehydration of Braeburn variety apples in the production of sustainable food products." International Agrophysics 32, no. 1 (January 1, 2018): 141–46. http://dx.doi.org/10.1515/intag-2016-0099.

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AbstractThe aim of this work was to investigate the effects of osmotic dehydration conditions on the properties of osmotically pre-treated dried apples. The scope of research included analysing the most important mass exchange coefficients,i.e.water loss, solid gain, reduced water content and water activity, as well as colour changes of the obtained dried product. In the study, apples were osmotically dehydrated in one of two 60% solutions: sucrose or sucrose with an addition of chokeberry juice concentrate, for 30 and 120 min, in temperatures of 40 and 60°C. Ultrasound was also used during the first 30 min of the dehydration process. After osmotic pre-treatment, apples were subjected to innovative convective drying with the puffing effect, and to freeze-drying. Temperature and dehydration time increased the effectiveness of mass exchange during osmotic dehydration. The addition of chokeberry juice concentrate to standard sucrose solution and the use of ultrasound did not change the value of solid gain and reduced water content. Water activity of the dried apple tissue was not significantly changed after osmotic dehydration, while changes in colour were significant.

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9

TYLER, N., and C. STUSHNOFF. "DEHYDRATION OF DORMANT APPLE BUDS AT DIFFERENT STAGES OF COLD ACCLIMATION TO INDUCE CRYOPRESERVABILITY IN DIFFERENT CULTIVARS." Canadian Journal of Plant Science 68, no. 4 (October 1, 1988): 1169–76. http://dx.doi.org/10.4141/cjps88-145.

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Survival in liquid nitrogen of dormant vegetative buds from several cold-hardened apple cultivars was greater with buds which were dehydrated prior to cryopreservation than with nondehydrated buds. Buds collected early in the cold-acclimating period suffered injury as a result of dehydration, but the percent survival of the dehydrated buds, after storage in liquid nitrogen, was greater than that of nondehydrated buds. As cold acclimation progressed, buds became more resistant to the dehydration stress and survival in liquid nitrogen increased following dehydration for all cultivars. Survival in liquid nitrogen of nondehydrated buds increased for LN2-hardy but not for LN2-tender cultivars, as cold acclimation progressed. The magnitude of the dehydration-induced increase in survival in liquid nitrogen was cultivar dependent.Key words: Malus domestica, apple, cryopreservation, gene resources, cold hardiness

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10

Bunger, A., P. C. Moyano, R. E. Vega, P. Guerrero, and F. Osorio. "Osmotic Dehydration and Freezing as Combined Processes on Apple Preservation." Food Science and Technology International 10, no. 3 (June 2004): 163–70. http://dx.doi.org/10.1177/1082013204044828.

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Combined processes effects of osmotic dehydration in sucrose solutions and freezing on apple cubes preservation were analysed. Two multifactorial experimental designs, in two levels, were conducted consecutively to quantify the effects of the following factors: temperature, osmotic dehydration time, concentration of the osmotic medium and freezing rate. The response variables considered were: sensory evaluation, colour, texture, water activity ( aw) and reducing and total sugars. The first experimental design selected fast freezing as the best process to preserve texture and colour of the fruit. From the second experimental design, under fast freezing, were obtained the following optimal levels: 55 ºBx for the concentration of the osmotic medium, 35 ºC for the syrup temperature and 60 min for the osmotic dehydration time. A test of acceptability was performed under these conditions with 80 potential consumers on a 7-point hedonic scale, which gave 93% acceptance. Glass transition temperature (Tg') of the maximally cryoconcentrated liquid was –41.89 ºC for the product processed under optimum conditions. Significant correlations ( P= 0.05) were found between sensory and instrumental responses.

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11

Barat, J. M., A. Albors, A. Chiralt, and P. Fito. "EQUILIBRATION OF APPLE TISSUE IN OSMOTIC DEHYDRATION: MICROSTRUCTURAL CHANGES." Drying Technology 17, no. 7-8 (August 1999): 1375–86. http://dx.doi.org/10.1080/07373939908917621.

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12

Assis, Fernanda R., Rui M. S. C. Morais, and Alcina M. M. B. Morais. "Mathematical Modelling of Osmotic Dehydration Kinetics of Apple Cubes." Journal of Food Processing and Preservation 41, no. 3 (June 30, 2016): e12895. http://dx.doi.org/10.1111/jfpp.12895.

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13

Leahu, Ana, Cristina Ghinea, and Mircea-Adrian Oroian. "Osmotic dehydration of apple and pear slices: color and chemical characteristics." Ovidius University Annals of Chemistry 31, no. 2 (July 1, 2020): 73–79. http://dx.doi.org/10.2478/auoc-2020-0014.

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AbstractOsmotic dehydration is the pre-treatment method of preservation the fruits and vegetables to increase their shelf life. This method consists of immersing fruits and vegetables in concentrated solutions of salt or sugar. The effect of osmotic dehydration was investigated on the color and chemical characteristics of dehydrated fruits (apple and pear) in fructose osmotic solutions. Difference in CIE-LAB, chroma - C* and hue angle H* were performed with a Chroma Meter CR-400/410. Apple (Malus domestica ‘Jonathan’) and sweet autumn pear variety (Pyrus comunis) were osmotically dehydrated in three aqueous solution of fructose (40, 60 and 80%), during 3 h of process at temperatures of 20 °C, with fruit/osmotic agent ratio of 2:1. Water loss and solids gain showed significant differences depending on the concentration of the osmotic agent and process time. The use of highly concentrated osmotic solutions induced losses of phenolic content (TPC) and ascorbic acid in the sliced apples and pears. Fructose concentration and osmosis time induce significant increase of a* and b* colorimetric parameters but did not affect the lightness (L*) of pear slices.

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14

Koprivica, Gordana, Nevena Misljenovic, Ljubinko Levic, and Vjera Pribis. "Changes in nutritive and textural quality of apple osmodehydrated in sugar beet molasses and saccharose solutions." Acta Periodica Technologica, no. 40 (2009): 35–46. http://dx.doi.org/10.2298/apt0940035k.

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The paper describes texture and mineral content of apple, osmotically dehydrated in sugar beet molasses as compared to apples treated in saccharose solution. Osmotic dehydration was conducted at constant temperature of 55?C and atmospheric pressure. During the experiment, the concentration of sugar beet molasses was varied 40 to 80%, the concentration of saccharose solutions was varied in the range of 30 to 70%, and the most important kinetic parametars of the osmotic dehydration, after 1, 3 and 5 hours of immersion were observed. During osmotic dehydration, in the samples which were treated in sugar beet molasses, the content of minerals was increased to a great extent that enhanced their nutritive value. Textural quality parameter was evaluated from the maximum cut force, tested at Instron testing machine. It was found that the samples dehydrated in saccharose solutions had a softer and more gentle texture - the maximum force load decreased threefold as compared to the other samples.

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15

Niino, T., and A. Sakai. "CRYOPRESERVATION OF ALGINATE-COATED IN-VITRO-GROWN SHOOT TIPS OF APPLE." HortScience 27, no. 6 (June 1992): 695e—695. http://dx.doi.org/10.21273/hortsci.27.6.695e.

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In-vitro-grown shoot tips of apple (Malus domestia Borkh cv. Fuji) were successfully cryopreserved by dehydration of alginate-coated shoot tip. Cold-hardened shoot tips (at 5°C for 3 weeks) were precultured on a medium containing increasing concentrations of sucrose. The shoot tips were trapped into alginate coated beads containing 0.5M sucrose followed by preculture in a medium supplemented with 1.0M sucrose. Beads containing 1 shoot tip were dehydrated up to about 32% on sterile dry silica gel at 25°C followed by a plunge in LN. After rapid warming, approximately 80% shoot formation was achieved. This encapsulation-dehydration technique may permit strage of shoot tips at higher temperatures than that of LN.

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16

R. N. Biswal and K. Bozorgmehr. "Mass Transfer in Mixed Solute Osmotic Dehydration of Apple Rings." Transactions of the ASAE 35, no. 1 (1992): 257–62. http://dx.doi.org/10.13031/2013.28597.

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17

Ashkenazi, Shai. "Dilute apple juice superior to electrolyte solution in mild dehydration." Journal of Pediatrics 178 (November 2016): 303–6. http://dx.doi.org/10.1016/j.jpeds.2016.08.068.

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18

Bravo, J., N. Sanjuán, J. Ruales, and A. Mulet. "Modeling the Dehydration of Apple Slices by Deep Fat Frying." Drying Technology 27, no. 6 (June 4, 2009): 782–86. http://dx.doi.org/10.1080/07373930902828187.

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19

Dehghannya, J., Z. Emam-Djomeh, R. Sotudeh-Gharebagh, and M. Ngadi. "Osmotic Dehydration of Apple Slices with Carboxy-Methyl Cellulose Coating." Drying Technology 24, no. 1 (February 2006): 45–50. http://dx.doi.org/10.1080/07373930500538667.

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20

Li, Heping, and Hosahalli S. Ramaswamy. "Osmotic Dehydration of Apple Cylinders: I. Conventional Batch Processing Conditions." Drying Technology 24, no. 5 (June 2006): 619–30. http://dx.doi.org/10.1080/07373930600626545.

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21

Fernández, L., C. Castillero, and J. M. Aguilera. "An application of image analysis to dehydration of apple discs." Journal of Food Engineering 67, no. 1-2 (March 2005): 185–93. http://dx.doi.org/10.1016/j.jfoodeng.2004.05.070.

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22

Martínez, V. Y., A. B. Nieto, M. A. Castro, D. Salvatori, and S. M. Alzamora. "Viscoelastic characteristics of Granny Smith apple during glucose osmotic dehydration." Journal of Food Engineering 83, no. 3 (December 2007): 394–403. http://dx.doi.org/10.1016/j.jfoodeng.2007.03.025.

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23

Quiles, Amparo, Isabel Hernando, Isabel Pérez-Munuera, Virginia Larrea, Empar Llorca, and M. Ángeles Lluch. "Polyphenoloxidase (PPO) activity and osmotic dehydration in Granny Smith apple." Journal of the Science of Food and Agriculture 85, no. 6 (January 26, 2005): 1017–20. http://dx.doi.org/10.1002/jsfa.2062.

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24

Moura, C. P., M. L. Masson, and C. I. Yamamoto. "EFFECT OF OSMOTIC DEHYDRATION IN THE APPLE (Pyrus malus) VARIETIES GALA, GOLD AND FUJI." Revista de Engenharia Térmica 4, no. 1 (June 30, 2005): 46. http://dx.doi.org/10.5380/reterm.v4i1.3548.

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Some raw material characteristics were evaluated in three apple varieties Gala, Gold and Fuji. The study was undertaken to collect information in order to identify the effects of initial tissue properties on mass transport phenomena in general, and osmotic processing responses in particular. The apples, obtained from the local market, were washed, peeled and cut into 10 mm cube. After this, the samples were dehydrated in sugar osmotic solution (50% w/w) at 30°C and 110 rpm of agitation. The ratio of foodstuff to osmotic solution was greater than 1:20. The mass transfer kinetics was measured in intervals of 20 minutes during 3 hours. The mass transfer kinetics of the different apple varieties has presented different behavior during the osmotic dehydration. The apples vs. Gala have presented the highest water loss and solid gain. The vs. Gold presented a lower tendency to solid uptake.

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25

Azoubel, P. M., and F. E. X. Murr. "Optimisation of Osmotic Dehydration of Cashew Apple (Anacardium Occidentale L.) in Sugar Solutions." Food Science and Technology International 9, no. 6 (December 2003): 427–33. http://dx.doi.org/10.1177/1082013203040908.

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Osmotic dehydration of cashew apple in sucrose and corn syrup solids solutions as influenced by temperature (30-50 C), sugar syrup concentration (40-60% w/w) and immersion time (90-240 min) was studied through response surface methodology. Responses of water loss (%) and solid gain (%) were fitted to polynomials, with multiple correlation coefficients ranging from 0.92 to 0.99. The fitted functions were optimised for maximum water loss and minimised incorporation of solids in order to obtain a product resembling non-processed fruit. Three optimum sets were selected for each solute and the ascorbic acid content was determined. The ascorbic acid losses were similar to those reported for osmotic dehydration processes.

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26

Opio, P., Jingyu Wu, H. Tomiyama, T. Saito, K. Ohkawa, H. Ohara, and S. Kondo. "Dehydration stress memory: Insights from physiological responses of sugar apple (Annona squamosa L.) to repeated dehydration stress." Fruits 76, no. 1 (January 20, 2021): 39–47. http://dx.doi.org/10.17660/th2021/76.1.5.

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27

Gonçalves, Bruno José Arcanjo, and Katia Cecilia de Souza Figueiredo. "DRYING EXPERIMENT FOR THE TEACHING OF SIMULTANEOUS MASS AND HEAT TRANSFER." Journal of Engineering and Exact Sciences 3, no. 3 (March 8, 2017): 320–30. http://dx.doi.org/10.18540/jcecvl3iss3pp320-330.

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Drying is a process widely applied industrially, especially in food technology. It usually consists of a dehydration operation, removing enough water to halt microbial development. This allows an increased shelf life and a broader range of products available to the consumer, also reducing packaging, storage and transportation costs. This work presents a simple apple dehydration experiment, suited for the teaching of simultaneous mass and heat transfer in engineering classes. The procedure for drying sliced apples in a forced air oven is presented. Data collected was analyzed using the theoretical model proposed by Crank (Crank, 1975), so that it was possible to evaluate the effective diffusion coefficient of moisture. The empiric model proposed by Page (Page, 1949) was also tested to fit data.

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28

DiPERSIO, PATRICIA A., PATRICIA A. KENDALL, MEHMET CALICIOGLU, and JOHN N. SOFOS. "Inactivation of Salmonella during Drying and Storage of Apple Slices Treated with Acidic or Sodium Metabisulfite Solutions." Journal of Food Protection 66, no. 12 (December 1, 2003): 2245–51. http://dx.doi.org/10.4315/0362-028x-66.12.2245.

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This study was undertaken to determine whether pretreating inoculated Gala apple slices with metabisulfite or acidic solutions enhanced the inactivation of Salmonella during dehydration and storage. Apple slices inoculated with a five-strain mixture of Salmonella (7.6 log CFU/g) were pretreated, dried for 6 h at 60°C, and stored aerobically at 25°C for 28 days. Predrying treatments included (i) no treatment, (ii) 10 min of immersion in sterile water, (iii) 10 min of immersion in a 4.18% sodium metabisulfite solution, (iv) 10 min of immersion in a 3.40% ascorbic acid solution, and (v) 10 min of immersion in a 0.21% citric acid solution. Samples were plated on tryptic soy agar with 0.1% pyruvate (TSAP), brilliant green sulfa (BGS) agar, and xylose lysine tergitol 4 (XLT4) agar for the enumeration of bacteria. Populations were not significantly (P > 0.05) reduced by immersion in water but were reduced by 0.7 to 1.1 log CFU/g by immersion in acidic solutions. Immersion in the sodium metabisulfite solution reduced populations by 0.4, 1.3, and 5.4 log CFU/g on TSAP, BGS agar, and XLT4 agar, respectively. After 6 h of dehydration at 60°C, populations on untreated and water-treated slices were reduced by 2.7 to 2.8, 2.7 to 2.9, and 4.0 to 4.2 log CFU/g as determined with TSAP, BGS agar, and XLT4 agar, respectively. In contrast, populations on slices treated with sodium metabisulfite, ascorbic acid, and citric acid were reduced after 6 h of dehydration by 4.3, 5.2, and 3.8 log CFU/g, respectively, as determined with TSAP; by 4.7, 5.5, and 3.9 log CFU/g, respectively, as determined with BGS agar; and by 5.5, 5.7, and 5.6 log CFU/g, respectively, as determined with XLT4 agar. Bacteria were still detectable by direct plating after 28 days except on slices treated with ascorbic acid. Immersion in metabisulfite or acidic solutions prior to dehydration should enhance the inactivation of Salmonella during the dehydration and storage of Gala apple slices.

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29

Andrés, Ana, Cristina Bilbao, and Pedro Fito. "Drying kinetics of apple cylinders under combined hot air–microwave dehydration." Journal of Food Engineering 63, no. 1 (June 2004): 71–78. http://dx.doi.org/10.1016/s0260-8774(03)00284-x.

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30

Beigi, Mohsen. "Hot air drying of apple slices: dehydration characteristics and quality assessment." Heat and Mass Transfer 52, no. 8 (August 20, 2015): 1435–42. http://dx.doi.org/10.1007/s00231-015-1646-8.

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31

Assis, F. R., J. Pissarra, R. M. S. C. Morais, and A. M. M. B. Morais. "Osmotic dehydration of cut apple: Mass transfer kinetics and microstructural changes." Acta Alimentaria 48, no. 1 (March 2019): 86–95. http://dx.doi.org/10.1556/066.2019.48.1.10.

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32

Barat, J. M., C. Barrera, J. M. Frías, and P. Fito. "Changes in Apple Liquid Phase Concentration throughout Equilibrium in Osmotic Dehydration." Journal of Food Science 72, no. 2 (March 2007): E85—E93. http://dx.doi.org/10.1111/j.1750-3841.2006.00266.x.

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33

Krokida, M. K., V. T. Karathanos, and Z. B. Maioulis. "EFFECT OF OSMOTIC DEHYDRATION ON VISCOELASTIC PROPERTIES OF APPLE AND BANANA." Drying Technology 18, no. 4-5 (April 2000): 951–66. http://dx.doi.org/10.1080/07373930008917746.

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34

Li, Heping, and Hosahalli S. Ramaswamy. "Osmotic Dehydration of Apple Cylinders: II. Continuous Medium Flow Heating Conditions." Drying Technology 24, no. 5 (June 2006): 631–42. http://dx.doi.org/10.1080/07373930600626586.

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35

Aregawi, Wondwosen, Thijs Defraeye, Saba Saneinejad, Peter Vontobel, Eberhard Lehmann, Jan Carmeliet, Dominique Derome, Pieter Verboven, and Bart Nicolai. "Dehydration of apple tissue: Intercomparison of neutron tomography with numerical modelling." International Journal of Heat and Mass Transfer 67 (December 2013): 173–82. http://dx.doi.org/10.1016/j.ijheatmasstransfer.2013.08.017.

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36

Kalashnikov, G. V., and E. V. Litvinov. "Prospects of improving technologies for apple raw materials processing." Proceedings of the Voronezh State University of Engineering Technologies 84, no. 1 (January 18, 2022): 86–92. http://dx.doi.org/10.20914/2310-1202-2022-1-86-92.

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A resource-saving technology for processing apples, including the main production of finished dried products in the form of dried apples, apple chips, apple semi-finished products and additional production based on secondary raw materials recovery from the main production, were proposed in the work. The possibility of using of secondary raw materials from the apples industrial processing to obtain natural products that allows to make the main manufacture of dried apple products as efficient as possible was studied by the authors. The main directions of apples and secondary apple raw materials processing were considered in the work. The technological scheme of the line for apples and their wastes processing based on dehydration and moisture-thermal processing of components, taking into account the specifics of the production of dried fruits, chips and their semi-finished products, was proposed in the course of this study. The main production line for the manufacture of dried apples, apple chips and apple semi-finished products was designed. The resource-saving technological scheme of the dried apple and apple chips production line includes a washing machine, an inspection conveyor, a calibrator, a machine for seeds removing and a device for cutting fruits into chips, a sulfitator, a combined continuous toroidal apparatus for wet-heat treatment, divided into sections for raw materials heating, convective drying , preliminary hydrothermal treatment between sections of microwave drying and dried product cooling and a filling and packaging machine. Taking into account the type of raw materials, a set of equipment from a drum machine with a washing unit and a multifunctional plant with raw materials crushing and seeds separation was provided in the line. The recirculation circuit, the feedstock heating, the steam and condensate used after drying in a closed circuit were used to create an energy-saving technology for the finished product manufacturing. The line consists of modular blocks and is reconfigured depending on the type of dried apples or apple chips obtained based on the developed resource-saving scheme and combined convective microwave drying of raw materials.

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37

Morrissey, Todd M., and William A. Gustafson. "THE USE OF DORMANT-BUD CRYOPRESERVATION FOR LONG-TERM STORAGE OF PECAN AND WALNUT GERMPLASM." HortScience 25, no. 9 (September 1990): 1142c—1142. http://dx.doi.org/10.21273/hortsci.25.9.1142c.

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A study was designed to determine if current dormant-bud cryopreservation techniques investigated on woody plants, such as apple (Malus domestica), gooseberry (Ribes), blueberry (Vaccinium corymbosum) and pear (Pryus communis) etc., could be applied to certain nut tree species for long-term preservation. Pecan (Carya illinoinensis) and black walnut (Juglans nigra) were exposed to prefreezing temperatures ranging from -10° C to -40° C and then directly immersed in liquid nitrogen for 2 hrs. Dehydration by prefreezing was not sufficient for bud survival in pecan. Bud survival was increased by dehydrating stem sections prior to prefreezing. Prefreezing at -30° or -40° C was suitable for survival of black walnut.

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TYLER, N. J., and C. STUSHNOFF. "THE EFFECTS OF PREFREEZING AND CONTROLLED DEHYDRATION ON CRYOPRESERVATION OF DORMANT VEGETATIVE APPLE BUDS." Canadian Journal of Plant Science 68, no. 4 (October 1, 1988): 1163–67. http://dx.doi.org/10.4141/cjps88-144.

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The survival of dormant, vegetative apple buds frozen to −30 °C or −40 °C for 5 min or 24 h prior to immersion in liquid nitrogen was investigated for 15 apple cultivars. Although survival after immersion in liquid nitrogen was optimum for the majority of cultivars when prefrozen to −30 °C for 24 h, some cultivars had low survival regardless of the prefreezing treatment. For these cultivars, survival was improved if the tissue was dehydrated prior to prefreezing.Key words: Malus domestica Borkh., apple freezing, moisture content, cold hardiness

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Kalashnikov, G. V., E. V. Litvinov, E. S. Bunin, and S. V. Makeev. "Substantiation for variables technological modes convective and microwave drying of apples." IOP Conference Series: Earth and Environmental Science 1052, no. 1 (July 1, 2022): 012147. http://dx.doi.org/10.1088/1755-1315/1052/1/012147.

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Abstract The processes of dehydration and transformation of dry matter of apples are experimentally studied on the basis of differential thermal and thermogravimetric analysis. The kinetics of the process of apple thermolysis was investigated on the basis of differential thermal and thermogravimetric analysis. The thermoanalytical curves obtained by the method of non-isothermal kinetics were based on the experimental dependences of the change in the mass of the TGA sample, the rate of temperature change DTA, and the rate of change in the DTG mass. Differential thermal analysis was used to determine the thermal effect of the dehydration reaction. For apples in the temperature range of (376 ... 475) K, an endothermic effect is noted with an increase in temperature to (473 ... 495) K, a significant destruction of substances is noted. On the basis of the performed theoretical and experimental studies, it is proposed to use variable thermal effects during convective and microwave drying, as well as variable hydrodynamic regimes of a layer of dispersed material in the production of rapidly recovered dried apples.

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Cichowska-Bogusz, Joanna, Adam Figiel, Angel Antonio Carbonell-Barrachina, Marta Pasławska, and Dorota Witrowa-Rajchert. "Physicochemical Properties of Dried Apple Slices: Impact of Osmo-Dehydration, Sonication, and Drying Methods." Molecules 25, no. 5 (February 28, 2020): 1078. http://dx.doi.org/10.3390/molecules25051078.

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Apple slices of the Elise variety were previously osmo-dehydrated in erythritol, xylitol, and sucrose for 2 h. In some parts of the experiment, 30 min of ultrasound pre-treatment (US) were applied. Afterwards, fruit samples were dried by convective (CD), microwave-vacuum (VM), and a combined method (CD/VM, mix two of them). The main aim of the research was to characterize an impact of osmotic dehydration, sonication pre-treatment, and drying method on the physicochemical properties of the dried apples. The use of sugar alcohols (xylitol, erythritol) in the production of dried apples did not badly affect the taste of the obtained dried products; it enabled a noticeable cooling/refreshing effect felt in the mouth when consuming a snack, and enabled the production of dried snacks with lower calorific value. Polyol residues in the product were at a level that was safe for consumers. The most popular convective drying was long lasting, whereas the VM drying method allowed for the shortest drying time, amounting to 76 min; moreover, additional application of ultrasounds reduced this time to 36 min. The combined drying method allowed the total duration of the process to be reduced 2–4.5 times. Ultrasound applied during osmotic dehydration did not significantly affect attributes of the descriptive sensory analysis for the obtained dried apples. The best hygroscopic properties, ensuring the storage stability of the dried product, showed dried apples previously osmo-dehydrated in erythritol and sucrose solutions.

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Khin, Mya Mya, Weibiao Zhou, and Conrad O. Perera. "Impact of process conditions and coatings on the dehydration efficiency and cellular structure of apple tissue during osmotic dehydration." Journal of Food Engineering 79, no. 3 (April 2007): 817–27. http://dx.doi.org/10.1016/j.jfoodeng.2006.02.046.

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Mierzwa, Dominik, and Stefan J. Kowalski. "Ultrasound-assisted osmotic dehydration and convective drying of apples: Process kinetics and quality issues." Chemical and Process Engineering 37, no. 3 (September 1, 2016): 383–91. http://dx.doi.org/10.1515/cpe-2016-0031.

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Abstract The aim of the present theme issue was to study the influence of ultrasound enhancement on the kinetics of osmotic dehydration and the effect of convective drying from the point of view of drying time and quality of dried products. Apple fruit was used as the experimental material. The kinetics of osmotic dehydration with (UAOD) and without (OD) ultrasound enhancement were examined for 40% fructose and sorbitol solutions. The effective dehydration time of osmotic process was determined. Preliminary dehydrated samples with OD and UAOD were next dried convectively with (CVUS) and without (CV) ultrasound assistance. The influence of OD and UAOD on the kinetics of CV and CVUS drying was analysed. The parameters of water activity and colour change were measured for the assessment of product quality after drying process.

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Kamboj, R., M. B. Bera, and V. Nanda. "Mass Transfer Kinetic Study of Honey Based Apple Preserve through Osmotic Dehydration." Asian Journal of Chemistry 29, no. 1 (2017): 166–70. http://dx.doi.org/10.14233/ajchem.2017.20288.

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SAUREL, RÉMI, ANNE-LUCIE RAOULT-WACK, GILBERT RIOS, and STÉPHANE GUILBERT. "Mass transfer phenomena during osmotic dehydration of apple I. Fresh plant tissue." International Journal of Food Science & Technology 29, no. 5 (July 6, 2007): 531–42. http://dx.doi.org/10.1111/j.1365-2621.1994.tb02095.x.

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SAUREL, RÉMI, ANNE-LUCIE RAOULT-WACK, GILBERT RIOS, and STEPHANE GUILBERT. "Mass transfer phenomena during osmotic dehydration of apple II. Frozen plant tissue." International Journal of Food Science & Technology 29, no. 5 (July 6, 2007): 543–50. http://dx.doi.org/10.1111/j.1365-2621.1994.tb02096.x.

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Salvatori, D., A. Andrés, A. Chiralt, and P. Fito. "Osmotic dehydration progression in apple tissue II: generalized equations for concentration prediction." Journal of Food Engineering 42, no. 3 (November 1999): 133–38. http://dx.doi.org/10.1016/s0260-8774(99)00084-9.

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VALDEZ-FRAGOSO, A., H. MUJICA-PAZ, F. GIROUX, and J. WELTI-CHANES. "REUSE OF SUCROSE SYRUP IN PILOT-SCALE OSMOTIC DEHYDRATION OF APPLE CUBES." Journal of Food Process Engineering 25, no. 2 (December 2002): 125–39. http://dx.doi.org/10.1111/j.1745-4530.2002.tb00559.x.

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Santacruz-Vázquez, Claudia, Verónica Santacruz-Vázquez, María Eugenia Jaramillo-Flores, Jorge Chanona-Pérez, Jorge Welti-Chanes, and Gustavo F. Gutiérrez-López. "Application of Osmotic Dehydration Processes to Produce Apple Slices Enriched withβ-Carotene." Drying Technology 26, no. 10 (September 11, 2008): 1265–71. http://dx.doi.org/10.1080/07373930802307266.

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Li, Heping, and Hosahalli S. Ramaswamy. "Osmotic Dehydration of Apple Cylinders: III. Continuous Medium Flow Microwave Heating Conditions." Drying Technology 24, no. 5 (June 2006): 643–51. http://dx.doi.org/10.1080/07373930600626578.

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Hazervazifeh, Amin, Parviz A. Moghaddam, and Ali M. Nikbakht. "Microwave dehydration of apple fruit: Investigation of drying efficiency and energy costs." Journal of Food Process Engineering 40, no. 3 (August 8, 2016): e12463. http://dx.doi.org/10.1111/jfpe.12463.

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