Relevant bibliographies by topics / Dried apple

Academic literature on the topic 'Dried apple'

Author: Grafiati

Published: 10 December 2022

Last updated: 29 January 2023

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Journal articles on the topic "Dried apple"

Farr, Sidney Saylor. "Dried Apple Stack Cake." Appalachian Heritage 32, no. 4 (2004): 65–67. http://dx.doi.org/10.1353/aph.2004.0014.

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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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Sharma, Babita, Devina Vaidya, and Anil Gupta. "Development of Novel Products from Osmo-Dried Apples: Apple Choco Shots and Apple Pie." International Journal of Current Microbiology and Applied Sciences 7, no. 09 (September 10, 2018): 1999–2010. http://dx.doi.org/10.20546/ijcmas.2018.709.242.

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Górnicki, Krzysztof, Aneta Choińska, and Agnieszka Kaleta. "Effect of Variety on Rehydration Characteristics of Dried Apples." Processes 8, no. 11 (November 13, 2020): 1454. http://dx.doi.org/10.3390/pr8111454.

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The effect of dried apple varieties on their rehydration characteristics was investigated. Four varieties of apples, Champion, Cortland, Grey Reinette and Ligol, were taken into consideration. Rehydration properties and color of apples were investigated. In order to examine the influence of apple variety on its rehydration properties, the process of rehydration was modeled. The model parameters obtained for investigated apple varieties were compared. Apple cubes were dried in a tunnel dryer (air temperature 60 °C and air velocity 2 m/s) and next rehydrated in distilled water at temperature: 20, 45 and 70 °C. Mass, dry matter mass, volume and color attributes of apples (raw, dried and rehydrated) were measured. The process of rehydration was modeled using empirical (Peleg and Weibull models) and theoretical (the Fick’s second law) models. Results of the analysis showed that the apple variety affects values of mass and volume increase, dry matter decrease and color of the rehydrated apple. Discussed parameters were also affected by rehydration temperature. Fick’s second law model can be considered as the most appropriate. Apple variety and rehydration temperature influenced the values of the model’s constants. Obtained values enabled attempts of the explanation of the rehydration course. It can be stated that apple var. Champion showed a greater rate of water absorption during the entire process of rehydration than other investigated varieties.

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Nowak, Dorota, and Piotr P. Lewicki. "Quality of Infrared Dried Apple Slices." Drying Technology 23, no. 4 (April 2005): 831–46. http://dx.doi.org/10.1080/drt-200054206.

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Ooi, Sally, and Khiem Hong. "Small bowel obstruction caused by dried apple." International Journal of Surgery Case Reports 10 (2015): 154–57. http://dx.doi.org/10.1016/j.ijscr.2015.03.038.

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Lewicki, P. P., and J. Wiczkowska. "Rehydration of Apple Dried by Different Methods." International Journal of Food Properties 9, no. 2 (July 2006): 217–26. http://dx.doi.org/10.1080/10942910600596084.

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Ergün, Zeynep. "Determination of Biochemical Contents of Fresh, Oven-Dried, and Sun-Dried Peels and Pulps of Five Apple Cultivars (Amasya, Braeburn, Golden Delicious, Granny Smith, and Starking)." Journal of Food Quality 2021 (May 24, 2021): 1–11. http://dx.doi.org/10.1155/2021/9916694.

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This study aimed to investigate the biochemical compounds of five different apple cultivars (Amasya, Braeburn, Golden Delicious, Granny Smith, and Starking) grown in the same location and to reveal the differences between peel and pulp in the fresh, oven-dried, and sun-dried samples. Sugar and organic acid contents were analyzed through high-performance liquid chromatography. Besides, antioxidant activity, total flavonoid, and total phenolic contents were analyzed with a spectrophotometer. The results of these analyses showed that the compounds varied between peel and pulp and among fresh, oven-dried, and sun-dried samples. The largest level of total flavonoid was found in Amasya oven-dried peel, and the largest total phenol, antioxidant activity, fructose, and total sugar levels were observed in Amasya sun-dried peel. Moreover, the largest L-ascorbic acid was detected in Amasya oven-dried pulp. Granny Smith oven-dried pulp was rich in citric, succinic acids, and glucose. Braeburn sun-dried pulp, Golden Delicious oven-dried pulp, and Granny Smith sun-dried pulp contained the largest sucrose, malic acid, and total soluble solids levels, respectively. For data interpretation, t-test, ANOVA, Duncan’s test, Kruskal–Wallis H test, and principal component analysis were performed. The peel contained significantly higher total flavonoid, total phenol, and antioxidant activity than pulp. Moreover, among fresh, oven-dried, and sun-dried samples, total phenol, succinic acid, malic acid, and L-ascorbic acid significantly differed. As a whole, the pulp was rich in sugars. The results provide valuable information on the food quality parameters of five different apple cultivars. It was demonstrated that consuming apple with its peel is healthier (in terms of total flavonoid, total phenol, antioxidant activity parameters, and L-ascorbic acid), and drying (especially the sun-drying method) is an effective food storage method for apples.

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Ghinea, Cristina, Ancuta Elena Prisacaru, and Ana Leahu. "Physico-Chemical and Sensory Quality of Oven-Dried and Dehydrator-Dried Apples of the Starkrimson, Golden Delicious and Florina Cultivars." Applied Sciences 12, no. 5 (February 24, 2022): 2350. http://dx.doi.org/10.3390/app12052350.

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Apple fruits are high in phenolic compounds, sugar and dietary fiber content and are rich in malic acid and vitamins, with a significant impact on the organoleptic quality and its health-promoting properties. They can be turned out in value-added product such as apple chips due to the low cost of raw material. The aim of the study was to obtain apple chips, fat-free, healthy, traditionally dried and without added sugar, which can be easily obtained and capitalized economically, as well as the evaluation of their physico-chemical and sensory qualities. The apple chips were produced from three apple cultivars (‘Starkrimson’, ‘Golden Delicious’ and ‘Florina’) by drying the apple fruits in an oven and a dehydrator at 65 °C. To inactivate the browning enzymes, the apple slices were immersed in a solution of lemon salt (4%) for 7 min before drying. Apple chips were sensory-evaluated and relevant parameters were analyzed at defined intervals during storage at room temperature up to 21 days. The water activity (aw) values of apple chip samples dried in the oven ranged from 0.544 to 0.650, while for the samples dried in the dehydrator, aw values were between 0.374 and 0.426. During the storage, the pH of apple chips varied very little, while titratable acidity increased for all samples. Compared with fresh apple slices, it was observed that the total soluble solids (TSS) content of all dried apple chip samples decreased. Color parameters and browning and whitening indexes differed depending on the apple cultivars and dryer type used.

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Aghili, Amir Hosein, Majid Toghyani, and Sayed Ali Tabeidian. "Effect of incremental levels of apple pomace and multi enzyme on performance, immune response, gut development and blood biochemical parameters of broiler chickens." International Journal of Recycling of Organic Waste in Agriculture 8, S1 (November 14, 2019): 321–34. http://dx.doi.org/10.1007/s40093-019-00305-8.

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Abstract Purpose During the apple processing procedures, a large amount of apple pomace is generated which is contains peel, core, seed, calyx, stem, and soft issue. The polyphenolic compounds in apple pomace are strong antioxidants that are able to counterbalance the free radicals; also, it is a rich source of many nutrients such as carbohydrates, minerals, fiber except protein. The experiment was conducted to investigate the effect of different levels of dried apple pomace in broilers diet. Methods The incremental levels of dried apple pomace (4, 8, 12, 16 and 20%) with and without enzyme were used in broilers diet (8 dietary treatments). The growth performance, immune response, gut development, antioxidant capacity (TAC) and blood biochemical parameters were evaluated. Results The lowest daily weight gain, body weight and poorest feed conversion ratio was obtained by F treatment (P < 0.05), enzyme inclusion along with dried apple pomace had positive effect on growth performance. The antibody titter against Newcastle, Influenza and SRBC was increased by C, H, G and H treatments, respectively (P < 0.05). Antibody titer against NDV, IDV, and SRBC by 4, 8, 12 and TAC by 12, 16 and 20% of dried apple pomace significantly increased. The villous height by 4, 8, 12 and crypt depth by 12, 16 and 20% dried apple pomace significantly and insignificantly decreased, respectively. Conclusion The results suggested that the incremental levels of dried apple pomace deteriorate growth performance, modified antibody titer production, total antioxidant capacity and blood parameters of broilers.

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Dissertations / Theses on the topic "Dried apple"

Crossen, Edward Wayne. "Textural, Color and Sensory Attributes of Fruits and Vegetables Dried Using Electric Forced-Air and Solar Dehydrators." BYU ScholarsArchive, 2017. https://scholarsarchive.byu.edu/etd/6675.

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Direct sun drying is one of the oldest methods of food preservation. A drying method that utilizes solar energy while minimizing negative aspects of sun drying is a solar dryer. However, research about the quality characteristics of fruits and vegetables dried using a solar dryer compared to a traditional dryer is lacking. To measure this, apple, tomato and carrot slices, and grape halves and whole peas were prepared and dried using either a solar or FA dehydrator (FA), Consumer liking was measured using two sensory panels that asked panelists 9-point hedonic questions between like products. Quality differences were analyzed using a TA.XT2 texture analyzer. Color was measured using a Hunterlab colorimeter. There were no significant differences in consumer liking (p<0.05) between drying methods for any fruits and vegetables with regards to overall acceptability. Grapes, tomatoes and carrots all had significant differences in consumer liking with regards to appearance, which correlates well with observed differences in a* values. Consumers liked the aroma of solar-dried peas significantly more. The texture of FA grapes was liked significantly more than their solar counterparts, which likely contributed to consumers significantly ranking the FA grapes higher than their solar counterparts when asked to rank which one they prefer.

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Годун, А. В. "Розробка технології хлібобулочних виробів на узварі за різних способів добавки сухофруктів." Thesis, Чернігів, 2021. http://ir.stu.cn.ua/123456789/25281.

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Годун, А. В. Розробка технології хлібобулочних виробів на узварі за різних способів добавки сухофруктів : випускна кваліфікаційна робота : 181 "Харчові технології" / А. В. Годун ; керівник роботи О. Л. Гуменюк ; НУ "Чернігівська політехніка", кафедра харчових технологій. – Чернігів, 2021. – 66 с.
У науково-дослідній роботі обґрунтована та експериментально досліджена можливість використання добавки яблучних сухофруктів у виробництві хліба білого з метою підвищення його харчової цінності. Проведено аналітичний огляд інформаційних джерел з теми роботи. На основі комплексних досліджень встановлено вплив дозувань добавки сухофруктів із яблук та спосіб її введення на реологічну поведінку тіста, якість готових виробів. Встановлено позитивний вплив добавки яблучних сухофруктів та узвару на органолептичні властивості хліба білого. Визначено раціональне дозування добавки яблучних сухофруктів, що дає змогу одержати вироби відмінної якості. Запропонована технологічна схема виробництва хліба білого з добавкою яблучних сухофруктів. Передбачено, що використання добавки сухофруктів із яблук та узвару із них в хлібі білому з борошна вищого сорту підвищить харчову цінність готового продукту, за рахунок збагачення їх ессенційними речовинами.
In the research work the possibility of using dried apple fruits in the production of white bread in order to increase its nutritional value is substantiated and experimentally investigated. An analytical review of information sources on the topic of the work was conducted. Based on comprehensive research, the quality of behavior affects the dosage of dried apple fruit and the method of its introduction to the rheological substance, finished products. The positive effect of dried apple fruits and dried fruit decoction on the organoleptic properties of white bread has been established. Rational dosing of apple dried fruit supplements has been determined, which allows to maintain products of excellent quality. The technological scheme of production of white bread with the addition of dried apple fruits is offered. It is envisaged that the use of supplements of dried fruits and dried fruit decoction in white bread from high-grade flour will increase the nutritional value of the finished product, by enriching them with essential substances.

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HUDSKÁ, Miluše. "Změny vybraného sušeného ovoce během skladování a jejich vliv na senzorickou jakost." Master's thesis, 2017. http://www.nusl.cz/ntk/nusl-320641.

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Thesis is focused on thy drying of apples and their changes during long-term storage. The theoretical part was written using the research, which brings findings about the drying of apples, their requirements during sale, selection of right raw material, interventions against enzymes and sensory analysis. The sensory analysis was a significant part of the practical part, because the practical part was based on it. Objective of the thesis was to compare three varieties of dried apples. By the scaling-point test there were not discovered by differences between varieties, but during each assessed descriptor there was discovered, that the quality is decreasing. The serial test was used as a second test of the sensory analysis, which determined the development of sensory quality and ordering of samples from the best to the worst. It was discovered, that all there varieties kept their specific characteristics for five months, i.e. eight months from the commencement of production. Longer storage was assessed as inconvenient.

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Books on the topic "Dried apple"

Gubin, Margaret. Country cooking with a-peel: A treasury of apple cookery, over 300 ways to use fresh & dried apples. [Juneau, Wis.] (N7160 County Highway I, Juneau 53039): [Country Cupboard Pub., 1988.

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Ray, Deborah Kogan, 1940- ill., ed. Sweet dried apples: A Vietnamese wartime childhood. Boston: Houghton Mifflin, 1996.

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Dried apples and other vanishing memories of Rockbridge County, Virginia. Lexington, Va.]: [Alone Mill Publishing], 2014.

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Amril, Mohammad Arifin. Dried apple pomace with silvacel in steers diets. 1986.

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Soar to Success: Soar to Success Student Book Level 6 Wk 11 Sweet Dried Apples. Houghton Mifflin Harcourt Publishing Company, 2007.

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Book chapters on the topic "Dried apple"

Hall, G. Caleb. "Dried Apple Products." In Processed Apple Products, 257–78. New York, NY: Springer US, 1989. http://dx.doi.org/10.1007/978-1-4684-8225-6_12.

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Rupasinghe, H. P. Vasantha, and Ajit P. K. Joshi. "Phytochemicals and Health Benefits of Dried Apple Snacks." In Dried Fruits, 211–25. Oxford, UK: Blackwell Publishing Ltd., 2013. http://dx.doi.org/10.1002/9781118464663.ch11.

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Webster, Anthony. "Butter, Dried Fruit and the Big Apple." In Co-operation and Globalisation, 22–52. New York : Routledge, 2019. | Series: Routledge international studies in business history: Routledge, 2019. http://dx.doi.org/10.4324/9781315144290-2.

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Venir, Elena. "Flavors of Dried Apples." In Handbook of Fruit and Vegetable Flavors, 515–29. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2010. http://dx.doi.org/10.1002/9780470622834.ch27.

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Yitayew, Tadlo, and Tadesse Fenta. "The Effect of Drying Method on the Texture, Color, Vitamin C and β-Carotene Content of Dried Mango Slices (Cv. Apple and Kent)." In Lecture Notes of the Institute for Computer Sciences, Social Informatics and Telecommunications Engineering, 97–109. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-80621-7_7.

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Sniezhkin, Yurii, Raisa Shapar, and Olena Husarova. "GRINDING AND FRACTIONATION OF DRIED PLANT MATERIALS." In Priority areas for development of scientific research: domestic and foreign experience. Publishing House “Baltija Publishing”, 2021. http://dx.doi.org/10.30525/978-9934-26-049-0-35.

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In the absence of large-scale pectin production in Ukraine, pectin-containing powders are an alternative source. They are used as natural additives in the manufacture of health products, due primarily to the presence of pectin, as well as other useful natural components of raw materials. The purpose of the work is to conduct research on the dispersion and fractionation of dried plant materials and to determine the energy-saving regimes of these processes. The task of the research is to develop optimal modes of dispersion of dried plant materials; determine the depend-ence of the micromill performance and power consumption on the rotation speed of the dispersant rotor; to establish the influence of the load on the sieve and the scattering time on the fractionation process. Objects, equipment and research methods. Dried pectin-containing apples and table beets were used as research objects. Studies of the dispersion process were performed on an micromill (8-MM), the coarse part was ground on a disintegrator (ДЕЗІ), the study of the dispersed composition of powders was carried out on the device 029. The paper analyzes the existing methods of grinding and equipment for its implementation. The analysis showed that percussion mills are the most suitable for grinding dried pectin-containing apples and table beets. The dispersed composition of pectin-containing powders is determined in the article. The influence of material loading on the sieve and scattering time on the yield of the fine fraction was investigated. It is proved that the scattering process is more influenced by the scattering time. The paper graphically shows the effect of rotor speed on the equivalent particle diameter and powder dispersion; differential and integral particle distribution curves depending on rotor speed and scattering time for apple and beet powders; the dependence of micromill productivity and power consumption on the speed of the disperser rotor, etc. The optimal operating speed of the rotor is 50 m/s. At this speed, energy consumption for grinding dried materials is minimal. It is proved that the fractionation process almost does not depend on the load on the sieve, but depends on the scattering time. It is impractical to increase the process duration over 3 minutes. Increasing the time to 4 minutes increases the mass of the fine fraction by only 2…5%. The yield of the fine fraction of powders according to the optimal modes of dispersion and separation is: apple – 65...68%, beet – 62...65%. The possibility of re-grinding in order to increase the fine fraction yield is shown. Conclusions. According to the results of the research, the optimal dispersion regimes, the dependence of micromill productivity and power consumption on the dispersant rotor speed, as well as the effect of load on the sieve and scattering time of apple and beet powders on the fractionation process are determined. On the basis of the conducted researches energy-saving conditions of processes of dispersion and fractionation of pectin-containing powders and proper work of the corresponding equipment are defined.

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Opie, Amelia Alderson. "157 To Mr & Mrs Roberts, with Some Dried Apples." In The Collected Poems of Amelia Alderson Opie, edited by Shelley King and John B. Pierce. Oxford University Press, 2009. http://dx.doi.org/10.1093/oseo/instance.00091073.

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Pallot, Judith, and Tat'yana Nefedova. "Meeting Ana Petrovna and Others." In Russia's Unknown Agriculture. Oxford University Press, 2007. http://dx.doi.org/10.1093/oso/9780199227419.003.0008.

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We met Ana Petrovna, an elderly woman in a padded jacket and shawl, on a roadside verge with her goat. She was pleased to pass the time telling her story to the visitors to her village, one hundred miles to the west of Moscow city. Ana Petrovna has been retired from her job as a farm worker for many years and has lived alone since the death of her second husband. She receives a pension of 900 roubles a month (about £20 sterling at 2003 exchange rates) of which just under half goes on paying for utilities and other services. Were it not for the vegetable patch (ogorod) next to her house and her goat Masha, who supplies her with milk, soured cream, and cheese, it would be difficult for Ana Petrovna to live on this income. Her allotment is small—four ‘one-hundredths’ or sotki (where one sotka is 100 sq. m). It is given over mainly to potatoes, but there are also several rows of cucumbers, tomatoes, onions, and cabbages, two apple trees, raspberry canes, and redcurrant and blackcurrant bushes. On her 400 sq. m Ana Petrovna can produce enough food for the year. In early autumn much of her effort goes into salting and preserving the output of her plot to get her through the winter months, which she adds to the mushrooms and berries, gathered in the forests around her village, that she dried and bottled earlier in the summer. Ana Petrovna rarely eats meat; when she was younger she used to keep a cow and a calf for slaughtering each year, but this is beyond her now. She buys staples that she cannot produce herself in the small village shop: groats, bread, sugar, vegetable oil, and chocolate for an occasional treat. Ana Petrovna has a daughter living in Moscow who comes to the village during the potato-picking season to help with the harvest. She returns to Moscow laden with potatoes and vegetables even though, as she tells her mother, they are not expensive to buy in the city, even for a teacher on a low salary.

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James Grichar, William, Peter A. Dotray, and Derald Ray Langham. "Effects of Harvest Aids on Sesame (Sesamum indicum L.) Drydown and Maturity." In Pests, Weeds and Diseases in Agricultural Crop and Animal Husbandry Production. IntechOpen, 2020. http://dx.doi.org/10.5772/intechopen.91011.

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Harvest aids are traditionally used to desiccate weeds to improve crop quality and harvest efficiency. Field studies were conducted in Texas to determine the effect of harvest aids (glyphosate, diquat-dibromide, glufosinate-ammonium, and carfentrazone-ethyl) on sesame drydown and yield. The objective was to identify one or more harvest aids that could (1) accelerate drydown, (2) burn-down green weeds, (3) even up a field with varying levels of drydown, (4) stop regrowth, (5) stop vivipary, and (6) prepare to plant a new crop. Other than diquat-dibromide, the herbicides were chosen based on the effect on weeds in other crops. The plan was to apply the herbicides 1 week before physiological maturity (PM), at PM, and 1 week after PM. However, sesame maturity is very sensitive to ground moisture, ambient temperature, and relative humidity. The weather was different in all trials and some stages could not be completed. In two cases, the trials had to be abandoned; however, certain patterns emerged. All the herbicides accelerated drydown compared to the untreated check. Diquat-dibromide and glufosinate-ammonium dried sesame faster than glyphosate and carfentrazone-ethyl. The higher rates of the herbicide dried down the sesame faster than the low rate. Although there were some differences in yields across the three application periods, there was no consistent pattern.

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Harrison, Roger G., Paul W. Todd, Scott R. Rudge, and Demetri P. Petrides. "Drying." In Bioseparations Science and Engineering. Oxford University Press, 2015. http://dx.doi.org/10.1093/oso/9780195391817.003.0014.

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The last step in the separation process for a biological product is usually drying, which is the process of thermally removing volatile substances (often water) to yield a solid. In the step preceding drying, the desired product is generally in an aqueous solution and at the desired final level of purity. The most common reason for drying a biological product is that it is susceptible to chemical (e.g., deamidation or oxidation) and/or physical (e.g., aggregation and precipitation) degradation during storage in a liquid formulation. Another common reason for drying is for convenience in the final use of the product. For example, it is often desirable that pharmaceutical drugs be in tablet form. Additionally, drying may be necessary to remove undesirable volatile substances. Also, although many bioproducts are stable when frozen, it is more economical and convenient to store them in dry form rather than frozen. Drying is now an established unit operation in the process industries. However, because most biological products are thermally labile, only those drying processes that minimize or eliminate thermal product degradation are actually used to dry biological products. This chapter focuses on the types of dryer that have generally found the greatest use in the drying of biological products: vacuum-shelf dryers, batch vacuum rotary dryers, freeze dryers, and spray dryers [1]. The principles discussed, however, will apply to other types of dryers as well. We begin with the fundamental principles of drying, followed by a description of the types of dryer most used for biological products. Then we present scale-up and design methods for these dryers. After completing this chapter, the reader should be able to do the following: • Do drying calculations involving relative humidity using the psychrometric moisture chart and the equilibrium moisture curve for the material being dried. • Calculate the relative amounts of bound and unbound water in wet solids before drying. • Model heat transfer in conductive drying and calculate conductive drying times. • Interpret drying rate curves. • Calculate convective drying times of nonporous solids based on mass transfer.

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Conference papers on the topic "Dried apple"

GÓRNICKI, Krzysztof, Agnieszka KALETA, and Aneta CHOIŃSKA. "EXTENSION OF WEIBULL MODEL FOR DESCRIBING OF DRIED APPLE REHYDRATION." In RURAL DEVELOPMENT. Aleksandras Stulginskis University, 2018. http://dx.doi.org/10.15544/rd.2017.026.

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Sample of Ligol variety apples (slices of 3 and 10 mm thickness and cubes of 10 mm thickness) were dried using following methods: natural convection (drying air velocity amounted to 0.01 m/s), forced convection (0.5 and 2 m/s), fluidized bed drying (6 m/s). The drying air temperature was kept at 50, 60, and 70C. The dried apples samples were rehydrated in distilled water at 20, 45, 70, and 95C. The Weibull model given for describing time dependence of the moisture content change was fitted to experimental data and model parameters were determined by multiple regression analysis. The variation of model parameters with characteristic particle dimension (L), drying air velocity (v), drying air temperature (td), and rehydration temperature (tr) described as multiplication type. By using these verification of parameters, extended Weibull model for describing combine effects of L, v, td, tr, and drying time was derived and the parameters of the model were also determined by multiple regression analysis. The accuracies of both models were measured using the determination coefficient (R2), mean bias error (MBE), root mean square error (RMSE), reduced chi-square (2), and t-statistic method. The Weibull model (R2=0.8319-0.9957, MBE=-0.0044-0.0110, RMSE=0.0189-0.1248, 2=0.0004-0.0180, and t-stat=0.0149-0.2875) and the extended Weibull model (R2=0.9130-0.9948, MBE=-0.0209-0.0377, RMSE=0.0230-0.0719, 2=0.0007-0.0057, and t-stat=0.0389-1.2214) described the rehydration characteristics of dried apple satisfactorily. The extended model by taking into account the effect of L, v, td, and tr on its parameters can be considered as more general one.

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Shrestha, Luna, Roberto Moscetti, Stuart Crichton, Oliver Hensel, and Barbara Sturm. "Organic apples (cv. Elstar) quality evaluation during hot-air drying using Vis/NIR hyperspectral imaging." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7689.

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Organic dried apples are common snacks fulfilling functional as well as nutritional aspects. However, appearance of dried slices does not always satisfy consumer requirements, thus, improvements are needed. In this study, partial least squares (PLS) regression models were successfully developed to monitor changes in colour and moisture content in apple slices during the drying process over the Vis/NIR spectral range. The regression vector analysis results suggested that features at 580, 750 and 970 nm are better for predicting moisture content, while 580 and 680 nm allow to measure the (a*/b*) colour ratio. Keywords: Drying; Dried apple slices; Moisture content; Colour; PLSR modelling

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"Moisture content measurement in dried apple produce through visible wavelength hyperspectral imaging." In 2015 ASABE International Meeting. American Society of Agricultural and Biological Engineers, 2015. http://dx.doi.org/10.13031/aim.20152186400.

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Cárcel, Juan A., Matheus P. Martins, Edgar J. Cortés, Susana Simal, Antonio Mulet, and Nieves Pérez-Muelas. "Influence of drying temperature and ultrasound application in some quality properties of apple skin." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7890.

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The great amount of waste produced by the food industry can be an interesting source of bioactive compounds. To this end, convective drying is one of the most extended method to stabilize the industrial by-products. However, drying conditions can affect not only drying kinetics but also the bioactivy of some compounds. Apple skin constitutes one of the main by-product generated in apple juice or cider production. It contains important amounts of functional compounds such as polyphenols or vitamin C whose extraction can be interesting. The main aim of this work was to determine the influence of drying conditions, temperature and application of ultrasound, in some quality parameters of dried apple skin. For this purpose, apple skin samples were dried at different temperatures (-10, 30, 50 and 70 ºC) and with (20.5 kW/m3) or without application of ultrasound. Color, total phenolic content, antioxidant activity and vitamin C was measured in fresh and dried samples. The increase of drying temperature and the ultrasound sligthly reduced the antioxidant properties of samples while no influence in sample color was observed. Keywords: by-product; antioxidant; polyphenol; vitamin C; color.

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Huang, Xiaoli, T. Li, S. N. Li, Z. H. Wu, and J. Xue. "Hot air drying combined vacuum-filling nitrogen drying of apple slices: Drying characteristics and nutrients." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7477.

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In this paper, hot air drying (HAD) was applied when moisture content of apple slices range from 50% to 86%, and then vacuum-filling nitrogen drying (VFND) was used till moisture content reaching 7%. Results showed that, the drying rate of apple slice during VFND period increased with temperature increment and decreased with increment of slice thickness; compared to freezing dried samples, samples dried in this research were owned lower Vc and higher flavonoid; when HAD (70℃,3.0m/s)+VFND(relative pressure 0.08MPa, 50℃) and thickness of 6.0mm, nutrients reached better levels: retentions of Vc, total phenolics and flavonoid were 1.63mg/100g, 4.07mg/100g and 2.10mg/100g, respectively. Keywords: apple slices, hot air drying, vacuum-filling nitrogen drying, drying rate, nutrients

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Hebda, Tomasz, Beata Brzychczyk, Boguslawa Lapczynska-Kordon, and Jakub Styks. "Influence of pre-treatment and drying methods on process of rehydration of dried apple." In 18th International Scientific Conference Engineering for Rural Development. Latvia University of Life Sciences and Technologies, 2019. http://dx.doi.org/10.22616/erdev2019.18.n459.

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Barrera, Cristina, Cristina Burca, Lucía Seguí, and Noelia Betoret. "Changes in antioxidant and probiotic properties of a freeze-dried apple snack during storage." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7880.

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This research developed an apple snack with potential probiotic effect (> 107 CFU/g) by combining vacuum impregnation with Lactobacillus salivarius spp. salivarius (CECT 4063) and freeze-drying. Throughout storage (30 days), both the lactobacillus viability and the total flavonoids content decreased. Trehalose adition (10% by weight) to the impregnation liquid and/or its homogenization at 100 MPa accelerated the loss of cell viability but delayed flavonoids degradation and promoted an increase in the amount of phenols and total antioxidants. Keywords: L. salivarius spp. salivarius; homogenization; trehalose; freeze-drying; antioxidants.

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Karim, Azharul, M. M. Rahman, M. M. Billah, and M. I. H. Khan. "Microstructural characterization of apple tissue during drying using X-Ray microtomography." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.8351.

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This study aims to investigate the complex microstructural changes in plant-based food materials during drying by using X-ray micro-computed tomography (X-ray µCT) along with the image analysis. The apple samples were dried at 60 °C and tested using X-ray µCT at different stages of drying. The porosity, cell and pore size distribution were determined from the micro-CT data set. It was observed that significant changes in porosity, cell and pore size distribution take place at different drying times and moisture contents. X-ray µCT can serve as a very promising tool to elucidate the evolution of the food microstructure during the drying process. Keywords: Food drying, characteristics, X-ray microtomography, nondestructive evaluation

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Rodrigues, Sueli, Thatyane Vidal Fonteles, Ronnyely Braz Reis Do Nascimento, and Fabiano Andre Narciso Fernandes. "Effects of ozone pretreatment on drying kinetics and quality of Granny Smith Apple dried in a fluidized bed dryer." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7460.

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Fluidized bed drying is a method for controlled and mild drying of wetThis study aimed to evaluate the effects of ozone pretreatment on drying of green apple carried out in a fluidized bed dryer to determine drying kinetics and identify operating parameters for improved product quality. Results reveal that drying temperature in different levels affected water diffusivity and retention of bioactive compounds. The ozone pretreatment showed unexpected results since the pretreatment reduced the water difusivity and promoted an increase in the enzyme activity. The treatment time strongly afftected the final polyphenoloxidase and peroxidase activities. On the other hand, the ozone treatment resulted in lower color changes compared to non-ozone treated dried apples.Keywords: diffusivity; polyphenoloxidase; enzymatic browning; ozone.

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Nakagawa, Kyuya, Akane Horie, and Takashi Kobayashi. "Modeling of atmospheric freeze-drying for sliced fruit." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7643.

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A mathematical model that simulates atmospheric freeze-drying for apple slices was developed based on the classical mass and heat balance equations. When operated above the glass transition temperature, product shrinkage and micro-collapse due to the glass-rubber transition occurred. So, instead of assuming formation of dried and frozen zones, a glassy matrix with particular vapor pressure was assumed. Apparent vapor pressure of apple slices in the glassy state was experimentally measured and summarized in a diagram, and the values in this diagram were employed for the simulation. This approach well predicted drying kinetics with reasonable accuracy with simplified equations. Keywords: atmospheric freeze-drying; food; mathematical model; glassy state

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Reports on the topic "Dried apple"

Delwiche, Michael, Yael Edan, and Yoav Sarig. An Inspection System for Sorting Fruit with Machine Vision. United States Department of Agriculture, March 1996. http://dx.doi.org/10.32747/1996.7612831.bard.

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Concepts for real-time grading of fruits and vegetables were developed, including multi-spectral imaging with structured illumination to detect and distinguish surface defects from concavities. Based on these concepts, a single-lane conveyor and inspection system were designed and evaluated. Image processing algorithms were developed to inspect and grade large quasi-spherical fruits (peaches and apples) and smaller dried fruits (dates). Adjusting defect pixel thresholds to achieve a 25% error rate on good apples, classification errors for bruise, crack, and cut classes were 51%, 42%, and 46%, respectively. Comparable results for bruise, scar, and cut peach clases were 48%, 22%, and 58%, respectively. Acquiring more than two images of each fruit and using more than six lines of structured illumination per fruit would reduce sorting errors. Doing so, potential sorting error rates for bruise, crack, and cut apple classes were estimated to be 38%, 38%, and 33%, respectively. Similarly, potential error rates for the bruitse, scar, and cut peach classes were 9%, 3%, and 30%, respectively. Date size classification results were good: 68% within one size class and 98% within two size classes. Date quality classification results were not adequate due to the problem of blistering. Improved features were discussed. The most significant contribution of this research was the on-going collaboration with producers and equipment manufacturers, and the resulting transfer of research ideas to expedite the commercial application of machine vision for postharvest inspection and grading of agricultural products.

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