Journal articles: 'Dried apple'

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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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6

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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Arendse, Washiela, and Victoria Jideani. "Storage Stability and Consumer Acceptability of Dried Apple: Impact of Citric Acid, Potassium Sorbate and Moringa oleifera Leaf Extract Powder." Foods 11, no. 7 (March 28, 2022): 984. http://dx.doi.org/10.3390/foods11070984.

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The effects of a dipping solution containing 2.0% citric acid (CA) and 0.1% Moringa oleifera leaf extract powder (MOLEP) (CMO) and another dipping solution with CA at 2.0%, MOLEP at 0.1% and potassium sorbate (PS) at 0.2% (CMOP) on the storage stability over 3 months and consumer acceptability of dried apple slices were evaluated. Microbiological testing (osmophilic yeast, Escherichia coli and yeast and moulds) and total acidity testing were performed and physical tests, namely moisture analysis, water activity (Aw), texture analysis and colour were performed at day 0, day 60 and day 120. Moisture increased over the shelf-life period, which affected the extensibility of the pre-treated dried sliced apples negatively. The CMO pre-treatment was effective in reducing browning and inhibiting microbial growth on the dried apple slices over the storage period. A consumer acceptability test was performed using the nine-point hedonic scale. The dried sliced apples pre-treated with the 2% CA and 0.1% MOLEP powder water solution were acceptable to consumers with regards to colour, texture and taste.

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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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13

Sáenz, C., A. M. Estévez, and A. Stier. "DRIED FRUIT LEATHERS FROM KIWIFRUIT AND APPLE PULPS." Acta Horticulturae, no. 498 (August 1999): 331–36. http://dx.doi.org/10.17660/actahortic.1999.498.40.

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Górnicki, Krzysztof, Agnieszka Kaleta, and Jędrzej Trajer. "Modelling of dried apple rehydration indices using ANN." International Agrophysics 33, no. 3 (July 18, 2019): 285–96. http://dx.doi.org/10.31545/intagr/110796.

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Hooshmand, Shirin, Sheau C. Chai, Raz L. Saadat, Mark E. Payton, Kenneth Brummel-Smith, and Bahram H. Arjmandi. "Comparative effects of dried plum and dried apple on bone in postmenopausal women." British Journal of Nutrition 106, no. 6 (May 31, 2011): 923–30. http://dx.doi.org/10.1017/s000711451100119x.

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Aside from existing drug therapies, certain lifestyle and nutritional factors are known to reduce the risk of osteoporosis. Among the nutritional factors, dried plum or prunes (Prunus domesticaL.) is the most effective fruit in both preventing and reversing bone loss. The objective of the present study was to examine the extent to which dried plum reverses bone loss in osteopenic postmenopausal women. We recruited 236 women, 1–10 years postmenopausal, not on hormone replacement therapy or any other prescribed medication known to influence bone metabolism. Qualified participants (n160) were randomly assigned to one of the two treatment groups: dried plum (100 g/d) or dried apple (comparative control). Participants received 500 mg Ca plus 400 IU (10 μg) vitamin D daily. Bone mineral density (BMD) of lumbar spine, forearm, hip and whole body was assessed at baseline and at the end of the study using dual-energy X-ray absorptiometry. Blood samples were collected at baseline, 3, 6 and 12 months to assess bone biomarkers. Physical activity recall and 1-week FFQ were obtained at baseline, 3, 6 and 12 months to examine physical activity and dietary confounders as potential covariates. Dried plum significantly increased BMD of ulna and spine in comparison with dried apple. In comparison with corresponding baseline values, only dried plum significantly decreased serum levels of bone turnover markers including bone-specific alkaline phosphatase and tartrate-resistant acid phosphatase-5b. The findings of the present study confirmed the ability of dried plum in improving BMD in postmenopausal women in part due to suppressing the rate of bone turnover.

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Jakubczyk, Ewa, Anna Kamińska-Dwórznicka, Ewa Ostrowska-Ligęza, Agata Górska, Magdalena Wirkowska-Wojdyła, Diana Mańko-Jurkowska, Agnieszka Górska, and Joanna Bryś. "Application of Different Compositions of Apple Puree Gels and Drying Methods to Fabricate Snacks of Modified Structure, Storage Stability and Hygroscopicity." Applied Sciences 11, no. 21 (November 2, 2021): 10286. http://dx.doi.org/10.3390/app112110286.

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The aim of this study was to determine the effect of incorporation of apple puree and maltodextrin to agar sol on the sorption properties and structure of the dried gel. The effect of different drying methods on the sorption behaviour of aerated apple puree gels was also observed. The gels with the addition of 25% and 40% concentration of apple puree and with or without maltodextrin were prepared and dried. The foamed agar gel was subjected to freeze-drying, air-drying and vacuum-drying. The sorption properties of dried gels (adsorption isotherms, water uptake in time) were investigated. The relations between the glass transition temperature, water activity and water content were also obtained for some apple snacks. The increase in apple puree in freeze-dried gels increased the hygroscopicity and decreased the glass transition temperature (Tg). The water content at given activity and hygroscopicity were reduced by the addition of maltodextrin, which also caused the increase in Tg. The application of different drying methods enabled obtaining different structures of material. The open-pore, fragile materials were obtained by freeze-drying, the expanded matrix with big holes was characteristic for vacuum-dried gels, but the closed pores with thick walls were created during the air-drying.

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Arendse, Washiela, and Victoria Jideani. "Effects of Some Weak Acids and Moringa oleifera Leaf Extract Powder on the Colour of Dried Apple." Processes 10, no. 2 (January 21, 2022): 206. http://dx.doi.org/10.3390/pr10020206.

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This study aimed to find alternatives to sulphite as a preservative for dried fruits. Granny Smith apples were sanitised in a 200 ppm sodium chlorite solution, de-cored, peeled, and cut into slices. The sliced apples were pre-treated/dipped in a water solution containing the three weak acids, namely, ascorbic acid (AA), citric acid (CA), and potassium sorbate (PS) as well as Moringa oleifera leaf extract powder (MOLEP). A screening fractional factorial experiment consisting of five independent variables (AA, CA and PS, time and temperature and MOLEP) constrained at their upper and lower levels (AA: 0.5 to 2.0%, CA: 0.3 to 2.0%, MOLEP: 0.1 to 0.2%, time: 7 to 15 h and temperature: 57 to 70 °C) were evaluated for their effect on the colour of the dried sliced apples. An increase in the concentration of the CA significantly increased the lightness (p = 0.05) and decreased the redness (p = 0.0022) of the dried apple slices. AA and PS did not impact the lightness of the dried sliced apples. A dipping solution of citric acid at 2.0%, Moringa oleifera leaf extract powder at 0.1%, and drying time of 7 h at 70 °C effectively minimized the discolouration of the dried sliced apples.

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Kowalska, Jolanta, Agata Marzec, Ewa Domian, Sabina Galus, Agnieszka Ciurzyńska, Andrzej Lenart, and Hanna Kowalska. "The Use of Antioxidant Potential of Chokeberry Juice in Creating Pro-Healthy Dried Apples by Hybrid (Convection-Microwave-Vacuum) Method." Molecules 25, no. 23 (December 2, 2020): 5680. http://dx.doi.org/10.3390/molecules25235680.

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The visible trend in the development of the snack market focuses on the use of innovative technologies such as low-temperature or hybrid processes that allow the preservation of native ingredients of raw plant materials. In addition, the high antioxidant potential of, for example, chokeberry fruit can be used to support technological processes and create new products. The aim of the study was to evaluate the possibility of using chokeberry juice concentrate as a component of an osmotic solution to enrich apple samples with natural bio-ingredients and obtain dried apples with increased content of ingredients with antioxidant properties; pro-healthy apple chips. The research material consisted of apples that underwent osmotic dehydration in solutions of sucrose or sucrose and chokeberry juice concentrate and then were dried by the freeze-drying or the hybrid method. The freeze-drying was more beneficial for maintaining the vitamin C content, while the use of the hybrid method resulted in the preservation of more polyphenolic compounds. The sensory evaluation indicated the need to modify the composition of the osmoactive solution. Due to the use of chokeberry juice concentrate, the content of vitamin C, polyphenols, and the antioxidant activity of dried apples was increased.

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Pieszka, Marek, Piotr Gogol, Mariusz Pietras, and Magdalena Pieszka. "Valuable Components of Dried Pomaces of Chokeberry, Black Currant, Strawberry, Apple and Carrot as a Source of Natural Antioxidants and Nutraceuticals in the Animal Diet." Annals of Animal Science 15, no. 2 (April 1, 2015): 475–91. http://dx.doi.org/10.2478/aoas-2014-0072.

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Abstract The chemical analysis of dried pomace of chokeberry, apple, black currant, strawberries and carrot was performed to determine the composition and content of nutrients and bioactive substances, among others the content of vitamins, phenolic acids, anthocyanins, and essential fatty acids. The antioxidant properties were determined in the extracts of pomace by determining the total antioxidant potential (TRAP) and antioxidant activity against DPPH radical. Tested pomaces contained 12-15% protein, approximately 18-20% crude fibre, approximately 2.7-4.0% ether extract and 1.8-3.0% ash. The highest level of anthocyanins was found in chokeberry pomace, followed by black currant pomace and several times less in strawberries and apples. The content of phenolic acids ranged from 12.91 mg/100 g in black currants to 630.30 mg/100 g in dried chokeberries. In terms of vitamins the richest source of vitamin E was chokeberry pomace (152.3 mg/100 g), while most of the carotenoids were found in dried carrot (15.35 mg/100 g). The chain of antioxidant activity was as follows: black currant>chokeberry>apple>strawberry>carrot, while in terms of antioxidative capacity it was chokeberry>apple>black currant>strawberry>carrot.

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Jakubczyk, Ewa, Anna Kamińska-Dwórznicka, and Ewa Ostrowska-Ligęza. "The Effect of Composition, Pre-Treatment on the Mechanical and Acoustic Properties of Apple Gels and Freeze-Dried Materials." Gels 8, no. 2 (February 10, 2022): 110. http://dx.doi.org/10.3390/gels8020110.

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This study aimed to determine the effect of the addition of apple juice concentrate (AJC) on the properties of agar gel and dried materials. Agar gels with the addition of apple juice concentrate in the range of 5–20% were prepared with or without the addition of maltodextrin. The gels were also soaked in the solution of AJC. The water content, water activity, densities, some mechanical and acoustic descriptors of gels, and the freeze-dried gels were analysed. The porosity and shrinkage of dried products were also investigated. The addition of AJC significantly changed mechanical and acoustic properties of gels. The hardness of gels decreased with a higher addition of concentrate. Dried samples with a lower concentration of sugars (the lower addition of AJC) were characterised by lower shrinkage and higher porosity, as well as crispness and glass transition temperature. The investigated mechanical and acoustic properties of dried gels showed the addition of apple concentrate at the level of 5% to agar solution was optimal.

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Stan, Andreea, Mihai Frîncu, Marian Vintilă, and Liliana Bădulescu. "MINIMAL PROCESSING OF ORGANIC APPLES BY DRYING - CONSUMER ACCEPTANCE." Fruit Growing Research 36 (December 22, 2020): 99–105. http://dx.doi.org/10.33045/fgr.v36.2020.12.

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Sensory attributes like colour, flavour and texture are makers in the consumer's purchasing decision of minimally processed organic apples. Drying using low temperatures represent a simple and easy way for minimally processing of organic fruits, moreover this procedure is accepted in organic agriculture. The aim of this study is to establish the consumer acceptance of organic apples dried using two different temperatures and how they characterize the final product. In order to accomplish the proposed purpose, three organic apples cultivars ‘Rubinola’, ‘Topaz’ and ‘Gemini’ were sliced and dried in a professional dryer with air distribution, using temperatures like 35°C and 50°C. Consumer general impression regarding obtained dried organic apples was based on a questionnaire, which contain several questions about colour, flavour, texture and size, in two sessions organized during two different scientific events. Dried organic apples were tasted and evaluated by consumers of both genders with ages between 22 and 66 years old. The slice size of organic dried apples was preferred by over 50% of consumers for all apple varieties. Consumers preferred more the taste of ‘Gemini’ cv. apples dried at 50°C compared to those dried at 35°C. The consumer’s acceptance of minimally processed organic apples was oriented towards those dried at 50°C. Obtained results suggest that sensory attributes are very important in consumer acceptance of a minimally processed product by drying technology and more studies are required.

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CARSON, K. J., J. L. COLLINS, and M. P. PENFIELD. "Unrefined, Dried Apple Pomace as a Potential Food Ingredient." Journal of Food Science 59, no. 6 (November 1994): 1213–15. http://dx.doi.org/10.1111/j.1365-2621.1994.tb14679.x.

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Diamante, Lemuel M., and Yukiko Yamaguchi. "Response Surface Methodology Optimization of Dried Apple-Blackcurrant Cubes." Journal of Food Processing and Preservation 37, no. 6 (August 14, 2012): 1084–93. http://dx.doi.org/10.1111/j.1745-4549.2012.00809.x.

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Xiao, Min, Jianyong Yi, Jinfeng Bi, Yuanyuan Zhao, Jian Peng, Chunhui Hou, Jian Lyu, and Mo Zhou. "Modification of Cell Wall Polysaccharides during Drying Process Affects Texture Properties of Apple Chips." Journal of Food Quality 2018 (2018): 1–11. http://dx.doi.org/10.1155/2018/4510242.

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The influences of hot air drying (AD), medium- and short-wave infrared drying (IR), instant controlled pressure drop drying (DIC), and vacuum freeze drying (FD) on cell wall polysaccharide modification were studied, and the relationship between the modifications and texture properties was analyzed. The results showed that the DIC treated apple chips exhibited the highest crispness (92) and excellent honeycomb-like structure among all the dried samples, whereas the FD dried apple chips had low crispness (10), the minimum hardness (17.4 N), and the highest volume ratio (0.76) and rehydration ratio (7.55). Remarkable decreases in the contents of total galacturonic acid and the amounts of water extractable pectin (WEP) were found in all the dried apple chips as compared with the fresh materials. The highest retention of WEP fraction (102.7 mg/g AIR) was observed in the FD dried apple chips, which may lead to a low structural rigidity and may be partially responsible for the lower hardness of the FD apple chips. In addition, the crispness of the apple chips obtained by DIC treatment, as well as AD and IR at 90°C, was higher than that of the samples obtained from the other drying processes, which might be due to the severe degradation of pectic polysaccharides, considering the results of the amounts of pectic fractions, the molar mass distribution, and concentrations of the WEP fractions. Overall, the data suggested that the modifications of pectic polysaccharides of apple chips, including the amount of the pectic fractions and their structural characteristics and the extent of degradation, significantly affect the texture of apple chips.

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OO, Olabinjo. "Influence of Drying Temperature on Nutritional and Bioactive Compounds of (Blighia sapida) Ackee Apple Seeds." Food Science & Nutrition Technology 5, no. 5 (September 30, 2020): 1–6. http://dx.doi.org/10.23880/fsnt-16000233.

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Blighia sapida apple seed is among one of the wasted and under-utilized seeds in Nigeria. Which have been highly utilized as an ornamental tree with non-commercially purpose? The research was aimed to evaluate the effect of different drying temperatures on nutritional and bioactive constituent’s ackee apple seed. Freshly harvested ackee apple seed with a moisture content of approximately 45% (w.b.), the seeds were dried at different temperatures (40, 50, 60, 70°C and sun drying) until reaching moisture content of less than 11.00 ± 0.7% (w.b.), and they were subsequently analysis for proximate and bioactive constituents (flavonoid, phenolic and vitamin c) using standard method. Nutritional value of ackee seeds at drying temperatures exceeding 50°C results in reduction for the nutritive parameters and bioactive constituents. Dried ackee seed can have a longer shelf-life, produce diversity, and remarkable reduction in volume. In addition, due to its high-quality dried products that retain nutritional and the presence of bioactive compounds (flavonoids, phenolic and vitamin c) which could be a mean of generating another source of raw material for food, pharmaceutical industries and reduces wastage of these seeds during their season.

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Joshi, A. P. K., H. P. V. Rupasinghe, and N. L. Pitts. "Comparison of Nonfried Apple Snacks with Commercially Available Fried Snacks." Food Science and Technology International 17, no. 3 (May 18, 2011): 249–55. http://dx.doi.org/10.1177/1082013210382337.

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The study was carried out to evaluate the selected quality attributes of a prototype nonfried apple snack produced by application of vacuum impregnation (VI) of maple syrup and vacuum drying. When maple syrup concentration was adjusted to 20—40% in the VI solution, vacuum-dried apple slices are resulted in the greatest textural attributes, whiteness index, and desirable moisture content and water activity. Comparison of the VI-treated, vacuum-dried apple slices with commercially fried apple and potato snacks revealed that the consumer acceptability was greater for the fried snack products due to their flavor and texture; however, in addition to higher oil content (>30%), commercial fried apple and potato snacks possessed lower antioxidant capacity than nonfried apple snacks. VI process enhanced the calcium content of the nonfried apple snack products.

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Opalić, M., Z. Domitran, D. Komes, A. Belščak, D. Horžić, and D. Karlović. "The Effect of Ultrasound Pre-Treatment and Air-Drying on the Quality of Dried Apples." Czech Journal of Food Sciences 27, Special Issue 1 (June 24, 2009): S297—S300. http://dx.doi.org/10.17221/606-cjfs.

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In order to develop environmentally sound, energy inexpensive and well scalable drying techniques that maintain high quality of dried fruit, optimisation of integrated process (ultrasound and air-drying) in the production of dried apples was conducted. Selected quality parameters of fresh and dried apples (variety Goldparmâne) resulting from different duration of ultrasonic pre-treatment and air-drying were compared. Sugars were determined spectrophotometrically using an enzymatic method. Content of total phenols and flavonoids was determined spectrophotometrically with the Folin-Ciocalteau assay, while the antioxidant capacity was evaluated by using ABTS (2,2-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) and FRAP (Ferric Reducing/Antioxidant Power) assays. Sensory properties of dried apples were investigated according to the Quantitative Descriptive Analysis. In combination with the same air-drying conditions, prolonged ultrasound pre-treatment led to a decrease in total phenols and flavonoids, as well as in the antioxidant capacity of dried apples. Difference in drying time had no significant effect on the content of total phenols and flavonoids, as well as antioxidant capacity. The sample dried without the ultrasound pre-treatment was evaluated as the most sensory acceptable. The content of glucose and fructose correlated well with total phenols and flavonoids, as well as with antioxidant capacity of apple samples.

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Klewicki, Robert, Dorota Konopacka, Małgorzata Uczciwek, Zbigniew Irzyniec, Ewelina Piasecka, and Catherine Bonazzi. "Sorption isotherms for osmo-convectively-dried and osmo-freeze-dried apple, sour cherry, and blackcurrant." Journal of Horticultural Science and Biotechnology 84, no. 6 (January 2009): 75–79. http://dx.doi.org/10.1080/14620316.2009.11512599.

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Pollini, Luna, Francesca Blasi, Federica Ianni, Luca Grispoldi, Simone Moretti, Alessandra Di Veroli, Lina Cossignani, and Beniamino Terzo Cenci-Goga. "Ultrasound-Assisted Extraction and Characterization of Polyphenols from Apple Pomace, Functional Ingredients for Beef Burger Fortification." Molecules 27, no. 6 (March 16, 2022): 1933. http://dx.doi.org/10.3390/molecules27061933.

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Currently, there is an increasing interest to valorise agri-food waste containing bioactive compounds with potential health benefits. In this paper, the recovery of functional molecules from apple pomace, the most abundant by-product of the apple processing industry, was carried out by ultrasound-assisted extraction (UAE) on fresh and freeze-dried samples. UAE extract, obtained by double extraction of freeze-dried apple pomace, was subjected to chromatographic and spectrophotometric characterization. It showed good levels of total phenol content, high antioxidant activity, and interesting antioxidant compounds (quercetin derivatives, chlorogenic acid, phloridzin). Subsequently, freeze-dried apple pomace, containing 40.19% of dietary fibre, was used as a fortifying agent for beef burgers (4% and 8%). The results concerning colour and sensory analysis of the fortified products were graded even better than the control (0%). The improved fibre and phenol content, together with the neutral flavour, represent the most interesting characteristics of fortified burgers. The results confirm that UAE was a successful technique for extracting phenol compounds and that the addition of apple pomace represents a valid approach to increase the health properties and palatability of beef burgers, including for consumers who do not like meat.

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Kovacev, Kara, Brianna Hughes, and J. Scott Smith. "Polyphenol Stability and Physical Characteristics of Sweetened Dried Cranberries." Foods 9, no. 5 (May 1, 2020): 551. http://dx.doi.org/10.3390/foods9050551.

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There is little research on how product matrix and processing affect phenolic compounds in sweetened dried cranberries over time. The objective of this research was to assess polyphenol content and stability in sweetened dried cranberries between product matrix types. This research assessed five commercially available sweetened dried cranberry matrices: (1) sliced apple juice infused, (2) whole apple juice infused, (3) sliced sucrose infused, (4) whole sucrose infused, and (5) sliced soluble corn fiber, glycerin, sucrose, and sucralose infused (three replicates/treatment). Proanthocyanidins, anthocyanins (HPLC), total phenolic content (Folin–Ciocalteu), water activity, moisture content, color, and texture were evaluated over 12 months at 21 °C. Data were analyzed by ANOVA (p < 0.05). Results demonstrate that sweetened dried cranberry polyphenols are unstable regardless of product matrix. More research is needed to determine optimal processing parameters for sweetened dried cranberries to maintain polyphenol stability as healthier food options for consumers.

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Qadri, Tahiya, Haroon R. Naik, Syed Zameer Hussain, Tehmeena Ahad, Fouzia Shafi, and M. K. Sharma. "Comparative evaluation of apple juice concentrate and spray dried apple powder for nutritional, antioxidant and rheological behaviour." Quality Assurance and Safety of Crops & Foods 14, no. 2 (April 22, 2022): 74–85. http://dx.doi.org/10.15586/qas.v14i2.1037.

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A higher proportion of apples produced in Jammu and Kashmir (J&K) is wasted due to pre-harvest drop which can be utilised for the development of various value-added products. Although apples are mostly processed into single strength juice and concentrate in J&K, there is a need to introduce new apple-based products. Thus, a study was conducted to develop apple powder from apple juice concentrate (AJC) using spray drying technique. AJC was evaluated for physico-chemical composition, phytochemical constituents, flow behaviour, thermophysical aspect, flavour compounds and viscosity, and was compared with spray dried apple powder (SDAP) developed from the same concentrate. Results inferred from the comparison of AJC with SDAP revealed that SDAP recorded lower moisture content (2.91%) and aw (0.217) but significantly (p < 0.05%) higher fibre (0.07%), carbohydrate content (95.28%) and total soluble solids (TSS) (95.78oBrix). An increase in phenolic, anthocyanin and antioxidant potential of SDAP was also recorded. Viscosity analysis demonstrated that AJC possessed content viscous nature with a viscosity of 552.8 mPa-s which was well supported by rheogram depicting Newtonian behaviour of the concentrate. Further, Fourier transform infrared spectroscopy (FTIR) analysis indicated the presence of major ester, aromatic acids, and primary and secondary alcohol groups which were further revealed by GC-MS that detected the presence of major flavour compounds (2-methyl butyl acetate) in AJC. Flow behaviour of SDAP (after reconstitution) depicted non-Newtonian (shear thinning) behaviour with low viscosity. FTIR and GC showed the presence of all chemical constituents already present in AJC thereby confirming efficiency of spray drying process. The results from the comparison study inferred that AJC can prove as an excellent raw material for spray drying after dilution.

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Qadri, Tahiya, Haroon R. Naik, Syed Zameer Hussain, Tehmeena Ahad, Fouzia Shafi, and M. K. Sharma. "Comparative evaluation of apple juice concentrate and spray dried apple powder for nutritional, antioxidant and rheological behaviour." Quality Assurance and Safety of Crops & Foods 14, no. 2 (April 22, 2022): 74–85. http://dx.doi.org/10.15586/qas.v14i2.1037.

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A higher proportion of apples produced in Jammu and Kashmir (J&K) is wasted due to pre-harvest drop which can be utilised for the development of various value-added products. Although apples are mostly processed into single strength juice and concentrate in J&K, there is a need to introduce new apple-based products. Thus, a study was conducted to develop apple powder from apple juice concentrate (AJC) using spray drying technique. AJC was evaluated for physico-chemical composition, phytochemical constituents, flow behaviour, thermophysical aspect, flavour compounds and viscosity, and was compared with spray dried apple powder (SDAP) developed from the same concentrate. Results inferred from the comparison of AJC with SDAP revealed that SDAP recorded lower moisture content (2.91%) and aw (0.217) but significantly (p < 0.05%) higher fibre (0.07%), carbohydrate content (95.28%) and total soluble solids (TSS) (95.78oBrix). An increase in phenolic, anthocyanin and antioxidant potential of SDAP was also recorded. Viscosity analysis demonstrated that AJC possessed content viscous nature with a viscosity of 552.8 mPa-s which was well supported by rheogram depicting Newtonian behaviour of the concentrate. Further, Fourier transform infrared spectroscopy (FTIR) analysis indicated the presence of major ester, aromatic acids, and primary and secondary alcohol groups which were further revealed by GC-MS that detected the presence of major flavour compounds (2-methyl butyl acetate) in AJC. Flow behaviour of SDAP (after reconstitution) depicted non-Newtonian (shear thinning) behaviour with low viscosity. FTIR and GC showed the presence of all chemical constituents already present in AJC thereby confirming efficiency of spray drying process. The results from the comparison study inferred that AJC can prove as an excellent raw material for spray drying after dilution.

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Kim, Min-Hee, Kwan-Su Kim, Young-Bok Song, Won-Joon Seo, and Kyung-Bin Song. "Characteristics of Apple, Persimmon, and Strawberry Slices Dried with Maltodextrin." Preventive Nutrition and Food Science 14, no. 4 (December 31, 2009): 367–72. http://dx.doi.org/10.3746/jfn.2009.14.4.367.

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Stockwell, V. O., J. E. Loper, and K. B. Johnson. "ESTABLISHMENT OF FREEZE-DRIED BACTERIA ON PEAR AND APPLE BLOSSOMS." Acta Horticulturae, no. 411 (April 1996): 295–96. http://dx.doi.org/10.17660/actahortic.1996.411.58.

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Lukinac, J., D. Velić, D. Magdić, I. Mujić, M. Bilić, and S. Jokić. "ANTIBROWNING EFFECTS OF VARIOUS PRETREATMENT METHODS ON DRIED APPLE SAMPLES." Acta Horticulturae, no. 989 (May 2013): 261–70. http://dx.doi.org/10.17660/actahortic.2013.989.34.

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Bilbao-Sáinz, Cristina, Ana Andrés, and Pedro Fito. "Hydration kinetics of dried apple as affected by drying conditions." Journal of Food Engineering 68, no. 3 (June 2005): 369–76. http://dx.doi.org/10.1016/j.jfoodeng.2004.06.012.

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Venir, E., M. Munari, A. Tonizzo, and E. Maltini. "Structure related changes during moistening of freeze dried apple tissue." Journal of Food Engineering 81, no. 1 (July 2007): 27–32. http://dx.doi.org/10.1016/j.jfoodeng.2006.10.004.

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Ciurzyńska, Agnieszka, Paulina Popkowicz, Sabina Galus, and Monika Janowicz. "Innovative Freeze-Dried Snacks with Sodium Alginate and Fruit Pomace (Only Apple or Only Chokeberry) Obtained within the Framework of Sustainable Production." Molecules 27, no. 10 (May 11, 2022): 3095. http://dx.doi.org/10.3390/molecules27103095.

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The aim of the work has been to develop freeze-dried fruit snacks in the form of bars with the use of by-products derived from fruit processing. In effect 14 product designs of fruit gels based on: apple pulp, apple juice, water, sodium alginate and only apple or only chokeberry pomace were prepared. The snacks were freeze-dried. The dry matter content, water activity, structure, colour, mechanical properties, as well as organoleptic evaluation were determined. Freeze-dried bares were obtained according to sustainability production which in this case was relied on application of fruit pomace. The freeze-drying process ensures the microbiological safety of the product without the need to use chemical preservatives. Freeze-dried samples obtained low water activity in the range of 0.099–0.159. The increase in pomace concentration (3–9%) boosted the dry matter content to above 98%, and decreased the brightness of the freeze-dried bars about 6 to 10 units. Mechanical properties varied depending on the product design. With the increase in the amount of pomace, the shear force increased at 23% to 41%. Based on the results, the best variant, that has the most delicate structure and the best organoleptic properties, has proven to contain 1% sodium alginate and 2% pomace.

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Yadav, Sanjay, Ashok Malik, Ashok Pathera, Rayees Ul Islam, and Diwakar Sharma. "Development of dietary fibre enriched chicken sausages by incorporating corn bran, dried apple pomace and dried tomato pomace." Nutrition & Food Science 46, no. 1 (February 8, 2016): 16–29. http://dx.doi.org/10.1108/nfs-05-2015-0049.

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Purpose – The aim of this study was to develop dietary fibre-enriched chicken sausage by incorporating fibre from a by-product of corn milling, apple and tomato processing. Design/methodology/approach – Sausages were developed by replacing lean meat with corn bran (CB), dried apple pomace (DAP) and dried tomato pomace (DTP) each at 3, 6 and 9 per cent levels. Organoleptic, nutritional and physico-chemical quality attributes of treated sausages were evaluated. One product from each fibre source with very good organoleptic acceptability was selected to estimate total dietary fibre content and assess shelf life under refrigerated temperature. Findings – Organoleptic acceptability of 3 per cent fibre-incorporated sausages were comparable with control. Moisture content decreased significantly in all treated sausages, protein content decreased in CB- and DAP-treated sausages, while ash content increased significantly in DTP-treated sausages. Emulsion stability and cooking yield was significantly higher in 6 and 9 per cent treated sausages, while crude fibre content was significantly higher in all the treated sausages. Practical implications – Chicken sausages with very good acceptability, higher dietary fibre content and storability up to 15 days at refrigerated temperature were developed by incorporating CB at 3 per cent level and DAP and DTP each at the 6 per cent level. Originality/value – The research is of value to meat processors. By-products like corn bran, apple and tomato pomace which are of low value can be profitably utilized to develop fibre enriched chicken sausage. Developed products will also help in promoting the image of meat as a healthy food.

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Vlad, Camelia Cristina, Bogdan Păcularu-Burada, Aida Mihaela Vasile, Ștefania Adelina Milea, Gabriela-Elena Bahrim, Gabriela Râpeanu, and Nicoleta Stănciuc. "Upgrading the Functional Potential of Apple Pomace in Value-Added Ingredients with Probiotics." Antioxidants 11, no. 10 (October 14, 2022): 2028. http://dx.doi.org/10.3390/antiox11102028.

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Emerging customized designs to upgrade the functional potential of freeze-dried apple pomace was used in this study, in order to transform the industrial by-products into ingredients containing probiotics, for a better and healthier food composition. The freeze-dried apple pomace was analyzed for free and bounded phenolic contents, highlighting a significant level of caffeic acid (4978.00 ± 900.00 mg/100 g dry matter (DM)), trans-cinnamic acid (2144.20 ± 37.60 mg/100 g DM) and quercetin 3-β-D-glucoside (236.60 ± 3.12 mg/100 g DM). The pectin extraction yield was approximatively 24%, with a degree of esterification of 37.68 ± 1.74%, and a methoxyl content of 5.58 ± 0.88%. The freeze-dried apple pomace was added in a different ratio as a supplement to cultural medium of Loigolactobacillus bifermentans MIUG BL 16, suggesting a significant prebiotic effect (p < 0.05) at concentration between 1% and 2%. The apple pomace was used to design three freeze-dried ingredients containing probiotic, with a high level of polyphenolic content (6.38 ± 0.14 mg gallic acid equivalents/g DM) and antioxidant activity (42.25 ± 4.58 mMol Trolox/g DM) for the powder containing apple pomace ethanolic extract. When inulin was used as a prebiotic adjuvant, the obtained powder showed a 6 log/g DM viable cell count. The ingredients were added to fermented vegetable soy milk-based products, allowing us to improve the polyphenolic content, antioxidant activity and viable cell counts. The approach designed in this study allowed us to obtain ingredients suitable to add value to food, whereas premises to align with the current circular economy premises, by reintegrating the industrial waste as sources of high added value compounds, are also provided.

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Nowak, Dorota, and Ewa Jakubczyk. "Effect of Pulsed Electric Field Pre-Treatment and the Freezing Methods on the Kinetics of the Freeze-Drying Process of Apple and Its Selected Physical Properties." Foods 11, no. 16 (August 11, 2022): 2407. http://dx.doi.org/10.3390/foods11162407.

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The aim of this study was to investigate the effect of application of pulsed electric field (PEF) and different freezing methods (fast, slow and vacuum freezing) on the drying kinetics as well as selected physical properties of freeze-dried apple. The apples were subjected to PEF treatment with range of pulses from 0 to 160 and the intake energy from 0 to 1327 kJ·g−1. Apples with and without PEF treatment were frozen with different rates and the freeze-dried. The water content, water activity and colour attributes of freeze-dried apples were investigated. Regression analysis and fitting procedures showed that among six different models, the Midilli et al. model the best described the drying curves of all dried samples. The highest value of the parameter L* = 71.54 was obtained for freeze-dried sample prepared without PEF pre-treatment and fast frozen. Application of PEF pre-treatment resulted in increase in browning index of freeze-dried apples (BI). The studies confirmed the positive effect of PEF on the freeze drying rate only in the case of the slow or fast freezing of the material after the application of low-energy PEF treatment. However, the increase in drying rate was also observed after application of slow and vacuum freezing of the material without PEF pre-treatment. These technologies can be recommended for optimization of the freeze drying process of apples. The statement that the freeze drying process with application of appropriately selected PEF processing parameters causing only partial destruction of cell membranes can be considered as an innovative contribution to the development of science about the possibilities of PEF application.

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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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Coelho, Elisabete, Mariana Pinto, Rita Bastos, Marco Cruz, Cláudia Nunes, Sílvia M. Rocha, and Manuel A. Coimbra. "Concentrate Apple Juice Industry: Aroma and Pomace Valuation as Food Ingredients." Applied Sciences 11, no. 5 (March 9, 2021): 2443. http://dx.doi.org/10.3390/app11052443.

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Apple concentrate juice industry generates a flavored coproduct (apple aroma) recovered in the evaporation process, which is poorly valuated due to the lack of chemical characterization and standardization. In this study, industry apple aroma was characterized, allowing for the identification of 37 compounds, the majority esters (20), alcohols (7), and aldehydes (4). The storage temperature did not affect its volatile composition. Five key compounds were selected and monitored for 10 months of storage, and also compared with other three productions of another season allowing for observation of the same Aroma Index. Apple pomace was also used to produce a hydrodistillate. Contrary to the apple aroma, apple pomace hydrodistillate was unpleasant, reflected in a different volatile composition. Although no additional aroma fraction could be obtained from this wet byproduct, when dried, apple pomace presented 15 volatile compounds with toasted, caramel, sweet, and green notes. The infusions prepared with the dried apple pomace exhibited 25 volatile compounds with a very pleasant (fruity, apple-like, citrus, and spicy notes) and intense aroma. The addition of sugar changed the volatile profile, providing a less intense flavor, with almond, caramel, and sweet notes. These results show that apple aroma and pomace are high-quality flavoring agents with high potential of valuation as food ingredients.

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Jokić, S., D. Velić, M. Bilić, J. Lukinac, M. Planinić, and A. Bucić-Kojić. "Influence of process parameters and pre-treatments on quality and drying kinetics of apple samples." Czech Journal of Food Sciences 27, No. 2 (May 25, 2009): 88–94. http://dx.doi.org/10.17221/170/2008-cjfs.

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The aim of this research was to determine the influence of the process parameters and pre-treatment methods on the quality and drying kinetics of apple samples of the Florina variety using standard analytical methods: thermo-gravimetry, rehydration, colorimetry. The Apple samples were dried in a laboratory tray drier at different temperatures (50, 60, and 70°C), airflow velocities (1.5 m/s and 2.75 m/s), and pre-treatment methods (dipping in 0.5% ascorbic acid solution; 0.3% L-cysteine solution; 0.1% 4-hexyl resorcinol solution; 0.5% sodium metabisulfite solution; mixed solution of 0.05% 4-hexyl resorcinol and 0.5% sodium metabisulfite; blanching in hot water at 85°C). According to the drying time, rehydration and colour characteristics, the optimal drying parameters found were: temperature of 60°C and airflow velocity of 2.75 m/s. The drying kinetic equations were estimated using Page’s mathematical model. The results of the estimation showed a good agreement with the experimental data. The best results were achieved when the samples were pre-treated with 4-hexyl resorcinol. Blanching in hot water resulted in a higher drying rate and higher rehydration ratio, but also in unacceptable changes in the colour appearance of the apple samples.

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Azarpazhooh, Elham, and Hosahalli S. Ramaswamy. "Optimization of Microwave-Osmotic Pretreatment of Apples with Subsequent Air-Drying for Preparing High-Quality Dried Product." International Journal of Microwave Science and Technology 2011 (June 22, 2011): 1–12. http://dx.doi.org/10.1155/2011/687548.

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Prepared apple (Red Gala) cylinders were subjected to microwave-osmotic dehydration treatment under continuous flow medium spray (MWODS) conditions and then air-dried to a final 20% moisture content. The dried samples were evaluated for color and textural properties, and rehydration capacity. The MWODS pretreatments were based on a central composite rotatable design and a response surface methodology using five levels of sucrose concentration, temperature, and contact time at a constant flow rate of 2800 mL/min. The air-drying was carried out at 60°C, 15±1% relative humidity, and 0.64±0.02 m/s air velocity. The results were compared to untreated air-dried (AD) (worst-case scenario) and freeze-dried (FD) (best-case scenario) apples without the MWODS treatment. Color properties were affected regardless of the type of treatment. Conventional AD apples were darker in color, whereas MWODS-treated samples were lighter with higher L∗ and b∗ values, higher Hue and Chroma values but lower a∗ value and ΔE. Further the color parameters of MWODS-treated samples were closer or equal to the FD apples. The texture properties were also affected by the osmotic variables with MWODS treatment resulting in softer and chewier products. The AD samples were hard, and FD apples were brittle.

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Górnicki, Krzysztof, Agnieszka Kaleta, and Krzysztof Kosiorek. "Mathematical Description of Changes of Dried Apple Characteristics during Their Rehydration." Applied Sciences 12, no. 11 (May 28, 2022): 5495. http://dx.doi.org/10.3390/app12115495.

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The mathematical description of changes of dried apples characteristics (mass gain, volume increase, dry matter loss, rehydration indices, and colour) during their rehydration was performed. The effect of conditions of both processes on model parameters were also considered. Apple slices (3 and 10 mm) and cubes (10 mm) were dried in natural convection (drying air velocity 0.01 m/s), forced convection (0.5 and 2 m/s), and fluidisation (6 m/s). Drying air temperatures (Td) were equal to 50, 60, and 70 °C. The rehydration process was carried out in distilled water at the temperatures (Tr) of 20, 45, 70, and 95 °C. Mass gain, volume increase, and dry matter loss were modelled using the following empirical models: Peleg, Pilosof–Boquet–Batholomai, Singh and Kulshrestha, Lewis (Newton), Henderson–Pabis, Page, and modified Page. Colour changes were described through applying the first-order model. Artificial neural networks (feedforward multilayer perceptron) were applied to make the rehydration indices and colour variations (ΔE) dependent on characteristic dimension, Td, drying air velocity, and Tr. The Page and the modified Page models can be considered to be the most appropriate in order to characterise the mass gain (RMSE = 0.0143–0.0619) and the volume increase (RMSE = 0.0142–0.1130), whereas the Peleg, Pilosof–Bouquet–Batholomai, and Singh and Kulshrestha models were found to be the most appropriate to characterise dry matter loss (RMSE = 0.0116–0.0454). The ANNs described rehydration indices and ΔE satisfactorily (RMSE = 0.0567–0.0802). Both considered process conditions influenced (although in different degree) the changes of the considered dried apple characteristics during their rehydration.

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Root, Martin, Weston Petroski, Leslie McCullen, Samantha Lambiase, Kimberly Bechtold, Brooke Wilson, and Ronald Joyner. "A simplified HPLC-UV method for the analysis of triterpenoid acids from heritage apples (Malus domestica) from western North Carolina, USA." Bioactive Compounds in Health and Disease 5, no. 4 (April 20, 2022): 84. http://dx.doi.org/10.31989/bchd.v5i4.914.

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Background: Pentacyclic triterpenoid acids are common in a number of food and spice plant species. Apples (Malus domestica) are the most common human food source for these potentially beneficial phytochemicals. Pre-20th century heritage apples have long been grown in mountainous western North Carolina and may be a wide-ranging source of these phytochemicals. Objectives: Existing extraction and analytical methods were improved and used to assess the content of three triterpenoid acids in heritage apple cultivars grown in western North Carolina, USA.Methods: Apples from a local farmers market were collected during the fall apple season. Apple peels were freeze dried, ground, and extracted with ethanol thrice. Extracts were analyzed by HPLC against external standards for betulinic, oleanolic, and ursolic acids.Results: The improved method was used to extract and to analyze the triterpenoid acid levels in 16 heritage apple cultivars grown in the Appalachian region of western North Carolina. Total triterpenoid acids ranged from 2 to 29 mg/g dry weight of peels. Content did not vary by apple color or time of harvest. Russeted varieties contained noticeably less triterpenoids.Conclusions: An improved and simplified method was used for the analysis of heritage apple varieties in western North Carolinas. A wide range of values was found for these compounds of increasing interest in the human diet and in human health. Keywords: apples, phytochemicals, triterpenoids, ursolic acid, Appalachia

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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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Wei, Yujie, Xiaotong Yang, Sha Jiang, Hongshan Liang, Bin Li, and Jing Li. "Anti-hygroscopic effect of wheat gluten on freeze-dried apple powder." LWT 167 (September 2022): 113887. http://dx.doi.org/10.1016/j.lwt.2022.113887.

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Galvão, Andressa M. M. T., Sueli Rodrigues, and Fabiano A. N. Fernandes. "Kinetics of ultrasound pretreated apple cubes dried in fluidized bed dryer." Drying Technology 38, no. 10 (July 12, 2019): 1367–77. http://dx.doi.org/10.1080/07373937.2019.1641511.

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Journal articles on the topic 'Dried apple'

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