Relevant bibliographies by topics / Fruit dehydration

Academic literature on the topic 'Fruit dehydration'

Author: Grafiati
Published: 10 December 2022
Last updated: 28 January 2023

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Journal articles on the topic "Fruit dehydration"

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Tislinscaia, Natalia, Victor Popescu, Vitali Visanu, Grigore Tofan, Mihail Balan, and Mihail Melenciuc. "Low-Energy Fruit Dehydration Method." Intllectus, no. 1 (July 2022): 113–17. http://dx.doi.org/10.56329/1810-7087.22.1.12.

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This article describes a low-energy fruit dehydration method. To evaluate the effectiveness of this method, an experimental fruit dehydration plant of the tunnel type was developed, on the basis of which the studies were carried out. Convection and microwaves have been used to treat the fruits during the dehydration process. The results obtained on the basis of the proposed method were com-pared with those obtained when using the classical dehydration method. Thus, studies have shown that dehydration of fruits by the new method allows of reducing electric energy consumption by 4.69 times.
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Sirousazar, Mohammad. "Approximate Mathematical Modeling of Osmotic Dehydration of Cone-Shaped Fruits and Vegetables in Hypertonic Solutions." Turkish Journal of Agriculture - Food Science and Technology 5, no. 6 (July 12, 2017): 581. http://dx.doi.org/10.24925/turjaf.v5i6.581-585.821.

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Water loss kinetics in osmotic dehydration of cone-shaped fruits and vegetables was modeled on the basis of diffusion mechanism, using the Fick’s second law. The model was developed by taking into account the influences of the fruit geometrical characteristics, initial water content of fruit, water diffusion coefficient in fruit, and the water concentration in hypertonic solution. Based on the obtained model, it was shown that the water diffusion coefficient and the initial water concentration of fruit have direct effects on the dehydration rate and also inverse influence on the dehydration duration. The geometrical parameters of fruit and water concentration in hypertonic solution showed direct effect on the dehydration duration as well as inverse effect on the dehydration rate. The presented model seems to be useful tool to predict the dehydration kinetics of cone-shaped fruit during osmotic dehydration process and to optimize the process prior to perform the experiments.
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Zlatkovic, Branislav, and Todor Vulic. "From a smokehouse to a vacuum dehydrator." Journal of Agricultural Sciences, Belgrade 49, no. 1 (2004): 131–39. http://dx.doi.org/10.2298/jas0401131z.

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The tradition of fruit dehydration in Serbia has been long and anviable. It seems that Serbian machine-building in the area of fruit processing technology has given its greatest contribution in this field. It has been one 100 years since the smoking house of Mr Stokovic, PhD was announced to be the best and the most promising plum dehydrator at the open competition organized in Topcider by the Ministry of Agriculture. It was the first real almost continual fruit dehydrator where plums were moved at certain intervals closer and closer to the source of heat. Such a concept of plum dehydration from lower to higher temperatures was held on even later in perhaps our most famous dehydrator CER. Even the smoky smell was retained but liquid fuel was used for technical purposes. For a long time, it has been a well- known fact that vacuum dehydration has many advantages. In our country there have been many attempts to make fruit dehydrator of greater capacities in which vacuum would be used. Of course, there have been many problems, both technical and technological, but today a hundred years after accepting Stojkovic?s smokehouse, it is our great honor to present to you the results of plum dehydration in a home-made vacuum condensation dehydrator. We hope that now path is widely open to high quality dehydration, and not only for that plum, but for fruit susceptible to oxidation which is the reason our food industry has not produced it so far. This is probably a farewell to the most dangerous, but for the product quality, the most necessary operation - sulphuration.
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Campos, Camila Dalben Madeira, Ana Carla Kawazoe Sato, Renata Valeriano Tonon, Míriam Dupas Hubinger, and Rosiane Lopes da Cunha. "Effect of process variables on the osmotic dehydration of star-fruit slices." Food Science and Technology 32, no. 2 (March 20, 2012): 357–65. http://dx.doi.org/10.1590/s0101-20612012005000034.

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The objective of this work was to study the effect of blanching and the influence of temperature, solution concentration, and the initial fruit:solution ratio on the osmotic dehydration of star-fruit slices. For blanching, different concentrations of citric and ascorbic acids were studied. The samples immersed in 0.75% citric acid presented little variation in color in relation to the fresh star-fruit. Osmotic dehydration was carried out in an incubator with orbital shaking, controlled temperature, and constant shaking at 120 rpm. The influence of process variables was studied in trials defined by a complete 23 central composite design. In general, water loss and solids gain were positively influenced by temperature and by solution concentration. Nevertheless, lower temperatures reduced water loss throughout the osmotic dehydration process. An increase in the amount of dehydrating solution (initial fruit:solution ratio) slightly influenced the evaluated responses. The process carried out at 50 ºC with a solution concentration of 50% resulted in a product with lower solids gain and greater water loss. Under these conditions, blanching minimized the effect of the osmotic treatment on star-fruit browning, and therefore the blanched fruits showed little variation in color in relation to the fresh fruit.
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TORREGGIANI, DANILA, ELISABETTA FORNI, and ANNA RIZZOLO. "OSMOTIC DEHYDRATION OF FRUIT." Journal of Food Processing and Preservation 12, no. 1 (March 1988): 27–44. http://dx.doi.org/10.1111/j.1745-4549.1988.tb00064.x.

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Sirousazar, M., A. Mohammadi-Doust, and B. F. Achachlouei. "Mathematical investigation of the effects of slicing on the osmotic dehydration of sphere and cylinder shaped fruits." Czech Journal of Food Sciences 27, No. 2 (May 25, 2009): 95–101. http://dx.doi.org/10.17221/72/2008-cjfs.

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The dehydration kinetics of the fruits with special geometries, i.e. spherical and cylindrical (e.g. apple, peach, banana, pineapple, etc.), were studied based on mathematical methods. The influence of the size reduction (slicing) of these fruits into smaller rings was also investigated. The mathematical modelling was performed based on the Fick’s second law. The results showed that increasing the value of the water diffusion coefficient in fruit (for instance, via increasing the process temperature) promotes faster water migration from the fruit. Mathematical modelling also showed that the characteristic length of fruits (radius) is in an inverse relation to the dehydration kinetics. Comparing the results obtained with both the sphere- and cylinder-shaped fruits revealed that slicing the fruit into more thin rings makes a better condition for operating the osmotic dehydration process with a higher efficiency and a shorter duration.
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Hansmann, C. F., and G. van Noort. "AN EXPERIMENTAL FRUIT DEHYDRATION SYSTEM." Drying Technology 10, no. 2 (March 1992): 491–508. http://dx.doi.org/10.1080/07373939208916448.

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T.A, Saufishan, Harimuthiah S, Ajay Arokiyaraj.A, Arshiya C, Aravind G, and S. Sangeetha Gandhi, Gowthami S. "Recent Advances in Apricot Dehydration." International Journal of Scientific & Engineering Research 11, no. 10 (October 25, 2020): 640–47. http://dx.doi.org/10.14299/ijser.2020.10.09.

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Fruits like apricot have high water activity and they are highly heat sensitive and easily degradable. About 50% of the apricot fruit produced in a year getting wasted due to the short harvest season and the sensitivity to storage even at refrigerated conditions. For that drying methods are used and dehydration must not only be efficient and economic but also yield high-quality products based on flavour, nutrients, colour, rehydration, uniformity, appearance, and texture.
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Lasekan, Ola, Norhashila Hashim, and Adeseye Lasekan. "Flavour chemistry of dehydrated exotic fruits." International Food Research Journal 29, no. 6 (December 6, 2022): 1256–69. http://dx.doi.org/10.47836/ifrj.29.6.03.

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Dehydrated fruit pieces and purées are commonly used in many food formulations and toppings for food products like yogurts, ice creams, and cereals. However, one of the biggest problems in fruit dehydration is the prevention of the development of unpleasant off-flavour that can negatively impact on the sensory quality of the final dried fruit products. In recent years, fruit dehydration has been conducted using either thermal or non-thermal drying techniques. Therefore, the present review examines how the different dehydration technologies, namely conventional hot air-drying, ultrasonic-assisted hot air-drying, sun-drying, spray-drying, Refractance WindowTM drying, cast-tape drying, thin-layer catalytic far-infrared radiation drying, withering, freeze-drying, microwave-drying, and osmotic dehydration impact on the volatile constituents of the final dried fruit products. Drying processes result in noticeable losses/reduction of several impact odorants. Moreover, some compounds are produced either via: (1) hydrolysis of relevant glycosides under high temperatures, or (2) thermal degradation of volatile and non-volatile precursors as well as oxidation and Maillard reactions which result in the production of heterocyclics, and saturated and unsaturated aldehydes. Of significance is the Refractance WindowTM drying which exhibits high retention potential (~ 90%) of volatile compounds present in fresh fruits. Refractance WindowTM drying technology ensures rapid drying of food products at very low temperature.
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Germer, Sílvia Pimentel Marconi, Gisele Marcondes Luz, Lidiane Bataglia da Silva, Marta Gomes da Silva, Marcelo Antonio Morgano, and Neliane Ferraz de Arruda Silveira. "Fruit dragée formulated with reused solution from pineapple osmotic dehydration." Pesquisa Agropecuária Brasileira 52, no. 9 (September 2017): 806–13. http://dx.doi.org/10.1590/s0100-204x2017000900013.

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Abstract: The objective of this work was to evaluate the reuse of sucrose syrup in pineapple (Ananas comosus) osmotic dehydration and the application of the spent solution in fruit dragée formulation. Osmotic dehydration trials were performed in five cycles (65° Brix/45°C/3 hours), directly reusing the osmotic solution, with only one intermediate reconditioning step. Variations in osmotic solution properties and in dehydration parameters were observed, as well as a low microbial load in the system. The spent solution was rich in vitamin C (30 mg 100 g-1). Pineapple dragée covered with red fruits and acai powders were obtained with the reconditioned spent solution used as an adhesion solution. The dragée presented high levels of vitamin C (176 mg 100 g-1), polyphenols (154 mg GAE 100-1 g), carotenoids (220 μg 100 g-1), and potassium (330 mg 100 g-1). The product showed good sensory acceptance and purchase intention. Reusing sucrose syrup is technically feasible during pineapple osmotic dehydration, as is the application of the spent solution as an ingredient in fruit dragée production.
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Dissertations / Theses on the topic "Fruit dehydration"

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Johnson, Paa-Nil Torgbor. "Dehydration characteristics of plantain (Musa, AAB)." Thesis, University of Reading, 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.308100.

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Abd, Rahman Hussein bin. "Osmotic dehydration of pineapple (Ananas comosus L.)." Thesis, University of Reading, 1995. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.262502.

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McGuckin, C. E. "The mathematical modelling of diffusion techniques associated with osmotic dehydration of apple slices." Thesis, Queen's University Belfast, 1986. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.329361.

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Nzobouh, Fossi Pilar Anaïs. "New olive fruit processing approach with stone removal and dehydration: characterization of multifunctional "olive flour"." Bachelor's thesis, Alma Mater Studiorum - Università di Bologna, 2018.

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Olive oil is produced using, essentially, the same method that was implemented in ancient times, except for the industrial improvement and development. Current extraction processes require crushing of whole olives; these practices, however, might compromise the oil richness regarding phenolic compound and other molecules that have been demonstrated to be beneficial. Moreover, the traditional method for obtaining olive oil generates different by-products, such as olive pomace and waste water, which can be contaminants at different levels and are difficult to exploit in other areas. Those are the reasons why many researchers have recently focused on the search for innovative olive processing methods that enhance olive oil content of bioactive compounds and reduce the waste. In order to obtain a richer olive oil in terms of phenolic compounds and avoid the generation of residues, a deconstruction of the olive fruit has been proposed (Olmo-García & Olmo-Peinado, 2013a; Olmo-García & Olmo-Peinado, 2013b). It consists on a stoning of the olive fruits to obtain the pulp on the one hand and the stone on the other. After that step, the pulp is dehydrated and pressed to obtain an olive oil with higher phenolic content and a new product consisting on a hydrosoluble powder, containing high levels of fiber and abundance of bioactive compounds. This powder, which has been denominated as “olive flour”, fulfills the criteria to act as a potential ingredient for functional food. Thus, the present work has been conducted in the field of Food Metabolomics, with the objective of accomplishing the comprehensive qualitative and quantitative characterization of different olive flours, by applying a powerful analytical method (LC-MS) which allows the determination of phenolic compounds, triterpenic acids, some organic acids and tocopherols present in the matrix under study.
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Romero, Gascón Francisco. "ABA-deficiency and molecular mechanisms involved in the dehydration response and ripening of citrus fruit." Doctoral thesis, Universitat Politècnica de València, 2012. http://hdl.handle.net/10251/18105.

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The aim of this work has been to unravel the influence of the phytohormone ABA in the molecular mechanisms underlying the postharvest dehydration response and the development and ripening of citrus fruit, taking advantage of the spontaneous fruit-specific ABA-deficient 'Pinalate' mutant, which is more prone to dehydration and to develop non-chilling peel pitting (NCPP) than its wild-type 'Navelate' orange. A comparative transcriptomic analysis highlighted the ability of parental fruit to induce early molecular responses aimed to reduce water loss and its detrimental effects. ABA application to mutant fruit modulated relevant transcriptomic changes but did not substantially modify either dehydration rate or NCPP incidence, which suggested that 'Pinalate' mutant could be insensitive to ABA. Therefore, the ABA perception system components in Citrus were identified and their regulation under developmental and stressful conditions was investigated. Minor differences between varieties were found in the CsPYR/PYL/RCAR ABA receptors and the CsSnRK2s downstream protein kinases transcript levels, whereas CsPP2CAs negative regulators accumulation was lower in the mutant fruit. ABA receptors and CsSnRK2s gene expression patterns depended on the tissue, the stress severity and the source of the ABA signal from a developmental or stressful stimulus, whilst CsPP2CAs displayed a consistent pattern. Overall, this work suggest that the ABA-deficient 'Pinalate' fruit may sense ABA although the hormone signal could be impaired because reduced CsPP2CAs levels causing altered water stress response and higher NCPP susceptibility.
Romero Gascón, F. (2012). ABA-deficiency and molecular mechanisms involved in the dehydration response and ripening of citrus fruit [Tesis doctoral no publicada]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/18105
Palancia
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Biasio, Irene. "Study of polyphenols content and antioxidant activity of apple samples osmo-dehydrated with sucrose and fruit based solutions." Master's thesis, Alma Mater Studiorum - Università di Bologna, 2018.

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La disidratazione osmotica è una tecnica che permette la riduzione del contenuto d’acqua di un alimento mediante l’immersione dello stesso in una soluzione ad alta pressione osmotica. La differenza in pressione osmotica genera due flussi opposti tra l’alimento e la soluzione osmotica portando a perdita di acqua e contemporaneo arricchimento dell’alimento immerso. Inoltre, utilizzando soluzioni osmotiche con succhi concentrati a base di frutta è possibile migliorare le caratteristiche organolettiche e la composizione del prodotto finale. Infatti, oggigiorno i trend mostrano sempre di più un interesse dei consumatori nei confronti di alimenti funzionali o arricchiti. Tra i composti più noti per la loro attività antiossidante, i polifenoli sono un gruppo eterogeneo di composti che si possono trovare naturalmente in svariati frutti e che mostrano un’elevata capacità antiossidante nei confronti di specie reattive (ROS, RNS). Frutti come il mirtillo (Vaccinium myrtillus) e l’aronia (Aronia melanocarpa) sono particolarmente ricchi in polifenoli, in particolare in antocianine. L’applicazione di un trattamento di disidratazione osmotica precedente all'essiccamento ha dimostrato essere un’ottima tecnica per ottenere un prodotto finale disidratato ed arricchito. Mediante la disidratazione osmotica è possibile ottenere un a importante riduzione del contenuto iniziale d'acqua dell’alimento, riducendo anche i successivi tempi e costi di essiccamento. Lo zucchero presente nelle soluzioni osmotiche protegge l’alimento da modificazioni ,come l’imbrunimento, mantenendo il colore brillante. Inoltre, l’utilizzo di soluzioni osmotiche a base di aronia e mirtillo ha mostrato un aumento della quantità totale di polifenoli e, di conseguenza anche dell’attività antiossidante, che si sono mantenuti tali anche dopo l’essiccamento.
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Germer, Silvia Pimentel Marconi. "Cultivares, variaves de processo, reuso do xarope de sacarose e viabilidade economica da pre-secagem osmotica de pessegoa." [s.n.], 2010. http://repositorio.unicamp.br/jspui/handle/REPOSIP/256948.

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Orientadores : Marlene Rita de Queiroz, Jose Mauricio Aguirre
Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Agricola
Made available in DSpace on 2018-08-15T16:47:52Z (GMT). No. of bitstreams: 1 Germer_SilviaPimentelMarconi_D.pdf: 3106531 bytes, checksum: 5c0baacdb09bcd349e61c08612e69b00 (MD5) Previous issue date: 2010
Resumo: O presente estudo teve por objetivo avaliar a industrialização de cultivares da persicultura paulista na forma de fruta passa empregando-se processo combinado de pré-secagem osmótica (PSO) e secagem convencional com ar quente (SC). Avaliou-se a aptidão das cultivares Douradão, Régis, Aurora-1 e Diamante na PSO com xarope de sacarose (65 °Brix, 45 °C, 6 h), seguida de SC (65 °C, 1,5 m/s). As cultivares Regis e Aurora-1 apresentaram melhores desempenhos globais (facilidade no preparo, bom rendimento de processo e boa aceitação sensorial). Empregando-se o delineamento central composto rotacional, investigou-se a influência da temperatura (30 / 50 ºC) e da concentração do xarope (45 / 65 °Brix) na PSO da cultivar Aurora-1 (fatias e metades). Pesquisaram-se as variações físicas e químicas das frutas, os parâmetros perda de massa (PM) e perda de água (PA), e o desempenho sensorial dos produtos. Modelaram-se os resultados usando a metodologia de Superfície de Resposta, obtendo-se os seguintes modelos matemáticos significativos (p<0,05) e preditivos: teores de sólidos solúveis, teores de açúcares totais e não redutores, acidez titulável, L* de cor e PA para as fatias; e dos teores de sólidos solúveis, L* de cor, PA e PM para as metades. Os maiores valores de PA e melhores desempenhos sensoriais foram obtidos nas seguintes faixas: 50 a 54,1 °C e 45 a 65 °Brix para as fatias e 50 a 54,1 °C e 55 a 65 °Brix para as metades. Avaliaram-se, em seguida, dois métodos de recondicionamento (RC) do xarope na PSO de fatias de pêssego: (1) por peneiramento, concentração a vácuo e reposição de xarope; (2) idem, acrescentando-se a operação de filtração. Os ensaios consistiram de 15 ciclos de PSO (50 °C, 65 °Brix, relação xarope: fruta de 4:1) com RC e reuso (RU), seguidos de secagem complementar (SC) (65 °C; 5 h). Análises físicas, químicas e microbiológicas foram realizadas nos xaropes, na matéria-prima e na fruta seca. Determinaram-se os parâmetros PA e incorporação de sólidos (IS), e avaliaram-se sensorialmente os produtos. As cargas microbianas permaneceram baixas. Não houve influência do RC/RU nos parâmetros PA e IS, nem no sabor e na textura sensorial. O RC/RU favoreceu a manutenção da cor amarela do produto. Os métodos apresentaram desempenhos semelhantes. Na seqüência, avaliou-se o desempenho sensorial de compotas de pêssego preparadas com os xaropes da etapa anterior, após 15 ciclos de PSO com RC/RU. Foram três formulações de calda preparadas com: (A) xarope do método (1); (B) xarope do método (2); (C) xarope novo. Não houve diferença significativa (p<0,05) entre os tratamentos quanto à turbidez da calda e à cor da fruta. Quanto ao sabor, os tratamentos A e C resultaram significativamente (p<0,05) superiores ao B. Avaliou-se, finalmente, a viabilidade econômica de uma unidade produtora de pêssego e abacaxi passa (1300 kg de fruta / dia) pelo processo combinado PSO/SC empregando-se o RC/RU do xarope (método 1) por 15 ciclos. Determinaram-se investimentos iniciais, capital de giro, custos e receitas totais. A lucratividade foi avaliada, empregando-se análise de fluxo de caixa, desconsiderando-se capitais de terceiros. A taxa interna de retorno (TIR) foi de 34%, e o valor presente líquido (VPL) obtido indica duplicação do capital em 20 anos. Os resultados apontam para a viabilidade econômica do projeto
Abstract: The objective of the present study was to evaluate the industrialization of peach cultivars from the State of São Paulo, Brazil, in the semi-dried form, using a combined process involving osmotic pre-drying (OPD) and conventional hot air drying (CD). The aptness of the cultivars Douradão, Régis, Aurora-1 and Diamante was evaluated, using OPD with sucrose syrup (65 °Brix, 45 °C, 6 h) followed by CD (65 °C, 1.5 m/s). The cultivars Regis and Aurora-1 showed the best overall performances (ease of preparation, good process yield and good sensory acceptance). A central compound rotary design was used to investigate the influence of temperature (30 / 50 °C) and sucrose concentration (45 / 65 ºBrix) in the OPD of the Aurora-1 cultivar (slices and halves). The physical and chemical variation of the fruits, the mass loss (ML) and water loss (WL) parameters, and the sensory performance of the products were investigated. The results were modeled using response surface methodology, obtaining the following significant (p<0.05) and predictive mathematical models: for the slices - soluble solids contents, total and non-reducing sugar contents, titratable acidity, L* of color and WL; and for the halves - soluble solids contents, L* of color, WL and ML. The highest values for WL and the best sensory performances were obtained in the following ranges: for the slices - 50 to 54.1 °C and 45 to 65 °Brix; and for the halves - 50 to 54.1 °C and 55 to 65 °Brix. Two reconditioning (RC) methods for the syrup used in the OPD of the peach slices were also evaluated: (1) by sieving, vacuum concentration and replacement of the syrup; (2) idem plus a filtration operation. The trials consisted of 15 OPD cycles (50 °C, 65 °Brix, syrup: fruit ratio of 4: 1) with RC and reuse (RU), followed by complementary drying (CD) (65 °C; 5 h). Physical, chemical and microbiological analyses were carried out on the syrups, raw material and dried fruit. The parameters WL and solids incorporation (SI) were determined and a sensory evaluation of the products was carried out. The microbial loads remained low and RC/RU had no influence on the parameters of WL and SI, nor on the sensory flavor or texture. RC/RU favored maintenance of the yellow color of the product and the methods showed similar performances. In sequence, the sensory performance of peach preserves prepared with the syrups from the previous step after 15 cycles of OPD with RC/RU was evaluated. Three syrup formulations were used for the preserves: (A) syrup from method (1); (B) syrup from method (2); and (C) freshly prepared syrup. There were no significant (p<0.05) differences between the treatments with respect to cloudiness of the syrup and fruit color, but with respect to flavor, treatments A and C were significantly (p<0.05) superior to B. Finally, the economic feasibility of a dried peach and pineapple producing unit (1300 kg fruit / day) using the combined OPD/CD process with syrup RC/RU (method 1) for 15 cycles, was evaluated. The initial investment, turnover capital, costs and total income were determined. Profitability was evaluated by analyzing the cash flow and ignoring third party capital. The return of investment (ROI) was 34% and the net present value (NPV) obtained indicated duplication of the capital in 20 years. These results indicated the economic feasibility of the project
Doutorado
Tecnologia Pós-Colheita
Doutor em Engenharia Agrícola
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Lima, NatÃlia Duarte de. "Composite drink powder containing acerola pulp (Malpighia emarginata D.C.) and dairy whey : production and stability." Universidade Federal do CearÃ, 2015. http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=15998.

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CoordenaÃÃo de AperfeÃoamento de Pessoal de NÃvel Superior
The idea of uniting acerola pulp, tropical product, whey by-product of the dairy industry, led to this experiment to develop a new product with different properties, rich in ascorbic acid, proteins and minerals out. Thus, this study aimed to obtain drink made in containing acerola pulp powder and whey through drying spray-dryer. First, we evaluated the influence of process conditions (temperature:. 115-186 Â C and air flow rate from 3.57 to 4.43 m3 / min) on the hygroscopicity, degree of caking, moisture, color (L *, a *, b *) solubility, ascorbic acid and total protein powders using an experimental design type central composite (CCRD). The established from the best drying conditions (. 175 Â C and 3.7 m3 / min), an outline Simplex centroid mixtures for obtaining the best formulation of the powder mix was made containing three components: acerola pulp, whey, maltodextrin. Powders produced were analyzed the following parameters: acidity, pH, soluble solids, humidity, water activity, ascorbic acid, reducing and total sugars, lipids, protein, ash, color parameters (L *, a *, b *) , solubility, hygroscopicity, caking grade and carotenoids. The products produced by the spraying process proved to be of high quality and physical condition and satisfactory physico-chemical, the best formulation was the sample with 50: 25: 25% (m / m) of acerola pulp, whey and maltodextrin, respectively. Next, we assessed the stability of these powders during 75 days of storage laminated packaging and vacuum sealed. It was concluded that the storage kept drinking with good physical and physical-chemical characteristics, as well as ascorbic acid source (1 146.13 mg / 100g) and proteins (0.49% m / m).
A ideia de unir polpa de acerola, produto tropical, com soro lÃcteo subproduto da indÃstria de laticÃnios, conduziu a este experimento a desenvolver um novo produto com propriedades diferenciadas, rico em Ãcido ascÃrbico, proteÃnas e sai minerais. Neste sentido, este trabalho teve como objetivo a obtenÃÃo de bebida composta em pà contendo polpa de acerola e soro lÃcteo por meio da secagem em spray-dryer. Primeiramente, avaliou-se a influÃncia das condiÃÃes de processo (temperaturas: 115 a 186 ÂC e vazÃo de ar de 3,57 a 4,43 m3 / min.) sobre a higroscopicidade, grau de caking, umidade, cor (L*, a*, b*) solubilidade, Ãcido ascÃrbico e proteÃnas totais dos pÃs atravÃs de um planejamento experimental do tipo composto central rotacional (DCCR). A partir das melhores condiÃÃes de secagem estabelecida (175 ÂC e 3,7 m3 / min.), foi feito um delineamento de misturas Simplex Centroide para obtenÃÃo da melhor formulaÃÃo da mistura em pà contendo trÃs componentes: polpa de acerola, soro de leite e maltodextrina. Os pÃs produzidos foram analisados nos seguintes parÃmetros: acidez titulÃvel, pH, sÃlidos solÃveis, umidade, atividade de Ãgua, Ãcido ascÃrbico, aÃÃcares redutores e totais, lipÃdeos, proteÃnas, cinzas, parÃmetros de cor (L*, a*, b*), solubilidade, higroscopicidade, grau de caking e carotenoides. Os produtos produzidos pelo processo de aspersÃo mostraram-se com qualidade e condiÃÃes fÃsicas e fÃsico-quÃmicos satisfatÃrias, a melhor formulaÃÃo foi da amostra com 50:25:25% (m/m) de polpa de acerola, soro lÃcteo e maltodextrina, respectivamente. Em seguida, avaliou-se a estabilidade destes pÃs, durante 75 dias de armazenamento em embalagem laminada e selada a vÃcuo. Concluiu-se que o armazenamento manteve a bebida com boas caracterÃsticas fÃsicas e fÃsico-quÃmicas, alÃm de fonte de Ãcido ascÃrbico (1 146,13 mg / 100g) e proteÃnas (0,49% m/m).
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Чебеняк, Тарас Андрійович, and Taras Chebeniak. "Розробка технології виробництва цукатів із тропічних фруктів." Thesis, Тернопільський національний технічний університет імені Івана Пулюя, 2017. http://elartu.tntu.edu.ua/handle/123456789/19362.

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Магістерська кваліфікаційна робота присвячена розробленню технології виробництва цукатів з тропічних фруктів (ківі), для вирішення проблеми та отримання готового продукту з високими органолептичними показниками. Було обгрунтовано вибір сировини для виробництва цукатів; досліджено форми зв’язку вологи з рослинною сировиною; науково обгрунтовано доцільність використання процесу осмотичного збезводнення для ківі; здійснено вибір ефективної осмотично діючої речовини (інвертний цукор), використання якої дозволило вибрати оптимальні параметри процесу осмотичного збезводнення(тривалість, гідромодуль, температура). Отримані результати дали змогу використати безфазовий процес (осмотичного збезводнення) для вилучення вологи з сировини у технології виробництва цукатів.
Master's qualification work is devoted to development of production technology of candied tropical fruit (kiwi) to solve problems and get the finished product with high organoleptic characteristics. It justified the choice of raw material for candied fruit; studied forms of communication moisture from plant material; scientifically appropriateness of osmotic dehydration process for the kiwi; The choice of an effective osmotic active substances (invert sugar), which allowed the use of select optimal parameters of osmotic dehydration (duration, hydrological, temperature). The results made it possible to use process (osmotic dehydration) to remove moisture from the raw materials in the production technology of candied fruits.
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Silva, Neiton Carlos da. "Desidratação de resíduos do processamento de maracujá-amarelo por diferentes metodologias." Universidade Federal de Uberlândia, 2015. https://repositorio.ufu.br/handle/123456789/15251.

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Brazil is one of the greatest producers of fruits in the world which involves the generation of a large amount of agro-industrial residues whose potential still needs to be better studied. The yellow passion fruit (Passiflora edulis f. flavicarpa) is rich in minerals, vitamins and fibers and its production generates a large number of by-products as peels and seeds, which can reach 70% of the fruit weight. Within this reality, the methods of dehydration stand out as an alternative to remove moisture of this material, preventing the proliferation of microorganisms and creating opportunities for its reutilization. In this work, it was studied the impact of four techniques of dehydration in the passion fruit s residue: hot air, infrared, microwaves and freeze drying. In all was possible to obtain a material with satisfactory final moisture levels, highlighting the use of microwaves as the most efficient in terms of time. Dehydration by hot air was positively affected by velocity and temperature conditions, but the bioactive compounds had impact of temperature and time (80oC and 7 hours). The temperature of 95oC was the most efficient for the moisture removal and contends of bioactive compounds in the dehydration of infrared, but an overexposure to this radiation beyond the observed limits must be avoided. The use of microwaves show that is possible to obtain a material with good final quality and quickly, since intermediate levels of powers (480 W) are used to avoid over exposure. Freezer drying produced a final product with better visual appearance but its great operation times and the final content of bioactive compounds found wasn t better to other methods, in exception of pectin contents. Analyzing the bioactive compounds, phenolics and flavonoids were positively impacted by dehydration, reach values near and above of the residue in natura in all techniques. Citric acid showed deterioration in all conditions observed, indicating its sensibility to thermal processes as much as freeze drying. The ascorbic acid was strongly influenced by heat exposure an increased its levels, except in the freeze drying samples. Overall, the best dehydration methodology was the microwave technique, indicating a potential future use of this method in the use of passion fruit residues.
O Brasil é um dos maiores produtores de frutas do mundo, o que implica na geração de uma grande quantidade de resíduos agroindustriais cujo potencial ainda necessita ser melhor estudado. O maracujá-amarelo (Passiflora edulis f. flavicarpa) é um fruto rico em minerais, vitaminas e fibras e sua produção gera uma grande quantidade de subprodutos como cascas e sementes, que podem chegar até 70% do peso do fruto. Dentro dessa realidade, destacam-se as metodologias de desidratação como alternativa para remoção de umidade desse material, impedindo a proliferação de micro-organismos e abrindo oportunidades para seu posterior aproveitamento. Neste trabalho foram verificados os impactos de quatro metodologias de desidratação no resíduo de maracujá: o uso de ar quente, infravermelho, micro-ondas e liofilização. Em todos foi possível obter um material com níveis de umidade final satisfatórios, destacando-se o uso de micro-ondas como o mais eficiente em termos de tempo. A desidratação por ar quente se mostrou impactada positivamente pela velocidade e temperatura de operação, mas os compostos bioativos sofreram maior impacto da temperatura e do tempo (80oC e 7 horas). A temperatura de 95oC se destacou como a mais eficiente tanto em remoção de umidade quanto nos teores de compostos bioativos para a desidratação por infravermelho, mas verificou-se que uma superexposição a essa radiação além dos limites observados deve ser evitada. O uso de micro-ondas indicou que é possível obter um material final de qualidade e rapidamente, desde que sejam utilizadas potências intermediárias (480 W) e evitado o excesso de exposição. A liofilização resultou em um produto final com melhor aspecto visual, porém seus tempos de operação elevados e o nível de compostos bioativos finais encontrados não obtiveram destaque perante os demais métodos, com exceção aos teores de pectina. Quanto aos compostos bioativos, os fenólicos e flavonoides foram impactados positivamente pela desidratação, atingindo valores próximos e superiores ao do resíduo in natura em todas as metodologias. O ácido cítrico apresentou degradação em todas as condições a que foi submetido, indicando a sensibilidade do mesmo tanto a processos térmicos quanto à liofilização. Já o ácido ascórbico se mostrou fortemente influenciado pela exposição ao aquecimento, apresentando aumento em seus teores, com exceção das amostras liofilizadas. Globalmente, o melhor método de desidratação obtido foi o micro-ondas, indicando um potencial uso do mesmo no aproveitamento do resíduo de maracujá.
Mestre em Engenharia Química
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Books on the topic "Fruit dehydration"

1

Seminar, Warsaw Agricultural University. Osmotic dehydration of fruits and vegetables: Proceedings of the Seminar, April 18 -19, 1994, Warsaw. Warsaw: Warsaw Agricultural University, 1995.

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Kristen Suzanne's easy raw vegan dehydrating: Delicious & easy raw food recipes for dehydrating fruits, vegetables, nuts, seeds, pancakes, crackers, bread, granola, bars & wraps. Scottsdale, AZ: Green Butterfly Press, 2009.

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Popeil, Ron. Dehydrated & delicious: The complete book on dehydrating meats, fruits, vegetables, herbs, flowers, yogurt, and more! Carlsbad, CA: Dehydrator Products, 1992.

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Bell, Mary T. Mary Bell's Complete Dehydrator Cookbook: Everything you need to know to make delicious dried snacks, jerkies, fruit leathers, nutritious meals, and even potpourri. New York: W. Morrow, 1994.

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SMITH, Rebecca. Food Dehydrating Guide: All You Need to Know about Dehydration As a Method for Preserving Fruit, Vegetables, Meat and More. Independently Published, 2021.

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Adams, Jackie. Dehydrating Food for Beginners and Seniors: All You Need to Know about Dehydration As a Method for Preserving Fruit, Vegetables, Meat and More. Independently Published, 2022.

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Densley, Barbara. Food Preservation Pack: Fun With Fruit Preservation, ABC's of Home Food Dehydration, New Concepts in Dehydrated Food Cookery. Horizon Pub & Dist Inc, 1994.

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Keogh, Michelle, and Karielyn Tillman. Dehydrating at Home: Getting the Best from Your Dehydrator, from Fruit Leathers to Meat Jerkies. Quarto Publishing Group UK, 2016.

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Keogh, Michelle. Dehydrating at home: Getting the best from your dehydrator, from fruit leathers to meat jerkies. 2015.

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Henry, Waelti, and Welchert W. T, eds. Food dehydrator. Pullman, [Wash.]: Cooperative Extension, College of Agriculture and Home Economics, Washington State University, 1985.

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Book chapters on the topic "Fruit dehydration"

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Somogyi, L. P., and B. S. Luh. "Dehydration of Fruits." In Commercial Fruit Processing, 353–405. Dordrecht: Springer Netherlands, 1986. http://dx.doi.org/10.1007/978-94-011-7385-8_8.

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Barta, József, Csaba Balla, and Gyula Vatai. "Dehydration Preservation of Fruits." In Handbook of Fruits and Fruit Processing, 133–51. Oxford, UK: Wiley-Blackwell, 2012. http://dx.doi.org/10.1002/9781118352533.ch9.

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Giroux, F., S. Guilbert, and G. Trystram. "Dynamic Modelling of Fruit Dehydration." In Developments in Food Engineering, 421–23. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2674-2_133.

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Nabais, Regina. "Overview of Flavors and Fruit Dehydration." In Handbook of Fruit and Vegetable Flavors, 485–514. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2010. http://dx.doi.org/10.1002/9780470622834.ch26.

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Martin-Esparza, Eugenia, and Chelo Gonzalez-Martinez. "Osmotic Dehydration – Vacuum Impregnation of Fruit." In Experiments in Unit Operations and Processing of Foods, 47–51. Boston, MA: Springer US, 2008. http://dx.doi.org/10.1007/978-0-387-68642-4_6.

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ur-Rehman, Salim, and Javaid Aziz Awan. "Dehydration of Fruit and Vegetables in Tropical Regions." In Progress in Food Preservation, 191–209. Oxford, UK: Wiley-Blackwell, 2012. http://dx.doi.org/10.1002/9781119962045.ch9.

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Manzoor, Arshied, Bisma Jan, Qurat Ul Eain Hyder Rizvi, Pir Mohammad Junaid, Junaid Ahmad Pandith, Ishfaq Hamid Dar, Shayeeb Ahmad Bhat, and Saghir Ahmad. "Osmotic Dehydration Technology for Preservation of Fruits and Vegetables." In Quality Control in Fruit and Vegetable Processing, 167–84. New York: Apple Academic Press, 2023. http://dx.doi.org/10.1201/9781003304999-9.

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Behera, Gitanjali, Kalpana Rayaguru, and Prakash Kumar Nayak. "Effect of Ultrasound-Assisted Pre-treatment on Osmo-Dehydration Kinetics and Quality of Star Fruit (Averrhoa Carambola L) Slices: An Optimization Study." In Learning and Analytics in Intelligent Systems, 1019–27. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-42363-6_118.

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Baruch, Ieroham, Próspero Genina-Soto, Boyka Nenkova, and Josefina Barrera-Cortés. "Neural Model of Osmotic Dehydration Kinetics of Fruits Cubes." In Artificial Intelligence: Methodology, Systems, and Applications, 312–20. Berlin, Heidelberg: Springer Berlin Heidelberg, 2004. http://dx.doi.org/10.1007/978-3-540-30106-6_32.

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Datta, S., A. Das, S. Basfore, and T. Seth. "Value Addition of Fruits and Vegetables Through Drying and Dehydration." In Value Addition of Horticultural Crops: Recent Trends and Future Directions, 179–89. New Delhi: Springer India, 2015. http://dx.doi.org/10.1007/978-81-322-2262-0_10.

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Conference papers on the topic "Fruit dehydration"

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Ueno, Shigeaki, Rei Iijima, Mari Harada, Hsiuming Liu, Reiko Shimada, and Ken Fukami. "Effect of saccharide additives on dehydration–drying kinetics and quality properties of dried kiwi fruit products." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7487.

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The effects of saccharide additives on the dehydration and drying properties as well as the quality properties of dried kiwi fruit products were investigated. Sliced kiwi fruits were soaked and dehydrated in citric acid, glucose, sucrose and the pH-adjusted sugar solutions, individually. Osmotic dehydration and drying kinetic parameters were calculated using exponential models. Drying rate constants and water activities of dried kiwi fruits with osmotic dehydration were superior to those without osmotic dehydration. Soaking solutions with a lower pH led to a decrease in lightness. However, soaking sokution pH had no significant effect on the water activity or drying kinetics. Keywords: drying; kinetics; kiwi fruit; osmotic dehydration
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Bellaga, S., L. Ben Haj Said, and K. Allaf. "Partial drying of apple fruits to improve freeze/thaw quality during long term frozen storage." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.8372.

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Apple samples were submitted to partially drying prior to freezing. Then, quality assessments were achieved in order to evaluate the quality of these various frozen samples during frozen-storage. Significant positive effects of water content were observed on thaw exudate water and total color difference of dehydrofrozen/thawed apples. Total polyphenol content and total flavonoid content losses were important for samples without any dehydration pretreatment. They noticeably decreased when water content decreased during the whole period of storage. Thus, a partial removal of water prior to freezing is a relevant way to maintain the stability of fruit quality during long-term frozen-storage. Keywords: Apple fruits; dehydrofreezing; frozen storage; color; polyphenol
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Camacho, María del Mar, Mariana Usganda, Andrea Silva, Luis Egas, and Nuria Martínez-Navarrete. "Influence of freeze-drying conditions on orange powder flowability." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7480.

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Freeze-drying may be a good alternative to get less perishable fruit products. The objective of the present study was to evaluate the impact of freeze-drying conditions of an orange puree on some flow related and rehydration properties of the obtained powders. The results showed that the application of heat during freeze-drying does not affect the parameters studied. However, the partial dehydration of the initial sample results in a lesser porosity and wettability values. Keywords: freeze-drying; porosity; wettability; angle of repose; particle size distribution
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Saleh, Iman, and Mohammed Abu-Dieyeh. "Novel Prosopis Juliflora Leaf Ethanolic extract as natural Antifungal agent against Botrytis Cinerea: Application on Strawberries’ shelf-life extension." In Qatar University Annual Research Forum & Exhibition. Qatar University Press, 2021. http://dx.doi.org/10.29117/quarfe.2021.0044.

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Spoilage from fresh produces is a worldwide concern that accompanies the global increase in food demand. Adverse human health and environmental effects of commercial pesticides is a major public concern. Botrytis cinerea is one of the top ten pathogens that affect fresh produce including strawberries’ shelf-life around the world. Botrytis cinerea can progress easily from infected fruits to healthy ones even at low storage temperatures, which can lead to spoilage of entire lots in few weeks. Strawberries are widely consumed raw berries, which are famous in their processed forms such as jam and juices. The delicate fruit has a very short postharvest life. It is susceptible to mechanical injuries, fast dehydration and fungal infection. Prosopis juliflora is an invasive tree in many countries including Qatar. In this report, the Prosopis juliflora water soluble leaves ethanolic (PJ-WS-LE) novel extraction method will be described with an evaluation of its effectiveness as antifungal agent and possible coating material for shelf-life extension. PJ-WS-LE extract showed total inhibition of Botrytis cinerea growth with a minimum inhibitory concentration of 1mg/ml. Exposure to the extract affected badly the structure of the hyphal fungi. The extract extended also strawberries’ shelf-life by 2.32X. PJ-WS-LE extract will be chemically described and its effectiveness in the extension of other fresh produces’ shelf-life will be evaluated.
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Spiess, W., and D. Behsnilian. "Osmotic Dehydration of Fruits and Vegetable." In 13th World Congress of Food Science & Technology. Les Ulis, France: EDP Sciences, 2006. http://dx.doi.org/10.1051/iufost:20060620.

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Nikhil, Patil, Mane Dipak, and Manoj J. Deshmukh. "Electronic Based Solar Dryer." In National Conference on Relevance of Engineering and Science for Environment and Society. AIJR Publisher, 2021. http://dx.doi.org/10.21467/proceedings.118.29.

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Drought of fruits and vegetables is a promising food processing technology that increases shelf life of products for almost a year. It is a value of process that can save the losses of seasonal agriculture products. The Solar dryers can be used to carry food dehydration without on electricity. India is most of agriculture-dependent country. Fruits and vegetables are an basically part of human diet providing micronutrients, vitamins, enzymes, and minerals. Most fruits and vegetables it content moisture and water activity. This makes it is vulnerable to bug and other spoilages due to biochemical reactional, such as enzymatic activity, respiration, and senescence. Then, preventive measures are taken to lower water activity; drying or dehydration is we such one method. Drying is a process of mostly used removal of water from the food to in biochemical processes and microbial growth. Drying increases the service life of the product, so that it can be available during off season.
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Senthilkumar, G., F. Albert Rohit, M. Antony Garwin, Nivin Joy, S. Ganesan, and J. Hemanandth. "Design and fabrication of dehydrator for vegetables and fruits." In 3RD INTERNATIONAL CONFERENCE ON FRONTIERS IN AUTOMOBILE AND MECHANICAL ENGINEERING (FAME 2020). AIP Publishing, 2020. http://dx.doi.org/10.1063/5.0034133.

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Zhongli Pan, Donald A. Olson, K. S. P. Amaratunga, Carl W. Olsen, Yi Zhu, and Tara H. McHugh. "Feasibility of using infrared heating for blanching and dehydration of fruits and vegetables." In 2005 Tampa, FL July 17-20, 2005. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2005. http://dx.doi.org/10.13031/2013.19612.

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JANGAM, SACHIN V., VARSHA S. JOSHI, B. N. THORAT, and U. S. ANNAPURE. "AN INDUSTRIAL PROCESS FOR DEHYDRATION OF TROPICAL FRUITS: A CASE STUDY OF SAPOTA." In The Proceedings of the 5th Asia-Pacific Drying Conference. World Scientific Publishing Company, 2007. http://dx.doi.org/10.1142/9789812771957_0165.

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Narain, Narendra, P. M. Nogueira, M. T. Leite Neta, H. C. S. Araújo, M. S. Jesus, and S. Shanmugam. "Effect of spray drying on volatile compounds of acerola pulp." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7808.

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The objective of this work was to optimize the drying conditions in order to obtain acerola powder and to focus on the product aroma quality. Acerola fruits were selected, washed and sanitized before extracting the pulp. An emulsion was obtained by adding maltodextrin in the pulp. The dehydrated powders were obtained in spray dryer by drying at inlet temperatures of 128 and 152 ºC. Twenty five volatile compounds were identified in fresh acerola pulp and in the dehydrated powder. These results prove that use of maltodextrin in spray drying of acerola pulp helps in retention of key aroma compounds in acerola powder. Keywords: Acerola, Spray drying, dehydration, volatiles, aroma, GC-MS.
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Reports on the topic "Fruit dehydration"

1

Schaffer, Arthur A., and Jocelyn Rose. Understanding Cuticle Development in Tomato through the Study of Novel Germplasm with Malformed Cuticles. United States Department of Agriculture, June 2013. http://dx.doi.org/10.32747/2013.7593401.bard.

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Plant cuticle development and metabolism are still poorly understood, partly due to the chemical complexity of the cuticular layer. The overall research objective was to broaden and deepen our understanding of tomato fruit cuticle development by analyzing novel germplasm with cuticular malformations and by studying the transcriptome and proteome of the fruit epidermal tissues, as strategies to overcome the challenges posed by the recalcitrance of the biological system. During the project we succeeded in identifying two genes with major impact on cuticle development. One of these encoded the first cutin synthase to be identified in plants, a metabolic step that had been a black box in cutin synthesis. In addition genes controlling the triterpenoid components of the cuticle were identified and, most interestingly, genetic variability for this component was identified among the wild tomato species germplasm. Additional germplasm was developed based on interspecific crosses that will allow for the future characterization of modifier genes that interact with the microfissuring gene (CWP) to promote or inhibit fruit cracking. One of the major accomplishments of the joint project was the integrated transcriptomic and proteomic analysis of the fruit cuticle and underlying tissues which allows for the identification of the pericarp cell layers responsible for the extracellular, cuticle-localized protein component. The results of the project have expanded our understanding of tomato fruit cuticle development and its genetic control. In addition, germplasm developed will be useful in developing tomato varieties resistant to cracking, on the one hand, and varieties useful for the dehydration industry on the other.
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