Osmotically dehydrated microwave-vacuum drying of strawberries
Strawberries were osmotically dehydrated prior to microwave-vacuum drying. Drying kinetics were presented in terms of the temperature of the product during drying, drying curve and drying time. Thin-layer models of Lewis, Henderson and Pabis, and Page were fitted with the observed data. The root mea...
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th-cmuir.6653943832-600442018-09-10T03:39:47Z Osmotically dehydrated microwave-vacuum drying of strawberries V. Changrue V. Orsat G. S.V. Raghavan Agricultural and Biological Sciences Chemical Engineering Chemistry Strawberries were osmotically dehydrated prior to microwave-vacuum drying. Drying kinetics were presented in terms of the temperature of the product during drying, drying curve and drying time. Thin-layer models of Lewis, Henderson and Pabis, and Page were fitted with the observed data. The root mean square error and the coefficient of determination (r2) were used to evaluate the fit of the models. The effects on quality of dried strawberries were evaluated for various drying parameters such as: with or without osmotic treatment, input power levels (1 W/g and 1.5 W/g) and power modes (continuous, 45 s on/15 s off, 30 s on/30 s off). The effects were evaluated by a standard factorial (2 × 2 × 3) analysis in triplicate. The quality aspects were studied in terms of water activity, shrinkage, rehydration capacity, texture, color and sensory evaluation. The results showed that the osmotic pretreatment did not help in terms of drying time and energy saving but provided a better quality of dried product. Page's model presented the best fit for the observed data. © 2008 Wiley Periodicals, Inc. 2018-09-10T03:37:34Z 2018-09-10T03:37:34Z 2008-10-01 Journal 17454549 01458892 2-s2.0-53149124068 10.1111/j.1745-4549.2008.00215.x https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=53149124068&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/60044 |
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Agricultural and Biological Sciences Chemical Engineering Chemistry V. Changrue V. Orsat G. S.V. Raghavan Osmotically dehydrated microwave-vacuum drying of strawberries |
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Strawberries were osmotically dehydrated prior to microwave-vacuum drying. Drying kinetics were presented in terms of the temperature of the product during drying, drying curve and drying time. Thin-layer models of Lewis, Henderson and Pabis, and Page were fitted with the observed data. The root mean square error and the coefficient of determination (r2) were used to evaluate the fit of the models. The effects on quality of dried strawberries were evaluated for various drying parameters such as: with or without osmotic treatment, input power levels (1 W/g and 1.5 W/g) and power modes (continuous, 45 s on/15 s off, 30 s on/30 s off). The effects were evaluated by a standard factorial (2 × 2 × 3) analysis in triplicate. The quality aspects were studied in terms of water activity, shrinkage, rehydration capacity, texture, color and sensory evaluation. The results showed that the osmotic pretreatment did not help in terms of drying time and energy saving but provided a better quality of dried product. Page's model presented the best fit for the observed data. © 2008 Wiley Periodicals, Inc. |
format |
Journal |
author |
V. Changrue V. Orsat G. S.V. Raghavan |
author_facet |
V. Changrue V. Orsat G. S.V. Raghavan |
author_sort |
V. Changrue |
title |
Osmotically dehydrated microwave-vacuum drying of strawberries |
title_short |
Osmotically dehydrated microwave-vacuum drying of strawberries |
title_full |
Osmotically dehydrated microwave-vacuum drying of strawberries |
title_fullStr |
Osmotically dehydrated microwave-vacuum drying of strawberries |
title_full_unstemmed |
Osmotically dehydrated microwave-vacuum drying of strawberries |
title_sort |
osmotically dehydrated microwave-vacuum drying of strawberries |
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2018 |
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https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=53149124068&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/60044 |
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