Comparison of drying kinetics and texture effects of two calcium pretreatments before microwave-assisted dehydration of apple and potato

International Journal of Food Science and Technology

Volumn 38, Issue 4, 2003, Pages 411-420

  Ahrné, Lília ^a   Prothon, Frédéric ^a   Funebo, Tomas ^a  

^a SIK THE SWEDISH INSTITUTE FOR FOOD AND BIOTECHNOLOGY   (Sweden)

Author keywords

Blanching; Calcium infiltration; Diffusivity; Drying rate

Indexed keywords

MICROWAVE ASSISTANCE;

CALCIUM; DEHYDRATION; DRYING; INFILTRATION; KINETIC THEORY; MICROWAVES;

FRUITS;

MALUS X DOMESTICA; SOLANUM TUBEROSUM;

EID: 0037259731     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2621.2003.00712.x     Document Type: Article

References (39)

1. Aguilera, J.M. & Stanley, D.W. (1990). Microstructural Principles of Food Processing and Engineering. Pp. 175-329. London: Elsevier Applied Science Co.
2. Ahrné, L. (1999). Optimization of Potato Chips Texture. Gothenburg, Sweden: SIK (confidential report).
3. Andersson, A. (1994). Modelling of potato blanching. PhD Dissertation, University of Lund, Sweden.
4. Andersson, A., Gekas, V., Lind, I., Oliveira, F. & Oster, R. (1994). Effect of preheating on potato texture. Critical Reviews in Food Science and Technology, 34, 229-251.
5. AOAC (1995). Official Methods of Analysis, 16th edn. Washington, DC: Association of Official Analytical Chemists, 37:1:10, Chapter 37, p. 4.
6. Bartolome, L.G. & Hoff, J.E. (1972). Firming of potatoes: biochemical effects of preheating. Journal of Agriculture and Food Chemistry, 20, 266-270.
7. Bouraoui, M., Richard, P. & Durance, T. (1994). Microwave and convection drying of potato slices. Journal of Food Processing Engineering, 17, 353-363.
8. Bourne, M.C. (1987). Effect of blanching temperature on kinetics of thermal softening of carrots and greens beans. Journal of Food Science, 52, 667-668.
9. Castaldo, D., Quagliuolo, L., Balestrieri, C. & Giovane, A. (1989). Isolation of pectinmethylestrase from apple fruit. Journal of Food Science, 54, 653-654.
10. Crank, J. (1979). Mathematics of Diffusion, 2nd edn. Pp. 50-60. London: Oxford University Press.
11. Damarty, M., Morvan, C. & Thellier, M. (1984). Calcium and the cell wall. Plant, Cell and Environment, 7, 441-448.
12. Emch, F. (1980). Extraction of fruits and vegetables, in Food Processing Engineering (edited by P. Linko, Y. Malki, J. Olkku & J. Larinkari). Pp. 50-55. London: Applied Science.
13. Evans, I.D. & Haisman, D.R. (1982) The effect of solutes on the gelatinization temperature range of potato. Starch/ Staerke, 34, 224-231.
14. Fergunsson, I.B. (1984). Calcium in plant senescence and fruit ripening. Plant, Cell and Environment, 7, 477-489.
15. Funebo, T. (2000). Microwave assisted air dehydration of fruits and vegetables - processing conditions and product quality. PhD Thesis, Chalmers University of Technology, Göteborg, Sweden.
16. Funebo, T. & Ohlsson, T. (1998). Microwave assisted air dehydration of apple and mushroom. Journal of food Engineering, 38, 353-367.
17. Gekas, V. & Lamberg, I. (1991). Determination of diffusion coefficients in volume-changing systems - application in the case of potato drying. Journal of Food Engineering, 14, 317-326.
18. Hoff, J.E. (1972). Starch 'swelling pressure' of cooked potatoes. Journal of Agriculture and Food Chemistry, 20, 1283-1284.
19. Hughes, J.C., Faulks, R.M. & Grant, A. (1975). Texture of cooked potatoes: relationship between the compressive strength of cooked potato disks and release of pectic substances. Journal of the Science of Food and Agriculture, 26, 731-738.
20. Karel, M., Fennema, O.R. & Lund, D.B. (1975). Principles of Food Science. Part II. Physical Principles of Food Preservation. Pp. 32-33. New York: Marcel Dekker Inc.
21. Knee, M. & Hartley, I.M. (1981). Composition and mechanism of cell wall polysaccharides in the biochemistry of fruits and vegetables, in Recent Advances in the Biochemistry of Fruits and Vegetables (edited by J. Friend & M.J.C. Rhodes). Pp. 133-148. London: Academic Press.
22. Marousis, S.N., Karathanos, V.T. & Saravacos, G.D. (1991). Effect of physical structure of starch materials on water diffusivity. Journal of Food Processing and Preservation, 15, 183-195.
23. Maté, J.I., Quartaet, C., Meerdink, G. & Riet, Kv. (1998). The effect of blanching on structural quality of dried potato slices. Journal of Agriculture and Food Chemistry, 46, 676-681.
24. McFeeters, R.F. & Fleming, H.P. (1989). Inhibition of cucumber tissue softening in acid brines by multivalent cations: inadequacy of the pectin 'Egg Box' model to explain textural effects. Journal of Agriculture and Food Chemistry, 37, 1053-1059.
25. McFeeters, R.F. & Fleming, H.P. (1990). Effect of calcium ions on the thermodynamics of cucumber tissue softening. Journal of Food Science, 55, 446-449.
26. Mittal, G.S. (1999). Mass diffusivity of food products. Food Reviews International, 15, 19-66.
27. Moreira, L.A., Oliveira, F.A.R., Oliveira, J.C. & Singh, R.P. (1994). Textural changes in vegetables during thermal processing. I. A descriptive method to segregate effects of process treatments. Journal of Food Processing and Preservation, 18, 483-496.
28. Nieto, A., Castro, M.A. & Alzamora, S.M. (2001). Kinetics of moisture transfer during air drying of blanched and/or osmotically dehydrated mango. Journal of Food Engineering, 50, 175-185.
29. Ng, A. & Waldron, K.W. (1997). Effect of cooking and precooking on cell wall chemistry in relation to firmness of carrot tissues. Journal of Science and Food Agriculture, 73, 503-512.
30. Poovaiah, B.W., Glenn, G.M. & Reddy, A.S.N. (1988). Calcium and fruit softening: physiology and biochemistry. Horticultural Reviews, 10, 107-152.
31. Pravisani, C.I., Califano, A.N. & Calvelo, A. (1985). Kinetics of starch gelatinisation in potato. Journal of Food Science, 50, 657-660.
32. Reeve, R.M. (1972). Pectin and starch in preheating firming and final texture of potato products. Journal of Agriculture and Food Chemistry, 20, 1282.
33. Sahbaz, F., Uzman, D. & Palazoglu, T.K. (2000). Drying kinetics of blanched and unblanched mushrooms. Nahrung, 44, 283-284.
34. Shomer, I. (1995). Swelling behaviour of cell wall and starch in potato (Solatium tuberosum) tuber cells -1. Starch leakage and structure of single cells. Carbohydrate Polymers, 26, 47-54.
35. Siddiqui, S. & Bangerth, F. (1996). The effect of calcium infiltration on structural changes in cell walls of stored apples. Journal of Horticultural Science, 71, 703-708.
36. Singh, R.P & Heldman, D.R. (1993) Introduction to Food Engineering, 2nd edn. P. 198. San Diego: Academic Press.
37. Souci, S.W., Fachmann, W. & Kraut, H. (1981). Food Composition and Nutrition Tables. Pp. 804-805 and 1002-1003. Stuttgart: Wissenschaftliche Verlagsgesell-schaftmbH.
38. Thompson, R.L., Fleming, H.P., Hamann, D.D. & Monroe, R.J. (1982). Method for determination of firmness in cucumber slices. Journal of Texture Studies, 13, 311-324.
39. del Valle, J.M., Aránguiz, V. & Leon, H. (1998). Effects of blanching and calcium infiltration on PPO activity, texture, microstructure and kinetics of osmotic dehydration of apple tissue. Food Research International, 31, 557-569.