Shrinkage, vitamin C degradation and aroma losses during infra-red drying of apple slices

LWT

Volumn 40, Issue 9, 2007, Pages 1648-1654

  Timoumi, Souad ^a   Mihoubi, Daoued ^a   Zagrouba, Fethi ^b  

^a University of Carthage   (Tunisia)

^b UNIVERSITY OF CARTHAGE   (Tunisia)

Author keywords

Apple; Aroma; Ascorbic acid; Drying; Shrinkage

Indexed keywords

DRYING; RATE CONSTANTS; SHRINKAGE; THERMAL EFFECTS; VITAMINS; WATER CONTENT;

APPLE; ASCORBIC ACID; PSEUDO-FIRST-ORDER REACTION;

FRUITS;

MALUS X DOMESTICA;

EID: 34347210279     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2006.11.008     Document Type: Article

References (25)

1. Aaby K., Haffner K., and Skrede G. Aroma quality of Cravenstein apples influenced by regular and controlled atmosphere storage. Lebensmittel-Wissenschaft und-Technologie 35 (2002) 254-259
2. Anonymous. Natural Academy of Sciences: Dietary recommended allowances. 10th ed. (1989), National Academy Press, Washington, DC
3. AOAC. Official methods of analysis of the association of official analytical chemists. Association of Official Analytical Chemists (1990) 1058-1059
4. Carroll M.B., and Churchill S.W. Anumerical study of periodic on-off versus continuous heating by conduction. Numerical Heat Transfer 10 (1986) 297-310
5. Chua K.J., Chou S.K., Mujumdar A.S., Ho J.C., and Hon C.K. Radiant-convective drying of osmotic treated agro-products: Effect on drying kinetics and product quality. Food Control 15 (2004) 145-158
6. Dennison D.B., and Kirk J.R. Oxygen effect on the degradation of ascorbic acid in a dehydrated food system. Journal of Food Science 43 618 (1978) 609-612
7. Dimick P.S., and Hoskin J.C. Review of apple flavour state of the art. CRC Critical Reviews in Food Science and Nutrition 18 4 (1983) 387-409
8. Dixon J., and Hewett E.W. Factors affecting apple aroma/flavour volatile concentration: A review. New Zealand Journal of Crop and Horticultural Science 28 (2000) 155-173
9. Dostie M., Seguin J.N., Maure D., Ton That Q.A., and Chatingy R. Preliminary measurements on the drying of thick porous materials by combinations of intermittent IR and continuous convection heating. In: Mujumdar A.S., and Roques M.A. (Eds). Drying 89 (1989), Hemisphere, New York 513-520
10. Hawlader M.N.A., Uddin M.S., Ho J.C., and Teng A.B.W. Drying characteristics of tomatoes. Journal of Food Engineering 14 (1991) 259-268
11. Lio M.T., and Seib P.A. Selected reactions of l-ascorbic acid related to foods. Food Technology 41 11 (1987) 104
12. Mihoubi D., Zagrouba F., Ben Amor M., and Bellagi A. Study of process of clay drying: Part I. Physico-chemical characterisation of material. Drying Technology 2 (2002) 465-487
13. Navarri P., Andrieu J., and Gevaudan A. Studies on infrared and convective drying of non hygroscopic solids. In: Mujumdar A.S. (Ed). Drying 92 (1992), Elsevier Science, Amesterdam 685-694
14. Nisha P., Rekha S.S., and Aniruddha B.P. A study on degradation kinetics of ascorbic acid in amla (Phyllanthus emblica L.) during cooking. International Journal of Food Sciences and Nutrition 55 5 (2004) 415-422
15. Paillard N.M.M. The flavour of apples, pears and quinces. In: Morton I.D., and Mac Leod A.J. (Eds). Food flavours, Part C. The flavour of fruits (1990), Elsevier Science Publishing Company Inc., Amsterdam, the Netherlands 1-41
16. Paakkonen K., Havento J., Galambosi B., and Pyykkonen M. Infrared drying of herb. Agricultural and Food Science in Finland 8 (1999) 19-27
17. Ratti C., and Mujumdar A.S. Infrared drying. In: Mujumdar A.S. (Ed). Handbook of industrial drying (1995), Marcel Dekker Inc., New York 567-588
18. Singh R.K., and Lund D.B. Kinetics of ascorbic acid degradation in stored intermediate moisture apples. In: Mckenna B.M. (Ed). Proceedings of the 3rd international congress on engineering and food. engineering sciences in the food industry vol. 1 (1984), Elsevier, Amesterdam
19. Sokhansanj S., and Jayas D.S. Drying of food stuffs. In: Mujumdar A.S. (Ed). Handbook of industrial drying (1995), Marcel Dekker Inc., New York 589-625
20. Timoumi, S., Mihoubi, D., & Zagrouba, F. (2003). Study of the food quality changes during infrared drying. In The 4th European congress of chemical engineering, Espagne, September 2003.
21. Tonder D., Petersen M.A., Poll L., and Olsen C.E. Discrimination between freshly made and stored reconstituted orange juice using GC odour profiling and aroma values. Food Chemistry 61 1/2 (1998) 223-229
22. Uddin M.S., Hawlader M.N.A., Ding L., and Mujumdar A.S. Degradation of ascorbic acid in dried guava during storage. Journal of Food Engineering 51 (2002) 21-26
23. Villota R., and Hawkes J.G. Kinetics in food systems. In: Dennis R.H., and Daril B.L. (Eds). Handbook of food engineering-Food science and technology (1992), Dekker Inc. 39-144
24. Zbicinski I., Jakobsen A., and Driscoll J.L. Application of infrared radiation for drying of particulate material. In: Mujumdar A.s. (Ed). Drying 92 (1992), Elsevier Science Publisher, Amesterdam 704-711
25. Zogzas N.P., Maroulis Z.B., and Marinous-Kouris D. Densities, shrinkage and porosity of some vegetables during a drying. Drying Technology 12 7 (1994) 1616-1653