Evaluation of high pressure pretreatment for enhancing the drying rates of carrot, apple, and green bean

Journal of Food Engineering

Volumn 98, Issue 2, 2010, Pages 266-272

  Yucel, Umut ^a   Alpas, Hami ^a   Bayindirli, Alev ^a  

^a MIDDLE EAST TECHNICAL UNIVERSITY   (Turkey)

Author keywords

Apple; Carrot; Drying; Green bean; High hydrostatic pressure

Indexed keywords

AIR VELOCITIES; CELL PERMEABILIZATION; CONVENTIONAL DRYING; DRYING BEHAVIOR; DRYING CONDITION; DRYING PROCESS; DRYING RATES; DRYING TEMPERATURE; DRYING TIME; ENERGY SAVING; EXTERNAL CONDITIONS; FRESH PRODUCE; GREEN BEANS; HIGH HYDROSTATIC PRESSURE; HIGH PRESSURE; HOT AIR; MODEL CONSTANTS; MULTIPLE COMPARISON TEST; PAGE MODELS; PRE-TREATMENT; PRE-TREATMENTS; QUALITY PRODUCT; TIME-TEMPERATURE COMBINATION; TUNNEL DRYER;

CURING; DEWATERING; ENERGY CONSERVATION; HYDRAULICS; HYDRODYNAMICS; HYDROSTATIC PRESSURE;

DRYING;

DAUCUS CAROTA; MALUS X DOMESTICA;

EID: 75749121465     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2010.01.006     Document Type: Article

References (40)

1. Ade-Omowaye B.I.O., Rastogi N.K., Angersbach A., and Knorr D. Effects of high hydrostatic pressure or high intensity electrical field pulse pre-treatment on dehydration characteristics of red paprika. Innovative Food Science and Emerging Technologies 2 (2001) 1-7
2. Ade-Omowaye B.I.O., Angersbach A., Taiwo K.A., and Knorr D. Use of pulsed electric field pretreatment to improve dehydration characteristics of plant based foods. Trends in Food Science and Technology 12 (2001) 285-295
3. Agrawal, Y.C., Singh, R.P., 1977. Thin Layer Drying Studies on Shortgrain Rough Rice. ASAE Paper No. 3531.
4. Akyol C., Alpas H., and Bayi{dotless}ndi{dotless}rli{dotless} A. Inactivation of peroxidase and lipoxygenase in carrots, green beans, and green peas by combination of high hydrostatic pressure and mild heat treatment. European Food Research and Technology 224 2 (2006) 171-176
5. Al-Khuseibi M.K., Sablani S.S., and Perera C.O. Comparison of water blanching and high hydrostatic pressure effects on drying kinetics and quality of potato. Drying Technology 23 (2005) 2449-2461
6. Alvarez C.A., Aguerre R., Gomez R., Vidales S., Alzamora S.M., and Gerschenson L.N. Air dehydration of strawberries: effect of blanching and osmotic pretreatments on the kinetics of moisture transfer. Journal of Food Engineering 25 (1995) 167-178
7. Angersbach A., and Knorr D. High intensity electric field pulses as pretreatment for affecting dehydration characteristics and rehydration properties of potato cubes. Nahrung 41 (1997) 194-200
8. Dandamrongrak R., Young G., and Mason R. Evaluation of various pre-treatments for the dehydration of banana and selection of suitable drying models. Journal of Food Engineering 55 (2002) 139-146
9. Diamente L.M., and Munro P.A. Mathematical modelling of hot air drying of sweet potato slices. International Journal of Food Science and Technology 26 1 (1991) 99-109
10. Doymaz I. Convective air drying characteristics of thin layer carrots. Journal of Food Engineering 61 3 (2004) 359-364
11. Doymaz I. Drying behaviour of green beans. Journal of Food Engineering 69 2 (2005) 161-165
12. Eshtiaghi M.N., and Knorr D. Potato cubes response to water blanching and high hydrostatic pressure. Journal of Food Science 58 (1993) 1371-1374
13. Eshtiaghi M.N., Stute R., and Knorr D. High-pressure and freezing pretreatment effects on drying, rehydration, texture and color of green beans, carrots and potatoes. Journal of Food Science 59 6 (1994) 1168-1170
14. Gould G.W. New processing technologies: an overview. Proceedings of the Nutrition Society 60 (2001) 463-474
15. Henderson S.M. Progress in developing the thin layer drying equation. Transactions of the ASAE 17 (1974) 1167-1172
16. Henderson S.M., and Pabis S. Grain drying theory. I. Temperature effect on drying coefficients. Journal of Agricultural Engineering Research 6 (1961) 169-174
17. Hoover D.G. Minimally processed fruits and vegetables: reducing microbial load by nonthermal physical treatments. Food Technology 51 (1997) 66-71
18. Karathanos V.T. Determination of water content of dried fruits by drying kinetics. Journal of Food Engineering 39 (1999) 337-344
19. Knorr D. Novel approaches in food-processing technology: new technologies for preserving foods and modifying function. Current Opinion in Biotechnology 10 (1999) 485-491
20. Knorr D. High pressure processing for preservation, modification and transformation of foods. High Pressure Research 22 (2002) 595-599
21. Knorr D., Ade-Omowaye B.I.O., and Heinz V. Nutritional improvement of plant foods by non-thermal processing. Proceedings of the Nutrition Society 61 (2002) 311-318
22. Midilli A., Kucuk H., and Yapar Z. A new model for single layer drying. Drying Technology 20 7 (2002) 1503-1513
23. O'Callaghan J.R., Menzies D.J., and Bailey P.H. Digital simulation of agricultural dryer performance. Journal of Agricultural Engineering Research 16 (1971) 223-244
24. Overhults D.D., White G.M., Hamilton M.E., and Ross I.J. Drying soybeans with heated air. Transactions of the ASAE 16 (1973) 195-200
25. Piga A., Pina I., Ozer K.B., Agabbio M., and Aksoy U. Hot air dehydration of figs (Ficus carica L.): drying kinetics and quality loss. International Journal of Food Science and Technology 39 (2004) 793-799
26. Rahman M.S., and Perera C.O. Drying and food preservation. In: Rahman M.S. (Ed). Handbook of Food Preservation (1999), Marcel Dekker, New York 173-216
27. Rastogi N.K., and Niranjan K. Enhanced mass transfer during osmotic dehydration of high pressure treated pineapple. Journal of Food Science 63 3 (1998) 508-511
28. Rastogi N.K., Eshtiaghi M.N., and Knorr D. Accelerated mass transfer during osmotic dehydration of high intensity electrical field pulse pretreated carrots. Journal of Food Science 64 (1999) 1020-1023
29. Rastogi N.K., Angersbach A., and Knorr D. Synergistic effect of high hydrostatic pressure pretreatment and osmotic stress on mass transfer during osmotic dehydration. Journal of Food Engineering 45 (2000) 25-31
30. Rastogi N.K., Raghavarao K.S.M.S., Niranjan K., and Knorr D. Recent developments in osmotic dehydration: methods to enhance mass transfer. Trends in Food Science and Technology 13 (2002) 48-59
31. Rastogi N.K., Raghavarao K.S.M.S., Balasubramaniam V.M., Niranjan K., and Knorr D. Opportunities and challenges in high pressure processing of foods. Critical Reviews in Food Science and Nutrition 47 (2007) 69-112
32. Senadeera W., Bhandari B.R., Young G., and Wijesinghe B. Influence of shapes of selected vegetable materials on drying kinetics during fluidized bed drying. Journal of Food Engineering 58 (2003) 277-283
33. Severini C., Barano A., Pilli T.D., Carbone B.F., and Derossi A. Combined treatments of blanching and dehydration: study on potato cubes. Journal of Food Engineering 68 (2005) 289-296
34. Sharaf-Eldeen, Y.I., Hamdy, M.Y., Blaisdell, J.L., 1979. Mathematical Description of Drying Fully Exposed Grains. ASAE Paper No. 79-3034. ASAE, St. Joseph, MI.
35. Sharaf-Eldeen Y.I., Blaisdell J.L., and Hamdy M.Y. A model for ear corn drying. Transactions of the ASAE 5 (1980) 1261-1265
36. Simal S., Deya E., Frau M., and Rosello C. Simple modeling of air drying curves of fresh and osmotically pre-dehydrated apple cubes. Journal of Food Engineering 33 (1997) 139-150
37. Taiwo K.A., Angersbach A., and Knorr D. Influence of high intensity electric field pulses and osmotic dehydration on the rehydration characteristics of apple slices at different temperatures. Journal of Food Engineering 52 2 (2002) 185-192
38. Verma L.R., Bucklin R.A., Endan J.B., and Wratten F.T. Effects of drying air parameters on rice drying models. Transactions of the ASAE 28 (1985) 296-301
39. Wang, C.Y., Singh, R.P., 1978. A Single Layer Drying Equation for Rough Rice. ASAE Paper No. 3001.
40. Yaldiz O., and Ertekin C. Thin layer solar drying of some vegetables. Drying Technology 19 3-4 (2001) 583-597