Effect of pretreatment on surface topographical features of vegetables during drying

Journal of Food Engineering

Volumn 101, Issue 1, 2010, Pages 41-48

  Chiewchan, Naphaporn ^a   Praphraiphetch, Chananan ^a   Devahastin, Sakamon ^a  

^a KING MONGKUT'S UNIVERSITY OF TECHNOLOGY THONBURI   (Thailand)

Author keywords

Acid pretreatment; Blanching; Cabbage; Hot air drying; Image analysis; Relative roughness factor; Shrinkage; Spring onion

Indexed keywords

ACID PRETREATMENT; CABBAGE; HOT AIR DRYING; ROUGHNESS FACTOR; SPRING ONION;

ACIDS; BLANCHING; CURING; HEALTH; IMAGE ANALYSIS; MICROORGANISMS; SHRINKAGE; VEGETABLES; WATER;

DRYING;

ALLIUM CEPA; BRASSICA OLERACEA VAR. CAPITATA;

EID: 77955512399     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2010.06.007     Document Type: Article

References (20)

1. J. Ahmed, U.S. Shivhare, and G. Singh Drying characteristics and product quality of coriander leaves Food and Bioproducts Processing 79 2001 103 106
2. AOAC Official Methods of Analysis fifth ed. 2000 Association of Official Analytical Chemists Washington, DC
3. S. Devahastin, P. Suvarnakuta, S. Soponronnarit, and A.S. Mujumdar A comparative study of low-pressure superheated steam and vacuum drying of a heat-sensitive material Drying Technology 22 2004 1845 1867
4. A. Femenia, E.S. Sánchez, S. Simal, and C. Rosselló Modification of cell wall composition of apricots (Prunus armeniaca) during drying and storage under modified atmosphere Journal of Agricultural and Food Chemistry 46 1998 5248 5253
5. L. Fernández, C. Castillero, and J.M. Aguilera An application of image analysis to dehydration of apple discs Journal of Food Engineering 67 2005 185 193
6. M. González-Fésler, D. Salvatori, P. Gómez, and S.M. Alzamora Convective air drying of apples as affected by blanching and calcium impregnation Journal of Food Engineering 87 2008 323 332
7. K. Górnicki, and A. Kaleta Drying curve modeling of blanched carrot cubes under natural convection condition Journal of Food Engineering 82 2007 160 170
8. N. Hawaree, N. Chiewchan, and S. Devahastin Effects of drying temperature and surface characteristics of vegetable on the survival of Salmonella Journal of Food Science 74 2009 E16 E22
9. N. Karapinar, and.A. Gönül Removal of Yersinia enterocolitica from fresh parsley by washing with acetic acid or vinegar International Journal of Food Microbiology 16 1992 261 264
10. S. Kerdpiboon, and S. Devahastin Fractal characterization of some physical properties of a food product under various drying conditions Drying Technology 25 2007 135 146
11. P.P. Lewicki Design of hot air drying for better foods Trends in Food Science and Technology 17 2006 153 163
12. A. Lopez, A. Iguaz, A. Esnoz, and P. Virsed Thin-layer drying behavior of vegetable wastes from wholesale market Drying Technology 18 2000 995 1006 (Pubitemid 30258227)
13. J.I. Maté, M. Zwietering, and K. van't Riet The effect of blanching on the mechanical and rehydration properties of dried potato slices European Food Research and Technology 209 1999 343 347
14. Nanuam, M., 2005. Combined Effect of Acetic Acid and Temperature on Inhibition of Salmonella anatum and Enzymatic Browning in Shredded Cabbage. M.Eng. Thesis, Department of Food Engineering, King Mongkut's University of Technology Thonburi, Bangkok, Thailand, 2005.
15. S. Pao, and P.D. Petracek Shelf life extension of peeled oranges by citric acid treatment Food Microbiology 14 1997 485 491
16. R. Quevedo, and J.M. Aguilera Characterization of food surface roughness using the glistening points method Journal of Food Engineering 65 2004 1 7
17. R. Quevedo, L.G. Carlos, J.M. Aguilera, and L. Cadoche Description of food surfaces and microstructural changes using fractal image texture analysis Journal of Food Engineering 53 2002 361 371
18. C. Severini, A. Baiano, T.D. Pilli, B.F. Carbone, and A. Derossi Combined treatments of blanching and dehydration: study on potato cubes Journal of Food Engineering 68 2005 289 296
19. M. Uyttendaele, K. Neyts, H. Vanderswalmen, E. Notebaert, and J. Debevere Control of Aeromonas on minimally processed vegetables by decontamination with lactic acid, chlorinated water or thyme essential oil solution International Journal of Food Microbiology 90 2004 263 271
20. K. Yu, M.C. Newman, D. Archbold, and T.R. Hamilton-Kemp Survival of Escherichia coli O157:H7 on strawberry fruit and reduction of the pathogen population by chemical agents Journal of Food Protection 64 2001 1334 1340