Influence of process control strategies on drying kinetics, colour and shrinkage of air dried apples

Applied Thermal Engineering

Volumn 61, Issue 2, 2013, Pages 455-460

  Sturm, Barbara ^a,b   Vega, Anna Maria Nunez ^b   Hofacker, Werner C ^b  

^a UNIVERSITY OF KASSEL   (Germany)

^b UNIVERSITY OF APPLIED SCIENCES   (Germany)

Author keywords

Apple; Colour; Convective drying; Drying kinetics; Process control; Product temperature; Shrinkage

Indexed keywords

APPLE; CONTROL STRATEGIES; CONVECTIVE DRYING; DEWPOINT TEMPERATURE; DRYING KINETIC; DRYING PERFORMANCE; PROCESS CONTROL STRATEGIES; TRANSITION PERIOD;

AIR; ATMOSPHERIC TEMPERATURE; COLOR; FRUITS; PROCESS CONTROL; SHRINKAGE;

DRYING;

EID: 84889786521     PISSN: 13594311     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (38)

1. G.H. Crapiste, Simulation of drying rates and quality changes during the dehydration of foodstuffs, in: J.-E. Lozano, C. Anon, E. Parada-Arais, Barbosa- Canovas (Eds.), Trends in Food Engineering, Technomic Publishing Co., Pennsylvania, USA, 2000.
2. C. Ratti (Ed.), Advances in Food Dehydration, CRC Press, Boca Raton, Florida, USA, 2009.
3. A.S. Mujumdar, C.L. Law, Drying technology: trends and applications in postharvest processing, Food and Bioprocess Technol. 3 (6) (2009) 843-852.
4. K. Kröll, W. Kast, Trocknen und Trockner in der Produktion, Bd. 3, Springer Verlag, Berlin, Heidelberg, Germany, 1989.
5. J. Müller, Trocknung von Arzneipflanzen mit Solarenergie, Eugen Ulmer GmbH & Co., Stuttgart, 1992. Dissertation Universität Hohenheim, Germany.
6. E.F.A.A. Bashir, Solar Drying of Sliced Onion and Quality Attributes as Affected by the Drying Process and Storage Conditions. VDI-MEG 328. Dissertation, Universität Hohenheim, Germany, 1998.
7. B. Sturm, W. Hofacker, O. Hensel, Optimizing the drying parameters for hot air dried apples, Drying Technol. 30 (14) (2012) 1570-1582.
8. K.J. Chua, A.S. Mujumdar, M.N.A. Hawlader, S.K. Chou, J.C. Ho, Batch drying of banana pieces - effect on stepwise change in drying air temperature on drying kinetics and product colour, Food Res. Int. 34 (8) (2001) 721-731. (Pubitemid 32739448)
9. E.L. Schultz, M.M. Mazzuco, R.A.F. Machado, A. Bolzan, M.B. Quadri, M.G.N. Quadri, Effect of pre-treatment of drying, density and shrinkage of apple slices, J. Food Eng. 78 (3) (2007) 1103-1110.
10. A. Kaya, O. Aydin, C. Demirtas, Drying kinetics of red delicious apple, Biosyst. Eng. 96 (4) (2007) 517-524. (Pubitemid 46428631)
11. H.O. Menges, C. Ertekin, Mathematical modeling of thin layer drying of golden apples, J. Food Eng. 77 (1) (2006) 119-125. (Pubitemid 44255581)
12. P.P. Lewicki, E. Jakubczyk, Effect of hot air temperature on mechanical properties of dried apples, J. Food Eng. 64 (3) (2004) 307-314.
13. J. Srikiatden, J.S. Roberts, Moisture loss kinetics of apple during convective hot air and isothermal drying, Int. J. Food Prop. 8 (3) (2005) 493-512. (Pubitemid 43065453)
14. Y. Bai, M.S. Rahman, C.O. Perera, B. Smith, L.D. Melton, Structural changes in apple rings during convection air-drying with controlled temperature and humidity, J. Agric. Food Chem. 50 (11) (2002) 3179-3185. (Pubitemid 34533620)
15. L. Fernandez, C. Castillero, J.M. Aquilera, An application of image analysis to dehydration of apple discs, J. Food Eng. 67 (1-2) (2005) 185-193.
16. A. Vega-Galvez, A.H. Kong, M. Chcana, J. Vergara, J. Martinez-Monzo, P. Garcia- Segovia, R. Lemus-Mondaca, K. Di Scala, Effect of temperature and air velocity on drying kinetics, antioxidant capacity, total phenolic content, colour, texture and microstructure of apple (var. Granny Smith) slices, Food Chem. 132 (1) (2012) 51-59.
17. C. Ratti, Shrinkage during drying of food stuffs, J. Food Eng. 23 (1) (1994) 91-105.
18. K.J. Chua, S.K. Chou, J.S. Ho, A.S. Mujumdar, M.N.A. Hawlader, Cyclic air temperature during drying of guave pieces: effects on moisture and ascorbic acid contents, Food and Bioprod. Process. 78 (2) (2000) 28-72.
19. J.C. Ho, S.K. Chou, K.J. Chua, A.S. Mujumdar, M.N.A. Hawlader, Analytical study of cyclic temperature drying: effect on drying kinetics and product quality, J. Food Eng. 51 (1) (2003) 65-75.
20. S.K. Chou, K.J. Chua, On the study of the drying behavior of a heat-sensitive biomaterial undergoing stepwise-varying temperature schemes, Ind. Eng. Chem. Res. 42 (20) (2003) 4939-4952. (Pubitemid 37204149)
21. J.S. Roberts, C.H. Tong, The development of an isothermal drying apparatus and the evaluation of the diffusion model on hygroscopic porous material, Int. J. Food Prop. 6 (1) (2003) 165-180.
22. J.F. Nicoleti, J. Telis-Romero, V.R.N. Telis, Air-Drying of fresh and osmotically pre-treated pineapple slices: fixed air temperature versus fixed slice temperature drying kinetics, Drying Technol. 19 (9) (2001) 2179-2191.
23. J. Srikiatden, J.S. Roberts, Predicting moisture profiles in potato and carrot during convective hot air drying using isothermally measured effective diffusivity, J. Food Eng. 84 (4) (2008) 516-525. (Pubitemid 47384960)
24. A. Lengyel, The change of body temperature during convective drying of cubeshaped apple pieces, Drying Technol. 25 (7-8) (2007) 1275-1280. (Pubitemid 47209010)
25. F. Pedreschi, J. Léon, M. Domingo, P. Moyano, Development of a computer vision system to measure the colour of potato chips, Food Res. Int. 39 (10) (2006) 1092-1098. (Pubitemid 44692114)
26. N.J. Morris, I.W. Lohmann, R.T. O'Connor, A.F. Freeman, I.V. Peanut Butter, Determination of color of peanut butter by spectral reflectance method, Food Technol. 7 (1953) 393-396.
27. L. Mayor, A.M. Sereno, Modelling shrinkage during convective drying of food materials: a review, J. Food Eng. 61 (3) (2004) 373-386.
28. B. Sturm, Einfluss der Führung des Trocknungsprozesses auf den Trocknungsverlauf und die Produkteigenschaften empfindlicher Biologischer Güter (Influence of Process Control on Drying Kinetics and Product Attributes of Sensitive Biological Products), in: Forschungsbericht Agrartechnik 491 des Arbeitskreises Forschung und Lehre der Max-Eyth Gesellschaft Agrartechnik VDI (VDI-MEG), Witzenhausen, Germany, 2010.
29. M. Wolf, J.E. Walker Jr., J.G. Kapsalis, Water vapor sorption hysteresis in dehydrated foods, J. Agric. Food Chem. 20 (1972) 1073-1077.
30. P.P. Lewicki, A. Lenart, Wptyw wstepnego odwadniania osmotycznego na wlásciwosci adsorpcyjne jablek suszonych, Przem. Spozyw. 30 (1977) 141.
31. AOAC Official Methods of Analysis, fifteenth ed., Association of Official Analytical Chemists, Washington D.C, 1990.
32. C. Contreras, M.E. Martin-Esparza, A. Chiralt, N. Martinez-Navarrete, Influence of microwave application on convection drying: effects of drying kinetics, and optical and mechanical properties of apples and strawberries, J. Food Eng. 88 (1) (2008) 55-64.
33. I. Pott, S. Neidhard, W. Mühlbauer, R. Carle, Quality improvement of nonsulphited mango slices by drying at high temperatures, Innovative Food Sci. Emerging Technol. 6 (4) (2005) 412-419. (Pubitemid 41382545)
34. A. Yemenicioglu, M. Ozkan, B. Cemeroglu, Heat inactivation kinetic of apples polyphenoloxidase and activation of its latent form, J. Food Sci. 62 (3) (2006) 508-510.
35. O.R. Fennema (Ed.), Food Chemistry, second ed., Marcel Dekker, New York, USA, 1985.
36. M.D.A. Hawlander, C. Perera, M. Tian, K.L. Yeo, Drying of guava and papaya: impact of different drying methods, Drying Technol. 24 (1) (2006) 77-87. (Pubitemid 43347942)
37. M. Miranda, H.Maureira, K. Rodríguez, K. Vega-Gálvez, Influence of temperature on the drying kinetics, physicochemical properties, and antioxidant capacity of Aloe Vera (Aloe Barbadensis Miller) gel, J. Food Eng. 91 (2) (2009) 297-304.
38. N. Boudhrioua, P. Giampaoli, C. Bonazzi, Changes in aromatic components of banana during ripening and air-drying, Lebensm. Wiss. Technol. 36 (6) (2003) 633-642. (Pubitemid 36990655)