The Effect of Selected Fruit Juice Concentrates Used as Osmotic Agents on the Drying Kinetics and Chemical Properties of Vacuum-Microwave Drying of Pumpkin.
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| Title: | The Effect of Selected Fruit Juice Concentrates Used as Osmotic Agents on the Drying Kinetics and Chemical Properties of Vacuum-Microwave Drying of Pumpkin. |
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| Authors: | Lech, Krzysztof1, Figiel, Adam1, Michalska, Anna2, Wojdyło, Aneta2, Nowicka, Paulina2 |
| Source: | Journal of Food Quality. 3/18/2018, p1-11. 11p. |
| Subjects: | Fruit juices, Pumpkins, Phenol content of fruit, Oxidant status, Magnetrons |
| Abstract: | The study examined the osmotic dehydration of pumpkin slices in chokeberry, flowering quince, and raspberry concentrated juices. Products obtained were subjected to vacuum-microwave finish drying (VMD). The objective of the study was to evaluate the drying kinetics and the chemical properties, that is, total polyphenolics content and antioxidant capacity of the vacuum-microwave-dried pumpkin products. The concentration and temperature of the juices were 40°Brix and 45°C, respectively. The pumpkin slices were pretreated in concentrated juices for 0.5, 1, 2, 3, and 6 hours. Vacuum-microwave finish drying was carried out at the power of magnetrons that ensured the maintenance of the safe temperature (below 90°C) of the slices measured with the use of infrared camera. The results of the study showed that the moisture content of samples during the pretreatment in concentrated juices was decreasing until the equilibrium stage. The logarithmic model was used to describe the drying kinetics of pumpkin during VMD. Osmotic pretreatment resulted in a decrease in colour coordinates, improved the antioxidant activity of dried product, and prolonged the duration of VMD. [ABSTRACT FROM AUTHOR] |
| Copyright of Journal of Food Quality is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) | |
| Database: | Engineering Source |
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| Header | DbId: egs DbLabel: Engineering Source An: 128534882 AccessLevel: 6 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
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| Items | – Name: Title Label: Title Group: Ti Data: The Effect of Selected Fruit Juice Concentrates Used as Osmotic Agents on the Drying Kinetics and Chemical Properties of Vacuum-Microwave Drying of Pumpkin. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22Lech%2C+Krzysztof%22">Lech, Krzysztof</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Figiel%2C+Adam%22">Figiel, Adam</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Michalska%2C+Anna%22">Michalska, Anna</searchLink><relatesTo>2</relatesTo><br /><searchLink fieldCode="AR" term="%22Wojdyło%2C+Aneta%22">Wojdyło, Aneta</searchLink><relatesTo>2</relatesTo><br /><searchLink fieldCode="AR" term="%22Nowicka%2C+Paulina%22">Nowicka, Paulina</searchLink><relatesTo>2</relatesTo> – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%22Journal+of+Food+Quality%22">Journal of Food Quality</searchLink>. 3/18/2018, p1-11. 11p. – Name: Subject Label: Subjects Group: Su Data: <searchLink fieldCode="DE" term="%22Fruit+juices%22">Fruit juices</searchLink><br /><searchLink fieldCode="DE" term="%22Pumpkins%22">Pumpkins</searchLink><br /><searchLink fieldCode="DE" term="%22Phenol+content+of+fruit%22">Phenol content of fruit</searchLink><br /><searchLink fieldCode="DE" term="%22Oxidant+status%22">Oxidant status</searchLink><br /><searchLink fieldCode="DE" term="%22Magnetrons%22">Magnetrons</searchLink> – Name: Abstract Label: Abstract Group: Ab Data: The study examined the osmotic dehydration of pumpkin slices in chokeberry, flowering quince, and raspberry concentrated juices. Products obtained were subjected to vacuum-microwave finish drying (VMD). The objective of the study was to evaluate the drying kinetics and the chemical properties, that is, total polyphenolics content and antioxidant capacity of the vacuum-microwave-dried pumpkin products. The concentration and temperature of the juices were 40°Brix and 45°C, respectively. The pumpkin slices were pretreated in concentrated juices for 0.5, 1, 2, 3, and 6 hours. Vacuum-microwave finish drying was carried out at the power of magnetrons that ensured the maintenance of the safe temperature (below 90°C) of the slices measured with the use of infrared camera. The results of the study showed that the moisture content of samples during the pretreatment in concentrated juices was decreasing until the equilibrium stage. The logarithmic model was used to describe the drying kinetics of pumpkin during VMD. Osmotic pretreatment resulted in a decrease in colour coordinates, improved the antioxidant activity of dried product, and prolonged the duration of VMD. [ABSTRACT FROM AUTHOR] – Name: AbstractSuppliedCopyright Label: Group: Ab Data: <i>Copyright of Journal of Food Quality is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.) |
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| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.1155/2018/7293932 Languages: – Code: eng Text: English PhysicalDescription: Pagination: PageCount: 11 StartPage: 1 Subjects: – SubjectFull: Fruit juices Type: general – SubjectFull: Pumpkins Type: general – SubjectFull: Phenol content of fruit Type: general – SubjectFull: Oxidant status Type: general – SubjectFull: Magnetrons Type: general Titles: – TitleFull: The Effect of Selected Fruit Juice Concentrates Used as Osmotic Agents on the Drying Kinetics and Chemical Properties of Vacuum-Microwave Drying of Pumpkin. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Lech, Krzysztof – PersonEntity: Name: NameFull: Figiel, Adam – PersonEntity: Name: NameFull: Michalska, Anna – PersonEntity: Name: NameFull: Wojdyło, Aneta – PersonEntity: Name: NameFull: Nowicka, Paulina IsPartOfRelationships: – BibEntity: Dates: – D: 18 M: 03 Text: 3/18/2018 Type: published Y: 2018 Identifiers: – Type: issn-print Value: 01469428 Titles: – TitleFull: Journal of Food Quality Type: main |
| ResultId | 1 |
