☆ 4.5 Article

Influence of microwave pretreatment on the total phenolics, antioxidant activity, moisture diffusivity, and rehydration rate of dried sweet cherry

FOOD SCIENCE & NUTRITION (2023)

Related references

Note: Only part of the references are listed.

Review Food Science & Technology

Recent advances in the ultrasound-assisted osmotic dehydration of agricultural products: A review

Fakhreddin Salehi

Summary: Osmotic dehydration combined with ultrasound-assisted techniques can improve the dehydration process efficiencies and enhance product quality. The UAOD treatment increases weight reduction, moisture loss, and soluble solids gain, and has positive effects on antioxidant activity, total carotenoid content, porosity, rehydration capacity, and color of dried fruits and vegetables slices. Hyperspectral imaging technique can be used to estimate various properties of products during the UAOD process.

FOOD BIOSCIENCE (2023)

Add to Collection

Article Food Science & Technology

Rehydration modeling and characterization of dehydrated sweet corn

Pratik Nayi et al.

Summary: The increasing demand for rehydrated foods is fueled by their ability to be stored at ambient conditions and not require refrigeration. Prior to drying, various pretreatments were tested at different temperatures to determine their impact on the rehydration of sweet corn kernels. The results showed that microwave blanching and dehydration at 70 degrees Celsius yielded the best retention of sugar, ascorbic acid, diameter, and color.

FOOD SCIENCE & NUTRITION (2023)

Add to Collection

Article Food Science & Technology

Microwave-vacuum extraction cum drying of tomato slices: Optimization and functional characterization

Tayyaba Alvi et al.

Summary: A study was conducted to dry tomato slices using microwave-vacuum drying. The process was optimized for moisture ratio and drying rate. Results showed that power, vacuum levels, and processing time significantly affected color, energy efficiency, and drying characteristics.

FOOD SCIENCE & NUTRITION (2023)

Add to Collection

Article Food Science & Technology

Impact of gamma irradiation and guava leaf extract on the quality and storage stability of chicken patties

Anam Sadiq et al.

Summary: The current investigation aimed to assess the effects of gamma irradiation and guava leaf extract (GLE) on chicken meat patties. The study examined the physicochemical properties, stability (oxidative and microbial), and antioxidant status of the patties under different packaging (aerobic and vacuum) and storage intervals (0, 5, and 10 days). The results showed that TBARS and POV significantly increased with 2 kGy irradiation and prolonged storage time, while microbial load decreased with gamma irradiation, both with and without GLE. The antioxidant profile remained stable compared to the control, and there were slight changes in sensory parameters. Overall, gamma irradiation eliminated microbes and GLE improved the stability and antioxidant profile of chicken meat patties.

FOOD SCIENCE & NUTRITION (2023)

Add to Collection

Article Acoustics

Effects of edible coatings and ultrasonic pretreatment on the phenolic content, antioxidant potential, drying rate, and rehydration ratio of sweet cherry

Fakhreddin Salehi et al.

Summary: The aim of this study was to investigate the effects of ultrasound pretreatment and edible coatings on sweet cherries. Edible coatings and ultrasound treatment can increase the total phenols content and antioxidant activity of sweet cherries, prolong drying time, and decrease moisture diffusivity. Guar gum coating had the highest impact on the antioxidant activity of sweet cherries.

ULTRASONICS SONOCHEMISTRY (2023)

Add to Collection

Article Acoustics

Effect of ultrasound-microwave and microwave-ultrasound treatment on physicochemical properties of corn starch

Aslihan Yilmaz et al.

Summary: The effects of ultrasound and microwave combined treatment on the physicochemical properties of natural corn starch were investigated in this study. It was observed that the combination of ultrasound and microwave is an efficient, fast and environmentally friendly method for modifying corn starch.

ULTRASONICS SONOCHEMISTRY (2023)

Add to Collection

Article Acoustics

Effects of ultrasound time, xanthan gum, and sucrose levels on the osmosis dehydration and appearance characteristics of grapefruit slices: Process optimization using response surface methodology

Fakhreddin Salehi et al.

Summary: In this study, ultrasonic pre-treatment and edible coating treatment were used to optimize osmosis dehydration of grapefruit slices. The process parameters, including sonication pre-treatment time, xanthan-gum-based edible coating, and sucrose concentration, were examined and optimized. The experimental data showed that the weight reduction, moisture loss, sucrose absorption, and shrinkage of the grapefruit slices were affected by the sonication time, sucrose concentration, and xanthan levels.

ULTRASONICS SONOCHEMISTRY (2023)

Add to Collection

Article Engineering, Chemical

Recent Progress and Application of Freeze Dryers for Agricultural Product Drying

Fakhreddin Salehi

Summary: This paper reviews the impact of various freeze-drying methods on the drying efficiency and quality of fruits and vegetables, and provides a brief overview of recent advances in freeze-drying methods. The key properties of the freeze-drying technique include the ability to maintain the original texture and color, the highest nutritional value, and appropriate rehydration rate due to the porous tissue of the product.

CHEMBIOENG REVIEWS (2023)

Add to Collection

Article Acoustics

Effects of ultrasonic-microwave combination treatment on the physicochemical, structure and gel properties of myofibrillar protein in Penaeus vannamei (Litopenaeus vannamei) surimi

Tong Zhang et al.

Summary: This study evaluated the effects of ultrasound, microwave, and ultrasonic-microwave combination treatment on shrimp surimi gel properties. The results showed that ultrasound and microwave treatments improved the compactness of the gel structure and inhibited the degradation of myofibrillar protein.

ULTRASONICS SONOCHEMISTRY (2022)

Add to Collection

Article Acoustics

Investigation on the influence of ultrasonic pretreatment on color, quality and antioxidant attributes of microwave dried Inula viscosa (L.)

Alev Yuksel Aydar et al.

Summary: The impact of various ultrasound pretreatment and microwave drying parameters on the qualitative and antioxidant characteristics of Inula viscosa (L.) was investigated. The results showed that ultrasound pretreatment and microwave drying had an effect on the color, odor, and antioxidant activity of Inula viscosa (L.).

ULTRASONICS SONOCHEMISTRY (2022)

Add to Collection

Article Food Science & Technology

Investigation on thin-layer drying kinetics of sprouted wheat in a tray dryer

Manikantan M.R. et al.

Quality Assurance and Safety of Crops & Foods (2022)

Add to Collection

Article Food Science & Technology

Effect of pretreatments on refractance window drying, color kinetics and bioactive properties of white sweet cherries (Prunus avium L. stark gold)

Meric Simsek et al.

Summary: This study found that freezing pretreatment had the best effects on the drying of white sweet cherries, improving color, bioactive properties, and antioxidant capacity of the dried cherries. Citric acid and sucrose pretreatments were less effective compared to freezing pretreatment in cherry drying.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2021)

Add to Collection

Review Horticulture

Recent Applications of Heat Pump Dryer for Drying of Fruit Crops: A Review

Fakhreddin Salehi

Summary: Heat pump (HP) dryers are widely used in food industries for their low energy consumption, high efficiency, and quality preservation during drying. Different HP drying methods have significant effects on drying performance and quality of various fruits, with suitable mathematical models aiding in evaluation of drying results.

INTERNATIONAL JOURNAL OF FRUIT SCIENCE (2021)

Add to Collection

Article Horticulture

Influence of Infrared Drying on Drying Kinetics of Apple Slices Coated with Basil Seed and Xanthan Gums

Fakhreddin Salehi et al.

Summary: The study evaluated the effect of novel edible coatings based on basil seed and xanthan gums on the infrared drying efficiency of apple slices, finding that the Page model best described the drying behavior of coated apple slices with the lowest error values and highest correlation coefficient. The drying time and effective moisture diffusivity of coated apple slices increased with increasing IR lamp power.

INTERNATIONAL JOURNAL OF FRUIT SCIENCE (2021)

Add to Collection

Article Food Science & Technology

Evaluation of the impact of different drying methods on the phenolic compounds, antioxidant activity, and in vitro digestion of green coffee beans

Ke Cheng et al.

FOOD SCIENCE & NUTRITION (2019)

Add to Collection

Review Food Science & Technology

Sweet and sour cherries: Origin, distribution, nutritional composition and health benefits

Federica Blando et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2019)

Add to Collection

Review Engineering, Chemical

Engineering Studies on Moisture Diffusivity of Solid Food Products during Processing - A Review

Rajasekar Subramanyam et al.

CHEMBIOENG REVIEWS (2017)

Add to Collection

Article Food Science & Technology

Changes in total anthocyanin content and antioxidant activity in sweet cherries during frozen storage, and air-oven and infrared drying

Simona Oancea et al.

FRUITS (2016)

Add to Collection

Review Food Science & Technology

Sweet cherry: Composition, postharvest preservation, processing and trends for its future use

Suwimol Chockchaisawasdee et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2016)

Add to Collection

Review Engineering, Chemical

Novel Concepts in Microwave Drying of Foods

Derek Wray et al.

DRYING TECHNOLOGY (2015)

Add to Collection

Article Engineering, Chemical

Effects of Ultrasound and Microwave Pretreatments of Apple Before Spouted Bed Drying on Rate of Dehydration and Physical Properties

Kebitsamang Joseph Mothibe et al.

DRYING TECHNOLOGY (2014)

Add to Collection

Review Food Science & Technology

Sweet cherry (Prunus avium): Critical factors affecting the composition and shelf life

Ali Abas Wani et al.

FOOD PACKAGING AND SHELF LIFE (2014)

Add to Collection

Article Biotechnology & Applied Microbiology

Drying characteristics of sweet cherry

Ibrahim Doymaz et al.

FOOD AND BIOPRODUCTS PROCESSING (2011)

Add to Collection

Article Engineering, Chemical

Optimization of process parameters for microwave drying of garlic cloves

GP Sharma et al.

JOURNAL OF FOOD ENGINEERING (2006)

Add to Collection

Article Engineering, Chemical

A study on some chemical and physico-mechanic properties of three sweet cherry varieties (Prunus avium L.) in Turkey

K Vursavus et al.

JOURNAL OF FOOD ENGINEERING (2006)

Add to Collection

Article Agriculture, Multidisciplinary

Sweet and sour cherry phenolics and their protective effects on neuronal cells

DO Kim et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)

Add to Collection

© Peeref 2019-2024. All rights reserved.