Microwave‐Osmotic/Microwave‐Vacuum Drying of Whole Cranberries: Comparison with Other Methods
A novel drying method for frozen‐thawed whole cranberries was developed by combining microwave osmotic dehydration under continuous flow medium spray (MWODS) conditions with microwave vacuum finish‐drying. A central composite rotatable design was used to vary temperature (33 to 67 °C), osmotic solut...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Wray, Derek [verfasserIn] |
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| Format: |
Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2015 |
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| Rechteinformationen: |
Nutzungsrecht: © 2015 Institute of Food Technologists |
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| Schlagwörter: |
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| Übergeordnetes Werk: |
Enthalten in: Journal of food science - Malden, Mass. : Blackwell, 1961, 80(2015), 12, Seite E2792-E2802 |
|---|---|
| Übergeordnetes Werk: |
volume:80 ; year:2015 ; number:12 ; pages:E2792-E2802 |
| Links: |
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| DOI / URN: |
10.1111/1750-3841.13132 |
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| Katalog-ID: |
OLC1967949581 |
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| 520 | |a A novel drying method for frozen‐thawed whole cranberries was developed by combining microwave osmotic dehydration under continuous flow medium spray (MWODS) conditions with microwave vacuum finish‐drying. A central composite rotatable design was used to vary temperature (33 to 67 °C), osmotic solution concentration (33 to 67 °B), contact time (5 to 55 min), and flow rate (2.1 to 4.1 L/min) in order to the determine the effects of MWODS input parameters on quality of the dried berry. Quality indices monitored included colorimetric and textural data in addition to anthocyanin retention and cellular structure. Overall it was found that the MWODS‐MWV process was able to produce dried cranberries with quality comparable to freeze dried samples in much shorter time. Additionally, cranberries dried via the novel process exhibited much higher quality than those dried via either vacuum or convective air drying in terms of color, anthocyanin content, and cellular structure. | ||
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| 650 | 4 | |a air drying | |
| 650 | 4 | |a cellular structure | |
| 650 | 4 | |a vacuum drying | |
| 650 | 4 | |a freeze drying | |
| 650 | 4 | |a microwave drying | |
| 650 | 4 | |a Berries | |
| 650 | 4 | |a Food science | |
| 650 | 4 | |a Microwaves | |
| 700 | 1 | |a Ramaswamy, Hosahalli S |4 oth | |
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10.1111/1750-3841.13132 doi PQ20160617 (DE-627)OLC1967949581 (DE-599)GBVOLC1967949581 (PRQ)c2152-a256486f4b6e4765e441e0afeedf2849d229c4f0add06aeb615c5ccff366544b0 (KEY)0082296520150000080001202792microwaveosmoticmicrowavevacuumdryingofwholecranbe DE-627 ger DE-627 rakwb eng 660 DNB 58.34 bkl Wray, Derek verfasserin aut Microwave‐Osmotic/Microwave‐Vacuum Drying of Whole Cranberries: Comparison with Other Methods 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier A novel drying method for frozen‐thawed whole cranberries was developed by combining microwave osmotic dehydration under continuous flow medium spray (MWODS) conditions with microwave vacuum finish‐drying. A central composite rotatable design was used to vary temperature (33 to 67 °C), osmotic solution concentration (33 to 67 °B), contact time (5 to 55 min), and flow rate (2.1 to 4.1 L/min) in order to the determine the effects of MWODS input parameters on quality of the dried berry. Quality indices monitored included colorimetric and textural data in addition to anthocyanin retention and cellular structure. Overall it was found that the MWODS‐MWV process was able to produce dried cranberries with quality comparable to freeze dried samples in much shorter time. Additionally, cranberries dried via the novel process exhibited much higher quality than those dried via either vacuum or convective air drying in terms of color, anthocyanin content, and cellular structure. Nutzungsrecht: © 2015 Institute of Food Technologists quality air drying cellular structure vacuum drying freeze drying microwave drying Berries Food science Microwaves Ramaswamy, Hosahalli S oth Enthalten in Journal of food science Malden, Mass. : Blackwell, 1961 80(2015), 12, Seite E2792-E2802 (DE-627)129602752 (DE-600)241615-3 (DE-576)015096572 0022-1147 nnns volume:80 year:2015 number:12 pages:E2792-E2802 http://dx.doi.org/10.1111/1750-3841.13132 Volltext http://onlinelibrary.wiley.com/doi/10.1111/1750-3841.13132/abstract http://www.ncbi.nlm.nih.gov/pubmed/26565564 http://search.proquest.com/docview/1757523736 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_22 GBV_ILN_70 GBV_ILN_183 GBV_ILN_186 GBV_ILN_4012 GBV_ILN_4219 58.34 AVZ AR 80 2015 12 E2792-E2802 |
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10.1111/1750-3841.13132 doi PQ20160617 (DE-627)OLC1967949581 (DE-599)GBVOLC1967949581 (PRQ)c2152-a256486f4b6e4765e441e0afeedf2849d229c4f0add06aeb615c5ccff366544b0 (KEY)0082296520150000080001202792microwaveosmoticmicrowavevacuumdryingofwholecranbe DE-627 ger DE-627 rakwb eng 660 DNB 58.34 bkl Wray, Derek verfasserin aut Microwave‐Osmotic/Microwave‐Vacuum Drying of Whole Cranberries: Comparison with Other Methods 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier A novel drying method for frozen‐thawed whole cranberries was developed by combining microwave osmotic dehydration under continuous flow medium spray (MWODS) conditions with microwave vacuum finish‐drying. A central composite rotatable design was used to vary temperature (33 to 67 °C), osmotic solution concentration (33 to 67 °B), contact time (5 to 55 min), and flow rate (2.1 to 4.1 L/min) in order to the determine the effects of MWODS input parameters on quality of the dried berry. Quality indices monitored included colorimetric and textural data in addition to anthocyanin retention and cellular structure. Overall it was found that the MWODS‐MWV process was able to produce dried cranberries with quality comparable to freeze dried samples in much shorter time. Additionally, cranberries dried via the novel process exhibited much higher quality than those dried via either vacuum or convective air drying in terms of color, anthocyanin content, and cellular structure. Nutzungsrecht: © 2015 Institute of Food Technologists quality air drying cellular structure vacuum drying freeze drying microwave drying Berries Food science Microwaves Ramaswamy, Hosahalli S oth Enthalten in Journal of food science Malden, Mass. : Blackwell, 1961 80(2015), 12, Seite E2792-E2802 (DE-627)129602752 (DE-600)241615-3 (DE-576)015096572 0022-1147 nnns volume:80 year:2015 number:12 pages:E2792-E2802 http://dx.doi.org/10.1111/1750-3841.13132 Volltext http://onlinelibrary.wiley.com/doi/10.1111/1750-3841.13132/abstract http://www.ncbi.nlm.nih.gov/pubmed/26565564 http://search.proquest.com/docview/1757523736 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_22 GBV_ILN_70 GBV_ILN_183 GBV_ILN_186 GBV_ILN_4012 GBV_ILN_4219 58.34 AVZ AR 80 2015 12 E2792-E2802 |
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microwave‐osmotic/microwave‐vacuum drying of whole cranberries: comparison with other methods |
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Microwave‐Osmotic/Microwave‐Vacuum Drying of Whole Cranberries: Comparison with Other Methods |
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A novel drying method for frozen‐thawed whole cranberries was developed by combining microwave osmotic dehydration under continuous flow medium spray (MWODS) conditions with microwave vacuum finish‐drying. A central composite rotatable design was used to vary temperature (33 to 67 °C), osmotic solution concentration (33 to 67 °B), contact time (5 to 55 min), and flow rate (2.1 to 4.1 L/min) in order to the determine the effects of MWODS input parameters on quality of the dried berry. Quality indices monitored included colorimetric and textural data in addition to anthocyanin retention and cellular structure. Overall it was found that the MWODS‐MWV process was able to produce dried cranberries with quality comparable to freeze dried samples in much shorter time. Additionally, cranberries dried via the novel process exhibited much higher quality than those dried via either vacuum or convective air drying in terms of color, anthocyanin content, and cellular structure. |
| abstractGer |
A novel drying method for frozen‐thawed whole cranberries was developed by combining microwave osmotic dehydration under continuous flow medium spray (MWODS) conditions with microwave vacuum finish‐drying. A central composite rotatable design was used to vary temperature (33 to 67 °C), osmotic solution concentration (33 to 67 °B), contact time (5 to 55 min), and flow rate (2.1 to 4.1 L/min) in order to the determine the effects of MWODS input parameters on quality of the dried berry. Quality indices monitored included colorimetric and textural data in addition to anthocyanin retention and cellular structure. Overall it was found that the MWODS‐MWV process was able to produce dried cranberries with quality comparable to freeze dried samples in much shorter time. Additionally, cranberries dried via the novel process exhibited much higher quality than those dried via either vacuum or convective air drying in terms of color, anthocyanin content, and cellular structure. |
| abstract_unstemmed |
A novel drying method for frozen‐thawed whole cranberries was developed by combining microwave osmotic dehydration under continuous flow medium spray (MWODS) conditions with microwave vacuum finish‐drying. A central composite rotatable design was used to vary temperature (33 to 67 °C), osmotic solution concentration (33 to 67 °B), contact time (5 to 55 min), and flow rate (2.1 to 4.1 L/min) in order to the determine the effects of MWODS input parameters on quality of the dried berry. Quality indices monitored included colorimetric and textural data in addition to anthocyanin retention and cellular structure. Overall it was found that the MWODS‐MWV process was able to produce dried cranberries with quality comparable to freeze dried samples in much shorter time. Additionally, cranberries dried via the novel process exhibited much higher quality than those dried via either vacuum or convective air drying in terms of color, anthocyanin content, and cellular structure. |
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