Dried fruit breadfruit slices by Refractive Window™ technique
Abstract
A large amount of products are dried due several reasons as preservation, weight reduction and improvement of stability. However, on the market are not offered low-cost and high quality products simultaneously. Although there are effective methods of dehydrating foods such as freeze drying, which preserves the flavor, color and vitamins, they are poor accessibility technologies. Therefore, alternative processes are required to be efficient and economical. The aim of this research was compare drying kinetics of sliced of breadfruit (Artocarpus communis) using the technique of Refractive Window® (VR) with the tray drying. To carry out this study, sliced of 1 and 2 mm thick were used. Refractive window drying was performed with the water bath temperature to 92 °C; and tray drying at 62 °C and an air velocity of 0.52 m/s. During the Refractive window drying technique, the moisture content reached the lower than tray drying levels. Similarly it happened with samples of 1 mm, which, having a smaller diameter reached lower moisture levels than samples 2 mm. The higher diffusivities were obtained during drying sliced VR 1 and 2 mm with coefficients of 6.13 and 3.90*10-9 m2/s respectively.References
C.-L. Hsu, M.-H. Shyu, J.-A. Lin, G.-C. Yen, and S.-C. Fang, “Cytotoxic effects of geranyl flavonoid derivatives from the fruit of Artocarpus communis in SK-Hep-1 human hepatocellular carcinoma cells,” Food Chem., vol. 127, no. 1, pp. 127–134, Jul. 2011.
K.-W. Lin, C.-H. Liu, H.-Y. Tu, H.-H. Ko, and B.-L. Wei, “Antioxidant prenylflavonoids from Artocarpus communis and Artocarpus elasticus,” Food Chem., vol. 115, no. 2, pp. 558–562, Jul. 2009.
D. F. Tirado, D. Acevedo, and P. M. Montero, “Transferencia de Calor y Materia durante el Proceso de Freído de Alimentos: Tilapia (Oreochromis niloticus) y Fruta de Pan (Artocarpus communis),” Inf. tecnológica, vol. 26, no. 1, pp. 85–94, 2015.
S. M. D’Addio, J. G. Y. Chan, P. C. L. Kwok, R. K. Prud’homme, and H.-K. Chan, “Constant size, variable density aerosol particles by ultrasonic spray freeze drying,” Int. J. Pharm., vol. 427, no. 2, pp. 185–191, May 2012.
P. Karthik and C. Anandharamakrishnan, “Microencapsulation of Docosahexaenoic Acid by Spray-Freeze-Drying Method and Comparison of its Stability with Spray-Drying and Freeze-Drying Methods,” Food Bioprocess Technol., vol. 6, no. 10, pp. 2780–2790, 2013.
M. R. Rahmati, A. Vatanara, A. R. Parsian, K. Gilani, K. M. Khosravi, M. Darabi, and A. R. Najafabadi, “Effect of formulation ingredients on the physical characteristics of salmeterol xinafoate microparticles tailored by spray freeze drying,” Adv. Powder Technol., vol. 24, no. 1, pp. 36–42, Jan. 2013.
D. F. Tirado, D. Acevedo, and P. M. Montero, “Cinética de transferencia de masa durante salado de arenca (Triportheus magdalenae),” Interciencia, vol. 40, pp. 127–132, 2015.
P. Dolly, A. Anishaparvin, G. S. Joseph, and C. Anandharamakrishnan, “Microencapsulation of Lactobacillus plantarum (mtcc 5422) by spray-freeze-drying method and evaluation of survival in simulated gastrointestinal conditions,” J. Microencapsul., vol. 28, no. 6, pp. 568–574, Sep. 2011.
S. P. Ishwarya, C. Anandharamakrishnan, and A. G. F. Stapley, “Spray-freeze-drying: A novel process for the drying of foods and bioproducts,” Trends Food Sci. Technol., vol. 41, no. 2, pp. 161–181, Feb. 2015.
D. Gamboa, D. Ibañes, M. Meléndez, E. Paredes, and R. Siche, “Secado de lúcuma (Pouteria obovata) empleando la técnica de Ventana RefractanteTM,” Sci. Agropecu., vol. 5, pp. 103–108, 2014.
C. I. Ochoa-Martínez, P. T. Quintero, A. A. Ayala, and M. J. Ortiz, “Drying characteristics of mango slices using the Refractance WindowTM technique,” J. Food Eng., vol. 109, no. 1, pp. 69–75, Mar. 2012.
J. Morales and J. F. Vélez-Ruiz, “Deshidratación de frutas y hortalizas por Ventana Refractiva®,” Reciteia Rev. Revis. La Ciencia, Tecnol. E Ing. Los Aliment., vol. 13, pp. 69–75, 2014.
M. Ucoro and A. Ayala, “EVALUACIÓN DE LA TÉCNICA DE VENTANA DE REFRACTANCIA® EN EL SECADO DE PURÉ DE PAPAYA (CARICA PAPAYA L.),” Vitae, vol. 19, pp. S72–S74, 2012.
M. F. Jiménez, J. D. Cárdenas, A. Ayala-Aponte, and J. Restrepo, “Alternativa de Secado de Flor de Jamaica (Hibiscus sabdariffa L.) Mediante Ventana de Refractancia y Aire Caliente,” Rev.Fac.Nal.Agr.Medellín, vol. 67, no. 2, pp. 40–41, 2014.
M. Ortiz and C. Ochoa, “Secado de Zapallo (Cucurbita maxima) por el Método de Ventana de Refractancia,” Rev.Fac.Nal.Agr.Medellín, vol. 67, no. 2, pp. 394–396, 2014.
M. F. Zotarelli, B. A. M. Carciofi, and J. B. Laurindo, “Effect of process variables on the drying rate of mango pulp by Refractance Window,” Food Res. Int., vol. 69, pp. 410–417, Mar. 2015.
C. I. NINDO, H. FENG, G. Q. SHEN, J. TANG, and D. H. KANG, “ENERGY UTILIZATION AND MICROBIAL REDUCTION IN A NEW FILM DRYING SYSTEM,” J. Food Process. Preserv., vol. 27, no. 2, pp. 117–136, Jun. 2003.
C. . Nindo, T. Sun, S. . Wang, J. Tang, and J. . Powers, “Evaluation of drying technologies for retention of physical quality and antioxidants in asparagus (Asparagus officinalis, L.),” LWT - Food Sci. Technol., vol. 36, no. 5, pp. 507–516, Aug. 2003.
A. Nieto, M. . Castro, and S. . Alzamora, “Kinetics of moisture transfer during air drying of blanched and/or osmotically dehydrated mango,” J. Food Eng., vol. 50, no. 3, pp. 175–185, Nov. 2001.
C. I. Nindo, J. Tang, J. R. Powers, and K. Bolland, “Energy consumption during Refractance Window® evaporation of selected berry juices,” Int. J. Energy Res., vol. 28, no. 12, pp. 1089–1100, Oct. 2004.
C. I. Nindo, J. R. Powers, and J. Tang, “Influence of Refractance Window evaporation on quality of juices from small fruits,” LWT - Food Sci. Technol., vol. 40, no. 6, pp. 1000–1007, Aug. 2007.
C. I. Nindo and J. Tang, “Refractance Window Dehydration Technology: A Novel Contact Drying Method,” Dry. Technol., vol. 25, no. 1, pp. 37–48, Feb. 2007.
A.O.A.C., “Official Methods of Analysis of AOAC International,” Assoc. Off. Anal. Chem. Int., p. Method ce 2–66, 2000.
A. Alvis, C. Vélez, and G. Arrazola, “Efecto de las condiciones de freído sobre la pérdida de humedad y ganancia de aceite en trozos de ñame (Dioscorea alata),” Ing. e Investig., vol. 30, pp. 41–44, 2010.
D. F. Tirado, D. Acevedo, and L. E. Guzmán, “Coeficientes convectivos de transferencia de calor durante el freído de láminas de tilapia (Oreochromis niloticus),” Inf. tecnológica, vol. 24, pp. 41–46, 2013.
I. I. Ruiz-López and M. A. García-Alvarado, “Analytical solution for food-drying kinetics considering shrinkage and variable diffusivity,” J. Food Eng., vol. 79, no. 1, pp. 208–216, Mar. 2007.
A. O. Dissa, H. Desmorieux, J. Bathiebo, and J. Koulidiati, “Convective drying characteristics of Amelie mango (Mangifera Indica L. cv. ‘Amelie’) with correction for shrinkage,” J. Food Eng., vol. 88, no. 4, pp. 429–437, Oct. 2008.
A. Alvis, C. Vélez, M. Rada-Mendoza, M. Villamiel, and H. S. Villada, “Heat transfer coefficient during deep-fat frying,” Food Control, vol. 20, pp. 321–325, Apr. 2009.
Downloads
