Pub Date : 2018-09-07DOI: 10.4995/IDS2018.2018.7792
G. V. Gersdorff, Luna Shrestha, Sharvari Raut, S. Retz, O. Hensel, B. Sturm
The drying of beef has gained an increasing interest and the organic market shows an increasing demand for dried beef products. In this study, organic beef meat slices were dried at 50 °C, 60 °C and 70 °C. Moisture content and color was measured throughout the drying process alongside Vis/VNIR hyperspectral images of the slices. The results of the total color difference (ΔE) showed the biggest change for samples dried at 50 °C (ΔE = 25.6). The aw value was the lowest for slices dried at 50 °C (0.744). The hyperspectral data gave promising results regarding non-invasive prediction of moisture content and color. Keywords: beef drying; drying behavior;color; hyperspectral imaging; quality.
{"title":"Impact of processing temperature on drying behavior and quality changes in organic beef","authors":"G. V. Gersdorff, Luna Shrestha, Sharvari Raut, S. Retz, O. Hensel, B. Sturm","doi":"10.4995/IDS2018.2018.7792","DOIUrl":"https://doi.org/10.4995/IDS2018.2018.7792","url":null,"abstract":"The drying of beef has gained an increasing interest and the organic market shows an increasing demand for dried beef products. In this study, organic beef meat slices were dried at 50 °C, 60 °C and 70 °C. Moisture content and color was measured throughout the drying process alongside Vis/VNIR hyperspectral images of the slices. The results of the total color difference (ΔE) showed the biggest change for samples dried at 50 °C (ΔE = 25.6). The aw value was the lowest for slices dried at 50 °C (0.744). The hyperspectral data gave promising results regarding non-invasive prediction of moisture content and color. Keywords: beef drying; drying behavior;color; hyperspectral imaging; quality. ","PeriodicalId":107148,"journal":{"name":"Proceedings of 21th International Drying Symposium","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125903785","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-09-07DOI: 10.4995/IDS2018.2018.7323
H. Shiga, Shisei Takashige, A. Dwi, A. Sultana, S. Adachi, H. Yoshii
An oil from Pacific krill (Euphausia pacifica) has a high content of PUFAs and phospholipids. The sediment was formed with homogenization of krill oil and maltodextrin (MD; dextrose equivalent (DE) = 19) solution using sodium caseinate, gum arabic, hydrolyzed whey protein or modified starch as a surfactant. Quillaja saponin could form the emulsion without the sediment. MD (28.5 wt%) was solubilized with distiller water (50 wt%) and mixed with krill oil (20wt%) and Quillaja saponin (1.5 wt%). The homogenized solution was spray-dried using Okawara-L8 spray dryer with a centrifugal atomizer. Spray-dried powder was evaluated in the oil-droplet size and surface-oil content. Keywords: krill oil, emulsion, Quillaja saponin, spray drying, PUFAs
{"title":"Encapsulation of krill oil by spray drying","authors":"H. Shiga, Shisei Takashige, A. Dwi, A. Sultana, S. Adachi, H. Yoshii","doi":"10.4995/IDS2018.2018.7323","DOIUrl":"https://doi.org/10.4995/IDS2018.2018.7323","url":null,"abstract":"An oil from Pacific krill (Euphausia pacifica) has a high content of PUFAs and phospholipids. The sediment was formed with homogenization of krill oil and maltodextrin (MD; dextrose equivalent (DE) = 19) solution using sodium caseinate, gum arabic, hydrolyzed whey protein or modified starch as a surfactant. Quillaja saponin could form the emulsion without the sediment. MD (28.5 wt%) was solubilized with distiller water (50 wt%) and mixed with krill oil (20wt%) and Quillaja saponin (1.5 wt%). The homogenized solution was spray-dried using Okawara-L8 spray dryer with a centrifugal atomizer. Spray-dried powder was evaluated in the oil-droplet size and surface-oil content. Keywords: krill oil, emulsion, Quillaja saponin, spray drying, PUFAs ","PeriodicalId":107148,"journal":{"name":"Proceedings of 21th International Drying Symposium","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130179485","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-09-07DOI: 10.4995/IDS2018.2018.7932
A. Martynenko, T. Kudra
Following background to the phenomenon of electrohydrodynamics with concise review of basic features like shorter drying time, lower energy consumption and better product quality, the selected key factors affecting EHD drying are examined. These include the geometry of discharge electrodes, effects of air humidity on drying rate, depression of material temperature, and cooling effect of ionic wind. Examples are given for: (i) prototype EHD dryers of multi-belt types, and (ii) pilot-scale multi-belt EHD dryer in vertical arrangement that can be aggregated into one unit of higher capacity, and vertical cylindrical EHD dryer with vibrated shelves. Keywords: ionic wind; corona discharge; drying; energy; quality
{"title":"Electrohydrodynamic (EHD) drying: fundamentals and applications","authors":"A. Martynenko, T. Kudra","doi":"10.4995/IDS2018.2018.7932","DOIUrl":"https://doi.org/10.4995/IDS2018.2018.7932","url":null,"abstract":"Following background to the phenomenon of electrohydrodynamics with concise review of basic features like shorter drying time, lower energy consumption and better product quality, the selected key factors affecting EHD drying are examined. These include the geometry of discharge electrodes, effects of air humidity on drying rate, depression of material temperature, and cooling effect of ionic wind. Examples are given for: (i) prototype EHD dryers of multi-belt types, and (ii) pilot-scale multi-belt EHD dryer in vertical arrangement that can be aggregated into one unit of higher capacity, and vertical cylindrical EHD dryer with vibrated shelves. Keywords: ionic wind; corona discharge; drying; energy; quality","PeriodicalId":107148,"journal":{"name":"Proceedings of 21th International Drying Symposium","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124523197","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Combined effects of sodium carbonate (SC) pretreatment and hybrid drying methods (freeze drying-instant controlled pressure drop drying (FD-ICPDD), hot air drying (HAD-ICPDD) on nutritional and antioxidant properties of Goji berries were investigated. Compared with distilled water pretreatment, SC pretreatment could obtain products with better quality. Goji dried by FD-ICPDD showed better overall quality than that dried by HAD or FD alone. FD-ICPDD products exhibited higher contents of total Lycium barbarum polysaccharide (140 g/kg), total carotenoids (2.4 g/kg) as well as the strongest ABTS.+ radical scavenging activity (57.6 μmol TE/g). FD-ICPDD could be an alternative drying method for processing valuable agro-products. Keywords: sodium carbonate, instant controlled pressure drop drying, nutritional properties, antioxidant activity
{"title":"Combined effects of sodium carbonate pretreatment and hybrid drying methods on the nutritional and antioxidant properties of dried Goji berries","authors":"Huihui Song, Jin-feng Bi, Qinqin Chen, Zhou Mo, Xinye Wu, Jianxin Song","doi":"10.4995/IDS2018.2018.8373","DOIUrl":"https://doi.org/10.4995/IDS2018.2018.8373","url":null,"abstract":"Combined effects of sodium carbonate (SC) pretreatment and hybrid drying methods (freeze drying-instant controlled pressure drop drying (FD-ICPDD), hot air drying (HAD-ICPDD) on nutritional and antioxidant properties of Goji berries were investigated. Compared with distilled water pretreatment, SC pretreatment could obtain products with better quality. Goji dried by FD-ICPDD showed better overall quality than that dried by HAD or FD alone. FD-ICPDD products exhibited higher contents of total Lycium barbarum polysaccharide (140 g/kg), total carotenoids (2.4 g/kg) as well as the strongest ABTS.+ radical scavenging activity (57.6 μmol TE/g). FD-ICPDD could be an alternative drying method for processing valuable agro-products. Keywords: sodium carbonate, instant controlled pressure drop drying, nutritional properties, antioxidant activity","PeriodicalId":107148,"journal":{"name":"Proceedings of 21th International Drying Symposium","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124525996","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-09-07DOI: 10.4995/IDS2018.2018.7328
S. Mujaffar, Aveena Ramroop, D. Sukha
To assess the impact of a rest interval and bean turning on the thin-layer drying behavior of fermented cocoa beans, beans of mixed Trinitario varieties were dried in a cabinet oven at three temperatures (40, 50, 60°C) using three drying regimes, namely; continuous drying, intermittent drying (drying for 8h with a rest period of 16h), and intermittent drying with turning of beans. Moisture content, water activity, pH and colour attributes were measured and sensory evaluation of the cocoa liquor carried out on selected samples. Drying curves were constructed and drying rate constants (k) and effective diffusivity (Deff) values determined. Keywords: Oven-drying; Fick’s Law; Rate constant; Diffusion coefficient
{"title":"Thin layer drying behaviour of fermented cocoa (Theobroma cacao L.) beans","authors":"S. Mujaffar, Aveena Ramroop, D. Sukha","doi":"10.4995/IDS2018.2018.7328","DOIUrl":"https://doi.org/10.4995/IDS2018.2018.7328","url":null,"abstract":"To assess the impact of a rest interval and bean turning on the thin-layer drying behavior of fermented cocoa beans, beans of mixed Trinitario varieties were dried in a cabinet oven at three temperatures (40, 50, 60°C) using three drying regimes, namely; continuous drying, intermittent drying (drying for 8h with a rest period of 16h), and intermittent drying with turning of beans. Moisture content, water activity, pH and colour attributes were measured and sensory evaluation of the cocoa liquor carried out on selected samples. Drying curves were constructed and drying rate constants (k) and effective diffusivity (Deff) values determined. Keywords: Oven-drying; Fick’s Law; Rate constant; Diffusion coefficient","PeriodicalId":107148,"journal":{"name":"Proceedings of 21th International Drying Symposium","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131288630","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-09-07DOI: 10.4995/ids2018.2018.7858
A. Boubekri, Samira Chouicha, M. H. Berbeuh, D. Mennouche, I. Frihi, A. Rzezgua
This work was carried up in the objective to valorize the broad beans, largely harvested in Algeria, by solar drying means. In the present research paper, an experimental study was conducted on solar drying of broad beans by two different methods. Experimental trials were performed on a direct and an indirect laboratory scale solar dryers at Ouargla university in the southern of Algeria. Selected samples were dried at 50°C, 55°C, 60°C and 65°C. In both two applied cases, drying curves were obtained and compared. Among twelve consulted drying models the Page model was correlated with satisfaction to describe the solar drying of broad beans using a non linear regression analysis method. Operating and thermal performances of the two used drying systems were checked by the energy effeceincy and economic calculation. Obtained results showed that the direct solar drying ensures good preservation of the final product with a drying time of 5 hours. Keywords: solar drying ; convective drying ; broad bean ; quality
{"title":"Post-harvest treatment of algerian broad beans using two different solar drying methods","authors":"A. Boubekri, Samira Chouicha, M. H. Berbeuh, D. Mennouche, I. Frihi, A. Rzezgua","doi":"10.4995/ids2018.2018.7858","DOIUrl":"https://doi.org/10.4995/ids2018.2018.7858","url":null,"abstract":"This work was carried up in the objective to valorize the broad beans, largely harvested in Algeria, by solar drying means. In the present research paper, an experimental study was conducted on solar drying of broad beans by two different methods. Experimental trials were performed on a direct and an indirect laboratory scale solar dryers at Ouargla university in the southern of Algeria. Selected samples were dried at 50°C, 55°C, 60°C and 65°C. In both two applied cases, drying curves were obtained and compared. Among twelve consulted drying models the Page model was correlated with satisfaction to describe the solar drying of broad beans using a non linear regression analysis method. Operating and thermal performances of the two used drying systems were checked by the energy effeceincy and economic calculation. Obtained results showed that the direct solar drying ensures good preservation of the final product with a drying time of 5 hours. Keywords: solar drying ; convective drying ; broad bean ; quality ","PeriodicalId":107148,"journal":{"name":"Proceedings of 21th International Drying Symposium","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129885119","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-09-07DOI: 10.4995/IDS2018.2018.7519
J. Rodríguez-Ramírez, Beatriz Noyola-Altamirano, L. G. Barriada-Bernal, L. Méndez-Lagunas
The commercial value of stevia dehydrated leaves is related to the content of glycocides and their appearance. The present work approaches the effect of packed bed drying conditions (temperature, flow rate and solid loading) on glycosides and antioxidants activity of stevia leaves of Morita II variety. Diffusion coefficient was calculated. The drying times ranged between 34 and 160 minutes, the temperature was the most significant factor followed by solid loading and flow rate. Drying increases the concentration of antioxidants, stevioside and reduces rebaudioside A. Keywords: drying, packed bed, stevia rebaudiana, glycosides, antioxidants
{"title":"Effects of drying conditions on the content of glycosides and antioxidants of packed bed of stevia leaves","authors":"J. Rodríguez-Ramírez, Beatriz Noyola-Altamirano, L. G. Barriada-Bernal, L. Méndez-Lagunas","doi":"10.4995/IDS2018.2018.7519","DOIUrl":"https://doi.org/10.4995/IDS2018.2018.7519","url":null,"abstract":"The commercial value of stevia dehydrated leaves is related to the content of glycocides and their appearance. The present work approaches the effect of packed bed drying conditions (temperature, flow rate and solid loading) on glycosides and antioxidants activity of stevia leaves of Morita II variety. Diffusion coefficient was calculated. The drying times ranged between 34 and 160 minutes, the temperature was the most significant factor followed by solid loading and flow rate. Drying increases the concentration of antioxidants, stevioside and reduces rebaudioside A. Keywords: drying, packed bed, stevia rebaudiana, glycosides, antioxidants","PeriodicalId":107148,"journal":{"name":"Proceedings of 21th International Drying Symposium","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130231362","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-09-07DOI: 10.4995/IDS2018.2018.7393
Junjie Yan, Xiaoqu Han, Jiahuan Wang, Ming Liu, S. Karellas
Lignite is a domestic strategic reserve of low rank coals in many countries for its abundant resource and competitive price. Combustion for power generation is still an important approach to its utilization. However, the high moisture content always results in low efficiencies of lignite-direct-fired power plants. Lignite pre-drying is thus proposed as an effective method to improve the energy efficiency. The present work focuses on the flue gas pre-dried lignite-fired power system (FPLPS), which is integrated with fan mill pulverizing system and waste heat recovery. The thermo-economic analysis model was developed to predict its energy saving potential at design conditions. The pre-drying upgrade factor was defined to express the coupling of pre-drying system with boiler system and the efficiency improvement effect. The energy saving potential of the FPLPS, when applied in a 600 MW supercritical power unit, was determined to be 1.48 %-pts. It was concluded that the improvement of boiler efficiency mainly resulted from the lowered boiler exhaust temperature after firing pre-dried low moisture content lignite and the lowered dryer exhaust gas temperature after pre-heating the boiler air supply. Keywords: lignite; pre-drying; thermodynamic analysis; thermo-economics
{"title":"Thermo-economic analysis of an efficient lignite-fired power system integrated with flue gas fan mill pre-drying","authors":"Junjie Yan, Xiaoqu Han, Jiahuan Wang, Ming Liu, S. Karellas","doi":"10.4995/IDS2018.2018.7393","DOIUrl":"https://doi.org/10.4995/IDS2018.2018.7393","url":null,"abstract":"Lignite is a domestic strategic reserve of low rank coals in many countries for its abundant resource and competitive price. Combustion for power generation is still an important approach to its utilization. However, the high moisture content always results in low efficiencies of lignite-direct-fired power plants. Lignite pre-drying is thus proposed as an effective method to improve the energy efficiency. The present work focuses on the flue gas pre-dried lignite-fired power system (FPLPS), which is integrated with fan mill pulverizing system and waste heat recovery. The thermo-economic analysis model was developed to predict its energy saving potential at design conditions. The pre-drying upgrade factor was defined to express the coupling of pre-drying system with boiler system and the efficiency improvement effect. The energy saving potential of the FPLPS, when applied in a 600 MW supercritical power unit, was determined to be 1.48 %-pts. It was concluded that the improvement of boiler efficiency mainly resulted from the lowered boiler exhaust temperature after firing pre-dried low moisture content lignite and the lowered dryer exhaust gas temperature after pre-heating the boiler air supply. Keywords: lignite; pre-drying; thermodynamic analysis; thermo-economics","PeriodicalId":107148,"journal":{"name":"Proceedings of 21th International Drying Symposium","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123745614","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-09-07DOI: 10.4995/IDS2018.2018.7898
E. Dalmau, J. Cárcel, V. Eim, S. Simal
To better understand the influence of processing on the bioaccessibility of bioactive compounds during digestion, the microstructure of beetroot samples was observed prior to and after 180 min of in vitro digestion, by using scanning electron microscopy. Beetroot samples were subjected to convective drying at 60 ºC and 2 m/s and freeze-drying at -50 ºC and 30Pa. Dried beetroots were rehydrated prior to digestion by immersion in distilled water at 37 ºC during 90 min. To extract quantitative information related to cell size from the visual texture of beetroot, grey level granulometric methods from mathematical morphology were applied. Keywords: freeze drying; convective drying; scanning electron microscopy; image analysis; image texture analysis.
{"title":"Influence of drying on in vitro gastric digestion of beetroot: evaluation of the microstructure","authors":"E. Dalmau, J. Cárcel, V. Eim, S. Simal","doi":"10.4995/IDS2018.2018.7898","DOIUrl":"https://doi.org/10.4995/IDS2018.2018.7898","url":null,"abstract":"To better understand the influence of processing on the bioaccessibility of bioactive compounds during digestion, the microstructure of beetroot samples was observed prior to and after 180 min of in vitro digestion, by using scanning electron microscopy. Beetroot samples were subjected to convective drying at 60 ºC and 2 m/s and freeze-drying at -50 ºC and 30Pa. Dried beetroots were rehydrated prior to digestion by immersion in distilled water at 37 ºC during 90 min. To extract quantitative information related to cell size from the visual texture of beetroot, grey level granulometric methods from mathematical morphology were applied. Keywords: freeze drying; convective drying; scanning electron microscopy; image analysis; image texture analysis.","PeriodicalId":107148,"journal":{"name":"Proceedings of 21th International Drying Symposium","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121200924","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-09-07DOI: 10.4995/ids2018.2018.8365
Jan Piecko, D. Konopacka, Monika Mieszczakowska-Frąc, D. Kruczyńska, Karolina Celejewska
A one stage drying process for dried cranberry production, employing a vacuum microwave technique, is proposed. The process consists of a specific sequence of microwave energy dosage at a given vacuum level. During the 60 minute process, three sub-stages can be identified: osmotic dehydration, intensive water evaporation and stabilization. Mass transfer, as well as quality changes during the process, has been described, and the final product quality compared to purchased control. The proposed method of dried cranberry production resulted in a microbiologically stable product (aw=0.62) of a decent sensory quality, with an antioxidant potential three times higher than traditional products. Keywords: Vaccinium macrocarpon; microwave-vacuum drying; ready-to-eat snack
{"title":"Drying kinetics and selected physico - chemical properties of fresh cranberries preserved with microwave – vacuum process","authors":"Jan Piecko, D. Konopacka, Monika Mieszczakowska-Frąc, D. Kruczyńska, Karolina Celejewska","doi":"10.4995/ids2018.2018.8365","DOIUrl":"https://doi.org/10.4995/ids2018.2018.8365","url":null,"abstract":"A one stage drying process for dried cranberry production, employing a vacuum microwave technique, is proposed. The process consists of a specific sequence of microwave energy dosage at a given vacuum level. During the 60 minute process, three sub-stages can be identified: osmotic dehydration, intensive water evaporation and stabilization. Mass transfer, as well as quality changes during the process, has been described, and the final product quality compared to purchased control. The proposed method of dried cranberry production resulted in a microbiologically stable product (aw=0.62) of a decent sensory quality, with an antioxidant potential three times higher than traditional products. Keywords: Vaccinium macrocarpon; microwave-vacuum drying; ready-to-eat snack ","PeriodicalId":107148,"journal":{"name":"Proceedings of 21th International Drying Symposium","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121532346","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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