Development of dehydrated products from peach palm-tucupi blends with edible film characteristics using refractive window. Since 2019, the researchers have experimented with dry pineapples, jackfruit, mango and passion fruits. According to the Food and Agriculture Organisation , food waste remains an elephant in the room for food processors, with about half of crops lost due to poor harvesting and handling techniques.
In a study on RW drying of pumpkin puree from 80% to 5% moisture content which was completed in about 5 minutes (with water at 95ºC). RW drying of inoculated pumpkin purees resulted in 4.6, 6.1, 6.0, and 5.5 log reductions of total aerobic plate counts , coliforms, Escherichia coli, and Listeria innocua, respectively. The RW dryer in this study demonstrated up to 70% energy efficiency (C. I. Nindo, Enhancing Food Processing: Refractance Window Dryer's Role in Nutrient Preservation Feng, et al., 2003). The microstructures of the jackfruit slices obtained by scanning electron microscopy are shown in Figure 10. Porous structures were observed in the freeze-dried samples compared to the other drying methods. This occurs because the ice in the material helps prevent shrinkage and collapse of the structure and shape during freeze-drying, resulting in minor volume changes .
In other hand, the best quality (lowest ΔE, lowest BI, and highest WI) is observed for the sample blanched in 5% citric acid at 60 °C. Finally, the effect of the different pretreatment methods on the quality of the surface structure of the dried samples was studied by scanning the surface structure using Scanning Electron Microscope . RWD was found to take much less time to dry the dragon fruit, around 960 min, compared to the other drying methods, which took 1200 to 1320 min.
The high-quality dried product is obtained because the product temperature remains below 80 °C. Due to these advantages over other drying techniques, RW drying has gained academic and industrial interest in recent years. The industrial application of this technology at large scale is becoming difficult due because of large surface area requirement for mass production. Researchers are trying to scale-up by combing this technology with others technology . RW dryer is now extending from the food sector to other sectors like pharmaceutical, cosmetic, pigment, edible film formation, and encapsulation. Majority of the reviews on RW drying focuses on the product quality aspects.
Improvement of phytochemical and quality characteristics of Dracocephalum kotschyi by drying methods. Figure 4.Effect of the drying method on the water activity of guava samples. The RWD technique is affected by various process parameters, including water bath temperature, mylar film thickness, loading rate, sample thickness, relative humidity, and air velocity. Among these, film thickness, air velocity, and temperature are easily controllable primary parameters, while loading rate and sample thickness are secondary parameters. Zotarelli MF, Augusto B, Carcio M, Laurindo JB. Effect of process variables on the drying rate of mango pulp by refractance window.
Effect of lactobacillus strains on phenolic profile, color attributes and antioxidant activities of lactic-acid-fermented mulberry juice. The titrimetric method with 2, 6- Dichlorophenol Indophenol dye was used in the estimation of ascorbic acid29. Measured volume of an aliquot was taken and 15 ml of oxalic acid solution (0.4%) was added followed by titration against standardized dye solution (0.04%) to a pink colour end point with 15 s of persistence. Brix-Acid ratio was calculated by dividing Total soluble solids value with total acidity of the rehydrated juice and beverage to evaluate the ripeness of carrots. The authors wish to thank the Director, CSIR-CFTRI for providing necessary infrastructure and other facilities to carry out this work. The first author would like to thank UGC-RGNF for the award of Senior Research Fellowship.
And R.K.K.; software, M.S.; validation, P.K.N. and K.S.; formal analysis, H.D. And R.K.K.; resources, M.S., S.K., P.K.N., and B.S.I.; data curation, H.D. And P.K.N.; funding acquisition, P.K.N. All authors have read and agreed to the published version of the manuscript. The approach that Saikia et al. describe was utilized in order to ascertain the level of DPPH radical scavenging activity.
Figure 6 shows conditioned air supply manifold 650 attaching to the unused side of drying chamber 610 and exhaust manifold 660 attaching to the unused side of dryer 620. The drying belt 110 floats above a heated medium flowing in a trough 150. Trough 150 may include a pump to recirculate the heated medium between a heating tank and the trough 150. Dryer 100 includes a single trough 150, however multiple troughs may be used, with each trough having its own air supply manifold 120 and exhaust manifold 130. In alternate embodiments, multiple troughs share a single air supply manifold 120 and exhaust manifold 130.
Thermal drying consumes 10–25% of the industrial energy in the developed countries. Drying energy consumption in the United States, United Kingdom and France were 1600×109, 128×109, 168×109 MJ/year, respectively. The effects of this dehydration methodology were similar for total phenolic and total flavonoids content, with the best results being obtained at temperatures around 70 °C and processing times of approximately 4.5 h. Controlled fermentation conditions utilizing pure function lactic acid starter culture result in enhanced control over the fermentation process and product uniformity. However, the high nutritional value of fermented Kanji lends itself to the growth of several spoilage microbes during storage through longer duration.
Physicochemical properties including moisture content, solubility, bulk density and color parameters of samples dried using different methods were compared. Energy consumption of the RW dryer was about one third and 1/40 of those of spray drying and freeze drying systems, respectively. Thermal drying consumes up to 25% of the industrial energy consumption in developed countries. Refractance Window is a relativelynew drying methodthat it is characterized by maintaining a relatively low temperature inside the food and short drying times.
RW drying process parameters had significant effect on TPC of mango leather and it varied from 4.87 to 7.85 mg GAE/g DW as shown in Table2 and Fig.3c. Similar results for dried mango leather TPC were obtained by Sogi et al. . It can be observed form Fig.3c that with the increase in drying temperature the TPC content of mango leather increases due to accelerated breakdown of cellular constituents and release of bound phenolic compounds. It can also be observed from Fig.3c that 4 mm thick pulp retained more TPC than 2 mm thick pulp, may be due to 2 mm thick pulp undergoing greater oxidative and thermal degradations.