Study and comparison of different drying processes for dehydration of raspberries

The aim of the present study was to evaluate and compare different drying methods (microwave, hot air + microwave, and osmotic dehydration + microwave) in raspberries (cv. Heritage). A portion of raspberries was pretreated with osmotic dehydration (60°Brix sucrose solution at 20°C for 360 min) and a...

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Detalles Bibliográficos
Autores principales: Rodríguez, Anabel, Rodríguez, María Marcela, Lemoine, María Laura, Mascheroni, Rodolfo Horacio
Formato: Articulo Preprint
Lenguaje:Inglés
Publicado: 2017
Materias:
Química
Combined drying
Drying rate
Quality parameters
Raspberries
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/101498
https://ri.conicet.gov.ar/11336/57345
https://www.tandfonline.com/doi/abs/10.1080/07373937.2016.1202958
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-101498
record_format dspace
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Química
Combined drying
Drying rate
Quality parameters
Raspberries
spellingShingle Química
Combined drying
Drying rate
Quality parameters
Raspberries
Rodríguez, Anabel
Rodríguez, María Marcela
Lemoine, María Laura
Mascheroni, Rodolfo Horacio
Study and comparison of different drying processes for dehydration of raspberries
topic_facet Química
Combined drying
Drying rate
Quality parameters
Raspberries
description The aim of the present study was to evaluate and compare different drying methods (microwave, hot air + microwave, and osmotic dehydration + microwave) in raspberries (cv. Heritage). A portion of raspberries was pretreated with osmotic dehydration (60°Brix sucrose solution at 20°C for 360 min) and another with hot air drying (HAD) (1.5 m/s air speed at 60°C for 300 min). Pretreated raspberries were then dried by microwave and at three different intensities (3.5, 7.5, and 11 W/g). Physicochemical properties (moisture content, water activity, and drying rate) and quality parameters (optical properties, mechanical properties, antioxidant capacity, and rehydration capacity) of dried raspberries were evaluated. Results showed that the microwave drying (MWD) at 7.5 W/g (50 min and final temperature of 79 ± 5.1°C) allowed a high yield of dried raspberries. The combined processes were not efficient to accelerate the decrease of moisture content, due to the low drying rate of the pretreatments. In terms of quality, none of the drying processes allowed a high retention of the antioxidant capacity. However, they allowed an appropriate rehydration performance. The combination of HAD with MWD allowed obtaining a good appearance and desirable texture on the dried product. Thus, this last option seems to be the best among the drying methods tested, but additional studies are required to improve the efficiency of the process and the effect on the antioxidant capacity during drying.
format Articulo
Preprint
author Rodríguez, Anabel
Rodríguez, María Marcela
Lemoine, María Laura
Mascheroni, Rodolfo Horacio
author_facet Rodríguez, Anabel
Rodríguez, María Marcela
Lemoine, María Laura
Mascheroni, Rodolfo Horacio
author_sort Rodríguez, Anabel
title Study and comparison of different drying processes for dehydration of raspberries
title_short Study and comparison of different drying processes for dehydration of raspberries
title_full Study and comparison of different drying processes for dehydration of raspberries
title_fullStr Study and comparison of different drying processes for dehydration of raspberries
title_full_unstemmed Study and comparison of different drying processes for dehydration of raspberries
title_sort study and comparison of different drying processes for dehydration of raspberries
publishDate 2017
url http://sedici.unlp.edu.ar/handle/10915/101498
https://ri.conicet.gov.ar/11336/57345
https://www.tandfonline.com/doi/abs/10.1080/07373937.2016.1202958
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