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The Effect of Different Pretreatments on Drying Characteristics and Rehydration Abilities of Potato Slices

Year 2023, Volume: 13 Issue: 1, 187 - 201, 15.03.2023
https://doi.org/10.31466/kfbd.1228407

Abstract

In this study, the effect of some pretreatments such as immersing citric acid, blanching hot water, immersing ethanol solution and ultrasound on the drying characteristics and rehydration properties of potato slices. All pretreatments reduced drying time of the potato slices. The highest drying rate was observed in potato slices immersed ethanol solution, whereas the unpretreated samples had the lowest drying rate. Different drying behaviors were determined because of different pretreatments. The most appropriate models for drying curves were given as; the unpretreated and blanched samples for Parabolic model, the samples immersed in citric acid solution for Wang and Singh, the samples immersed in ethanol solution and ultrasonicated samples for Page models. Besides, remarkable weight reduction, water loss and dry matter loss were observed from the samples immersed in ethanol solution and the ultrasonicated samples. On the other hand, all pretreatments enhanced the rehydration ability of the dried potato slices.

References

  • Amjad, W., Crichton, S. O., Munir, A., Hensel, O., and Sturm, B. (2018). Hyperspectral imaging for the determination of potato slice moisture content and chromaticity during the convective hot air drying process. Biosystems Engineering, 166, 170-183.
  • Bassey, E. J., Cheng, J. H., and Sun, D. W. (2021). Novel nonthermal and thermal pretreatments for enhancing drying performance and improving quality of fruits and vegetables. Trends in Food Science and Technology, 112, 137-148.
  • Bhargava, N., Mor, R. S., Kumar, K., and Sharanagat, V. S. (2021). Advances in application of ultrasound in food processing: A review. Ultrasonics Sonochemistry, 70, 105293.
  • Bondaruk, J., Markowski, M., & Błaszczak, W. (2007). Effect of drying conditions on the quality of vacuum-microwave dried potato cubes. Journal of Food Engineering, 81(2), 306-312.
  • Bozkir, H., & Ergün, A. R. (2020). Effect of sonication and osmotic dehydration applications on the hot air drying kinetics and quality of persimmon. Lwt, 131, 109704.
  • Bozkir, H., Rayman Ergün, A., Tekgül, Y., & Baysal, T. (2019). Ultrasound as pretreatment for drying garlic slices in microwave and convective dryer. Food Science and Biotechnology, 28(2), 347-354.
  • Crank, J. (1979). The mathematics of diffusion. Oxford UK, Clarendon Press.
  • da Cunha, R. M. C., Brandão, S. C. R., de Medeiros, R. A. B., da Silva Júnior, E. V., da Silva, J. H. F., and Azoubel, P. M. (2020). Effect of ethanol pretreatment on melon convective drying. Food Chemistry, 333, 127502.
  • Demiray, E., Seker, A., and Tulek, Y. (2017). Drying kinetics of onion (Allium cepa L.) slices with convective and microwave drying. Heat and Mass Transfer, 53(5), 1817-1827.
  • Deng, L. Z., Mujumdar, A. S., Zhang, Q., Yang, X. H., Wang, J., Zheng, Z. A., and Xiao, H. W. (2019). Chemical and physical pretreatments of fruits and vegetables: Effects on drying characteristics and quality attributes–a comprehensive review. Critical Reviews in Food Science and Nutrition, 59(9), 1408-1432.
  • Deng, L. Z., Yang, X. H., Mujumdar, A. S., Zhao, J. H., Wang, D., Zhang, Q., and Xiao, H. W. (2018). Red pepper (Capsicum annuum L.) drying: Effects of different drying methods on drying kinetics, physicochemical properties, antioxidant capacity, and microstructure. Drying Technology, 36(8), 893-907.
  • Doymaz, I. (2012). Drying of potato slices: Effect of pretreatments and mathematical modeling. Journal of Food Processing and Preservation, 36(4), 310-319.
  • Doymaz, İ. (2020). Impact of citric acid on the drying characteristics of kiwifruit slices. Acta Scientiarum. Technology, 42.
  • Doymaz, İ., Demir, H., and Yildirim, A. (2015). Drying of quince slices: effect of pretreatments on drying and rehydration characteristics. Chemical Engineering Communications, 202(10), 1271-1279.
  • Gómez-García, R., Campos, D. A., Aguilar, C. N., Madureira, A. R., and Pintado, M. (2020). Valorization of melon fruit (Cucumis melo L.) by-products: Phytochemical and Biofunctional properties with Emphasis on Recent Trends and Advances. Trends in Food Science and Technology, 99, 507-519.
  • Guedes, J. S., Santos, K. C., Castanha, N., Rojas, M. L., Junior, M. D. M., Lima, D. C., and Augusto, P. E. (2021). Structural modification on potato tissue and starch using ethanol pre-treatment and drying process. Food Structure, 29, 100202.
  • Hiranvarachat, B., Devahastin, S., and Chiewchan, N. (2011). Effects of acid pretreatments on some physicochemical properties of carrot undergoing hot air drying. Food and Bioproducts Processing, 89(2), 116-127.
  • Huang, D., Men, K., Li, D., Wen, T., Gong, Z., Sunden, B., and Wu, Z. (2020). Application of ultrasound technology in the drying of food products. Ultrasonics Sonochemistry, 63, 104950.
  • Ju, H. Y., El-Mashad, H. M., Fang, X. M., Pan, Z., Xiao, H. W., Liu, Y. H., and Gao, Z. J. (2016). Drying characteristics and modeling of yam slices under different relative humidity conditions. Drying Technology, 34(3), 296-306.
  • La Fuente, C. I., and Tadini, C. C. (2018). Ultrasound pre-treatment prior to unripe banana air-drying: effect of the ultrasonic volumetric power on the kinetic parameters. Journal of Food Science and Technology, 55(12), 5098-5105.
  • Llavata, B., García-Pérez, J. V., Simal, S., and Cárcel, J. A. (2020). Innovative pre-treatments to enhance food drying: A current review. Current Opinion in Food Science, 35, 20-26.
  • Osae, R., Essilfie, G., Alolga, R. N., Akaba, S., Song, X., Owusu‐Ansah, P., and Zhou, C. (2020). Application of non‐thermal pretreatment techniques on agricultural products prior to drying: a review. Journal of the Science of Food and Agriculture, 100(6), 2585-2599.
  • Rojas, M. L., and Augusto, P. E. (2018). Ethanol and ultrasound pre-treatments to improve infrared drying of potato slices. Innovative Food Science and Emerging Technologies, 49, 65-75.
  • Rojas, M. L., Augusto, P. E. D., and Cárcel, J. A. (2020). Ethanol pre-treatment to ultrasound-assisted convective drying of apple. Innovative Food Science and Emerging Technologies, 61, 102328.
  • Tao, Y., Han, M., Gao, X., Han, Y., Show, P. L., Liu, C., ... and Xie, G. (2019). Applications of water blanching, surface contacting ultrasound-assisted air drying, and their combination for dehydration of white cabbage: Drying mechanism, bioactive profile, color and rehydration property. Ultrasonics Sonochemistry, 53, 192-201.
  • Tepe, F. B. (2022). Impact of pretreatments and hybrid microwave assisting on drying characteristics and bioactive properties of apple slices. Journal of Food Processing and Preservation, 46(10), e17067.
  • Tepe, F. B., Tepe, T. K., and Ekinci, A. (2022). Impact of air temperature on drying characteristics and some bioactive properties of kiwi fruit slices. Chemical Industry & Chemical Engineering Quarterly, 28(2), 151-159.
  • Tepe, T. K., and Tepe, B. (2020). The comparison of drying and rehydration characteristics of intermittent-microwave and hot-air dried-apple slices. Heat and Mass Transfer, 56(11), 3047-3057.
  • Tunckal, C., and Doymaz, İ. (2020). Performance analysis and mathematical modelling of banana slices in a heat pump drying system. Renewable Energy, 150, 918-923.
  • Wang, H. O., Fu, Q. Q., Chen, S. J., Hu, Z. C., and Xie, H. X. (2018). Effect of hot-water blanching pretreatment on drying characteristics and product qualities for the novel integrated freeze-drying of apple slices. Journal of Food Quality, 2018, 1-12
  • Wang, H., Liu, Z. L., Vidyarthi, S. K., Wang, Q. H., Gao, L., Li, B. R., ... and Xiao, H. W. (2020). Effects of different drying methods on drying kinetics, physicochemical properties, microstructure, and energy consumption of potato (Solanum tuberosum L.) cubes. Drying Technology, 39(3), 418-431.
  • Wang, J., Xiao, H. W., Ye, J. H., Wang, J., and Raghavan, V. (2019). Ultrasound pretreatment to enhance drying kinetics of kiwifruit (Actinidia deliciosa) slices: pros and cons. Food and Bioprocess Technology, 12(5), 865-876.
  • Wu, B., Guo, Y., Wang, J., Pan, Z., and Ma, H. (2018). Effect of thickness on non-fried potato chips subjected to infrared radiation blanching and drying. Journal of Food Engineering, 237, 249-255.
  • Wu, X. F., Zhang, M., Mujumdar, A. S., and Yang, C. H. (2019). Effect of ultrasound-assisted osmotic dehydration pretreatment on the infrared drying of Pakchoi Stems. Drying Technology, 38 (15), 2015-2026.
  • Zhang, Z., Liu, Z., Liu, C., Li, D., Jiang, N., and Liu, C. (2016). Effects of ultrasound pretreatment on drying kinetics and quality parameters of button mushroom slices. Drying Technology, 34(15), 1791-1800.
  • Zhou, C., Wang, Z., Wang, X., Yagoub, A. E., Ma, H., Sun, Y., & Yu, X. (2021). Effects of tri‐frequency ultrasound‐ethanol pretreatment combined with infrared convection drying on the quality properties and drying characteristics of scallion stalk. Journal of the Science of Food and Agriculture, 101(7), 2809-2817.

Farklı Ön İşlemlerin Patates Dilimlerinin Kuruma Karakteristikleri ve Rehidrasyon Yetenekleri Üzerine Etkisi

Year 2023, Volume: 13 Issue: 1, 187 - 201, 15.03.2023
https://doi.org/10.31466/kfbd.1228407

Abstract

Bu çalışmada sitrik asit çözeltisine daldırma, sıcak suya daldırma, etanol çözeltisine daldırma ve ultrases ön işlemlerinin patates dilimlerinin kuruma karakteristikleri ve rehidrasyon özellikleri üzerine etkisi araştırılmıştır. En yüksek kuruma süresi ön işlem uygulanmamış örneklerde tespit edilirken, tüm ön işlemler kuruma süresini kısaltmış olup, aralarında en düşük kuruma süresine etanol ön işlemine tabi tutulan örnekler olduğu belirlenmiştir. Ön işlemlerin farklı kuruma davranışlara sebep olduğu tespit edilmiştir. Ön işlem uygulanmamış örnekler ile sıcak suya daldırılan örnekler Parabolik model ile açıklanırken, sitrik asit çözeltisine daldırılan örnekler Wang ve Singh, etanol çözeltisine daldırılan ve ultrases ön işlemine daldırılan örneklerin kuruma eğrileri Page model ile açıklanmıştır. Ayrıca etanol çözeltisine daldırılan ve ultrases ön işlemi uygulanan örneklerde önemli düzeyde ağırlık kaybı, su kaybı ve katı madde kaybı gerçekleşmiştir. Diğer bir yandan tüm ön işlemlerin kurutulmuş patates dilimlerinin rehidrasyon yeteneğini artırdığı gözlenmiştir.

References

  • Amjad, W., Crichton, S. O., Munir, A., Hensel, O., and Sturm, B. (2018). Hyperspectral imaging for the determination of potato slice moisture content and chromaticity during the convective hot air drying process. Biosystems Engineering, 166, 170-183.
  • Bassey, E. J., Cheng, J. H., and Sun, D. W. (2021). Novel nonthermal and thermal pretreatments for enhancing drying performance and improving quality of fruits and vegetables. Trends in Food Science and Technology, 112, 137-148.
  • Bhargava, N., Mor, R. S., Kumar, K., and Sharanagat, V. S. (2021). Advances in application of ultrasound in food processing: A review. Ultrasonics Sonochemistry, 70, 105293.
  • Bondaruk, J., Markowski, M., & Błaszczak, W. (2007). Effect of drying conditions on the quality of vacuum-microwave dried potato cubes. Journal of Food Engineering, 81(2), 306-312.
  • Bozkir, H., & Ergün, A. R. (2020). Effect of sonication and osmotic dehydration applications on the hot air drying kinetics and quality of persimmon. Lwt, 131, 109704.
  • Bozkir, H., Rayman Ergün, A., Tekgül, Y., & Baysal, T. (2019). Ultrasound as pretreatment for drying garlic slices in microwave and convective dryer. Food Science and Biotechnology, 28(2), 347-354.
  • Crank, J. (1979). The mathematics of diffusion. Oxford UK, Clarendon Press.
  • da Cunha, R. M. C., Brandão, S. C. R., de Medeiros, R. A. B., da Silva Júnior, E. V., da Silva, J. H. F., and Azoubel, P. M. (2020). Effect of ethanol pretreatment on melon convective drying. Food Chemistry, 333, 127502.
  • Demiray, E., Seker, A., and Tulek, Y. (2017). Drying kinetics of onion (Allium cepa L.) slices with convective and microwave drying. Heat and Mass Transfer, 53(5), 1817-1827.
  • Deng, L. Z., Mujumdar, A. S., Zhang, Q., Yang, X. H., Wang, J., Zheng, Z. A., and Xiao, H. W. (2019). Chemical and physical pretreatments of fruits and vegetables: Effects on drying characteristics and quality attributes–a comprehensive review. Critical Reviews in Food Science and Nutrition, 59(9), 1408-1432.
  • Deng, L. Z., Yang, X. H., Mujumdar, A. S., Zhao, J. H., Wang, D., Zhang, Q., and Xiao, H. W. (2018). Red pepper (Capsicum annuum L.) drying: Effects of different drying methods on drying kinetics, physicochemical properties, antioxidant capacity, and microstructure. Drying Technology, 36(8), 893-907.
  • Doymaz, I. (2012). Drying of potato slices: Effect of pretreatments and mathematical modeling. Journal of Food Processing and Preservation, 36(4), 310-319.
  • Doymaz, İ. (2020). Impact of citric acid on the drying characteristics of kiwifruit slices. Acta Scientiarum. Technology, 42.
  • Doymaz, İ., Demir, H., and Yildirim, A. (2015). Drying of quince slices: effect of pretreatments on drying and rehydration characteristics. Chemical Engineering Communications, 202(10), 1271-1279.
  • Gómez-García, R., Campos, D. A., Aguilar, C. N., Madureira, A. R., and Pintado, M. (2020). Valorization of melon fruit (Cucumis melo L.) by-products: Phytochemical and Biofunctional properties with Emphasis on Recent Trends and Advances. Trends in Food Science and Technology, 99, 507-519.
  • Guedes, J. S., Santos, K. C., Castanha, N., Rojas, M. L., Junior, M. D. M., Lima, D. C., and Augusto, P. E. (2021). Structural modification on potato tissue and starch using ethanol pre-treatment and drying process. Food Structure, 29, 100202.
  • Hiranvarachat, B., Devahastin, S., and Chiewchan, N. (2011). Effects of acid pretreatments on some physicochemical properties of carrot undergoing hot air drying. Food and Bioproducts Processing, 89(2), 116-127.
  • Huang, D., Men, K., Li, D., Wen, T., Gong, Z., Sunden, B., and Wu, Z. (2020). Application of ultrasound technology in the drying of food products. Ultrasonics Sonochemistry, 63, 104950.
  • Ju, H. Y., El-Mashad, H. M., Fang, X. M., Pan, Z., Xiao, H. W., Liu, Y. H., and Gao, Z. J. (2016). Drying characteristics and modeling of yam slices under different relative humidity conditions. Drying Technology, 34(3), 296-306.
  • La Fuente, C. I., and Tadini, C. C. (2018). Ultrasound pre-treatment prior to unripe banana air-drying: effect of the ultrasonic volumetric power on the kinetic parameters. Journal of Food Science and Technology, 55(12), 5098-5105.
  • Llavata, B., García-Pérez, J. V., Simal, S., and Cárcel, J. A. (2020). Innovative pre-treatments to enhance food drying: A current review. Current Opinion in Food Science, 35, 20-26.
  • Osae, R., Essilfie, G., Alolga, R. N., Akaba, S., Song, X., Owusu‐Ansah, P., and Zhou, C. (2020). Application of non‐thermal pretreatment techniques on agricultural products prior to drying: a review. Journal of the Science of Food and Agriculture, 100(6), 2585-2599.
  • Rojas, M. L., and Augusto, P. E. (2018). Ethanol and ultrasound pre-treatments to improve infrared drying of potato slices. Innovative Food Science and Emerging Technologies, 49, 65-75.
  • Rojas, M. L., Augusto, P. E. D., and Cárcel, J. A. (2020). Ethanol pre-treatment to ultrasound-assisted convective drying of apple. Innovative Food Science and Emerging Technologies, 61, 102328.
  • Tao, Y., Han, M., Gao, X., Han, Y., Show, P. L., Liu, C., ... and Xie, G. (2019). Applications of water blanching, surface contacting ultrasound-assisted air drying, and their combination for dehydration of white cabbage: Drying mechanism, bioactive profile, color and rehydration property. Ultrasonics Sonochemistry, 53, 192-201.
  • Tepe, F. B. (2022). Impact of pretreatments and hybrid microwave assisting on drying characteristics and bioactive properties of apple slices. Journal of Food Processing and Preservation, 46(10), e17067.
  • Tepe, F. B., Tepe, T. K., and Ekinci, A. (2022). Impact of air temperature on drying characteristics and some bioactive properties of kiwi fruit slices. Chemical Industry & Chemical Engineering Quarterly, 28(2), 151-159.
  • Tepe, T. K., and Tepe, B. (2020). The comparison of drying and rehydration characteristics of intermittent-microwave and hot-air dried-apple slices. Heat and Mass Transfer, 56(11), 3047-3057.
  • Tunckal, C., and Doymaz, İ. (2020). Performance analysis and mathematical modelling of banana slices in a heat pump drying system. Renewable Energy, 150, 918-923.
  • Wang, H. O., Fu, Q. Q., Chen, S. J., Hu, Z. C., and Xie, H. X. (2018). Effect of hot-water blanching pretreatment on drying characteristics and product qualities for the novel integrated freeze-drying of apple slices. Journal of Food Quality, 2018, 1-12
  • Wang, H., Liu, Z. L., Vidyarthi, S. K., Wang, Q. H., Gao, L., Li, B. R., ... and Xiao, H. W. (2020). Effects of different drying methods on drying kinetics, physicochemical properties, microstructure, and energy consumption of potato (Solanum tuberosum L.) cubes. Drying Technology, 39(3), 418-431.
  • Wang, J., Xiao, H. W., Ye, J. H., Wang, J., and Raghavan, V. (2019). Ultrasound pretreatment to enhance drying kinetics of kiwifruit (Actinidia deliciosa) slices: pros and cons. Food and Bioprocess Technology, 12(5), 865-876.
  • Wu, B., Guo, Y., Wang, J., Pan, Z., and Ma, H. (2018). Effect of thickness on non-fried potato chips subjected to infrared radiation blanching and drying. Journal of Food Engineering, 237, 249-255.
  • Wu, X. F., Zhang, M., Mujumdar, A. S., and Yang, C. H. (2019). Effect of ultrasound-assisted osmotic dehydration pretreatment on the infrared drying of Pakchoi Stems. Drying Technology, 38 (15), 2015-2026.
  • Zhang, Z., Liu, Z., Liu, C., Li, D., Jiang, N., and Liu, C. (2016). Effects of ultrasound pretreatment on drying kinetics and quality parameters of button mushroom slices. Drying Technology, 34(15), 1791-1800.
  • Zhou, C., Wang, Z., Wang, X., Yagoub, A. E., Ma, H., Sun, Y., & Yu, X. (2021). Effects of tri‐frequency ultrasound‐ethanol pretreatment combined with infrared convection drying on the quality properties and drying characteristics of scallion stalk. Journal of the Science of Food and Agriculture, 101(7), 2809-2817.
There are 36 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Articles
Authors

Mustafa Otağ 0000-0001-5450-1546

Publication Date March 15, 2023
Published in Issue Year 2023 Volume: 13 Issue: 1

Cite

APA Otağ, M. (2023). Farklı Ön İşlemlerin Patates Dilimlerinin Kuruma Karakteristikleri ve Rehidrasyon Yetenekleri Üzerine Etkisi. Karadeniz Fen Bilimleri Dergisi, 13(1), 187-201. https://doi.org/10.31466/kfbd.1228407