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Review
.2016 Dec 30;18(1):71.
doi: 10.3390/ijms18010071.

Overall Quality of Fruits and Vegetables Products Affected by the Drying Processes with the Assistance of Vacuum-Microwaves

Affiliations
Review

Overall Quality of Fruits and Vegetables Products Affected by the Drying Processes with the Assistance of Vacuum-Microwaves

Adam Figiel et al. Int J Mol Sci..

Abstract

The seasonality of fruits and vegetables makes it impossible to consume and use them throughout the year, thus numerous processing efforts have been made to offer an alternative to their fresh consumption and application. To prolong their availability on the market, drying has received special attention as currently this method is considered one of the most common ways for obtaining food and pharmaceutical products from natural sources. This paper demonstrates the weakness of common drying methods applied for fruits and vegetables and the possible ways to improve the quality using different drying techniques or their combination with an emphasis on the microwave energy. Particular attention has been drawn to the combined drying with the assistance of vacuum-microwaves. The quality of the dried products was ascribed by chemical properties including the content of polyphenols, antioxidant capacity and volatiles as well as physical parameters such as color, shrinkage, porosity and texture. Both these fields of quality classification were considered taking into account sensory attributes and energy aspects in the perspective of possible industrial applications. In conclusion, the most promising way for improving the quality of dried fruit and vegetable products is hybrid drying consisting of osmotic dehydration in concentrated fruit juices followed by heat pump drying and vacuum-microwave finish drying.

Keywords: combined drying; energy efficiency; heat pump drying; osmotic dehydration; quality; vacuum-microwaves.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
The vacuum-microwave drying process.
Figure 2
Figure 2
Structure of beetroot samples dehydrated by freeze-drying (FD), vacuum-microwave drying (VMD) and convective drying (CD).
Figure 3
Figure 3
Shrinkage of carrot cubes dehydrated by freeze-drying (FD), vacuum-microwave drying (VMD) and convective drying (CD).
Figure 4
Figure 4
Typical force–deformation relationshipF = f(Δh) in compression test for products dehydrated by freeze drying (FD), vacuum-microwave drying (VMD) and convective drying (CD).
Figure 5
Figure 5
Drying kinetics for combined drying consisted in CPD until different levels of moisture contents followed by VMFD.M1,M2 andM3 represent a high, medium and low moisture contents obtained after CPD whereast1,t2 andt3 denote total drying times of combined drying consisted of CPD untilM1,M2 andM3 followed by VMFD.
Figure 6
Figure 6
Appearance of apple cubes dehydrated by convective drying (CD) and vacuum microwave finish drying (HPPD-VMFD).
Figure 7
Figure 7
Cross-section of pumpkin slices pre-treated in concentrated chokeberry juice for 2, 4 and 6 h.
Figure 8
Figure 8
SEM (Scanning Electron Microscope) picture of beetroot sample dehydrated in concentrated chokeberry juice and VMFD at 480 W (1000× magnification).
Figure 9
Figure 9
X-ray image of chokeberry fruit dehydrated by OD-CD-VMFD.
See this image and copyright information in PMC

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