Download or read book Effect of Vacuum Impregnation and High Pressure in Osmotic Dehydration and Air Drying on Physicochemical Properties of Mango Mangifera Indica L Cubes written by Yu Shen and published by . This book was released on 2017 with total page 41 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Thermal and Nonthermal Encapsulation Methods written by Magdalini Krokida and published by CRC Press. This book was released on 2017-09-27 with total page 237 pages. Available in PDF, EPUB and Kindle. Book excerpt: Encapsulation is a topic of interest across a wide range of scientific and industrial areas, from pharmaceutics to food and agriculture, for the protection and controlled release of various substances during transportation, storage, and consumption. Since encapsulated materials can be protected from external conditions, encapsulation enhances their stability and maintains their viability. This book offers a comprehensive review of conventional and modern methods for encapsulation. It covers various thermal and nonthermal encapsulation methods applied across a number of industries, including freeze drying, spray drying, spray chilling and spray cooling, electrospinning/electrospraying, osmotic dehydration, extrusion, air-suspension coating, pan coating, and vacuum drying. The book presents basic fundamentals, principles, and applications of each method, enabling the reader to gain extended knowledge. The choice of the most suitable encapsulation technique is based on the raw materials, the required size, and the desirable characteristics of the final products.
Download or read book Osmotic Dehydration and Vacuum Impregnation written by Pedro Fito and published by CRC Press. This book was released on 2019-04-23 with total page 286 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume in the Food Preservation Technology Series presents the latest developments in the application of two solid-liquid operations, Osmotic Dehydration (OD) and Vacuum Impregnation (VI), to the food industry. An international group of experts report on the improvement of osmotic processes at atmospheric pressure for fruits and vegetables, cu
Download or read book Microwave Osmotic Dehydration of Mango Cubes Under Continuous Flow Medium Spray Conditions Using Solute Mixtures written by Bhakti Shinde and published by . This book was released on 2020 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: "Microwave osmotic dehydration (MWOD) has ability to enhance moisture loss (ML) and limit solids gain (SG) as compared with conventional OD treatments. MWOD has been shown to be effective both in medium immersion mode (MWODI) and medium spray mode (MWODS) with MWODS showing better performance than MWODI. The current study was focused on MWODS for further enhancing SG reduction by using selected solute mixtures. The first study was focused on comparing the effectiveness of sucrose (S) solute with sucrose+dextrose (S:D) and sucrose+maltodextrin (grade 10DE) (S:MD) combinations for MWODS process with mango cube using three input variables (temperature, concentration and composition of solute mixtures) on mass transfer kinetics and post-MWODS product quality. The study demonstrated an enhanced ML/SG ratio with S:MD (85:15). This combination also gave a product with better texture and appearance factors. In further study, different grades of MD (10, 15 and 18DE) were compared for performance evaluation with MWODS, where MD 10DE was found to perform better than other two grades in facilitating better ML, limit SG and improve ML/SG ratio. The Azuara model was also shown to fit the experimental data for mass transfer kinetics (R2 > 0.92).The next study was to optimize MWODS process using sucrose+maltodextrin (10DE) (S:MD) using CCRD design, which included different proportions of S:MD (sucrose: maltodextrin= 100:0 to 80:20), temperatures (33-66.70C) and concentrations (33-66.7%). Overall, it was found that S:MD in 84:16 proportion showed better mass transfer characteristics as well as better product quality. Osmotically dried products need to be further dried to a lower moisture content using a finish drying technique to provide stability to the product. Finish air drying was applied after MWODS pretreatment using S:MD (85:15) evaluate the influence on the quality of the dry product. A CCRD was used with variables temperature, concentration, flow rate and contact time as an input variable and the process was optimized based on mass transfer, quality characteristics as well as physical properties of the finished dried product. The optimized conditions were: temperature, 51.70C; solute concentration, 58.5%; contact time, 30.6 min and solution flow rate of 1.8 L/min. Microwave vacuum drying (MWVD) was also evaluated for finish drying to see if it would give a quality advantage with mango cubes MWODS pretreated as before. In addition to other quality parameters, a scanning electron microscope was also used for observing structural changes at the surface of the treated product. It was found that the MWODS pre-treated mangoes with S:MD followed by MWVD gave the shortest overall drying time and better structural stability and quality characteristics positioning itself next to the freeze-drying method (considered the best).Overall, this research contributes to a better understanding of mass transfer behavior of MWODS employed with different solute mixtures, and for comparing finish drying under conventional air drying, MWVD and freeze-drying conditions. Sucrose and maltodextrin mixtures yielded much higher ML, limited SG and improved ML/SG ratio and product quality in dried mango cubes than has been reported in earlier studies not using MW treatment"--
Download or read book Leaching and Degradation Kinetics of Vitamin C in Mango Mangifera Indica L Cubes During Osmotic Dehydration written by Stefanie Hartono and published by . This book was released on 2018 with total page 74 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Handbook of Mango Fruit written by Muhammad Siddiq and published by John Wiley & Sons. This book was released on 2017-06-05 with total page 324 pages. Available in PDF, EPUB and Kindle. Book excerpt: Written by noted experts in the field, Handbook of Mango Fruit: Production, Postharvest Science, Processing Technology and Nutrition offers a comprehensive resource regarding the production, trade, and consumption of this popular tropical fruit. The authors review the geographic areas where the fruit is grown and harvested, including information on the ever-expanding global marketplace that highlights United States production, imports and exports, and consumption, as well as data on the outlook for the European market. Handbook of Mango Fruit outlines the postharvest handling and packaging techniques and reviews the fruit’s processed products and byproducts that are gleaned from the processing of waste. The authors include information on the nutritional profile of the mango and review the food safety considerations for processing and transport of mangoes. This comprehensive resource: Reviews global mango production trends and countries that are the major exporters and importers of mangoes Explores the burgeoning marketplace for mangoes with special emphasis on the US and European marketplace Assesses latest trends in packaging of and shipping of mangoes Provides in depth coverage on value-added processing and by-products utilization Offers vital information on the innovative processing technologies and nutritional profile of popular tropical fruit Written for anyone involved in the production, marketing, postharvest handling, processing and by-products of mangoes, Handbook of Mango Fruit is a vital resource offering the most current information and guidelines on the burgeoning marketplace as well as the safe handling, production, and distribution of mangoes.
Download or read book Advances in Food Dehydration written by Cristina Ratti and published by CRC Press. This book was released on 2008-11-21 with total page 488 pages. Available in PDF, EPUB and Kindle. Book excerpt: Comprehensive Assessment of This Globally Relevant Practice As a centuries-old food preservation method, dehydration technology has advanced significantly in the past decades as a result of new methods, sophisticated analytical techniques, and improved mathematical modeling. Providing practical and expert insight from an international panel of expe
Download or read book Osmotic Dehydration and Vacuum Impregnation Applications in Food Industries written by Pedro Fito and published by . This book was released on 2001 with total page 257 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Mass Transfer and Ascorbic Acids Degradation During Osmotic Dehydration of Ripe Mango Mangifera Indica L written by Lingqi Kong and published by . This book was released on 2017 with total page 40 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Osmotic Dehydration Combined with Air Drying of Red Pitaya Fruit Cubes written by Assal Haj Najafi and published by . This book was released on 2010 with total page 338 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Effects of Postharvest Ripening and Industrial Thermal Processing on the Nutraceutical and Physicochemical Properties of Mango Mangifera Indica L Cv Keitt written by Ingrid Patricia Ibarra Garza and published by . This book was released on 2014 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: "Mango is ranked at the fifth place in total production of fruit crops worldwide and México is the seventh main producer of it. This fruit not only have economic relevance, but it is attractive because the flavor, fragance and higth nutritional value. Therefore, mango can be consumed as fresh fruit or in products such as juice, nectar, canning slices, pickles, etc.."-- p.iv.
Download or read book New Perspectives on Food Blanching written by Felipe Richter Reis and published by Springer. This book was released on 2016-12-26 with total page 162 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides information on the advances in blanching and its effect on food. The author presents the concepts involved in old and novel blanching processes, the typical effects of blanching and the studies on novel blanching technologies.
Download or read book Handbook of Drying of Vegetables and Vegetable Products written by Min Zhang and published by CRC Press. This book was released on 2017-07-12 with total page 578 pages. Available in PDF, EPUB and Kindle. Book excerpt: This handbook provides a comprehensive overview of the processes and technologies in drying of vegetables and vegetable products. The Handbook of Drying of Vegetables and Vegetable Products discusses various technologies such as hot airflow drying, freeze drying, solar drying, microwave drying, radio frequency drying, infrared radiation drying, ultrasound assisted drying, and smart drying. The book’s chapters are clustered around major themes including drying processes and technologies, drying of specific vegetable products, properties during vegetable drying, and modeling, measurements, packaging & safety. Specifically, the book covers drying of different parts and types of vegetables such as mushrooms and herbs; changes to the properties of pigments, nutrients, and texture during drying process; dried products storage; nondestructive measurement and monitoring of moisture and morphological changes during vegetable drying; novel packaging; and computational fluid dynamics.
Download or read book Production of Mangifera Indica Powder Using Spray Dryer and the Effects of Drying on Its Physical Properties written by Siti Nadirah Md Zaini and published by . This book was released on 2009 with total page 49 pages. Available in PDF, EPUB and Kindle. Book excerpt: The objective of this work was to study the influence of spray drying conditions on the physical properties of mango powder. The process was carried out on a mini spray dryer and maltodextrin 10DE was used as carrier agent. Three tests were made. Solubility, dissolution and moisture content were analyzed as responses. Solubility was positively affected by inlet air temperature while dissolution and moisture content of powders were negatively affected by inlet air temperature. An increase in maltodextrin concentration increases the solubility of the mango powders and decreases the dissolution of the powders. From the result obtain the inlet air temperature of 160oC and 15% of maltodextrin addition is the optimum value for this study. For the solubility test, the optimum value is at temperature of 170oC and 20% of maltodextrin addition which the percentage of solubility is 81.76. The inlet air temperature of 150oC and maltodextrin addition of 10% is the optimum value for the dissolution test. For moisture content analysis, the optimum value is at inlet air temperature of 160oC and 15% maltodextrin addition which the percentage of moisture content is 2.38.-Author-
Download or read book Handbook of Fruits and Fruit Processing written by Y. H. Hui and published by John Wiley & Sons. This book was released on 2008-02-28 with total page 712 pages. Available in PDF, EPUB and Kindle. Book excerpt: The processing of fruits continues to undergo rapid change. In the Handbook of Fruits and Fruit Processing, Dr. Y.H. Hui and his editorial team have assembled over forty respected academicians and industry professionals to create an indispensable resource on the scientific principles and technological methods for processing fruits of all types. The book describes the processing of fruits from four perspectives: a scientific basis, manufacturing and engineering principles, production techniques, and processing of individual fruits. A scientific knowledge of the horticulture, biology, chemistry, and nutrition of fruits forms the foundation. A presentation of technological and engineering principles involved in processing fruits is a prelude to their commercial production. As examples, the manufacture of several categories of fruit products is discussed. The final part of the book discusses individual fruits, covering their harvest to a finished product in a retail market. As a professional reference book replete with the latest research or as a practical textbook filled with example after example of commodity applications, the Handbook of Fruits and Fruit Processing is the current, comprehensive, yet compact resource ideal for the fruit industry.
Download or read book Fruit Preservation written by Amauri Rosenthal and published by Springer. This book was released on 2018-11-05 with total page 543 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fruits and fruit based products are, in most cases, associated with very good sensory characteristics, health, well-being, perishability, relatively easy to mix with food products of diverse origin, amenable to be processed by conventional and novel technologies. Given the multiplicity of aspects whenever fruit preservation is considered, the editors took the challenge of covering in a thorough, comprehensive manner most aspects dealing with this topic. To accomplish these goals, the editors invited well known colleagues with expertise in specific disciplines associated with fruit preservation to contribute chapters to this book. Eighteen chapters were assembled in a sequence that would facilitate, like building blocks, to have at the same time, a birds-eye view and an in-depth coverage of traditional and novel technologies to preserve fruits. Even though processing took center stage in this book, ample space was dedicated to other relevant and timely topics on fruit preservation such as safety, consumer perception, sensory and health aspects. FEATURES: Traditional and Novel Technologies to Process Fruits Microwaves Ohmic Heating UV-C light Irradiation High Pressure Pulsed Electric Fields Ultrasound Vacuum Impregnation Membranes Ozone Hurdle Technology Topics Associated with Fruit Preservation Safety Nutrition and Health Consumer Perception Sensory Minimal Processing Packaging Unit Operations for Fruit Processing Cooling and Freezing Dehydration Frying
Download or read book The Mathematics of Diffusion written by John Crank and published by Oxford University Press. This book was released on 1979 with total page 428 pages. Available in PDF, EPUB and Kindle. Book excerpt: Though it incorporates much new material, this new edition preserves the general character of the book in providing a collection of solutions of the equations of diffusion and describing how these solutions may be obtained.
