Drying
convective oven combined with other technologies
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Pear Pyrus communis
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The combination of osmotic dehydration with conventional dehydration resulted in a 17% higher overall acceptability and reduced the dehydration time by 42%. |
Costa Ribeiro et al. (2016)Costa Ribeiro, A. S., Aguiar-Oliveira, E., & Maldonado, R. R. (2016). Optimization of osmotic dehydration of pear followed by conventional drying and their sensory quality. Lebensmittel-Wissenschaft + Technologie, 72, 407-415. http://dx.doi.org/10.1016/j.lwt.2016.04.062. http://dx.doi.org/10.1016/j.lwt.2016.04....
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Kiwi Actinidia chinensis
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Pre-treatment with ultrasound positively affected the chlorophyll content, while the combination of convection with ultrasound improved the general characteristics of the fruit. |
Nowacka et al. (2017)Nowacka, M., Tylewicz, U., Romani, S., Dalla Rosa, M., & Witrowa-Rajchert, D. (2017). Influence of ultrasound-assisted osmotic dehydration on the main quality parameters of kiwi fruit. Innovative Food Science & Emerging Technologies, 41, 71-78. http://dx.doi.org/10.1016/j.ifset.2017.02.002. http://dx.doi.org/10.1016/j.ifset.2017.0...
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Strawberry Fragaria ananassa
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The drying time of strawberries reduced by 28% when the samples were previously treated with ultrasound in a sucrose solution before conventional drying. |
Amami et al. (2017)Amami, E., Khezami, W., Mezrigui, S., Badwaik, L. S., Bejar, A. K., Perez, C. T., & Kechaou, N. (2017). Effect of ultrasound-assisted osmotic dehydration pretreatment on the convective drying of strawberry. Ultrasonics Sonochemistry, 36, 286-300. http://dx.doi.org/10.1016/j.ultsonch.2016.12.007. PMid:28069213. http://dx.doi.org/10.1016/j.ultsonch.201...
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Persimmon Diospyrus kaki
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Osmotic dehydration combined with ultrasound before drying by convection decreased the total drying time without changing the color of persimmons. |
Bozkir et al. (2019)Bozkir, H., Rayman Ergün, A., Serdar, E., Metin, G., & Baysal, T. (2019). Influence of ultrasound and osmotic dehydration pretreatments on drying and quality properties of persimmon fruit. Ultrasonics Sonochemistry, 54, 135-141. http://dx.doi.org/10.1016/j.ultsonch.2019.02.006. PMid:30765216. http://dx.doi.org/10.1016/j.ultsonch.201...
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Cagaita Eugenia dysenterica
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The sensory analysis showed that the dehydrated cagaita, combining osmotic and convective dehydration, was well accepted, constituting a valid option for adding value to the fruit. |
Silva et al. (2015)Silva, C. D. M., Pires, C. R. F., Lima, J. P., Pereira, A. S., & Silva, C. A. (2015). Osmotic dehydration to obtain cagaita raisins. Journal of Bioenergy and Food Science, 2(4), 226-233. http://dx.doi.org/10.18067/jbfs.v2i4.82. http://dx.doi.org/10.18067/jbfs.v2i4.82...
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Foam mat
drying
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Strawberry Fragaria x ananassa; Banana Musa acuminata
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A smoothie containing 40% strawberry and 60% banana stood out for its taste, odor, viscosity, flavor, general acceptance, sweetness intensity, and fruit flavor, as well as color tone. |
Guazi et al. (2019)Guazi, J. S., Lago-Vanzela, E. S., & Conti-Silva, A. C. (2019). Development of smoothies from dehydrated products of strawberry and banana pulps obtained through foam‐mat drying. International Journal of Food Science & Technology, 54(1), 54-61. http://dx.doi.org/10.1111/ijfs.13900. http://dx.doi.org/10.1111/ijfs.13900...
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Guavira C. adamantium
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Dehydration of guavira pulp obtained by the foam mat drying method produced a powder with 98 mg of vitamin C in 100 g of powder even after 45 days of storage. |
Breda et al. (2012)Breda, C. A., Sanjinez-Argandoña, E. J., & Correia, C. A. (2012). Shelf life of powdered Campomanesia adamantium pulp in controlled environments. Food Chemistry, 135(4), 2960-2964. http://dx.doi.org/10.1016/j.foodchem.2012.07.029. PMid:22980897. http://dx.doi.org/10.1016/j.foodchem.201...
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Grape Vitis labrusca
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Foam mat dehydration made it possible to obtain grape powder with retention of phenolic compounds and antioxidant activity. |
Carvalho Tavares et al. (2019)Carvalho Tavares, I. M., de Castilhos, M. B. M., Mauro, M. A., Ramos, A. M., de Souza, R. T., Gómez-Alonso, S., & Lago-Vanzela, E. S. (2019). BRS Violeta (BRS Rúbea× IAC 1398-21) grape juice powder produced by foam mat drying. Part I: Effect of drying temperature on phenolic compounds and antioxidant activity. Food Chemistry, 298, 124971. http://dx.doi.org/10.1016/j.foodchem.2019.124971. PMid:31260997. http://dx.doi.org/10.1016/j.foodchem.201...
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Papaya Carica papaya
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At the end, papaya powder resulted in 126 mg of ascorbic acid per 100 g of sample. |
Pandith (2018)Pandith, J. A. (2018). Induction heating assisted foam mat drying of papaya pulp: drying kinetics, drying modeling, and effects on quality attributes. Agricultural Engineering International: CIGR Journal, 20(2), 206-215.
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Blueberry Vaccinium myrtillus
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The foam mat technique produced highly stable blueberry foam solutions with a 74% process yield and 2.6% moisture. |
Darniadi et al. (2018)Darniadi, S., Ho, P., & Murray, B. S. (2018). Comparison of blueberry powder produced via foam‐mat freeze‐drying versus spray-drying: evaluation of foam and powder properties. Journal of the Science of Food and Agriculture, 98(5), 2002-2010. http://dx.doi.org/10.1002/jsfa.8685. PMid:28940205. http://dx.doi.org/10.1002/jsfa.8685...
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Freeze drying
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Marolo Annona crassiflora
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The best drying performance was for the lyophilized marolo compared to the methods spray and fluidized bed. |
Pellicer et al. (2019)Pellicer, J. A., Fortea, M. I., Trabal, J., Rodríguez-López, M. I., Gabaldón, J. A., & Núñez-Delicado, E. (2019). Stability of microencapsulated strawberry flavour by spray drying, freeze drying and fluid bed. Powder Technology, 347, 179-185. http://dx.doi.org/10.1016/j.powtec.2019.03.010. http://dx.doi.org/10.1016/j.powtec.2019....
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Bocaiuva Acrocomia aculeata
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After the analyses, the results showed that the pulp and powder of the grugru palm are products with a high content of soluble solids and a low acidity, highlighting the high levels of β-carotene and vitamin A. |
Oliveira et al. (2014)Oliveira, D. M., Clemente, E., & da Costa, J. M. C. (2014). Bioactive compounds and physicochemical parameters of grugru palm (Acrocomia aculeata) from Brazil: pulp and powder. Food Science and Technology Research, 20(1), 7-12. http://dx.doi.org/10.3136/fstr.20.7. http://dx.doi.org/10.3136/fstr.20.7...
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Araçá Psidium guineense; Baru Dipteryx alata; Mangaba Hancornia speciosa
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The pulp powder of the fruits studied showed an antioxidant potential and probably its bioactive characteristics may reduce the damage caused by oxidative stress. |
Araujo et al. (2016)Araujo, L. C. A., Rios, N. L., Boleti, A. P. A., & dos Santos, E. L. (2016). Profile of antioxidant activity of fruits of the savanna brazilian. Free Radical Biology & Medicine, 100, S95. http://dx.doi.org/10.1016/j.freeradbiomed.2016.10.237. http://dx.doi.org/10.1016/j.freeradbiome...
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Spray drying
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Cashew Anacardium occidentale
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At the end of the process, the authors concluded that spray drying, in addition to dehydrating, promotes the formation of cashew juice microcapsules when encapsulating agents are incorporated, enabling the retention of sensitive compounds such as vitamin C, present in the food matrix. |
Bastos et al. (2012)Bastos, D. S., Gonçalves, M. P., Andrade, C. T., Araújo, K. G. L., & Rocha Leão, M. H. M. (2012). Microencapsulation of cashew apple (Anacardium occidentale, L.) juice using a new chitosan–commercial bovine whey protein isolate system in spray drying. Food and Bioproducts Processing, 90(4), 683-692. http://dx.doi.org/10.1016/j.fbp.2012.04.005. http://dx.doi.org/10.1016/j.fbp.2012.04....
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Orange Citrus sinensis
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The technique allowed the production of a powdered orange essential oil, forming microparticles with up to 90% of oil. In addition, the analytical method has other advantages, such as operational simplicity. |
Aguiar et al. (2020)Aguiar, M. C. S., das Graças Fernandes da Silva, M. F., Fernandes, J. B., & Forim, M. R. (2020). Evaluation of the microencapsulation of orange essential oil in biopolymers by using a spray-drying process. Scientific Reports, 10(1), 11799. http://dx.doi.org/10.1038/s41598-020-68823-4. PMid:32678230. http://dx.doi.org/10.1038/s41598-020-688...
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Guavira C. damantium
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There was a significant reduction in leukocyte migration to different doses of microencapsulated guava pulp. |
Viscardi et al. (2017)Viscardi, D. Z., Oliveira, V. S., Arrigo, J. S., Piccinelli, A. C., Cardoso, C. A. L., Maldonade, I. R., Kassuya, C. A. L., & Sanjinez-Argandoña, E. J. (2017). Anti-inflammatory, and antinociceptive effects of Campomanesia adamantium microencapsulated pulp. Revista Brasileira de Farmacognosia, 27(2), 220-227. http://dx.doi.org/10.1016/j.bjp.2016.09.007. http://dx.doi.org/10.1016/j.bjp.2016.09....
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Hibiscus Hibiscus sabdariffa
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There were also retention of anthocyanins and antioxidant compounds, low water activity, high solubility, and predominance of a dark red color, which makes it possible to be applied in various food products. |
Martins et al. (2020)Martins, D. R. D. S., Sanjinez‐Argandoña, E. J., Ortega, N. D. F., Garcia, V. A. D. S., Oliveira, V. S., & Cardoso, C. A. L. (2020). Production and characterization of Hibiscus sabdariffa by spray dryer using different sprinkler nozzles and carrier agents.Journal of Food Processing and Preservation, 44(7), e14493. https://doi.org/10.1111/jfpp.14493. https://doi.org/10.1111/jfpp.14493...
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Avocado Persea Americana
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Spray drying allowed obtaining an avocado powder with a high level of nutritional value, protein retention, phenolic compounds, and ascorbic acid. It also kept the colorimetric and sensory characteristics of the avocado pulp in natura. |
Dantas et al. (2018)Dantas, D., Pasquali, M. A., Cavalcanti-Mata, M., Duarte, M. E., & Lisboa, H. M. (2018). Influence of spray drying conditions on the properties of avocado powder drink.Food chemistry, 266, 284-291. https://doi.org/10.1016/j.foodchem.2018.06.016. https://doi.org/10.1016/j.foodchem.2018....
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Pomegranate Punica granatum
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At the end of the process, authors obtained powdered pomegranate juice and concluded that the temperature of the input air may affect powder density, while the level of maltodextrin may affect the anthocyanin content of the powder. |
Jafari et al. (2017)Jafari, S. M., Ghalenoei, M. G., & Dehnad, D. (2017). Influence of spray drying on water solubility index, apparent density, and anthocyanin content of pomegranate juice powder. Powder Technology, 311, 59-65. http://dx.doi.org/10.1016/j.powtec.2017.01.070. http://dx.doi.org/10.1016/j.powtec.2017....
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Spouted bed drying
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Acerola Malpighia emarginata
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The final powder product showed satisfactory nutritional and bioactive attributes, with 72.9% ascorbic acid retention. |
Dantas et al. (2019)Dantas, S. C. M., Pontes Júnior, S. M., Medeiros, F. G. M., Santos Júnior, L. C., Alsina, O. L. S., & Medeiros, M. F. D. (2019). Spouted‐bed drying of acerola pulp (Malpighia emarginata DC): effects of adding milk and milk protein on process performance and characterization of dried fruit powders. Journal of Food Process Engineering, 42(6), e13205. http://dx.doi.org/10.1111/jfpe.13205. http://dx.doi.org/10.1111/jfpe.13205...
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Camu-camu Myrciaria dubia
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Despite the losses caused by drying, camu-camu powders are still excellent sources of bioactive compounds with a great potential for use as new bioactive ingredients. |
Fujita et al. (2013)Fujita, A., Borges, K., Correia, R., Franco, B. D. G. M., & Genovese, M. I. (2013). Impact of spouted bed drying on bioactive compounds, antimicrobial and antioxidant activities of commercial frozen pulp of camu-camu (Myrciaria dubia Mc. Vaugh). Food Research International, 54(1), 495-500. http://dx.doi.org/10.1016/j.foodres.2013.07.025. http://dx.doi.org/10.1016/j.foodres.2013...
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