DEHYDRATION AND REHYDRATION CHARACTERISTICS OF PRETREATED PUMPKIN SLICES
Main Article Content
Keywords
drying, kinetic model, pretreatment, pumpkin, rehydration
Abstract
The influence of an alternative chemical pretreatment on dehydration and rehydration of an Italian ecotype pumpkin was investigated. The pretreatment consisted of soaking the slices in a diluted solution of trehalose, sucrose and NaCl. Hot air-drying was performed in a convective dryer at temperatures of 55, 60, 65 and 70°C. Samples treated prior to drying showed a shorter (about 1/4) drying time, less volume shrinkage and colour changes, but showed higher rehydration capacity compared to untreated ones, especially in the range 55-65°C. Moreover, the pretreatment was effective in retention of total phenolic content and antioxidant activity. The Midilli model was the most appropriate for describing drying behaviour, while the Weibull model for rehydration.
References
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Adiletta G., Russo P., Crescitelli A. and Di Matteo M. 2016a. Combined pretreatment for enhancing quality of dried and rehydrated eggplant. Food Bioprocess Tech. 9:1912-1923.
Adiletta G., Russo P., Senadeera, W. and Di Matteo M. 2016b. Drying characteristics and quality of grape under physical pretreatment. J. Food Eng. 172:9-18.
Adiletta G., Russo P., Proietti N., Capitani D., Mannina L., Crescitelli A. and Di Matteo M. 2015. Characterization of pears during drying by conventional technique and portable non invasive NMR. Chem. Eng. Trans. 44:151-156.
Adiletta G., Iannone G., Russo P., Patimo G., De Pasquale S. and Di Matteo M. 2014. Moisture migration by magnetic resonance imaging during eggplant drying: a preliminary study. Int. J. Food Sci. Tech. 49:2602-2609.
Agrawal S.G. and Methekar R.N. 2017. Mathematical model for heat and mass transfer during convective drying of pumpkin. Food Bioprod. Process 101:68-73.
Akpinar E.K. 2006. Determination of suitable thin-layer drying curve model for some vegetables and fruits. J. Food Eng. 73:75-84.
Aktas T., Fujii S., Kawano Y. and Yamamoto S. 2007. Effects of pretreatments of sliced vegetables with trehalose on drying characteristics and quality of dried products. Food Bioprod Process 85(3):178-183.
AOAC - Association of Official Analytical Chemists 1990. Official Methods of Analysis, 15th ed. AOAC, Arlington.
Arevalo-Pinedo A. and Murr F.E.X. 2006. Kinetics of vaccum drying of pumpkin (cucurbita maxima): modeling with shrinkage. J. Food Eng. 76:562-567.
Badwaik L.S., Choudhury S., Borah P.K., Sit N. and Deka S.C. 2014. Comparison of kinetics and other related properties of bamboo shoot drying pretreated with osmotic dehydration. J. Food Process Preserv. 38(3):1171-1180.
Berns R.S. 2000. Principles of Color Technology, 3rd ed. New York: John Wiley & Sons.
Brasiello A., Iannone G., Adiletta G., De Pasquale S., Russo P. and Di Matteo M. 2017. Mathematical model for dehydration and shrinkage: Prediction of eggplant's MRI spatial profiles. J. Food Eng. 203:1-5.
Brasiello A., Adiletta G., Russo P., Crescitelli S., Albanese D. and Di Matteo M. 2013. Mathematical modeling of eggplant drying: shrinkage effect. J. Food Eng. 114: 99-105.
Brasiello A., Crescitelli S., Adiletta G., Di Matteo M. and Albanese D. 2011. Mathematical model with shrinkage of an eggplant drying process. Chem. Eng. Trans 24:451-456.
Contreras C., Martin-Esparza M.E. and Martinez-Navarrete N. 2012. Influence of drying method on the rehydration properties of apricot and apple. J. Food Process Eng. 35:178-190.
Corzo O., Bracho N. and Alvarez C. 2011. Determination of suitable thin-layer model for air drying of mango slices (Mangifera indica L.) at different air temperatures and velocities. J. Food Process Eng. 34(2):332-350.
Crank J. 1975. The Mathematic of Diffusion. Clarendon Press, Oxford.
Curry J.C, Burns E.E. and Heidelbough N.D. 1976. Effect of sodium chloride on rehydration of freeze-dried carrot. Journal of Food Science 41: 176-179.
Di Matteo M., Cinquanta L., Galiero G. and Crescitelli S. 2000. Effect of a novel physical treatment process on the drying kinetics of seedless grapes. J.Food Eng. 46:83-89.
Dini I., Tenore G.C. and Dini A. 2013. Effect of industrial and domestic processing on antioxidant properties of pumpkin pulp. LWT Food Sci. Technol. 53:382-385.
Doymaz I. 2007. The kinetics of forced convective air-drying of pumpkin. J. Food Eng. 79:243-248.
Dutta D., Dutta A., Raychaudhuri U. and Chakraborty R. 2006. Rheological characteristics and thermal degradation kinetics of beta-carotene in pumpkin puree. J. Food Eng. 76:538-546.
Falade K.O. and Shogaolu O.T. 2010. Effect of pretreatments on air-drying pattern and colour of dried pumpkin (cucurbita maxima) slices. J. Food Process Eng. 33:1129-1147.
García-Pascual P., Sanjuán N., Melis R. And Mulet A. 2006. Morchella esculenta (morel) rehydration process modeling. J. Food Eng. 72(4):346-353.
Goncalves E.M., Pinheiro J., Abreu M., Brandão T.R.S. and Silva C.L.M. 2007. Modelling the kinetics of peroxidase inactivation, colour and texture changes of pumpkin (Cucurbita maxima L.) during blanching. J. Food Eng. 81:693-701.
Goula A.M. and Adamopoulos K.G. 2009. Modeling the rehydration process of dried tomato. Drying Technol. 27:1078-1088.
Guiné R.P.F., Pinho S. and Barroca M.J. 2011. Study of the convective drying of pumpkin. Food Bioprod Process 89:422-428.
Henderson S.M. 1974. Progress in developing the thin layer drying equation. Trans ASAE 17:1167-1168.
Henderson S.M. and Pabis S.1961. Grain drying theory I: Temperature effect on drying coefficient. J. Agr. Eng. Res. 6:169-174.
Kashaninejad M. and Tabil L.G. 2004. Drying characteristics of purslane (Portulaca oleraceae L.). Drying Technol. 22:2183-2200.
Lespinard A.R., Goni S.M., Salgado P.R. and Mascheroni R.H. 2009. Experimental determination and modelling of size variation, heat transfer and quality indexes during mushroom blanching. J. Food Eng. 92:8-17.
Lewicki P.P. 1998. Effect of pre_drying treatment, drying and rehydration on plant tissue properties: A review. International Journal of Food Properties 1(1):1-22.
Lewicki P.P. 2006. Design of hot air drying for better foods. Trends Food Sci Technol 17:153-163.
Marabi A., Livings S., Jacobson M and Sagu I.S. 2003. Normalized Weibull distribution for modeling rehydration of food particulates. Eur. Food Res. Technol. 217(4):311-318.
Mayor L., Moreira R., Chenlo F. and Sereno M.A. 2011. Shrinkage, density, porosity and shape changes during dehydration of pumpkin (Cucurbita pepo L.) fruits. J. Food Eng. 103:29-37.
McMinn W.A.M. and Magee T.R.A. 1997. Physical Characteristics of Dehydrated Potatoes -Part II. J. Food Eng. 33:49-55.
Midilli A., Kucuk H. and Yapar Z. 2002. A new model for single-layer drying. Drying Technol. 20(7):1503-1513.
Mihindukulasuriya S.D.F. and Jayasuriya H.P.W. 2013. Mathematical modeling of drying characteristics of chilli in hot air oven and fluidized bed dryers. CIGR Journal 15(1):154-166.
Moreira R., Chelco F., Chaguri L. and Fernandes C. 2008. Water absorption, texture, and colour kinetics of air-dried chestnuts during rehydration. J. Food Eng. 86 (4):584-594.
Onwude D.I., Hashim N., Janius R.B., Nawi N. and Abdan K. 2016. Modelling effective moisture diffusivity of pumpkin (Cucurbita moschata) slices under convective hot air drying condition. Int J. Food Eng. 12(5):481-489.
Park K.J., Vohnikova Z. and Brod F.P.R. 2002. Evaluation of drying parameters and desorption isotherms of garden mint leaves (Mentha crispa L.). J. Food Eng. 51:193-199.
Peleg M. 1988. An empirical model for the description of moisture sorption curves. J. Food Sci. 53:1216-1219.
Perez N.E. and Schmalko M.E. 2009. Convective drying of pumpkin: influence of pretreatment and drying temperature. J. Food Process Eng. 32:88-103.
Russo P., Adiletta G. and Di Matteo M. 2013. The influence of drying air temperature on the physical properties of dried and rehydrated eggplant. Food Bioprod. Process 91:249-256.
Senadeera W., Adiletta G., Di Matteo M. and Russo P. 2014. Drying kinetics, quality changes and shrinkage of two grape varieties of Italy. Appl. Mech. Mater 553:362-366.
Senadeera W., Bhandari B.R., Young G. and Wijesinghe B. 2003. Influence of shapes of selected vegetable materials on drying kinetics during fluidized bed drying. J. Food Eng. 58:277-283.
Seremet (Ceclu) L., Botez E., Nistor O.V., Andronoiu D.G. and Mocanu G.D. 2016. Effect of different drying methods on moisture ratio and rehydration of pumpkin slices. Food Chem. 195:104-109.
Shelke S.S., Borkar Pradip A., Murumkar Rajesh P. and Rajput Mahendra. 2015. R. Osmo-air drying of pumpkin (Cucurbitacae maxima) cubes and selection of suitable drying model. Int. J. Innov Sci. Eng. Technol. 2(3):7-17.
Sojak M. and Glowacki Sz. 2010. Analysis of giant pumpkin (Cucurbita maxima) drying kinetics in various technologies of convective drying. J. Food Eng. 99:323-329.
Tunde-Akintunde T.Y. and Ogunlakin G.O. 2011. Influence of drying conditions on the effective moisture diffusivity and energy requirements during the drying of pretreated and untreated pumpkin. Energ. Convers. Manag. 52:1107-1113.
Vega-Gálvez A., Notte-Cuello E., Lemus-Mondaca R., Zura L. and Miranda M. 2009. Mathematical modelling of mass transfer during rehydration process of Aloe vera (Aloe barbadensis Miller). Food Bioprod Process 87:254-260.
Workneh T.S., Zinash A. and Woldetsadik K. 2014. Blanching, salting and sundrying of different pumpkin fruit slices. J.Food Sci. Technol. 51(11):3114-3123.
Xin Y., Zhang M., Xu B., Adhikari B. and Sun J. 2015. Research trends in selected blanching pretreatments and quick freezing technologies as applied in fruits and vegetables: A review. Int. J. Refrig. 57:11-25.
Zarein M., Samadi S and Barat G. 2013. Kinetic drying and mathematical modeling of apple slices on dehydration process. J. Food Process Technol. 4(7):1-4.
Adiletta G., Russo P., Crescitelli A. and Di Matteo M. 2016a. Combined pretreatment for enhancing quality of dried and rehydrated eggplant. Food Bioprocess Tech. 9:1912-1923.
Adiletta G., Russo P., Senadeera, W. and Di Matteo M. 2016b. Drying characteristics and quality of grape under physical pretreatment. J. Food Eng. 172:9-18.
Adiletta G., Russo P., Proietti N., Capitani D., Mannina L., Crescitelli A. and Di Matteo M. 2015. Characterization of pears during drying by conventional technique and portable non invasive NMR. Chem. Eng. Trans. 44:151-156.
Adiletta G., Iannone G., Russo P., Patimo G., De Pasquale S. and Di Matteo M. 2014. Moisture migration by magnetic resonance imaging during eggplant drying: a preliminary study. Int. J. Food Sci. Tech. 49:2602-2609.
Agrawal S.G. and Methekar R.N. 2017. Mathematical model for heat and mass transfer during convective drying of pumpkin. Food Bioprod. Process 101:68-73.
Akpinar E.K. 2006. Determination of suitable thin-layer drying curve model for some vegetables and fruits. J. Food Eng. 73:75-84.
Aktas T., Fujii S., Kawano Y. and Yamamoto S. 2007. Effects of pretreatments of sliced vegetables with trehalose on drying characteristics and quality of dried products. Food Bioprod Process 85(3):178-183.
AOAC - Association of Official Analytical Chemists 1990. Official Methods of Analysis, 15th ed. AOAC, Arlington.
Arevalo-Pinedo A. and Murr F.E.X. 2006. Kinetics of vaccum drying of pumpkin (cucurbita maxima): modeling with shrinkage. J. Food Eng. 76:562-567.
Badwaik L.S., Choudhury S., Borah P.K., Sit N. and Deka S.C. 2014. Comparison of kinetics and other related properties of bamboo shoot drying pretreated with osmotic dehydration. J. Food Process Preserv. 38(3):1171-1180.
Berns R.S. 2000. Principles of Color Technology, 3rd ed. New York: John Wiley & Sons.
Brasiello A., Iannone G., Adiletta G., De Pasquale S., Russo P. and Di Matteo M. 2017. Mathematical model for dehydration and shrinkage: Prediction of eggplant's MRI spatial profiles. J. Food Eng. 203:1-5.
Brasiello A., Adiletta G., Russo P., Crescitelli S., Albanese D. and Di Matteo M. 2013. Mathematical modeling of eggplant drying: shrinkage effect. J. Food Eng. 114: 99-105.
Brasiello A., Crescitelli S., Adiletta G., Di Matteo M. and Albanese D. 2011. Mathematical model with shrinkage of an eggplant drying process. Chem. Eng. Trans 24:451-456.
Contreras C., Martin-Esparza M.E. and Martinez-Navarrete N. 2012. Influence of drying method on the rehydration properties of apricot and apple. J. Food Process Eng. 35:178-190.
Corzo O., Bracho N. and Alvarez C. 2011. Determination of suitable thin-layer model for air drying of mango slices (Mangifera indica L.) at different air temperatures and velocities. J. Food Process Eng. 34(2):332-350.
Crank J. 1975. The Mathematic of Diffusion. Clarendon Press, Oxford.
Curry J.C, Burns E.E. and Heidelbough N.D. 1976. Effect of sodium chloride on rehydration of freeze-dried carrot. Journal of Food Science 41: 176-179.
Di Matteo M., Cinquanta L., Galiero G. and Crescitelli S. 2000. Effect of a novel physical treatment process on the drying kinetics of seedless grapes. J.Food Eng. 46:83-89.
Dini I., Tenore G.C. and Dini A. 2013. Effect of industrial and domestic processing on antioxidant properties of pumpkin pulp. LWT Food Sci. Technol. 53:382-385.
Doymaz I. 2007. The kinetics of forced convective air-drying of pumpkin. J. Food Eng. 79:243-248.
Dutta D., Dutta A., Raychaudhuri U. and Chakraborty R. 2006. Rheological characteristics and thermal degradation kinetics of beta-carotene in pumpkin puree. J. Food Eng. 76:538-546.
Falade K.O. and Shogaolu O.T. 2010. Effect of pretreatments on air-drying pattern and colour of dried pumpkin (cucurbita maxima) slices. J. Food Process Eng. 33:1129-1147.
García-Pascual P., Sanjuán N., Melis R. And Mulet A. 2006. Morchella esculenta (morel) rehydration process modeling. J. Food Eng. 72(4):346-353.
Goncalves E.M., Pinheiro J., Abreu M., Brandão T.R.S. and Silva C.L.M. 2007. Modelling the kinetics of peroxidase inactivation, colour and texture changes of pumpkin (Cucurbita maxima L.) during blanching. J. Food Eng. 81:693-701.
Goula A.M. and Adamopoulos K.G. 2009. Modeling the rehydration process of dried tomato. Drying Technol. 27:1078-1088.
Guiné R.P.F., Pinho S. and Barroca M.J. 2011. Study of the convective drying of pumpkin. Food Bioprod Process 89:422-428.
Henderson S.M. 1974. Progress in developing the thin layer drying equation. Trans ASAE 17:1167-1168.
Henderson S.M. and Pabis S.1961. Grain drying theory I: Temperature effect on drying coefficient. J. Agr. Eng. Res. 6:169-174.
Kashaninejad M. and Tabil L.G. 2004. Drying characteristics of purslane (Portulaca oleraceae L.). Drying Technol. 22:2183-2200.
Lespinard A.R., Goni S.M., Salgado P.R. and Mascheroni R.H. 2009. Experimental determination and modelling of size variation, heat transfer and quality indexes during mushroom blanching. J. Food Eng. 92:8-17.
Lewicki P.P. 1998. Effect of pre_drying treatment, drying and rehydration on plant tissue properties: A review. International Journal of Food Properties 1(1):1-22.
Lewicki P.P. 2006. Design of hot air drying for better foods. Trends Food Sci Technol 17:153-163.
Marabi A., Livings S., Jacobson M and Sagu I.S. 2003. Normalized Weibull distribution for modeling rehydration of food particulates. Eur. Food Res. Technol. 217(4):311-318.
Mayor L., Moreira R., Chenlo F. and Sereno M.A. 2011. Shrinkage, density, porosity and shape changes during dehydration of pumpkin (Cucurbita pepo L.) fruits. J. Food Eng. 103:29-37.
McMinn W.A.M. and Magee T.R.A. 1997. Physical Characteristics of Dehydrated Potatoes -Part II. J. Food Eng. 33:49-55.
Midilli A., Kucuk H. and Yapar Z. 2002. A new model for single-layer drying. Drying Technol. 20(7):1503-1513.
Mihindukulasuriya S.D.F. and Jayasuriya H.P.W. 2013. Mathematical modeling of drying characteristics of chilli in hot air oven and fluidized bed dryers. CIGR Journal 15(1):154-166.
Moreira R., Chelco F., Chaguri L. and Fernandes C. 2008. Water absorption, texture, and colour kinetics of air-dried chestnuts during rehydration. J. Food Eng. 86 (4):584-594.
Onwude D.I., Hashim N., Janius R.B., Nawi N. and Abdan K. 2016. Modelling effective moisture diffusivity of pumpkin (Cucurbita moschata) slices under convective hot air drying condition. Int J. Food Eng. 12(5):481-489.
Park K.J., Vohnikova Z. and Brod F.P.R. 2002. Evaluation of drying parameters and desorption isotherms of garden mint leaves (Mentha crispa L.). J. Food Eng. 51:193-199.
Peleg M. 1988. An empirical model for the description of moisture sorption curves. J. Food Sci. 53:1216-1219.
Perez N.E. and Schmalko M.E. 2009. Convective drying of pumpkin: influence of pretreatment and drying temperature. J. Food Process Eng. 32:88-103.
Russo P., Adiletta G. and Di Matteo M. 2013. The influence of drying air temperature on the physical properties of dried and rehydrated eggplant. Food Bioprod. Process 91:249-256.
Senadeera W., Adiletta G., Di Matteo M. and Russo P. 2014. Drying kinetics, quality changes and shrinkage of two grape varieties of Italy. Appl. Mech. Mater 553:362-366.
Senadeera W., Bhandari B.R., Young G. and Wijesinghe B. 2003. Influence of shapes of selected vegetable materials on drying kinetics during fluidized bed drying. J. Food Eng. 58:277-283.
Seremet (Ceclu) L., Botez E., Nistor O.V., Andronoiu D.G. and Mocanu G.D. 2016. Effect of different drying methods on moisture ratio and rehydration of pumpkin slices. Food Chem. 195:104-109.
Shelke S.S., Borkar Pradip A., Murumkar Rajesh P. and Rajput Mahendra. 2015. R. Osmo-air drying of pumpkin (Cucurbitacae maxima) cubes and selection of suitable drying model. Int. J. Innov Sci. Eng. Technol. 2(3):7-17.
Sojak M. and Glowacki Sz. 2010. Analysis of giant pumpkin (Cucurbita maxima) drying kinetics in various technologies of convective drying. J. Food Eng. 99:323-329.
Tunde-Akintunde T.Y. and Ogunlakin G.O. 2011. Influence of drying conditions on the effective moisture diffusivity and energy requirements during the drying of pretreated and untreated pumpkin. Energ. Convers. Manag. 52:1107-1113.
Vega-Gálvez A., Notte-Cuello E., Lemus-Mondaca R., Zura L. and Miranda M. 2009. Mathematical modelling of mass transfer during rehydration process of Aloe vera (Aloe barbadensis Miller). Food Bioprod Process 87:254-260.
Workneh T.S., Zinash A. and Woldetsadik K. 2014. Blanching, salting and sundrying of different pumpkin fruit slices. J.Food Sci. Technol. 51(11):3114-3123.
Xin Y., Zhang M., Xu B., Adhikari B. and Sun J. 2015. Research trends in selected blanching pretreatments and quick freezing technologies as applied in fruits and vegetables: A review. Int. J. Refrig. 57:11-25.
Zarein M., Samadi S and Barat G. 2013. Kinetic drying and mathematical modeling of apple slices on dehydration process. J. Food Process Technol. 4(7):1-4.
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Jun 28, 2018
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ADILETTA, G., WIJERATHNE, C., SENADEERA, W., RUSSO, P., CRESCITELLI, A., & DI MATTEO, M. (2018). DEHYDRATION AND REHYDRATION CHARACTERISTICS OF PRETREATED PUMPKIN SLICES. Italian Journal of Food Science, 30(4). https://doi.org/10.14674/IJFS-1176
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ADILETTA, G., WIJERATHNE, C., SENADEERA, W., RUSSO, P., CRESCITELLI, A., & DI MATTEO, M. (2018). DEHYDRATION AND REHYDRATION CHARACTERISTICS OF PRETREATED PUMPKIN SLICES. Italian Journal of Food Science, 30(4). https://doi.org/10.14674/IJFS-1176