STUDY ON OPERATING CONDITIONS OF ORANGE DRYING PROCESSING: COMPARISON BETWEEN CONVENTIONAL AND COMBINED TREATMENT
Identifieur interne : 001633 ( Istex/Corpus ); précédent : 001632; suivant : 001634STUDY ON OPERATING CONDITIONS OF ORANGE DRYING PROCESSING: COMPARISON BETWEEN CONVENTIONAL AND COMBINED TREATMENT
Auteurs : Teresa De Pilli ; Raffaella Lovino ; Silvia Maenza ; Antonio Derossi ; Carla SeveriniSource :
- Journal of Food Processing and Preservation [ 0145-8892 ] ; 2008-10.
Abstract
A drying system able to reduce processing time without compromise the quality of dried orange was studied. Three drying treatments were evaluated: microwave, hot air (conventional treatment) and microwaves/hot air (combined treatment). In our experimental conditions, the combined system resulted the most effective treatment in terms of drying speed (treatment time of combined system was 230 min compared with 375 min of hot air drying). Moreover, this treatment did not determine a quality and nutritional decline of dried product greater than the conventional system. The highest L* and b* values (46.19 and 41.50, respectively) of oranges dried with combined system were obtained at high values of drying temperature and air speed (more than 84C and 550 m3/h, respectively), whereas the lowest value of ascorbic acid loss (10.14%) was obtained for samples dried at low drying temperatures and intermediate values of air speed (65C and 400 m3/h).
Url:
DOI: 10.1111/j.1745-4549.2008.00212.x
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Three drying treatments were evaluated: microwave, hot air (conventional treatment) and microwaves/hot air (combined treatment). In our experimental conditions, the combined system resulted the most effective treatment in terms of drying speed (treatment time of combined system was 230 min compared with 375 min of hot air drying). Moreover, this treatment did not determine a quality and nutritional decline of dried product greater than the conventional system. The highest L* and b* values (46.19 and 41.50, respectively) of oranges dried with combined system were obtained at high values of drying temperature and air speed (more than 84C and 550 m3/h, respectively), whereas the lowest value of ascorbic acid loss (10.14%) was obtained for samples dried at low drying temperatures and intermediate values of air speed (65C and 400 m3/h).</div></front></TEI><istex><corpusName>wiley</corpusName><author><json:item><name>TERESA DE PILLI</name><affiliations><json:string>Department of Food ScienceFaculty of Agricultural ScienceUniversity of Foggia25 Via Napoli, 71100 Foggia, Italy</json:string></affiliations></json:item><json:item><name>RAFFAELLA LOVINO</name><affiliations><json:string>Centro Ricerca BonomoC.da Castel Del Monte – 70031 Andria (BA), Italy</json:string></affiliations></json:item><json:item><name>SILVIA MAENZA</name><affiliations><json:string>Centro Ricerca BonomoC.da Castel Del Monte – 70031 Andria (BA), Italy</json:string></affiliations></json:item><json:item><name>ANTONIO DEROSSI</name><affiliations><json:string>Department of Food ScienceFaculty of Agricultural ScienceUniversity of Foggia25 Via Napoli, 71100 Foggia, Italy</json:string></affiliations></json:item><json:item><name>CARLA SEVERINI</name><affiliations><json:string>Department of Food ScienceFaculty of Agricultural ScienceUniversity of Foggia25 Via Napoli, 71100 Foggia, Italy</json:string></affiliations></json:item></author><articleId><json:string>JFPP212</json:string></articleId><language><json:string>eng</json:string></language><originalGenre><json:string>article</json:string></originalGenre><qualityIndicators><score>5.986</score><pdfVersion>1.2</pdfVersion><pdfPageSize>432 x 648 pts</pdfPageSize><refBibsNative>true</refBibsNative><keywordCount>0</keywordCount><abstractCharCount>950</abstractCharCount><pdfWordCount>4282</pdfWordCount><pdfCharCount>25837</pdfCharCount><pdfPageCount>19</pdfPageCount><abstractWordCount>142</abstractWordCount></qualityIndicators><title>STUDY ON OPERATING CONDITIONS OF ORANGE DRYING PROCESSING: COMPARISON BETWEEN CONVENTIONAL AND COMBINED TREATMENT</title><genre><json:string>article</json:string></genre><host><volume>32</volume><publisherId><json:string>JFPP</json:string></publisherId><pages><total>19</total><last>769</last><first>751</first></pages><issn><json:string>0145-8892</json:string></issn><issue>5</issue><genre><json:string>journal</json:string></genre><language><json:string>unknown</json:string></language><eissn><json:string>1745-4549</json:string></eissn><title>Journal of Food Processing and Preservation</title><doi><json:string>10.1111/(ISSN)1745-4549</json:string></doi></host><publicationDate>2008</publicationDate><copyrightDate>2008</copyrightDate><doi><json:string>10.1111/j.1745-4549.2008.00212.x</json:string></doi><id>93A3C4711518F341EBCADF73F1ADFD5A088B1556</id><score>0.16331774</score><fulltext><json:item><original>true</original><mimetype>application/pdf</mimetype><extension>pdf</extension><uri>https://api.istex.fr/document/93A3C4711518F341EBCADF73F1ADFD5A088B1556/fulltext/pdf</uri></json:item><json:item><original>false</original><mimetype>application/zip</mimetype><extension>zip</extension><uri>https://api.istex.fr/document/93A3C4711518F341EBCADF73F1ADFD5A088B1556/fulltext/zip</uri></json:item><istex:fulltextTEI uri="https://api.istex.fr/document/93A3C4711518F341EBCADF73F1ADFD5A088B1556/fulltext/tei"><teiHeader><fileDesc><titleStmt><title level="a" type="main" xml:lang="en">STUDY ON OPERATING CONDITIONS OF ORANGE DRYING PROCESSING: COMPARISON BETWEEN CONVENTIONAL AND COMBINED TREATMENT</title></titleStmt><publicationStmt><authority>ISTEX</authority><publisher>Blackwell Publishing Inc</publisher><pubPlace>Malden, USA</pubPlace><availability><p>© 2008, The Author(s). Journal compilation © 2008 Wiley Periodicals, Inc.</p></availability><date>2008</date></publicationStmt><sourceDesc><biblStruct type="inbook"><analytic><title level="a" type="main" xml:lang="en">STUDY ON OPERATING CONDITIONS OF ORANGE DRYING PROCESSING: COMPARISON BETWEEN CONVENTIONAL AND COMBINED TREATMENT</title><author xml:id="author-1"><persName><forename type="first">TERESA</forename><surname>DE PILLI</surname></persName><note type="correspondence"><p>Correspondence: TEL: +39‐881‐589245; FAX: +39‐881‐589308; EMAIL:</p></note><affiliation>Department of Food ScienceFaculty of Agricultural ScienceUniversity of Foggia25 Via Napoli, 71100 Foggia, Italy</affiliation></author><author xml:id="author-2"><persName><forename type="first">RAFFAELLA</forename><surname>LOVINO</surname></persName><affiliation>Centro Ricerca BonomoC.da Castel Del Monte – 70031 Andria (BA), Italy</affiliation></author><author xml:id="author-3"><persName><forename type="first">SILVIA</forename><surname>MAENZA</surname></persName><affiliation>Centro Ricerca BonomoC.da Castel Del Monte – 70031 Andria (BA), Italy</affiliation></author><author xml:id="author-4"><persName><forename type="first">ANTONIO</forename><surname>DEROSSI</surname></persName><affiliation>Department of Food ScienceFaculty of Agricultural ScienceUniversity of Foggia25 Via Napoli, 71100 Foggia, Italy</affiliation></author><author xml:id="author-5"><persName><forename type="first">CARLA</forename><surname>SEVERINI</surname></persName><affiliation>Department of Food ScienceFaculty of Agricultural ScienceUniversity of Foggia25 Via Napoli, 71100 Foggia, Italy</affiliation></author></analytic><monogr><title level="j">Journal of Food Processing and Preservation</title><idno type="pISSN">0145-8892</idno><idno type="eISSN">1745-4549</idno><idno type="DOI">10.1111/(ISSN)1745-4549</idno><imprint><publisher>Blackwell Publishing Inc</publisher><pubPlace>Malden, USA</pubPlace><date type="published" when="2008-10"></date><biblScope unit="volume">32</biblScope><biblScope unit="issue">5</biblScope><biblScope unit="page" from="751">751</biblScope><biblScope unit="page" to="769">769</biblScope></imprint></monogr><idno type="istex">93A3C4711518F341EBCADF73F1ADFD5A088B1556</idno><idno type="DOI">10.1111/j.1745-4549.2008.00212.x</idno><idno type="ArticleID">JFPP212</idno></biblStruct></sourceDesc></fileDesc><profileDesc><creation><date>2008</date></creation><langUsage><language ident="en">en</language></langUsage><abstract><p>A drying system able to reduce processing time without compromise the quality of dried orange was studied. Three drying treatments were evaluated: microwave, hot air (conventional treatment) and microwaves/hot air (combined treatment). In our experimental conditions, the combined system resulted the most effective treatment in terms of drying speed (treatment time of combined system was 230 min compared with 375 min of hot air drying). Moreover, this treatment did not determine a quality and nutritional decline of dried product greater than the conventional system. The highest L* and b* values (46.19 and 41.50, respectively) of oranges dried with combined system were obtained at high values of drying temperature and air speed (more than 84C and 550 m3/h, respectively), whereas the lowest value of ascorbic acid loss (10.14%) was obtained for samples dried at low drying temperatures and intermediate values of air speed (65C and 400 m3/h).</p></abstract><abstract><p>Most of the citrus production is destined for ingredients in complex foods such as ice creams, cereals, dairy, confectionery and bakery products. In this sense, orange is dehydrated for different products such as powders, flakes and slices. The development of new citrus products (such as dry products for direct use or for rehydration) is interesting to promote their consumption according to the current tendencies. High temperatures or long drying times in conventional air drying, may cause serious damage to product flavor, color and nutrients, reducing bulk density and rehydration capacity of the dried product. To avoid these problems and to achieve a fast thermal processing it is advisable to use microwaves in the drying processing. The heating through microwaves permits a substantial reduction of processing time leading to an increase of production capacity, as well as an improvement of quality and shelf life of final products.</p></abstract></profileDesc><revisionDesc><change when="2008-10">Published</change></revisionDesc></teiHeader></istex:fulltextTEI><json:item><original>false</original><mimetype>text/plain</mimetype><extension>txt</extension><uri>https://api.istex.fr/document/93A3C4711518F341EBCADF73F1ADFD5A088B1556/fulltext/txt</uri></json:item></fulltext><metadata><istex:metadataXml wicri:clean="Wiley, elements deleted: body"><istex:xmlDeclaration>version="1.0" encoding="UTF-8" standalone="yes"</istex:xmlDeclaration><istex:document><component version="2.0" type="serialArticle" xml:lang="en"><header><publicationMeta level="product"><publisherInfo><publisherName>Blackwell Publishing Inc</publisherName><publisherLoc>Malden, USA</publisherLoc></publisherInfo><doi origin="wiley" registered="yes">10.1111/(ISSN)1745-4549</doi><issn type="print">0145-8892</issn><issn type="electronic">1745-4549</issn><idGroup><id type="product" value="JFPP"></id><id type="publisherDivision" value="ST"></id></idGroup><titleGroup><title type="main" sort="JOURNAL OF FOOD PROCESSING PRESERVATION">Journal of Food Processing and Preservation</title></titleGroup></publicationMeta><publicationMeta level="part" position="10005"><doi origin="wiley">10.1111/jfpp.2008.32.issue-5</doi><numberingGroup><numbering type="journalVolume" number="32">32</numbering><numbering type="journalIssue" number="5">5</numbering></numberingGroup><coverDate startDate="2008-10">October 2008</coverDate></publicationMeta><publicationMeta level="unit" type="article" position="5" status="forIssue"><doi origin="wiley">10.1111/j.1745-4549.2008.00212.x</doi><idGroup><id type="unit" value="JFPP212"></id></idGroup><countGroup><count type="pageTotal" number="19"></count></countGroup><titleGroup><title type="tocHeading1">Original Articles</title></titleGroup><copyright>© 2008, The Author(s). Journal compilation © 2008 Wiley Periodicals, Inc.</copyright><eventGroup><event type="firstOnline" date="2008-09-29"></event><event type="publishedOnlineFinalForm" date="2008-09-29"></event><event type="xmlConverted" agent="Converter:BPG_TO_WML3G version:2.3.5 mode:FullText source:FullText result:FullText" date="2010-04-07"></event><event type="xmlConverted" agent="Converter:WILEY_ML3G_TO_WILEY_ML3GV2 version:3.8.8" date="2014-01-30"></event><event type="xmlConverted" agent="Converter:WML3G_To_WML3G version:4.1.7 mode:FullText,remove_FC" date="2014-10-30"></event></eventGroup><numberingGroup><numbering type="pageFirst" number="751">751</numbering><numbering type="pageLast" number="769">769</numbering></numberingGroup><correspondenceTo><sup>3</sup> TEL: +39‐881‐589245; FAX: +39‐881‐589308; EMAIL: <email>t.depilli@unifg.it</email></correspondenceTo><linkGroup><link type="toTypesetVersion" href="file:JFPP.JFPP212.pdf"></link></linkGroup></publicationMeta><contentMeta><unparsedEditorialHistory>Accepted for Publication February 21, 2008</unparsedEditorialHistory><countGroup><count type="figureTotal" number="13"></count><count type="tableTotal" number="5"></count><count type="formulaTotal" number="4"></count><count type="referenceTotal" number="30"></count><count type="wordTotal" number="4627"></count><count type="linksPubMed" number="0"></count><count type="linksCrossRef" number="0"></count></countGroup><titleGroup><title type="main">STUDY ON OPERATING CONDITIONS OF ORANGE DRYING PROCESSING: COMPARISON BETWEEN CONVENTIONAL AND COMBINED TREATMENT</title><title type="shortAuthors">T. DE PILLI <i>ET AL.</i></title><title type="short">STUDY ON OPERATING CONDITIONS OF DRIED ORANGE</title></titleGroup><creators><creator creatorRole="author" xml:id="cr1" affiliationRef="#a1" corresponding="yes"><personName><givenNames>TERESA</givenNames><familyName>DE PILLI</familyName></personName></creator><creator creatorRole="author" xml:id="cr2" affiliationRef="#a2"><personName><givenNames>RAFFAELLA</givenNames><familyName>LOVINO</familyName></personName></creator><creator creatorRole="author" xml:id="cr3" affiliationRef="#a2"><personName><givenNames>SILVIA</givenNames><familyName>MAENZA</familyName></personName></creator><creator creatorRole="author" xml:id="cr4" affiliationRef="#a1"><personName><givenNames>ANTONIO</givenNames><familyName>DEROSSI</familyName></personName></creator><creator creatorRole="author" xml:id="cr5" affiliationRef="#a1"><personName><givenNames>CARLA</givenNames><familyName>SEVERINI</familyName></personName></creator></creators><affiliationGroup><affiliation xml:id="a1" countryCode="IT"><unparsedAffiliation> Department of Food Science
Faculty of Agricultural Science
University of Foggia
25 Via Napoli, 71100 Foggia, Italy</unparsedAffiliation></affiliation><affiliation xml:id="a2" countryCode="IT"><unparsedAffiliation> Centro Ricerca Bonomo
C.da Castel Del Monte – 70031 Andria (BA), Italy</unparsedAffiliation></affiliation></affiliationGroup><abstractGroup><abstract type="main" xml:lang="en"><section xml:id="abs1-1"><title type="main">ABSTRACT</title><p> <i>A drying system able to reduce processing time without compromise the quality of dried orange was studied.</i> </p><p> <i>Three drying treatments were evaluated: microwave, hot air (conventional treatment) and microwaves/hot air (combined treatment).</i> </p><p> <i>In our experimental conditions, the combined system resulted the most effective treatment in terms of drying speed (treatment time of combined system was 230 min compared with 375 min of hot air drying). Moreover, this treatment did not determine a quality and nutritional decline of dried product greater than the conventional system.</i> </p><p> <i>The highest</i> L<i>* and</i> b<i>* values (46.19 and 41.50, respectively) of oranges dried with combined system were obtained at high values of drying temperature and air speed (more than 84C and 550 m<sup>3</sup>/h, respectively), whereas the lowest value of ascorbic acid loss (10.14%) was obtained for samples dried at low drying temperatures and intermediate values of air speed (65C and 400 m<sup>3</sup>/h).</i></p></section><section xml:id="abs1-2"><title type="main">PRACTICAL APPLICATIONS</title><p>Most of the citrus production is destined for ingredients in complex foods such as ice creams, cereals, dairy, confectionery and bakery products. In this sense, orange is dehydrated for different products such as powders, flakes and slices. The development of new citrus products (such as dry products for direct use or for rehydration) is interesting to promote their consumption according to the current tendencies. High temperatures or long drying times in conventional air drying, may cause serious damage to product flavor, color and nutrients, reducing bulk density and rehydration capacity of the dried product. To avoid these problems and to achieve a fast thermal processing it is advisable to use microwaves in the drying processing. The heating through microwaves permits a substantial reduction of processing time leading to an increase of production capacity, as well as an improvement of quality and shelf life of final products.</p></section></abstract></abstractGroup></contentMeta></header></component></istex:document></istex:metadataXml><mods version="3.6"><titleInfo lang="en"><title>STUDY ON OPERATING CONDITIONS OF ORANGE DRYING PROCESSING: COMPARISON BETWEEN CONVENTIONAL AND COMBINED TREATMENT</title></titleInfo><titleInfo type="abbreviated" lang="en"><title>STUDY ON OPERATING CONDITIONS OF DRIED ORANGE</title></titleInfo><titleInfo type="alternative" contentType="CDATA" lang="en"><title>STUDY ON OPERATING CONDITIONS OF ORANGE DRYING PROCESSING: COMPARISON BETWEEN CONVENTIONAL AND COMBINED TREATMENT</title></titleInfo><name type="personal"><namePart type="given">TERESA</namePart><namePart type="family">DE PILLI</namePart><affiliation>Department of Food ScienceFaculty of Agricultural ScienceUniversity of Foggia25 Via Napoli, 71100 Foggia, Italy</affiliation><description>Correspondence: TEL: +39‐881‐589245; FAX: +39‐881‐589308; EMAIL: </description><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">RAFFAELLA</namePart><namePart type="family">LOVINO</namePart><affiliation>Centro Ricerca BonomoC.da Castel Del Monte – 70031 Andria (BA), Italy</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">SILVIA</namePart><namePart type="family">MAENZA</namePart><affiliation>Centro Ricerca BonomoC.da Castel Del Monte – 70031 Andria (BA), Italy</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">ANTONIO</namePart><namePart type="family">DEROSSI</namePart><affiliation>Department of Food ScienceFaculty of Agricultural ScienceUniversity of Foggia25 Via Napoli, 71100 Foggia, Italy</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">CARLA</namePart><namePart type="family">SEVERINI</namePart><affiliation>Department of Food ScienceFaculty of Agricultural ScienceUniversity of Foggia25 Via Napoli, 71100 Foggia, Italy</affiliation><role><roleTerm type="text">author</roleTerm></role></name><typeOfResource>text</typeOfResource><genre type="article" displayLabel="article"></genre><originInfo><publisher>Blackwell Publishing Inc</publisher><place><placeTerm type="text">Malden, USA</placeTerm></place><dateIssued encoding="w3cdtf">2008-10</dateIssued><edition>Accepted for Publication February 21, 2008</edition><copyrightDate encoding="w3cdtf">2008</copyrightDate></originInfo><language><languageTerm type="code" authority="rfc3066">en</languageTerm><languageTerm type="code" authority="iso639-2b">eng</languageTerm></language><physicalDescription><internetMediaType>text/html</internetMediaType><extent unit="figures">13</extent><extent unit="tables">5</extent><extent unit="formulas">4</extent><extent unit="references">30</extent><extent unit="words">4627</extent></physicalDescription><abstract>A drying system able to reduce processing time without compromise the quality of dried orange was studied. Three drying treatments were evaluated: microwave, hot air (conventional treatment) and microwaves/hot air (combined treatment). In our experimental conditions, the combined system resulted the most effective treatment in terms of drying speed (treatment time of combined system was 230 min compared with 375 min of hot air drying). Moreover, this treatment did not determine a quality and nutritional decline of dried product greater than the conventional system. The highest L* and b* values (46.19 and 41.50, respectively) of oranges dried with combined system were obtained at high values of drying temperature and air speed (more than 84C and 550 m3/h, respectively), whereas the lowest value of ascorbic acid loss (10.14%) was obtained for samples dried at low drying temperatures and intermediate values of air speed (65C and 400 m3/h).</abstract><abstract>Most of the citrus production is destined for ingredients in complex foods such as ice creams, cereals, dairy, confectionery and bakery products. In this sense, orange is dehydrated for different products such as powders, flakes and slices. The development of new citrus products (such as dry products for direct use or for rehydration) is interesting to promote their consumption according to the current tendencies. High temperatures or long drying times in conventional air drying, may cause serious damage to product flavor, color and nutrients, reducing bulk density and rehydration capacity of the dried product. To avoid these problems and to achieve a fast thermal processing it is advisable to use microwaves in the drying processing. The heating through microwaves permits a substantial reduction of processing time leading to an increase of production capacity, as well as an improvement of quality and shelf life of final products.</abstract><relatedItem type="host"><titleInfo><title>Journal of Food Processing and Preservation</title></titleInfo><genre type="journal">journal</genre><identifier type="ISSN">0145-8892</identifier><identifier type="eISSN">1745-4549</identifier><identifier type="DOI">10.1111/(ISSN)1745-4549</identifier><identifier type="PublisherID">JFPP</identifier><part><date>2008</date><detail type="volume"><caption>vol.</caption><number>32</number></detail><detail type="issue"><caption>no.</caption><number>5</number></detail><extent unit="pages"><start>751</start><end>769</end><total>19</total></extent></part></relatedItem><identifier type="istex">93A3C4711518F341EBCADF73F1ADFD5A088B1556</identifier><identifier type="DOI">10.1111/j.1745-4549.2008.00212.x</identifier><identifier type="ArticleID">JFPP212</identifier><accessCondition type="use and reproduction" contentType="copyright">© 2008, The Author(s). Journal compilation © 2008 Wiley Periodicals, Inc.</accessCondition><recordInfo><recordContentSource>WILEY</recordContentSource><recordOrigin>Blackwell Publishing Inc</recordOrigin></recordInfo></mods></metadata><enrichments><json:item><type>multicat</type><uri>https://api.istex.fr/document/93A3C4711518F341EBCADF73F1ADFD5A088B1556/enrichments/multicat</uri></json:item></enrichments><serie></serie></istex></record>Pour manipuler ce document sous Unix (Dilib)
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