Far infrared assisted refractance window drying of apple slices: Comparative study on flavour, nutrient retention and drying characteristics. (December 2020)

• Record Type: Journal Article
• Authors: Rajoriya, Deependra; Shewale, Sandhya R.; Bhavya, M.L.; Hebbar, H. Umesh
• Is Part Of: Innovative food science & emerging technologies. Volume 66(2020)
• Publication Date: 2020-12
• Subjects: Antioxidant activity -- Energy -- Microstructure -- Phenolics -- Principal component analysis -- Refractance window; Food -- Biotechnology -- Periodicals; Food industry and trade -- Technological innovations -- Periodicals; Aliments -- Biotechnologie -- Périodiques; Food -- Biotechnology; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.ifset.2020.102530
• Languages: English
• ISSNs: 1466-8564

Abstract

Abstract: In the present investigation, far infrared (FIR) assisted refractance window (RW) drying (FIR+RW) of apple slices (2 and 5 mm) was evaluated in comparison with RW and hot air (HA). FIR+RW reduced drying time by 50 and 69% compared to RW and HA, respectively. Also, FIR+RW drying retained a significantly higher amount of phenolics, flavonoids, ascorbic acid, and antioxidant activity, as compared to HA. Increase in FIR temperature from 50 to 60 °C reduced drying time by 10–19% without having any deleterious effect on quality. Colour, flavour, and microstructure of FIR+RW dried slices were comparable to that of RW. Nearly 46% saving in energy consumption was observed for FIR+RW drying compared to HA. Results suggested that FIR+RW drying can be explored as a potential technique for drying of fruits in a shorter time, with better retention of flavour, nutrients and also enhance energy efficiency. Industrial relevance Dried apple slices have a good market potential as a raw material in many processed foods and can be an alternative to deep fat fried chips for health-conscious consumers. This work focuses on assessing the efficacy of developed FIR assisted RW drying system in terms of drying time, energy, and quality attributes (colour, nutritional, flavour, microstructure) in comparison with conventional drying methods. The results showed that FIR assisted RW drying technique has great industrial potential in saving processing time as well as energy with better retention of quality of dried products. Graphical abstract: Unlabelled Image Highlights: First report on Far Infrared assisted Refractance Window (FIR+RW) drying FIR+RW reduced the drying time and energy requirement compared to hot air drying FIR+RW dried slices had higher antioxidant activity, phenolic and flavonoid content FIR+RW drying better preserved colour, flavour and microstructure of apple slices Industrial relevance. Dried apple slices have a good market potential as a raw material in many processed foods and can be an alternative to deep fat fried chips for health-conscious consumers. This work focuses on assessing the efficacy of developed FIR assisted RW drying system in terms of drying time, energy and quality attributes (colour, nutritional, flavour, microstructure) in comparison with conventional drying methods. The results showed that FIR assisted RW drying technique has great industrial potential in saving processing time as well as energy with better retention of quality of dried products.