Abstract
The dried apple is used in the preparation of weaning foods and bakery products. The current drying processes, especially hot air (HA) drying, still face the problem of longer processing time and product quality degradation. The low-humidity air (LHA) drying can be an option to retain product quality in heat-sensitive food such as apple. The present work focuses on the effect of pretreatment of apple slices with potassium metabisulfite and infrared (IR) waves on drying characteristics when subjected to LHA drying and comparing the product quality with conventional hot air and freeze drying (FD). Pretreatment with IR waves reduced the drying time by nearly 23 and 17% in LHA and HA drying, respectively. The results indicated that IR-treated and LHA-dried slices retained nearly 82–90 and 72–74% of ascorbic acid and total phenolic content, respectively and was comparable to FD slices. The drying time for LHA was nearly 37% lesser than that for HA drying. LHA-dried apple slices had better color and rehydration ratio compared to FD- and HA-dried slices.
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Claims 6
Claim · model-written summary
Pretreatment with IR waves reduced drying time by nearly 23% in LHA drying
- Taxon
- apple
Malus domesticat0 - Treatment
- Pretreatment with IR wavese3
- Outcome
- drying timee3
- Direction
- reducede3
- Value
- nearly 23e3
- Qualifier
- in LHAe3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Effect of infrared pretreatment on low-humidity air drying of apple slices”
e3“Pretreatment with IR waves reduced the drying time by nearly 23 and 17% in LHA and HA drying, respectively”
Claim · model-written summary
Pretreatment with IR waves reduced drying time by 17% in HA drying
- Taxon
- appleMalus domesticat0
- Treatment
- Pretreatment with IR wavese3
- Outcome
- drying timee3
- Direction
- reducede3
- Value
- 17%e3
- Qualifier
- HA dryinge3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Effect of infrared pretreatment on low-humidity air drying of apple slices”
e3“Pretreatment with IR waves reduced the drying time by nearly 23 and 17% in LHA and HA drying, respectively”
Claim · model-written summary
IR-treated and LHA-dried slices retained nearly 82–90% of ascorbic acid, comparable to FD slices
- Taxon
- appleMalus domesticat0
- Treatment
- IR-treated and LHA-driede4
- Outcome
- ascorbic acide4
- Direction
- retainede4
- Value
- 82–90e4
- Comparator
- FD slicese4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Effect of infrared pretreatment on low-humidity air drying of apple slices”
e4“IR-treated and LHA-dried slices retained nearly 82–90 and 72–74% of ascorbic acid and total phenolic content, respectively and was comparable to FD slices”
Claim · model-written summary
IR-treated and LHA-dried slices retained nearly 72–74% of total phenolic content, comparable to FD slices
- Taxon
- appleMalus domesticat0
- Treatment
- IR-treated and LHA-driede4
- Outcome
- total phenolic contente4
- Direction
- retainede4
- Value
- 72–74%e4
- Comparator
- FD slicese4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Effect of infrared pretreatment on low-humidity air drying of apple slices”
e4“IR-treated and LHA-dried slices retained nearly 82–90 and 72–74% of ascorbic acid and total phenolic content, respectively and was comparable to FD slices”
Claim · model-written summary
LHA drying time was nearly 37% shorter than HA drying time
- Taxon
- appleMalus domesticat0
- Treatment
- LHAe5
- Outcome
- drying timee5
- Direction
- lessere5
- Value
- nearly 37%e5
- Comparator
- HA dryinge5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Effect of infrared pretreatment on low-humidity air drying of apple slices”
e5“The drying time for LHA was nearly 37% lesser than that for HA drying”
Claim · model-written summary
LHA-dried apple slices had better color and rehydration ratio than FD- and HA-dried slices
- Taxon
- appleMalus domesticat0
- Treatment
- LHA-driede6
- Outcome
- color and rehydration ratioe6
- Direction
- bettere6
- Comparator
- FD- and HA-dried slicese6
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Effect of infrared pretreatment on low-humidity air drying of apple slices”
e6“LHA-dried apple slices had better color and rehydration ratio compared to FD- and HA-dried slices”