Effect of saccharide additives on dehydration–drying kinetics and quality properties of dried kiwi fruit products

[EN] The effects of saccharide additives on the dehydration and drying properties as well as the quality properties of dried kiwi fruit products were investigated. Sliced kiwi fruits were soaked and dehydrated in citric acid, glucose, sucrose and the pH-adjusted sugar solutions, individually. Osmotic dehydration and drying kinetic parameters were calculated using exponential models. Drying rate constants and water activities of dried kiwi fruits with osmotic dehydration were superior to those without osmotic dehydration. Soaking solutions with a lower pH led to a decrease in lightness. However, soaking sokution pH had no significant effect on the water activity or drying kinetics.Ueno, S.; Iijima, R.; Harada, M.; Liu, H.; Shimada, R.; Fukami, K. (2018). Effect of saccharide additives on dehydration–drying kinetics and quality properties of dried kiwi fruit products. En IDS 2018. 21st International Drying Symposium Proceedings. Editorial Universitat Politècnica de València. 851-856. https://doi.org/10.4995/IDS2018.2018.7487OCS85185

Effects of High Hydrostatic Pressure on Water Absorption of Adzuki Beans

The effect of high hydrostatic pressure (HHP) treatment on dried soybean, adzuki bean, and kintoki kidney bean, which are low-moisture-content cellular biological materials, was investigated from the viewpoint of water absorption. The samples were vacuum-packed with distilled water and pressurized at 200 MPa and 25 °C for 10 min. After the HHP treatment, time courses of the moisture contents of the samples were measured, and the dimensionless moisture contents were estimated. Water absorption in the case of soybean could be fitted well by a simple water diffusion model. High pressures were found to have negligible effects on water absorption into the cotyledon of soybean and kintoki kidney bean. A non-linear least square method based on the Weibull equation was applied for the adzuki beans, and the effective water diffusion coefficient was found to increase significantly from 8.6 × 10−13 to 6.7 × 10−10 m2/s after HHP treatment. Approximately 30% of the testa of the adzuki bean was damaged upon HHP treatment, which was comparable to the surface area of the testa in the partially peeled adzuki bean sample. Thus, HHP was confirmed to promote mass transfer to the cotyledon of legumes with a tight testa

Three-dimensional measurement of internal structure in frozen food materials by cryogenic microtome spectral imaging system

[EN] The objective of this work was to establish a three-dimensional measuring method for the size, morphology and distribution of internal structure such as ice crystals, bubbles and solids content within an ice cream sample by using a cryogenic microtome spectral imaging system (CMtSIS). The 3-D images of ice crystals, bubbles and milk solids were recognized by reconstructing the circles in 2-D images into 3-D spheres; and the Overrun by Volume (ORV) was obtained by incorporating the area of bubbles on integrated image and the volume of bubbles in the 3-D image.This work was supported by a Kakenhi Grant-in-Aid (No. 17K00826) from the Japan Society for the Promotion of Science (JSPS).Do, G.; Sase, S.; Bae, Y.; Maeda, T.; Ueno, S.; Araki, T. (2018). Three-dimensional measurement of internal structure in frozen food materials by cryogenic microtome spectral imaging system. En IDS 2018. 21st International Drying Symposium Proceedings. Editorial Universitat Politècnica de València. 283-290. https://doi.org/10.4995/IDS2018.2018.7411OCS28329