Abstract
Frozen blueberries (Vaccinium corymbosum L cv. ‘Elliott’) were dried in a microwave and spouted bed combined dryer (MWSB) at 70C air temperature and 3.7 W/g microwave power (wet material). the effect of pretreatment using a 2.5% Ethyl Oleate & 0.2 NaOH dipping solution followed by sucrose osmotic treatment was investigated. the drying kinetics of MWSB drying was compared with spouted bed (SB) drying with dipping treatment, and with tray drying. the rehydration ratio, the color, and the bulk density of MWSB dried blueberries were compared with those of freeze, tray, and SB drying. the drying time needed to reduce blueberry moisture content from 82.5% to 15% (wet basis) using MWSB drying was 1/19 and 1/24 (with and without pretreatment) of the time for tray drying. the MWSB drying resulted in a low bulk density and more reddish and less blue color compared with other methods. MWSB dried frozen blueberries exhibited a higher rehydration ratio in short soaking times. Analysis of flavor volatiles by GC/MS identified ten heat-generated compounds. Microwave heating generated three unique flavor compounds (2-Butanone, 2-methyl butanal, and 3-methyl butanal). Freeze-dried frozen blueberries lost several flavor compounds including the typical blueberry aroma, the 1, 8-Cineole.
Abstract from the paper’s OpenAlex record, shown for indexing and research. Copyright remains with the authors or the publisher. Read at the source ↗
The text the model read, with the source record’s inline markup (italics, sub- and superscripts) rendered and its character entities decoded; quote offsets refer to the raw text.
Claims 9
Claim · model-written summary
MWSB drying reduced drying time to 1/19 of tray drying with pretreatment.
- Taxon
- blueberrye0
- Treatment
- MWSB dryinge0
- Outcome
- drying timee0
- Value
- 1/19e0
- Qualifier
- with and without pretreatmente0
- Comparator
- tray dryinge0
Not reportedDirection
Verbatim
e0“the drying time needed to reduce blueberry moisture content from 82.5% to 15% (wet basis) using MWSB drying was 1/19 and 1/24 (with and without pretreatment) of the time for tray drying.”
Claim · model-written summary
MWSB drying reduced drying time to 1/24 of tray drying without pretreatment.
- Taxon
- blueberrye0
- Treatment
- MWSB dryinge0
- Outcome
- drying timee0
- Value
- 1/24e0
- Qualifier
- without pretreatmente0
- Comparator
- tray dryinge0
Not reportedDirection
Verbatim
e0“the drying time needed to reduce blueberry moisture content from 82.5% to 15% (wet basis) using MWSB drying was 1/19 and 1/24 (with and without pretreatment) of the time for tray drying.”
Claim · model-written summary
MWSB drying produced low bulk density relative to other drying methods.
Not reportedTaxon
Verbatim
e0“the MWSB drying resulted in a low bulk density and more reddish and less blue color compared with other methods.”
Claim · model-written summary
MWSB dried berries were more reddish than with other drying methods.
Not reportedTaxon
Verbatim
e0“the MWSB drying resulted in a low bulk density and more reddish and less blue color compared with other methods.”
Claim · model-written summary
MWSB dried berries were less blue than with other drying methods.
Not reportedTaxon
Verbatim
e0“the MWSB drying resulted in a low bulk density and more reddish and less blue color compared with other methods.”
Claim · model-written summary
MWSB dried blueberries had a higher rehydration ratio at short soaking times.
- Taxon
- blueberriese0
- Treatment
- MWSB driede0
- Outcome
- rehydration ratioe0
- Direction
- highere0
- Qualifier
- short soaking timese0
Not reportedComparator
Verbatim
e0“MWSB dried frozen blueberries exhibited a higher rehydration ratio in short soaking times.”
Claim · model-written summary
GC/MS identified ten heat-generated flavor compounds.
Verbatim
e0“Analysis of flavor volatiles by GC/MS identified ten heat-generated compounds.”
t0“FROZEN BLUEBERRIES”
Claim · model-written summary
Microwave heating generated three unique flavor compounds.
- Taxon
- BLUEBERRIESt0
- Treatment
- Microwave heatinge0
- Outcome
- unique flavor compounds (2-Butanone, 2-methyl butanal, and 3-methyl butanal)e0
- Value
- threee0
Not reportedComparatorDirection
Verbatim
e0“Microwave heating generated three unique flavor compounds (2-Butanone, 2-methyl butanal, and 3-methyl butanal).”
t0“FROZEN BLUEBERRIES”
Claim · model-written summary
Freeze-dried blueberries lost several flavor compounds, including 1, 8-Cineole.
- Taxon
- blueberriese0
- Treatment
- Freeze-driede0
- Outcome
- flavor compounds including the typical blueberry aroma, the 1, 8-Cineolee0
- Direction
- loste0
Not reportedComparator
Verbatim
e0“Freeze-dried frozen blueberries lost several flavor compounds including the typical blueberry aroma, the 1, 8-Cineole.”
The same questions in other papers
processing · quality: postharvest · VacciniumPositive and negative results
1 paper in the same direction as this paper · 4 in the opposite direction
- no effect
- negative
- no effect
2 papers more in this group
See all 6 papers →cold · quality: phytochemicals · VacciniumPositive and negative results
4 papers in the same direction as this paper · 5 in the opposite direction
- positive
- positive
- positive
6 papers more in this group
See all 10 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.