Abstract
The aim of study was to determine the influence of sonication and freezing on the kinetic of the microwave-vacuum drying, energy consumption and physical properties of whole cranberries as well as evaluate the applicability of sonication instead of freezing in order to change their physical properties and the drying kinetic of whole cranberries. Microwave-vacuum drying of whole cranberries with/without initial treatments took from 12 ± 1 to 14.5 ± 0.5 minutes. All of treatments did not significantly shorten the drying time of cranberries. However, they increased SMER values even by 31%. Despite of cryogenic freezing, all of treatments significantly increased the values of Dew. Sonication combined with drying allowed to obtain dried berries characterized by the lowest cohesiveness (0.19±0.02), springiness (0.62±0.02) and chewiness (3.4±0.8 N), while cryogenic freezing combined with drying allowed to obtain dried fruits characterized by highest springiness (0.75±0.03) and low chewiness (3.3±0.5 N). The highest lightness (32.2±0.7), redness (32.6±0.8), and yellowness (11.1±0.7) were found for fruits subjected to initial convective freezing before drying. The efficiency of sonication in color change was comparable to cryogenic freezing and much lower than convective freezing. All of initial treatments increased such thermal properties of dried cranberries as thermal conductivity and thermal diffusivity.
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Claims 14
Claim · model-written summary
Microwave-vacuum drying took 12 ± 1 to 14.5 ± 0.5 minutes across treatments.
Verbatim
e0“Microwave-vacuum drying of whole cranberries with/without initial treatments took from 12 ± 1 to 14.5 ± 0.5 minutes.”
Claim · model-written summary
Initial treatments did not significantly shorten cranberry drying time.
- Taxon
- cranberriese0
- Treatment
- All of treatmentse0
- Outcome
- drying timee0
- Direction
- did not significantly shortene0
Not reportedComparator
Verbatim
e0“All of treatments did not significantly shorten the drying time of cranberries.”
Claim · model-written summary
Initial treatments increased SMER by up to 31%.
Not reportedComparator
Verbatim
e0“they increased SMER values even by 31%.”
e1“with/without initial treatments”
t0“cranberries”
Claim · model-written summary
Initial treatments other than cryogenic freezing significantly increased Dew.
- Taxon
- cranberriest0
- Treatment
- all of treatmentse0
- Outcome
- values of Dewe0
- Direction
- increasede0
- Qualifier
- Despite of cryogenic freezinge0
Not reportedComparator
Verbatim
e0“Despite of cryogenic freezing, all of treatments significantly increased the values of Dew.”
t0“cranberries”
Claim · model-written summary
Sonication and drying gave dried berries the lowest cohesiveness, 0.19±0.02.
- Taxon
- cranberriest0
- Treatment
- Sonication combined with dryinge0
- Outcome
- cohesivenesse0
- Direction
- loweste0
- Value
- 0.19±0.02e0
Not reportedComparator
Verbatim
e0“Sonication combined with drying allowed to obtain dried berries characterized by the lowest cohesiveness (0.19±0.02)”
t0“cranberries”
Claim · model-written summary
Sonication and drying gave dried berries the lowest springiness, 0.62±0.02.
- Taxon
- cranberriest0
- Treatment
- Sonication combined with dryinge1
- Outcome
- springinesse0
- Direction
- loweste0
- Value
- 0.62±0.02e0
Not reportedComparator
Verbatim
e0“lowest cohesiveness (0.19±0.02), springiness (0.62±0.02) and chewiness (3.4±0.8 N)”
e1“Sonication combined with drying”
t0“cranberries”
Claim · model-written summary
Sonication and drying gave dried berries the lowest chewiness, 3.4±0.8 N.
- Taxon
- cranberriest0
- Treatment
- Sonication combined with dryinge1
- Outcome
- chewinesse0
- Direction
- loweste0
- Value
- 3.4±0.8 Ne0
Not reportedComparator
Verbatim
e0“lowest cohesiveness (0.19±0.02), springiness (0.62±0.02) and chewiness (3.4±0.8 N)”
e1“Sonication combined with drying”
t0“cranberries”
Claim · model-written summary
Cryogenic freezing and drying gave dried fruit the highest springiness, 0.75±0.03.
- Taxon
- cranberriest0
- Treatment
- cryogenic freezing combined with dryinge0
- Outcome
- springinesse0
- Direction
- higheste0
- Value
- 0.75±0.03e0
Not reportedComparator
Verbatim
e0“cryogenic freezing combined with drying allowed to obtain dried fruits characterized by highest springiness (0.75±0.03)”
t0“cranberries”
Claim · model-written summary
Cryogenic freezing and drying gave dried fruit low chewiness, 3.3±0.5 N.
- Taxon
- cranberriest0
- Treatment
- cryogenic freezing combined with dryinge0
- Outcome
- chewinesse0
- Direction
- lowe0
- Value
- 3.3±0.5 Ne0
Not reportedComparator
Verbatim
e0“cryogenic freezing combined with drying allowed to obtain dried fruits characterized by highest springiness (0.75±0.03) and low chewiness (3.3±0.5 N)”
t0“cranberries”
Claim · model-written summary
Convective freezing before drying produced the highest fruit lightness, 32.2±0.7.
- Taxon
- cranberriest0
- Treatment
- initial convective freezing before dryinge0
- Outcome
- lightnesse0
- Direction
- higheste0
- Value
- 32.2±0.7e0
Not reportedComparator
Verbatim
e0“The highest lightness (32.2±0.7), redness (32.6±0.8), and yellowness (11.1±0.7) were found for fruits subjected to initial convective freezing before drying.”
t0“cranberries”
Claim · model-written summary
Convective freezing before drying produced the highest fruit redness, 32.6±0.8.
- Taxon
- cranberriest0
- Treatment
- initial convective freezing before dryinge0
- Outcome
- rednesse0
- Direction
- higheste0
- Value
- 32.6±0.8e0
Not reportedComparator
Verbatim
e0“The highest lightness (32.2±0.7), redness (32.6±0.8), and yellowness (11.1±0.7) were found for fruits subjected to initial convective freezing before drying.”
t0“cranberries”
Claim · model-written summary
Convective freezing before drying produced the highest fruit yellowness, 11.1±0.7.
- Taxon
- cranberriest0
- Treatment
- initial convective freezing before dryinge0
- Outcome
- yellownesse0
- Direction
- higheste0
- Value
- 11.1±0.7e0
Not reportedComparator
Verbatim
e0“The highest lightness (32.2±0.7), redness (32.6±0.8), and yellowness (11.1±0.7) were found for fruits subjected to initial convective freezing before drying.”
t0“cranberries”
Claim · model-written summary
Sonication changed color about as effectively as cryogenic freezing, but much less effectively than convective freezing.
Verbatim
e0“The efficiency of sonication in color change was comparable to cryogenic freezing and much lower than convective freezing.”
t0“cranberries”
Claim · model-written summary
All initial treatments increased dried cranberry thermal conductivity and diffusivity.
- Taxon
- cranberriese0
- Treatment
- All of initial treatmentse0
- Outcome
- thermal conductivity and thermal diffusivitye0
- Direction
- increasede0
Not reportedComparator
Verbatim
e0“All of initial treatments increased such thermal properties of dried cranberries as thermal conductivity and thermal diffusivity.”