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Radiant Energy Vacuum (REV)-dried broccoli, oranges, and carrots prepared by the optimal drying protocols determined in this study were compared to the freeze-dried and air-dried samples based on the nutritional values before and after drying. An accelerated shelf-life study for REV-dried broccoli, oranges, and carrots was also conducted. For all the samples, REV drying significantly shortened the processing time. The REV-dried samples had much higher retention of the nutritional values (vitamin C, β-carotene) compared to the conventional air-drying process, and the values were also competitive to those of the freeze-dried samples. Although freeze-drying resulted in the best rehydration property, the REV-dried samples still earned the highest scores in the sensory test. In the accelerated shelf-life study conducted on the REV-dried samples, the moisture content and water activity stayed at the same level, but the nutritional values showed a downward trend. The sensory properties fluctuated in the shelf-life but still gained positive feedback from the panelists. Moreover, the testing method for β-carotene content was uniquely designed in this project and could be a semi-quantitative method to refer to.
Xanyar Mohammadi; Yuhao Deng; Golshan Matinfar; Anika Singh; Ronit Mandal; Anubhav Pratap-Singh. Impact of Three Different Dehydration Methods on Nutritional Values and Sensory Quality of Dried Broccoli, Oranges, and Carrots. Foods 2020, 9, 1464 .
AMA StyleXanyar Mohammadi, Yuhao Deng, Golshan Matinfar, Anika Singh, Ronit Mandal, Anubhav Pratap-Singh. Impact of Three Different Dehydration Methods on Nutritional Values and Sensory Quality of Dried Broccoli, Oranges, and Carrots. Foods. 2020; 9 (10):1464.
Chicago/Turabian StyleXanyar Mohammadi; Yuhao Deng; Golshan Matinfar; Anika Singh; Ronit Mandal; Anubhav Pratap-Singh. 2020. "Impact of Three Different Dehydration Methods on Nutritional Values and Sensory Quality of Dried Broccoli, Oranges, and Carrots." Foods 9, no. 10: 1464.
Consumers of the 21st century tend to be more aware and demand safe as well as nutritionally balanced food. Unfortunately, conventional thermal processing makes food safe at the cost of hampering nutritional value. The food industry is trying to develop non-thermal processes for food preservation. Pulsed light (PL) is one such emerging non-thermal food processing method that can decontaminate food products or food contact surfaces using white light. Exposure to intense light pulses (in infrared, visible, and ultraviolet (UV) regions) causes the death of microbial cells, rendering the food safe at room temperature. PL technology is an excellent and rapid method of disinfection of product surfaces and is increasingly being used for food surfaces and packaging decontamination, enabling the minimal processing of food. This paper aims to give an overview of the latest trends in pulsed light research, discuss principles of pulse generation, and review applications of various PL systems for the inactivation of microorganisms in vitro, in various food products, and on food contact surfaces. Effects of PL on food quality, challenges of the process, and its prospects are presented.
Ronit Mandal; Xanyar Mohammadi; Artur Wiktor; Anika Singh; Anubhav Pratap Singh. Applications of Pulsed Light Decontamination Technology in Food Processing: An Overview. Applied Sciences 2020, 10, 3606 .
AMA StyleRonit Mandal, Xanyar Mohammadi, Artur Wiktor, Anika Singh, Anubhav Pratap Singh. Applications of Pulsed Light Decontamination Technology in Food Processing: An Overview. Applied Sciences. 2020; 10 (10):3606.
Chicago/Turabian StyleRonit Mandal; Xanyar Mohammadi; Artur Wiktor; Anika Singh; Anubhav Pratap Singh. 2020. "Applications of Pulsed Light Decontamination Technology in Food Processing: An Overview." Applied Sciences 10, no. 10: 3606.