Kinetics of infrared drying of avocado (Persea americana) pulp with different formulations

References

• Adhikari, B., Howes, T., Bhandari, B. R., & Troung, V. (2004). Effect of addition of maltodextrin on drying kinetics and stickiness of sugar and acid-rich foods during convective drying: experiments and modelling. Journal of Food Engineering, 62(1), 1–10. https://doi.org/10.1016/S0260-8774(03)00171-7
   Web of Science ®Google Scholar
• Calín-Sánchez, Á., Figiel, A., Lech, K., Szumny, A., Martínez-Tomé, J., & Carbonell-Barrachina, Á. A. (2015). Dying methods affect the aroma of Origanum majorana L. analyzed by GC–MS and descriptive sensory analysis. Industrial Crops and Products, 74, 218–227. https://doi.org/10.1016/j.indcrop.2015.04.067
   Web of Science ®Google Scholar
• Ceylan, İ., Aktaş, M., & Doğan, H. (2007). Mathematical modeling of drying characteristics of tropical fruits. Applied Thermal Engineering, 27(11-12), 1931–1936. https://doi.org/10.1016/j.applthermaleng.2006.12.020
   Web of Science ®Google Scholar
• Comerford, K. B., Ayoob, K. T., Murray, R. D., & Atkinson, S. A. (2016). The role of avocados in complementary and transitional feeding. Nutrients, 8(5), 316. https://doi.org/10.3390/nu8050316
   PubMed Web of Science ®Google Scholar
• Corzo, O., Bracho, N., & Alvarez, C. (2010). Weibull model for thin-layer drying of mango slices at different maturity stages. Journal of Food Processing and Preservation, 34(6), 993–1008. https://doi.org/10.1111/j.1745-4549.2009.00433.x
   Web of Science ®Google Scholar
• Doymaz, İ. (2012). Infrared drying of sweet potato (Ipomoea batatas L.) slices. Journal of Food Science and Technology, 49(6), 760–766. https://doi.org/10.1007/s13197-010-0217-8
   PubMed Web of Science ®Google Scholar
• Doymaz, İ. (2015). Infrared drying kinetics and quality characteristics of carrot slices. Journal of Food Processing and Preservation, 39(6), 2738–2745. https://doi.org/10.1111/jfpp.12524
   Web of Science ®Google Scholar
• Gómez-Pérez, L. S., Navarrete, C., Moraga, N., Rodríguez, A., & Vega-Gálvez, A. (2020). Evaluation of different hydrocolloids and drying temperatures in the drying kinetics, modeling, color, and texture profile of murta (Ugni molinae Turcz) berry leather. Journal of Food Process Engineering, 43(2), e13316.
   Web of Science ®Google Scholar
• Goula, A. M., & Adamopoulos, K. G. May (2008). Effect of maltodextrin addition during spray drying of tomato pulp in dehumidified air: II. Powder properties. Drying Technology, 26(6), 726–737. https://doi.org/10.1080/07373930802046377
   Web of Science ®Google Scholar
• Hashimoto, A., Igarashi, H., & Shimizu, M. (1993). Irradiation power effect on IR pasteurization below lethal temperature of bacteria. Journal of Chemical Engineering of Japan, 26(3), 331333.
   Google Scholar
• Inyang, U. E., Oboh, I. O., & Etuk, B. R. (2018). Kinetic models for drying techniques—food materials. Advances in Chemical Engineering and Science, 08(02), 27–48. https://doi.org/10.4236/aces.2018.82003
   Google Scholar
• Ju, H.-Y., Zhao, S.-H., Mujumdar, A. S., Fang, X.-M., Gao, Z.-J., Zheng, Z.-A., & Xiao, H.-W. (2018). Energy efficient improvements in hot air drying by controlling relative humidity based on Weibull and Bi-Di models. Food and Bioproducts Processing, 111, 20–29. https://doi.org/10.1016/j.fbp.2018.06.002
   Web of Science ®Google Scholar
• Madamba, P. S., Driscoll, R. H., & Buckle, K. A. (1996). The thin-layer drying characteristics of garlic slices. Journal of Food Engineering, 29(1), 75–97. https://doi.org/10.1016/0260-8774(95)00062-3
   Web of Science ®Google Scholar
• Nasiroglu, S., & Kocabiyik, H. (2009). Thin-layer infrared radiation drying of red pepper slices. Journal of Food Process Engineering, 32(1), 1–16. https://doi.org/10.1111/j.1745-4530.2007.00195.x
   Web of Science ®Google Scholar
• Nguyen, T. V., Nguyen, M. D., Nguyen, D. C., Bach, L. G., & Lam, T. D. (2019). Model for thin layer drying of lemongrass (Cymbopogon citratus) by hot air. Processes, 7(1), 21. https://doi.org/10.3390/pr7010021
   Web of Science ®Google Scholar
• Nguyen, T., Nguyen, Q., Nguyen, P., Tran, B., & Huynh, P. T. (2020). Effects of drying conditions in low-temperature microwave-assisted drying on bioactive compounds and antioxidant activity of dehydrated bitter melon (Momordica charantia L.). Food Science & Nutrition, 8(7), 3826–3834. https://doi.org/10.1002/fsn3.1676
   PubMed Web of Science ®Google Scholar
• Nguyen, T.-V.-L., Ngo, P.-T., Huynh, T.-T.-N., Vo, P.-N.-T., Hoang, T.-N.-A., & Nguyen, P.-B.-D. (2022). Refractance window drying of mango pulp (Mangifera indica): Impact of hydrocolloids on drying characteristics and color parameters [Paper presentation]. AIP Conference Proceedings, in, AIP Publishing LLC, p. 060022. https://doi.org/10.1063/5.0100826
   Google Scholar
• Nguyen, T.-V.-L., Nguyen, Q.-D., Nguyen, T.-T.-D., & Nguyen, P.-B.-D. (2021). Effects of Infrared Drying Conditions and Maltodextrin Addition on Some Physicochemical Characteristics of Avocado (Persea americana) Pulp Powder. Applied Sciences, 11(24), 11803. https://doi.org/10.3390/app112411803
   Google Scholar
• Onwude, D. I., Hashim, N., Abdan, K., Janius, R., & Chen, G. (2019). The effectiveness of combined infrared and hot-air drying strategies for sweet potato. Journal of Food Engineering, 241, 75–87. https://doi.org/10.1016/j.jfoodeng.2018.08.008
   Web of Science ®Google Scholar
• Onwude, D. I., Hashim, N., Janius, R. B., Nawi, N. M., & Abdan, K. May (2016). Modeling the thin-layer drying of fruits and vegetables: A review. Comprehensive Reviews in Food Science and Food Safety, 15(3), 599–618. https://doi.org/10.1111/1541-4337.12196
   PubMed Web of Science ®Google Scholar
• Orphanides, A., Goulas, V., & Gekas, V. (2016). Drying technologies: Vehicle to high-quality herbs. Food Engineering Reviews, 8(2), 164–180. https://doi.org/10.1007/s12393-015-9128-9
   Web of Science ®Google Scholar
• Ortiz-Avila, O., Esquivel-Martínez, M., Olmos-Orizaba, B. E., Saavedra-Molina, A., Rodriguez-Orozco, A. R., & Cortés-Rojo, C. (2015). Avocado oil improves mitochondrial function and decreases oxidative stress in brain of diabetic rats. Journal of Diabetes Research, 2015, 1–9. https://doi.org/10.1155/2015/485759
   Web of Science ®Google Scholar
• Osorio, C., Forero, D. P., & Carriazo, J. G. (2011). Characterisation and performance assessment of guava (Psidium guajava L.) microencapsulates obtained by spray-drying. Food Research International, 44(5), 1174–1181. https://doi.org/10.1016/j.foodres.2010.09.007
   Web of Science ®Google Scholar
• Pala, M., Mahmutoǧlu, T., & Saygi, B. (1996). Effects of pretreatments on the quality of open-air and solar dried apricots. Food / Nahrung, 40(3), 137–141. https://doi.org/10.1002/food.19960400308
   Google Scholar
• Rafidah, H., Ando, Y., Amin, I., Shirai, Y., & Ali, H. M. (2014). Enhanced polyphenol content and antioxidant capacity in the edible portion of avocado dried with superheated-steam. International Journal of Advanced Research, 8, 241–248.
   Google Scholar
• Riadh, M. H., Ahmad, S. A. B., Marhaban, M. H., & Soh, A. C. (2015). Infrared heating in food drying: An overview. Drying Technology, 33(3), 322–335. https://doi.org/10.1080/07373937.2014.951124
   Web of Science ®Google Scholar
• Sadin, R., Chegini, G.-R., & Sadin, H. (2014). The effect of temperature and slice thickness on drying kinetics tomato in the infrared dryer. Heat and Mass Transfer, 50(4), 501–507. https://doi.org/10.1007/s00231-013-1255-3
   Web of Science ®Google Scholar
• Sakai, N., & Hanzawa, T. (1994). Applications and advances in far-infrared heating in Japan. Trends in Food Science and Technology, 5(11), 357–362. https://doi.org/10.1016/0924-2244(94)90213-5
   Web of Science ®Google Scholar
• Singh Gujral, H., & Singh Brar, S. (2003). Effect of hydrocolloids on the dehydration kinetics, color, and texture of mango leather. International Journal of Food Properties, 6(2), 269–279. https://doi.org/10.1081/JFP-120017846
   Web of Science ®Google Scholar
• Souza, D. S., Marques, L. G., Gomes, E. d B., & Narain, N. (2015). Lyophilization of avocado (Persea americana Mill.): effect of freezing and lyophilization pressure on antioxidant activity, texture, and browning of pulp. Drying Technology, 33(2), 194–204. https://doi.org/10.1080/07373937.2014.943766
   Web of Science ®Google Scholar
• Temu, A. T. (2013). Effect of temperature and slice size on avocado pulp drying rate and oil yield. Tanzania Journal of Engineering and Technology, 34(2), 116–124. https://doi.org/10.52339/tjet.v34i2.464
   Google Scholar
• Tzempelikos, D. A., Vouros, A. P., Bardakas, A. V., Filios, A. E., & Margaris, D. P. (2015). Experimental study on convective drying of quince slices and evaluation of thin-layer drying models. Engineering in Agriculture, Environment and Food, 8(3), 169–177. https://doi.org/10.1016/j.eaef.2014.12.002
   Google Scholar
• Uribe, E., Vega-Gálvez, A., Di Scala, K., Oyanadel, R., Saavedra Torrico, J., & Miranda, M. (2011). Characteristics of convective drying of pepino fruit (Solanum muricatum Ait.): Application of weibull distribution. Food and Bioprocess Technology, 4(8), 1349–1356. https://doi.org/10.1007/s11947-009-0230-y
   Web of Science ®Google Scholar
• Weil, M., Shum Cheong Sing, A., Méot, J. M., Boulanger, R., & Bohuon, P. (2017). Impact of blanching, sweating and drying operations on pungency, aroma and color of Piper borbonense. Food Chemistry, 219, 274–281. https://doi.org/10.1016/j.foodchem.2016.09.144
   PubMed Web of Science ®Google Scholar
• Wen, Y.-X., Chen, L.-Y., Li, B.-S., Ruan, Z., & Pan, Q. (2020). Effect of infrared radiation-hot air (IR-HA) drying on kinetics and quality changes of star anise (Illicium verum). Drying Technology, 39(1), 90–103. https://doi.org/10.1080/07373937.2019.1696816
   Web of Science ®Google Scholar
• Wu, B., Ma, H., Qu, W., Wang, B., Zhang, X., Wang, P., Wang, J., Atungulu, G. G., & Pan, Z. (2014). Catalytic infrared and hot air dehydration of carrot slices. Journal of Food Process Engineering, 37(2), 111–121. https://doi.org/10.1111/jfpe.12066
   Web of Science ®Google Scholar
• Wu, X., Zhang, M., & Li, Z. (2019). Influence of infrared drying on the drying kinetics, bioactive compounds and flavor of Cordyceps militaris. LWT, 111, 790–798. https://doi.org/10.1016/j.lwt.2019.05.108
   Web of Science ®Google Scholar