Effect of four drying methods on the quality of osmotically dehydrated cranberries

Partially dehydrated cranberries (osmotically dehydrated) were dried to low water contents using one of following four methods: hot air drying; microwave-assisted convective drying; freeze-drying; and vacuum drying. Quality evaluation was performed on all samples, including sensory evaluation (appea...

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Bibliographic Details
Published inDrying technology Vol. 22; no. 3; pp. 521 - 539
Main Authors Beaudry, C, Raghavan, G.S.V, Ratti, C, Rennie, T.J
Format Journal Article
LanguageEnglish
Published Taylor & Francis Group 04.01.2004
Subjects
air drying
color
convection dryers
cranberries
dried fruit
drying
drying quality
drying temperature
flavor
Freeze-drying
Hot air drying
microwave treatment
microwave-assisted convective drying
Microwave-assisted drying
osmotic treatment
Vacuum drying
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Summary:Partially dehydrated cranberries (osmotically dehydrated) were dried to low water contents using one of following four methods: hot air drying; microwave-assisted convective drying; freeze-drying; and vacuum drying. Quality evaluation was performed on all samples, including sensory evaluation (appearance and taste), texture, color, water activity, and rehydration ratio. Hot air drying produced dried cranberries with the best visual appearance while freeze-dried cranberries had the highest rehydration ratio. The other methods presented similar rehydration ratios. There was no significant difference in color measurements and water activity. Few differences in texture were found, except for freeze-dried cranberries, which had a lower toughness compared to the other drying methods including commercially available dried cranberries. Microwave-assisted to hot air drying rate ratios increased as the moisture content decreased.
ISSN:0737-3937
1532-2300
DOI:10.1081/DRT-120029999