Effect of prefreezing on surface color and structural and textural properties of kiwifruit after microwave-vacuum drying with temperature control by microwave power manipulation

The present study describes the effects of prefreezing on drying rate, surface color, internal structure, and textural properties of kiwifruit treated with microwave-vacuum drying (MVD) under controlled-temperature conditions at 20, 30, and 40 °C. The prefreezing was effective in reducing the drying...

Full description

Saved in:
Bibliographic Details
Published inFood Science and Technology Research Vol. 29; no. 6; pp. 453 - 463
Main Authors Ando, Yasumasa, Okada, Takeyuki
Format Journal Article
LanguageEnglish
Published Tsukuba Japanese Society for Food Science and Technology 01.01.2023
Japan Science and Technology Agency
Subjects
Actinidia
Color
Discoloration
Drying
Freeze drying
Kiwifruit
Microwave-vacuum drying
Prefreezing
Temperature control
Texture
Thawing
Thin walls
Vacuum
Vacuum drying
Vapor pressure
X-ray CT
Online AccessGet full text

Cover

Abstract The present study describes the effects of prefreezing on drying rate, surface color, internal structure, and textural properties of kiwifruit treated with microwave-vacuum drying (MVD) under controlled-temperature conditions at 20, 30, and 40 °C. The prefreezing was effective in reducing the drying time in the MVD process under properly controlled temperature conditions. The MVD samples without prefreezing had the same level of low a* value (high greenness) as the freeze-dried sample, but the prefrozen-MVD samples showed a slight browning due to discoloration during thawing in an atmospheric pressure environment. The prefreezing suppressed sample shrinkage during the MVD process and allowed the formation of a porous structure with many large voids with thin walls. Thanks to this structure, the prefrozen-MVD samples showed textural characteristics similar to the freeze-dried sample, but the porous structure was not formed in the MVD at 20 °C, indicating that a high microwave power is required to generate a high enough vapor pressure to form the porous structure.
AbstractList The present study describes the effects of prefreezing on drying rate, surface color, internal structure, and textural properties of kiwifruit treated with microwave-vacuum drying (MVD) under controlled-temperature conditions at 20, 30, and 40 °C. The prefreezing was effective in reducing the drying time in the MVD process under properly controlled temperature conditions. The MVD samples without prefreezing had the same level of low a* value (high greenness) as the freeze-dried sample, but the prefrozen-MVD samples showed a slight browning due to discoloration during thawing in an atmospheric pressure environment. The prefreezing suppressed sample shrinkage during the MVD process and allowed the formation of a porous structure with many large voids with thin walls. Thanks to this structure, the prefrozen-MVD samples showed textural characteristics similar to the freeze-dried sample, but the porous structure was not formed in the MVD at 20 °C, indicating that a high microwave power is required to generate a high enough vapor pressure to form the porous structure.
ArticleNumber FSTR-D-23-00100
Author Okada, Takeyuki
Ando, Yasumasa
Author_xml – sequence: 1
  fullname: Ando, Yasumasa
  organization: Institute of Food Research, National Agriculture and Food Research Organization
– sequence: 2
  fullname: Okada, Takeyuki
  organization: Institute of Crop Science, National Agriculture and Food Research Organization
BookMark eNqFkclu1TAYhSNUJDrwBiwssXbxlNyEHerAoEpIHdaW4_xufcm1g4feXt6KN8S5QUXqho3tXzrfObbPUXXgvIOqekfJKae8-WBiCqeXN7fX-BwzjgmhhLyqDmnbUsy7VhyUMxcCNw1p3lRHMa6LpO5adlj9vjAGdELeoCmACQC_rLtH3qGYg1EakPajD0i5AZWUrFMOatyPCZ6WYQp-gpAsxNnmh91aE7JNSJkEAW2sDn6rHgE_Kp3zBg1hN0dsbXooHpuCquIzB7kU_Ij63T8GTX47eyhnpzyqZL07qV4bNUZ4-3c_ru4uL27PvuCr75-_nn26wlrUbcK9YpQPtRlqAQxA97qn0Pa1MUIPnBPeDmbVkq7r61oDF4QIIhgHujIdU0rz4-r94lue9zNDTHLtc3AlUrKONbxZiVVTVGJRlQvHWH5QTsFuVNhJSuRcjpzLkXM58lwyLvflFOzjC0zbtH9eCsqO_4O_LfA6JnUPz4mqdKBHWCDWyWZeXsDPIv2gggTH_wCcyLtZ
CitedBy_id crossref_primary_10_1016_j_jfoodeng_2024_111944
Cites_doi 10.1016/j.dyepig.2013.04.011
10.1111/j.1745-4557.2012.00446.x
10.1016/S0260-8774(00)00154-0
10.1016/j.jfoodeng.2018.09.026
10.1016/j.lwt.2017.07.016
10.1111/j.1750-3841.2006.00234.x
10.1080/07373930802307308
10.1002/jsfa.6501
10.1016/j.jfoodeng.2005.06.061
10.1016/j.jfca.2010.08.010
10.1111/j.1541-4337.2012.00211.x
10.1111/jfpe.13011
10.1016/j.jfoodeng.2010.12.003
10.1016/j.lwt.2018.10.064
10.1016/j.jfoodeng.2013.10.027
10.1111/jfpp.13625
10.1016/j.csite.2022.101935
10.1016/j.lwt.2011.12.009
10.1016/j.ifset.2020.102473
10.1016/j.foodchem.2015.04.120
10.1021/ie50298a017
10.1016/j.foodchem.2015.10.054
10.1007/s11947-013-1123-7
10.1007/s00217-006-0463-1
10.1081/JFP-200060250
10.1016/j.lwt.2009.11.014
10.1080/10408398.2012.670673
10.1111/j.1365-2621.2009.01972.x
10.1007/s11947-017-2034-9
10.1016/j.jfoodeng.2005.04.008
10.1016/j.jfoodeng.2011.01.026
10.1016/j.foodchem.2016.06.003
10.1111/j.1365-2621.2002.tb09529.x
10.1016/j.jfoodeng.2007.07.005
10.1111/j.1365-2621.1996.tb10903.x
10.1080/07373939108916749
10.1111/j.1745-4603.2007.00100.x
10.1016/j.lwt.2006.05.001
10.1021/jf049398z
ContentType Journal Article
Copyright 2023 by Japanese Society for Food Science and Technology
Copyright Japan Science and Technology Agency 2023
Copyright_xml – notice: 2023 by Japanese Society for Food Science and Technology
– notice: Copyright Japan Science and Technology Agency 2023
DBID AAYXX
CITATION
7QO
7QR
7T7
8FD
C1K
F28
FR3
K9.
P64
DOI 10.3136/fstr.FSTR-D-23-00100
DatabaseName CrossRef
Biotechnology Research Abstracts
Chemoreception Abstracts
Industrial and Applied Microbiology Abstracts (Microbiology A)
Technology Research Database
Environmental Sciences and Pollution Management
ANTE: Abstracts in New Technology & Engineering
Engineering Research Database
ProQuest Health & Medical Complete (Alumni)
Biotechnology and BioEngineering Abstracts
DatabaseTitle CrossRef
Biotechnology Research Abstracts
Technology Research Database
ProQuest Health & Medical Complete (Alumni)
Chemoreception Abstracts
Engineering Research Database
Industrial and Applied Microbiology Abstracts (Microbiology A)
ANTE: Abstracts in New Technology & Engineering
Biotechnology and BioEngineering Abstracts
Environmental Sciences and Pollution Management
DatabaseTitleList
Biotechnology Research Abstracts
DeliveryMethod fulltext_linktorsrc
Discipline Economics
EISSN 1881-3984
EndPage 463
ExternalDocumentID 10_3136_fstr_FSTR_D_23_00100
article_fstr_29_6_29_FSTR_D_23_00100_article_char_en
GroupedDBID 2WC
53G
5GY
ABJNI
ACGFO
ACIWK
ACPRK
ADBBV
ADDVE
AENEX
AFRAH
AHMBA
ALMA_UNASSIGNED_HOLDINGS
CS3
DU5
HH5
JMI
JSF
JSH
JSI
JSP
KUZGX
O1H
OK1
PQQKQ
RJT
RKO
RZJ
TKC
TR2
~KM
.L7
.LE
AAYXX
ABBTS
CITATION
7QO
7QR
7T7
8FD
C1K
F28
FR3
K9.
P64
ID FETCH-LOGICAL-c458t-ba213d5fd54e2eecbcb1e8b5ff4cd33038df78099b55ce340040423e17f92aac3
ISSN 1344-6606
IngestDate Mon Jun 30 10:02:24 EDT 2025
Thu Apr 24 23:12:15 EDT 2025
Tue Jul 01 01:16:42 EDT 2025
Sun Jul 28 05:52:44 EDT 2024
IsDoiOpenAccess false
IsOpenAccess true
IsPeerReviewed true
IsScholarly true
Issue 6
Language English
LinkModel OpenURL
MergedId FETCHMERGED-LOGICAL-c458t-ba213d5fd54e2eecbcb1e8b5ff4cd33038df78099b55ce340040423e17f92aac3
Notes ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
content type line 14
OpenAccessLink https://www.jstage.jst.go.jp/article/fstr/29/6/29_FSTR-D-23-00100/_pdf
PQID 2926367476
PQPubID 1996352
PageCount 11
ParticipantIDs proquest_journals_2926367476
crossref_primary_10_3136_fstr_FSTR_D_23_00100
crossref_citationtrail_10_3136_fstr_FSTR_D_23_00100
jstage_primary_article_fstr_29_6_29_FSTR_D_23_00100_article_char_en
ProviderPackageCode CITATION
AAYXX
PublicationCentury 2000
PublicationDate 2023-01-01
PublicationDateYYYYMMDD 2023-01-01
PublicationDate_xml – month: 01
  year: 2023
  text: 2023-01-01
  day: 01
PublicationDecade 2020
PublicationPlace Tsukuba
PublicationPlace_xml – name: Tsukuba
PublicationTitle Food Science and Technology Research
PublicationTitleAlternate Food Science and Technology Research
PublicationYear 2023
Publisher Japanese Society for Food Science and Technology
Japan Science and Technology Agency
Publisher_xml – name: Japanese Society for Food Science and Technology
– name: Japan Science and Technology Agency
References 22
23
24
25
26
27
28
29
30
31
10
32
11
33
12
34
13
35
14
36
15
37
16
38
17
39
18
19
1
2
3
4
5
6
7
8
9
40
41
20
21
References_xml – ident: 31
  doi: 10.1016/j.dyepig.2013.04.011
– ident: 1
  doi: 10.1111/j.1745-4557.2012.00446.x
– ident: 21
  doi: 10.1016/S0260-8774(00)00154-0
– ident: 3
  doi: 10.1016/j.jfoodeng.2018.09.026
– ident: 40
  doi: 10.1016/j.lwt.2017.07.016
– ident: 10
  doi: 10.1111/j.1750-3841.2006.00234.x
– ident: 9
  doi: 10.1080/07373930802307308
– ident: 18
  doi: 10.1002/jsfa.6501
– ident: 7
  doi: 10.1016/j.jfoodeng.2005.06.061
– ident: 16
– ident: 28
  doi: 10.1016/j.jfca.2010.08.010
– ident: 12
  doi: 10.1111/j.1541-4337.2012.00211.x
– ident: 2
  doi: 10.1111/jfpe.13011
– ident: 6
  doi: 10.1016/j.jfoodeng.2010.12.003
– ident: 4
  doi: 10.1016/j.lwt.2018.10.064
– ident: 25
  doi: 10.1016/j.jfoodeng.2013.10.027
– ident: 26
  doi: 10.1111/jfpp.13625
– ident: 37
  doi: 10.1016/j.csite.2022.101935
– ident: 17
  doi: 10.1016/j.lwt.2011.12.009
– ident: 23
  doi: 10.1016/j.ifset.2020.102473
– ident: 29
  doi: 10.1016/j.foodchem.2015.04.120
– ident: 11
  doi: 10.1021/ie50298a017
– ident: 38
  doi: 10.1016/j.foodchem.2015.10.054
– ident: 8
  doi: 10.1007/s11947-013-1123-7
– ident: 36
  doi: 10.1007/s00217-006-0463-1
– ident: 32
  doi: 10.1081/JFP-200060250
– ident: 20
  doi: 10.1016/j.lwt.2009.11.014
– ident: 22
  doi: 10.1080/10408398.2012.670673
– ident: 15
  doi: 10.1111/j.1365-2621.2009.01972.x
– ident: 34
– ident: 41
  doi: 10.1007/s11947-017-2034-9
– ident: 5
  doi: 10.1016/j.jfoodeng.2005.04.008
– ident: 30
  doi: 10.1016/j.jfoodeng.2011.01.026
– ident: 39
  doi: 10.1016/j.foodchem.2016.06.003
– ident: 14
  doi: 10.1111/j.1365-2621.2002.tb09529.x
– ident: 27
  doi: 10.1016/j.jfoodeng.2007.07.005
– ident: 33
  doi: 10.1111/j.1365-2621.1996.tb10903.x
– ident: 35
  doi: 10.1080/07373939108916749
– ident: 13
  doi: 10.1111/j.1745-4603.2007.00100.x
– ident: 19
  doi: 10.1016/j.lwt.2006.05.001
– ident: 24
  doi: 10.1021/jf049398z
SSID ssj0015982
Score 2.2842674
Snippet The present study describes the effects of prefreezing on drying rate, surface color, internal structure, and textural properties of kiwifruit treated with...
SourceID proquest
crossref
jstage
SourceType Aggregation Database
Enrichment Source
Index Database
Publisher
StartPage 453
SubjectTerms Actinidia
Color
Discoloration
Drying
Freeze drying
Kiwifruit
Microwave-vacuum drying
Prefreezing
Temperature control
Texture
Thawing
Thin walls
Vacuum
Vacuum drying
Vapor pressure
X-ray CT
Title Effect of prefreezing on surface color and structural and textural properties of kiwifruit after microwave-vacuum drying with temperature control by microwave power manipulation
URI https://www.jstage.jst.go.jp/article/fstr/29/6/29_FSTR-D-23-00100/_article/-char/en
https://www.proquest.com/docview/2926367476
Volume 29
hasFullText 1
inHoldings 1
isFullTextHit
isPrint
ispartofPNX Food Science and Technology Research, 2023, Vol.29(6), pp.453-463
link http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwnV1bb9MwFLbKQIIXxFUUBvIDb5VH41yaPFbbqmkamwSpVJ6i2HFQ1i2t2mbT9qcQ_5BzbOdCmbi9RE1qO1G-r8fnnJ4LIe9VNkzDMBoxybMR80DBZWHkcSZRmedC-Zmus_3xNDiaesczf9brfetELVUbsSdv78wr-R9U4Rrgilmy_4BssyhcgM-ALxwBYTj-Fca29DAGLcNGt1LqVscwl4N1tcpTiYHoFzZI0tSJ1TU2dMwkyGR9skRn_AqrquIy8-K6yFdVsbG9wy8xXO86vVLsKpVVdTnIVjet91aBym1KMjcR76DMNnMGS-zAhvGxRd0krKsKT7Cecp1VZJ6p9vIPbAmixlU9LjPt0v2SwutN181WcjZPM639xikIo2pedJ0Y3N1yYhyDYtBKM7xl-8fCYKyTUDsy2vU8FgRDW0HbXAtDh7mR6TZXC3brSilaKb29X7imoU0OGOxNPsef2AHDZwMbddjuj3VMwOlZMpmenCTx4Sy-R-5zsEu43gkae8vBaojawrdPaHI18S4f7rrHT7rQg3MwB77-qhNoRSd-Qh5bC4WODd2ekp4qn5GHdQL7-jn5bmhHFznt0I4uSmppRzXtKLxg2tJOn9a0oy3tcJmGdlTTjm7TjhraUaQd7dCOWtpRcdPOoZp2tEu7F2Q6OYz3j5jt_MGk54cbJlLuuJmfg6BQXCkppHBUKPw892TmgtYVZvkoBONG-L5ULu5DGN-lnFEe8TSV7kuyUy5K9YpQIRwwcgSo2SrwRJCFInTAxhbREPDhMusTt8YgkbYsPnZnuUjAPEbkEkQuQeSSg4S7iUauT1gza2nKwvxh_L6BtxlthYYZzaMkwMPWrGYQZmCCwOuT3ZobiRVDa5jGAzcYeaPg9e-_fkMetT-9XbIDBFBvQaPeiHeaxT8AzxDctQ
linkProvider ABC ChemistRy
openUrl ctx_ver=Z39.88-2004&ctx_enc=info%3Aofi%2Fenc%3AUTF-8&rfr_id=info%3Asid%2Fsummon.serialssolutions.com&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.atitle=Effect+of+prefreezing+on+surface+color+and+structural+and+textural+properties+of+kiwifruit+after+microwave-vacuum+drying+with+temperature+control+by+microwave+power+manipulation&rft.jtitle=Food+science+and+technology+research&rft.au=Ando%2C+Yasumasa&rft.au=Okada%2C+Takeyuki&rft.date=2023-01-01&rft.pub=Japan+Science+and+Technology+Agency&rft.issn=1344-6606&rft.eissn=1881-3984&rft.volume=29&rft.issue=6&rft_id=info:doi/10.3136%2Ffstr.FSTR-D-23-00100&rft.externalDBID=NO_FULL_TEXT
thumbnail_l http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/lc.gif&issn=1344-6606&client=summon
thumbnail_m http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/mc.gif&issn=1344-6606&client=summon
thumbnail_s http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/sc.gif&issn=1344-6606&client=summon