Food technology and biotechnology · 2026
Influence of Combined Pretreatments on Drying Time and Quality of Melon Chips Produced by Vacuum-Assisted Two-Way Infrared Drying.
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Çur Gülsüm, Uğurlu Serdar, Yücel Tahir, Bakkalbaşı Emre
Аннотация
RESEARCH BACKGROUND: Infrared technology, which has become widespread in recent years due to its rapid drying effect, also causes some negative changes in products. To eliminate the adverse effects that occur during the drying of products, different pretreatments such as dipping, blanching, freezing and ultrasonic treatment are applied.
EXPERIMENTAL APPROACH: This study aims to determine the effect of different pretreatments (citric acid, ethanol, ultrasound, blanching and freezing) and their combinations on drying time and quality characteristics of melon chips produced by a novel vacuum-assisted two-way infrared dryer.
RESULTS AND CONCLUSIONS: The samples produced with the combination of citric acid/ethanol/ultrasound/freezing had the highest rehydration ratio (6.1 %), shortest drying time (72.5 min), lowest specific energy requirement (2.6 kWh/kg) and lowest shrinkage ratio (85.7 %). The best result in terms of colour values was obtained from the samples treated with the citric acid/ethanol combination. The 5-hydroxymethylfurfural (HMF) mass fractions on dry mass basis of melon chips produced with pretreatments including ultrasound were higher (74.9-118.0 mg/kg) than with other pretreatments. Multiple pretreatment applications caused a decrease in total phenolic content and antioxidant activity. The highest total phenolic content on dry mass basis, expressed as gallic acid equivalents (2565 mg/kg) and DPPH value, expressed as Trolox equivalents (7.5 mmol/g) were found in the samples immersed in citric acid. The most liked melon chips were the samples in which the citric acid/blanching combination was used.
NOVELTY AND SCIENTIFIC CONTRIBUTION: Infrared drying is emerging as an increasingly widespread drying technology. The primary innovation of this study is the investigation of how two-way vacuum-assisted infrared technology can mitigate or eliminate the disadvantages of infrared drying by leveraging the benefits provided by various pretreatments used in the production of chips. The findings indicate that a combination of citric acid and blanching pretreatments can be used to reduce the negative effects of vacuum-assisted infrared drying, which provides rapid drying, on the product and to produce more flavourful and appealing melon chips.
EXPERIMENTAL APPROACH: This study aims to determine the effect of different pretreatments (citric acid, ethanol, ultrasound, blanching and freezing) and their combinations on drying time and quality characteristics of melon chips produced by a novel vacuum-assisted two-way infrared dryer.
RESULTS AND CONCLUSIONS: The samples produced with the combination of citric acid/ethanol/ultrasound/freezing had the highest rehydration ratio (6.1 %), shortest drying time (72.5 min), lowest specific energy requirement (2.6 kWh/kg) and lowest shrinkage ratio (85.7 %). The best result in terms of colour values was obtained from the samples treated with the citric acid/ethanol combination. The 5-hydroxymethylfurfural (HMF) mass fractions on dry mass basis of melon chips produced with pretreatments including ultrasound were higher (74.9-118.0 mg/kg) than with other pretreatments. Multiple pretreatment applications caused a decrease in total phenolic content and antioxidant activity. The highest total phenolic content on dry mass basis, expressed as gallic acid equivalents (2565 mg/kg) and DPPH value, expressed as Trolox equivalents (7.5 mmol/g) were found in the samples immersed in citric acid. The most liked melon chips were the samples in which the citric acid/blanching combination was used.
NOVELTY AND SCIENTIFIC CONTRIBUTION: Infrared drying is emerging as an increasingly widespread drying technology. The primary innovation of this study is the investigation of how two-way vacuum-assisted infrared technology can mitigate or eliminate the disadvantages of infrared drying by leveraging the benefits provided by various pretreatments used in the production of chips. The findings indicate that a combination of citric acid and blanching pretreatments can be used to reduce the negative effects of vacuum-assisted infrared drying, which provides rapid drying, on the product and to produce more flavourful and appealing melon chips.