Progress in Agricultural Engineering Sciences
Volume/Issue:
Volume 10: Issue 1
Quality evaluation of different pre-treatments and combined convective-freeze drying of sour cherry (Prunus Cerasus L.)
Authors:
T. Antal College of Nyíregyháza Institute of Engineering and Agricultural Science, Department of Vehicle and Agricultural Engineering Kótaji str. 9-11 Nyíregyháza H-4400 Hungary

Search for other papers by T. Antal in
Current site
Google Scholar
PubMed Close
,
L. Sikolya College of Nyíregyháza Institute of Engineering and Agricultural Science, Department of Transportation and Infotechnology Kótaji str. 9-11 Nyíregyháza H-4400 Hungary

Search for other papers by L. Sikolya in
Current site
Google Scholar
PubMed Close
, and
B. Kerekes College of Nyíregyháza Institute of Engineering and Agricultural Science, Department of Vehicle and Agricultural Engineering Kótaji str. 9-11 Nyíregyháza H-4400 Hungary

Search for other papers by B. Kerekes in
Current site
Google Scholar
PubMed Close
Pages:
17–33
Online Publication Date:
16 Dec 2014
Publication Date:
01 Dec 2014
Article Category:
Research Article
DOI:
https://doi.org/10.1556/progress.10.2014.2
Keywords:
sour cherry; pre-treatments; freeze-drying; combined drying; quality assessment
Restricted access

In this study, the influences of various pre-treatments and combined drying (CD) on the drying kinetics and quality parameters of sour cherry were investigated. Prior to freeze drying (FD), sour cherry was pre-treated by blanching in boiling water (100 °C, 3 and 6 min), immersion in sugar solution (20% w/w, 10 and 20 min) and blanching (100 °C) in sugar solution (20% w/w, 3 and 6 min). Freeze-drying of raw samples was taken as a control. Combined drying (CD) can be accomplished in two distinct ways: freeze drying assisted with hot-air drying application (FD-HAD) and hot-air drying followed by freeze drying (HAD-FD). The quality of the dried sour cherry was evaluated in terms of water activity, color, texture and rehydration. Our research results have shown that all of the pre-treatments can effectively reduce the freeze drying time, the best treatment methods are FD-HAD, HAD-FD and blanching in boiling water (6 min). CD involves much less drying time and energy consumption than conventional freeze drying methods. The highest values of hardness and rehydration were found in blanching in sugar solution with water at 100 °C for 6 min. The better color retention was observed for samples pre-treated with blanching in boiling water (6 min).

  • Aktas, T., Fujii, S., Kwano, Y., Yamamoto, S. (2007) Effects of pretreatments of sliced vegetables with trehalose on drying characteristics and quality of dried products. Food and Bioproducts Processing 85: 178–183.

    Yamamoto S. , 'Effects of pretreatments of sliced vegetables with trehalose on drying characteristics and quality of dried products ' (2007 ) 85 Food and Bioproducts Processing : 178 -183 .

    • Search Google Scholar

  • Antal, T. (2013) Effects of different pre-treatments on drying characteristics and quality of freeze dried sour cherry. Food Science Conference 2013, Hungary, Budapest, 7–8. November, 2013.

    Antal T. , '', in Food Science Conference 2013 , (2013 ) -.

  • Chaovanalikit, A., Wrolstad, R. E. (2004) Anthocyanin and polyphenolic composition of fresh and processed cherries. Journal of Food Science 69: 73–83.

    Wrolstad R. E. , 'Anthocyanin and polyphenolic composition of fresh and processed cherries ' (2004 ) 69 Journal of Food Science : 73 -83 .

    • Search Google Scholar

  • Diamante, L. M., Munro, P. A. (1993) Mathematical modelling of the thin layer solar drying of sweet potato slices. Solar Energy 51(4): 271–276.

    Munro P. A. , 'Mathematical modelling of the thin layer solar drying of sweet potato slices ' (1993 ) 51 Solar Energy : 271 -276 .

    • Search Google Scholar

  • Doymaz, I. (2007) Influence of pretreatment solution on the drying of sour cherry. Journal of Food Engineering 78: 591–596.

    Doymaz I. , 'Influence of pretreatment solution on the drying of sour cherry ' (2007 ) 78 Journal of Food Engineering : 591 -596 .

    • Search Google Scholar

  • Doymaz, I. (2010) Effect of citric acid and blanching pre-treatments on drying and rehydration of Amasya red apples. Food and Bioproducts Processing 88: 124–132.

    Doymaz I. , 'Effect of citric acid and blanching pre-treatments on drying and rehydration of Amasya red apples ' (2010 ) 88 Food and Bioproducts Processing : 124 -132 .

    • Search Google Scholar

  • Duan, X., Zhang, M., Mujumdar, A. S. (2007) Studies on the microwave freeze drying technique and sterilization characteristics of cabbage. Drying Technology 10(25): 1725–1731.

    Mujumdar A. S. , 'Studies on the microwave freeze drying technique and sterilization characteristics of cabbage ' (2007 ) 10 Drying Technology : 1725 -1731 .

    • Search Google Scholar

  • Falade, K. O., Olurin, T. O., Ike, E. A., Aworh, O. C. (2007) Effect of pretreatment and temperature on air-drying of Dioscorea alata and Dioscorea rotundata slices. Journal of Food Engineering 80(4): 1002–1010.

    Aworh O. C. , 'Effect of pretreatment and temperature on air-drying of Dioscorea alata and Dioscorea rotundata slices ' (2007 ) 80 Journal of Food Engineering : 1002 -1010 .

    • Search Google Scholar

  • Hall, G. C. (1995) Refrigerated, frozen, and dehydrofrozen apples. Processed Apple Products 239–256.

    Hall G. C. , '', in Processed Apple Products , (1995 ) -.

  • Jokic, S., Velic, D., Bilic, M., Lukinac, J., Planinic, M., Bucic-Kojic, A. (2009) Influence of process parameters and pre-treatments on quality and drying kinetics of apple samples. Czech Journal of Food Sciences 27: 88–94.

    Bucic-Kojic A. , 'Influence of process parameters and pre-treatments on quality and drying kinetics of apple samples ' (2009 ) 27 Czech Journal of Food Sciences : 88 -94 .

    • Search Google Scholar

  • Klewicki, R., Konopacka, D., Uczciwek, M. (2009) Sorption isotherms for osmo-convectively-dried and osmo-freeze-dried apple, sour cherry and blackcurrant. Journal of Horticultural Science and Biotechnology 2009: 75–79.

    Uczciwek M. , 'Sorption isotherms for osmo-convectively-dried and osmo-freeze-dried apple, sour cherry and blackcurrant ' (2009 ) 2009 Journal of Horticultural Science and Biotechnology : 75 -79 .

    • Search Google Scholar

  • Krokida, M. K., Karathanos, V. T., Maroulis, Z. B. (1998) Effect of freeze-drying conditions on shrinkage and porosity of dehydrated agricultural products. Journal of Food Engineering 35: 369–380.

    Maroulis Z. B. , 'Effect of freeze-drying conditions on shrinkage and porosity of dehydrated agricultural products ' (1998 ) 35 Journal of Food Engineering : 369 -380 .

    • Search Google Scholar

  • Kumar, H. S. P., Radhakrishna, K., Nagaraju, P. K., Rao, D. V. (2001) Effect of combination drying on the physico-chemical characteristics of carrot and pumpkin. Journal of Food Processing and Preservation 25: 447–460.

    Rao D. V. , 'Effect of combination drying on the physico-chemical characteristics of carrot and pumpkin ' (2001 ) 25 Journal of Food Processing and Preservation : 447 -460 .

    • Search Google Scholar

  • Kunzen, H., Kabbert, R., Gloyna, D. (1999) Aspects of material science in food processing: changes in plant cell walls of fruits and vegetables. Zeitschrift für Lebensmitteluntersuchung und Forschung A, 208: 233–250.

    Gloyna D. , 'Aspects of material science in food processing: changes in plant cell walls of fruits and vegetables ' (1999 ) 208 Zeitschrift für Lebensmitteluntersuchung und Forschung A : 233 -250 .

    • Search Google Scholar

  • Lian, F., Zhao, W., Yang, R. J., Tang, Y., Katiyo, W. (2015) Survival of Salmonella enteric in skim milk powder with different water activity and water mobility. Food Control 47: 1–6.

    Katiyo W. , 'Survival of Salmonella enteric in skim milk powder with different water activity and water mobility ' (2015 ) 47 Food Control : 1 -6 .

    • Search Google Scholar

  • Liapis, A. I., Pikal, M. J., Bruttini, R. (1996) Research and development needs and opportunities in freeze drying. Drying Technology 14: 1265–1300.

    Bruttini R. , 'Research and development needs and opportunities in freeze drying ' (1996 ) 14 Drying Technology : 1265 -1300 .

    • Search Google Scholar

  • Ochoa, M. R., Kesseler, A. G., Pirone, B. N., Márquez, C. A., De Michelis, A. (2007) Analysis of shrinkage phenomenon of whole sweet cherry fruits (Prunus avium) during convective dehydration with very simple models. Journal of Food Engineering 79: 657–661.

    De Michelis A. , 'Analysis of shrinkage phenomenon of whole sweet cherry fruits (Prunus avium) during convective dehydration with very simple models ' (2007 ) 79 Journal of Food Engineering : 657 -661 .

    • Search Google Scholar

  • Petersen, M. B., Poll, L. (1999) The influence of storage on aroma, soluble solids, acid and colour of sour cherries (Prunus cerasus L.) cv. Stevnsbaer. European Food and Research Technology 209: 251–256.

    Poll L. , 'The influence of storage on aroma, soluble solids, acid and colour of sour cherries (Prunus cerasus L.) cv. Stevnsbaer ' (1999 ) 209 European Food and Research Technology : 251 -256 .

    • Search Google Scholar

  • Pimpaporn, P., Devahastin, S., Chiewchan, N. (2007) Effects of combined pretreatments on drying kinetics and quality of potato chips undergoing low-pressure super-heated steam drying. Journal of Food Engineering 81: 318–329.

    Chiewchan N. , 'Effects of combined pretreatments on drying kinetics and quality of potato chips undergoing low-pressure super-heated steam drying ' (2007 ) 81 Journal of Food Engineering : 318 -329 .

    • Search Google Scholar

  • Prothon, F., Ahrné, L. M, Funebo, T., Kidman, S., Langton, M., Sjöholm, I. (2001) Effects of combined osmotic and microwave dehydration of apple on texture, microstructure and rehydration characteristics. Lebensmittel-Wissenschaft und Technologie 34: 95–101.

    Sjöholm I. , 'Effects of combined osmotic and microwave dehydration of apple on texture, microstructure and rehydration characteristics ' (2001 ) 34 Lebensmittel-Wissenschaft und Technologie : 95 -101 .

    • Search Google Scholar

  • Ratti, C. (2001) Hot air and freeze-drying of high-value foods: a review. Journal of Food Engineering 49(4): 311–319.

    Ratti C. , 'Hot air and freeze-drying of high-value foods: a review ' (2001 ) 49 Journal of Food Engineering : 311 -319 .

    • Search Google Scholar

  • Rawson, A., Tiwari, B. K., Tuohy, M. G., O’Donnell, C. P., Brunton, N. (2011) Effect of ultrasound and blanching pretreatments on polyacetylene and carotenoid content of hot air and freeze dried carrot discs. Ultrasonics Sonochemistry 18: 1172–1179.

    Brunton N. , 'Effect of ultrasound and blanching pretreatments on polyacetylene and carotenoid content of hot air and freeze dried carrot discs ' (2011 ) 18 Ultrasonics Sonochemistry : 1172 -1179 .

    • Search Google Scholar

  • Severini, C., Baiano, A., De Pilli, T., Carbone, B. F., Derossi, A. (2005) Combined treatments of blanching and dehydration: study on potato cubes. Journal of Food Engineering 68: 289–296.

    Derossi A. , 'Combined treatments of blanching and dehydration: study on potato cubes ' (2005 ) 68 Journal of Food Engineering : 289 -296 .

    • Search Google Scholar

  • Vullioud, M., Márquez, C. A., De Michelis, A. (2004) Desorption isotherms for sweet and sour cherry. Journal of Food Engineering 63(1): 15–19.

    De Michelis A. , 'Desorption isotherms for sweet and sour cherry ' (2004 ) 63 Journal of Food Engineering : 15 -19 .

    • Search Google Scholar

  • Zhang, M., Xu, Y., Sun, J. (2003) Research developments of combination drying technology for fruits and vegetables at home and abroad. Journal of Wuxi University of Light Industry 22(6): 103–106.

    Sun J. , 'Research developments of combination drying technology for fruits and vegetables at home and abroad ' (2003 ) 22 Journal of Wuxi University of Light Industry : 103 -106 .

    • Search Google Scholar

  • Xu, Y., Zhang, M., Tu, D., Sun, J., Zhou, L., Mujumdar, A. S. (2005) A two-stage convective air and vacuum freeze-drying technique for bamboo shoots. International Journal of Food Science and Technology 40: 589–595.

    Mujumdar A. S. , 'A two-stage convective air and vacuum freeze-drying technique for bamboo shoots ' (2005 ) 40 International Journal of Food Science and Technology : 589 -595 .

    • Search Google Scholar

  • Xu, Y., Zhang, M., Mujumdar, A. S., Duan, X., Sun, J. C. (2006) A two-stage vacuum freeze and convective air drying method for strawberries. Drying Technology 24: 1019–1023.

    Sun J. C. , 'A two-stage vacuum freeze and convective air drying method for strawberries ' (2006 ) 24 Drying Technology : 1019 -1023 .

    • Search Google Scholar
  • Collapse
  • Expand
Cover Progress in Agricultural Engineering Sciences
Progress in Agricultural Engineering Sciences
Print ISSN:
1786-335X
Online ISSN:
1787-0321

Senior editors

Editor(s)-in-Chief: Felföldi, József

Chair of the Editorial Board Szendrő, Péter

Editorial Board

  • Beke, János (Szent István University, Faculty of Mechanical Engineerin, Gödöllő – Hungary)
  • Fenyvesi, László (Szent István University, Faculty of Mechanical Engineering, Gödöllő – Hungary)
  • Szendrő, Péter (Szent István University, Faculty of Mechanical Engineering, Gödöllő – Hungary)
  • Felföldi, József (Szent István University, Faculty of Food Science, Budapest – Hungary)

 

Advisory Board

  • De Baerdemaeker, Josse (KU Leuven, Faculty of Bioscience Engineering, Leuven - Belgium)
  • Funk, David B. (United States Department of Agriculture | USDA • Grain Inspection, Packers and Stockyards Administration (GIPSA), Kansas City – USA
  • Geyer, Martin (Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Department of Horticultural Engineering, Potsdam - Germany)
  • Janik, József (Szent István University, Faculty of Mechanical Engineering, Gödöllő – Hungary)
  • Kutzbach, Heinz D. (Institut für Agrartechnik, Fg. Grundlagen der Agrartechnik, Universität Hohenheim – Germany)
  • Mizrach, Amos (Institute of Agricultural Engineering. ARO, the Volcani Center, Bet Dagan – Israel)
  • Neményi, Miklós (Széchenyi University, Department of Biosystems and Food Engineering, Győr – Hungary)
  • Schulze-Lammers, Peter (University of Bonn, Institute of Agricultural Engineering (ILT), Bonn – Germany)
  • Sitkei, György (University of Sopron, Institute of Wood Engineering, Sopron – Hungary)
  • Sun, Da-Wen (University College Dublin, School of Biosystems and Food Engineering, Agriculture and Food Science, Dublin – Ireland)
  • Tóth, László (Szent István University, Faculty of Mechanical Engineering, Gödöllő – Hungary)

Prof. Felföldi, József
Institute: MATE - Hungarian University of Agriculture and Life Sciences, Institute of Food Science and Technology, Department of Measurements and Process Control
Address: 1118 Budapest Somlói út 14-16
E-mail: felfoldi.jozsef@uni-mate.hu

Indexing and Abstracting Services:

  • CABI
  • ERIH PLUS
  • SCOPUS

2024  
Scopus  
CiteScore  
CiteScore rank  
SNIP  
Scimago  
SJR index 0.378
SJR Q rank Q2

2023  
Scopus  
CiteScore 1.8
CiteScore rank Q2 (General Agricultural and Biological Sciences)
SNIP 0.497
Scimago  
SJR index 0.258
SJR Q rank Q3

Progress in Agricultural Engineering Sciences
Publication Model Hybrid
Submission Fee none
Printed Color Illustrations 40 EUR (or 10 000 HUF) + VAT / piece
Article Processing Charge 900 EUR/article (only for OA publications)
Regional discounts on country of the funding agency World Bank Lower-middle-income economies: 50%
World Bank Low-income economies: 100%
Further Discounts Editorial Board / Advisory Board members: 50%
Corresponding authors, affiliated to an EISZ member institution subscribing to the journal package of Akadémiai Kiadó: 100%
Subscription fee 2025 Online subsscription: 173 EUR / 190 USD
Print + online subscription: 200 EUR / 220 USD
Subscription Information Online subscribers are entitled access to all back issues published by Akadémiai Kiadó for each title for the duration of the subscription, as well as Online First content for the subscribed content.
Purchase per Title Individual articles can be purchased at the prices indicated.

Progress in Agricultural Engineering Sciences
Language English
Size B5
Year of
Foundation		 2004
Volumes
per Year		 1
Issues
per Year		 1
Founder Magyar Tudományos Akadémia  
Founder's
Address		 H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher Akadémiai Kiadó
Publisher's
Address		 H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Responsible
Publisher		 Chief Executive Officer, Akadémiai Kiadó
ISSN 1786-335X (Print)
ISSN 1787-0321 (Online)

Monthly Content Usage

Abstract Views Full Text Views PDF Downloads
Dec 2024 33 0 0
Jan 2025 57 0 0
Feb 2025 58 0 0
Mar 2025 82 0 0
Apr 2025 20 0 0
May 2025 10 0 0
Jun 2025 0 0 0