ArticleHeliyon2021
Application of immersion pre-treatments and drying temperatures to improve the comprehensive quality of pineapple (
Article in Heliyon, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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Who cites it
14 citing papers in PubMed.
- Species-Dependent Physicochemical Properties and Bioactive Performance of Freshwater Fish Crackers: Linking Protein-Starch Structuring and Antioxidant Mechanisms.Journal of food science · 2026Article
- Techniques for Estimation of Characteristics and Shelf-Life of Dried Pineapple (Ananas comosus) Slices.Current protocols · 2026Review
- Integrating a Convolutional Neural Network and MultiHead Attention with Long Short-Term Memory for Real-Time Control During Drying: A Case Study of Yuba (Foods (Basel, Switzerland) · 2026Article
- Optimization of the foam-mat drying process to develop high-quality tomato powder: A response surface methodology approach.Heliyon · 2024Article
- Evaluating Biocompounds in Discarded Beetroot (Foods (Basel, Switzerland) · 2024Article
- Unveiling the Influence of Osmotic Pretreatment on Dried Fruit Characteristics: A Meta-Analysis Approach.Preventive nutrition and food science · 2024Article
- Assessment of the changes in product characteristics, total ascorbic acid, total flavonoid content, total polyphenol content and antioxidant activity of dried soursop fruit tea (Food science & nutrition · 2024Article
- Assessment of changes in product quality and antioxidant activity of dried soursop (Food chemistry: X · 2024Article
- Effect of Electrohydrodynamic Drying on Drying Characteristics and Physicochemical Properties of Carrot.Foods (Basel, Switzerland) · 2023Article
- Biochemical investigation of Bangladeshi black tea and their correlation to organoleptic quality evaluation.Heliyon · 2023Article
- Article
- Article
- Effect of osmotic pretreatment and drying temperature on drying kinetics, antioxidant activity, and overall quality of taikor (Saudi journal of biological sciences · 2021Article
- Response Surface Approach to Optimize the Conditions of Foam Mat Drying of Plum in relation to the Physical-Chemical and Antioxidant Properties of Plum Powder.International journal of food science · 2021Article
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Authors and funding
3 authors.
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No grant is acknowledged in the PubMed record.
Abstract
Drying of pineapple slices combined with different pre-treatments was done to reduce various adverse changes by adding satisfactory value. Process optimization was done by dipping the pineapple slices in four different solutions (1% trehalose, 2% NaCl, 10% sucrose, and 10% fructose) before drying. The effects of different pre-treatments and drying temperatures of 50, 55, and 60 °C with a constant 30% relative humidity (RH) were optimized based on the quality attributes, drying time and microbial load of dried pineapple slices. The optimal drying temperature was 55 °C using 1% trehalose pre-treatments based on the physical and biochemical properties. The reconstituted dried pineapples implied at this condition, contributed to the better structure preservation as indicated by the lower shrinkage (0.21) and the higher Coefficient of Rehydration (0.941), and rehydration ratio (6.840). On the other hand, the retention of color, vitamin C, B vitamins, and antioxidant activity of the samples were decreased by increasing drying time and temperatures. The highest Total Phenolic Content (121.02 mg GAE/100g), Total Flavonoid Content (8.72 mg QE/100g), and DPPH radical scavenging activity (7.22 EC
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