Effect of Tomato Juice and Different Drying Methods on Selected Properties of Courgette
Source abstract
Abstract
The purpose of this study was to determine the impact of vacuum impregnation on selected physical properties of courgettes, the drying process, and kinetics of the drying process. Vacuum impregnation was used as a pretreatment in the conducted research. The drying process was carried out using three techniques (convection drying, freeze drying, and vacuum drying). In the presented work, selected properties of courgettes, i.e., water activity, dry weight, density, VGI, shrinkage, and color were investigated, and the best model describing the kinetics of the drying process was selected. As a result of the study, it was found that the pretreated courgette was characterized by increased dry matter (0.44% to 4.08%) and density content (15.52% to 33.78%) and reduced or increasing water activity (−5.08 to 38.62%) depending on the drying method. The process also resulted in reduced drying shrinkage (−2.13% to −6.97%). Tomato juice was used as an impregnating solution, resulting in an increase in red intensity (8.44) and a decrease in the L* color index (80.16 to 58.00 for the fresh courgette). Dries with the most favorable properties were obtained using the freeze-drying method. The best model of the drying process kinetics was the logistic model.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Freezing and Crystallization Processes · Phytochemicals and Antioxidant Activities · Food Drying and Modeling
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Institute of Agricultural Engineering, Wroclaw University of Environmental and Life Sciences, Chełmońskiego Street 37a, 51-630 Wrocław, Poland
References (38)
Show source-provided references
1. Kopczyńska, K., Kazimierczak, R., Średnicka-Tober, D., Barański, M., Wyszyński, Z., Kucińska, K., Perzanowska, A., Szacki, P., Rembiałkowska, E., and Hallmann, E. (2020). The Profile of Selected Antioxidants in Two Courgette Varieties from Organic and Conventional Production. Antioxidants, 9.10.3390/antiox9050404 ↗
2. Ben-Nun, L. (2019). Characteristics of Zucchini, B.N. Publication House.
3. Potaś, A., and Pogorzelska, K. (2022, January 20). Drying and freeze-drying of fruit and vegetables (PL). Proceedings of the XIX Scientific Conference of Young Researchers Food Safety and Quality, Poland, Olsztyn.
4. Rastorhuiev, O., Matys, A., Wiktor, A., Rybak, K., Lammerskitten, A., Toepfl, S., Schnäckel, W., Gondek, E., and Parniakov, O. (2024). The Impact of Pulsed Electric Field Treatment and Shelf Temperature on Quality of Freeze-Dried Pumpkin. Appl. Sci., 14.10.3390/app14114561 ↗
5. Hou, S., Zhang, D., Yu, D., Li, H., Xu, Y., Wang, W., Li, R., Feng, C., Meng, J., and Xu, L. (2024). Wpływ różnych metod suszenia na jakość Oudemansiella raphanipes. Foods, 13.10.3390/foods13071087 ↗
6. Mejías, N., Vega-Galvez, A., Gomez-Perez, L.S., Pasten, A., Uribe, E., Cortés, A., Valenzuela-Barra, G., Camus, J., Delporte, C., and Bernal, G. (2024). Health-Promoting Properties of Processed Red Cabbage (Brassica oleracea var. capitata f. rubra): Effects of Drying Methods on Bio-Compound Retention. Foods, 13.10.3390/foods13060830 ↗
7. Yao, J., Chen, W., and Fan, K. (2023). Novel Efficient Physical Technologies for Enhancing Freeze Drying of Fruits and Vegetables: A Review. Foods, 12.10.3390/foods12234321 ↗
8. Impact of vacuum drying on drying characteristics and functional properties of beetroot (Beta vulgaris)10.1016/j.afres.2022.100120 ↗
9. Vacuum drying characteristics of eggplants10.1016/j.jfoodeng.2007.03.030 ↗
10. Kręcisz, M., Stępień, B., Pasławska, M., Popłoński, J., and Dulak, K. (2021). Physicochemical and Quality Properties of Dried Courgette Slices: Impact of Vacuum Impregnation and Drying Methods. Molecules, 26.10.3390/molecules26154597 ↗
11. Applicability of Vacuum Impregnation to Modify Physico-Chemical, Sensory and Nutritive Characteristics of Plant Origin Products—A Review10.3390/ijms150916577 ↗
12. Pasławska, M., Stępień, B., Nawirska-Olszańska, A., and Sala, K. (2019). Studies on the Effect of Mass Transfer in Vacuum Impregnation on the Bioactive Potential of Apples. Molecules, 24.10.3390/molecules24193533 ↗
13. The physical, optical and reconstitution properties of apples subjected to ultrasound before drying
14. Kręcisz, M., Stępień, B., Łyczko, J., and Kamiński, P. (2023). The Influence of the Vacuum Impregnation, Beetroot Juice, and Various Drying Methods on Selected Properties of Courgette and Broccoli Snacks. Foods, 12.10.3390/foods12234294 ↗
15. Evaluation of bioactive compounds, volatile compounds, drying process kinetics and selected physical properties of vacuum impregnation celery dried by different methods10.1016/j.foodchem.2023.135490 ↗
16. The influence of convection and microwave-vacuum drying on the preservation of aromatic compounds in leaf parsley (PL)
17. 1-Methylcyclopropene postharvest treatment and their effect on apple quality during long-term storage time10.1007/s00217-014-2256-2 ↗
18. (1989). Wafers, Pellet, and Crumbles—Definitions and Methods for Determining Density, Durability and Moisture Content (Standard No. ASAE Standard S269.3).
19. Factors affecting gel formation of inulin10.1016/S0144-8617(00)00296-4 ↗
20. Influence of pressure in vacuum drying chamber on shrinkage of defrosted dried strawberries
21. Influence of Buckwheat Addition on Physical Properties, Texture and Sensory Characteristics of Extruded Corn Snacks10.2478/v10222-012-0076-2 ↗
22. Osmo-convective dehydration kinetics of jackfruit (Artocarpus heterophyllus)
23. Microwave drying characteristics of coriander (Coriandrum sativum L.) leaves10.1016/j.enconman.2010.10.007 ↗
24. Desorption isotherm and heat pump drying kinetics of peas10.1016/S0963-9969(98)00009-X ↗
25. Mathematical modeling and the determination of some quality parameters of air-dried bay leaves10.1016/j.biosystemseng.2004.04.005 ↗
26. Evaluation of drying methods with respect to drying parameters, some nutritional and colour characteristics of peppermint (Mentha x piperita L.)10.1016/j.enconman.2010.06.013 ↗
27. Microwave drying of parsley: Modeling, kinetics, and energy aspects10.1016/j.biosystemseng.2006.01.017 ↗
28. Yuan, L., Liang, X., Pan, X., Lao, F., Shi, Y., and Wu, J. (2021). Effects of High Hydrostatic Pressure Combined with Vacuum-Freeze Drying on the Aroma-Active Compounds in Blended Pumpkin, Mango, and Jujube Juice. Foods, 10.10.3390/foods10123151 ↗
29. Vapour-liquid rebalancing behaviour of free water evaporation kinetics: Experimental investigation and modelling10.1007/s00231-022-03255-6 ↗
30. Nowacka, M., Rybak, K., Trusinska, M., Karwacka, M., Matys, A., Pobiega, K., and Witrowa-Rajchert, D. (2024). Chosen Biochemical and Physical Properties of Beetroot Treated with Ultrasound and Dried with Infrared–Hot Air Method. Appl. Sci., 14.10.3390/app14083507 ↗
31. Drying Characteristics of Zucchini and Empirical Modeling of Its Drying Process10.7455/ijfs/6.2.2017.a9 ↗
32. Pavkov, I., Stamenkovi, Z., Radojcin, M., Babi, M., Biki, S., Mitrevski, V., and Lutovska, M. (2017, January 23–28). Convective and freeze drying of raspberry: Effect of experimental parameters on drying kinetics, physical properties and rehydration capacity. Proceedings of the INOPTEP 5th International Conference Sustainable Postharvest and Food Technologies, Vršac, Serbia.
33. Krajewska, A., Dziki, D., Yilmaz, M.A., and Özdemir, F.A. (2024). Physicochemical Properties of Dried and Powdered Pear Pomace. Molecules, 29.10.3390/molecules29030742 ↗
34. Ma, R., Cheng, H., Li, X., Zhang, G., and Zheng, J. (2024). Evaluating How Different Drying Techniques Change the Structure and Physicochemical and Flavor Properties of Gastrodia elata. Foods, 13.10.3390/foods13081210 ↗
35. Radojčin, M., Pavkov, I., Bursać Kovačević, D., Putnik, P., Wiktor, A., Stamenković, Z., Kešelj, K., and Gere, A. (2021). Effect of Selected Drying Methods and Emerging Drying Intensification Technologies on the Quality of Dried Fruit: A Review. Processes, 9.10.3390/pr9010132 ↗
36. Effects of pulsed vacuum osmotic dehydration (PVOD) on drying kinetics of figs (Ficus carica L.)10.1016/j.ifset.2016.06.003 ↗
37. Gonçalves, E.M., Pereira, N., Silva, M., Alvarenga, N., Ramos, A.C., Alegria, C., and Abreu, M. (2023). Influence of Air-Drying Conditions on Quality, Bioactive Composition and Sensorial Attributes of Sweet Potato Chips. Foods, 12.10.3390/foods12061198 ↗
38. Optimization of drying process parameters for cauliflower drying10.1007/s13197-011-0231-5 ↗