Academic Research on Drying in Brazil 1970–2003

ABSTRACT

Drying research in Brazil started to be significant from the early 1970s. At the end of the 1980s and the beginning of the 1990s, a few authors started to publish their works in indexed journals in English. Even so, many works were published in Portuguese. This compilation has the objective of showcasing the academic research done in Brazil from 1970 to 2003. This search was carried out using existing databases on Brazilian academic research. We located 705 works consisting of 82% M.Sc. and 18% Ph.D. theses. Tables listing the dried products and dryers studied are presented along with a discussion of the historical development of the Brazilian drying research and the new trends as well.     

Academic Research on Drying in Brazil 1970-2003

Drying research in Brazil started to be significant from the early 1970s. At the end of the 1980s and the beginning of the 1990s, a few authors started to publish their works in indexed journals in English. Even so, many works were published in Portuguese. This compilation has the objective of showcasing the academic research done in Brazil from 1970 to 2003. This search was carried out using existing databases on Brazilian academic research. We located 705 works consisting of 82% M.Sc. and 18% Ph.D. theses. Tables listing the dried products and dryers studied are presented along with a discussion of the historical development of the Brazilian drying research and the new trends as well.     

Carotenoid content and composition in rose hips (Rosa spp.) during ripening,determination of suitable maturity marker and implications for health promoting food products

Carotenoids are important antioxidants and valuable bioactive compounds contributing to the health benefits of different foods, and rose hips are known for high bioactive content. This study investigated the content of carotenoids and chlorophylls in hips from four rose species during the ripening period. Carotenoid content varied greatly between harvesting times, although species and year, and interactions between factors, also played an important role. Some carotenoids were identified only in hips of specific rose species. Some of the investigated compounds decreased (chlorophyll a) or increased (lycopene) consistently over the ripening period and could therefore be useful as maturity markers. An optimal content of total or specific carotenoids, e.g. for food products containing rose hips, might be obtained by proper choice of harvesting time and rose species.     

全自动加压溶剂萃取仪在测定蔬果中拟除虫菊酯的应用

本文采用全自动加压溶剂萃取仪对蔬果中拟除虫菊酯农药残留进行前处理分析,对部分蔬果进行了添加回收率实验,并与传统的农药残留预处理方法进行了比较,5种拟除虫菊酯采用全自动加压溶剂萃取仪进行分析,添加回收率达到80-110%,明显优于传统方法。结果表明,该方法简单、快速、自动化程度高,对实验室操作人员危害小,适合于蔬果中多种拟除虫菊酯农药残留的测定。     

Fruit and Vegetables Disinfection at SAMRO,Ltd. Using Hygienic Packaging by Means of Ozone and UV Radiation

At the SAMRO AG plant in Burgdorf, Switzerland, the Ventafresh technology has been adopted for cleaning, disinfecting, and storage of potatoes. Ventafresh technologies include washing raw potatoes with ozone-containing water, then treatment with UV radiation in a specially designed “disinfection tunnel”. Ozone wash water disinfects the potatoes while field detritus is removed. UV radiation continues the disinfection and simultaneously destroys remaining ozone. After being processed in the Ventafresh tunnel, cleansed and disinfected potatoes are stored in a clean warehouse at high humidity in an atmosphere containing a lower concentration of ozone. When ready for marketing, the stored potatoes are washed with ozone/water, dried and graded, then washed in another bath with ultrasound and UV radiation, washed again in ozone/water, passed through a tunnel while being exposed to UV radiation (185 and 254 nm), passed through a bath of electrolyzed water, through another UV tunnel, packaged in a nitrogen?+?CO₂ atmosphere, and distributed. The process is applicable to all root vegetables, plus root celery and asparagus, and also to certain fruits (apples, pears, kiwis, tomatoes, and Sharon fruits).     

Mathematical model for intermittent microwave convective drying of food materials

Intermittent microwave convective drying (IMCD) is an advanced technology that improves both energy efficiency and food quality in drying. Modeling of IMCD is essential to understand the physics of this advanced drying process and to optimize the microwave power level and intermittency during drying. However, there is still a lack of modeling studies dedicated to IMCD. In this study, a mathematical model for IMCD was developed and validated with experimental data. The model showed that the interior temperature of the material was higher than the surface in IMCD, and that the temperatures fluctuated and redistributed due to the intermittency of the microwave power. This redistribution of temperature could significantly contribute to the improvement of product quality during IMCD. Limitations when using Lambert’s law for microwave heat generation were identified and discussed.     

新型保温材料在现代果蔬物流中的应用研究

通过4种不同保温材料对木耳菜和西兰花的保藏效果对比,以确定相对较好的保温材料。通过温度变化、呼吸强度、丙二醛含量、新鲜度、叶绿素含量变化指标的研究,得出表层是260g/m2PVC,里层是无纺布,中间填充胶棉240g/m2的复合材料最佳。     

果蔬叶绿素降解机理及护绿剂的研制

叶绿素的保绿是绿色蔬菜贮存与加工过程中的一大难题。本重点研究三种复合护绿剂的护色效果。结果表明,护绿剂攻护绿剂B效果不太明显,护绿剂C的护绿效果最好。     

Use of sense masking to study sensory modalities singly: Interest for the understanding of apple in-mouth perception

The relative contribution of aroma, taste and texture modalities to overall perception, as well as the interactions which can occur between them, were studied during the consumption of natural foods, i.e. apples. Aroma, taste and texture perceptions were masked in that order by employing different masking agents, separately or combined, allowing one or several of these senses to be omitted during various matching tasks. By means of Common Components and Specific Weight Analysis (CCSWA), matching results were compared to those of rating tests performed by a trained panel, without masking agents. Taste was the modality which contributed most to apple discrimination, followed by texture and aroma. While taste did not seem to interact with texture, its perception may have been amplified by odorant information. A perceptual taste-taste interaction may also occur during apple consumption. The use of masking agents could thus become a useful tool to better understand the perception of several sensations of real natural foods whose formulation cannot be modulated.