Experimental study of dehydration processes of raspberries (Rubus Idaeus ) with microwave and solar drying

Anabel Rodriguez,Rodolfo H Mascheroni,Carlos Paola,Laura Campañone,Estela Bruno

doi:10.1590/fst.29117

Anabel Rodriguez, Rodolfo H Mascheroni + Show 3 more

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https://doi.org/10.1590/fst.29117

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Abstract

Abstract The aim of the present study was to evaluate the effect of solar and microwave drying on raspberries (Rubus Idaeus) cv. Heritage. The efficiency of drying was evaluated in terms of weight reduction in function of the time. The quality properties evaluated were color, texture, antioxidant capacity and total polyphenols content. The results showed that solar drying and microwave drying allowed a good preservation of surface color in the final product. However, the solar drying achieved a desirable texture in dried raspberries compared to microwave drying. Neither solar drying nor microwave drying allowed a high retention of the antioxidant capacity. Nevertheless, both processes allow obtaining final stable fruits (low water activity) at any time of the year.

Highlights

Raspberries (Rubus Idaeus) are one of the most popular fruit in the world
The aim of this work include to studying the kinetics of weight reduction during solar and microwave drying and evaluating the quality of the final products in terms of color, hardness, antioxidant capacity and total polyphenols content so as to determine the most convenient drying technique based in the final quality of the products
The purpose of this work was compared the solar and microwave drying, evaluating the kinetics of weight reduction and the quality of the final products so as to determine the most convenient drying technique based in the final quality of the products

Summary

Introduction

Raspberries (Rubus Idaeus) are one of the most popular fruit in the world They belong to the Rosaceae family and they have a delicate sweet-smelling flavor and very agreeable bitter‐sweet taste. There is an economical incentive for the dehydration of fruits For this reason, finding efficient dehydration methods, with reasonable processing costs and friendly to the environment is a major challenge (Bruijn & Bórquez, 2014). Microwave drying has acquired a great interest due to heating is generated by microwaves directly inside of the fruit This way, it allows a decrease of process time and, can have direct consequences in terms of the energy efficiency and food quality (Pardo and Zufía, 2012)

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