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Food Dehydration and Food Processing
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Food Dehydration and Food Processing

A special issue of Sustainability (ISSN 2071-1050). This special issue belongs to the section "Sustainable Food".

Deadline for manuscript submissions: closed (20 December 2022) | Viewed by 9463

Special Issue Editors

Prof. Dr. Adam Figiel

E-Mail Website
Guest Editor
Institute of Agricultural Engineering, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
Interests: Drying Technology; Food Preservation; Food Engineering, Food Quality
Special Issues, Collections and Topics in MDPI journals
Dr. Anna Michalska-Ciechanowska

E-Mail Website
Guest Editor
The Faculty of Biotechnology and Food Science, Wroclaw University ofEnvironmental and Life Sciences, Chelmonskiego 37/41, 51-630 Wroclaw, Poland
Interests: drying technology; food preservation; food engineering
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The editorial board of SUSTAINABILITY invites you to submit your contributions to a special issue titled ‘FOOD DEHYDRATION AND FOOD PROCESSING’. The manuscripts submitted should be original research papers that describe complete investigations or review papers highlighting recent achievements in food dehydration and processing. Please note that papers in this area are not limited to drying of raw materials in their solid or liquid state, but can include all treatments aimed at structural and chemical changes which lead to an extension of the shelf life or improvement of the food products’ quality. The quality of processed product can be considered in terms of physical, mechanical and chemical properties as well as sensory attributes. While we expect most contributions focusing on emerging technologies, such as combined techniques accompanied by ultrasounds, microwaves, electric field, vacuum conditions etc., we also hope to include papers that describe raw material pre-treatments leading to the obtainment of the product with improved properties. A special attention will be drawn on waste-free food production in the aspect of ecological and energy requrements of bio-based economy.

Prof. Dr. Adam Figiel
Dr. Anna Michalska-Ciechanowska
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Sustainability is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • pre-treatment
  • drying
  • roasting
  • baking
  • physico-chemical properties
  • bioactives
  • texture
  • sensory attributes
  • energy consumption
  • waste-free production

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Published Papers (3 papers)

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Research

10 pages, 4462 KiB  
Article
Effect of Tumbling Conditions on the Tendinous and Tenderness Index of Chicken Leg Meat
by Sylwia Mierzejewska, Jarosław Diakun, Mariusz Seńcio and Joanna Piepiórka-Stepuk
Sustainability 2023, 15(1), 273; https://doi.org/10.3390/su15010273 - 23 Dec 2022
Cited by 2 | Viewed by 1759
Abstract
This article presents the results of the effect of chicken leg meat tumbling parameters on its texture, as assessed by the tendinous-tenderness index KZ-S, where the value of KZ-S = 1 index means maximum tendinous—no tenderness and the value of [...] Read more.
This article presents the results of the effect of chicken leg meat tumbling parameters on its texture, as assessed by the tendinous-tenderness index KZ-S, where the value of KZ-S = 1 index means maximum tendinous—no tenderness and the value of KZ-S = 0 means no tendinous—maximum tenderness. The tumbling of the meat was performed in an agitator-tilt tumbler. The variable factors of the tumbling process were temperature (T), time (τ), rotational speed (ω) and angle of the tumbler drum inclination (α). The meat texture was tested using the universal testing machine TMS-Pro with a Warner–Bratzler knife. The results of the study were described using second-degree polynomial correlation functions with couplings and presented in the form of diagrams. The effect of the favorable reduction of the tendinous in favor of the tenderness of meat is most significantly influenced by the angle of the inclination of the drum of the tumbler and the time of massage. The optimal results for the tendinous-tenderness index KZ-S were obtained for the angle of the inclination of the drum of the tumbler α = 45° and tumbling duration τ = 50 min. For such tumbling parameters, the index KZ-S = 0.25 (reduced meat tendons). It is unfavorable, whereas massage tumbling at T = 0 °C, compared to higher and lower temperatures of massaging. The effect of the agitator speed ω depends on the time and temperature. The research results showed that the most favorable effects of the tendinous loss in favor of the tenderness, determined by the tendinous-tenderness index KZ-S, are obtained by the tumbling condition with high a high angle of inclination of the tank (α > 45°), a low value of the rotational speed (ω < 12 [1/min]), a longer time (τ > 50 min) and a temperature different from 0 °C. Full article
(This article belongs to the Special Issue Food Dehydration and Food Processing)
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17 pages, 3277 KiB  
Article
Improvements and Evaluation on Bitter Orange Leaves (Citrus aurantium L.) Solar Drying in Humid Climates
by Chan-González Jorge de Jesús, Castillo Téllez Margarita, Castillo-Téllez Beatriz, Lezama-Zárraga Francisco Román, Mejía-Pérez Gerardo Alberto and Vega-Gómez Carlos Jesahel
Sustainability 2021, 13(16), 9393; https://doi.org/10.3390/su13169393 - 21 Aug 2021
Cited by 5 | Viewed by 2213
Abstract
Dried, bitter orange leaves are widely used because of their nutritious and medicinal applications. As a result, many technologies have been used to accomplish its drying process. However, drying needs a long time and high energy demand, especially in humid climates. In this [...] Read more.
Dried, bitter orange leaves are widely used because of their nutritious and medicinal applications. As a result, many technologies have been used to accomplish its drying process. However, drying needs a long time and high energy demand, especially in humid climates. In this paper, bitter orange leaf drying was carried out using thermal and photovoltaic solar energy (integrated system, IS), eliminating the high humidity inside of the drying chamber to improve this process. A regular solar dryer (RD) was also used to compare the kinetics, mathematical modeling, and colorimetry study (as a quality parameter), evaluating both systems’ performances. The drying leaves’ weights were stabilized after 330 min in the RD and after 240 min in the IS, with a maximum drying rate of 0.021 kg water/kg dry matter∙min, reaching a relative humidity of 7.9%. The Page and Modified Page models were the best fitting to experimental results with an Ra2 value of 0.9980. In addition, the colorimetric study showed a better-preserved color using the IS, with an ∆E of 9.12, while in the RD, the ∆E was 20.66. Thus, this system implementation can reduce agroindustry costs by reducing time and energy with a better-quality and sustainable product, avoiding 53.2 kg CO2 emissions to the environment. Full article
(This article belongs to the Special Issue Food Dehydration and Food Processing)
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22 pages, 4250 KiB  
Article
Effect of 1-Methyl Cyclopropane and Modified Atmosphere Packaging on the Storage of Okra (Abelmoschus esculentus L.): Theory and Experiments
by Rabia Kanwal, Hadeed Ashraf, Muhammad Sultan, Irrum Babu, Zarina Yasmin, Muhammad Nadeem, Muhammad Asghar, Redmond R. Shamshiri, Sobhy M. Ibrahim, Nisar Ahmad, Muhammad A. Imran, Yuguang Zhou and Riaz Ahmad
Sustainability 2020, 12(18), 7547; https://doi.org/10.3390/su12187547 - 13 Sep 2020
Cited by 13 | Viewed by 4306
Abstract
Okra possesses a short shelf-life which limits its marketability, thereby, the present study investigates the individual and combined effect of 1-methylcyclopropene (1-MCP) and modified atmosphere packaging (MAP) on the postharvest storage life of okra. The treated/ untreated okra samples were stored at ambient [...] Read more.
Okra possesses a short shelf-life which limits its marketability, thereby, the present study investigates the individual and combined effect of 1-methylcyclopropene (1-MCP) and modified atmosphere packaging (MAP) on the postharvest storage life of okra. The treated/ untreated okra samples were stored at ambient (i.e., 27 °C) and low (i.e., 7 °C) temperatures for eight and 20 days, respectively. Results revealed that the 1-MCP and/or MAP treatment successfully inhibited fruit softening, reduction in mucilage viscosity, and color degradation (hue angle, ∆E, and BI) in the product resulting in a longer period of shelf-life. However, MAP with or without 1-MCP was more effective to reduce weight loss in okra stored at both ambient and cold storage conditions. Additionally, ascorbic acid and total antioxidants were also retained in 1-MCP with MAP during cold storage. The 1-MCP in combination with MAP effectively suppressed respiration rate and ethylene production for four days and eight days at 27 °C and 7 °C temperature conditions, respectively. According to the results, relatively less chilling injury stress also resulted when 1-MCP combined with MAP. The combined treatment of okra pods with 1-MCP and MAP maintained the visual quality of the product in terms of overall acceptability for four days at 20 °C and 20 days at 7 °C. Full article
(This article belongs to the Special Issue Food Dehydration and Food Processing)
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