Synergistic Drying Solutions: Combining Vacuum and Infrared Techniques for Optimal Persimmon Preservation
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F44555601%3A13420%2F25%3A43899652" target="_blank" >RIV/44555601:13420/25:43899652 - isvavai.cz</a>
Alternative codes found
RIV/60460709:41310/25:101857
Result on the web
<a href="https://ift.onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.70347?utm_source=clarivate&getft_integrator=clarivate" target="_blank" >https://ift.onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.70347?utm_source=clarivate&getft_integrator=clarivate</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1111/1750-3841.70347" target="_blank" >10.1111/1750-3841.70347</a>
Alternative languages
Result language
angličtina
Original language name
Synergistic Drying Solutions: Combining Vacuum and Infrared Techniques for Optimal Persimmon Preservation
Original language description
This study evaluated vacuum drying (VD) and infrared drying (IRD) methods for persimmon, including individual and two-step sequential processes (VD followed by IRD and vice versa). The combined drying strategies were selected to harness the rapid surface heating of IRD and the low-temperature, low-oxygen benefits of VD, aiming to overcome limitations of single drying methods such as extended drying times and nutrient degradation. Drying experiments were conducted using laboratory-scale equipment at 50-70 degrees C, for VD, with a vacuum pressure of 50 mbar (absolute pressure) and a pump speed of 2 L/s. Results showed a significant effect of drying combination strategies on drying rate, duration, effective moisture diffusivity, shrinkage, activation energy, color characteristics, microstructure, and phytochemical constituents of persimmon. The shortest drying times were recorded for IRD (240 min), followed by VD + IRD (343 min) and IRD + VD (376 min), whereas VD required the longest (520 min). Effective moisture diffusivity ranged from 1.42 x 10-9 m2/s for VD at 50 degrees C (VD-50) to 7.83 x 10-9 m2/s for IRD at 70 degrees C (IRD-70), with both individual IRD-70 and a combination of IRD + VD demonstrating improved moisture transfer performance. The IRD + VD combination resulted in the best microstructure preservation and showed lower shrinkage compared to other drying strategies. Moreover, this combination best preserved the persimmon color with the lowest total color change (Delta E = 5.591), whereas VD showed the highest (Delta E = 35.875). Activation energy was lowest in IRD + VD (13.98 kJ/mol), followed by VD + IRD (18.61 kJ/mol), with higher values in VD (34.08 kJ/mol) and IRD (22.75 kJ/mol). Phytochemical analysis showed IRD (total phenolic content [TPC] = 35.79 mgGAE/g, total flavonoid content [TFC] = 54.83 mgQE/g) and IRD + VD (TPC = 17.02 mgGAE/g, TFC = 58.52 mgQE/g) retaining the highest bioactive compounds. This study contributes to optimizing drying techniques for persimmon, enhancing energy efficiency, preserving nutritional quality, and supporting sustainable food processing, making it relevant for the food industry, food engineering, and food science fields.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
40500 - Other agricultural sciences
Result continuities
Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2025
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Journal od Food Science
ISSN
0022-1147
e-ISSN
1750-3841
Volume of the periodical
90
Issue of the periodical within the volume
7
Country of publishing house
US - UNITED STATES
Number of pages
16
Pages from-to
1-16
UT code for WoS article
001538751000032
EID of the result in the Scopus database
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