title: Microwave-Osmotic/Microwave-Vacuum Drying of Whole Cranberries: Comparison with Other Methods.
abstract: A novel drying method for frozen-thawed whole cranberries was developed by combining microwave osmotic dehydration under continuous flow medium spray (MWODS) conditions with microwave vacuum finish-drying. A central composite rotatable design was used to vary temperature (33 to 67 °C), osmotic solution concentration (33 to 67 °B), contact time (5 to 55 min), and flow rate (2.1 to 4.1 L/min) in order to the determine the effects of MWODS input parameters on quality of the dried berry. Quality indices monitored included colorimetric and textural data in addition to anthocyanin retention and cellular structure. Overall it was found that the MWODS-MWV process was able to produce dried cranberries with quality comparable to freeze dried samples in much shorter time. Additionally, cranberries dried via the novel process exhibited much higher quality than those dried via either vacuum or convective air drying in terms of color, anthocyanin content, and cellular structure.
authors.affiliation: Dept. of Food Science and Agricultural Chemistry, Macdonald Campus of McGill Univ, 21,111 Lakeshore Road, Ste. Anne de Bellevue, Montréal, QC, Canada, H9×3V9.
authors.forename: Derek
authors.initials: D
authors.lastname: Wray
authors.affiliation: Dept. of Food Science and Agricultural Chemistry, Macdonald Campus of McGill Univ, 21,111 Lakeshore Road, Ste. Anne de Bellevue, Montréal, QC, Canada, H9×3V9.
authors.forename: Hosahalli S
authors.initials: HS
authors.lastname: Ramaswamy
mesh_terms: D000872:Anthocyanins / Q000032:analysis*; D003116:Color; D003890:Desiccation / Q000379:methods*; D005612:Freeze Drying; D005638:Fruit / Q000737:chemistry*; D006801:Humans; D008872:Microwaves; D009995:Osmosis; D029799:Vaccinium macrocarpon / Q000737:chemistry*; D014618:Vacuum
chemical_list: D000872:Anthocyanins
keywords: air drying; cellular structure; freeze drying; microwave drying; quality; vacuum drying