Physicochemical changes of barberry juice concentrated by liquid desiccant-assisted solar system and conventional method
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ORIGINAL ARTICLE
Physicochemical changes of barberry juice concentrated by liquid desiccant-assisted solar system and conventional methods during the evaporation process Hamid-Reza Alizadeh1 • Hamid Mortezapour1 • Hamid-Reza Akhavan2 Mohammad Balvardi2
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Revised: 14 October 2020 / Accepted: 18 November 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract The preservation of the quality characteristics of fruit juices during the processing is one of the major challenges in the fruit juice industries. The high costs of fossil fuels and their environmental pollution increased the need to use of the renewable energies. In the present study, some quality characteristics of barberry juice were investigated during concentrating by the methods of liquid desiccant-assisted solar juice concentration system (LDASJCS) at the air flow rates of 0.006–0.014 kg/s, rotary vacuum evaporation system (RVES), and evaporation at atmospheric pressure (EAP). Although evaporation rate in LD-ASJCS increased by 25% with increasing of air flow rate from 0.006 to 0.014 kg/s, but it had negative effects on some quality properties of concentrated juices. The anthocyanins retention in the concentrated juices with different air flow rates of LD-ASJCS method were 16–28%. Reduction of the air flow rate resulted in a lower browning index and less variation of color indices (L*, a*, and b*). The a* values, browning index, and sensory attributes of the concentrated juices in the LD-ASJCS at the air flow rate of 0.006 kg/s were comparable to the concentrated juices by the RVES method. Although, RVES method compared to EAP and LD-ASJCS methods better improved the quality of barberry juice, but the LD-ASJCS method can be considered in fruit juice industries because
& Hamid-Reza Akhavan [email protected] 1
Department of Mechanical Engineering of Biosystems, Faculty of Agriculture, Shahid Bahonar University of Kerman, Kerman, Iran
2
Department of Food Science and Technology, Faculty of Agriculture, Shahid Bahonar University of Kerman, Kerman, Iran
of maintaining quality and sensory attributes, saving energy, and reducing environmental pollution. The mathematical modelling of physicochemical changes of LDASJCS concentrated juice showed that these variations are fitted with first-order and zero-order models. Keyword Fruit juice Concentration Solar energy Quality characteristics
Introduction Barberry is a valuable and native Iranian shrub, and includes two important species of Berberis integerrima and Berberis vulgaris. The barberry fruit is rich in bioactive compounds such as phenolics, which affect the appearance and taste of the fruit and its products (Berenji Ardestani et al. 2016). Several potential pharmaceutical and healthpromoting effects have been attributed to the barberry (Alemardan et al. 2013). Iran, with a production of over 19,373 tons of barberry in 2018, is recognized as one of the largest barberry producers in the world (Anonymous 2019). In addition to the fresh consumption of barberry fruit, dried bar
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