Temperature fruit drying

Despite its advantages, SFE is employed routinely in only a few pesticide laboratories, for the extraction of low-moisture samples such as grains, pulses, dried fruit and tea. The technique requires specialized equipment because the extractions are performed at high pressure (45 psi) and elevated temperatures (around 60 °C) to maintain aC02 density ofO.85 gmL The analyte(s) may be trapped on Cig solid-phase material and eluted with a small volume (around 5 mL) of a polar solvent, such as acetonitrile. 

In order to preserve, as much as possible, the phenolic content in fruit and vegetable samples, the literature proposed the application of cold temperatures, even reaching to freezing, when lyophilization is the objective. These procedures also could inactivate the enzymes. The freeze-drying is largely the main preservation technique used in the studies related to the identification and quantification of the phenolic compounds of fruit... 

Hot water treatment was reported to delay carotenoid synthesis and thus yellowing of broccoli florets (at 40°C for 60 min) and kale (at 45°C for 30 min), but did not affect Brussels sprouts (Wang 2000). Hot air treatment (38°C and 95% RH for 24 hr) slightly decreased lycopene and (3-carotene content in tomato fruit (Yahia and others 2007) however, fruit heated at 34°C for 24 hr and stored 20°C developed higher lycopene and (3-carotene than nonheated fruit (Soto-Zamora and others 2005). Moist (100% RH) hot air (48.5 or 50°C) for 4 hr caused injury to papaya and losses in lycopene and (3-carotene, but similar treatment with dry air (50% RH), alone or in combination with thiabendazole, had no effect on lycopene and (3-carotene (Perez-Carrillo and Yahia 2004). High-temperature treatment also suppressed 1-aminocyclopropane-l-carboxylic acid oxidase activity and thus indirectly prevented carotenoid synthesis (Suzuki and others 2005). 

Gyrometrin toxin is produced by the false morel (Gyromitra esculenta), a short-stalked mushroom with a brain-like cap of dark brown color. Fruiting bodies of this mushroom appear mostly in spring and are valued as edible, even as delicacies. While many people consume the mushroom without any troubles, others become ill, some of them severely. It has been shown that the toxin content may vary with growth conditions, such as altitude and temperature. More probably, however, the variation is caused by differences in handling or cooking as the toxic components are volatile. The toxin has been detected in cooked, frozen, and dried specimens. 

Tomato Tomato is also popular for the expression of biophamaceuti-cals due to the relative ease of processing of the fruit, and the fact that the fruit can be consumed fresh, thus providing stability of the recombinant protein at room temperatures. Tomato fruit has a short shelf life but, alternatively, can be freeze-dried, an inexpensive and well-established technology. Freeze-drying results in concentration of the protein and maintenance of batch consistency. 

Continuous hoi air driers are used to prepare most of the high quality, dried, piece-furm fruits and vegetables produced in the United States. Liquids and pastes arc commonly dried in spray, drum, or feeze dryers. Particulate foods can be dried in batch or continuous air-fluidized beds or freeze dryers. Many agricultural commodities are sun-dried when weather conditions at harvest provide low humidity, warm temperatures, and good air circulation. 

Substances that do not freeze into a rigid solid at low temperatures, such as fruit juices, may be subjected to a devitrification treatment to avoid the soil-glass structure detrimental to optimum drying... 

Frozen materials should be stored at —20°C, fruits and salad vegetables at around 4°C, and canned foods at room temperature. Powdered and freeze-dried materials should be stored in the dark in their original containers. Storage of fresh materials should preferably not exceed 3 days. After the initial preparation (see below), fresh or cooked materials can be conveniently stored at -20°C for a short time prior to extraction. 

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