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Information to Users INFORMATION TO USERS This manuscript has been reproduœd from the microfilm master. UMI films the text directly from the original or copy submitted. Thus, some thesis and dissertation copies are in typewriter face, while others may be from any type of computer printer. The quality of this reproduction is dependent upon the quality of the copy submitted. Broken or indistinct print, colored or poor quality illustrations and photographs, print bleedthrough, substandard margins, and improper alignment can adversely affect reproduction. In the unlikely event that the author did not send UMI a wmplete manuscript and there are missing pages, these will be noted. Also, if unauthorized copyright material had to be removed, a note will indicate the deletion. Oversize materials (e.g., maps, drawings, charts) are reproduced by sedioning the original, beginning at the upper lefi-hand corner and continuing from leff to right in equal sections with small overlaps. 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MI 481061346 USA 8001521-0600 COMBINED OSMOTIC AND MICROWAVE DRYING OF STRAW'BERRJESAND BLUEBERRIES A Thesis submitted to The Faculty of Graduate Studies and Research of McGill University by Kamadenahally Venkatachalapathy In Partial FuIflment of the Requirements for the Degree of Doctor of Philosophy Department of Agricultural and Biosystems Engineering Macdonald Campus of McGill University Ste-Anne-de-Bellevue,H9X 3V9 Quebec, Canada O March 1998 National Library Bibliothèque nationale of Canada du Canada Acquisitions and Acquisitions et Bibiiographic Services services bibliographiques 395 Wellington Street 395, nie Wellington Ottawa ON KIA ON4 ûttawaON K1AON4 Canada Canada The author has granted a non- L'auteur a accordé une licence non exclusive licence allowing the exclusive permettant a la National Library of Canada to Bibliothèque nationale du Canada de reproduce, loan, distribute or sel1 reproduire, prêter, distribuer ou copies of this thesis in microform, vendre des copies de cette thèse sous paper or electronic formats. la forme de microfiche/film, de reproduction su.papier ou sur format électronique. The author retains ownership of the L'auteur conserve la propriété du copyright in this thesis. Neither the droit d'auteur qui protège cette thèse. thesis nor substantial extracts fiom it Ni la thèse ni des extraits substantiels may be printed or othenvise de celle-ci ne doivent être imphés reproduced without the author's ou autrement reproduits sans son permission. autorisation. ABSTRACT Kamadenahally Venkatachalapathy Ph.D. (Agr. and Biosystems Eng.) Combined osmotic and microwave drging of strawberries and b1ueberries This work was aimed at obtaining high quality dried strawbemes using microwaves to assist convection air of 2 m/s at 30-45OC. Preliminary trials with whole strawberries were unsuccessful. Fruits would cook rather than dry at low microwave power levels, and burst at higher powers. This was due to the inhibition of moisture movement by the waxy cuticle. Sliced and pureed strawberries dried, but were of lower quality than freeze-dried. A treatment consisting of dipping the berries in a solution of ethyl oleate and sodium hydroxide was studied. Such treatments are used in industry to reduce the skin resistance to moisture diffusion. Results showed that the treatment greatly enhanced the drying rates of whole berries in convection and microwave regimes. A 1%concentration of ethyl oleate was sufficient for maximum reduction of drying time, and it is possible that even lower concentrations could be used for strawberries. Rehydration was similar to that of the dipped and fieeze-dried samples, but the microwaved samples were a bit softer, and had less aroma, colour and flavour. Osmotic dehydration was then studied as a technique of binding flavours and aromas and of reducing the time required for finish drymg with microwaves. These studies were performed on strawberries and bluebemes. Results showed bemes that were dipped and then osmotically dehydrated for 24 h in sucrose, yielded a microwave-dried final product that was equal to the freeze-dried one in terms of quality, and this, with a much lower time for finish drying. The shridtage ratio of strawberries has a straight line relation to the moisture ratio. The reduction in equivalent diameter is well-described by a reciprocal logarithmic function. The results of these major aspects of the research suggest that microwave-drying could be a viable and more rapid alternative to freeze- drying when berries are first subjected to a pretreatement of ethyl oleate and partial dehydration by osmosis. It was also found that if microwave energy is applied in continuous mode, the initial applied power should not exceed 0.2 W g-', otherwise burning may occur. It is also recommended that osmotic dehydration be limited to not much longer than 24 hours, since off-odours develop. The results apply to convective regimes with inlet air temperatures of 45°C and inlet velocity of 2 m/s. iii Kamadenahally Venkatachalapathy Ph.D. (GBnie agricole et biosystèrnes.) Séchage par osmose et par micro-ondes de la &aise et du bleuet Un séchoir hybride combinant l'énergie micro-onde (2 450 MHz) et l'air chaud fut utilisé pour la production de fraises séchées à partir de fmit entiers, tranch6s ou réduits en puree. Il n'a pas été possible de sécher les fruits entiers avec ce systèmes puisque les fitscuisaient et se fendillaient. Les hits tranchés ou réduits en purée ont s6ché mais les produits finis avaient perdu leur arôme, leur savecr et leur couleur caractéristiques lorsque compares des fmits lyophilisés. Pour remédier A ce problème, un traitement par trempage dans une solution d'éthyle d'oléate et d'hydroxyde de sodium fut utilisée. Ce traitement utilise par l'industrie pour facilité le passage de l'eau à travers l'enveloppe des kits a permis d'accroître considérablement le tau de séchage et il fut possible de sécher des fraises entières dans un séchoir à air chaud avec ou sans micro-ondes. Une concentration de 1% d'éthyle d'ol6ate a 6té suffisante pour maximiser la réduction du temps de séchage et il est fort probable que des concentrations encore plus faibles pourraient être utilisées pour les fraises. La réhydratation des échantillons étaient comparable à celle d'échantillons traités et lyophilisbs. Par contre, la qualité des échantillons séch6s dans le systéme hybride était inférieure A la lyophilisation tant au niveau de la texture, que de l'arôme, de la saveur et de la couleur. Par la suite, la dbshydratation partielle par osmose a &téemployé pour favoriser la rbtention de l'arôme et de la saveur, et pour réduire les temps de dchage. Des essais furent effectués sur des fraises et des bleuets. Les résultats ont démontre qu'un traitement par trempage dans une solution d'éthyle d'ol6ate et d'hydroxyde de sodium suivi d'un traitement de 24 heures de déshydratation partielle par osmose permettait d'accroître I'efficacitb du séchage dans le système hybride. Les essais ont de plus indiqué que la qualité (arôme, saveur et couleur) des produits ainsi obtenus était comparable & celle d'bchantillons obtenus par lyophilisation et que les temps de séchage étaient de beaucoup inférieurs à la lyophilisation. Les densités de puissance micro-ondes ne devraient pas excéder 0,2 W g-' pour optimiser la qualit6 des produits séchés. Afin d'6viter la formation d'odeurs désagréables, on recommande de limiter la déshydratation partielle par osmose à des temps n'excédant pas 24 heures. L'analyse des résultats a indiqué que le rapport d'affaissement du volume des fraises (resultant du sechage) &ait relié linéaire au rapport de la teneur en eau du produit, tandis que la réduction du diamètre équivalant du fmit pouvait être représentbe par un relation logarithmique réciproque. Cette Btude a démontré qu'un traitement par trempage dans une solution d'éthyle d'oléate et d'hydroxyde de sodium suivi d'un traitement de 24 heures de déshydratation partielle par osmose avant le séchage dans un systhme hybride combinant l'air chaud et les micro-ondes est une alternative viable et plus rapide que la lyophilisation pour la production de petits fmits séchds. This work is dedicated to my father late Mr. & Venkaturamaiah as a token of my gratitude for his great respect for education and educated people. 1 wish to express my deep gratitude to Professor Dr. G.S.V. Raghavan, Chair, Department of Agricultural and Biosystems Engineering, McGill University for his initiation, encouragement and help which is responsible for my accomplishment of this work. With his effort and fore thought and continuous support acadernically, morally and in dl walks of rny life during my studies at McGill, extremely influenced me to accomplish this work. He inspired me in many ways in my Me, his devotion to work and academic excellence, fiiendliness with his students are emulative. 1 personally benefitted a lot from him but for his initiation 1 would have not accomplished this work. 1 thank and respect Mrs. Subhadra Raghavan for her support in encouraging him in al1 his pursuits and for her great simplicity. May their tnbe grow. 1 am grateful to the following faculty members, Prof Dr. Suzelle Bamngton, Prof Dr. Jacques Andre Landry, Dept. of Agr and Biosystems Engineering, Prof Dr. A. Kushalappa, Dept. of Plant Science, Dr. V. Yaylayan, Dept of Food Science and Prof Dr. A.S. Mujumdar Dept. of chemical Engineering for their continuous advise and encouragement during my studies.
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