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Infusions and decoctions of dehydrated fruits of Actinidia arguta and Actinidia deliciosa

Actinidia deliciosa and A. dehydrated fruits (kiwifruit and kiwiberry, respectively) are an excellent source of bioactive compounds. The aim of this paper is to valorize the fruits that are not commercialized (e.g. due to inadequate size or physical damage) in infusions and decoctions. The antioxidant activity, the scavenging activity against reactive species, the phenolic profile and the intestinal effects of infusions and decoctions of dehydrated fruits were evaluated and compared. Decoctions presented the highest antioxidant activity and a good ability to capture HOCl and % NO. The phenolic composition of A. arguta present quinic acid, cis-caftaric acid and its derivatives, caffeoyl hexoside, luteolin glucuronide, quercetin derivatives and myristin, while A. deliciosa extracts were characterized by the presence of quinic acid, caffeic acid and its derivatives and caffeoyl hexoside. No adverse effects were observed on Caco-2 and HT29-MTX cells. Kiwiberry decoctions showed to be the best option to keep the fruits benefits.

According to Food and Agriculture Organization of the United Nations (FAO), about one third of the world food production is wasted(Gustavsson, Cederberg, Sonesson, van Otterdijk, & Meybeck, 2011). In Europe, the main cause for fruit and vegetables losses is due to the criteria implemented by the Regulation (EU) N. ° 543/2011 that defines down standards for the minimum and maximum weight, colour and size (EC, 2011).

These criteria allow for fresh products that are considered available for consumption. This is the particular case of kiwifruit and kiwiberry, which belongs to the genus Actinidia and are wild fruits extremely appreciated in Europe. The genus Actinidia (Actinidiaceae) is composed of > 50 species, being A. deliciosa (commonly known as kiwifruit or kiwi) the greatest representative (Latocha, 2017). Kiwifruit is originated from Asia, but is worldwide appreciated mainly due to its flavour and nutritional benefits (Wojdyło, Nowicka, Oszmiański, & Golis, 2017).

In its turn, A. arguta, also known as baby kiwi or kiwiberry, is different from A. deliciosa due to its size (similar to a grape) and shape as well as colour, hairless skin, aroma and flavour (Wojdyło et al., 2017). Different varieties of kiwiberry are available on the market, but the most well-known are ‘Ananasnaya’, ‘Geneva’, ‘Weiki’,‘Issai’, ‘Jumbo’, ‘Ken's Red’ and ‘Maki’. Kiwifruit is a fruit with great commercial importance, due to its nutritionally rich composition that classifies it as a health and wellbeing promoter (Ferguson & Ferguson, 2003).

Kiwifruit and kiwiberry are rich in phytochemicals, such as vitamins (mainly C), organic acids, carotenoids (β-carotene and lutein), minerals, sugars and phenolic acids (Ferguson & Ferguson, 2003; Latocha, Krupa, Wołosiak, Worobiej, & Wilczak, 2010; Latocha, Łata, & Stasiak, 2015). For example, kiwifruit present about 60 mg/100 g fresh weight (fw) of ascorbic acid while in kiwiberry the vitamin C could reach 280 mg/100 g fw (D’Evoli et al.,2015; Wojdyło et al., 2017). In addition, vitamin A, E and some B vitamins were also quantified (Latocha, 2017). The main sugars in both species were glucose, fructose and sucrose (D’Evoli et al., 2015; Nishiyama, Fukuda, Shimohashi, & Oota, 2008; Wojdyło et al., 2017).succinic acids, being citric acid the predominant one (Nishiyama et al.,2008; Wojdyło et al., 2017).

The levels of fatty acids have also an impact on the fruit acidity levels (Nishiyama et al., 2008). In what concerns to carotenoid composition, kiwifruit and kiwiberry are rich inlutein and β-carotene, presenting low concentrations of zeaxanthin, violaxanthin and α-carotene (D’Evoli et al., 2015; Latocha et al., 2010;Latocha, 2017). In turn, high concentrations of chlorophyll a and b were detected (Latocha et al., 2010). The different species are similar in the fiber content (soluble and insoluble), representing about 3% (D’Evoli et al., 2015; Latocha et al., 2010).

In what concerns to minerals, kiwifruit is rich in potassium (α 272 mg/100 g fw), also presenting other macro elements such as calcium (α 21 mg/100 g fw) and phosphor (α 24.1 mg/100 g fw), while kiwiberry has high amounts of potassium and calcium (D’Evoli et al., 2015). The microelements (namely iron, zinc and manganese) have also been detected and quantified in both species(Ferguson & Ferguson, 2003).

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Stability of 5-methyltetrahydrofolate in frozen fresh fruits and vegetables

The stability of 5-methyltetrahydrofolate (5MTHF) in homogenized fresh fruits and vegetables representing samples for the USDA National Food and Nutrient Analysis Program was evaluated. Samples were homogenized in liquid nitrogen and 5MTHF was measured after 0, 2, 7, 30 days and then at 3-month intervals for a total of 12 months storage at
60 ± 5
C, utilizing extraction by a tri-enzyme treatment, purification by strong anion-exchange solid-phase extraction, and quantification by reverse-phase HPLC.

Method validation included analysis of a reference material and interlaboratory analysis of selected samples by HPLC and LC-MS. A canned spinach composite was assayed in each analytical batch to monitor inter-assay precision. No change in 5MTHF content was detected in any of the samples after 12 months. Concentrations ranged from <10 lg/100 g in bananas to >100lg/100 g in spinach. Relative standard deviations were generally <7% within assay and <11% between assays.

The role of folate in reducing the risk of cardiovascular disease and neural tube defects is well recognized(Stanger, 2002). Naturally occurring folate comprises a group of mono- and polyglutamate derivatives of pteroic acid (4-[(pteridin-6-methyl)amino] benzoic acid)(folic acid). Tetrahydro-, dihydro-, formyl-, and methyltetrahydrofolates are the predominate naturally occurring folates in foods (Konings et al., 2001; Mu¨ller,1993a, 1993b, 1993c), while folic acid is used for food fortification and in dietary supplements.

Fruits and vegetables are a good source of naturally occurring folate, primarily 5-methyltetrahydrofolate (5MTHF) (Konings et al., 2001; Vahteristo, 1998; Vahteristo et al., 1997),which is the most bioavailable form of folate (Mu¨ller, 1993a).Existing US food composition data for folate (United States Department of Agriculture, Agricultural Research Service, 2004) are derived from microbiological assay of total folate, whereby growth of a specific microorganism (Lactobacillus casei v. rhamnosus) is related to folate concentration (Eitenmiller & Landen, 1999, Chap. 11, pp. 454–457) and different vitamers are notdistinguished. In contrast, high-performance liquid chromatography (HPLC) methods offer chemically definitive determination of individual folates (Konings, 1999; Pawlosky, Flanagan, & Pfeiffer, 2001).

Konings et al. (2001) recently reported the folate composition of selected Dutch foods measured by HPLC, but such data are not available for the vast majority of foods consumed in the US. The United States Department of Agriculture (USDA) National Food and Nutrient Analysis Program (NFNAP) is an ongoing project with the goal of updating and increasing the reliability of food composition data in the US National Nutrient Database for Standard Reference using a key foods approach and representative nationwide sampling (Haytowitz, Pehrsson, & Holden, 2000; Haytowitz, Pehrsson, & Holden, 2002; Pehrsson, Haytowitz, Holden, Perry, & Beckler, 2000; Perry, Beckler, Pehrsson, & Holden, 2001). Fresh produce is a major category of food being analyzed in the NFNAP, and folate is a key nutrient.

Food samples are obtained from multiple outlets and must be composited prior to analysis. The large number of nutrients, foods, and laboratories involved in the NFNAP demand a practical and cost-effective sample handling scheme. The usual protocol involves shipping the foods to a central facility to be prepared, composited, homogenized, and distributed to multiple laboratories for analysis of various nutrients.

Homogenizing, freezing, and thawing of dehydrated fruits and vegetables disrupts cell membranes and releases endogenous enzymes that may oxidize, cause interconversions or otherwise alter the chemical composition of folates (Vahteristo, Lehikoinen, Ollilainen, & Varo, 1997). Resulting changes might increase during prolonged storage of samples prior to analysis and also vary with differences in food composition, oxygen availability, chemical environment, extent of heating, and forms of folate in the food. For example the presence of ascorbic acid increases the stability of folate while iron (Fe2+) reduces stability, and large losses can occur during cooking and canning due to the water solubility of folates (Eitenmiller & Landen, 1999, Chap. 11, p. 418).

Maximum stabilization of nutrients in foods sampled for the NFNAP is accomplished by rapid processing in liquid nitrogen and storing homogenized samples at
60 ± 5
C, under nitrogen, in darkness. Although folate in samples was typically analyzed within 2–3 weeks of prep aration, knowledge of the stability under our long-term storage conditions was needed for flexibility in analytical schedules as well for verification that stored samples could be used for repeat analyses if necessary. Since 5MTHF comprises most of the folate in fruits and vegetables, the goal of this study was to evaluate the stability of 5MTHF in a representative range of fresh-frozen produce over time under the conditions of sample storage for the NFNAP.

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Effect of ascorbic acid treatment on some quality parameters of frozen strawberry and raspberry fruits

Strawberry (Red Dream and Camarosa varieties) and raspberry (Nova and Killarney varieties) frozen fruits were harvested in the middle summer in eastern part of Georgia. After harvesting average samples were immediately dipped into 0%, 1% or 2% ascorbic acid solution at 20 ± 1
C temperature with exposure time of 2.5 min. Then, the samples were frozen at 40
C and stored in plastic containers at 20
C for 6 months.

After 3 months storage period Total soluble solids (TSS) of strawberry and raspberry fruits decreased by 10e14% in both treated and untreated samples. TSS changes in the next three months were not statistically significant. pH values of the samples also decreased by 10e13% after 3 months regardless treatment with ascorbic acid. In the next three months pH values continued decreasing approximately with the same rate for all the samples. Due to the treatment of the fruit samples by 1% and 2% ascorbic acid, content of the last one in fruits after three months storage was increased approximately by 30% and 100% respectively and was kept practically at the same level for the next six months.

In the untreated fruits of Red Dream and Camarosa of strawberry varieties during the first three months storage Total phenolic compounds (TPC) reduced by 20%. In both untreated varieties of raspberry TPC reduced by 14%. Ascorbic acid treatment increased polyphenol retaining in all frozen samples of strawberry and raspberry fruits. For Camarosa treated with 2% ascorbic acid this effect was the highest e 15%; for Red Dream the effect was the lowest e 5%. The next three months storage practically did not affect TPC in Red Dream variety of strawberry fruits neither untreated nor treated ones. In the rest varieties of berries TPC decreased maximum by 29% (Camarosa 2% treated) and minimum by 9% (Nova untreated). Antioxidant potential of the fruits was in good correlation (R2 ¼ 0.93) with TPC for all six months of storage.

Strawberry (Fragaria x ananassa) cultivars Red Dream and Camarosa, Raspberry (Rubus idaeus L.) cultivars Nova and Killarney fruits belongs to the Rubus genus in the Rosacea family. in Georgia because of a good agro-climatic condition in Georgia for cultivation of berry fruits they are widely grown in the country . Berries play important role in human nutrition and hence are very significant from the point of view of food security problems . Berries are excellent sources of phytochemicals that are believed to have significant biological activity. Berry containing elevated levels of bioactive compounds, is attracting considerable attention due to their potential to lower the risk of chronic diseases and their associated huge healthcare costs . Phenolic compounds may contribute to this protective effect. Berries are very rich in healthpromoting phytochemicals . Many of these phytochemicals have antioxidant activity and may help protect cells against the oxidative damage caused by free radicals .

However, berries are also highly perishable fruits due to their soft texture, high softening rate and high sensitivity to fungal attack. Enzymes, namely polyphenoloxidase (PPO), peroxidese (POD) are involved in the fast deterioration of fruit during postharvest handling and processing . Freezing is one of the most important methods for the quality preservation of fruits and vegetables during long-term storage . There is mainly antibrowning additives such as ascorbic acid, which is applied by dipping the fruit in different solution before freezing . The freezing process reduces the rate of the degradation reactions and inhibits the microbiological and enzymatic activity . Freezing processes have only a slight effect on the initial vitamin C content of fruit .

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Transport phenomena and their effect on microstructure of frozen fruits and vegetables

Background: Fresh fruits and vegetables have a short shelf life. Freezing offers a solution to their long-term preservation. However, transport phenomena during freezing of fruits and vegetables pose significant changes in microstructure, affecting quality stability, shelf-life extension, and market value. Therefore, information on the microstructure of frozen fruits and vegetables is very critical for process design and quality control.

Scope and approach: In this review, transport phenomena and their effect on the microstructure of frozen fruits and vegetables are considered at the cell level. The effect of cell structure, freezing rates, and heat and mass transfer characteristics on the texture of cellular tissues are presented. Emerging techniques for controlling ice crystal growth are also discussed.

Key findings and conclusions: The quality of frozen fruits and vegetables is hinged on the microstructure stability,which is highly dependent on phase change processes and the size of ice crystals. The proportion and characteristics of cellular water, heat and mass transfer parameters, freezing rate and thermal property of cells are considered as the main drivers for moisture migration and ice crystal formation.

To produce frozen fruits and vegetables with high quality, more insightful study and accurate understanding of transport phenomena in cellular space and their corresponding effects on the microstructure is necessary. It is hoped that this review should provide critical information on preserving the microstructure and quality of fruits and vegetables as affected by moisture migration for future studies.

Fruits and vegetables are important sources of nutrients such as vitamins, minerals, and antioxidants (Hoffmann, Boeing, Volatier, & Becker, 2014) with a wide range of health benefits (Veerman,Barendregt, & Mackenbach, 2006). However, fruits and vegetables are highly perishable and they are thus often cooled or frozen after harvest.

For ensuring the supply of high quality, shelf-stable and safe products,cooling or freezing processes should be optimized or novel cooling or freezing techniques should be employed (Zhu, Geng, & Sun, Among fruits and vegetables, the consumption of frozen fruits and vegetables has reached millions of tons per year in many countries (Herath, 2019; Hugheset al., 2012).

The main component of fruits and vegetables is water, with a content of up to 80–90% (Khan et al., 2017). This high water content favours microbial activity and enzymatic reactions within the cells, resulting in chemical degradation and quality loss. On the other hand, the microstructure is crucial to the quality and can change due to freezing Therefore, it is a challenge to prevent or minimize quality changes of frozen fruits and vegetables through the preservation of their microstructures.Freezing is a popular method for long-term preservation of fruitsand vegetables, during which, the cellular solution present in the food！

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Recent Developments in Freeze Drying of Foods

Drying is perhaps the oldest method of preservation in the food industry (Maisnam et al., 2015). It hinders microbial deterioration and enzyme activity, and consequently extends the shelf life of food products (de Bruijn et al., 2016). Dried products are more suitable for handling since their reduced volume helps to lower the packaging, transport, and storage costs (Prosapio and Norton,2018).

Rehydration capacity is the key parameter that measures the quality of a dried product. However, convective hot airdried products show moderate or low rehydration capacity, due to cellular and structural breakage taking place during the drying process (Vega-Gálvez et al., 2015).

Also, dehydrated fruits suppliers of nutrients occurs during conventional drying, which results in quality loss of food products. Hence, it is very important to design and study new drying equipment and drying techniques (Norton et al., 2014). Among the various drying techniques, freeze drying or lyophilization has become one of the most important processes for the preservation of food products. Freeze drying is based on sublimation of the solvent in a product. The solvent can be either water or an organic solvent, which is crystallized at low temperatures and thereafter transforms directly from the solid state into the vapor phase.

Freeze drying is done at lower temperatures, consequently preserving the quality characteristics of food and also limiting the damage suffered by thermolabile compounds (Martínez-Navarrete et al., 2019). Hence, the main objective of freeze drying is to deliver a substance with extended shelf life where the quality of food is unaltered after reconstitution with water.

Freeze fruits drying offers numerous advantages compared to conventional drying technology. The main advantages of freeze drying are maintenance of morphological, biochemical, and original characteristics, high recovery of volatiles, and maintenance of the structure and surface (Isleroglu et al., 2018; Ciurzynska and Lenart, 2011 ).

Since freeze drying is performed at low temperatures, these products present a lower risk for being labile to heat degradation. Therefore, freeze drying can be applicable for valuable materials that are heat sensitive or samples sensitive to heat that cannot be treated using other processes involving high temperatures (Morais et al., 2016). The purpose of this chapter is to review the recent developments in freeze drying. Recent applications of freeze drying in the food processing area are also discussed.

Freeze drying is a method of preservation with a core principle of removal of solvent from a liquid formulation. The freeze-drying process, as shown in Fig. 1, usually falls into three phases: freezing, the primary drying phase, and the secondary drying phase.

Within these three phases, the freeze-drying process includes five essential activities which are freezing, sublimation, desorption,vacuum pumping, and vapor condensation (Liu et al., 2008). First, the liquid formulations are cooled to a low temperature and the water present in the material is completely frozen.

Then, at reduced pressure, the frozen solvent is heated and removed from the solid state directly into the vapor phase, i.e., sublimation drying process (primary drying). This is followed by a desorption process (secondary drying) for the removal of the unfrozen solvent. Hence, freezing and drying are the two equally significant major processes that take place during a freeze-drying process (Tang and Pikal, 2004).

Freezing is the critical step in a freeze-drying process because this phase dominates ice crystal morphology and size distribution,which thus impact various important parameters, such as drying rates, the extent of product crystallinity, specific surface area, and reconstitutability of the dried product (Searles, 2001). During the freezing step, samples are placed into a special mold or a freeze dryer tank.

The freezing process is comprised of three stages. The first stage is the cooling phase, in which the temperature of samples is reduced by liquid nitrogen, mechanical refrigeration, or dry ice to the freezing point temperature and the temperature at which the first ice nucleus appears is known as the ice nucleation temperature (Kasper et al., 2013).

The second phase is known as the phase-change stage, in which the first ice nucleus appears and ice crystal growth takes place.Primary nucleation is an incredibly quick process that is characterized by the appearance of the first ice nuclease.

The formation of primary nucleation is extremely difficult to detect either by eye or on a cooling thermogram except for the beginning stage of the secondary nucleation. Secondary nucleation quickly follows primary nucleation, and is characterized by the expansion of ice nucleation sites. In the third phase of the solidification stage, the majority of the water is transferred into solid by forming a network of ice crystals. In this phase, ice crystals grow to such a degree that no further development is feasible (Assegehegn et al., 2019).

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Consumer perception of situational appropriateness for fresh, dehydrated and fresh-cut fruits

In recent years, a decreasing trend in dehydrated fruits consumption has been detected in Mediterranean countries, with the consequent risk for the population’s health. The objective of this study was to obtain consumer knowledge that can be useful to promote fruit consumption by designing specific interventions. This study was conducted in Spain as its inhabitants have traditionally adhered to the Mediterranean diet.

Firstly, four fresh fruit types were identified based on the consumer perception of the fruit characteristics that condition the eating process (fruit size, the need for cutlery to peel/eat fruit, and susceptibility to be spoiled during transportation). Then consumer perception of situational appropriateness of six different fruit types (the 4 types of fresh fruit previously identified, dehydrated non-traditional fruit (DF), and fresh-cut fruit ready to eat on the go (FCF)) was investigated by the Item-By-Use method using Check-All-That Apply (CATA) questions. The potential of DF and FCF to broaden fruit consumption situations, and barriers for their consumption, were evaluated.

Fresh fruits, particularly ‘easyto-peel’ ones like mandarins or bananas, were those preferred by consumers in most evaluated contexts. DF were considered mainly appropriate to be consumed ‘As an ingredient’ and ‘As a healthy snack’, while FCF were more suitable ‘To be included in school lunchboxes’ and ‘To eat immediately’.

According to our results, these two processed fruit types can help to increase the fruit consumption of a non-negligible percentage of the population (38% of participants), but it is necessary to overcome the barriers related mostly to sensory properties, plastic packaging and consumer misperception of fewer healthy properties compared to fresh fruit.

In order to increase fruit consumption, it is necessary to understand consumer food choices. For such research, we need to answer questions like when and why different products are consumed. There are reports that the final decision to buy or consume a particular food depends as much on the anticipated usage context as it does on intrinsic product properties (Giacalone, 2019; Marshall, 1995; Ratneshwar & Shocker,1991). Hence the perceived situational appropriateness, defined as the extent of the match between a product and the intended usage situations, has been demonstrated as a predictor of consumer food choices (Giacalone & Jaeger, 2019).

Situational appropriateness is closely linked with the convenien ceconcept, which refers to the ease and adequacy of different food-related behaviours like shopping, storage, meal composition, meal preparation (how and by whom), eating patterns, cleaning and waste disposal (Swoboda & Morschett, 2001; Yale & Venkatesh, 1986). Convenience itself has been shown to have an influence on consumer food choice (Costa, Schoolmeester, Dekker, & Jongen, 2007).

We herein hypothesise that due to the particular characteristics of different fruit, which condition their eating process (think, for example, about what we need to eat a watermelon and what we need to eat grapes), the consumer perception of appropriateness should differ among different fruit types and contexts. This fact is indirectly reflected in previous studies on fruit consumption contexts: the appropriateness of fruit to be eaten as a snack has been evaluated by Jack et al., (1997), the effect of familiarity with fruit in the consumption context choice by Jaeger et al., (2005), and the characteristics of eating occasions that contain fruit by Bava et al., (2012). Curiously enough in the three aforementioned studies, the participants sample consisted only of women.

Despite these studies in the literature, the influence of the particular characteristics of different fruit on consumer perception of situational appropriateness has never been directly approached. We believe that understanding consumer perception in this sense may be extremely useful for designing interventions to promote fruit intake, and we believe it is interesting to include male and female consumers. Furthermore, increasing food convenience has been one of the food industry’s main objectives in the last few years, and has been achieved mainly by processing food products.

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Dehydrated strawberries for probiotic delivery: Influence of dehydration and probiotic incorporation methods

In this study, dehydrated strawberries have been proposed as probiotic carriers. Strawberries were cut into halves, incorporated with probiotic Bacillus coagulans BC4 by two alternative methods (impregnation and alginate coating) and submitted to two alternative drying methods (freeze drying - FD - and oven drying - OD). Six treatments were carried out, namely: FD and OD (no probiotic), I-FD, I-OD, C-FD, and C-OD (I- and C- meaning impregnation and coating respectively).

While the probiotic incorporation method affected a few properties of the resulting products (mainly the probiotic viability on processing), the drying methods resulted in remarkable differences. The freeze-dried strawberry halves presented higher retention of chemical (ascorbic acid and anthocyanin contents) and physical properties (shape, color, and firmness) as well as a better acceptance and higher probiotic viability, resulting in higher probiotic release into the small intestine. The I-FD treatment resulted in the highest probiotic viability after processing and through a 6-month storage (near 8 log cfu.g− 1).

The global market for probiotics is expected to reach USD 76.7 billion by 2027, motivated by the growing consumer awareness regarding their health benefits, including their expected positive effects on the immune responses to covid-19 (Meticulous Research, 2020). The global sales for probiotic foods has far outweighed that of probiotic supplements (USD 41 billion versus USD 3.8 billion, in 2015) (Feldman,Lowery, Zambetti, & Madit, 2018). Dairy foods are still the most common probiotic food products, but there has been an increasing demand for non-dairy products, which meet the needs of people with dietary restrictions to dairy foods (including vegans and vegetarians as well as people with lactose intolerance or allergy reactions to milk proteins),and a variety of non-dairy matrices has demonstrated potential as probiotic carriers, as reviewed elsewhere (Min, Bunt, Mason, & Hussain, 2019).

Most studies with probiotic food products use bacteria from the Lactobacillaceae family or Bifidobacterium genus (Betoret et al., 2019;Dias et al., 2018; Ribeiro et al., 2020; Vivek, Mishra, & Pradhan, 2020),most of which do not form spores, which makes them sensitive to harsh processing conditions. Spore-forming probiotic bacteria, on the other hand, have increased resistance to environmental stresses. Those are usually from the Bacillus genus (Salvetti et al., 2016), including Bacillus coagulans, which produces coagulin, a bacteriocin with a broad antimicrobial activity (Kapse, Engineer, Gowdaman, Wagh, & Dhakephalkar, 2019). B. coagulans BC4 has exhibited a high stability on storage and digestion of a dried date paste (Marcial-Coba, Pjaca,Andersen, Knøchel, & Nielsen, 2019). When compared to a Lactobacillus acidophilus control, B. coagulans MTCC 5856 was about five times more resistant to simulated digestion conditions (Shinde et al., 2019).

A number of fruit products has been proposed for probiotic delivery,including fruit juices (Dias et al., 2018; Olivares, Soto, Caballero, &Altamirano, 2019) and fruit powders (Alves et al., 2017; Paim, Costa,Walter, & Tonon, 2016; Vivek et al., 2020). Dehydrated fruits have also been presented as probiotic carriers, the probiotics being usually incorporated by impregnation from a probiotic suspension, including simple impregnation at atmospheric pressure (Akman, Uysal, Ozkaya,Tornuk, & Durak, 2019; S.; Rodrigues, Silva, Mulet, Carcel, & Fernandes,2018; Valerio et al., 2020), vacuum impregnation (Cui et al., 2018; Noorbakhsh, Yaghmaee, & Durance, 2013; Valerio et al., 2020), or osmotic dehydration-assisted impregnation (Emser, Barbosa, Teixeira, &Morais, 2017; Rascon ´ et al., 2018). Probiotic-carrier coatings, on the other hand, have been more commonly applied to minimally processed (Bambace, Alvarez, & Moreira, 2019; Khodaei & Hamidi-Esfahani, 2019; F. J.; Rodrigues, Cedran, & Garcia, 2018) rather than dehydrated fruits.

While the impregnation approach is simpler, coatings have the advantages of providing some barrier to water vapor, oxygen, and volatiles, being thus expected to reduce moisture absorption, loss of nutrients and flavor by dehydrated fruits. Alginate is especially interesting as a matrix for probiotic-containing coatings, due to its polyanionic character that may provide a pH-responsive protection of the bacteria in stomach and release in the small intestine (Mei et al., 2014).

The world production of strawberries was around 8.3 million tons in 2018 (FAO, 2018). Strawberries are very popular fruits, due to their peculiar flavor properties. However, they are highly perishable due to tenderness (which makes them extremely susceptible to mechanical damages), high respiration rates and susceptibility to fungal deterioration (Matar et al., 2020), and that is the main reason why strawberries have been frequently commercialized as frozen or dehydrated fruit in order to extend their shelf life.

The objective of this study was to obtain dehydrated strawberry halves containing probiotic B. coagulans by two alternative probiotic incorporation methods (i.e. impregnation and coating) and two drying methods (freeze drying and oven drying).

The performance of each method combination was comparatively evaluated in terms of physical,chemical, and structural properties of dehydrated strawberries, as well as on their sensory acceptance and capacity to deliver probiotics to the small intestine. This is the first study to compare the performance of impregnation and coating as probiotic incorporation methods, and also the first one to propose B. coagulans as a probiotic in dehydrated fruits.

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Conclusion and recommendation dehydrated vegetables

Drying technology has a significant role for dehydrated fruit and vegetable preservation and post-harvest loss minimization in developing countries. Fruits and vegetables are important sources of digestible carbohydrates, minerals, antioxidants, fiber, and vitamins, and are a good source of income for the farmers as well as their country.

However, fruitsand vegetables are highly perishable and need appropriate preservation mechanisms to extend their storage and shelf life. It has been reportedthat the post harvest losses of fruits and vegetables in developing countries are as high as 40%. One of the recommended preservation techniques is the solar drying of the produces.

To get the best out of the solar drying operation, it is essential to improve the drying conditions, dryer design, and product quality. In this study, the current progress of solar drying of fruits and vegetables, focusing on drying rate, drying time, quality attributes, and CFD modeling approach was reviewed to get a clear understanding of the design and performance of fruit and vegetable solar dryers.

Several mathematical models have been used in studying fruit and vegetable solar drying operations and due to its simplicity, lumped parameter models are the easiest way. CFD modeling technique is the best option to get the spatial and temporal details of airflow, RH, temperature, and moisture distributions of the solar dryer.

Short time drying, uniform drying air velocity, and temperature distribution in the drying chamber are the critical parameters in the solar drying process. To get this uniformity, CFD modeling played a major role and can be used to screen out the optimum drying conditions and dryer design. To screen out the optimum solar drying conditions and operation procedure, CFD modeling could integrate the product quality to the airflow, mass, and heat transfer properties of the solar drying operations.

The quality of vegetables and fruit is the most important parameter in solar drying operations and it is mostly affected by the drying technique and drying conditions. For instance, to overcome the overheated product from solar dryer, which results in quality deterioration, chemical pretreatment is also a very essential parameter to preserve quality attributes during solar drying.This review indicated that there were extensive CFD modeling and simulation studies on fruits and vegetables using conventional methods.

However, there was limited research output regarding the CFD modeling and simulation of solar dryers in terms of hydrodynamic and thermal transport phenomena that explain explicitly the solar drying performance in terms of dried food quality. Thus, CFD modeling and simulation of the solar dryer is one of the future research areas specifically on the development of a model that is capable of predicting the product quality in relation to the drying conditions such as the airflow, heat, and mass transfer characteristics of the solar dryer.

There is also a diverse recommendation on the type of solar dryer that should be utilized for the drying of fruit and vegetable products, and CFD modeling can be applied to select the optimum solar dryer for the drying of fruit and vegetable products. With a comprehensive summary of the existing numerous CFD modeling and simulation on solar drying, this review highlights the importance of CFD modeling in solar drying of fruits and vegetables to minimize postharvest loss and maximize dried product quality.

In addition, this work clearly shows types of conventional solar drying systems, recent reports on CFD modeling of solar dryers, quality attributes, and main limitation of existing CFD modeling and simulation on solar drying of food products, and future research requirements on drying performance such as drying rate, kinetics and quality of food modeling using CFD. Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

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Importance of integrated CFD and product quality modeling of solar dryers for fruits and vegetables: A review

Improper handling of dehydrated fruits and dehydrated vegetables causes a significant postharvest loss. Among the postharvest preservation mechanisms, solar dryers are reported as sustainable and suitable preservation systems for fruit and vegetable products. This paper summarizes the recent advances, opportunities, and challenges in solar drying of fruit and vegetable products. Besides, the review discusses the commonly used mathematical models for the evaluation, design, and optimization of solar dryers.

The review discusses the factors that affect the performance of solar drying systems concerning drying time, drying rate, and product quality attributes. Short drying time,uniform drying air velocity, temperature, and product moisture distribution in the drying chamber are the critical parameters that are required for an efficient operation of a solar dryer.

There is a good prospect in the application of mathematical modeling techniques such as computational fluid dynamics (CFD) in identifying the optimum solar drying conditions and dryer design that can maintain the required quality of the product. CFD has been used extensively in studying the airflow, heat, and mass transfer processes for optimizing the design and operation of different drying systems, similarly different quality models have been applied to evaluate the quality of dried products.

However, most CFD studies did not include the quality aspect for dryer performance evaluation or optimization studies. To get the best result, CFD based performance evaluation or optimization studies of the solar dryers should have the capacity to predict the product quality in addition to the airflow, heat, and moisture transfer characteristics.

Understanding global population growth and anticipating the energy and food demands to come is crucial for sustainable development. According to the United Nations population projection, the world population is expected to reach 8.5 billion in 2030, 9.7 billion in 2050, and 10.9 billion in 2100 with high energy and food demands (United Nations, 2019). Energy and food are the essential driving aspects for the survival of human beings. To sustain the balance between population growth and food supply, food losses during pre-harvesting, post-harvesting, and market chains should be minimized through appropriate technological innovations and advancements. The quantity and quality of agricultural products significantly suffer due to poor preservation mechanisms and processing methods. Post-harvest losses of agricultural products have highly prevailed in many developing countries. Many reports indicated that the postharvest losses of fruits and vegetables in developing countries are nearly 30%-40% (El-Sebaii and Shalaby,2012).

Thus, considering the significant importance of fruits and vegetables in different aspects, especially in the food industry, human health,and national and international market economy, preservation of fruits,vegetables, and other types of agricultural food is very essential for keeping them for a long time without further deterioration in the quality of the products and minimizing the post-harvest losses. Among food preservation technologies, cold storage is the best way to conserve its nutritional value, however, most cold storage techniques demand low temperatures, which are very challenging to sustain throughout the distribution chain of the products (Sagar and Suresh Kumar, 2010).

On the contrary, drying is the most suitable option to preserve fruit and vegetable for a long time and reduced postharvest loss, increase shelf life, preserve its quality attributes, and reduce transport weight and cost. Removing moisture leads to slow down the activity of enzymes, bacteria, yeasts, and molds that deteriorate the quality of products. Table 1 presents the moisture content, drying temperature, and the safe limit of the various agricultural commodities during drying processes (Prakash and Kumar, 2014).

There are different types of drying technologies for fruits and vegetables. Among these, solar drying (Fadhel et al., 2011a), sun drying (Akpinar, 2006), vacuum drying (Akbudak and Akbudak, 2013), tray drying (Kadam et al., 2011), fluidized bed drying (Marques et al., 2009),(Mihindukulasuriya and Jayasuriya, 2013), osmotic drying, microwave drying, ohmic drying and combination of thereof (Cenkowski et al.,2004) are the major ones used to preserve vegetables and fruits.

There are a lot of factors such as drying conditions, product type, drying efficiency, quality, cost of drying operation, and energy consumption to be considered during the selection of appropriate drying technologies. The development of novel fruit and vegetable drying technologies at low temperature and low energy consumption have been progressively increased which show high product quality. Such novel dryers mainly used osmotic, vacuum, microwave, ultrasound, spray, freeze, and fluidized bed drying techniques.

[dehydrated-fruits-manufacturers]

frozen fruits Materials and methods

Materials Produce, both fresh and private-label frozen, frozen fruits was purchasedfrom supermarkets within a 40 km radius of Athens, GA, USA (i.e.,Walmart, Sam’s Club, Kroger, Publix, Piggly-Wiggly, Ingles, andBells). The produce included six vegetables and two fruits, namelybroccoli (Brassica oleracea var. italica), cauliflower (Brassica oleraceavar. botrytis), sweet corn (Zea mays L. convar. saccharata Körn),green beans (Phaseolus vulgaris L.), green peas (Pisum sativum L.), spinach (Spinacia oleracea L.), blueberries (Vaccinium corymbosumL.), and strawberries (Fragaria
ananassa). ACS-grade meta-phosphoric acid pellets, USP-grade L-ascorbicacid (purity, 99.9%), BD DifcoTM Lactobacilli broth, Lactobacilli agar,folic acid casei medium powder, and Pronase1 protease (Cat No.537002-50KU) were purchased from VWR International (Suwanee, GA, USA). ACS-grade glacial acetic acid, hydrochloric acid, sodiumhydroxide, 95% (v/v) ethanol, and toluene as well as 2,6-dichloroindophenol sodium salt hydrate (purity, 98+%), HPLCgrade methanol, HPLC-grade methyl tert-butyl ether (MTBE), andpyrogallol were obtained from the Fisher Scientific Company(Suwanee, GA, USA).

trans-b-Carotene (type I, synthetic, 93%),1,4-a-D-glucan glucanohydrolase (i.e., a-amylase) from Aspergillusoryzae (Cat. No. 10065-50G) and USP-grade folic acid (purity,99.9%) were procured from the Sigma-Aldrich Chemical Company(St. Louis, MO, USA). Unpurified, but acetone-washed, conjugasewas isolated from freshly-slaughtered chicken pancreata acquiredfrom the University of Georgia’s Department of Poultry Science(Athens, GA, USA).Certified reference materials (CRMs) from the EuropeanCommission Joint Research Center, Institute for Reference Materials and Measurements, were purchased from the ResourceTechnology Corporation (Laramie, WY, USA); these included BCR1–431 (Brussels sprouts powder with a certified value of 4.83  0.24 g/kg for vitamin C) and BCR1–485 (mixed vegetables with certified values of 23.7 1.5 mg/kg for trans-b-carotene and 3.15  0.28 mg/kg for total folate). Gold Medal, enriched, AP flour –an in-house quality control (QC) marker for the folate assay – was purchased from Kroger (Athens, GA, USA).

Sample acquisition, storage and preparation The analyses of this study were performed over the span of two years in six distinct time frames: (1) Summer to Fall Year 1, (2) Fall to Winter Year 1, (3) Winter to Spring Year 1, (4) Summer to Fall Year 2, (5) Fall to Winter Year 2, and (6) Winter to Spring Year 2. The L. Li et al. / Journal of Food Composition and Analysis 59 (2017) 8–17 9 process of acquiring, storing, and preparing the produce was repeated on the first day of each analysis period. On the first day of each analysis period, a fresh fruit or vegetable of each food type was procured from six of the supermarkets listed In the “Materials” section. In most cases, Bells was the “backup” store for sourcing a fruit or vegetable (i.e., used as a source only if a produce product was unavailable at one of the other six possible sources).

For the purpose of maintaining our sampling procedureas representative of consumer shopping habits, the period of produce in-store storage time prior to purchase was not a controlled factor. Each of the samples were equally divided into two parts: One half was labeled ‘fresh-stored’ and placed in a standard kitchen refrigerator (4 C) to be stored for 5 days, and the other half was designated ‘fresh’ for exposure to nutrient analysis that same day.Also on the first day of each analysis period, frozen produce was purchased from the frozen sections of six of the above listed supermarkets. These samples were placed in frozen storage (20 C) until analysis. Prior to analysis, composite samples were prepared by combining a 200-g portion of produce from each of the six supermarkets (within their designated category of fresh, freshstored, and frozen) in a plastic tub (62
39
24 cm) and mixing well. The compositing, a common practice in food compositional studies, was for the purpose of minimizing the influence of outlier behavior from individual variations within sample types.

If required, a representative vegetable sample was removed from the composite for blanching just prior to analysis. The blanching protocol was ident (i.e., 1 min contact in boiling water, transfer to an ice water bath for 3 min for quick cooling, remove excess moisture from the sample by tapping over paper towels). For fresh corn-on-the-cob, kernels were cut from the cob post blanching to prevent enzymatic degradation. All fresh and fresh-stored vegetables were blanched for trans-b-carotene analyses. Corn-on-the-cob was the only sample blanched for Lascorbic acid and folate analyses. In all cases, composite samples were never physically ground until just prior to initiating a nutrient analysis.

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Selected nutrient analyses of fresh, fresh-stored, and frozen fruits and vegetables

This two-year study compared the status of targeted nutrients in selected fresh and frozen fruits and vegetables. In addition, a novel third category was examined—a “fresh-stored” categorization intended to mimic typical consumer storage patterns of produce following purchase (five days of refrigeration). Broccoli, cauliflower, corn, green beans, green peas, spinach, blueberries, and strawberries of all three categories of freshness were analyzed for their concentrations of L-ascorbic acid (vitamin C), transb-carotene (provitamin A), and total folate. Analyses were performed in triplicate on representative samples using standardized analytical methods and included a quality control plan for each nutrient. In the majority of comparisons between nutrients within the categories of fresh, frozen, and “fresh-stored”, the findings showed no significant differences in assessed vitamin contents.

In the cases of significant differences, frozen produce outperformed “fresh-stored” more frequently than “fresh-stored” outperformed frozen. When considering the refrigerated storage to which consumers may expose their fresh produce prior to consumption, the findings of this study do not support the common belief of consumers that fresh food has significantly greater nutritional value than its frozen counterpart.

There is strong evidence that public health could be improvedby increased consumption rates of fruits and vegetables (CDC,2013). Many fruits and vegetables are important sources of nutrients that are consumed at inadequate levels in the U.S.,including vitamin A, vitamin C, calcium, magnesium, and others(Agarwal et al., 2015). Fruits and vegetables also frequently containhigh concentrations of bioactive compounds, and have been shownto exhibit high antioxidant potentials (Liu, 2013). Furthermore,when prepared without added fats or sugars, fruits and vegetablesare generally relatively low in calories, high in dietary fiber, and beneficial to satiety (Fulton et al., 2016). The consumption of fruitsand vegetables has been shown to aid in healthy weightmaintenance, and associate with a reduced risk of multiple chronic diseases (CDC, 2013).

Despite these points, a 2013 Center for Disease Control (CDC)reports that 33% of American adults consume less than one servingof fruits and vegetables a day. Governmental and public healthagencies continue to apply ongoing efforts to improve consumption rates of fruits and vegetables for the benefit of public health.For example, the 2015–2020 USDA Dietary Guidelines forAmericans advise individuals to increase their intake of fruitsand vegetables to help control total caloric intake and managebody weight (U.S. Department of Health and Human Services andU.S. Department of Agriculture, 2015; U.S. Department of Agriculture, Agricultural Research Service, 2015). The formal suggestion ofMyPlate, the revised USDA Food Pyramid, suggests that half of theplate should be comprised of nutrient-dense foods such as fruitsand vegetables. These guidelines also highlight the importance ofvariety, which is necessary to give the human body the large arrayof vitamins, minerals and macronutrients it needs. The disparity between dietary recommendations and notedlarge-scale dietary patterns is a source of ongoing investigation,and it is apparent the causes are multi-faceted and diverse (Delienset al., 2014; Haynes-Maslow et al., 2013; Stok et al., 2014). One * Corresponding author.documented explanation for inadequate fruit and vegetableconsumption is a lack of high quality fresh produce choices forconsumers, which may frequently be limited by spoilage and lossesduring transportation and/or storage (Buzby et al., 2014). This isespecially the case during winter months, when quality isgenerally diminished and cost is often higher. Even when produceremains sufficiently unspoiled so as to merit purchase andconsumption, there may be more minor degradations (e.g.enzymatic degradations, cellular respiration and oxidation) thatcan negatively affect their nutritional benefit (Bouzari et al., 2015).Prior studies investigating fresh produce have determined freshproduce is frequently picked before peak ripeness, packaged,stored, transported, and then stored again (Blackburn and Scudder, 2009). It has been established in prior investigations that postharvest exposure to periods of storage and transportation attemperatures above freezing can negatively affect nutrient quality,specifically nutrients with antioxidant potential (Villa-Rodriguezet al., 2015). Nutrients from produce will also be affected by geneticfactors, climatic factors, and has been shown to be negativelyassociated with periods of exposure to light and/or oxygen(Alvarez-Suarez et al., 2014). The aim of this study was to determine and compare the status of targeted nutrients in selected fresh, frozen, and “fresh-stored” fruits and vegetables. The “fresh-stored” storage parameter (five days of refrigerated storage) was developed by the researchers for the purpose of approximating typical consumer storage patterns(designed with reference to the data of Food Marketing Institute 2015). The study assessed L-ascorbic acid (vitamin C), transb-carotene (provitamin A), and total folate concentrations within blueberries, strawberries, broccoli, cauliflower, corn, green beans,spinach, and green peas.

The decision of what fruits and vegetablesto investigate was predetermined by the Frozen Food Foundation(FFF), the funding agency for this study. Their pick of what to examine was based on the findings reported in a white paper commissioned by the FFF. This document, entitled ‘Nutritional comparison of frozen and non-frozen fruits and vegetables: Literature review’ was prepared by scientists from the Food Processing Center at the University of Nebraska-Lincoln (Kyureghian et al., 2010). So, the choice of produce and nutrients to be analyzed was not random. The choices were based on U.S. consumption patterns and nutrients (i.e., vitamins C, A, folate, and minerals) stipulated by the FFF as being important!

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The advantages of quick frozen vegetables

Quick-frozen vegetables are fresh vegetables after processed, quick freezing, packaging, cold storage made of small packaging of food. Therefore, it possesses the advantages of and other frozen convenience foods, embodied in the following aspects:

no need to defrost before cooking, no need to cut, cook time is short, it can be freeze-dried processing, freezing, freezing of the production chain, without the need for large-scale cold storage, the consumer's hands can be easy to take out, the taste is not

A, can be stored for a long time. Due to the rapid freezing vegetables was conducted in -18 degrees of low temperature. Organization's internal form even tiny ice crystals, which won't destroy the cells of the vegetables, effectively limited biological chemical reactions, and inhibits the growth of microorganisms, thereby achieve the goal of long-term storage preservation. Generally summer production of quick-frozen vegetables can be stored to the winter or spring for sales. If the refrigerated warehouse temperature below -18 ℃, the shelf life will be longer.

Second, is to freeze are of good quality. The advantages of frozen quality of frozen vegetable mainly displays in:

(1) Basically keep the original color of fresh vegetables, flavor and nutrients.

(2) Juice loss less after thawed.

(3) Prototype can be kept after cooking, taste good, no frozen food flavor.

is the packaging, transportation is convenient. As the quick-frozen vegetables is monomer loose shape, so weighing packing seal is very convenient. In the case of have the outer packing, cold storage, the transportation is very convenient.

As the quick-frozen vegetables is monomer loose shape, so weighing packing seal is very convenient. In the case of have the outer packing, cold storage, the transportation is very convenient. 3.Convenient for storage.

is to pay attention to hygiene, edible convenience. As the quick-frozen vegetables before freezing have been finished processing, washing, blanching. Sanitary conditions and the machining process is very strict, therefore, quick-frozen vegetables are generally conform to the food hygiene standards. In addition, as no need to do any processing before cooking, can be used as you take, so it possesses the advantages of saving time.

However, there is one disadvantage is that it is easy to be heated or baked to cook the green vegetable, so that the green vegetables are not fresh. Packing Packing according to customer's requirements. Delivery Within 15 days after the order is confirmed.

Quick-frozen vegetables, of course, also have its limitations, its quality lower than fresh vegetables. There will be the slight loss of nutrients when quick-frozen vegetables refrigerated after a few months. But it still has high edible value. Quick-frozen vegetables nutrition standards is mainly based on the content of vitamin C for the appraisal index of its quality, generally speaking, vitamin C loss rate less than 40%, that is normal. Data showed that the fresh vegetables in 10 ℃ to save 4 to 6 days, the loss ratio of vitamin C to around 40%.

In more than 5 days to keep the quality of the vegetables, the loss of vitamin C reached 50% or more.

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The advantage of frozen vegetables

Frozen vegetables are the fresh vegetables after being processed, rapid freezing, packaging, refrigeration and other processing chain, and then made ​​into a small package of food. Therefore, it has the same advantages with the other frozen convenience foods, specifically in the following areas:

As the rapid freezing of vegetables are conducted in the low temperature of -18 °.

The uniform fine ice crystals generated within the organization, and the crystal cells of the vegetables without being damaged, which effectively limit the biological and chemical reactions and inhibit the growth of microorganisms. Therefore, it can achieve the long-term storage preservation purposes.

In general, the production of frozen vegetables in the summer can be stored to winter or spring time for sale. If the refrigerated warehouse temperature is below -18 ℃, the storage period can be longer.

Secondly, the quality of the frozen food is good. The advantage of frozen vegetables mainly is in:

(A) The fresh vegetables basically maintained the original color, flavor and nutrition.

(B) Less drip loss after thawing.

(C) It can maintain the shape, good taste, and without frozen food taste after cooking the vegetables.

Third, the packaging and transportation is very convenient. Since frozen vegetables are monomer loose shape, it is very convenient when weighing, sealed, and packaging. The refrigeration and transportation is very convenient as well when in the case of a packaging.

Fourth, it is very hygienic and convenient to eat. Since before processing the frozen vegetables, it has been finishing, cleaning, blanching, and these machining process is under strictly hygienic conditions. Therefore, frozen vegetables generally are consistent with food hygiene standards. In addition, it is no need any processing before cooking, and can be readily accessible, so it also has the advantage of saving time.

Of course, frozen vegetables have its limitations; mainly reflect in lower quality than fresh vegetables. After a few months freezing, the frozen vegetables will be with a slight loss of its nutrients. But it still has a high food value. The quality appraisal indicator of the frozen vegetables nutrients standards is vitamin C content! – In general, vitamin C loss rate does not exceed 40%, which is considered normal. Data show that fresh vegetables stored for 4-6 days at 10 ℃, the vitamin C in about 40% loss rate.

But how to figure out how long in the kitchen refrigerator become toxic? If you love to eat a lot of fresh vegetables and fruits, but also want to keep the nutrients, we should pay attention to the storage conditions.

the storage temperature In our daily lives, we often hear this sentence: Food is not hot, do not put in the refrigerator, but in fact, we should keep the food in the refrigerator, the food in the refrigerator, not only can be preserved.

It is not only for the storage of food, but also for the storage of the food nutrients. In order to better preserve the nutrients in the food, then the first step is to pay attention to the method of food storage.

[dehydrated-fruits-manufacturers]

Frozen garlic processing and quality requirements

Frozen garlic processing and quality requirements

Frozen storage time of garlic processing and storage conditions

1) technological process

Materials selection → pretreatment → rinsing → ​​spin-dry → Freezing→ product packaging → finished product (cold storage)

(2) Operation points.

choice of materials, pretreatment and rinsing. Cit.

Freezing. After rinsing the garlic ,drying the surface water, and then put into the frozen garlic plate, then put into the quick freezing machine for quick freezing (freezing below -35℃for 60-90 minutes), when the garlic temperature is -15 ℃, take them out immediately from the machine.

According to the garlic size and the shape is divided into five kinds of garlic: The main types are large, small, and flat, and then the small, flat, square and other kinds.

There are nine kinds of garlic in the shape of garlic: Large, small, pressed, flattened, large and small square, round, large and small drum and other shapes.

Large garlic, it is the most common, the length of the large garlic is mainly between 15 and 25 cm, the diameter is about 5.5 cm. It can be divided into dry garlic, green garlic, dry and green garlic, dried garlic and garlic oil.

the flower onion Flower onion is a kind of onion produced in the Huaihe River basin, the Huaihe River basin is the major area of ​​the flower onion.

C.Packaging, refrigeration. When taken out the garlic from the machine, do the packaging rapidly according to the required specifications at low temperature (10 ℃) to avoid defrosting. Finally, put the packaged product into the cold storage at -18 ℃土1 ℃ under refrigeration.

Batch Freezing Batch freezing is an effective means of freezing fish and seafood products. The whole process includes cooling, freezing, and thawing. It is important that the initial temperature of the product must be lower than the freezing point.

In the case of freezing fish, the first thing to do is to make the fish free from water. This can be done by draining the fish from water. Next, the fish is to be bled. Bleeding is the process of removing the blood of the fish.

The blood of the fish is the cause of the smell so the blood must be removed. The blood is removed by using the needle or the knife. The fish must be cut open and the blood should be drained. After bleeding, the fish is to be washed several times with fresh water.

(3) Quality indicators of the garlic

① color. White or milky white, glossy, brine and transparent, allowing a small amount of garlic fragment which does not cause turbidity;

② organization. Crisp.

③ taste and odor. With distinct garlic smell, no strange smell;

④ Shape. Full particles; complete (allowing a small amount of the small dressing).

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How to thaw the frozen foods?

Many people have heard of using cold water to thaw frozen fruits, but most of them don’t know why?

You may think, if the food is frozen, it will be fine whether you put it in the refrigerator or in a container of cold water.

Sorry, that’s not the case. If you want your food to last as long as possible, you should always put it in the refrigerator. If you do that, you’re guaranteed to extend the shelf life by at least a few days, sometimes a week or two.

What you should NOT do is freeze your food. Freezing food isnt great for it, and it doesnt extend the shelf life by very much. It can actually ruin the food and make it taste worse.

On the one hand, frozen foods are "frozen through", and it will take a long time to thaw completely from outside to inside. If you use hot water, then the outer layer of the food will be in hot state for long time. If temperature of water is too high, excessive heating of the food will be on the outer layer; generally speaking, it takes a long time to thaw with high temperatures, but which is a breeding ground for bacterial growth.

In fact, it is a misconception that the food thawed when the microwave oven once. Should be noted that the microwave oven can not thaw only frozen food. The following are the basic steps when thawing frozen foods in a microwave oven.

Remove the food from the freezer and place it in the microwave oven.

Place the food in the microwave oven.

Set the microwave oven to thaw the food at the lowest power setting.

Therefore, a better way to thaw is, to take it out a day earlier, and put into the refrigerator's fresh layer, the foods almost thawed when use it. Foods in the preservation temperatures, either slowly thaw, or can significantly slow down the growth of bacteria.

To be faster, then use cold water to thaw is also an acceptable choice. The fastest way to thaw is to use microwave oven! Because microwave heating is different from the conventional heating methods, "thaw" function of the microwave oven is an effective means of rapid thaw.

In the microwave oven, thawing rate can reach 50% to 60% of the conventional method, while retaining food safety and food quality. Clear the food surface and remove the packaging. Remove excess frozen foods from the food surface.

We recommend that you use a knife to scrape off the surface to make sure that it is clean and will not damage the seal. Peel off the frozen film. Use a knife or your fingernail to peel off the frozen film. Do not touch the frozen film.

Remove the frozen film before the unit is turned on. Do not touch the frozen film. Unplug the unit before setting up the frozen film.Turn on the unit. Make sure the frozen film is completely frozen before pulling it off.

[dehydrated-fruits-manufacturers]

Misunderstanding on frozen vegetables

Many people have misunderstanding on frozen vegetables that there will be a substantial loss of nutrients for frozen vegetables.

This is not the case. It is important to keep in mind that freezing itself does not kill nutrients. Why should I eat frozen vegetables? Fresh vegetables are very perishable and must be consumed by the time they are bought.

The frozen vegetables you purchase are often picked and frozen the same day, which means they are less likely to be spoiled.

A fresh vegetable may be picked weeks before it is available in your local store, allowing you to get a good deal. Accepting the fact that you are not perfect can help you to relax more. You will feel better about yourself and others will respect you more.

When you are going out to shop, do not feel embarrassed to ask the salesperson if they have any items that are on sale. Frequently, they are able to remove the tags from these items to give you a discount, which you may not have received otherwise.

Graphic Design Tips – Part Five Make sure you have accurate measurements of your office space so that you have enough room for each desk and chair. You do not want to purchase anything that does not fit and having to return items can be a major hassle.

After the office furniture is delivered, you should make sure that you put the desks and chairs where you want them to go.

In fact, frozen vegetables are very nutritious same as fresh vegetables, or even with higher nutritional value. This is because the requirements for raw materials of the frozen vegetable are relatively high; it must be of good quality, suitable maturity, of uniform size & length, no pests, no pollution.

Frozen vegetable is a good alternative to fresh vegetables products. The frozen vegetable is also considered to be a good product for the consumer to use; it is clean, tasty, healthy, safe and convenient.

Frozen vegetable can be purchased in frozen form in any supermarket. Therefore, the frozen vegetable is easily sold and it is also convenient for the consumer to purchase at the supermarket. The production of frozen vegetables is a complicated process.

And post-harvest must not be flooded, not binding, non-overlapping pressure and timely delivery. From harvest to frozen, it takes 4 - 10 hours or less depending on the different varieties, this ensures the freshness of raw materials. After frozen, the vegetables will be always controlled at below -18 ℃ of the low temperature environment. Therefoe, Its internal variety of biochemical reactions is suppressed; the nutrition of the frozen vegetables cannot be lost in transit.

The frozen vegetables with the good quality can be stored for three to five years. The frozen vegetables are packed in the cold storage, and are shipped to the market after the needed time.

The frozen vegetables are very beneficial in the winter season. The people can store the vegetables and use them at the time of need. The frozen vegetables are a boon in the winter season as they are available throughout the year. The frozen vegetables are the best substitute for the fresh vegetables.

[dehydrated-fruits-manufacturers]

The difference between quick and slow frozen vegetables

When quick freezing vegetables, as the dehydration time is short, the moisture could quickly through maximum crystalline regions under zero to -5 degrees Celsius. Both intracellular and cell gap be formed into small ice crystals, which will not damage the cell wall.

After thawing, vegetables have good reduction, basically maintained the original color, smell, taste, shape and nutrients. After quick frozen, the juice of the vegetables not only contains a lot of water (generally 65-97%), but contain inorganic salts, organic acids, sugars, glue and other soluble nutrients.

Thus, the juice can be used as a substitute for drinking water. However when used for feeding, the amount of juice should be limited.The juice of vegetables can be used to replace drinking water for feeding of animals and humans.

The juice is not harmful, it contains no alcohol and the pulp has no toxic effects and, moreover, is packed with vitamins, minerals, carbohydrates and glucose.

This can be compared to the freezing of water in an ice cube tray. The crystals are not large enough to form a mass that forces the water out of the tray. The structure of the cell walls is maintained because of the smallness of the crystals.

This is why the ice melts at 32°F. 284. (B) A mixture of sugar and water will be less dense than either of those substances separately.

387. (D) A pure substance is the one that contains only one type of atom. 393. (A) The density of a substance is the weight of the substance divided by its volume. 398. The apparatus that you used is called a calorimeter because it measures heat.

(A) The heat that you gain or lose depends on the number of moles of gas you started with.

(B) The pressure is the total force of the gas molecules pumping against the walls of the beaker.

(C) The volume is the space inside the beaker.

While slowly freezing vegetables, the cell fluid will dehydrate, the moisture will be formed into large ice crystals, which severely damaged the cell wall;after thawing, the juice and nutrients would be a huge loss, the texture like sponge, the brittle weakened, the quantity and quality are subject to great losses.

freezing time is too long, will produce the frozen damage.

The temperature of the refrigerator should be kept as low as possible. When the temperature is too high, the slime is easy to be infected by bacteria, so you should pay attention to this. If the frozen food is too thick, it will also cause the frozen damage.

You should thaw the frozen fruits in the fridge. However, then it will take longer time. The frozen food can be kept for a long time. You may kept it for 3 to 4 months in the refrigerator.

You can keep it in the freezer for a year or so. So, it is best to use the frozen food as soon as possible. How to thaw the frozen food in the refrigerator? You can thaw the frozen food at room temperature.

The defrosted food should be consumed within two hours. If not, then it must be heated until the temperature reaches 145°F for 15 seconds to prevent any bacterial growth. It means that you need to eat the thawed food within two hours.