In Situ Raman Analysis of CO₂-Assisted Drying of Fruit-Slices

This work explores the feasibility of applying in situ Raman spectroscopy for the online monitoring of the supercritical carbon dioxide (SC-CO₂) drying of fruits. Specifically, we investigate two types of fruits: mango and persimmon. The drying experiments were carried out inside an optical accessib...

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Bibliographic Details
Published in:Foods 2017-05, Vol.6 (5), p.37
Main Authors: Braeuer, Andreas Siegfried, Schuster, Julian Jonathan, Gebrekidan, Medhanie Tesfay, Bahr, Leo, Michelino, Filippo, Zambon, Alessandro, Spilimbergo, Sara
Format: Article
Language:English
Subjects:
Absorption
Accessibility
Carbon dioxide
Drying
Excitation spectra
Extraction
Feasibility studies
Food preservation
Food science
fruit
Fruits
high pressure
in situ
Internet
Noise prediction
pasteurization
Raman spectra
Raman spectroscopy
Signal to noise ratio
Spectroscopy
Spectrum analysis
water
water content
Wavelength
Wavelengths
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Summary:This work explores the feasibility of applying in situ Raman spectroscopy for the online monitoring of the supercritical carbon dioxide (SC-CO₂) drying of fruits. Specifically, we investigate two types of fruits: mango and persimmon. The drying experiments were carried out inside an optical accessible vessel at 10 MPa and 313 K. The Raman spectra reveal: (i) the reduction of the water from the fruit slice and (ii) the change of the fruit matrix structure during the drying process. Two different Raman excitation wavelengths were compared: 532 nm and 785 nm. With respect to the quality of the obtained spectra, the 532 nm excitation wavelength was superior due to a higher signal-to-noise ratio and due to a resonant excitation scheme of the carotenoid molecules. It was found that the absorption of CO₂ into the fruit matrix enhances the extraction of water, which was expressed by the obtained drying kinetic curve.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods6050037