Drying of persimmon fruit: effect on various quality characteristics and applications of the dried product
Main Article Content
Keywords
Persimmon; Drying; Preservation; Pre-treatment; Quality; Shelf life
Abstract
With the surge in research on underutilized fruits, more focus is on utilizing these fruits for value-added products. Persimmon (Diospyros kaki), with its numerous health benefits and product development potential, represents one such underutilized fruit. However, its widespread utilization confronts challenges due to its seasonal availability and short shelf life. Drying technologies provide a possible solution to extend the shelf life of persimmons and make them available throughout the year. The drying process of such underutilized fruits involves interactions between various factors that can influence the drying kinetics and final product quality. These factors include appropriate drying method, pretreatment application, fruit maturity at harvest, and inherent characteristics of fruit. This review examines the effects of these factors on the drying processes of persimmon. It focuses on how different drying approaches influence the quality attributes of the final dried product. Furthermore, the paper discusses the potential applications of dried persimmon in various food products.
References
Aboud, S.A., Altemimi, A.B., R.S. Al-HiIphy, A., Yi-Chen, L. and Cacciola, F. 2019. A comprehensive review on infrared heating applications in food processing. Molecules 24(22): 4125. https://doi.org/10.3390/molecules24224125.
Akyıldız, A., Aksay, S., Benli, H., Kıroğlu, F. and Fenercioğlu, H. 2004. Determination of changes in some characteristics of persimmon during dehydration at different temperatures. Journa
l of Food Engineering 65(1): 95–99. https://doi.org/10.1016/j.jfoodeng.2004.01.001.
Anjum, N., Bhat, A. and Hameed, F. 2021. Effect of drying methods on chemical composition, color and bioactive compounds of persimmon (Diospyros kaki l.) pulp. Plant Cell Biotechnology and Molecular Biology 67–76.
Bhatkar, N.S., Shirkole, S.S., Mujumdar, A.S. and Thorat, B.N. 2021. Drying of tomatoes and tomato processing waste: a critical review of the quality aspects. Drying Technology 39(11): 1720–1744. https://doi.org/10.1080/07373937.2021.1910832
Bhatta, S., Stevanovic Janezic, T. and Ratti, C. 2020. Freeze-drying of plant-based foods. Foods 9(1): 87. https://doi.org/10.3390/foods9010087
Bölek, S. and Obuz, E. 2014. Quality characteristics of trabzon persimmon dried at several temperatures and pretreated by different methods. Turkish Journal of Agriculture and Forestry 38(2): 242–249. https://doi.org/10.3906/tar-1303-41
Bozkir, H. and Ergün, A.R. 2020. Effect of sonication and osmotic dehydration applications on the hot air drying kinetics and quality of persimmon. Food Science and Technology (LWT) 131: 109704. https://doi.org/10.1016/j.lwt.2020.109704
Butt, M.S., Sultan, M.T., Aziz, M., Naz, A., Ahmed, W., Kumar, N. and Imran, M. 2015. Persimmon (Diospyros kaki) fruit: hidden phytochemicals and health claims. EXCLI Journal 14: 542. https://doi.org/10.17179/excli2015-159
Çalışkan, G. and Dirim, S.N. 2015. Freeze-drying kinetics of persimmon puree. Gıda 40(1): 9–14. https://doi.org/10.15237/gida.GD14056
Cárcel, J., García-Pérez, J., Riera, E. and Mulet, A. 2007. Influence of high-intensity ultrasound on drying kinetics of persimmon. Drying Technology 25(1): 185–193. https://doi.org/10.1080/07373930601161070
Çelen, S. 2019. Effect of microwave drying on the drying characteristics, color, microstructure, and thermal properties of Trabzon persimmon. Foods 8(2): 84. https://doi.org/10.3390/foods8020084
Cervera-Chiner, L., Vilhena, N.Q., Larrea, V., Moraga, G. and Salvador, A. 2024. Influence of temperature on ‘Rojo Brillante’ persimmon drying. Quality characteristics and drying kinetics. Food Science and Technology (LWT) 197: 115902. https://doi.org/10.1016/j.lwt.2024.115902
Changrue, V., Raghavan, V., Orsat, V. and Vijaya Raghavan, G. 2006. Microwave drying of fruits and vegetables. Stewart Postharvest Review 2(6): 1–7. https://doi.org/10.2212/spr.2006.6.4
Chen, J., Du, J., Ge, Z.-z., Zhu, W., Nie, R. and Li, C.-m. 2016. Comparison of sensory and compositions of five selected persimmon cultivars (Diospyros kaki L.) and correlations between chemical components and processing characteristics. Journal of Food Science and Technology 53: 1597–1607. https://doi.org/10.1007/s13197-015-2102-y
Conesa, C., Laguarda-Miró, N., Fito, P. and Seguí, L. 2020. Evaluation of persimmon (Diospyros kaki Thunb. cv. Rojo Brillante) industrial residue as a source for value added products. Waste and Biomass Valorization 11(7): 3749–3760. https://doi.org/10.1007/s12649-019-00621-0
Corrêa, J.L.G., Lopes, F.J., De Mello Júnior, R.E., De Jesus Junqueira, J.R., De Mendonça, K.S., Macedo, L.L. and Salvio, L.G.A. 2021. Drying of persimmon fruit (Diospyros kaki L.) pretreated by different osmotic processes. Journal of Food Process Engineering 44(10): e13809. https://doi.org/10.1111/jfpe.13809
Coşkun, N., Sarıtaş, S., Jaouhari, Y., Bordiga, M. and Karav, S. 2024. The impact of freeze-drying on bioactivity and physical properties of food products. Applied Sciences 14(20): 9183. https://doi.org/10.3390/app14209183
Dai, J.-W., Fu, Q.-Q., Li, M., Li, L.-J., Gou, K.-Y., Zhou, J.-K., Liu, Y.-W., Qin, W., Yin, P.-F., Li, Y.-L. and Xu, L.-J. 2022. Drying characteristics and quality optimization of papaya crisp slices based on microwave vacuum drying. Journal of Food Processing and Preservation 46(5): e16506. https://doi.org/10.1111/jfpp.16506
de Jesus, M.S., Araujo, H.C.S., Denadai, M., Sandes, R.D.D., Nogueira, J.P., Leite Neta, M.T.S. and Narain, N. 2023. Effect of different drying methods on the phenolic and volatile compounds of persimmon (Diospyros kaki L.). Journal of Food Measurement and Characterization 1–19. https://doi.org/10.1007/s11694-022-01803-6
Demiray, E. and Tulek, Y. 2017a. Degradation kinetics of β-carotene in carrot slices during convective drying. International Journal of Food Properties 20(1): 151–156. https://doi.org/10.1080/10942912.2016.1147460
Demiray, E. and Tulek, Y. 2017b. The effect of pretreatments on air drying characteristics of persimmons. Heat and Mass Transfer 53: 99–106. https://doi.org/10.1007/s00231-016-1797-2
Direito, R., Rocha, J., Sepodes, B. and Eduardo-Figueira, M. 2021. From Diospyros kaki L. (Persimmon) phytochemical profile and health impact to new product perspectives and waste valorization. Nutrients 13(9): 3283. https://doi.org/10.3390/nu13093283
Domínguez Díaz, L., Dorta, E., Maher, S., Morales, P., Fernández-Ruiz, V., Cámara, M. and Sánchez-Mata, M.C. 2020. Potential nutrition and health claims in deastringed persimmon fruits (Diospyros kaki L.): variety "Rojo Brillante," PDO "Ribera del Xúquer." Nutrients 12(5): 1397. https://doi.org/10.3390/nu12051397
Doymaz, İ. 2012. Evaluation of some thin-layer drying models of persimmon slices (Diospyros kaki L.). Energy Conversion and Management 56: 199–205. https://doi.org/10.1016/j.enconman.2011.11.027
Du, J., Ge, Z.-Z., Xu, Z., Zou, B., Zhang, Y. and Li, C.-M. 2014. Comparison of the efficiency of five different drying carriers on the spray drying of persimmon pulp powders. Drying Technology 32(10): 1157–1166. https://doi.org/10.1080/07373937.2014.886259
El-Mesery, H.S., Ashiagbor, K., Hu, Z. and Rostom, M. 2024. Mathematical modeling of thin-layer drying kinetics and moisture diffusivity study of apple slices using infrared conveyor-belt dryer. Journal of Food Science 89(3): 1658–1671. https://doi.org/10.1111/1750-3841.16967
Etzbach, L., Meinert, M., Faber, T., Klein, C., Schieber, A. and Weber, F. 2020. Effects of carrier agents on powder properties, stability of carotenoids, and encapsulation efficiency of goldenberry (Physalis peruviana L.) powder produced by co-current spray drying. Current Research in Food Science 3: 73–81. https://doi.org/10.1016/j.crfs.2020.03.002
Fadaie, M., Hosseini Ghaboos, S.H. and Beheshti, B. 2020. Characterization of dried persimmon using infrared dryer and process modeling using genetic algorithm-artificial neural network method. Journal of Food Science and Technology (Iran) 17(100): 189–200. https://doi.org/10.52547/fsct.17.100.189
Food and Agriculture Organization (FAO). 2023. Food and Agriculture Organization Statistics. Available at: https://www.fao.org/faostat/en/#data/QCL (Accessed xxx xxx xxx).
González, C.M., García, A.L., Llorca, E., Hernando, I., Atienzar, P., Bermejo, A., Moraga, G. and Quiles, A. 2021. Carotenoids in dehydrated persimmon: antioxidant activity, structure, and photoluminescence. Food Science and Technology (LWT) 142: 111007. https://doi.org/10.1016/j.lwt.2021.111007
Gupta, N. and Shukla, R.N. 2017. Preparation and quality evaluation of dehydrated carrot and onion slices. Journal of Food Processing & Technology 8(9): xxx https://doi.org/10.4172/2157-7110.1000692
Haminiuk, C.W.I., Maciel, G.M., Plata-Oviedo, M.S.V. and Peralta, R.M. 2012. Phenolic compounds in fruits – an overview. International Journal of Food Science & Technology 47(10): 2023–2044. https://doi.org/10.1111/j.1365-2621.2012.03067.x
Hanif, M., Khattak, M., Ali, S., Khan, M., Ramzan, M., Amin, M. and Khan, A. 2015. Impact of drying temperature and slice thickness on retention of vitamin c in persimmons (Diospyros kaki. l) dried by a flat plate solar collector. Pakistan Journal of Food Science 25: 66–70.
Harima, S., Nakano, R., Yamauchi, S., Kitano, Y., Yamamoto, Y., Inaba, A. and Kubo, Y. 2003. Extending Shelf-life of astringent persimmon (Diospyros kaki Thunb.) fruit by 1-MCP. Postharvest Biology and Technology 29(3): 319–324. https://doi.org/10.1016/S0925-5214(03)00058-9
Hosseininejad, S., Larrea, V., Moraga, G. and Hernando, I. 2022. Evaluation of the bioactive compounds, and physicochemical and sensory properties of gluten-free muffins enriched with persimmon "rojo brillante" flour. Foods 11(21): 3357. https://doi.org/10.3390/foods11213357
Igual, M., Castelló, M.L., Roda, E. and Ortolá, M.D. 2011. Development of hot air-dried cut persimmon. International Journal of Food Engineering 7(5): xxx. https://doi.org/10.2202/1556-3758.2149
Jahanbakhshi, A., Kaveh, M., Taghinezhad, E. and Rasooli Sharabiani, V. 2020. Assessment of kinetics, effective moisture diffusivity, specific energy consumption, shrinkage, and color in the pistachio kernel drying process in microwave drying with ultrasonic pretreatment. Journal of Food Processing and Preservation 44(6): e14449. https://doi.org/10.1111/jfpp.14449
Jia, Y., Khalifa, I., Hu, L., Zhu, W., Li, J., Li, K. and Li, C. 2019. Influence of three different drying techniques on persimmon chips’ characteristics: a comparison study among hot air, combined hot-air-microwave, and vacuum freeze-drying techniques. Food and Bioproducts Processing 118: 67–76. https://doi.org/10.1016/j.fbp.2019.08.018
Jiang, H., Zhang, M. and Adhikari, B. 2013. Fruit and vegetable powders. In: Bhandari, B., Bansal, N., Zhang, M. and Schuck, P. (Eds.), Handbook of Food Powders. Woodhead Publishing, Sawston, Cambridge, UK, pp. 532–552
Jiang, N., Liu, C., Li, D., Lagnika, C., Zhang, Z., Huang, J., Liu, C., Zhang, M. and Yu, Z. 2020. Dielectric properties of Agaricus bisporus slices relevant to drying with microwave energy. International Journal of Food Properties 23(1): 354–367. https://doi.org/10.1080/10942912.2017.1373666
Jung, S.T., Park, Y.S., Zachwieja, Z., Folta, M., Barton, H., Piotrowicz, J., Katrich, E., Trakhtenberg, S. and Gorinstein, S. 2005. Some essential phytochemicals and the antioxidant potential in fresh and dried persimmon. International Journal of Food Sciences and Nutrition 56(2): 105–113. https://doi.org/10.1080/09637480500081571
Kadam, S., Brijesh Kumar, T. and O'Donnell, C. 2015. Improved thermal processing for food texture modification. In (pp. 115–131).
Karakasova, L., Babanovska-Milenkovska, F., Lazov, M., Karakasov, B. and Stojanova, M. 2013. Quality properties of solar dried persimmon (Diospyros kaki). Journal of Hygienic Engineering and Design 4(1): 54–59.
Karaman, S., Toker, O.S., Çam, M., Hayta, M., Doğan, M. and Kayacier, A. 2014. Bioactive and physicochemical properties of persimmon as affected by drying methods. Drying Technology 32(3): 258–267. https://doi.org/10.1080/07373937.2013.821480
Kayacan, S., Karasu, S., Akman, P.K., Goktas, H., Doymaz, I. and Sagdic, O. 2020. Effect of different drying methods on total bioactive compounds, phenolic profile, in vitro bioaccessibility of phenolic and hmf formation of persimmon. Food Science and Technology (LWT) 118: 108830. https://doi.org/10.1016/j.lwt.2019.108830
Khademi, O., Farrokhzad, Y. and Khangholi, S. 2019. Impact of different pretreatments and drying methods on quality and antioxidant properties of dried persimmon (Diospyros kaki L.) slices. International Journal of Postharvest Technology and Innovation 6(2): 137–150. https://doi.org/10.1504/IJPTI.2019.105898
Khaled, A.Y., Kabutey, A., Selvi, K.Ç., Mizera, Č., Hrabe, P. and Herák, D. 2020. Application of computational intelligence in describing the drying kinetics of persimmon fruit (Diospyros kaki) during vacuum and hot air drying process. Processes 8(5): 544. https://doi.org/10.3390/pr8050544
Krishnamurthy, K., Khurana, H.K., Soojin, J., Irudayaraj, J. and Demirci, A. 2008. Infrared heating in food processing: an overview. Comprehensive Reviews in Food Science and Food Safety 7(1): 2–13. https://doi.org/10.1111/j.1541-4337.2007.00024.x
Lekjing, S., Venkatachalam, K., Charoenphun, N. and Noonim, P. 2024. Effect of different drying methods on the phytochemical and antioxidant properties of soursop leaves at two stages of maturity. ACS Omega 9(38): 40095–40109. https://doi.org/10.1021/acsomega.4c06071
Luo, Z. 2006. Extending shelf-life of persimmon (Diospyros kaki L.) fruit by hot air treatment. European Food Research and Technology 222: 149–154. https://doi.org/10.1007/s00217-005-0156-1
Maillard, M.-N. and Berset, C. 1995. Evolution of antioxidant activity during kilning: role of insoluble bound phenolic acids of barley and malt. Journal of Agricultural and Food Chemistry 43(7): 1789–1793. https://doi.org/10.1021/jf00055a008
Matheus, J.R.V., Andrade, C.J.d., Miyahira, R.F. and Fai, A.E.C. 2022. Persimmon (Diospyros kaki L.): chemical properties, bioactive compounds and potential use in the development of new products – a review. Food Reviews International 38(4): 384–401. https://doi.org/10.1080/87559129.2020.1733597
Méndez-Lagunas, L., Rodríguez-Ramírez, J., Cruz-Gracida, M., Sandoval-Torres, S. and Barriada-Bernal, G. 2017. Convective drying kinetics of strawberry (Fragaria ananassa): effects on antioxidant activity, anthocyanins and total phenolic content. Food Chemistry 230: 174–181. https://doi.org/10.1016/j.foodchem.2017.03.010
Mieszczakowska-Frąc, M., Celejewska, K. and Płocharski, W. 2021. Impact of innovative technologies on the content of vitamin C and its bioavailability from processed fruit and vegetable products. Antioxidants (Basel) 10(1): xxx. https://doi.org/10.3390/antiox10010054
Milczarek, R.R., Vilches, A.M., Olsen, C.W., Breksa, A.P., Mackey, B.E. and Brandl, M.T. 2020. Physical, microbial, and chemical quality of hot-air-dried persimmon ("Diospyros kaki") chips during storage. Journal of Food Quality 2020: 7413689. https://doi.org/10.1155/2020/7413689
Mosavi Baygi, S.F., Farahmand, A., Taghi Zadeh, M. and Zia Foroghi, A. 2015. Modeling on hot air and infrared thin layers drying of persimmon slices. Journal of Food Science and Technology (Iran) 13(53): 161–171.
Mphahlele, R.R., Fawole, O.A., Makunga, N.P. and Opara, U.L. 2016. Effect of drying on the bioactive compounds, antioxidant, antibacterial and antityrosinase activities of pomegranate peel. BMC Complementary and Alternative Medicine16(1): 143. https://doi.org/10.1186/s12906-016-1132-y.
Nicoleti, J.F., Silveira, V., Telis-Romero, J. and Telis, V.R.N. 2007. Influence of drying conditions on ascorbic acid during convective drying of whole persimmons. Drying Technology 25(5): 891–899. https://doi.org/10.1080/07373930701370365
Nowak, D. and Jakubczyk, E. 2020. The freeze-drying of foods – the characteristic of the process course and the effect of its parameters on the physical properties of food materials. Foods 9(10): xxx. https://doi.org/10.3390/foods9101488.
Or, D., Arkain, B. and Kocabiyik, H. 2024. The effect of pretreatments on the drying of persimmon with infrared energy. Journal of Food Process Engineering 47(5): e14632. https://doi.org/10.1111/jfpe.14632
Papoutsis, K., Pristijono, P., Golding, J.B., Stathopoulos, C.E., Bowyer, M.C., Scarlett, C.J. and Vuong, Q.V. 2017. Effect of vacuum-drying, hot air-drying and freeze-drying on polyphenols and antioxidant capacity of lemon (Citrus limon) pomace aqueous extracts. International Journal of Food Science and Technology 52(4): 880–887. https://doi.org/10.1111/ijfs.13351
Park, Y.-S., Jung, S.-T., Kang, S.-G., Delgado-Licon, E., Ayala, A.L.M., Tapia, M.S., Martín-Belloso, O., Trakhtenberg, S. and Gorinstein, S. 2006. Drying of persimmons (Diospyros kaki L.) and the following changes in the studied bioactive compounds and the total radical scavenging activities. Food Science and Technology (LWT) 39(7): 748–755. https://doi.org/10.1016/j.lwt.2005.05.014
Polat, A., Taskin, O. and Izli, N. 2024. Assessment of freeze, continuous, and intermittent infrared drying methods for sliced persimmon. Journal of Food Science 89(4): 2332–2346. https://doi.org/10.1111/1750-3841.16994
Qin, Y., Duan, Z., Zhou, S. and Wei, Z. 2022. Effect of intermittent microwave drying on nutritional quality and drying characteristics of persimmon slices. Food Science and Technology 42. https://doi.org/10.1590/fst.37422
Rattanadecho, P. and Makul, N. 2016. Microwave-assisted drying: a review of the state-of-the-art. Drying Technology 34(1): 1–38. https://doi.org/10.1080/07373937.2014.957764
Ratti, C. 2001. Hot air and freeze-drying of high-value foods: a review. Journal of Food Engineering 49(4): 311–319. https://doi.org/10.1016/S0260-8774(00)00228-4.
Rybak, K., Wiktor, A., Witrowa-Rajchert, D., Parniakov, O. and Nowacka, M. 2021. The quality of red bell pepper subjected to freeze-drying preceded by traditional and novel pretreatment. Foods 10(2): 226. https://doi.org/10.3390/foods10020226
Santos, P.H.S. and Silva, M.A. 2008. Retention of vitamin C in drying processes of fruits and vegetables—a review. Drying Technology 26(12): 1421–1437. https://doi.org/10.1080/07373930802458911
Senadeera, W., Adiletta, G., Önal, B., Di Matteo, M. and Russo, P. 2020. Influence of different hot air drying temperatures on drying kinetics, shrinkage, and colour of persimmon slices. Foods 9(1): 101. https://doi.org/10.3390/foods9010101
Silva-Espinoza, M.A., Ayed, C., Foster, T., Camacho, M.D.M. and Martínez-Navarrete, N. 2019. The impact of freeze-drying conditions on the physico-chemical properties and bioactive compounds of a freeze-dried orange puree. Foods 9(1): xxx. https://doi.org/10.3390/foods9010032
Song, G., Choudhary, R. and Watson, D.G. 2013. Microwave drying kinetics and quality characteristics of corn. International Journal of Agricultural and Biological Engineering 6(1): 90–99. https://doi.org/10.3965/j.ijabe.20130601.009
Song, C., Cui, Z.-W., Jin, G., Mujumdar, A. and Yu, J. 2015. Effects of four different drying methods on the quality characteristics of peeled litchis (Litchi chinensis Sonn.). Drying Technology 33: xxx. https://doi.org/10.1080/07373937.2014.963203.
Sontakke, M.S. and Salve, S.P. 2015. Solar drying technologies: a review. International Refereed Journal of Engineering and Science 4(4): 29–35.
Stapley, A. 2008. Freeze drying. In: Frozen Food Science and Technology. pp. 248–275.
Sun, J., Wang, W. and Yue, Q. 2016. Review on microwave-matter interaction fundamentals and efficient microwave-associated heating strategies. Materials (Basel) 9(4): xxx. https://doi.org/10.3390/ma9040231
Testoni, A. 2002. Post-harvest and processing of persimmon fruit. In: Bellini, E., Giordani, E. (Eds.), First Mediterranean Symposium on Persimmon.
Tiwari, A. 2016. A review on solar drying of agricultural produce. Journal of Food Processing & Technology 7: xxx. https://doi.org/10.4172/2157-7110.1000623
Tomas-Egea, J.A., Traffano-Schiffo, M.V., Castro-Giraldez, M. and Fito, P.J. 2021. Hot air and microwave combined drying of potato monitored by infrared thermography. Applied Sciences11(4): 1730. https://doi.org/10.3390/app11041730
Uscanga, M.A., Salvador, A., Camacho, M.d.M. and Martínez-Navarrete, N. 2021. Impact of freeze-drying shelf temperature on the bioactive compounds, physical properties and sensory evaluation of a product based on orange juice. International Journal of Food Science and Technology 56(10): 5409–5416. https://doi.org/10.1111/ijfs.15086
Vilhena, N.Q., Gil, R., Llorca, E., Moraga, G. and Salvador, A. 2020. Physico-chemical and microstructural changes during the drying of persimmon fruit cv. rojo brillante harvested in two maturity stages. Foods 9(7): 870. https://doi.org/10.3390/foods9070870
Vivek, K., Subbarao, K. and Srivastava, B. 2021. Effect of thin-layer drying on the quality parameters of persimmon slices. International Journal of Fruit Science 21(1): 587–598. https://doi.org/10.1080/15538362.2021.1919278
Wei, Z., Duan, Z., Tang, X., Qin, Y., Zhou, S., Duan, W. and Liu, Y. 2022. Effects of microwave drying on nutrient component and antioxidant activity of persimmon slices. Journal of Food Measurement and Characterization 16(2): 1744–1753. https://doi.org/10.1007/s11694-021-01273-2
Woo, M.W. and Bhandari, B. 2013. Spray drying for food powder production. In Bhandari, B., Bansal, N., Zhang, M. and Schuck, P. (Eds.), Handbook of Food Powders. Woodhead Publishing, Sawston, Cambridge, UK, pp. 29–56.
Wray, D. and Ramaswamy, H.S., 2015. Novel concepts in microwave drying of foods. Drying Technology 33(7): 769–783. https://doi.org/10.1080/07373937.2014.985793
Xu, L., Fang, X., Wu, W., Chen, H., Mu, H. and Gao, H. 2019. Effects of high-temperature pre-drying on the quality of air-dried Shiitake Nushrooms (Lentinula edodes). Food Chemistry 285, 406–413. https://doi.org/10.1016/j.foodchem.2019.01.179
Xu, X., Zhang, L., Feng, Y., Zhou, C., Yagoub, A.E.A., Wahia, H., Ma, H., Zhang, J. and Sun, Y. 2021. Ultrasound freeze-thawing style pretreatment to improve the efficiency of the vacuum freeze-drying of okra (Abelmoschus esculentus (L.) Moench) and the quality characteristics of the dried product. Ultrasonics Sonochemistry 70: 105300. https://doi.org/10.1016/j.ultsonch.2020.105300
Yang, K.-W., Wang, D., Vidyarthi, S.K., Li, S.-B., Liu, Z.-L., Wang, H., Chen, X.-J. and Xiao, H.-W. 2022. Pulsed vacuum drying of persimmon slices: drying kinetics, physicochemical properties, microstructure and antioxidant capacity. Plants 11(19): 2500. https://doi.org/10.3390/plants11192500
Yang, L., Zheng, Y., Zhang, S., Wang, X. and Guo, Q. 2024. Effects of boiling, centrifuging and drying methods on bioactive compounds in antarctic krill meal. International Journal of Food Science & Technology 59(9): 6409–6420. https://doi.org/10.1111/ijfs.17386
YeŞİLkanat, N. and Savlak, N. 2021. Utilization of persimmon powder in gluten-free cakes and determination of their physical, chemical, functional and sensory properties. Food Science and Technology 41: xxx. https://doi.org/10.1590/fst.31020.
Yildiz, E., Yilmaz, A., Gurbuz, O. and Alibas, I. 2024. Effect of drying methods and pretreatments on bioactive potential of persimmon (Diospyros kaki L.). Journal of Food Measurement and Characterization 18(3): 2014–2029. https://doi.org/10.1007/s11694-023-02252-5
Zahoor, I., Mir, T.A., Ayoub, W.S., Farooq, S. and Ganaie, T.A. 2023. Recent applications of microwave technology as novel drying of food – review. Food and Humanity 1: 92–103. https://doi.org/10.1016/j.foohum.2023.05.001
Zhang, M., Tang, J., Mujumdar, A.S. and Wang, S. 2006. Trends in microwave-related drying of fruits and vegetables. Trends in Food Science & Technology 17(10): 524–534. https://doi.org/10.1016/j.tifs.2006.04.011
Zhang, S., Zhao, Y., Yao, X., Zheng, Z., Zheng, C. and Jiang, Z. 2022. Effect of high hydrostatic pressure pretreatment on flavour and physicochemical properties of freeze-dried carambola slices. International Journal of Food Science & Technology 57(7): 4245–4253. https://doi.org/10.1111/ijfs.15748
Zhang, X., Yang, Z., Jiang, X., Zhang, B. and Zhao, H. 2025. Expanding the potential of persimmon (Diospyros kaki L. cv. Mopan): a promising strategy for the development of stable spray-dried Mopan persimmon pulp powder with high nutritional value. Food Chemistry 477: 143493. https://doi.org/10.1016/j.foodchem.2025.143493
Zhanyong, L. 2009. Microwave drying based on heating uniformity. Chemical Industry and Engineering Progress.
Zhao, C.-C., Ameer, K. and Eun, J.-B., 2021. Effects of various drying conditions and methods on drying kinetics and retention of bioactive compounds in sliced persimmon. Food Science and Technology (LWT) 143: 111149. https://doi.org/10.1016/j.lwt.2021.111149
Zhou, C., Zhao, D., Sheng, Y., Tao, J. and Yang, Y. 2011. Carotenoids in fruits of different persimmon cultivars. Molecules 16(1): 624–636. https://doi.org/10.3390/molecules16010624
바다누리, 주. (2008). South Korea Patent No. KR100853313B1.
Akyıldız, A., Aksay, S., Benli, H., Kıroğlu, F. and Fenercioğlu, H. 2004. Determination of changes in some characteristics of persimmon during dehydration at different temperatures. Journa
l of Food Engineering 65(1): 95–99. https://doi.org/10.1016/j.jfoodeng.2004.01.001.
Anjum, N., Bhat, A. and Hameed, F. 2021. Effect of drying methods on chemical composition, color and bioactive compounds of persimmon (Diospyros kaki l.) pulp. Plant Cell Biotechnology and Molecular Biology 67–76.
Bhatkar, N.S., Shirkole, S.S., Mujumdar, A.S. and Thorat, B.N. 2021. Drying of tomatoes and tomato processing waste: a critical review of the quality aspects. Drying Technology 39(11): 1720–1744. https://doi.org/10.1080/07373937.2021.1910832
Bhatta, S., Stevanovic Janezic, T. and Ratti, C. 2020. Freeze-drying of plant-based foods. Foods 9(1): 87. https://doi.org/10.3390/foods9010087
Bölek, S. and Obuz, E. 2014. Quality characteristics of trabzon persimmon dried at several temperatures and pretreated by different methods. Turkish Journal of Agriculture and Forestry 38(2): 242–249. https://doi.org/10.3906/tar-1303-41
Bozkir, H. and Ergün, A.R. 2020. Effect of sonication and osmotic dehydration applications on the hot air drying kinetics and quality of persimmon. Food Science and Technology (LWT) 131: 109704. https://doi.org/10.1016/j.lwt.2020.109704
Butt, M.S., Sultan, M.T., Aziz, M., Naz, A., Ahmed, W., Kumar, N. and Imran, M. 2015. Persimmon (Diospyros kaki) fruit: hidden phytochemicals and health claims. EXCLI Journal 14: 542. https://doi.org/10.17179/excli2015-159
Çalışkan, G. and Dirim, S.N. 2015. Freeze-drying kinetics of persimmon puree. Gıda 40(1): 9–14. https://doi.org/10.15237/gida.GD14056
Cárcel, J., García-Pérez, J., Riera, E. and Mulet, A. 2007. Influence of high-intensity ultrasound on drying kinetics of persimmon. Drying Technology 25(1): 185–193. https://doi.org/10.1080/07373930601161070
Çelen, S. 2019. Effect of microwave drying on the drying characteristics, color, microstructure, and thermal properties of Trabzon persimmon. Foods 8(2): 84. https://doi.org/10.3390/foods8020084
Cervera-Chiner, L., Vilhena, N.Q., Larrea, V., Moraga, G. and Salvador, A. 2024. Influence of temperature on ‘Rojo Brillante’ persimmon drying. Quality characteristics and drying kinetics. Food Science and Technology (LWT) 197: 115902. https://doi.org/10.1016/j.lwt.2024.115902
Changrue, V., Raghavan, V., Orsat, V. and Vijaya Raghavan, G. 2006. Microwave drying of fruits and vegetables. Stewart Postharvest Review 2(6): 1–7. https://doi.org/10.2212/spr.2006.6.4
Chen, J., Du, J., Ge, Z.-z., Zhu, W., Nie, R. and Li, C.-m. 2016. Comparison of sensory and compositions of five selected persimmon cultivars (Diospyros kaki L.) and correlations between chemical components and processing characteristics. Journal of Food Science and Technology 53: 1597–1607. https://doi.org/10.1007/s13197-015-2102-y
Conesa, C., Laguarda-Miró, N., Fito, P. and Seguí, L. 2020. Evaluation of persimmon (Diospyros kaki Thunb. cv. Rojo Brillante) industrial residue as a source for value added products. Waste and Biomass Valorization 11(7): 3749–3760. https://doi.org/10.1007/s12649-019-00621-0
Corrêa, J.L.G., Lopes, F.J., De Mello Júnior, R.E., De Jesus Junqueira, J.R., De Mendonça, K.S., Macedo, L.L. and Salvio, L.G.A. 2021. Drying of persimmon fruit (Diospyros kaki L.) pretreated by different osmotic processes. Journal of Food Process Engineering 44(10): e13809. https://doi.org/10.1111/jfpe.13809
Coşkun, N., Sarıtaş, S., Jaouhari, Y., Bordiga, M. and Karav, S. 2024. The impact of freeze-drying on bioactivity and physical properties of food products. Applied Sciences 14(20): 9183. https://doi.org/10.3390/app14209183
Dai, J.-W., Fu, Q.-Q., Li, M., Li, L.-J., Gou, K.-Y., Zhou, J.-K., Liu, Y.-W., Qin, W., Yin, P.-F., Li, Y.-L. and Xu, L.-J. 2022. Drying characteristics and quality optimization of papaya crisp slices based on microwave vacuum drying. Journal of Food Processing and Preservation 46(5): e16506. https://doi.org/10.1111/jfpp.16506
de Jesus, M.S., Araujo, H.C.S., Denadai, M., Sandes, R.D.D., Nogueira, J.P., Leite Neta, M.T.S. and Narain, N. 2023. Effect of different drying methods on the phenolic and volatile compounds of persimmon (Diospyros kaki L.). Journal of Food Measurement and Characterization 1–19. https://doi.org/10.1007/s11694-022-01803-6
Demiray, E. and Tulek, Y. 2017a. Degradation kinetics of β-carotene in carrot slices during convective drying. International Journal of Food Properties 20(1): 151–156. https://doi.org/10.1080/10942912.2016.1147460
Demiray, E. and Tulek, Y. 2017b. The effect of pretreatments on air drying characteristics of persimmons. Heat and Mass Transfer 53: 99–106. https://doi.org/10.1007/s00231-016-1797-2
Direito, R., Rocha, J., Sepodes, B. and Eduardo-Figueira, M. 2021. From Diospyros kaki L. (Persimmon) phytochemical profile and health impact to new product perspectives and waste valorization. Nutrients 13(9): 3283. https://doi.org/10.3390/nu13093283
Domínguez Díaz, L., Dorta, E., Maher, S., Morales, P., Fernández-Ruiz, V., Cámara, M. and Sánchez-Mata, M.C. 2020. Potential nutrition and health claims in deastringed persimmon fruits (Diospyros kaki L.): variety "Rojo Brillante," PDO "Ribera del Xúquer." Nutrients 12(5): 1397. https://doi.org/10.3390/nu12051397
Doymaz, İ. 2012. Evaluation of some thin-layer drying models of persimmon slices (Diospyros kaki L.). Energy Conversion and Management 56: 199–205. https://doi.org/10.1016/j.enconman.2011.11.027
Du, J., Ge, Z.-Z., Xu, Z., Zou, B., Zhang, Y. and Li, C.-M. 2014. Comparison of the efficiency of five different drying carriers on the spray drying of persimmon pulp powders. Drying Technology 32(10): 1157–1166. https://doi.org/10.1080/07373937.2014.886259
El-Mesery, H.S., Ashiagbor, K., Hu, Z. and Rostom, M. 2024. Mathematical modeling of thin-layer drying kinetics and moisture diffusivity study of apple slices using infrared conveyor-belt dryer. Journal of Food Science 89(3): 1658–1671. https://doi.org/10.1111/1750-3841.16967
Etzbach, L., Meinert, M., Faber, T., Klein, C., Schieber, A. and Weber, F. 2020. Effects of carrier agents on powder properties, stability of carotenoids, and encapsulation efficiency of goldenberry (Physalis peruviana L.) powder produced by co-current spray drying. Current Research in Food Science 3: 73–81. https://doi.org/10.1016/j.crfs.2020.03.002
Fadaie, M., Hosseini Ghaboos, S.H. and Beheshti, B. 2020. Characterization of dried persimmon using infrared dryer and process modeling using genetic algorithm-artificial neural network method. Journal of Food Science and Technology (Iran) 17(100): 189–200. https://doi.org/10.52547/fsct.17.100.189
Food and Agriculture Organization (FAO). 2023. Food and Agriculture Organization Statistics. Available at: https://www.fao.org/faostat/en/#data/QCL (Accessed xxx xxx xxx).
González, C.M., García, A.L., Llorca, E., Hernando, I., Atienzar, P., Bermejo, A., Moraga, G. and Quiles, A. 2021. Carotenoids in dehydrated persimmon: antioxidant activity, structure, and photoluminescence. Food Science and Technology (LWT) 142: 111007. https://doi.org/10.1016/j.lwt.2021.111007
Gupta, N. and Shukla, R.N. 2017. Preparation and quality evaluation of dehydrated carrot and onion slices. Journal of Food Processing & Technology 8(9): xxx https://doi.org/10.4172/2157-7110.1000692
Haminiuk, C.W.I., Maciel, G.M., Plata-Oviedo, M.S.V. and Peralta, R.M. 2012. Phenolic compounds in fruits – an overview. International Journal of Food Science & Technology 47(10): 2023–2044. https://doi.org/10.1111/j.1365-2621.2012.03067.x
Hanif, M., Khattak, M., Ali, S., Khan, M., Ramzan, M., Amin, M. and Khan, A. 2015. Impact of drying temperature and slice thickness on retention of vitamin c in persimmons (Diospyros kaki. l) dried by a flat plate solar collector. Pakistan Journal of Food Science 25: 66–70.
Harima, S., Nakano, R., Yamauchi, S., Kitano, Y., Yamamoto, Y., Inaba, A. and Kubo, Y. 2003. Extending Shelf-life of astringent persimmon (Diospyros kaki Thunb.) fruit by 1-MCP. Postharvest Biology and Technology 29(3): 319–324. https://doi.org/10.1016/S0925-5214(03)00058-9
Hosseininejad, S., Larrea, V., Moraga, G. and Hernando, I. 2022. Evaluation of the bioactive compounds, and physicochemical and sensory properties of gluten-free muffins enriched with persimmon "rojo brillante" flour. Foods 11(21): 3357. https://doi.org/10.3390/foods11213357
Igual, M., Castelló, M.L., Roda, E. and Ortolá, M.D. 2011. Development of hot air-dried cut persimmon. International Journal of Food Engineering 7(5): xxx. https://doi.org/10.2202/1556-3758.2149
Jahanbakhshi, A., Kaveh, M., Taghinezhad, E. and Rasooli Sharabiani, V. 2020. Assessment of kinetics, effective moisture diffusivity, specific energy consumption, shrinkage, and color in the pistachio kernel drying process in microwave drying with ultrasonic pretreatment. Journal of Food Processing and Preservation 44(6): e14449. https://doi.org/10.1111/jfpp.14449
Jia, Y., Khalifa, I., Hu, L., Zhu, W., Li, J., Li, K. and Li, C. 2019. Influence of three different drying techniques on persimmon chips’ characteristics: a comparison study among hot air, combined hot-air-microwave, and vacuum freeze-drying techniques. Food and Bioproducts Processing 118: 67–76. https://doi.org/10.1016/j.fbp.2019.08.018
Jiang, H., Zhang, M. and Adhikari, B. 2013. Fruit and vegetable powders. In: Bhandari, B., Bansal, N., Zhang, M. and Schuck, P. (Eds.), Handbook of Food Powders. Woodhead Publishing, Sawston, Cambridge, UK, pp. 532–552
Jiang, N., Liu, C., Li, D., Lagnika, C., Zhang, Z., Huang, J., Liu, C., Zhang, M. and Yu, Z. 2020. Dielectric properties of Agaricus bisporus slices relevant to drying with microwave energy. International Journal of Food Properties 23(1): 354–367. https://doi.org/10.1080/10942912.2017.1373666
Jung, S.T., Park, Y.S., Zachwieja, Z., Folta, M., Barton, H., Piotrowicz, J., Katrich, E., Trakhtenberg, S. and Gorinstein, S. 2005. Some essential phytochemicals and the antioxidant potential in fresh and dried persimmon. International Journal of Food Sciences and Nutrition 56(2): 105–113. https://doi.org/10.1080/09637480500081571
Kadam, S., Brijesh Kumar, T. and O'Donnell, C. 2015. Improved thermal processing for food texture modification. In (pp. 115–131).
Karakasova, L., Babanovska-Milenkovska, F., Lazov, M., Karakasov, B. and Stojanova, M. 2013. Quality properties of solar dried persimmon (Diospyros kaki). Journal of Hygienic Engineering and Design 4(1): 54–59.
Karaman, S., Toker, O.S., Çam, M., Hayta, M., Doğan, M. and Kayacier, A. 2014. Bioactive and physicochemical properties of persimmon as affected by drying methods. Drying Technology 32(3): 258–267. https://doi.org/10.1080/07373937.2013.821480
Kayacan, S., Karasu, S., Akman, P.K., Goktas, H., Doymaz, I. and Sagdic, O. 2020. Effect of different drying methods on total bioactive compounds, phenolic profile, in vitro bioaccessibility of phenolic and hmf formation of persimmon. Food Science and Technology (LWT) 118: 108830. https://doi.org/10.1016/j.lwt.2019.108830
Khademi, O., Farrokhzad, Y. and Khangholi, S. 2019. Impact of different pretreatments and drying methods on quality and antioxidant properties of dried persimmon (Diospyros kaki L.) slices. International Journal of Postharvest Technology and Innovation 6(2): 137–150. https://doi.org/10.1504/IJPTI.2019.105898
Khaled, A.Y., Kabutey, A., Selvi, K.Ç., Mizera, Č., Hrabe, P. and Herák, D. 2020. Application of computational intelligence in describing the drying kinetics of persimmon fruit (Diospyros kaki) during vacuum and hot air drying process. Processes 8(5): 544. https://doi.org/10.3390/pr8050544
Krishnamurthy, K., Khurana, H.K., Soojin, J., Irudayaraj, J. and Demirci, A. 2008. Infrared heating in food processing: an overview. Comprehensive Reviews in Food Science and Food Safety 7(1): 2–13. https://doi.org/10.1111/j.1541-4337.2007.00024.x
Lekjing, S., Venkatachalam, K., Charoenphun, N. and Noonim, P. 2024. Effect of different drying methods on the phytochemical and antioxidant properties of soursop leaves at two stages of maturity. ACS Omega 9(38): 40095–40109. https://doi.org/10.1021/acsomega.4c06071
Luo, Z. 2006. Extending shelf-life of persimmon (Diospyros kaki L.) fruit by hot air treatment. European Food Research and Technology 222: 149–154. https://doi.org/10.1007/s00217-005-0156-1
Maillard, M.-N. and Berset, C. 1995. Evolution of antioxidant activity during kilning: role of insoluble bound phenolic acids of barley and malt. Journal of Agricultural and Food Chemistry 43(7): 1789–1793. https://doi.org/10.1021/jf00055a008
Matheus, J.R.V., Andrade, C.J.d., Miyahira, R.F. and Fai, A.E.C. 2022. Persimmon (Diospyros kaki L.): chemical properties, bioactive compounds and potential use in the development of new products – a review. Food Reviews International 38(4): 384–401. https://doi.org/10.1080/87559129.2020.1733597
Méndez-Lagunas, L., Rodríguez-Ramírez, J., Cruz-Gracida, M., Sandoval-Torres, S. and Barriada-Bernal, G. 2017. Convective drying kinetics of strawberry (Fragaria ananassa): effects on antioxidant activity, anthocyanins and total phenolic content. Food Chemistry 230: 174–181. https://doi.org/10.1016/j.foodchem.2017.03.010
Mieszczakowska-Frąc, M., Celejewska, K. and Płocharski, W. 2021. Impact of innovative technologies on the content of vitamin C and its bioavailability from processed fruit and vegetable products. Antioxidants (Basel) 10(1): xxx. https://doi.org/10.3390/antiox10010054
Milczarek, R.R., Vilches, A.M., Olsen, C.W., Breksa, A.P., Mackey, B.E. and Brandl, M.T. 2020. Physical, microbial, and chemical quality of hot-air-dried persimmon ("Diospyros kaki") chips during storage. Journal of Food Quality 2020: 7413689. https://doi.org/10.1155/2020/7413689
Mosavi Baygi, S.F., Farahmand, A., Taghi Zadeh, M. and Zia Foroghi, A. 2015. Modeling on hot air and infrared thin layers drying of persimmon slices. Journal of Food Science and Technology (Iran) 13(53): 161–171.
Mphahlele, R.R., Fawole, O.A., Makunga, N.P. and Opara, U.L. 2016. Effect of drying on the bioactive compounds, antioxidant, antibacterial and antityrosinase activities of pomegranate peel. BMC Complementary and Alternative Medicine16(1): 143. https://doi.org/10.1186/s12906-016-1132-y.
Nicoleti, J.F., Silveira, V., Telis-Romero, J. and Telis, V.R.N. 2007. Influence of drying conditions on ascorbic acid during convective drying of whole persimmons. Drying Technology 25(5): 891–899. https://doi.org/10.1080/07373930701370365
Nowak, D. and Jakubczyk, E. 2020. The freeze-drying of foods – the characteristic of the process course and the effect of its parameters on the physical properties of food materials. Foods 9(10): xxx. https://doi.org/10.3390/foods9101488.
Or, D., Arkain, B. and Kocabiyik, H. 2024. The effect of pretreatments on the drying of persimmon with infrared energy. Journal of Food Process Engineering 47(5): e14632. https://doi.org/10.1111/jfpe.14632
Papoutsis, K., Pristijono, P., Golding, J.B., Stathopoulos, C.E., Bowyer, M.C., Scarlett, C.J. and Vuong, Q.V. 2017. Effect of vacuum-drying, hot air-drying and freeze-drying on polyphenols and antioxidant capacity of lemon (Citrus limon) pomace aqueous extracts. International Journal of Food Science and Technology 52(4): 880–887. https://doi.org/10.1111/ijfs.13351
Park, Y.-S., Jung, S.-T., Kang, S.-G., Delgado-Licon, E., Ayala, A.L.M., Tapia, M.S., Martín-Belloso, O., Trakhtenberg, S. and Gorinstein, S. 2006. Drying of persimmons (Diospyros kaki L.) and the following changes in the studied bioactive compounds and the total radical scavenging activities. Food Science and Technology (LWT) 39(7): 748–755. https://doi.org/10.1016/j.lwt.2005.05.014
Polat, A., Taskin, O. and Izli, N. 2024. Assessment of freeze, continuous, and intermittent infrared drying methods for sliced persimmon. Journal of Food Science 89(4): 2332–2346. https://doi.org/10.1111/1750-3841.16994
Qin, Y., Duan, Z., Zhou, S. and Wei, Z. 2022. Effect of intermittent microwave drying on nutritional quality and drying characteristics of persimmon slices. Food Science and Technology 42. https://doi.org/10.1590/fst.37422
Rattanadecho, P. and Makul, N. 2016. Microwave-assisted drying: a review of the state-of-the-art. Drying Technology 34(1): 1–38. https://doi.org/10.1080/07373937.2014.957764
Ratti, C. 2001. Hot air and freeze-drying of high-value foods: a review. Journal of Food Engineering 49(4): 311–319. https://doi.org/10.1016/S0260-8774(00)00228-4.
Rybak, K., Wiktor, A., Witrowa-Rajchert, D., Parniakov, O. and Nowacka, M. 2021. The quality of red bell pepper subjected to freeze-drying preceded by traditional and novel pretreatment. Foods 10(2): 226. https://doi.org/10.3390/foods10020226
Santos, P.H.S. and Silva, M.A. 2008. Retention of vitamin C in drying processes of fruits and vegetables—a review. Drying Technology 26(12): 1421–1437. https://doi.org/10.1080/07373930802458911
Senadeera, W., Adiletta, G., Önal, B., Di Matteo, M. and Russo, P. 2020. Influence of different hot air drying temperatures on drying kinetics, shrinkage, and colour of persimmon slices. Foods 9(1): 101. https://doi.org/10.3390/foods9010101
Silva-Espinoza, M.A., Ayed, C., Foster, T., Camacho, M.D.M. and Martínez-Navarrete, N. 2019. The impact of freeze-drying conditions on the physico-chemical properties and bioactive compounds of a freeze-dried orange puree. Foods 9(1): xxx. https://doi.org/10.3390/foods9010032
Song, G., Choudhary, R. and Watson, D.G. 2013. Microwave drying kinetics and quality characteristics of corn. International Journal of Agricultural and Biological Engineering 6(1): 90–99. https://doi.org/10.3965/j.ijabe.20130601.009
Song, C., Cui, Z.-W., Jin, G., Mujumdar, A. and Yu, J. 2015. Effects of four different drying methods on the quality characteristics of peeled litchis (Litchi chinensis Sonn.). Drying Technology 33: xxx. https://doi.org/10.1080/07373937.2014.963203.
Sontakke, M.S. and Salve, S.P. 2015. Solar drying technologies: a review. International Refereed Journal of Engineering and Science 4(4): 29–35.
Stapley, A. 2008. Freeze drying. In: Frozen Food Science and Technology. pp. 248–275.
Sun, J., Wang, W. and Yue, Q. 2016. Review on microwave-matter interaction fundamentals and efficient microwave-associated heating strategies. Materials (Basel) 9(4): xxx. https://doi.org/10.3390/ma9040231
Testoni, A. 2002. Post-harvest and processing of persimmon fruit. In: Bellini, E., Giordani, E. (Eds.), First Mediterranean Symposium on Persimmon.
Tiwari, A. 2016. A review on solar drying of agricultural produce. Journal of Food Processing & Technology 7: xxx. https://doi.org/10.4172/2157-7110.1000623
Tomas-Egea, J.A., Traffano-Schiffo, M.V., Castro-Giraldez, M. and Fito, P.J. 2021. Hot air and microwave combined drying of potato monitored by infrared thermography. Applied Sciences11(4): 1730. https://doi.org/10.3390/app11041730
Uscanga, M.A., Salvador, A., Camacho, M.d.M. and Martínez-Navarrete, N. 2021. Impact of freeze-drying shelf temperature on the bioactive compounds, physical properties and sensory evaluation of a product based on orange juice. International Journal of Food Science and Technology 56(10): 5409–5416. https://doi.org/10.1111/ijfs.15086
Vilhena, N.Q., Gil, R., Llorca, E., Moraga, G. and Salvador, A. 2020. Physico-chemical and microstructural changes during the drying of persimmon fruit cv. rojo brillante harvested in two maturity stages. Foods 9(7): 870. https://doi.org/10.3390/foods9070870
Vivek, K., Subbarao, K. and Srivastava, B. 2021. Effect of thin-layer drying on the quality parameters of persimmon slices. International Journal of Fruit Science 21(1): 587–598. https://doi.org/10.1080/15538362.2021.1919278
Wei, Z., Duan, Z., Tang, X., Qin, Y., Zhou, S., Duan, W. and Liu, Y. 2022. Effects of microwave drying on nutrient component and antioxidant activity of persimmon slices. Journal of Food Measurement and Characterization 16(2): 1744–1753. https://doi.org/10.1007/s11694-021-01273-2
Woo, M.W. and Bhandari, B. 2013. Spray drying for food powder production. In Bhandari, B., Bansal, N., Zhang, M. and Schuck, P. (Eds.), Handbook of Food Powders. Woodhead Publishing, Sawston, Cambridge, UK, pp. 29–56.
Wray, D. and Ramaswamy, H.S., 2015. Novel concepts in microwave drying of foods. Drying Technology 33(7): 769–783. https://doi.org/10.1080/07373937.2014.985793
Xu, L., Fang, X., Wu, W., Chen, H., Mu, H. and Gao, H. 2019. Effects of high-temperature pre-drying on the quality of air-dried Shiitake Nushrooms (Lentinula edodes). Food Chemistry 285, 406–413. https://doi.org/10.1016/j.foodchem.2019.01.179
Xu, X., Zhang, L., Feng, Y., Zhou, C., Yagoub, A.E.A., Wahia, H., Ma, H., Zhang, J. and Sun, Y. 2021. Ultrasound freeze-thawing style pretreatment to improve the efficiency of the vacuum freeze-drying of okra (Abelmoschus esculentus (L.) Moench) and the quality characteristics of the dried product. Ultrasonics Sonochemistry 70: 105300. https://doi.org/10.1016/j.ultsonch.2020.105300
Yang, K.-W., Wang, D., Vidyarthi, S.K., Li, S.-B., Liu, Z.-L., Wang, H., Chen, X.-J. and Xiao, H.-W. 2022. Pulsed vacuum drying of persimmon slices: drying kinetics, physicochemical properties, microstructure and antioxidant capacity. Plants 11(19): 2500. https://doi.org/10.3390/plants11192500
Yang, L., Zheng, Y., Zhang, S., Wang, X. and Guo, Q. 2024. Effects of boiling, centrifuging and drying methods on bioactive compounds in antarctic krill meal. International Journal of Food Science & Technology 59(9): 6409–6420. https://doi.org/10.1111/ijfs.17386
YeŞİLkanat, N. and Savlak, N. 2021. Utilization of persimmon powder in gluten-free cakes and determination of their physical, chemical, functional and sensory properties. Food Science and Technology 41: xxx. https://doi.org/10.1590/fst.31020.
Yildiz, E., Yilmaz, A., Gurbuz, O. and Alibas, I. 2024. Effect of drying methods and pretreatments on bioactive potential of persimmon (Diospyros kaki L.). Journal of Food Measurement and Characterization 18(3): 2014–2029. https://doi.org/10.1007/s11694-023-02252-5
Zahoor, I., Mir, T.A., Ayoub, W.S., Farooq, S. and Ganaie, T.A. 2023. Recent applications of microwave technology as novel drying of food – review. Food and Humanity 1: 92–103. https://doi.org/10.1016/j.foohum.2023.05.001
Zhang, M., Tang, J., Mujumdar, A.S. and Wang, S. 2006. Trends in microwave-related drying of fruits and vegetables. Trends in Food Science & Technology 17(10): 524–534. https://doi.org/10.1016/j.tifs.2006.04.011
Zhang, S., Zhao, Y., Yao, X., Zheng, Z., Zheng, C. and Jiang, Z. 2022. Effect of high hydrostatic pressure pretreatment on flavour and physicochemical properties of freeze-dried carambola slices. International Journal of Food Science & Technology 57(7): 4245–4253. https://doi.org/10.1111/ijfs.15748
Zhang, X., Yang, Z., Jiang, X., Zhang, B. and Zhao, H. 2025. Expanding the potential of persimmon (Diospyros kaki L. cv. Mopan): a promising strategy for the development of stable spray-dried Mopan persimmon pulp powder with high nutritional value. Food Chemistry 477: 143493. https://doi.org/10.1016/j.foodchem.2025.143493
Zhanyong, L. 2009. Microwave drying based on heating uniformity. Chemical Industry and Engineering Progress.
Zhao, C.-C., Ameer, K. and Eun, J.-B., 2021. Effects of various drying conditions and methods on drying kinetics and retention of bioactive compounds in sliced persimmon. Food Science and Technology (LWT) 143: 111149. https://doi.org/10.1016/j.lwt.2021.111149
Zhou, C., Zhao, D., Sheng, Y., Tao, J. and Yang, Y. 2011. Carotenoids in fruits of different persimmon cultivars. Molecules 16(1): 624–636. https://doi.org/10.3390/molecules16010624
바다누리, 주. (2008). South Korea Patent No. KR100853313B1.
Article Sidebar
Published
Jul 17, 2025
Article Details
Section
Review Article
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
