101
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Bakhshipour A, Zareiforoush H, Bagheri I. Mathematical and intelligent modeling of stevia ( Stevia Rebaudiana) leaves drying in an infrared-assisted continuous hybrid solar dryer. Food Sci Nutr 2021; 9:532-543. [PMID: 33473314 PMCID: PMC7802544 DOI: 10.1002/fsn3.2022] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2020] [Revised: 11/01/2020] [Accepted: 11/02/2020] [Indexed: 12/04/2022] Open
Abstract
Drying characteristics of stevia leaves were investigated in an infrared (IR)-assisted continuous-flow hybrid solar dryer. Drying experiments were conducted at the inlet air temperatures of 30, 40, and 50°C, air inlet velocities of 7, 8, and 9 m/s, and IR lamp input powers of 0, 150, and 300 W. The results indicated that inlet air temperature and IR lamp input power had significant effect on drying time (p < .05). A comparative study was performed among mathematical, Artificial Neural Networks (ANNs), and Adaptive Neuro-Fuzzy System (ANFIS) models for predicting the experimental moisture ratio (MR) of stevia leaves during the drying process. The ANN model was the most accurate MR predictor with coefficient of determination (R2), root mean squared error (RMSE), and chi-squared error (χ2) values of 0.9995, 0.0005, and 0.0056, respectively, on test dataset. These values of the ANFIS model on test dataset were 0.9936, 0.0243, and 0.0202, respectively. Among the mathematical models, the Midilli model was the best-fitted model to experimental MR values in most of the drying conditions. It was concluded that artificial intelligence modeling is an effective approach for accurate prediction of the drying kinetics of stevia leaves in the continuous-flow IR-assisted hybrid solar dryer.
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Affiliation(s)
- Adel Bakhshipour
- Department of Agricultural Mechanization EngineeringFaculty of Agricultural SciencesUniversity of GuilanRashtIran
| | - Hemad Zareiforoush
- Department of Agricultural Mechanization EngineeringFaculty of Agricultural SciencesUniversity of GuilanRashtIran
| | - Iraj Bagheri
- Department of Agricultural Mechanization EngineeringFaculty of Agricultural SciencesUniversity of GuilanRashtIran
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102
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Kim SH, Tanaka F, Tanaka F. Drying kinetics and determination of effective moisture diffusivity and activation energy in cucumber pericarp tissues using thin-layer drying models. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2021. [DOI: 10.3136/fstr.27.181] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Seong-Heon Kim
- Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University
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103
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Kasara A, Babar OA, Tarafdar A, Senthilkumar T, Sirohi R, Arora VK. Thin‐layer drying of
sadabahar
(
Catharanthus roseus
) leaves using different drying techniques and fate of bioactive compounds. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.15140] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Affiliation(s)
- Akansha Kasara
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management (NIFTEM) Kundli, Sonepat India
| | - Onkar A. Babar
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management (NIFTEM) Kundli, Sonepat India
| | - Ayon Tarafdar
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management (NIFTEM) Kundli, Sonepat India
- Divison of Livestock Production and Management ICAR‐Indian Veterinary Research Institute Izatnagar, Bareilly India
| | - Thangalakshmi Senthilkumar
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management (NIFTEM) Kundli, Sonepat India
| | - Ranjna Sirohi
- The Centre for Energy and Environmental Sustainability Lucknow UP India
| | - Vinkel Kumar Arora
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management (NIFTEM) Kundli, Sonepat India
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104
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Ross KA, DeLury N, Fukumoto L, Diarra MS. Dried berry pomace as a source of high value-added bioproduct: drying kinetics and bioactive quality indices. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1847144] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Affiliation(s)
- K. A. Ross
- Summerland Research and Development Centre, Agriculture and Agri-Food Canada, Summerland, BC, Canada
| | - N. DeLury
- Summerland Research and Development Centre, Agriculture and Agri-Food Canada, Summerland, BC, Canada
| | - L. Fukumoto
- Summerland Research and Development Centre, Agriculture and Agri-Food Canada, Summerland, BC, Canada
| | - M. S. Diarra
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, ON, Canada
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105
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Recent Advances in Reducing Food Losses in the Supply Chain of Fresh Agricultural Produce. Processes (Basel) 2020. [DOI: 10.3390/pr8111431] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022] Open
Abstract
Fruits and vegetables are highly nutritious agricultural produce with tremendous human health benefits. They are also highly perishable and as such are easily susceptible to spoilage, leading to a reduction in quality attributes and induced food loss. Cold chain technologies have over the years been employed to reduce the quality loss of fruits and vegetables from farm to fork. However, a high amount of losses (≈50%) still occur during the packaging, pre-cooling, transportation, and storage of these fresh agricultural produce. This study highlights the current state-of-the-art of various advanced tools employed to reducing the quality loss of fruits and vegetables during the packaging, storage, and transportation cold chain operations, including the application of imaging technology, spectroscopy, multi-sensors, electronic nose, radio frequency identification, printed sensors, acoustic impulse response, and mathematical models. It is shown that computer vision, hyperspectral imaging, multispectral imaging, spectroscopy, X-ray imaging, and mathematical models are well established in monitoring and optimizing process parameters that affect food quality attributes during cold chain operations. We also identified the Internet of Things (IoT) and virtual representation models of a particular fresh produce (digital twins) as emerging technologies that can help monitor and control the uncharted quality evolution during its postharvest life. These advances can help diagnose and take measures against potential problems affecting the quality of fresh produce in the supply chains. Plausible future pathways to further develop these emerging technologies and help in the significant reduction of food losses in the supply chain of fresh produce are discussed. Future research should be directed towards integrating IoT and digital twins for multiple shipments in order to intensify real-time monitoring of the cold chain environmental conditions, and the eventual optimization of the postharvest supply chains. This study gives promising insight towards the use of advanced technologies in reducing losses in the postharvest supply chain of fruits and vegetables.
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106
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Ghimire A, Basnet S, Poudel R, Ghimire A. Mathematical modeling of thin layer microwave drying of Jaya fish ( Aspidoparia jaya). FOOD SCI TECHNOL INT 2020; 27:508-516. [PMID: 33143468 DOI: 10.1177/1082013220969353] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The effect of microwave power levels on the drying attributes of Jaya fish (Aspidoparia jaya) in a microwave dryer was investigated in this study. Microwave power levels of 100, 180, 300, and 450 W were used to dry 50 g of fish samples, and the drying kinetics were evaluated. Higher microwave power levels resulted in faster drying when increased from 100 to 450 W. The moisture ratio of fish during drying was calculated, and the data obtained were applied to 5 well known thin-layer mathematical models of drying, namely Approximate diffusion, Modified Henderson and Pabis, Two-Term, Logarithmic, and Midilli et al. model. Model constants and coefficients were calculated by nonlinear regression techniques. All the models were validated using statistical parameters namely; Coefficient of determination (R2), Root Mean Square Error (RMSE), Chi-square (χ2), and Standard Sum of Error (SSE). The Midilli et al. model gave an excellent fit to the experimental data of all the models evaluated. The effective diffusivity was calculated using Fick's diffusion equation, and the value varied from 1.40 × 10-9 to 1.08 × 10-8 m2/s. The activation energy and the diffusivity constant were found to be 4.656W/g and 1.22 × 10-8 m2/s, respectively.
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Affiliation(s)
- Arjun Ghimire
- Department of Food Technology, Central Campus of Technology, Dharan, Nepal
| | | | | | - Arjun Ghimire
- Department of Microbiology, Central Campus of Technology, Dharan, Nepal
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107
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Morm E, Ma K, Horn S, Debaste F, Haut B, In S. Experimental Characterization of the Drying of Kampot Red Pepper ( Piper nigrum L.). Foods 2020; 9:E1532. [PMID: 33114432 PMCID: PMC7692854 DOI: 10.3390/foods9111532] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2020] [Revised: 09/29/2020] [Accepted: 10/20/2020] [Indexed: 11/16/2022] Open
Abstract
The objective of this work is to provide new insights into the mechanisms taking place during the drying of the mature grains of Kampot pepper, a cultivar of pepper (Piper nigrum L.), which is produced in the Kampot Province, Cambodia. Indeed, even if the Kampot pepper is recognized for its organoleptic qualities, no research works were dedicated to the drying of its mature grains, in order to yield red pepper. Experiments with different pretreatment and drying conditions were performed. The results of these experiments were analyzed, regarding the drying kinetics, the color of the dry product, and the degradation of the bioactive compounds during the drying. Regarding these bioactive compounds, several parameters were considered: the total phenolic content, the total flavonoid content, and the piperine content. The results show that the Kampot mature pepper is prone to alterations when dried at a temperature of 55∘C or 65∘C: the color, the total phenolic content, and the flavonoid content are significantly altered, while the piperine content, important for the pungency of this spice, seems unaltered. Raising the temperature leads to more important degradations. However, performing a pretreatment by dipping the pepper grains into boiling water appears to significantly reduce these alterations and, concomitantly, to accelerate the drying. As a conclusion of the analysis of the results, it can be stated that, to increase the product quality, it is recommended to pretreat the pepper by dipping it into boiling water during 5 min., before drying at 55∘C.
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Affiliation(s)
- Elen Morm
- Faculty of Chemical and Food Engineering, Institute of Technology of Cambodia, Blvd. of the Russian Federation, Phnom Penh P.O. Box 86, Cambodia; (E.M.); (K.M.); (S.H.); (S.I.)
- Transfers, Interfaces and Processes, Université libre de Bruxelles, Av. F.D. Roosevelt 50, ULB CP165/67, 1050 Brussels, Belgium;
| | - Khamphon Ma
- Faculty of Chemical and Food Engineering, Institute of Technology of Cambodia, Blvd. of the Russian Federation, Phnom Penh P.O. Box 86, Cambodia; (E.M.); (K.M.); (S.H.); (S.I.)
| | - Sovivort Horn
- Faculty of Chemical and Food Engineering, Institute of Technology of Cambodia, Blvd. of the Russian Federation, Phnom Penh P.O. Box 86, Cambodia; (E.M.); (K.M.); (S.H.); (S.I.)
| | - Frédéric Debaste
- Transfers, Interfaces and Processes, Université libre de Bruxelles, Av. F.D. Roosevelt 50, ULB CP165/67, 1050 Brussels, Belgium;
| | - Benoit Haut
- Transfers, Interfaces and Processes, Université libre de Bruxelles, Av. F.D. Roosevelt 50, ULB CP165/67, 1050 Brussels, Belgium;
| | - Sokneang In
- Faculty of Chemical and Food Engineering, Institute of Technology of Cambodia, Blvd. of the Russian Federation, Phnom Penh P.O. Box 86, Cambodia; (E.M.); (K.M.); (S.H.); (S.I.)
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108
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Magangana TP, Makunga NP, Fawole OA, Opara UL. Processing Factors Affecting the Phytochemical and Nutritional Properties of Pomegranate ( Punica granatum L.) Peel Waste: A Review. Molecules 2020; 25:E4690. [PMID: 33066412 PMCID: PMC7587354 DOI: 10.3390/molecules25204690] [Citation(s) in RCA: 40] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2020] [Revised: 10/04/2020] [Accepted: 10/07/2020] [Indexed: 01/09/2023] Open
Abstract
Pomegranate peel has substantial amounts of phenolic compounds, such as hydrolysable tannins (punicalin, punicalagin, ellagic acid, and gallic acid), flavonoids (anthocyanins and catechins), and nutrients, which are responsible for its biological activity. However, during processing, the level of peel compounds can be significantly altered depending on the peel processing technique used, for example, ranging from 38.6 to 50.3 mg/g for punicalagins. This review focuses on the influence of postharvest processing factors on the pharmacological, phytochemical, and nutritional properties of pomegranate (Punica granatum L.) peel. Various peel drying strategies (sun drying, microwave drying, vacuum drying, and oven drying) and different extraction protocols (solvent, super-critical fluid, ultrasound-assisted, microwave-assisted, and pressurized liquid extractions) that are used to recover phytochemical compounds of the pomegranate peel are described. A total phenolic content of 40.8 mg gallic acid equivalent (GAE)/g DM was recorded when sun drying was used, but the recovery of the total phenolic content was higher at 264.3 mg TAE/g when pressurised liquid extraction was performed. However, pressurised liquid extraction is costly due to the high initial investment costs and the limited possibility of carrying out selective extractions of organic compounds from complex peel samples. The effects of these methods on the phytochemical profiles of pomegranate peel extracts are also influenced by the cultivar and conditions used, making it difficult to determine best practice. For example, oven drying at 60 °C resulted in higher levels of punicalin of 888.04 mg CE/kg DM compared to those obtained 40 °C of 768.11 mg CE/kg DM for the Wonderful cultivar. Processes that are easy to set up, cost-effective, and do not compromise the quality and safety aspects of the peel are, thus, more desirable. From the literature survey, we identified a lack of studies testing pretreatment protocols that may result in a lower loss of the valuable biological compounds of pomegranate peels to allow for full exploitation of their health-promoting properties in potentially new value-added products.
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Affiliation(s)
- Tandokazi Pamela Magangana
- Department of Botany and Zoology, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch 7602, South Africa; (T.P.M.); (N.P.M.)
- Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Department of Horticultural Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa
| | - Nokwanda Pearl Makunga
- Department of Botany and Zoology, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch 7602, South Africa; (T.P.M.); (N.P.M.)
| | - Olaniyi Amos Fawole
- Postharvest Research Laboratory, Department of Botany and Plant Biotechnology, University of Johannesburg, P.O. Box 524, Auckland Park, Johannesburg 2006, South Africa;
| | - Umezuruike Linus Opara
- Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Department of Horticultural Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa
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109
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Suherman S, Hadiyanto H, Susanto EE, Rahmatullah SA, Pratama AR. Towards an optimal hybrid solar method for lime-drying behavior. Heliyon 2020; 6:e05356. [PMID: 33163656 PMCID: PMC7610268 DOI: 10.1016/j.heliyon.2020.e05356] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2020] [Revised: 06/06/2020] [Accepted: 10/23/2020] [Indexed: 11/26/2022] Open
Abstract
Lime is one of the most commonly consumed medicinal plants in Indonesia, which must be dried to preserve its quality, but mostly by using traditional, ineffective drying method. Therefore, this study aims to investigate lime drying process a hybrid solar drying method. The hybrid solar dryer consisted of a solar dryer and Liquefied Petroleum Gas as the supplementary heater. The drying process was conducted until there was no significant weight decrease, with the drying temperature of 40, 50, 60, 70, and 80 °C. Thin-layer modeling and quality analysis were also conducted. The experimental results indicated that 5 h was required to sufficiently dry the lime at 80 °C, while drying at 40 °C took 24 h to finish. The drying rate curve of lime suggested that lime drying mostly happened during the falling-rate period. Moreover, the average efficiency of the hybrid solar dryer ranged from 5.36% to 38.61%, which increased with temperature. From the 10 thin-layer drying models used, the Wang and Singh model was the most suitable to describe the drying behavior of lime. The effective diffusivity values of the limes and the activation energy value during hybrid solar drying were within their respective acceptable range for agricultural products. However, as the drying temperature was increased from 40 to 80 °C, the total phenolic content and vitamin C content decreased, from 87.3 to 27.8 mg GAE/100 g dry limes and 0.118 to 0.015 ppm, respectively. It can be concluded that hybrid solar dryer is able to sufficiently dry the lime, with acceptable drying time and dryer efficiency, although using high drying temperature will decrease the quality of dried lime. Further modifications and improvements to the hybrid solar dryer are required to maximize the quality of dried lime while still maintaining fast and effective drying process.
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Affiliation(s)
- Suherman Suherman
- Department of Chemical Engineering, Faculty of Engineering, Diponegoro University, Tembalang, Semarang, 50275, Central Java, Indonesia
| | - Hadiyanto Hadiyanto
- Department of Chemical Engineering, Faculty of Engineering, Diponegoro University, Tembalang, Semarang, 50275, Central Java, Indonesia
| | - Evan Eduard Susanto
- Department of Chemical Engineering, Faculty of Engineering, Diponegoro University, Tembalang, Semarang, 50275, Central Java, Indonesia
| | - Shesar Anis Rahmatullah
- Department of Chemical Engineering, Faculty of Engineering, Diponegoro University, Tembalang, Semarang, 50275, Central Java, Indonesia
| | - Aditya Rofi Pratama
- Department of Chemical Engineering, Faculty of Engineering, Diponegoro University, Tembalang, Semarang, 50275, Central Java, Indonesia
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110
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Marzuki SU, Pranoto Y, Khumsap T, Nguyen LT. Effect of blanching pretreatment and microwave-vacuum drying on drying kinetics and physicochemical properties of purple-fleshed sweet potato. Journal of Food Science and Technology 2020; 58:2884-2895. [PMID: 34294950 DOI: 10.1007/s13197-020-04789-5] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/18/2020] [Accepted: 09/09/2020] [Indexed: 11/26/2022]
Abstract
In this study, drying kinetics and quality of purple-fleshed sweet potato (PFSP) subjected to microwave-vacuum drying were investigated. The effects of hot water and steam blanching pretreatment on physicochemical characteristics of the dried products were also considered. The samples were dehydrated in a custom-made microwave-vacuum system at different power levels including 450, 600 and 850 W. Hot air drying at 70 °C was also conducted for comparison. The results showed that drying time of PFSP under microwave-vacuum conditions ranged from 6 to 12 min, significantly reduced as compared to that of hot air drying (600 min). The improvement of drying rate was also evidenced by increased effective moisture diffusivity (2.22 × 10-7-4.05 × 10-7 m2/s) of the samples. Drying kinetics of PFSP was best fitted by Page and logarithmic model with R2 ranging from 0.991 to 0.998, and RMSE from 0.016 to 0.030. PFSP dried under microwave-vacuum condition had lower water absorption index and swelling capacity than hot air drying. Color, antioxidant activity and total phenolic content of dried PFSP were also improved under microwave-vacuum drying. The effects of blanching pretreatment on quality of dried PFSP were more dominant in hot air than microwave-vacuum dried samples.
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Affiliation(s)
- Sigit Uji Marzuki
- Department of Food, Agriculture and Bioresources, School of Environment, Resources and Development, Asian Institute of Technology, 58 Moo 9, Km. 42, Paholyothin Highway, Klong Luang, Pathumthani 12120 Thailand
- Indonesian Agency for Agricultural Research and Development (IAARD), Ministry of Agriculture, Jakarta, 12540 Indonesia
| | - Yudi Pranoto
- Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta, 55281 Indonesia
| | - Tabkrich Khumsap
- Department of Food, Agriculture and Bioresources, School of Environment, Resources and Development, Asian Institute of Technology, 58 Moo 9, Km. 42, Paholyothin Highway, Klong Luang, Pathumthani 12120 Thailand
| | - Loc Thai Nguyen
- Department of Food, Agriculture and Bioresources, School of Environment, Resources and Development, Asian Institute of Technology, 58 Moo 9, Km. 42, Paholyothin Highway, Klong Luang, Pathumthani 12120 Thailand
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111
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Dalvi‐Isfahan M. A comparative study on the efficiency of two modeling approaches for predicting moisture content of apple slice during drying. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13527] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Mohsen Dalvi‐Isfahan
- Department of Food Science and Technology, Faculty of Agriculture Jahrom University Jahrom Fars P.O. Box 74137‐66171 Iran
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112
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Boy V, Ben Khalifa W, Drévillon L, Lemée Y, Lendormi T, Lanoisellé J. Air impingement and intermittent drying: Application to apple and to mango. CAN J CHEM ENG 2020. [DOI: 10.1002/cjce.23839] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Affiliation(s)
- Virginie Boy
- Univ. Bretagne Sud, UMR CNRS 6027, IRDL, F‐56300 Pontivy France
| | | | - Lucie Drévillon
- Univ. Bretagne Sud, UMR CNRS 6027, IRDL, F‐56300 Pontivy France
| | - Yves Lemée
- Univ. Bretagne Sud, UMR CNRS 6027, IRDL, F‐56300 Pontivy France
| | - Thomas Lendormi
- Univ. Bretagne Sud, UMR CNRS 6027, IRDL, F‐56300 Pontivy France
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113
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Artificial neural network modelling approach of drying kinetics evolution for hot air oven, microwave, microwave convective and freeze dried pineapple. SN APPLIED SCIENCES 2020. [DOI: 10.1007/s42452-020-03455-x] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022] Open
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114
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López-Lluch DB, Cano-Lamadrid M, Hernández F, Zimmer A, Lech K, Figiel A, Carbonell-Barrachina ÁA, Wojdyło A. Hydroxycinnamic Acids and Carotenoids of Dried Loquat Fruit cv. 'Algar' Affected by Freeze-, Convective-, Vacuum-Microwave- and Combined-Drying Methods. Molecules 2020; 25:E3643. [PMID: 32785157 PMCID: PMC7464511 DOI: 10.3390/molecules25163643] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2020] [Revised: 07/28/2020] [Accepted: 08/06/2020] [Indexed: 12/18/2022] Open
Abstract
The effect of different drying techniques (freeze, convective, vacuum-microwave and combined drying) on the drying kinetics, the phytochemical compounds and sensory characteristics in loquat cultivar 'Algar' was studied. The convective drying resulted in the highest amount of total hydroxycinnamic acids (5077 mg/kg wet weight (ww)), with 3-caffeoyl quinic acid and 5-caffeoyl quinic acid being the greatest carotenoids. The highest values of total carotenoids were obtained by the freeze-drying technique (2601 mg/kg ww), followed by all convective treatments and vacuum-microwave at 360 W. The highest carotenoid was β-carotene. The ABTS+• (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)) and FRAP (Ferric Ion Reducing Antioxidant Power) values ranged from 2.04 up to 3.27 mmol Trolox/100 g ww, and from 1.89 up to 2.29 mmol Trolox/100 g ww, respectively. As expected, the color difference of freeze-dried samples was the lowest (7.06), similar to combined drying conditions (9.63), whilst the highest value was found after convective drying (37.0). All treatments were sensory acceptable (no off-flavors). However, still, further research is needed to fully optimize these studied drying treatments because the freeze-dried sample still had higher carotenoid content and better instrumental color parameters. Although recently the impact of microwave drying has been studied, this is the first work comparing phytochemical composition of loquat fruit under the different drying methods mentioned above.
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Affiliation(s)
- David Bernardo López-Lluch
- Departamento Economía Agroambiental, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Carretera de Beniel, km 3.2, 03312 Orihuela, Alicante, Spain;
| | - Marina Cano-Lamadrid
- Departamento Tecnología Agroalimentaria, Grupo Calidad y Seguridad Alimentaria, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Carretera de Beniel, km 3.2, 03312 Orihuela, Alicante, Spain; (M.C.-L.); (Á.A.C.-B.)
| | - Francisca Hernández
- Department of Plant Sciences and Microbiology, Group Plant Production and Technology, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Carretera de Beniel, km 3.2, 03312 Orihuela, Alicante, Spain;
| | - Aleksandra Zimmer
- Institute of Agricultural Engineering, Wrocław University of Environmental and Life Sciences, 37a Chełmońskiego Street, 51-630 Wrocław, Poland; (A.Z.); (K.L.); (A.F.)
| | - Krzysztof Lech
- Institute of Agricultural Engineering, Wrocław University of Environmental and Life Sciences, 37a Chełmońskiego Street, 51-630 Wrocław, Poland; (A.Z.); (K.L.); (A.F.)
| | - Adam Figiel
- Institute of Agricultural Engineering, Wrocław University of Environmental and Life Sciences, 37a Chełmońskiego Street, 51-630 Wrocław, Poland; (A.Z.); (K.L.); (A.F.)
| | - Ángel Antonio Carbonell-Barrachina
- Departamento Tecnología Agroalimentaria, Grupo Calidad y Seguridad Alimentaria, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Carretera de Beniel, km 3.2, 03312 Orihuela, Alicante, Spain; (M.C.-L.); (Á.A.C.-B.)
| | - Aneta Wojdyło
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, Wrocław University of Environmental and Life Sciences, 37 Chełmońskiego Street, 51-630 Wrocław, Poland
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115
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Hybrid drying of Murraya koenigii leaves: anti-diabetic and anti-ageing activities. SN APPLIED SCIENCES 2020. [DOI: 10.1007/s42452-020-3107-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022] Open
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116
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Babar OA, Tarafdar A, Malakar S, Arora VK, Nema PK. Design and performance evaluation of a passive flat plate collector solar dryer for agricultural products. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13484] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Onkar A Babar
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management Kundli Sonepat Haryana India
| | - Ayon Tarafdar
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management Kundli Sonepat Haryana India
| | - Santanu Malakar
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management Kundli Sonepat Haryana India
| | - Vinkel Kumar Arora
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management Kundli Sonepat Haryana India
| | - Prabhat K. Nema
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management Kundli Sonepat Haryana India
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117
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Ndukwu MC, Simo-Tagne M, Bennamoun L. Solar drying research of medicinal and aromatic plants: An African experience with assessment of the economic and environmental impact. AFRICAN JOURNAL OF SCIENCE, TECHNOLOGY, INNOVATION AND DEVELOPMENT 2020. [DOI: 10.1080/20421338.2020.1776061] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Macmanus Chinenye Ndukwu
- Department of Agricultural and Bioresources Engineering, Michael Okpara University of Agriculture, Nigeria
| | | | - Lyes Bennamoun
- Department of Mechanical Engineering, University of New Brunswick, Canada
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118
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Impacts of preliminary vacuum drying and pulsed electric field treatment on characteristics of fried potatoes. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109898] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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119
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Giannoglou M, Koumandraki H, Andreou V, Dermesonlouoglou E, Katsaros G, Taoukis P. Combined Osmotic and Air Dehydration for the Production of Shelf-Stable White Cheese. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02484-z] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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120
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Mondal IH, Rangan L, Uppaluri RVS. Parametric optimality of tray dried Musa balbisiana Colla blossom. Journal of Food Science and Technology 2020; 57:4599-4612. [PMID: 33087972 DOI: 10.1007/s13197-020-04498-z] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/21/2020] [Accepted: 04/29/2020] [Indexed: 12/29/2022]
Abstract
Musa balbisiana Colla blossom has enriched applications as a key constituent of dried vegetable formulations. With restricted prior art, the article addresses the optimality of tray drying characteristics of the blossom from both statistical design and drying kinetics perspective. The process variables in due course of optimization refer to moisture content, antioxidant activity and vitamin C for variation in drying time and temperature. Model fitness, analysis of variance based analysis and numerical optimization were considered during the statistical design of experiments. Drying kinetics involved fitness studies of alternate models, moisture diffusivity and process variable characteristics. Thereby, the sensitivity of both approaches to obtain optimal parameters associated with tray dried product have been targeted for a comparative assessment.
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Affiliation(s)
- Imdadul Hoque Mondal
- Centre for Rural Technology, Indian Institute of Technology Guwahati, Guwahati, 781039 India
| | - Latha Rangan
- Centre for Rural Technology, Indian Institute of Technology Guwahati, Guwahati, 781039 India.,Department of Biosciences and Bioengineering, Indian Institute of Technology Guwahati, Guwahati, 781039 India
| | - Ramagopal V S Uppaluri
- Centre for Rural Technology, Indian Institute of Technology Guwahati, Guwahati, 781039 India.,Department of Chemical Engineering, Indian Institute of Technology Guwahati, Guwahati, Assam 781039 India
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121
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Wahengbam ED, Tongbram T, Hazarika MK. Drying characteristics of ready-to-eat komal chawal rice: processing and modeling. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:1698-1709. [PMID: 32327781 PMCID: PMC7171000 DOI: 10.1007/s13197-019-04203-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/08/2019] [Accepted: 12/11/2019] [Indexed: 05/27/2023]
Abstract
A traditional ready-to-eat rice from Assam, India, known as komal chawal is produced by steaming of steeped chokuwa paddy, which is a low-amylose variety, and by drying the steamed paddy under shade as a measure of controlling the drying rate for sustenance of a quick rehydration quality. As an improvement over this traditional method in terms of production time, komal chawal is produced by parboiling the chokuwa brown rice with model predicted soaking and steaming conditions. Thin-layer drying behavior of the steamed brown rice was studied at drying temperatures of 40-60 °C, at an air velocity of 1 m/s. Among different thin-layer drying models, Page equation fitted best to the drying data, with the coefficient of determination (R2) and root mean square error as the measures for selection of the best fitted model. While the moisture diffusivity values were in the range of 2.08 × 10-10-3.34 × 10-10 m2/s, the effects of drying air temperature on the drying rate was modeled with an activation energy of 20.44 kJ/mol for an the Arrhenius kind of temperature dependence of diffusivity. Based on the effects of drying temperature on rehydration, textural, and pasting properties of the product a lower drying temperature is recommended.
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Affiliation(s)
- Elizabeth Devi Wahengbam
- Department of Food Engineering and Technology, Tezpur University, Napaam, Tezpur, Assam 784 028 India
| | - Thoithoi Tongbram
- Department of Food Engineering and Technology, Tezpur University, Napaam, Tezpur, Assam 784 028 India
| | - Manuj Kumar Hazarika
- Department of Food Engineering and Technology, Tezpur University, Napaam, Tezpur, Assam 784 028 India
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122
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Hou H, Chen Q, Bi J, Wu X, Jin X, Li X, Qiao Y, Lyu Y. Understanding appearance quality improvement of jujube slices during heat pump drying via water state and glass transition. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109874] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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123
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Jahanbakhshi A, Kaveh M, Taghinezhad E, Rasooli Sharabiani V. Assessment of kinetics, effective moisture diffusivity, specific energy consumption, shrinkage, and color in the pistachio kernel drying process in microwave drying with ultrasonic pretreatment. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14449] [Citation(s) in RCA: 41] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Ahmad Jahanbakhshi
- Department of Biosystems Engineering College of Agriculture and Natural Resources University of Mohaghegh Ardabili Ardabil Iran
| | - Mohammad Kaveh
- Department of Biosystems Engineering College of Agriculture and Natural Resources University of Mohaghegh Ardabili Ardabil Iran
| | - Ebrahim Taghinezhad
- Department of Agricultural Technology Engineering Moghan College of Agriculture and Natural Resources University of Mohaghegh Ardabili Ardabil Iran
| | - Vali Rasooli Sharabiani
- Department of Biosystems Engineering College of Agriculture and Natural Resources University of Mohaghegh Ardabili Ardabil Iran
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124
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Optimisation of pectin production from dragon fruit peels waste: drying, extraction and characterisation studies. SN APPLIED SCIENCES 2020. [DOI: 10.1007/s42452-020-2415-y] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022] Open
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125
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Prosapio V, T. Norton I, Lopez-Quiroga E. Freeze-Dried Gellan Gum Gels as Vitamin Delivery Systems: Modelling the Effect of pH on Drying Kinetics and Vitamin Release Mechanisms. Foods 2020; 9:E329. [PMID: 32168985 PMCID: PMC7143107 DOI: 10.3390/foods9030329] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2019] [Revised: 01/16/2020] [Accepted: 03/05/2020] [Indexed: 12/02/2022] Open
Abstract
Freeze-dried gellan gum gels present great potential as delivery systems for biocompounds, such as vitamins, in food products. Here, we investigate the effect of modifying the gel pH-prior to the encapsulation process-on drying and release kinetics, and on delivery mechanisms from the substrate. Gellan gum gels were prepared at pH 5.2, 4 and 2.5 and loaded with riboflavin before being freeze-dried. Release tests were then carried out at ambient temperature in water. Five drying kinetics models were fitted to freeze-drying experimental curves using regression analysis. The goodness-of-fit was evaluated according to (i) the root mean squared error (ii), adjusted R-square (iii), Akaike information criterion (iv) and Bayesian information criterion. The Wang and Singh model provided the most accurate descriptions for drying at acidified pH (i.e., pH 4 and pH 2.5), while the Page model described better freeze-drying at pH 5.2 (gellan gum's natural pH). The effect of pH on the vitamin release mechanism was also determined using the Korsmeyer-Peppas model, with samples at pH 5.2 showing a typical Fickian behaviour, while acidified samples at pH 4 combined both Fickian and relaxation mechanisms. Overall, these results establish the basis for identifying the optimal conditions for biocompound delivery using freeze-dried gellan gels.
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Affiliation(s)
- Valentina Prosapio
- School of Chemical and Engineering, University of Birmingham, Birmingham B15 2TT, UK; (I.T.N.); (E.L.-Q.)
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126
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Hybrid Drying of Murraya koenigii Leaves: Energy Consumption, Antioxidant Capacity, Profiling of Volatile Compounds and Quality Studies. Processes (Basel) 2020. [DOI: 10.3390/pr8020240] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
Abstract
This study aims to reduce the amount of specific energy consumed during the drying of fresh Murraya koenigii leaves by comparing four drying methods: (1) convective hot-air drying (CD; 40, 50 and 60 °C); (2) single-stage microwave-vacuum drying (MVD; 6, 9 and 12 W/g); (3) two-stage convective hot-air pre-drying followed by microwave-vacuum finishing–drying (CPD-MVFD; 50 °C, 9 W/g); and (4) freeze-drying as a control in the analysis sections. The drying kinetics were also modelled using thin-layer models. The quality parameters of dried M. koenigii leaves were measured including total polyphenolic content (TPC), antioxidant capacity (ABTS and FRAP), profiling of volatile compounds, colour analysis and water activity analysis. Results showed that CPD-MVFD effectively reduced the specific energy consumption of CD at 50 °C by 67.3% in terms of kilojoules per gram of fresh weight and 48.9% in terms of kilojoules per gram of water. The modified Page model demonstrated excellent fitting to the empirical data obtained. FD showed promising antioxidant activity. The major contributor of antioxidant capacity was TPC. The volatile compounds profiled by gas chromatography-mass spectrometry, namely, β-phellandrene (31%), α-pinene (19.9%), and sabinene (16%) were identified as the major compounds of dried M. koenigii leaves. Colour analysis showed MVD’s high performance in preserving the colour parameters of M. koenigii leaves under all conditions. The colour parameters were correlated to the antioxidant capacity and TPC. Water activity analysis showed that the water activity of M. koenigii leaves for all drying methods indicating that the conditions were microbiologically and shelf-stable. Pearson correlation showed the colour parameters of the leaves had a strong correlation to TPC. Overall, MVD showed promising energy consumption reduction and recovery in TPC and volatile compounds.
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127
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Abstract
Even though being the subject of natural scientific research for many decades, the system CaSO4–H2O, consisting of the five crystalline phases gypsum, bassanite, and the anhydrites III, II, and I, has left many open questions for research. Raman spectroscopy was used because of its structural sensitivity and in situ measurement capability to obtain further insight by studying phase transitions in both ex situ and in situ experiments. The findings include significant contributions to the completeness and understanding of Raman spectroscopic data of the system. The dehydration path gypsum–bassanite–anhydrite III was shown to have strong parallels to a physical drying process, which depends on many parameters beyond the burning temperature. Raman band width determination was demonstrated to enable the quantitative discrimination of α-bassanite and β-bassanite as well as the postulated three sub-forms of anhydrite II (AII), which are all based on differences in crystallinity. In the latter case, the observed continuous structural variations over increasing burning temperatures were elucidated as a combination of decreasing surface areas and healing of crystal lattice defects. We propose an only two-fold sub-division of AII into reactive “disordered AII” and much less reactive “crystalline AII” with a transition temperature of 650 °C ± 50 K.
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128
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Gómez-Narváez F, Gómez-Narváez S, Contreras-Calderón J, Builes-Rivera J, Pérez-Martínez A. Design and construction of a thin-film drying channel equipment - Modeling the drying kinetics of nanofiltered whey. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.07.018] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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129
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Abstract
Cocoa bean roasting allows for reactions to occur between the characteristic aroma and taste precursors that are involved in the sensory perception of chocolate and cocoa by-products. This work evaluates the moisture kinetics of cocoa beans during the roasting process by applying empirical and semi-empirical exponential models. Four roasting temperatures (100, 140, 180, and 220 °C) were used in a cylindrically designed toaster. Three reaction kinetics were tested (pseudo zero order, pseudo first order, and second order), along with 10 exponential models (Newton, Page, Henderson and Pabis, Logarithmic, Two-Term, Midilli, Verma, Diffusion Approximation, Silva, and Peleg). The Fick equation was applied to estimate the diffusion coefficients. The dependence on the activation energy for the moisture diffusion process was described by the Arrhenius equation. The kinetic parameters and exponential models were estimated by non-linear regression. The models with better reproducibility were the pseudo first order, the Page, and the Verma models (R2 ≥ 0.98). The diffusion coefficients that were calculated were in the order of 1.26 to 5.70 × 109 m s−2 and the energy activation for moisture diffusion obtained was 19.52 kJ mol−1.
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130
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Lopez‐Quiroga E, Prosapio V, Fryer PJ, Norton IT, Bakalis S. Model discrimination for drying and rehydration kinetics of freeze‐dried tomatoes. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13192] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | - Valentina Prosapio
- School of Chemical EngineeringUniversity of Birmingham Birmingham United Kingdom
| | - Peter J. Fryer
- School of Chemical EngineeringUniversity of Birmingham Birmingham United Kingdom
| | - Ian T. Norton
- School of Chemical EngineeringUniversity of Birmingham Birmingham United Kingdom
| | - Serafim Bakalis
- School of Chemical EngineeringUniversity of Birmingham Birmingham United Kingdom
- Faculty of EngineeringUniversity of Nottingham Nottingham United Kingdom
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131
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Islam MZ, Saha T, Monalisa K, Hoque MM. Effect of starch edible coating on drying characteristics and antioxidant properties of papaya. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00215-3] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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132
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Kardile NB, Nema PK, Kaur BP, Thakre SM. Comparative semi‐empirical modeling and physico‐functional analysis of hot‐air and vacuum dried
puran
powder. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13137] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Nilesh Balasaheb Kardile
- Department of Food EngineeringNational Institute of Food Technology Entrepreneurship and Management Kundli, Sonepat, 131028 Haryana India
| | - Prabhat Kumar Nema
- Department of Food EngineeringNational Institute of Food Technology Entrepreneurship and Management Kundli, Sonepat, 131028 Haryana India
| | - Barjinder Pal Kaur
- Department of Food EngineeringNational Institute of Food Technology Entrepreneurship and Management Kundli, Sonepat, 131028 Haryana India
| | - Shubhangi Mahadeo Thakre
- College of Agricultural Engineering and TechnologyVasantrao Naik Marathwada Krishi Vidyapeeth Parbhani Maharashtra India
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133
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134
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Zhou M, Li C, Bi J, Jin X, Lyu J, Li X. Towards understanding the enhancement of moisture diffusion during intermediate-infrared drying of peach pomace based on the glass transition theory. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.04.003] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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135
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Saha SK, Dey S, Chakraborty R. Effect of microwave power on drying kinetics, structure, color, and antioxidant activities of corncob. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13021] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Suman Kumar Saha
- Department of Food Technology & Biochemical EngineeringJadavpur University Kolkata India
| | - Suhrita Dey
- Department of Food Technology & Biochemical EngineeringJadavpur University Kolkata India
| | - Runu Chakraborty
- Department of Food Technology & Biochemical EngineeringJadavpur University Kolkata India
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136
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Kumar D, Tarafdar A, Kumar Y, Badgujar PC. Intelligent modeling and detailed analysis of drying, hydration, thermal, and spectral characteristics for convective drying of chicken breast slices. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13087] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Deepak Kumar
- Department of Food Science and TechnologyNational Institute of Food Technology Entrepreneurship and Management Sonipat Haryana India
| | - Ayon Tarafdar
- Department of Food EngineeringNational Institute of Food Technology Entrepreneurship and Management Sonipat Haryana India
| | - Yogesh Kumar
- Department of Food Science and TechnologyNational Institute of Food Technology Entrepreneurship and Management Sonipat Haryana India
| | - Prarabdh C. Badgujar
- Department of Food Science and TechnologyNational Institute of Food Technology Entrepreneurship and Management Sonipat Haryana India
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137
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Mierzwa D, Szadzińska J. The microwave-assisted convective drying of kale ( Brassica oleracea
L. var. sabellica
L.) using continuous and changeable power radiation. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13004] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Dominik Mierzwa
- Department of Process Engineering; Poznań University of Technology, Institute of Technology and Chemical Engineering; Poznań Poland
| | - Justyna Szadzińska
- Department of Process Engineering; Poznań University of Technology, Institute of Technology and Chemical Engineering; Poznań Poland
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138
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Aragón-Rojas S, Quintanilla-Carvajal MX, Hernández-Sánchez H, Hernández-Álvarez AJ, Moreno FL. Encapsulation of Lactobacillus fermentum K73 by Refractance Window drying. Sci Rep 2019; 9:5625. [PMID: 30948743 PMCID: PMC6449500 DOI: 10.1038/s41598-019-42016-0] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2018] [Accepted: 12/11/2018] [Indexed: 12/14/2022] Open
Abstract
The purpose of this work was to model the survival of the microorganism and the kinetics of drying during the encapsulation of Lactobacillus fermentum K73 by Refractance Window drying. A whey culture medium with and without addition of maltodextrin were used as encapsulation matrices. The microorganism with the encapsulation matrices was dried at three water temperatures (333, 343 and 353 K) until reaching balanced moisture. Microorganism survival and thin layer drying kinetics were studied by using mathematical models. Results showed that modified Gompertz model and Midilli model described the survival of the microorganism and the drying kinetics, respectively. The most favorable process conditions found with the mathematical modelling were a drying time of 2460 s, at a temperature of 353 K. At these conditions, a product with 9.1 Log CFU/g and a final humidity of 10% [wet basis] using the culture medium as encapsulation matrix was obtained. The result shows that Refractance Window can be applied to encapsulate the microorganism probiotic with a proper survival of the microorganism.
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Affiliation(s)
- Stephania Aragón-Rojas
- Universidad de La Sabana, Faculty of Engineering. Doctorado en Biociencias. Campus Universitario del Puente del Común, Km 7 Autopista Norte de Bogotá, Chía, Cundinamarca, Colombia
| | - María Ximena Quintanilla-Carvajal
- Universidad de La Sabana, Faculty of Engineering. Grupo de Investigación en Procesos Agroindustriales Campus Universitario del Puente del Común, Km 7 Autopista Norte de Bogotá, Chía, Cundinamarca, Colombia
| | - Humberto Hernández-Sánchez
- Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional. Av. Wilfrido Massieu esq. Cda. M. Stampa, UP Adolfo López Mateos, Ciudad de México, 07738, Mexico
| | | | - Fabian Leonardo Moreno
- Universidad de La Sabana, Faculty of Engineering. Grupo de Investigación en Procesos Agroindustriales Campus Universitario del Puente del Común, Km 7 Autopista Norte de Bogotá, Chía, Cundinamarca, Colombia.
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139
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140
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Vega-Gálvez A, Poblete J, Quispe-Fuentes I, Uribe E, Bilbao-Sainz C, Pastén A. Chemical and bioactive characterization of papaya (Vasconcellea pubescens) under different drying technologies: evaluation of antioxidant and antidiabetic potential. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00117-4] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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141
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Al-Ali M, Parthasarathy R. Modeling and kinetics study of novel microwave irradiation drying of naproxen sodium drug. POWDER TECHNOL 2019. [DOI: 10.1016/j.powtec.2019.01.046] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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142
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Akar G, Barutçu Mazı I. Color change, ascorbic acid degradation kinetics, and rehydration behavior of kiwifruit as affected by different drying methods. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13011] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Göksu Akar
- Department of Food Engineering, Agricultural FacultyOrdu University Ordu Turkey
| | - Işıl Barutçu Mazı
- Department of Food Engineering, Agricultural FacultyOrdu University Ordu Turkey
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143
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Abstract
Lemongrass is a plant that contains aromatic compounds (myrcene and limonene), powerful deodorants, and antimicrobial compounds (citral and geraniol). Identifying a suitable drying model for the material is crucial for establishing an initial step for the development of dried products. Convection drying is a commonly used drying method that could extend the shelf life of the product. In this study, a suitable kinetic model for the drying process was determined by fitting moisture data corresponding to four different temperature levels: 50, 55, 60 and 65 °C. In addition, the effect of drying temperature on the moisture removal rate, the effective diffusion coefficient and activation energy were also estimated. The results showed that time for moisture removal increases proportionally with the air-drying temperature, and that the Weibull model is the most suitable model for describing the drying process. The effective diffusion coefficient ranges from 7.64 × 10−11 m2/s to 1.48 × 10−10 m2/s and the activation energy was 38.34 kJ/mol. The activation energy for lemongrass evaporation is relatively high, suggesting that more energy is needed to separate moisture from the material by drying.
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144
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Onwude DI, Hashim N, Abdan K, Janius R, Chen G. The effectiveness of combined infrared and hot-air drying strategies for sweet potato. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.08.008] [Citation(s) in RCA: 56] [Impact Index Per Article: 11.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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145
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Effect of reversible permeabilization in combination with different drying methods on the structure and sensorial quality of dried basil (Ocimum basilicum L.) leaves. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.09.062] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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146
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Holowaty SA, Thea AE, Alegre C, Schmalko ME. Differences in physicochemical properties of yerba maté (
Ilex paraguariensis
) obtained using traditional and alternative manufacturing methods. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12911] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Santiago A. Holowaty
- Facultad de Ciencias ExactasQuímicas y Naturales, Universidad Nacional de Misiones Posadas Misiones Argentina
| | - Ana E. Thea
- Facultad de Ciencias ExactasQuímicas y Naturales, Universidad Nacional de Misiones Posadas Misiones Argentina
| | - Carolina Alegre
- Facultad de Ciencias ExactasQuímicas y Naturales, Universidad Nacional de Misiones Posadas Misiones Argentina
| | - Miguel E. Schmalko
- Facultad de Ciencias ExactasQuímicas y Naturales, Universidad Nacional de Misiones Posadas Misiones Argentina
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147
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Onwude DI, Hashim N, Abdan K, Janius R, Chen G. Numerical modeling of radiative heat and mass transfer for sweet potato during drying. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13741] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Daniel I. Onwude
- Faculty of Engineering, Department of Biological and Agricultural Engineering Universiti Putra Malaysia Serdang Malaysia
- Faculty of Engineering, Department of Agricultural and Food Engineering University of Uyo Uyo Nigeria
| | - Norhashila Hashim
- Faculty of Engineering, Department of Biological and Agricultural Engineering Universiti Putra Malaysia Serdang Malaysia
- Faculty of Engineering, Smart Farming Technology Research Centre Universiti Putra Malaysia Serdang Malaysia
| | - Khalina Abdan
- Faculty of Engineering, Department of Biological and Agricultural Engineering Universiti Putra Malaysia Serdang Malaysia
| | - Rimfiel Janius
- Faculty of Engineering, Department of Biological and Agricultural Engineering Universiti Putra Malaysia Serdang Malaysia
| | - Guangnan Chen
- Faculty of Health, Engineering and Sciences University of Southern Queensland Toowoomba Queensland Australia
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148
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Sehrawat R, Nema PK. Low pressure superheated steam drying of onion slices: kinetics and quality comparison with vacuum and hot air drying in an advanced drying unit. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2018; 55:4311-4320. [PMID: 30228430 PMCID: PMC6133842 DOI: 10.1007/s13197-018-3379-4] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/01/2018] [Accepted: 08/07/2018] [Indexed: 10/28/2022]
Abstract
Pungency is important characteristics of onion and during processing it is generally reduces. Low pressure superheated steam drying (LPSSD) is gaining importance due to energy and product benefits. It results in better retentions of bioactive components. So, in current study onion slices were dried using low pressure superheated steam, and compared with vacuum and hot air drying at different temperature in NIFTEM advance drying unit. Among the selected models, Page's model gave a better prediction and satisfactorily described drying characteristics of onion slices. The Activation energy was found to be 41.87 kJ/mol in LPSSD. Quality of product, i.e. retention of color, rehydration ratio, thiosulphinate content, total phenol content and antioxidant activity, were better at 70 °C using LPSSD, at 60 °C using VD and HAD, as compared to other drying temperature in respective drying technologies used. Significant differences in quality of the dried product were also observed due to drying temperature in different drying techniques.
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Affiliation(s)
- Rachna Sehrawat
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Kundli, Sonepat, Haryana 131028 India
| | - Prabhat K. Nema
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Kundli, Sonepat, Haryana 131028 India
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149
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Doymaz İ, Karasu S. Effect of air temperature on drying kinetics, colour changes and total phenolic content of sage leaves (Salvia officinalis). QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2018. [DOI: 10.3920/qas2017.1257] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- İ. Doymaz
- Department of Chemical Engineering, Yildiz Technical University, Esenler, 34210 Istanbul, Turkey
| | - S. Karasu
- Department of Food Engineering, Yildiz Technical University, Esenler, 34210 Istanbul, Turkey
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150
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Nguyen GT, Sopade PA. Modeling Starch Digestograms: Computational Characteristics of Kinetic Models for in vitro Starch Digestion in Food Research. Compr Rev Food Sci Food Saf 2018; 17:1422-1445. [PMID: 33350160 DOI: 10.1111/1541-4337.12384] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2018] [Revised: 06/13/2018] [Accepted: 06/15/2018] [Indexed: 12/29/2022]
Abstract
Starch digestion is mostly investigated with in vitro techniques, and time-course measurements are common. These yield digestograms that are modeled by theoretical, semitheoretical, and empirical kinetic equations, many of which are reviewed here. The Duggleby model has Michaelis-Menten functions, and its dependent variable is on both sides of the equation with no apparent parameter for maximum digestible starch (D∞ ). The Gaouar and Peleg models are equivalent. They predict both the initial digestible starch (D0 ) and D∞ , and an average digestion rate, but they can reveal "biratial" digestions. The first-order kinetic model exhibits diverse predictabilities and, when linearized, D∞ is sometimes equated to 100 g/100 g dry starch (100%), it yields an average rate of digestion and can predict negative D0 . The log of slope (LOS) model is unique in revealing the rapid-to-slow digestion rate phenomenon, but without guidelines to identify such. The LOS model does not sometimes use all the digestogram data, can predict D∞ greater than 100%, and returns zero digestion rate for some digestograms. However, some starchy materials exhibit a slow-to-rapid digestion rate phenomenon, as demonstrated with an example. The modified first-order kinetic model uses all the digestogram data with practical constraints (D0 ≥ 0 g/100 g dry starch; D∞ ≤ 100 g/100 g dry starch), describes all digestograms, and yields an average digestion rate, but it can also be used for "biratial" digestions. In addition, the logistic and Weibull models are discussed. Using some published data, the computational characteristics of these commonly used models are presented with objective parameters to guide choices.
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Affiliation(s)
- Giang T Nguyen
- Dept. of Animal Husbandry and Veterinary, Faculty of Agriculture and Natural Resources, An Giang Univ., Long Xuyen City, An Giang Province, Vietnam
| | - Peter A Sopade
- Dept. of Food Science and Engineering, School of Agricultural Sciences, Xichang Univ., Xichang, Sichuan Province, 615013, China.,Food Process Engineering Consultants, Abeokuta Cottage, Tia Lane, Forest Lake, QLD 4078, Australia
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