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Joardder MUH, Karim A. Pore Evolution in Cell Walls of Food Tissue during Microwave-Assisted Drying: An In-Depth Investigation. Foods 2023; 12:2497. [PMID: 37444236 DOI: 10.3390/foods12132497] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2023] [Revised: 06/23/2023] [Accepted: 06/23/2023] [Indexed: 07/15/2023] Open
Abstract
Microwave (MW) heating is a unique approach that, unlike conduction- and convection-based heating, can provide volumetric heating. Complex microstructural changes in food materials occur because of simultaneous heat and mass transfer during drying, significantly affecting food structure and quality. Food properties, drying methods, and other drying parameters all have an impact on the microstructure of food samples, which in turn affects drying kinetics and food quality. However, no study has been undertaken to investigate the development of nano-micro-pores (NM-pores) on the cell walls and their relationship with the moisture migration mechanism. This study presents a novel investigation of the microstructural changes in food during microwave drying, with a focus on the formation of nano-micro-pores (NM-pores) on cell walls and their impact on moisture transport kinetics. The utilized hot air was maintained at a temperature of 70 °C, whereas microwave (MW) power levels of 100 W, 200 W, 300 W, and 400 W were used in microwave drying. The findings of the study indicate that the development of NM-pores occurs only during intermittent microwave drying (IMCD), while the cell wall of the food samples tends to burn or collapse in continuous microwave drying (CMD) due to the high heat generated. Additionally, no NM-pores were observed in the cell wall during convective drying. During IMCD with microwave power ranging from 100 W to 400 W, a range of pore sizes from 0.1 μm to 8.5 μm were observed. Due to the formation of NM-pores and collapses, MW drying takes around 10-20 times less time than convective drying to remove the same quantity of moisture. The effective moisture diffusivity values were found to be the highest in CMD at 4.70 × 10-07 m2/s and the lowest in CD at 2.43 × 10-09 m2/s. IMCD showed a moderate diffusivity of 2.45 × 10-08 m2/s. This study investigates the formation of NM-pores on cell walls during microwave drying and their impact on moisture transport kinetics and establishes correlations between microstructure modifications and moisture migration pathways.
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Affiliation(s)
- Mohammad U H Joardder
- Department of Mechanical Engineering, Rajshahi University of Engineering and Technology, Rajshahi 6204, Bangladesh
- Faculty of Engineering and Science, Queensland University of Technology, Brisbane, QLD 4001, Australia
| | - Azharul Karim
- Faculty of Engineering and Science, Queensland University of Technology, Brisbane, QLD 4001, Australia
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Welsh ZG, Simpson MJ, Khan MIH, Karim M. Generalized moisture diffusivity for food drying through multiscale modeling. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2022.111309] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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3
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Pimentel-Almeida W, Itokazu AG, Bazani HAG, Maraschin M, Rodrigues OHC, Corrêa RG, Lopes S, Almerindo GI, Moresco R. Beach-cast Sargassum cymosum macroalgae: biochar production and apply to adsorption of Acetaminophen in batch and fixed-bed adsorption processes. ENVIRONMENTAL TECHNOLOGY 2023; 44:974-987. [PMID: 34605747 DOI: 10.1080/09593330.2021.1989058] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/29/2021] [Accepted: 09/22/2021] [Indexed: 06/13/2023]
Abstract
In order to add value to the beach-cast Sargassum cymosum algae, its biomass was converted by pyrolysis process at 800°C into biochar, characterized and applied in the adsorption of Acetaminophen in batch and fixed-bed processes. Characterization by pH, Point of Zero Charge (pHPZC), Fourier-Transform Infrared Spectroscopy (FTIR), Thermogravimetric (TG), Scanning Electron Microscopy (SEM) and Surface area (BET) showed that the biochar presents properties favourable for the Acetaminophen adsorption. High surface area was obtained of 368.1 m². g-1, presenting the formation of pores, observed by SEM. The biochar showed basic characteristics (pH = 8.84 and pHPZC = 9.9), inferring an adsorption involving several different mechanisms such as dispersive interactions by π electrons, electrostatic attractions, and hydrophobic interactions. The adsorption mechanism is limited by chemisorption and governed by the formation of monolayer on the biochar surface, the Pseudo-second order kinetic and Langmuir-Freundlich isotherm model described the best behaviour of batch adsorption, with equilibrium and maximum adsorption capacity q e = 6.93 ± 0.07 mg. g-1 and q m s = 12.34 ± 0.45 mg. g-1, respectively. Fixed-bed adsorption were performed varying adsorbent mass (0.3 and 0.6 g) and flow rate (2.5 and 5.0 mL. min-1), the best q y = 42.33 mg. g-1 found to adsorbent mass of 0.6 g and flow rate of 2.5 mL. min-1. Yan model described the best behaviour of the breakthrough curves data. Thus, the results provide insights into the development of adsorbents from beach-cast of Sargassum cymosum to adsorption of Acetaminophen, enhancing the use of environmental waste to obtain it.
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Affiliation(s)
- Wendell Pimentel-Almeida
- School of the Sea, Science and Technology, University of Itajaí Valley (UNIVALI), Itajaí, Brazil
| | | | | | - Marcelo Maraschin
- Plant Morphogenesis and Biochemistry Laboratory, Federal University of Santa Catarina (UFSC), Florianópolis, Brazilik
| | | | - Rafaela Gordo Corrêa
- Department of Botany, Federal University of Santa Catarina (UFSC), Florianópolis, Brazil
| | - Susane Lopes
- Plant Morphogenesis and Biochemistry Laboratory, Federal University of Santa Catarina (UFSC), Florianópolis, Brazilik
| | - Gizelle Inácio Almerindo
- School of the Sea, Science and Technology, University of Itajaí Valley (UNIVALI), Itajaí, Brazil
- Postgraduate Program in Pharmaceutical Sciences, University of Itajaí Valley (UNIVALI), Itajaí, Brazil
| | - Rodolfo Moresco
- School of the Sea, Science and Technology, University of Itajaí Valley (UNIVALI), Itajaí, Brazil
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Ajani CK, Zhu Z, Sun DW. Microstructural Classification and Reconstruction of the Computational Geometry of Steamed Bread Using Descriptor-Based Approach. Transp Porous Media 2022. [DOI: 10.1007/s11242-022-01796-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
Abstract
Microstructures affect the properties of food products; accurate and relatively less complex microstructural representations are thus needed for modelling of transport phenomena during food processing. Hence, the present study aimed at developing computational microstructures of steamed bread using descriptor-based approach. Relevant information was extracted from the scanning electron microscope (SEM) images of the steamed bread and evaluated using seven classifiers. For the automatic classification and using all descriptors, bagged trees ensembles (BTE) had the highest accuracy of 98.40%, while Gaussian Naïve Bayes was the least with 92.10% accuracy. In the “step forward” analysis, five descriptors had higher classification accuracy (98.80%) than all descriptors, implying that increase in descriptors might or might not increase classification accuracy. Microstructural validation revealed that the ellipse fitting method with a p value of 0.7984 for the area was found to be superior to the Voronoi method with a corresponding p value of 1.4554 × 10−5, confirming that the ellipse developed microstructure was more suitable for microscale modelling of transport phenomena in steamed bread.
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Pinheiro MNC, Madaleno RO, Castro LMMN. Drying kinetics of two fruits Portuguese cultivars ( Bravo de Esmolfe apple and Madeira banana): An experimental study. Heliyon 2022; 8:e09341. [PMID: 35520611 PMCID: PMC9065619 DOI: 10.1016/j.heliyon.2022.e09341] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2021] [Revised: 11/09/2021] [Accepted: 04/22/2022] [Indexed: 12/03/2022] Open
Abstract
Air convective dehydration was carried out at a laboratory scale using two fruits of cultivars produced in different regions of Portugal: Bravo de Esmolfe apple, from Beiras province, and Cavendish banana, from Madeira Island. Fresh fruits were dried in a tray drier with a hot airstream at different temperatures (35, 40, 45, and 50 °C) and velocity of 1.6 m s−1. Drying rate curves were obtained using a simple mathematical approach applied to the moisture content curves adjusting linear and polynomial functions. Different drying rate stages were noticed in the experiments made with apples (one constant drying rate period followed by two falling drying rate periods), while in the case of the banana the constant drying rate period was not perceived, being dried entirely during a unique falling drying rate period. As expected, the constant drying rate value obtained at the beginning of the experiments with apples is higher when these were conducted at higher temperatures, changing from 8.103 to 14.474 g m−2 s−1 when the airstream temperature increases from 35 to 50 °C. The correspondent critical moisture contents in the Bravo de Esmolfe apples, at the instant the constant drying rate period stops and the drying rate starts to fall, slightly decreases from 4.800 to 4.134 kgwater/kgdry solid. This study explored for the first time the drying behavior of these two important fruits that have been increasingly used in the food industry in Portugal, giving important information for the industrialization of its production.
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Affiliation(s)
- M N Coelho Pinheiro
- Departamento de Engenharia Química e Biológica, Instituto Superior de Engenharia do Instituto Politécnico de Coimbra, Rua Pedro Nunes, Quinta da Nora, 3030-199, Coimbra, Portugal.,Centro de Estudos de Fenómenos de Transporte, Faculdade de Engenharia da Universidade do Porto, Rua Dr. Roberto Frias, 4200-465, Porto, Portugal.,Instituto Politécnico de Coimbra, Instituto de Investigação Aplicada, Laboratório SiSus, Rua Pedro Nunes, Quinta da Nora, 3030-199, Coimbra, Portugal
| | - R O Madaleno
- Departamento de Engenharia Química e Biológica, Instituto Superior de Engenharia do Instituto Politécnico de Coimbra, Rua Pedro Nunes, Quinta da Nora, 3030-199, Coimbra, Portugal
| | - Luis M M N Castro
- Departamento de Engenharia Química e Biológica, Instituto Superior de Engenharia do Instituto Politécnico de Coimbra, Rua Pedro Nunes, Quinta da Nora, 3030-199, Coimbra, Portugal.,CIEPQPF-Chemical Engineering Processes and Forest Products Research Center, Department of Chemical Engineering, Faculty of Sciences and Technology, University of Coimbra, Rua Sílvio Lima, 3030-790, Coimbra, Portugal.,Instituto Politécnico de Coimbra, Instituto de Investigação Aplicada, Laboratório SiSus, Rua Pedro Nunes, Quinta da Nora, 3030-199, Coimbra, Portugal
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Effect of Thermal and Non-Thermal Technologies on Kinetics and the Main Quality Parameters of Red Bell Pepper Dried with Convective and Microwave-Convective Methods. Molecules 2022; 27:molecules27072164. [PMID: 35408568 PMCID: PMC9000649 DOI: 10.3390/molecules27072164] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2022] [Revised: 03/23/2022] [Accepted: 03/25/2022] [Indexed: 11/17/2022] Open
Abstract
The drying process preserves the surplus of perishable food. However, to obtain a good-quality final product, different pretreatments are conducted before drying. Thus, the aim of the study was the evaluation of the effect of thermal (blanching treatments with hot water) and non-thermal technologies (pulsed electric field (PEF) and ultrasound (US)) on the kinetics of the drying process of red bell pepper. The convective and microwave-convective drying were compared based on quality parameters, such as physical (water activity, porosity, rehydration rate, and color) and chemical properties (total phenolic content, total carotenoids content, antioxidant activity, and total sugars content). The results showed that all of the investigated methods reduced drying time. However, the most effective was blanching, followed by PEF and US treatment, regardless of the drying technique. Non-thermal methods allowed for better preservation of bioactive compounds, such as vitamin C in the range of 8.2% to 22.5% or total carotenoid content in the range of 0.4% to 48%, in comparison to untreated dried material. Moreover, PEF-treated red bell peppers exhibited superior antioxidant activity (higher of about 15.2-30.8%) when compared to untreated dried samples, whereas sonication decreased the free radical scavenging potential by ca. 10%. In most cases, the pretreatment influenced the physical properties, such as porosity, color, or rehydration properties. Samples subjected to PEF and US treatment and dried by using a microwave-assisted method exhibited a significantly higher porosity of 2-4 folds in comparison to untreated material; this result was also confirmed by visual inspection of microtomography scans. Among tested methods, blanched samples had the most similar optical properties to untreated materials; however non-thermally treated bell peppers exhibited the highest saturation of the color.
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Catalase Activity in Hot-Air Dried Mango as an Indicator of Heat Exposure for Rapid Detection of Heat Stress. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12031305] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Abstract
The growing market for dried fruits requires more attention to quality parameters. Mango and other tropical fruits are commonly dried at temperatures ranging from 40 °C to 80 °C. Convincing evidence suggests that the nutritional quality of dried fruits is best preserved when dried at low temperatures ≤50 °C, whereas increasing drying temperatures lead to the degradation of the most valuable nutrients inside the fruit. Currently, there is no system or direct measurement method that can assist in identifying the quality deterioration of dried fruits caused by excessive heat exposure during drying. From this perspective, the activity of the heat-sensitive enzyme ‘catalase’ was used for the first time to evaluate and compare mango slices dried at 40 °C, 60 °C and 80 °C. Various methods, including direct and indirect flotation tests and spectrophotometric measurements, were explored to measure the residual catalase activity in the dried samples. Results showed that the spectrophotometry and indirect flotation test produced the best results, revealing a significant difference (p < 0.05) in the catalase activity of mango slices dried at 40 °C, 60 °C and 80 °C, which the direct-dried mango flotation test failed to predict. Furthermore, this study demonstrates the potential applicability of catalase activity to indicate heat stress in dried mango slices processed at different temperatures.
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Ajani CK, Zhu Z, Sun DW. In situ investigation of cellular water transport and morphological changes during vacuum cooling of steamed breads. Food Chem 2022; 381:132211. [PMID: 35121313 DOI: 10.1016/j.foodchem.2022.132211] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2021] [Revised: 12/16/2021] [Accepted: 01/18/2022] [Indexed: 12/22/2022]
Abstract
Dynamic investigation of the effects of vacuum cooling on cellular water transport and structural changes of steamed bread was carried out using transverse relaxation times (T2) and proton density-weighted images in a nuclear magnetic resonance (NMR)/magnetic resonance imaging (MRI) analyser, respectively. Initially, both steamed bread at room temperature of 25 °C and freshly steamed bread at 85 °C had three peaks of T21, T22, and T23, respectively representing the tightly bound water, loosely bound water, and free water, while an additional peak T24, was observed in freshly steamed bread at 85 °C. After vacuum cooling, freshly steamed bread at 85 °C had a higher mass loss of 10.29% due to its high initial temperature, and both samples were clearly discriminated with PCA of 88.2%, indicating that the initial food condition affected the vacuum cooling process. Lastly, the NMR/MRI technique and correlations were accurate (R2> 0.98), thus suitable for model validation at microscale and macroscale.
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Affiliation(s)
- Clement Kehinde Ajani
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Zhiwei Zhu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Da-Wen Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland.
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Sun L, Zhang P, Zheng X, Cai J, Bai J. Three-dimensional morphological changes of potato slices during the drying process. Curr Res Food Sci 2021; 4:910-916. [PMID: 34927086 PMCID: PMC8647000 DOI: 10.1016/j.crfs.2021.11.009] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2021] [Revised: 11/07/2021] [Accepted: 11/16/2021] [Indexed: 11/30/2022] Open
Abstract
Hot air drying is a common method for drying potato slices. In this paper, the three-dimensional (3D) morphological changes incurred during hot air drying of potato slices were investigated. The effect of drying on the thickness and diameter of potato slices was of special interest. The results showed that the potato slices underwent stages of regular warping, collapse, and curling during the drying process. After classifying the numerical variation in characteristics into the standard deviation in mean height (SDMH) and the rate of change in mean height (RCMH) of potato slices, the RCMH was selected to describe the 3D morphological changes in the potato drying process. A critical point and a termination point for RCMH of potato slices in the drying process were observed. Samples varied widely after the critical point was reached. A logarithmic function model was used to assess differences in the RCMH at the critical point and the termination point. The R-squared (R2) value of 0.9 suggested a strong correlation between the parameters of the experiment and changes in slice thickness and diameter. The model proposed in this paper could accurately characterize the late-stage changes in potato slice qualities during hot air drying of potato slices. Drying potato slices underwent stages of regular warping, collapse and curling. A correlation between the fitted results and the changes in thickness and diameter. A height change model in the later stage of hot air drying of potato slices.
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Affiliation(s)
- Li Sun
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, 212013, PR China.,School of Mechanical Engineering, Jiangsu University, Zhenjiang, Jiangsu, 212013, PR China
| | - Pengqi Zhang
- School of Mechanical Engineering, Jiangsu University, Zhenjiang, Jiangsu, 212013, PR China
| | - Xin Zheng
- School of Mechanical Engineering, Jiangsu University, Zhenjiang, Jiangsu, 212013, PR China
| | - Jianrong Cai
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, 212013, PR China
| | - Junwen Bai
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, 212013, PR China
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Numerical simulation and microtomography study for drying a deformable isodiametric-cellular food. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2021. [DOI: 10.1515/ijfe-2021-0108] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
The aim of this work is the simulation of volumetric strain of tuberous crop during drying. We propose a poroelastic model for predicting the drying kinetics and volume loss of potato cubes during convective drying. The Biot’s theory of poroelasticity was used, which considers the Lamé parameters, Young’s modulus and Poisson’s ratio. Drying kinetics and volumetric strain were modeled and compared versus experimental data. An X-ray microtomograph coupled with image analysis was used to visualize the shape and size of the samples during drying. Drying experiments were conducted at 50, 60 and 70 °C, 20% RH, with an air velocity of 1 and 2 m/s. The drying process was interrupted several times to perform tomographic acquisitions. We found a period of ideal shrinkage, nevertheless, the volumetric strain reveals a kinetic behavior over time. The model computes the volumetric strain, which describes correctly the experimental data obtained by microtomography.
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Luo J, Li M, Zhang Y, Zheng M, Ming Ling C. The low-field NMR studies the change in cellular water in tilapia fillet tissue during different drying conditions. Food Sci Nutr 2021; 9:2644-2657. [PMID: 34026078 PMCID: PMC8116849 DOI: 10.1002/fsn3.2221] [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: 11/17/2020] [Revised: 02/19/2021] [Accepted: 02/20/2021] [Indexed: 11/13/2022] Open
Abstract
The muscle is a highly organized tissue, where there are three different moistures including free water, entrapped water, and bound water. These moistures were distributed in intercellular spaces, intracellular spaces, and other solute environments, respectively. Understanding the moisture migration in different environments is crucial to enhance energy efficiency and improve the quality of processed food. Therefore, the tilapia fillets were used to experiment, and the low-field nuclear magnetic resonance technique is used to measure the change in different moistures during the drying process. The study found that free water is the highest when cell membranes started to rupture. In addition, it also observed that the cell membrane ruptures at different stages of drying. The result of this study provides critical information that could be used to guide the study of the dynamic mechanisms underlying drying and the development of drying technology for tilapia fillets and similar aquatic products.
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Affiliation(s)
- Jing Luo
- College of Food Science and TechnologyGuangdong Ocean UniversityZhanjiangChina
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and SafetyGuangdong Ocean UniversityZhanjiangChina
| | - Min Li
- College of Mechanical and Power EngineeringGuangdong Ocean UniversityZhanjiangChina
| | - Ying Zhang
- College of Food Science and TechnologyGuangdong Ocean UniversityZhanjiangChina
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and SafetyGuangdong Ocean UniversityZhanjiangChina
| | - Man Zheng
- College of Food Science and TechnologyGuangdong Ocean UniversityZhanjiangChina
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and SafetyGuangdong Ocean UniversityZhanjiangChina
| | - Chang Ming Ling
- College of Mechanical and Power EngineeringGuangdong Ocean UniversityZhanjiangChina
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Ciurzyńska A, Falacińska J, Kowalska H, Kowalska J, Galus S, Marzec A, Domian E. The Effect of Pre-Treatment (Blanching, Ultrasound and Freezing) on Quality of Freeze-Dried Red Beets. Foods 2021; 10:foods10010132. [PMID: 33435149 PMCID: PMC7827667 DOI: 10.3390/foods10010132] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2020] [Revised: 12/29/2020] [Accepted: 01/06/2021] [Indexed: 01/28/2023] Open
Abstract
This paper presents the influence of blanching, ultrasonic processing and freezing conditions on selected physical properties of freeze-dried red beet, i.e., water activity, structure, porosity and shrinkage. Red beets subjected to a selected pre-treatment using its various parameters were frozen by three methods and then freeze-dried. Ultrasound reduced the water activity of samples. Blanching in water reduced shrinkage and improved porosity. In addition to the type of pre-treatment applied, the quality was also affected by freezing conditions before drying. Combined freezing resulted in the highest shrinkage and the lowest porosity and water activity. Slowly frozen samples were characterized by the best porosity.
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13
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Dimensional change and cook loss during heating of fish: Problem formulation and semi-empirical modeling approach. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2020.110004] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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14
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Guzmán-Meza M, Laurindo JB, Jarpa-Parra M, Segura-Ponce L. Isothermal drying of plant-based food material: An approach using 2D polydimethylsiloxane (PDMS) micromodels. Chem Eng Sci 2020. [DOI: 10.1016/j.ces.2019.115385] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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15
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Younas S, Liu C, Qu H, Mao Y, Liu W, Wei L, Yan L, Zheng L. Multispectral imaging for predicting the water status in mushroom during hot-air dehydration. J Food Sci 2020; 85:903-909. [PMID: 32147837 DOI: 10.1111/1750-3841.15081] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2019] [Revised: 12/23/2019] [Accepted: 01/24/2020] [Indexed: 12/28/2022]
Abstract
In-depth understanding of the shifting of water status during dehydration is crucial for obtaining better quality of dried food. In this work, we report a nondestructive method to measure the water status in hot-air dried mushroom via multispectral imaging (MSI) technology combined with chemometric methods. The low-field nuclear magnetic resonance (LF-NMR) measurements were performed as reference. During drying process, the moisture content changed dramatically with notable migration and conversion of different water phases. Partial least squares (PLS), back propagation neural network (BPNN), and least squares-support vector machine (LS-SVM) models were applied to develop quantitative models. Among all, BPNN model showed considerably better performance of prediction with coefficient of determination R2 c = 0.9829, R2 p = 0.9639. The results demonstrated that MSI technology combined with chemometric methods is an impressive approach for determination of the water status in hot-air dried mushrooms, which would facilitate infield of food processing by providing applicable and appropriate platform. PRACTICAL APPLICATION: Experimental investigation of different water status during food processing. Assessment of the potential of multispectral imaging to predict water status. Usage of novel measurement method for food processors.
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Affiliation(s)
- Shoaib Younas
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, China
| | - Changhong Liu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, China
| | - Hao Qu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, China
| | - Yu Mao
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, China
| | - Wei Liu
- Intelligent Control and Compute Vision Lab, Hefei University, Hefei, 230601, China
| | - Liyang Wei
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, China
| | - Ling Yan
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, China
| | - Lei Zheng
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, China.,Research Laboratory of Agricultural Environment and Food Safety, Anhui Modern Agricultural Industry Technology System, Hefei, 230009, China
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Feng Y, Zhou C, ElGasim A. Yagoub A, Sun Y, Owusu-Ansah P, Yu X, Wang X, Xu X, Zhang J, Ren Z. Improvement of the catalytic infrared drying process and quality characteristics of the dried garlic slices by ultrasound-assisted alcohol pretreatment. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108577] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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17
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Purlis E. Modelling convective drying of foods: A multiphase porous media model considering heat of sorption. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.05.028] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Influences of Blanching and Freezing Pretreatments on Moisture Diffusivity and Quality Attributes of Pumpkin Slices During Convective Air-Drying. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02340-9] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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19
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An electrical discrimination method for rot in fresh cut apples using Cole–Cole plots. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00133-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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20
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Shi Q, Tian Y, Zhu L, Zhao Y. Effects of sodium alginate-based coating pretreatment on drying characteristics and quality of heat pump dried scallop adductors. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:4781-4792. [PMID: 30953363 DOI: 10.1002/jsfa.9728] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/16/2019] [Revised: 03/30/2019] [Accepted: 04/03/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND Drying efficiency and quality maintenance are the major concerns of both manufactures and consumers. Heat pump drying (HPD) is suitable for heat sensitive foodstuffs due to its ability to independently control the drying operation parameters. However, lower drying rate and energy efficiency in the later period of HPD are the bottlenecks that restrain its application. A novel approach using hydrocolloids as pretreatment coatings prior to drying was designed to solve these problems. The effects of sodium alginate (SA) coating, drying temperatures and air velocities on the drying characteristics and quality attributes of scallop adductors were evaluated. RESULTS Drying took place in the falling rate period. Drying time decreased with increasing temperature, air velocity and SA coating. The Two Term model and the Wang and Singh model gained the best fit for thin-layer drying of scallop adductors and SA film, respectively. Effective moisture diffusivity increased with temperature, velocity and SA coating and were in the range 7.352-14.620 × 10-11 , 9.890-17.100 × 10-11 and 2.348-4.604 × 10-10 m2 s-1 for uncoated scallop adductors, SA coated scallop adductors and SA films, respectively. The activation energies for SA films, coated and uncoated scallop adductors were 17.07, 20.78 and 26.17 kJ mol-1 , respectively. Dried scallop adductors with SA coating pretreatment exhibited a significant lower value of shrinkage rate and hardness, and higher value of toughness than uncoated ones at 30 °C and 2.0 m s-1 (P < 0.05). CONCLUSION Hydrocolloid coating is a promising pretreatment in improving HPD efficiency and enhancing quality attributes of dried scallop adductors. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Qilong Shi
- Department of Food Science and Engineering, School of Agricultural Engineering and Food Sciences, Shandong University of Technology, Zibo, P. R. China
| | - Yuan Tian
- Department of Food Science and Engineering, School of Agricultural Engineering and Food Sciences, Shandong University of Technology, Zibo, P. R. China
| | - Lanlan Zhu
- Department of Food Science and Engineering, School of Agricultural Engineering and Food Sciences, Shandong University of Technology, Zibo, P. R. China
| | - Ya Zhao
- Department of Food Science and Engineering, School of Agricultural Engineering and Food Sciences, Shandong University of Technology, Zibo, P. R. China
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21
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Rojas ML, Silveira I, Augusto PED. Improving the infrared drying and rehydration of potato slices using simple approaches: Perforations and ethanol. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13089] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Meliza L. Rojas
- Department of Agri‐food IndustryFood and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP) Piracicaba SP Brazil
| | - Isabela Silveira
- Department of Agri‐food IndustryFood and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP) Piracicaba SP Brazil
| | - Pedro E. D. Augusto
- Department of Agri‐food IndustryFood and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP) Piracicaba SP Brazil
- Food and Nutrition Research Center (NAPAN)University of São Paulo (USP) São Paulo SP Brazil
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22
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Miano AC, Rojas ML, Augusto PED. Structural changes caused by ultrasound pretreatment: Direct and indirect demonstration in potato cylinders. ULTRASONICS SONOCHEMISTRY 2019; 52:176-183. [PMID: 30473479 DOI: 10.1016/j.ultsonch.2018.11.015] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/18/2018] [Revised: 07/24/2018] [Accepted: 11/15/2018] [Indexed: 05/23/2023]
Abstract
This work aimed to demonstrate the internal and external structural changes in potato cylinders caused by different times of ultrasound pretreatment. In addition, the structural changes were associated with the viscoelasticity and mass transfer. For which, potato cylinders were immersed in distilled water and pretreated with and without ultrasound (ultrasonic bath of 91 W/L and 25 kHz) up to 120 min. Then, the microstructure was evaluated by stereoscopic observation as a direct method, and by viscoelasticity and mass transfer evaluation (pigment diffusion and drying) as indirect methods. Both external and internal structure of the material were evaluated. As results, it was demonstrated the formation of microchannels inside the potato tissue as well as the surface erosion caused by ultrasound, especially after 60 min of pretreatment. Further, it was observed that the product viscoelasticity is affected by the ultrasound pretreatment reducing the elasticity. In addition, the mass transfer on the cylinders was improved by ultrasound pretreatment. The pigment transfer was enhanced, demonstrating the acoustic erosion at the sample border. Furthermore, the drying process was accelerated by ultrasound, demonstrating the reduction of the internal resistance to water transfer. Finally, it was observed that high structural changes on the potato cylinders can bring some disadvantages such as changes on the color and severe shrinkage. This work concluded that the structural changes caused by ultrasound can be evidenced directly and indirectly. Furthermore, different structural changes took place, on both inside and outside of the vegetable sample. However, despite ultrasound improves further process, especially those that involve mass transfer, the parameters time and ultrasonic power must be optimized to obtain desirable results without reducing the product quality.
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Affiliation(s)
- Alberto Claudio Miano
- Department of Agri-food Industry, Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, SP, Brazil.
| | - Meliza Lindsay Rojas
- Department of Agri-food Industry, Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, SP, Brazil.
| | - Pedro Esteves Duarte Augusto
- Department of Agri-food Industry, Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, SP, Brazil.
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23
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Prawiranto K, Defraeye T, Derome D, Verboven P, Nicolai B, Carmeliet J. New insights into the apple fruit dehydration process at the cellular scale by 3D continuum modeling. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.06.023] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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24
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Toro AG, Briffaz A, Gibert O, Dufour D, Tran T, Bohuon P. Modelling of heat and water transport in plantain during steeping to predict gelatinization and in vitro starch digestibility. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.04.022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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25
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26
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Rahman M, Kumar C, Joardder MU, Karim M. A micro-level transport model for plant-based food materials during drying. Chem Eng Sci 2018. [DOI: 10.1016/j.ces.2018.04.060] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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27
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Mahiuddin M, Khan MIH, Kumar C, Rahman MM, Karim MA. Shrinkage of Food Materials During Drying: Current Status and Challenges. Compr Rev Food Sci Food Saf 2018; 17:1113-1126. [DOI: 10.1111/1541-4337.12375] [Citation(s) in RCA: 88] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2018] [Revised: 05/31/2018] [Accepted: 06/02/2018] [Indexed: 12/01/2022]
Affiliation(s)
- Md Mahiuddin
- Science and Engineering Faculty; Queensland Univ. of Technology (QUT); 2 George St Brisbane QLD 4000 Australia
- Dept. of Mechanical Engineering; Dhaka Univ. of Engineering and Technology; Gazipur 1700 Bangladesh
| | - Md. Imran H. Khan
- Science and Engineering Faculty; Queensland Univ. of Technology (QUT); 2 George St Brisbane QLD 4000 Australia
- Dept. of Mechanical Engineering; Dhaka Univ. of Engineering and Technology; Gazipur 1700 Bangladesh
| | - C. Kumar
- Science and Engineering Faculty; Queensland Univ. of Technology (QUT); 2 George St Brisbane QLD 4000 Australia
| | - M. M. Rahman
- Science and Engineering Faculty; Queensland Univ. of Technology (QUT); 2 George St Brisbane QLD 4000 Australia
| | - M. A. Karim
- Science and Engineering Faculty; Queensland Univ. of Technology (QUT); 2 George St Brisbane QLD 4000 Australia
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28
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Fan K, Zhang M. Recent developments in the food quality detected by non-invasive nuclear magnetic resonance technology. Crit Rev Food Sci Nutr 2018; 59:2202-2213. [PMID: 29451810 DOI: 10.1080/10408398.2018.1441124] [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] [Indexed: 01/13/2023]
Abstract
Nuclear magnetic resonance (NMR) is a rapid, accurate and non-invasive technology and widely used to detect the quality of food, particularly to fruits and vegetables, meat and aquatic products. This review is a survey of recent developments in experimental results for the quality of food on various NMR technologies in processing and storage over the past decade. Following a discussion of the quality discrimination and classification of food, analysis of food compositions and detection of physical, chemical, structural and microbiological properties of food are outlined. Owing to high cost, low detection limit and sensitivity, the professional knowledge involved and the safety issues related to the maintenance of the magnetic field, so far the practical applications are limited to detect small range of food. In order to promote applications for a broader range of foods further research and development efforts are needed to overcome the limitations of NMR in the detection process. The needs and opportunities for future research and developments are outlined.
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Affiliation(s)
- Kai Fan
- a State Key Laboratory of Food Science and Technology, Jiangnan University , Wuxi , Jiangsu , China.,b International Joint Laboratory on Food Safety, Jiangnan University , Wuxi , Jiangsu , China
| | - Min Zhang
- a State Key Laboratory of Food Science and Technology, Jiangnan University , Wuxi , Jiangsu , China.,c Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University , Wuxi , Jiangsu , China
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29
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Rahman M, Gu Y, Karim M. Development of realistic food microstructure considering the structural heterogeneity of cells and intercellular space. FOOD STRUCTURE-NETHERLANDS 2018. [DOI: 10.1016/j.foostr.2018.01.002] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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30
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Khan MIH, Nagy SA, Karim MA. Transport of cellular water during drying: An understanding of cell rupturing mechanism in apple tissue. Food Res Int 2017; 105:772-781. [PMID: 29433273 DOI: 10.1016/j.foodres.2017.12.010] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2017] [Revised: 11/21/2017] [Accepted: 12/03/2017] [Indexed: 11/29/2022]
Abstract
The cellular structure of food tissue is complex, and it is difficult to understand the morphological changes during drying. Three different cellular environments, namely intracellular space, intercellular space, and cell wall in food tissue contain a different proportion of water. It is crucial to understand the moisture migration mechanisms from different cellular environments during drying for improving energy efficiency and for ensuring better quality dried foods. Due to the lack of sufficient understanding of transport mechanisms of different types of water, existing mathematical models for food drying have been developed without considering these components separately. Therefore, the main aim of the present work is to investigate the transport mechanisms of cellular water during drying. Experiments were performed using 1H NMR T2 relaxometry to investigate the proportion of different types of water at various stages of drying, taking apple as a sample. It was found that intercellular water migrates from intracellular region to the intercellular spaces mainly through rupturing of the cell membranes during drying of apple tissue. The cell membrane ruptures take place at various stages of drying rather than collapsing at one time. Interestingly, the trends of rupturing the cell membranes follow mostly a uniform pattern as rupturing takes places almost at a regular interval. The results were compared with the rupturing mechanism in the low porous material (potato) reported in authors' previous study. It was also observed that most of the cell membranes of potato tissue rupture at middle stages of drying while apple tissues rapture mostly uniformly. The penetration rate of heat energy with the pressure gradient between intracellular and intercellular environments are the predominant factors that cause the rupturing the cell membranes.
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Affiliation(s)
- Md Imran H Khan
- Science and Engineering Faculty, Queensland University of Technology (QUT), Brisbane, Queensland, Australia; Department of Mechanical Engineering, Dhaka University of Engineering & Technology, Gazipur, Gazipur-1700, Bangladesh
| | - Szilvia Anett Nagy
- Pécs Diagnostics Center, H-7623 Pécs, Rét Street 2, Hungary; MTA - PTE Neurobiology of Stress Research Group, H-7624 Pécs, Ifjúság Street 20, Hungary
| | - M A Karim
- Science and Engineering Faculty, Queensland University of Technology (QUT), Brisbane, Queensland, Australia.
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31
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Sandoval-Torres S, Tovilla-Morales AS, Hernández-Bautista E. Dimensionless modeling for convective drying of tuberous crop ( Solanum tuberosum ) by considering shrinkage. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.06.014] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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32
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Rahman MM, Joardder MUH, Khan MIH, Pham ND, Karim MA. Multi-scale model of food drying: Current status and challenges. Crit Rev Food Sci Nutr 2017; 58:858-876. [PMID: 27646175 DOI: 10.1080/10408398.2016.1227299] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
For a long time, food engineers have been trying to describe the physical phenomena that occur during food processing especially drying. Physics-based theoretical modeling is an important tool for the food engineers to reduce the hurdles of experimentation. Drying of food is a multi-physics phenomenon such as coupled heat and mass transfer. Moreover, food structure is multi-scale in nature, and the microstructural features play a great role in the food processing specially in drying. Previously simple macroscopic model was used to describe the drying phenomena which can give a little description about the smaller scale. The multiscale modeling technique can handle all the phenomena that occur during drying. In this special kind of modeling approach, the single scale models from bigger to smaller scales are interconnected. With the help of multiscale modeling framework, the transport process associated with drying can be studied on a smaller scale and the resulting information can be transferred to the bigger scale. This article is devoted to discussing the state of the art multi-scale modeling, its prospect and challenges in the field of drying technology. This article has also given some directions to how to overcome the challenges for successful implementation of multi-scale modeling.
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Affiliation(s)
- M M Rahman
- a School of Chemistry, Physics and Mechanical Engineering , Faculty of Science and Engineering, Queensland University of Technology , Brisbane , Queensland , Australia
| | - Mohammad U H Joardder
- a School of Chemistry, Physics and Mechanical Engineering , Faculty of Science and Engineering, Queensland University of Technology , Brisbane , Queensland , Australia
| | - M I H Khan
- a School of Chemistry, Physics and Mechanical Engineering , Faculty of Science and Engineering, Queensland University of Technology , Brisbane , Queensland , Australia.,b Department of Mechanical Engineering , Dhaka University of Engineering & Technology , Gazipur , Bangladesh
| | - Nghia Duc Pham
- a School of Chemistry, Physics and Mechanical Engineering , Faculty of Science and Engineering, Queensland University of Technology , Brisbane , Queensland , Australia.,c Engineering Faculty , Vietnam National University of Agriculture , Hanoi , Vietnam
| | - M A Karim
- a School of Chemistry, Physics and Mechanical Engineering , Faculty of Science and Engineering, Queensland University of Technology , Brisbane , Queensland , Australia
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33
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Khan MIH, Karim MA. Cellular water distribution, transport, and its investigation methods for plant-based food material. Food Res Int 2017; 99:1-14. [PMID: 28784465 DOI: 10.1016/j.foodres.2017.06.037] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2017] [Revised: 06/12/2017] [Accepted: 06/17/2017] [Indexed: 01/19/2023]
Abstract
Heterogeneous and hygroscopic characteristics of plant-based food material make it complex in structure, and therefore water distribution in its different cellular environments is very complex. There are three different cellular environments, namely the intercellular environment, the intracellular environment, and the cell wall environment inside the food structure. According to the bonding strength, intracellular water is defined as loosely bound water, cell wall water is categorized as strongly bound water, and intercellular water is known as free water (FW). During food drying, optimization of the heat and mass transfer process is crucial for the energy efficiency of the process and the quality of the product. For optimizing heat and mass transfer during food processing, understanding these three types of waters (strongly bound, loosely bound, and free water) in plant-based food material is essential. However, there are few studies that investigate cellular level water distribution and transport. As there is no direct method for determining the cellular level water distributions, various indirect methods have been applied to investigate the cellular level water distribution, and there is, as yet, no consensus on the appropriate method for measuring cellular level water in plant-based food material. Therefore, the main aim of this paper is to present a comprehensive review on the available methods to investigate the cellular level water, the characteristics of water at different cellular levels and its transport mechanism during drying. The effect of bound water transport on quality of food product is also discussed. This review article presents a comparative study of different methods that can be applied to investigate cellular water such as nuclear magnetic resonance (NMR), bioelectric impedance analysis (BIA), differential scanning calorimetry (DSC), and dilatometry. The article closes with a discussion of current challenges to investigating cellular water.
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Affiliation(s)
- Md Imran H Khan
- Science and Engineering Faculty, Queensland University of Technology (QUT), 2 George St, Brisbane, QLD 4000, Australia; Department of Mechanical Engineering, Dhaka University of Engineering & Technology, Gazipur 1700, Bangladesh
| | - M A Karim
- Science and Engineering Faculty, Queensland University of Technology (QUT), 2 George St, Brisbane, QLD 4000, Australia.
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34
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Khan MIH, Joardder MUH, Kumar C, Karim MA. Multiphase porous media modelling: A novel approach to predicting food processing performance. Crit Rev Food Sci Nutr 2017; 58:528-546. [PMID: 27439148 DOI: 10.1080/10408398.2016.1197881] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
The development of a physics-based model of food processing is essential to improve the quality of processed food and optimize energy consumption. Food materials, particularly plant-based food materials, are complex in nature as they are porous and have hygroscopic properties. A multiphase porous media model for simultaneous heat and mass transfer can provide a realistic understanding of transport processes and thus can help to optimize energy consumption and improve food quality. Although the development of a multiphase porous media model for food processing is a challenging task because of its complexity, many researchers have attempted it. The primary aim of this paper is to present a comprehensive review of the multiphase models available in the literature for different methods of food processing, such as drying, frying, cooking, baking, heating, and roasting. A critical review of the parameters that should be considered for multiphase modelling is presented which includes input parameters, material properties, simulation techniques and the hypotheses. A discussion on the general trends in outcomes, such as moisture saturation, temperature profile, pressure variation, and evaporation patterns, is also presented. The paper concludes by considering key issues in the existing multiphase models and future directions for development of multiphase models.
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Affiliation(s)
- Md Imran H Khan
- a Science and Engineering Faculty, Queensland University of Technology (QUT) , Brisbane , Australia.,b Department of Mechanical Engineering , Dhaka University of Engineering & Technology , Gazipur , Bangladesh
| | - M U H Joardder
- a Science and Engineering Faculty, Queensland University of Technology (QUT) , Brisbane , Australia
| | - Chandan Kumar
- a Science and Engineering Faculty, Queensland University of Technology (QUT) , Brisbane , Australia
| | - M A Karim
- a Science and Engineering Faculty, Queensland University of Technology (QUT) , Brisbane , Australia
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35
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Defraeye T, Verboven P. Convective drying of fruit: Role and impact of moisture transport properties in modelling. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2016.08.013] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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36
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Investigation of bound and free water in plant-based food material using NMR T 2 relaxometry. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.10.015] [Citation(s) in RCA: 81] [Impact Index Per Article: 10.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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37
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Coupled electromagnetics, multiphase transport and large deformation model for microwave drying. Chem Eng Sci 2016. [DOI: 10.1016/j.ces.2016.09.004] [Citation(s) in RCA: 51] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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38
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Chowdhury A, Kanti Bera T, Ghoshal D, Chakraborty B. Electrical Impedance Variations in Banana Ripening: An Analytical Study with Electrical Impedance Spectroscopy. J FOOD PROCESS ENG 2016. [DOI: 10.1111/jfpe.12387] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Atanu Chowdhury
- Department of Electronics & Communication Engineering; NIT Agartala; Tripura India
| | - Tushar Kanti Bera
- Department of Medical Electronics; BMS College of Engineering; Bangalore India
| | - Dibyendu Ghoshal
- Department of Electronics & Communication Engineering; NIT Agartala; Tripura India
| | - Badal Chakraborty
- Department of PHE; Faculty of Agricultural Engineering; BCKV; West Bengal India
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39
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Bera TK, Nagaraju J, Lubineau G. Electrical impedance spectroscopy (EIS)-based evaluation of biological tissue phantoms to study multifrequency electrical impedance tomography (Mf-EIT) systems. J Vis (Tokyo) 2016. [DOI: 10.1007/s12650-016-0351-0] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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40
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Gulati T, Datta AK. Coupled multiphase transport, large deformation and phase transition during rice puffing. Chem Eng Sci 2016. [DOI: 10.1016/j.ces.2015.08.057] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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41
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Ando Y, Maeda Y, Mizutani K, Wakatsuki N, Hagiwara S, Nabetani H. Effect of air-dehydration pretreatment before freezing on the electrical impedance characteristics and texture of carrots. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2015.08.026] [Citation(s) in RCA: 46] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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42
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Affiliation(s)
- Qian Gao
- Dept. of Chemical and Biochemical Engineering, College of Chemistry and Chemical Engineering; Xiamen University; Xiamen Fujian Province 361005 P.R. China
| | - Jie Xiao
- Suzhou Key Laboratory of Green Chemical Engineering, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science; Soochow University; Suzhou Jiangsu Province 215123 P.R. China
| | - Xiao Dong Chen
- Dept. of Chemical and Biochemical Engineering, College of Chemistry and Chemical Engineering; Xiamen University; Xiamen Fujian Province 361005 P.R. China
- Suzhou Key Laboratory of Green Chemical Engineering, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science; Soochow University; Suzhou Jiangsu Province 215123 P.R. China
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43
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Gulati T, Zhu H, Datta AK, Huang K. Microwave drying of spheres: Coupled electromagnetics-multiphase transport modeling with experimentation. Part II: Model validation and simulation results. FOOD AND BIOPRODUCTS PROCESSING 2015. [DOI: 10.1016/j.fbp.2015.08.001] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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44
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Quantitative understanding of Refractance Window™ drying. FOOD AND BIOPRODUCTS PROCESSING 2015. [DOI: 10.1016/j.fbp.2015.05.010] [Citation(s) in RCA: 43] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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45
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Gulati T, Datta AK, Doona CJ, Ruan RR, Feeherry FE. Modeling moisture migration in a multi-domain food system: Application to storage of a sandwich system. Food Res Int 2015; 76:427-438. [PMID: 28455023 DOI: 10.1016/j.foodres.2015.06.022] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2015] [Revised: 06/13/2015] [Accepted: 06/17/2015] [Indexed: 11/26/2022]
Abstract
Moisture transport in a food system involving two different materials of unequal moisture content was modeled with water activity as the driving force using a porous media framework. This model was applied to a bread-barbecue chicken pocket sandwich stored in isothermal conditions. The model successfully predicted the equilibrium condition, where the two materials, bread and chicken, reached the same water activity, but not the same water content. The transient changes in the moisture content in the bread and chicken were predicted and shown to be significantly affected by air gap between the bread and chicken. The prediction process was also sensitive to the Darcy permeability values for the materials. The modeling framework presented for a sandwich system is very general and can easily be extended to other multicomponent food systems.
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Affiliation(s)
- Tushar Gulati
- Department of Biological and Environmental Engineering, Cornell University, Ithaca, NY, United States
| | - Ashim K Datta
- Department of Biological and Environmental Engineering, Cornell University, Ithaca, NY, United States.
| | - Christopher J Doona
- US Army - Natick Soldier Research, Development & Engineering Center, Warfighter Directorate, Natick, MA, United States
| | - R Roger Ruan
- Department of Bioproducts and Biosystems Engineering, University of Minnesota, St. Paul, MN, United States
| | - Florence E Feeherry
- US Army - Natick Soldier Research, Development & Engineering Center, Warfighter Directorate, Natick, MA, United States
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46
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Joardder MUH, Brown RJ, Kumar C, Karim M. Effect of Cell Wall Properties on Porosity and Shrinkage of Dried Apple. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2015. [DOI: 10.1080/10942912.2014.980945] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Mahnič-Kalamiza S, Vorobiev E, Miklavčič D. Electroporation in food processing and biorefinery. J Membr Biol 2014; 247:1279-304. [PMID: 25287023 DOI: 10.1007/s00232-014-9737-x] [Citation(s) in RCA: 137] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2014] [Accepted: 09/25/2014] [Indexed: 12/12/2022]
Abstract
Electroporation is a method of treatment of plant tissue that due to its nonthermal nature enables preservation of the natural quality, colour and vitamin composition of food products. The range of processes where electroporation was shown to preserve quality, increase extract yield or optimize energy input into the process is overwhelming, though not exhausted; e.g. extraction of valuable compounds and juices, dehydration, cryopreservation, etc. Electroporation is--due to its antimicrobial action--a subject of research as one stage of the pasteurization or sterilization process, as well as a method of plant metabolism stimulation. This paper provides an overview of electroporation as applied to plant materials and electroporation applications in food processing, a quick summary of the basic technical aspects on the topic, and a brief discussion on perspectives for future research and development in the field. The paper is a review in the very broadest sense of the word, written with the purpose of orienting the interested newcomer to the field of electroporation applications in food technology towards the pertinent, highly relevant and more in-depth literature from the respective subdomains of electroporation research.
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Affiliation(s)
- Samo Mahnič-Kalamiza
- Centre de Recherches de Royallieu, University of Technology of Compiègne, BP 20529, 60205, Compiègne Cedex, France,
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Mahnič-Kalamiza S, Vorobiev E. Dual-porosity model of liquid extraction by pressing from biological tissue modified by electroporation. J FOOD ENG 2014. [DOI: 10.1016/j.jfoodeng.2014.03.035] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Ho QT, Carmeliet J, Datta AK, Defraeye T, Delele MA, Herremans E, Opara L, Ramon H, Tijskens E, van der Sman R, Van Liedekerke P, Verboven P, Nicolaï BM. Multiscale modeling in food engineering. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2012.08.019] [Citation(s) in RCA: 82] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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