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Zamani S, Bakhshi D, Sahraroo A, Ebadi M. Improvement of phytochemical and quality characteristics of Dracocephalum kotschyi by drying methods. Food Sci Nutr 2023; 11:4246-4262. [PMID: 37457179 PMCID: PMC10345690 DOI: 10.1002/fsn3.3351] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2022] [Revised: 03/09/2023] [Accepted: 03/17/2023] [Indexed: 07/18/2023] Open
Abstract
This experiment was conducted to evaluate the effects of different drying methods on drying parameters and qualitative characteristics of Dracocephalum kotschyi in a completely randomized design with three replications. Treatments included shade drying as control, sun drying, cabinet drying (CD at 50 and 60°C), refractance window drying (RWD), infrared drying (IRD) at 200 and 300 W, and combination of RWD+ IRD at 200 and 300 W. According to the results, IRD, RWD, and RWD+ IRD effectively maintained valuable secondary metabolites compared to the conventional drying methods. The maximum total phenol content (2.7 and 2.66 mg GAE/g dry weight), total flavonoid content (2.26 and 2.33 mg QE/g dry weight), antioxidant activity (79% and 78.33%), and essential oil content (0.65% and 0.76%) were obtained from plants dried by RWD and IRD. Samples dried by RWD, IRD, and RWD+ IRD had high color quality, acceptable green color, and less browning. Also, RWD and IRD methods effectively reduced microbial contamination of dried plants compared to the control and other methods. The minimum aerobic mesophiles, mold, yeast, and coliforms were observed at 3.11, 0, and 1.47 log CFU/g in IRD 300 W and 3.17, 1, and 1.30 log CFU/g in RWD. D. kotschyi dried at CD 50°C had the maximum microbial contamination. Generally, according to the obtained results, RWD and IRD methods are suggested for drying of D. kotschyi and similar herbs due to shortening the drying time, preserving and improving the quality properties of dried plants.
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Affiliation(s)
- Sahar Zamani
- Department of Horticultural Science, Faculty of Agricultural SciencesUniversity of GuilanRashtIran
| | - Davood Bakhshi
- Department of Horticultural Science, Faculty of Agricultural SciencesUniversity of GuilanRashtIran
| | - Amir Sahraroo
- Department of Horticultural Science, Faculty of Agricultural SciencesUniversity of GuilanRashtIran
| | - Mohammad‐Taghi Ebadi
- Department of Horticultural Science, Faculty of AgricultureTarbiat Modares UniversityTehranIran
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Delfiya DSA, Prashob K, Murali S, Alfiya PV, Samuel MP, Pandiselvam R. Drying kinetics of food materials in infrared radiation drying: A review. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13810] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Affiliation(s)
| | - K. Prashob
- Engineering Division ICAR—Central Institute of Fisheries Technology Cochin India
| | - S. Murali
- Engineering Division ICAR—Central Institute of Fisheries Technology Cochin India
| | - P. V. Alfiya
- Engineering Division ICAR—Central Institute of Fisheries Technology Cochin India
| | - Manoj P. Samuel
- Engineering Division ICAR—Central Institute of Fisheries Technology Cochin India
| | - R. Pandiselvam
- Physiology, Biochemistry and Post‐Harvest Technology Division ICAR—Central Plantation Crops Research Institute Kasaragod India
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Coradi PC, Martens S, Rodrigues HE, Leal AF, da Costa DR, Saath R, Borém FM. Development and validation of a heated drying air diffusion system to optimize rotary dryers and final coffee quality. PLoS One 2021; 16:e0251312. [PMID: 34157022 PMCID: PMC8219142 DOI: 10.1371/journal.pone.0251312] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2021] [Accepted: 04/25/2021] [Indexed: 11/19/2022] Open
Abstract
The final quality of pre-processed coffees is influenced by the applied drying technology. Thus, the aim of the study was to develop and validate a heated air flow diffusion system to optimize and reduce the drying time of rotary dryers and improve the final quality of coffee. Computational fluid dynamics was used for the simulation of the air fluid dynamics in the combustion chamber of the heat generator. It was observed that the energy losses in the upper and lower walls of the heat generator chamber were higher with an increase in the convective heat transfer coefficient. It was found that the rate of fluid flow presented a fully developed profile, in which the higher speed value was found in the central region of the outlet. The reduction in moisture content during coffee drying was directly proportional to the increase in temperature. The Midilli model shows the best fit to describe the drying curves of the coffee. The effective diffusion coefficient increases with increasing temperature of the drying air. It was observed that the adjustments of the fluid dynamics in the burning of gas and the adaptation of the diffuser system significantly influenced the drying time and final quality of naturally processed and pulped coffees. In conclusion, the adapted technological set, a rotary dryer with gas heating and diffusion of heated air, had a high performance in the final quality of the coffee, and for this reason it is recommended to producers and the industry.
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Affiliation(s)
- Paulo Carteri Coradi
- Campus Cachoeira do Sul, Federal University of Santa Maria, Cachoeira do Sul, RS, Brazil
- Department of Agricultural Engineering, Federal University of Santa Maria, Santa Maria, RS, Brazil
- * E-mail:
| | - Samuel Martens
- Department of Agricultural Engineering, Federal University of Santa Maria, Santa Maria, RS, Brazil
| | | | - Andressa Fernandes Leal
- Department of Agricultural Engineering, Federal University of Santa Maria, Santa Maria, RS, Brazil
| | - Douglas Romeu da Costa
- Department of Agricultural Engineering, Federal University of Sergipe, São Cristóvão, SE, Brazil
| | - Reni Saath
- Department of Agronomy, Sate University of Maringá, Maringá, PR, Brazil
| | - Flávio Meira Borém
- Department of Agricultural Engineering, Federal University of Lavras, Lavras, MG, Brazil
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4
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Thermodynamic and Quality Performance Studies for Drying Kiwi in Hybrid Hot Air-Infrared Drying with Ultrasound Pretreatment. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11031297] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The present study examined the effect of ultrasonic pretreatment at three time the levels of 10, 20 and 30 min on some thermodynamic (effective moisture diffusivity coefficient(Deff), drying time, specific energy consumption (SEC), energy efficiency, drying efficiency, and thermal efficiency) and physical (color and shrinkage) properties of kiwifruit under hybrid hot air-infrared(HAI) dryer at different temperatures (50, 60 and 70 °C) and different thicknesses (4, 6 and 8 mm). A total of 11 mathematical models were applied to represent the moisture ratio (MR) during the drying of kiwifruit. The fitting of MR mathematical models to experimental data demonstrated that the logistic model can satisfactorily describe the MR curve of dried kiwifruit with a correlation coefficient (R2) of 0.9997, root mean square error (RMSE) of 0.0177 and chi-square (χ2) of 0.0007. The observed Deff of dried samples ranged from 3.09 × 10−10 to 2.26 × 10−9 m2/s. The lowest SEC, color changes and shrinkage were obtained as 36.57 kWh/kg, 13.29 and 25.25%, respectively. The highest drying efficiency, energy efficiency, and thermal efficiency were determined as 11.09%, 7.69% and 10.58%, respectively. The results revealed that increasing the temperature and ultrasonic pretreatment time and decreasing the sample thickness led to a significant increase (p < 0.05) in drying efficiency, thermal efficiency, and energy efficiency, while drying time, SEC and shrinkage significantly decreased (p < 0.05).
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Sakare P, Prasad N, Thombare N, Singh R, Sharma SC. Infrared Drying of Food Materials: Recent Advances. FOOD ENGINEERING REVIEWS 2020. [DOI: 10.1007/s12393-020-09237-w] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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6
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Phitakwinai S, Thepa S, Nilnont W. Thin-layer drying of parchment Arabica coffee by controlling temperature and relative humidity. Food Sci Nutr 2019; 7:2921-2931. [PMID: 31572585 PMCID: PMC6766561 DOI: 10.1002/fsn3.1144] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2019] [Revised: 06/10/2019] [Accepted: 06/11/2019] [Indexed: 12/04/2022] Open
Abstract
This paper presents thin-layer drying of parchment coffee (Coffea arabica). Thin-layer drying of parchment coffee was conducted under controlled temperatures (50°C, 60°C, and 70°C) and relative humidities (10%-30%). The temperature of the drying air was important for drying at a high temperature, which results in the rapid removal of moisture and reduced time for drying. Nine thin-layer drying models (Newton, Page, Henderson and Pabis, logarithmic, two-term, modified Henderson and Pabis, two-term exponential, approximation diffusion, and modified-Midilli) were fitted to the experimental data for parchment coffee. The drying parameters of parchment coffee were related to temperature and relative humidity. The best model was the modified-Midilli model, which can be used to design the optimal dryer. The effective moisture diffusivity of parchment coffee drying was determined by minimizing the sum of squares of the deviations between the experimental data for the moisture content and the predicted values of thin-layer drying. The effective moisture diffusivity as a function of the temperature at each relative humidity was expressed by the Arrhenius-type equation.
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Affiliation(s)
- Sutida Phitakwinai
- Division of Energy Technology, School of Energy, Environment and MaterialsKing Mongkut’s University of Technology ThonburiBangkokThailand
| | - Sirichai Thepa
- Division of Energy Technology, School of Energy, Environment and MaterialsKing Mongkut’s University of Technology ThonburiBangkokThailand
| | - Wanich Nilnont
- Department of Mechanical Engineering, Faculty of Engineering and ArchitectureRajamangala University of Technology SuvarnabhumiNonthaburiThailand
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Effects of far-infrared radiation temperature on drying characteristics, water status, microstructure and quality of kiwifruit slices. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00231-3] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Wang J, Xiao HW, Ye JH, Wang J, Raghavan V. Ultrasound Pretreatment to Enhance Drying Kinetics of Kiwifruit (Actinidia deliciosa) Slices: Pros and Cons. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02256-4] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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9
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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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Jafarifar M, Chayjan R, Dibagar N, Alaei B. Modelling some engineering properties of walnut kernel undergoing different drying methods with microwave pre-treatment. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2017. [DOI: 10.3920/qas2017.1071] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- M. Jafarifar
- Department of Biosystems Engineering, Faculty of Agriculture, Bu-Ali Sina University, 6517833131, Hamedan, Iran
| | - R.A. Chayjan
- Department of Biosystems Engineering, Faculty of Agriculture, Bu-Ali Sina University, 6517833131, Hamedan, Iran
| | - N. Dibagar
- Department of Biosystems Engineering, Faculty of Agriculture, Bu-Ali Sina University, 6517833131, Hamedan, Iran
| | - B. Alaei
- Department of Biosystems Engineering, Faculty of Agriculture, Bu-Ali Sina University, 6517833131, Hamedan, Iran
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Aidani E, Hadadkhodaparast M, Kashaninejad M. Experimental and modeling investigation of mass transfer during combined infrared-vacuum drying of Hayward kiwifruits. Food Sci Nutr 2016; 5:596-601. [PMID: 28572946 PMCID: PMC5448346 DOI: 10.1002/fsn3.435] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2016] [Revised: 09/08/2016] [Accepted: 09/25/2016] [Indexed: 11/16/2022] Open
Abstract
In this work, we tried to evaluate mass transfer during a combined infrared‐vacuum drying of kiwifruits. Infrared radiation power (200–300 W) and system pressure (5–15 kPa), as drying parameters, are evaluated on drying characteristics of kiwifruits. Both the infrared lamp power and vacuum pressure affected the drying time of kiwifruit slices. Nine different mathematical models were evaluated for moisture ratios using nonlinear regression analysis. The results of regression analysis indicated that the quadratic model is the best to describe the drying behavior with the lowest SE values and highest R value. Also, an increase in the power led to increase in the effective moisture diffusivity between 1.04 and 2.29 × 10−9 m2/s. A negative effect was observed on the ΔE with increasing in infrared power and with rising in infrared radiation power it was increased. Chroma values decreased during drying.
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Affiliation(s)
- Emad Aidani
- Department of Food Science and Technology Ferdowsi University of Mashhad Mashhad Iran
| | | | - Mahdi Kashaninejad
- Faculty of Food Science Gorgan University of Agricultural Sciences and Natural Resources Gorgan Iran
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