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Li L, Bao Y, Guo F, Chen J, Zhao M, Cao W, Liu W, Duan X, Ren G. Effect of constant and variable temperature drying processes on drying characteristics, quality, and volatile profile of rose petals in infrared-assisted spouted bed drying. J Food Sci 2024; 89:1387-1402. [PMID: 38282373 DOI: 10.1111/1750-3841.16950] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2023] [Revised: 12/20/2023] [Accepted: 01/08/2024] [Indexed: 01/30/2024]
Abstract
The edible rose (Rosa Crimson Glory) petals were dried using infrared-assisted spouted bed drying technology. The effects of different drying temperature conditions (30, 35, 40, 45, and 50°C, as well as stepped heating drying [SHD] and stepped cooling drying) on the drying characteristics, physicochemical properties, antioxidant capacity, and changes in volatile flavor compounds of the rose petals were investigated. The results showed that the drying time was shortened with increasing drying temperature. Both variable temperature drying processes gave the shortest drying times. Optimal color retention of rose petals was achieved at a constant temperature of 40°C and SHD. Increased drying temperature resulted in higher water-soluble polysaccharide content in the dried rose petals, whereas lower temperatures facilitated anthocyanin preservation. The variable temperature drying processes favored the retention of water-soluble polysaccharides in rose petals, but not anthocyanins. Regarding antioxidant capacity, the samples dried at 40°C and those subjected to the two variable temperature drying processes performed better. This study also analyzed the differences in volatile flavor compounds of rose petals dried under different drying conditions. It was found that the majority of volatile flavor compounds in the rose petals dried by SHD exhibited higher content levels than the other drying conditions. Therefore, considering a thorough evaluation of all relevant factors, it was clear that utilizing the SHD process was the most efficient method for obtaining the best quality rose petals overall.
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Affiliation(s)
- Linlin Li
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
- Agricultural Product Drying Equipment Engineering Technology Research Center, Henan University of Science and Technology, Luoyang, China
| | - Yunfei Bao
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
| | - Fuzhen Guo
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
| | - Junliang Chen
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
- Agricultural Product Drying Equipment Engineering Technology Research Center, Henan University of Science and Technology, Luoyang, China
| | - Mengyue Zhao
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
| | - Weiwei Cao
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
- Agricultural Product Drying Equipment Engineering Technology Research Center, Henan University of Science and Technology, Luoyang, China
| | - Wenchao Liu
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
- Agricultural Product Drying Equipment Engineering Technology Research Center, Henan University of Science and Technology, Luoyang, China
| | - Xu Duan
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
- Agricultural Product Drying Equipment Engineering Technology Research Center, Henan University of Science and Technology, Luoyang, China
| | - Guangyue Ren
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
- Agricultural Product Drying Equipment Engineering Technology Research Center, Henan University of Science and Technology, Luoyang, China
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Ozbekova ZE, Abdyldaev AA, Kulmyrzaev AA. Study of relations between chemical, colour and fluorescence properties of raw and dried meat powders of cow and yak (Bos grunniens). SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2024; 306:123610. [PMID: 37948935 DOI: 10.1016/j.saa.2023.123610] [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: 08/31/2023] [Revised: 10/06/2023] [Accepted: 10/31/2023] [Indexed: 11/12/2023]
Abstract
Gluteus medius, Longissimus thoracis, and Semitendinosus muscles from the cow and yak (Bos grunniens) reared in the Kyrgyz Republic were dried by convective (hot air) drying and freeze drying. The dried muscles were grinded into fine powders and along with raw muscles were evaluated for water activity (aW), chemical composition (moisture, fat, protein), colour characteristics (L, a, and b values), fluorescence of intrinsic fluorophores (tryptophan, vitamin A, and riboflavin). Processing of measured data tables using common components and specific weights analysis (CCSWA) showed close relations among the chemical, colour, and fluorescence data. CCSWA discriminated muscles depending on chemical composition, animal type, and drying technique applied based on the chemical properties, colour characteristics, and fluorescence spectra. The freeze drying was approved as a preferable dehydration technique comparing with convective drying as the one causing less discoloration to meat. Partial Least Squares Regression (PLSR) models developed using fluorescence spectra allowed accurate quantitative predicting of water activity (aW), moisture, fat, and protein contents, and colour characteristics (L, a, and b values).
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Affiliation(s)
- Zh E Ozbekova
- Department of Food Engineering, Kyrgyz-Turkish Manas University, Ch. Aitmatov Avenue, 56, 720044, Bishkek, Kyrgyz Republic
| | - A A Abdyldaev
- Department of Food Engineering, Kyrgyz-Turkish Manas University, Ch. Aitmatov Avenue, 56, 720044, Bishkek, Kyrgyz Republic
| | - A A Kulmyrzaev
- Department of Food Engineering, Kyrgyz-Turkish Manas University, Ch. Aitmatov Avenue, 56, 720044, Bishkek, Kyrgyz Republic.
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3
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Bei X, Yu X, Li D, Sun Q, Yu Y, Wang Y, Okonkwo CE, Zhou C. Heat source replacement strategy using catalytic infrared: A future for energy saving drying of fruits and vegetables. J Food Sci 2023; 88:4827-4839. [PMID: 37961009 DOI: 10.1111/1750-3841.16834] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2023] [Revised: 09/01/2023] [Accepted: 10/26/2023] [Indexed: 11/15/2023]
Abstract
Drying is an important process for fruits and vegetables, which requires a lot of heat and the heat sources are mainly coal, electricity, natural gas, and solar energy. Most of the heat is usually wasted due to the long drying process and poor transfer efficiency. The use of coal also pollutes the environment. The national electricity curtailment policy regulates the drying industry. Therefore, the fruits and vegetables drying industry is facing new challenges due to its own development needs and external factors. Catalytic infrared drying (CIR) technology brings solutions to these problems. Compared with other drying technologies, CIR has a high drying efficiency and can effectively reduce the use of electric energy, avoid waste, and minimize pollution of water. However, improper processing conditions still cause quality deficits such as severe browning, and the drying is difficult due to weak infrared penetration. Although CIR has shortcomings, it is still expected to establish an energy-saving and efficient fruit and vegetable drying system.
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Affiliation(s)
- Xingrui Bei
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, P. R. China
| | - Xiaojie Yu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, P. R. China
| | - Daqing Li
- Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Nanjing, P. R. China
| | - Qiaolan Sun
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, P. R. China
| | - Yanhua Yu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, P. R. China
| | - Yuqing Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, P. R. China
| | - Clinton Emeka Okonkwo
- Department of Food Science, College of Food and Agriculture, United Arab Emirates University (UAEU), Al Ain, United Arab Emirates
- Department of Agricultural and Biosystems Engineering, College of Engineering, Landmark University, Omu-Aran, Kwara State, Nigeria
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, P. R. China
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4
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Zhang X, Li M, Zhu L, Geng Z, Liu X, Cheng Z, Zhao M, Zhang Q, Yang X. Sea Buckthorn Pretreatment, Drying, and Processing of High-Quality Products: Current Status and Trends. Foods 2023; 12:4255. [PMID: 38231612 DOI: 10.3390/foods12234255] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2023] [Revised: 11/18/2023] [Accepted: 11/20/2023] [Indexed: 01/19/2024] Open
Abstract
Sea buckthorn is a kind of berry rich in nutritional and industrial value. Due to its thin skin, juicy pulp, and short shelf life, it is usually preserved via freezing methods or directly processed into sea buckthorn puree after harvest. It can also be dried and processed into products such as dried sea buckthorn fruit, freeze-dried sea buckthorn powder, and sea buckthorn oil. This review, therefore, provides an overview of the existing state of drying and high-quality processing of sea buckthorn. The effects of different pretreatment and drying techniques on the drying characteristics and quality of sea buckthorn and the existing problems of superior-quality processing of sea buckthorn products are summarised. The development trend of sea buckthorn drying methods and the ways to achieve high-quality processing of sea buckthorn products are indicated. These ways are mainly related to the following: (1) The application of combined pretreatment and drying techniques to find a balance between economy, ecology, and efficiency; (2) Introducing new online measurement and control technology into drying equipment; (3) Optimising the existing process to form a complete sea buckthorn industrial chain and develop the sea buckthorn deep-processing industry.
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Affiliation(s)
- Xuetao Zhang
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003, China
| | - Mengqing Li
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003, China
| | - Lichun Zhu
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003, China
| | - Zhihua Geng
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003, China
| | - Xinyu Liu
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003, China
| | - Zheyu Cheng
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003, China
| | - Mengxu Zhao
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003, China
| | - Qian Zhang
- Engineering Research Center for Production Mechanization of Oasis Special Economic Crop, Ministry of Education, Shihezi 832003, China
| | - Xuhai Yang
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003, China
- Xinjiang Production and Construction Corps, Key Laboratory of Modern Agricultural Machinery, Shihezi 832003, China
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Jiang Y, Zhao Q, Deng H, Li Y, Gong D, Huang X, Long D, Zhang Y. The Nutrients and Volatile Compounds in Stropharia rugoso-annulata by Three Drying Treatments. Foods 2023; 12:foods12102077. [PMID: 37238895 DOI: 10.3390/foods12102077] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2023] [Revised: 05/19/2023] [Accepted: 05/19/2023] [Indexed: 05/28/2023] Open
Abstract
This study aimed to examine the differences in the nutrients and volatile compounds of Stropharia rugoso-annulata after undergoing three different drying treatments. The fresh mushrooms were dried using hot air drying (HAD), vacuum freeze drying (VFD), and natural air drying (NAD), respectively. After that, the nutrients, volatile components, and sensory evaluation of the treated mushrooms were comparably analyzed. Nutrients analysis included proximate compositions, free amino acids, fatty acids, mineral elements, bioactive compositions, and antioxidant activity. Volatile components were identified by headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and analyzed with principal component analysis (PCA). Finally, sensory evaluation was conducted by ten volunteers for five sensory properties. The results showed that the HAD group had the highest vitamin D2 content (4.00 μg/g) and antioxidant activity. Compared with other treatments, the VFD group had higher overall nutrient contents, as well as being more preferred by consumers. Additionally, there were 79 volatile compounds identified by HS-SPME-GC-MS, while the NAD group showed the highest contents of volatile compounds (1931.75 μg/g) and volatile flavor compounds (1307.21 μg/g). PCA analysis suggested the volatile flavor compositions were different among the three groups. In summary, it is recommended that one uses VFD for obtaining higher overall nutritional values, while NAD treatment increased the production of volatile flavor components of the mushroom.
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Affiliation(s)
- Yu Jiang
- School of Public Health, Lanzhou University, Lanzhou 730000, China
| | - Qilong Zhao
- School of Public Health, Lanzhou University, Lanzhou 730000, China
| | - Haolan Deng
- School of Public Health, Lanzhou University, Lanzhou 730000, China
| | - Yongjun Li
- Gansu Provincial Center for Disease Control and Prevention, Lanzhou 730000, China
| | - Di Gong
- School of Public Health, Lanzhou University, Lanzhou 730000, China
| | - Xiaodan Huang
- School of Public Health, Lanzhou University, Lanzhou 730000, China
| | - Danfeng Long
- School of Public Health, Lanzhou University, Lanzhou 730000, China
| | - Ying Zhang
- School of Public Health, Lanzhou University, Lanzhou 730000, China
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Bai JW, Wang YC, Cai JR, Zhang L, Dai Y, Tian XY, Xiao HW. Three-Dimensional Appearance and Physicochemical Properties of Pleurotus eryngii under Different Drying Methods. Foods 2023; 12:foods12101999. [PMID: 37238817 DOI: 10.3390/foods12101999] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2023] [Revised: 05/09/2023] [Accepted: 05/12/2023] [Indexed: 05/28/2023] Open
Abstract
This study investigated the effects of different drying methods on the drying characteristics, three-dimensional (3D) appearance, color, total polysaccharide content (TPC), antioxidant activity, and microstructure of Pleurotus eryngii slices. The drying methods included hot air drying (HAD), infrared drying (ID), and microwave drying (MD). The results showed that the drying method and conditions significantly influenced the drying time, with MD having a significant advantage in reducing the drying time. The 3D appearance of P. eryngii slices was evaluated based on shrinkage and roughness as quantitative indexes, and the best appearance was obtained by hot air drying at 55 and 65 °C. HAD and ID at lower drying temperatures obtained better color, TPC, and antioxidant activity, but MD significantly damaged the color and nutritional quality of P. eryngii. The microstructure of dried P. eryngii slices was observed using scanning electron microscopy, and the results showed that drying methods and conditions had an obvious effect on the microstructure of P. eryngii slices. Scattered mycelia were clearly observed in P. eryngii samples dried by HAD and ID at lower drying temperatures, while high drying temperatures led to the cross-linking and aggregation of mycelia. This study offers scientific and technical support for choosing appropriate drying methods to achieve a desirable appearance and quality of dried P. eryngii.
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Affiliation(s)
- Jun-Wen Bai
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yu-Chi Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Jian-Rong Cai
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Lu Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yi Dai
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Xiao-Yu Tian
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Hong-Wei Xiao
- College of Engineering, China Agricultural University, Beijing 100083, China
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7
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Bae JY, Lee DY, Oh KY, Jeong DK, Lee DY, Kim JH. Photochemical advanced oxidative process treatment effect on the pesticide residues reduction and quality changes in dried red peppers. Sci Rep 2023; 13:4444. [PMID: 36932134 PMCID: PMC10023666 DOI: 10.1038/s41598-023-31650-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2022] [Accepted: 03/15/2023] [Indexed: 03/19/2023] Open
Abstract
Pesticide residues in crops are widely monitored, and the residue reduction techniques at the post-harvest stage are important to maintain food safety. In dried crops, pesticide residues can be concentrated after dehydration, which increases concerns regarding residue risk. Therefore, the residue reduction effects of ultraviolet (UV), ozone, and photochemical advanced oxidative process (pAOP) were investigated for dried peppers at the post-harvest stage. UV254 treatment reduced 59.7% of the residue concentration on average, while UV360 showed a reduction of only 13.3% under 9.6 W m-2 of UV exposure for 24 h. Gaseous ozone treatments reduced the residue concentrations up to 57.9% on average. In contrast, the pAOP treatment reduced the concentration up to 97% and was superior to UV or ozone treatment alone. Increased drying temperature under pAOP condition resulted in higher reduction ratios at 40-80 °C. The pAOP conditions with 12 and 24 µmol/mol of ozone and UV254 irradiation for 24-48 h reduced the residue concentrations to 39-67%. Particularly, difenoconazole, fludioxonil, imidacloprid, and thiamethoxam residue concentrations were drastically reduced by over 50% under 12 µmol/mol ozone of the pAOP condition, while carbendazim, fluquinconazole, and pyrimethanil were relatively stable and their concentrations reduced below 50% under 24 µmol/mol ozone of the pAOP treatment. Various drying-related quality parameters of drying peppers such as water-soluble color, capsanthin, capsaicinoids, acid value, peroxide value, and thiobarbituric acid value were slightly altered, but not significantly, under 12 µmol/mol ozone of the pAOP condition, while the peroxide value was significantly altered under the higher ozone conditions. Therefore, pAOP treatment combined with gaseous ozone can be used for reducing residual pesticides in peppers without greatly reducing quality.
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Affiliation(s)
- Ji-Yeon Bae
- Department of Agricultural Chemistry, Institutes of Agriculture and Life Science (IALS), Gyeongsang National University, Jinju, 52727, Republic of Korea
| | - Deuk-Yeong Lee
- Department of Agricultural Chemistry, Institutes of Agriculture and Life Science (IALS), Gyeongsang National University, Jinju, 52727, Republic of Korea
| | - Kyeong-Yeol Oh
- Department of Agricultural Chemistry, Institutes of Agriculture and Life Science (IALS), Gyeongsang National University, Jinju, 52727, Republic of Korea
| | - Dong-Kyu Jeong
- Department of Agricultural Chemistry, Institutes of Agriculture and Life Science (IALS), Gyeongsang National University, Jinju, 52727, Republic of Korea
- Anti-Aging Research Group, Gyeongnam Oriental Anti-Aging Institute, Sancheong, 52215, Republic of Korea
| | - Dong-Yeol Lee
- Department of Agricultural Chemistry, Institutes of Agriculture and Life Science (IALS), Gyeongsang National University, Jinju, 52727, Republic of Korea
- Anti-Aging Research Group, Gyeongnam Oriental Anti-Aging Institute, Sancheong, 52215, Republic of Korea
| | - Jin-Hyo Kim
- Department of Agricultural Chemistry, Institutes of Agriculture and Life Science (IALS), Gyeongsang National University, Jinju, 52727, Republic of Korea.
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Short- and Medium-Wave Infrared Drying of Cantaloupe (Cucumis melon L.) Slices: Drying Kinetics and Process Parameter Optimization. Processes (Basel) 2022. [DOI: 10.3390/pr10010114] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022] Open
Abstract
The main objective of the present work was to study the drying kinetics and obtain the optimum process parameters of cantaloupe slices using short-and medium-wave infrared radiation (SMIR) drying technology. The effect of three independent variables of infrared radiation temperature (55–65 °C), slice thickness (5–9 mm) and radiation distance (80–160 mm) on the L value, color difference (∆E), hardness and vitamin C content were investigated by using the Response Surface Methodology (RSM). The results showed that the Page model can adequately predict the moisture content between 55 and 65 °C (R2 > 0.99). The effective moisture diffusivity (Deff) varied from 5.26 × 10−10 to 2.09 × 10−9 m2/s and the activation energy (Ea) of the SMIR drying was 31.84 kJ/mol. Infrared radiation temperature and slice thickness exerted extremely significant effects on L value and color difference (ΔE) (p < 0.01), with higher infrared radiation temperature and thin slice thickness leading to a decrease in the L value and an increase in ΔE. Hardness and vitamin C content were significantly affected by infrared radiation temperature, slice thickness and radiation distance, of which the slice thickness was the most distinct factor affecting the hardness value. Higher infrared radiation temperature and larger slice thickness and radiation distance resulted in higher vitamin C degradation. For the given constraints (maximized vitamin C content and L value, minimized ΔE and hardness value), the optimum drying parameters were infrared radiation temperature 58.2 °C, slice thickness 6 mm and radiation distance 90 mm. Under the optimum drying combination conditions, the experimental values were 65.58 (L value), 8.57 (∆E), 10.49 N (hardness) and 106.58 mg/100 g (vitamin C content), respectively. This study is beneficial to the development of the cantaloupe food processing industry and provides more insights for the application of SMIR drying technology to improve the drying rate and product quality of cantaloupe.
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Comparative analysis of carotenoids and metabolite characteristics in discolored red pepper and normal red pepper based on non-targeted metabolomics. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112398] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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10
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Onwude DI, Iranshahi K, Rubinetti D, Schudel S, Schemminger J, Martynenko A, Defraeye T. How much do process parameters affect the residual quality attributes of dried fruits and vegetables for convective drying? FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2021.11.005] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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11
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Joseph Bassey E, Cheng JH, Sun DW. Improving drying kinetics, physicochemical properties and bioactive compounds of red dragon fruit (Hylocereus species) by novel infrared drying. Food Chem 2021; 375:131886. [PMID: 34972021 DOI: 10.1016/j.foodchem.2021.131886] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2021] [Revised: 12/13/2021] [Accepted: 12/15/2021] [Indexed: 12/23/2022]
Abstract
Effects of tray rotation speeds (TRS: 0, 20, 40 rpm), temperatures (50, 60, 70 °C) and wavelength spectra (mid and near-infrared) were comparatively evaluated on improving drying kinetics, physicochemical properties and bioactive content of red dragon fruits. Results indicated that successive increases in TRS and temperature led to significant reductions in drying time and increases in drying rates and moisture diffusivity. High TRS (40 rpm) and lower temperatures (50, 60 °C) also improved colour, total soluble solids, rehydration ratio, total phenolics and flavonoid contents, betalain content and antioxidant activity. Meanwhile, NIR drying presented a more energy-efficient approach, but with substantial reductions in quality properties compared with MIR drying. Overall, the results suggested the importance of wavelength absorption properties of plant tissues and potential avoidance of localized overheating for enhanced efficiency during infrared drying and prompted the development of suitable approaches and optimization studies for improving efficiency.
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Affiliation(s)
- Edidiong Joseph Bassey
- 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 Center, 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
| | - Jun-Hu Cheng
- 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 Center, 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 Center, 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, University College Dublin, National University of Ireland, Agriculture and Food Science Centre, Belfield, Dublin 4, Ireland.
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12
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Keskin M, Arslan A, Soysal Y, Sekerli YE, Celiktas N. Feasibility of a chromameter and chemometric techniques to discriminate pure and mixed organic and conventional red pepper powders: A pilot study. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15846] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Muharrem Keskin
- Department of Biosystems Engineering Faculty of Agriculture Hatay Mustafa Kemal University Antakya Hatay Turkey
| | - Aysel Arslan
- Department of Biosystems Engineering Faculty of Agriculture Hatay Mustafa Kemal University Antakya Hatay Turkey
| | - Yurtsever Soysal
- Department of Biosystems Engineering Faculty of Agriculture Hatay Mustafa Kemal University Antakya Hatay Turkey
| | - Yunus Emre Sekerli
- Department of Biosystems Engineering Faculty of Agriculture Hatay Mustafa Kemal University Antakya Hatay Turkey
| | - Nafiz Celiktas
- Department of Field Crops Faculty of Agriculture Hatay Mustafa Kemal University Antakya, Hatay Turkey
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13
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Zheng G, Chao Y, Liu M, Yang Y, Zhang D, Wang K, Tao Y, Zhang J, Li Y, Wei M. Evaluation of dynamic changes in the bioactive components in Citri Reticulatae Pericarpium (Citrus reticulata 'Chachi') under different harvesting and drying conditions. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:3280-3289. [PMID: 33222189 DOI: 10.1002/jsfa.10957] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/14/2020] [Revised: 09/24/2020] [Accepted: 11/22/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND The Citrus reticulata 'Chachi' pericarp (CRCP) is one cultivar of Citri Reticulatae Pericarpium (Chenpi), which is widely applied in medicine and food. To determine the potential value of CRCP harvested at different stages and subjected to different drying processes, the dynamic changes in the bioactive components were profiled and evaluated in this study. RESULTS The contents of all non-volatile components, i.e. synephrine, limonin, phenolic acids and flavonoids, decreased with delayed harvest time. The volatiles thujene, α-pinene, β-pinene, d-citronellol, d-citronellal, decanal, linalool, geraniol, l-cis-carveol, terpinen-4-ol, α-terpineol, carvacrol, perillaldehyde, methyl 2-(methylamino)benzoate and d-limonene were considered the characteristic components for distinguishing CRCP harvested at different stages. Phenolic acids, synephrine and limonin were stable at different drying temperatures; however, high-temperature drying at 60 °C induced a significant transformation in the flavonoids (especially polymethoxyflavones) and volatile substances in CRCP. CONCLUSIONS The results suggested that most of the bioactive components declined with the growth of Citrus reticulata 'Chachi'. And it is believed that the fresh peel should be naturally sun-dried or dried at low temperature (30 or 45 °C) rather than at high temperature (60 °C) to prevent excessive loss of nutrients. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Guodong Zheng
- Key Laboratory of Molecular Target & Clinical Pharmacology and the State Key Laboratory of Respiratory Disease, School of Pharmaceutical Sciences & the Fifth Affiliated Hospital, Guangzhou Medical University, Guangzhou, China
| | - Yingxin Chao
- Key Laboratory of Molecular Target & Clinical Pharmacology and the State Key Laboratory of Respiratory Disease, School of Pharmaceutical Sciences & the Fifth Affiliated Hospital, Guangzhou Medical University, Guangzhou, China
| | - Mengshi Liu
- Key Laboratory of Molecular Target & Clinical Pharmacology and the State Key Laboratory of Respiratory Disease, School of Pharmaceutical Sciences & the Fifth Affiliated Hospital, Guangzhou Medical University, Guangzhou, China
| | - Yuhua Yang
- Tianda Pharmaceutical (Zhuhai) Co. Ltd, Zhuhai, China
| | - Dedong Zhang
- Tianda Pharmaceutical (Zhuhai) Co. Ltd, Zhuhai, China
| | - Kanghui Wang
- Key Laboratory of Molecular Target & Clinical Pharmacology and the State Key Laboratory of Respiratory Disease, School of Pharmaceutical Sciences & the Fifth Affiliated Hospital, Guangzhou Medical University, Guangzhou, China
| | - Yiwen Tao
- Key Laboratory of Molecular Target & Clinical Pharmacology and the State Key Laboratory of Respiratory Disease, School of Pharmaceutical Sciences & the Fifth Affiliated Hospital, Guangzhou Medical University, Guangzhou, China
| | - Jianye Zhang
- Key Laboratory of Molecular Target & Clinical Pharmacology and the State Key Laboratory of Respiratory Disease, School of Pharmaceutical Sciences & the Fifth Affiliated Hospital, Guangzhou Medical University, Guangzhou, China
| | - Yongmei Li
- Key Laboratory of Molecular Target & Clinical Pharmacology and the State Key Laboratory of Respiratory Disease, School of Pharmaceutical Sciences & the Fifth Affiliated Hospital, Guangzhou Medical University, Guangzhou, China
| | - Minyan Wei
- Key Laboratory of Molecular Target & Clinical Pharmacology and the State Key Laboratory of Respiratory Disease, School of Pharmaceutical Sciences & the Fifth Affiliated Hospital, Guangzhou Medical University, Guangzhou, China
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Hou H, Lu X, Du H, Chen X, Fang D, Fan X, Hu Q, Zhao L. Effects of pre-cutting treatments and combination drying with different orders on drying characteristics and physicochemical properties of Lentinula edodes. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:2063-2071. [PMID: 32974959 DOI: 10.1002/jsfa.10827] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/22/2020] [Revised: 09/11/2020] [Accepted: 09/24/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Combination drying is recognized as an energy-efficient method utilized for dry product processing, and proper order of combination is a critical factor determining the effectiveness of the technique. In this study, hot air drying (HD), vacuum freeze-drying (VFD), and combination drying with different orders (HD-VFD and VFD-HD) are performed on whole Lentinula edodes and pre-cut (half-cut and quarter-cut) L. edodes. The effects of various cutting and drying approaches on drying characteristics, physicochemical properties, and microstructures of dried L. edodes were investigated. RESULTS The longest processing time required to dry the whole L. edodes by VFD was 25 h. In contrast, the pre-cutting treatment and combination drying certainly shortened the drying time. Compared with HD, use of VFD-HD and VFD significantly decreased the shrinkage ratio, hardness, and discoloration of dried products but increased the rehydration capacity, nutrient retention, and porous microstructure. Interestingly, switching the order of combination drying provoked entirely different drying effects. Specifically, HD-VFD triggered negative effects on the shrinkage and color of dried mushrooms, and its appearance color was similar to HD-treated samples. Moreover, pre-cutting dramatically enhanced the protein content of HD-treated mushrooms, and the quarter-cut samples obtained the highest level (21.69 g kg-1 dry basis) among the three types of cutting. CONCLUSIONS The dried L. edodes processed through pre-cutting and combination drying (VFD-HD) have optimal industrial quality, accompanied by shorter processing time. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Hui Hou
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P. R. China
| | - Xiaoshuo Lu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P. R. China
| | - Hengjun Du
- Department of Food Science, University of Massachusetts, Amherst, MA, USA
| | - Xin Chen
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P. R. China
| | - Donglu Fang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P. R. China
| | - Xia Fan
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P. R. China
| | - Qiuhui Hu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P. R. China
| | - Liyan Zhao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P. R. China
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15
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Investigation of microwave drying on quality attributes, sensory properties and surface structure of bee pollen grains by scanning electron microscopy. BRAZILIAN JOURNAL OF CHEMICAL ENGINEERING 2021. [DOI: 10.1007/s43153-020-00088-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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16
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Korkmaz A, Atasoy AF, Hayaloglu AA. The effects of production methods on the color characteristics, capsaicinoid content and antioxidant capacity of pepper spices (C. annuum L.). Food Chem 2020; 341:128184. [PMID: 33039735 DOI: 10.1016/j.foodchem.2020.128184] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2020] [Revised: 09/19/2020] [Accepted: 09/22/2020] [Indexed: 12/01/2022]
Abstract
The effects of production methods for red pepper flakes (RPF) and traditional (TRI) and industrial (INI) isot spices were evaluated with respect to the carotenoid and capsaicinoid contents, extractable color (ASTA color), surface color parameters, nonenzymatic browning (NEB), and the DPPH free radical-scavenging capacity of fresh red Capsicum (FRC). The measured characteristics were significantly affected by the processing methods used. RPF exhibited the highest antioxidant activity and best color quality in terms of carotenoid content, which was the highest; ASTA value; surface color intensity; and NEB, which was the lowest. In contrast, INI-processing methods resulted in poor color quality, causing the maximum increase in NEB. The concentration of capsaicinoid increased at the end of TRI processing, whereas it decreased in the two other methods. These results suggest that the traditional production method for isots prevents excessive destruction of their color attributes and contributes to the desirable characteristic browning.
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Affiliation(s)
- Aziz Korkmaz
- Faculty of Health Science, Department of Nutrition and Dietetics, Mardin Artuklu University, 47200 Mardin, Turkey; Central Laboratory, Mardin Artuklu University, 47200 Mardin, Turkey.
| | - Ahmet Ferit Atasoy
- Faculty of Engineering, Department of Food Engineering, Harran University, 63010 Sanlıurfa, Turkey; Pepper and Isot Research and Application Center, Harran University, 63010 Sanlıurfa, Turkey
| | - Ali Adnan Hayaloglu
- Faculty of Engineering, Department of Food Engineering, Inonu University, 44000 Malatya, Turkey
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17
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Dry pasteurization of paprika (Capsicum annuum L.) by short time intensive microwave-infrared radiation: Inactivation of Salmonella Typhimurium and Aspergillus flavus considering quality degradation kinetics. Food Chem 2020; 338:128012. [PMID: 32927202 DOI: 10.1016/j.foodchem.2020.128012] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2020] [Revised: 09/01/2020] [Accepted: 09/01/2020] [Indexed: 11/24/2022]
Abstract
The inactivation of S. Typhimurium and A. flavus along with quality degradation kinetics was studied during combined microwave-infrared (MW-IR) heating of paprika. The spatial changes in the distribution of temperature and variation in water activity (aw) of the paprika samples resulted in a 7.389 log reduction in S. Typhimurium, and 6.182 log reduction in A. flavus. During heating, the deterioration of red pigments was more pronounced compared to that of the yellow pigments. The alteration of color was observed to be due to the increase in a large number of brown pigments. The inhibition of DPPH radicals accelerated with an increase in the power level of MW-IR radiation; the inhibition rate increased from 0.0859 to 0.1485 s-1. Also, the pungency of dried paprika was found to increase due to moisture reduction, inactivation of peroxidase, and the short-duration of heating.
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Yap JY, Hii CL, Ong SP, Lim KH, Abas F, Pin KY. Effects of drying on total polyphenols content and antioxidant properties of Carica papaya leaves. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:2932-2937. [PMID: 32031257 DOI: 10.1002/jsfa.10320] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/04/2019] [Revised: 01/31/2020] [Accepted: 02/07/2020] [Indexed: 06/10/2023]
Abstract
BACKGROUND Papaya is widely grown in Malaysia and normally only the fruits are consumed. Other parts of the plant such as leaves, roots, bark, peel, seeds and pulp are also known to have medicinal properties and have been used to treat various diseases. Papaya leaves also contain flavonoids, alkaloids phenolic compounds and cynogenetic compounds, and are also reported to be able to treat dengue fever. RESULTS Studies were carried out on drying of papaya leaves using hot air (60, 70 and 80 °C), shade and freeze drying. Effective diffusivities were estimated ranging from 2.09 × 10-12 to 2.18 × 10-12 m2 s-1 from hot air drying, which are within the order of magnitudes reported for most agricultural and food products. The activation energy to initiate drying showed a relatively low value (2.11 kJ mol-1 ) as a result of the thin leave layer that eased moisture diffusion. In terms of total polyphenols content and antioxidant activities, freeze-dried sample showed a significantly higher (P < 0.05) total polyphenols content [2158 mg gallic acid equivalent 100 g dry weight-1 ] and antioxidant activities [2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) = 571 mg TE 100 g DW-1 and 2,2'-diphenyl-1-picrylhydrazyl (DPPH) = 215 μg mg-1 ] compared to hot air and shade dried samples. CONCLUSION Freeze dried sample retained the most total polyphenols content and showed the highest antioxidant activities in both ABTS and DPPH antioxidant assays. Hot air and shade drying are not conducive with repect to preserving the antioxidants as a result of possible thermal degradation at elevated temperatures and oxidations under prolonged drying condition. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Jing Y Yap
- Department of Chemical and Environmental Engineering, Faculty of Science and Engineering, University of Nottingham Malaysia, Semenyih, Malaysia
| | - Ching L Hii
- Department of Chemical and Environmental Engineering, Faculty of Science and Engineering, University of Nottingham Malaysia, Semenyih, Malaysia
| | - Sze P Ong
- Department of Chemical and Environmental Engineering, Faculty of Science and Engineering, University of Nottingham Malaysia, Semenyih, Malaysia
| | - Kuan H Lim
- School of Pharmacy, Faculty of Science and Engineering, University of Nottingham Malaysia, Semenyih, Malaysia
| | - Faridah Abas
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia
| | - Kar Y Pin
- Forest Research Institute Malaysia, Kepong, Malaysia
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Liu HM, Yao YG, Ma YX, Wang XD. Ultrasound-assisted desolventizing of fragrant oil from red pepper seed by subcritical propane extraction. ULTRASONICS SONOCHEMISTRY 2020; 63:104943. [PMID: 31945556 DOI: 10.1016/j.ultsonch.2019.104943] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/04/2019] [Revised: 12/17/2019] [Accepted: 12/21/2019] [Indexed: 06/10/2023]
Abstract
In the present study, ultrasound was used to remove the residual solvent from the fragrant oil of red pepper seed obtained by subcritical propane extraction. The physical and chemical characteristics, particularly the volatile flavor compounds present of the oil before and after ultrasound-assisted desolventizing were comprehensively analyzed to determine the effect of the desolventizing process on product quality. The results showed that the maximum loss of residual solvent was achieved at a temperature of 90 °C maintained for 70 min with ultrasound applied during the entire process. After this treatment only a small amount of solvent (2.3% based on the total residual solvent originally present) remained in the oil. Although it was hypothesized that ultrasound treatment could result in the loss of volatile components, the analytical results showed no obvious reduction in the components associated with the typical aroma of the oil. After ultrasonic treatment, the oil also had good oxidation stability and quality. Additionally, after ultrasonic desolventizing, the oil samples were more suitable for cooking because they could more effectively minimize oxidation. Thus, these results demonstrate that this new ultrasonic technique is an effective and efficient method for removing the solvent remaining in fragrant oil after subcritical propane extraction.
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Affiliation(s)
- Hua-Min Liu
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Yong-Gang Yao
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Yu-Xiang Ma
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Xue-De Wang
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China.
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20
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Synergistic Effects of Mild Heating and Dielectric Barrier Discharge Plasma on the Reduction of Bacillus Cereus in Red Pepper Powder. Foods 2020; 9:foods9020171. [PMID: 32053978 PMCID: PMC7073615 DOI: 10.3390/foods9020171] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2019] [Revised: 01/31/2020] [Accepted: 02/07/2020] [Indexed: 12/24/2022] Open
Abstract
The synergistic efficacy of a combined treatment of mild heat (MH) and dielectric barrier discharge (DBD) plasma in Bacillus cereus-contaminated red pepper powder was tested. A cocktail of three strains of B. cereus (NCCP 10623, NCCP 14579, ATCC 11778) was inoculated onto red pepper powder and then treated with MH (60 °C for 5-20 min) and DBD plasma (5-20 min). Treatment with MH and DBD plasma alone for 5-20 min resulted in reductions of 0.23-1.43 and 0.12-0.96 log CFU/g, respectively. Combined treatment with MH and DBD plasma was the most effective at reducing B. cereus counts on red pepper powder, and resulted in log-reductions of ≥ 6.0 log CFU/g. The largest synergistic values (4.24-4.42 log) against B. cereus in red pepper powder were obtained by the combination of 20 min MH and 5-15 min DBD plasma. The values of Hunter color ''L'', ''a'', and ''b'', were not significantly different from those of the untreated sample and that with the combination of MH (60 °C for 5-20 min) and DBD plasma (5-20 min). Also, no significant (p > 0.05) differences in pH values between samples were observed. Therefore, these results suggest that the combination of MH treatment and DBD plasma can be potentially utilized in the food industry to effectively inactivate B. cereus without incurring quality deterioration of red pepper powder.
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Sadeghi E, Haghighi Asl A, Movagharnejad K. Mathematical modelling of infrared-dried kiwifruit slices under natural and forced convection. Food Sci Nutr 2019; 7:3589-3606. [PMID: 31763009 PMCID: PMC6848828 DOI: 10.1002/fsn3.1212] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2019] [Revised: 07/31/2019] [Accepted: 08/12/2019] [Indexed: 11/06/2022] Open
Abstract
In this work, the effect of the radiation intensity, slice thickness, and the distance between slices and infrared lamps under natural drying air and the effect of slice thickness and air velocity under forced drying air on the moisture diffusion characteristics and the drying rate of kiwifruit slices during infrared drying were investigated. The drying of kiwifruit happened in the falling rate period, and no constant-rate period was observed in the drying curves. One hundred models were fitted to the drying data. Among the models, the exponential dsecay function model and modified two-term exponential-V model and the artificial neural networks with 4-5-7-1 and 3-5-5-1 topologies, hyperbolic tangent sigmoid transfer function, and Levenberg-Marquardt training algorithm presented the best results and showed the goodness of fit with the experimental data for the former and latter systems, respectively. The diffusivities varied between 1.216 × 10-10-8.997 × 10-10 m2⁄s and 2.567 × 10-10-10.335 × 10-10 m2⁄s for natural and forced drying air systems, respectively.
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Affiliation(s)
- Ebrahim Sadeghi
- Faculty of Chemical, Petroleum and Gas EngineeringSemnan UniversitySemnanIran
| | - Ali Haghighi Asl
- Faculty of Chemical, Petroleum and Gas EngineeringSemnan UniversitySemnanIran
| | - Kamyar Movagharnejad
- Faculty of Chemical EngineeringBabol Noshirvani University of TechnologyBabolIran
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22
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Sadeghi E, Movagharnejad K, Haghighi Asl A. Mathematical modeling of infrared radiation thin‐layer drying of pumpkin samples under natural and forced convection. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14229] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Ebrahim Sadeghi
- Faculty of Chemical, Petroleum and Gas Engineering Semnan University Semnan Iran
| | - Kamyar Movagharnejad
- Faculty of Chemical Engineering Babol Noshirvani University of Technology Babol Iran
| | - Ali Haghighi Asl
- Faculty of Chemical, Petroleum and Gas Engineering Semnan University Semnan Iran
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23
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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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24
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Experimental studies and mathematical simulation of intermittent infrared and convective drying of sweet potato (Ipomoea batatas L.). FOOD AND BIOPRODUCTS PROCESSING 2019. [DOI: 10.1016/j.fbp.2018.12.006] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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25
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ISIK A, OZDEMIR M, DOYMAZ I. Effect of hot air drying on quality characteristics and physicochemical properties of bee pollen. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.02818] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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26
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Nogueira GD, Silva PB, Duarte CR, Barrozo MA. Analysis of a hybrid packed bed dryer assisted by infrared radiation for processing acerola (Malpighia emarginata D.C.) residue. FOOD AND BIOPRODUCTS PROCESSING 2019. [DOI: 10.1016/j.fbp.2019.01.007] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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27
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Effects of roasting on composition of chili seed and storage stability of chili seed oil. Food Sci Biotechnol 2019; 28:1475-1486. [PMID: 31695946 DOI: 10.1007/s10068-019-00578-9] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2018] [Revised: 01/29/2019] [Accepted: 02/04/2019] [Indexed: 10/27/2022] Open
Abstract
This work focused on how roasting changed the chemical components of chili (Capsicum annuum L.) seeds and how it affected the stability of chili seed oils during storage. The oils from chili seeds before and after roasting treatments were stored at 63 °C for 30 days and then analyzed. Results showed that roasting changed the main sugars compositions and amino acid compositions (total content decreased from 15.9 to 7.4%), which confirmed that it could form brown pigments and volatile flavor compounds in pepper seeds after roasting. Compared with oil from unroasted seeds, oils from roasted seeds had greater oxidative stability and maintained greater antioxidant capacity during storage. These effects were possibly due to the synergistic of the neo-formed products by Maillard reaction, vitamin E, and other bioactive components. This investigation showed that roasting treatment could be considered as an appropriate method for extending the storage stability of chili seed oils.
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28
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Asghar Ali MNH, Peng J, Bi J, Yi J, Zhao Y. Effects of Instant Controlled Pressure Drop (DIC) Drying on the Texture and Tissue Morphology of Fruits and Vegetables. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2018. [DOI: 10.1515/ijfe-2018-0153] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Abstract
AbstractThe effects of instant controlled pressure drop (DIC) drying, and blanching-assisted DIC (B + DIC) on texture, volume ratio (VR), colour, microstructures of different tissues, and cell-morphology of fruit and vegetable chips was examined. Results revealed that B + DIC had a significant effect on fruits and vegetable chips as compared with DIC treated. The DIC dried mango chips were observed to have low hardness (26.12 N) and maximum crispness (10.43) that were also observed in mango chips under B + DIC treated (14.66), exhibiting a puffy structure and crispy texture. Well expanded structure which reflected by VR was found in the mango (0.46 mL) and king oyster mushroom (KOM) (0.36 mL) chips under both treatments. The maximum total colour changes (∆E) were also obtained in the mango (30.40) and carrot (42.87) chips under B + DIC. The microstructures of the apple, carrot, KOM and potato chips products, which corresponded to its well expanded appearances, showed a honeycomb-like pores structure, observed for DIC treated apple, fresh potato, B + DIC dried KOM as well as in sweet potato. In addition, the B + DIC-treated carrot chips, pores size, increased the cell wall and expanded. Moreover, the mushroom chips mostly were shrunken after hot water blanching.
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Affiliation(s)
- Mian Noor Hussain Asghar Ali
- Institute of Food Science and Technology, Chinese Academy of Agricultural Science (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing100193, China
| | - Jian Peng
- Institute of Food Science and Technology, Chinese Academy of Agricultural Science (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing100193, China
| | - Jinfeng Bi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Science (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing100193, China
| | - Jianyong Yi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Science (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing100193, China
| | - YuanYuan Zhao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Science (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing100193, China
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Inactivation of Escherichia coli O157:H7 and Staphylococcus aureus in red pepper powder using a combination of radio frequency thermal and indirect dielectric barrier discharge plasma non-thermal treatments. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.03.081] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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30
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Antonio AS, Wiedemann LSM, Veiga Junior VF. The genusCapsicum: a phytochemical review of bioactive secondary metabolites. RSC Adv 2018; 8:25767-25784. [PMID: 35539808 PMCID: PMC9082723 DOI: 10.1039/c8ra02067a] [Citation(s) in RCA: 51] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2018] [Accepted: 07/03/2018] [Indexed: 12/22/2022] Open
Abstract
The Capsicum genus is one of the most popular plants consumed and cultivated worldwide, containing approximately 50 000 varieties of pepper. Due to its wide biodiversity, the chemical composition within the genus also presents a great variability. Its major applications are in food and pharmacological industry, as pepper presents a chemical composition rich in capsaicinoids, carotenoids, flavonoids and volatile compounds which is attributed to the ability of the fruit to remove insipidity, produce aromas and act against oxidative diseases. Due the existence of several cultivars there is a huge intraspecific chemical variability within each species, which can be considered as an obstacle when selecting and cultivating a species to be applied as a natural product source for a specific objective. The usage of pepper-based products in different industrial areas requires pre-established ranges of chemical compounds, such as capsaicinoids, which in high concentration are toxic when consumed by humans. Applying a pepper with a chemical profile closely related to the concentration that is required after industrial processing can improve efficacy and effectiveness of the process. An insight into the chemical characteristics of major secondary bioactive compounds within Capsicum, the factors that affect their concentration and their chemosystematic implication are reported and discussed. The Capsicum genus is economically important due to its chemical profile which is rich in capsaicinoids, carotenoids and flavonoids. Its unique chemical composition allows this genus to be applied from food additives to medicinal application.![]()
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Affiliation(s)
- A. S. Antonio
- Chemistry Department
- Institute of Exact Sciences
- Amazonas Federal University
- Manaus
- Brazil
| | - L. S. M. Wiedemann
- Chemistry Department
- Institute of Exact Sciences
- Amazonas Federal University
- Manaus
- Brazil
| | - V. F. Veiga Junior
- Chemistry Department
- Institute of Exact Sciences
- Amazonas Federal University
- Manaus
- Brazil
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31
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Silva NC, Duarte CR, Barrozo MA. Effects of dehydration methods on quality characteristics of yellow passion fruit co-products. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:4750-4759. [PMID: 28370071 DOI: 10.1002/jsfa.8344] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/11/2016] [Revised: 01/13/2017] [Accepted: 03/27/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND The production and processing of fruits generate a large amount of residues, which are usually disposed of or under-used, representing losses of raw material and energy. The present paper investigates the effect of four dehydration techniques (convective, infrared, microwave and freeze-drying) on yellow passion fruit (Passiflora edulis f. flavicarpa) co-products and the influence of the main variables on moisture removal and bioactive compounds. The compounds analyzed were total phenolics, total flavonoids, ascorbic acid and pectin. RESULTS The content of phenolics and flavonoids increased after dehydration in all techniques investigated and the process temperatures directly affected the ascorbic acid content. Microwave dehydration showed the best results for most bioactive compounds analyzed, if performed in suitable process conditions. However, the highest levels of pectin content were obtained by freeze-drying and convective dehydration. CONCLUSION This study reinforces the importance of the adequate use of passion fruit co-products due to the high levels of bioactive compounds in this material. Microwave dehydration presented the best results, which indicates the potential use of this technique for a better exploitation of fruit co-products. Larger quantities of pectin were extracted from samples dehydrated through methodologies with long-time process and low temperatures, such as convective drying and freeze-drying. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Neiton C Silva
- Federal University of Uberlândia, School of Chemical Engineering, Uberlândia, MG, Brazil
| | - Claudio R Duarte
- Federal University of Uberlândia, School of Chemical Engineering, Uberlândia, MG, Brazil
| | - Marcos As Barrozo
- Federal University of Uberlândia, School of Chemical Engineering, Uberlândia, MG, Brazil
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Chakraborty R, Mondal P. Effects of intermittent CO 2 convection under far-infrared radiation on vacuum drying of pre-osmodehydrated watermelon. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:3822-3830. [PMID: 28150427 DOI: 10.1002/jsfa.8246] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/13/2016] [Revised: 01/27/2017] [Accepted: 01/27/2017] [Indexed: 06/06/2023]
Abstract
BACKGROUND Watermelon, a tropical seasonal fruit with high nutrient content, requires preservation through drying due to its perishable nature. Nevertheless, drying of watermelon through conventional processes has a negative impact either on the drying time or on the final product quality. In this work, osmotic dehydration of watermelon followed by far-infrared radiation-assisted vacuum drying (FIRRAVD) was optimized to develop dehydrated watermelon with minimum moisture content. Significantly, during FIRRAVD, an attempt was made to further intensify the drying rate by forced convection through intermittent CO2 injection. Drying kinetics of each operation and physicochemical qualities of dried products were evaluated. RESULTS FIRRAVD was a viable method of watermelon drying with appreciably high moisture diffusivity (Deff,m ) of 4.97 × 10-10 to 1.49 × 10-9 m2 s-1 compared to conventional tray drying. Moreover, intermittent CO2 convection during FIRRAVD (ICFIRRAVD) resulted in appreciable intensification of drying rate, with enhanced Deff,m (9.93 × 10-10 to 1.99 × 10-9 m2 s-1 ). Significantly, ICFIRRAVD required less energy and approximately 16% less time compared to FIRRAVD. The quality of the final dehydrated watermelon was superior compared to conventional drying protocols. CONCLUSIONS The novel CO2 convective drying of watermelon in the presence of far-infrared radiation demonstrated an energy-efficient and time-saving operation rendering a dehydrated watermelon with acceptable quality parameters. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Rajat Chakraborty
- Chemical Engineering Department, Jadavpur University, Kolkata, India
| | - Pijus Mondal
- Chemical Engineering Department, Jadavpur University, Kolkata, India
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Nadian MH, Abbaspour-Fard MH, Sadrnia H, Golzarian MR, Tabasizadeh M. Optimal pretreatment determination of kiwifruit drying via online monitoring. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:4785-4796. [PMID: 27322542 DOI: 10.1002/jsfa.7856] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/20/2015] [Revised: 04/13/2016] [Accepted: 06/13/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND Pre-treating is a crucial stage of drying process. The best pretreatment for hot air drying of kiwifruit was investigated using a computer vision system (CVS), for online monitoring of drying attributes including drying time, colour changes and shrinkage, as decision criteria and using clustering method. Slices were dried at 70 °C with hot water blanching (HWB), steam blanching (SB), infrared blanching (IR) and acid ascorbic 1% w/w (AA) as pretreatments each with three durations of 5, 10 and 15 min. RESULTS The results showed that the cells in HWB-pretreated samples stretched without any cell wall rupture, while the highest damage was observed in AA-pretreated kiwifruit microstructure. Increasing duration of AA and HWB significantly lengthened the drying time while SB showed opposite results. The drying rate had a profound effect on the progression of the shrinkage. The total colour change of pretreated samples was higher than those with no pretreatment except for AA and HWB. The AA could well prevent colour change during the initial stage of drying. Among all pretreatments, SB and IR had the highest colour changes. CONCLUSION HWB with a duration of 5 min is the optimum pretreatment method for kiwifruit drying. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Mohammad Hossein Nadian
- Dept. of Biosystems Engineering, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
| | | | - Hassan Sadrnia
- Dept. of Biosystems Engineering, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Mahmood Reza Golzarian
- Dept. of Biosystems Engineering, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Mohammad Tabasizadeh
- Dept. of Biosystems Engineering, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
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Izli N, Izli G, Taskin O. Drying kinetics, colour, total phenolic content and antioxidant capacity properties of kiwi dried by different methods. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2016. [DOI: 10.1007/s11694-016-9372-6] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Zhou L, Cao Z, Bi J, Yi J, Chen Q, Wu X, Zhou M. Degradation kinetics of total phenolic compounds, capsaicinoids and antioxidant activity in red pepper during hot air and infrared drying process. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13050] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Linyan Zhou
- Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing; Institute of Food Science and Technology; Ministry of Agriculture; Beijing 100193 China
| | - Zhenzhen Cao
- Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing; Institute of Food Science and Technology; Ministry of Agriculture; Beijing 100193 China
| | - Jinfeng Bi
- Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing; Institute of Food Science and Technology; Ministry of Agriculture; Beijing 100193 China
| | - Jianyong Yi
- Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing; Institute of Food Science and Technology; Ministry of Agriculture; Beijing 100193 China
| | - Qinqin Chen
- Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing; Institute of Food Science and Technology; Ministry of Agriculture; Beijing 100193 China
| | - Xinye Wu
- Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing; Institute of Food Science and Technology; Ministry of Agriculture; Beijing 100193 China
| | - Mo Zhou
- Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing; Institute of Food Science and Technology; Ministry of Agriculture; Beijing 100193 China
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