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Gao J, Cheng S, Zeng X, Sun X, Bai Y, Hu S, Yue J, Yu X, Zhang M, Xu X, Han M. Effects of contact ultrasound coupled with infrared radiation on drying kinetics, water migration and physical properties of beef during hot air drying. ULTRASONICS SONOCHEMISTRY 2024; 108:106978. [PMID: 38971086 PMCID: PMC11279329 DOI: 10.1016/j.ultsonch.2024.106978] [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: 06/10/2024] [Revised: 06/21/2024] [Accepted: 07/02/2024] [Indexed: 07/08/2024]
Abstract
Drying, as a critical step in the production of air-dried beef, has a direct impact on the quality of the final product. Innovatively, a composite system incorporating contact ultrasound (CU) and infrared radiation (IR) as auxiliary measures within a hot air drying (HAD) framework was built in this research, and the effects of these techniques on the drying kinetics, protein denaturation, and moisture transformation of air-dried beef were investigated. In comparison to HAD treatment, the integrated CU and IR (CU-IRD) system displayed marked enhancements in heat and moisture transport efficiency, thereby saving 36.84% of time expenditure and contributing favorably to the improved moisture distribution of the end-product. This was mainly ascribed to the denaturation of myosin induced by IR thermal effect and the micro-channel produced by CU sponge effect, thus increasing T2 relaxation time and the proportion of free water. In conclusion, the composite system solved the problem of surface hardening and reduces hardness and chewiness of air-dried beef by 40.42% and 45.25% respectively, but inevitably increased the energy burden by 41.60%.
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Affiliation(s)
- Jiahua Gao
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095, China
| | - Siyu Cheng
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095, China
| | - Xianming Zeng
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095, China
| | - Xiaomei Sun
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095, China
| | - Yun Bai
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095, China
| | - Songmei Hu
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095, China
| | - Jianping Yue
- Emin County Xinda Tongchuang Bioengineering Co., Ltd., Tacheng 834600, China
| | - Xiaobo Yu
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095, China
| | - Minwei Zhang
- Guangdong Testing Institute of Product Quality Supervision, Shunde 528300, China
| | - Xinglian Xu
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095, China
| | - Minyi Han
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095, China; Wens Foodstuff Group Co., Ltd., Yunfu 527400, China.
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Turan S, Elik Demir A, Göğüş F, Yanık DK. Hot-Air-Assisted Radiofrequency Drying of Olive Pomace and Its Effect on the Quality of Olive Pomace Oil. Foods 2023; 12:3515. [PMID: 37761225 PMCID: PMC10527796 DOI: 10.3390/foods12183515] [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: 09/07/2023] [Revised: 09/18/2023] [Accepted: 09/20/2023] [Indexed: 09/29/2023] Open
Abstract
In this study, the drying of olive pomace in a hot-air-assisted radio frequency system (HA-RF) was conducted, and its effects on crude olive pomace oil quality were investigated. In this respect, the effects of radiofrequency electrode distance (90, 105 and 120 mm), sample thickness (2.5, 5, 7.5 and 10 cm) and compaction density (~0.45, ~0.60 and ~0.82 g/cm3) on drying rate have been evaluated. The best drying, with a higher drying efficiency, was obtained with 1 kg of sample weight and a 10 cm product thickness, ~0.45 g/cm3 compaction density and 105 mm electrode distance. Moreover, the results showed that the compaction density significantly affects the drying rate. The drying time was prolonged by approximately four times by increasing the compaction density from ~0.45 to ~0.82 g/cm3. The drying rate of olive pomace in HA-RF drying was compared with drying performed using hot air (HA) and radiofrequency (RF). The results revealed that HA-RF application reduced the drying time by almost 1.7 times compared to hot air drying and by about 2.7 times compared to radiofrequency. The peroxide value, free fatty acid content, p-anisidine value, polyaromatic hydrocarbon content, L*, a*, b*, chlorophyll and total carotenoid content of the oil extracted from the olive pomace dried under the best drying conditions were 1.09%, 12.2 meq O2/kg oil, 3.01, <1 ppb, 38.6, 7.5, 62.56, 105.25 mg pheophytin a/kg oil, 2.85 mg/kg oil, respectively. The drying of olive pomace in a hot-air-assisted radio frequency system could be an alternative way to ensure the safe and rapid drying of olive pomace.
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Affiliation(s)
- Sinem Turan
- Department of Food Engineering, Engineering Faculty, University of Gaziantep, Gaziantep 27310, Türkiye; (S.T.); (F.G.)
| | - Aysel Elik Demir
- Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, Mersin 33100, Türkiye;
| | - Fahrettin Göğüş
- Department of Food Engineering, Engineering Faculty, University of Gaziantep, Gaziantep 27310, Türkiye; (S.T.); (F.G.)
| | - Derya Koçak Yanık
- Department of Food Engineering, Faculty of Agriculture, Eskişehir Osmangazi University, Eskişehir 26160, Türkiye
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Aruwajoye NN, Buthelezi NMD, Mditshwa A, Tesfay SZ, Magwaza LS. Assessing the Impact of Roasting Temperatures on Biochemical and Sensory Quality of Macadamia Nuts ( Macadamia integrifolia). Foods 2023; 12:foods12112116. [PMID: 37297359 DOI: 10.3390/foods12112116] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2023] [Revised: 05/19/2023] [Accepted: 05/22/2023] [Indexed: 06/12/2023] Open
Abstract
Depending on the temperature regime used during roasting, the biochemical and sensory characteristics of macadamia nuts can change. 'A4' and 'Beaumont' were used as model cultivars to examine how roasting temperatures affected the chemical and sensory quality of macadamia nuts. Using a hot air oven dryer, macadamia kernels were roasted at 50, 75, 100, 125, and 150 °C for 15 min. The quantity of phenols, flavonoids, and antioxidants in kernels roasted at 50, 75, and 100 °C was significant (p < 0.001); however, these kernels also had high levels of moisture content, oxidation-sensitive unsaturated fatty acids (UFAs), and peroxide value (PV), and poor sensory quality. Low moisture content, flavonoids, phenols, antioxidants, fatty acid (FA) compositions, high PV, and poor sensory quality-i.e., excessive browning, an exceptionally crunchy texture, and a bitter flavor-were all characteristics of kernels roasted at 150 °C. With a perfect crispy texture, a rich brown color, and a strong nutty flavor, kernels roasted at 125 °C had lower PV; higher oxidation-resistant UFA compositions; considerable concentrations of flavonoids, phenols, and antioxidants; and good sensory quality. Therefore, 'A4' and 'Beaumont' kernels could be roasted at 125 °C for use in the industry to improve kernel quality and palatability.
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Affiliation(s)
- Noluthando Noxolo Aruwajoye
- Discipline of Crop and Horticultural Science, School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, Private Bag X01, Scottsville, Pietermaritzburg 3209, South Africa
| | - Nana Millicent Duduzile Buthelezi
- Department of Biology and Environmental Sciences, Sefako Makgatho Health Sciences University, P.O. Box 235, Medunsa, Ga-Rankuwa 0204, South Africa
| | - Asanda Mditshwa
- Discipline of Crop and Horticultural Science, School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, Private Bag X01, Scottsville, Pietermaritzburg 3209, South Africa
| | - Samson Zeray Tesfay
- Discipline of Crop and Horticultural Science, School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, Private Bag X01, Scottsville, Pietermaritzburg 3209, South Africa
| | - Lembe Samukelo Magwaza
- Discipline of Crop and Horticultural Science, School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, Private Bag X01, Scottsville, Pietermaritzburg 3209, South Africa
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4
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Novel thermal and non-thermal millet processing technologies: advances and research trends. Eur Food Res Technol 2023. [DOI: 10.1007/s00217-023-04227-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/09/2023]
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5
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Lin Q, Shen H, Ma S, Zhang Q, Yu X, Jiang H. Morphological Distribution and Structure Transition of Gluten Induced by Various Drying Technologies and Its Effects on Chinese Dried Noodle Quality Characteristics. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-02993-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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6
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Skåra T, Løvdal T, Skipnes D, Nwabisa Mehlomakulu N, Mapengo CR, Otema Baah R, Emmambux MN. Drying of vegetable and root crops by solar, infrared, microwave, and radio frequency as energy efficient methods: A review. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2148688] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Torstein Skåra
- Department of Processing Technology, Nofima – Norwegian Institute of Food, Fisheries and Aquaculture Research, Stavanger, Norway
| | - Trond Løvdal
- Department of Processing Technology, Nofima – Norwegian Institute of Food, Fisheries and Aquaculture Research, Stavanger, Norway
| | - Dagbjørn Skipnes
- Department of Processing Technology, Nofima – Norwegian Institute of Food, Fisheries and Aquaculture Research, Stavanger, Norway
| | | | | | - Rose Otema Baah
- Department of Consumer and Food Sciences, University of Pretoria, Hatfield, South Africa
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Successive Two-Stage Hot Air-Drying with Humidity Control Combined Radio Frequency Drying Improving Drying Efficiency and Nutritional Quality of Amomi fructus. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02928-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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8
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Lin Q, Ren A, Liu R, Xing Y, Yu X, Jiang H. Flavor properties of Chinese noodles processed by dielectric drying. Front Nutr 2022; 9:1007997. [PMID: 36245479 PMCID: PMC9558107 DOI: 10.3389/fnut.2022.1007997] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2022] [Accepted: 09/15/2022] [Indexed: 11/13/2022] Open
Abstract
Volatile organic compounds (VOCs) significantly impact food flavor. In this work, Electron nose (E-nose), head space solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), and head space-gas chromatography-ion mobility spectrometry (HS-GC-IMS) techniques were applied to analyze different drying effects: microwave, hot air, and radio frequency on the aroma of Chinese noodles. E-nose analysis suggests that aromatic differences are mainly from broad range-methane. HS-SPME-GC-MS and HS-GC-IMS identified 47 and 26 VOCs in the fresh and dried noodles, respectively. The VOCs in the dried noodles were mainly aldehydes, alcohols, and esters. Drying significantly reduced the types of VOCs in Chinese dried noodles. Microwave dried noodles exhibited the strongest aroma after the shortest time of treatment, suggesting microwave drying may be the best drying method for noodles. Using aromatic analysis, this paper provides useful information for understanding the flavor of flour products and offers new ideas for drying noodles.
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Affiliation(s)
- Qian Lin
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Aiqing Ren
- Institute of Food Research, Hezhou University, Guangxi, China
| | - Rui Liu
- Cereal Industrial Technology Academy, Hebei Jinshahe Flour and Noodle Group/Hebei Cereal Food Processing Technology Innovation Centre, Xingtai, China
| | - Yanan Xing
- Cereal Industrial Technology Academy, Hebei Jinshahe Flour and Noodle Group/Hebei Cereal Food Processing Technology Innovation Centre, Xingtai, China
| | - Xiuzhu Yu
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Hao Jiang
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
- Engineering Research Center of Grain and Oil Functionalized Processing, Universities of Shaanxi Province, Yangling, China
- *Correspondence: Hao Jiang, ;
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9
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Guo H, Fu MX, Zhao YX, Wu DT, Liu HY, Li HB, Ayyash M, Gan RY. Effect of different drying techniques on structural characteristics and bioactivities of polysaccharides extracted from (Lithocarpus litseifolius [Hance] Chun) sweet tea leaves. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01510-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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10
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Yao Y, Zhang B, Zhou L, Wang Y, Fu H, Chen X, Wang Y. Steam-assisted Radio Frequency Blanching to Improve Heating Uniformity and Quality Characteristics of Stem Lettuce Cuboids. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02856-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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11
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Influence of Radio Frequency Heating on the Pasteurization and Drying of Solid-State Fermented Wolfiporia cocos Products. Foods 2022; 11:foods11121766. [PMID: 35741963 PMCID: PMC9222229 DOI: 10.3390/foods11121766] [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: 03/14/2022] [Revised: 05/19/2022] [Accepted: 06/10/2022] [Indexed: 11/17/2022] Open
Abstract
Rice bran and soybean residue are high in nutrients and active ingredients. They are used as media in the solid-state fermentation of Wolfiporia cocos. They not only reduce raw material costs, but also raise the economic value and applications of soybean residues and rice bran. After 30 days of fermentation, the moisture content (w.b.) of the W. cocos product was approximately 40%, requiring it to be pasteurized and dried later. The objective of this research is to use radio frequency (RF) rapid heating technology to pasteurize and dry the solid-state fermented product. A 500 g bag of solid-state fermented W. cocos product took only 30 and 200 s at the RF electrode gap of 15 cm to pasteurize and reduce the moisture content (w.b.) below 15%, respectively; therefore, the methods can be used instead of the traditional 60 min autoclave sterilization and 100 min hot air drying at 45 °C. After RF treatment, the fermented W. cocos product was white, indicating that browning was prevented; the product contained 5.03% mycelium, 9.83% crude polysaccharide, 4.43% crude triterpene, 3.54 mg gallic acid equivalent/g dry weight (DW) of total polyphenols, and 0.38 mg quercetin equivalent/g DW of flavonoid contents and showed a good antioxidant capacity.
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12
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Analysis of non-volatile and volatile metabolites reveals the influence of second-drying heat transfer methods on green tea quality. Food Chem X 2022; 14:100354. [PMID: 35693454 PMCID: PMC9184872 DOI: 10.1016/j.fochx.2022.100354] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2022] [Revised: 05/23/2022] [Accepted: 06/01/2022] [Indexed: 11/29/2022] Open
Abstract
Effect of second-drying heat-transfer modes on green tea quality was investigated. Microwave second-drying (MWSD) was the optimal method for green tea aroma and color. Seventeen non-volatile and eight volatile differential metabolites were identified. Nonanal, trans-β-ionone, linalool, and jasmone had highest content in MWSD. MWSD was beneficial to the retention of chlorophyll, theanine, and soluble sugars.
Second-drying is a key process of green tea manufacturing, however, hitherto the effect of second-drying methods on green tea quality has not been assessed. In this study, we compared the effect of three heat transfer drying methods (heat radiation, heat convection, and heat conduction) on green tea quality. Gas chromatography-tandem dual mass spectrometry was used to detect volatile compounds, while absolute quantitative methods were used to detect the non-volatile ones. We identified 45 non-volatile metabolites, 101 volatile metabolites, and 15 objective flavor indicators. Seventeen differential non-volatiles and 8 differential volatiles were screened. Microwave second-drying in heat radiation was the optimal method for green tea flavor, as it can promote the retention of chlorophyll, the degradation of flavonoid glycosides, and the enrichment of amino acids, soluble sugars, nonanal, trans-β-ionone, linalool, and jasmone. The results provide a theoretical basis and technical guidance for the precise and directional processing of high-quality green tea.
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Panda BK, Mishra G, Ramirez WA, Jung H, Singh CB, Lee SH, Lee I. Rancidity and moisture estimation in shelled almond kernels using NIR hyperspectral imaging and chemometric analysis. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2021.110889] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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14
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Mahmood N, Liu Y, Munir Z, Zhang Y, Niazi BMK. Effects of hot air assisted radio frequency drying on heating uniformity, drying characteristics and quality of paddy. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113131] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Chen C, Pan Z. Postharvest processing of tree nuts: Current status and future prospects-A comprehensive review. Compr Rev Food Sci Food Saf 2022; 21:1702-1731. [PMID: 35174625 DOI: 10.1111/1541-4337.12906] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2021] [Revised: 12/16/2021] [Accepted: 12/20/2021] [Indexed: 12/07/2022]
Abstract
Tree nuts are important economic crops and are consumed as healthy snacks worldwide. In recent years, the increasing needs for more efficient and effective postharvest processing technologies have been driven by the growing production, higher quality standards, stricter food safety requirements, development of new harvesting methods, and demand to achieve energy saving and carbon neutralization. Among all, the technologies related to drying, disinfection, and disinfestation and downstream processes, such as blanching, kernel peeling, and roasting, are the most important processes influencing the quality and safety of the products. These processes make up the largest contribution to the energy consumptions and environmental impacts stemming from tree nut production. Although many studies have been conducted to improve the processing efficiency and sustainability, and preserve the product quality and safety, information from these studies is fragmented and a centralized review highlighting the important technology advancements of postharvest processing of tree nuts would benefit the industry. In this comprehensive review, almonds, walnuts, and pistachios are selected as the representative crops of tree nuts. Current statuses, recent advances, and ongoing challenges in the scientific research as well as in the industrial processing practices of these tree nuts are summarized. Some new perspectives and applications of tree nut processing waste and by-products (such as the hulls and shells) are also discussed. In addition, future trends and research needs are highlighted. The material presented here will help both stakeholders and scientists to better understand postharvest tree nut processing and provide technological recommendations to improve the efficiency and sustainability, product quality and safety, and competitiveness of the industry.
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Affiliation(s)
- Chang Chen
- Department of Biological and Agricultural Engineering, University of California, Davis, Davis, California, USA
| | - Zhongli Pan
- Department of Biological and Agricultural Engineering, University of California, Davis, Davis, California, USA
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Özbek HN, Bulut E, Işınay B, Sever M, Topçam H, Koçak Yanık D, Dalgıç AC, Erdoğdu F, Elik A, Göğüş F. Sequential‐combined solar energy assisted hot air and hot air‐assisted radio frequency drying to produce high‐quality dried whole apricots: An optimization study for process parameters. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16344] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Hatice Neval Özbek
- Department of Food Engineering, Engineering Faculty University of Gaziantep Gaziantep Turkey
| | - Ecem Bulut
- Department of Food Engineering, Engineering Faculty University of Gaziantep Gaziantep Turkey
| | - Büşra Işınay
- Department of Food Engineering, Engineering Faculty University of Gaziantep Gaziantep Turkey
| | - Melis Sever
- Department of Food Engineering, Engineering Faculty University of Gaziantep Gaziantep Turkey
| | - Hüseyin Topçam
- Department of Food Engineering Ankara University Ankara Turkey
| | - Derya Koçak Yanık
- Department of Food Engineering, Engineering Faculty University of Gaziantep Gaziantep Turkey
| | - Ali Coşkun Dalgıç
- Department of Food Engineering, Engineering Faculty University of Gaziantep Gaziantep Turkey
| | - Ferruh Erdoğdu
- Department of Food Engineering Ankara University Ankara Turkey
| | - Aysel Elik
- Department of Food Engineering, Engineering Faculty University of Gaziantep Gaziantep Turkey
| | - Fahrettin Göğüş
- Department of Food Engineering, Engineering Faculty University of Gaziantep Gaziantep Turkey
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17
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Zeng S, Li M, Li G, Lv W, Liao X, Wang L. Innovative applications, limitations and prospects of energy-carrying infrared radiation, microwave and radio frequency in agricultural products processing. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.01.032] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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18
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Yarrakula S, Mummaleti G, Pare A, Vincent H, Saravanan S. Hot air–assisted radio frequency hybrid technology for inactivating lipase in pearl millet. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16178] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Affiliation(s)
- Srinivas Yarrakula
- Centre for Excellence in Non‐Thermal Processing, Planning and Monitoring Cell Indian Institute of Food Processing Technology Thanjavur Tamil Nadu India
| | - Gopinath Mummaleti
- Department of Food Biotechnology Indian Institute of Food Processing Technology Thanjavur Tamil Nadu India
| | - Akash Pare
- Department of Academics & Human Resource Development Indian Institute of Food Processing Technology Thanjavur Tamil Nadu India
| | - Hema Vincent
- Centre for Excellence in Grain Science Food Processing Business Incubation Centre Indian Institute of Food Processing Technology Thanjavur Tamil Nadu India
| | - Shanmugasundaram Saravanan
- Centre for Excellence in Non‐Thermal Processing, Planning and Monitoring Cell Indian Institute of Food Processing Technology Thanjavur Tamil Nadu India
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Özbek HN. Radio frequency-assisted hot air drying of carrots for the production of carrot powder: Kinetics and product quality. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112332] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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20
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Cao F, Zhang R, Tang J, Li F, Jiao Y. Radio frequency combined hot air (RF-HA) drying of tilapia (Oreochromis niloticus L.) fillets: Drying kinetics and quality analysis. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102791] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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21
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Elik A. Hot air-assisted radio frequency drying of black carrot pomace: Kinetics and product quality. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102800] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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22
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Mao Y, Wang S. Recent developments in radio frequency drying for food and agricultural products using a multi-stage strategy: a review. Crit Rev Food Sci Nutr 2021; 63:2654-2671. [PMID: 34583556 DOI: 10.1080/10408398.2021.1978925] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
Radio frequency (RF) drying is an emerging technology for food and agricultural products, holding features of rapid, uniform, stable, and volumetric heating, high energy efficiency, and moisture leveling. However, the RF drying with a single stage commonly has drawbacks of unexpected product quality, non-uniform moisture distribution, and prolonged drying time. The multi-stage drying approach could overcome the shortcomings of one-stage strategy accordingly by applying different drying methods or operating parameter values in each phase separately. This review describes the principle of RF heating, presents the typical systems and superiorities of RF drying, and provides a comprehensive overview on recent development in applications of both the one-stage and the multi-stage RF drying, and analysis of drying characteristics and merits for different types of the two-stage strategy. This review finally proposes recommendations for future studies in improving and optimizing the existing RF drying protocols and scaling up them to industrial applications.
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Affiliation(s)
- Yuxiao Mao
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Shaojin Wang
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, China.,Department of Biological Systems Engineering, Washington State University, Pullman, Washington, USA
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23
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Wei X, Agarwal S, Subbiah J. Heating of milk powders at low water activity to 95°C for 15 minutes using hot air-assisted radio frequency processing achieved pasteurization. J Dairy Sci 2021; 104:9607-9616. [PMID: 34176627 DOI: 10.3168/jds.2021-20449] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2021] [Accepted: 05/13/2021] [Indexed: 11/19/2022]
Abstract
Salmonella persistence in milk powders has caused several multistate foodborne disease outbreaks. Therefore, ways to deliver effective thermal treatment need to be identified and validated to ensure the microbial safety of milk powders. In this study, a process of hot air-assisted radio frequency (HARF) followed by holding at high temperatures in a convective oven was developed for pasteurization of milk powders. Heating times were compared between HARF and a convection oven for heating milk powders to a pasteurization temperature, and HARF has been shown to considerably reduce the come-up time. Whole milk powder (WMP) and nonfat dry milk (NFDM) were inoculated with a 5-serotype Salmonella cocktail and equilibrated to a water activity of 0.10 to simulate the worst case for the microbial challenge study. After heating the sample to 95°C using HARF, followed by 10 and 15 min of holding in the oven, more than 5 log reduction of Salmonella was achieved in WMP and NFDM. This study validated a HARF-assisted thermal process for pasteurization of milk powder based on previously collected microbial inactivation kinetics data and provides valuable insights to process developers to ensure microbial safety of milk powder. This HARF process may be implemented in the dairy industry to enhance the microbial safety of milk powders.
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Affiliation(s)
- Xinyao Wei
- Department of Food Science and Technology, University of Nebraska, Lincoln 68588
| | | | - Jeyamkondan Subbiah
- Department of Food Science and Technology, University of Nebraska, Lincoln 68588; Department of Food Science, University of Arkansas System Division of Agriculture, Fayetteville 72704.
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Mousakhani-Ganjeh A, Amiri A, Nasrollahzadeh F, Wiktor A, Nilghaz A, Pratap-Singh A, Mousavi Khaneghah A. Electro-based technologies in food drying - A comprehensive review. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111315] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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25
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Effects of various radio frequencies on combined drying and disinfestation treatments for in-shell walnuts. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111246] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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26
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Zhang C, Hu C, Sun Y, Zhang X, Wang Y, Fu H, Chen X, Wang Y. Blanching effects of radio frequency heating on enzyme inactivation, physiochemical properties of green peas (Pisum sativum L.) and the underlying mechanism in relation to cellular microstructure. Food Chem 2021; 345:128756. [PMID: 33302106 DOI: 10.1016/j.foodchem.2020.128756] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2020] [Revised: 11/26/2020] [Accepted: 11/26/2020] [Indexed: 11/19/2022]
Abstract
Fresh green peas require blanching to terminate enzymatic reaction induced quality deterioration before frozen storage. Radio frequency (RF) heating is a novel way of dry blanching for fruits and vegetables with high processing efficiency. In this study, blanching effects of RF heating on relative activities of lipoxygenase (LOX) and peroxidase (POD), physiochemical properties as well as cellular morphology changes of green peas were investigated. Results showed relative activities of pea LOX and POD reduced to 0.90 ± 0.78% and 1.10 ± 0.71%, respectively at 85 °C by RF heating with an electrode gap 105 mm. Weight loss, color, texture and electrolyte leakage of peas changed significantly with increasing temperature (60-85 °C). Ascorbic acid, chlorophyll and mineral contents had different loss after RF processing and long term heating at 115 mm exacerbated the loss of nutrients. Microstructure features showed the deconstruction of pea cell well and starch granule gelatinization.
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Affiliation(s)
- Caiyue Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Chenchen Hu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Yanan Sun
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Xueying Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Yequn Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Hongfei Fu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Xiangwei Chen
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Yunyang Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
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27
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Wang C, Kou X, Zhou X, Li R, Wang S. Effects of layer arrangement on heating uniformity and product quality after hot air assisted radio frequency drying of carrot. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102667] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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28
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Radio frequency tempering multiple layers of frozen tilapia fillets: the temperature distribution, energy consumption, and quality. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102603] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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29
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Tu X, Wu B, Xie Y, Xu S, Wu Z, Lv X, Wei F, Du L, Chen H. A comprehensive study of raw and roasted macadamia nuts: Lipid profile, physicochemical, nutritional, and sensory properties. Food Sci Nutr 2021; 9:1688-1697. [PMID: 33747479 PMCID: PMC7958573 DOI: 10.1002/fsn3.2143] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2020] [Revised: 01/06/2021] [Accepted: 01/08/2021] [Indexed: 12/14/2022] Open
Abstract
Macadamia nuts have high nutritional value and positive health attributes. Changes to the composition and availability of these compounds during roasting contribute to product quality. In this study, changes to the chemical composition of lipids (fatty acids, triglycerides, and free fatty acids) and other phytochemicals were analyzed, and a sensory evaluation was carried out of two major varieties of macadamia nuts planted in China, after roasting. Only small changes in fatty acid (FA) content and a slight decrease in total triglycerides (TAGs) were observed after roasting. The free fatty acid (FFA) content and the peroxide value were increased by roasting. The total available polyphenol content increased by 25.6% and the oxidative stability index of kernels increased by 21.6%. The sensory scores for taste and aroma were doubled by roasting. Overall, the sensory, nutritional quality, and oxidative stability of roasted macadamia nuts were greatly improved, compared with raw nuts.
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Affiliation(s)
- Xing‐Hao Tu
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences/Key Laboratory of Oilseeds Processing of Ministry of Agriculture and Hubei Key Laboratory of Lipid Chemistry and NutritionWuhanChina
- South Subtropical Crop Research InstituteChinese Academy of Tropical Agricultural Science/Key Laboratory of Tropical Fruit BiologyMinistry of AgricultureZhanjiangChina
| | - Bang‐fu Wu
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences/Key Laboratory of Oilseeds Processing of Ministry of Agriculture and Hubei Key Laboratory of Lipid Chemistry and NutritionWuhanChina
| | - Ya Xie
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences/Key Laboratory of Oilseeds Processing of Ministry of Agriculture and Hubei Key Laboratory of Lipid Chemistry and NutritionWuhanChina
| | - Shu‐Ling Xu
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences/Key Laboratory of Oilseeds Processing of Ministry of Agriculture and Hubei Key Laboratory of Lipid Chemistry and NutritionWuhanChina
| | - Zong‐Yuan Wu
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences/Key Laboratory of Oilseeds Processing of Ministry of Agriculture and Hubei Key Laboratory of Lipid Chemistry and NutritionWuhanChina
| | - Xin Lv
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences/Key Laboratory of Oilseeds Processing of Ministry of Agriculture and Hubei Key Laboratory of Lipid Chemistry and NutritionWuhanChina
| | - Fang Wei
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences/Key Laboratory of Oilseeds Processing of Ministry of Agriculture and Hubei Key Laboratory of Lipid Chemistry and NutritionWuhanChina
| | - Li‐Qing Du
- South Subtropical Crop Research InstituteChinese Academy of Tropical Agricultural Science/Key Laboratory of Tropical Fruit BiologyMinistry of AgricultureZhanjiangChina
| | - Hong Chen
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences/Key Laboratory of Oilseeds Processing of Ministry of Agriculture and Hubei Key Laboratory of Lipid Chemistry and NutritionWuhanChina
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30
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Zhu HK, Yang L, Fang XF, Wang Y, Li D, Wang LJ. Effects of intermittent radio frequency drying on structure and gelatinization properties of native potato flour. Food Res Int 2021; 139:109807. [PMID: 33509450 DOI: 10.1016/j.foodres.2020.109807] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2020] [Revised: 10/09/2020] [Accepted: 10/12/2020] [Indexed: 11/27/2022]
Abstract
Radio frequency (RF) treatment technology has now been studied and used for kinds of food products as its rapid and volumetric heating effects. It is meaningful to study the characteristics of potato drying with a new RF treatment method. In this study, intermitted RF combined treatments were used to get high-efficiency dehydration effects for potato drying, but the impact and mechanism of RF radiation on drying efficiency or quality is still unknown. To explore the drying characteristics, the effects of different RF radiation and the associated intermittent periods on the characterization of color, crystalline, thermal, pasting, rheology, and structural properties of potato flour were systematically studied. Longer RF radiation period (7 min) has a positive effect on drying efficiency and quality. The effect of intermittent period was not as significant as that of RF radiation, but a slightly increasing trend of the quality properties with intermittent period also indicated the tempering effect. The combined action of RF intermittent treatment on potato drying was found and investigated in this study, which may support RF drying processing improvement.
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Affiliation(s)
- Han-Kun Zhu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Engineering, National Energy R & D Center for Non-food Biomass, China Agricultural University, P. O. Box 50, 17 Qinghua Donglu, Beijing 100083, China; College of Food Science, Southwest University, Beibei, Chongqing 400715, China
| | - Lan Yang
- Analytical & Testing Center, Southwest University, Beibei, Chongqing 400715, China
| | - Xian-Fa Fang
- Chinese Academy of Agricultural Mechanization Sciences, Beijing 100083, China
| | - Yong Wang
- Department of Chemical Engineering, Monash University, 18 Alliance Lane, Clayton, VIC 3800, Australia
| | - Dong Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Engineering, National Energy R & D Center for Non-food Biomass, China Agricultural University, P. O. Box 50, 17 Qinghua Donglu, Beijing 100083, China.
| | - Li-Jun Wang
- College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, Beijing, China.
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31
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Shewale SR, Rajoriya D, Bhavya M, Hebbar HU. Application of radiofrequency heating and low humidity air for sequential drying of apple slices: Process intensification and quality improvement. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.109904] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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32
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Chen L, Subbiah J, Jones D, Zhao Y, Jung J. Development of effective drying strategy with a combination of radio frequency (RF) and convective hot-air drying for inshell hazelnuts and enhancement of nut quality. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2020.102555] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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33
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Wang W, Tang J, Zhao Y. Investigation of hot-air assisted continuous radio frequency drying for improving drying efficiency and reducing shell cracks of inshell hazelnuts: The relationship between cracking level and nut quality. FOOD AND BIOPRODUCTS PROCESSING 2021. [DOI: 10.1016/j.fbp.2020.10.013] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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34
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Li F, Feng KL, Yang JC, He YS, Guo H, Wang SP, Gan RY, Wu DT. Polysaccharides from dandelion (Taraxacum mongolicum) leaves: Insights into innovative drying techniques on their structural characteristics and biological activities. Int J Biol Macromol 2020; 167:995-1005. [PMID: 33188812 DOI: 10.1016/j.ijbiomac.2020.11.054] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2020] [Revised: 11/08/2020] [Accepted: 11/09/2020] [Indexed: 12/14/2022]
Abstract
The aim of this study was to well understand the impacts of innovative drying techniques (radio frequency drying and microwave drying) and traditional drying techniques (vacuum drying, freezing drying, and hot air drying) on the structural characteristics and bioactivities of polysaccharides from dandelion leaves (DLPs). Five different DLPs were obtained from dandelion leaves dried by abovementioned drying techniques. Results showed that the structural characteristics and bioactivities of DLPs varied with different drying techniques. The molecular weights, apparent viscosities, molar ratios of constituent monosaccharide, contents of uronic acids, and contents of bonded polyphenolics in DLPs obtained by different drying techniques had noticeable variations, while the types of constituent monosaccharides and the major glycosidic linkages in DLPs were similar. In addition, results showed that DLPs, especially DLP-RF obtained by the radio frequency drying, exhibited remarkable antioxidant activities (ABTS, DPPH, and NO radical scavenging activities), excellent in vitro antiglycation activity, and obvious in vitro inhibitory activity on α-glucosidase. Results from this study suggest that the radio frequency drying can be used as a potential drying technique before extracting DLPs for applications in the functional food and medicine industries.
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Affiliation(s)
- Fen Li
- Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, Sichuan, China
| | - Kang-Lin Feng
- Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, Sichuan, China
| | - Jian-Chun Yang
- Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, Sichuan, China
| | - Yuan-Shu He
- Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, Sichuan, China
| | - Huan Guo
- Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, Sichuan, China; Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu 610213, Sichuan, China
| | - Sheng-Peng Wang
- State Key Laboratory of Quality Research in Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Macao
| | - Ren-You Gan
- Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu 610213, Sichuan, China.
| | - Ding-Tao Wu
- Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, Sichuan, China.
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35
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Chen J, Zhang M, Xu B, Sun J, Mujumdar AS. Artificial intelligence assisted technologies for controlling the drying of fruits and vegetables using physical fields: A review. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.08.015] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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36
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Wang W, Wang W, Wang Y, Yang R, Tang J, Zhao Y. Hot-air assisted continuous radio frequency heating for improving drying efficiency and retaining quality of inshell hazelnuts (Corylus avellana L. cv. Barcelona). J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2020.109956] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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37
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Xie Y, Zhang Y, Xie Y, Li X, Liu Y, Gao Z. Radio frequency treatment accelerates drying rates and improves vigor of corn seeds. Food Chem 2020; 319:126597. [PMID: 32187567 DOI: 10.1016/j.foodchem.2020.126597] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2019] [Revised: 03/05/2020] [Accepted: 03/09/2020] [Indexed: 11/30/2022]
Abstract
This research explored the application of combined radio frequency and hot air drying (RF-HAD) technology on corn seeds. Drying characteristics and seed vigor were investigated at different RF electrode gaps (140, 150 and 160 mm). To better demonstrate the feasibility of applying RF-HAD on corn seeds, tempering-intermittent hot air drying (HAD) was studied as a comparison. Reduced electrode gap corresponding to elevated average heating rate and power efficiency resulted in decreased seeds vigor and specific energy consumption. The assistance of RF significantly increased the drying rate of corn seeds and reduced drying duration by up to 70% compared with HAD. A higher dehydrogenase activity (DHA) but a lower germination percentage (GP) was observed in RF-HAD samples as compared with HAD ones. Corn seeds were promoted to be dormant by RF-HAD according to dormancy-breaking results and isobaric tags for relative and absolute quantification (iTRAQ) analysis.
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Affiliation(s)
- Yucen Xie
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Yue Zhang
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Yongkang Xie
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Xingyi Li
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Yanhong Liu
- College of Engineering, China Agricultural University, Beijing 100083, China.
| | - Zhenjiang Gao
- College of Engineering, China Agricultural University, Beijing 100083, China
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38
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Zhang X, Shi Q, Gao T, Zhang Z, Guo C, Fu H, Wang Y. Developing radio frequency blanching process of apple slice. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109832] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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39
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Hot Air-Assisted Radio Frequency Stabilizing Treatment Effects on Physicochemical Properties, Enzyme Activities and Nutritional Quality of Wheat Germ. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02446-5] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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40
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Wang W, Wang W, Jung J, Yang R, Tang J, Zhao Y. Investigation of hot-air assisted radio frequency (HARF) dielectric heating for improving drying efficiency and ensuring quality of dried hazelnuts (Corylus avellana L.). FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2020.01.006] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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41
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Wei X, Lau SK, Reddy BS, Subbiah J. A microbial challenge study for validating continuous radio-frequency assisted thermal processing pasteurization of egg white powder. Food Microbiol 2020; 85:103306. [DOI: 10.1016/j.fm.2019.103306] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2019] [Revised: 08/16/2019] [Accepted: 08/19/2019] [Indexed: 10/26/2022]
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42
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Investigation of Hot Air–Assisted Radio Frequency as a Final-Stage Drying of Pre-dried Carrot Cubes. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-019-02400-0] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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43
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Peng J, Yin X, Jiao S, Wei K, Tu K, Pan L. Air jet impingement and hot air-assisted radio frequency hybrid drying of apple slices. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108517] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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44
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Liao M, Zhao Y, Xu Y, Gong C, Jiao S. Effects of hot air-assisted radio frequency roasting on nutritional quality and aroma composition of cashew nut kernels. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108551] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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45
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Nalawade SA, Ghiwari GK, Hebbar HU. Process efficiency of electromagnetic radiation (EMR)‐assisted hybrid drying in spearmint (
Mentha spicata L.
). J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14190] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Sagar A. Nalawade
- Department of Technology Scale‐Up CSIR‐Central Food Technological Research Institute Mysore India
- Academy of Scientific & Innovative Research (AcSIR) Ghaziabad India
| | - Girish K. Ghiwari
- Department of Technology Scale‐Up CSIR‐Central Food Technological Research Institute Mysore India
| | - Hunglur U. Hebbar
- Department of Technology Scale‐Up CSIR‐Central Food Technological Research Institute Mysore India
- Academy of Scientific & Innovative Research (AcSIR) Ghaziabad India
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46
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Zhu G, Liu H, Xie Y, Liao Q, Lin Y, Liu Y, Liu Y, Xiao H, Gao Z, Hu S. Postharvest Processing and Storage Methods for Camellia oleifera Seeds. FOOD REVIEWS INTERNATIONAL 2019. [DOI: 10.1080/87559129.2019.1649688] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Affiliation(s)
- Guangfei Zhu
- College of Engineering, China Agricultural University, Beijing, China
| | - Hai Liu
- School of Pharmacy, Gannan Medical University, Ganzhou, China
| | - Yucen Xie
- College of Engineering, China Agricultural University, Beijing, China
| | - Qian Liao
- College of Engineering, China Agricultural University, Beijing, China
| | - Yawen Lin
- College of Engineering, China Agricultural University, Beijing, China
| | - Yanhong Liu
- College of Engineering, China Agricultural University, Beijing, China
| | - Yunhua Liu
- Grain and Oil Quality Supervision and Inspection Station, Ganzhou Agricultural Grain Bureau, Ganzhou, China
| | - Hongwei Xiao
- College of Engineering, China Agricultural University, Beijing, China
| | - Zhenjiang Gao
- College of Engineering, China Agricultural University, Beijing, China
| | - Shuzhen Hu
- Oil and Fat Equipment Research Institute, Chinese Academy of Agricultural Mechanization Sciences, Beijing, China
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47
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Zhou X, Ramaswamy H, Qu Y, Xu R, Wang S. Combined radio frequency-vacuum and hot air drying of kiwifruits: Effect on drying uniformity, energy efficiency and product quality. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.102182] [Citation(s) in RCA: 39] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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48
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Gong C, Zhang H, Yue J, Miao Y, Jiao S. Investigation of hot air-assisted radio frequency heating as a simultaneous dry-blanching and pre-drying method for carrot cubes. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.102181] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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49
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Altemimi A, Aziz SN, Al-HiIphy ARS, Lakhssassi N, Watson DG, Ibrahim SA. Critical review of radio-frequency (RF) heating applications in food processing. FOOD QUALITY AND SAFETY 2019. [DOI: 10.1093/fqsafe/fyz002] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
Affiliation(s)
- Ammar Altemimi
- Department of Food Science, College of Agriculture, University of Basrah, Iraq
| | - Salah Naji Aziz
- Department of Food Science, College of Agriculture, University of Basrah, Iraq
| | - Asaad R S Al-HiIphy
- Department of Food Science, College of Agriculture, University of Basrah, Iraq
| | - Naoufal Lakhssassi
- Department of Plant, Soil and Agricultural Systems, Southern Illinois University at Carbondale, Carbondale, USA
| | - Dennis G Watson
- Department of Plant, Soil and Agricultural Systems, Southern Illinois University at Carbondale, Carbondale, USA
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50
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Jiang H, Gu Y, Gou M, Xia T, Wang S. Radio frequency pasteurization and disinfestation techniques applied on low-moisture foods. Crit Rev Food Sci Nutr 2019; 60:1417-1430. [DOI: 10.1080/10408398.2019.1573415] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Hao Jiang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Yuxiang Gu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Min Gou
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Tianyu Xia
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Shaojin Wang
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, China
- Department of Biological Systems Engineering, Washington State University, Pullman, Washington, USA
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