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Effects of Foaming Treatment and Wave-Absorbing Material-Assisted Microwave Heating on Freeze-Drying of Blueberry Puree. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02962-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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Pulsed Electric Field Pre-treatment for Frying of Zucchini and Eggplant: Impacts on Oil Content and Color. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02814-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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Bilge G, Yurdakul M, Buzrul S, Bulut O. Evaluation of the Effect of Pulsed Electric Field on Coffee Arabica Beans. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02802-7] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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Response Surface Methodology as a Tool for Optimization of Pulsed Electric Field Pretreatment and Microwave-Convective Drying of Apple. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12073392] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Abstract
The benefits of using hybrid drying are increasingly remarked. Microwave-convective drying (MW-CD) links the advantages of both microwave and convective drying methods and allows the negative phenomena that appear when the methods are used separately to diminish. Most importantly, reduced specific energy consumption and relatively short drying time are observed, which can be additionally decreased by the application of various preliminary treatments, e.g., pulsed electric field (PEF). Thus, the purpose of this study was to determine the impact of PEF pretreatment on the MW-CD of apples and its chosen physicochemical properties. This research was designed using response surface methodology (RSM). The first variable was microwave power (100, 200, and 300 W), and the second was specific energy input (1, 3.5, and 6 kJ/kg). Optimization responses were assumed: drying time to MR = 0.02, water activity, hygroscopicity after 72 h, rehydration ratio, relative dry matter content, total phenolic content, ability to scavenge ABTS•+ radical cations, and DPPH• radicals based on the EC50 values. The most optimal parameters were comprised of specific energy intake of 3.437 kJ/kg and microwave power of 300 W (desirability equalled 0.624), which provided the most minimized drying time and obtaining of apples with the most desired properties.
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A Novel System—the Simultaneous Use of Ohmic Heating with Convective Drying: Sensitivity Analysis of Product Quality Against Process Variables. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02765-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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