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Nuñez H, Jaques A, Belmonte K, Elitin J, Valdenegro M, Ramírez C, Córdova A. Development of an Apple Snack Enriched with Probiotic Lacticaseibacillus rhamnosus: Evaluation of the Refractance Window Drying Process on Cell Viability. Foods 2024; 13:1756. [PMID: 38890984 PMCID: PMC11171815 DOI: 10.3390/foods13111756] [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: 04/08/2024] [Revised: 05/23/2024] [Accepted: 05/28/2024] [Indexed: 06/20/2024] Open
Abstract
The objective of this study was to develop a dried apple snack enriched with probiotics, evaluate its viability using Refractance Window (RWTM) drying, and compare it with conventional hot air drying (CD) and freeze-drying (FD). Apple slices were impregnated with Lacticaseibacillus rhamnosus and dried at 45 °C using RWTM and CD and FD. Total polyphenol content (TPC), color (∆E*), texture, and viable cell count were measured, and samples were stored for 28 days at 4 °C. Vacuum impregnation allowed for a probiotic inoculation of 8.53 log CFU/gdb. Retention values of 6.30, 6.67, and 7.20 log CFU/gdb were observed for CD, RWTM, and FD, respectively; the population in CD, RWTM remained while FD showed a decrease of one order of magnitude during storage. Comparing RWTM with FD, ∆E* was not significantly different (p < 0.05) and RWTM presented lower hardness values and higher crispness than FD, but the RWTM-dried apple slices had the highest TPC retention (41.3%). Microstructural analysis showed that RWTM produced a smoother surface, facilitating uniform moisture diffusion and lower mass transfer resistance. The effective moisture diffusion coefficient was higher in RWTM than in CD, resulting in shorter drying times. As a consequence, RWTM produced dried apple snacks enriched with probiotics, with color and TPC retention comparable to FD.
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Affiliation(s)
- Helena Nuñez
- Departamento de Ingeniería Química y Ambiental, Universidad Técnica Federico Santa María, P.O. Box 110-V, Valparaíso 2390123, Chile; (H.N.); (A.J.); (K.B.); (J.E.); (C.R.)
- Programa de Doctorado de Ciencias Agroalimentarias, Facultad de Ciencias Agronómicas y de los Alimentos, Pontifica Universidad Católica de Valparaíso, Valparaíso 2340025, Chile;
| | - Aldonza Jaques
- Departamento de Ingeniería Química y Ambiental, Universidad Técnica Federico Santa María, P.O. Box 110-V, Valparaíso 2390123, Chile; (H.N.); (A.J.); (K.B.); (J.E.); (C.R.)
| | - Karyn Belmonte
- Departamento de Ingeniería Química y Ambiental, Universidad Técnica Federico Santa María, P.O. Box 110-V, Valparaíso 2390123, Chile; (H.N.); (A.J.); (K.B.); (J.E.); (C.R.)
| | - Jamil Elitin
- Departamento de Ingeniería Química y Ambiental, Universidad Técnica Federico Santa María, P.O. Box 110-V, Valparaíso 2390123, Chile; (H.N.); (A.J.); (K.B.); (J.E.); (C.R.)
| | - Mónika Valdenegro
- Programa de Doctorado de Ciencias Agroalimentarias, Facultad de Ciencias Agronómicas y de los Alimentos, Pontifica Universidad Católica de Valparaíso, Valparaíso 2340025, Chile;
- Escuela de Agronomía, Pontificia Universidad Católica de Valparaíso, Calle San Francisco S/N, La Palma, Quillota 2260000, Chile
| | - Cristian Ramírez
- Departamento de Ingeniería Química y Ambiental, Universidad Técnica Federico Santa María, P.O. Box 110-V, Valparaíso 2390123, Chile; (H.N.); (A.J.); (K.B.); (J.E.); (C.R.)
| | - Andrés Córdova
- Programa de Doctorado de Ciencias Agroalimentarias, Facultad de Ciencias Agronómicas y de los Alimentos, Pontifica Universidad Católica de Valparaíso, Valparaíso 2340025, Chile;
- Escuela de Alimentos, Pontificia Universidad Católica de Valparaíso, Waddington 716 Playa Ancha, Valparaíso 2340025, Chile
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2
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Silva CD, Peces M, Jaques A, Muñoz JJ, Dosta J, Astals S. Fractional calculus as a generalized kinetic model for biochemical methane potential tests. BIORESOURCE TECHNOLOGY 2024; 396:130412. [PMID: 38310977 DOI: 10.1016/j.biortech.2024.130412] [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: 09/04/2023] [Revised: 01/29/2024] [Accepted: 01/30/2024] [Indexed: 02/06/2024]
Abstract
This study presents a fractional calculus model as a generalized kinetic model for estimating the maximum methane yield and degradation kinetics in biomethane potential (BMP) assays, a key analytical method in anaerobic digestion research and application. The fractional model outperformed common first-order kinetic models by yielding superior data fitting and properly managing substrate heterogeneity. The fractional model showed robust performance in mono-digestion, co-digestion and pre-treatment BMP assays with or without presence of large tailing or sigmoidal patterns in the BMP curve. The main advantage of the fractional model over other models is its ability to capture the complexities of the methane production process without losing model accuracy. Assessment of the mathematical model revealed that for fractional orders greater than 0.8 the Mittag-Leffler sequence could be transformed into a more computationally efficient exponential function.
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Affiliation(s)
- C Da Silva
- Department of Chemical Engineering and Analytical Chemistry, University of Barcelona, 08028 Barcelona, Spain; Department of Mathematics, Lab. De Càlcul Numèric (LaCàN), Universitat Politècnica de Catalunya, 08034 Barcelona, Spain.
| | - M Peces
- Department of Chemical Engineering and Analytical Chemistry, University of Barcelona, 08028 Barcelona, Spain
| | - A Jaques
- Chemical and Environmental Engineering Department, Technical University Federico Santa María, 2390123 Valparaíso, Chile
| | - J J Muñoz
- Department of Mathematics, Lab. De Càlcul Numèric (LaCàN), Universitat Politècnica de Catalunya, 08034 Barcelona, Spain; Centre International de Mètodes Numèrics en Enginyeria (CIMNE), 08034 Barcelona, Spain; Institut de Matemàtiques de la UPC - BarcelonaTech, 08028 Barcelona, Spain
| | - J Dosta
- Department of Chemical Engineering and Analytical Chemistry, University of Barcelona, 08028 Barcelona, Spain; Water Research Institute, University of Barcelona, Catalonia, 08001, Spain
| | - S Astals
- Department of Chemical Engineering and Analytical Chemistry, University of Barcelona, 08028 Barcelona, Spain
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3
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Impact of physical changes in mushroom on variation in moisture sorption. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2023.111506] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/17/2023]
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4
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Vega-Castro O, Osorio-Arias J, Duarte-Correa Y, Jaques A, Ramírez C, Núñez H, Simpson R. Critical Analysis of the Use of Semiempirical Models on the Dehydration of Thin-Layer Foods Based on Two Study Cases. ARABIAN JOURNAL FOR SCIENCE AND ENGINEERING 2023. [DOI: 10.1007/s13369-023-07623-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/19/2023]
Abstract
AbstractMoisture transport during food drying can be phenomenologically described by Fick’s second law and by the so-called anomalous diffusion model. However, in the literature, many studies have shown the extensive use of empirical/semiempirical models (EMs/SEMs) to adjust experimental data for the drying of thin-layer foods. This research aims to perform a critical analysis of the most commonly used EMs/SEMs and compare them with Fick’s second law and an anomalous diffusion model using two different sets of hot-air drying data. Two waste byproducts from the food industry, spent coffee grounds and passion fruit peels, were selected for analysis. The selected EMs/SEMs were found to be mathematically interrelated (i.e., some are a subset of others), and their appropriateness was incorrectly justified mainly by their statistical goodness-of-fit. As shown, it is highly recommended that researchers start analyzing drying data with phenomenological models. The extensive use of EMs and SEMs can be replaced by the anomalous diffusion model, which has a high capacity to adjust empirical data and a sound phenomenological description of the process.
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5
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Kumar M, Madhumita M, Prabhakar PK, Basu S. Refractance window drying of food and biological materials: Status on mechanisms, diffusion modelling and hybrid drying approach. Crit Rev Food Sci Nutr 2022; 64:3458-3481. [PMID: 36260084 DOI: 10.1080/10408398.2022.2132210] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Refractance window (RW) dryer has an immense advantage in terms of final product quality (textural and color attributes, nutrient retention), energy consumption, and drying time over other conventional dryers. RW is a thin film drying system and a technologically evolving drying process. RW drying is an energy-efficient (re-circulation of water) short drying process as the drying of food materials occurs due to a combined mode of heat transfer conduction, radiation, and convection (hot air circulates over film). The high-quality dried product is obtained because the product temperature remains below 80 °C. RW dryer application is not only limited to drying food products, but it can also be further used for improving the gelling and emulsion properties, formation of leather and edible film, and can be used for handling high protein products, drying leafy vegetables or marine foods as this process does not change any functional properties. Due to these advantages over other drying techniques, RW drying has gained academic and industrial interest in recent years. The industrial application of this technology at large scale is becoming difficult due because of large surface area requirement for mass production. Researchers are trying to scale-up by combing this technology with others technology (Infrared, ultrasound, solar energy, and osmotic dehydration). RW dryer is now extending from the food sector to other sectors like pharmaceutical, cosmetic, pigment, edible film formation, and encapsulation. Majority of the reviews on RW drying focuses on the product quality aspects. This review paper aims to comprehend the RW drying system more mechanistically to understand better the principles, diffusion models explaining the transfer processes, and emerging novel hybrid drying approaches.
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Affiliation(s)
- Manibhushan Kumar
- Department of Food Science and Technology, National Institute Food Technology Entrepreneurship and Management, Sonepat, Haryana, India
| | - Mitali Madhumita
- Department of Food Technology, School of Health Sciences and Technology, University of Petroleum and Energy Studies, Bidholi, Dehradun, India
| | - Pramod K Prabhakar
- Department of Food Science and Technology, National Institute Food Technology Entrepreneurship and Management, Sonepat, Haryana, India
| | - Santanu Basu
- Department of Molecular Sciences, Swedish University of Agricultural Sciences, Uppsala, Sweden
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6
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Matias G, Lermen FH, Bissaro CA, Nicolin DJ, Fischer C, Jorge LM. Fractional calculus to control transport phenomena in food engineering: A systematic review of barriers and data agenda. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14060] [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)
- Gustavo Matias
- Chemical Engineering Graduate Program and Chemical Engineering Department Universidade Estadual de Maringá Maringá Brazil
- Department of Industrial Engineering Universidade Estadual do Paraná Paranaguá Brazil
| | - Fernando Henrique Lermen
- Department of Industrial Engineering Universidade Estadual do Paraná Paranaguá Brazil
- Department of Industrial Engineering Universidad Tecnológica del Perú Lima Peru
| | - Camila Andressa Bissaro
- Chemical Engineering Graduate Program and Chemical Engineering Department Universidade Estadual de Maringá Maringá Brazil
| | - Douglas Júnior Nicolin
- Department of Chemical Engineering Universidade Tecnológica Federal do Paraná Francisco Beltrão Brazil
| | - Clovis Fischer
- Department of Biosystem Engineering Universidade Estadual de São Paulo Pirassununga São Paulo Brazil
| | - Luiz Mário Jorge
- Chemical Engineering Graduate Program and Chemical Engineering Department Universidade Estadual de Maringá Maringá Brazil
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7
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Drying kinetics of blueberry pulp and mass transfer parameters: Effect of hot air and refractance window drying at different temperatures. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2021.110929] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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8
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Granella SJ, Bechlin TR, Christ D. Moisture diffusion by the fractional-time model in convective drying with ultrasound-ethanol pretreatment of banana slices. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.102933] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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9
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Araya E, Nuñez H, Ramírez N, Jaques A, Simpson R, Escobar M, Escalona P, Vega-Castro O, Ramírez C. Exploring The Potential Acceleration of Granny Smith Apple Drying By Pre-Treatment With CO2 Laser Microperforation. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02763-x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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10
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Bastiani FH, Telli Ceccato B, Nicolin DJ. Investigation of the drying kinetics of brewer's spent grain (
BSG
) using artificial neural networks and traditional empirical models. CAN J CHEM ENG 2021. [DOI: 10.1002/cjce.24344] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Fabio Henrique Bastiani
- Process Engineering Department, State University of Campinas (UNICAMP), Campinas São Paulo Brazil
| | - Bruno Telli Ceccato
- Materials and Bioprocess Engineering Department, State University of Campinas (UNICAMP), Campinas São Paulo Brazil
| | - Douglas Junior Nicolin
- Engineering Academic Department, Federal Technological University of Paraná (UTFPR), Francisco Beltrão Paraná Brazil
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11
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Lemus‐Mondaca R, Nuñez H, Jaques A, Ramírez C, Simpson R. The anomalous diffusion model based on a fractional calculus approach applied to describe the rehydration process of dried vegetal food matrices. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13773] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Roberto Lemus‐Mondaca
- Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas Universidad de Chile Santiago Chile
| | - Helena Nuñez
- Departamento de Ingeniería Química y Ambiental Universidad Técnica Federico Santa María Valparaíso Chile
| | - Aldonza Jaques
- Departamento de Ingeniería Química y Ambiental Universidad Técnica Federico Santa María Valparaíso Chile
| | - Cristian Ramírez
- Departamento de Ingeniería Química y Ambiental Universidad Técnica Federico Santa María Valparaíso Chile
- Centro Regional de Estudios en Alimentos y Salud (CREAS) Conicyt‐Regional R06I1004 Valparaíso Chile
| | - Ricardo Simpson
- Departamento de Ingeniería Química y Ambiental Universidad Técnica Federico Santa María Valparaíso Chile
- Centro Regional de Estudios en Alimentos y Salud (CREAS) Conicyt‐Regional R06I1004 Valparaíso Chile
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12
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Application of moderate electric fields and CO2-laser microperforations for the acceleration of the salting process of Atlantic salmon (Salmo salar). FOOD AND BIOPRODUCTS PROCESSING 2021. [DOI: 10.1016/j.fbp.2020.10.014] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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13
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Ramírez N, Vega‐Castro O, Simpson R, Ramirez C, Nuñez H. Effect of pulsed vacuum and laser microperforations on the potential acceleration of chicken meat marination. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13627] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Natalia Ramírez
- Departamento de Ingeniería Química y Ambiental Universidad Técnica Federico Santa María Valparaíso Chile
| | - Oscar Vega‐Castro
- BIOALI Research Group, Faculty of Pharmaceutical and Food Science Universidad de Antioquia Medellin Colombia
| | - Ricardo Simpson
- Departamento de Ingeniería Química y Ambiental Universidad Técnica Federico Santa María Valparaíso Chile
- Centro Regional de Estudios en Alimentos Saludables (CREAS) Conicyt‐Regional R06I1004 Valparaíso Chile
| | - Cristian Ramirez
- Departamento de Ingeniería Química y Ambiental Universidad Técnica Federico Santa María Valparaíso Chile
- Centro Regional de Estudios en Alimentos Saludables (CREAS) Conicyt‐Regional R06I1004 Valparaíso Chile
| | - Helena Nuñez
- Departamento de Ingeniería Química y Ambiental Universidad Técnica Federico Santa María Valparaíso Chile
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14
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Rajoriya D, Shewale SR, Bhavya M, Hebbar HU. Far infrared assisted refractance window drying of apple slices: Comparative study on flavour, nutrient retention and drying characteristics. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102530] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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15
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Figueroa C, Ramírez C, Núñez H, Jaques A, Simpson R. Application of vacuum impregnation and CO2-laser microperforations in the potential acceleration of the pork marinating process. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102500] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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16
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Effect of a moderate electric field on the salting of Atlantic Salmon (Salmo salar): An experimental study and phenomenological understanding. Food Res Int 2020; 137:109475. [PMID: 33233141 DOI: 10.1016/j.foodres.2020.109475] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2020] [Revised: 05/26/2020] [Accepted: 06/22/2020] [Indexed: 11/22/2022]
Abstract
Salting is one of the oldest methods of preserving food. The main limitation of salting is its extended processing time due to slow salt diffusion. A moderate electric field (MEF) can improve the mass transfer rate through electroporation. Regularly, mass transfer processes are modeled with Fick's second law. However, due to the anisotropic nature of food microstructures, it might be more appropriate to use an anomalous model. The main objective of this study was to search for a phenomenological explanation for salt and water diffusion in the salmon brining process coupled with MEF. Salmon fillets were cut into finite cylinders (0.025 × 0.025 m) and brined in two salt concentrations (6 and 24% w/w NaCl) at 6 °C for 20 h. MEFs were applied in the range of 0 to 2 V/cm. The salt and water contents of the salmon were measured during the process. Fick's second law and anomalous model based on fractional calculus were used to describe the diffusion phenomena. The results showed that an MEF tended to reduce the brining processing time and increase the salt content of salmon. This effect is predominantly due to an increase in the equilibrium salt concentration in the salmon tissue. Mathematical analysis shows that the anomalous diffusion model is more suitable for representing the brining process, exhibiting superdiffusion behavior (α > 1). An MEF accelerates the salt mass transfer into salmon tissue even at lower temperatures, significantly reducing the processing time. In addition, the diffusion process can be characterized with an anomalous model.
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17
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18
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Zhao X, Zhang H, Li W, Li X, Fan W, Zhang Y. Langmuir‐diffusion model: Its modification and further application to glutinous rice flour particles. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13470] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Affiliation(s)
- Xuewei Zhao
- School of Food and BioengineeringZhengzhou University of Light Industry Zhengzhou China
- Collaborative Innovation Center for Food Production and Safety Zhengzhou China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control Zhengzhou China
| | - Hua Zhang
- School of Food and BioengineeringZhengzhou University of Light Industry Zhengzhou China
- Collaborative Innovation Center for Food Production and Safety Zhengzhou China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control Zhengzhou China
| | - Wangming Li
- School of Food and BioengineeringZhengzhou University of Light Industry Zhengzhou China
| | - Xingke Li
- School of Food and BioengineeringZhengzhou University of Light Industry Zhengzhou China
- Collaborative Innovation Center for Food Production and Safety Zhengzhou China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control Zhengzhou China
| | - Wen Fan
- Zhengzhou Synear Food Company Ltd Zhengzhou China
| | - Yanyan Zhang
- School of Food and BioengineeringZhengzhou University of Light Industry Zhengzhou China
- Collaborative Innovation Center for Food Production and Safety Zhengzhou China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control Zhengzhou China
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19
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Bechlin TR, Granella SJ, Christ D, Coelho SRM, Paz CHDO. Effects of ozone application and hot-air drying on orange peel: moisture diffusion, oil yield, and antioxidant activity. FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2020.06.012] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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20
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Kinetic Model for Drying in Frame of Generalized Fractional Derivatives. FRACTAL AND FRACTIONAL 2020. [DOI: 10.3390/fractalfract4020017] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
In this article, the Lewis model was considered for the soybean drying process by new fractional differential operators to analyze the estimated time in 50 ∘ C , 60 ∘ C , 70 ∘ C , and 80 ∘ C . Moreover, we used dimension parameters for the physical meaning of these fractional models within generalized and Caputo fractional derivatives. Results obtained with generalized fractional derivatives were analyzed comparatively with the Caputo fractional, integer order derivatives and Page model for the soybean drying process. All results for fractional derivatives are discussed and compared in detail.
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21
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Zhang Z, Angst U. Modeling Anomalous Moisture Transport in Cement-Based Materials with Kinetic Permeability. Int J Mol Sci 2020; 21:E837. [PMID: 32012924 PMCID: PMC7037391 DOI: 10.3390/ijms21030837] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2020] [Revised: 01/22/2020] [Accepted: 01/25/2020] [Indexed: 11/17/2022] Open
Abstract
The durability of reinforced concrete structures is closely related to moisture state in cement-based materials. Therefore, it is crucial to develop moisture models that can accurately predict moisture state in the materials. However, many studies reported anomalous moisture transport in cement-based materials that cannot be well simulated by the conventional models. Several reasons have been investigated in the literature, such as the complex pore structure, chemical reactions with water, dimensional changes of the tested specimen, etc. Nevertheless, only a few models are able to capture the anomaly of moisture transport. This study viewed the main moisture transport coefficient-permeability-as a kinetic variable that depends on both the degree of moisture saturation and the contact time. The time-dependence was formulated by the decay (for drying) or growth (for wetting) functions. The saturation-dependence was calculated by the van Genuchten-Mualem (VGM) model. These functions were then implemented into a moisture transport model that was developed in previous studies. The proposed model was validated by experimental data and showed a good agreement for cement pastes that were dried or wetted in the hygroscopic range. Numerical simulation results were also compared with the simplified solutions to a fractional derivative model (FDM) of anomalous diffusion and the empirical Weibull function. We found that the solutions to the FDM cannot provide appropriate results. Weibull function performs as well as the proposed model, but the empirical function lacks physical meanings.
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Affiliation(s)
- Zhidong Zhang
- The Durability of Engineering Materials Group, Institute for Building Materials (IfB), ETH Zurich, 8093 Zurich, Switzerland;
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22
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Asemu AM, Habtu NG, Delele MA, Subramanyam B, Alavi S. Drying characteristics of maize grain in solar bubble dryer. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13312] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Aynadis M. Asemu
- Bahir Dar Institute of TechnologyBahir Dar University Bahir Dar Ethiopia
| | - Nigus G. Habtu
- Bahir Dar Institute of TechnologyBahir Dar University Bahir Dar Ethiopia
| | - Mulugeta A. Delele
- Bahir Dar Institute of TechnologyBahir Dar University Bahir Dar Ethiopia
| | | | - Sajid Alavi
- Department of Grain Science and IndustryKansas State University Manhattan Kansas
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23
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Hernández Y, Ramírez C, Moreno J, Núñez H, Vega O, Almonacid S, Pinto M, Fuentes L, Simpson R. Effect of Refractance Window on dehydration of osmotically pretreated apple slices: Color and texture evaluation. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13304] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Yossebann Hernández
- Departamento de Ingeniería Química y AmbientalUniversidad Técnica Federico Santa María Valparaíso Chile
| | - Cristian Ramírez
- Departamento de Ingeniería Química y AmbientalUniversidad Técnica Federico Santa María Valparaíso Chile
- Centro Regional de Estudios en Alimentos Saludables (CREAS)CONICYT‐Regional GORE Valparaíso Proyecto R17A10001 Valparaíso Chile
| | - Jorge Moreno
- Departamento de Ingeniería en AlimentosUniversidad del Bío‐Bío Chillán Chile
| | - Helena Núñez
- Departamento de Ingeniería Química y AmbientalUniversidad Técnica Federico Santa María Valparaíso Chile
| | - Oscar Vega
- BIOALI Research Group, Department of Food, Faculty of Pharmaceutical Sciences and FoodUniversidad de Antioquia Medellín Colombia
- Corporación Universitaria Americana Medellín Colombia
| | - Sergio Almonacid
- Departamento de Ingeniería Química y AmbientalUniversidad Técnica Federico Santa María Valparaíso Chile
- Centro Regional de Estudios en Alimentos Saludables (CREAS)CONICYT‐Regional GORE Valparaíso Proyecto R17A10001 Valparaíso Chile
| | - Marlene Pinto
- Departamento de Ingeniería Química y AmbientalUniversidad Técnica Federico Santa María Valparaíso Chile
| | - Lida Fuentes
- Centro Regional de Estudios en Alimentos Saludables (CREAS)CONICYT‐Regional GORE Valparaíso Proyecto R17A10001 Valparaíso Chile
| | - Ricardo Simpson
- Departamento de Ingeniería Química y AmbientalUniversidad Técnica Federico Santa María Valparaíso Chile
- Centro Regional de Estudios en Alimentos Saludables (CREAS)CONICYT‐Regional GORE Valparaíso Proyecto R17A10001 Valparaíso Chile
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Refractance Window Drying of Apple Slices: Mass Transfer Phenomena and Quality Parameters. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02334-7] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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25
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Franco S, Jaques A, Pinto M, Fardella M, Valencia P, Núñez H, Ramírez C, Simpson R. Dehydration of salmon (Atlantic salmon), beef, and apple (Granny Smith) using Refractance window™: Effect on diffusion behavior, texture, and color changes. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2018.12.001] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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26
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de Souza Matias G, Bissaro CA, de Matos Jorge LM, Rossoni DF. The fractional calculus in studies on drying: A new kinetic semi-empirical model for drying. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12955] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Gustavo de Souza Matias
- Departament of Food Engineering, State University of Maringá (UEM); Food Engineering Postgraduate Program (PEALI) Av. Colombo; Maringá Brazil
| | - Camila Andressa Bissaro
- Departament of Food Engineering, State University of Maringá (UEM); Food Engineering Postgraduate Program (PEALI) Av. Colombo; Maringá Brazil
| | - Luiz Mario de Matos Jorge
- Departament of Food Engineering, State University of Maringá (UEM); Food Engineering Postgraduate Program (PEALI) Av. Colombo; Maringá Brazil
| | - Diogo Francisco Rossoni
- Departament of Food Engineering, State University of Maringá (UEM); Food Engineering Postgraduate Program (PEALI) Av. Colombo; Maringá Brazil
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27
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Rojas ML, Augusto PE. Ethanol pre-treatment improves vegetable drying and rehydration: Kinetics, mechanisms and impact on viscoelastic properties. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.03.028] [Citation(s) in RCA: 52] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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28
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Miano AC, Augusto PED. The Hydration of Grains: A Critical Review from Description of Phenomena to Process Improvements. Compr Rev Food Sci Food Saf 2018; 17:352-370. [DOI: 10.1111/1541-4337.12328] [Citation(s) in RCA: 71] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2017] [Revised: 11/28/2017] [Accepted: 11/30/2017] [Indexed: 01/27/2023]
Affiliation(s)
- Alberto Claudio Miano
- Dept. of Agri-food Industry, Food and Nutrition (LAN), Luiz de Queiroz Coll. of Agriculture (ESALQ); Univ. of São Paulo (USP); Piracicaba SP Brazil
| | - Pedro Esteves Duarte Augusto
- Dept. of Agri-food Industry, Food and Nutrition (LAN), Luiz de Queiroz Coll. of Agriculture (ESALQ); Univ. of São Paulo (USP); Piracicaba SP Brazil
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29
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Galaz P, Valdenegro M, Ramírez C, Nuñez H, Almonacid S, Simpson R. Effect of drum drying temperature on drying kinetic and polyphenol contents in pomegranate peel. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.04.002] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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30
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31
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Ramírez C, Astorga V, Nuñez H, Jaques A, Simpson R. Anomalous diffusion based on fractional calculus approach applied to drying analysis of apple slices: The effects of relative humidity and temperature. J FOOD PROCESS ENG 2017. [DOI: 10.1111/jfpe.12549] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- C. Ramírez
- Departamento de Ingeniería Química y Ambiental; Universidad Técnica Federico Santa María, P.O. Box 110-V; Valparaíso Chile
| | - V. Astorga
- Departamento de Ingeniería Química y Ambiental; Universidad Técnica Federico Santa María, P.O. Box 110-V; Valparaíso Chile
| | - H. Nuñez
- Departamento de Ingeniería Química y Ambiental; Universidad Técnica Federico Santa María, P.O. Box 110-V; Valparaíso Chile
| | - A. Jaques
- Departamento de Ingeniería Química y Ambiental; Universidad Técnica Federico Santa María, P.O. Box 110-V; Valparaíso Chile
| | - R. Simpson
- Departamento de Ingeniería Química y Ambiental; Universidad Técnica Federico Santa María, P.O. Box 110-V; Valparaíso Chile
- Centro Regional de Estudios en Alimentos y Salud (CREAS) Conicyt-Regional R06I1004, Blanco 1623 Room 1402; Valparaíso Chile
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32
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Understanding the success of Page's model and related empirical equations in fitting experimental data of diffusion phenomena in food matrices. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.01.003] [Citation(s) in RCA: 66] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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33
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Simpson R, Ramírez C, Birchmeier V, Almonacid A, Moreno J, Nuñez H, Jaques A. Diffusion mechanisms during the osmotic dehydration of Granny Smith apples subjected to a moderate electric field. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2015.05.027] [Citation(s) in RCA: 54] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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