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Ahmed S, Mozumder MSI, Zzaman W, Yasin M, Das S. Integrated drying model of lychee as a function of temperature and relative humidity. Heliyon 2024; 10:e28590. [PMID: 38590892 PMCID: PMC11000004 DOI: 10.1016/j.heliyon.2024.e28590] [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: 08/16/2023] [Revised: 02/18/2024] [Accepted: 03/21/2024] [Indexed: 04/10/2024] Open
Abstract
Drying is a universal method applied for food preservation. To date, several models have been developed to evaluate drying kinetics. In this study, lychee was dried employing a hot air dryer, and the drying kinetics was evaluated by comparing the Newtonian model, Henderson and Pabis model, Page model, and Logarithmic model. However, temperature and relative humidity, the key driving forces for drying kinetics, are not considered by these models. Thus, an integrated drying model, as a function of temperature and relative humidity, was developed to predict the hot air-drying kinetics and mass transfer phenomena of lychee followed by the calibration and validation of the model with independent experimental datasets. The model validation consisted of Nash- Sutcliffe model coefficient (E ), coefficient of determination ( R 2 ) and index of agreement ( d ) and all of them were found close to 1 indicating perfect model fit. Besides, the developed model was applied for process optimization and scenario analysis. The drying rate constant was found as a function of temperature and relative humidity that was high at high temperature and low relative humidity. Interestingly, temperature showed a higher effect on the drying rate constant compared to relative humidity. Overall, the present study will open a new window to developing further drying model of lychee to optimize quality its quality parameters.
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Affiliation(s)
- Shafaet Ahmed
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet-3114, Bangladesh
| | - Md Salatul Islam Mozumder
- Department of Chemical Engineering and Polymer Science, Shahjalal University of Science and Technology, Sylhet-3114, Bangladesh
| | - Wahidu Zzaman
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet-3114, Bangladesh
| | - Md Yasin
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet-3114, Bangladesh
| | - Shuvo Das
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet-3114, Bangladesh
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2
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Anghel L, Milea AȘ, Constantin OE, Barbu V, Chițescu C, Enachi E, Râpeanu G, Mocanu G–D, Stănciuc N. Dried grape pomace with lactic acid bacteria as a potential source for probiotic and antidiabetic value-added powders. Food Chem X 2023; 19:100777. [PMID: 37780302 PMCID: PMC10534120 DOI: 10.1016/j.fochx.2023.100777] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2023] [Revised: 06/26/2023] [Accepted: 06/28/2023] [Indexed: 10/03/2023] Open
Abstract
Two drying methods (convective (CD) and infrared (IR)) on grape pomace with probiotics were analysed, based on kinetic models and survival rate. The moisture ratio decreases linearly with drying time. The IR drying time reduced up to 14.3% at 50 °C. The Page model allowed to calculate the drying constant (0.188-0.404 s-1), whereas the effective moisture diffusivity ranged from 6.64 × 10-9 to 9.38 × 10-9 m2/s for CD and from 8.83 × 10-9 to 11.16 × 10-9 m2/s for IR, respectively. Chromatographic analysis highlighted the presence of 28 anthocyanins, with cyanidin-3-O-monoglucoside as a main bioactive in both powder. The probiotic survivale rate reached 7.0 log CFU/g dry weight after 14 days of storage at 4 °C. The extracts affected conformation of α-amylase, with binding constants lower for IR extract (15.94 ± 1.61 × 10-2 Mol/L) when compared with CD (25.09 ± 2.14 × 10-2 Mol/L). The IC50 values were significant higher for the IR (6.92 ± 0.09 μMol C3G/mL) when compared with CD extract (10.70 ± 0.12 μMol C3G/mL).
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Affiliation(s)
- Larisa Anghel
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galați, 800008 Galați, Romania
| | - Adelina Ștefania Milea
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galați, 800008 Galați, Romania
| | - Oana Emilia Constantin
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galați, 800008 Galați, Romania
| | - Vasilica Barbu
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galați, 800008 Galați, Romania
| | - Carmen Chițescu
- Faculty of Medicine and Pharmacy, Dunărea de Jos University of Galați, 800008 Galați, Romania
| | - Elena Enachi
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galați, 800008 Galați, Romania
- Faculty of Medicine and Pharmacy, Dunărea de Jos University of Galați, 800008 Galați, Romania
| | - Gabriela Râpeanu
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galați, 800008 Galați, Romania
| | - Gabriel – Dănuț Mocanu
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galați, 800008 Galați, Romania
| | - Nicoleta Stănciuc
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galați, 800008 Galați, Romania
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Bas-Bellver C, Barrera C, Betoret N, Seguí L. Impact of Fermentation Pretreatment on Drying Behaviour and Antioxidant Attributes of Broccoli Waste Powdered Ingredients. Foods 2023; 12:3526. [PMID: 37835180 PMCID: PMC10572841 DOI: 10.3390/foods12193526] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2023] [Revised: 09/15/2023] [Accepted: 09/18/2023] [Indexed: 10/15/2023] Open
Abstract
Valorisation of fruit and vegetable wastes by transforming residues and discards into functional powdered ingredients has gained interest in recent years. Moreover, fermentation has been recalled as an ancient technology available to increase the nutritional value of foods. In the present work, the impact of pretreatments (disruption and fermentation) on drying kinetics and functional properties of powdered broccoli stems was studied. Broccoli stems fermented with Lactiplantibacillus plantarum and non-fermented broccoli stems were freeze-dried and air-dried at different temperatures. Drying kinetics were obtained and fitted to several thin layer mathematical models. Powders were characterized in terms of physicochemical and antioxidant properties, as well as of probiotic potential. Fermentation promoted faster drying rates and increased phenols and flavonoids retention. Increasing drying temperature shortened the process and increased powders' antioxidant activity. Among the models applied, Page resulted in the best fit for all samples. Microbial survival was favoured by lower drying temperatures (air-drying at 50 °C and freeze-drying). Fermentation and drying conditions were proved to determine both drying behaviour and powders' properties.
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Affiliation(s)
| | - Cristina Barrera
- Institute of Food Engineering-FoodUPV, Universitat Politècnica de València, Camino de Vera, s/n, 46022 Valencia, Spain; (C.B.-B.); (N.B.); (L.S.)
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4
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Nayi P, Kumar N, Chen H. Development of ready‐to‐reconstitute carrot pomace blended sweet corn porridge. EFOOD 2023. [DOI: 10.1002/efd2.78] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/31/2023] Open
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5
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Agro-Industrial Fruit Byproducts as Health-Promoting Ingredients Used to Supplement Baked Food Products. Foods 2022. [PMCID: PMC9601857 DOI: 10.3390/foods11203181] [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] [Indexed: 11/25/2022] Open
Abstract
One of the biggest problems faced by food industries is the generation of large amounts of agro-industrial byproducts, such as those derived from fruit processing, as well as the negative effects of their inadequate management. Approximately 1/3 of the food produced worldwide is unused or is otherwise wasted along the chain, which represents a burden on the environment and an inefficiency of the system. Thus, there is growing interest in reintroducing agro-industrial byproducts (both from fruits and other sources) into the processing chain, either by adding them as such or utilizing them as sources of health-promoting bioactive compounds. The present work discusses recent scientific studies on the nutritional and bioactive composition of some agro-industrial byproducts derived from fruit processing, their applications as ingredients to supplement baked foods, and their main biological activities on the consumer’s health. Research shows that agro-industrial fruit byproducts can be incorporated into various baked foods, increasing their fiber content, bioactive profile, and antioxidant capacity, in addition to other positive effects such as reducing their glycemic impact and inducing satiety, all while maintaining good sensory acceptance. Using agro-industrial fruit byproducts as food ingredients avoids discarding them; it can promote some bioactivities and maintain or even improve sensory acceptance. This contributes to incorporating edible material back into the processing chain as part of a circular bioeconomy, which can significantly benefit primary producers, processing industries (particularly smaller ones), and the final consumer.
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Kumar N, Sagar K, Seth N. Mathematical modelling and characterization of drying of pre-treated sweet corn ( Zea mays L.) kernels. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:3989-3996. [PMID: 36193370 PMCID: PMC9525531 DOI: 10.1007/s13197-022-05438-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/06/2022] [Accepted: 03/17/2022] [Indexed: 06/16/2023]
Abstract
The pre-treated sweet corn samples were dried at temperatures of 55, 60, 65 and 70 °C and thin layer drying characteristics of sweet corn were assessed. Mathematical models were fitted and evaluated using R2, χ2, RMSE values. The effective diffusivities for the drying process were 4.32 × 10-10 to 1.08 × 10-9 m2/s and activation energies were 34.51 to 38.99 kJ/mol. Total sugar and ascorbic acid of dehydrated sweet corn kernels varied from 5.50 to 13.00 g/100 g and 3.30 to 10.50 mg/100 g respectively. The sample pre-treated with microwave blanching and dried at 70 °C obtained higher sensory score after rehydration, indicating suitability of the dehydrated sweet corn.
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Affiliation(s)
- Navneet Kumar
- Department of Processing and Food Engineering, College of Agricultural Engineering and Technology, Anand Agricultural University, Godhra, Gujarat India
| | - Kachhadiya Sagar
- Department of Processing and Food Engineering, College of Agricultural Engineering and Technology, Anand Agricultural University, Godhra, Gujarat India
| | - Neeraj Seth
- Department of Processing and Food Engineering, College of Agricultural Engineering and Technology, Anand Agricultural University, Godhra, Gujarat India
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7
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Influence of Drying Methods on Jackfruit Drying Behavior and Dried Products Physical Characteristics. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2022; 2022:8432478. [PMID: 36105546 PMCID: PMC9467759 DOI: 10.1155/2022/8432478] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/15/2022] [Accepted: 08/07/2022] [Indexed: 12/04/2022]
Abstract
Drying processes including solar, oven, and refractance window were studied to determine their influence on the drying behavior of jackfruit slices and properties of resultant jackfruit powders. The loss of sample mass, converted to the ratio between the water content at time t and the initial water content (moisture ratio), was used as the experimental parameter for modelling drying processes. Fifteen thin layer drying models were fitted to the experimental data using nonlinear regression analysis. Based on the highest R2 and lowest SEE values, the models that best fit the observed data were Modified Henderson and Pabis, Verma et al., and Hii et al. for RWD, oven, and solar drying, respectively. The effective moisture diffusivity coefficients were 5.11 × 10−9, 3.28 × 10−10, and 2.55 × 10−10 for RWD, oven and, solar drying, respectively. The solubility of freeze-dried jackfruit powder (75.7%) was not significantly different from the refractance window dried powder (73.2%) and was higher than oven-dried jackfruit powder (66.1%). Oven-dried jackfruit powder had a lower rehydration ratio and porosity. Differences in rehydration ratio and porosity under different drying methods could be explained by the microstructure. Fractal dimension (FD) and lacunarity were applied to study the structure and irregularities of jackfruit dried with the different methods. FD was significantly (P < 0.05) affected by the drying method. FD ranged from 1.809 to 1.837, while lacunarity ranged between 0.258 and 0.404.
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8
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Modelling and Optimization of the Processing of a Healthy Snack Bar Made of Grape and Tomato Pomaces. Foods 2022; 11:foods11172676. [PMID: 36076860 PMCID: PMC9455257 DOI: 10.3390/foods11172676] [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: 08/04/2022] [Revised: 08/24/2022] [Accepted: 08/30/2022] [Indexed: 11/17/2022] Open
Abstract
A snack made of 36% by byproducts of grape and tomato pomaces was developed, also including other ingredients, such as oats, chia, quinoa, honey and peanut butter. The recipe was defined as tasty and healthy by a focus group. The snack was produced by using forced air at three different drying temperatures (50 °C, 60 °C and 70 °C). The Newton, Page, Henderson and Pabis, and Midilli–Kucuk models fit the drying curves well. The average values for the Newton’s model drying constants were k50 = 2.71 × 10−1 ± 3 × 10−3 min−1, k60 = 2.76 10−1 ± 4 × 10−3 min−1 and k70 = 3.91 × 10−1 ± 8 × 10−3 min−1 at 50 °C, 60 °C and 70 °C, respectively. The product’s quality was assessed in terms of storage with respect to water activity and texture (hardness, springiness, cohesiveness, chewiness and resilience). There were no differences among the three tested processing temperatures in terms of their influence the final product’s quality. As there were no significant differences between initial and final water activity and texture attributes at any temperature and they were mainly unaltered during storage, the snack bar was considered stable during this period. This new snack, which includes byproducts from the food industry, reduces food waste and contributes to a circular economic model, simultaneously presenting environmental and economic advantages.
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9
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Drying Kinetics of Pretreated Drumstick (Moringa oleifera) Leaves During Lyophillization. FOOD ANAL METHOD 2022. [DOI: 10.1007/s12161-022-02380-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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10
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Laskar AA, Ahmed M, Khan AS, Samir M. Experimental investigation and statistical validation of mathematical models for hot air drying traits of carrot. FOOD SCI TECHNOL INT 2022; 29:345-360. [PMID: 35469465 DOI: 10.1177/10820132221093264] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The purpose of this investigation is to analyze the influence of sample shapes or geometry and dryer temperature on drying kinetics of carrot. Three different geometrical shapes including rectangular slab, circular discs and cubical samples, at temperatures of 70 °C, 80 °C and 90 °C, respectively, are dehydrated through hot air convection drying and regression analysis is executed to adjust the outcomes to 4 thin layer drying models. The models were validated by parameters- R2 (0.957-0.999), RMSE (0.0066-0.093), AIC (-209 to -54.6 for Henderson and Pabis model, -74.8 to -11.8 for Wang and Singh model, -91.47 to -22.7 for Newton model and -140 to -46.6 for Page model), BIC (-206 to -54 for Henderson and Pabis model, -72.4 to -10.76 for Wang and Singh model, -90.3 to -20.28 for Newton model and -138 to -43.92 for Page model) and residual errors (-0.03 to 0.03). The statistical analysis indicated that Henderson and Pabis model is best suited for the drying purpose. Fick's second law of diffusion is applied to compute values of effective moisture diffusivity, which was maximum for circular disc samples in all the cases and rose with an increase in dryer temperature. It varied in the range of 3.02 × 10-8 m2/s to 1.86 × 10-6 m2/s whereas the values of activation energies varied from 68.512 kj/mol to 74.256 kj/mol. The results obtained from this study reveals the experimentally determined drying properties of carrot in order to infer that circular disc shapes possess the ability to optimize the drying process in industries.
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Affiliation(s)
| | - Mukhtar Ahmed
- School of Chemical Engineering, Universiti Sains Malaysia, Pulao Pinang, Malaysia
| | - Aamir Suhail Khan
- Department of Chemical Engineering, Aligarh Muslim University, Aligarh, India
| | - Mohammad Samir
- Department of Petroleum Studies, Aligarh Muslim University, Aligarh, India
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11
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Balakrishnan M, Jeevarathinam G, Aiswariya S, Ambrose RPK, Ganapathy S, Pandiselvam R. Design, development, and evaluation of rotary drum dryer for turmeric rhizomes (
Curcuma longa
L.). J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14052] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- M. Balakrishnan
- Department of Food Process Engineering Tamil Nadu Agricultural University (TNAU) Coimbatore Tamil Nadu India
| | - G. Jeevarathinam
- Department of Food Process Engineering Tamil Nadu Agricultural University (TNAU) Coimbatore Tamil Nadu India
| | - S. Aiswariya
- Department of Food Process Engineering Tamil Nadu Agricultural University (TNAU) Coimbatore Tamil Nadu India
| | - R. P. Kingsly Ambrose
- Department of Agricultural and Biological Engineering Purdue University West Lafayette Indiana USA
| | - Shunmugam Ganapathy
- Department of Food Process Engineering Tamil Nadu Agricultural University (TNAU) Coimbatore Tamil Nadu India
| | - Ravi Pandiselvam
- Physiology, Biochemistry and Post‐Harvest Technology Division ICAR – Central Plantation Crops Research Institute Kasaragod Kerala India
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12
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Wang S, Jin J, Suo R, Wang Y, Wang J, Wang W, Liu Y, Chitrakar B. Evaluation of Solar Drying on Drying Behaviour and Drying Kinetics of Penaeus vannamei. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2022. [DOI: 10.1080/10498850.2022.2048156] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Suwen Wang
- College of Food Science and Technology, Hebei Agricultural University, Baoding, Hebei, China
| | - Jingyu Jin
- College of Food Science and Technology, Hebei Agricultural University, Baoding, Hebei, China
| | - Ran Suo
- College of Food Science and Technology, Hebei Agricultural University, Baoding, Hebei, China
- Hebei Technology Innovation Center of Agricultural Products Processing, Baoding, Hebei, China
- Sino-US and Sino-Japan Joint Center of Food Science and Technology, Baoding, Hebei, China
| | - Yajiao Wang
- College of Food Science and Technology, Hebei Agricultural University, Baoding, Hebei, China
| | - Jie Wang
- College of Food Science and Technology, Hebei Agricultural University, Baoding, Hebei, China
- Hebei Technology Innovation Center of Agricultural Products Processing, Baoding, Hebei, China
- Sino-US and Sino-Japan Joint Center of Food Science and Technology, Baoding, Hebei, China
| | - Wenxiu Wang
- College of Food Science and Technology, Hebei Agricultural University, Baoding, Hebei, China
- Hebei Technology Innovation Center of Agricultural Products Processing, Baoding, Hebei, China
- Sino-US and Sino-Japan Joint Center of Food Science and Technology, Baoding, Hebei, China
| | - Yaqiong Liu
- College of Food Science and Technology, Hebei Agricultural University, Baoding, Hebei, China
- Hebei Technology Innovation Center of Agricultural Products Processing, Baoding, Hebei, China
- Sino-US and Sino-Japan Joint Center of Food Science and Technology, Baoding, Hebei, China
| | - Bimal Chitrakar
- College of Food Science and Technology, Hebei Agricultural University, Baoding, Hebei, China
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13
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WANG C, LU Y, AN X, TIAN S. Thin-layer drying characteristics of Easter lily (LiliumlongiflorumThunb.) scales and mathematical modeling. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.23222] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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14
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Mouhoubi K, Boulekbache‐Makhlouf L, Mehaba W, Himed‐Idir H, Madani K. Convective and microwave drying of coriander leaves: Kinetics characteristics and modeling, phenolic contents, antioxidant activity, and principal component analysis. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13932] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Khokha Mouhoubi
- Laboratoire de Biomathématiques, Biophysique, Biochimie et Scientométrie, Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
| | - Lila Boulekbache‐Makhlouf
- Laboratoire de Biomathématiques, Biophysique, Biochimie et Scientométrie, Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
| | - Wafa Mehaba
- Mediterranean Agronomic Institute of Zaragoza (IAMZ) Zaragoza Spain
| | - Hayat Himed‐Idir
- Laboratoire de Biomathématiques, Biophysique, Biochimie et Scientométrie, Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
- Centre de Recherche Scientifique et Technique sur les Régions Aride (CRSTRA) Division: Phœniciculture, Biotechnologie et Valorisation des Produits et Sous‐produits du Palmier Dattier Biskra Algeria
| | - Khodir Madani
- Laboratoire de Biomathématiques, Biophysique, Biochimie et Scientométrie, Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
- Centre de recherche en technologie agro‐alimentaire Route de targua‐ouzemour Bejaia Algeria
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15
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Nayi P, Kumar N. Development of ready to reconstitute dehydrated traditional sweet corn halwa. Journal of Food Science and Technology 2021; 58:4486-4494. [PMID: 34629512 DOI: 10.1007/s13197-020-04930-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/15/2020] [Accepted: 12/01/2020] [Indexed: 11/30/2022]
Abstract
The halwa is a traditional thick sweet generally consumed by millions in the Middle East with more concentrated population in the South and Central Asia. Sweet corn halwa is one such traditional type prepared in the tribal region of middle Gujarat, India. It is one of the dairy delicacies of traditional Indian desserts, which needs to be optimized and dehydrated to assure the availability of the product during off-season and to provide good value in terms of money and enhancement of shelf life. The milk and sugar were added in 50 to 250 g/100 g and 12 to 14 g/100 g respectively for cooking of ingredients for 10 to 20 min to provide value to this traditional product for getting higher return to the entrepreneurs. The optimized sweet corn halwa was dehydrated in thin layers at 60 °C and drying data was fitted thin layer drying models. The physico-chemical properties and sensory evaluation of sweet corn halwa were evaluated during this experiment. The rehydrated product maintained similar overall acceptability, indicating comparable sensory characteristics with fresh sweet corn halwa.
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Affiliation(s)
- Pratik Nayi
- Department of Processing and Food Engineering, College of Agricultural Engineering and Technology, Anand Agricultural University, Godhra, Gujarat 389001 India
| | - Navneet Kumar
- Department of Processing and Food Engineering, College of Agricultural Engineering and Technology, Anand Agricultural University, Godhra, Gujarat 389001 India
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16
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Influence of Drying Type of Selected Fermented Vegetables Pomace on the Natural Colorants and Concentration of Lactic Acid Bacteria. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11177864] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
Nowadays, foods with probiotic bacteria are valuable and desired, because of their influence on human gut and health. Currently, in the era of zero waste, the food industry is interested in managing its waste. Therefore, the aim of the study was to determine the influence of drying process on the physicochemical properties of fermented vegetable pomace. The work included examining the influence of the lactic acid bacteria (Levilactobacillus brevis, Lactiplantibacillus plantarum, Limosilactobacillus fermentum and its mixture in the ratio 1:1:1) used for vegetable fermentation (beetroot, red pepper, carrot), obtaining pomace from fermented vegetables, and then selection of drying technique using the following methods: convection drying (CD) or freeze-drying (FD) on the physical and chemical properties of pomace. In the obtained pomace and its dried form, dry substance, water activity, color, and active substances such as betalains and carotenoids by spectrophotometric method and also bacteria concentration were evaluated. After fermentation of pomace from the same vegetable, a similar concentration of lactic acid bacteria was found as well as dry substances, color and colorants. Results of physico-chemical properties were related to the used vegetable type. After drying of pomace, it could be seen a high decrease in bacteria and colorant concentration (betalains, carotenoids) independently from drying and vegetable type as well as used starter cultures. The smallest change was observed for spontaneously fermented vegetables compared to those in which the starter culture was used.
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17
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Sozzi A, Zambon M, Mazza G, Salvatori D. Fluidized bed drying of blackberry wastes: Drying kinetics, particle characterization and nutritional value of the obtained granular solids. POWDER TECHNOL 2021. [DOI: 10.1016/j.powtec.2021.02.058] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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18
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Ross KA, DeLury N, Fukumoto L, Diarra MS. Dried berry pomace as a source of high value-added bioproduct: drying kinetics and bioactive quality indices. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1847144] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Affiliation(s)
- K. A. Ross
- Summerland Research and Development Centre, Agriculture and Agri-Food Canada, Summerland, BC, Canada
| | - N. DeLury
- Summerland Research and Development Centre, Agriculture and Agri-Food Canada, Summerland, BC, Canada
| | - L. Fukumoto
- Summerland Research and Development Centre, Agriculture and Agri-Food Canada, Summerland, BC, Canada
| | - M. S. Diarra
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, ON, Canada
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19
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Karami H, Lorestani AN, Tahvilian R. Assessment of kinetics, effective moisture diffusivity, specific energy consumption, and percentage of thyme oil extracted in a hybrid solar‐electric dryer. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13588] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Hamed Karami
- Department of Mechanical Engineering of Biosystems Razi University Kermanshah Iran
- Students Research Committee Kermanshah University of Medical Sciences Kermanshah Iran
| | - Ali Nejat Lorestani
- Department of Mechanical Engineering of Biosystems Razi University Kermanshah Iran
| | - Reza Tahvilian
- Students Research Committee Kermanshah University of Medical Sciences Kermanshah Iran
- Pharmaceutical Sciences Research Center, Health Institute Kermanshah University of Medical Sciences Kermanshah Iran
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Khan MA, Moradipour M, Obeidullah M, Quader AKMA. Heat and mass transport analysis of the drying of freshwater fishes by a forced convective air‐dryer. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13574] [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)
- M. Arif Khan
- Department of Chemical Engineering Bangladesh University of Engineering and Technology (BUET) Dhaka Bangladesh
- Department of Chemical and Materials Engineering University of Kentucky Lexington Kentucky USA
| | - Mahsa Moradipour
- Department of Chemical and Materials Engineering University of Kentucky Lexington Kentucky USA
| | - Md. Obeidullah
- Department of Chemical Engineering Bangladesh University of Engineering and Technology (BUET) Dhaka Bangladesh
| | - A. K. M. Abdul Quader
- Department of Chemical Engineering Bangladesh University of Engineering and Technology (BUET) Dhaka Bangladesh
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21
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Zhu A, Zhao J, Wu Y. Modeling and mass transfer performance of
Dioscorea alata L.
slices drying in convection air dryer. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13427] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Aishi Zhu
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology Hangzhou China
| | - Junzi Zhao
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology Hangzhou China
| | - Yuanfeng Wu
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology Hangzhou China
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22
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Foaming properties of custard apple pulp and mathematical modelling of foam mat drying. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:526-536. [PMID: 32116362 DOI: 10.1007/s13197-019-04082-0] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/27/2019] [Accepted: 09/03/2019] [Indexed: 10/26/2022]
Abstract
Foaming of custard apple pulp was carried out using foaming agent and stabilizer for drying of pulp in thin layers. The effect of parameters was studied and optimization was performed using response surface methodology. The concentration of egg albumen (0-20%, w/w) as foaming agent with methyl cellulose (0.0-0.50%, w/w) as stabilizer were added for whipping time (5-25 min). The foam properties were influenced by concentration of foaming agent and whipping time. The desirable foaming properties (high foam expansion, lower foam density and high foam stability) was observed at 15% of egg albumen, 0.37% of methyl cellulose for a whipping time of 17.32 min. Dehydration of optimized foamed pulp was completed within 100-140 min for 60-75 °C temperatures at 2 mm thickness of pulp. Average effective diffusivities remained 2.01-9.67 × 10-08 m2/s and activation energy was 29.99 kJ/mol.
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23
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Mphahlele RR, Pathare PB, Opara UL. Drying kinetics of pomegranate fruit peel (cv. Wonderful). SCIENTIFIC AFRICAN 2019. [DOI: 10.1016/j.sciaf.2019.e00145] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022] Open
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24
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Zhou M, Li C, Bi J, Jin X, Lyu J, Li X. Towards understanding the enhancement of moisture diffusion during intermediate-infrared drying of peach pomace based on the glass transition theory. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.04.003] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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25
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Aragón-Rojas S, Quintanilla-Carvajal MX, Hernández-Sánchez H, Hernández-Álvarez AJ, Moreno FL. Encapsulation of Lactobacillus fermentum K73 by Refractance Window drying. Sci Rep 2019; 9:5625. [PMID: 30948743 PMCID: PMC6449500 DOI: 10.1038/s41598-019-42016-0] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2018] [Accepted: 12/11/2018] [Indexed: 12/14/2022] Open
Abstract
The purpose of this work was to model the survival of the microorganism and the kinetics of drying during the encapsulation of Lactobacillus fermentum K73 by Refractance Window drying. A whey culture medium with and without addition of maltodextrin were used as encapsulation matrices. The microorganism with the encapsulation matrices was dried at three water temperatures (333, 343 and 353 K) until reaching balanced moisture. Microorganism survival and thin layer drying kinetics were studied by using mathematical models. Results showed that modified Gompertz model and Midilli model described the survival of the microorganism and the drying kinetics, respectively. The most favorable process conditions found with the mathematical modelling were a drying time of 2460 s, at a temperature of 353 K. At these conditions, a product with 9.1 Log CFU/g and a final humidity of 10% [wet basis] using the culture medium as encapsulation matrix was obtained. The result shows that Refractance Window can be applied to encapsulate the microorganism probiotic with a proper survival of the microorganism.
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Affiliation(s)
- Stephania Aragón-Rojas
- Universidad de La Sabana, Faculty of Engineering. Doctorado en Biociencias. Campus Universitario del Puente del Común, Km 7 Autopista Norte de Bogotá, Chía, Cundinamarca, Colombia
| | - María Ximena Quintanilla-Carvajal
- Universidad de La Sabana, Faculty of Engineering. Grupo de Investigación en Procesos Agroindustriales Campus Universitario del Puente del Común, Km 7 Autopista Norte de Bogotá, Chía, Cundinamarca, Colombia
| | - Humberto Hernández-Sánchez
- Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional. Av. Wilfrido Massieu esq. Cda. M. Stampa, UP Adolfo López Mateos, Ciudad de México, 07738, Mexico
| | | | - Fabian Leonardo Moreno
- Universidad de La Sabana, Faculty of Engineering. Grupo de Investigación en Procesos Agroindustriales Campus Universitario del Puente del Común, Km 7 Autopista Norte de Bogotá, Chía, Cundinamarca, Colombia.
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Ramírez M, Tenorio MJ, Ramírez C, Jaques A, Nuñez H, Simpson R, Vega O. Optimization of hot-air drying conditions for cassava flour for its application in gluten-free pasta formulation. FOOD SCI TECHNOL INT 2019; 25:414-428. [PMID: 30714395 DOI: 10.1177/1082013219828269] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
The design and development of gluten-free foods requires a comprehensive understanding of the behavior of the raw materials to attain the same cooking and nutritional quality as gluten-based food. The objective of this study was to determine the optimal hot-air drying conditions for elaboration of cassava flour to be used in a gluten-free pasta formulation. The results showed that the operational conditions to minimize the hot-air drying time (57 min) to produce cassava flour with higher water holding capacity was 57 ℃ at 3 m/s. Then, the optimal formulation for the pasta was found to be cassava (26 g/100 g), amaranth flour (12 g/100 g), and carboxymethyl cellulose (0.23 g/100 g), which maximized the Aw (0.160), moisture content (3.10 g/100 g), hardness (5.02 N), and protein content (9.30 g/100 g), and it is used for the sensorial analysis, which showed that an earthy taste was the main problem with consumer satisfaction.
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Affiliation(s)
- M Ramírez
- 1 BIOALI Research Group, Department of Food, Faculty of Pharmaceutical Sciences and Food, Universidad de Antioquia, Medellín, Colombia
| | - M J Tenorio
- 1 BIOALI Research Group, Department of Food, Faculty of Pharmaceutical Sciences and Food, Universidad de Antioquia, Medellín, Colombia
| | - C Ramírez
- 2 Chemical and Environmental Engineering Department, Universidad Técnica Federico Santa María, Valparaíso, Chile
| | - A Jaques
- 2 Chemical and Environmental Engineering Department, Universidad Técnica Federico Santa María, Valparaíso, Chile
| | - H Nuñez
- 2 Chemical and Environmental Engineering Department, Universidad Técnica Federico Santa María, Valparaíso, Chile
| | - R Simpson
- 2 Chemical and Environmental Engineering Department, Universidad Técnica Federico Santa María, Valparaíso, Chile.,3 Centro Regional de Estudios en Alimentos y Salud (CREAS), Conicyt Regional Gore Valparaíso (R06I1004), Valparaíso, Chile
| | - O Vega
- 1 BIOALI Research Group, Department of Food, Faculty of Pharmaceutical Sciences and Food, Universidad de Antioquia, Medellín, Colombia.,4 Corporación Universitaria Americana, Medellín, Colombia
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Zielinska M, Michalska A. The Influence of Convective, Microwave Vacuum and Microwave-Assisted Drying on Blueberry Pomace Physicochemical Properties. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2018. [DOI: 10.1515/ijfe-2017-0332] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Abstract
AbstractThe effect of hot air convective drying (HACD), microwave-vacuum drying (MWVD) and combined drying (HACD + MWVD) on the drying kinetics, bioactive compounds and color of blueberry pomace was evaluated. Drying time of blueberry pomace ranged from 0.6 to 6.7 h and moisture diffusion coefficients ranged from 7.94 × 10–8 to 1.83 × 10–7 m2/s. Drying caused degradation of total polyphenolics (TP) (39–76%), monomeric anthocyanins (21–77%) and antioxidant capacity values (24–76%). Drying time was shortened even by 91%, when MWVD was used instead of HACD. MWVD of blueberry pomace resulted in the smallest, while HACD at 60°C in the greatest loss of bioactive compounds and antioxidant capacity. HACD at 60°C + MWVD allowed to obtain a product with a higher content of TP, monomeric anthocyanins and a stronger antioxidant capacity than HACD at 90°C + MWVD. Combination of HACD at 60°C with MWVD allowed for the shortening of HACD time by 75% as well as for hapering the chemical changes as compared to HACD at 60°C. Even when the combination of HACD at 90°C with MWVD shortened the drying time by 68%, it did not improve the retention of TP, monomeric anthocyanins and antioxidant capacity when compared to HACD at 90°C.
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Affiliation(s)
- Magdalena Zielinska
- Department of Systems Engineering, University of Warmia and Mazury in Olsztyn, Heweliusza 14, 10-718Olsztyn, Poland
| | - Anna Michalska
- Wrocław University of Environmental and Life Sciences, Faculty of Biotechnology and Food Science, Department of Fruit, Vegetable and Plant Nutraceutical Technology, Chełmońskiego 37, 51-630Wrocław, Poland
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28
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Mathematical modeling of packed bed and microwave drying of enriched couscous. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9787-3] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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29
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Ren F, Perussello CA, Zhang Z, Gaffney MT, Kerry JP, Tiwari BK. Enhancement of phytochemical content and drying efficiency of onions (Allium cepa L.) through blanching. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:1300-1309. [PMID: 28755395 DOI: 10.1002/jsfa.8594] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/12/2017] [Revised: 07/26/2017] [Accepted: 07/26/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND This study investigated the effect of blanching (60, 70 and 80 °C for 1, 3, 5 and 10 min) combined with oven drying at 60 °C on the phenolic compounds, antioxidant activity, colour and drying characteristics (drying time, drying rate constant, effective moisture diffusivity and activation energy) of onion slices. RESULTS Blanching of onion slices at 60 °C for 3 min and at 70 °C for 1 min prior to drying increased their bioactive compounds and antioxidant activity compared to the control samples and other treatments. Eighteen drying models were evaluated. The Modified Page and two-term exponential models best represented the drying data. The effective diffusivity ranged from 3.32 × 10-11 m2 s-1 (control) to 5.27 × 10-11 m2 s-1 , 5.01 × 10-11 m2 s-1 , and 4.74 × 10-11 m2 s-1 for onions blanched at 60 °C, 70 °C and 80 °C, respectively. The higher activation energy was observed for the control (unblanched) sample and slightly lower values were found for 1 min- and 3 min-blanched samples, confirming the higher drying efficiency as a result of the blanching pre-treatment. CONCLUSION The use of blanching as a pre-treatment before drying of onions resulted in enhanced phytochemical content and drying efficiency. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Feiyue Ren
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown, Dublin, Ireland
- School of Food and Nutritional Sciences, University College Cork, Western Road, Cork, Ireland
| | - Camila A Perussello
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown, Dublin, Ireland
| | - Zhihang Zhang
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown, Dublin, Ireland
| | - Michael T Gaffney
- Horticulture Development Department, Teagasc Food Research Centre, Ashtown, Dublin, Ireland
| | - Joseph P Kerry
- School of Food and Nutritional Sciences, University College Cork, Western Road, Cork, Ireland
| | - Brijesh K Tiwari
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown, Dublin, Ireland
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30
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Mathematical modeling of drying behavior of cashew in a solar biomass hybrid dryer. RESOURCE-EFFICIENT TECHNOLOGIES 2017. [DOI: 10.1016/j.reffit.2016.12.002] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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31
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Bioactive components content, antimicrobial activity, and foodborne pathogen control in minced pork by cranberry pomace extracts. J Food Saf 2017. [DOI: 10.1111/jfs.12398] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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32
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Lyu J, Chen Q, Bi J, Zeng M, Wu X. Drying Characteristics and Quality of Kiwifruit Slices with/without Osmotic Dehydration under Short- and Medium-Wave Infrared Radiation Drying. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2017. [DOI: 10.1515/ijfe-2016-0391] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractIn this paper, short- and medium-wave infrared radiation (SMIR) drying characteristics of kiwifruit slices with/without osmotic dehydration (OD) were investigated. High fructose corn syrup (HFCS) was selected as the best osmotic solution and coupled with SMIR. Both infrared drying processes with/without OD occurred mainly in the falling rate period. Results indicated that the Logarithmic model and Page model were best in predicting moisture transfer for the kiwifruit slices with and without OD, respectively. The values of effective diffusivity ranged from 4.10×10‒10m2/s to 9.52×10‒9m2/s and from 3.10×10‒10m2/s to 1.16×10‒8m2/s for kiwifruit slices with and without OD, respectively. During the overall falling rate period, the activation energy value was 29.51 kJ/mol and 27.44 kJ/mol for the osmosed and non-osmosed kiwifruit slices, respectively. As compared with non-OD, OD pre-treatment could improve the drying characteristics, decrease color change and increase the retention ratios of ascorbic acid and chlorophyll.
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33
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Ahmad M, Wani TA, Wani SM, Masoodi FA, Gani A. Incorporation of carrot pomace powder in wheat flour: effect on flour, dough and cookie characteristics. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016; 53:3715-3724. [PMID: 28017986 PMCID: PMC5147694 DOI: 10.1007/s13197-016-2345-2] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/30/2016] [Accepted: 09/08/2016] [Indexed: 11/25/2022]
Abstract
Carrot pomace powder (CPP) of 72 and 120 mesh sizes was incorporated in wheat flour at 10, 15 and 20 % level and its impact on flour, dough and cookie characteristics was evaluated. Protein content of the flour blends (8.84-7.88 %) decreased and fibre content (4.63-6.68 %) increased upon blending of CPP in wheat flour. Wheat flour containing 120 mesh CPP showed better functional properties [water absorption (1.16-1.47 %), oil absorption (1.11-1.39 %), solubility index (41-50 %) and swelling power (1.34-1.39)] than those containing 72 mesh. Water solvent retention capacity and sucrose solvent retention capacity increased while lactic acid solvent retention capacity and sodium carbonate solvent retention capacity decreased with blending of CPP. Water absorption, dough development time and degree of softening increased whereas, dough stability and mixing tolerance decreased with increasing CPP. The highest decrease in pasting was observed flour containing 72 mesh CPP. Rheology of dough containing 120 mesh CPP closely resembled the control. Color of flour and cookies increased with blending of CPP irrespective of mesh size. Antioxidant activity of cookies was higher than the flour blends. The cookies containing CPP of 72 mesh showed the lowest hardness. However, cookies containing CPP of 120 mesh showed the best sensory properties. Incorporation of 120 mesh CPP produced low gluten cookies with manageable flour and dough characteristics and better antioxidant and sensory properties.
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Affiliation(s)
- Mukhtar Ahmad
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006 India
| | - Touseef Ahmed Wani
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006 India
| | - S. M. Wani
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006 India
| | - F. A. Masoodi
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006 India
| | - Adil Gani
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006 India
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Kaveh M, Amiri Chayjan R. Modeling Thin-Layer Drying of Turnip Slices Under Semi-Industrial Continuous Band Dryer. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12778] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Mohammad Kaveh
- Young Researchers and Elite Club, Sardasht (Urmia) Branch, Islamic Azad University; Sardasht (Urmia) Iran
| | - Reza Amiri Chayjan
- Department of Biosystems Engineering; Faculty of Agriculture; Bu-Ali Sina University; Hamadan Iran
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35
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Onwude DI, Hashim N, Janius RB, Nawi NM, Abdan K. Modeling the Thin-Layer Drying of Fruits and Vegetables: A Review. Compr Rev Food Sci Food Saf 2016; 15:599-618. [DOI: 10.1111/1541-4337.12196] [Citation(s) in RCA: 244] [Impact Index Per Article: 30.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2015] [Revised: 01/08/2016] [Accepted: 01/11/2016] [Indexed: 11/27/2022]
Affiliation(s)
- Daniel I. Onwude
- Dept. of Biological and Agricultural Engineering; Faculty of Engineering; Univ. Putra, Malaysia; 43400 UPM Serdang Selangor Malaysia
- Dept. of Agricultural and Food Engineering; Faculty of Engineering, Univ. of Uyo; 52021 Uyo Nigeria
| | - Norhashila Hashim
- Dept. of Biological and Agricultural Engineering; Faculty of Engineering; Univ. Putra, Malaysia; 43400 UPM Serdang Selangor Malaysia
| | - Rimfiel B. Janius
- Dept. of Biological and Agricultural Engineering; Faculty of Engineering; Univ. Putra, Malaysia; 43400 UPM Serdang Selangor Malaysia
| | - Nazmi Mat Nawi
- Dept. of Biological and Agricultural Engineering; Faculty of Engineering; Univ. Putra, Malaysia; 43400 UPM Serdang Selangor Malaysia
| | - Khalina Abdan
- Dept. of Biological and Agricultural Engineering; Faculty of Engineering; Univ. Putra, Malaysia; 43400 UPM Serdang Selangor Malaysia
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36
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Chen Q, Bi J, Wu X, Yi J, Zhou L, Zhou Y. Drying kinetics and quality attributes of jujube (Zizyphus jujuba Miller) slices dried by hot-air and short- and medium-wave infrared radiation. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.06.071] [Citation(s) in RCA: 91] [Impact Index Per Article: 10.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Soleimani Pour-Damanab A, Jafary A, Rafiee S. Kinetics of the crust thickness development of bread during baking. Journal of Food Science and Technology 2015; 51:3439-45. [PMID: 26396343 DOI: 10.1007/s13197-012-0872-z] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/03/2012] [Accepted: 10/08/2012] [Indexed: 10/27/2022]
Abstract
The development of crust thickness of bread during baking is an important aspect of bread quality and shelf-life. Computer vision system was used for measuring the crust thickness via colorimetric properties of bread surface during baking process. Crust thickness had a negative and positive relationship with Lightness (L (*) ) and total color change (E (*) ) of bread surface, respectively. A linear negative trend was found between crust thickness and moisture ratio of bread samples. A simple mathematical model was proposed to predict the development of crust thickness of bread during baking, where the crust thickness was depended on moisture ratio that was described by the Page moisture losing model. The independent variables of the model were baking conditions, i.e. oven temperature and air velocity, and baking time. Consequently, the proposed model had well prediction ability, as the mean absolute estimation error of the model was 7.93 %.
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Affiliation(s)
- Alireza Soleimani Pour-Damanab
- Department of Mechanical Engineering of Agricultural Machinery, Faculty of Agriculture Engineering and Technology, University of Tehran, Karaj, Iran
| | - A Jafary
- Department of Mechanical Engineering of Agricultural Machinery, Faculty of Agriculture Engineering and Technology, University of Tehran, Karaj, Iran
| | - Sh Rafiee
- Department of Mechanical Engineering of Agricultural Machinery, Faculty of Agriculture Engineering and Technology, University of Tehran, Karaj, Iran
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Faal S, Tavakoli T, Ghobadian B. Mathematical modelling of thin layer hot air drying of apricot with combined heat and power dryer. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015; 52:2950-7. [PMID: 25892795 PMCID: PMC4397334 DOI: 10.1007/s13197-014-1331-9] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/27/2014] [Accepted: 03/14/2014] [Indexed: 10/25/2022]
Abstract
In this study thermal energy of an engine was used to dry apricot. For this purpose, experiments were conducted on thin layer drying apricot with combined heat and power dryer, in a laboratory dryer. The drying experiments were carried out for four levels of engine output power (25 %, 50 %, 75 % and full load), producing temperatures of 50, 60, 70, and 80 ° C in drying chamber respectively. The air velocity in drying chamber was about 0.5 ± 0.05 m/s. Different mathematical models were evaluated to predict the behavior of apricot drying in a combined heat and power dryer. Conventional statistical equations namely modeling efficiency (EF), Root mean square error (RMSE) and chi-square (χ2) were also used to determine the most suitable model. Assessments indicated that the Logarithmic model considering the values of EF = 0.998746, χ 2 = 0.000120 and RMSE = 0.004772, shows the best treatment of drying apricot with combined heat and power dryer among eleven models were used in this study. The average values of effective diffusivity ranged 1.6260 × 10(-9) to 4.3612 × 10(-9) m2/s for drying apricot at air temperatures between 50 and 80 °C and at the air flow rate of 0.5 ± 0.05 m/s; the values of Deff increased with the increase of drying temperature the effective diffusivities in the second falling rate period were about eight times greater than that in the first falling rate period.
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Affiliation(s)
- Saeed Faal
- Department of Agricultural Machinery Engineering, Faculty of Agriculture, Tarbiat Modares University, P.O.Box: 14115-336, Tehran, Iran
| | - Teymor Tavakoli
- Department of Agricultural Machinery Engineering, Faculty of Agriculture, Tarbiat Modares University, P.O.Box: 14115-336, Tehran, Iran
| | - Barat Ghobadian
- Department of Agricultural Machinery Engineering, Faculty of Agriculture, Tarbiat Modares University, P.O.Box: 14115-336, Tehran, Iran
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Cheng LS, Fang S, Ruan ML. Influence of Blanching Pretreatment on the Drying Characteristics of Cherry Tomato and Mathematical Modeling. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2015. [DOI: 10.1515/ijfe-2014-0218] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
The hot air drying with blanching pretreatment may provide a practical method for the production of dried cherry tomatoes. The influences of drying temperature (50°C, 60°C, 70°C and 80°C) and blanching on the drying kinetics of cherry tomatoes were studied. Nine mathematical models were evaluated and the determination of coefficient (R2), chi-square (χ2) and root mean square errors (RMSE) were compared. The Logarithmic model gave best results with R2 of 0.9992 and 0.9995 for fresh and blanched cherry tomatoes, respectively. The values of effective moisture diffusivity coefficient Deff varied in the range of 1.7281 × 10−9 to 4.6306 × 10−9 m2 s−1 for the fresh cherry tomatoes, while 2.1034 × 10−9 to 6.6487 × 10−9 m2 s−1 for the blanched samples. The values of activation energy were 31.99 and 36.21 kJ mol−1 for the raw and blanched cherry tomatoes, respectively. Furthermore, the effect of temperature and blanching on color change of cherry tomatoes was measured.
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40
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Ertekin C, Firat MZ. A comprehensive review of thin-layer drying models used in agricultural products. Crit Rev Food Sci Nutr 2015; 57:701-717. [DOI: 10.1080/10408398.2014.910493] [Citation(s) in RCA: 60] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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41
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Garba U, Kaur S, Gurumayum S, Rasane P. Effect of Hot Water Blanching Time and Drying Temperature on the Thin Layer Drying Kinetics of and Anthocyanin Degradation in Black Carrot ( Daucus carota L.) Shreds. Food Technol Biotechnol 2015; 53:324-330. [PMID: 27904364 DOI: 10.17113/ftb.53.03.15.3830] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
This study was conducted to investigate the effect of blanching treatment (98 °C for 3 and 6 min) and air drying temperature of 40, 50 and 60 °C on the thin layer drying characteristics such as drying time, drying rate constant, effective moisture diffusivity and activation energy, as well as on anthocyanin content of black carrot shreds. It was observed that drying temperature affected the drying rate but blanching did not have an effect on drying time. Three thin layer drying models, i.e. Page, Lewis and Henderson-Pabis were evaluated. The goodness of these models was evaluated based on the coefficient of determination (R2), root mean square error, reduced chi square (χ2) and standard error. Page model showed the best fit to the drying data. The effective diffusivity ranges of 1.4·10-9 to 2.6·10-9 m2/s, 1.3·10-9 to 2.1·10-9 m2/s and 1.5·10-9 to 2.2·10-9 m2/s after 3 or 6 min of blanching and control samples respectively were calculated using Fick's second law. The activation energy of 37.5, 26.0 and 34.6 kJ/(mol·K) of the control samples and samples blanched for 3 or 6 min respectively was determined from the Arrhenius plot. The blanching treatment affected the anthocyanin content to a great extent. The anthocyanin content of (231.7±2.9) and (278.8±7.8) mg per 100 g was recorded in samples blanched for 3 and 6 min and then dried at 60 °C, and (153.0±4.3) and (247.0±5.5) mg per 100 g was recorded at 40 °C as compared to the control of (580.1±1.3) at 60 °C and (466.7±1.1) mg per 100 g at 40 °C.
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Affiliation(s)
- Umar Garba
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, 144402 Punjab, India; Department of Agricultural Bioengineering Technology, Audu Bako College of Agriculture,
Dambatta, Kano State, Nigeria
| | - Sawinder Kaur
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, 144402 Punjab, India
| | - Sushma Gurumayum
- Department of Microbiology and Bioprocess Engineering, School of Biotechnology,
Lovely Professional University, Phagwara, 144402 Punjab, India
| | - Prasad Rasane
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, 144402 Punjab, India
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Kara C, Doymaz I. Thin Layer Drying Kinetics of By-Products from Pomegranate Juice Processing. J FOOD PROCESS PRES 2014. [DOI: 10.1111/jfpp.12253] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Cem Kara
- Department of Chemical Engineering; Yildiz Technical University; 34210 Esenler Istanbul Turkey
| | - Ibrahim Doymaz
- Department of Chemical Engineering; Yildiz Technical University; 34210 Esenler Istanbul Turkey
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Effect of Frying Time and Temperature on the Functional Properties of Carrot Pomace, Pulse Powder and Rice Flour–Based Extrudates. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2014. [DOI: 10.1515/ijfe-2012-0044] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
The extrudates prepared under the optimized conditions of flour proportion (rice flour, pulse powder and carrot pomace), moisture content, screw speed and die temperature, were fried at temperatures of 170, 180, 190 and 200°C and for a time of 5, 10 and 15 s. Based on sensory characteristics, the selected product was stored for a period of 6 months in metalized polypropylene and evaluated for free fatty acid, peroxide value, hardness, crispiness, colour and beta carotene. The increase in colour L-values, b-values, oil absorption and decrease in colour a-values in carrot pomace–based rice extrudates was observed with the increase in frying temperature and time. The product obtained at 180°C for 15 s was rated better. The decrease in free fatty acid, colour L-values, b-values, crispiness and beta carotene and increase in peroxide value, hardness and colour a-values in carrot pomace–based rice extrudates was observed with the increase in storage period. However, the quantitative change in attributes suggested the acceptability of the product even after the storage of 6 month.
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45
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Pirone BN, De Michelis A, Salvatori DM. Pretreatments Effect in Drying Behaviour and Colour of Mature and Immature ‘Napolitana’ Sweet Cherries. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-013-1238-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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46
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Dar AH, Sharma HK, Kumar N. Effect of Extrusion Temperature on the Microstructure, Textural and Functional Attributes of Carrot Pomace-Based Extrudates. J FOOD PROCESS PRES 2012. [DOI: 10.1111/j.1745-4549.2012.00767.x] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Aamir Hussain Dar
- Department of Food Engineering and Technology; Sant Longowal Institute of Engineering and Technology, SLIET, Longowal; Sangrur Punjab 148106 India
| | - Harish Kumar Sharma
- Department of Food Engineering and Technology; Sant Longowal Institute of Engineering and Technology, SLIET, Longowal; Sangrur Punjab 148106 India
| | - Navneet Kumar
- Department of Agricultural Process Engineering; College of Agricultural Engineering and Technology, Anand Agricultural University; Godhra Gujarat 389001 India
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