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Patil BN, Gupta SV, Patil N, Yewle N. Influence of microwave drying on quality parameters of foamed Nagpur Mandarin (Citrus reticulata) juice. Heliyon 2024; 10:e30449. [PMID: 38707287 PMCID: PMC11068850 DOI: 10.1016/j.heliyon.2024.e30449] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2023] [Revised: 04/24/2024] [Accepted: 04/26/2024] [Indexed: 05/07/2024] Open
Abstract
In the world of industrial drying processes, foam mat microwave drying is a significant and valuable approach. Its advantages include increased drying effectiveness, preservation of product quality, energy and cost savings, flexibility in application, and improved safety. Development of Nagpur mandarin juice powder is tedious and time-consuming due to its bitter test and less total soluble solid, therefore the present research carried out with the process parameters for microwave drying include microwave power levels (180, 360, 540, 720, and 900 W) and drying bed thicknesses (2, 4, and 6 mm). Foamed juice is produced using soy protein isolate (2.10 %), GMS (2.75 %), CMC (1.75 %), and sugar (5.10 %), with whipping times of 8 min. Additional foaming agents include guar gum (0.45 %), soy protein isolate (3.30 %), and sugar (10 %) with whipping times of 6 min. The optimal conditions for drying Nagpur mandarin juice were determined through analysis using Design-Expert 11.0.4.1 software. These conditions include 540 W of microwave power, a drying bed thickness of 3 mm, and the use of a foaming agent comprising 2.10 % soy protein isolate, 2.75 % GMS, 1.75 % CMC, and 5.10 % sugar, with an 8-min whipping period. Under these optimized conditions, the resulting powder exhibited the following characteristics: color b value of 19.59, ΔE (change in color) of 6.24, acidity of 0.40 %, ascorbic acid content of 36.64 mg/100 g, water activity of 0.26, drying time (in minutes), and overall acceptability rating of 7.77. These findings highlight the effectiveness of the optimized process parameters in achieving desirable quality attributes for Nagpur mandarin juice powder production.
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Affiliation(s)
- Bhagyashree Nivrutti Patil
- Department of Agricultural Process Engineering, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra, India
| | - Suchita V. Gupta
- Department of Agricultural Process Engineering, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra, India
| | | | - Nileshwari Yewle
- Department of Botany and Plant Pathology, Purdue University, West Lafayette, USA
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Zhao C, Huang J, Yang Z, Huang Z, Li C, Li H, Wu Z, Zhang X, Qin X, Yao S, Ruan M. An energy-efficient solution to sludge drying and combustion process through Camellia oleifera shells amended foaming. JOURNAL OF ENVIRONMENTAL MANAGEMENT 2024; 354:120400. [PMID: 38417358 DOI: 10.1016/j.jenvman.2024.120400] [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: 11/27/2023] [Revised: 01/21/2024] [Accepted: 02/13/2024] [Indexed: 03/01/2024]
Abstract
Foaming pretreatment has been proven effective in promoting sludge drying, however, the variation in sludge properties significantly influences the foaming efficiency. Inspired by foam stabilizer of solid particles, Camellia oleifera shells (COS) was screened out from various biomasses as an additive incorporated with the CaO for promoting the sludge foaming. For the introduction of COS, this study analyzed the drying behaviors of foamed sludge, quantified the surface cracks information, characterized the combustion performance, and evaluated the energy consumption. The results indicated that 46.72-50.10% of time could be saved in foaming the sludge to 0.70 g/mL by addition of 3.0 wt% COS. Compared with the original sludge (OS), the 0.70 g/mL foamed sludge saved 47.43% of time for sludge drying at 80 °C, and this value further increased to 53.14% with 3.0 wt% COS addition. Combining the multifractal spectra and drying kinetics analysis, the foaming promoted the formation of complex surface cracks in the warm-up period, while COS further improved the complexity of cracks in the constant rate period, and the shrinkage of isolated sludge blocks in the falling rate period, thus enhanced the moisture diffusion and heat transfer. Furthermore, the appropriate porous structure and additional volatile matters promoted the combustion performance. The 0.90 g/mL foamed sludge with COS presented the lowest activation energy of 180.362 kJ/mol in combustion. Overall, compared with OS, the 0.70 g/mL foamed sludge with COS saved 40.65% energy consumption during the foaming, drying and combustion processes, providing an energy-efficient solution for the sludge treatment and disposal.
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Affiliation(s)
- Cheng Zhao
- School of Energy and Power Engineering, Changsha University of Science & Technology, Changsha, 410076, PR China; State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha, Hunan, 410004, PR China
| | - Jing Huang
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha, Hunan, 410004, PR China
| | - Zhaohui Yang
- College of Environmental Science and Engineering, Hunan University, Changsha, 410082, PR China
| | - Zhongliang Huang
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha, Hunan, 410004, PR China
| | - Changzhu Li
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha, Hunan, 410004, PR China
| | - Hui Li
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha, Hunan, 410004, PR China
| | - Zijian Wu
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha, Hunan, 410004, PR China
| | - Xuan Zhang
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha, Hunan, 410004, PR China
| | - Xiaoli Qin
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha, Hunan, 410004, PR China
| | - Shirong Yao
- School of Energy and Power Engineering, Changsha University of Science & Technology, Changsha, 410076, PR China; State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha, Hunan, 410004, PR China
| | - Min Ruan
- School of Energy and Power Engineering, Changsha University of Science & Technology, Changsha, 410076, PR China.
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Tropical Red Fruit Blends: The Effect of Combination of Additives on Foaming, Drying and Thermodynamic Properties. Processes (Basel) 2023. [DOI: 10.3390/pr11030888] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/17/2023] Open
Abstract
Blends combine advantageous characteristics of each species, resulting in products with different flavors and nutritional substances. Moreover, transforming them into powder provides numerous advantages. This work evaluated the properties of three blended foam formulations made from the pulps of tropical red fruits (acerola, guava and pitanga) to determine the foam layer drying kinetics and thermodynamic properties. The foam formulations were prepared by mixing the three pulps in equal proportions (1:1:1), all added with 6% albumin and 1% stabilizing agent. The foams were analyzed for density, volumetric expansion, stability and porosity in six mixing times. Subsequently, they were subjected to drying in an oven with forced air circulation at 4 temperatures, with a layer 0.5 cm thick. Seven mathematical models were fitted to the drying kinetics experimental data to determine the effective diffusivity and thermodynamic properties of the samples. The best mixing times were 5 min for the E2 sample and 30 min for the others. Formulation E2 presented the best results in the foam physical properties, and E3 presented the shortest drying times. All models tested were satisfactorily adjusted, but Page’s model was the most adequate to describe the process. Sample E3 showed the highest diffusivity and sample E2 the lowest activation energy. The drying temperature increase caused reductions in enthalpy and entropy, as well as an increase in Gibbs free energy, indicating an endergonic process. The combination of additives incorporated into the blend influences the drying process: formulation E2 shows greater efficiency in removing water, and formulation E1 presents the highest energy demand.
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Ayetigbo O, Latif S, Idris W, Müller J. Physical properties of white-fleshed and yellow-fleshed cassava (Manihot esculenta) foam powder. POWDER TECHNOL 2023. [DOI: 10.1016/j.powtec.2023.118366] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/25/2023]
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Batista Pereira C, Bezerra de Souza J, Da Costa Santos D, Dantas de Farias Leite D, De Lima Ferreira JP, Neto Alves de Oliveira E. MODELAGEM MATEMÁTICA E PROPRIEDADES TERMODINÂMICAS DA SECAGEM CONVECTIVA DA POLPA DE TUCUMÃ (Astrocaryum aculeatum). HOLOS 2022. [DOI: 10.15628/holos.2022.13738] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/08/2023] Open
Abstract
A polpa de tucumã possui potencial para utilização industrial. Entretanto, o elevado conteúdo de umidade limita o seu uso. Assim, objetivou-se secar convectivamente a polpa de tucumã, a qual foi desidratada na espessura de 4 mm, nas temperaturas de 30, 40, 50 e 60 °C, com monitoramento da perda de umidade até equilíbrio higroscópico. Verificou-se que o aumento de temperatura reduziu os teores de umidade de equilíbrio. As taxas de secagem foram maiores em maiores temperaturas e teores de umidade. Os modelos de Dois termos (30 a 50 °C) e Midilli (60 °C) foram os mais adequados para descrever a secagem da amostra. Os coeficientes de difusão efetivos de umidade ficaram compreendidos entre 0,98 × 10-10 e 4,20 × 10-10 m2 s-1 e sua dependência com a temperatura foi descrita pela equação de Arrhenius, com energia de ativação de 42,15 kJ mol-1. As propriedades termodinâmicas evidenciaram um processo endergônica.
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Kumar G, Kumar N, Prabhakar PK, Kishore A. Foam mat drying: Recent advances on foam dynamics, mechanistic modeling and hybrid drying approach. Crit Rev Food Sci Nutr 2022; 63:8275-8291. [PMID: 35380483 DOI: 10.1080/10408398.2022.2053061] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Drying is one of the oldest and most widely used methods for food preservation. It reduces the availability of moisture and inhibits microbial and enzymatic spoilage in food products. Foam mat drying is a mild drying technique used for semiliquid and liquid foodstuff. It is useful for heat-sensitive and sticky liquid food products. In this process, liquid food is converted into foam using surfactant additives, which can be a foaming agent or foam stabilizer. These additives are surface-active compounds of vegetative and animal origins. The foamed material is then convectively dried using hot air. The foam mat drying is an efficient and economical technique. With the emergence of different hybrid techniques such as foam mat freeze drying, foamed spray drying, foamed vacuum drying, and microwave assisted foam mat drying, the powders' physical, chemical, and functional properties have enhanced many folds. These strategies have shown very promising results in terms of cost and time efficiency in almost all the cases barring a few exceptions. This review article attempts to comprehensively summarize the mechanisms dictating the foam mat drying process, novel technological tools for modeling, mathematical and computational modeling, effects of various foaming additives, and various hybrid techniques employed to foam mat drying.
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Affiliation(s)
- Gaurav Kumar
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Sonepat, Haryana, India
| | - Nitin Kumar
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Sonepat, Haryana, India
| | - Pramod K Prabhakar
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Sonepat, Haryana, India
| | - Anand Kishore
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Sonepat, Haryana, India
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Gao R, Xue L, Zhang Y, Liu Y, Shen L, Zheng X. Production of blueberry pulp powder by microwave-assisted foam-mat drying: Effects of formulations of foaming agents on drying characteristics and physicochemical properties. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112811] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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Ayetigbo O, Latif S, Abass A, Müller J. Dataset on influence of drying variables on properties of cassava foam produced from white- and yellow-fleshed cassava varieties. Data Brief 2021; 37:107192. [PMID: 34150963 PMCID: PMC8193113 DOI: 10.1016/j.dib.2021.107192] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2021] [Revised: 05/26/2021] [Accepted: 05/31/2021] [Indexed: 11/26/2022] Open
Abstract
Freshly harvested cassava has a tendency to deteriorate rapidly in its physiological properties after harvest. Therefore, cassava is often processed using a number of unit operations in order to derive a stable, storable product of acceptable eating quality. Among the unit operations employed, drying is considered as one of the oldest and most important process in arresting deterioration of cassava. In recent times, more researchers are considering foam mat drying as a drying technique for tuber or root crops, although the technique is used, ideally, for fruit juices and dairy. Cassava foam production from white and yellow cassava varieties has been optimized in our previous work [1]. Our data were procured from experimentally measuring mass of cassava foams of white and yellow cassava varieties dried at different temperatures (50, 65, 80 °C) and foam thicknesses (6, 8, 10 mm) over regular drying intervals until no considerable mass change was observed. The mass measurements are the primary datasets used in determination of secondary datasets presented here as moisture removal ratio (MR), effective moisture diffusivity (Deff), and drying rate (DR). The MR data were fitted to four thin-layer drying models (Henderson-Pabis, Page, Newton, Two-term), and Page model described the experimental drying data best. The Page model coefficients were analyzed by multiple linear regression (MLR) analysis to show how they are influenced by the drying variables. Drying rate was also fitted by Rational model to fit the DR data and to reflect the two falling rates found. Statistical accuracy and significance were calculated as coefficient of determination (R2), root mean square error (RMSE) and Chi square (χ2) and an analysis of variance (ANOVA). Data obtained here are useful as primary data in process and dryer designs and processing of cassava in the cassava industry.
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Affiliation(s)
- Oluwatoyin Ayetigbo
- Institute of Agricultural Engineering, Tropics and Subtropics Group, University of Hohenheim, Garbenstraße 9, 70599 Stuttgart, Germany
| | - Sajid Latif
- Institute of Agricultural Engineering, Tropics and Subtropics Group, University of Hohenheim, Garbenstraße 9, 70599 Stuttgart, Germany
| | - Adebayo Abass
- International Institute of Tropical Agriculture (IITA), 25, Light Industrial Area, Mikocheni B, P.O.Box 34441, Dar es Salaam, Tanzania
| | - Joachim Müller
- Institute of Agricultural Engineering, Tropics and Subtropics Group, University of Hohenheim, Garbenstraße 9, 70599 Stuttgart, Germany
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