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Gao J, Cheng S, Zeng X, Sun X, Bai Y, Hu S, Yue J, Yu X, Zhang M, Xu X, Han M. Effects of contact ultrasound coupled with infrared radiation on drying kinetics, water migration and physical properties of beef during hot air drying. ULTRASONICS SONOCHEMISTRY 2024; 108:106978. [PMID: 38971086 PMCID: PMC11279329 DOI: 10.1016/j.ultsonch.2024.106978] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/10/2024] [Revised: 06/21/2024] [Accepted: 07/02/2024] [Indexed: 07/08/2024]
Abstract
Drying, as a critical step in the production of air-dried beef, has a direct impact on the quality of the final product. Innovatively, a composite system incorporating contact ultrasound (CU) and infrared radiation (IR) as auxiliary measures within a hot air drying (HAD) framework was built in this research, and the effects of these techniques on the drying kinetics, protein denaturation, and moisture transformation of air-dried beef were investigated. In comparison to HAD treatment, the integrated CU and IR (CU-IRD) system displayed marked enhancements in heat and moisture transport efficiency, thereby saving 36.84% of time expenditure and contributing favorably to the improved moisture distribution of the end-product. This was mainly ascribed to the denaturation of myosin induced by IR thermal effect and the micro-channel produced by CU sponge effect, thus increasing T2 relaxation time and the proportion of free water. In conclusion, the composite system solved the problem of surface hardening and reduces hardness and chewiness of air-dried beef by 40.42% and 45.25% respectively, but inevitably increased the energy burden by 41.60%.
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Affiliation(s)
- Jiahua Gao
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095, China
| | - Siyu Cheng
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095, China
| | - Xianming Zeng
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095, China
| | - Xiaomei Sun
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095, China
| | - Yun Bai
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095, China
| | - Songmei Hu
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095, China
| | - Jianping Yue
- Emin County Xinda Tongchuang Bioengineering Co., Ltd., Tacheng 834600, China
| | - Xiaobo Yu
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095, China
| | - Minwei Zhang
- Guangdong Testing Institute of Product Quality Supervision, Shunde 528300, China
| | - Xinglian Xu
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095, China
| | - Minyi Han
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095, China; Wens Foodstuff Group Co., Ltd., Yunfu 527400, China.
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2
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Akcicek A, Avci E, Tekin-Cakmak ZH, Kasapoglu MZ, Sagdic O, Karasu S. Influence of Different Drying Techniques on the Drying Kinetics, Total Bioactive Compounds, Anthocyanin Profile, Color, and Microstructural Properties of Blueberry Fruit. ACS OMEGA 2023; 8:41603-41611. [PMID: 37970003 PMCID: PMC10634226 DOI: 10.1021/acsomega.3c05749] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 08/05/2023] [Revised: 09/08/2023] [Accepted: 10/10/2023] [Indexed: 11/17/2023]
Abstract
In this study, four different drying techniques, namely, hot air drying (HAD), vacuum drying (VD), ultrasound-assisted vacuum drying (UAVD), and freeze-drying (FD), were applied to blueberries. The drying times of blueberries were 1290, 1050, and 990 min for HAD, VD, and UAVD, respectively, meaning that ultrasound application significantly reduced the drying time. All dried samples except those with FD showed lower total phenolic content and antioxidant capacity than fresh samples. Samples dried with FD had a higher content of bioactive compounds than those dried with other techniques followed by UAVD. The malvidin-3-O-galactoside was the most abundant anthocyanin in the blueberries and was significantly reduced after drying with HAD, VD, and UAVD. Scanning electron microscopy (SEM) analysis of the blueberries dried with FD and UAVD exhibited less shrinkage and cell disruption and more structure. The color parameters L*, a*, and b* values of the samples were significantly affected by the drying technique (p < 0.05). According to the findings of this study, ultrasound-assisted drying technology could be employed to shorten the drying time and improve bioactive retention in blueberry fruits.
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Affiliation(s)
- Alican Akcicek
- Faculty
of Tourism Department of Gastronomy and Culinary Arts, Kocaeli University, Kartepe, 41080 Kocaeli, Turkey
| | - Esra Avci
- Bypro
Functional Food and Biotechnology, Esenler, 34210 Istanbul, Turkey
| | - Zeynep Hazal Tekin-Cakmak
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Davutpasa Campüs, 34210 Istanbul, Turkey
| | | | - Osman Sagdic
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Davutpasa Campüs, 34210 Istanbul, Turkey
| | - Salih Karasu
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Davutpasa Campüs, 34210 Istanbul, Turkey
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3
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Álvarez S, Álvarez C, M Hamill R, O'Neill E, Mullen AM. Influence of meat sample geometry on dehydration dynamics during dry-aging of beef. Meat Sci 2023; 202:109216. [PMID: 37207552 DOI: 10.1016/j.meatsci.2023.109216] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2022] [Revised: 03/31/2023] [Accepted: 05/03/2023] [Indexed: 05/21/2023]
Abstract
Meat geometry may impact on the dehydration kinetics during dry-aging influencing the drying rate and, potentially, aspects of meat quality. In this study, three meat geometries (slices, steaks and sections) were prepared from three bovine Longissimuss thoracis et lumborum at 3 days post-mortem and were dry-aged at 2 °C, 75% relative humidity with an airflow of 0.5-2.0 m/s for 22 days (slices), 48 days (sections) and 49 days (steaks). Weights were recorded during dry-aging and drying curves were obtained for the three geometries, with the larger sections showing limited dehydration due to internal resistance to moisture migration from the core to the surface. Seven thin-layer equations were fitted to the dehydration data in order to model the drying kinetics during dry-aging. Thin-layer models described reliably the drying kinetics of the three geometries. In general, reduced k values (h-1) reflected the lower drying rates as thickness increased. The Midilli model provided the best fit for all geometries. Proximate analyses of the three geometries and bloomed colour of sections were measured at the start and the end of the dry-aging period. Moisture loss during dry-aging led to the concentration of protein, fat and ash contents; while no significant differences were found for L*, a* and b* values of sections before and after the dry-aging process. In addition, moisture content, water activity (aw) and LF-NMR measurements were taken at different locations within beef sections to further explore water dynamics during dry-aging.
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Affiliation(s)
- Sara Álvarez
- Dept. of Food Quality and Sensory Science, Teagasc Food Research Centre Ashtown, Dublin D15 DY05, Ireland; School of Food and Nutritional Sciences, University College, Cork, Western Road, Cork T12 YN60, Ireland
| | - Carlos Álvarez
- Dept. of Food Quality and Sensory Science, Teagasc Food Research Centre Ashtown, Dublin D15 DY05, Ireland
| | - Ruth M Hamill
- Dept. of Food Quality and Sensory Science, Teagasc Food Research Centre Ashtown, Dublin D15 DY05, Ireland
| | - Eileen O'Neill
- School of Food and Nutritional Sciences, University College, Cork, Western Road, Cork T12 YN60, Ireland
| | - Anne Maria Mullen
- Dept. of Food Quality and Sensory Science, Teagasc Food Research Centre Ashtown, Dublin D15 DY05, Ireland.
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4
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Lauteri C, Ferri G, Piccinini A, Pennisi L, Vergara A. Ultrasound Technology as Inactivation Method for Foodborne Pathogens: A Review. Foods 2023; 12:foods12061212. [PMID: 36981137 PMCID: PMC10048265 DOI: 10.3390/foods12061212] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2023] [Revised: 03/02/2023] [Accepted: 03/09/2023] [Indexed: 03/14/2023] Open
Abstract
An efficient microbiological decontamination protocol is required to guarantee safe food products for the final consumer to avoid foodborne illnesses. Ultrasound and non-thermal technology combinations represent innovative methods adopted by the food industry for food preservation and safety. Ultrasound power is commonly used with a frequency between 20 and 100 kHz to obtain an “exploit cavitation effect”. Microbial inactivation via ultrasound derives from cell wall damage, the oxidation of intracellular amino acids and DNA changing material. As an inactivation method, it is evaluated alone and combined with other non-thermal technologies. The evidence shows that ultrasound is an important green technology that has a good decontamination effect and can improve the shelf-life of products. This review aims to describe the applicability of ultrasound in the food industry focusing on microbiological decontamination, reducing bacterial alterations caused by food spoilage strains and relative foodborne intoxication/infection.
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5
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Effect of Different Drying Techniques on Total Bioactive Compounds and Individual Phenolic Composition in Goji Berries. Processes (Basel) 2023. [DOI: 10.3390/pr11030754] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/08/2023] Open
Abstract
In recent years, interest in the consumption of dried goji berries has increased due to its high bioactive properties. Alternative drying methods that provide faster drying and better preservation of bioactive properties should be developed. This study aims to investigate the effect of different drying methods on the drying time and quality characteristics of the goji berry; namely, hot-air drying (HAD), ultrasound-assisted vacuum drying (USVD), vacuum drying (VD), freeze-drying (FD), and ultrasound-pretreated freeze-drying (USFD). The drying kinetic, total phenolic content, antioxidant capacity, phenolic profile, carotenoid profile, and color change of the goji berry fruit were determined. The drying times for VD, USVD, and HAD varied between 275–1330 min. USVD treatment showed faster drying behavior than the other two drying methods. The total phenolic content (TPC) value of dry samples varied between 1002.53–1238.59 mg GAE/g DM. USVD treatments exhibited a higher total phenolic content (TPC) value than all other drying methods. DPPH and CUPRAC values varied between 15.70–29.90 mg TE/g DM and 40.98–226.09 mg TE/g DM, respectively. The total color change (ΔE) value ranged between 4.59 and 23.93 and HAD dried samples showed the highest ΔE of all samples. The results of the phenolic profile were consistent with TPC analysis. HAD caused higher phenolic compound degradation than VD, USVD, and FD. The results of this study showed that different drying techniques significantly affected the drying rate and retention of bioactive components of the goji berry fruit, and the USVD and VD methods could be used as an alternative to the HAD method. This study concluded that USVD and FD could be considered as suitable drying methods and could be used as alternatives to HAD in the drying of goji berries.
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6
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Li H, Bai X, Li Y, Du X, Wang B, Li F, Shi S, Pan N, Zhang Q, Xia X, Kong B. The positive contribution of ultrasound technology in muscle food key processing and its mechanism-a review. Crit Rev Food Sci Nutr 2022; 64:5220-5241. [PMID: 36469643 DOI: 10.1080/10408398.2022.2153239] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Traditional processing methods can no longer meet the demands of consumers for high-quality muscle food. As a green and non-thermal processing technology, ultrasound has the advantage of improving processing efficiency and reducing processing costs. Of these, the positive effect of power ultrasound in the processing of muscle foods is noticeable. Based on the action mechanism of ultrasound, the factors affecting the action of ultrasound are analyzed. On this basis, the effect of ultrasound technology on muscle food quality and its action mechanism and application status in processing operations (freezing-thawing, tenderization, marination, sterilization, drying, and extraction) is discussed. The transient and steady-state effects, mechanical effects, thermal effects, and chemical effects can have an impact on processing operations through complex correlations, such as improving the efficiency of mass and heat transfer. Ultrasound technology has been proven to be valuable in muscle food processing, but inappropriate ultrasound treatment can also have adverse effects on muscle foods. In the future, kinetic models are expected to be an effective tool for investigating the application effects of ultrasound in food processing. Additionally, the combination with other processing technologies can facilitate their intensive application on an industrial level to overcome the disadvantages of using ultrasound technology alone.
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Affiliation(s)
- Haijing Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Xue Bai
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Ying Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Xin Du
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Bo Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Fangfei Li
- College of Forestry, Northeast Forestry University, Harbin, Heilongjiang, China
| | - Shuo Shi
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Nan Pan
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Quanyu Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
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7
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Influence of pork liver drying on ferrochelatase activity for zinc protoporphyrin formation. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114128] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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8
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Mediani A, Hamezah HS, Jam FA, Mahadi NF, Chan SXY, Rohani ER, Che Lah NH, Azlan UK, Khairul Annuar NA, Azman NAF, Bunawan H, Sarian MN, Kamal N, Abas F. A comprehensive review of drying meat products and the associated effects and changes. Front Nutr 2022; 9:1057366. [PMID: 36518998 PMCID: PMC9742493 DOI: 10.3389/fnut.2022.1057366] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2022] [Accepted: 11/11/2022] [Indexed: 08/13/2023] Open
Abstract
Preserving fresh food, such as meat, is significant in the effort of combating global food scarcity. Meat drying is a common way of preserving meat with a rich history in many cultures around the globe. In modern days, dried meat has become a well enjoyed food product in the market because of its long shelf-life, taste and health benefits. This review aims to compile information on how the types of meat, ingredients and the used drying technologies influence the characteristics of dried meat in physicochemical, microbial, biochemical and safety features along with technological future prospects in the dried meat industry. The quality of dried meat can be influenced by a variety of factors, including its production conditions and the major biochemical changes that occur throughout the drying process, which are also discussed in this review. Additionally, the sensory attributes of dried meat are also reviewed, whereby the texture of meat and the preference of the market are emphasized. There are other aspects and concerning issues that are suggested for future studies. It is well-known that reducing the water content in meat helps in preventing microbial growth, which in turn prevents the presence of harmful substances in meat. However, drying the meat can change the characteristics of the meat itself, making consumers concerned on whether dried meat is safe to be consumed on a regular basis. It is important to consider the role of microbial enzymes and microbes in the preservation of their flavor when discussing dried meats and dried meat products. The sensory, microbiological, and safety elements of dried meat are also affected by these distinctive changes, which revolve around customer preferences and health concerns, particularly how drying is efficient in eliminating/reducing hazardous bacteria from the fish. Interestingly, some studies have concentrated on increasing the efficiency of dried meat production to produce a safer range of dried meat products with less effort and time. This review compiled important information from all available online research databases. This review may help the food sector in improving the efficiency and safety of meat drying, reducing food waste, while maintaining the quality and nutritional content of dried meat.
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Affiliation(s)
- Ahmed Mediani
- Institute of Systems Biology, Universiti Kebangsaan Malaysia (UKM), Bangi, Selangor, Malaysia
| | | | | | | | - Sharon Xi Ying Chan
- Faculty of Science, Universiti Teknologi Malaysia, Johor Bahru, Johor, Malaysia
| | | | - Noor Hanini Che Lah
- Institute of Systems Biology, Universiti Kebangsaan Malaysia (UKM), Bangi, Selangor, Malaysia
| | - Ummi Kalthum Azlan
- Institute of Systems Biology, Universiti Kebangsaan Malaysia (UKM), Bangi, Selangor, Malaysia
| | | | - Nur Aida Fatin Azman
- Faculty of Information Science and Technology, Multimedia University, Malacca, Malaysia
| | - Hamidun Bunawan
- Institute of Systems Biology, Universiti Kebangsaan Malaysia (UKM), Bangi, Selangor, Malaysia
| | - Murni Nazira Sarian
- Institute of Systems Biology, Universiti Kebangsaan Malaysia (UKM), Bangi, Selangor, Malaysia
| | - Nurkhalida Kamal
- Institute of Systems Biology, Universiti Kebangsaan Malaysia (UKM), Bangi, Selangor, Malaysia
| | - Faridah Abas
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
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9
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Kayacan S, Sagdic O, Doymaz I, Karasu S. The effect of different drying methods on total bioactive properties, individual phenolic compounds, rehydration ability, color, and microstructural characteristics of Asian pear. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16682] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Affiliation(s)
- Selma Kayacan
- Faculty of Chemical and Metallurgical Engineering Department of Food Engineering Yildiz Technical University Istanbul Turkey
| | - Osman Sagdic
- Faculty of Chemical and Metallurgical Engineering Department of Food Engineering Yildiz Technical University Istanbul Turkey
| | - Ibrahim Doymaz
- Faculty of Chemical and Metallurgical Engineering Department of Chemical Engineering Yildiz Technical University Istanbul Turkey
| | - Salih Karasu
- Faculty of Chemical and Metallurgical Engineering Department of Food Engineering Yildiz Technical University Istanbul Turkey
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10
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Soltani Firouz M, Sardari H, Alikhani Chamgordani P, Behjati M. Power ultrasound in the meat industry (freezing, cooking and fermentation): Mechanisms, advances and challenges. ULTRASONICS SONOCHEMISTRY 2022; 86:106027. [PMID: 35569440 PMCID: PMC9112027 DOI: 10.1016/j.ultsonch.2022.106027] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/18/2021] [Revised: 04/21/2022] [Accepted: 05/03/2022] [Indexed: 06/01/2023]
Abstract
High intensity ultrasound (HIUS) has a wide range of applications in different sectors of food processing. It is a promising and emerging technology demonstrating the potential to promote food processes without or at least damage to the quality of products. Among the processes of the meat industry, freezing, thawing, cooking and fermentation are very sensitive and important, because they have significant effects on product quality and are also very energy and time consuming. This review paper provides an interpretation of high intensity ultrasound (HIUS) applications, a summary of recent outstanding published research and an overview of the freezing/thawing, cooking/frying and fermentation processes in meat and its products assisted by HIUS. The effects, benefits and drawbacks as well as the challenges ahead in the commercialization of this technology in the meat industry are studied. The research results confirmed that the use of HIUS in the meat freezing/thawing, cooking/frying and fermentation in combination with the corresponding processing methods demonstrates a great potential to promote the process, improve the general quality of the final product and reduce the time and energy required. However, many issues remain that require further research to address these challenges. These challenges and subsequent research that is useful for developing and increasing the efficiency of this technology have been reviewed. After the literature review, it is concluded that HIUS may be a useful technology for meat processing because of its significant effects on the quality factors and related process variables that leads to the preservation of the initial nutritional and sensory properties of meat and its products. Of course, research must be continued to eliminate the disadvantages or minimize the undesirable effects of this technology on the final product and to remove barriers to commercialization and optimization of this method.
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Affiliation(s)
- Mahmoud Soltani Firouz
- Department of Agricultural Machinery Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran.
| | - Hamed Sardari
- Department of Agricultural Machinery Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran
| | - Peyman Alikhani Chamgordani
- Department of Agricultural Machinery Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran
| | - Maryam Behjati
- Department of Agricultural Machinery Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran
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11
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Sánchez-Torres EA, Abril B, Benedito J, Bon J, Toldrà M, Parés D, García-Pérez JV. Airborne ultrasonic application on hot air-drying of pork liver. Intensification of moisture transport and impact on protein solubility. ULTRASONICS SONOCHEMISTRY 2022; 86:106011. [PMID: 35483166 PMCID: PMC9171244 DOI: 10.1016/j.ultsonch.2022.106011] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/20/2022] [Revised: 03/22/2022] [Accepted: 04/16/2022] [Indexed: 05/05/2023]
Abstract
Nowadays, there is increasing interest in developing strategies for the efficient and sustainable use of animal by-products, such as pork liver. In order to stabilize the product, a prior dehydration stage may be required due to its high perishability. The water removal process of pork liver is energy costly and time consuming, which justifies its intensification using novel technologies. In this sense, the aim of this study was to assess the effect of the airborne application of power ultrasound on the hot air-drying of pork liver. For that purpose, drying experiments were carried out at 30, 40, 50, 60 and 70 °C on pork liver cylinders at 2 m·s-1 with (US) and without ultrasonic application (AIR). The drying process was modeled from the diffusion theory and, in the dried pork liver, the protein solubility was analyzed in order to determine the effect of drying on the protein quality. The ultrasound application increased the drying rate, shortening the drying time by up to 40% at 30 °C. The effect of power ultrasound at high temperatures (60 and 70 °C) was of lesser magnitude. Drying at 70 °C involved a noticeable reduction in the protein solubility for dried liver, while the impact of ultrasound application on the solubility was not significant (p > 0.05).
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Affiliation(s)
- E A Sánchez-Torres
- UPV, Universitat Politècnica de València. Department of Food Technology. Camí de Vera, s/n, 46022, Valencia, Spain
| | - B Abril
- UPV, Universitat Politècnica de València. Department of Food Technology. Camí de Vera, s/n, 46022, Valencia, Spain
| | - J Benedito
- UPV, Universitat Politècnica de València. Department of Food Technology. Camí de Vera, s/n, 46022, Valencia, Spain
| | - J Bon
- UPV, Universitat Politècnica de València. Department of Food Technology. Camí de Vera, s/n, 46022, Valencia, Spain
| | - M Toldrà
- UdG, University of Girona, Institute of Food and Agricultural Technology (INTEA), XIA (Catalonian Network on Food Innovation), Escola Politècnica Superior, C/ Maria Aurèlia Capmany 61, 17003 Girona, Spain
| | - D Parés
- UdG, University of Girona, Institute of Food and Agricultural Technology (INTEA), XIA (Catalonian Network on Food Innovation), Escola Politècnica Superior, C/ Maria Aurèlia Capmany 61, 17003 Girona, Spain
| | - J V García-Pérez
- UPV, Universitat Politècnica de València. Department of Food Technology. Camí de Vera, s/n, 46022, Valencia, Spain.
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12
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Drying kinetics, total bioactive compounds, antioxidant activity, phenolic profile, lycopene and β-carotene content and color quality of Rosehip dehydrated by different methods. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112476] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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13
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OZAY-ARANCIOGLU I, BEKIROGLU H, KARADAG A, SAROGLU O, TEKIN-ÇAKMAK ZH, KARASU S. Effect of different drying methods on the bioactive, microstructural, and in-vitro bioaccessibility of bioactive compounds of the pomegranate arils. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.06221] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Irem OZAY-ARANCIOGLU
- Halic University, Turkey; University Faculty of Chemical and Metallurgical Engineering, Turkey
| | - Hatice BEKIROGLU
- University Faculty of Chemical and Metallurgical Engineering, Turkey
| | - Ayse KARADAG
- University Faculty of Chemical and Metallurgical Engineering, Turkey
| | - Oznur SAROGLU
- University Faculty of Chemical and Metallurgical Engineering, Turkey
| | | | - Salih KARASU
- University Faculty of Chemical and Metallurgical Engineering, Turkey
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14
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Zhu Z, Zhao Y, Zhang Y, Wu X, Liu J, Shi Q, Fang Z. Effects of ultrasound pretreatment on the drying kinetics, water status and distribution in scallop adductors during heat pump drying. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:6239-6247. [PMID: 33932296 DOI: 10.1002/jsfa.11290] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/04/2021] [Revised: 03/17/2021] [Accepted: 05/01/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND A material's physical and chemical properties during drying are influenced by water status and distribution. However, merely overall water removal is reported in many investigations, which hinders clarification of the drying mechanism. Therefore, the effects of ultrasound (US) pretreatment (0 W, CK; 90 W, US-90; 180 W, US-180) on the drying kinetics and quality of heat pump drying (HPD) scallop adductors was performed based on low-field nuclear magnetic resonance (LF-NMR). RESULTS Compared with CK, effective moisture diffusion coefficient was increased by 12.43% and 23.35% for US-90 and US-180, respectively. The Weibull model satisfactorily described the drying characteristics with a high r2 (> 0.998), low rmse (< 0.0120) and χ2 (< 0.00008). LF-NMR revealed that the immobilized water was predominant in scallop adductors. As drying proceeded, the relaxation time of free and immobilized water was decreased sharply, whereas the relaxation time of bound water scarcely changed. The time required to reduce approximately two-fifths of the original peak area of immobilized water was 720, 630 and 540 min for CK, US-90 and US-180, respectively. The amplitude of immobilized water was decreased and bound water increased significantly, although free water was kept constant (ranging 1-2%). US pretreatment reduced total color difference and hardness, but enhanced the toughness of dried scallop adductors. However, US had no significant influence on the product rehydration rate and shrinkage rate. CONCLUSION LF-NMR was successfully employed to evaluate the drying degree of scallop adductors. US facilitated the conversion of immobilized water to free water and, consequently, promoted water removal during HPD. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Zhizhuang Zhu
- Department of Food Science and Engineering, School of Agricultural Engineering and Food Sciences, Shandong University of Technology, Zibo, China
| | - Ya Zhao
- Department of Food Science and Engineering, School of Agricultural Engineering and Food Sciences, Shandong University of Technology, Zibo, China
| | - Yuexiang Zhang
- Department of Food Science and Engineering, School of Agricultural Engineering and Food Sciences, Shandong University of Technology, Zibo, China
| | - Xiaotian Wu
- Department of Food Science and Engineering, School of Agricultural Engineering and Food Sciences, Shandong University of Technology, Zibo, China
| | - Jing Liu
- Department of Food Science and Engineering, School of Agricultural Engineering and Food Sciences, Shandong University of Technology, Zibo, China
| | - Qilong Shi
- Department of Food Science and Engineering, School of Agricultural Engineering and Food Sciences, Shandong University of Technology, Zibo, China
| | - Zhongxiang Fang
- School of Agriculture and Food, The University of Melbourne, Parkville, Australia
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15
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Tekin Cakmak ZH, Kayacan Cakmakoglu S, Avcı E, Sagdic O, Karasu S. Ultrasound‐assisted vacuum drying as alternative drying method to increase drying rate and bioactive compounds retention of raspberry. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16044] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Zeynep Hazal Tekin Cakmak
- Faculty of Chemical and Metallurgical Engineering Department of Food Engineering Yildiz Technical University Istanbul Turkey
| | - Selma Kayacan Cakmakoglu
- Faculty of Chemical and Metallurgical Engineering Department of Food Engineering Yildiz Technical University Istanbul Turkey
| | - Esra Avcı
- Faculty of Chemical and Metallurgical Engineering Department of Food Engineering Yildiz Technical University Istanbul Turkey
| | - Osman Sagdic
- Faculty of Chemical and Metallurgical Engineering Department of Food Engineering Yildiz Technical University Istanbul Turkey
| | - Salih Karasu
- Faculty of Chemical and Metallurgical Engineering Department of Food Engineering Yildiz Technical University Istanbul Turkey
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16
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Martynenko A, Bashkir I, Kudra T. The energy efficiency of electrohydrodynamic (EHD) drying of foods. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.09.002] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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17
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Abstract
To investigate the drying characteristics and mechanism during electrohydrodynamic (EHD) drying with ultrasonic pretreatment, the ultrasonic pretreatment-assisted EHD drying method at different power values was used to carry out the drying experiment of potatoes. To carry out this study, potato slices were pretreated with different ultrasonic power values (150, 180, 210, 240, and 270 W) or without ultrasound for 30 min at 30°C. The corresponding voltage was 18 kV during EHD drying. The moisture ratio, drying rate, color, shrinkage, and rehydration rate of potatoes were determined. The microstructure of potatoes was analyzed using infrared spectroscopy and scanning electron microscopy. Eight mathematical models were used to fit the drying of potatoes. Results showed that, compared with the control group, the ultrasonic pretreatment combined with the EHD drying group had improved the drying rate of potato slices, which was different at varying ultrasonic power values. Ultrasonic pretreatment had a remarkable effect on the color of the potato but had little effect on the shrinkage rate. The maximum rehydration rate is 5.7704 at 180 W. The minimum and maximum values of effective moisture diffusivity (Deff) were 3.4070 × 10−7 m2/s and 4.1160 × 10−7 m2/s, respectively. The effect of ultrasonic power pretreatment on the microstructure of potato in the EHD drying process was significant (
). According to the statistical parameter evaluation, eight mathematical models could satisfactorily describe drying curves of potato slices dried under EHD with ultrasonic pretreatment, and the logarithmic model was best suited. This work provides a theoretical basis and practical guidance to further understand the parameter characteristics and mechanism of ultrasonic pretreatment combined with the EHD drying technology.
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18
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Álvarez S, Álvarez C, Hamill R, Mullen AM, O'Neill E. Drying dynamics of meat highlighting areas of relevance to dry-aging of beef. Compr Rev Food Sci Food Saf 2021; 20:5370-5392. [PMID: 34601801 DOI: 10.1111/1541-4337.12845] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2020] [Revised: 08/18/2021] [Accepted: 08/29/2021] [Indexed: 11/26/2022]
Abstract
Drying of foods is a processing step, which has a variety of outcomes from improving shelf life and product stability, to reducing weight, or to achieving a targeted product eating quality. Drying is key step in the manufacturing of some dried meat products, such as jerky. It is also a major event that occurs when beef is dry-aged, where beef is exposed to air under defined conditions for an extended aging period. Although the conditions typically used to produce dried meat products are significantly different from those that prevail during dry-aging, both involve a gradual removal of water from muscle. As there is a paucity of research on the kinetics of the dehydration process occurring during dry-aging of beef, this paper comprehensively reviews models used to describe drying kinetics in other beef products, in order to gain insights regarding the key factors that impact water removal from meat. Consideration is given as to how the specific conditions during dry-aging such as air flows used (approximately 2 m/s), high air relative humidity, low temperature, and meat geometry will influence the kinetics of the drying. With regard to modeling, equations derived from Fick's second law of diffusion (e.g., thin-layer models) have been used to describe the drying kinetics of small-sized meat products. However, to apply Fick's law to dry-aging, some different considerations may need to be evaluated such as: tridimensional geometry (i.e., whole muscle); uniform initial moisture content; isotropic diffusion; negligible shrinkage;and a combination of internal and external resistances.
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Affiliation(s)
- Sara Álvarez
- Department of Food Quality and Sensory Science, Teagasc Food Research Centre Ashtown, Dublin, Ireland
| | - Carlos Álvarez
- Department of Food Quality and Sensory Science, Teagasc Food Research Centre Ashtown, Dublin, Ireland
| | - Ruth Hamill
- Department of Food Quality and Sensory Science, Teagasc Food Research Centre Ashtown, Dublin, Ireland
| | - Anne Maria Mullen
- Department of Food Quality and Sensory Science, Teagasc Food Research Centre Ashtown, Dublin, Ireland
| | - Eileen O'Neill
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
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19
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Gökçe Kocabay Ö. The experimental study and modelling the drying kinetics of mussels using ultrasound assisted vacuum drying. J INDIAN CHEM SOC 2021. [DOI: 10.1016/j.jics.2021.100148] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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20
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Aykın Dinçer E. Dried Meat Products Obtained by Different Methods from Past to Present. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1956944] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Elif Aykın Dinçer
- Department of Food Engineering, Engineering Faculty, Akdeniz University, Antalya, Turkey
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21
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Vidal VAS, Paglarini CS, Lorenzo JM, Munekata PE, Pollonio MAR. Salted Meat Products: Nutritional Characteristics, Processing and Strategies for Sodium Reduction. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1949342] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Vitor A. S. Vidal
- Faculdade De Engenharia De Alimentos, Universidade Estadual De Campinas, Campinas, São Paulo, Brazil
- Departament De Nutrició, Ciències De l’Alimentació I Gastronomia, Facultat De Farmàcia I Ciències De l’Alimentació, Universitat De Barcelona, Santa Coloma De Gramenet, Spain
| | - Camila S. Paglarini
- Faculdade De Engenharia De Alimentos, Universidade Estadual De Campinas, Campinas, São Paulo, Brazil
| | - Jose M. Lorenzo
- Centro Tecnológico da Carne de Galícia, Parque Tecnológico de Galícia, Ourense, Spain
- Área de Tecnología de los Alimentos, Facultat de Vigo, 32004, Ourense, Spain
| | - Paulo E.S. Munekata
- Centro Tecnológico da Carne de Galícia, Parque Tecnológico de Galícia, Ourense, Spain
| | - Marise A. R. Pollonio
- Faculdade De Engenharia De Alimentos, Universidade Estadual De Campinas, Campinas, São Paulo, Brazil
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22
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Wang W, Lei Y, Lo YM, Han Y, Zheng B, Tian Y. Process effectiveness assessment by modeling the kinetics of lotus seed drying combining air‐borne ultrasound and microwave vacuum. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13795] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Weiwei Wang
- College of Food Science, Fujian Agriculture and Forestry University Fuzhou China
| | - Yanping Lei
- College of Food Science, Fujian Agriculture and Forestry University Fuzhou China
| | - Y. Martin Lo
- Institute for Advanced Study, Shenzhen University Shenzhen China
| | - Yinjie Han
- College of Food Science, Fujian Agriculture and Forestry University Fuzhou China
| | - Baodong Zheng
- College of Food Science, Fujian Agriculture and Forestry University Fuzhou China
| | - Yuting Tian
- College of Food Science, Fujian Agriculture and Forestry University Fuzhou China
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23
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Development of NIR-HSI and chemometrics process analytical technology for drying of beef jerky. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102611] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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24
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Effect of ultrasonic power and frequency on rheological properties of Chinese honey. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110425] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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25
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Kim Y, Jang H, Lim S, Hong S. Effect of Starch Noodle ( Dangmyeon) and Pork Intestines on the Rehydration Stability of Korean Blood Sausage ( Sundae). Food Sci Anim Resour 2021; 41:153-163. [PMID: 33506225 PMCID: PMC7810388 DOI: 10.5851/kosfa.2020.e87] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2020] [Revised: 10/26/2020] [Accepted: 10/28/2020] [Indexed: 12/01/2022] Open
Abstract
This study was conducted to examine the effects of starch noodles
(dangmyeon; SNs) with different starch sources and porcine
intestines (PIs) with different pH on the rehydration stability of Korean blood
sausage (sundae). Mungbean SN3 and PI3 (pH 9.18) showed
significantly higher values of 80.69%–91.67% and
79.66%–80.98%, respectively, regardless of the drying
methods (hot air, vacuum and freeze drying) (p<0.05). A number of larger
pores were observed only in the cross-section of the freeze dried SN and PI
through SEM. SN2 (potato starch) and PI3 (pH 9.18) showed lower expansion
(*ΔL 6.90 mm) and higher expansion ratio
(*ΔL 26.29 mm), respectively, after rehydration of freeze
dried sample (p<0.05). From the application of SN2 (potato starch) and PI
(0.5%–2.0% Na-pyrophosphate) to freeze dried
sundae manufacturing, higher rehydration stability of more
than 91.5% was obtained. These results suggested that potato SN and
treatment of PI with Na-pyrophosphate is useful for desirable rehydration
stability of freeze dried sundae.
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Affiliation(s)
- Youngmin Kim
- Korea Food Research Institute, Wanju 55365, Korea
| | - Hyejin Jang
- Korea Food Research Institute, Wanju 55365, Korea
| | - Sangdong Lim
- Korea Food Research Institute, Wanju 55365, Korea
| | - Sangpil Hong
- Korea Food Research Institute, Wanju 55365, Korea
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26
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Microwave drying of fish, chicken and beef samples. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:281-291. [PMID: 33505072 DOI: 10.1007/s13197-020-04540-0] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/13/2020] [Accepted: 05/21/2020] [Indexed: 10/24/2022]
Abstract
In this study, the drying characteristics of fish, chicken and beef samples were investigated using microwave drying method. Each sample was dried using four different microwave powers of 90, 180, 270 and 360 W. Drying time decreased as microwave power increased. Fish fillets were dried in a shorter time than chicken and beef samples. The experimentally obtained data were fitted to seven drying models. The logarithmic and Midilli et al. models were found to be the most appropriate in describing microwave drying behavior of meat samples. Effective moisture diffusion coefficients were computed and found between 1.74 × 10-7 and 16.4 × 10-7 m2 s-1 for all the meat samples. The activation energies were found as 14.59 W/g, 79.147 W/g and 140.81 W/g, for chicken, fish and beef meat samples, respectively. The highest and lowest energy consumptions were found in the chicken drying process at 90 W (0.045 kWh) and fish drying process at 360 W (0.018 kWh), respectively. The microwave power level are the main factors affecting the color change of material during drying process, where the highest and the lowest ΔE is obtained t chicken and fish samples, respectively.
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27
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Jiang M, Sun J, Obadi M, Bai X, Zhu W. Effects of ultrasonic vacuum drying on the drying kinetics, dynamic moisture distribution, and microstructure of honey drying process. FOOD SCI TECHNOL INT 2020; 27:426-440. [PMID: 33023319 DOI: 10.1177/1082013220962628] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
The aim of this study was to study the strengthening effect of ultrasonic vacuum technique on the drying kinetics, moisture distribution, and microstructure of honey using low-field nuclear magnetic resonance and scanning electron microscopy. Results showed that ultrasonic vacuum drying technique could substantially shorten the drying time from 600 to 60 min, compared with vacuum drying. The sonochemical effects of ultrasonic vacuum drying were enhanced with the increased ultrasonic power and were more obvious in the initial stage of drying. This finding is consistent with the effective water diffusion coefficient results. The non-linear fitting analysis of experimental data on seven kinds of thin-layer drying mathematical models showed that logarithmic model is more suitable for describing the law of moisture change in honey during ultrasonic vacuum drying than the other models because of its higher regression coefficient value (≥0.99) and smaller reduced chi-square and root mean square error values (≤0.01). In addition, low-field nuclear magnetic resonance results showed that the increase in ultrasonic power accelerated the migration of bound water to immobilized water in honey samples. Scanning electron microscopy results showed that the porous structure formed by increasing the ultrasonic power is also conducive to the rapid migration and drying of moisture. In conclusion, ultrasonic vacuum drying technique is an effective and safe way for drying viscous materials compared with vacuum drying technique.
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Affiliation(s)
- Mengmeng Jiang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Jun Sun
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Mohammed Obadi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Xiting Bai
- School of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
| | - Wenxue Zhu
- School of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
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28
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Ultra-sonicated vacuum drying's effect on antioxidant activity, TPC, TFC and color of elephant apple slices. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100629] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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29
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Effect of ethanol pretreatment on melon convective drying. Food Chem 2020; 333:127502. [PMID: 32683257 DOI: 10.1016/j.foodchem.2020.127502] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2020] [Revised: 06/12/2020] [Accepted: 07/03/2020] [Indexed: 11/22/2022]
Abstract
The aim of this study was to evaluate the effectiveness of the use of ethanol, ultrasound and/or vacuum as a pretreatment to melon drying. Eight types of pretreatments were performed in which samples were immersed in ethanol solutions with different concentrations (50% and 100%) using four treatment conditions: immersion, immersion with ultrasound (US), with vacuum (VC) and with ultrasound and vacuum (USVC). Drying was performed at 60 °C and five different semi-theoretical drying mathematical models were examined to characterize the drying curves, and quality analyses were carried out. The condition that obtained the lower drying time was using the US pretreatment in 100% ethanol solution. Drying caused a diminution of bioactive compounds and influenced color parameters. However, the samples immersed in 50% ethanol solution and dried obtained minor losses of total phenolics, total carotenoids, and ascorbic acid contents.
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30
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Effects of Different Drying Methods and Temperature on the Drying Behavior and Quality Attributes of Cherry Laurel Fruit. Processes (Basel) 2020. [DOI: 10.3390/pr8070761] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022] Open
Abstract
This study aimed to investigate the effect of different drying methods and drying temperature on the drying kinetics, total bioactive compounds, phenolic profile, microstructural properties, rehydration kinetics, and color change of cherry laurel fruit. For this aim, hot air drying (HAD), ultrasound-assisted vacuum drying (USV), and freeze-drying (FD) were conducted on drying of cherry laurel. HAD and USV were conducted at 50, 60, and 70 °C. Drying times of the samples were 1980, 1220, and 770 min for HAD at 50, 60 and 70 °C, and 950, 615, and 445 min at 50, 60, and 70 °C, respectively, for USV. The total bioactive compound was significantly affected by both drying methods and temperature (p < 0.05). FD exhibited the highest total phenolic (TPC), total flavonoid (TFC), total anthocyanin (TAC), and antioxidant capacity value USV showed a higher amount of bioactive compounds than those of HAD at the same drying temperature. The content of total bioactive compounds significantly increased as the temperature increased for both HAD and USV (p < 0.05). The chlorogenic acid was identified as a major phenolic, and its amount significantly depended on drying methods (p < 0.05). SEM images described the surface characteristic of dried samples. HAD dried products showed higher shrinkage compared to FD and USV. All drying methods significantly affected the total color difference (ΔE) values (p < 0.05). This study proposed that USV could be as an alternative method to HAD due to higher bioactive compounds retention and rehydration ratio, shorter drying time, less color change, and shrinkage formation.
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31
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Huang D, Men K, Li D, Wen T, Gong Z, Sunden B, Wu Z. Application of ultrasound technology in the drying of food products. ULTRASONICS SONOCHEMISTRY 2020; 63:104950. [PMID: 31952007 DOI: 10.1016/j.ultsonch.2019.104950] [Citation(s) in RCA: 65] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/07/2019] [Revised: 12/19/2019] [Accepted: 12/26/2019] [Indexed: 05/18/2023]
Abstract
This study presents a state-of-the-art overview on the application of ultrasound technology in the drying of food products, including the ultrasound pre-treatment and ultrasound assisted drying. The effect of main parameters and ultrasound technology on the drying kinetics and food quality were discussed. Inconsistencies were pointed out and analyzed in detail. Results showed that for ultrasound pre-treatment, the food products may lose or gain water and increase of ultrasonic parameters (sonication time, amplitude and ultrasound power) promoted the water loss or water gain. When ultrasound technology was applied prior to drying, an increase in drying kinetics was always observed, though some different results were also presented. For ultrasound assisted drying, the ultrasound power always gave a positive effect on the drying process, however, the magnitude of ultrasound improvement was largely dependent on the process variables, such as air velocity, air temperature, microwave power and vacuum pressure, etc. The application of ultrasound technology will somehow affect the food quality, including the physical and chemical ones. Generally, the ultrasound application can decrease the water activity, improve the product color and reduce the nutrient loss.
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Affiliation(s)
- Dan Huang
- Department of Mechanical and Electrical Engineering, Central South University of Forestry and Technology University, Changsha 410004, China.
| | - Kaiyang Men
- Department of Mechanical and Electrical Engineering, Central South University of Forestry and Technology University, Changsha 410004, China
| | - Dapeng Li
- Department of Mechanical and Electrical Engineering, Central South University of Forestry and Technology University, Changsha 410004, China
| | - Tao Wen
- Department of Mechanical and Electrical Engineering, Central South University of Forestry and Technology University, Changsha 410004, China
| | - Zhongliang Gong
- Department of Mechanical and Electrical Engineering, Central South University of Forestry and Technology University, Changsha 410004, China
| | - Bengt Sunden
- Department of Energy Sciences, Lund University, P.O. Box 118, Lund SE-22100, Sweden
| | - Zan Wu
- Department of Energy Sciences, Lund University, P.O. Box 118, Lund SE-22100, Sweden
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32
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Su Y, Zhang M, Chitrakar B, Zhang W. Effects of low-frequency ultrasonic pre-treatment in water/oil medium simulated system on the improved processing efficiency and quality of microwave-assisted vacuum fried potato chips. ULTRASONICS SONOCHEMISTRY 2020; 63:104958. [PMID: 31945579 DOI: 10.1016/j.ultsonch.2020.104958] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/28/2018] [Revised: 12/18/2019] [Accepted: 01/03/2020] [Indexed: 06/10/2023]
Abstract
The effects of low-frequency ultrasonic pre-treatment in water/oil medium simulated system on the improved processing efficiency and quality of microwave-assisted vacuum fried potato chips were investigated. The water medium system (distilled water and 5% NaCl osmotic solution) and oil medium system (90 °C) were designed with different power levels of ultrasound to simulate the ultrasonic conditions. Results showed that the changes of moisture content, water loss, solid gain and dielectric properties of potato slices were facilitated by the ultrasonic treatment. LF-NMR analysis showed the binding force between the moisture and structure in the material was significantly (p < 0.05) weakened. The changes become greater with the increase of ultrasonic power levels. Microscopic channels and disruptions were induced on the microstructure by the ultrasonic treatment. The effective moisture diffusivity of vacuum fried (VF) potato chips was increased by about 56.2%-67.0% and 53.9% with the combination of microwave energy and the ultrasonic pre-treatment in water and oil medium simulated system, respectively. The oil uptake, hardness, shrinkage, total color change and water activity of vacuum fried samples were significantly (p < 0.05) decreased by the assist of microwave energy combined ultrasonic pre-treatment.
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Affiliation(s)
- Ya Su
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China; School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, 210046 Nanjing, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China; International Joint Laboratory on Food Safety, Jiangnan University, Jiangnan University, China.
| | - Bimal Chitrakar
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Weiming Zhang
- Nanjing Academy of Comprehensive Utilization of Wild Plants, Nanjing, Jiangsu, China
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33
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Al-Hilphy AR, Al-Temimi AB, Al Rubaiy HHM, Anand U, Delgado-Pando G, Lakhssassi N. Ultrasound applications in poultry meat processing: A systematic review. J Food Sci 2020; 85:1386-1396. [PMID: 32333397 DOI: 10.1111/1750-3841.15135] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2020] [Revised: 03/23/2020] [Accepted: 03/25/2020] [Indexed: 11/30/2022]
Abstract
Ultrasound (US) is classified as a nonthermal treatment and it is used in food processing at a frequency range between 20 kHz and 1 MHz. Cavitation bubbles occur when the US strength is high enough to generate rarefaction that exceeds the intermolecular attraction forces in the medium. Currently, US is widely used in meat industries to enhance procedures, such as meat tenderization, emulsification mass transfer, marination, freezing, homogenization, crystallization, drying, and microorganism inactivation. In addition, combining ultrasonic energy with a sanitizing agent has a synergistic effect on microbial reduction. When poultry meat is treated using US, the expected quality is often better than the traditional methods, such as sanitization and freezing. US can be considered as a novel green technology for tenderizing and decontamination of poultry meat since both Escherichia coli and Salmonella are sensible to US. US improves the physical and chemical properties of meat proteins and can lead to a decrease in the α-helix in intramuscular protease complex in addition to a reduction in the viscosity coefficients. Therefore, ultrasonic treatment can be applied to enhance the textural properties of chicken meat. US can also be used to improve the drying rate when used under vacuum, compared with other traditional techniques. This review focuses on the potential of US applications in the management of poultry industries as the demand for good quality meat proteins is increasing worldwide.
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Affiliation(s)
- Asaad R Al-Hilphy
- Department of Food Science, College of Agriculture, University of Basrah, Basrah, Iraq
| | - Ammar B Al-Temimi
- Department of Food Science, College of Agriculture, University of Basrah, Basrah, Iraq
| | | | - Uttpal Anand
- Department of Molecular and Cellular Engineering (MCE), Jacob Institute of Biotechnology and Bioengineering Sam Higginbottom University of Agriculture, Technology and Sciences, Prayagraj, Uttar Pradesh, 211007, India
| | - Gonzalo Delgado-Pando
- Department of Food Quality and Sensory Science, Teagasc, Food Research Centre Ashtown, Dublin, 15, Ireland
| | - Naoufal Lakhssassi
- Department of Plant Soil and Agricultural Systems, Agriculture College, Southern Illinois University, Carbondale, IL, 62901, U.S.A
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34
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Yao Y, Pan Y, Liu S. Power ultrasound and its applications: A state-of-the-art review. ULTRASONICS SONOCHEMISTRY 2020; 62:104722. [PMID: 31796328 DOI: 10.1016/j.ultsonch.2019.104722] [Citation(s) in RCA: 69] [Impact Index Per Article: 17.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/08/2019] [Revised: 07/25/2019] [Accepted: 07/27/2019] [Indexed: 05/25/2023]
Abstract
Ultrasonic processing has attracted increasing attention by people because ultrasonic technology may represent a flexible 'green' alternative for energy efficient processes. The major challenges for the power ultrasound application in real situations are the design and development of specific power ultrasonic systems for large-scale operations. Thus, new families of power ultrasonic transducers have been developed in recent years to meet actual needs, and this contributes to the implementation of power ultrasound of application in many fields such as chemical industry, food industry and manufacturing. This paper presents the current state of ultrasonic transducers of magnetostrictiv type and piezoelectric type as well as applications of power ultrasound in various industrial fields including chemical reactions, drying/dehydration, welding, extraction, heat transfer enhancement, de-ice, enhanced oil recovery, droplet atomization, cleaning and fine particle removal. The review paper helps to understand the current development of power ultrasonic technology and its applications in various situations, and induce extended applications of power ultrasound to more and more fields.
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Affiliation(s)
- Ye Yao
- Institution of Refrigeration & Cryogenics, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Yue Pan
- Institution of Refrigeration & Cryogenics, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Shiqing Liu
- Institute of Mathematics and Physics, Zhejiang Normal University, Zhejiang 321004, China.
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35
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Zhang Y, Abatzoglou N. Review: Fundamentals, applications and potentials of ultrasound-assisted drying. Chem Eng Res Des 2020. [DOI: 10.1016/j.cherd.2019.11.025] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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Chen Y, Li M, Dharmasiri TSK, Song X, Liu F, Wang X. Novel ultrasonic-assisted vacuum drying technique for dehydrating garlic slices and predicting the quality properties by low field nuclear magnetic resonance. Food Chem 2020; 306:125625. [DOI: 10.1016/j.foodchem.2019.125625] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2019] [Revised: 09/29/2019] [Accepted: 09/30/2019] [Indexed: 10/25/2022]
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37
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Kayacan S, Karasu S, Akman PK, Goktas H, Doymaz I, Sagdic O. Effect of different drying methods on total bioactive compounds, phenolic profile, in vitro bioaccessibility of phenolic and HMF formation of persimmon. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108830] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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38
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Aykın-Dinçer E, Erbaş M. Cold dryer as novel process for producing a minimally processed and dried meat. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.01.006] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Shi Q, Tian Y, Zhu L, Zhao Y. Effects of sodium alginate-based coating pretreatment on drying characteristics and quality of heat pump dried scallop adductors. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:4781-4792. [PMID: 30953363 DOI: 10.1002/jsfa.9728] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/16/2019] [Revised: 03/30/2019] [Accepted: 04/03/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND Drying efficiency and quality maintenance are the major concerns of both manufactures and consumers. Heat pump drying (HPD) is suitable for heat sensitive foodstuffs due to its ability to independently control the drying operation parameters. However, lower drying rate and energy efficiency in the later period of HPD are the bottlenecks that restrain its application. A novel approach using hydrocolloids as pretreatment coatings prior to drying was designed to solve these problems. The effects of sodium alginate (SA) coating, drying temperatures and air velocities on the drying characteristics and quality attributes of scallop adductors were evaluated. RESULTS Drying took place in the falling rate period. Drying time decreased with increasing temperature, air velocity and SA coating. The Two Term model and the Wang and Singh model gained the best fit for thin-layer drying of scallop adductors and SA film, respectively. Effective moisture diffusivity increased with temperature, velocity and SA coating and were in the range 7.352-14.620 × 10-11 , 9.890-17.100 × 10-11 and 2.348-4.604 × 10-10 m2 s-1 for uncoated scallop adductors, SA coated scallop adductors and SA films, respectively. The activation energies for SA films, coated and uncoated scallop adductors were 17.07, 20.78 and 26.17 kJ mol-1 , respectively. Dried scallop adductors with SA coating pretreatment exhibited a significant lower value of shrinkage rate and hardness, and higher value of toughness than uncoated ones at 30 °C and 2.0 m s-1 (P < 0.05). CONCLUSION Hydrocolloid coating is a promising pretreatment in improving HPD efficiency and enhancing quality attributes of dried scallop adductors. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Qilong Shi
- Department of Food Science and Engineering, School of Agricultural Engineering and Food Sciences, Shandong University of Technology, Zibo, P. R. China
| | - Yuan Tian
- Department of Food Science and Engineering, School of Agricultural Engineering and Food Sciences, Shandong University of Technology, Zibo, P. R. China
| | - Lanlan Zhu
- Department of Food Science and Engineering, School of Agricultural Engineering and Food Sciences, Shandong University of Technology, Zibo, P. R. China
| | - Ya Zhao
- Department of Food Science and Engineering, School of Agricultural Engineering and Food Sciences, Shandong University of Technology, Zibo, P. R. China
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Süfer Ö, Palazoğlu TK. Microwave–vacuum drying of pomegranate arils (
Punica granatum
L. cv. Hicaznar): Effect on quality and nutrient content. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14085] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Özge Süfer
- Department of Food Engineering Osmaniye Korkut Ata University Osmaniye Turkey
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Effects of Different Drying Methods on Drying Kinetics, Microstructure, Color, and the Rehydration Ratio of Minced Meat. Foods 2019; 8:foods8060216. [PMID: 31216705 PMCID: PMC6617532 DOI: 10.3390/foods8060216] [Citation(s) in RCA: 44] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2019] [Revised: 06/06/2019] [Accepted: 06/07/2019] [Indexed: 11/20/2022] Open
Abstract
This study aimed to investigate the effect of different drying methods, namely ultrasound-assisted vacuum drying (USV), vacuum drying (VD), and freeze-drying (FD), on the drying kinetics and some quality parameters of dried minced meat. In this study, USV was for the first time applied to the drying of minced meat. The USV and VD methods were conducted at 25 °C, 35 °C, and 45 °C. The different drying methods and temperatures significantly affected the drying time (p < 0.05). The USV method showed lower drying times at all temperatures. The rehydration values of the freeze-dried minced meat samples were higher than those obtained by the USV and VD techniques. The samples prepared using USV showed higher rehydration values than the vacuum dried samples for all temperatures. The effects of the different drying techniques and drying conditions on the microstructural properties of the minced meat samples were investigated using scanning electron microscope (SEM). The USV method resulted in higher porosity and a more open structure than the VD method. Total color differences (ΔE) for VD, USV, and FD were 8.27–20.81, 9.58–16.42, and 9.38, respectively, and were significantly affected by the drying methods and temperatures (p < 0.05). Higher drying temperature increased the ΔE value. Peroxide values (PV) significantly increased after the drying process, and samples treated with USV showed lower PV values than the VD treated samples. This study suggests that USV could be used as an alternative drying method for minced meat drying due to lower drying times and higher quality parameters.
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42
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Kumar D, Tarafdar A, Kumar Y, Badgujar PC. Intelligent modeling and detailed analysis of drying, hydration, thermal, and spectral characteristics for convective drying of chicken breast slices. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13087] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Deepak Kumar
- Department of Food Science and TechnologyNational Institute of Food Technology Entrepreneurship and Management Sonipat Haryana India
| | - Ayon Tarafdar
- Department of Food EngineeringNational Institute of Food Technology Entrepreneurship and Management Sonipat Haryana India
| | - Yogesh Kumar
- Department of Food Science and TechnologyNational Institute of Food Technology Entrepreneurship and Management Sonipat Haryana India
| | - Prarabdh C. Badgujar
- Department of Food Science and TechnologyNational Institute of Food Technology Entrepreneurship and Management Sonipat Haryana India
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Jarahizadeh H, Taghian Dinani S. Influence of applied time and power of ultrasonic pretreatment on convective drying of potato slices. Food Sci Biotechnol 2019; 28:365-376. [PMID: 30956848 DOI: 10.1007/s10068-018-0464-4] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2018] [Revised: 08/22/2018] [Accepted: 09/04/2018] [Indexed: 12/01/2022] Open
Abstract
Ultrasound is a novel technology that can be applied as a pretreatment for the convective drying in order to reduce its undeniable shortcomings. The objectives of the present study are to ascertain the influence of sonication time (10, 20, and 30 min) and sonication power (100 and 300 W) on the performance of drying potato slices with regard to the drying kinetics and energy efficiency as well as the final product quality. The results showed that the application of ultrasound pretreatments significantly increased the drying rate of potato slices during the initial period of the drying process. Furthermore, ANOVA showed that the decrease in the sonication time and power gave rise to a significant reduction in drying time, specific energy consumption (SEC), and shear strength. In addition, compared to the control (pure convective drying), ultrasound pretreatments reduced the drying time, SEC, and the shear strength of dried potato slices.
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Affiliation(s)
- Hadis Jarahizadeh
- Department of Food Science, Shahreza Branch, Islamic Azad University, Shahreza, Iran
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44
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45
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Su Y, Zhang M, Adhikari B, Mujumdar AS, Zhang W. Improving the energy efficiency and the quality of fried products using a novel vacuum frying assisted by combined ultrasound and microwave technology. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.10.011] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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46
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Vieira da Silva Júnior E, Lins de Melo L, Batista de Medeiros RA, Pimenta Barros ZM, Azoubel PM. Influence of ultrasound and vacuum assisted drying on papaya quality parameters. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.07.017] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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47
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Drying kinetics, adsorption isotherms and quality characteristics of vacuum-dried beef slices with different salt contents. Meat Sci 2018; 145:114-120. [DOI: 10.1016/j.meatsci.2018.06.007] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2017] [Revised: 06/06/2018] [Accepted: 06/08/2018] [Indexed: 10/28/2022]
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48
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Su Y, Zhang M, Bhandari B, Zhang W. Enhancement of water removing and the quality of fried purple-fleshed sweet potato in the vacuum frying by combined power ultrasound and microwave technology. ULTRASONICS SONOCHEMISTRY 2018; 44:368-379. [PMID: 29680623 DOI: 10.1016/j.ultsonch.2018.02.049] [Citation(s) in RCA: 56] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/07/2017] [Revised: 02/08/2018] [Accepted: 02/27/2018] [Indexed: 06/08/2023]
Abstract
The combination of ultrasound and microwave in vacuum frying system was investigated to achieve higher drying efficiency and quality attributes of fried products. Purple-fleshed potato were used as test specimen and different power levels of microwave (0 W, 600 W, 800 W) and ultrasound (0 W, 300 W, 600 W) during vacuum frying. Drying kinetics, dielectric properties, moisture state variation and quality attributes of fried samples were measured in a vacuum frying (VF), and an innovatively designed ultrasound and microwave assisted vacuum frying (USMVF) equipment. The USMVF process markedly increased the moisture evaporation rate and effective moisture diffusivity compared to VF process. The oil uptake was reduced by about 16-34%, the water activity and the shrinkage was lowered, the texture (crispness) and the color of fried samples were greatly improved. The higher ultrasound and microwave power level in USMVF made a greater improvement. The total anthocyanin levels and retention of fried purple-fleshed potato chips was the highest (123.52 mg/100 g solids and 79.51% retention, respectively) among all treatments in US600M800VF process. The SEM analysis revealed a more porous and disruption microstructure in USMVF sample.
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Affiliation(s)
- Ya Su
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China; International Joint Laboratory on Food Safety, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China; Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, China.
| | - Bhesh Bhandari
- School of Agriculture and Food Sciences, The University of Queensland, Brisbane, QLD 4072, Australia
| | - Weiming Zhang
- Nanjing Academy of Comprehensive Utilization of Wild Plants, Nanjing, Jiangsu, China
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49
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Su Y, Zhang M, Zhang W, Liu C, Adhikari B. Ultrasonic microwave-assisted vacuum frying technique as a novel frying method for potato chips at low frying temperature. FOOD AND BIOPRODUCTS PROCESSING 2018. [DOI: 10.1016/j.fbp.2018.02.001] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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50
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Feng CH, Makino Y, Oshita S, García Martín JF. Hyperspectral imaging and multispectral imaging as the novel techniques for detecting defects in raw and processed meat products: Current state-of-the-art research advances. Food Control 2018. [DOI: 10.1016/j.foodcont.2017.07.013] [Citation(s) in RCA: 75] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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