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Yulni T, Agusta W, Jayanegara A, Alfa MN, Hartono LK, Mariastuty TEP, Hermansyah HD, Astuti, Fauziah PY, Anggraeni D, Lintang MMJ. Unveiling the Influence of Osmotic Pretreatment on Dried Fruit Characteristics: A Meta-Analysis Approach. Prev Nutr Food Sci 2024; 29:178-189. [PMID: 38974595 PMCID: PMC11223927 DOI: 10.3746/pnf.2024.29.2.178] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2024] [Revised: 04/06/2024] [Accepted: 04/08/2024] [Indexed: 07/09/2024] Open
Abstract
Considering the diverse findings regarding the impact of osmotic pretreatment on the quality of dried products, it is important to determine whether osmotic pretreatment can either maintain or reduce the quality of fruit products. Thus, the present study aimed to scrutinize research regarding the influence of osmotic pretreatment on the qualities of dried fruits through meta-analysis. The Scopus database was used to search for relevant articles. Following the Preferred Reporting Items for Systematic Reviews and Meta-analyses protocol, 26 studies that met the criteria for meta-analysis were identified. The presentation included statistics (mean, standard deviation, sample size) and moderator variables (fruit types, osmotic agents, solution concentrations, drying methods, and drying temperatures). After pooling data using a random effects model, the OpenMEE software was used to conduct meta-analysis. The results showed that osmo-dried fruits had significantly decreased total color difference, titratable acidity, total flavonoid content, and vitamins B1 and B3 (P<0.05) and significantly increased β-carotene and 2,2-diphenyl-1-picrylhydrazyl levels (P<0.05). Osmotic pretreatment did not affect total phenolic content and vitamin C. Subgroup analysis highlighted the influence of moderator variables on the quality of osmo-dried fruits, with each fruit responding differently to osmotic pretreatment. Moreover, using 10% sugar solution as an additive effectively enhanced the quality of dried fruits. In addition, osmotic dehydration can be combined with convective drying at a temperature of 60°C for optimal results in the drying process.
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Affiliation(s)
- Tri Yulni
- Research Center for Agroindustry, National Research and Innovation Agency, Bogor 16911, Indonesia
- Agricultural Engineering Science Study Program, IPB University, Bogor 16680, Indonesia
| | - Waqif Agusta
- Research Center for Agroindustry, National Research and Innovation Agency, Bogor 16911, Indonesia
| | - Anuraga Jayanegara
- Department of Nutrition and Feed Technology, IPB University, Bogor 16680, Indonesia
| | - Mohammad Nafila Alfa
- Research Center for Agroindustry, National Research and Innovation Agency, Bogor 16911, Indonesia
- Postharvest Technology Study Program, IPB University, Bogor 16680, Indonesia
| | | | | | - Herdiarti Destika Hermansyah
- Research Center for Agroindustry, National Research and Innovation Agency, Bogor 16911, Indonesia
- Postharvest Technology Study Program, IPB University, Bogor 16680, Indonesia
| | - Astuti
- Research Center for Agroindustry, National Research and Innovation Agency, Bogor 16911, Indonesia
- Chemical Engineering Study Program, Institut Teknologi Sepuluh Nopember, Surabaya 60111, Indonesia
| | - Primawati Yenni Fauziah
- Research Center for Agroindustry, National Research and Innovation Agency, Bogor 16911, Indonesia
| | - Dian Anggraeni
- Research Center for Agroindustry, National Research and Innovation Agency, Bogor 16911, Indonesia
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Athanasiadis V, Chatzimitakos T, Kotsou K, Kalompatsios D, Bozinou E, Lalas SI. Polyphenol Extraction from Food (by) Products by Pulsed Electric Field: A Review. Int J Mol Sci 2023; 24:15914. [PMID: 37958898 PMCID: PMC10650265 DOI: 10.3390/ijms242115914] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2023] [Revised: 10/30/2023] [Accepted: 11/01/2023] [Indexed: 11/15/2023] Open
Abstract
Nowadays, more and more researchers engage in studies regarding the extraction of bioactive compounds from natural sources. To this end, plenty of studies have been published on this topic, with the interest in the field growing exponentially. One major aim of such studies is to maximize the extraction yield and, simultaneously, to use procedures that adhere to the principles of green chemistry, as much as possible. It was not until recently that pulsed electric field (PEF) technology has been put to good use to achieve this goal. This new technique exhibits many advantages, compared to other techniques, and they have successfully been reaped for the production of extracts with enhanced concentrations in bioactive compounds. In this advancing field of research, a good understanding of the existing literature is mandatory to develop more advanced concepts in the future. The aim of this review is to provide a thorough discussion of the most important applications of PEF for the enhancement of polyphenols extraction from fresh food products and by-products, as well as to discuss the current limitations and the prospects of the field.
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Affiliation(s)
| | - Theodoros Chatzimitakos
- Department of Food Science & Nutrition, University of Thessaly, Terma N. Temponera str., 43100 Karditsa, Greece; (V.A.); (K.K.); (D.K.); (E.B.); (S.I.L.)
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Malakar S, Arora VK, Munshi M, Yadav DK, Pou KRJ, Deb S, Chandra R. Application of novel pretreatment technologies for intensification of drying performance and quality attributes of food commodities: a review. Food Sci Biotechnol 2023; 32:1303-1335. [PMID: 37457402 PMCID: PMC10349028 DOI: 10.1007/s10068-023-01322-0] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2023] [Revised: 04/17/2023] [Accepted: 04/20/2023] [Indexed: 07/18/2023] Open
Abstract
Drying is an energy-intensive process that can be reduced by the application of pretreatment prior to drying to enhance mass transfer and minimize energy consumption. This review summarizes the mechanistic aspects and applications of emerging pretreatment approaches, namely ohmic heating (OH), ultrasound (US), high pressure processing (HPP), and pulsed electric field (PEF), with emphasis on the enhancement of mass transfer and quality attributes of foods. Novel pretreatments significantly improved the drying efficiency by increasing mass transfer, cavitation, and microchannel formation within the cell structure. Various processing parameters have great influence on the drying performance and quality attributes of foods. Several studies have shown that novel pretreatments (individual and combined) can significantly save energy while improving the overall drying performance and retaining the quality attributes. This work would be useful for understanding the mechanisms of novel pretreatment technologies and their applications for future commercial research and development activities.
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Affiliation(s)
- Santanu Malakar
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana India
- Department of Food Technology, Rajiv Gandhi University, Doimukh, Arunachal Pradesh India
| | - Vinkel Kumar Arora
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana India
| | - Mohona Munshi
- Department of Food Technology, Vignan Foundation for Science, Technology, and Research, Vadlamudi, Guntur, Andhra Pradesh India
| | - Dhiraj Kumar Yadav
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana India
| | - K. R. Jolvis Pou
- Department of Bioresource Engineering, McGill University, Sainte-Anne-de-Bellevue, Montreal, Quebec Canada
| | - Saptashish Deb
- Center for Rural Development and Technology, Indian Institute of Technology Delhi, Hauz Khas, New Delhi 110016 India
| | - Ram Chandra
- Center for Rural Development and Technology, Indian Institute of Technology Delhi, Hauz Khas, New Delhi 110016 India
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Boateng ID. Thermal and Nonthermal Assisted Drying of Fruits and Vegetables. Underlying Principles and Role in Physicochemical Properties and Product Quality. FOOD ENGINEERING REVIEWS 2022. [DOI: 10.1007/s12393-022-09326-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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5
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Zambon A, Facco P, Morbiato G, Toffoletto M, Poloniato G, Sut S, Andrigo P, Dall'Acqua S, de Bernard M, Spilimbergo S. Promoting the preservation of strawberry by supercritical CO2 drying. Food Chem 2022; 397:133789. [DOI: 10.1016/j.foodchem.2022.133789] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2021] [Revised: 07/12/2022] [Accepted: 07/24/2022] [Indexed: 11/24/2022]
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Yang J, Kuang H, Xiong X, Li N, Song J. Alteration of the allergenicity of cow's milk proteins using different food processing modifications. Crit Rev Food Sci Nutr 2022; 64:4622-4642. [PMID: 36377678 DOI: 10.1080/10408398.2022.2144792] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Milk is an essential source of protein for infants and young children. At the same time, cow's milk is also one of the most common allergenic foods causing food allergies in children. Recently, cow's milk allergy (CMA) has become a common public health issue worldwide. Modern food processing technologies have been developed to reduce the allergenicity of milk proteins and improve the quality of life of patients with CMA. In this review, we summarize the main allergens in cow's milk, and introduce the recent findings on CMA responses. Moreover, the reduced effects and underlying mechanisms of different food processing techniques (such as heating, high pressure, γ-ray irradiation, ultrasound irradiation, hydrolysis, glycosylation, etc.) on the allergenicity of cow's milk proteins, and the application of processed cow's milk in clinical studies, are discussed. In addition, we describe the changes of nutritional value in cow's milk treated by different food processing technologies. This review provides an in-depth understanding of the allergenicity reduction of cow's milk proteins by various food processing techniques.
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Affiliation(s)
- Jing Yang
- Chongqing Engineering Research Center for Processing & Storage of Distinct Agricultural Products, Chongqing Technology and Business University, Chongqing, China
- College of Modern Industry for Nutrition & Health, Chongqing Technology and Business University, Chongqing, China
| | - Hong Kuang
- Chongqing Engineering Research Center for Processing & Storage of Distinct Agricultural Products, Chongqing Technology and Business University, Chongqing, China
| | - Xiaoli Xiong
- Chongqing Engineering Research Center for Processing & Storage of Distinct Agricultural Products, Chongqing Technology and Business University, Chongqing, China
| | - Ning Li
- Chongqing Engineering Research Center for Processing & Storage of Distinct Agricultural Products, Chongqing Technology and Business University, Chongqing, China
| | - Jiajia Song
- College of Food Science, Southwest University, Chongqing, China
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Boateng ID. Recent processing of fruits and vegetables using emerging thermal and non-thermal technologies. A critical review of their potentialities and limitations on bioactives, structure, and drying performance. Crit Rev Food Sci Nutr 2022; 64:4240-4274. [PMID: 36315036 DOI: 10.1080/10408398.2022.2140121] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Fruits and vegetables have rich bioactive compounds and antioxidants that are vital for the human body and prevent the cell from disease-causing free radicals. Therefore, there is a growing demand for high-quality fruits and vegetables. Nevertheless, fruits and vegetables deteriorate due to their high moisture content, resulting in a 40-50% loss. Drying is a common food preservation technique in the food industry to increase fruits and vegetables' shelf-life. However, drying causes chemical modifications, changes in microstructure, and bioactives, thus, lowering the final product's quality as a considerable amount of bioactives compounds and antioxidants are lost. Conventional pretreatments such as hot water blanching, and osmotic pretreatment have improved fruit and vegetable drying performance. However, these conventional pretreatments affect fruits' bioactive compounds retention and microstructure. Hence, emerging thermal (infrared blanching, microwave blanching, and high-humidity hot-air impingement blanching) and non-thermal pretreatments (cold plasma, ultrasound, pulsed electric field, and edible films and coatings) have been researched. So the question is; (1) what are the mechanisms behind emerging non-thermal and thermal technologies' ability to improve fruits and vegetables' microstructure, texture, and drying performance? (2) how do emerging thermal and non-thermal technologies affect fruits and vegetables' bioactive compounds and antioxidant activity? and (3) what are preventing the large-scale commercialization of these emerging thermal and non-thermal technologies' for fruits and vegetables, and what are the future recommendations? Hence, this article reviewed emerging thermal blanching and non-thermal pretreatment technologies, emphasizing their efficacy in improving dried fruits and vegetables' bioactive compounds, structural properties, and drying performance. The fundamental mechanisms in emerging thermal and non-thermal blanching pretreatment methods on the fruits and vegetables' microstructure and drying performance were delved in, as well as what are preventing the large-scale commercialization of these emerging thermal and non-thermal blanching for fruits and vegetables, and the future recommendations. Emerging pretreatment approaches not only improve the drying performance but further significantly improve the retention of bioactive compounds and antioxidants and enhance the microstructure of the dried fruits and vegetables.
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Affiliation(s)
- Isaac Duah Boateng
- Food Science Program, Division of Food, Nutrition and Exercise Sciences, University of Missouri, Columbia, MO, USA
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Marcinkowska MA, Jeleń HH. Role of Sulfur Compounds in Vegetable and Mushroom Aroma. Molecules 2022; 27:6116. [PMID: 36144849 PMCID: PMC9502545 DOI: 10.3390/molecules27186116] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2022] [Revised: 09/07/2022] [Accepted: 09/14/2022] [Indexed: 11/26/2022] Open
Abstract
At the base of the food pyramid is vegetables, which should be consumed most often of all food products, especially in raw and unprocessed form. Vegetables and mushrooms are rich sources of bioactive compounds that can fulfill various functions in plants, starting from protection against herbivores and being natural insecticides to pro-health functions in human nutrition. Many of these compounds contain sulfur in their structure. From the point of view of food producers, it is extremely important to know that some of them have flavor properties. Volatile sulfur compounds are often potent odorants, and in many vegetables, belonging mainly to Brassicaeae and Allium (Amaryllidaceae), sulfur compounds determine their specific flavor. Interestingly, some of the pathways that form volatile sulfur compounds in vegetables are also found in selected edible mushrooms. The most important odor-active organosulfur compounds can be divided into isothiocyanates, nitriles, epithionitriles, thiols, sulfides, and polysulfides, as well as others, such as sulfur containing carbonyl compounds and esters, R-L-cysteine sulfoxides, and finally heterocyclic sulfur compounds found in shiitake mushrooms or truffles. This review paper summarizes their precursors and biosynthesis, as well as their sensory properties and changes in selected technological processes.
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Affiliation(s)
| | - Henryk H. Jeleń
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland
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Pateiro M, Vargas-Ramella M, Franco D, Gomes da Cruz A, Zengin G, Kumar M, Dhama K, Lorenzo JM. The role of emerging technologies in the dehydration of berries: Quality, bioactive compounds, and shelf life. Food Chem X 2022; 16:100465. [PMID: 36225212 PMCID: PMC9550524 DOI: 10.1016/j.fochx.2022.100465] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2022] [Revised: 09/05/2022] [Accepted: 09/29/2022] [Indexed: 11/09/2022] Open
Abstract
Berries comprise essential nutrients necessary for healthy living. Convective, vacuum, microwave, and freeze-drying are the most common methods. Pre-treatments improve permeability, accelerate drying, and inactivate oxidation. Combined methods are recommended to assure high quality of dehydrated berries.
Berries are among the fruits with the highest nutritional and commercial value. This paper reviews the conventional and emerging dehydration methods most commonly used as postharvest treatment and discusses their efficacy in maintaining and/or improving the nutritional and functional qualities of dried berries. The characteristics of the conventional methods (e.g., convective drying, freeze-drying, spray-drying, osmotic dehydration), their pre-treatments, their combination, and intermittent drying, as well as their potential disadvantages are discussed. The use of emerging dehydration techniques (e.g., electromagnetic radiation drying, explosion puffing drying, heat pump drying, low-pressure superheated steam drying, microwave drying) allows to improve the quality of the dried berries compared to conventional techniques, in addition to reducing drying times, increasing drying speed and energy efficiency. Finally, the use of pre-treatments and the combination of technologies can enhance the quality of the final product as a result of the improvement in the effectiveness of the dehydration process.
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Mass Transfer, Energy Utilization, Physical and Nutritional Properties Evaluations During Drying of Papaya (Carica papaya L.) Seeds at Low to Moderate Temperatures. ARABIAN JOURNAL FOR SCIENCE AND ENGINEERING 2022. [DOI: 10.1007/s13369-021-06226-x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Gu C, Ma H, Tuly JA, Guo L, Zhang X, Liu D, Ouyang N, Luo X, Shan Y. Effects of catalytic infrared drying in combination with hot air drying and freeze drying on the drying characteristics and product quality of chives. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113363] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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12
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Application of Artificial Neural Networks, Support Vector, Adaptive Neuro-Fuzzy Inference Systems for the Moisture Ratio of Parboiled Hulls. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12041771] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
Drying as an effective method for preservation of crop products is affected by various conditions and to obtain optimum drying conditions it is needed to be evaluated using modeling techniques. In this study, an adaptive neuro-fuzzy inference system (ANFIS), artificial neural network (ANN), and support vector regression (SVR) was used for modeling the infrared-hot air (IR-HA) drying kinetics of parboiled hull. The ANFIS, ANN, and SVR were fed with 3 inputs of drying time (0–80 min), drying temperature (40, 50, and 60 °C), and two levels of IR power (0.32 and 0.49 W/cm2) for the prediction of moisture ratio (MR). After applying different models, several performance prediction indices, i.e., correlation coefficient (R2), mean square error index (MSE), and mean absolute error (MAE) were examined to select the best prediction and evaluation model. The results disclosed that higher inlet air temperature and IR power reduced the drying time. MSE values for the ANN, ANFIS tests, and SVR training were 0.0059, 0.0036, and 0.0004, respectively. These results indicate the high-performance capacity of machine learning methods and artificial intelligence to predict the MR in the drying process. According to the results obtained from the comparison of the three models, the SVR method showed better performance than the ANN and ANFIS methods due to its higher R2 and lower MSE.
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Onwude DI, Iranshahi K, Rubinetti D, Schudel S, Schemminger J, Martynenko A, Defraeye T. How much do process parameters affect the residual quality attributes of dried fruits and vegetables for convective drying? FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2021.11.005] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Boateng ID, Zhang W, Li YY, Saalia FK, Yang XM. Non-thermal pretreatment affects Ginkgo biloba L. seed's product qualities, sensory, and physicochemical properties. J Food Sci 2021; 87:94-111. [PMID: 34939196 DOI: 10.1111/1750-3841.15999] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2021] [Revised: 10/29/2021] [Accepted: 11/07/2021] [Indexed: 01/13/2023]
Abstract
Drying plays a significant role in Ginkgo biloba seed's (GBS) processing, and the previous research showed drying affected the product quality. A combined hurdle drying technology (integrated non-thermal pretreatment and drying) could be applied on GBS to achieve better product quality. Osmotic (OS), osmo-vacuum (OS + V), sonication (US), and osmosonication (OS + US) pretreatment followed by infrared drying was performed on GBS, and the product qualities (texture, color, enzyme inactivation, water activity, and microstructure), physicochemical properties (titrable acidity, reducing sugar, soluble solids, total sugar, free amino acid, and ascorbic acid), and organoleptic qualities were evaluated. Results showed pretreatment had various effects on physicochemical and product quality, and was confirmed by principal component analysis (PCA). The sensory scores, acceptability index combined with Pearson's correlation, and PCA showed that different pretreatments influenced the likeness and acceptability, and color, taste, and odor were the key determinants and strongly associated with the consumers' preferences. The untreated GBS (no pretreatment before drying) had a higher color change and lower enzyme inactivation. Pretreatment increased texture preservation after thermal processing, although it had a negative effect on soluble solids, reducing sugar and total sugar content. While the US improved the texture, it resulted in shrinkage (from the microstructure) and total sugar degradation. Among the various hurdle technologies, osmosonication (OS + US, followed by infrared drying) had the highest sensory attributes, free amino acid, slight structure deformation, and lowest water activity. The present study showed that osmosonication is a promising hurdle technology for GBS because it provides better quality attributes. PRACTICAL APPLICATION: Previous research showed that Ginkgo biloba seed (GBS) drying has an impact on product quality, which will ultimately determine GBS acceptance. This research was set out to envisage and advance current dryer design by merging the sequential operations (integrated non-thermal pretreatment and drying), also known as hurdle drying technology on GBS, to achieve better process efficiency, product quality, and make GBS's drying process more sustainable. The various pretreatments improved ginkgo seed's product qualities compared to the control (no pretreatment prior to drying). Osmosonication is a promising hurdle technology for GBS processing.
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Affiliation(s)
- Isaac Duah Boateng
- Department of Food Science and Engineering, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China.,Division of Food, Nutrition and Exercise Sciences, University of Missouri, Columbia, Missouri, USA
| | - Wenxue Zhang
- Department of Food Science and Engineering, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Yuan-Yuan Li
- Division of Traditional Chinese Medicine, Zhenjiang Food and Drug Supervision and Inspection Center, Zhenjiang, Jiangsu, China
| | - Firibu Kwesi Saalia
- Department of Nutrition and Food Science, College of Basic and Applied Sciences, University of Ghana, Accra, Legon, Ghana
| | - Xiao-Ming Yang
- Department of Food Science and Engineering, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
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Onwude DI, Iranshahi K, Martynenko A, Defraeye T. Electrohydrodynamic drying: Can we scale-up the technology to make dried fruits and vegetables more nutritious and appealing? Compr Rev Food Sci Food Saf 2021; 20:5283-5313. [PMID: 34355510 DOI: 10.1111/1541-4337.12799] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2021] [Revised: 06/10/2021] [Accepted: 06/14/2021] [Indexed: 01/09/2023]
Abstract
Electrohydrodynamic (EHD) drying is a promising technology to better preserve the nutritional content and sensory appeal of dried fruits and vegetables. To successfully scale up this technology, we need to rethink the current EHD dryer designs. There is also a significant potential to further enhance the nutritional content and sensory quality of the dried products by optimizing EHD process parameters. This study particularly highlights the current bottlenecks in scaling up the technology and improving nutrient retention and sensory appeal of the dried products. We discuss plausible future pathways to further develop the technology to produce highly nutritious dried products. Particular emphasis has been given to quantifying the residual nutritional and sensory properties of EHD dried products, and possible EHD dryer configurations for farmers and the industry. Concerning the nutritional content, EHD drying preserves vitamins, carotenes, and antioxidants significantly better than convective air drying. From the sensory perspective, EHD drying enhances the color of dried products, as well as their general appearance. With respect to scalability, placing the fruit on a grounded mesh electrode dries the fruit much faster and more uniformly than the grounded plate electrode. Future research should be directed toward simultaneous measurements of multiple food nutrients and sensory properties during EHD drying with a grounded mesh collector. Quantifying the impact of the food loading density on drying kinetics and energy consumption of the EHD drying process should also be a future research goal. Research comparing EHD drying with commercially available drying methods such as freeze-drying, microwave-drying, and infrared drying should also be carried out. This study gives promising insight toward developing a scalable novel thermal drying technology tailored to the requirements of the current and future society.
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Affiliation(s)
- Daniel I Onwude
- Empa, Swiss Federal Laboratories for Materials Science and Technology, Laboratory for Biomimetic Membranes and Textiles, St. Gallen, Switzerland.,Department of Agricultural and Food Engineering, Faculty of Engineering, University of Uyo, Uyo, Nigeria
| | - Kamran Iranshahi
- Empa, Swiss Federal Laboratories for Materials Science and Technology, Laboratory for Biomimetic Membranes and Textiles, St. Gallen, Switzerland.,Department of Environmental Systems Science, Swiss Federal Institute of Technology, ETH-Zurich, Zurich, Switzerland
| | - Alex Martynenko
- Department of Engineering, Dalhousie University, Faculty of Agriculture, Truro, Nova Scotia, Canada
| | - Thijs Defraeye
- Empa, Swiss Federal Laboratories for Materials Science and Technology, Laboratory for Biomimetic Membranes and Textiles, St. Gallen, Switzerland.,Department of Engineering, Dalhousie University, Faculty of Agriculture, Truro, Nova Scotia, Canada
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PEF as pretreatment to ultrasound-assisted convective drying: Influence on quality parameters of orange peel. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102753] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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17
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Janiszewska-Turak E, Rybak K, Grzybowska E, Konopka E, Witrowa-Rajchert D. The Influence of Different Pretreatment Methods on Color and Pigment Change in Beetroot Products. Molecules 2021; 26:3683. [PMID: 34208715 PMCID: PMC8235720 DOI: 10.3390/molecules26123683] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2021] [Revised: 06/08/2021] [Accepted: 06/14/2021] [Indexed: 11/16/2022] Open
Abstract
Vegetable processing pomace contains valuable substances such as natural colors that can be reused as functional ingredients. Due to a large amount of water, they are an unstable material. The aim of our research was to assess how the pretreatment method (thermal or nonthermal) affects the properties of powders obtained from beet juice and pomace after the freeze-drying process. The raw material was steamed or sonicated for 10 or 15 min, and then squeezed into juice and pomace. Both squeezed products were freeze-dried. The content of dry substance; L*, a*, and b* color parameters; and the content of betalain pigments were analyzed. Pretreatments increased the proportion of red and yellow in the juices. Steam and ultrasound caused a significant reduction in parameter b* in the dried pomace. A significant increase in betanin in lyophilizates was observed after pretreatment with ultrasound and steam for 15 min. As a result of all experiments, dried juices and pomaces can also be used as a colorant source. However, there is higher potential with pomaces due to their additional internal substances as well as better storage properties. After a few hours, juice was sticky and not ready to use.
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Affiliation(s)
- Emilia Janiszewska-Turak
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences–SGGW, 02-787 Warsaw, Poland; (K.R.); (E.G.); (E.K.); (D.W.-R.)
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18
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Majumder P, Sinha A, Gupta R, Sablani SS. Drying of Selected Major Spices: Characteristics and Influencing Parameters, Drying Technologies, Quality Retention and Energy Saving, and Mathematical Models. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02646-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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19
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Bassey EJ, Cheng JH, Sun DW. Novel nonthermal and thermal pretreatments for enhancing drying performance and improving quality of fruits and vegetables. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.03.045] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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20
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Liu H, Li Z, Zhang X, Liu Y, Hu J, Yang C, Zhao X. The effects of ultrasound on the growth, nutritional quality and microbiological quality of sprouts. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.065] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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21
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Wu B, Guo X, Guo Y, Ma H, Zhou C. Enhancing jackfruit infrared drying by combining ultrasound treatments: Effect on drying characteristics, quality properties and microstructure. Food Chem 2021; 358:129845. [PMID: 33933954 DOI: 10.1016/j.foodchem.2021.129845] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2020] [Revised: 03/09/2021] [Accepted: 04/11/2021] [Indexed: 12/20/2022]
Abstract
This study investigates the enhancing effect of power ultrasound (US, 80 W) on the drying characteristics, quality properties and microstructure of jackfruit slices treated with infrared (IR) treatments of 900 W, 1200 W and 1500 W in the meantime. Results showed that when ultrasound was applied, the drying time was reduced by 31%, 35% and 25% compared to pure IR 900 W, 1200 W and 1500 W, respectively. Meanwhile, Deff values of dried samples were improved. The application of ultrasound significantly increased vitamin C retention and total phenolic content at IR 900 W. The micrographs indicate that ultrasound provided a more porous microstructure of dried jackfruit slices thus accelerating the drying process. The color characteristics of IR-US samples showed no significant change compared to IR drying slices. This study shows that infrared assisted with ultrasound can be a potential method for industrial production of dried jackfruit slices.
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Affiliation(s)
- Bengang Wu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China.
| | - Xiuyu Guo
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Yiting Guo
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
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22
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Mass Transfer During Osmotic Dehydration of Fruits and Vegetables: Process Factors and Non-Thermal Methods. FOOD ENGINEERING REVIEWS 2021. [DOI: 10.1007/s12393-020-09276-3] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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23
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Are Physicochemical Properties Shaping the Allergenic Potency of Animal Allergens? Clin Rev Allergy Immunol 2021; 62:1-36. [DOI: 10.1007/s12016-020-08826-1] [Citation(s) in RCA: 51] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 11/09/2020] [Indexed: 12/31/2022]
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24
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Use of a Pulsed Electric Field to Improve the Biogas Potential of Maize Silage. ENERGIES 2020. [DOI: 10.3390/en14010119] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
Some types of biomass require great inputs to guarantee high conversion rates to methane. The complex structure of lignocellulose impedes its penetration by cellulolytic enzymes, as a result of which a longer retention time is necessary to increase the availability of nutrients. To use the full biogas potential of lignocellulosic substrates, a substrate pretreatment is necessary before the proper methane fermentation. This article discusses the impact of the pretreatment of maize silage with a pulsed electric field on biogas productivity. The experiment showed a slight decrease in cellulose, hemicellulose and lignin content in the substrate following pretreatment with a pulsed electric field, which resulted in a higher carbohydrate content in the liquid substrate fraction. The highest biogas production output was obtained for the pretreated sample at the retention time of 180 s for 751.97 mL/g volatile solids (VS), which was approximately 14% higher than for the control sample. The methane production rate for the control sample was 401.83 mL CH4/g VS, and for the sample following disintegration it was 465.62 mL CH4/g VS. The study found that pretreatment of maize silage with a pulsed electric field increased the biogas potential.
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25
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26
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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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27
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Hasan MU, Malik AU, Ali S, Imtiaz A, Munir A, Amjad W, Anwar R. Modern drying techniques in fruits and vegetables to overcome postharvest losses: A review. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14280] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
- Mahmood Ul Hasan
- Postharvest Research and Training Center Institute of Horticultural Sciences University of Agriculture Faisalabad Pakistan
| | - Aman Ullah Malik
- Postharvest Research and Training Center Institute of Horticultural Sciences University of Agriculture Faisalabad Pakistan
| | - Sajid Ali
- Department of Horticulture Faculty of Agricultural Sciences and Technology Bahauddin Zakariya University Multan Pakistan
| | - Amna Imtiaz
- Postharvest Research and Training Center Institute of Horticultural Sciences University of Agriculture Faisalabad Pakistan
| | - Anjum Munir
- Department of Energy Systems Engineering Faculty of Agricultural Engineering & Technology University of Agriculture Faisalabad Pakistan
| | - Waseem Amjad
- Department of Energy Systems Engineering Faculty of Agricultural Engineering & Technology University of Agriculture Faisalabad Pakistan
| | - Raheel Anwar
- Postharvest Research and Training Center Institute of Horticultural Sciences University of Agriculture Faisalabad Pakistan
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28
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Evaluation of carotenoids and furosine content in air dried carrots and parsnips pre-treated with pulsed electric field (PEF). Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03367-0] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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29
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Bualuang O, Onwude DI, Uso A, Peerachaakkarachai K, Mora P, Dulsamphan S, Sena P. Determination of drying kinetics, some physical, and antioxidant properties of papaya seeds undergoing microwave vacuum drying. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13176] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Oraporn Bualuang
- Faculty of Science and Technology, Chemistry ProgramSuratthani Rajabhat University Surat Thani Thailand
| | - Daniel I. Onwude
- Department of Agricultural and Food EngineeringUniversity of Uyo Nigeria
| | - Aneesah Uso
- Faculty of Science and Technology, Chemistry ProgramSuratthani Rajabhat University Surat Thani Thailand
| | | | - Pimpalak Mora
- Mathematical Program, Faculty of EducationSuratthani Rajabhat University Surat Thani Thailand
| | | | - Pairot Sena
- Faculty of Science and TechnologyNakhon Si Thammarat Rajabhat University Nakhon Si Thammarat Thailand
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30
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Shah F, Shi A, Ashley J, Kronfel C, Wang Q, Maleki SJ, Adhikari B, Zhang J. Peanut Allergy: Characteristics and Approaches for Mitigation. Compr Rev Food Sci Food Saf 2019; 18:1361-1387. [DOI: 10.1111/1541-4337.12472] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2018] [Revised: 05/19/2019] [Accepted: 05/22/2019] [Indexed: 12/19/2022]
Affiliation(s)
- Faisal Shah
- Inst. of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key research Laboratory of Agro‐Products ProcessingMinistry of Agriculture Beijing 100193 P. R. China
| | - Aimin Shi
- Inst. of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key research Laboratory of Agro‐Products ProcessingMinistry of Agriculture Beijing 100193 P. R. China
| | - Jon Ashley
- International Iberian Nanotechnology LaboratoryFood Quality and Safety Research group Berga 4715‐330 Portugal
| | - Christina Kronfel
- Food Processing and Sensory Quality ResearchUnited States Dept. of Agriculture New Orleans LA 70124 USA
| | - Qiang Wang
- Inst. of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key research Laboratory of Agro‐Products ProcessingMinistry of Agriculture Beijing 100193 P. R. China
| | - Soheila J. Maleki
- Food Processing and Sensory Quality ResearchUnited States Dept. of Agriculture New Orleans LA 70124 USA
| | - Benu Adhikari
- School of ScienceRMIT Univ. Melbourne VIC 3083 Australia
| | - Jinchuang Zhang
- Inst. of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key research Laboratory of Agro‐Products ProcessingMinistry of Agriculture Beijing 100193 P. R. China
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31
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Effect of pulsed electric fields (PEF) on physico-chemical properties, β-carotene and antioxidant activity of air-dried apricots. Food Chem 2019; 291:253-262. [PMID: 31006467 DOI: 10.1016/j.foodchem.2019.04.021] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2019] [Revised: 03/27/2019] [Accepted: 04/05/2019] [Indexed: 01/08/2023]
Abstract
Fresh apricots pre-treated by pulsed electric fields at different intensities [LPEF, 0.65 kV/cm, 100 Hz, 20 µs and total treatment time 30 s; HPEF1, 1.25 kV/cm, 100 Hz, 20 µs and total treatment time 30 s; HPEF2, 1.25 kV/cm, 100 Hz, 20 µs and total treatment time 60 s], along with controls [non-treated, non-treated and sulphite treated, and heat pre-treatment at 80 °C, for 10 min (HC)] and soaked in 0.2% sodium sulphite solution for 1 h and then were subject to hot air drying. The changes in drying rate, polyphenol oxidase, peroxidase, and β-carotene contents as well as antioxidant activity and colour in pre-treatment and hot air-dried apricot samples were investigated. PEF and heat treatments increased the drying rate of apricots. PEF treatments had no effect on the PPO activity and decreased the POD activity (p < 0.05). HPEF2 treatment retained more β-carotene, higher antioxidant activity and suffered less browning during processing. Overall, the results indicate that combining sulphite treatment with PEF produces dried apricots with more β-carotene and antioxidant activity, and better colour.
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32
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Experimental studies and mathematical simulation of intermittent infrared and convective drying of sweet potato (Ipomoea batatas L.). FOOD AND BIOPRODUCTS PROCESSING 2019. [DOI: 10.1016/j.fbp.2018.12.006] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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33
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Onwude DI, Hashim N, Abdan K, Janius R, Chen G. The effectiveness of combined infrared and hot-air drying strategies for sweet potato. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.08.008] [Citation(s) in RCA: 56] [Impact Index Per Article: 11.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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34
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Tao Z, Yang Z, Yu F, Yang Z. Effect of Ultrasound on Heat Pump Drying Characteristics of Pea Seeds. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2018. [DOI: 10.1515/ijfe-2018-0204] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
For the purpose to study the effect of ultrasound treatment on heat pump drying, the experiments were conducted on pea seeds at drying temperature of 30, 35 and 40 °C , ultrasound power of 0, 60 and 100 W and frequency of 0, 28 and 40 kHz. The influence of ultrasound and temperature on the drying process was studied by analyzing the drying characteristics of pea seeds. The results demonstrated that increasing the ultrasound power, frequency and drying temperature can improve the drying rate and the Midilli model can describe the drying kinetics of pea seeds well. The effective moisture diffusion coefficient increased with the increase of ultrasound power, frequency and drying temperature, while there was no obvious trend for the change of seed activation energy under different conditions. The seed viability was promoted with the raise of ultrasound power and fell when increasing drying temperature.
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35
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Onwude DI, Hashim N, Abdan K, Janius R, Chen G. Numerical modeling of radiative heat and mass transfer for sweet potato during drying. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13741] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Daniel I. Onwude
- Faculty of Engineering, Department of Biological and Agricultural Engineering Universiti Putra Malaysia Serdang Malaysia
- Faculty of Engineering, Department of Agricultural and Food Engineering University of Uyo Uyo Nigeria
| | - Norhashila Hashim
- Faculty of Engineering, Department of Biological and Agricultural Engineering Universiti Putra Malaysia Serdang Malaysia
- Faculty of Engineering, Smart Farming Technology Research Centre Universiti Putra Malaysia Serdang Malaysia
| | - Khalina Abdan
- Faculty of Engineering, Department of Biological and Agricultural Engineering Universiti Putra Malaysia Serdang Malaysia
| | - Rimfiel Janius
- Faculty of Engineering, Department of Biological and Agricultural Engineering Universiti Putra Malaysia Serdang Malaysia
| | - Guangnan Chen
- Faculty of Health, Engineering and Sciences University of Southern Queensland Toowoomba Queensland Australia
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36
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Chizoba Ekezie FG, Cheng JH, Sun DW. Effects of nonthermal food processing technologies on food allergens: A review of recent research advances. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.01.007] [Citation(s) in RCA: 125] [Impact Index Per Article: 20.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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