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Lin Q, Shen H, Ma S, Zhang Q, Yu X, Jiang H. Morphological Distribution and Structure Transition of Gluten Induced by Various Drying Technologies and Its Effects on Chinese Dried Noodle Quality Characteristics. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-02993-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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2
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The Effect of Pretreatments on the Physical Properties and Starch Structure of Potato Chips Dried by Microwaves under Vacuum. Foods 2022; 11:foods11152259. [PMID: 35954025 PMCID: PMC9368230 DOI: 10.3390/foods11152259] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2022] [Revised: 07/22/2022] [Accepted: 07/26/2022] [Indexed: 12/10/2022] Open
Abstract
Native potato starch has a semi-crystalline structure associated with a low glycemic index. Microwave vacuum drying (MWVD) produces crispy snacks under mild temperatures, reducing starch structural changes. However, blanching pretreatment gelatinizes starch, reducing crystallinity. A promising alternative is drying raw or blanched-then-cooled potatoes by MWVD. Cooling the blanched potato before MWVD aims to promote the partial return of the crystalline structure. Thus, this study evaluated how different pretreatments affect potato chips’ starch structure and physical properties. Three samples were dried by MWVD: (i) raw (MWVD-RW), (ii) blanched (MWVD-BL), and (iii) blanched followed by cooling (4 °C for 48 h) (MWVD-BLC) potatoes. MWVD-RW samples presented a higher starch crystallinity (16.9%), which disappeared in MWVD-BL samples and partially returned in MWVD-BLC (8.7%). MWVD-BL and MWVD-BLC samples presented lower bulk (<0.338 g cm−3) density and higher porosity (>74%) and crispness. On the other hand, MWVD-BLC samples presented intermediate characteristics for color, true density, and porous distribution compared to others. All samples showed high porosity (>69%) and crispy texture. Therefore, based on the quality assessment, the MWVD-RW and MWVD-BLC produced healthy and crispy oil-free chips with a potentially lower glycemic index.
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Dai J, Fu Q, Li M, Li L, Gou K, Zhou J, Liu Y, Qin W, Yin P, Li Y, Xu L. Drying characteristics and quality optimization of Papaya crisp slices based on microwave vacuum drying. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16506] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Jian‐Wu Dai
- College of Mechanical and Electrical Engineering Sichuan Agricultural University Ya’an 625014 China
| | - Qi‐Qi Fu
- College of Mechanical and Electrical Engineering Sichuan Agricultural University Ya’an 625014 China
| | - Ming Li
- College of Mechanical and Electrical Engineering Sichuan Agricultural University Ya’an 625014 China
| | - Lian‐Jie Li
- College of Mechanical and Electrical Engineering Sichuan Agricultural University Ya’an 625014 China
| | - Kai‐Yun Gou
- College of Mechanical and Electrical Engineering Sichuan Agricultural University Ya’an 625014 China
| | - Jian‐Kang Zhou
- College of Mechanical and Electrical Engineering Sichuan Agricultural University Ya’an 625014 China
| | - Yao‐Wen Liu
- College of Food Science Sichuan Agricultural University Ya’an 625014 China
| | - Wen Qin
- College of Food Science Sichuan Agricultural University Ya’an 625014 China
| | - Peng‐Fei Yin
- College of Science Sichuan Agricultural University Ya’an 625014 China
| | - Ying‐Lu Li
- College of Food Science Sichuan Agricultural University Ya’an 625014 China
| | - Li‐Jia Xu
- College of Mechanical and Electrical Engineering Sichuan Agricultural University Ya’an 625014 China
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4
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Temperature control for high-quality oil-free sweet potato CHIPS produced by microwave rotary drying under vacuum. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.113047] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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5
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Gomide AI, Monteiro RL, Laurindo JB. Impact of the power density on the physical properties, starch structure, and acceptability of oil-free potato chips dehydrated by microwave vacuum drying. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112917] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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6
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Fathi F, N Ebrahimi S, Matos LC, P P Oliveira MB, Alves RC. Emerging drying techniques for food safety and quality: A review. Compr Rev Food Sci Food Saf 2022; 21:1125-1160. [PMID: 35080792 DOI: 10.1111/1541-4337.12898] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2021] [Revised: 12/01/2021] [Accepted: 12/08/2021] [Indexed: 11/27/2022]
Abstract
The new trends in drying technology seek a promising alternative to synthetic preservatives to improve the shelf-life and storage stability of food products. On the other hand, the drying process can result in deformation and degradation of phytoconstituents due to their thermal sensitivity. The main purpose of this review is to give a general overview of common drying techniques with special attention to food industrial applications, focusing on recent advances to maintain the features of the active phytoconstituents and nutrients, and improve their release and storage stability. Furthermore, a drying technique that extends the shelf-life of food products by reducing trapped water, will negatively affect the spoilage of microorganisms and enzymes that are responsible for undesired chemical composition changes, but can protect beneficial microorganisms like probiotics. This paper also explores recent efficient improvements in drying technologies that produce high-quality and low-cost final products compared to conventional methods. However, despite the recent advances in drying technologies, hybrid drying (a combination of different drying techniques) and spray drying (drying with the help of encapsulation methods) are still promising techniques in food industries. In conclusion, spray drying encapsulation can improve the morphology and texture of dry materials, preserve natural components for a long time, and increase storage times (shelf-life). Optimizing a drying technique and using a suitable drying agent should also be a promising solution to preserve probiotic bacteria and antimicrobial compounds.
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Affiliation(s)
- Faezeh Fathi
- Department of Phytochemistry, Medicinal Plants and Drugs Research Institute, Shahid Beheshti University, Evin, Tehran, Iran.,REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Porto, Portugal
| | - Samad N Ebrahimi
- Department of Phytochemistry, Medicinal Plants and Drugs Research Institute, Shahid Beheshti University, Evin, Tehran, Iran
| | | | - M Beatriz P P Oliveira
- REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Porto, Portugal
| | - Rita C Alves
- REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Porto, Portugal
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Elnjikkal Jerome R, Dwivedi M. Microwave vacuum drying of pomegranate peel: Evaluation of specific energy consumption and quality attributes by response surface methodology and artificial neural network. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16325] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Rifna Elnjikkal Jerome
- Department of Food Process Engineering National Institute of Technology Rourkela Rourkela India
| | - Madhuresh Dwivedi
- Department of Food Process Engineering National Institute of Technology Rourkela Rourkela India
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Ma W, Feng S, Zhao W, Xue L, Shen L, Zheng X. Formation of texture quality of raspberry snack under microwave puffing. J Texture Stud 2021; 53:242-254. [PMID: 34817884 DOI: 10.1111/jtxs.12646] [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: 07/22/2021] [Revised: 10/08/2021] [Accepted: 11/15/2021] [Indexed: 11/29/2022]
Abstract
Raspberry snack, as a novel berry product, has rich favor and high crisp taste, where controllable texture quality is conducive to the palatability of the snack. Determinative factors of microwave puffing in microwave intensity and duration and key property of material in Young's modulus were introduced to investigate the formation of texture quality of berry snack under microwave puffing. The results indicate that the microwave intensity has negative correlation with Young's modulus of raspberry chips, which causes the more porosity inside under microwave puffing. Reasonable Young's modulus of raspberry chips enhances the interior porosity and exterior expansion volume of raspberry snack due to the water vapor wrapped other than escaped. The greater microwave intensity results in the higher volume expansion of raspberry chips, in which the great volume expansion from porous pores structure confers moderate hardness. In microwave puffing, the formation of hardness and crispness of raspberry snack depend on microwave puffing parameters, leading to high temperature and great dehydration rate in quick puffing duration, in addition to Young's modulus of raspberry chips, where high dehydration rate accelerates water removal inside raspberry chips to form a harder texture with decreasing springiness, whereas low dehydration rate leads to the gentle change of springiness. Raspberry snack with uniform internal pores and regular shape forming desirable texture may be achieved under the microwave intensity of 7.5 W/g and the puffing duration of 6 min. This study indicates that high-quality raspberry snack may be achieved via controlling heating rate in microwave puffing.
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Affiliation(s)
- Wenyu Ma
- College of Engineering, Northeast Agricultural University, Harbin, China
| | - Shaoxuan Feng
- College of Engineering, Northeast Agricultural University, Harbin, China
| | - Wei Zhao
- College of Engineering, Northeast Agricultural University, Harbin, China
| | - Liangliang Xue
- College of Engineering, Northeast Agricultural University, Harbin, China
| | - Liuyang Shen
- College of Engineering, Northeast Agricultural University, Harbin, China
| | - Xianzhe Zheng
- College of Engineering, Northeast Agricultural University, Harbin, China
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Multiphysics modeling of microwave heating of solid samples in rotary lifting motion in a rectangular multi-mode cavity. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102767] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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10
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Jumrat S, Punvichai T, Karrila S, Nisoa M, Pianroj Y. Experimental and Simulation Study of Drying Skipjack Tuna with a Modified Microwave Drying System. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2021. [DOI: 10.1080/10498850.2021.1961962] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Saysunee Jumrat
- Integrated High-Value Oleochemical Research Center, Prince of Songkla University Suratthani Campus, Surat Thani, Thailand
- Faculty of Science and Industrial Technology, Prince of Songkla University Suratthani Campus, Surat Thani, Thailand
| | - Teerasak Punvichai
- Integrated High-Value Oleochemical Research Center, Prince of Songkla University Suratthani Campus, Surat Thani, Thailand
- Faculty of Innovation Agriculture and Fisheries Establishment Project, Prince of Songkla University, Suratthani Campus, Surat Thani, Thailand
| | - Seppo Karrila
- Faculty of Science and Industrial Technology, Prince of Songkla University Suratthani Campus, Surat Thani, Thailand
| | - Mudtorlep Nisoa
- Molecular Technology Research Unit, School of Science, Walailak University, Nakhon Si Thammarat, Thailand
| | - Yutthapong Pianroj
- Integrated High-Value Oleochemical Research Center, Prince of Songkla University Suratthani Campus, Surat Thani, Thailand
- Faculty of Science and Industrial Technology, Prince of Songkla University Suratthani Campus, Surat Thani, Thailand
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Yan B, Jiao X, Yang H, Jiang K, Huang J, Zhao J, Zhang H, Chen W, Fan D. Microwave heating of dried minced pork slices with different fat content: An assessment of dielectric response and quality properties. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111729] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Sabzevari M, Behroozi‐Khazaei N, Darvishi H. Real‐time evaluation of artificial neural network‐developed model of banana slice kinetics in microwave‐hot air dryer. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13796] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Masumeh Sabzevari
- Department of Biosystems Engineering University of Kurdistan Sanandaj Iran
| | | | - Hosain Darvishi
- Department of Biosystems Engineering University of Kurdistan Sanandaj Iran
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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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