1
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Liang X, Zhao Z, Zhang J, Kong B, Li X, Cao C, Zhang H, Liu Q, Shen L. Effect of microwave vacuum drying time on the quality profiles, microstructures and in vitro digestibility of pork chip snacks. Meat Sci 2024; 216:109555. [PMID: 38850886 DOI: 10.1016/j.meatsci.2024.109555] [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: 12/15/2023] [Revised: 05/29/2024] [Accepted: 05/30/2024] [Indexed: 06/10/2024]
Abstract
In present study, the quality profiles, microstructures and in vitro digestibility of pork chip snacks (PCS) prepared by microwave vacuum drying (MVD) under different drying times (20, 21, 22, 23, and 24 min) were investigated. The results revealed significant decreases in the moisture content and L*-value of PCS, while the protein/ash contents, a*-value, and b*-value of PCS markedly increased with prolonged MVD time (P < 0.05). Additionally, as MVD time extended from 20 to 24 min, the textural characteristics of PCS, particularly brittleness and crunchiness, initially increased and then gradually decreased (P < 0.05). Scanning electron microscopy (SEM) images showed that a moderate MVD time (22 min) resulted in the formation of larger pores in PCS, enhancing brittleness and crunchiness. However, excessive MVD time (24 min) led to the melting of these pores, subsequently reducing the brittleness and crunchiness of PCS. Furthermore, in vitro protein digestibility of PCS gradually decreased with increasing MVD time, primarily attributed to increased protein aggregation, as indicated by changes in sulfhydryl contents. In summary, our findings highlight that PCS subjected to 22 min of MVD exhibited the highest overall acceptability. This study provides a novel strategy for the application of MVD in the processing of meat snacks.
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Affiliation(s)
- Xue Liang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Zihan Zhao
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Jingming Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xin Li
- Sharable Platform of Large-Scale Instruments & Equipments, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Chuanai Cao
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Hongwei Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Heilongjiang Green Food Science & Research Institute, Harbin, Heilongjiang 150028, China.
| | - Liuyang Shen
- College of Engineering, Northeast Agricultural University, Harbin 150030, China.
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2
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Kamruzzaman M, Shen L, Zhang Y, Xue L, Fu K, Zhu H, Zheng X. Optimization of Processing Parameters for Continuous Microwave Drying of Crab Apple Slices via Response Surface Methodology. Foods 2024; 13:2071. [PMID: 38998577 PMCID: PMC11240992 DOI: 10.3390/foods13132071] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2024] [Revised: 06/21/2024] [Accepted: 06/26/2024] [Indexed: 07/14/2024] Open
Abstract
To improve product quality and obtain suitable processing parameters for crab apple slices (CASs) produced by continuous microwave drying (CMD), the effects of processing parameters, including slice thickness, microwave power, air velocity, and conveyor belt speed, on the evaluation indexes in terms of temperature, moisture content, color (L*, a*, b*), hardness, brittleness, and total phenolic content of CASs were investigated via the response surface method. The results indicated that microwave power has the greatest effect on the evaluation indexes applied to the CASs under CMD, followed by air velocity, slice thickness, and conveyor belt speed. To produce the desired product quality, the appropriate parameters for CMD of CASs were optimized as 1.25 mm slice thickness, 14,630 W microwave power, 0.50 m·s-1 air velocity, and 0.33 m·min-1 conveyor belt speed. Following that, the moisture content under CMD was found to be 13.53%, the desired color, hardness 0.79 g, brittleness 12.97 (number of peaks), and the total phenolic content 5.48 mg·g-1. This research provides a theoretical framework for optimizing the processing parameters of CASs using the response surface method.
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Affiliation(s)
- Md Kamruzzaman
- College of Engineering, Northeast Agricultural University, No. 600, Changjiang Road, Xiangfang District, Harbin 150030, China
| | - Liuyang Shen
- College of Engineering, Northeast Agricultural University, No. 600, Changjiang Road, Xiangfang District, Harbin 150030, China
| | - Yuhan Zhang
- College of Engineering, Northeast Agricultural University, No. 600, Changjiang Road, Xiangfang District, Harbin 150030, China
| | - Liangliang Xue
- College of Engineering, Northeast Agricultural University, No. 600, Changjiang Road, Xiangfang District, Harbin 150030, China
| | - Kesen Fu
- College of Engineering, Northeast Agricultural University, No. 600, Changjiang Road, Xiangfang District, Harbin 150030, China
| | - Haihui Zhu
- College of Engineering, Northeast Agricultural University, No. 600, Changjiang Road, Xiangfang District, Harbin 150030, China
| | - Xianzhe Zheng
- College of Engineering, Northeast Agricultural University, No. 600, Changjiang Road, Xiangfang District, Harbin 150030, China
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3
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Zhao X, Zhu H, Liu C, Shen L, Zheng X. Microwave heating concentration of raspberry pulp: Evaluation of processing variables on concentration characteristics and quality attributes. Heliyon 2024; 10:e30906. [PMID: 38765029 PMCID: PMC11097058 DOI: 10.1016/j.heliyon.2024.e30906] [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: 09/29/2023] [Revised: 05/01/2024] [Accepted: 05/07/2024] [Indexed: 05/21/2024] Open
Abstract
Concentration of fruit pulp is an important unit operation in food processing and has a wide range of applications. In this study, the microwave heating concentration (MHC) of raspberry pulp at different microwave powers, heating times and sample masses were investigated considering concentration characteristics and quality attributes. The results showed that increasing microwave power/heating time or decreasing sample mass significantly decreased the moisture content but had no significant effect on the temperature of raspberry pulp, while these conditions resulted in loss of total anthocyanin content and deterioration of total color difference. LF-NMR and SEM results revealed that the changes in temperature and moisture content caused by MHC significantly affected the total anthocyanin content and total color difference of the final product. Microwave power of 800 W, heating time of 3 min and sample mass of 90 g are selected as suitable parameters for MHC of raspberry pulp. This study may provide guidance for the development of appropriate technology for MHC of berry pulp.
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Affiliation(s)
- Xinglong Zhao
- College of Engineering, Northeast Agricultural University, Harbin, 150030, China
| | - Haihui Zhu
- College of Engineering, Northeast Agricultural University, Harbin, 150030, China
| | - Chenghai Liu
- College of Engineering, Northeast Agricultural University, Harbin, 150030, China
| | - Liuyang Shen
- College of Engineering, Northeast Agricultural University, Harbin, 150030, China
| | - Xianzhe Zheng
- College of Engineering, Northeast Agricultural University, Harbin, 150030, China
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4
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Mahmood N, Liu Y, Zheng X, Munir Z, Pandiselvam R, Zhang Y, Ali Saleemi M, Yves H, Sufyan M, Lei D. Influences of emerging drying technologies on rice quality. Food Res Int 2024; 184:114264. [PMID: 38609240 DOI: 10.1016/j.foodres.2024.114264] [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: 12/16/2023] [Revised: 03/16/2024] [Accepted: 03/19/2024] [Indexed: 04/14/2024]
Abstract
Rice is an important staple food in the world. Drying is an important step in the post-harvest handling of rice and can influence rice qualities and thus play a key role in determining rice commercial and nutritional value. In rice processing, traditional drying methods may lead to longer drying times, greater energy consumption, and unintended quality losses. Thus, it is imperative to improve the physical, chemical, and milling properties of rice while preserving its nutritional value, flavor, and appearance as much as possible. Additionally, it is necessary to increase the efficiency with which heat energy is utilized during the thermal processing of freshly harvested paddy. Moreover, this review provides insights into the current application status of six different innovative drying technologies such as radio frequency (RF) drying, microwave (MW) drying, infrared (IR) drying, vacuum drying (VD), superheated steam (SHS) drying, fluidized bed (FB) drying along with their effect on the quality of rice such as color, flavor, crack ratio, microstructure and morphology, bioactive components and antioxidant activity as well asstarch content and glycemic index. Dielectric methods of drying due to volumetric heating results in enhanced drying rate, improved heating uniformity, reduced crack ratio, increased head rice yield and better maintain taste value of paddy grains. These novel emerging drying techniques increased the interactions between hydrated proteins and swollen starch granules, resulting in enhanced viscosity of rice flour and promoted starch gelatinization and enhanced antioxidant activity which is helpful to produce functional rice. Moreover, this review not only highlights the existing challenges posed by these innovative thermal technologies but also presents potential solutions. Additionally, the combination of these technologies to optimize operating conditions can further boost their effectiveness in enhancing the drying process. Nevertheless, future studies are essential to gain a deeper understanding of the mechanism of quality changes induced by emerging processing technologies. This knowledge will help expand the application of these techniques in the rice processing industry.
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Affiliation(s)
- Naveed Mahmood
- College of Engineering, China Agricultural University, Beijing 100083, China.
| | - Yanhong Liu
- College of Engineering, China Agricultural University, Beijing 100083, China.
| | - Xu Zheng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Zeeshan Munir
- Department of Agricultural Engineering, University of Kassel, Nordbahnhofstr. 1a, Witzenhausen 37213, Germany
| | - R Pandiselvam
- Division of Physiology, Biochemistry and Post-Harvest Technology, ICAR-Central Plantation Crops Research Institute, Kasaragod, 671124, Kerala, India
| | - Yue Zhang
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Mansab Ali Saleemi
- Department of Molecular Microbiology and Immunology, University of Texas at San Antonio, San Antonio, TX, United States
| | - Harimana Yves
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Muhammad Sufyan
- College of Biological Sciences, China Agricultural University, Beijing 100083, China
| | - Dengwen Lei
- College of Engineering, China Agricultural University, Beijing 100083, China
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Dalbhagat CG, Nithya A, Mandliya S, Vishwakarma S, Mishra HN. Effect of microwave drying and tempering on color attributes, fissure formation, and cooking characteristics of fortified rice kernels. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:706-716. [PMID: 38410262 PMCID: PMC10894158 DOI: 10.1007/s13197-023-05871-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/30/2023] [Accepted: 10/13/2023] [Indexed: 02/28/2024]
Abstract
Fortified rice kernels (FRK) are a vitamin-mineral enriched extruded rice-shaped product blended with raw or parboiled rice in a 1:100 ratio to prepare fortified rice. In FRK manufacturing, drying is one of the essential steps that affect the quality of FRK. In the present study, the microwave technique was explored to dry FRK continuously at 180, 360, and 540 W and with the tempering (1, 2, and 3 min) at 180 W to evaluate the effects on the drying curves, color attributes, fissure formation, and cooking characteristics. Thin layer modeling suggested the Two-term exponential model (two parameters), diffusion model (three parameters), and Midilli Kucuk (four parameters) as the best models to predict moisture based on Akaike and Bayesian information criteria. The higher MWP (360 and 540 W) significantly lowered the L* and WI while increasing the a*, b*, and BI compared to 180 W, which was undesirable. Image processing showed fissures in all FRK samples; however, 1 min and 2 min tempering could somewhat restrict the fissure. The fissures caused higher solid losses and increased splitting of kernels during cooking. It can be concluded that the low MWP (< 180W) with appropriate tempering time can be used to dry FRK. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-023-05871-4.
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Affiliation(s)
- Chandrakant Genu Dalbhagat
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal 721302 India
- Department of Food Process Engineering, National Institute of Technology Rourkela, Rourkela, Odisha 769008 India
| | - A. Nithya
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal 721302 India
| | - Shubham Mandliya
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal 721302 India
| | - Siddharth Vishwakarma
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal 721302 India
| | - Hari Niwas Mishra
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal 721302 India
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Duangkhamchan W, Huangsaeng K, Kondo N, Jaisut D. Enhancing Paddy Rice Preservation in Small-Scale Barns: Comparative Analysis of Hot Air-Drying Techniques and Ventilation Impact on Quality and Energy Efficiency. Foods 2024; 13:672. [PMID: 38472785 DOI: 10.3390/foods13050672] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2024] [Revised: 02/08/2024] [Accepted: 02/20/2024] [Indexed: 03/14/2024] Open
Abstract
This investigation explores the effectiveness of hot air-drying and ambient ventilation techniques in enhancing the storage quality of Khao Dok Mali 105 paddy rice within small-scale barns in Northeast Thailand. Through comprehensive analysis of moisture and temperature dynamics, the research revealed that an optimized main air pipe system significantly reduces moisture content from 25% db to a desirable 16% db, outperforming alternative systems. Spatial assessments within the barn highlighted the importance of placement, showing that front sections achieved lower moisture levels. This underscores the need for uniform moisture distribution and temperature management to prevent quality degradation. Notably, after 84 h of drying, variations in moisture content across different barn locations emphasized the critical role of environmental control. These insights pave the way for advancing grain storage practices, focusing on strategic ventilation and environmental monitoring to ensure rice quality over time. This study not only challenges traditional methods but also offers significant practical implications for optimizing small-scale rice storage, providing a pathway towards sustainable post-harvest processing in resource-constrained environments.
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Affiliation(s)
- Wasan Duangkhamchan
- Research Unit of Process Design and Automation, Faculty of Engineering, Mahasarakham University, Maha Sarakham 44150, Thailand
- Research Unit of Smart Process Design and Automation, Mahasarakham University, Maha Sarakham 44150, Thailand
| | - Khanhatai Huangsaeng
- Chanthaburi Provincial Agricultural Extension Office, Chanthaburi 22000, Thailand
| | - Naoshi Kondo
- Division of Environmental Science and Technology, Graduate School of Agriculture, Kyoto University, Kyoto 606-8502, Japan
| | - Donludee Jaisut
- Department of Farm Mechanics, Faculty of Agriculture, Kasetsart University, Bangkok 10900, Thailand
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7
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Mao S, Zhou Y, Song B, Wu Y, Wang Y, Wang Y, Liu Y, Xu X, Zhao C, Liu J. Effect of Microwave Intermittent Drying on the Structural and Functional Properties of Zein in Corn Kernels. Foods 2024; 13:207. [PMID: 38254508 PMCID: PMC10814094 DOI: 10.3390/foods13020207] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2023] [Revised: 01/06/2024] [Accepted: 01/07/2024] [Indexed: 01/24/2024] Open
Abstract
Microwave intermittent drying was carried out on newly harvested corn kernels to study the effects of different microwave intermittent powers (900 W, 1800 W, 2700 W, and 3600 W) on the structural and functional properties of zein in corn kernels. The results showed that microwave drying could increase the thermal stability of zein in corn kernels. The solubility, emulsification activity index, and surface hydrophobicity increased under 1800 W drying power, which was due to the unfolding of the molecular structure caused by the increase in the content of irregular structure and the decrease in the value of particle size. At a drying power of 2700 W, there was a significant increase in grain size values and β-sheet structure. This proves that at this time, the corn proteins in the kernels were subjected to the thermal effect generated by the higher microwave power, which simultaneously caused cross-linking and aggregation within the proteins to form molecular aggregates. The solubility, surface hydrophobicity, and other functional properties were reduced, while the emulsification stability was enhanced by the aggregates. The results of the study can provide a reference for the in-depth study of intermittent corn microwave drying on a wide range of applications of zein in corn kernels.
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Affiliation(s)
- Sining Mao
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (S.M.); (Y.Z.); (B.S.); (Y.W.); (Y.W.); (Y.L.); (X.X.); (C.Z.)
| | - Yuhan Zhou
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (S.M.); (Y.Z.); (B.S.); (Y.W.); (Y.W.); (Y.L.); (X.X.); (C.Z.)
| | - Bin Song
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (S.M.); (Y.Z.); (B.S.); (Y.W.); (Y.W.); (Y.L.); (X.X.); (C.Z.)
| | - Yuzhu Wu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (S.M.); (Y.Z.); (B.S.); (Y.W.); (Y.W.); (Y.L.); (X.X.); (C.Z.)
- National Engineering Research Center for Wheat and Corn Deep Processing, Changchun 130118, China
| | - Yu Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (S.M.); (Y.Z.); (B.S.); (Y.W.); (Y.W.); (Y.L.); (X.X.); (C.Z.)
| | - Yiran Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (S.M.); (Y.Z.); (B.S.); (Y.W.); (Y.W.); (Y.L.); (X.X.); (C.Z.)
| | - Yanjia Liu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (S.M.); (Y.Z.); (B.S.); (Y.W.); (Y.W.); (Y.L.); (X.X.); (C.Z.)
| | - Xiuying Xu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (S.M.); (Y.Z.); (B.S.); (Y.W.); (Y.W.); (Y.L.); (X.X.); (C.Z.)
| | - Chengbin Zhao
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (S.M.); (Y.Z.); (B.S.); (Y.W.); (Y.W.); (Y.L.); (X.X.); (C.Z.)
| | - Jingsheng Liu
- National Engineering Research Center for Wheat and Corn Deep Processing, Changchun 130118, China
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Liu C, Shen L, Liu H, Gong X, Liu C, Zheng X, Zhang S, Yang C. Improvement of Temperature Distribution Uniformity of Ready-to-Eat Rice during Microwave Reheating via Optimizing Packaging Structure. Foods 2023; 12:2938. [PMID: 37569207 PMCID: PMC10417755 DOI: 10.3390/foods12152938] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2023] [Revised: 07/28/2023] [Accepted: 07/31/2023] [Indexed: 08/13/2023] Open
Abstract
The taste quality of ready-to-eat rice is influenced by the uniformity of temperature distribution during microwave reheating. The temperature distribution uniformity of ready-to-eat rice loaded in a rectangular lunch box is investigated under microwave reheating. The results show that with a 10-80 °C temperature increase in the ready-to-eat rice, the thermal conductivity increases, dielectric constant, and specific heat increase and then decrease, while the dielectric loss factor decreases and then slightly increases. The microwave-heating process of ready-to-eat rice exhibits a clear 'corner effect', and the observed 'hot spot' results in poor temperature uniformity in ready-to-eat rice. A metalized packaging structure design is subsequently proposed to ameliorate the temperature non-uniformity. According to comparative results of four metalized packaging forms, the spray film volume and film thickness corresponding to film volume are developed as 3.5×10-4 mL/mm2, 0.30 mm, respectively, which levels off the difference in temperature to improve the temperature distribution uniformity of ready-to-eat rice by microwave reheating.
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Affiliation(s)
- Chai Liu
- College of Engineering, Northeast Agricultural University, Harbin 150030, China; (C.L.); (L.S.); (H.L.); (C.L.); (S.Z.); (C.Y.)
| | - Liuyang Shen
- College of Engineering, Northeast Agricultural University, Harbin 150030, China; (C.L.); (L.S.); (H.L.); (C.L.); (S.Z.); (C.Y.)
| | - Huiran Liu
- College of Engineering, Northeast Agricultural University, Harbin 150030, China; (C.L.); (L.S.); (H.L.); (C.L.); (S.Z.); (C.Y.)
| | - Xue Gong
- College of Light Industry, Harbin University of Commerce, Harbin 150028, China;
| | - Chenghai Liu
- College of Engineering, Northeast Agricultural University, Harbin 150030, China; (C.L.); (L.S.); (H.L.); (C.L.); (S.Z.); (C.Y.)
| | - Xianzhe Zheng
- College of Engineering, Northeast Agricultural University, Harbin 150030, China; (C.L.); (L.S.); (H.L.); (C.L.); (S.Z.); (C.Y.)
| | - Shuo Zhang
- College of Engineering, Northeast Agricultural University, Harbin 150030, China; (C.L.); (L.S.); (H.L.); (C.L.); (S.Z.); (C.Y.)
| | - Chen Yang
- College of Engineering, Northeast Agricultural University, Harbin 150030, China; (C.L.); (L.S.); (H.L.); (C.L.); (S.Z.); (C.Y.)
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9
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Rashid MT, Liu K, Wei DZ, Jatoi MA, Li Q, Sarpong F. Drying kinetics and quality dynamics of ultrasound-assisted dried selenium-enriched germinated black rice. ULTRASONICS SONOCHEMISTRY 2023; 98:106468. [PMID: 37327688 PMCID: PMC10422111 DOI: 10.1016/j.ultsonch.2023.106468] [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: 02/08/2023] [Revised: 05/29/2023] [Accepted: 06/01/2023] [Indexed: 06/18/2023]
Abstract
Black rice is a functional food due to its higher protein, fiber, iron, antioxidant compounds, and other health benefits than traditional rice. The ultrasonic (US) pretreatments (10, 20, and 50 min) followed by hot-air drying (50, 60, and 70 °C) were applied to study the drying kinetics, mathematical modeling, thermodynamics, microstructure, bioactive profile, volatile compounds and to lock the nutritional composition of selenium-enriched germinated black rice (SeGBR). Ultrasonic-treated samples exhibited a 20.5% reduced drying time than control ones. The Hii model accurately describes the drying kinetics of SeGBR with the highest R2 (>0.997 to 1.00) among the fifteen studied models. The activation energy values in US-SeGBR varied from 3.97 to 13.90 kJ/mol, while the specific energy consumption ranged from 6.45 to 12.32 kWh/kg, which was lower than untreated. The obtained thermodynamic attributes of dried black rice revealed that the process was endothermic and non-spontaneous. Gallic acid, kaempferol, and cyanidin 3-glucoside were present in high concentrations in phenolics, flavonoids, and anthocyanins, respectively. The HS-SPME-GC-MS investigation detected and quantified 55 volatile compounds. The US-treated SeGBR had more volatile compounds, which may stimulate the release of more flavorful substances. The scanning electronic micrograph shows that the US-treated samples absorbed high water through several micro-cavities. Selenium concentration was significantly higher in US-treated samples at 50 °C than in control samples. In conclusion, ultrasound-assisted hot-air drying accelerated drying and improved SeGBR quality, which is crucial for the food industry and global promotion of this healthiest rice variety.
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Affiliation(s)
- Muhammad Tayyab Rashid
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou 450001, China
| | - Kunlun Liu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou 450001, China.
| | - Deng-Zhong Wei
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou 450001, China
| | | | - Qingyun Li
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou 450001, China
| | - Frederick Sarpong
- Value Addition Division, Oil Palm Research Institute, Council for Scientific and Industrial Research, Box 74, Kade, Ghana
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10
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Xue L, Gao R, Shen L, Zheng X, Gao M. Dependence of degradation of anthocyanins on non-uniformity of microwave heating in blueberry puree. FOOD AND BIOPRODUCTS PROCESSING 2023. [DOI: 10.1016/j.fbp.2023.03.009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
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11
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Effects of Microwave Treatment on the Physicochemical Properties and Edible Qualities of Germ-Remaining Rice. FOOD BIOPHYS 2023. [DOI: 10.1007/s11483-023-09779-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/01/2023]
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12
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Wang L, Kang J, Zhu C, Zhou Z, Wang S, Huang Z. Modeling the RF heating uniformity contributed by a rotating turntable. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2022.111289] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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13
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Ai Z, Xie Y, Li X, Lei D, Ambrose K, Liu Y. Revealing color change and drying mechanisms of pulsed vacuum steamed Cistanche deserticola through bioactive components, microstructural and starch gelatinization properties. Food Res Int 2022; 162:112079. [PMID: 36461329 DOI: 10.1016/j.foodres.2022.112079] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2022] [Revised: 10/16/2022] [Accepted: 10/22/2022] [Indexed: 11/17/2022]
Abstract
Cistanche deserticola is a famous herbal medicine and has been used worldwide for its kidney-tonifying and anti-aging values. This study investigated the effects of pulsed vacuum steaming (PVS) on bioactive phenylethanoid glycosides (PhGs), total soluble sugars, polysaccharides, color, drying characteristics, microstructure, and starch gelatinization properties of Cistanche deserticola. PVS pretreatment significantly increased PhGs and soluble sugar content while reduced the polysaccharides content. And increasing the material core temperature to 75 °C at the largest diameter was proposed as the optimal steaming condition and the PhGs content was increased by 1.11 times compared with that by atmospheric steaming. The color of steamed samples changed to oily black due to Maillard reaction. PhGs content was significantly (P < 0.05) positively correlated with total color difference (ΔE). Steaming until the ΔE value of 15.95 could achieve the maximum accumulation of PhGs, corresponding to the highest increasing ratio of echinacoside and acteoside. Starch was completely gelatinized and formed a barrier layer adhering to the cell surface when the material core temperature reached 75 °C at the largest diameter, explaining why after steaming the Cistanche deserticola drying time was prolonged by 85.71 %. The study can provide an innovative steaming technology and optimal process parameters for obtaining high-quality Cistanche deserticola decoction pieces, as well as propose a non-destructive testing method to quickly predict PhGs content based on color parameters during the steaming process.
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Affiliation(s)
- Ziping Ai
- College of Engineering, China Agricultural University, P.O. Box 194, 17 Qinghua Donglu, Beijing 100083, China.
| | - Yongkang Xie
- College of Engineering, China Agricultural University, P.O. Box 194, 17 Qinghua Donglu, Beijing 100083, China; Agricultural Products Processing Center, Henan Academy of Agricultural Sciences, Zhengzhou 450002, China.
| | - Xingyi Li
- College of Engineering, China Agricultural University, P.O. Box 194, 17 Qinghua Donglu, Beijing 100083, China; Agricultural Products Processing Center, Henan Academy of Agricultural Sciences, Zhengzhou 450002, China.
| | - Dengwen Lei
- College of Engineering, China Agricultural University, P.O. Box 194, 17 Qinghua Donglu, Beijing 100083, China.
| | - Kingsly Ambrose
- Department of Agricultural and Biological Engineering, Purdue University, West Lafayette, IN 47907-2093, USA.
| | - Yanhong Liu
- College of Engineering, China Agricultural University, P.O. Box 194, 17 Qinghua Donglu, Beijing 100083, China.
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14
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Successive Two-Stage Hot Air-Drying with Humidity Control Combined Radio Frequency Drying Improving Drying Efficiency and Nutritional Quality of Amomi fructus. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02928-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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15
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Yuan L, Zheng X, Shen L. Continuous microwave drying of germinated red adzuki bean: Effect of various drying conditions on drying behavior and quality attributes. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17090] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Lixin Yuan
- College of Engineering Northeast Agricultural University Harbin China
| | - Xianzhe Zheng
- College of Engineering Northeast Agricultural University Harbin China
| | - Liuyang Shen
- College of Engineering Northeast Agricultural University Harbin China
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16
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Luo X, Li D, Tao Y, Wang P, Yang R, Han Y. Effect of static magnetic field treatment on the germination of brown rice: Changes in α-amylase activity and structural and functional properties in starch. Food Chem 2022; 383:132392. [PMID: 35176715 DOI: 10.1016/j.foodchem.2022.132392] [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: 11/17/2021] [Revised: 01/09/2022] [Accepted: 02/06/2022] [Indexed: 11/04/2022]
Abstract
The study aimed to explore the stimulating effect of static magnetic field (SMF) treatment on germinated brown rice (GBR) by monitoring changes in α-amylase activity and structural and functional properties of starch. Brown rice was exposed to SMF (10 mT, 60 min, 25 °C) and then germinated for 0 h -72 h at 30 °C. Compared with the control, SMF treatment improved α-amylase activity (15.2%), leading to the hydrolysis of starch into reducing sugar (8.2%) and increasing the germination rate (9.7% -158.8%), shoot length (9.1% -87.3%), root length (19.2% -110.0%), and fresh weight (0.9% -16.5%). In view of the properties of starch, SMF treatment also altered the surface microstructure, induced partial losses of birefringence, exerted no significant effect on the crystalline type, slightly increased the gelatinization temperatures, and significantly decreased the peak viscosity. This study suggested that SMF could serve as a prospective technique for GBR products processing.
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Affiliation(s)
- Xiaoyun Luo
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Dandan Li
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China.
| | - Yang Tao
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Pei Wang
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Runqiang Yang
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Yongbin Han
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China.
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17
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Liu H, He Y, Tang T, Zhai M. Cracking prediction of germinated brown rice based on intragranular drying kinetics. POWDER TECHNOL 2022. [DOI: 10.1016/j.powtec.2022.117587] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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18
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Zhang Y, Gao M, Gao F, Yang H, Liu Y, Zheng X. Puffing characteristics of berry slice under continuous microwave puffing conditions. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16838] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Yuhan Zhang
- College of Engineering Northeast Agricultural University Harbin China
| | - Ming Gao
- College of Engineering Northeast Agricultural University Harbin China
| | - Feng Gao
- College of Engineering Northeast Agricultural University Harbin China
| | - Hao Yang
- College of Engineering Northeast Agricultural University Harbin China
| | - Yicheng Liu
- College of Engineering Northeast Agricultural University Harbin China
| | - Xianzhe Zheng
- College of Engineering Northeast Agricultural University Harbin China
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19
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Ai Z, Lin Y, Xie Y, Mowafy S, Zhang Y, Li M, Liu Y. Effect of High-Humidity Hot Air Impingement Steaming on Cistanche deserticola Slices: Drying Characteristics, Weight Loss, Microstructure, Color, and Active Components. Front Nutr 2022; 9:824822. [PMID: 35571910 PMCID: PMC9094676 DOI: 10.3389/fnut.2022.824822] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2021] [Accepted: 03/08/2022] [Indexed: 01/12/2023] Open
Abstract
Cistanche deserticola is one of the most precious herbal medicines and is widely used in the pharmaceutical and healthy food industries. Steaming is an important step prior to drying in the processing of C. deserticola. This research investigated the effects of high-humidity hot air impingement steaming (HHAIS) parameters such as temperature, time, and relative humidity (RH) on drying characteristics, weight loss, color, microstructure, and active components of C. deserticola slices. The results showed that the steaming process caused a weight loss in C. deserticola; however, increasing the RH reduced the weight loss. Starch gelatinization observed from the microstructure of the steamed samples explained their long drying time. The Page model can well fit the drying process with a high R2 (>0.956) under the drying conditions of 60°C and 6 m/s. Steaming increased the content of phenylethanoid glycosides, and the highest content was obtained at 95°C and 60% RH for 20 min, 75°C and 70% RH for 20 min, and 75°C and 60% RH for 30 min. The steamed samples appeared in an oil black color. When the color difference (ΔE) values were in the range of 16.79–20.12, the contents of echinacoside and acteoside reached the maximum. Steaming at 95°C and 60% RH for 20 min, 75°C and 70% RH for 20 min, and 75°C and 60% RH for 30 min are the optimum process conditions. The results from this work provide innovative steaming technology and suitable processing parameters for producing C. deserticola decoction pieces with a high quality, which will broaden its potential application in the functional health food industry.
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Affiliation(s)
- Ziping Ai
- College of Engineering, China Agricultural University, Beijing, China
| | - Yawen Lin
- College of Food Science and Engineering, Bohai University, Jinzhou, China
| | - Yongkang Xie
- Agricultural Products Processing Center, Henan Academy of Agricultural Sciences, Zhengzhou, China
| | - Samir Mowafy
- College of Engineering, China Agricultural University, Beijing, China.,Agricultural and Bio-Systems Engineering Department, Faculty of Agriculture, Alexandria University, Alexandria, Egypt
| | - Yue Zhang
- College of Engineering, China Agricultural University, Beijing, China
| | - Mengjia Li
- College of Engineering, China Agricultural University, Beijing, China
| | - Yanhong Liu
- College of Engineering, China Agricultural University, Beijing, China
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20
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Shen L, Gao M, Feng S, Ma W, Zhang Y, Liu C, Liu C, Zheng X. Analysis of heating uniformity considering microwave transmission in stacked bulk of granular materials on a turntable in microwave ovens. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2021.110903] [Citation(s) in RCA: 4] [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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21
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Wang Y, Zheng Y, Zhou R, Ma M. Kinetic studies on soluble sugar profile in rice during storage: Derivation using the Laplace transform. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2021.102915] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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22
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Wang J, Wang D, Zhan T, Qiu S, Tao D, Ji D, Cheng E. Effect of tempering drying on the physicochemical properties of paddy rice. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16374] [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)
- Jie Wang
- Department of Engineering Shenyang Agricultural University Shenyang China
| | - Danyang Wang
- Department of Engineering Shenyang Agricultural University Shenyang China
| | - Tingyao Zhan
- Department of Engineering Shenyang Agricultural University Shenyang China
| | - Shuo Qiu
- Department of Engineering Shenyang Agricultural University Shenyang China
| | - Dongbing Tao
- Department of Food Science Shenyang Agricultural University Shenyang China
| | - Dongping Ji
- Department of Engineering Shenyang Agricultural University Shenyang China
| | - Ensi Cheng
- Department of Engineering Shenyang Agricultural University Shenyang China
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23
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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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24
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Gao R, Xue L, Zhang Y, Liu Y, Shen L, Zheng X. Production of blueberry pulp powder by microwave-assisted foam-mat drying: Effects of formulations of foaming agents on drying characteristics and physicochemical properties. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112811] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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25
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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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26
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Microwave Drying Characteristics and Drying Quality Analysis of Corn in China. Processes (Basel) 2021. [DOI: 10.3390/pr9091511] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023] Open
Abstract
To identify the microwave drying characteristics of corn, microwave drying tests were conducted on corn. By taking the moisture content, drying rate, and drying temperature as indices, this research revealed the effects of different microwave powers and loads on the microwave drying characteristics of corn. Moreover, energy consumption and quality of dried corn were analysed under different drying conditions. The results demonstrate that microwave drying has significant energy-saving effects. The energy consumption by microwave drying is less than 0.3 times that used by electrothermal drying under the same load. Both microwave power and load exert significant influences on drying characteristics. Higher microwave power results in a greater average drying rate, wherein shorter periods of time are required to reach the maximum drying rate and higher temperatures of the corn. However, the load shows the opposite tendency. The smaller the load, the higher the temperature of the corn in the early stage of drying. However, as drying continues, the temperature curve changes significantly, and the temperature rises with the increase in load in the later stage of drying. In consideration of energy consumption and dried quality, the load of corn should be increased as appropriate, and the microwave intensity should be limited to no higher than 0.7 W/g in the experiment.
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