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Zheng N, Tian C, Ren C, Omran M, Tang J, Zhang F, Chen G. Drying kinetics and energy efficiency of soot ash of smelting silicon manganese alloys under microwave heating. THE SCIENCE OF THE TOTAL ENVIRONMENT 2024; 946:174105. [PMID: 38908601 DOI: 10.1016/j.scitotenv.2024.174105] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/19/2024] [Revised: 06/14/2024] [Accepted: 06/16/2024] [Indexed: 06/24/2024]
Abstract
When smelting silicon manganese alloy in an industrial electric furnace, it will produce smoke and dust waste gas, which can be utilized again back to the furnace and improve the utilization rate of raw materials after a particular trapping device and collection treatment. However, at higher moisture levels, they are prone to explode. Effects of various initial masses, initial moisture contents, and microwave output powers on the soot ash of smelting silicon manganese alloy were studies. The findings indicate that the microwave drying rate increases with all three variables. The time for complete microwave drying is directly proportional to the sample's initial moisture content and the sample's initial mass, and the time for complete microwave drying is inversely proportional to the microwave output power. The results demonstrate that the Modified Page model can accurately describe the microwave drying process. The experimental data were fitted experimentally by drying kinetic models. Microscopic characterization of soot ash from refining silico‑manganese alloys before and after drying was carried out using FTIR and SEM. Through FTIR characterization, the peak value of the -OH absorption peak decreases upon drying, and SEM results in no agglomeration caused by microwave drying and better dispersion of the soot ash of the dried smelted silica‑manganese alloys, all of which proved that microwaves could effectively remove water. It was discovered that the diffusion coefficient increased gradually with increasing power when it was computed using Fick's second law. The diffusion coefficient increases and then decreases as the moisture content increases. The diffusion coefficient decreases as the initial mass increases. Activation energy of microwave drying of soot ash from the refining of silicomanganese alloys was calculated to be -1.4467 W/g. Its purpose is to offer a detailed guide for the industrial drying of soot ash from silicomanganese alloy refinement using microwave drying technology.
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Affiliation(s)
- Na Zheng
- Kunming Key Laboratory of Energy Materials Chemistry, Yunnan Minzu University, PR China
| | - Chunlan Tian
- Kunming Key Laboratory of Energy Materials Chemistry, Yunnan Minzu University, PR China
| | - Chunxiao Ren
- Kunming Key Laboratory of Energy Materials Chemistry, Yunnan Minzu University, PR China
| | - Mamdouh Omran
- Process Metallurgy Research Group, Faculty of Technology, University of Oulu, Finland
| | - Ju Tang
- Kunming Key Laboratory of Energy Materials Chemistry, Yunnan Minzu University, PR China.
| | - Fan Zhang
- Kunming Key Laboratory of Energy Materials Chemistry, Yunnan Minzu University, PR China.
| | - Guo Chen
- Kunming Key Laboratory of Energy Materials Chemistry, Yunnan Minzu University, PR China; Yunnan Mulong Manganese Industry Co., Ltd, Wenshan, PR China.
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Thonglit W, Suanjan S, Chupawa P, Inchuen S, Duangkhamchan W. Enhanced Quick-Cooking Red Beans: An Energy-Efficient Drying Method with Hot Air and Stepwise Microwave Techniques. Foods 2024; 13:763. [PMID: 38472876 DOI: 10.3390/foods13050763] [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: 12/27/2023] [Revised: 02/24/2024] [Accepted: 02/26/2024] [Indexed: 03/14/2024] Open
Abstract
This research introduced an energy-efficient drying method combining hot-air drying with stepwise microwave heating for producing quick-cooking red beans. Crucial parameters such as the effective diffusivity coefficient (De), and specific energy consumption (SEC) were examined across varying conditions with the aim of optimizing the drying condition. The results showed that De and SEC varied in a range of 0.53 × 10-9-3.18 × 10-9 m2·s-1 and 16.58-68.06 MJ·(kg·h-1)-1, respectively. The findings from the response surface methodology indicated that optimal drying conditions for cooked red beans are achieved at a hot air temperature of 90 °C, a microwave power of 450 W (corresponding to an initial intensity of 2.25 W·g-1), and a rotational speed of 0.2 Hz. These conditions lead to the maximum effective diffusivity coefficient and the lowest specific energy consumption. Further investigations into step-up (150-300 W to 300-450 W) and step-down (300-450 W to 150-300 W) microwave heating modes were conducted to refine the drying process for enhanced energy efficiency. The synthetic evaluation index revealed that step-down microwave heating strategies of 450 W-to-150 W and 300 W-to-150 W, applied at a temperature of 90 °C and a rotational speed of 0.2 Hz, were notably effective. These methods successfully minimized energy use while preserving the quality attributes of the final product, which were comparable to those of traditionally cooked and freeze-dried red beans. The combined approach of hot-air drying with step-down microwave heating presents a promising, energy-saving technique for producing quick-cooking beans that retain their rehydration qualities and texture.
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Affiliation(s)
- Wisanukorn Thonglit
- Research Unit of Process Design and Automation, Faculty of Engineering, Mahasarakham University, Maha Sarakham 44150, Thailand
| | - Surachet Suanjan
- Research Unit of Process Design and Automation, Faculty of Engineering, Mahasarakham University, Maha Sarakham 44150, Thailand
| | - Prarin Chupawa
- Research Unit of Mechatronics Engineering, Faculty of Engineering, Mahasarakham University, Maha Sarakham 44150, Thailand
- Research Unit of Smart Process Design and Automation, Mahasarakham University, Maha Sarakham 44150, Thailand
| | - Sudathip Inchuen
- Department of Food Technology, Faculty of Technology, Mahasarakham University, Maha Sarakham 44150, Thailand
| | - 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
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Tian C, Zhou J, Ren C, Omran M, Zhang F, Tang J. Drying Kinetics of Microwave-Assisted Drying of Leaching Residues from Hydrometallurgy of Zinc. MATERIALS (BASEL, SWITZERLAND) 2023; 16:5546. [PMID: 37629838 PMCID: PMC10456744 DOI: 10.3390/ma16165546] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/02/2023] [Revised: 08/03/2023] [Accepted: 08/05/2023] [Indexed: 08/27/2023]
Abstract
In the hydrometallurgical process of zinc production, the residue from the leaching stage is an important intermediate product and is treated in a Waelz kiln to recover valuable metals. To ensure optimal results during the Waelz kiln process, it is necessary to pre-treat the residues by drying them first due to their higher water content. This work studies the residue's drying process using microwave technology. The study results indicate that microwave technology better removes the residue's oxygen functional groups and moisture. The dehydration process's effective diffusion coefficient increases as the microwave's heating power, the initial moisture content, and the initial mass increase. The Page model is appropriate for imitating the drying process, and the activation energy of the drying process for the residues is -13.11217 g/W. These results indicate that microwave technology efficiently dries the residues from the leaching stage. Furthermore, this study provides a theoretical basis and experimental data for the industrial application of microwave drying.
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Affiliation(s)
- Chunlan Tian
- Kunming Key Laboratory of Energy Materials Chemistry, Yunnan Minzu University, Kunming 650500, China; (C.T.); (J.Z.); (C.R.); (J.T.)
| | - Ju Zhou
- Kunming Key Laboratory of Energy Materials Chemistry, Yunnan Minzu University, Kunming 650500, China; (C.T.); (J.Z.); (C.R.); (J.T.)
| | - Chunxiao Ren
- Kunming Key Laboratory of Energy Materials Chemistry, Yunnan Minzu University, Kunming 650500, China; (C.T.); (J.Z.); (C.R.); (J.T.)
| | - Mamdouh Omran
- Faculty of Technology, University of Oulu, 90570 Oulu, Finland
| | - Fan Zhang
- Kunming Key Laboratory of Energy Materials Chemistry, Yunnan Minzu University, Kunming 650500, China; (C.T.); (J.Z.); (C.R.); (J.T.)
| | - Ju Tang
- Kunming Key Laboratory of Energy Materials Chemistry, Yunnan Minzu University, Kunming 650500, China; (C.T.); (J.Z.); (C.R.); (J.T.)
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Sun M, Ni L, Huang Y, Yang M, Cheng G, Zhang M, Wu M, Ma C. Effects of different drying treatments on the microstructure, free amino acids, volatile compounds and antioxidant activity of Flammulina velutipes root. Food Chem X 2023; 18:100656. [PMID: 37008719 PMCID: PMC10060591 DOI: 10.1016/j.fochx.2023.100656] [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: 12/28/2022] [Revised: 03/07/2023] [Accepted: 03/18/2023] [Indexed: 04/04/2023] Open
Abstract
Drying treatments are an effective method of preserving the beneficial properties of postharvest mushrooms. The effects of natural-air drying (ND), hot-air drying (HD), vacuum-freeze drying (FD), heat pump drying (HPD) and microwave-vacuum drying (MVD) on the microstructure, flavor- and health-related compounds of F. velutipes root were investigated. The results showed that FD had the least impact on the microstructure of F. velutipes root and its original porous fiber structure appeared complete. It also possessed the highest content of volatile compounds. MVD gave the highest contents of umami amino acids, total phenolics and total flavonoids, and its extract exhibited high antioxidant activity. In addition, different drying treatments had significant effect on the chemical components of F. velutipes root, with FD and MVD may be the potent drying strategies for preservation of flavor and nutraceuticals respectively. Therefore, our results provided essential data support for F. velutipes root processing and functional product development.
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Affiliation(s)
- Mengxue Sun
- Jinan Fruit Research Institute, All-China Federation of Supply & Marketing Co-operatives, Jinan 250014, China
| | - Liying Ni
- Jinan Fruit Research Institute, All-China Federation of Supply & Marketing Co-operatives, Jinan 250014, China
| | - Yuhong Huang
- College of Life Science, Yangtze University, Jingzhou 434022, China
| | - Meilian Yang
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
| | - Guiguang Cheng
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Ming Zhang
- Jinan Fruit Research Institute, All-China Federation of Supply & Marketing Co-operatives, Jinan 250014, China
| | - Maoyu Wu
- Jinan Fruit Research Institute, All-China Federation of Supply & Marketing Co-operatives, Jinan 250014, China
| | - Chao Ma
- Jinan Fruit Research Institute, All-China Federation of Supply & Marketing Co-operatives, Jinan 250014, China
- Corresponding author.
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Halde P, Deotale S, Pawar VN, Annapure U, Devkate A, Chavan Y. Application of microwave treatment for reduction of microbial load in jaggery cubes. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:1513-1520. [PMID: 37033308 PMCID: PMC10076478 DOI: 10.1007/s13197-023-05692-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/14/2023] [Accepted: 02/02/2023] [Indexed: 03/05/2023]
Abstract
In present study, fresh jaggery cubes were used and treated with microwave heating. Two treatment time has been selected to treat the jaggery such as 30 s and 45 s. Physiochemical and microbial parameters were analysed before and after treatment of microwave. Moisture content of treated jaggery sample was 3.98 ± 0.59 and 3.86 ± 0.63 for 30 s and 45 s microwave treatment respectively. Similarly, this treatment maintains the water activity at 0.6, which is considered as a safe for consumption. The content of iron retains in this microwave treatment; it doesn't affect much on the iron content present in fresh Jaggery sample. Most substantial result has been observed in case of total plate count and yeast and mold count when treated with microwave heating. In this case microwave process at 45 s was found to be the best since it reduced the total plate count (TPC) load to 13 ± 4 from 194 ± 48 cfu/g. Also, in case on yeast and mold count, 45 s microwave treatment showed reduction of load to 28 ± 7 cfu/g from 25,498 ± 2809 cfu/g. Present investigation showed that microwave treatment for 45 s was found to be the best to treat the jaggery.
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Affiliation(s)
- Prabodh Halde
- Department of Food Technology, Maharashtra Institute of Technology, Pune, Maharashtra India
| | - Shweta Deotale
- Visvesvaraya National Institute of Technology (VNIT), Nagpur, India
| | - V. N. Pawar
- Department of Food Technology, Maharashtra Institute of Technology, Pune, Maharashtra India
| | - Uday Annapure
- Department of Food Engineering and Technology, Institute of Chemical Technology, Mumbai, India
| | - Anupama Devkate
- Department of Food Technology, Maharashtra Institute of Technology, Pune, Maharashtra India
| | - Yogita Chavan
- Department of Food Technology, Maharashtra Institute of Technology, Pune, Maharashtra India
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Li Y, Gu F, Guo X, Zhang Q, Hu R, Qin L, Wang Q, Wang F. Effects of drying methods on bioactive components of Ganoderma lucidum fermented whole wheat in products & in vitro digestive model. Food Res Int 2023; 168:112641. [PMID: 37120180 DOI: 10.1016/j.foodres.2023.112641] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2022] [Revised: 02/12/2023] [Accepted: 02/21/2023] [Indexed: 03/11/2023]
Abstract
The content of bioactive components is the key to determining the quality of Ganoderma lucidum fermented whole wheat (GW) products, and drying is a necessary link in the initial processing of GW, which will affect the bioactivity and quality of GW. This paper was to assess the effect of hot air drying (AD), freeze drying (FD), vacuum drying (VD) and microwave drying (MVD) on the content of bioactive substances and the characteristics of digestion and absorption of GW. The results showed that FD, VD and AD were beneficial to the retention of unstable substances such as adenosine, polysaccharide and triterpenoid active components in GW, and their contents were 3.84-4.66 times, 2.36-2.83 times and 1.15-1.22 times of MVD, respectively. The bioactive substances in GW were released during digestion. The bioavailability of polysaccharides in the MVD group (419.91 %) was significantly higher than that in the FD, VD and AD groups (68.74 %-78.92 %), but their bioaccessibility (5.66 %) was lower than that in the FD, VD and AD groups (33.41 %-49.69 %). Principal component analysis (PCA) showed that VD is more suitable for GW drying due to the comprehensive performance of 3 aspects in terms of active substance retention, bioavailability and sensory quality.
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Affiliation(s)
- Yang Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China; School of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang, Hebei 050018, China
| | - Fengying Gu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Xin Guo
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China; Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Qiaozhen Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China; Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Runrun Hu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China; Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Ling Qin
- School of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang, Hebei 050018, China.
| | - Qiang Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China.
| | - Feng Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China; College of Biochemical Engineering, Beijing Union University, Beijing 100023, China.
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7
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Yue-han Z, Yi-peng C, Zhao-hua H. Effect of different drying techniques on rose ( Rosa rugosa cv. Plena) proteome based on label-free quantitative proteomics. Heliyon 2023; 9:e13158. [PMID: 36747566 PMCID: PMC9898662 DOI: 10.1016/j.heliyon.2023.e13158] [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: 08/20/2022] [Revised: 01/18/2023] [Accepted: 01/19/2023] [Indexed: 01/22/2023] Open
Abstract
To explore the molecular mechanisms of different processing technologies on rose tea (Rosa rugosa cv. Plena), we investigated the rose tea proteome (fresh rose tea [CS], vacuum freeze-drying rose tea [FD], and vacuum microwave rose tea [VD]) using label-free quantification proteomics (LFQ). A total of 2187 proteins were identified, with 1864, 1905, and 1660 proteins identified in CS, FD, and VD, respectively. Of those, 1500 proteins were quantified. Gene Ontology (GO) and Kyoto Encyclopedia of Genes and Genomes (KEGG) annotation and enrichment analysis of differential expression proteins (DEPs) in VD vs. CS, FD vs. CS, and FD vs. VD showed that these pathways were associated with energy metabolism, the metabolic breakdown of energy substances and protein biosynthesis, such as oxidative phosphorylation, citrate cycle, carbon metabolism pathways, and ribosome and protein processing in endoplasmic reticulum. FD could ensure the synthesis of protein translation and energy metabolism, thereby maintaining the high quality of rose tea.
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Raimundini Aranha AC, Defendi RO, Jorge LMDM. Conventional and intermittent drying modeling of agricultural products: A review. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14206] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
| | - Rafael Oliveira Defendi
- Chemical Engineering Graduate Program (PPGEQ‐AP) Federal Technological University of Paraná (UTFPR) Apucarana Puerto Rico Brazil
| | - Luiz Mario de Matos Jorge
- Chemical Engineering Graduate Program (PEQ) State University of Maringá (UEM) Maringá Puerto Rico Brazil
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Lin Q, Ren A, Liu R, Xing Y, Yu X, Jiang H. Flavor properties of Chinese noodles processed by dielectric drying. Front Nutr 2022; 9:1007997. [PMID: 36245479 PMCID: PMC9558107 DOI: 10.3389/fnut.2022.1007997] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2022] [Accepted: 09/15/2022] [Indexed: 11/13/2022] Open
Abstract
Volatile organic compounds (VOCs) significantly impact food flavor. In this work, Electron nose (E-nose), head space solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), and head space-gas chromatography-ion mobility spectrometry (HS-GC-IMS) techniques were applied to analyze different drying effects: microwave, hot air, and radio frequency on the aroma of Chinese noodles. E-nose analysis suggests that aromatic differences are mainly from broad range-methane. HS-SPME-GC-MS and HS-GC-IMS identified 47 and 26 VOCs in the fresh and dried noodles, respectively. The VOCs in the dried noodles were mainly aldehydes, alcohols, and esters. Drying significantly reduced the types of VOCs in Chinese dried noodles. Microwave dried noodles exhibited the strongest aroma after the shortest time of treatment, suggesting microwave drying may be the best drying method for noodles. Using aromatic analysis, this paper provides useful information for understanding the flavor of flour products and offers new ideas for drying noodles.
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Affiliation(s)
- Qian Lin
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Aiqing Ren
- Institute of Food Research, Hezhou University, Guangxi, China
| | - Rui Liu
- Cereal Industrial Technology Academy, Hebei Jinshahe Flour and Noodle Group/Hebei Cereal Food Processing Technology Innovation Centre, Xingtai, China
| | - Yanan Xing
- Cereal Industrial Technology Academy, Hebei Jinshahe Flour and Noodle Group/Hebei Cereal Food Processing Technology Innovation Centre, Xingtai, China
| | - Xiuzhu Yu
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Hao Jiang
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
- Engineering Research Center of Grain and Oil Functionalized Processing, Universities of Shaanxi Province, Yangling, China
- *Correspondence: Hao Jiang, ;
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Osama K, Mujtaba A, Siddiqui MH, Qadri OS, Younis K. Optimization of vacuum drying and determination of functional properties of Kadam (
Neolamarkia cadamba)
fruit powder. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16751] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Khwaja Osama
- Department of Bioengineering Integral University Lucknow UP India 226026
| | - Anshara Mujtaba
- Department of Bioengineering Integral University Lucknow UP India 226026
| | | | - Ovais Shafiq Qadri
- Department of Biotechnology Thapar Institute of Engineering and Technology Patiala Punjab India 147004
| | - Kaiser Younis
- Department of Bioengineering Integral University Lucknow UP India 226026
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Effect of Thermal and Non-Thermal Technologies on Kinetics and the Main Quality Parameters of Red Bell Pepper Dried with Convective and Microwave-Convective Methods. Molecules 2022; 27:molecules27072164. [PMID: 35408568 PMCID: PMC9000649 DOI: 10.3390/molecules27072164] [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: 02/22/2022] [Revised: 03/23/2022] [Accepted: 03/25/2022] [Indexed: 11/17/2022] Open
Abstract
The drying process preserves the surplus of perishable food. However, to obtain a good-quality final product, different pretreatments are conducted before drying. Thus, the aim of the study was the evaluation of the effect of thermal (blanching treatments with hot water) and non-thermal technologies (pulsed electric field (PEF) and ultrasound (US)) on the kinetics of the drying process of red bell pepper. The convective and microwave-convective drying were compared based on quality parameters, such as physical (water activity, porosity, rehydration rate, and color) and chemical properties (total phenolic content, total carotenoids content, antioxidant activity, and total sugars content). The results showed that all of the investigated methods reduced drying time. However, the most effective was blanching, followed by PEF and US treatment, regardless of the drying technique. Non-thermal methods allowed for better preservation of bioactive compounds, such as vitamin C in the range of 8.2% to 22.5% or total carotenoid content in the range of 0.4% to 48%, in comparison to untreated dried material. Moreover, PEF-treated red bell peppers exhibited superior antioxidant activity (higher of about 15.2-30.8%) when compared to untreated dried samples, whereas sonication decreased the free radical scavenging potential by ca. 10%. In most cases, the pretreatment influenced the physical properties, such as porosity, color, or rehydration properties. Samples subjected to PEF and US treatment and dried by using a microwave-assisted method exhibited a significantly higher porosity of 2-4 folds in comparison to untreated material; this result was also confirmed by visual inspection of microtomography scans. Among tested methods, blanched samples had the most similar optical properties to untreated materials; however non-thermally treated bell peppers exhibited the highest saturation of the color.
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Vega-Gálvez A, Uribe E, Pastén A, Vega M, Poblete J, Bilbao-Sainz C, Chiou BS. Low-temperature vacuum drying as novel process to improve papaya (Vasconcellea pubescens) nutritional-functional properties. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2022.100117] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
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Alvi T, Asif Z, Iqbal Khan MK. Clean label extraction of bioactive compounds from food waste through microwave-assisted extraction technique-A review. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101580] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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Quality of Milled Rice from Large-Scale Dried Paddy Rice by Hot Air Combined with Radio Frequency Heating. Processes (Basel) 2021. [DOI: 10.3390/pr9122277] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022] Open
Abstract
A scaled-up process for paddy drying was developed using hot air (HA) combined with radio frequency (RF) heating. The study was conducted using hot air (control treatment) arranged in descending order in four temperature levels, namely 80 °C at moisture content of 25–26%, 70 °C at moisture content of 20–25%, 60 °C at moisture content of 17–20%, and 50 °C at moisture content of 13–17%, as well as with hot air combined with radio frequency (HA/RF) at different paddy temperatures (45–60 °C) by adjusting the appropriate RF energy when passing through RF heating chamber, namely HA/RF45, HA/RF50, HA/RF55, and HA/RF60. Each treatment was performed in three replicates and data were statistically analyzed in a randomized complete block design. The quality attributes of paddies affected by the drying process were assessed: fissure percentage, color, milling quality, and sensory evaluation. The drying efficiency showed that the drying time and the specific energy consumption could be decreased by up to 54.44% and 23.17% at HA/RF60 and HA/RF45, respectively. As the RF heating temperature increased, the fissure percentage of brown rice kernels at HA/RF45 and HA was not significantly impacted. Regarding color evaluation, combining RF heating and convective drying at all given conditions could be statistically applied in terms of the b*, WI, and ΔE* value. Considering the milling yield of HA as the baseline, head rice yield was maximized at HA/RF45, while bran yield reached the maximum at HA/RF60. The liking score of cooked rice after it was dried using the HA method was the highest. This study concludes that the HA/RF45 was the most appropriate drying condition, and this may provide preliminary exposure to the industrial drying of paddies.
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