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Joardder MUH, Karim A. Pore Evolution in Cell Walls of Food Tissue during Microwave-Assisted Drying: An In-Depth Investigation. Foods 2023; 12:2497. [PMID: 37444236 DOI: 10.3390/foods12132497] [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: 05/11/2023] [Revised: 06/23/2023] [Accepted: 06/23/2023] [Indexed: 07/15/2023] Open
Abstract
Microwave (MW) heating is a unique approach that, unlike conduction- and convection-based heating, can provide volumetric heating. Complex microstructural changes in food materials occur because of simultaneous heat and mass transfer during drying, significantly affecting food structure and quality. Food properties, drying methods, and other drying parameters all have an impact on the microstructure of food samples, which in turn affects drying kinetics and food quality. However, no study has been undertaken to investigate the development of nano-micro-pores (NM-pores) on the cell walls and their relationship with the moisture migration mechanism. This study presents a novel investigation of the microstructural changes in food during microwave drying, with a focus on the formation of nano-micro-pores (NM-pores) on cell walls and their impact on moisture transport kinetics. The utilized hot air was maintained at a temperature of 70 °C, whereas microwave (MW) power levels of 100 W, 200 W, 300 W, and 400 W were used in microwave drying. The findings of the study indicate that the development of NM-pores occurs only during intermittent microwave drying (IMCD), while the cell wall of the food samples tends to burn or collapse in continuous microwave drying (CMD) due to the high heat generated. Additionally, no NM-pores were observed in the cell wall during convective drying. During IMCD with microwave power ranging from 100 W to 400 W, a range of pore sizes from 0.1 μm to 8.5 μm were observed. Due to the formation of NM-pores and collapses, MW drying takes around 10-20 times less time than convective drying to remove the same quantity of moisture. The effective moisture diffusivity values were found to be the highest in CMD at 4.70 × 10-07 m2/s and the lowest in CD at 2.43 × 10-09 m2/s. IMCD showed a moderate diffusivity of 2.45 × 10-08 m2/s. This study investigates the formation of NM-pores on cell walls during microwave drying and their impact on moisture transport kinetics and establishes correlations between microstructure modifications and moisture migration pathways.
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Affiliation(s)
- Mohammad U H Joardder
- Department of Mechanical Engineering, Rajshahi University of Engineering and Technology, Rajshahi 6204, Bangladesh
- Faculty of Engineering and Science, Queensland University of Technology, Brisbane, QLD 4001, Australia
| | - Azharul Karim
- Faculty of Engineering and Science, Queensland University of Technology, Brisbane, QLD 4001, Australia
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Chatzilia T, Kaderides K, Goula AM. Drying of peaches by a combination of convective and microwave methods. J FOOD PROCESS ENG 2023. [DOI: 10.1111/jfpe.14296] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/10/2023]
Affiliation(s)
- Theodora Chatzilia
- Department of Food Science and Technology, School of Agriculture, Forestry and Natural Environment Aristotle University Thessaloniki Greece
| | - Kyriakos Kaderides
- Department of Food Science and Technology, School of Agriculture, Forestry and Natural Environment Aristotle University Thessaloniki Greece
| | - Athanasia M. Goula
- Department of Food Science and Technology, School of Agriculture, Forestry and Natural Environment Aristotle University Thessaloniki Greece
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Effects of Stepwise Microwave Heating and Expanded Bed Height Control on the Performance of Combined Fluidized Bed/Microwave Drying for Preparing Instant Brown Rice. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02933-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Pandiselvam R, Tak Y, Olum E, Sujayasree OJ, Tekgül Y, Çalışkan Koç G, Kaur M, Nayi P, Kothakota A, Kumar M. Advanced osmotic dehydration techniques combined with emerging drying methods for sustainable food production: Impact on bioactive components, texture, color, and sensory properties of food. J Texture Stud 2022; 53:737-762. [PMID: 34743330 DOI: 10.1111/jtxs.12643] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2021] [Revised: 11/02/2021] [Accepted: 11/04/2021] [Indexed: 12/30/2022]
Abstract
The food industries are looking for potential preservation methods for fruits and vegetables. The combination of osmosis and drying has proved the efficient method to improve the food quality. Osmotic dehydration is a mass transfer process in which water molecules from the food move to an osmo-active solution and the solutes from the solution migrate into the food. Advanced osmotic dehydration techniques such as electric field pulse treatment, ultrasonic and microwave-assisted dehydration, pulsed vacuum, and osmodehydrofreezing can improve the nutritional quality (bioactive) and sensory properties (color, texture, aroma, flavor) of fresh and cut-fruits without changing their reliability. Emerging osmotic dehydration technologies can preserve the structure of fruit tissue by forming microscopic channels and increasing effective water diffusivity. However, it is important to analyze the effect of advanced osmotic dehydration techniques on the quality of food products to understand the industrial scalability of these techniques. The present paper discusses the impact of recent osmotic dehydration techniques on bioactive, antioxidant capacity, color, and sensory profile of food.
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Affiliation(s)
- Ravi Pandiselvam
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute (CPCRI), Kasaragod, Kerala, India
| | - Yamini Tak
- Department of Biochemistry, Agriculture University, Kota, Rajasthan, India
| | - Emine Olum
- Department of Gastronomy and Culinary Arts, Faculty of Fine Arts Design and Architecture, Istanbul Medipol University, Istanbul, Turkey
| | - O J Sujayasree
- Division of Post-Harvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi, India
| | - Yeliz Tekgül
- Food Processing Department, Kösk Vocational School, Aydın Adnan Menderes University, Aydin, Turkey
| | - Gülşah Çalışkan Koç
- Food Technology Program, Eşme Vocational High School, Uşak University, Uşak, Turkey
| | - Manpreet Kaur
- Department of Biochemistry, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Pratik Nayi
- Department of Tropical Agriculture and International Cooperation, National Pingtung University of Science and Technology, 1 Shuefu Road, Neipu, Pingtung, Taiwan
| | - Anjineyulu Kothakota
- Agro-Processing and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum, Kerala, India
| | - Manoj Kumar
- Chemical and Biochemical Processing Division, ICAR-Central Institute for Research on Cotton Technology, Mumbai, India
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Petikirige J, Karim A, Millar G. Effect of drying techniques on quality and sensory properties of tropical fruits. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16043] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
| | - Azharul Karim
- Faculty of Engineering Queensland University of Technology Australia
| | - Graeme Millar
- Faculty of Engineering Queensland University of Technology Australia
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Raj GVSB, Dash KK. Effect of intermittent microwave convective drying on physicochemical properties of dragon fruit. Food Sci Biotechnol 2022; 31:549-560. [PMID: 35529687 PMCID: PMC9033928 DOI: 10.1007/s10068-022-01057-4] [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: 08/08/2021] [Revised: 01/15/2022] [Accepted: 02/21/2022] [Indexed: 11/04/2022] Open
Abstract
The study was carried out to investigate the effect of Intermittent microwave convective drying (IMCD) on the overall quality of dried dragon fruit in terms of total phenolic content, color change, and rehydration ratio. Three levels of microwave power (200-600 W) and a temperature of 60 °C for hot air were applied alternately throughout the process with three levels of pulse ratio such as 1:10, 1:20, and 1:40, respectively. The total phenolic content of the dragon fruit slice obtained by IMCD was ranged between 5.750 and 6.575 mg GAE/g dry weight. Within the experimental range of process variables under IMCD conditions, the drying efficiency, color change, and rehydration ratio of the dried dragon fruit slices were 15.287-51.930%, 18.643-24.847, and 1.908-3.239, respectively. The Weibull model scale (α) parameter was found to vary between 27.512 - 498.174 , while the shape (β) parameter was found to vary between 0.769 - 0.851 . The Weibull model parameters were shown to decrease with increasing microwave power at constant pulse ratio. The IMCD method produced a dried dragon fruit slices with reduced color changes and higher total phenolic content and rehydration ratio values. This investigation would contribute to the development of effective drying techniques for increased food quality and product consistency in the drying of diverse fruits and vegetables.
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Affiliation(s)
- G. V. S. Bhagya Raj
- grid.45982.320000 0000 9058 9832Department of Food Engineering and Technology, Tezpur University, Tezpur, Assam 784028 India
| | - Kshirod K. Dash
- grid.45982.320000 0000 9058 9832Department of Food Engineering and Technology, Tezpur University, Tezpur, Assam 784028 India
- Department of Food Processing Technology, GKCIET, Malda, West Bengal 732141 India
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Masud MH, Joardder MUH, Ananno AA, Nasif S. Feasibility study and optimization of solar-assisted intermittent microwave–convective drying condition for potato. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-03957-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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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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Mathematical Modeling, Moisture Diffusion and Color Quality in Intermittent Microwave Drying of Organic and Conventional Sweet Red Peppers. AGRIENGINEERING 2020. [DOI: 10.3390/agriengineering2030027] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The aims of this research were to evaluate the influence of intermittent microwave drying on the moisture diffusion and color qualities of organically and conventionally grown sweet red peppers and mathematically express drying kinetic data. Pepper samples of 150 g were dried at 150, 300 and 450 W using a microwave oven. Results showed that intermittent microwave drying at 450 W occurred mainly in the falling rate period, whereas drying at lower powers resulted in relatively longer constant rate periods for both peppers types. The Midilli model provided the best fit for all data. The moisture diffusivity (Deff) values of organic and conventional samples ranged from 59.69 × 10−10 to 182.01 × 10−10 m2s−1 and from 59.11 × 10−10 to 181.01 × 10−10 m2s−1, respectively, and the difference was insignificant. The pre-exponential factor for the Arrhenius equation (D0) and activation energy (Ea) values were almost identical for both product types. Overall, organic or conventional growing did not alter the structural features related to the heat transfer properties. Intermittent microwave drying at 150 and 300 W for organic peppers and 150 W for conventional peppers gave the highest ΔL*, Δa* and a*/b* values, producing the most bright and red pepper powders. Thus, these treatments can be used to produce higher color quality powders.
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Nguyen T, Nguyen Q, Nguyen P, Tran B, Huynh PT. Effects of drying conditions in low-temperature microwave-assisted drying on bioactive compounds and antioxidant activity of dehydrated bitter melon ( Momordica charantia L.). Food Sci Nutr 2020; 8:3826-3834. [PMID: 32724644 PMCID: PMC7382151 DOI: 10.1002/fsn3.1676] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2020] [Revised: 05/12/2020] [Accepted: 05/12/2020] [Indexed: 11/08/2022] Open
Abstract
Bitter melon (Momordica charantia L.) is a fruit that brings health benefits to consumers because the fruit is rich in bioactive compounds. In this work, a combination of low-temperature convective drying and microwave radiation was used to dehydrate sliced bitter melon. One-factor-at-a-time design was performed to evaluate the influence of microwave power density (1.5, 3.0, 4.5 W/g), drying temperatures (20, 25, and 30°C), and air velocity (1.0, 1.2 and 1.4 m/s) on the change of moisture content, nutrient levels (vitamin C and total phenolics), and the antioxidant activities (DPPH and FRAP assays) of the bitter melon. The obtained results showed that all investigated factors affected the rate of moisture removal. Microwave power density output and air-drying temperature strongly participated in the retention of nutrients. In this study, the drying process was driven by both heat and mass transfer processes, so the increase of air velocity prolonged the drying time causing more loss of nutrient levels and antioxidant activities. It was found that DPPH free radical scavenging ability directly correlated with total phenolic content, but the ferric-reducing antioxidant power was related to the presence of reductants including phenolic compounds, vitamin C, and other phytochemicals in bitter melons. This work determined that microwave power density and the air-drying temperature are the main two factors that should be used for further investigations.
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Affiliation(s)
- Thi‐Van‐Linh Nguyen
- Ho Chi Minh University of Technology (HCMUT)Ho Chi Minh CityVietnam
- Vietnam National UniversityHo Chi Minh CityVietnam
- Faculty of Environmental and Food EngineeringNguyen Tat Thanh UniversityHo Chi Minh CityVietnam
| | - Quoc‐Duy Nguyen
- Faculty of Environmental and Food EngineeringNguyen Tat Thanh UniversityHo Chi Minh CityVietnam
| | - Phuoc‐Bao‐Duy Nguyen
- Ho Chi Minh University of Technology (HCMUT)Ho Chi Minh CityVietnam
- Vietnam National UniversityHo Chi Minh CityVietnam
| | - Bich‐Lam Tran
- Ho Chi Minh University of Technology (HCMUT)Ho Chi Minh CityVietnam
- Vietnam National UniversityHo Chi Minh CityVietnam
| | - Phong T. Huynh
- Faculty of Environmental and Food EngineeringNguyen Tat Thanh UniversityHo Chi Minh CityVietnam
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Pham ND, Martens W, Karim MA, Joardder MUH. Nutritional quality of heat-sensitive food materials in intermittent microwave convective drying. Food Nutr Res 2018; 62:1292. [PMID: 30349446 PMCID: PMC6190733 DOI: 10.29219/fnr.v62.1292] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2018] [Revised: 08/20/2018] [Accepted: 09/04/2018] [Indexed: 11/20/2022] Open
Abstract
Background The retention of health promoting components in nutrient-rich dried food is significantly affected by the dehydration method. Theoretical and experimental investigations reported in the literature have demonstrated that intermittent microwave convective drying (IMCD) can effectively improve the drying performance. However, the impact of this advanced drying method on the quality food has not been adequately investigated. Design A programmable NN-SD691S Panasonic inverter microwave oven (1100 W, 2450 MHz) was employed for the experiments. The microwave power level was set at 100 W and ran for 20 seconds at different power ratios and the constant hot air conditions was set to a temperature of 60°C and 0.86 m/s air velocity. Objective In this study, natural bioactive compounds (ascorbic acid and total polyphenol), water activity, colour and microstructure modifications which can occur in IMCD were investigated, taking kiwifruit as a sample. Results and Discussion The microwave (MW) power ratio (PR) had significant impact on different quality attributes of dried samples. The results demonstrate that applying optimum level MW power and intermittency could be an appropriate strategy to significantly improve the preservation of nutrient contents, microstructure and colour of the dried sample. The IMCD at PR 1:4 was found to be the ideal drying condition with the highest ascorbic acid retention (3.944 mg/g DM), lowest colour change (ΔERGB = 43.86) and a porous microstructure. However, the total polyphenol content was better maintained (3.701 mg GAE/g DM) at higher microwave density (PR 1:3). All samples attained a desirable level of water activity which is unsusceptible for microorganism growth and reproduction. Conclusion Overall, IMCD significantly improved the drying performance and product quality compared to traditional convective drying.
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Affiliation(s)
- Nghia Duc Pham
- Science and Engineering Faculty, Queensland University of Technology 2 George street, Brisbane, QLD 4001, Australia.,Engineering Faculty, Vietnam National University of Agriculture, Vietnam
| | - W Martens
- Science and Engineering Faculty, Queensland University of Technology 2 George street, Brisbane, QLD 4001, Australia
| | - M A Karim
- Science and Engineering Faculty, Queensland University of Technology 2 George street, Brisbane, QLD 4001, Australia
| | - M U H Joardder
- Science and Engineering Faculty, Queensland University of Technology 2 George street, Brisbane, QLD 4001, Australia
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Omari A, Behroozi-Khazaei N, Sharifian F. Drying kinetic and artificial neural network modeling of mushroom drying process in microwave-hot air dryer. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12849] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Amin Omari
- Department of Biosystems Engineering; University of Kurdistan; Sanandaj Iran
| | | | - Faroogh Sharifian
- Department of Mechanical Engineering of Biosystem; Urmia University; Urmia Iran
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Hazervazifeh A, Nikbakht AM, Moghaddam PA, Sharifian F. Energy economy and kinetic investigation of sugar cube dehydration using microwave supplemented with thermal imaging. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13504] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Amin Hazervazifeh
- Department of Mechanical Engineering of BiosystemsUrmia UniversityUrmia Iran
| | - Ali M. Nikbakht
- Department of Mechanical Engineering of BiosystemsUrmia UniversityUrmia Iran
| | - Parviz A. Moghaddam
- Department of Mechanical Engineering of BiosystemsUrmia UniversityUrmia Iran
| | - Faroogh Sharifian
- Department of Mechanical Engineering of BiosystemsUrmia UniversityUrmia Iran
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Kumar C, Karim MA. Microwave-convective drying of food materials: A critical review. Crit Rev Food Sci Nutr 2017; 59:379-394. [DOI: 10.1080/10408398.2017.1373269] [Citation(s) in RCA: 68] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- C. Kumar
- Chemistry, Physics and Mechanical Engineering, Queensland University of Technology, Brisbane, Queensland, Australia
| | - M. A. Karim
- Chemistry, Physics and Mechanical Engineering, Queensland University of Technology, Brisbane, Queensland, Australia
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Guiamba I, Ahrné L, Khan MA, Svanberg U. Retention of β-carotene and vitamin C in dried mango osmotically pretreated with osmotic solutions containing calcium or ascorbic acid. FOOD AND BIOPRODUCTS PROCESSING 2016. [DOI: 10.1016/j.fbp.2016.02.010] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Barba AA, Lamberti G. Dielectric properties of pineapple as function of temperature and water content. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12092] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Anna Angela Barba
- Dipartimento di Scienze Farmaceutiche e Biomediche (FARMABIOMED); Università degli Studi di Salerno; Via Ponte don Melillo; 84084; Fisciano; SA; Italy
| | - Gaetano Lamberti
- Dipartimento di Ingegneria Industriale (DIIn); Università degli Studi di Salerno; Via Ponte don Melillo; 84084; Fisciano; SA; Italy
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