1
|
Coronado-Vázquez FJ, Grajales-Lagunes A, Rosales-Mendoza S, Abud-Archila M, Ruiz-Cabrera MA. Using maltodextrin and state diagrams to improve thermal transitions in tilapia fillet (Oreochromis spp.). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:6491-6499. [PMID: 37221944 DOI: 10.1002/jsfa.12727] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/03/2023] [Revised: 04/22/2023] [Accepted: 05/19/2023] [Indexed: 05/25/2023]
Abstract
BACKGROUND Tilapia (Oreochromis spp.) in the form of frozen fillets is one of the fishes with the highest commercial production levels worldwide. However, protein denaturation, membrane rupture, and lipid oxidation are commonly observed in fillets when stored at standard commercial freezing temperatures for long periods. This study proposes, for the first time, the use of maltodextrin and state diagrams to define processing strategies and suitable storage temperatures for fresh and dehydrated tilapia fillets. Differential scanning calorimetry (DSC) was used to study the effect of maltodextrin weight fractions (W MD ) of 0, 0.4, and 0.8 on the thermal transitions of tilapia fillets as a function of solid mass fractions (W s ). RESULTS The glass transition temperature curve (T g vs . W s ) and characteristic parameters of maximal freeze concentration (T g ' ,T m ' ,W s ' ) of tilapia increased significantly with the addition of maltodextrin. Using developed state diagrams, freezing and storage temperatures of -22 °C, -15 °C, and -10 °C (P < 0.05) for long-term preservation were defined for tilapia fillets produced withW MD of 0, 0.4, and 0.8. CONCLUSION Maltodextrin is an excellent alternative as a cryoprotectant and drying aid to increase the thermal parameters of tilapia fillets by achieving frozen storage temperatures above the standard commercial freezing temperature of -18 °C. © 2023 Society of Chemical Industry.
Collapse
Affiliation(s)
| | | | | | - Miguel Abud-Archila
- National Institute of Technology of Mexico, Technological Institute of Tuxtla Gutiérrez, Tuxtla Gutiérrez, Mexico
| | | |
Collapse
|
2
|
Cheng L, Wu W, Li J, Lin X, Wen J, Peng J, Yu Y, Zhu J, Xiao G. Effect of Heat Transfer Medium and Rate on Freezing Characteristics, Color, and Cell Structure of Chestnut Kernels. Foods 2023; 12:foods12071409. [PMID: 37048230 PMCID: PMC10094066 DOI: 10.3390/foods12071409] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2023] [Revised: 03/19/2023] [Accepted: 03/23/2023] [Indexed: 03/29/2023] Open
Abstract
This paper compared the effects of air and nitrogen on the freezing characteristics, color, and cell structures of chestnut kernels at different rates of heat transfer and adopted liquid nitrogen spray quick-freezing (NF−40 °C/−60 °C/−80 °C/−100 °C) and still air freezing (AF−20 °C/−40 °C) as the freezing methods. The ratio of heat transfer coefficients in N2 groups was two times as high as those in air groups, and NF−100 °C and NF−80 °C showed better freezing characteristics, good protection for cytoskeletons, and the color was similar to those of the fresh group. Taking both Multivariate Analysis of Variance (Principal Components Analysis and Cluster Analysis) and economic factors, NF−80 °C can be used as a suitable method for chestnut kernel freezing. When the ambient freezing temperature was lower than Tg, both NF and AF treatment groups presented poor quality. The rate and medium of heat transfer jointly influenced the freezing characteristics and quality. The former had a greater effect than the latter, however.
Collapse
|
3
|
Iaccheri E, Cevoli C, Ragni L, Rosa MD, Fabbri A. Physical Stability of Frozen Eggplant: Emphasis on State Diagram, Sorption, Thermal, Mechanical, and Dielectric Properties. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-03017-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/12/2023]
|
4
|
Zhao JH, Kumar PK, Sablani SS. Glass transitions in frozen systems as influenced by molecular weight of food components. Compr Rev Food Sci Food Saf 2022; 21:4683-4715. [PMID: 36156387 DOI: 10.1111/1541-4337.13034] [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: 01/21/2022] [Revised: 07/29/2022] [Accepted: 08/15/2022] [Indexed: 01/28/2023]
Abstract
Freezing is a frequently used way to expand the storage life of foods with high water content. Under suitable cooling rates, frozen systems attain a condition of maximum freeze concentration, which is characterized by the glass transition temperature (Tg '), end point of freezing or onset of melting (Tm '), and concentration of solids (Xs ') in the maximum-freeze-concentrated matrix. The value of Tg ', Tm ', and Xs ' depends on the chemical composition of frozen system. Below Tg ', the rates of deteriorative reactions are significantly reduced. In this article, the data for Tg ', Tm ', and Xs ' of different frozen systems including sugars, starches, proteins, and food are collected and compiled. The trends in Tg ' and Tm ' data of food are investigated using molecular weight (MW) of food components. The Tg ' and Tm ' of most starches (increased by 2.46% to 87.3% and 10.8% to 85.0%) and some protein-rich foods (increased by 5.00% to 53.4% and 25.0% to 52.9%) were higher than the maximum values of sugar-rich foods. Both Tg ' and Tm ' values increased with increasing MW of solids in frozen food, reaching an asymptotic value. Moreover, there were exponential relationships between Tg ' or Tm ' values and MW for sugar and starch-rich foods taken together. Some studies found that frozen storage below Tg ' maintains the higher quality of food that was achieved by fast freezing. However, other studies found that there was no significant difference in the quality of frozen foods between storage temperature below and above Tg '. Therefore, storage below Tg ' is not the only factor for predicting the stability of frozen foods.
Collapse
Affiliation(s)
| | - Pavitra Krishna Kumar
- Biological Systems Engineering Department, Washington State University, Pullman, Washington, USA
| | - Shyam S Sablani
- Biological Systems Engineering Department, Washington State University, Pullman, Washington, USA
| |
Collapse
|
5
|
Matuda TG, Hoshino LM, Ribeiro EP, Tadini CC. The influence of polydextrose on freeze-dried unripe acerola (Malpighia emarginata DC.) by the concept of a state diagram. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111349] [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]
|
6
|
Peng Y, Zhao J, Wen X, Ni Y. The Comparison of Microwave Thawing and Ultra-High-Pressure Thawing on the Quality Characteristics of Frozen Mango. Foods 2022; 11:foods11071048. [PMID: 35407135 PMCID: PMC8998026 DOI: 10.3390/foods11071048] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2022] [Revised: 04/01/2022] [Accepted: 04/01/2022] [Indexed: 02/01/2023] Open
Abstract
As one of the popular tropical fruits, mango has a relatively short shelf life due to its perishability. Therefore, post-harvest losses are always a topic of concern. Currently, freezing is a common approach to extending mango shelf life. In relation, it is also critical to select a proper thawing process to maintain its original quality attributes. In this study, microwave thawing, and ultra-high-pressure thawing were investigated, and traditional thawing methods (air thawing and water thawing) were compared as references. The thawing time, quality attributes, and sensory scores of frozen mangoes were evaluated. Compared to traditional methods, innovative thawing methods can extensively shorten thawing time. These things considered, the thawing time was further decreased with the increase in microwave power. Additionally, microwave thawing enhanced the quality of mangoes in terms of less color change and drip loss and reduced loss of firmness and vitamin C content. Microwave thawing at 300 W is recommended as the best condition for thawing mangoes, with the highest sensory score. Current work provides more data and information for selecting suitable thawing methods and optimum conditions for frozen mango to minimize losses.
Collapse
Affiliation(s)
- Yu Peng
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Beijing 100083, China; (Y.P.); (Y.N.)
| | - Jinhong Zhao
- Beijing Academy of Food Sciences, Beijing 100068, China;
| | - Xin Wen
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Beijing 100083, China; (Y.P.); (Y.N.)
- Correspondence:
| | - Yuanying Ni
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Beijing 100083, China; (Y.P.); (Y.N.)
| |
Collapse
|
7
|
Stępień A, Witczak M, Witczak T. The Thermal Characteristics, Sorption Isotherms and State Diagrams of the Freeze-Dried Pumpkin-Inulin Powders. Molecules 2022; 27:molecules27072225. [PMID: 35408624 PMCID: PMC9000671 DOI: 10.3390/molecules27072225] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2022] [Revised: 03/24/2022] [Accepted: 03/28/2022] [Indexed: 12/04/2022] Open
Abstract
Powders based on plant raw materials have low storage stability due to their sorption and thermal properties and generate problems during processing. Therefore, there is a need to find carrier agents to improve their storage life as well as methods to evaluate their properties during storage. Water adsorption isotherms and thermal characteristics of the pumpkin powder with various inulin additions were investigated in order to develop state diagrams. Differential scanning calorimetry (DSC) was used to obtained glass transition lines, freezing curves and maximal-freeze-concentration conditions. The glass transition lines were developed using the Gordon–Taylor model. Freezing data were modeled employing the Clausius–Clapeyron equation and its development–Chen model. The glass transition temperature of anhydrous material (Tgs) and characteristic glass transition temperature of maximum-freeze-concentration (Tg′) increased with growing inulin additions. Sorption isotherms of the powders were determined at 25 °C by the static-gravimetric method and the experimental data was modeled with four different mathematical models. The Peleg model was the most adequate to describe the sorption data of the pumpkin–inulin powders. Guggenheim-Anderson-de Boer (GAB) monolayer capacity decreased with increasing inulin concentration in the sample.
Collapse
|
8
|
Sviech F, Ubbink J, Prata AS. Potential for the processing of Brazilian fruits - A review of approaches based on the state diagram. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.113013] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
9
|
Sánchez-Romero MA, García-Coronado P, Rivera-Bautista C, González-García R, Grajales-Lagunes A, Abud-Archila M, Ruiz-Cabrera MA. Experimental data and predictive equation of the specific heat capacity of fruit juice model systems measured with differential scanning calorimetry. J Food Sci 2021; 86:1946-1962. [PMID: 33844286 DOI: 10.1111/1750-3841.15693] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2020] [Revised: 02/18/2021] [Accepted: 02/24/2021] [Indexed: 11/29/2022]
Abstract
Specific heat capacity ( C P ) is regarded as a fundamental parameter for the design, operation, and optimization of the heat transfer equipment widely used in the food industry. Using the calorimetric ASTM E1269-11 standard procedure, the C P -temperature ( C P ( T ) ) curves of fruit juice model systems prepared at different mass fractions of fructose/glucose/sucrose/citric acid/pectin and water were measured. Thus, experimental data of C P for solid samples in crystalline and amorphous states from -80 °C up to the melting temperature range and for aqueous samples from -80 to 110 °C were generated. In the tested temperature interval, the C P of crystalline, amorphous, and aqueous samples were found to be in the ranges of 0.037 ± 0.020 to 5.61 ± 0.04; 0.061 ± 0.004 to 3.12 ± 0.19, and 0.363 ± 0.05 to 3.24 ± 0.14 kJ/kg °C, respectively. Also, a generalized empirical equation based on the type and concentration of components was developed to predict the C P ( T ) curves of the studied samples. The proposed equation exhibited a low error sum of squares (SSE < 57.3) and a high coefficient of determination (R2 > 0.927). An analysis of variance (ANOVA) was performed with a confidence level of 95% (p < 0.05). The C P ( T ) curves were influenced by temperature, thermal transitions, water, solid types, and compound interactions. Glucose was one of the solids that most significantly influenced the C P values of samples. PRACTICAL APPLICATION: The experimental specific heat capacity data and empirical equation proposed in this study are relevant to the design, evaluation, and optimization of heat transfer equipment involved in many foods and biochemical industrial processes such as cryopreservation, frozen storage, freezing, chilling, drying, and the cooking of hard candies.
Collapse
Affiliation(s)
- María Angélica Sánchez-Romero
- Facultad de Ciencias Químicas, Universidad Autónoma de San Luis Potosí, Av. Dr. Manuel Nava No 6 Zona Universitaria, San Luis Potosí, San Luis Potosí, México
| | - Pedro García-Coronado
- Facultad de Ciencias Químicas, Universidad Autónoma de San Luis Potosí, Av. Dr. Manuel Nava No 6 Zona Universitaria, San Luis Potosí, San Luis Potosí, México
| | - Cecilia Rivera-Bautista
- Facultad de Ciencias Químicas, Universidad Autónoma de San Luis Potosí, Av. Dr. Manuel Nava No 6 Zona Universitaria, San Luis Potosí, San Luis Potosí, México
| | - Raúl González-García
- Facultad de Ciencias Químicas, Universidad Autónoma de San Luis Potosí, Av. Dr. Manuel Nava No 6 Zona Universitaria, San Luis Potosí, San Luis Potosí, México
| | - Alicia Grajales-Lagunes
- Facultad de Ciencias Químicas, Universidad Autónoma de San Luis Potosí, Av. Dr. Manuel Nava No 6 Zona Universitaria, San Luis Potosí, San Luis Potosí, México
| | - Miguel Abud-Archila
- División de Estudios de Posgrado e Investigación del Instituto Tecnológico de Tuxtla Gutiérrez, Carretera Panamericana km 1080, C.P., Tuxtla Gutiérrez, Chiapas
| | - Miguel Angel Ruiz-Cabrera
- Facultad de Ciencias Químicas, Universidad Autónoma de San Luis Potosí, Av. Dr. Manuel Nava No 6 Zona Universitaria, San Luis Potosí, San Luis Potosí, México
| |
Collapse
|
10
|
Iaccheri E, Cevoli C, Dalla Rosa M, Fabbri A. Thermophysical properties of frozen parsley: A state diagram representation. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13651] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Eleonora Iaccheri
- Interdepartmental Centre for Agri‐Food Industrial Research, Alma Mater Studiorum University of Bologna Cesena Italy
| | - Chiara Cevoli
- Interdepartmental Centre for Agri‐Food Industrial Research, Alma Mater Studiorum University of Bologna Cesena Italy
- Department of Agricultural and Food Sciences, Alma Mater Studiorum University of Bologna Cesena Italy
| | - Marco Dalla Rosa
- Interdepartmental Centre for Agri‐Food Industrial Research, Alma Mater Studiorum University of Bologna Cesena Italy
- Department of Agricultural and Food Sciences, Alma Mater Studiorum University of Bologna Cesena Italy
| | - Angelo Fabbri
- Interdepartmental Centre for Agri‐Food Industrial Research, Alma Mater Studiorum University of Bologna Cesena Italy
- Department of Agricultural and Food Sciences, Alma Mater Studiorum University of Bologna Cesena Italy
| |
Collapse
|
11
|
Ferrari CC, Morgano MA, Germer SPM. Evaluation of water sorption isotherm, glass transistion temperature, vitamin C and color stability of mango peel powder during storage. SN APPLIED SCIENCES 2021. [DOI: 10.1007/s42452-021-04251-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022] Open
Abstract
AbstractThe purpose of this work was to study the physical and chemical stability of the mango peel powder produced by hot-air drying. Sorption isotherms at 25 °C and glass transition temperatures (Tg) of the samples in equilibrium at different aw were determined. The degradation of vitamin C and color parameter b* was evaluated along storage under controlled conditions (relative humidity = 60%, temperature = 10, 25 and 35 °C) during 180 days. GAB model well-described water adsorption of the product, showing a monolayer moisture content (Xm) of 0.1260 g water/g dry solids and a critical aw of 0.56. The Gordon-Taylor model predicted the plasticizing effect of water on glass transition temperature, since Tg of the powders kept at different relative humidity conditions decreased as water activity increased. No visual signs of agglomeration and darkening were observed for samples stored at aw ≤ 0.529. The powders are a source of calcium and rich in potassium, copper, magnesium and manganese. The concentration of inorganic contaminants and pesticide residues were below the maximum allowed limits. The degradation of vitamin C and color parameter b* followed the first and zero-order kinetic models, respectively. The study indicated good stability for the powders along the storage at 10 and 25 °C, which can be incorporated into different food products, showing high retention of vitamin C, phenolic compounds, antioxidant activity and maintenance of color characteristics.
Collapse
|
12
|
Stępień A, Witczak M, Witczak T. Sorption properties, glass transition and state diagrams for pumpkin powders containing maltodextrins. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110192] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
|
13
|
García-Coronado P, Flores-Ramírez A, Grajales-Lagunes A, Godínez-Hernández C, Abud-Archila M, González-García R, Ruiz-Cabrera MA. The Influence of Maltodextrin on the Thermal Transitions and State Diagrams of Fruit Juice Model Systems. Polymers (Basel) 2020; 12:polym12092077. [PMID: 32932726 PMCID: PMC7570093 DOI: 10.3390/polym12092077] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2020] [Revised: 09/09/2020] [Accepted: 09/10/2020] [Indexed: 12/02/2022] Open
Abstract
The state diagram, which is defined as a stability map of different states and phases of a food as a function of the solid content and temperature, is regarded as fundamental approach in the design and optimization of processes or storage procedures of food in the low-, intermediate-, and high-moisture domains. Therefore, in this study, the effects of maltodextrin addition on the freezing points (Tm′, Tm) and glass transition temperatures (Tg′, Tg) required for the construction of state diagrams of fruit juice model systems by using differential scanning calorimetry methods was investigated. A D-optimal experimental design was used to prepare a total of 25 anhydrous model food systems at various dry mass fractions of fructose, glucose, sucrose, pectin, citric acid, and maltodextrin, in which this last component varied between 0 and 0.8. It was found that maltodextrin mass fractions higher than 0.4 are required to induce significant increases of Tg′, Tm′, Tg, and Tm curves. From this perspective, maltodextrin is a good alternative as a cryoprotectant and as a carrier agent in the food industry. Furthermore, solute-composition-based mathematical models were developed to evaluate the influence of the chemical composition on the thermal transitions and to predict the state diagrams of fruit juices at different maltodextrin mass fractions.
Collapse
Affiliation(s)
- Pedro García-Coronado
- Faculty of Chemical Sciences, Autonomous University of San Luis Potosí, Manuel Nava 6, 78290 San Luis Potosí, Mexico; (P.G.-C.); (A.F.-R.); (A.G.-L); (R.G.-G.)
| | - Alma Flores-Ramírez
- Faculty of Chemical Sciences, Autonomous University of San Luis Potosí, Manuel Nava 6, 78290 San Luis Potosí, Mexico; (P.G.-C.); (A.F.-R.); (A.G.-L); (R.G.-G.)
| | - Alicia Grajales-Lagunes
- Faculty of Chemical Sciences, Autonomous University of San Luis Potosí, Manuel Nava 6, 78290 San Luis Potosí, Mexico; (P.G.-C.); (A.F.-R.); (A.G.-L); (R.G.-G.)
| | - Cesar Godínez-Hernández
- Desert Zones Research Institute, Autonomous University of San Luis Potosí, Altair 200, 78377 San Luis Potosí, Mexico;
| | - Miguel Abud-Archila
- National Institute of Technology of Mexico, Technological Institute of Tuxtla Gutiérrez, Street Km 1080, Tuxtla Gutiérrez 29050, Mexico;
| | - Raúl González-García
- Faculty of Chemical Sciences, Autonomous University of San Luis Potosí, Manuel Nava 6, 78290 San Luis Potosí, Mexico; (P.G.-C.); (A.F.-R.); (A.G.-L); (R.G.-G.)
| | - Miguel A. Ruiz-Cabrera
- Faculty of Chemical Sciences, Autonomous University of San Luis Potosí, Manuel Nava 6, 78290 San Luis Potosí, Mexico; (P.G.-C.); (A.F.-R.); (A.G.-L); (R.G.-G.)
- Correspondence:
| |
Collapse
|
14
|
Li X, Zhao J, Zhang Y, Xiao H, Sablani SS, Qu T, Tang X. Quality changes of frozen mango with regard to water mobility and ice crystals during frozen storage. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13508] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Xian‐Xian Li
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing China
| | | | - Yu Zhang
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing China
| | - Hong‐Wei Xiao
- College of Engineering China Agricultural University Beijing China
| | - Shyam S. Sablani
- Department of Biological systems Engineering Washington State University Pullman Washington USA
| | - Tong‐Tong Qu
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing China
| | - Xuan‐Ming Tang
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing China
| |
Collapse
|
15
|
Comparison of the Thermal Transitions of Spray-Dried and Freeze-Dried Egg Whites by Differential Scanning Calorimetry. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02477-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
16
|
Chakraborty R, Roy S, Mondal P. Quartz halogen radiated fast and energy‐efficient convective vacuum drying of green tea fortified Himsagar mango: Optimization, kinetics, and quality assessment. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13441] [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)
| | - Sagarika Roy
- Chemical Engineering DepartmentJadavpur University Kolkata India
| | - Pijus Mondal
- Chemical Engineering DepartmentJadavpur University Kolkata India
| |
Collapse
|
17
|
Xu CC, Liu DK, Zhang L, Chen XJ, Sui YC, Zhang HZ, Ma H. Influence of temperature fluctuations on the state/phase, ice crystal morphology, cell structure, and quality of celery during frozen storage. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109219] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
|
18
|
|
19
|
Hou H, Chen Q, Bi J, Wu X, Jin X, Li X, Qiao Y, Lyu Y. Understanding appearance quality improvement of jujube slices during heat pump drying via water state and glass transition. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109874] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
|
20
|
Wu XF, Zhang M, Li Z. Influence of infrared drying on the drying kinetics, bioactive compounds and flavor of Cordyceps militaris. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.108] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
|
21
|
Cheng CC, Tseng YH, Huang SC. An Innovative Ultrasonic Apparatus and Technology for Diagnosis of Freeze-Drying Process. SENSORS 2019; 19:s19092181. [PMID: 31083500 PMCID: PMC6539970 DOI: 10.3390/s19092181] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/17/2019] [Revised: 05/07/2019] [Accepted: 05/08/2019] [Indexed: 11/16/2022]
Abstract
The freeze-drying process removes water from a product through freezing, sublimation and desorption procedures. However, the extreme conditions of the freeze-drying environment, such as the limited space, vacuum and freezing temperatures of as much as -50 °C, may block the ability to use certain diagnostic sensors. In this paper, an ultrasonic transducer (UT) is integrated onto the bottom of a specially designed frozen bottle for the purpose of observing the freeze-drying process of water at varying amounts. The temperatures and visual observations made with a camera are then compared with the corresponding ultrasonic signatures. Among all of the diagnostic tools and technologies available, only ultrasonic and visual records are able to analyze the entire progression of the freeze-drying process of water. Compared with typical experiment settings, the indication of drying point for water by the amplitude variations of ultrasonic L3 echo could reduce the process period and energy consumption. This study demonstrates how an innovative frozen bottle, an integrated ultrasonic sensor and diagnostic methods used to measure and optimize the freeze-drying process of water can save energy.
Collapse
Affiliation(s)
- Chin-Chi Cheng
- Department of Energy and Refrigerating Air-Conditioning Engineering, National Taipei University of Technology, Taipei 10608, Taiwan.
| | | | - Shih-Chang Huang
- Department of Energy and Refrigerating Air-Conditioning Engineering, National Taipei University of Technology, Taipei 10608, Taiwan.
| |
Collapse
|
22
|
Addo KA, Bi J, Chen Q, Wu X, Zhou M, Lyu J, Song J. Understanding the caking behavior of amorphous jujube powder by powder rheometer. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.11.059] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
23
|
Freeze-Concentrated Phase and State Transition Temperatures of Mixtures of Low and High Molecular Weight Cryoprotectants. ADVANCES IN POLYMER TECHNOLOGY 2019. [DOI: 10.1155/2019/5341242] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Although numerous studies have been conducted on the use of cryoprotectants to prevent the deterioration of food during freezing and frozen storage, scarce reports exist on the thermal transition properties of aqueous cryoprotectant solutions at frozen temperatures. The selection of a suitable cryoprotective medium for the long-term preservation of food requires knowledge of the effects of cryoprotectants and their concentration on the freeze-concentrated unfrozen phase and state transition temperatures known asTg′,Tm′, andTm. Calorimetric measurements were conducted to determine theTg′,Tm′, andTmvalues of thirty frozen aqueous solutions containing maltodextrin, polydextrose, and glucose, in which a distance-based experimental design was used for mixtures of four components to establish their corresponding mass fractions in the mixtures. Thermograms, measured during heating/rewarming from –70 to 20°C, were used to identify the glass transition and freezing temperatures. Mathematical expressions forTg′,Tm′, andTmas a function of the mass fractions of cryoprotectants and water and their interactions (p< 0.05) were developed to aid the formulation of cryoprotective media involving more than two cryoprotectants for adequate frozen conservation of high and intermediate moisture foodstuffs.
Collapse
|
24
|
Link JV, Tribuzi G, Oliveira de Moraes J, Laurindo JB. Assessment of texture and storage conditions of mangoes slices dried by a conductive multi-flash process. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.06.024] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
|
25
|
Grajales-Lagunes A, Rivera-Bautista C, Loredo-García I, González-García R, González-Chávez M, Schmidt S, Ruiz-Cabrera M. Using model food systems to develop mathematical models for construction of state diagrams of fruit products. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.02.025] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
26
|
Wan J, Zhou G, Luo S, Liu C, Liu F, Ding Y. State Diagram for a Waxy Rice Starch-Soluble Dietary Fiber Composite System. STARCH-STARKE 2018. [DOI: 10.1002/star.201700274] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Jie Wan
- State Key Laboratory of Food Science and Technology; Nanchang University; Nanchang, 330047 China
| | - Guohui Zhou
- State Key Laboratory of Food Science and Technology; Nanchang University; Nanchang, 330047 China
| | - Shunjing Luo
- State Key Laboratory of Food Science and Technology; Nanchang University; Nanchang, 330047 China
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology; Nanchang University; Nanchang, 330047 China
| | - Fei Liu
- State Key Laboratory of Food Science and Technology; Nanchang University; Nanchang, 330047 China
| | - Yueping Ding
- State Key Laboratory of Food Science and Technology; Nanchang University; Nanchang, 330047 China
| |
Collapse
|
27
|
Zhao JH, Ding Y, Yuan YJ, Xiao HW, Zhou CL, Tan ML, Tang XM. Effect of osmotic dehydration on desorption isotherms and glass transition temperatures of mango. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13855] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Jin-Hong Zhao
- Institute of Food Science and Technology; Chinese Academy of Agricultural Sciences; Key Laboratory of Agro-Products Processing; Ministry of Agriculture; Beijing 100193 China
| | - Yang Ding
- Institute of Food Science and Technology; Chinese Academy of Agricultural Sciences; Key Laboratory of Agro-Products Processing; Ministry of Agriculture; Beijing 100193 China
| | - Yue-Jin Yuan
- College of Mechanical and Electrical Engineering; Shaanxi University of Science and Technology; Xi'an 710021 China
| | - Hong-Wei Xiao
- College of Engineering; China Agricultural University; Box 194, No. 17 Qinghua East Road Beijing 100083 China
| | - Chun-Li Zhou
- School of Life Science; Jiangxi Science and Technology Normal University; Nanchang 330013 China
| | - Ming-Lei Tan
- College of Mechanical and Electrical Engineering; Shaanxi University of Science and Technology; Xi'an 710021 China
| | - Xuan-Ming Tang
- Institute of Food Science and Technology; Chinese Academy of Agricultural Sciences; Key Laboratory of Agro-Products Processing; Ministry of Agriculture; Beijing 100193 China
| |
Collapse
|
28
|
Zhang Y, Zhao JH, Ding Y, Xiao HW, Sablani SS, Nie Y, Wu SJ, Tang XM. Changes in the vitamin C content of mango with water state and ice crystals under state/phase transitions during frozen storage. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2017.11.003] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
29
|
Wan J, Ding Y, Zhou G, Luo S, Liu C, Liu F. Sorption isotherm and state diagram for indica rice starch with and without soluble dietary fiber. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2018.01.003] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
30
|
Witczak T, Witczak M, Stępień A, Bednarz A, Grzesik M. State diagrams of candied orange peel obtained using different hypertonic solutions. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.06.007] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
31
|
Sappati PK, Nayak B, van Walsum GP. Effect of glass transition on the shrinkage of sugar kelp (Saccharina latissima) during hot air convective drying. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.04.018] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
32
|
Fongin S, Kawai K, Harnkarnsujarit N, Hagura Y. Effects of water and maltodextrin on the glass transition temperature of freeze-dried mango pulp and an empirical model to predict plasticizing effect of water on dried fruits. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.04.025] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
33
|
Exploring validity of the macro-micro region concept in the state diagram: Browning of raw and freeze-dried banana slices as a function of moisture content and storage temperature. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.01.017] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
34
|
Zhao JH, Xiao HW, Ding Y, Nie Y, Zhang Y, Zhu Z, Tang XM. Effect of osmotic dehydration pretreatment and glassy state storage on the quality attributes of frozen mangoes under long-term storage. Journal of Food Science and Technology 2017; 54:1527-1537. [PMID: 28559612 DOI: 10.1007/s13197-017-2584-x] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/17/2017] [Accepted: 03/09/2017] [Indexed: 11/28/2022]
Abstract
Changes in the quality of frozen mango cuboids were investigated during long-term glassy state storage with and without osmotic dehydration pretreatment. The mango cuboids were dehydrated in mixed solutions (sucrose: glucose: fructose in a ratio of 3.6:1:3) of different concentrations (30, 40, and 50% (wt/wt)) prior to freezing and then stored at -55 °C (in the glassy state) for 6 months. The results revealed that compared with the untreated samples, osmotic pretreatment decreased total color difference (reduced by 15.6-62.3%), drip loss (reduced by 8.2-29.5%) and titration acidity (reduced by 1.3-9.4%), while increasing hardness (increased by 48.8-82.3%), vitamin C content (increased by 72.5-120.6%) and total soluble solids (increased by 21.8-53.7%) of frozen mangoes after 6 months. Dehydration with a sugar concentration of 40% was considered as the optimal pretreatment condition. In addition, a storage temperature of -55 °C provided better retention of quality than rubbery state storage at -18 °C. With prolonged storage time, the quality of frozen mangoes continued to change, even in the glassy state. However, the changes in quality of the osmotic-dehydrated samples were less than those of the untreated samples. The current work indicates that osmotic pretreatment and glassy state storage significantly improved the quality of frozen mangoes during long-term storage.
Collapse
Affiliation(s)
- Jin-Hong Zhao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Chinese Academy of Agricultural Sciences, Beijing, 100193 China
| | - Hong-Wei Xiao
- College of Engineering, China Agricultural University, Box 194, No.17 Qinghua East Road, Beijing, 100083 China
| | - Yang Ding
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Chinese Academy of Agricultural Sciences, Beijing, 100193 China
| | - Ying Nie
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Chinese Academy of Agricultural Sciences, Beijing, 100193 China
| | - Yu Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Chinese Academy of Agricultural Sciences, Beijing, 100193 China
| | - Zhen Zhu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Chinese Academy of Agricultural Sciences, Beijing, 100193 China
| | - Xuan-Ming Tang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Chinese Academy of Agricultural Sciences, Beijing, 100193 China
| |
Collapse
|
35
|
Chen Q, Bi Y, Bi J, Zhou L, Wu X, Zhou M. Glass Transition and State Diagram for Jujube Powders With and Without Maltodextrin Addition. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1927-y] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
36
|
Rahimi J, Adewale P, Ngadi M, Agyare K, Koehler B. Changes in the textural and thermal properties of batter coated fried potato strips during post frying holding. FOOD AND BIOPRODUCTS PROCESSING 2017. [DOI: 10.1016/j.fbp.2016.12.013] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
|
37
|
The Physical and Morphological Characteristics of Mango Powder (Mangifera indica L. cv Tommy Atkins) Produced by Foam Mat Drying. FOOD BIOPHYS 2016. [DOI: 10.1007/s11483-016-9464-1] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
38
|
Zhang Y, Zhao JH, Ding Y, Nie Y, Xiao HW, Zhu Z, Tang XM. Effects of state/phase transitions on the quality attributes of mango(Mangifera indicaL.) during frozen storage. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13275] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Yu Zhang
- Institute of Food Science and Technology; Chinese Academy of Agricultural Sciences; Key Laboratory of Agro-Products Processing; Ministry of Agriculture; Beijing 100193 China
| | - Jin-Hong Zhao
- Institute of Food Science and Technology; Chinese Academy of Agricultural Sciences; Key Laboratory of Agro-Products Processing; Ministry of Agriculture; Beijing 100193 China
| | - Yang Ding
- Institute of Food Science and Technology; Chinese Academy of Agricultural Sciences; Key Laboratory of Agro-Products Processing; Ministry of Agriculture; Beijing 100193 China
| | - Ying Nie
- Institute of Food Science and Technology; Chinese Academy of Agricultural Sciences; Key Laboratory of Agro-Products Processing; Ministry of Agriculture; Beijing 100193 China
| | - Hong-Wei Xiao
- College of Engineering; China Agricultural University; Box 194 No. 17 Qinghua East Road Beijing 100083 China
| | - Zhen Zhu
- Institute of Food Science and Technology; Chinese Academy of Agricultural Sciences; Key Laboratory of Agro-Products Processing; Ministry of Agriculture; Beijing 100193 China
| | - Xuan-Ming Tang
- Institute of Food Science and Technology; Chinese Academy of Agricultural Sciences; Key Laboratory of Agro-Products Processing; Ministry of Agriculture; Beijing 100193 China
| |
Collapse
|
39
|
Effect of pulsed electric field treatment on water distribution of freeze-dried apple tissue evaluated with DSC and TD-NMR techniques. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.06.012] [Citation(s) in RCA: 35] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
40
|
Ruiz-Cabrera M, Rivera-Bautista C, Grajales-Lagunes A, González-García R, Schmidt S. State diagrams for mixtures of low molecular weight carbohydrates. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2015.10.038] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|
41
|
Dehydrofreezing of Apple Fruits: Freezing Profiles, Freezing Characteristics, and Texture Variation. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1619-4] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|