1
|
Marović R, Badanjak Sabolović M, Brnčić M, Ninčević Grassino A, Kljak K, Voća S, Karlović S, Rimac Brnčić S. The Nutritional Potential of Avocado By-Products: A Focus on Fatty Acid Content and Drying Processes. Foods 2024; 13:2003. [PMID: 38998508 PMCID: PMC11241566 DOI: 10.3390/foods13132003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2024] [Revised: 06/17/2024] [Accepted: 06/21/2024] [Indexed: 07/14/2024] Open
Abstract
The aim of this study was to analyze the content of fatty acids and tocopherols in various components (pulp, seeds, peel) of avocado (Persea americana), which are often neglected as by-products. In addition, the effects of different drying processes on these components were investigated and the health benefits of the main fatty acids contained in avocados were highlighted. The samples were subjected to three drying processes: hot air (HAD), vacuum (VD), and hot-air microwave (HAMD). In all parts of fresh avocado, oleic acid was the most abundant (41.28-57.93%), followed by palmitic acid (19.90-29.45%) and linoleic acid (8.44-14.95%). Drying led to a significant reduction in the oleic acid content, with palmitic acid showing the greatest stability. HAD resulted in higher levels of oleic acid and linoleic acid in dried pulp and peel samples compared with VD and HAMD, while HAMD had the highest content of α-linolenic acid in all parts. In addition, HAMD had the shortest drying time. HAMD duration was 35 min, which was 76.7% shorter than HAD (150 min) and 82.5% shorter than VD (200 min). Considering fatty acid retention and drying efficiency, HAMD appears to have been the most effective method, especially for the avocado peel. Remarkably, the avocado peel consistently contained higher total tocopherol, with δ-tocopherol generally being the most abundant form. The high content of tocopherols, oleic acid, and linoleic acid in the avocado peel suggests promising health benefits.
Collapse
Affiliation(s)
- Roko Marović
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Marija Badanjak Sabolović
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Mladen Brnčić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Antonela Ninčević Grassino
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Kristina Kljak
- Faculty of Agriculture, University of Zagreb, Svetošimunska cesta 25, 10000 Zagreb, Croatia
| | - Sandra Voća
- Faculty of Agriculture, University of Zagreb, Svetošimunska cesta 25, 10000 Zagreb, Croatia
| | - Sven Karlović
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Suzana Rimac Brnčić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| |
Collapse
|
2
|
Lončar B, Pezo L. Mathematical Modeling Approach and Simulation in Food Drying Applications. Foods 2024; 13:384. [PMID: 38338519 PMCID: PMC10855026 DOI: 10.3390/foods13030384] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2023] [Accepted: 01/22/2024] [Indexed: 02/12/2024] Open
Abstract
Recent developments in the branch of food drying involve advancements in the development of mathematical models [...].
Collapse
Affiliation(s)
- Biljana Lončar
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Lato Pezo
- Institute of General and Physical Chemistry, University of Belgrade, Studentski Trg. 12-16, 11000 Belgrade, Serbia
| |
Collapse
|
3
|
Silveira PG, de P Silva CR, Corrêa JLG, Petri IJ, Borges SV. Process and quality parameters of convective dried yacon: Influence of ethanol treatment. Food Res Int 2024; 176:113863. [PMID: 38163679 DOI: 10.1016/j.foodres.2023.113863] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2023] [Revised: 12/04/2023] [Accepted: 12/14/2023] [Indexed: 01/03/2024]
Abstract
Yacon is a highly perishable tuberous root, rich in fructooligosaccharides (FOS). Convective drying preceded by ethanol treatment (ET) is an alternative for increasing shelf life in a shorter process. The aim of this study was to investigate the impact of ET and temperature (50 °C and 70 °C) on quality parameters (fructan retention, total phenolic content, antioxidant capacity, shrinkage, color and microstructural parameters) and process parameters (drying time, drying kinetics, and energy consumption) in the convective drying of yacon slices. The ET induced structural alterations in the tissues and cells that aids in the reduction of drying time up to 28.00 %. ET resulted in an increase in effective diffusivity and leaded to noteworthy reduction in energy consumption (up to 22.72 %). The quality parameters such as color, shrinkage, and total phenolic content showed no significant differences among the treatments. The use of ethanol promoted highest preservation of antioxidant activity; however, it caused degradation of FOS. The ethanol pretreated drying at 50 °C was the better condition for lower consumption and preservation of quality parameters as total phenolic content, antioxidant capacity and fructan retention, but the samples dried at 50 °C were the ones with the highest fructan retention (55.11 ± 2.19 %).
Collapse
Affiliation(s)
- P G Silveira
- Department of Food Science, Federal University of Lavras, Lavras, Brazil.
| | - C R de P Silva
- Department of Food Science, Federal University of Lavras, Lavras, Brazil
| | - J L G Corrêa
- Department of Food Science, Federal University of Lavras, Lavras, Brazil
| | - I J Petri
- Department of Engineering, Federal University of Lavras, Lavras, Brazil
| | - S V Borges
- Department of Food Science, Federal University of Lavras, Lavras, Brazil
| |
Collapse
|
4
|
Bahriye G, Dadashi S, Dehghannya J, Ghaffari H. Influence of processing temperature on production of red beetroot powder as a natural red colorant using foam-mat drying: Experimental and modeling study. Food Sci Nutr 2023; 11:6955-6973. [PMID: 37970407 PMCID: PMC10630850 DOI: 10.1002/fsn3.3621] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2023] [Revised: 07/29/2023] [Accepted: 08/03/2023] [Indexed: 11/17/2023] Open
Abstract
With high medicinal and nutritional value, red beetroot powder is utilized as a natural pigment and functional additive in various food industries. In this investigation, red beetroot powder was produced using foam-mat drying, and the effect of drying temperature on quality attributes was evaluated. Computer simulation was also performed to assess the impact of temperature on uniformity of moisture loss and temperature during drying. Temperature variations did not exert a significant impact on water solubility and total color difference of the powders. Images obtained from field emission scanning electron microscopy illustrated that with increasing temperature, wrinkling, cracking, and roughness of the powder particles reduced because of the formation of smooth and hard crusts on the particles' surface. Predicted moisture content values were in good agreement with measured data. The results of this study could be used to optimize foam-mat drying of red beetroot to produce functional powders with suitable physicochemical and microstructural characteristics.
Collapse
Affiliation(s)
- Golnaz Bahriye
- Department of Food Science and TechnologyUniversity of TabrizTabrizIran
| | - Saeed Dadashi
- Department of Food Science and TechnologyUniversity of TabrizTabrizIran
| | - Jalal Dehghannya
- Department of Food Science and TechnologyUniversity of TabrizTabrizIran
| | - Hossein Ghaffari
- Department of Biosystems EngineeringUniversity of TabrizTabrizIran
| |
Collapse
|
5
|
Bai R, Sun J, Qiao X, Zheng Z, Li M, Zhang B. Hot Air Convective Drying of Ginger Slices: Drying Behaviour, Quality Characteristics, Optimisation of Parameters, and Volatile Fingerprints Analysis. Foods 2023; 12:foods12061283. [PMID: 36981210 PMCID: PMC10047944 DOI: 10.3390/foods12061283] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2023] [Revised: 03/10/2023] [Accepted: 03/15/2023] [Indexed: 03/22/2023] Open
Abstract
Ginger is one of the most popular spices and medical herbs with its unique pungent flavour and taste. Although there has been much research into the drying methods of ginger, the effect of drying parameters in hot air convective drying on ginger quality needs to be explored in depth. This study investigated the differences in drying behaviour and quality characteristics of ginger with the variables of temperature, thickness, and loading density. The moisture states and diffusion pattern in the different stages during the drying process were analysed using low-field NMR techniques. The results of quality evaluation showed that the temperature greatly influenced the colour and gingerol content of dried ginger, and the thickness of a ginger slice greatly influenced the rehydration rate. Optimal drying conditions were determined by considering a combination of specific energy consumptions with quality retention based on the response surface methodology: a temperature of 66.41 °C, thickness of 2 mm, and loading density of 5 kg/m2. HS-GC-IMS combined with multivariate chemometrics was used to achieve the characterisation of flavour profiles and fingerprinting of dried ginger. The principal component analysis and correlation analysis revealed that the alterations in ginger quality were intimately related to moisture diffusion during drying.
Collapse
Affiliation(s)
- Ruoxi Bai
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, No. 61, Daizong Road, Tai’an 271018, China
| | - Jieru Sun
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, No. 61, Daizong Road, Tai’an 271018, China
| | - Xuguang Qiao
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, No. 61, Daizong Road, Tai’an 271018, China
| | - Zhenjia Zheng
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, No. 61, Daizong Road, Tai’an 271018, China
| | - Meng Li
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, No. 61, Daizong Road, Tai’an 271018, China
- Key Laboratory for Applied Technology of Sophisticated Analytical Instruments, Shandong Analysis and Test Center, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250014, China
- Correspondence: (M.L.); (B.Z.)
| | - Bin Zhang
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, No. 61, Daizong Road, Tai’an 271018, China
- Correspondence: (M.L.); (B.Z.)
| |
Collapse
|
6
|
Vega-Castro O, Osorio-Arias J, Duarte-Correa Y, Jaques A, Ramírez C, Núñez H, Simpson R. Critical Analysis of the Use of Semiempirical Models on the Dehydration of Thin-Layer Foods Based on Two Study Cases. ARABIAN JOURNAL FOR SCIENCE AND ENGINEERING 2023. [DOI: 10.1007/s13369-023-07623-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/19/2023]
Abstract
AbstractMoisture transport during food drying can be phenomenologically described by Fick’s second law and by the so-called anomalous diffusion model. However, in the literature, many studies have shown the extensive use of empirical/semiempirical models (EMs/SEMs) to adjust experimental data for the drying of thin-layer foods. This research aims to perform a critical analysis of the most commonly used EMs/SEMs and compare them with Fick’s second law and an anomalous diffusion model using two different sets of hot-air drying data. Two waste byproducts from the food industry, spent coffee grounds and passion fruit peels, were selected for analysis. The selected EMs/SEMs were found to be mathematically interrelated (i.e., some are a subset of others), and their appropriateness was incorrectly justified mainly by their statistical goodness-of-fit. As shown, it is highly recommended that researchers start analyzing drying data with phenomenological models. The extensive use of EMs and SEMs can be replaced by the anomalous diffusion model, which has a high capacity to adjust empirical data and a sound phenomenological description of the process.
Collapse
|
7
|
del Carmen Razola-Díaz M, Guerra-Hernández EJ, Gómez-Caravaca AM, García-Villanova B, Verardo V. Mathematical modelling of drying kinetics of avocado peels and its influence on flavan-3-ols content and antioxidant activity. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114552] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
|
8
|
Adnouni M, Jiang L, Zhang X, Zhang L, Pathare PB, Roskilly A. Computational modelling for decarbonised drying of agricultural products: Sustainable processes, energy efficiency, and quality improvement. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2022.111247] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
9
|
Šimora V, Ďúranová H, Brindza J, Moncada M, Ivanišová E, Joanidis P, Straka D, Gabríny L, Kačániová M. Cornelian Cherry ( Cornus mas) Powder as a Functional Ingredient for the Formulation of Bread Loaves: Physical Properties, Nutritional Value, Phytochemical Composition, and Sensory Attributes. Foods 2023; 12:foods12030593. [PMID: 36766122 PMCID: PMC9913965 DOI: 10.3390/foods12030593] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2022] [Revised: 01/25/2023] [Accepted: 01/28/2023] [Indexed: 02/01/2023] Open
Abstract
In the current study, Cornelian cherry powder (CCP, Cornus mas) was investigated as a functional ingredient for bread production. Experimental bread loaves were prepared using five levels of CCP (0, 1, 2, 5, and 10% w/w) to replace wheat flour in bread formulation. The final products were analyzed regarding their proximate composition, content of selected biologically active substances, antioxidant activity (AA), volume, and sensory attributes. Increasing the incorporation of CCP led to significantly (p < 0.05) higher concentrations of carbohydrate, ash, energetic value, total polyphenols, phenolic acids and AA, and reduced fat and protein contents (p < 0.05). Moreover, up to 5% addition of CCP positively affected the volume (642.63 ± 7.24 mL) and specific volume (2.83 ± 0.02 cm3/g) of bread loaves, which were significantly (p < 0.05) higher compared to the control (no addition of CCP; 576.99 ± 2.97 mL; 2.55 ± 0.002 cm3/g). The sensory attributes chewiness, crumb springiness, bitterness, and sourness had lower scores (p < 0.05) in bread formulated with 10% CCP compared to the control. Overall, results show that the bread loaves produced with up to 5% CCP addition were considered the preferred formulation among the experimental samples tested, taking into consideration their composition, bioactive content, sensory, and physical properties.
Collapse
Affiliation(s)
- Veronika Šimora
- AgroBioTech Research Centre, Slovak University of Agriculture, Trieda Andreja Hlinku 2, 94976 Nitra, Slovakia
- Institute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Trieda Andreja Hlinku 2, 94976 Nitra, Slovakia
| | - Hana Ďúranová
- AgroBioTech Research Centre, Slovak University of Agriculture, Trieda Andreja Hlinku 2, 94976 Nitra, Slovakia
| | - Ján Brindza
- Institute of Plant and Environmental Sciences, Slovak University of Agriculture, Trieda Andreja Hlinku 2, 94976 Nitra, Slovakia
| | - Marvin Moncada
- Department of Food, Bioprocessing, and Nutrition Science, North Carolina State University, Raleigh, NC 27606, USA
| | - Eva Ivanišová
- Institute of Food Sciences, Slovak University of Agriculture, Trieda Andreja Hlinku 2, 94976 Nitra, Slovakia
| | - Patrícia Joanidis
- AgroBioTech Research Centre, Slovak University of Agriculture, Trieda Andreja Hlinku 2, 94976 Nitra, Slovakia
| | - Dušan Straka
- AgroBioTech Research Centre, Slovak University of Agriculture, Trieda Andreja Hlinku 2, 94976 Nitra, Slovakia
| | - Lucia Gabríny
- AgroBioTech Research Centre, Slovak University of Agriculture, Trieda Andreja Hlinku 2, 94976 Nitra, Slovakia
| | - Miroslava Kačániová
- Institute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Trieda Andreja Hlinku 2, 94976 Nitra, Slovakia
- Department of Bioenergy, Food Technology and Microbiology, Institute of Food Technology and Nutrition, University of Rzeszow, 4 Zelwerowicza Str., 35-601 Rzeszow, Poland
- Correspondence:
| |
Collapse
|
10
|
Razola-Díaz MDC, Verardo V, Gómez-Caravaca AM, García-Villanova B, Guerra-Hernández EJ. Mathematical Modelling of Convective Drying of Orange By-Product and Its Influence on Phenolic Compounds and Ascorbic Acid Content, and Its Antioxidant Activity. Foods 2023; 12:foods12030500. [PMID: 36766029 PMCID: PMC9914427 DOI: 10.3390/foods12030500] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2022] [Revised: 01/13/2023] [Accepted: 01/17/2023] [Indexed: 01/24/2023] Open
Abstract
Orange peel is one of the main by-products from juice processing, and is considered as a promising source of phenolic compounds with anti-carcinogenic, anti-inflammatory, anti-microbial and antioxidant properties. The drying is an essential step to ensure the storage of this by-product at an industrial level, in order to use it as a functional ingredient or as a nutraceutical. Thus, this research focuses on the evaluation of the effect of the convective air-drying process in orange by-products at three different temperatures (40, 60 and 80 °C) and air flows (0, 0.8 and 1.6 m/s) on the phenolic content (measured by HPLC-MS), the antioxidant activity (measured by DPPH, ABTS and FRAP), and the vitamin C content (measured by HPLC-UV/VIS). Moreover, the mathematical modelling of its drying kinetics was carried out to examine the orange by-product behavior. Among the tested mathematical models, the Page model reported the highest fit and the best drying conditions, which showed the lowest reductions were at 60 °C with an air flow of 1.6 m/s and taking 315 min.
Collapse
Affiliation(s)
- María del Carmen Razola-Díaz
- Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18011 Granada, Spain
- Institute of Nutrition and Food Technology ‘José Matáix’, Biomedical Research Centre, University of Granada, Avda del Conocimiento sn, 18100 Granada, Spain
| | - Vito Verardo
- Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18011 Granada, Spain
- Institute of Nutrition and Food Technology ‘José Matáix’, Biomedical Research Centre, University of Granada, Avda del Conocimiento sn, 18100 Granada, Spain
- Correspondence:
| | - Ana María Gómez-Caravaca
- Institute of Nutrition and Food Technology ‘José Matáix’, Biomedical Research Centre, University of Granada, Avda del Conocimiento sn, 18100 Granada, Spain
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Avda Fuentenueva s/n, 18071 Granada, Spain
| | - Belén García-Villanova
- Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18011 Granada, Spain
| | | |
Collapse
|
11
|
Chupawa P, Suksamran W, Jaisut D, Ronsse F, Duangkhamchan W. Combined Heat and Mass Transfer Associated with Kinetics Models for Analyzing Convective Stepwise Drying of Carrot Cubes. Foods 2022; 11:foods11244045. [PMID: 36553787 PMCID: PMC9778106 DOI: 10.3390/foods11244045] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2022] [Revised: 12/08/2022] [Accepted: 12/13/2022] [Indexed: 12/23/2022] Open
Abstract
Stepwise drying is an effective technique that promotes energy saving without additional capital cost. The stepwise drying mode was investigated for energy consumption and dried product qualities using a coupled heat and mass transfer model associated with kinetics equations of volume shrinkage and degradation of β-carotene in carrot cubes. Simulations were performed using a finite element method with extension of a chemical species transport. Validation experiments were carried out under constant drying modes at 60 °C, 70 °C and 80 °C using a lab-scale convective hot air dryer. The verified models were subsequently employed to investigate the effects of two step-up drying modes (60 to 70 °C and 60 to -80 °C). The optimal drying condition was determined using the synthetic evaluation index (SI) with criteria of high specific moisture evaporation rate (SMER), low shrinkage ratio and β-carotene degradation. Simulated results showed comparable agreement with experimental data of moisture content, shrinkage ratio and β-carotene ratio. Step-up drying of 60 to 70 °C gave the highest SMER of 0.50 × 10-3 kg of water evaporated per kWh, while the operation at constant temperature of 80 °C gave the lowest value of 0.19 × 10-3 kg of water evaporated per kWh. Model-predicted results showed less shrinkage of carrot cubes, but higher degradation of β-carotene under step-up drying compared to single-stage drying under temperature of 60 °C. Based on the highest SI value (0.36), carrot cubes were optimally dried under step-up mode of 60 to 70 °C.
Collapse
Affiliation(s)
- Prarin Chupawa
- Research Unit of Mechatronics Engineering, Faculty of Engineering, Mahasarakham University, Kamriang, Kantarawichai, Maha Sarakham 44150, Thailand
- Research Unit of Smart Process Design and Automation, Mahasarakham University, Kamriang, Kantarawichai, Maha Sarakham 44150, Thailand
| | - Wanwisa Suksamran
- Department of Food Technology, Faculty of Technology, Mahasarakham University, Kamriang, Kantarawichai, Maha Sarakham 44150, Thailand
| | - Donludee Jaisut
- Department of Farm Mechanics, Faculty of Agriculture, Kasetsart University, Lard Yao, Chatuchak, Bangkok 10900, Thailand
| | - Frederik Ronsse
- Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium
| | - Wasan Duangkhamchan
- Research Unit of Smart Process Design and Automation, Mahasarakham University, Kamriang, Kantarawichai, Maha Sarakham 44150, Thailand
- Research Unit of Process Design and Automation, Faculty of Engineering, Mahasarakham University, Kamriang, Kantarawichai, Maha Sarakham 44150, Thailand
- Correspondence:
| |
Collapse
|
12
|
Li J, Deng Y, Xu W, Zhao R, Chen T, Wang M, Xu E, Zhou J, Wang W, Liu D. Multiscale modeling of food thermal processing for insight, comprehension, and utilization of heat and mass transfer: A state-of-the-art review. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.11.018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
13
|
Controlled Germination of Faba Beans: Drying, Thermodynamic Properties and Physical-Chemical Composition. Processes (Basel) 2022. [DOI: 10.3390/pr10081460] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023] Open
Abstract
The objective of this work was to determine the drying kinetics and the thermodynamic properties of the drying process of germinated seeds from faba beans of the Olho-de-Vó Preta (OVP), Raio-de-Sol (RS) and Branca (B) varieties. Additionally, the physicochemical properties of the germinated seeds and subsequent dried flours were determined. A thin layer of seeds were dried using a convective dryer at temperatures of 50, 60, 70 and 80 °C. Mathematical models were applied to the drying experimental data. The samples were further characterized for water content, water activity, ash, pH, alcohol-soluble acidity, total and reducing sugars, proteins, and starch. Page and Midilli models revealed the best predictions of the drying kinetics for all evaluated conditions. The effective diffusion coefficient increased with increasing temperature and presented magnitude in the order of 10−9 m²/s. The activation energy presented results in the range of 19 and 27 kJ/mol, falling within the range reported for agricultural products. The entropy and enthalpy values were higher in the OVP, followed by RS, higher than in the B variety. The increase in drying temperature resulted in a reduction of enthalpy and entropy and an increase in Gibbs free energy, indicating that the drying process is endothermic and requires external energy. Samples have acidic pH and acidity decreased with drying; the RS and B varieties had higher sugar contents; the B variety had the highest protein contents, and these were obtained from the in natura germinated samples; in the B variety the highest starch content was obtained. All flours showed good characteristics, presenting themselves as an alternative for diversifying the supply of beans.
Collapse
|
14
|
Dehydration and Rehydration Kinetics Modeling in the Phytochemical, Aroma, and Antioxidant Capacity of Tree Tomato Fruit Dried with Microwaves and Freeze Driers: A Comparative Study. Processes (Basel) 2022. [DOI: 10.3390/pr10081437] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
Abstract
In the present study, we investigated and compared the effect of microwaves and freeze-drying methods on the dehydration and rehydration kinetics in the phenolic, anthocyanin, aroma profiles, and antioxidant properties of tree tomato fruit (Solanum betaceum). The tree tomatoes were dried using microwaves at 350 W, 500 W, and 650 W, and then freeze-dried. The obtained drying curves were processed to find the most suitable mathematical modeling among the different moisture ratio expressions. Total phenolics, total anthocyanins, total flavonoids total carotenoids, vitamin C, Ferric Reducing Antioxidant Power (FRAP), and 2,2-diphenyl-1-picrylhydrazyl (DPPH) were tested. Using High performance Liquid Chromatography (HPLC), phenolic and anthocyanin compound profiles were identified. The aroma profile was analyzed using gas chromatography-MS. The Midilli model, among others, precisely describes the dehydration methodology of all used drying methods with the coefficient of determination R2 = 0.99. On the other hand, the Weibull model precisely describes the rehydration process of the used drying methods (R2 = 0.99). Physical changes (color, shrinkage) were also studied. The freeze-dried tree tomatoes had a high number of phenolic compounds with 3.94 ± 0.26 mg GAE/g and total carotenoid compounds with 0.48 ± 0.04 µg/g. Epicathechin was the most abundant compound among the tested phenolics, followed by Cathechin. The Pelargonidin-3-glucoside was the most abundant anthocyanin whereas in freeze-dried tree tomatoes, 1.22 ± 0.01 mg/g. Fifty-four aroma compounds were detected and quantified. Among others, Eucalyptol was one of the most abundant aroma compounds analyzed in dried tree tomato fruit. Freeze-dried tree tomatoes retained most of the antioxidant and flavor compounds analyzed.
Collapse
|
15
|
A Comprehensive Review of Mathematical Modeling for Drying Processes of Fruits and Vegetables. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2022; 2022:6195257. [PMID: 35910694 PMCID: PMC9334071 DOI: 10.1155/2022/6195257] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/10/2022] [Revised: 06/26/2022] [Accepted: 07/11/2022] [Indexed: 11/26/2022]
Abstract
Drying fruits and vegetables is a procedure of food preservation with simultaneous heat, mass, and momentum transfer, which increases the shelf life of the food product. The aim of this review was to provide an overview of the researches on mathematical modeling for drying of fruits and vegetables with the special emphasis on the computational approach. Various heat-mass transport models, their applications, and modern drying technologies to the food industry have been reported in this study. Computational fluid dynamics, a new approach for solving heat and mass transfer problems, increases the accuracy of the predicted values. To investigate the parameters of drying needs a significant amount of time as well as costly laboratory and experimental efforts. Therefore, computational modeling could be an effective alternative to experimental approaches. This review will be beneficial for future studies in drying processes, especially for modeling, analysis, design, and optimization of food science and food engineering.
Collapse
|
16
|
Ghaderi A, Dehghannya J, Ghanbarzadeh B. Multiphase flow, heat and mass transfer modeling during frying of potato: effect of food sample to oil ratio. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2022. [DOI: 10.1515/ijfe-2021-0343] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Sample to oil ratio (SOR) during frying of food products should be carefully determined because it substantially influences oil absorption. A novel computer simulation to model momentum, heat, and mass transfer was developed to investigate the effect of SOR (1/10, 1/15, and 1/20) on velocity, temperature, moisture, and oil distributions during frying of potato strips. The present study was intended to cover missing aspects in scientific literature dealing with potato frying modeling. In addition, one of the major contributions offered by this work regarded the possibility of major effect of SOR on healthiness of products. An increase in water vapor production at a higher SOR played a significant role in increasing oil velocity. While the SOR did not have a substantial effect on center temperature of potato strips, surface temperature decreased with an increase in SOR. The SOR affected moisture content of the corners of the specimens, whereas it did not significantly affect the center moisture. Simulation of the longitudinal section of potato center showed that oil uptake increased with increasing SOR. The decrease in oil uptake by decreasing SOR was justified by the water vapor production and crust formation. Water vapor acted as a barrier against oil diffusion and had a significant impact on stirring the oil and creating homogeneous temperatures. Overall, this study offered a proper numerical tool to control oil absorption, leading to understanding complex mechanisms during deep-fat frying of foods. It is hoped that the results of this study could head to a further step in developing an optimized deep-fat frying process.
Collapse
Affiliation(s)
- Abdurrahman Ghaderi
- Department of Food Science and Technology , University of Tabriz , Tabriz 51666-16471 , Iran
- Department of Food Science and Technology , University of Kurdistan , Sanandaj 66177-15175 , Iran
| | - Jalal Dehghannya
- Department of Food Science and Technology , University of Tabriz , Tabriz 51666-16471 , Iran
| | - Babak Ghanbarzadeh
- Department of Food Science and Technology , University of Tabriz , Tabriz 51666-16471 , Iran
| |
Collapse
|
17
|
Research Progress in Simultaneous Heat and Mass Transfer of Fruits and Vegetables During Precooling. FOOD ENGINEERING REVIEWS 2022. [DOI: 10.1007/s12393-022-09309-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
18
|
Convective drying of yacón (Smallanthus sonchifolius) slices: A simple physical model including shrinkage. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113151] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|
19
|
Ranjbar Nedamani A, Hashemi SJ. Energy consumption computing of cold plasma‐assisted drying of apple slices (
Yellow Delicious
) by numerical simulation. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14019] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Azadeh Ranjbar Nedamani
- Department of Biosystem Engineering, Sari Agricultural Sciences & Natural Resources University Iran
| | - Seyed Jafar Hashemi
- Department of Biosystem Engineering, Sari Agricultural Sciences & Natural Resources University Iran
| |
Collapse
|
20
|
Pocock J, Septien S, Makununika B, Velkushanova K, Buckley C. Convective Drying Kinetics of Faecal Sludge from VIP latrines. Heliyon 2022; 8:e09221. [PMID: 35497047 PMCID: PMC9038560 DOI: 10.1016/j.heliyon.2022.e09221] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2021] [Revised: 12/14/2021] [Accepted: 03/25/2022] [Indexed: 11/30/2022] Open
Abstract
In striving to achieve sustainable sanitation, one challenge is to ensure hygienic treatment of faecal sludge from on-site sanitation. Thermal drying is an important treatment step for moisture removal and disinfection. Improved understanding of the drying process is crucial for the proper design of treatment technologies for faecal sludge. In this study, faecal sludge from ventilated improved pit (VIP) latrines from Durban, South Africa, were dried in a convective drying thermobalance by varying the temperature from 40 to 80 °C, the relative humidity from 0 to 25% and the air velocity from 0.3 to 1.2 mm/s. The faecal sludge samples were in the form of a thin layer and pellets with different diameters from 8 to 14 mm. Kinetic parameters were determined from the experimental data, were compared to classical drying models in literature and were then used to develop a correlative drying model. Drying rates ranged between 1 and 40 g/min/m2, leading to drying times comprised between 100 and 300 min. The drying kinetics increased as temperature was higher, and pellet diameter and relative humidity were lower. Temperature had the greatest influence on the drying kinetics (in both the constant and falling rate periods), followed by the effect of pellet diameter. The drying kinetics were affected in a moderate way by the relative humidity in the constant rate period and part of the falling rate period. The air velocity had a slight effect of drying kinetics during the constant rate period, but this becomes insignificant during the falling rate period. The effective diffusivities increased from 7.81 × 10−8 to 1.97 × 10−7 m2/s by increasing the temperature from 40° to 80 °C, leading to an activation energy of 23 kJ/mol. These values are typical from those found for wastewater sludge. The sludge exhibited a critical moisture content varying between 2.4 and 3.2 g/g db during drying without a clear trend as a function of the operating conditions and suggested that sludge was composed of considerably more bound moisture than unbound. The experimental data fitted the most closely to the Page model and, based on this, a new model was proposed for the prediction of drying times across the range of explored temperatures and pellet diameters in this study. The results of the proposed model fitted the experimental data with acceptable accuracy, so that the developed model could be employed as an analytical tool for the design, operation and optimisation of drying equipment. Faecal sludge convective drying was studied and modelled. Temperature and sample size had the greatest effect on drying. Air velocity and relative humidity had low or null effect on drying. The Deff and Ea were in the order of 10−7 m2/s and 20 kJ/mol respectively. The developed model in this work, based on the Page model, presented good accuracy.
Collapse
Affiliation(s)
- J. Pocock
- Chemical Engineering Discipline, University of KwaZulu-Natal, 4041, Durban, South Africa
| | - S. Septien
- WASH R&D Centre (formerly known as the Pollution Research Group), University of KwaZulu-Natal, 4041, Durban, South Africa
- Corresponding author.
| | - B.S.N. Makununika
- WASH R&D Centre (formerly known as the Pollution Research Group), University of KwaZulu-Natal, 4041, Durban, South Africa
| | - K.V. Velkushanova
- WASH R&D Centre (formerly known as the Pollution Research Group), University of KwaZulu-Natal, 4041, Durban, South Africa
| | - C.A. Buckley
- WASH R&D Centre (formerly known as the Pollution Research Group), University of KwaZulu-Natal, 4041, Durban, South Africa
| |
Collapse
|
21
|
Van Engeland C, Spreutels L, Legros R, Haut B. Comprehensive analysis of intermittent drying. A theoretical approach. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2021.10.009] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
|
22
|
Hot air convective drying of hog plum fruit ( Spondias mombin): effects of physical and edible-oil-aided chemical pretreatments on drying and quality characteristics. Heliyon 2021; 7:e08312. [PMID: 34805567 PMCID: PMC8586757 DOI: 10.1016/j.heliyon.2021.e08312] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2021] [Revised: 08/27/2021] [Accepted: 10/29/2021] [Indexed: 11/21/2022] Open
Abstract
This aim of this study was to evaluate the effects of pretreatments and temperature on the hot air drying characteristics of hog plum fruits. Hog plum fruits were pretreated with olive oil/K2CO3 or sunflower oil/K2CO3 at 28 °C and olive oil/NaOH cum blanching at 96 °C for 15s, hot water at 96 °C for 15s, and dried in a hot air drier at 50, 60, and 70 °C. Mathematical models were used to fit the data of drying and rehydration kinetics. Results showed that increase in temperature reduced drying time, increased effective diffusivity and shrinkage. Sunflower oil aided chemical pretreated sample had the shortest drying time (780 min) and highest effective diffusivity (6.3 × 10−8 m2/s) at 60 °C, faster rehydration ability at 60 °C, highest retention rate for ascorbic acid (15 %), phenolic content (29 %), and antioxidant activity (12.3 %), while olive oil aided chemical (K2CO3) pretreated sample had the shortest drying time at 50 °C (990 min) and 70 °C (600 min), lowest shrinkage (48.5 %), slower rehydration capacity at 40 °C, and lowest colour change (ΔE = 11.5). Modified Henderson and Pabis and Vega-Gálvez were superior to other fitting models in predicting the drying and rehydration kinetics. Sunflower oil/K2CO3 pretreatment could help improve the drying and quality characteristics of hog plum.
Collapse
|
23
|
Ravichandran KS, Krishnaswamy K. Sustainable food processing of selected North American native berries to support agroforestry. Crit Rev Food Sci Nutr 2021:1-26. [PMID: 34761993 DOI: 10.1080/10408398.2021.1999901] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
Chokeberries, elderberries, blueberries, and blackberries are highly nutritious native fruits in the US Midwest region. Their high moisture content, delicate structure easily leads to fruit loss/waste. This review focuses on different drying methods for whole fruits and juices to preserve their quality and improve their shelf life. Solar drying, hot-air drying, spray drying, freeze-drying, vacuum-drying, electromagnetic drying, and osmotic dehydration are the commonly used dehydrating methods for berries. Berries are photo, heat-sensitive, and rich source of essential nutrients. Texture, flavor, color, water content, phytonutrients, physicochemical properties can be influenced by dryer and processing parameter selection. Drying is a complex dynamic process, due to structural differences among various foods, combined thermal and non-thermal techniques could improve fruit quality. Hence, knowledge of drying behavior and degradation kinetics is vital for optimizing the process parameters to enhance the fruit quality. Freeze drying and spray drying showed better preservation of nutrients. Existing research suggests that chokeberries (Aronia) are underutilized compared to blueberries and blackberries. Aronia fruit has a lot of potentials containing health-promoting compounds and is yet to be explored. Future research suggestions have been put forward for the efficient use of drying techniques and to improve the fruit quality.
Collapse
Affiliation(s)
| | - Kiruba Krishnaswamy
- Division of Food, Nutrition and Exercise Science, University of Missouri, Columbia, Missouri, USA.,Department of Biomedical, Biological and Chemical Engineering, University of Missouri, Columbia, Missouri, USA
| |
Collapse
|
24
|
Advanced Detection Techniques Using Artificial Intelligence in Processing of Berries. FOOD ENGINEERING REVIEWS 2021. [DOI: 10.1007/s12393-021-09298-5] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
|
25
|
Mathematical Modelling of Conveyor-Belt Dryers with Tangential Flow for Food Drying up to Final Moisture Content below the Critical Value. INVENTIONS 2021. [DOI: 10.3390/inventions6020043] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
This work presents the mathematical modeling of the conveyor-belt dryer with tangential flow operating in co-current, which has the advantage of improving the preservation of the organoleptic and nutritional qualities of the dried food. On the one hand, it is a more cumbersome dryer than the perforated cross flow belt dryer but, on the other hand, it has a low air temperature in the final section where the product has a low moisture content and, therefore, it is more heat sensitive. The results of the mathematical modeling allowed a series of guidelines to be developed for a rational design of the conveyor-belt dryer with tangential flow for the specific case of the moisture content of the final product XF lower than the critical one XC (XF < XC). In fact, this work follows a precedent in which a mathematical model was developed through the differentiation of the drying rate equation along the dryer belt with the hypothesis that the final moisture content XF of the product was higher than the critical one XC. The relationships between the extensive quantities (air flow rate and product flow rate), the intensive quantities (temperatures, moisture content and enthalpies) and the dimensional ones (length and width of the belt) were then obtained. Finally, based on these relationships, the rules for an optimized design for XF < XC were obtained.
Collapse
|
26
|
Singh D, Patel SK, Singh D. Computational studies of drying characteristics in thin-layer microwave-heated Solanum tuberosum. CHEMICAL PAPERS 2021. [DOI: 10.1007/s11696-021-01510-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
27
|
Vacuum and Infrared-Assisted Hot Air Impingement Drying for Improving the Processing Performance and Quality of Poria cocos (Schw.) Wolf Cubes. Foods 2021; 10:foods10050992. [PMID: 34062860 PMCID: PMC8147373 DOI: 10.3390/foods10050992] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2021] [Revised: 04/27/2021] [Accepted: 04/28/2021] [Indexed: 11/27/2022] Open
Abstract
The objective of this study was to develop an efficient drying technology for poria cubes in order to improve product quality. Poria cubes were dried using different methods, including air impingement drying, infrared-assisted air impingement drying, vacuum drying, two-stage vacuum drying, and infrared-assisted air impingement drying. The results were compared with those from hot air drying. For the two-stage drying, the tested conditions were the first stage of vacuum drying with temperatures between 65–85 °C and a switching moisture ratio of 70–90%. The second stage infrared-assisted air impingement drying also had temperatures 65–85 °C. The drying kinetics (effective moisture diffusivity (Deff), Biot number (Bi), and mass transfer coefficient (k) were studied via the product qualities (broken ratio, firmness, microstructure, and water-soluble polysaccharide content) and specific energy consumption (SEC) of the drying processes. The results showed that two-stage drying led to the lowest drying time and energy consumption, and also obtained the best qualities. Box–Behnken experimental design with response surface methodology (RSM) was used to optimize the two-stage operating conditions as 82 °C under vacuum drying until a moisture content of 81% and a temperature of 69 °C with infrared-assisted air impingement drying was achieved. These findings suggested that two-stage vacuum and infrared-assisted air impingement drying is a promising method for producing high quality and energy efficient dried poria cubes.
Collapse
|
28
|
Purlis E, Cevoli C, Fabbri A. Modelling Volume Change and Deformation in Food Products/Processes: An Overview. Foods 2021; 10:778. [PMID: 33916418 PMCID: PMC8067021 DOI: 10.3390/foods10040778] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2021] [Revised: 03/31/2021] [Accepted: 04/01/2021] [Indexed: 11/25/2022] Open
Abstract
Volume change and large deformation occur in different solid and semi-solid foods during processing, e.g., shrinkage of fruits and vegetables during drying and of meat during cooking, swelling of grains during hydration, and expansion of dough during baking and of snacks during extrusion and puffing. In addition, food is broken down during oral processing. Such phenomena are the result of complex and dynamic relationships between composition and structure of foods, and driving forces established by processes and operating conditions. In particular, water plays a key role as plasticizer, strongly influencing the state of amorphous materials via the glass transition and, thus, their mechanical properties. Therefore, it is important to improve the understanding about these complex phenomena and to develop useful prediction tools. For this aim, different modelling approaches have been applied in the food engineering field. The objective of this article is to provide a general (non-systematic) review of recent (2005-2021) and relevant works regarding the modelling and simulation of volume change and large deformation in various food products/processes. Empirical- and physics-based models are considered, as well as different driving forces for deformation, in order to identify common bottlenecks and challenges in food engineering applications.
Collapse
Affiliation(s)
| | - Chiara Cevoli
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, Università di Bologna, 47521 Cesena, Italy;
| | - Angelo Fabbri
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, Università di Bologna, 47521 Cesena, Italy;
| |
Collapse
|
29
|
Tao Y, Li D, Siong Chai W, Show PL, Yang X, Manickam S, Xie G, Han Y. Comparison between airborne ultrasound and contact ultrasound to intensify air drying of blackberry: Heat and mass transfer simulation, energy consumption and quality evaluation. ULTRASONICS SONOCHEMISTRY 2021; 72:105410. [PMID: 33341708 PMCID: PMC7803686 DOI: 10.1016/j.ultsonch.2020.105410] [Citation(s) in RCA: 53] [Impact Index Per Article: 17.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/02/2020] [Revised: 11/08/2020] [Accepted: 11/12/2020] [Indexed: 05/03/2023]
Abstract
This study aimed at investigating the performances of air drying of blackberries assisted by airborne ultrasound and contact ultrasound. The drying experiments were conducted in a self-designed dryer coupled with a 20-kHz ultrasound probe. A numerical model for unsteady heat and mass transfer considering temperature dependent diffusivity, shrinkage pattern and input ultrasonic energies were applied to explore the drying mechanism, while the energy consumption and quality were analyzed experimentally. Generally, both airborne ultrasound and contact ultrasound accelerated the drying process, reduced the energy consumption and enhanced the retentions of blackberry anthocyanins and organic acids in comparison to air drying alone. At the same input ultrasound intensity level, blackberries received more ultrasound energies under contact sonication (0.299 W) than airborne sonication (0.245 W), thus avoiding the attenuation of ultrasonic energies by air. The modeling results revealed that contact ultrasound was more capable than airborne ultrasound to intensify the inner moisture diffusion and heat conduction, as well as surface exchange of heat and moisture with air. During air drying, contact ultrasound treatment eliminated the gradients of temperature and moisture inside blackberry easier than airborne ultrasound, leading to more homogenous distributions. Moreover, the total energy consumption under air drying with contact ultrasound assistance was 27.0% lower than that with airborne ultrasound assistance. Besides, blackberries dehydrated by contact ultrasound contained more anthocyanins and organic acids than those dried by airborne ultrasound, implying a higher quality. Overall, direct contact sonication can well benefit blackberry drying in both energy and quality aspects.
Collapse
Affiliation(s)
- Yang Tao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China
| | - Dandan Li
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China
| | - Wai Siong Chai
- School of Chemical and Environmental Engineering, The University of Nottingham, Malaysia Campus, Semenyih, Selangor, Malaysia
| | - Pau Loke Show
- School of Chemical and Environmental Engineering, The University of Nottingham, Malaysia Campus, Semenyih, Selangor, Malaysia
| | - Xuhai Yang
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832000, China
| | - Sivakumar Manickam
- Petroleum and Chemical Engineering, Faculty of Engineering, Universiti Teknologi Brunei, Bandar Seri Begawan BE1410, Brunei Darussalam
| | - Guangjie Xie
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China; Zhihai Postgraduate Working Station, Zhenjiang, Jiangsu 212000, China
| | - Yongbin Han
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China.
| |
Collapse
|
30
|
Abstract
For many years, food engineers have attempted to describe physical phenomena such as heat and mass transfer in food via mathematical models. Still, the impact and benefits of computer-aided engineering are less established in food than in most other industries today. Complexity in the structure and composition of food matrices are largely responsible for this gap. During processing of food, its temperature, moisture, and structure can change continuously, along with its physical properties. We summarize the knowledge foundation, recent progress, and remaining limitations in modeling food particle systems in four relevant areas: flowability, size reduction, drying, and granulation and agglomeration. Our goal is to enable researchers in academia and industry dealing with food powders to identify approaches to address their challenges with adequate model systems or through structural and compositional simplifications. With advances in computer simulation capacity, detailed particle-scale models are now available for many applications. Here, we discuss aspects that require further attention, especially related to physics-based contact models for discrete-element models of food particle systems.
Collapse
Affiliation(s)
- Lennart Fries
- Nestlé Research Lausanne, Vers-Chez-les-Blanc, 1000 Lausanne 26, Switzerland;
| |
Collapse
|
31
|
Conveyor-Belt Dryers with Tangential Flow for Food Drying: Development of Drying ODEs Useful to Design and Process Adjustment. INVENTIONS 2021. [DOI: 10.3390/inventions6010006] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The mathematical investigation presented in this paper concerns the conveyor-belt dryer with tangential flow operating in co-current. This dryer is bigger than the continuous through-circulation conveyor dryer but has the advantage of better preserving the organoleptic and nutritional qualities of the dried product. In a previous work a mathematical modeling of the conveyor-belt dryer with tangential flow was carried out to offer guidelines for its optimized design. The last of those design guidelines indicated the need for an optimized adjustment of the dryer to ensure the constant maintenance of the final moisture content of the product. The fast and very precise measurement of the moisture content as the first step in the feedback chain was therefore necessary. Considering the difficulty of this type of measurement, two specific ordinary differential equations (ODEs) were obtained with the mathematical investigation of this work. Their solution became a relationship between the final moisture content of the product, the outlet air temperature, and other quantities that could be easily implemented in an automatic dryer control system. Therefore, the fast and accurate and much less expensive measurement of the temperature of the air leaving the dryer, owing to the relationship found, replaces the measurement of moisture content for the adjustment system. The experimental verification of the relationship highlighted the need to introduce a modification by which the relationship was finally validated.
Collapse
|
32
|
Wang X, Gao Y, Zhao Y, Li X, Fan J, Wang L. Effect of different drying methods on the quality and microstructure of fresh jujube crisp slices. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.15162] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Affiliation(s)
- Xuanyu Wang
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science and Technology, Ministry of Education Tianjin China
| | - Yinan Gao
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science and Technology, Ministry of Education Tianjin China
| | - Yating Zhao
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science and Technology, Ministry of Education Tianjin China
| | - Xihong Li
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science and Technology, Ministry of Education Tianjin China
| | - Jiangming Fan
- Xinjiang Hongqipo Agricultural Development Group Co., Ltd. Xinjiang China
| | - Luyin Wang
- Xinjiang Hongqipo Agricultural Development Group Co., Ltd. Xinjiang China
| |
Collapse
|
33
|
Prawiranto K, Carmeliet J, Defraeye T. Identifying in silico how microstructural changes in cellular fruit affect the drying kinetics. SOFT MATTER 2020; 16:9929-9945. [PMID: 33030498 DOI: 10.1039/d0sm00749h] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Convective drying of fruits leads to microstructural changes within the material as a result of moisture removal. In this study, an upscaling approach is developed to understand and identify the relation between the drying kinetics and the resulting microstructural changes of apple fruit, including shrinkage of cells without membrane breakage (free shrinkage) and with membrane breakage (lysis). First, the effective permeability is computed from a microscale model as a function of the water potential. Both temperature dependency and microstructural changes during drying are modeled. The microscale simulation shows that lysis, which can be induced using various pretreatment processes, enhances the tissue permeability up to four times compared to the free shrinkage of the cells. Second, via upscaling, macroscale modeling is used to quantify the impact of these microstructural changes in the fruit drying kinetics. We identify the formation of a barrier layer for water transport during drying, with much lower permeability, at the tissue surface. The permeability of this layer strongly depends on the dehydration mechanism. We also quantified how inducing lysis or modifying the drying conditions, such as airspeed and relative humidity, can accelerate the drying rate. We found that inducing lysis is more effective in increasing the drying rate (up to 26%) than increasing the airspeed from 1 to 5 m s-1 or decreasing the relative humidity from 30% to 10%. This study quantified the need for including cellular dehydration mechanisms in understanding fruit drying processes and provided insight at a spatial resolution that experiments almost cannot reach.
Collapse
Affiliation(s)
- Kevin Prawiranto
- Empa, Swiss Federal Laboratories for Materials Science and Technology, Laboratory for Biomimetic Membranes and Textiles, Lerchenfeldstrasse 5, CH-9014 St. Gallen, Switzerland.
| | | | | |
Collapse
|
34
|
Adrover A, Venditti C, Brasiello A. A Non-Isothermal Moving-Boundary Model for Continuous and Intermittent Drying of Pears. Foods 2020; 9:E1577. [PMID: 33143274 PMCID: PMC7692062 DOI: 10.3390/foods9111577] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2020] [Revised: 10/26/2020] [Accepted: 10/27/2020] [Indexed: 11/17/2022] Open
Abstract
A non-isothermal moving-boundary model for food dehydration, accounting for shrinkage and thermal effects, is proposed and applied to the analysis of intermittent dehydration in which air temperature, relative humidity, and velocity vary cyclically in time. The convection-diffusion heat transport equation, accounting for heat transfer, water evaporation, and shrinkage at the sample surface, is coupled to the convection-diffusion water transport equation. Volume shrinkage is not superimposed but predicted by the model through the introduction of a point-wise shrinkage velocity. Experimental dehydration curves, in continuous and intermittent conditions, are accurately predicted by the model with an effective water diffusivity Deff(T) that depends exclusively on the local temperature. The non-isothermal model is successfully applied to the large set of experimental data of continuous and intermittent drying of Rocha pears.
Collapse
Affiliation(s)
- Alessandra Adrover
- Dipartimento di Ingegneria Chimica, Materiali e Ambiente, Sapienza Università di Roma, via Eudossiana 18, 00184 Roma, Italy; (C.V.); (A.B.)
| | - Claudia Venditti
- Dipartimento di Ingegneria Chimica, Materiali e Ambiente, Sapienza Università di Roma, via Eudossiana 18, 00184 Roma, Italy; (C.V.); (A.B.)
| | - Antonio Brasiello
- Dipartimento di Ingegneria Chimica, Materiali e Ambiente, Sapienza Università di Roma, via Eudossiana 18, 00184 Roma, Italy; (C.V.); (A.B.)
- INSTM Consorzio Interuniversitario Nazionale per la Scienza e Tecnologia dei Materiali, Via G. Giusti 9, 50121 Firenze, Italy
| |
Collapse
|
35
|
Suherman S, Hadiyanto H, Susanto EE, Rahmatullah SA, Pratama AR. Towards an optimal hybrid solar method for lime-drying behavior. Heliyon 2020; 6:e05356. [PMID: 33163656 PMCID: PMC7610268 DOI: 10.1016/j.heliyon.2020.e05356] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2020] [Revised: 06/06/2020] [Accepted: 10/23/2020] [Indexed: 11/26/2022] Open
Abstract
Lime is one of the most commonly consumed medicinal plants in Indonesia, which must be dried to preserve its quality, but mostly by using traditional, ineffective drying method. Therefore, this study aims to investigate lime drying process a hybrid solar drying method. The hybrid solar dryer consisted of a solar dryer and Liquefied Petroleum Gas as the supplementary heater. The drying process was conducted until there was no significant weight decrease, with the drying temperature of 40, 50, 60, 70, and 80 °C. Thin-layer modeling and quality analysis were also conducted. The experimental results indicated that 5 h was required to sufficiently dry the lime at 80 °C, while drying at 40 °C took 24 h to finish. The drying rate curve of lime suggested that lime drying mostly happened during the falling-rate period. Moreover, the average efficiency of the hybrid solar dryer ranged from 5.36% to 38.61%, which increased with temperature. From the 10 thin-layer drying models used, the Wang and Singh model was the most suitable to describe the drying behavior of lime. The effective diffusivity values of the limes and the activation energy value during hybrid solar drying were within their respective acceptable range for agricultural products. However, as the drying temperature was increased from 40 to 80 °C, the total phenolic content and vitamin C content decreased, from 87.3 to 27.8 mg GAE/100 g dry limes and 0.118 to 0.015 ppm, respectively. It can be concluded that hybrid solar dryer is able to sufficiently dry the lime, with acceptable drying time and dryer efficiency, although using high drying temperature will decrease the quality of dried lime. Further modifications and improvements to the hybrid solar dryer are required to maximize the quality of dried lime while still maintaining fast and effective drying process.
Collapse
Affiliation(s)
- Suherman Suherman
- Department of Chemical Engineering, Faculty of Engineering, Diponegoro University, Tembalang, Semarang, 50275, Central Java, Indonesia
| | - Hadiyanto Hadiyanto
- Department of Chemical Engineering, Faculty of Engineering, Diponegoro University, Tembalang, Semarang, 50275, Central Java, Indonesia
| | - Evan Eduard Susanto
- Department of Chemical Engineering, Faculty of Engineering, Diponegoro University, Tembalang, Semarang, 50275, Central Java, Indonesia
| | - Shesar Anis Rahmatullah
- Department of Chemical Engineering, Faculty of Engineering, Diponegoro University, Tembalang, Semarang, 50275, Central Java, Indonesia
| | - Aditya Rofi Pratama
- Department of Chemical Engineering, Faculty of Engineering, Diponegoro University, Tembalang, Semarang, 50275, Central Java, Indonesia
| |
Collapse
|
36
|
Paula RR, Vimercati WC, Araújo CDS, Macedo LL, Teixeira LJQ, Saraiva SH. Drying kinetics and physicochemical properties of whey dried by foam mat drying. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14796] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ramon Ramos Paula
- Postgraduate Program in Food Science and Technology, Center of Agrarian Sciences and Engineering Federal University of Espírito Santo Alegre Brazil
| | - Wallaf Costa Vimercati
- Postgraduate Program in Food Science and Technology, Center of Agrarian Sciences and Engineering Federal University of Espírito Santo Alegre Brazil
| | - Cintia da Silva Araújo
- Postgraduate Program in Food Science and Technology, Center of Agrarian Sciences and Engineering Federal University of Espírito Santo Alegre Brazil
| | - Leandro Levate Macedo
- Postgraduate Program in Food Science and Technology, Center of Agrarian Sciences and Engineering Federal University of Espírito Santo Alegre Brazil
| | - Luciano José Quintão Teixeira
- Postgraduate Program in Food Science and Technology, Center of Agrarian Sciences and Engineering Federal University of Espírito Santo Alegre Brazil
| | - Sérgio Henriques Saraiva
- Postgraduate Program in Food Science and Technology, Center of Agrarian Sciences and Engineering Federal University of Espírito Santo Alegre Brazil
| |
Collapse
|
37
|
Zare D, Akbarzadeh S, Nematollahi MA, Loghavi M. Simulation of hot air
infrared‐assisted
green peas drying using finite element method. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13500] [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)
- Dariush Zare
- Department of Biosystems Engineering College of Agriculture, Shiraz University Shiraz Iran
| | - Saeed Akbarzadeh
- Department of Biosystems Engineering College of Agriculture, Shiraz University Shiraz Iran
| | | | - Mohammad Loghavi
- Department of Biosystems Engineering College of Agriculture, Shiraz University Shiraz Iran
| |
Collapse
|
38
|
Dalvi‐Isfahan M. A comparative study on the efficiency of two modeling approaches for predicting moisture content of apple slice during drying. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13527] [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)
- Mohsen Dalvi‐Isfahan
- Department of Food Science and Technology, Faculty of Agriculture Jahrom University Jahrom Fars P.O. Box 74137‐66171 Iran
| |
Collapse
|
39
|
Wang J, Wu G, Wang Z, Shu B, Li L, Zhang R, Huang F, Dong L, Zhang M, Chen S, Su D. The influence of processing conditions on kinetics, anthocyanin profile and antioxidant activity of purple sweet potato subjected to hot air drying. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13472] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Junmin Wang
- College of Life ScienceYangtze University Jingzhou Hubei 434025 P. R. China
- Sericultural & Agri‐Food Research Institute Guangdong Academy of Agricultural Sciences / Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs / Guangdong Key Laboratory of Agricultural Products ProcessingSericultural & Agri‐Food Research Institute Guangdong Academy of Agricultural Sciences Guangzhou Guangdong 510610 China
| | - Guangxu Wu
- College of Life ScienceYangtze University Jingzhou Hubei 434025 P. R. China
| | - Zhineng Wang
- College of Life ScienceYangtze University Jingzhou Hubei 434025 P. R. China
- Sericultural & Agri‐Food Research Institute Guangdong Academy of Agricultural Sciences / Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs / Guangdong Key Laboratory of Agricultural Products ProcessingSericultural & Agri‐Food Research Institute Guangdong Academy of Agricultural Sciences Guangzhou Guangdong 510610 China
| | - Bin Shu
- College of Life ScienceYangtze University Jingzhou Hubei 434025 P. R. China
- Sericultural & Agri‐Food Research Institute Guangdong Academy of Agricultural Sciences / Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs / Guangdong Key Laboratory of Agricultural Products ProcessingSericultural & Agri‐Food Research Institute Guangdong Academy of Agricultural Sciences Guangzhou Guangdong 510610 China
| | - Li Li
- College of Life ScienceYangtze University Jingzhou Hubei 434025 P. R. China
| | - Ruifen Zhang
- College of Life ScienceYangtze University Jingzhou Hubei 434025 P. R. China
- Sericultural & Agri‐Food Research Institute Guangdong Academy of Agricultural Sciences / Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs / Guangdong Key Laboratory of Agricultural Products ProcessingSericultural & Agri‐Food Research Institute Guangdong Academy of Agricultural Sciences Guangzhou Guangdong 510610 China
| | - Fei Huang
- Sericultural & Agri‐Food Research Institute Guangdong Academy of Agricultural Sciences / Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs / Guangdong Key Laboratory of Agricultural Products ProcessingSericultural & Agri‐Food Research Institute Guangdong Academy of Agricultural Sciences Guangzhou Guangdong 510610 China
| | - Lihong Dong
- Sericultural & Agri‐Food Research Institute Guangdong Academy of Agricultural Sciences / Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs / Guangdong Key Laboratory of Agricultural Products ProcessingSericultural & Agri‐Food Research Institute Guangdong Academy of Agricultural Sciences Guangzhou Guangdong 510610 China
| | - Mingwei Zhang
- College of Life ScienceYangtze University Jingzhou Hubei 434025 P. R. China
- Sericultural & Agri‐Food Research Institute Guangdong Academy of Agricultural Sciences / Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs / Guangdong Key Laboratory of Agricultural Products ProcessingSericultural & Agri‐Food Research Institute Guangdong Academy of Agricultural Sciences Guangzhou Guangdong 510610 China
| | - Suo Chen
- College of Life ScienceYangtze University Jingzhou Hubei 434025 P. R. China
| | - Dongxiao Su
- College of Life ScienceYangtze University Jingzhou Hubei 434025 P. R. China
- School of Chemistry and Chemical EngineeringGuangzhou University Guangzhou Guangdong 510006 China
| |
Collapse
|
40
|
Choachamnan J, Moraru C, Lee S, Kurosaka A, Boonsupthip W. Multiple-factor mathematical modeling of glycine-glucose browning. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109829] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
|
41
|
Kim SH, Nishihara C, Tanaka F, Tanaka F. Simulation of Temperature Profile and Moisture Loss of Fresh Cucumber Fruit and Visualization of Commercial Storage Duration. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2020. [DOI: 10.3136/fstr.26.459] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Seong-Heon Kim
- Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University
| | - Chinatsu Nishihara
- Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University
| | | | | |
Collapse
|
42
|
Moradi M, Fallahi MA, Mousavi Khaneghah A. Kinetics and mathematical modeling of thin layer drying of mint leaves by a hot water recirculating solar dryer. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13181] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Mehdi Moradi
- Department of Biosystems EngineeringCollege of Agriculture, Shiraz University Shiraz Iran
| | | | - Amin Mousavi Khaneghah
- Department of Food Science, Faculty of Food EngineeringUniversity of Campinas (UNICAMP) Campinas São Paulo Brazil
| |
Collapse
|
43
|
|
44
|
|