1
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Memis H, Bekar F, Guler C, Kamiloğlu A, Kutlu N. Optimization of ultrasonic-assisted osmotic dehydration as a pretreatment for microwave drying of beetroot ( Beta vulgaris). FOOD SCI TECHNOL INT 2024; 30:439-449. [PMID: 36718506 DOI: 10.1177/10820132231153501] [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] [Indexed: 02/01/2023]
Abstract
The aim of this study was to optimize drying conditions during ultrasonic-assisted osmotic dehydration and subsequent microwave drying of red beetroot using the Box-Behnken design. For this purpose, ultrasonic-assisted osmotic dehydration was performed at different ultrasonic powers (50, 75, and 100 W), sonication times (20, 40, and 60 min), and salt concentrations (0%, 15%, and 30%). The subsequent drying procedures were conducted with 231, 518, and 805 W microwave power. The best condition was selected as 5.15% salt concentration, 20 min sonication time, 50 W ultrasonic power, and 716.45 W microwave power. The responses obtained under optimum conditions were determined as 68.06%, 9.54 mg GAE/g dm, 28.23, 42.66, and 3.08 for DPPH• % inhibition, total phenolic content, L*, a*, and b* values, respectively. While favorable impacts on color were detected for the applied pretreatments, the DPPH• scavenging activities of the dried beetroot were determined to be more significant after ultrasonic-assisted osmotic dehydration. Furthermore, the drying kinetics of beetroot were evaluated according to the Midilli et al. model. When the fit to the model was investigated, it was compatible at R2 > 0.90 level. As a result, the ultrasonic-assisted osmotic dehydration pretreatment performed before the microwave drying method preserved the quality characteristics of beetroot samples and was successfully applied.
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Affiliation(s)
- Habibe Memis
- Department of Food Engineering, Bayburt University, Bayburt, Turkey
| | - Fevzi Bekar
- Department of Food Engineering, Bayburt University, Bayburt, Turkey
| | - Cagri Guler
- Department of Food Engineering, Bayburt University, Bayburt, Turkey
| | - Aybike Kamiloğlu
- Department of Food Engineering, Bayburt University, Bayburt, Turkey
| | - Naciye Kutlu
- Department of Food Processing, Bayburt University, Bayburt, Turkey
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2
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Liao Y, Liu Y, Zhang W, Dong H, Yang L, Zhang J, Wang Y, Cheng S, Chen G. Effects of variable-temperature drying on the qualities and sweet-substance profile of Zizyphus jujuba Mill. cv. Junzao. Food Chem X 2024; 22:101361. [PMID: 38633738 PMCID: PMC11021840 DOI: 10.1016/j.fochx.2024.101361] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2024] [Revised: 03/22/2024] [Accepted: 04/03/2024] [Indexed: 04/19/2024] Open
Abstract
The changes in the qualities and sweet-substance levels of Junzao jujube during variable-temperature drying (VTD) were investigated. The results showed that VTD retains the original color of jujube, reduces its hardness and chewiness, and decreases its wrinkling while shortening the drying time by 13.2% compared with that of constant temperature drying (CTD). "Electronic-tongue" taste analysis showed that the sweetness of VTD jujube is significantly higher than that for CTD. This is shown to be related to the contents of sucrose, fructose, and glucose, as well as the activities of invertase and sucrose synthase enzymes. In addition, the content trends for sweet amino acids are correlated with the temperature gradient used in VTD. Thus, the present study elucidates the factors governing the transformation of sugar substances in jujube during VTD, as well as providing a practical reference for the application of VTD in the jujube industry.
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Affiliation(s)
- Yaxuan Liao
- College of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, PR China
| | - Yuxing Liu
- College of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, PR China
| | - Weida Zhang
- College of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, PR China
| | - Hao Dong
- Shihezi Testing Institute of Quality and Metrology, Shihezi 832000, PR China
| | - Liqing Yang
- College of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, PR China
| | - Jiajun Zhang
- College of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, PR China
| | - Yunuo Wang
- College of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, PR China
| | - Shaobo Cheng
- College of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, PR China
- Research Center of Xinjiang Characteristic Fruit and Vegetable Storage and Processing Engineering, Ministry of Education, Shihezi, Xinjiang 832000, PR China
| | - Guogang Chen
- College of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, PR China
- Research Center of Xinjiang Characteristic Fruit and Vegetable Storage and Processing Engineering, Ministry of Education, Shihezi, Xinjiang 832000, PR China
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3
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Kamruzzaman M, Shen L, Zhang Y, Xue L, Fu K, Zhu H, Zheng X. Optimization of Processing Parameters for Continuous Microwave Drying of Crab Apple Slices via Response Surface Methodology. Foods 2024; 13:2071. [PMID: 38998577 PMCID: PMC11240992 DOI: 10.3390/foods13132071] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2024] [Revised: 06/21/2024] [Accepted: 06/26/2024] [Indexed: 07/14/2024] Open
Abstract
To improve product quality and obtain suitable processing parameters for crab apple slices (CASs) produced by continuous microwave drying (CMD), the effects of processing parameters, including slice thickness, microwave power, air velocity, and conveyor belt speed, on the evaluation indexes in terms of temperature, moisture content, color (L*, a*, b*), hardness, brittleness, and total phenolic content of CASs were investigated via the response surface method. The results indicated that microwave power has the greatest effect on the evaluation indexes applied to the CASs under CMD, followed by air velocity, slice thickness, and conveyor belt speed. To produce the desired product quality, the appropriate parameters for CMD of CASs were optimized as 1.25 mm slice thickness, 14,630 W microwave power, 0.50 m·s-1 air velocity, and 0.33 m·min-1 conveyor belt speed. Following that, the moisture content under CMD was found to be 13.53%, the desired color, hardness 0.79 g, brittleness 12.97 (number of peaks), and the total phenolic content 5.48 mg·g-1. This research provides a theoretical framework for optimizing the processing parameters of CASs using the response surface method.
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Affiliation(s)
- Md Kamruzzaman
- College of Engineering, Northeast Agricultural University, No. 600, Changjiang Road, Xiangfang District, Harbin 150030, China
| | - Liuyang Shen
- College of Engineering, Northeast Agricultural University, No. 600, Changjiang Road, Xiangfang District, Harbin 150030, China
| | - Yuhan Zhang
- College of Engineering, Northeast Agricultural University, No. 600, Changjiang Road, Xiangfang District, Harbin 150030, China
| | - Liangliang Xue
- College of Engineering, Northeast Agricultural University, No. 600, Changjiang Road, Xiangfang District, Harbin 150030, China
| | - Kesen Fu
- College of Engineering, Northeast Agricultural University, No. 600, Changjiang Road, Xiangfang District, Harbin 150030, China
| | - Haihui Zhu
- College of Engineering, Northeast Agricultural University, No. 600, Changjiang Road, Xiangfang District, Harbin 150030, China
| | - Xianzhe Zheng
- College of Engineering, Northeast Agricultural University, No. 600, Changjiang Road, Xiangfang District, Harbin 150030, China
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4
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Joardder MUH, Karim A. Pore Evolution in Cell Walls of Food Tissue during Microwave-Assisted Drying: An In-Depth Investigation. Foods 2023; 12:2497. [PMID: 37444236 DOI: 10.3390/foods12132497] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2023] [Revised: 06/23/2023] [Accepted: 06/23/2023] [Indexed: 07/15/2023] Open
Abstract
Microwave (MW) heating is a unique approach that, unlike conduction- and convection-based heating, can provide volumetric heating. Complex microstructural changes in food materials occur because of simultaneous heat and mass transfer during drying, significantly affecting food structure and quality. Food properties, drying methods, and other drying parameters all have an impact on the microstructure of food samples, which in turn affects drying kinetics and food quality. However, no study has been undertaken to investigate the development of nano-micro-pores (NM-pores) on the cell walls and their relationship with the moisture migration mechanism. This study presents a novel investigation of the microstructural changes in food during microwave drying, with a focus on the formation of nano-micro-pores (NM-pores) on cell walls and their impact on moisture transport kinetics. The utilized hot air was maintained at a temperature of 70 °C, whereas microwave (MW) power levels of 100 W, 200 W, 300 W, and 400 W were used in microwave drying. The findings of the study indicate that the development of NM-pores occurs only during intermittent microwave drying (IMCD), while the cell wall of the food samples tends to burn or collapse in continuous microwave drying (CMD) due to the high heat generated. Additionally, no NM-pores were observed in the cell wall during convective drying. During IMCD with microwave power ranging from 100 W to 400 W, a range of pore sizes from 0.1 μm to 8.5 μm were observed. Due to the formation of NM-pores and collapses, MW drying takes around 10-20 times less time than convective drying to remove the same quantity of moisture. The effective moisture diffusivity values were found to be the highest in CMD at 4.70 × 10-07 m2/s and the lowest in CD at 2.43 × 10-09 m2/s. IMCD showed a moderate diffusivity of 2.45 × 10-08 m2/s. This study investigates the formation of NM-pores on cell walls during microwave drying and their impact on moisture transport kinetics and establishes correlations between microstructure modifications and moisture migration pathways.
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Affiliation(s)
- Mohammad U H Joardder
- Department of Mechanical Engineering, Rajshahi University of Engineering and Technology, Rajshahi 6204, Bangladesh
- Faculty of Engineering and Science, Queensland University of Technology, Brisbane, QLD 4001, Australia
| | - Azharul Karim
- Faculty of Engineering and Science, Queensland University of Technology, Brisbane, QLD 4001, Australia
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5
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Bai JW, Wang YC, Cai JR, Zhang L, Dai Y, Tian XY, Xiao HW. Three-Dimensional Appearance and Physicochemical Properties of Pleurotus eryngii under Different Drying Methods. Foods 2023; 12:foods12101999. [PMID: 37238817 DOI: 10.3390/foods12101999] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2023] [Revised: 05/09/2023] [Accepted: 05/12/2023] [Indexed: 05/28/2023] Open
Abstract
This study investigated the effects of different drying methods on the drying characteristics, three-dimensional (3D) appearance, color, total polysaccharide content (TPC), antioxidant activity, and microstructure of Pleurotus eryngii slices. The drying methods included hot air drying (HAD), infrared drying (ID), and microwave drying (MD). The results showed that the drying method and conditions significantly influenced the drying time, with MD having a significant advantage in reducing the drying time. The 3D appearance of P. eryngii slices was evaluated based on shrinkage and roughness as quantitative indexes, and the best appearance was obtained by hot air drying at 55 and 65 °C. HAD and ID at lower drying temperatures obtained better color, TPC, and antioxidant activity, but MD significantly damaged the color and nutritional quality of P. eryngii. The microstructure of dried P. eryngii slices was observed using scanning electron microscopy, and the results showed that drying methods and conditions had an obvious effect on the microstructure of P. eryngii slices. Scattered mycelia were clearly observed in P. eryngii samples dried by HAD and ID at lower drying temperatures, while high drying temperatures led to the cross-linking and aggregation of mycelia. This study offers scientific and technical support for choosing appropriate drying methods to achieve a desirable appearance and quality of dried P. eryngii.
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Affiliation(s)
- Jun-Wen Bai
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yu-Chi Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Jian-Rong Cai
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Lu Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yi Dai
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Xiao-Yu Tian
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Hong-Wei Xiao
- College of Engineering, China Agricultural University, Beijing 100083, China
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6
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Xue L, Gao R, Shen L, Zheng X, Gao M. Dependence of degradation of anthocyanins on non-uniformity of microwave heating in blueberry puree. FOOD AND BIOPRODUCTS PROCESSING 2023. [DOI: 10.1016/j.fbp.2023.03.009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
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7
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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]
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8
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Aradwad PP, Thirumani Venkatesh AK, Mani I. Infrared drying of apple (
Malus domestica
) slices: Effect on drying and color kinetics, texture, rehydration, and microstructure. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14218] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Affiliation(s)
- Pramod P. Aradwad
- Division of Agricultural Engineering ICAR‐Indian Agricultural Research Institute New Delhi India
| | | | - Indra Mani
- Division of Agricultural Engineering ICAR‐Indian Agricultural Research Institute New Delhi India
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9
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Microstructure Analysis and Quality Evaluation of Jujube Slices Dried by Hot Air Combined with Radio Frequency Heat Treatment at Different Drying Stages. Foods 2022; 11:foods11193086. [PMID: 36230160 PMCID: PMC9562017 DOI: 10.3390/foods11193086] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2022] [Revised: 09/19/2022] [Accepted: 10/01/2022] [Indexed: 11/24/2022] Open
Abstract
Jujubes have been favored by consumers because of their rich nutrition and wide use. Hot air drying has been commercially and typically used to prolong shelf life and acquire the dried produce. Jujube slices were dried with hot air combined with radio frequency (RF) at different drying stages, namely, early (0–2 h, E-HA + RF), middle (2–4 h, M-HA + RF), later (4–6 h, L-HA + RF), and whole (0–6 h, W-HA + RF) stages. This study aimed to investigate the effects of different RF application stages on the microstructure, moisture absorption rate, color, and ascorbic acid of jujube slices. Compared with the hot air drying (HA) group, the E-HA + RF group obtained the best results among the experimental groups because it reduced the cells with a roundness of less than 0.4 by 5%. Moreover, the M-HA + RF group showed better results than those of other groups, with an 18.6% and 48.8% reduction in cells for a cross-sectional area less than 200 µm2 and a perimeter less than 25 µm, respectively. The minimum total color difference (ΔE = 9.21 ± 0.31) and maximum retention of ascorbic acid (285.06 mg/100 g) were also observed in this group. Therefore, the method of hot air drying assisted by phased RF is viable in the drying industry to improve the quality of dried agricultural products and reduce energy consumption.
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10
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Riveros-Gomez M, Baldán Y, Román MC, Fabani MP, Mazza G, Rodríguez R. Drying and rehydration kinetics of peeled and unpeeled green apple slices (Granny Smith cv). JOURNAL OF ENVIRONMENTAL SCIENCE AND HEALTH. PART. B, PESTICIDES, FOOD CONTAMINANTS, AND AGRICULTURAL WASTES 2022; 57:835-847. [PMID: 36134516 DOI: 10.1080/03601234.2022.2126246] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
Abstract
In this work, the kinetics of drying and rehydration of green apple slices peeled and unpeeled (Granny Smith cv) were studied. The apple slices were dried at 50, 60, and 70 °C, and after that, rehydrated at ambient (Ta) and boiling temperature (Tb). The drying kinetics were adjusted with the Dincer and Dost model, giving a good fit. Effective diffusivity (Deff) and the convective mass transfer coefficient (hm) were also determined, both coefficients increase with drying temperature, being 1.25 × 10-9 m2 s-1 and 9.53 × 10-7 m2 s-1 the highest values obtained for the peeled apple slices respectively. Peleg and Weibull models were adjusted to the rehydration experimental data obtaining a good fit (R2 > 0.99). Deff values increase significantly with rehydration temperature but take similar values between peeled and unpeeled samples. Acidity, pH, moisture content, solid soluble content, and equivalent diameter were determined to compare the fresh apple slices with those after dehydration and the post-rehydration process. The apple slices rehydrated at boiling temperature better preserved the characteristics of fresh samples due to the short immersion times in water, no significant differences were observed between peeled and unpeeled apples. According to the results, it is convenient to dry the apple slices unpeeled at 70 °C and rehydrate them at Tb.
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Affiliation(s)
- Mathias Riveros-Gomez
- Grupo Vinculado al PROBIEN (CONICET-UNCo), Instituto de Ingeniería Química, Facultad de Ingeniería (UNSJ), San Juan, Argentina
| | - Yanina Baldán
- Grupo Vinculado al PROBIEN (CONICET-UNCo), Instituto de Ingeniería Química, Facultad de Ingeniería (UNSJ), San Juan, Argentina
| | - María Celia Román
- Grupo Vinculado al PROBIEN (CONICET-UNCo), Instituto de Ingeniería Química, Facultad de Ingeniería (UNSJ), San Juan, Argentina
| | - María Paula Fabani
- Facultad de Ingeniería (UNSJ), Instituto de Biotecnología, San Juan, Argentina
| | - Germán Mazza
- Biotecnología y Energías Alternativas, PROBIEN (CONICET-UNCo), Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Neuquén, Argentina
- Patagonia Confluencia, Centro Científico Tecnológico CONICET, Neuquén, Argentina
| | - Rosa Rodríguez
- Grupo Vinculado al PROBIEN (CONICET-UNCo), Instituto de Ingeniería Química, Facultad de Ingeniería (UNSJ), San Juan, Argentina
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11
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12
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Santos KL, Machado de Sousa PH, Rangel Moreira Cavalcanti-Mata ME, Barros de Vasconcelos L. Mixed leather of açaí, banana, peanut, and guarana syrup: the effect of agar and gellan gum use on quality attributes. Int J Gastron Food Sci 2021. [DOI: 10.1016/j.ijgfs.2021.100407] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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13
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Alibas I, Yilmaz A. Microwave and convective drying kinetics and thermal properties of orange slices and effect of drying on some phytochemical parameters. JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY 2021; 147:8301-8321. [PMID: 34840521 PMCID: PMC8605938 DOI: 10.1007/s10973-021-11108-3] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/01/2021] [Accepted: 10/11/2021] [Indexed: 06/13/2023]
Abstract
We dried the orange slices massed 100 ± 0.10 g from the initial moisture content of 6.97 ± 0.02 kg water kgDM -1 to the final moisture ones of 0.12 ± 0.01 kg water kgDM -1 using two different drying methods defined as convective drying at 50, 75, 100, and 125 °C along with microwave drying at eight output power between 90 and 1000 W. In the study, we measured the drying methods' energy consumption and observed that the microwave drying method's energy consumption was very low at high and low powers. Also, we modeled the results using twenty-one different thin-layer drying equations and obtained results closest to experimental data with the modified Henderson and Pabis equation for all powers in microwave drying and all temperatures in convective drying. We calculated both effective moisture diffusivities and activation energy using the drying data. Some thermal properties such as specific heat, thermal conductivity, thermal diffusivity, and thermal effusivity were calculated and recorded to be decreasing in all thermal properties with drying. Also, we measured the color parameters known as L, a, b, C, α°, and ΔE, browning index (BI), whitening index (WI), and vitamin C (ascorbic acid) in the study. We concluded that the most suitable drying method is microwave drying at medium powers of 350 and 500 W by considering both drying and quality parameters.
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Affiliation(s)
- Ilknur Alibas
- Department of Biosystems Engineering, Faculty of Agriculture, Bursa Uludag University, 16059 Bursa, Turkey
| | - Aslihan Yilmaz
- Department of Biosystems Engineering, Faculty of Agriculture, Bursa Uludag University, 16059 Bursa, Turkey
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14
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Xu B, Chen J, Sylvain Tiliwa E, Yan W, Roknul Azam SM, Yuan J, Wei B, Zhou C, Ma H. Effect of multi-mode dual-frequency ultrasound pretreatment on the vacuum freeze-drying process and quality attributes of the strawberry slices. ULTRASONICS SONOCHEMISTRY 2021; 78:105714. [PMID: 34411845 PMCID: PMC8379497 DOI: 10.1016/j.ultsonch.2021.105714] [Citation(s) in RCA: 45] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/24/2021] [Revised: 07/11/2021] [Accepted: 08/04/2021] [Indexed: 05/09/2023]
Abstract
The effects of osmotic pretreatment assisted by ultrasound in different frequency modes before vacuum freeze-drying (VFD) on moisture migration and quality characteristics of strawberry slices were investigated. The frequency modes are single-frequency modes under 20, 40 kHz (SM-20, SM-40), and dual-frequency under 20/40 kHz including sequential mode (SeDM) and simultaneous mode (SiDM). The quality characteristics of dried strawberry products including rehydration, hardness, color, flavor, total anthocyanins, total phenols, vitamin C content, and active antioxidant components (DPPH and -OH) were determined. Results showed that drying time of the strawberry slices irradiated by ultrasound was reduced by 15.25%-50.00%, compared to the control samples. Besides, dual-frequency ultrasound shortened the drying time more than single-frequency ultrasound. The drying time of SeDM was the shortest. In addition to vitamin C content, the quality characteristics including rehydration, hardness, color, flavor, total anthocyanins, total phenols, and antioxidant activity of dried strawberry products pretreated by SeDM were significantly (p < 0.05) better than those of control and other pretreated samples. It can be concluded that the SeDM was an effective pretreatment method to produce high-quality vacuum freeze-dried strawberry products.
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Affiliation(s)
- Baoguo Xu
- School of Food and Biological Engineering, Jiangsu University, 212013 Zhenjiang, Jiangsu, China; Institute of Food Physical Processing, Jiangsu University, 212013 Zhenjiang, Jiangsu, China.
| | - Jianan Chen
- School of Food and Biological Engineering, Jiangsu University, 212013 Zhenjiang, Jiangsu, China
| | | | - Weiqiang Yan
- Institute of Crop Breeding and Cultivation, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
| | - S M Roknul Azam
- School of Food and Biological Engineering, Jiangsu University, 212013 Zhenjiang, Jiangsu, China; Institute of Food Physical Processing, Jiangsu University, 212013 Zhenjiang, Jiangsu, China
| | - Jun Yuan
- Jiangsu Key Laboratory of Regional Resource Exploitation and Medicinal Research, Huaiyin Institute of Technology, Huaian 223003, Jiangsu, China
| | - Benxi Wei
- School of Food and Biological Engineering, Jiangsu University, 212013 Zhenjiang, Jiangsu, China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, 212013 Zhenjiang, Jiangsu, China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, 212013 Zhenjiang, Jiangsu, China; Institute of Food Physical Processing, Jiangsu University, 212013 Zhenjiang, Jiangsu, China
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15
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Numerical analysis of heat and mass transfers during intermittent microwave drying of Chinese jujube (Zizyphus jujuba Miller). FOOD AND BIOPRODUCTS PROCESSING 2021. [DOI: 10.1016/j.fbp.2021.06.005] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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16
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He Z, Ye M, Zhang Y, Wu F, Fu M, Sun F, Liu X. Effect of seed size and drying temperature on the hot air drying kinetics and quality of Chinese hickory (
Carya cathayensis
) storage. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15488] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Affiliation(s)
- Zhiping He
- The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province College of Agriculture and Food Science Zhejiang A & F University Lin'an China
- Xinjiang Institute of Technology Akesu China
| | - Minqian Ye
- The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province College of Agriculture and Food Science Zhejiang A & F University Lin'an China
| | - Youqing Zhang
- Product Quality Monitoring Center of Hangzhou Lin'an China
| | - Fenghua Wu
- The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province College of Agriculture and Food Science Zhejiang A & F University Lin'an China
| | - Maorun Fu
- School of Food Science & Engineering Qilu University of Technology (Shandong Academy of Sciences) Jinan China
| | - Fei Sun
- School of Food Science & Engineering Qilu University of Technology (Shandong Academy of Sciences) Jinan China
| | - Xingquan Liu
- The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province College of Agriculture and Food Science Zhejiang A & F University Lin'an China
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17
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Yue T, Xing Y, Xu Q, Yang S, Xu L, Wang X, Yang P. Physical and chemical properties of purple cabbage as affected by drying conditions. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2021. [DOI: 10.1080/10942912.2021.1953070] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Tianyi Yue
- Key Laboratory of Food Bio-technology, College of Food and Bioengineering, Xihua University, Chengdu, China
- Key Laboratory of Food Non-Thermal Technology, Engineering Technology Research Center of Food Non-Thermal, Yibin Xihua University Research Institute, Yibin, China
| | - Yage Xing
- Key Laboratory of Food Bio-technology, College of Food and Bioengineering, Xihua University, Chengdu, China
- Key Laboratory of Food Non-Thermal Technology, Engineering Technology Research Center of Food Non-Thermal, Yibin Xihua University Research Institute, Yibin, China
| | - Qinglian Xu
- Key Laboratory of Food Bio-technology, College of Food and Bioengineering, Xihua University, Chengdu, China
| | - Shuang Yang
- Key Laboratory of Food Bio-technology, College of Food and Bioengineering, Xihua University, Chengdu, China
| | - Lin Xu
- Key Laboratory of Food Bio-technology, College of Food and Bioengineering, Xihua University, Chengdu, China
| | - Xiaomin Wang
- Key Laboratory of Food Bio-technology, College of Food and Bioengineering, Xihua University, Chengdu, China
- Key Laboratory of Food Non-Thermal Technology, Engineering Technology Research Center of Food Non-Thermal, Yibin Xihua University Research Institute, Yibin, China
| | - Ping Yang
- Key Laboratory of Food Bio-technology, College of Food and Bioengineering, Xihua University, Chengdu, China
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Castillo‐Gironés S, Masztalerz K, Lech K, Issa‐Issa H, Figiel A, Carbonell‐Barrachina AA. Impact of osmotic dehydration and different drying methods on the texture and sensory characteristic of sweet corn kernels. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15383] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
| | - Klaudia Masztalerz
- Institute of Agricultural Engineering Wrocław University of Environmental and Life Sciences Wrocław Poland
| | - Krzysztof Lech
- Institute of Agricultural Engineering Wrocław University of Environmental and Life Sciences Wrocław Poland
| | - Hanán Issa‐Issa
- Food Technology Department Miguel Hernández University of Elche Alicante Spain
| | - Adam Figiel
- Institute of Agricultural Engineering Wrocław University of Environmental and Life Sciences Wrocław Poland
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