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Asghari A, Zongo PA, Osse EF, Aghajanzadeh S, Raghavan V, Khalloufi S. Review of osmotic dehydration: Promising technologies for enhancing products' attributes, opportunities, and challenges for the food industries. Compr Rev Food Sci Food Saf 2024; 23:e13346. [PMID: 38634193 DOI: 10.1111/1541-4337.13346] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2024] [Revised: 03/23/2024] [Accepted: 03/27/2024] [Indexed: 04/19/2024]
Abstract
Osmotic dehydration (OD) is an efficient preservation technology in that water is removed by immersing the food in a solution with a higher concentration of solutes. The application of OD in food processing offers more benefits than conventional drying technologies. Notably, OD can effectively remove a significant amount of water without a phase change, which reduces the energy demand associated with latent heat and high temperatures. A specific feature of OD is its ability to introduce solutes from the hypertonic solution into the food matrix, thereby influencing the attributes of the final product. This review comprehensively discusses the fundamental principles governing OD, emphasizing the role of chemical potential differences as the driving force behind the molecular diffusion occurring between the food and the osmotic solution. The kinetics of OD are described using mathematical models and the Biot number. The critical factors essential for optimizing OD efficiency are discussed, including product characteristics, osmotic solution properties, and process conditions. In addition, several promising technologies are introduced to enhance OD performance, such as coating, skin treatments, freeze-thawing, ultrasound, high hydrostatic pressure, centrifugation, and pulsed electric field. Reusing osmotic solutions to produce innovative products offers an opportunity to reduce food wastes. This review explores the prospects of valorizing food wastes from various food industries when formulating osmotic solutions for enhancing the quality and nutritional value of osmotically dehydrated foods while mitigating environmental impacts.
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Affiliation(s)
- Ali Asghari
- Soils Science and Agri-Food Engineering Department, Laval University, Quebec City, Québec, Canada
- Institute of Nutrition and Functional Foods, Quebec City, Québec, Canada
| | - P Assana Zongo
- Applied Sciences and Technologies Research Institute, National Center for Research and Applied Sciences of Burkina Faso, Ouagadougou, Burkina Faso
| | - Emmanuel Freddy Osse
- Soils Science and Agri-Food Engineering Department, Laval University, Quebec City, Québec, Canada
- Institute of Nutrition and Functional Foods, Quebec City, Québec, Canada
| | - Sara Aghajanzadeh
- Soils Science and Agri-Food Engineering Department, Laval University, Quebec City, Québec, Canada
- Institute of Nutrition and Functional Foods, Quebec City, Québec, Canada
| | - Vijaya Raghavan
- Department of Bioresource Engineering, Faculty of Agricultural and Environmental Sciences, McGill University, Quebec City, Québec, Canada
| | - Seddik Khalloufi
- Soils Science and Agri-Food Engineering Department, Laval University, Quebec City, Québec, Canada
- Institute of Nutrition and Functional Foods, Quebec City, Québec, Canada
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Ahmed S, Mozumder MSI, Zzaman W, Yasin M, Das S. Integrated drying model of lychee as a function of temperature and relative humidity. Heliyon 2024; 10:e28590. [PMID: 38590892 PMCID: PMC11000004 DOI: 10.1016/j.heliyon.2024.e28590] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2023] [Revised: 02/18/2024] [Accepted: 03/21/2024] [Indexed: 04/10/2024] Open
Abstract
Drying is a universal method applied for food preservation. To date, several models have been developed to evaluate drying kinetics. In this study, lychee was dried employing a hot air dryer, and the drying kinetics was evaluated by comparing the Newtonian model, Henderson and Pabis model, Page model, and Logarithmic model. However, temperature and relative humidity, the key driving forces for drying kinetics, are not considered by these models. Thus, an integrated drying model, as a function of temperature and relative humidity, was developed to predict the hot air-drying kinetics and mass transfer phenomena of lychee followed by the calibration and validation of the model with independent experimental datasets. The model validation consisted of Nash- Sutcliffe model coefficient (E ), coefficient of determination ( R 2 ) and index of agreement ( d ) and all of them were found close to 1 indicating perfect model fit. Besides, the developed model was applied for process optimization and scenario analysis. The drying rate constant was found as a function of temperature and relative humidity that was high at high temperature and low relative humidity. Interestingly, temperature showed a higher effect on the drying rate constant compared to relative humidity. Overall, the present study will open a new window to developing further drying model of lychee to optimize quality its quality parameters.
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Affiliation(s)
- Shafaet Ahmed
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet-3114, Bangladesh
| | - Md Salatul Islam Mozumder
- Department of Chemical Engineering and Polymer Science, Shahjalal University of Science and Technology, Sylhet-3114, Bangladesh
| | - Wahidu Zzaman
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet-3114, Bangladesh
| | - Md Yasin
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet-3114, Bangladesh
| | - Shuvo Das
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet-3114, Bangladesh
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Miano AC, Rojas ML. Drying strategies of spent coffee grounds using refractance window method. Food Res Int 2024; 178:114007. [PMID: 38309928 DOI: 10.1016/j.foodres.2024.114007] [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: 09/22/2023] [Revised: 01/05/2024] [Accepted: 01/09/2024] [Indexed: 02/05/2024]
Abstract
The objective of this study was to evaluate, during the drying of spent coffee grounds, the application of pretreatments with ethanol and the application of ultrasound assisting the refractive window (RW) drying, and to compare with convective drying by hot air (AC). The effect on the kinetics parameters of the Fick and Page models were evaluated, as well as on the content of total phenolics and antioxidant capacity. For AC drying, samples of spent ground coffee were prepared in the form of fixed rectangular beds 0.7 cm high, which were placed on polyester sheets and pretreated up to 10 times sprayed with ethanol, then dried by AC at 80 °C and 0.8 m/s. For RW drying, the samples prepared in the same way as for AC were used. For this case, the application of ethanol as pretreatment and the use of ultrasound during process were tested. As results, regardless of the conditions applied, drying by RW was up to 50 % faster, evidenced in the highest values of effective diffusivity (from the Fick model) and the kinetic parameter (from the Page model). Regarding the treatments applied and their effect on the drying kinetics, any treatment had a significant effect on AC drying. On the contrary, the strategies applied in RW drying had significant effects, both the application of pretreatment with ethanol as well as the application of ultrasound assisting the process accelerated the drying kinetics. However, the treatment with ethanol and RW drying was the one that best preserved the phenolic compounds and the antioxidant capacity in the samples. Therefore, these strategies could be a good option to improve RW drying by accelerating the process and preserving the bioactive compounds in the spent coffee grounds for subsequent utilization.
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Affiliation(s)
- Alberto Claudio Miano
- Centro de Investigación Avanzada en Agroingeniería, Universidad Privada del Norte (UPN), Peru.
| | - Meliza Lindsay Rojas
- Centro de Investigación Avanzada en Agroingeniería, Universidad Privada del Norte (UPN), Peru
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Henao-Ardila A, Quintanilla-Carvajal MX, Santagapita PR, Caldas-Abril M, Bonilla-Bravo V, Moreno FL. Effect of wall material on lipophilic functional compounds of high oleic palm oil emulsions encapsulated by Refractance Window drying. Heliyon 2023; 9:e21499. [PMID: 38027781 PMCID: PMC10651459 DOI: 10.1016/j.heliyon.2023.e21499] [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: 04/01/2023] [Revised: 10/18/2023] [Accepted: 10/23/2023] [Indexed: 12/01/2023] Open
Abstract
High-oleic palm oil is a food-grade oil with desirable properties, as it is characterised by having an oleic acid concentration above 50 % and a high vitamin E and provitamin A content. This study investigated the effect of different combinations of two wall materials (whey protein (WP) and Capsul®, a commercial octenyl succinic anhydride modified starch (OSA-MS)) on the concentration of provitamin A, vitamin E and oleic acid, and the physical properties of high oleic palm oil emulsions encapsulated by Refractance Window drying technology. Wall material composition significantly affected (p < 0.05) all response variables, and R2 values were above 0.75 for all responses. Phytonutrient preservation showed its highest at an OSA-MS: WP concentration ratio of 1: 3. Optimal results were achieved (minimum moisture content, water activity and hygroscopicity, and maximum encapsulation efficiency and phytonutrient preservation) at an OSA-MS concentration of 8.13 % and WP concentration of 91.87 %. Flakes were obtained as a solid structure that protects oil's phytonutrients with 94 %, 75 % and 87 % of preservation of oleic acid, vitamin E and carotenoids, respectively. It shows that the wall material combination and encapsulation technique are suitable for obtaining lipophilic functional compounds.
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Affiliation(s)
- Alejandra Henao-Ardila
- Doctorate in Biosciences, Faculty of Engineering, Universidad de La Sabana, Campus Universitario del Puente del Común, Km7 Autopista Norte de Bogotá, Chía, Cundinamarca, Colombia
- Grupo de Investigación en Procesos Agroindustriales, Faculty of Engineering, Universidad de La Sabana, Campus Universitario del Puente del Común, Km7 Autopista Norte de Bogotá, Chía, Cundinamarca, Colombia
| | - María Ximena Quintanilla-Carvajal
- Grupo de Investigación en Procesos Agroindustriales, Faculty of Engineering, Universidad de La Sabana, Campus Universitario del Puente del Común, Km7 Autopista Norte de Bogotá, Chía, Cundinamarca, Colombia
| | - Patricio Román Santagapita
- Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica & CIHIDECAR (Centro de Investigaciones en Hidratos de Carbono, CONICET-UBA), Buenos Aires, Argentina
| | - Miguel Caldas-Abril
- Grupo de Investigación en Procesos Agroindustriales, Faculty of Engineering, Universidad de La Sabana, Campus Universitario del Puente del Común, Km7 Autopista Norte de Bogotá, Chía, Cundinamarca, Colombia
| | - Valentina Bonilla-Bravo
- Grupo de Investigación en Procesos Agroindustriales, Faculty of Engineering, Universidad de La Sabana, Campus Universitario del Puente del Común, Km7 Autopista Norte de Bogotá, Chía, Cundinamarca, Colombia
| | - Fabián Leonardo Moreno
- Grupo de Investigación en Procesos Agroindustriales, Faculty of Engineering, Universidad de La Sabana, Campus Universitario del Puente del Común, Km7 Autopista Norte de Bogotá, Chía, Cundinamarca, Colombia
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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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Wang Z, Liu X, Du H, Sang Y, Xiao H, Tian G. Effect of boiling on water mobility, quality and structure characteristics of Mactra veneriformis during hot air drying. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114690] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/05/2023]
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Feng Z, Zheng X, Ying Z, Feng Y, Wang B, Dou B. Drying of Chinese medicine residues (CMR) by hot air for potential utilization as renewable fuels: drying behaviors, effective moisture diffusivity, and pollutant emissions. BIOMASS CONVERSION AND BIOREFINERY 2023:1-18. [PMID: 36627933 PMCID: PMC9815893 DOI: 10.1007/s13399-022-03722-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/14/2022] [Revised: 12/20/2022] [Accepted: 12/27/2022] [Indexed: 06/17/2023]
Abstract
High moisture in Chinese medicine residues (CMR) can decrease the energy efficiency of thermochemical conversion, which necessitates the pre-drying. Owing to the complex constituents and decoction, CMR may possess distinct drying characteristics. It is necessary to understand its drying behaviors, effective moisture diffusivity, and pollutant emissions for future design and optimization of an industrial-level dryer. In this study, the drying of four types of typical CMR in hot nitrogen was performed. Their condensate and exhaust gas were collected and characterized. The results indicated that their drying process was dominated by internal moisture transport mechanism with a long falling rate stage. Drying temperature influenced their drying process more greatly than N2 velocity did. Residual sum of squares, root mean square error, and coefficient of determination indicated that Weibull model demonstrated their drying process best. Their effective moisture diffusivity was in the range of 1.224 × 10-8 to 4.868 × 10-8 m2/s, while their drying activation energy ranged from 16.93 to 30.39 kJ/mol. The acidic condensate had high chemical oxygen demand and total nitrogen concentration and yet low total phosphorus concentration. The concentration of total volatile organic compounds, non-methane hydrocarbons, H2S, and NH3 in the exhaust gas met the national emission limitation, while the deodorization of exhaust gas was required to remove odor smell. Supplementary information The online version contains supplementary material available at 10.1007/s13399-022-03722-4.
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Affiliation(s)
- Zhenyang Feng
- School of Energy and Power Engineering, University of Shanghai for Science and Technology, Shanghai, 200093 China
| | - Xiaoyuan Zheng
- School of Energy and Power Engineering, University of Shanghai for Science and Technology, Shanghai, 200093 China
| | - Zhi Ying
- School of Energy and Power Engineering, University of Shanghai for Science and Technology, Shanghai, 200093 China
| | - Yuheng Feng
- Thermal and Environment Engineering Institute, School of Mechanical Engineering, Tongji University, Shanghai, 200092 China
| | - Bo Wang
- School of Energy and Power Engineering, University of Shanghai for Science and Technology, Shanghai, 200093 China
| | - Binlin Dou
- School of Energy and Power Engineering, University of Shanghai for Science and Technology, Shanghai, 200093 China
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Improvement of the Flavor of Powder-Form Meal Replacement: a Review of Relevant Technologies. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02872-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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