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Yadav DK, Arora VK, Yadav V. Investigation of thermal performance, drying characteristics and environomical analysis: direct flow evacuated tube solar drying of okra. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2024; 31:34214-34233. [PMID: 38700773 DOI: 10.1007/s11356-024-33340-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/22/2023] [Accepted: 04/11/2024] [Indexed: 05/31/2024]
Abstract
A direct flow evacuated tube solar dryer (DF_ETSD), a novel drying system, was used for drying pre-treated okra (Abelmoschus esculentus). The performance of DF_ETSD was analysed by determining thermal profiling, dryer and collector efficiency hourly. The maximum 3-day average ambient temperature, collector outlet temperature and solar radiation were 35.6 °C, 66.4 °C and 976 W m-2 respectively. The collector efficiency increased as solar radiation increased over time due to a higher temperature difference between the collector outlet and ambient temperature. The maximum collector and dryer efficiency observed were 30.19% and 21.47%, respectively. A pre-treatment of okra was done in hot water at 70, 80 and 90 °C for 5 min. Okra samples were dried from an initial moisture content of 87.42 ± 1.49% (wb) to a final value of 10.77 ± 1.03% (wb) in 9 h. The pre-treatment temperature of 80 °C is suitable for maximum drying rate, colour retention and rehydration ratio and minimum water activity, which signifies the longer shelf-life of okra. Midilli and Kucuk model was best fitted (highest R2, lowest χ2 and RMSE) for the control and samples pre-treated at 80 °C; however, Verma model was suitably fitted for the sample pre-treated at 70 and 90 °C. The payback period of DF_ETSD was found to be 1.27 years. Environmental analysis shows the CO2 emission and net CO2 mitigation ranged between 1.24 and 18.65 t and 9.86 and 154.05 t respectively for different selected lifecycles of the dryer. Due to its environmental sustainability and low payback period, the presented drying system is recommended for okra and other fruits and vegetables.
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Affiliation(s)
- Dhiraj Kumar Yadav
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Kundli, Haryana, India
| | - Vinkel Kumar Arora
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Kundli, Haryana, India.
| | - Vikrant Yadav
- Solar Thermal Division, National Institute of Solar Energy, Gurugram, Haryana, India
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2
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Polat A, Taskin O, Izli N. Assessment of freeze, continuous, and intermittent infrared drying methods for sliced persimmon. J Food Sci 2024; 89:2332-2346. [PMID: 38380681 DOI: 10.1111/1750-3841.16994] [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: 09/25/2023] [Revised: 01/23/2024] [Accepted: 02/02/2024] [Indexed: 02/22/2024]
Abstract
Persimmons contribute positively to human health. Although off-season utilization typically presents a challenge due to permissions' perishable nature, it may become feasible through the implementation of appropriate drying methods. In this study, round sliced samples were dried to assess drying kinetics, modeling potential, color attributes, rehydration capacity, energy consumption (EC), cost index, and thermal properties. The fruits were subjected to distinct drying methodologies including freeze-drying, continuous infrared drying (300, 400, and 500 W), and intermittent infrared drying (PR = 1 [continuous], PR = 2 [30 s on-30 s off], and PR = 3 [20 s on-40 s off]). The duration of the drying process ranged from 40 to 390 min. It was determined that the most suitable models for depicting continuous and infrared drying kinetics of persimmon fruit were the Midilli et al. and Page models, whereas the Logarithmic model was identified as the optimal choice for characterization of freeze-drying kinetics. Assessment of EC revealed that both intermittent and continuous infrared drying methods incurred lower energy expenditure in comparison to the freeze-drying technique. Remarkably, throughout the course of the infrared drying processes, product surface temperatures varied between 106.33 and 22.65°C across different treatments. Despite its high EC, it has been found that high-quality products are produced by freeze-drying. However, infrared and intermittent infrared applications can be a low energy cost and feasible method for drying persimmon with a shorter duration. PRACTICAL APPLICATION: Persimmon is an important fruit with high nutritional value. However, as with many fresh products, they have a short shelf life. Within the scope of this research, three different drying methodologies were employed in the desiccation of persimmon specimens, and the impact of these methodologies on the overall qualitative attributes of the persimmon product was investigated. Despite its elevated energy consumption, the freeze-drying approach was found to yield high-quality products. Moreover, it was discerned that infrared drying represented a viable and expeditious alternative for drying the fruit, particularly when executed intermittently.
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Affiliation(s)
- Ahmet Polat
- Department of Biosystems Engineering, Faculty of Agriculture, Bursa Uludag University, Bursa, Turkey
| | - Onur Taskin
- Department of Biosystems Engineering, Faculty of Agriculture, Bursa Uludag University, Bursa, Turkey
| | - Nazmi Izli
- Department of Biosystems Engineering, Faculty of Agriculture, Bursa Uludag University, Bursa, Turkey
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3
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Wu B, Ma Y, Guo Y, Zielinska M, Gao K, Song C, Bouhile Y, Qiu C, Pan Z, Ma H. Research progress in the application of catalytic infrared technology in fruit and vegetable processing. Compr Rev Food Sci Food Saf 2024; 23:e13291. [PMID: 38284592 DOI: 10.1111/1541-4337.13291] [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: 07/04/2023] [Revised: 11/13/2023] [Accepted: 12/13/2023] [Indexed: 01/30/2024]
Abstract
Fruit and vegetable processing can effectively maintain the quality and safety of fruit and vegetable-based products while extending the shelf life of products and saving transportation costs. Infrared (IR) technology has been widely used in many operating units of fruit and vegetable processing because of its versatility of uniform heating, high heat transfer efficiency, and minimized damage to fruit and vegetable tissues. Catalytic IR (CIR), compared to traditional electric IR, is powered by natural gas or liquefied gas, which can improve thermal efficiency while significantly saving energy. However, there is no comprehensive overview discussing and summarizing the utilization and application of the CIR technology in fruit and vegetable processing. Therefore, this review aims to highlight recent advances in the application of CIR technology in fruit and vegetable processing. Specifically, a comprehensive discussion of the physicochemical properties and underlying mechanisms of CIR is provided, and its applications as a single method or in combination with other technologies in fruit and vegetable processes, such as blanching, peeling, microbial population reduction, and drying, are also presented. Besides, the currently used laboratory and pilot-scale equipment of CIR has also been summarized.
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Affiliation(s)
- Bengang Wu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Yuanjin Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Yiting Guo
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Magda Zielinska
- Department of Biological and Agricultural Engineering, University of California Davis, Davis, California, USA
| | - Kun Gao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Chenyu Song
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Yasmine Bouhile
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Chengcheng Qiu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Zhongli Pan
- Department of Biological and Agricultural Engineering, University of California Davis, Davis, California, USA
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, Jiangsu, China
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4
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Malakar S, Arora VK, Munshi M, Yadav DK, Pou KRJ, Deb S, Chandra R. Application of novel pretreatment technologies for intensification of drying performance and quality attributes of food commodities: a review. Food Sci Biotechnol 2023; 32:1303-1335. [PMID: 37457402 PMCID: PMC10349028 DOI: 10.1007/s10068-023-01322-0] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2023] [Revised: 04/17/2023] [Accepted: 04/20/2023] [Indexed: 07/18/2023] Open
Abstract
Drying is an energy-intensive process that can be reduced by the application of pretreatment prior to drying to enhance mass transfer and minimize energy consumption. This review summarizes the mechanistic aspects and applications of emerging pretreatment approaches, namely ohmic heating (OH), ultrasound (US), high pressure processing (HPP), and pulsed electric field (PEF), with emphasis on the enhancement of mass transfer and quality attributes of foods. Novel pretreatments significantly improved the drying efficiency by increasing mass transfer, cavitation, and microchannel formation within the cell structure. Various processing parameters have great influence on the drying performance and quality attributes of foods. Several studies have shown that novel pretreatments (individual and combined) can significantly save energy while improving the overall drying performance and retaining the quality attributes. This work would be useful for understanding the mechanisms of novel pretreatment technologies and their applications for future commercial research and development activities.
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Affiliation(s)
- Santanu Malakar
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana India
- Department of Food Technology, Rajiv Gandhi University, Doimukh, Arunachal Pradesh India
| | - Vinkel Kumar Arora
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana India
| | - Mohona Munshi
- Department of Food Technology, Vignan Foundation for Science, Technology, and Research, Vadlamudi, Guntur, Andhra Pradesh India
| | - Dhiraj Kumar Yadav
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana India
| | - K. R. Jolvis Pou
- Department of Bioresource Engineering, McGill University, Sainte-Anne-de-Bellevue, Montreal, Quebec Canada
| | - Saptashish Deb
- Center for Rural Development and Technology, Indian Institute of Technology Delhi, Hauz Khas, New Delhi 110016 India
| | - Ram Chandra
- Center for Rural Development and Technology, Indian Institute of Technology Delhi, Hauz Khas, New Delhi 110016 India
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5
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Lyu Y, Chen Q, Gou M, Wu X, Bi J. Influence of different pre-treatments on flavor quality of freeze-dried carrots mediated by carotenoids and metabolites during 120-day storage. Food Res Int 2023; 170:113050. [PMID: 37316031 DOI: 10.1016/j.foodres.2023.113050] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2022] [Revised: 05/22/2023] [Accepted: 05/24/2023] [Indexed: 06/16/2023]
Abstract
Changes in carotenoids and volatiles (including β-carotene-metabolites) of freeze-dried carrots (FDC) treated by thermal/nonthermal-ultrasound (40 KHz, 10 min) and ascorbic (2%, w/v)-CaCl2 (1%, w/v) solution ((H)UAA-CaCl2) during a 120-day storage period were investigated. The results of HS-SPME/GC-MS showed that caryophyllene was the dominant volatile compound (70.80-275.74 µg/g, d.b) in FDC, and 144 volatile compounds were detected in 6 samples. Besides, 23 volatile compounds were significantly correlated with β-carotene content (p < 0.05), and β-carotene degraded to off-flavor compounds (β-ionone: 22.85-117.26 µg/g, β-cyclocitral: 0-113.84 µg/g and dihydroactindiolide: 4.04-128.37 µg/g) that had adverse effects on FDC flavor. However, UAA-CaCl2 effectively preserved the total carotenoid content (793.37 µg/g), and HUAA-CaCl2 reduced the off-odors (such as β-cyclocitral and isothymol) formation at the end of storage. These results indicated that (H)UAA-CaCl2 treatments were conducive to the maintenance of carotenoids and the flavor quality of FDC.
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Affiliation(s)
- Ying Lyu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/ Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; Department of Food Science, Shenyang Agricultural University, Shenyang 110866, China
| | - Qinqin Chen
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/ Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - Min Gou
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/ Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Xinye Wu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/ Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Jinfeng Bi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/ Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; Department of Food Science, Shenyang Agricultural University, Shenyang 110866, China.
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6
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Influence of Ultrasound-Assisted Vacuum Drying on Physicochemical Characteristics, Antioxidant Activity, and α-Glucosidase Inhibition Activity of Flos Sophorae Immaturus. Foods 2023; 12:foods12030671. [PMID: 36766199 PMCID: PMC9914521 DOI: 10.3390/foods12030671] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2022] [Revised: 01/25/2023] [Accepted: 01/31/2023] [Indexed: 02/05/2023] Open
Abstract
Flos Sophorae Immaturus (FSI) contains a large number of bioactive substances with antioxidant and hypoglycaemic activity. However, a feasible drying process plays an important role in the retention of its biological activity. The present work investigated the effects of ultrasound-assisted vacuum drying (UAVD) on FSI samples in terms of drying time, colour, microstructure, and total flavonoid content (TFC). Meanwhile, the antioxidant activity and α-glucosidase inhibition activity were also evaluated. The results show that the drying time of UVAD samples was decreased by 40% compared to that of the single vacuum-dried (VD) samples (600 W for 10 min). The cellular porous structures of FSI tissue were formed by UAVD, which promoted the migration of water from the inside to the outside. Furthermore, samples treated by UAVD exhibited better antioxidant activities and α-glucosidase and α-amylase inhibition capacities, with DPPH (81.86%), ABTS (88.61%), FRAP (83.05%), α-glucosidase inhibition capacity (89%), α-amylase (85%), drying time (3 h), and total aberration (ΔE) (1.63) being the highest characteristic traits. In this condition, the highest levels of total flavonoid content (TFC), rutin, quercetin, kaempferol, isorhamnetin, and genistein were obtained with 266.94, 239.46, 35.56, 8.54, 10.37, and 5.64 mg/g DW, respectively. The results confirm that UAVD is a novel method that significantly reduced the VD time and promoted the release of the bioactive substances of FSI.
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7
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Brandão SCR, da Silva EM, de Arruda GMP, de Souza Netto JM, de Medeiros RAB, Honorato FA, Azoubel PM. Ethanol pretreatment and infrared drying of melon: Kinetics, quality parameters, and
NIR
spectra. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14269] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Shirley Clyde Rupert Brandão
- Departamento de Engenharia Química Universidade Federal de Pernambuco Recife PE Brazil
- Department of Food Science and Technology, College of Food, Agricultural, and Environmental Sciences The Ohio State University Columbus OH USA
| | - Elaine Maria da Silva
- Departamento de Engenharia Química Universidade Federal de Pernambuco Recife PE Brazil
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8
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Malakar S, Dhurve P, Arora VK. Modeling and optimization of osmo‐sonicated dehydration of garlic slices in a novel infrared dryer using artificial neural network and response surface methodology. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14261] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Santanu Malakar
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management Haryana India
| | - Priyanka Dhurve
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management Haryana India
| | - Vinkel Kumar Arora
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management Haryana India
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9
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Boateng ID. Thermal and Nonthermal Assisted Drying of Fruits and Vegetables. Underlying Principles and Role in Physicochemical Properties and Product Quality. FOOD ENGINEERING REVIEWS 2022. [DOI: 10.1007/s12393-022-09326-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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10
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Zheng Z, Wei S, Xie W, Ren L, Fan B, Fu H, Yang D. Determination and comparison of effective moisture diffusivity of carrot (core and cortex) during hot air drying. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14236] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Zhaohui Zheng
- College of Engineering China Agricultural University Beijing China
| | - Shuo Wei
- College of Engineering China Agricultural University Beijing China
- College of Tobacco Science Henan Agricultural University Henan Zhengzhou China
| | - Weijun Xie
- College of Engineering China Agricultural University Beijing China
- College of Mechanical and Electronic Engineering Nanjing Forestry University Nanjing China
| | - Liuyang Ren
- College of Engineering China Agricultural University Beijing China
| | - Ben Fan
- College of Engineering China Agricultural University Beijing China
| | - Hanyu Fu
- College of Engineering China Agricultural University Beijing China
| | - Deyong Yang
- College of Engineering China Agricultural University Beijing China
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11
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Skåra T, Løvdal T, Skipnes D, Nwabisa Mehlomakulu N, Mapengo CR, Otema Baah R, Emmambux MN. Drying of vegetable and root crops by solar, infrared, microwave, and radio frequency as energy efficient methods: A review. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2148688] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Torstein Skåra
- Department of Processing Technology, Nofima – Norwegian Institute of Food, Fisheries and Aquaculture Research, Stavanger, Norway
| | - Trond Løvdal
- Department of Processing Technology, Nofima – Norwegian Institute of Food, Fisheries and Aquaculture Research, Stavanger, Norway
| | - Dagbjørn Skipnes
- Department of Processing Technology, Nofima – Norwegian Institute of Food, Fisheries and Aquaculture Research, Stavanger, Norway
| | | | | | - Rose Otema Baah
- Department of Consumer and Food Sciences, University of Pretoria, Hatfield, South Africa
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12
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Bassey EJ, Cheng JH, Sun DW. Thermoultrasound and microwave-assisted freeze-thaw pretreatments for improving infrared drying and quality characteristics of red dragon fruit slices. ULTRASONICS SONOCHEMISTRY 2022; 91:106225. [PMID: 36375374 PMCID: PMC9661387 DOI: 10.1016/j.ultsonch.2022.106225] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/03/2022] [Revised: 10/11/2022] [Accepted: 11/06/2022] [Indexed: 06/16/2023]
Abstract
The effects of thermoultrasound (US-FT), microwave (MW-FT), and room temperature (RT-FT) freeze-thaw pretreatments were evaluated for improving drying kinetics and quality during infrared drying (IRD) of red dragon fruit slices (RDFS). Results indicated that microstructural alterations induced by the different pretreatments improved the moisture removal rate and effective diffusivity, and significantly reduced the drying time. US-FT pretreatments prompted more efficient drying and presented an overall enhancement in the quality of RDFS, particularly at low temperatures of 25 and 50 ℃, while enhancements in TFC, FRAP, and CUPRAC were associated with RT-FT. High-power (500 W) MW-FT pretreatments improved colour and structural properties, while low-power (100, 300 W) improved TPC, TFC, ascorbic acid, betalains, and antioxidant activity. Overall, cellular and chemical alterations prompted by pretreatments improved the drying process but presented adverse effects on betaxanthin. The study presented the fundamental background for improving the IRD of foods from the use of improved thawing approaches during freeze-thaw pretreatments.
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Affiliation(s)
- Edidiong Joseph Bassey
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, and Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Jun-Hu Cheng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, and Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Da-Wen Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, and Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Food Refrigeration and Computerized Food Technology, University College Dublin, National University of Ireland, Agriculture and Food Science Centre, Belfield, Dublin 4, Ireland.
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13
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Yang Y, Liang D, Wang X, Li F, Fan X, Liu Y. Effects of Contact Ultrasound &
Far‐Infrared
Radiation Strengthening Drying on Water Migration and Quality Characteristics of Taro Slices. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17030] [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)
- Yu Yang
- College of Food & Bioengineering Henan University of Science and Technology Luoyang China
| | - Duan Liang
- College of Food & Bioengineering Henan University of Science and Technology Luoyang China
| | - Xueqing Wang
- College of Food & Bioengineering Henan University of Science and Technology Luoyang China
| | - Fang Li
- College of Food & Bioengineering Henan University of Science and Technology Luoyang China
| | - Xiaoyan Fan
- College of Food & Bioengineering Henan University of Science and Technology Luoyang China
| | - Yunhong Liu
- College of Food & Bioengineering Henan University of Science and Technology Luoyang China
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14
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Influence of ethanol and ultrasound on drying, bioactive compounds, and antioxidant activity of strawberries (Fragaria × ananassa). J INDIAN CHEM SOC 2022. [DOI: 10.1016/j.jics.2022.100542] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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15
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Fernando AJ, Amaratunga S. Application of far-infrared radiation for sun-dried chili pepper (Capsicum annum L.): drying characteristics and color during roasting. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:3781-3787. [PMID: 34921411 DOI: 10.1002/jsfa.11726] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/09/2021] [Revised: 10/30/2021] [Accepted: 12/17/2021] [Indexed: 06/14/2023]
Abstract
BACKGROUND Chili is hygroscopic and needs a fast-drying method before feeding into pulverizers. The far-infrared radiation (FIR) roasting technique provides various benefits, such as higher drying rates within a short duration, reduction of mycotoxins, and improvement in the textural quality of agricultural produce. In addition, thin-layer modeling supports understanding the drying kinetics of agricultural produce. Therefore, the objective of this research was to study the thin-layer drying characteristics and color of whole chili pod and its components (i.e. seeds, pedicel, and placenta) of sun-dried chili during FIR roasting. The samples were dried at 7.76 μm (100 °C), 6.12 μm (200 °C), 5.056 μm (300 °C), and 4.30 μm (400 °C) by exposing them to FIR in a single layer and the drying kinetics were studied using the Midilli model. Further, the color variation during FIR roasting was studied. RESULTS FIR roasting of chili pods and their components (i.e. seeds, pedicel, and placenta) shows a falling rate drying period at each wavelength. The moisture content decreased with decreasing FIR wavelength. The ∆E values for pods, pedicel, and placenta were increased during FIR roasting. The Midilli model results in R2 and root-mean-square error value ranges of 0.7563-1.000 and 5 × 10-8 -0.1238 respectively for the current study. The Midilli model at 300 °C shows that the FIR has minor variation compared with other FIR temperatures. CONCLUSION FIR technology can be implemented to roast chili pods and their components (i.e. seeds, pedicel, and placenta) within a short period. Further, the application of FIR for roasting purposes desirably increases the color variation. The Midilli model can effectively describe the drying kinetics of the chili pods and their components during FIR roasting. © 2021 Society of Chemical Industry.
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Affiliation(s)
- A Jayaruwani Fernando
- Department of Agricultural Engineering and Soil Science, Faculty of Agriculture, Rajarata University of Sri Lanka, Puliyankulama, Sri Lanka
- Postgraduate Institute of Agriculture, University of Peradeniya, Peradeniya, Sri Lanka
| | - Sanath Amaratunga
- Department of Agricultural Engineering, Faculty of Agriculture, University of Peradeniya, Peradeniya, Sri Lanka
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16
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Coşkun Topuz F, Bakkalbaşı E, Aldemir A, Javidipour I. Drying kinetics and quality properties of Mellaki (
Pyrus communis
L.) pear slices dried in a novel vacuum‐combined infrared oven. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16866] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | - Emre Bakkalbaşı
- Food Engineering Department Van Yüzüncü Yıl University Van Turkey
| | - Adnan Aldemir
- Mechanical Engineering Department Van Yüzüncü Yıl University Van Turkey
| | - Issa Javidipour
- Food Engineering Department Van Yüzüncü Yıl University Van Turkey
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17
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Wu J, Zhang L, Fan K. Recent advances in ultrasound‐coupled drying for improving the quality of fruits and vegetables: A review. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15935] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Jiaxin Wu
- College of Life Science Yangtze University Jingzhou Hubei 434025 China
| | - Liang Zhang
- Yichang Anji Agriculture Co., Ltd. Zhijiang Hubei China
| | - Kai Fan
- College of Life Science Yangtze University Jingzhou Hubei 434025 China
- Institute of Food Science and Technology Yangtze University Jingzhou Hubei 434025 China
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Effect of thermosonication on texture degradation of carrot tissue in relation to alterations in cell membrane and cell wall structure. Food Chem 2022; 393:133335. [DOI: 10.1016/j.foodchem.2022.133335] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2022] [Revised: 05/18/2022] [Accepted: 05/26/2022] [Indexed: 12/27/2022]
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19
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Gu C, Ma H, Tuly JA, Guo L, Zhang X, Liu D, Ouyang N, Luo X, Shan Y. Effects of catalytic infrared drying in combination with hot air drying and freeze drying on the drying characteristics and product quality of chives. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113363] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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20
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Short- and Medium-Wave Infrared Drying of Cantaloupe (Cucumis melon L.) Slices: Drying Kinetics and Process Parameter Optimization. Processes (Basel) 2022. [DOI: 10.3390/pr10010114] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022] Open
Abstract
The main objective of the present work was to study the drying kinetics and obtain the optimum process parameters of cantaloupe slices using short-and medium-wave infrared radiation (SMIR) drying technology. The effect of three independent variables of infrared radiation temperature (55–65 °C), slice thickness (5–9 mm) and radiation distance (80–160 mm) on the L value, color difference (∆E), hardness and vitamin C content were investigated by using the Response Surface Methodology (RSM). The results showed that the Page model can adequately predict the moisture content between 55 and 65 °C (R2 > 0.99). The effective moisture diffusivity (Deff) varied from 5.26 × 10−10 to 2.09 × 10−9 m2/s and the activation energy (Ea) of the SMIR drying was 31.84 kJ/mol. Infrared radiation temperature and slice thickness exerted extremely significant effects on L value and color difference (ΔE) (p < 0.01), with higher infrared radiation temperature and thin slice thickness leading to a decrease in the L value and an increase in ΔE. Hardness and vitamin C content were significantly affected by infrared radiation temperature, slice thickness and radiation distance, of which the slice thickness was the most distinct factor affecting the hardness value. Higher infrared radiation temperature and larger slice thickness and radiation distance resulted in higher vitamin C degradation. For the given constraints (maximized vitamin C content and L value, minimized ΔE and hardness value), the optimum drying parameters were infrared radiation temperature 58.2 °C, slice thickness 6 mm and radiation distance 90 mm. Under the optimum drying combination conditions, the experimental values were 65.58 (L value), 8.57 (∆E), 10.49 N (hardness) and 106.58 mg/100 g (vitamin C content), respectively. This study is beneficial to the development of the cantaloupe food processing industry and provides more insights for the application of SMIR drying technology to improve the drying rate and product quality of cantaloupe.
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21
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Zhu R, Jiang S, Li D, Law CL, Han Y, Tao Y, Kiani H, Liu D. Dehydration of apple slices by sequential drying pretreatments and airborne ultrasound-assisted air drying: Study on mass transfer, profiles of phenolics and organic acids and PPO activity. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2021.102871] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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22
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Zhang L, Yu X, Arun S M, Zhou C. Effect of freeze-thaw pretreatment combined with variable temperature on infrared and convection drying of lotus root. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112804] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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23
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Zhu Z, Zhao Y, Zhang Y, Wu X, Liu J, Shi Q, Fang Z. Effects of ultrasound pretreatment on the drying kinetics, water status and distribution in scallop adductors during heat pump drying. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:6239-6247. [PMID: 33932296 DOI: 10.1002/jsfa.11290] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/04/2021] [Revised: 03/17/2021] [Accepted: 05/01/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND A material's physical and chemical properties during drying are influenced by water status and distribution. However, merely overall water removal is reported in many investigations, which hinders clarification of the drying mechanism. Therefore, the effects of ultrasound (US) pretreatment (0 W, CK; 90 W, US-90; 180 W, US-180) on the drying kinetics and quality of heat pump drying (HPD) scallop adductors was performed based on low-field nuclear magnetic resonance (LF-NMR). RESULTS Compared with CK, effective moisture diffusion coefficient was increased by 12.43% and 23.35% for US-90 and US-180, respectively. The Weibull model satisfactorily described the drying characteristics with a high r2 (> 0.998), low rmse (< 0.0120) and χ2 (< 0.00008). LF-NMR revealed that the immobilized water was predominant in scallop adductors. As drying proceeded, the relaxation time of free and immobilized water was decreased sharply, whereas the relaxation time of bound water scarcely changed. The time required to reduce approximately two-fifths of the original peak area of immobilized water was 720, 630 and 540 min for CK, US-90 and US-180, respectively. The amplitude of immobilized water was decreased and bound water increased significantly, although free water was kept constant (ranging 1-2%). US pretreatment reduced total color difference and hardness, but enhanced the toughness of dried scallop adductors. However, US had no significant influence on the product rehydration rate and shrinkage rate. CONCLUSION LF-NMR was successfully employed to evaluate the drying degree of scallop adductors. US facilitated the conversion of immobilized water to free water and, consequently, promoted water removal during HPD. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Zhizhuang Zhu
- Department of Food Science and Engineering, School of Agricultural Engineering and Food Sciences, Shandong University of Technology, Zibo, China
| | - Ya Zhao
- Department of Food Science and Engineering, School of Agricultural Engineering and Food Sciences, Shandong University of Technology, Zibo, China
| | - Yuexiang Zhang
- Department of Food Science and Engineering, School of Agricultural Engineering and Food Sciences, Shandong University of Technology, Zibo, China
| | - Xiaotian Wu
- Department of Food Science and Engineering, School of Agricultural Engineering and Food Sciences, Shandong University of Technology, Zibo, China
| | - Jing Liu
- Department of Food Science and Engineering, School of Agricultural Engineering and Food Sciences, Shandong University of Technology, Zibo, China
| | - Qilong Shi
- Department of Food Science and Engineering, School of Agricultural Engineering and Food Sciences, Shandong University of Technology, Zibo, China
| | - Zhongxiang Fang
- School of Agriculture and Food, The University of Melbourne, Parkville, Australia
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24
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Chen F, Zhang M, Devahastin S, Yu D. Comparative Evaluation of the Properties of Deep-Frozen Blueberries Dried by Vacuum Infrared Freeze Drying with the Use of CO2 Laser Perforation, Ultrasound, and Freezing–Thawing as Pretreatments. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02677-0] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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25
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Zhou C, Okonkwo CE, Inyinbor AA, Yagoub AEA, Olaniran AF. Ultrasound, infrared and its assisted technology, a promising tool in physical food processing: A review of recent developments. Crit Rev Food Sci Nutr 2021; 63:1587-1611. [PMID: 34404303 DOI: 10.1080/10408398.2021.1966379] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Traditional food processing techniques can no longer meet the ever increasing demand for high quality food across the globe due to its low process efficiency, high energy consumption and low product yield. This review article is focused on the mechanism and application of Infrared (IR) and ultrasound (US) technologies in physical processing of food. We herein present the individual use of IR and US (both mono-frequency and multi-frequency levels) as well as IR and US supported with other thermal and non-thermal technologies to improve their food processing performance. IR and US are recent thermal and non-thermal technologies which have now been successfully used in food industries to solve the demerits of conventional processing technologies. These environmentally-friendly technologies are characterized by low energy consumption, reduced processing time, high mass-transfer rates, better nutrient retention, better product quality, less mechanical damage and improved shelf life. This work could be, with no doubt, useful to the scientific world and food industries by providing insights on recent advances in the use of US and IR technology, which can be applied to improve food processing technologies for better quality and safer products.
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Affiliation(s)
- Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Clinton E Okonkwo
- Department of Agricultural and Biosystems Engineering, College of Engineering, Landmark University, Omu-Aran, Kwara state, Nigeria
| | - Adejumoke A Inyinbor
- Department of Physical Sciences, Industrial Chemistry Programme, Landmark University, Omu-Aran, Kwara State, Nigeria
| | - Abu ElGasim A Yagoub
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Abiola F Olaniran
- Department of Food Science and Nutrition, College of Agricultural Sciences, Landmark University, Omu-Aran, Kwara state, Nigeria
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26
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Zhang L, Hu Y, Wang B, Xu X, Yagoub AEA, Fakayode OA, Ma H, Zhou C. Effect of ultrasonic pretreatment monitored by real-time online technologies on dried preparation time and yield during extraction process of okra pectin. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:4361-4372. [PMID: 33426672 DOI: 10.1002/jsfa.11076] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/01/2020] [Revised: 12/13/2020] [Accepted: 01/10/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Ultrasonic pretreatment is a novel physical method that can be used in the extraction process of okra pectin. Real-time online monitoring technologies were introduced in time and frequency domains when okra was pretreated. Preparation time of dried okra and yield of okra pectin were studied; and physicochemical properties of okra pectin were analyzed at the optimum ultrasonic parameter. RESULTS Results showed that ultrasonic intensity of sweeping-frequency ultrasonic (SFU) pretreatment was stronger than that of fixed-frequency ultrasonic pretreatment (FFU). SFU pretreatment (60 ± 1 kHz) at 30 min had a strong ultrasonic voltage peak of 0.05387 V and signal power peak of -6.62 dBm. The preparation time of dried okra was 160 ± 14.14 min in the pretreated group, 44.83% lower than control without SFU pretreatment. The intercellular space was 56.03% higher than control. Water diffusion coefficient increased from 1.41 × 10-9 to 2.14 × 10-9 m2 s-1 . Monobasic quadratic equations were developed for the monitored ultrasonic intensity and pectin yield. Compared to control, extraction yield (16.70%), pectin content (0.564 mg mg-1 ), solubility (0.8187 g g-1 ) and gel strength (30.91 g) were improved in the pretreated group. Viscosity decreased, and values of G' and G″ crossing at 63 rad s-1 revealed the viscoelastic behavior and the beginning of viscous behavior with a sol state. CONCLUSION Decrement of dried preparation time and increment of yield were achieved by ultrasonic pretreatment during the extraction process of okra pectin, and the relationship of ultrasonic intensity monitored by real-time online technologies and yield was given. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Lei Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Yang Hu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Bei Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Xin Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Abu ElGasim A Yagoub
- Department of Food Science and Nutrition, King Saud University, Riyadh, Saudi Arabia
| | - Olugbenga Abiola Fakayode
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- Department of Agricultural and Food Engineering, University of Uyo, Uyo, Nigeria
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
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27
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Sujinda N, Varith J, Shamsudin R, Jaturonglumlert S, Chamnan S. Development of a closed-loop control system for microwave freeze-drying of carrot slices using a dynamic microwave logic control. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110559] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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28
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Optimization of process parameters for the production of jaggery infused osmo-dehydrated coconut chips. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111441] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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29
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30
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Ramírez-Pulido B, Bas-Bellver C, Betoret N, Barrera C, Seguí L. Valorization of Vegetable Fresh-Processing Residues as Functional Powdered Ingredients. A Review on the Potential Impact of Pretreatments and Drying Methods on Bioactive Compounds and Their Bioaccessibility. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2021. [DOI: 10.3389/fsufs.2021.654313] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023] Open
Abstract
Food waste is a worldwide concern as it represents a constant threat to the environment and a serious operational problem for the food industry. The by-products of fruits and vegetables being a valuable source of bioactive compounds have the potential to be reused and reintroduced in the agri-food chain. This circular approach contributes to a sustainable production system. In this context, a collaborative project with the primary sector for the integral valorization of the waste generated in the fresh-processing vegetable lines of an agricultural cooperative is currently being developed, particularly focused on cabbage, carrot, celery, and leek. The objective of this project is to transform vegetable wastes into functional powdered ingredients and be able to use them in food formulations in order to improve the nutritional profile of foods, contributing to the development of sustainable healthy diets. Through an exhaustive bibliographic review, this research studies the influence of pretreatments, drying and in vitro digestion on the bioactive compounds of vegetable residues, with the aim of identifying the appropriate production parameters to achieve an adequate functional and physicochemical profile of the final powders.
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31
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Wu B, Guo X, Guo Y, Ma H, Zhou C. Enhancing jackfruit infrared drying by combining ultrasound treatments: Effect on drying characteristics, quality properties and microstructure. Food Chem 2021; 358:129845. [PMID: 33933954 DOI: 10.1016/j.foodchem.2021.129845] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2020] [Revised: 03/09/2021] [Accepted: 04/11/2021] [Indexed: 12/20/2022]
Abstract
This study investigates the enhancing effect of power ultrasound (US, 80 W) on the drying characteristics, quality properties and microstructure of jackfruit slices treated with infrared (IR) treatments of 900 W, 1200 W and 1500 W in the meantime. Results showed that when ultrasound was applied, the drying time was reduced by 31%, 35% and 25% compared to pure IR 900 W, 1200 W and 1500 W, respectively. Meanwhile, Deff values of dried samples were improved. The application of ultrasound significantly increased vitamin C retention and total phenolic content at IR 900 W. The micrographs indicate that ultrasound provided a more porous microstructure of dried jackfruit slices thus accelerating the drying process. The color characteristics of IR-US samples showed no significant change compared to IR drying slices. This study shows that infrared assisted with ultrasound can be a potential method for industrial production of dried jackfruit slices.
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Affiliation(s)
- Bengang Wu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China.
| | - Xiuyu Guo
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Yiting Guo
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
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32
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Kaveh M, Abbaspour-Gilandeh Y, Taghinezhad E, Witrowa-Rajchert D, Nowacka M. The Quality of Infrared Rotary Dried Terebinth ( Pistacia atlantica L.)-Optimization and Prediction Approach Using Response Surface Methodology. Molecules 2021; 26:molecules26071999. [PMID: 33916010 PMCID: PMC8036459 DOI: 10.3390/molecules26071999] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2021] [Revised: 03/29/2021] [Accepted: 03/30/2021] [Indexed: 12/30/2022] Open
Abstract
Most agricultural products are harvested with a moisture content that is not suitable for storage. Therefore, the products are subjected to a drying process to prevent spoilage. This study evaluates an infrared rotary dryer (IRRD) with three levels of infrared power (250, 500, and 750 W) and three levels of rotation speed (5, 10, and 15 rpm) to dry terebinth. Response surface methodology (RSM) was used to illustrate and optimize the interaction between the independent variables (infrared power and rotation speed) and the response variables (drying time, moisture diffusivity, shrinkage, color change, rehydration rate, total phenolic content, and antioxidant activity). As infrared power and rotation speed increased, drying time, rehydration rate, antioxidant activity, and total phenolic content decreased, while the other parameters were increased. According to the results, the optimum drying conditions of terebinth were determined in the IRRD at an infrared power of 250 W and drum rotation speed of 5 rpm. The optimum values of the response variables were 49.5 min for drying time, 8.27 × 10−9 m2/s for effective moisture diffusivity, 2.26 for lightness, 21.60 for total color changes, 34.75% for shrinkage, 2.4 for rehydration rate, 124.76 mg GAE/g d.m. for total phenolic content and 81% for antioxidant activity.
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Affiliation(s)
- Mohammad Kaveh
- Department of Biosystems Engineering, College of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil 56199-11367, Iran;
| | - Yousef Abbaspour-Gilandeh
- Department of Biosystems Engineering, College of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil 56199-11367, Iran;
- Correspondence: (Y.A.-G.); (M.N.); Tel.: +48-22-593-75-79 (M.N.)
| | - Ebrahim Taghinezhad
- Department of Agricultural Technology Engineering, Moghan College of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil 56199-11367, Iran;
| | - Dorota Witrowa-Rajchert
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 02-776 Warsaw, Poland;
| | - Małgorzata Nowacka
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 02-776 Warsaw, Poland;
- Correspondence: (Y.A.-G.); (M.N.); Tel.: +48-22-593-75-79 (M.N.)
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33
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Ultrasound as an emerging technology for the elimination of chemical contaminants in food: A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.048] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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34
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The Effect of Freeze-Drying on the Properties of Polish Vegetable Soups. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11020654] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The aim of this study was to investigate selected physical and biochemical properties of four vegetable freeze-dried soups. The water content, water activity, pH, color parameters, antioxidant activity (EC50), total polyphenolic content of fresh tomato, pumpkin, beetroot, and cucumber, and freeze-dried soups were measured. Sensory analysis was applied to compare sensory attributes of fresh and rehydrated soups. The sorption isotherms of freeze-dried soups were obtained with the application of the static and dynamic vapor sorption (DVS) method. The application of the freeze-drying method enabled the obtaining of dry soups with a low water content of 2–3%. The drying caused a significant change of color of all soups. The redness of soups decreased after drying for the beetroot soups from +39.64 to +21.91. The lower chroma value of 25.98 and the highest total color change ΔE*ab = 36.74 were noted for freeze-dried beetroot soup. The antioxidation activity and total polyphenolic content were reduced after drying, especially for the cucumber and tomato soups. The Peleg model was selected to describe the sorption isotherms of dried soups. The sorption isotherm of freeze-dried cucumber and beetroot soups had a sigmoidal shape of type II. The shape of the moisture sorption isotherm for freeze-dried tomato and pumpkin soups corresponded more with type III isotherms. The DVS method can be used to characterize the moisture sorption isotherms of freeze-dried products.
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35
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Al‐Hilphy AR, Gavahian M, Barba FJ, Lorenzo JM, Al‐Shalah ZM, Verma DK. Drying of sliced tomato (
Lycopersicon esculentum
L.) by a novel halogen dryer: Effects of drying temperature on physical properties, drying kinetics, and energy consumption. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13624] [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)
| | - Mohsen Gavahian
- Department of Food Science National Pingtung University of Science and Technology Pingtung Taiwan, ROC
| | - Francisco J. Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department Universitat de València Avda. Vicent Andres Estelles, s/n Burjassot Valencia Spain
| | | | | | - Deepak Kumar Verma
- Department of Agriculture and Food Engineering Indian Institute of Technology Kharagpur West Bengal India
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36
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Guo Y, Wu B, Guo X, Liu D, Wu P, Ma H, Pan Z. Ultrasonication and thermosonication blanching treatments of carrot at varying frequencies: Effects on peroxidase inactivation mechanisms and quality characterization evaluation. Food Chem 2020; 343:128524. [PMID: 33199114 DOI: 10.1016/j.foodchem.2020.128524] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2020] [Revised: 10/29/2020] [Accepted: 10/29/2020] [Indexed: 12/14/2022]
Abstract
The effects of ultrasonication (US) and thermosonication (TS) blanching at varying frequencies on the carrot peroxidase (POD) inactivation and potential mechanisms were studied. The physicochemical properties were evaluated. Hot water (HW) blanching was used as control. Thermosonication decreased the POD activity to a greater extent, with a dual-frequency of 22/40 kHz showing the most significant effect. The POD-related gene expression was down-regulated by TS, which was contrary to the thermally treated samples. Electron paramagnetic resonance (EPR) spectra revealed that ultrasound-induced radicals from water sonolysis might involve in the POD inactivation. Thermosonication substantially increased the total carotenoid content (TCC). The color analysis showed that thermosonicated samples with a dual-frequency (22/40 kHz) exhibited the maximum values of C* and ΔE, and the minimum value of the whiteness index (WI). The micrographs verified the alterations in TCC and relative electrolyte leakage (REL) of carrot treated by HW, US, and TS.
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Affiliation(s)
- Yiting Guo
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Bengang Wu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Xiuyu Guo
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Dandan Liu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Ping Wu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China.
| | - Zhongli Pan
- Department of Biological and Agricultural Engineering, University of California Davis, One Shields Avenue, Davis, CA 95616, USA
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