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Li X, Zhou Y, Dong H, Sun T, Liu Y, Cheng S, Chen G. Effects of ultrasonication and freeze-thaw pretreatments on the vacuum freeze-drying process and quality characteristics of apricot ( Prunus armeniaca L. cv. Diaoganxing). Food Chem X 2024; 22:101357. [PMID: 38623517 PMCID: PMC11016973 DOI: 10.1016/j.fochx.2024.101357] [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: 10/30/2023] [Revised: 03/22/2024] [Accepted: 04/03/2024] [Indexed: 04/17/2024] Open
Abstract
The combination of pretreatment and vacuum freeze-drying (VFD) technology is an effective technique for extending the shelf life of apricots, reducing costs and energy consumption. However, the impact of pretreatment on the freeze-drying and quality characteristics of apricots is still unclear. The effects of ultrasound (US), freeze-thaw (FT), and their combination (FT-US) on water migration and quality characteristics of apricot slices on VFD were studied. LR-NMR and SEM showed that pretreatment significantly reduced the time (19.05%-33.33%) and energy consumption (17.67%-35.66%) of the VFD process. Compared with the control group, the US, FT, and FT-US improved the color, texture, rehydration ability, and flavor of apricot slices. Among them, FT-US retained the most biologically active substances and antioxidant capacity, with the highest sensory score. Overall, FT-US pretreatment induced changes in the microstructure and chemistry of apricots, which contributed to the production of high-quality VFD apricot slices.
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Affiliation(s)
- Xin Li
- College of Food, Shihezi University, Shihezi 832000, PR China
- Research Center of Xinjiang Characteristic Fruit and Vegetable Storage and Processing Engineering, Ministry of Education, Shihezi, Xinjiang 832000, PR China
| | - Yan Zhou
- College of Food, Shihezi University, Shihezi 832000, PR China
- Research Center of Xinjiang Characteristic Fruit and Vegetable Storage and Processing Engineering, Ministry of Education, Shihezi, Xinjiang 832000, PR China
| | - Hao Dong
- Shihezi Testing Institute of Quality and Metrology, Shihezi 832000, PR China
| | - Tongrui Sun
- College of Food, Shihezi University, Shihezi 832000, PR China
- Research Center of Xinjiang Characteristic Fruit and Vegetable Storage and Processing Engineering, Ministry of Education, Shihezi, Xinjiang 832000, PR China
| | - Yuxing Liu
- College of Food, Shihezi University, Shihezi 832000, PR China
- Research Center of Xinjiang Characteristic Fruit and Vegetable Storage and Processing Engineering, Ministry of Education, Shihezi, Xinjiang 832000, PR China
| | - Shaobo Cheng
- College of Food, Shihezi University, Shihezi 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, Shihezi University, Shihezi 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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Chen K, Yuan Y, Zhao B, Kaveh M, Beigi M, Zheng Y, Torki M. Optimum drying conditions for ginger ( Zingiber officinale Roscoe) based on time, energy consumption and physicochemical quality. Food Chem X 2023; 20:100987. [PMID: 38144724 PMCID: PMC10740043 DOI: 10.1016/j.fochx.2023.100987] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2023] [Revised: 10/13/2023] [Accepted: 11/06/2023] [Indexed: 12/26/2023] Open
Abstract
The effect of ultrasonic pre-treatment on moisture removal characteristics of ginger in a convective dryer was investigated. The slabs were dried by practicing sonication durations of 0, 15 and 30 min at different levels of the air temperature and velocity. Following increasing the sonication duration and air temperature, required time and energy to dehydrate the samples were decreased. The pre-treatment played important role in improving rehydration capability and surface color retention in the dried gingers. Content of the main volatile component (α-Zingiberene) was not influenced by the sonication. Mean values for the phenolic contents and antioxidant activity at sonication duration of 0, 15 and 30 min were determined to be 18.93, 18.15 and 17.49 GAE/g dry matter and 83.57, 78.33 and 74.58 %, respectively. The desired values for the temperature, velocity and sonication duration were revealed to be about 66 °C, 3 m/s and 20 min, respectively.
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Affiliation(s)
- Kaikang Chen
- College of Engineering, China Agricultural University, Beijing 100089, China
- National Key Laboratory of Agricultural Equipment Technology, Chinese Academy of Agricultural Mechanization Sciences, Beijing 100083 China
| | - Yanwei Yuan
- National Key Laboratory of Agricultural Equipment Technology, Chinese Academy of Agricultural Mechanization Sciences, Beijing 100083 China
| | - Bo Zhao
- National Key Laboratory of Agricultural Equipment Technology, Chinese Academy of Agricultural Mechanization Sciences, Beijing 100083 China
| | - Mohammad Kaveh
- Department of Petroleum Engineering, Collage of Engineering, Knowledge University, 44001 Erbil, Iraq
| | - Mohsen Beigi
- Department of Mechanical Engineering, Tiran Branch, Islamic Azad University, Tiran, Iran
| | - Yongjun Zheng
- College of Engineering, China Agricultural University, Beijing 100089, China
| | - Mehdi Torki
- Department of Computer Engineering, Faculty of Electrical and Computer Engineering, Technical and Vocational University (TVU), Tehran, Iran
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3
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Yao J, Chen W, Fan K. Novel Efficient Physical Technologies for Enhancing Freeze Drying of Fruits and Vegetables: A Review. Foods 2023; 12:4321. [PMID: 38231776 DOI: 10.3390/foods12234321] [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: 10/19/2023] [Revised: 11/24/2023] [Accepted: 11/27/2023] [Indexed: 01/19/2024] Open
Abstract
Drying is the main technical means of fruit and vegetable processing and storage; freeze drying is one of the best dehydration processes for fruit and vegetables, and the quality of the final product obtained is the highest. The process is carried out under vacuum and at low temperatures, which inhibits enzymatic activity and the growth and multiplication of micro-organisms, and better preserves the nutrient content and flavor of the product. Despite its many advantages, freeze drying consumes approximately four to ten times more energy than hot-air drying, and is more costly, so freeze drying can be assisted by means of highly efficient physical fields. This paper reviews the definition, principles and steps of freeze drying, and introduces the application mechanisms of several efficient physical fields such as ultrasonic, microwave, infrared radiation and pulsed electric fields, as well as the application of efficient physical fields in the freeze drying of fruits and vegetables. The application of high efficiency physical fields with freeze drying can improve drying kinetics, increase drying rates and maintain maximum product quality, providing benefits in terms of energy, time and cost. Efficient physical field and freeze drying technologies can be well linked to sustainable deep processing of fruit and vegetables and have a wide range of development prospects.
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Affiliation(s)
- Jianhua Yao
- College of Life Science, Yangtze University, Jingzhou 434025, China
| | - Wenjuan Chen
- National Polymer Materials Industry Innovation Center Co., Ltd., Guangzhou 510530, China
| | - Kai Fan
- College of Life Science, Yangtze University, Jingzhou 434025, China
- Institute of Food Science and Technology, Yangtze University, Jingzhou 434025, China
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4
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Wang X, Zhang L, Chen L, Wang Y, Okonkwo CE, Yagoub AEGA, Wahia H, Zhou C. Application of ultrasound and its real-time monitoring of the acoustic field during processing of tofu: Parameter optimization, protein modification, and potential mechanism. Compr Rev Food Sci Food Saf 2023; 22:2747-2772. [PMID: 37161497 DOI: 10.1111/1541-4337.13161] [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: 12/10/2022] [Revised: 03/07/2023] [Accepted: 04/04/2023] [Indexed: 05/11/2023]
Abstract
Tofu is nutritious, easy to make, and popular among consumers. At present, traditional tofu production has gradually become perfect, but there are still shortcomings, such as long soaking time, serious waste of water resources, and the inability to realize orders for production at any time. Moreover, tofu production standards have not yet been clearly defined, with large differences in quality between them, which is not conducive to industrialized and large-scale production. Ultrasound has become a promising green processing technology with advantages, such as high extraction rate, short processing time, and ease of operation. This review focused on the challenges associated with traditional tofu production during soaking, grinding, and boiling soybeans. Moreover, the advantages of ultrasonic processing over traditional processing like increasing nutrient content, improving gel properties, and inhibiting the activity of microorganisms were explained. Furthermore, the quantification of acoustic fields by real-time monitoring technology was introduced to construct the theoretical correlation between ultrasonic treatments and tofu processing. It was concluded that ultrasonic treatment improved the functional properties of soybean protein, such as solubility, emulsifying properties, foamability, rheological properties, gel strength, and thermal stability. Therefore, the application of ultrasonic technology to traditional tofu processing to optimize industrial parameters is promising.
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Affiliation(s)
- Xue Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Lei Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Li Chen
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
| | - Yang Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Clinton Emeka Okonkwo
- Department of Food Science, College of Food and Agriculture, United Arab Emirates University, Al Ain, United Arab Emirates
| | - Abu El-Gasim A Yagoub
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Hafida Wahia
- 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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5
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Application of ultrasonication as pre-treatment for freeze drying: An innovative approach for the retention of nutraceutical quality in foods. Food Chem 2023; 404:134571. [DOI: 10.1016/j.foodchem.2022.134571] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2022] [Revised: 09/23/2022] [Accepted: 10/08/2022] [Indexed: 11/22/2022]
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6
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Huang W, Huang D, Qin Y, Zhang Y, Lu Y, Huang S, Gong G. Ultrasound‐assisted hot air drying characteristics of
Phyllanthus emblica. J FOOD PROCESS ENG 2023. [DOI: 10.1111/jfpe.14286] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Affiliation(s)
- Wenyang Huang
- Department of Mechanical and Electrical Engineering Central South University of Forestry and Technology Changsha China
| | - Dan Huang
- Department of Mechanical and Electrical Engineering Central South University of Forestry and Technology Changsha China
| | - Yiting Qin
- Department of Mechanical and Electrical Engineering Central South University of Forestry and Technology Changsha China
| | - Yixiao Zhang
- Department of Mechanical and Electrical Engineering Central South University of Forestry and Technology Changsha China
| | - Yijun Lu
- Department of Mechanical and Electrical Engineering Central South University of Forestry and Technology Changsha China
| | - Shuai Huang
- Department of Mechanical and Electrical Engineering Central South University of Forestry and Technology Changsha China
| | - Guiliang Gong
- Department of Mechanical and Electrical Engineering Central South University of Forestry and Technology Changsha China
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7
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Ashrafudoulla M, Ulrich MSI, Toushik SH, Nahar S, Roy PK, Mizan FR, Park SH, Ha SD. Challenges and opportunities of non-conventional technologies concerning food safety. WORLD POULTRY SCI J 2023. [DOI: 10.1080/00439339.2023.2163044] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Affiliation(s)
- Md. Ashrafudoulla
- Department of Food Science and Technology, Chung-Ang University, Anseong-Si, Republic of Korea
| | - Mevo S. I. Ulrich
- Department of Food Science and Technology, Chung-Ang University, Anseong-Si, Republic of Korea
| | | | - Shamsun Nahar
- Department of Food Science and Technology, Chung-Ang University, Anseong-Si, Republic of Korea
| | - Pantu Kumar Roy
- Department of Seafood Science and Technology, Gyeongsang National University, Tongyeong, Republic of Korea
| | - Furkanur Rahaman Mizan
- Department of Food Science and Technology, Chung-Ang University, Anseong-Si, Republic of Korea
| | - Si Hong Park
- Food Science and Technology, Oregon State University, Corvallis, Oregon, USA
| | - Sang-Do Ha
- Department of Food Science and Technology, Chung-Ang University, Anseong-Si, Republic of Korea
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8
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Pandiselvam R, Aydar AY, Kutlu N, Aslam R, Sahni P, Mitharwal S, Gavahian M, Kumar M, Raposo A, Yoo S, Han H, Kothakota A. Individual and interactive effect of ultrasound pre-treatment on drying kinetics and biochemical qualities of food: A critical review. ULTRASONICS SONOCHEMISTRY 2023; 92:106261. [PMID: 36516722 PMCID: PMC9755246 DOI: 10.1016/j.ultsonch.2022.106261] [Citation(s) in RCA: 20] [Impact Index Per Article: 20.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/01/2022] [Revised: 11/25/2022] [Accepted: 12/06/2022] [Indexed: 05/03/2023]
Abstract
One of the earliest and most prevalent processing methods to increase the shelf-life of foods is drying. In recent years, there has been an increased demand to improve product quality while lowering processing times, expenses, and energy usage in the drying process. Pre-treatments are therefore effectively used before drying to enhance heat and mass transfer, increase drying efficiency, and lessen degradation of final product quality. When food is dried, changes are expected in its taste, color, texture, and physical, chemical, and microbial properties. This has led to the need for research and development into the creation of new and effective pre-treatment technologies including high-pressure processing, pulsed electric field, ultraviolet irradiation, and ultrasound. Sound waves that have a frequency >20 kHz, which is above the upper limit of the audible frequency range, are referred to as "ultrasound". Ultrasonication (US) is a non-thermal technology, that has mechanical, cavitational, and sponge effects on food materials. Ultrasound pre-treatment enhances the drying characteristics by producing microchannels in the food tissue, facilitating internal moisture diffusion in the finished product, and lowering the barrier to water migration. The goal of ultrasound pre-treatment is to save processing time, conserve energy, and enhance the quality, safety, and shelf-life of food products. This study presents a comprehensive overview of the fundamentals of ultrasound, its mechanism, and how the individual effects of ultrasonic pre-treatment and the interactive effects of ultrasound-assisted technologies affect the drying kinetics, bioactive components, color, textural, and sensory qualities of food. The difficulties that can arise when using ultrasound technology as a drying pretreatment approach, such as inadequate management of heat, the employment of ultrasound at a limited frequency, and the generation of free radicals, have also been explained.
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Affiliation(s)
- R Pandiselvam
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute (CPCRI), Kasaragod 671 124, Kerala, India.
| | - Alev Yüksel Aydar
- Department of Food Engineering, Manisa Celal Bayar University, 45140, Yunusemre, Manisa, Turkiye.
| | - Naciye Kutlu
- Department of Food Processing, Aydıntepe Vocational College, Bayburt University, 69500 Aydıntepe, Bayburt, Turkiye
| | - Raouf Aslam
- Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Prashant Sahni
- College of Dairy and Food Technology, Agriculture University, Jodhpur, 342304, Rajasthan, India
| | - Swati Mitharwal
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship & Management (NIFTEM), Kundli 131028, India
| | - Mohsen Gavahian
- Department of Food Science, National Pingtung University of Science and Technology, Pingtung 91201, Taiwan
| | - Manoj Kumar
- Chemical and Biochemical Processing Division, ICAR-Central Institute for Research on Cotton Technology, Matunga, Mumbai 400019, India
| | - António Raposo
- CBIOS (Research Center for Biosciences and Health Technologies), Universidade Lusófona de Humanidades e Tecnologias, Campo Grande 376, 1749-024 Lisboa, Portugal
| | - Sunghoon Yoo
- Audit Team, Hanmoo Convention (Oakwood Premier), 49, Teheran-ro 87-gil, Gangnam-gu, Seoul 06164, South Korea.
| | - Heesup Han
- College of Hospitality and Tourism Management, Sejong University, 98 Gunja-Dong, Gwanjin-Gu, Seoul 143-747, South Korea.
| | - Anjineyulu Kothakota
- Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum 695019, Kerala, India
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Yan Q, Mei J, Li D, Xie J. Application of sonodynamic technology and sonosensitizers in food sterilization: a review of developments, trends and challenges. Crit Rev Food Sci Nutr 2022; 64:740-759. [PMID: 35950483 DOI: 10.1080/10408398.2022.2108368] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Food safety and food waste have always been hot topics of discussion in recent years. However, the infection of human pathogenic bacteria and the waste of food resources caused by microbial-contaminated food remains common. Although traditional sterilization technology has been very mature, it causes changes in food flavor and excessive energy consumption to a certain extent. Moreover, the widespread bacterial resistance has also sounded a warning for researchers and finding a new alternative to antibiotics is urgently needed. The application of sonodynamic sterilization technology in medical treatment has aroused the interest of researchers. It provides ideas for new food sterilization technology. As a new non-thermal sterilization technology, sonodynamic sterilization technology has strong penetration, safety, less residue and by-products, and will less change the quality of the food itself. Therefore, sonodynamic sterilization technology has great potential applied in food sterilization technology. This review describes the concept of sonodynamic sterilization technology, the sterilization mechanism of sonodynamic sterilization and the inactivation mechanism of various pathogens, the classification and application of sonosensitizers, and the ultrasonic technology in sonodynamic sterilization in the application over the recent years. It provides a scientific reference for the application of sonodynamic sterilization technology in the field of food sterilization.
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Affiliation(s)
- Qi Yan
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Jun Mei
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Dapeng Li
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
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Hu R, Zhang M, Mujumdar AS. Application of infrared and microwave heating prior to freezing of pork: Effect on frozen meat quality. Meat Sci 2022; 189:108811. [PMID: 35398771 DOI: 10.1016/j.meatsci.2022.108811] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2021] [Revised: 03/18/2022] [Accepted: 03/22/2022] [Indexed: 02/07/2023]
Abstract
The effect of thermal treatment using infrared and microwave fields on freezing of pork loin was investigated. Several infrared and microwave treatment protocols were designed and tested to determine the thawing losses is each case to identify the most suitable one which yielded the best quality. In addition, the state of moisture in the meat, cooking loss, texture, color, pH, Thiobarbituric acid-reactive substances (TBARS), and other indicators were also evaluated. The results show that both microwave and infrared pre-dehydration can reduce the thawing loss of pork loin; the minimum loss is only about 1.7% using microwave 50 W intensity of 1.92 W/g of wet pork. Pre-dehydration also reduced the hardness of all samples and increased springiness, cohesiveness, and resilience. It is noteworthy that pretreatment did not damage the color. Based on the results of this study it is concluded that thermal pretreatment using microwave or infrared fields of appropriate strength prior to freezing can yield good quality frozen pork meat.
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Affiliation(s)
- Rui Hu
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; International Joint Laboratory on Food Safety, Jiangnan University, 214122 Wuxi, Jiangsu, China.
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald Campus, McGill University, Ste. Anne decBellevue, Quebec, Canada
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11
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Alaei B, Chayjan RA, Zolfigol MA. Improving tomato juice concentration process through a novel ultrasound-thermal concentrator under vacuum condition: A bioactive compound investigation and optimization. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.102983] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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12
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Zhu S, Xu J, Adhikari B, Lv W, Chen H. Nostoc sphaeroides Cyanobacteria: a review of its nutritional characteristics and processing technologies. Crit Rev Food Sci Nutr 2022; 63:8975-8991. [PMID: 35416723 DOI: 10.1080/10408398.2022.2063251] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Nostoc sphaeroides is an edible Cyanobacterium which has high nutritional value and is widely used in dietary supplements and therapeutic products. N. sphaeroides contains protein, fatty acid, minerals and vitamins. Its polysaccharides, phycobilin, phycobiliproteins and some lipids are highly bioactive. Thus, N. sphaeroides possesses anti-oxidation, anti-inflammation and cholesterol reducing functions. This paper reviews and evaluates the literature on nutritionally and functionally important compounds of N. sphaeroides. It also reviews and evaluates the processing of technologies used to process N. sphaeroides from fresh harvest to dry particulates including pretreatment, sterilization and drying, including their impact on sensorial and nutritional values. This review shows that a suitable combination of ultrasound, radio frequency and pulse spouted microwave with traditional sterilization and drying technologies greatly improves the sensorial and nutritive quality of processed N. sphaeroides and improves their shelf life; however, further research is needed to evaluate these hybrid technologies. Once suitably processed, N. sphaeroides can be used in food, cosmetics and pharmaceutical drugs as an ingredient.
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Affiliation(s)
- Shengnan Zhu
- College of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, Anhui, China
| | - Jicheng Xu
- College of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, Anhui, China
| | - Benu Adhikari
- School of Science, RMIT University, Melbourne, Victoria, Australia
| | - Weiqiao Lv
- College of Engineering, China Agricultural University, Beijing, China
| | - Huizhi Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
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Su D, Sun W, Li BZ, Yang Y, Wang Y, Lv W, Li D, Wang L. Influence of ultrasonic pretreatments on microwave hot-air flow rolling drying mechanism, thermal characteristics and rehydration dynamics of Pleurotus eryngii. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:2100-2109. [PMID: 34596248 DOI: 10.1002/jsfa.11551] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/12/2020] [Revised: 05/11/2021] [Accepted: 10/01/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND In order to improve the drying efficiency and reduce the drying energy consumption of Pleurotus eryngii, microwave hot-air flow rolling drying (MHARD) coupled with ultrasonic pretreating time (0, 20, 40, and 60 min) was used to investigate the drying profile, thermal characteristics, water migration, microstructure and rehydration dynamics of P. eryngii using differential scanning calorimetry (DSC), low-field nuclear magnetic resonance (LF-NMR) analysis and scanning electron microscopy (SEM). RESULTS Results showed that the drying time of P. eryngii was 80, 70, 60 and 50 min, accordingly. Energy consumption was significantly reduced by ultrasonic pretreatment, and moisture effective diffusivity (Deff ) was increased with the increase of ultrasonic pretreating time. DSC curves showed that the drying process was accelerated by ultrasonic pretreatment significantly by enhancing the heat transfer. Meanwhile, SEM images showed that the cell was broken and numbers of irregular holes appeared in the ultrasound-pretreated samples. In terms of rehydration dynamics, Page model could well model the rehydration kinetics of dried P. eryngii with R2 > 0.99. CONCLUSION The findings indicate that ultrasonic pretreatment is a promising method for MHARD of P. eryngii as it can enhance the drying process, and show potential for industrial application. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Dianbin Su
- College of Engineering, Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Energy R&D Center for Non-food Biomass, China Agricultural University, Beijing, China
| | - Weihong Sun
- College of Agricultural Engineering, Jiangsu University, Zhenjiang, China
| | - Bing-Zheng Li
- Guangxi Bioscience and Technology Research Center, Guangxi Academy of Sciences, Nanning, China
| | - Yu Yang
- College of Engineering, Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Energy R&D Center for Non-food Biomass, China Agricultural University, Beijing, China
| | - Yong Wang
- School of Chemical Engineering, UNSW Sydney, Sydney, NSW, Australia
| | - Weiqiao Lv
- College of Engineering, Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Energy R&D Center for Non-food Biomass, China Agricultural University, Beijing, China
| | - Dong Li
- College of Engineering, Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Energy R&D Center for Non-food Biomass, China Agricultural University, Beijing, China
| | - Lijun Wang
- College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, Beijing, China
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14
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Liu Y, Chen W, Fan L. Effects of different drying methods on the storage stability of barley grass powder. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:1076-1084. [PMID: 34312852 DOI: 10.1002/jsfa.11443] [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] [Received: 09/22/2020] [Revised: 07/01/2021] [Accepted: 07/27/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Barley grass (BG) powder has gradually attracted researchers' attention for its abundant nutritional components and functional activity. Yet, the effect of different drying methods on storage stability is still unclear. In this study, BG was subjected to hot-air drying (HAD), steam blanching prior to hot-air drying (SHAD), vacuum freeze drying (VFD), and far-infrared drying (FID). Effects of different drying methods on BG powder during storage were evaluated. RESULTS Moisture content of dried samples during storage decreased at 50 °C, but at 37 °C increased first and then remained stable. The a* value of SHAD BG powder before storage was the highest (-6.51), followed by FID, HAD and VFD. Moreover, the a* value increased during the storage process. Contents of l-ascorbic acid and total chlorophyll in samples dried by VFD were 28.29 and 7.8 g kg-1 , respectively. The degradation of chlorophyll a and b followed a first-order kinetics model and was modeled by the Arrhenius equation. The activation energies for chlorophyll a were 83.68, 83.21, 62.29 and 76.64 kJ mol-1 in BG powder dried by SHAD, FID, VFD and HAD, respectively. The activation energies for chlorophyll b were 66.76, 48.03, 61.02 and 58.01 kJ mol-1 in SHAD, FID, VFD and HAD BG powder, respectively. CONCLUSION VFD had the highest preservation of color, l-ascorbic acid and chlorophyll compared to HAD, SHAD and FID. SHAD shortened the drying time and delayed the degradation of l-ascorbic acid and chlorophyll during storage. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Ying Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Weifeng Chen
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Liuping Fan
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
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15
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Song C, Ma X, Wang J, Ding T, Song W. Effects of ultrasound and blanching pretreatments on mass transfer and qualities of hot‐air drying of perilla (
Perilla frutescens
L.) leaves. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15947] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Affiliation(s)
- ChunFang Song
- Key Laboratory of Modern Agricultural Equipment, Ministry of Agriculture and Rural Affairs, Nanjing institute of Agricultural Mechanization Ministry of Agriculture and Rural Affairs Nanjing P. R. China
- Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology School of Mechanical Engineering Jiangnan University Wuxi P. R. China
| | - Xiaotong Ma
- Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology School of Mechanical Engineering Jiangnan University Wuxi P. R. China
| | - Jiaoling Wang
- Key Laboratory of Modern Agricultural Equipment, Ministry of Agriculture and Rural Affairs, Nanjing institute of Agricultural Mechanization Ministry of Agriculture and Rural Affairs Nanjing P. R. China
| | - Tianhang Ding
- Key Laboratory of Modern Agricultural Equipment, Ministry of Agriculture and Rural Affairs, Nanjing institute of Agricultural Mechanization Ministry of Agriculture and Rural Affairs Nanjing P. R. China
| | - Weidong Song
- Key Laboratory of Modern Agricultural Equipment, Ministry of Agriculture and Rural Affairs, Nanjing institute of Agricultural Mechanization Ministry of Agriculture and Rural Affairs Nanjing P. R. China
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16
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Meroni D, Djellabi R, Ashokkumar M, Bianchi CL, Boffito DC. Sonoprocessing: From Concepts to Large-Scale Reactors. Chem Rev 2021; 122:3219-3258. [PMID: 34818504 DOI: 10.1021/acs.chemrev.1c00438] [Citation(s) in RCA: 34] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Intensification of ultrasonic processes for diversified applications, including environmental remediation, extractions, food processes, and synthesis of materials, has received attention from the scientific community and industry. The mechanistic pathways involved in intensification of ultrasonic processes that include the ultrasonic generation of cavitation bubbles, radical formation upon their collapse, and the possibility of fine-tuning operating parameters for specific applications are all well documented in the literature. However, the scale-up of ultrasonic processes with large-scale sonochemical reactors for industrial applications remains a challenge. In this context, this review provides a complete overview of the current understanding of the role of operating parameters and reactor configuration on the sonochemical processes. Experimental and theoretical techniques to characterize the intensity and distribution of cavitation activity within sonoreactors are compared. Classes of laboratory and large-scale sonoreactors are reviewed, highlighting recent advances in batch and flow-through reactors. Finally, examples of large-scale sonoprocessing applications have been reviewed, discussing the major scale-up and sustainability challenges.
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Affiliation(s)
- Daniela Meroni
- Dipartimento di Chimica, Università degli Studi di Milano, Via Golgi 19, 20133 Milano, Italy
| | - Ridha Djellabi
- Dipartimento di Chimica, Università degli Studi di Milano, Via Golgi 19, 20133 Milano, Italy
| | | | - Claudia L Bianchi
- Dipartimento di Chimica, Università degli Studi di Milano, Via Golgi 19, 20133 Milano, Italy
| | - Daria C Boffito
- Département de Génie Chimique, C.P. 6079, Polytechnique Montréal, Montréal H3C 3A7, Canada.,Canada Research Chair in Intensified Mechanochemical Processes for Sustainable Biomass Conversion, Department of Chemical Engineering, Polytechnique Montréal, C.P. 6079, Succ. CV, H3C 3A7 Montréal, Québec Canada
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17
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Abstract
To investigate the drying characteristics and mechanism during electrohydrodynamic (EHD) drying with ultrasonic pretreatment, the ultrasonic pretreatment-assisted EHD drying method at different power values was used to carry out the drying experiment of potatoes. To carry out this study, potato slices were pretreated with different ultrasonic power values (150, 180, 210, 240, and 270 W) or without ultrasound for 30 min at 30°C. The corresponding voltage was 18 kV during EHD drying. The moisture ratio, drying rate, color, shrinkage, and rehydration rate of potatoes were determined. The microstructure of potatoes was analyzed using infrared spectroscopy and scanning electron microscopy. Eight mathematical models were used to fit the drying of potatoes. Results showed that, compared with the control group, the ultrasonic pretreatment combined with the EHD drying group had improved the drying rate of potato slices, which was different at varying ultrasonic power values. Ultrasonic pretreatment had a remarkable effect on the color of the potato but had little effect on the shrinkage rate. The maximum rehydration rate is 5.7704 at 180 W. The minimum and maximum values of effective moisture diffusivity (Deff) were 3.4070 × 10−7 m2/s and 4.1160 × 10−7 m2/s, respectively. The effect of ultrasonic power pretreatment on the microstructure of potato in the EHD drying process was significant (
). According to the statistical parameter evaluation, eight mathematical models could satisfactorily describe drying curves of potato slices dried under EHD with ultrasonic pretreatment, and the logarithmic model was best suited. This work provides a theoretical basis and practical guidance to further understand the parameter characteristics and mechanism of ultrasonic pretreatment combined with the EHD drying technology.
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18
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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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19
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Zhou W, Cao X, Islam MN, Zheng H, Li J, Liu F, Cao Y, Dai Y. Comparison of hydrability, antioxidants, microstructure, and sensory quality of barley grass powder using ultra-micro-crushing combined with hot air and freeze drying. Food Sci Nutr 2021; 9:1870-1880. [PMID: 33841806 PMCID: PMC8020950 DOI: 10.1002/fsn3.2138] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2020] [Revised: 12/01/2020] [Accepted: 01/02/2021] [Indexed: 11/14/2022] Open
Abstract
To explore the physicochemical characters of barley grass, ultra-micro-crushing (UMC) technology combined with air drying or freeze drying was carried out. After barley grass was air-dried at 70°C or freeze-dried at 15°C, it was grinded for 30, 60, 90, and 120 min using UMC, respectively. After combined processing, moisture content, particle size, odor, color, microstructure, water and oil-holding capacity, the content of flavonoid and chlorophyll, water activity, and sensory qualities were determined. The particle size of barley grass powder decreased, and lightness value was increased; water and oil-holding capacity decreased significantly (p ≤ .05), whereas swelling and dissolving capacity increased in the processed grass powder. On the other hand, the total flavonoid content increased significantly (p ≤ .05). Barley grass odor features sulfide aroma, and its microstructure demonstrates lamellar morphology with some fewer fragmented pieces. The results suggested combined UMC at 90-120 min will be suitable for processing barley grass powder.
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Affiliation(s)
- Wei Zhou
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural AffairsAgricultural Products Processing Research InstituteChinese Academy of Tropical Agricultural SciencesZhanjiangChina
- Hainan Key Laboratory of Storage and Processing of Fruits and VegetablesZhanjiangChina
| | - Xiaohuang Cao
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural AffairsAgricultural Products Processing Research InstituteChinese Academy of Tropical Agricultural SciencesZhanjiangChina
- College of Chemistry and FoodYulin Normal UniversityYulinChina
| | - Md. Nahidul Islam
- Department of Agro‐ProcessingBangabandhu Sheikh Mujibur Rahman Agricultural UniversityGhazipur1706Bangladesh
| | - Huiting Zheng
- School of Chemistry and Chemical EngineeringLingnan Normal UniversityZhanjiangChina
| | - Jihua Li
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural AffairsAgricultural Products Processing Research InstituteChinese Academy of Tropical Agricultural SciencesZhanjiangChina
- Hainan Key Laboratory of Storage and Processing of Fruits and VegetablesZhanjiangChina
| | - Fei Liu
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural AffairsAgricultural Products Processing Research InstituteChinese Academy of Tropical Agricultural SciencesZhanjiangChina
- Hainan Key Laboratory of Storage and Processing of Fruits and VegetablesZhanjiangChina
| | - Yupo Cao
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural AffairsAgricultural Products Processing Research InstituteChinese Academy of Tropical Agricultural SciencesZhanjiangChina
- Hainan Key Laboratory of Storage and Processing of Fruits and VegetablesZhanjiangChina
| | - Yaping Dai
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural AffairsAgricultural Products Processing Research InstituteChinese Academy of Tropical Agricultural SciencesZhanjiangChina
- Hainan Key Laboratory of Storage and Processing of Fruits and VegetablesZhanjiangChina
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20
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Barani YH, Zhang M, Wang B. Effect of thermal and ultrasonic pretreatment on enzyme inactivation, color, phenolics and flavonoids contents of infrared freeze-dried rose flower. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-020-00701-z] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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21
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Fernandes da Silva JH, da Silva Neto JS, Souza da Silva E, de Souza Cavalcanti DE, Azoubel PM, Benachour M. Effect of Ultrasonic Pretreatment on Melon Drying and Computational Fluid Dynamic Modelling of Thermal Profile. Food Technol Biotechnol 2021; 58:381-390. [PMID: 33505201 PMCID: PMC7821775 DOI: 10.17113/ftb.58.04.20.6813] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Research background: Drying is one of the most traditional processes of food preservation. Optimizing the process can result in a competitive product on the market regarding its price and quality. A common method in use as a pretreatment to drying is ultrasound. The goal of this work is to analyze different drying methods with and without applying ultrasound (US) pretreatment, on heat and mass transfer, simulating numerically the temperature profile by computational fluid dynamics (CFD). Experimental approach: The melon slices were pretreated with ultrasound for 10 (US10), 20 (US20) and 30 (US30) min at 25 kHz, and the water loss and solid gain were evaluated. Samples were dried at different temperatures (50, 60 and 70 °C). The effective diffusivity was estimated, and experimental data were modelled using empirical models. The airflow in the dryer and the temperature profile in the melon slice were simulated via computational fluid dynamics (CFD). Results and conclusions: Ultrasound pretreatment reduced the drying time from 25% (samples US20 and US30 at 50 °C) to 40% (samples US20 and US30 at 70 °C). The two-term exponential model presented the best fit to the experimental data, and the diffusivity coefficients showed a tendency to increase as the time of exposure of the melon to ultrasonic waves increased. Pretreatment water loss and solid gain behaviour and drying kinetic and diffusion data were used to choose the best experimental conditions to be simulated with CFD. The heat transfer modelling through CFD showed that the temperature distribution along the melon slice was representative. Therefore, the profile obtained via CFD satisfactorily describes the drying process. Novelty and scientific contribution: The use of simulation tools in real processes allows the monitoring and improvement of existing technologies, such as food drying processes, that involve complex mechanisms, making it difficult to obtain some data. Application of CFD in the drying processes of fruits and vegetables is still very recent, being a field little explored. There is no record in the literature that uses CFD in the drying of melon.
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Affiliation(s)
- João Henrique Fernandes da Silva
- Federal University of Pernambuco, Department of Chemical Engineering, Av. Prof. Arthur de Sá, s/n, Cidade Universitária, Recife-PE, 50740-521, Brazil
| | - José Sabino da Silva Neto
- Federal University of Pernambuco, Department of Chemical Engineering, Av. Prof. Arthur de Sá, s/n, Cidade Universitária, Recife-PE, 50740-521, Brazil
| | - Edilene Souza da Silva
- Federal University of Pernambuco, Department of Chemical Engineering, Av. Prof. Arthur de Sá, s/n, Cidade Universitária, Recife-PE, 50740-521, Brazil
| | - Danilo Emídio de Souza Cavalcanti
- Federal University of Pernambuco, Department of Chemical Engineering, Av. Prof. Arthur de Sá, s/n, Cidade Universitária, Recife-PE, 50740-521, Brazil
| | - Patrícia Moreira Azoubel
- Federal University of Pernambuco, Department of Chemical Engineering, Av. Prof. Arthur de Sá, s/n, Cidade Universitária, Recife-PE, 50740-521, Brazil
| | - Mohand Benachour
- Federal University of Pernambuco, Department of Chemical Engineering, Av. Prof. Arthur de Sá, s/n, Cidade Universitária, Recife-PE, 50740-521, Brazil
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22
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Waghmare RB, Choudhary P, Moses J, Anandharamakrishnan C, Stapley AG. Trends in Approaches to Assist Freeze-Drying of Food: A Cohort Study on Innovations. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1875232] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Roji B. Waghmare
- Computational Modelling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Govt. Of India, Thanjavur, India
| | - P. Choudhary
- Computational Modelling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Govt. Of India, Thanjavur, India
| | - J.A. Moses
- Computational Modelling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Govt. Of India, Thanjavur, India
| | - Chinnaswamy Anandharamakrishnan
- Computational Modelling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Govt. Of India, Thanjavur, India
| | - Andrew G.F. Stapley
- Department of Chemical Engineering, Loughborough University, Leicestershire, UK
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23
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Ciurzyńska A, Falacińska J, Kowalska H, Kowalska J, Galus S, Marzec A, Domian E. The Effect of Pre-Treatment (Blanching, Ultrasound and Freezing) on Quality of Freeze-Dried Red Beets. Foods 2021; 10:foods10010132. [PMID: 33435149 PMCID: PMC7827667 DOI: 10.3390/foods10010132] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2020] [Revised: 12/29/2020] [Accepted: 01/06/2021] [Indexed: 01/28/2023] Open
Abstract
This paper presents the influence of blanching, ultrasonic processing and freezing conditions on selected physical properties of freeze-dried red beet, i.e., water activity, structure, porosity and shrinkage. Red beets subjected to a selected pre-treatment using its various parameters were frozen by three methods and then freeze-dried. Ultrasound reduced the water activity of samples. Blanching in water reduced shrinkage and improved porosity. In addition to the type of pre-treatment applied, the quality was also affected by freezing conditions before drying. Combined freezing resulted in the highest shrinkage and the lowest porosity and water activity. Slowly frozen samples were characterized by the best porosity.
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24
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A novel infrared pulse-spouted freeze drying on the drying kinetics, energy consumption and quality of edible rose flowers. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110318] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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25
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Xu X, Zhang L, Feng Y, Zhou C, Yagoub AEA, Wahia H, Ma H, Zhang J, Sun Y. Ultrasound freeze-thawing style pretreatment to improve the efficiency of the vacuum freeze-drying of okra (Abelmoschus esculentus (L.) Moench) and the quality characteristics of the dried product. ULTRASONICS SONOCHEMISTRY 2021; 70:105300. [PMID: 32763750 PMCID: PMC7786574 DOI: 10.1016/j.ultsonch.2020.105300] [Citation(s) in RCA: 42] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/19/2020] [Revised: 07/07/2020] [Accepted: 07/29/2020] [Indexed: 05/06/2023]
Abstract
Vacuum freeze-drying is a new and high technology on agricultural product dehydrating dry, but it faces the high cost problem caused by high energy consumption. This study investigated the effect of ultrasound (US), freeze-thawing (including the freeze-air thawing (AT), freeze-water thawing (WT), freeze-ultrasound thawing (UST), and freeze-air ultrasound thawing (AT + US)) pretreatments on the vacuum freeze-drying efficiency and the quality of dried okra. The results indicated that the application of ultrasound and different freeze-thawing pretreatments reduced the drying time by 25.0%-62.50% and the total energy consumption was 24.28%-62.35% less. The AT pretreatment reduced the time by of okra slices by 62.50% and the total energy consumption was 62.35% less. The significant decrease in drying time was due to a change in the microstructure caused by pretreatment. Besides, the okra pretreated with the US retained most of the quality characteristics (flavor, color, hardness, and frangibility) among all methods, while, AT + US had the most changeable characteristics in quality, which is deprecated in our study. The okra pretreated with the US and AT, separately, had the best dry matter content loss (9.008%, 5.602%), lower chlorophyll degradation (5.05%, 5.44% less), and higher contents of total phenolics, total flavonoids, and pectin, with strong antioxidant capacity, compared to other methods. The pretreatments did not have a large effect on the functional groups and the structure of pectin, but slightly affected the viscosity. It can be concluded that AT and US pretreatment methods are better than others.
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Affiliation(s)
- Xin Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, People's Republic of China
| | - Lei Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, People's Republic of China
| | - Yabin Feng
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, People's Republic of China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, People's Republic of China; School of Biological and Food Engineering, Chuzhou University, Chuzhou 239000, People's Republic of China.
| | - Abu ElGasim A Yagoub
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia
| | - Hafida Wahia
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, People's Republic of China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, People's Republic of China
| | - Jin Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, People's Republic of China
| | - Yanhui Sun
- School of Biological and Food Engineering, Chuzhou University, Chuzhou 239000, People's Republic of China
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26
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Mou X, Chen Z. Experimental and predictive study on the performance and energy consumption characteristics for the regeneration of activated alumina assisted by ultrasound. ULTRASONICS SONOCHEMISTRY 2021; 70:105314. [PMID: 32890986 PMCID: PMC7786628 DOI: 10.1016/j.ultsonch.2020.105314] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/06/2020] [Revised: 08/11/2020] [Accepted: 08/18/2020] [Indexed: 06/11/2023]
Abstract
Activated alumina used in dehumidification should be regenerated at more than 110 °C temperature, resulting in excessive energy consumption. Comparative experiments were conducted to study the feasibility and performance of ultrasonic assisted regeneration so as to lower the regeneration temperature and raise the efficiency. The mean regeneration speed, regeneration degree, and enhanced rate were used to evaluate the contribution of ultrasound in regeneration. The effective moisture diffusivity and desorption apparent activation energy were calculated by theoretical models, revealed the enhanced mechanism caused by ultrasound. Also, we proposed some specific indexes such as unit energy consumption and energy-saving ratio to assess the energy-saving characteristics of this process. The unit energy consumption was predicted by artificial neural network (ANN), and the recovered moisture adsorption of activated alumina was measured by the dynamic adsorption test. Our analysis illustrates that the introduction of power ultrasound in the process of regeneration can reduce the unit energy consumption and improve the recovered moisture adsorption, the unit energy consumption was decreased by 68.69% and the recovered moisture adsorption was improved by 16.7% under 180 W power ultrasound compared with non-ultrasonic assisted regeneration at 70 °C when initial moisture adsorption was 30%. Meanwhile, an optimal regeneration condition around the turning point could be obtained according to the predictive results of ANN, which can minimize the unit energy consumption. Moreover, it was found that a larger specific surface area of activated alumina induced by ultrasound contributed to a better recovered moisture adsorption.
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Affiliation(s)
- Xinzhu Mou
- School of Energy and Environment, Southeast University, Nanjing, PR China
| | - Zhenqian Chen
- School of Energy and Environment, Southeast University, Nanjing, PR China; Key Laboratory of Energy Thermal Conversion and Control of Ministry of Education, School of Energy and Environment, Southeast University, Nanjing, PR China.
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27
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Dai J, Bai M, Li C, Cui H, Lin L. Advances in the mechanism of different antibacterial strategies based on ultrasound technique for controlling bacterial contamination in food industry. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.09.016] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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28
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Ciurzyńska A, Marczak W, Lenart A, Janowicz M. Production of innovative freeze-dried vegetable snack with hydrocolloids in terms of technological process and carbon footprint calculation. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105993] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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29
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Llavata B, García-Pérez JV, Simal S, Cárcel JA. Innovative pre-treatments to enhance food drying: a current review. Curr Opin Food Sci 2020. [DOI: 10.1016/j.cofs.2019.12.001] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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30
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Xu X, Zhang L, Feng Y, ElGasim A. Yagoub A, Sun Y, Ma H, Zhou C. Vacuum pulsation drying of okra (Abelmoschus esculentus L. Moench): Better retention of the quality characteristics by flat sweep frequency and pulsed ultrasound pretreatment. Food Chem 2020; 326:127026. [DOI: 10.1016/j.foodchem.2020.127026] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2019] [Revised: 05/06/2020] [Accepted: 05/08/2020] [Indexed: 12/27/2022]
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31
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Effect of freeze-thaw cycles pretreatment on the vacuum freeze-drying process and physicochemical properties of the dried garlic slices. Food Chem 2020; 324:126883. [DOI: 10.1016/j.foodchem.2020.126883] [Citation(s) in RCA: 44] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2019] [Revised: 04/12/2020] [Accepted: 04/19/2020] [Indexed: 02/03/2023]
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32
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Wu XF, Zhang M, Ye Y, Yu D. Influence of ultrasonic pretreatments on drying kinetics and quality attributes of sweet potato slices in infrared freeze drying (IRFD). Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109801] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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33
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Sakare P, Prasad N, Thombare N, Singh R, Sharma SC. Infrared Drying of Food Materials: Recent Advances. FOOD ENGINEERING REVIEWS 2020. [DOI: 10.1007/s12393-020-09237-w] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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34
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Effects of ultrasound on functional properties, structure and glycation properties of proteins: a review. Crit Rev Food Sci Nutr 2020; 61:2471-2481. [PMID: 32580562 DOI: 10.1080/10408398.2020.1778632] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
Protein is an indispensable part of life. It provides nutrition for human body and flavor for food. The role of protein depends largely on the functional properties of the protein. Therefore, the elucidation of protein structure and functional properties needs to be further explored. The effects of structural and functional properties of proteins under different ultrasonic treatment conditions were reviewed. The structural changes of protein were studied by hydrogen-deuterium exchange mass spectrometry combined with fluorescence spectrometry and proteomics, and the mechanism of action was determined. The glycation site, the glycation degree, and the glycation characteristics of different sugars were determined. The protein was modified by ultrasound, and the influence of protein structure, physicochemical properties, protein glycation characteristics, and the action mechanism were analyzed by biological mass spectrometry.
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35
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Ni J, Ding C, Zhang Y, Song Z, Xu W. Influence of ultrasonic pretreatment on electrohydrodynamic drying process of goji berry. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14600] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Affiliation(s)
- Jiabao Ni
- College of Science Inner Mongolia University of Technology Hohhot China
| | - Changjiang Ding
- College of Science Inner Mongolia University of Technology Hohhot China
| | - Yaming Zhang
- College of Science Inner Mongolia University of Technology Hohhot China
| | - Zhiqing Song
- College of Science Inner Mongolia University of Technology Hohhot China
| | - Wenqian Xu
- College of Science Inner Mongolia University of Technology Hohhot China
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36
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Chen F, Zhang M, Yang CH. Application of ultrasound technology in processing of ready-to-eat fresh food: A review. ULTRASONICS SONOCHEMISTRY 2020; 63:104953. [PMID: 31945555 DOI: 10.1016/j.ultsonch.2019.104953] [Citation(s) in RCA: 118] [Impact Index Per Article: 29.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/29/2019] [Revised: 12/27/2019] [Accepted: 12/28/2019] [Indexed: 05/09/2023]
Abstract
With the increase in food standardization and the pace of modern life, the demand for ready-to-eat foods is growing. The strong processing conditions of traditional technology often accelerate the rate of deterioration of quality, and microbes are the safety hazard of ready-to-eat foods. Ultrasound technology is an environmentally friendly technology that hardly causes thermal damage to raw materials. In this paper, the ultrasound technology is used in the disinfection, sterilization, enzyme inactivation, desensitization, dehydration, curing, tenderization and cooking process of fresh food from the perspective of microbial safety and quality of fresh food. The cavitation effect of ultrasound can improve the mass transfer rate of infiltration processes such as dehydration and curing, promote the oxidation of lipids and proteins for enrich the flavor of meat products, improve the microbiological safety and reduce the sensitization by destroying the integrity of the microbial cells and the conformation of the protein. In addition, ultrasound as an auxiliary processing technology can reduce the damage of traditional production technology to reserve the quality and nutritional value of food. Ultrasound has proved to be an efficient and green processing technology for ready-to-eat food.
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Affiliation(s)
- Fengying Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; International Joint Laboratory on Food Safety, Jiangnan University, Jiangnan University, China.
| | - Chao-Hui Yang
- Yangzhou Yechun Food Production & Distribution Co., Yangzhou 225200, Jiangsu, China
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Yao Y, Pan Y, Liu S. Power ultrasound and its applications: A state-of-the-art review. ULTRASONICS SONOCHEMISTRY 2020; 62:104722. [PMID: 31796328 DOI: 10.1016/j.ultsonch.2019.104722] [Citation(s) in RCA: 69] [Impact Index Per Article: 17.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/08/2019] [Revised: 07/25/2019] [Accepted: 07/27/2019] [Indexed: 05/25/2023]
Abstract
Ultrasonic processing has attracted increasing attention by people because ultrasonic technology may represent a flexible 'green' alternative for energy efficient processes. The major challenges for the power ultrasound application in real situations are the design and development of specific power ultrasonic systems for large-scale operations. Thus, new families of power ultrasonic transducers have been developed in recent years to meet actual needs, and this contributes to the implementation of power ultrasound of application in many fields such as chemical industry, food industry and manufacturing. This paper presents the current state of ultrasonic transducers of magnetostrictiv type and piezoelectric type as well as applications of power ultrasound in various industrial fields including chemical reactions, drying/dehydration, welding, extraction, heat transfer enhancement, de-ice, enhanced oil recovery, droplet atomization, cleaning and fine particle removal. The review paper helps to understand the current development of power ultrasonic technology and its applications in various situations, and induce extended applications of power ultrasound to more and more fields.
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Affiliation(s)
- Ye Yao
- Institution of Refrigeration & Cryogenics, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Yue Pan
- Institution of Refrigeration & Cryogenics, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Shiqing Liu
- Institute of Mathematics and Physics, Zhejiang Normal University, Zhejiang 321004, China.
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38
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Effect of Ultrasound and Cellulase Pre-treatment on the Water Distribution, Physical Properties, and Nutritional Components of Lentinula edodes Chips. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02422-z] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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39
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Bi X, Wang X, Chen Y, Chen L, Xing Y, Che Z. Effects of combination treatments of lysozyme and high power ultrasound on the Salmonella typhimurium inactivation and quality of liquid whole egg. ULTRASONICS SONOCHEMISTRY 2020; 60:104763. [PMID: 31539729 DOI: 10.1016/j.ultsonch.2019.104763] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/16/2018] [Revised: 08/04/2019] [Accepted: 09/02/2019] [Indexed: 05/19/2023]
Abstract
An investigation was conducted into the utilization of treatments combining ultrasound and lysozyme (US + Lys) to deactivate Salmonella typhimurium (S. typhimurium) in the liquid whole egg (LWE). Furthermore, US + Lys and heat treatment (HT) with a similar microbial inactivation effect were comparatively evaluated by examining their impact on the quality attributes of LWE. The LWE was treated with US at 35-45 °C and 605-968 W/cm2 for 5-35 min, and with HT at 58-64 °C for 3-4 min. Lysozyme (Lys) alone achieved a minimal degree of inactivation in S. typhimurium, while it was enhanced with the application of US alone when the treatment temperature, time, and energy were increased. Furthermore, US and US + Lys caused a reduction of 3.31 and 4.26 log10 cycles in S. typhimurium, respectively at 968 W/cm2 and 35 °C for 20 min, indicating a synergistic relationship between US and Lys for the effective inactivation of S. typhimurium. Similarly, HT and HT + Lys achieved a reduction of 4.10 and 4.75 log10 cycles at 64 °C/3 min, respectively. The L* and b* values of the LWE following US and US + Lys application were significantly higher than untreated and heat-treated LWE, indicating that US treated LWE had a brighter and yellower appearance. The protein solubility (PS) slightly decreased after all treatments, while the pH increased. Furthermore, the foaming capacity (FC) and foam stability (FS) were decreased, revealing that LWE had a lower FC and unstable foam after all treatments. Therefore, US and US + Lys could increase the viscosity and gelation temperature (Tg) of LWE, indicating that LWE exhibited higher heat resistance after US treatment. These results indicated that US + Lys might be a promising pasteurization technology in the processing of LWE.
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Affiliation(s)
- Xiufang Bi
- Sichuan Key Laboratory of Food Bio-technology, School of Food and Bioengineering, Xihua University, Chengdu 610039, China.
| | - Xiaoqiong Wang
- Sichuan Key Laboratory of Food Bio-technology, School of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Yan Chen
- Key Laboratory of Food Non-Thermal Processing, Engineering Technology Research Center of Food Non-Thermal Processing, Yibin Xihua University Research Institute, Yibin 644004, China
| | - Liyi Chen
- Sichuan Key Laboratory of Food Bio-technology, School of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Yage Xing
- Sichuan Key Laboratory of Food Bio-technology, School of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Zhenming Che
- Sichuan Key Laboratory of Food Bio-technology, School of Food and Bioengineering, Xihua University, Chengdu 610039, China
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40
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Hnin KK, Zhang M, Li Z, Wang B. Comparison of quality aspects and energy consumption of restructured taro and potato chips under three drying methods. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13249] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Kay Khaing Hnin
- State Key Laboratory of Food Science and TechnologyJiangnan University Wuxi Jiangsu China
- International Joint Laboratory on Food SafetyJiangnan University Wuxi Jiangsu China
| | - Min Zhang
- State Key Laboratory of Food Science and TechnologyJiangnan University Wuxi Jiangsu China
- Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and TechnologyJiangnan University Wuxi Jiangsu China
| | - Zhong Li
- Agricultural and Forestry Products Deep Processing Technology and Equipment Engineering Center of Jiangsu ProvinceNanjing Forestry University Nanjing Jiangsu China
| | - Bin Wang
- Shandong Huamei Biology Science & Technology Co., R & D Center Pingyin Shandong China
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41
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Size reduction of raw material powder: The key factor to affect the properties of wasabi (Eutrema yunnanense) paste. ADV POWDER TECHNOL 2019. [DOI: 10.1016/j.apt.2019.04.032] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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42
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Wu XF, Zhang M, Li Z. Influence of infrared drying on the drying kinetics, bioactive compounds and flavor of Cordyceps militaris. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.108] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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43
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Cao X, Zhang M, Chitrakar B, Mujumdar AS, Zhong Q, Wang Z, Wang L. Radiofrequency heating for powder pasteurization of barley grass: antioxidant substances, sensory quality, microbial load and energy consumption. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:4460-4467. [PMID: 30868590 DOI: 10.1002/jsfa.9683] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/10/2018] [Revised: 02/28/2019] [Accepted: 03/08/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND Young barley grass powder contains abundant nutrition and its antioxidant substances are severely impaired by radiation (60 Co) sterilization. To overcome product quality degradation, radiofrequency pasteurization was conducted using pilot-scale radiofrequency equipment (27 MHz, 6 kW) with electrode gaps of 12, 14 and 16 cm, while hot-air (80 °C) pasteurization was used for comparison. RESULTS Assessment suggested that uneven radiofrequency heating was improved for the 14 cm electrode gap. With an increase of electrode gap, microbial inactivation needs more energy consumption. A minimum energy consumption of 970 J g-1 was required for 1 log-reduction of colonies. Radiofrequency pasteurization retained better antioxidant substances, lightness (L*), green color (a*) and odors in barley grass powder, compared with hot-air sterilization. Contents of flavonoid and chlorophyll were 5.82 and 4.87 g kg-1 respectively, using the 14 cm electrode gap. Additionally, radiofrequency pasteurization led to an improvement in sourness, bitterness and umami tastes. CONCLUSIONS Radiofrequency pasteurization would be a superior alternative for the pasteurization of barley grass powder. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Xiaohuang Cao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi city, Jiangsu Province, China
- Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi city, Jiangsu Province, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi city, Jiangsu Province, China
| | - Bimal Chitrakar
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald Campus, McGill University, Sainte-Anne-e de Bellevue, Canada
| | | | | | - Liping Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
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Wu XF, Zhang M, Bhandari B. A novel infrared freeze drying (IRFD) technology to lower the energy consumption and keep the quality of Cordyceps militaris. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.03.003] [Citation(s) in RCA: 49] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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45
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Wen C, Zhang J, Yao H, Zhou J, Duan Y, Zhang H, Ma H. Advances in renewable plant-derived protein source: The structure, physicochemical properties affected by ultrasonication. ULTRASONICS SONOCHEMISTRY 2019; 53:83-98. [PMID: 30600214 DOI: 10.1016/j.ultsonch.2018.12.036] [Citation(s) in RCA: 85] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/27/2018] [Revised: 12/05/2018] [Accepted: 12/24/2018] [Indexed: 05/27/2023]
Abstract
In recent years, there has been increasing interest in renewable and sustainable protein resource of plant origin. The reasons for this are summarized as follows: (1) green, low-cost, environmental friendly and sustainable concepts are deeply rooted in people's minds; (2) long-term use of animal protein can lead to high blood pressure, obesity, negative environmental impacts; (3) more and more vegetarians are emerged; (4) many consumers still do not accept food grade insect. Based on this situation, this paper links eco-innovative ultrasound technology to plant-derived sustainable proteins resource, and magnifies the advantages of both at the same time. Ultrasound is a novel, green and rapid developing environmental friendly technology, which is suitable for up scaling and improving the physicochemical properties of protein. This review summarizes the mechanisms, cavitation properties of ultrasonic field, consumption of energy, applications of spectroscopic techniques for evaluating plant-derived proteins conformation changes, effects of ultrasound on the structure and physicochemical properties of plant-derived renewable proteins, and application of ultrasound treatment proteins in food industry. Furthermore, future research to better utilize this green technology is suggested. In this way, it not only conforms to the concept of sustainable, high-efficiency, and environmental protection of the food protein industry, but also clarifies the relationship between protein structure and properties, which are conducive to the application of ultrasound in protein industrialization.
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Affiliation(s)
- Chaoting Wen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Jixian Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Hui Yao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Jie Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yuqing Duan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
| | - Haihui Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
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Wang J, Xiao HW, Ye JH, Wang J, Raghavan V. Ultrasound Pretreatment to Enhance Drying Kinetics of Kiwifruit (Actinidia deliciosa) Slices: Pros and Cons. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02256-4] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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47
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Amiri Delouei A, Sajjadi H, Mohebbi R, Izadi M. Experimental study on inlet turbulent flow under ultrasonic vibration: Pressure drop and heat transfer enhancement. ULTRASONICS SONOCHEMISTRY 2019; 51:151-159. [PMID: 30389406 DOI: 10.1016/j.ultsonch.2018.10.032] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/02/2018] [Revised: 08/26/2018] [Accepted: 10/24/2018] [Indexed: 06/08/2023]
Abstract
This experimental study examines the impact of ultrasonic vibration on pressure drop and heat transfer enhancement of inlet turbulent flows. A stainless steel tube connected to an ultrasonic transducer and immersed in a constant temperature two-phase fluid was considered as the test section. Regarding the designed configuration, the ultrasonic transducer utilized had an acoustic frequency of 28 kHz and two different power levels of 75 W and 100 W. The experiments were conducted for different ultrasonic power levels, inlet temperatures, and flow rates. The accuracy of measurements was successfully validated via the existing empirical correlations. The results indicate that the effect of ultrasonic vibration on pressure drop and heat transfer enhancement diminishes with the growth of both Reynolds number and inlet temperature. Based on previously reported results on inlet flows with a laminar flow regime, the effect of ultrasonic vibration is very trivial in current turbulent inlet flows (up to 7.28% for heat convection enhancement). The results of the present study will be beneficial for future investigations on designing vibrating heat exchangers.
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Affiliation(s)
- A Amiri Delouei
- Department of Mechanical Engineering, University of Bojnord, Bojnord 945 3155111, Iran.
| | - H Sajjadi
- Department of Mechanical Engineering, University of Bojnord, Bojnord 945 3155111, Iran
| | - R Mohebbi
- School of Engineering, Damghan University, Damghan 3671641167, Iran
| | - M Izadi
- Mechanical Engineering Department, Faculty of Engineering, Lorestan University, Khorramabad 68151 44316, Iran
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Alenyorege EA, Ma H, Ayim I, Zhou C, Wu P, Hong C, Osae R. Effect of multi‐frequency ultrasound surface washing treatments on
Escherichia coli
inactivation and some quality characteristics of non‐heading Chinese cabbage. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13747] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Evans Adingba Alenyorege
- School of Food and Biological Engineering Jiangsu University Zhenjiang China
- Faculty of Agriculture University for Development Studies Tamale Ghana
| | - Haile Ma
- School of Food and Biological Engineering Jiangsu University Zhenjiang China
- Technology Integration Base for Vegetable Dehydration Processing, Ministry of Agriculture PR China Jiangsu University Zhenjiang China
| | - Ishmael Ayim
- School of Food and Biological Engineering Jiangsu University Zhenjiang China
- Faculty of Applied Science Kumasi Technical University Kumasi Ghana
| | - Cunshan Zhou
- School of Food and Biological Engineering Jiangsu University Zhenjiang China
| | - Ping Wu
- School of Food and Biological Engineering Jiangsu University Zhenjiang China
| | - Chen Hong
- School of Food and Biological Engineering Jiangsu University Zhenjiang China
| | - Richard Osae
- School of Food and Biological Engineering Jiangsu University Zhenjiang China
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