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Hossain MA, Talukder S, Uz Zaman A, Sarkar A, Yasin M, Biswas R. Effective drying processes for Taikor (Garcinia pedunculata Roxb.) fruit by ultrasound-assisted osmotic pretreatment: Analysis of quality and kinetic models. ULTRASONICS SONOCHEMISTRY 2024; 103:106784. [PMID: 38295744 PMCID: PMC10845064 DOI: 10.1016/j.ultsonch.2024.106784] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/26/2023] [Revised: 01/17/2024] [Accepted: 01/22/2024] [Indexed: 02/12/2024]
Abstract
The present study aimed to analyze and establish an effective combination of ultrasound and immersion pretreatment processes for drying Taikor (Garcinia pendunculata Roxb.) fruits. Taikorslices were first immersed in 10 % sucrose, fructose, and glucose solution. Then, the immersed slices were treated in an ultrasonic bath at 30 °C for 10, 20, and 30 min. Drying operations were carried out at 50, 60, and 70 °C, with a fixed relative humidity of 30 %. The Page, Newton, Henderson and Pabis, and Weibull distribution models were fitted to the obtained drying data to determine the best kinetic model that effectively describes the drying properties ofTaikor. After drying operations, changes in quality parameters, e.g., β-carotene, vitamin C, B vitamins, color, antioxidant activities, and microbial loads, were measured to obtain the best drying temperature and the most effective pretreatment combination with minimum loss of nutrients of the sample. Among different kinetic models, both Page and Weibull distribution models showed the best R2 values of 0.9867 and 0.9366, respectively. The chemical properties were preserved to the greatest extent possible by drying at 50 °C with glucose pretreatment. The color parameters were better preserved by fructose pretreatment. Sonication time also had profound effect on the quality parameters of dried Taikor slices. However, higher temperature drying required a shorter time for drying and exhibited better performance in microbial load reduction. This study's findings will help to establish an effective drying condition forGarcinia pedunculatafruits.
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Affiliation(s)
- Mohammad Afzal Hossain
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3114, Bangladesh.
| | - Sudipta Talukder
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3114, Bangladesh
| | - Aftab Uz Zaman
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3114, Bangladesh
| | - Animesh Sarkar
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3114, Bangladesh.
| | - Md Yasin
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3114, Bangladesh.
| | - Rahul Biswas
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3114, Bangladesh
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2
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Salehi F, Goharpour K, Razavi Kamran H. Effects of ultrasound and microwave pretreatments of carrot slices before drying on the color indexes and drying rate. ULTRASONICS SONOCHEMISTRY 2023; 101:106671. [PMID: 37918296 PMCID: PMC10643527 DOI: 10.1016/j.ultsonch.2023.106671] [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: 10/06/2023] [Revised: 10/19/2023] [Accepted: 10/28/2023] [Indexed: 11/04/2023]
Abstract
The aim of this study was to examine the impacts of microwave pretreatment (MWP) and ultrasonic pretreatment (USP) on drying time (DT), mass transfer kinetics, effective water diffusivity (Deff), rehydration rate, color index (L*, a*, b*), and the surface shrinkage of carrot slices when dried in a hot air dryer (70 °C). The microwave process was performed for 0, 15, 30, 45, and 60 s before drying of carrot slices. In addition, the ultrasound process was performed in an ultrasonic bath (40 kHz and 150 W) for 0, 5, 10, 15, and 20 min. The results confirmed that the MWP and USP decreased the DT (higher water loss) of carrot slices. Deff values for microwave-pretreated slices were considerably higher than those for nontreated carrot slices (p < 0.05). The Deff calculated by Fick's second law was increased from 8.69 × 10-10 to 10.96 × 10-10 m2 s-1, and from 7.56 × 10-10 to 9.39 × 10-10 m2 s-1, for samples pretreated by microwave and ultrasound, respectively. The empirical value for the drying curves were fitted to the common thin film-equations, and Page's equation was the most suitable to describe the dehydration rate of carrot slices. The average rehydration ratio of nontreated, microwave-treated, and ultrasound-treated carrot slices were 432.3 %, 449.2 %, and 360.9 %, respectively. The redness, yellowness, and surface shrinkage parameters of pretreated samples by microwave were higher than the nontreated slices. The lightness and redness parameters of pretreated carrot slices by ultrasound were higher than the nontreated samples under all conditions.
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Affiliation(s)
- Fakhreddin Salehi
- Department of Food Science and Technology, Bu-Ali Sina University, Hamedan, Iran.
| | - Kimia Goharpour
- Department of Food Science and Technology, Bu-Ali Sina University, Hamedan, Iran
| | - Helia Razavi Kamran
- Department of Food Science and Technology, Bu-Ali Sina University, Hamedan, Iran
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3
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Cheng X, Wang S, Shahid Iqbal M, Pan L, Hong L. Effect of ultrasound-assisted osmotic dehydration on the drying kinetics, water state, and physicochemical properties of microwave vacuum-dried potato slices. ULTRASONICS SONOCHEMISTRY 2023; 99:106557. [PMID: 37625257 PMCID: PMC10470384 DOI: 10.1016/j.ultsonch.2023.106557] [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: 07/01/2023] [Revised: 07/31/2023] [Accepted: 08/11/2023] [Indexed: 08/27/2023]
Abstract
The effects of pre-treatments on the drying characteristics, water state, thermal properties, and bulk shrinkage of potato slices during microwave vacuum drying (MVD) were investigated. The pre-treatment included ultrasound in distilled water (USOD-0%), and ultrasound-assisted osmotic dehydration in a 60% sucrose solution (USOD-60%). Results showed that the drying time of potato slices was reduced and the drying rate was increased when USOD-0% was used as a pretreatment, whereas USOD-60% had a negative effect on the drying rate of the samples. The Weibull model was effective in predicting the water changes in potato slices during the drying process. NMR analysis revealed that the relative content of immovable water (M22) increased initially, then decreased for drying, while the transverse relaxation time (T2) and the relative content of free water (M23) decreased consistently. The DSC results indicated that the glass transition temperature (Tg) had an inverse relationship with the water content of the samples, yet had virtually no influence on the volume shrinkage. The sample volumes decreased linearly with the decrease in water content during the initial drying stages. USOD pre-treatment lessened the volume shrinkage of MVD potato slices. Static gravimetry was used to determine the moisture sorption isotherms of MVD potato slices at 30 °C within the aw range of 0.113-0.923. The GAB model accurately fitted the experimental sorption data, which showed sigmoid shape curves for the MVD samples. When aw values exceeded 0.7, the USOD-60% treatment significantly reduce the water sorption capacity of MVD potato slices, while USOD-0% treatment was observed to increase the hygroscopic properties of MVD samples. Compared with the control, USOD-0% pretreatment significantly increased the monolayer water content (X0), sorption surface area (S0), the thickness of sorbed water multilayer (tm), and density of sorbed water (Ds) values of MVD potato slices, while USOD-60% decreased these values.
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Affiliation(s)
- Xinfeng Cheng
- School of Ecology and Environment, Anhui Normal University, Wuhu 241002, China; Collaborative Innovation Center of Recovery and Reconstruction of Degraded Ecosystem in Wanjiang Basin Co-founded by Anhui Province and Ministry of Education, Anhui Normal University, Wuhu 241002 Anhui, China.
| | - Shihao Wang
- School of Ecology and Environment, Anhui Normal University, Wuhu 241002, China
| | | | - Ling Pan
- School of Ecology and Environment, Anhui Normal University, Wuhu 241002, China
| | - Lijie Hong
- Huangshan Shenong Eco-Agriculture Co. Xiuning, 245452 Anhui, China
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4
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Salehi F, Razavi Kamran H, Goharpour K. Production and evaluation of total phenolics, antioxidant activity, viscosity, color, and sensory attributes of quince tea infusion: Effects of drying method, sonication, and brewing process. ULTRASONICS SONOCHEMISTRY 2023; 99:106591. [PMID: 37683419 PMCID: PMC10495677 DOI: 10.1016/j.ultsonch.2023.106591] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/16/2023] [Revised: 08/30/2023] [Accepted: 09/03/2023] [Indexed: 09/10/2023]
Abstract
This study aimed to examine the influence of drying approaches (convective and infrared (IR)), sonication, and brewing time on the total phenolic content (TPC), antioxidant activity (AA), viscosity, color indexes, and sensory attributes of quince tea infusion (QTI). The AA and TPC in the QTI dried in the IR dryer were higher than in the convective dryer. The TPC and AA of QTI prepared by convective and IR dryers increased when the ultrasound treatment and brewing time were increased. In terms of viscosity and Brix, there was no differences between the QTIs and the average viscosity and density of the samples were 1.79 ± 0.28 mPa.s and 3.18 ± 0.07°Brix, respectively. The QTI prepared by the IR has a reddish-brown hue (higher a* value), but the samples prepared with the convective dryer were yellow (higher b* value). The sensory attributes scores of QTI prepared by IR were higher than those of convection-dried samples. In general, the use of an IR dryer for drying grated quince, ultrasound treatment for 8 min, and brewing time for 30 min is a promising condition for the production of QTI with higher TPC and AA, and with appropriate color and sensorial acceptance.
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Affiliation(s)
- Fakhreddin Salehi
- Department of Food Science and Technology, Bu-Ali Sina University, Hamedan, Iran.
| | - Helia Razavi Kamran
- Department of Food Science and Technology, Bu-Ali Sina University, Hamedan, Iran
| | - Kimia Goharpour
- Department of Food Science and Technology, Bu-Ali Sina University, Hamedan, Iran
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5
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Rashid MT, Liu K, Wei DZ, Jatoi MA, Li Q, Sarpong F. Drying kinetics and quality dynamics of ultrasound-assisted dried selenium-enriched germinated black rice. ULTRASONICS SONOCHEMISTRY 2023; 98:106468. [PMID: 37327688 PMCID: PMC10422111 DOI: 10.1016/j.ultsonch.2023.106468] [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: 02/08/2023] [Revised: 05/29/2023] [Accepted: 06/01/2023] [Indexed: 06/18/2023]
Abstract
Black rice is a functional food due to its higher protein, fiber, iron, antioxidant compounds, and other health benefits than traditional rice. The ultrasonic (US) pretreatments (10, 20, and 50 min) followed by hot-air drying (50, 60, and 70 °C) were applied to study the drying kinetics, mathematical modeling, thermodynamics, microstructure, bioactive profile, volatile compounds and to lock the nutritional composition of selenium-enriched germinated black rice (SeGBR). Ultrasonic-treated samples exhibited a 20.5% reduced drying time than control ones. The Hii model accurately describes the drying kinetics of SeGBR with the highest R2 (>0.997 to 1.00) among the fifteen studied models. The activation energy values in US-SeGBR varied from 3.97 to 13.90 kJ/mol, while the specific energy consumption ranged from 6.45 to 12.32 kWh/kg, which was lower than untreated. The obtained thermodynamic attributes of dried black rice revealed that the process was endothermic and non-spontaneous. Gallic acid, kaempferol, and cyanidin 3-glucoside were present in high concentrations in phenolics, flavonoids, and anthocyanins, respectively. The HS-SPME-GC-MS investigation detected and quantified 55 volatile compounds. The US-treated SeGBR had more volatile compounds, which may stimulate the release of more flavorful substances. The scanning electronic micrograph shows that the US-treated samples absorbed high water through several micro-cavities. Selenium concentration was significantly higher in US-treated samples at 50 °C than in control samples. In conclusion, ultrasound-assisted hot-air drying accelerated drying and improved SeGBR quality, which is crucial for the food industry and global promotion of this healthiest rice variety.
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Affiliation(s)
- Muhammad Tayyab Rashid
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou 450001, China
| | - Kunlun Liu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou 450001, China.
| | - Deng-Zhong Wei
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou 450001, China
| | | | - Qingyun Li
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou 450001, China
| | - Frederick Sarpong
- Value Addition Division, Oil Palm Research Institute, Council for Scientific and Industrial Research, Box 74, Kade, Ghana
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Sun M, Xu Y, Ding Y, Gu Y, Zhuang Y, Fan X. Effect of Ultrasound Pretreatment on the Moisture Migration and Quality of Cantharellus cibarius Following Hot Air Drying. Foods 2023; 12:2705. [PMID: 37509798 PMCID: PMC10379320 DOI: 10.3390/foods12142705] [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: 06/23/2023] [Revised: 07/11/2023] [Accepted: 07/11/2023] [Indexed: 07/30/2023] Open
Abstract
The effect of different ultrasound pretreatment powers (0-500 W) before hot air drying on the moisture migration and quality of Cantharellus cibarius (C. cibarius) was investigated in this study. The results showed that the ultrasound pretreatment accelerated the drying rate. When the ultrasound power was 400 W, the drying time of C. cibarius was reduced by 18.90% compared with the control group. The low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI) results showed that the ultrasound pretreatment increased the water mobility in C. cibarius. The scanning electron microscopy (SEM) results revealed that the ultrasound pretreatment promoted the expansion of intercellular pores. In addition, the rehydration capacity and quality characteristics of the ultrasound-pretreated dried C. cibarius were better than those of the control group. Overall, this study concluded that ultrasound pretreatment is a promising pretreatment method for the hot air drying of C. cibarius products to reduce the total drying time significantly and improve the retention rate of the total phenolics and flavonoids of dried C. cibarius.
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Affiliation(s)
- Mianli Sun
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, No. 727 South Jingming Road, Kunming 650500, China
| | - Yuan Xu
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, No. 727 South Jingming Road, Kunming 650500, China
| | - Yangyue Ding
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, No. 727 South Jingming Road, Kunming 650500, China
| | - Ying Gu
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, No. 727 South Jingming Road, Kunming 650500, China
| | - Yongliang Zhuang
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, No. 727 South Jingming Road, Kunming 650500, China
| | - Xuejing Fan
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, No. 727 South Jingming Road, Kunming 650500, China
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7
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Effects of Different Drying Methods on the Drying Characteristics and Quality of Codonopsis pilosulae Slices. Foods 2023; 12:foods12061323. [PMID: 36981249 PMCID: PMC10048468 DOI: 10.3390/foods12061323] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2023] [Revised: 03/14/2023] [Accepted: 03/17/2023] [Indexed: 03/22/2023] Open
Abstract
The present study aimed to investigate the effect of rotary microwave vacuum drying (RMVD), radio frequency vacuum drying (RFVD), vacuum far infrared drying (VFID), vacuum drying (VD), hot air drying (HD) and natural drying (ND) on the drying characteristics, active ingredients and microstructure of Codonopsis pilosulae slices. Compared with the fitting results of the four models, the Weibull model is the most suitable drying model for Codonopsis. The RFVD and HD color difference values were smaller compared to ND. The effective moisture diffusivity (Deff) under different drying methods was between 0.06 × 10−8 m2/s and 3.95 × 10−8 m2/s. RMVD-dried products had the shortest drying time and retained more active ingredients. The microstructure analysis revealed that the porous structure of RMVD is more favorable for water migration. RMVD is a promising dehydration method for obtaining high-value-added dried Codonopsis products.
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8
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Response Surface Methodology Approach for Predicting Convective/Infrared Drying, Quality, Bioactive and Vitamin C Characteristics of Pumpkin Slices. Foods 2023; 12:foods12051114. [PMID: 36900631 PMCID: PMC10000522 DOI: 10.3390/foods12051114] [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: 01/25/2023] [Revised: 02/27/2023] [Accepted: 03/02/2023] [Indexed: 03/09/2023] Open
Abstract
In this research, a convective/infrared (CV/IR) dryer was used to dry pumpkin slices. For optimization of the drying conditions, the influence of three levels of independent variables including air temperature (40, 55, and 70 °C), air velocity (0.5, 1, and 1.5 m/s), and IR power (250, 500, and 750 W) were assessed by response surface method (RSM) through a face-centered central composite design. Analysis of variance (non-fitting factor and R2 value) was employed to determine the desirability of the model. Response surfaces and diagrams were also utilized to show the interactive influence of the independent variables with the response variables (drying time, energy consumption, shrinkage, total color variation, rehydration ratio, total phenol, antioxidant, and vitamin C contents). According to the results, optimal drying conditions involved a temperature of 70 °C, air velocity of 0.69 m/s, and IR power of 750 W. At the mentioned conditions, response variables of drying time, energy consumption, shrinkage, color, rehydration ratio, total phenol, antioxidant, and vitamin C contents were 72.53 min, 24.52 MJ/kg, 23%, 14.74, 4.97, 617.97 mg GA/100 g dw, 81.57%, and 4.02 mg/g dw, with a confidence level of 0.948, respectively.
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Physicochemical, rheological and antioxidant profiling of yogurt prepared from non-enzymatically and enzymatically hydrolyzed potato powder under refrigeration. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2022.07.024] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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10
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Kalantari D, Naji‐Tabasi S, Kaveh M, Azadbakht M, Majnooni M, Khorshidi Y, Asghari A, Khalife E. Drying kinetics and shrinkage rate of thin‐sliced pears in different drying stages. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14264] [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)
- Davood Kalantari
- Department of Biosystems Engineering Sari Agricultural Sciences and Natural Resources University (SANRU) Sari Iran
| | - Sara Naji‐Tabasi
- Department of Food Nanotechnology Research Institute of Food Science and Technology Mashhad Iran
| | - Mohammad Kaveh
- Department of Petroleum Engineering, College of Engineering Knowledge University Erbil Iraq
| | - Mohsen Azadbakht
- Department of Biosystems Engineering Gorgan University of Agricultural Sciences and Natural Resources Gorgan Iran
| | - Moein Majnooni
- Department of Biosystems Engineering Sari Agricultural Sciences and Natural Resources University (SANRU) Sari Iran
| | - Yuness Khorshidi
- Department of Biosystems Engineering Sari Agricultural Sciences and Natural Resources University (SANRU) Sari Iran
| | - Ali Asghari
- Department of Biosystems Engineering Gorgan University of Agricultural Sciences and Natural Resources Gorgan Iran
| | - Esmail Khalife
- Department of Civil Engineering Cihan University‐Erbil Erbil Iraq
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Zia S, Khan MR, Aadil RM. Kinetic modeling of different drying techniques and their influence on color, bioactive compounds, antioxidant indices and phenolic profile of watermelon rind. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01674-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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12
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Rashid MT, Liu K, Jatoi MA, Safdar B, Lv D, Li Q. Energy efficient drying technologies for sweet potatoes: Operating and drying mechanism, quality-related attributes. Front Nutr 2022; 9:1040314. [PMID: 36337660 PMCID: PMC9631448 DOI: 10.3389/fnut.2022.1040314] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2022] [Accepted: 10/06/2022] [Indexed: 11/13/2022] Open
Abstract
Sweet potatoes (SPs) are a versatile tuberous crop used as subsistence and cash crop in raw and processed forms. The major issue with SPs is post-harvest losses, which result in noticeable quality decline because of inappropriate handling, storage, delayed transit, and sales, as well as microbiological and enzymatic activity. Drying is an excellent strategy for managing short postharvest storage life, preserving nutrients, and maximizing long-term benefits. However, several parameters must be considered before drying SPs, such as relative humidity, temperature, drying duration, size, and shape. The current review looks at the factors influencing SPs' moisture loss, drying kinetics, diverse drying methods, pretreatments, operating conditions, and their efficacy in improving the drying process, functional, and nutritional qualities. An optimal drying process is required to preserve SPs to obtain concentrated nutrients and improve energy efficiency to be ecofriendly. Drying sweet potatoes using traditional methods such as sun or open-air drying was found to be a slow process that could result in a lower quality. Various advanced drying techniques, like vacuum, infrared, freeze drying, and pretreatments such as ultrasound and osmotic dehydration, have been developed and are successfully used globally. The best-fit thin-layer models (Hii, Page, two-term, logarithmic) utilized for drying SPs and appropriate modeling methods for optimizing drying procedures are also discussed.
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Affiliation(s)
- Muhammad Tayyab Rashid
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Kunlun Liu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
- *Correspondence: Kunlun Liu
| | | | - Bushra Safdar
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing, China
| | - Dingyang Lv
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Qingyun Li
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
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Zhang C, Lyu X, Zhao W, Yang R. Radio frequency as an innovative method to produce low-fat French fries. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:5181-5189. [PMID: 35289937 DOI: 10.1002/jsfa.11870] [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: 01/10/2022] [Revised: 03/08/2022] [Accepted: 03/15/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND A large amount of evidence shows that excessive fat intake can increase the risk of obesity, type 2 diabetes, non-alcoholic fatty liver disease, and cardiovascular disease. The main purpose of this study was to use radio frequency (RF) technology to prepare low-fat French fries. RESULTS RF treatment for 10 min significantly decreased the force required to cut potatoes and inhibited the enzymatic browning of fresh-cut potatoes. Moreover, RF treatment increased the hardness, gumminess, and chewiness of French fries from 388.55 g, 85.67, and 33.27 to 776.93 g, 159.36, and 70.11, respectively. Furthermore, RF treatment for 10 min reduced the oil content of French fries by 28.0% compared to that of the control group. This result was related to the pre-gelatinized potato starch content after RF treatment. Pre-gelatinized starch forms a 'protective film', that prevents oil from entering the fries during frying. CONCLUSION Moderate RF treatment (10 min) reduced the oil content of French fries without making their texture significantly different from that of commercial French fries. These findings may provide a new perspective for the application of RF technology in the development of low-fat fried foods. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Cheng Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
- School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
| | - Xiaomei Lyu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
- School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
| | - Wei Zhao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
- School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
| | - Ruijin Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
- School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
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14
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Qin W, Xi H, Wang A, Gong X, Chen Z, He Y, Wang L, Liu L, Wang F, Tong L. Ultrasound Treatment Enhanced Semidry-Milled Rice Flour Properties and Gluten-Free Rice Bread Quality. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27175403. [PMID: 36080172 PMCID: PMC9457677 DOI: 10.3390/molecules27175403] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/10/2022] [Revised: 08/19/2022] [Accepted: 08/20/2022] [Indexed: 12/30/2022]
Abstract
The structural and functional properties of physical modified rice flour, including ultrasound treated rice flour (US), microwave treated rice flour (MW) and hydrothermal treated rice flour (HT) were investigated with wet-milled rice flour (WF) used as a positive control. The results showed the presence of small dents and pores on the rice flour granules of US and MW while more fragments and cracks were showed in HT. XRD and FTIR revealed that moderate ultrasonic treatment promoted the orderly arrangement of starch while hydrothermal treatment destroyed the crystalline structure of rice flour. In addition, the significant decrease of gelatinization enthalpy and the narrowing gelatinization temperature were observed in US. Compared to that of SF, adding physical modified rice flour led to a batter with higher viscoelasticity and lower tan δ. However, the batter added HT exhibited highest G' and G″ values and lowest tan δ, which led to a harder texture of bread. Texture analysis demonstrated that physical modified rice flour (except HT) reduced the hardness, cohesion, and gumminess of rice bread. Especially, the specific volume of bread with US increased by 15.6% and the hardness decreased by 17.6%. This study suggested that ultrasound treatment of rice flour could improve texture properties and appearance of rice bread.
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Affiliation(s)
| | | | | | | | | | | | | | | | - Fengzhong Wang
- Correspondence: (F.W.); (L.T.); Tel./Fax: +86-10-6281-7417 (L.T.)
| | - Litao Tong
- Correspondence: (F.W.); (L.T.); Tel./Fax: +86-10-6281-7417 (L.T.)
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15
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Bhagya Raj GVS, Dash KK. Ultrasound Assisted Osmotic Dehydration of Dragon Fruit Slices: Modelling and Optimization Using Integrated Artificial Neural Networks and Genetic Algorithms. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16993] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- G. V. S. Bhagya Raj
- Department of Food Processing Technology Ghani Khan Choudhury Institute of Engineering and Technology Malda West Bengal India
| | - Kshirod K. Dash
- Department of Food Processing Technology Ghani Khan Choudhury Institute of Engineering and Technology Malda West Bengal India
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16
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Lyu Y, Bi J, Chen Q, Wu X, Li X, Qiao Y. Quality improvement of freeze‐dried carrots as affected by sugar‐osmotic and hot‐air pre‐treatments. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16819] [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)
- Ying Lyu
- Department of Food Science Shenyang Agricultural University Shenyang China
- 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 China
| | - Jinfeng Bi
- Department of Food Science Shenyang Agricultural University Shenyang China
- 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 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 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 China
| | - Xuan Li
- 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 China
| | - Yening Qiao
- 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 China
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17
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He J, Chiu C, Gavahian M, Ho C, Chu Y. Development and Application of Edible Coating on Dried Pineapple Exposed to Ohmic Blanching. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16760] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Jia‐Jing He
- Department of Food Science College of Agriculture National Pingtung University of Science and Technology Pingtung Taiwan
| | - Chun‐Hui Chiu
- Graduate Institute of Health Industry and Technology Research Center for Chinese Herbal Medicine Research Center for Food and Cosmetic Safety College of Human Ecology Chang Gung University of Science and Technology Taoyuan Taiwan
- Department of Traditional Chinese Medicine Keelung Chang Gung Memorial Hospital Keelung Taiwan
| | - Mohsen Gavahian
- Department of Food Science College of Agriculture National Pingtung University of Science and Technology Pingtung Taiwan
| | - Chi‐Tang Ho
- Department of Food Science Rutgers University New Brunswick NJ USA
| | - Yung‐Lin Chu
- Department of Food Science College of Agriculture National Pingtung University of Science and Technology Pingtung Taiwan
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18
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Tayyab Rashid M, Liu K, Ahmed Jatoi M, Safdar B, Lv D, Wei D. Developing ultrasound-assisted hot-air and infrared drying technology for sweet potatoes. ULTRASONICS SONOCHEMISTRY 2022; 86:106047. [PMID: 35617885 PMCID: PMC9136187 DOI: 10.1016/j.ultsonch.2022.106047] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/03/2022] [Revised: 04/30/2022] [Accepted: 05/17/2022] [Indexed: 05/20/2023]
Abstract
The influence of ultrasound (US) pretreatments combined with infrared (IRD) and hot-air (HAD) drying on drying kinetics, mathematical modeling, bioactive compounds (antioxidant activities, Vitamin C, phenolics, and flavonoid contents), qualitative properties (β-carotene, total carotenoids, color indexes, textural profile), enzyme inactivation, and exergetic analysis of sweet potatoes. The US pretreatment at 40 kHz combined with IRD and HAD (70 °C) significantly lessened the drying time and water contents. Besides, it did not affect the sweet potato's bioactive components and other quality-related attributes. The samples' activation energy (Ea) ranged from 17.60 to 29.86 kJ/mol for both dryers, with R2 (0.999-0.9809). Control samples had the highest specific energy consumption (SEC) due to the extended drying period, whereas ultrasound (40 kHz) treated samples had the lowest SEC during HAD and IRD at 80 °C. The thermodynamic parameters indicated that increasing the drying temperature lowers the enthalpy and Gibbs free energy, while entropy resulted in negative values. HAD had better textural qualities (hardness and resilience). The US pretreatments followed by HAD or IRD may lead to an energy-efficient method with acceptable quality maintenance.
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Affiliation(s)
- Muhammad Tayyab Rashid
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Kunlun Liu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.
| | | | - Bushra Safdar
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University, Beijing 100048, China
| | - Dingyang Lv
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Dengzhong Wei
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
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19
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Safdar B, Pang Z, Liu X, Jatoi MA, Rashid MT. Rheological and tribological nature of flaxseed gum influenced by concentration and temperature and its application as a coating agent for potato chips. J Food Sci 2022; 87:2058-2071. [PMID: 35411576 DOI: 10.1111/1750-3841.16114] [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: 06/02/2021] [Revised: 02/11/2022] [Accepted: 02/16/2022] [Indexed: 11/27/2022]
Abstract
Influence of different concentrations (0.5, 1.0, 2.0, and 3.0% w/v) and temperatures (4, 25, 50, and 75°C) on particle size distribution (PSD) and rheological and tribological characteristics of flaxseed gum (FSG) solutions was investigated. Besides, FSG dispersions (0.5, 1.0, and 2.0% w/v) were used as edible coating and their influence on the quality parameters (oil uptake, moisture loss, texture, and sensory properties) of fried potato chips was studied. All FSG dispersions revealed shear-thinning nature and viscous properties (as G″ > G') that were more dominant at higher concentrations and lower temperatures. The power-law model presented a good fit in demonstrating the flow behavior of FSG dispersions. Concentration was the variable that affected the tribology of FSG dispersions, while temperature had little effect on the tribology. Particle size distribution was increased with the increasing concentration of FSG. FSG dispersions as an edible coating effectively reduced the moisture loss, oil uptake, and hardness properties of potato chips. Practical Application Profiling the influence of concentration and temperature on the rheology and tribology of flaxseed gum is particularly valuable during food processing. The results predict the physical properties of coated potato chips that can support the potential application of flaxseed gum as a coating agent. Today's consumers prefer healthier food products with low caloric, higher fiber content, functional properties, and sensory qualities. Food industries can use FSG as a low-cost natural coating material in terms of economic benefits, consumer acceptance, and providing an inordinate potential both for its protective effect and carrying functional compounds such as antioxidants in their coating matrix.
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Affiliation(s)
- Bushra Safdar
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing, China.,Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing, China
| | - Zhihua Pang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing, China.,Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing, China
| | - Xinqi Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing, China
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20
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Zhang Z, Yu J, Cheng P, Wang S, Hang F, Li K, Xie C, Shi C. Effect of Different Process Parameters and Ultrasonic Treatment During Solid Osmotic Dehydration of Jasmine for Extraction of Flavoured Syrup on the Mass Transfer Kinetics and Quality Attributes. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02787-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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21
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The Modelling of Convective Drying Variables’ Effects on the Functional Properties of Sliced Sweet Potatoes. Foods 2022; 11:foods11050741. [PMID: 35267374 PMCID: PMC8909567 DOI: 10.3390/foods11050741] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2022] [Revised: 02/25/2022] [Accepted: 02/25/2022] [Indexed: 02/01/2023] Open
Abstract
Drying is a commonly used technology that provides a long post-harvest storage time for produce such as sweet potatoes. Convective drying (CD) is a method that, when conditions are optimized, provides produce with a better appearance and improved textural properties. In this study, changes in water activity (aw), moisture content (MC), rehydration capacity (Rc), shrinkage (Sb) and color attributes were modelled for the optimization of drying factors (temperature, thickness and time) using response surface methodology (RSM). The total phenol content (TPC), total flavonoid content (TFC), total anthocyanin content (TAC) and antioxidant activity of CD samples (63.79 °C, 4.78 h, 3 mm) were investigated as functional aspects and compared with results for FD samples (−45 °C, one term). Optimum convective drying conditions caused an increase in general antioxidant properties, such as total phenol (TPC), total anthocyanin (TAC), DPPH and CUPRAC. The TPC was 190.94 mgGAE/100 g, the DPPH scavenging activity was 12.05%, the TAC was 11.37 mg/100 g, and the CUPRAC was 0.469 mmolTR/g in convectively dried samples under optimum conditions. Although improved appearance and textural properties are obtained by freeze drying, it is possible to produce sweet potatoes with good appearance and functional properties by optimizing the variables of the convective drying process.
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22
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Effect of Alternative Preservation Steps and Storage on Vitamin C Stability in Fruit and Vegetable Products: Critical Review and Kinetic Modelling Approaches. Foods 2021; 10:foods10112630. [PMID: 34828909 PMCID: PMC8619176 DOI: 10.3390/foods10112630] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2021] [Revised: 10/25/2021] [Accepted: 10/26/2021] [Indexed: 01/20/2023] Open
Abstract
Vitamin C, a water-soluble compound, is a natural antioxidant in many plant-based products, possessing important nutritional benefits for human health. During fruit and vegetable processing, this bioactive compound is prone to various modes of degradation, with temperature and oxygen being recognised as the main factors responsible for this nutritional loss. Consequently, Vitamin C is frequently used as an index of the overall quality deterioration of such products during processing and post-processing storage and handling. Traditional preservation methods, such as thermal processing, drying and freezing, are often linked to a substantial Vitamin C loss. As an alternative, novel techniques or a combination of various preservation steps ("hurdles") have been extensively investigated in the recent literature aiming at maximising Vitamin C retention throughout the whole product lifecycle, from farm to fork. In such an integrated approach, it is important to separately study the effect of each preservation step and mathematically describe the impact of the prevailing factors on Vitamin C stability, so as to be able to optimise the processing/storage phase. In this context, alternative mathematical approaches have been applied, including more sophisticated ones that incorporate parameter uncertainties, with the ultimate goal of providing more realistic predictions.
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23
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An NN, Sun WH, Li BZ, Wang Y, Shang N, Lv WQ, Li D, Wang LJ. Effect of different drying techniques on drying kinetics, nutritional components, antioxidant capacity, physical properties and microstructure of edamame. Food Chem 2021; 373:131412. [PMID: 34731799 DOI: 10.1016/j.foodchem.2021.131412] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2021] [Revised: 09/08/2021] [Accepted: 10/13/2021] [Indexed: 02/03/2023]
Abstract
The present study aimed to investigate the effect of hot air drying (HD), microwave rolling-bed drying (MRD), hot air microwave rolling-bed drying (HMRD), pulse-spouted microwave vacuum drying (PSMVD) and freeze-drying (FD) on the drying characteristics, quality properties and microstructure of edamame. Six models were fitted the drying curves, and quality attributes were analyzed. Results indicated that Page model was the most suited model for edamame drying. Compared with HD, MRD and HMRD improved the quality of edamame and decreased the drying time by 45.59% and 36.03% respectively. The FD and PSMVD possessed higher rehydration ability, nutrient retention and antioxidant capacity compared with other methods. Moreover, PSMVD products showed a crunchy texture, the less color change and the shortest drying time (70 min). Microscopy images demonstrated a distinct porous structure in PSMVD, which facilitated the moisture transfer. Overall, PSMVD is a promising dehydration method for obtaining high value-added edamame products.
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Affiliation(s)
- Nan-Nan An
- 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, P. O. Box 50, 17 Qinghua Donglu, Beijing 100083, China
| | - Wei-Hong Sun
- School of Agricultural Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Bing-Zheng Li
- Guangxi Bioscience and Technology Research Center, Guangxi Academy of Sciences, Nanning, Guangxi, China
| | - Yong Wang
- School of Chemical Engineering, UNSW, Sydney, NSW 2052, Australia
| | - Nan Shang
- 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, P. O. Box 50, 17 Qinghua Donglu, Beijing 100083, China
| | - Wei-Qiao 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, P. O. Box 50, 17 Qinghua Donglu, Beijing 100083, 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, P. O. Box 50, 17 Qinghua Donglu, Beijing 100083, China.
| | - Li-Jun 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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24
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Effect of Pretreatments on Convective and Infrared Drying Kinetics, Energy Consumption and Quality of Terebinth. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11167672] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
This study is focused on the influence of convective drying (50, 60, and 70 °C) and infrared (IR) power (250, 500, and 750 W) on the drying kinetics, the specific energy consumption of terebinth drying as well as quality and bioactive compounds upon various pretreatments such as ultrasound (US), blanching (BL), and microwave (MW). Compared to convective drying, IR drying decreased more the drying time and energy consumption (SEC). Application of higher IR powers and air temperatures accelerated the drying process at lower energy consumption (SEC) and higher energy efficiency and moisture diffusion. Terebinth dried by a convective dryer at 60 °C with US pretreatment showed a better color compared to other samples. It also exhibited the polyphenol and flavonoid content of 145.35 mg GAE/g d.m. and 49.24 mg QE/g d.m., respectively, with color variations of 14.25 and a rehydration rate of 3.17. The proposed pretreatment methods significantly reduced the drying time and energy consumption, and from the other side it increased energy efficiency, bioactive compounds, and quality of the dried samples (p < 0.01). Among the different pretreatments used, microwave pretreatment led to the best results in terms of the drying time and SEC, and energy efficiency. US pretreatment showed the best results in terms of preserving the bioactive compounds and the general appearance of the terebinth.
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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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Rashid MH, Khan MR, Roobab U, Rajoka MSR, Inam‐ur‐Raheem M, Anwar R, Ahmed W, Jahan M, Ijaz MRA, Asghar MM, Shabbir MA, Aadil RM. Enhancing the shelf stability of fresh‐cut potatoes via chemical and nonthermal treatments. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15582] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Muhammad Hamdan Rashid
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
| | - Moazzam Rafiq Khan
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
| | - Ume Roobab
- School of Food Science and Engineering South China University of Technology Guangzhou China
| | | | - Muhammad Inam‐ur‐Raheem
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
| | - Raheel Anwar
- Institute of Horticulture University of Agriculture Faisalabad Pakistan
| | - Waqar Ahmed
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
| | - Musarrat Jahan
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
| | | | - Malik Muhammad Asghar
- Postharvest Research Institute Ayub Agricultural Research Institute Faisalabad Pakistan
| | - Muhammad Asim Shabbir
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
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27
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Current Applications of Ultrasound in Fruit and Vegetables Osmotic Dehydration Processes. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11031269] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Abstract
Ultrasound (US) is a promising technology, which can be used to improve the efficacy of the processes in food technology and the quality of final product. US technique is used, e.g., to support mass and heat transfer processes, such as osmotic dehydration, drying and freezing, as well as extraction, crystallization, emulsification, filtration, etc. Osmotic dehydration (OD) is a well-known process applied in food processing; however, improvements are required due to the long duration of the process. Therefore, many recent studies focus on the development of OD combined with sonication as a pretreatment method and support during the OD process. The article describes the mechanism of the OD process as well as those of US and changes in microstructure caused by sonication. Furthermore, it focuses on current applications of US in fruits and vegetables OD processes, comparison of ultrasound-assisted osmotic dehydration to sonication treatment and synergic effect of US and other innovative technics/treatments in OD (such as innovative osmotic solutions, blanching, pulsed electric field, reduced pressure and edible coatings). Additionally, the physical and functional properties of tissue subjected to ultrasound pretreatment before OD as well as ultrasound-assisted osmotic dehydration are described.
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28
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Amanor-Atiemoh R, Zhou C, Wahia H, Mustapha AT, Rashid MT, Sampson G, Amoa-Owusu A, Ma H, Zhou R. Acoustically-aided osmo-dehydration pretreatments under pulsed vacuum dryer for apple slices: drying kinetics, thermodynamics, and quality attributes. J Food Sci 2020; 85:3909-3919. [PMID: 33047823 DOI: 10.1111/1750-3841.15484] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2020] [Revised: 08/18/2020] [Accepted: 09/14/2020] [Indexed: 11/29/2022]
Abstract
The research work investigates the effect of different pretreatment conditions (osmotic dehydration [OD], ultrasound [US], and ultrasound-assisted osmotic dehydration [UOD]) on the drying kinetics modeling, thermodynamics, weight reduction, degradation kinetics of vitamin C, and color of apple slices under pulsed vacuum dryer (PVD). The findings showed that UOD pretreatment significantly improved drying time and increased weight reduction comparative to OD, US, and the control sample. Drying kinetics modeling revealed that the Hii model better described the drying kinetic behavior of the apple slices than the other nine mathematical models based on higher coefficient of determination (R2 ), root mean square error (RMSE), and reduced chi-square (χ2 ). Analysis of vitamin C content revealed a 46.05%, 31.28%, and 25.95% retention for UOD, US, and OD, respectively, after drying. Second-order kinetics could accurately predict the degradation kinetics of vitamin C compared to first-order kinetics. Vitamin C degradation kinetics showed lower k-value, higher D-value (time required for 90% degradation), and half-life indicating a higher retention of vitamin C content for UOD pretreatment compared to OD and US during drying. L*, b*, and chroma values of UOD were significantly (P < 0.05) higher compared to US, OD, and the control sample. PRACTICAL APPLICATION: The findings of this study revealed that ultrasonic-aided osmotic dehydration is a unique and novel pretreatment technique prior to drying, which significantly shortens drying time as a result of faster moisture/mass transfer, improves processing efficiency thereby reducing processing cost, improves quality parameters, and preserve phytochemicals. This makes the business operations of food processors competitive and as well provide value for customers.
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Affiliation(s)
- Robert Amanor-Atiemoh
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, PR China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, PR China.,School of Biological and Food Engineering, Chuzhou University, Chuzhou, 239000, PR China
| | - Hafida Wahia
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, PR China
| | | | - Muhammad Tayyab Rashid
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, PR China
| | - Gilbert Sampson
- Department of Hospitality and Tourism Education, University of Education-Winneba, Kumasi, Ghana
| | - Abigail Amoa-Owusu
- Council for Scientific and Industrial Research (CSIR)-Crop Research Institute, Kumasi, Ghana
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, PR China
| | - Ruoyu Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, PR China
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29
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Vidinamo F, Fawzia S, Karim MA. Effect of drying methods and storage with agro-ecological conditions on phytochemicals and antioxidant activity of fruits: a review. Crit Rev Food Sci Nutr 2020; 62:353-361. [PMID: 32907340 DOI: 10.1080/10408398.2020.1816891] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
Choice of drying methods significantly impacts the nutritive and non-nutritive compounds in fruits and vegetables. Phytochemicals such as total phenolics and total flavonoids are non-nutritive bioactive compounds and are found in plants which are of important value due to their antioxidant properties in minimizing the oxidation reaction. However, drying and storage conditions and duration significantly affect these important quality attributes. There is currently no review article on the impact of the drying and storage conditions on these quality attributes. Therefore, the aim of this review paper is to investigate the impact of drying methods on these important phytochemicals and their antioxidant activity on dried products during the storage period. Different drying methods cause desirable and undesirable changes to dried products both physically and chemically. It is found that during the drying process at various temperature ranges from 40 to 80 °C, chemical changes occurs which affects the phenolic and the flavonoid content of dried products to increase or decrease. The increase in antioxidant activity after drying is also due to oxidized polyphenols and Maillard reaction products. This results to changes in the antioxidant potential of the dried food product and its impact on the shelf life.
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Affiliation(s)
- Frank Vidinamo
- Science and Engineering Faculty, Queensland University of Technology (QUT), Brisbane, Australia.,Department of Agriculture, PNG University of Technology, Lae, Papua New Guinea
| | - Sabrina Fawzia
- Science and Engineering Faculty, Queensland University of Technology (QUT), Brisbane, Australia
| | - M A Karim
- Science and Engineering Faculty, Queensland University of Technology (QUT), Brisbane, Australia
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