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Akhoundzadeh Yamchi A, Sharifian F, Khalife E, Kaveh M. Drying kinetic, thermodynamic and quality analyses of infrared drying of truffle slices. J Food Sci 2024; 89:3666-3686. [PMID: 38725362 DOI: 10.1111/1750-3841.17096] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2023] [Revised: 03/20/2024] [Accepted: 04/10/2024] [Indexed: 06/14/2024]
Abstract
Kinetic and thermodynamic parameters are the most important part for making a suitable tool for drying agricultural products. Moreover, calculation of the energy required for the drying of product, the properties of the rehydration ratio, the food appearance changes, and the evaluation of the microstructure of food are crucial. Since the thermodynamic properties of truffle slices have not yet been reported, this study aims to establish a mathematical model to describe drying process of agriculture product, evaluate the effective moisture diffusion coefficient (Deff), determining the activation energy (Ea) to elucidate the thermodynamic characteristics, measure color characteristics, and rehydration ratio (RR) during the drying process of truffle slices. Truffle slices were dried in an infrared (IR) dryer at four temperatures of 50-80°C and two thicknesses of 0.5 and 1 cm. The best model to describe the drying process of truffle slices was Midilli et al.'s model. The value of Deff, SEC, and RR were in the range of 3.06 × 10-8 to 2.48 × 10-7 m2/s, 79.68-191.271 kWh/kg, and 5.99-7.49, respectively. The Deff of truffle slices increased with the above-mentioned parameters of the samples. The Ea obtained was 26.62-27.43 kJ/mol. The results indicated that enthalpy and entropy decreased with increasing drying temperature, while Gibbs free energy improved. The enthalpy, entropy, and Gibbs free energy values changed between 24.48-25.28 kJ/mol, -130.47 to -122.63 J/mol °K, and 63.97-70.17 kJ/mol, respectively. In addition, the results of color attributes decreased with increasing temperature, while chroma oppositely increased.
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Affiliation(s)
| | - Faroogh Sharifian
- Department of Mechanical Engineering of Biosystems, Faculty of Agriculture, Urmia University, Urmia, Iran
| | - Esmail Khalife
- Department of Civil Engineering, Cihan University-Erbil, Kurdistan Region, Iraq
| | - Mohammad Kaveh
- Department of Petroleum Engineering, College of Engineering, Knowledge University, Erbil, Iraq
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Pezo L, Lončar B, Filipović V, Šovljanski O, Travičić V, Filipović J, Pezo M, Jovanović A, Aćimović M. Osmotic Dehydration Model for Sweet Potato Varieties in Sugar Beet Molasses Using the Peleg Model and Fitting Absorption Data Using the Guggenheim-Anderson-de Boer Model. Foods 2024; 13:1658. [PMID: 38890887 PMCID: PMC11171672 DOI: 10.3390/foods13111658] [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: 04/19/2024] [Revised: 05/22/2024] [Accepted: 05/23/2024] [Indexed: 06/20/2024] Open
Abstract
This study investigates the applicability of the Peleg model to the osmotic dehydration of various sweet potato variety samples in sugar beet molasses, addressing a notable gap in the existing literature. The osmotic dehydration was performed using an 80% sugar beet molasses solution at temperatures of 20 °C, 35 °C, and 50 °C for periods of 1, 3, and 5 h. The sample-to-solution ratio was 1:5. The objectives encompassed evaluating the Peleg equation's suitability for modeling mass transfer during osmotic dehydration and determining equilibrium water and solid contents at various temperatures. With its modified equation, the Peleg model accurately described water loss and solid gain dynamics during osmotic treatment, as evidenced by a high coefficient of determination value (r2) ranging from 0.990 to 1.000. Analysis of Peleg constants revealed temperature and concentration dependencies, aligning with previous observations. The Guggenheim, Anderson, and de Boer (GAB) model was employed to characterize sorption isotherms, yielding coefficients comparable to prior studies. Effective moisture diffusivity and activation energy calculations further elucidated the drying kinetics, with effective moisture diffusivity values ranging from 1.85 × 10-8 to 4.83 × 10-8 m2/s and activation energy between 7.096 and 16.652 kJ/mol. These findings contribute to understanding the complex kinetics of osmotic dehydration and provide insights into the modeling and optimization of dehydration processes for sweet potato samples, with implications for food processing and preservation methodologies.
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Grants
- 451-03-66/2024-03/200051 Ministry of Education, Science, and Technological Development of the Republic of Serbia
- 451-03-66/2024-03/200134 Ministry of Education, Science, and Technological Development of the Republic of Serbia
- 451-03-66/2024-03/200222 Ministry of Education, Science, and Technological Development of the Republic of Serbia
- 451-03-66/2024-03/200032 Ministry of Education, Science, and Technological Development of the Republic of Serbia
- 451-03-66/2024-03/200017 Ministry of Education, Science, and Technological Development of the Republic of Serbia
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Affiliation(s)
- Lato Pezo
- Institute of General and Physical Chemistry, University of Belgrade, Studentski Trg 12–16, 11000 Belgrade, Serbia;
| | - Biljana Lončar
- Faculty of Technology Novi Sad, University of Novi Sad, 21000 Novi Sad, Serbia; (B.L.); (V.F.); (O.Š.); (V.T.)
| | - Vladimir Filipović
- Faculty of Technology Novi Sad, University of Novi Sad, 21000 Novi Sad, Serbia; (B.L.); (V.F.); (O.Š.); (V.T.)
| | - Olja Šovljanski
- Faculty of Technology Novi Sad, University of Novi Sad, 21000 Novi Sad, Serbia; (B.L.); (V.F.); (O.Š.); (V.T.)
| | - Vanja Travičić
- Faculty of Technology Novi Sad, University of Novi Sad, 21000 Novi Sad, Serbia; (B.L.); (V.F.); (O.Š.); (V.T.)
| | - Jelena Filipović
- Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia;
| | - Milada Pezo
- Department of Thermal Engineering and Energy, “VINČA” Institute of Nuclear Sciences—National Institute of the Republic of Serbia, University of Belgrade, Mike Petrovića Alasa 12–14, 11351 Belgrade, Serbia;
| | - Aca Jovanović
- Institute of General and Physical Chemistry, University of Belgrade, Studentski Trg 12–16, 11000 Belgrade, Serbia;
| | - Milica Aćimović
- Department of Vegetable and Alternative Crops, Institute of Field and Vegetable Crops, 21000 Novi Sad, Serbia;
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Guruprasad M, Gada Chengaiyan J, Ahmad F, Haque S, Capanoglu E, Rajoriya D. Effect of Microwave-Based Dry Blanching on Drying of Potato Slices: A Comparative Study. ACS OMEGA 2024; 9:15143-15150. [PMID: 38585069 PMCID: PMC10993362 DOI: 10.1021/acsomega.3c09465] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/27/2023] [Revised: 02/07/2024] [Accepted: 02/13/2024] [Indexed: 04/09/2024]
Abstract
Microwave (MW)-based dry blanching can inactivate oxidative enzymes like peroxidase (POD) and polyphenol oxidase (PPO) rapidly and retain a higher amount of water-soluble nutrients, like ascorbic acid. This study compared the MW-based dry blanching of potato slices of various thicknesses (5, 8, and 10 mm) with conventional methods (water and steam blanching). The time required for water and steam blanching was longer than that required for MW blanching. Potato slices of 10 mm thickness required a longer blanching duration compared with slices of a lesser thickness (5 and 8 mm). The MW-blanched samples (77.37-83.5%) retained a higher content of ascorbic acid, followed by steam-blanched (69.15-74.92%) and water-blanched (67.18-71.54%) samples. The Page, modified Page, Midilli-Kucuk, and Hii, Law, and Cloke models predicted the thin layer drying of potato slices (5 mm thickness) better with a higher coefficient of determination values (0.9607-0.9976) compared to Fick's and Exponential models (0.8942-0.9444).
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Affiliation(s)
- Megaswana Guruprasad
- Department
of Biotechnology, School of Bio Science and Technology (SBST), Vellore Institute of Technology (VIT), Vellore 632014, India
| | - Jeevitha Gada Chengaiyan
- Department
of Biosciences, School of Bio Science and Technology (SBST), Vellore Institute of Technology (VIT), Vellore 632014, India
| | - Faraz Ahmad
- Department
of Biotechnology, School of Bio Science and Technology (SBST), Vellore Institute of Technology (VIT), Vellore 632014, India
| | - Shafiul Haque
- Research
and Scientific Studies Unit, College of Nursing and Allied Health
Sciences, Jazan University, Jazan 45142, Saudi Arabia
- Centre
of Medical and Bio-Allied Health Sciences Research, Ajman University, Ajman P.O. Box 346, United
Arab Emirates
- Gilbert
and Rose-Marie Chagoury School of Medicine, Lebanese American University, Beirut 1102 2801, Lebanon
| | - Esra Capanoglu
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak 34469, Istanbul, Turkey
| | - Deependra Rajoriya
- Department
of Food Technology, Rajiv Gandhi University, Doimukh 791112, India
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Kong L, Li J, Eichhammer W. Intensification of moisture separation in the pulp convective drying process with ultrasound-assisted method. BIORESOURCE TECHNOLOGY 2024; 394:130226. [PMID: 38122997 DOI: 10.1016/j.biortech.2023.130226] [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: 11/16/2023] [Revised: 12/17/2023] [Accepted: 12/17/2023] [Indexed: 12/23/2023]
Abstract
Traditional pulp convective drying (CD) is time-consuming and energy-intensive. This study aimed to assess the drying performance of pulp using ultrasound-assisted drying (UAD) and compared it with CD to intensify moisture separation. UAD was found to be fast and efficient with high effective moisture diffusivity of 2.77 × 10-10 ∼ 3.20 × 10-10 m2/s, low activation energy of 20.2 kJ/mol, and short drying time of 21.0 ∼ 16.5 min. It demonstrated that applying ultrasound could promote moisture separation with 26 %∼42 % reductions in drying time and 42 %∼22 % savings in energy consumption. The constant rate period was not presented and no significant differences in drying rates were observed when the moisture ratio was below 0.43 under the investigated conditions. The kinetics modeling results indicated that the Page model was the best to predict the pulp drying kinetics for both methods. It may lead to an alternative efficient approach for decarbonizing the drying process in pulp and paper production.
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Affiliation(s)
- Lingbo Kong
- Department of Mechanical and Electrical Engineering, Shaanxi University of Science and Technology, 710021 Xi'an, China; Fraunhofer Institute for Systems and Innovation Research ISI, 76139 Karlsruhe, Germany.
| | - Jiahao Li
- Department of Mechanical and Electrical Engineering, Shaanxi University of Science and Technology, 710021 Xi'an, China
| | - Wolfgang Eichhammer
- Fraunhofer Institute for Systems and Innovation Research ISI, 76139 Karlsruhe, Germany; Copernicus Institute of Sustainable Development, Utrecht University, 3584 CB Utrecht, Netherlands
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Xu H, Guan Y, Shan C, Xiao W, Wu M. Development of thermoultrasound assisted blanching to improve enzyme inactivation efficiency, drying characteristics, energy consumption, and physiochemical properties of sweet potatoes. ULTRASONICS SONOCHEMISTRY 2023; 101:106670. [PMID: 37922719 PMCID: PMC10643530 DOI: 10.1016/j.ultsonch.2023.106670] [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: 05/01/2023] [Revised: 10/26/2023] [Accepted: 10/28/2023] [Indexed: 11/07/2023]
Abstract
Thermoultrasound (USB) as a promising alternative to traditional hot water (HWB) blanching was employed to blanch sweet potatoes and its influence on enzyme activity, drying behavior, energy consumption and physiochemical properties of sweet potatoes were investigated. Results showed that successive increases in blanching temperature and time resulted in significant (p < 0.05) decreases in PPO and POD activities. Compared to HWB, USB led to more effective drying by promoting texture softening, moisture diffusion, microstructure alterations, and microchannels formation, which significantly reduced energy consumption and improved the overall quality of the dried sample. Specifically, USB at 65 °C for 15 min improved water holding capacity and ABTS, while USB at 65 °C for 30 min improved color (more red and yellow), total phenolic content, total carotenoid content, and DPPH. Unfortunately, blanching process showed detrimental effects on the amino acid composition of dried samples. Overall, the development of thermoultrasound assisted blanching for sweet potatoes has the potential to revolutionize the processing and production of high-quality sweet potato products, while also improving the sustainability of food processing operations.
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Affiliation(s)
- Huihuang Xu
- College of Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China
| | - Yaru Guan
- College of Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China
| | - Chun Shan
- College of Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China
| | - Wanru Xiao
- College of Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China
| | - Min Wu
- College of Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China.
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Radziejewska-Kubzdela E, Szadzińska J, Biegańska-Marecik R, Spiżewski T, Mierzwa D. Effect of ultrasound on mass transfer during vacuum impregnation and selected quality parameters of products: A case study of carrots. ULTRASONICS SONOCHEMISTRY 2023; 99:106592. [PMID: 37696212 PMCID: PMC10498177 DOI: 10.1016/j.ultsonch.2023.106592] [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: 05/31/2023] [Revised: 08/14/2023] [Accepted: 09/04/2023] [Indexed: 09/13/2023]
Abstract
Many unit operations in the food industry are diffusional driven. These processes are usually very slow and difficult to handle for specific groups of raw materials. Vacuum impregnation (VI) is one example. Impregnating low-porous or densely-structured materials is problematic and often requires low pressure, which can negatively affect product quality and be expensive in energy consumption. This research aimed to evaluate ultrasound (US) as a factor in intensifying mass transfer and enhancing its effectiveness in the VI process. Experiments on impregnation enhanced with ultrasound applied at different stages of the process were carried out. Carrot, a difficult-to-process raw material, was impregnated with ascorbic acid as a mass transfer marker. The process's effectiveness and selected quality parameters were then analyzed. Ultrasound was found to have a positive influence on mass transfer during VI. The effects of ultrasound enhancement were different for particular processes, and depended on the stage of the application and duration of US exposure. The greatest increase in the tissue's ascorbic acid content (60% compared to the non-ultrasound-assisted process) was observed when ultrasound was applied continuously throughout the process. Applying ultrasound only during the relaxation (at atmospheric pressure) or aeration periods resulted in a similar effect - c.a. 20% increase in the marker's content. The smallest increase (10%) was observed when ultrasound was applied only during the vacuum period. Applying US did not result in any unfavorable color change. In most cases, pH decreased, which is favorable for the semi-product's stability. The carotenoid and phenolic compounds' content did not decrease. The results unequivocally indicate that ultrasound has great potential for use as a mass transfer accelerator in the VI process for low porosity materials. The effectiveness of the US is influenced not only by pressure but also by exposure duration. The synergistic effect observed using ultrasound-enhanced impregnation throughout the process confirmed this hypothesis.
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Affiliation(s)
- Elżbieta Radziejewska-Kubzdela
- Department of Food Technology of Plant Origin, Poznań University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznań, Poland.
| | - Justyna Szadzińska
- Division of Process Engineering, Institute of Chemical Technology and Engineering, Poznan University of Technology, ul. Berdychowo 4, 60-965 Poznań, Poland.
| | - Róża Biegańska-Marecik
- Department of Food Technology of Plant Origin, Poznań University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznań, Poland.
| | - Tomasz Spiżewski
- Department of Vegetable Crops, Poznań University of Life Sciences, ul. Dąbrowskiego 159, 60-594 Poznań, Poland.
| | - Dominik Mierzwa
- Division of Process Engineering, Institute of Chemical Technology and Engineering, Poznan University of Technology, ul. Berdychowo 4, 60-965 Poznań, Poland.
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Fikry M, Benjakul S, Al-Ghamdi S, Tagrida M, Prodpran T. Evaluating Kinetics of Convection Drying and Microstructure Characteristics of Asian Seabass Fish Skin without and with Ultrasound Pretreatment. Foods 2023; 12:3024. [PMID: 37628023 PMCID: PMC10453671 DOI: 10.3390/foods12163024] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2023] [Revised: 08/09/2023] [Accepted: 08/09/2023] [Indexed: 08/27/2023] Open
Abstract
Convection drying in combination with ultrasound pretreatment has emerged as a promising technology for seafood manufacturing. The primary objective of this research was to model the mass transfer process of Asian seabass (Lates calcarifer) fish skin without and with ultrasound pretreatment during convection drying at different temperatures (45, 55, and 65 °C). Additionally, the study aimed to examine the impact of ultrasound pretreatment and temperatures on the drying characteristics and specific energy consumption for drying of Asian seabass fish skin. Seven semi-theoretical models, namely Lewis, Page, modified Page, Vega-Lemus, Verma, Henderson and Pabis, and two-term models, were employed to characterize the moisture transfer process. The results of the study indicated a decrease in the moisture content as the drying time increased at different drying temperatures. Higher drying temperatures were associated with an increased drying rate. Among the mathematical models tested, the modified Page model provided a satisfactory description of the thin-layer drying characteristics of fish skin. Fick's law of diffusion was utilized to determine the effective moisture diffusivities. Comparing the drying of fish skin without (SS) and with ultrasound pretreatment (US-SS), the drying of the latter generally showed higher Deff values. The temperature dependence of the effective diffusivity coefficient was well described by the Arrhenius-type model. An increase in the drying temperature resulted in an increment of the effective moisture diffusivity. In general, the skin pretreated using ultrasound had a reduced drying time, by up to 28%. Additionally, this approach contributed to an approximate 22% reduction in the specific energy consumption, concurrently enhancing the energy efficiency. The microstructure analysis showed that fresh and dried US-SS samples had a more open structure and higher porosity, in comparison to the corresponding SS samples. These findings contribute to the knowledge on the application of ultrasound as the pretreatment of fish skin before drying and provide valuable insights for the development of potential drying techniques in the seafood industry.
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Affiliation(s)
- Mohammad Fikry
- Department of Agricultural and Biosystems Engineering, Faculty of Agriculture, Benha University, Moshtohor, Toukh 13736, Egypt;
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand; (S.B.); (M.T.)
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand; (S.B.); (M.T.)
- Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea
| | - Saleh Al-Ghamdi
- Department of Agricultural Engineering, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia;
| | - Mohamed Tagrida
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand; (S.B.); (M.T.)
| | - Thummanoon Prodpran
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand; (S.B.); (M.T.)
- Center of Excellence in Bio-Based Materials and Packaging Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand
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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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Shang J, Zhang Q, Wang T, Xu Y, Zang Z, Wan F, Yue Y, Huang X. Effect of Ultrasonic Pretreatment on the Far-Infrared Drying Process and Quality Characteristics of Licorice. Foods 2023; 12:2414. [PMID: 37372625 DOI: 10.3390/foods12122414] [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: 04/26/2023] [Revised: 05/30/2023] [Accepted: 06/13/2023] [Indexed: 06/29/2023] Open
Abstract
In this paper, the effects of different ultrasonic pretreatment processes on the far-infrared drying characteristics, quality indexes, and microstructure of licorice are evaluated. The results showed that ultrasonic pretreatment, combined with far-infrared drying, significantly reduced the drying time and moisture content of licorice compared with those of the control group. The highest total flavonoid content was obtained at an ultrasound power of 80 W. The total phenolic content (0.686 mg gallic acid equivalent/g) was higher than that in the control group, the increase was 19.4%, and its content was the highest at the sonication frequency of 20 kHz. The antioxidant capacity tended to increase and then decrease with the increase in sonication time, sonication power, and sonication frequency, and was the highest at 30 min of sonication. The soluble sugar content (31.490 mg glucose equivalent/g) was the highest at 30 kHz and 30 min. Observation of the microstructure revealed that the surface structure of the ultrasonic pretreated licorice slices changed significantly, forming more micropore channels, which facilitated the mass heat transfer during the drying process. In conclusion, ultrasonic pretreatment can significantly improve the quality of licorice tablets and significantly reduce the time required for subsequent drying. The combination of pretreatment parameters of 60 W ultrasonic power and 40 kHz ultrasonic frequency for 30 min was found to be an optimal combination of pretreatment parameters; therefore, this study may provide a technical reference for the industrialization of licorice drying.
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Affiliation(s)
- Jianwei Shang
- College of Mechanical and Electronical Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Qian Zhang
- College of Mechanical and Electronical Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Tongxun Wang
- College of Mechanical and Electronical Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Yanrui Xu
- College of Mechanical and Electronical Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Zepeng Zang
- College of Mechanical and Electronical Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Fangxin Wan
- College of Mechanical and Electronical Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Yuanman Yue
- College of Mechanical and Electronical Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Xiaopeng Huang
- College of Mechanical and Electronical Engineering, Gansu Agricultural University, Lanzhou 730070, China
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10
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Influence of Air-Drying Conditions on Quality, Bioactive Composition and Sensorial Attributes of Sweet Potato Chips. Foods 2023; 12:foods12061198. [PMID: 36981125 PMCID: PMC10048433 DOI: 10.3390/foods12061198] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2023] [Revised: 03/05/2023] [Accepted: 03/08/2023] [Indexed: 03/15/2023] Open
Abstract
The drying process is an essential thermal process for preserving vegetables and can be used in developing dried products as healthy alternative snacks. The effects of air-drying conditions using a convection dryer with hot air at different temperatures (60°, 65°, 70°, 75°, and 80 °C, in the range 5–200 min, at a fixed air speed of 2.3 m/s) were tested on the quality of slices (2.0 ± 0.1 mm) of dried sweet potato (Bellevue PBR). For each time and temperature, drying condition, physicochemical parameters (moisture content, CIELab color, texture parameters, total phenolic and carotenoid contents) and a sensory evaluation by a panel at the last drying period (200 min) were assessed. Drying time was shown to have a more significant effect than temperature on the quality of dried sweet potato as a snack, except for carotenoid content. Given the raw tuber content, thermal degradation (p < 0.05) of total phenolic compounds (about 70%), regardless of tested conditions, contrasted with the higher stability of total carotenoids (<30%). The dried product, under optimal conditions (≥75 °C for 200 min), achieved a moisture content (≤10%) suitable for preservation, providing a crispy texture with favourable sensory acceptance and providing a carotenoid content similar to the raw product.
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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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