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Bala E, Dey S, Patra S, Singha S. Assessment of microwave drying for rapid and convenient analysis of medicinal plants for quality assurance. PHYTOCHEMICAL ANALYSIS : PCA 2024; 35:903-922. [PMID: 38403936 DOI: 10.1002/pca.3336] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/26/2023] [Revised: 01/23/2024] [Accepted: 01/24/2024] [Indexed: 02/27/2024]
Abstract
INTRODUCTION The safety and quality of many medicinally important herbs are compromised since farmers and small organizations are involved in the cultivation, aggregation, and primary processing of these herbs. Such organizations often lack adequate quality control facilities. To improve the safety and quality of herbal products, simple, rapid, and affordable quality control systems are required. OBJECTIVES The aim of this study was to assess the suitability of microwave oven-drying for moisture content (MC) determination and sample preparation of herbs in small organizations. METHODS Microwave oven-drying (720 W) and convective oven-drying at 105°C for MC determination were compared. The effects of three different drying methods (microwave oven-drying, low-temperature convective drying, and freeze-drying) on in vitro antioxidant and polyphenol oxidase (PPO) activity were determined, similarity analysis was conducted using HPLC signature spectra, and validation was performed with LC-MS focusing on one herb. RESULTS Microwave oven-drying at 720 W significantly reduced the drying time (from hours to minutes), whereas the spatial variation of temperature in convective ovens set at 105°C can cause about 10% underestimation of MC. Microwave oven-drying showed similar macro-properties like freeze-drying and higher extractability (10%-20%) and in vitro antioxidant capacity (33%-66%) and lower PPO activity compared to low-temperature convective drying. HPLC signature spectra revealed strong similarity of soluble components between freeze-dried and microwave oven-dried herbs. LC-MS analysis demonstrated more common compounds between freeze-dried and microwave oven-dried Centella asiatica extracts, whereas convective tray-dried samples had fewer compounds common with samples obtained by freeze-drying or microwave oven-drying. CONCLUSIONS Microwave oven-drying is rapid (tens of min) and shows small batch-to-batch variation compared to oven-drying at 105°C. The in vitro antioxidant assays and signature spectra can be used for assessing the source and purity or quality of a specific herb variety.
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Affiliation(s)
- Esha Bala
- School of Agro and Rural Technology, Indian Institute of Technology, Guwahati, Assam, India
| | - Saurav Dey
- Guwahati Biotech Park, Government of Assam, Guwahati, Assam, India
| | - Sanjukta Patra
- Biosciences and Bioengineering, Indian Institute of Technology, Guwahati, Assam, India
| | - Siddhartha Singha
- School of Agro and Rural Technology, Indian Institute of Technology, Guwahati, Assam, India
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Ahmed S, Janaswamy S, Yadav MP. Biodegradable films from the lignocellulosic fibers of wheat straw biomass and the effect of calcium ions. Int J Biol Macromol 2024; 264:130601. [PMID: 38442836 DOI: 10.1016/j.ijbiomac.2024.130601] [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: 11/28/2023] [Revised: 02/22/2024] [Accepted: 03/01/2024] [Indexed: 03/07/2024]
Abstract
Plastics are hazardous to human health, and plastic waste results in environmental pollution and ecological catastrophe. Biobased polymers from renewable sources have recently become promising for developing biodegradable packaging films. Among them, lignocellulosic residue from agricultural biomass is inexpensive, renewable, and biodegradable. This study aims to develop biodegradable films using lignocellulosic residue from wheat straw biomass. The methodology is a green process that solubilizes lignocellulosic chains using Zn2+ ions and crosslinks with Ca2+ ions of different concentrations (200-800 mM). The results reveal that the increase of Ca2+ ions significantly decreases moisture content, water solubility, water vapor permeability, transparency, and elongation of films. The tensile strength is recorded as 6.61 ± 0.07 MPa with the addition of 800 mM of CaCl2, which is approximately 2.5 times higher than commercial polyethylene films. Around 90 % of films biodegrade within a month in soil containing 20 % moisture content. Overall, lignocellulosic residue from wheat straw biomass could be an excellent replacement for synthetic polymer to fabricate strong, transparent, and biodegradable plastic films.
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Affiliation(s)
- Shafaet Ahmed
- Department of Dairy and Food Science, South Dakota State University, Brookings, SD 57007, USA
| | - Srinivas Janaswamy
- Department of Dairy and Food Science, South Dakota State University, Brookings, SD 57007, USA.
| | - Madhav P Yadav
- Sustainable Biofuels and Co-Products Research Unit, Eastern Regional Research Center, ARS, USDA, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA
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Zou Y, Yan L, Maillet B, Sidi-Boulenouar R, Brochard L, Coussot P. Critical Role of Boundary Conditions in Sorption Kinetics Measurements. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2023; 39:18866-18879. [PMID: 38088832 DOI: 10.1021/acs.langmuir.3c02729] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/27/2023]
Abstract
In order to characterize the hygroscopic properties of cellulose-based materials, which can absorb large amounts of water from vapor in ambient air, or the adsorption capacity of pollutants or molecules in various porous materials, it is common to rely on sorption-desorption dynamic tests. This consists of observing the mass variation over time when the sample is placed in contact with a fluid containing the elements to be absorbed or adsorbed. Here, we focus on the case of a hygroscopic material in contact with air at a relative humidity (RH) differing from that at which it has been prepared. We show that the vapor mass flux going out of the sample follows from the solution of a vapor convection-diffusion problem along the surface and is proportional to the difference between the RH of the air flux and that along the surface with a multiplicative factor (δ) depending only on the characteristics of the air flux and the geometry of the system, including the surface roughness. This factor may be determined from independent measurements in which the RH along the surface is known while keeping all other variables constant. Then we show that the apparent sorption or desorption kinetics critically depend on the competition between boundary conditions and transport through the material. For sufficiently low air flux intensities or small sample thicknesses, the moisture distribution in the sample remains uniform and evolves toward the equilibrium with a kinetics depending on the value of δ and the material thickness. For sufficiently high air flux intensities or large sample thicknesses, the moisture distribution is highly inhomogeneous, and the kinetics reflect the ability of water transport by diffusion through the material. We illustrate and validate this theoretical description on the basis of magnetic resonance imaging experiments on drying cellulose fiber stacks.
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Affiliation(s)
- Yuliang Zou
- Laboratoire Navier (Ecole des Ponts Paris Tech-Univ Gustave Eiffel-CNRS), Champs-sur-Marne 77420, France
| | - Luoyi Yan
- Laboratoire Navier (Ecole des Ponts Paris Tech-Univ Gustave Eiffel-CNRS), Champs-sur-Marne 77420, France
| | - Benjamin Maillet
- Laboratoire Navier (Ecole des Ponts Paris Tech-Univ Gustave Eiffel-CNRS), Champs-sur-Marne 77420, France
| | - Rahima Sidi-Boulenouar
- Laboratoire Navier (Ecole des Ponts Paris Tech-Univ Gustave Eiffel-CNRS), Champs-sur-Marne 77420, France
| | - Laurent Brochard
- Laboratoire Navier (Ecole des Ponts Paris Tech-Univ Gustave Eiffel-CNRS), Champs-sur-Marne 77420, France
| | - Philippe Coussot
- Laboratoire Navier (Ecole des Ponts Paris Tech-Univ Gustave Eiffel-CNRS), Champs-sur-Marne 77420, France
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Kwaśnica A, Pachura N, Carbonell-Barrachina ÁA, Issa-Issa H, Szumny D, Figiel A, Masztalerz K, Klemens M, Szumny A. Effect of Drying Methods on Chemical and Sensory Properties of Cannabis sativa Leaves. Molecules 2023; 28:8089. [PMID: 38138578 PMCID: PMC10745367 DOI: 10.3390/molecules28248089] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2023] [Revised: 12/06/2023] [Accepted: 12/11/2023] [Indexed: 12/24/2023] Open
Abstract
Hemp is used as a source of fiber, oil and bioactive substances including volatile and cannabinoid-containing substances. This paper presents, for the first time, results on the evaluation of drying methods (convective, vacuum-microwave and combined convective pre-drying and vacuum-microwave finishing drying) of hemp leaves on the qualitative and quantitative changes in secondary metabolites, including essential oils, cannabinoids and sterols. A ranking and descriptive test of hemp leaves was also performed. Drying kinetics was presented using three models, including logarithmic, Midilli and modified Page. The SPME-Arrow technique was used to determine 41 volatile compounds, of which caryophyllene, β-myrcene and α-humulene were dominant in dried and fresh leaves. Regarding the essential oils obtained, 64 were identified, with caryophyllene, humulene epoxide II and limonene being the dominant ones. For preserving the highest amount of oils, the best method was the convective pre-drying followed by vacuum-microwave finishing drying (CD60-VMD) combined method, where the retention of volatile compounds was 36.08%, whereas the CD70 and 240-VMD methods resulted in the highest loss of 83%. The predominant cannabinoids in fresh hemp leaves were CBDA 6.05 and CBD 2.19 mg g-1. Drying caused no change in the cannabinoid profile of the plant material. β-Sitosterol, campesterol and lupeol were dominant in the phytosterol and triterpene fractions. No changes in either quality or quantity were observed in any of the variants found.
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Affiliation(s)
- Andrzej Kwaśnica
- Department of Food Chemistry and Biocatalysis, Wroclaw University of Environmental and Life Sciences, Norwida 25, 50-375 Wrocław, Poland (A.S.)
| | - Natalia Pachura
- Department of Food Chemistry and Biocatalysis, Wroclaw University of Environmental and Life Sciences, Norwida 25, 50-375 Wrocław, Poland (A.S.)
| | | | - Hanán Issa-Issa
- Departamento Tecnología Agroalimentaria, Universidad Miguel Hernández, Carretera de Beniel, 03312 Orihuela, Spain
| | - Dorota Szumny
- Department of Pharmacology, Wrocław Medical University, ul. Jana Mikulicza-Radeckiego 2, 50-345 Wrocław, Poland
| | - Adam Figiel
- Institute of Agricultural Engineering, Wrocław University of Environmental and Life Sciences, Chełmońskego 37a, 51-630 Wrocław, Poland
| | - Klaudia Masztalerz
- Institute of Agricultural Engineering, Wrocław University of Environmental and Life Sciences, Chełmońskego 37a, 51-630 Wrocław, Poland
| | - Marta Klemens
- Department of Food Chemistry and Biocatalysis, Wroclaw University of Environmental and Life Sciences, Norwida 25, 50-375 Wrocław, Poland (A.S.)
| | - Antoni Szumny
- Department of Food Chemistry and Biocatalysis, Wroclaw University of Environmental and Life Sciences, Norwida 25, 50-375 Wrocław, Poland (A.S.)
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Nudar J, Roy M, Ahmed S. Combined osmotic pretreatment and hot air drying: Evaluation of drying kinetics and quality parameters of adajamir ( Citrus assamensis). Heliyon 2023; 9:e19545. [PMID: 37681143 PMCID: PMC10480652 DOI: 10.1016/j.heliyon.2023.e19545] [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: 08/16/2022] [Revised: 08/22/2023] [Accepted: 08/25/2023] [Indexed: 09/09/2023] Open
Abstract
Adajamir (Citrus assamensis) is a highly perishable but nutritional fruit. Hot air drying is ubiquitous in food preservation but not quality friendly. However, drying pretreatments play an indispensable role preserving fruits and vegetables. The aim of this study was, therefore, to reveal the hot air drying kinetics of osmotically pretreateated adajamir and investigate the quality parameters (total phenolic contents, antioxidant capacity, and vitamin C). Adajamir slices were subjected to osmotic pretreatment (10% sucrose, 10% fructose, and 2% NaCl), subsequently, dried in a hot air dryer at 50 °C, 30% relative humidity (RH), and with a velocity of 1 ms-1. The drying kinetics were studied using three mathematical models: Newtonian model, Henderson and Pabis model, and Page model. The result depicted that effective diffusivity was highest (9.5 ± 0.2a × 10-6 m2s-1) in untreated samples compared to the treated samples, and the Page model was the one with the best fitness to explain the drying behavior. Regarding quality, the pretreatments provided better retention of all quality parameters compared to the untreated samples. In addition, osmotic treatment with sucrose had the best quality retention capability. The study will contribute to the optimization of thermal processing parameters in fruit dehydration. Eventually, this research will expedite future research pertinent to innovative combined drying techniques of citrus fruit.
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Affiliation(s)
- J. Nudar
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet, 3114, Bangladesh
| | - M. Roy
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet, 3114, Bangladesh
| | - S. Ahmed
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet, 3114, Bangladesh
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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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Yanclo LA, Belay ZA, Sigge GO, Caleb OJ. Impact of electrolyzed water as pre-treatments on drying properties and total colour difference of fresh-cut 'Tommy Atkins' mangoes. Heliyon 2023; 9:e18555. [PMID: 37560658 PMCID: PMC10407149 DOI: 10.1016/j.heliyon.2023.e18555] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2023] [Revised: 07/16/2023] [Accepted: 07/20/2023] [Indexed: 08/11/2023] Open
Abstract
Mango fruits are a rich source of nutrients, however, due to their perishability and seasonality, minimal processing and drying offer the potential ensure a shelf stable and safe product. The use of sodium metabisulphite (SMB) as pre-treatment in the dried fruit industry has been widely adopted, but sulphite residue remains a health public concern. Therefore, this study investigated the effects of alkaline and acidic electrolyzed water (AIEW and AEW, mg/mL) as alternative pre-treatments to SMB (1% w/w) for 'Tommy Atkins' mango slices prior to hot air drying at 60 °C. Fresh-cut and untreated samples were used as a control. During the drying process the weight of the slices were monitored every 60 min for 10 h, which was used to calculate moisture ratio (MR), drying rate (DR), and the experimental data of the samples were subjected to eight thin layer models. Colour parameters (L*, a*, and b*) were measured, and use to determine colour intensity (C*), hue angle (h°), and total colour difference (TCD) before and after drying. Based on measured weight, continuous decline in MR was recorded for all dried mango slices over the drying time irrespective on treatment. Out of the eight applied thin layer models Henderson & Pabis and Logarithmic were the best appropriate models describing and predicting the drying behavior of 'Tommy Atkins' mangoes (R2 = 0.94, RMSE ≥ 0.0006). Samples treated with AEW treated samples had lowest L*, h°, and TCD values (p < 0.05). No significant different were found in h° values amongst all pre-treated and dried samples (p > 0.05), but these samples were significantly different from dried untreated (control) and fresh samples (p < 0.05). Pre-treatments maintained the visual quality of dried 'Tommy Atkins' mango slices; SMB > AIEW > AEW > untreated (control). This study provided science-based evidence for the application of acidic and alkaline electrolyzed water as an alternative pre-treatment to sodium metabisulphite for the drying of 'Tommy Atkins' mango.
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Affiliation(s)
- Loriane A. Yanclo
- Department of Food Science, Faculty of AgriSciences, Stellenbosch University, Matieland 7602, South Africa
- African Institute for Postharvest Technology, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa
- Agri-Food Systems and Omics Laboratory, Post-Harvest and Agro-Processing Technologies, Agricultural Research Council (ARC) Infruitec-Nietvoorbij, Private Bag X5026, Stellenbosch, 7599, South Africa
| | - Zinash A. Belay
- Agri-Food Systems and Omics Laboratory, Post-Harvest and Agro-Processing Technologies, Agricultural Research Council (ARC) Infruitec-Nietvoorbij, Private Bag X5026, Stellenbosch, 7599, South Africa
| | - Gunnar O. Sigge
- Department of Food Science, Faculty of AgriSciences, Stellenbosch University, Matieland 7602, South Africa
| | - Oluwafemi J. Caleb
- Department of Food Science, Faculty of AgriSciences, Stellenbosch University, Matieland 7602, South Africa
- African Institute for Postharvest Technology, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa
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Stephenus FN, Benjamin MAZ, Anuar A, Awang MA. Effect of Temperatures on Drying Kinetics, Extraction Yield, Phenolics, Flavonoids, and Antioxidant Activity of Phaleria macrocarpa (Scheff.) Boerl. (Mahkota Dewa) Fruits. Foods 2023; 12:2859. [PMID: 37569127 PMCID: PMC10417056 DOI: 10.3390/foods12152859] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2023] [Revised: 05/30/2023] [Accepted: 06/01/2023] [Indexed: 08/13/2023] Open
Abstract
Phaleria macrocarpa (Scheff.) Boerl. or 'Mahkota Dewa' is a popular plant found in Malaysia as it is a valuable source of phytochemicals and therapeutic properties. Drying is an essential step in the storage of P. macrocarpa fruits at an industrial level to ensure their availability for a prolonged shelf life as well as preserving their bioactive compounds. Hence, this study evaluates the effect of different temperatures on the drying kinetics, extraction yield, phenolics, flavonoids, and antioxidant activity of P. macrocarpa fruits. The oven-drying process was carried out in this study at temperatures of 40 °C, 50 °C, 60 °C, 70 °C, and 80 °C. Six thin-layer drying models (i.e., Lewis, Page, Henderson and Pabis, two-term exponential, Logarithmic, and Midilli and Kucuk models) were evaluated to study the behaviour of oven-dried P. macrocarpa fruits based on the coefficient of determination (R2), root mean square error (RMSE), and chi-square (χ2). The quality of the oven-dried P. macrocarpa fruits was determined based on their extraction yield, total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity (2,2-diphenyl-1-picrylhydrazyl) using ultrasound-assisted extraction. The results showed that the time for moisture removal correspondingly increased in the oven-dried P. macrocarpa fruits. Apparently, the Midilli and Kucuk model is the most appropriate model to describe the drying process. The range of effective moisture diffusivity was 1.22 × 10-8 to 4.86 × 10-8 m2/s, and the activation energy was 32.33 kJ/mol. The oven-dried P. macrocarpa fruits resulted in the highest extraction yield (33.99 ± 0.05%), TPC (55.39 ± 0.03 mg GAE/g), TFC (15.47 ± 0.00 mg RE/g), and DPPH inhibition activity (84.49 ± 0.02%) at 60 °C based on the significant difference (p < 0.05). A strong correlation was seen between the antioxidant activity, TPC, and TFC in the oven-dried P. macrocarpa fruits. The current study suggests that the oven-drying method improved the TPC, TFC, and antioxidant activity of the P. macrocarpa fruits, which can be used to produce functional ingredients in foods and nutraceuticals.
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Affiliation(s)
- Fatin Nurain Stephenus
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, Kota Kinabalu 88400, Sabah, Malaysia
| | - Mohammad Amil Zulhilmi Benjamin
- Borneo Research on Algesia, Inflammation and Neurodegeneration (BRAIN) Group, Faculty of Medicine and Health Sciences, Universiti Malaysia Sabah, Jalan UMS, Kota Kinabalu 88400, Sabah, Malaysia
| | - Adilah Anuar
- Faculty of Chemical Engineering Technology, Universiti Malaysia Perlis, Kampus UniCITI Alam, Sungai Chuchuh, Padang Besar 02100, Perlis, Malaysia
| | - Mohd Azrie Awang
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, Kota Kinabalu 88400, Sabah, Malaysia
- Innovative Food Processing and Ingredients Research Group, Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, Kota Kinabalu 88400, Sabah, Malaysia
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He C, Yang Y, Zhang M, Zhou K, Huang Y, Zhang N, Ye J, Arowo M, Zheng B, Zhang X, Xu H, Xiao M. Drying Process of HPMC-Based Hard Capsules: Visual Experiment and Mathematical Modeling. Gels 2023; 9:463. [PMID: 37367134 DOI: 10.3390/gels9060463] [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: 04/06/2023] [Revised: 05/31/2023] [Accepted: 06/01/2023] [Indexed: 06/28/2023] Open
Abstract
Using plant-based polysaccharide gels to produce hard capsules is a novel application of this technology in the medicinal field, which has garnered significant attention. However, the current manufacturing technology, particularly the drying process, limits its industrialization. The work herein employed an advanced measuring technique and a modified mathematical model to get more insight into the drying process of the capsule. Low field magnetic resonance imaging (LF-MRI) technique is adopted to reveal the distribution of moisture content in the capsule during drying. Furthermore, a modified mathematical model is developed by considering the dynamic variation of the effective moisture diffusivity (Deff) according to Fick's second law, which enables accurate prediction of the moisture content of the capsule with a prediction accuracy of ±15%. The predicted Deff ranges from 3 × 10-10 to 7 × 10-10 m2·s-1, which has an irregular variation with a time extension. Moreover, as temperature increases or relative humidity decreases, there is an increased acceleration of moisture diffusion. The work provides a fundamental understanding of the drying process of the plant-based polysaccharide gel, which is crucial for enhancing the industrial preparation of the HPMC-based hard capsules.
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Affiliation(s)
- Chuqi He
- Department of Chemical and Pharmaceutical Engineering, School of Chemical Engineering, Huaqiao University, Xiamen 361021, China
- Xiamen Engineering and Technological Research Center for Comprehensive Utilization of Marine Biological Resources, Xiamen 361021, China
| | - Yucheng Yang
- Department of Chemical and Pharmaceutical Engineering, School of Chemical Engineering, Huaqiao University, Xiamen 361021, China
- Xiamen Engineering and Technological Research Center for Comprehensive Utilization of Marine Biological Resources, Xiamen 361021, China
- Department of Chemical Engineering and Chemistry, Eindhoven University of Technology, Het Kranenveld, 5600 MB Eindhoven, The Netherlands
| | - Mi Zhang
- Department of Chemical and Pharmaceutical Engineering, School of Chemical Engineering, Huaqiao University, Xiamen 361021, China
- Xiamen Engineering and Technological Research Center for Comprehensive Utilization of Marine Biological Resources, Xiamen 361021, China
| | - Kecheng Zhou
- Department of Chemical and Pharmaceutical Engineering, School of Chemical Engineering, Huaqiao University, Xiamen 361021, China
- Xiamen Engineering and Technological Research Center for Comprehensive Utilization of Marine Biological Resources, Xiamen 361021, China
| | - Yayan Huang
- Department of Chemical and Pharmaceutical Engineering, School of Chemical Engineering, Huaqiao University, Xiamen 361021, China
- Xiamen Engineering and Technological Research Center for Comprehensive Utilization of Marine Biological Resources, Xiamen 361021, China
| | - Na Zhang
- Department of Chemical and Pharmaceutical Engineering, School of Chemical Engineering, Huaqiao University, Xiamen 361021, China
- Xiamen Engineering and Technological Research Center for Comprehensive Utilization of Marine Biological Resources, Xiamen 361021, China
| | - Jing Ye
- Department of Chemical and Pharmaceutical Engineering, School of Chemical Engineering, Huaqiao University, Xiamen 361021, China
- Xiamen Engineering and Technological Research Center for Comprehensive Utilization of Marine Biological Resources, Xiamen 361021, China
| | - Moses Arowo
- Department of Chemical & Process Engineering, Moi University, Nairobi 3900-30100, Kenya
| | - Bingde Zheng
- Department of Chemical and Pharmaceutical Engineering, School of Chemical Engineering, Huaqiao University, Xiamen 361021, China
- Xiamen Engineering and Technological Research Center for Comprehensive Utilization of Marine Biological Resources, Xiamen 361021, China
| | - Xueqin Zhang
- Department of Chemical and Pharmaceutical Engineering, School of Chemical Engineering, Huaqiao University, Xiamen 361021, China
- Xiamen Engineering and Technological Research Center for Comprehensive Utilization of Marine Biological Resources, Xiamen 361021, China
| | - Honghui Xu
- Zhejiang Honghui Capsule Co., Ltd., Shaoxing 312500, China
| | - Meitian Xiao
- Department of Chemical and Pharmaceutical Engineering, School of Chemical Engineering, Huaqiao University, Xiamen 361021, China
- Xiamen Engineering and Technological Research Center for Comprehensive Utilization of Marine Biological Resources, Xiamen 361021, China
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10
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Xie M, Chen Y, Sun Y, Gao Y, Wu Z, Wu R, Li R, Hong S, Wang M, Zou Y, Zhang H, Xiong Y. Effect of Drying Kinetics, Volatile Components, Flavor Changes and Final Quality Attributes of Moslae herba during the Hot Air Thin-Layer Drying Process. Molecules 2023; 28:molecules28093898. [PMID: 37175307 PMCID: PMC10179961 DOI: 10.3390/molecules28093898] [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: 03/07/2023] [Revised: 04/30/2023] [Accepted: 05/03/2023] [Indexed: 05/15/2023] Open
Abstract
Moslae herba is considered to be a functional food ingredient or nutraceutical due to its rich bioactive components. The present research was carried out to investigate the effects of different temperatures (40 °C, 50 °C and 60 °C) on the drying characteristics, textural properties, bioactive compounds, flavor changes and final quality attributes of Moslae herba during the hot air-drying process. The results showed that the Midilli model could effectively simulate the drying process of Moslae herba. The effective moisture diffusivity ranged from 3.14 × 10-5 m2/s to 7.39 × 10-5 m2/s, and the activation energy was estimated to be 37.29 kJ/mol. Additionally, scanning electron microscopy (SEM) images of Moslae herba samples showed the shrinkage of the underlying epidermal layers and glandular trichomes. In total, 23 volatile compounds were detected in Moslae herba. Among them, the content of thymol increased from 28.29% in fresh samples to 56.75%, 55.86% and 55.62% in samples dried at temperatures of 40 °C, 50 °C and 60 °C, respectively, while the other two components, p-cymene and γ-terpinene, decreased with an increase in the temperature. Furthermore, both radar fingerprinting and principal component analysis (PCA) of the electronic nose (E-nose) showed that the flavor substances significantly altered during the drying process. Eventually, drying Moslae herba at 60 °C positively affected the retention of total phenolics, total flavonoids and the antioxidant capacity as compared with drying at 40 °C and 50 °C. The overall results elucidated that drying Moslae herba at the temperature of 60 °C efficiently enhanced the final quality by significantly reducing the drying time and maintaining the bioactive compounds.
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Affiliation(s)
- Min Xie
- Department of Pharmaceutics, College of Pharmacy, Jiangxi University of Chinese Medicine, Nanchang 330004, China
| | - Ying Chen
- Department of Pharmaceutics, College of Pharmacy, Jiangxi University of Chinese Medicine, Nanchang 330004, China
| | - Yong Sun
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Yarou Gao
- Department of Pharmaceutics, College of Pharmacy, Jiangxi University of Chinese Medicine, Nanchang 330004, China
| | - Zhenfeng Wu
- Department of Pharmaceutics, College of Pharmacy, Jiangxi University of Chinese Medicine, Nanchang 330004, China
| | - Ruiyu Wu
- Department of Pharmaceutics, College of Pharmacy, Jiangxi University of Chinese Medicine, Nanchang 330004, China
| | - Rui Li
- Department of Pharmaceutics, College of Pharmacy, Jiangxi University of Chinese Medicine, Nanchang 330004, China
| | - Shixi Hong
- Department of Pharmaceutics, College of Pharmacy, Jiangxi University of Chinese Medicine, Nanchang 330004, China
| | - Minyan Wang
- Department of Pharmaceutics, College of Pharmacy, Jiangxi University of Chinese Medicine, Nanchang 330004, China
| | - Yiping Zou
- Department of Pharmaceutics, College of Pharmacy, Jiangxi University of Chinese Medicine, Nanchang 330004, China
| | - Hua Zhang
- Department of Pharmaceutics, College of Pharmacy, Jiangxi University of Chinese Medicine, Nanchang 330004, China
- Department of Food Science, University of Guelph, Guelph, ON N1G 2W1, Canada
| | - Yaokun Xiong
- Department of Pharmaceutics, College of Pharmacy, Jiangxi University of Chinese Medicine, Nanchang 330004, China
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11
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Álvarez S, Álvarez C, M Hamill R, O'Neill E, Mullen AM. Influence of meat sample geometry on dehydration dynamics during dry-aging of beef. Meat Sci 2023; 202:109216. [PMID: 37207552 DOI: 10.1016/j.meatsci.2023.109216] [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: 11/24/2022] [Revised: 03/31/2023] [Accepted: 05/03/2023] [Indexed: 05/21/2023]
Abstract
Meat geometry may impact on the dehydration kinetics during dry-aging influencing the drying rate and, potentially, aspects of meat quality. In this study, three meat geometries (slices, steaks and sections) were prepared from three bovine Longissimuss thoracis et lumborum at 3 days post-mortem and were dry-aged at 2 °C, 75% relative humidity with an airflow of 0.5-2.0 m/s for 22 days (slices), 48 days (sections) and 49 days (steaks). Weights were recorded during dry-aging and drying curves were obtained for the three geometries, with the larger sections showing limited dehydration due to internal resistance to moisture migration from the core to the surface. Seven thin-layer equations were fitted to the dehydration data in order to model the drying kinetics during dry-aging. Thin-layer models described reliably the drying kinetics of the three geometries. In general, reduced k values (h-1) reflected the lower drying rates as thickness increased. The Midilli model provided the best fit for all geometries. Proximate analyses of the three geometries and bloomed colour of sections were measured at the start and the end of the dry-aging period. Moisture loss during dry-aging led to the concentration of protein, fat and ash contents; while no significant differences were found for L*, a* and b* values of sections before and after the dry-aging process. In addition, moisture content, water activity (aw) and LF-NMR measurements were taken at different locations within beef sections to further explore water dynamics during dry-aging.
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Affiliation(s)
- Sara Álvarez
- Dept. of Food Quality and Sensory Science, Teagasc Food Research Centre Ashtown, Dublin D15 DY05, Ireland; School of Food and Nutritional Sciences, University College, Cork, Western Road, Cork T12 YN60, Ireland
| | - Carlos Álvarez
- Dept. of Food Quality and Sensory Science, Teagasc Food Research Centre Ashtown, Dublin D15 DY05, Ireland
| | - Ruth M Hamill
- Dept. of Food Quality and Sensory Science, Teagasc Food Research Centre Ashtown, Dublin D15 DY05, Ireland
| | - Eileen O'Neill
- School of Food and Nutritional Sciences, University College, Cork, Western Road, Cork T12 YN60, Ireland
| | - Anne Maria Mullen
- Dept. of Food Quality and Sensory Science, Teagasc Food Research Centre Ashtown, Dublin D15 DY05, Ireland.
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12
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Castillo-Orozco E, Garavitto O, Saavedra O, Mantilla D. The Drying Kinetics and CFD Multidomain Model of Cocoa Bean Variety CCN51. Foods 2023; 12:foods12051082. [PMID: 36900604 PMCID: PMC10001178 DOI: 10.3390/foods12051082] [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: 02/23/2023] [Accepted: 02/25/2023] [Indexed: 03/08/2023] Open
Abstract
The CCN51 cocoa bean variety is known for being highly resistant to diseases and temperature variation and for having a relatively low cultivation risk for the producers. In this work, a computational and experimental study is performed to analyze the mass and heat transfer within the bean when dried by forced convection. A proximal composition analysis is conducted on the bean testa and cotyledon, and the distinct thermophysical properties are determined as a function of temperature for an interval between 40 and 70 °C. A multidomain CFD simulation, coupling a conjugate heat transfer with a semiconjugate mass transfer model, is proposed and compared to the experimental results based on the bean temperature and moisture transport. The numerical simulation predicts the drying behavior well and yields average relative errors of 3.5 and 5.2% for the bean core temperature and the moisture content versus the drying time, respectively. The moisture diffusion is found to be the dominant mechanism in the drying process. Moreover, a diffusion approximation model and given kinetic constants present a good prediction of the bean's drying behavior for constant temperature drying conditions between 40 and 70 °C.
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Affiliation(s)
- Eduardo Castillo-Orozco
- Facultad en Ingeniería Mecánica y Ciencias de la Producción, Escuela Superior Politécnica del Litoral, ESPOL, Campus Gustavo Galindo Km. 30.5 Vía Perimetral, Guayaquil P.O. Box 09-01-5863, Ecuador
- Center of Nanotechnology Research and Development (CIDNA), Escuela Superior Politécnica del Litoral, ESPOL, Campus Gustavo Galindo Km. 30.5 Vía Perimetral, Guayaquil P.O. Box 09-01-5863, Ecuador
- Correspondence:
| | - Oguier Garavitto
- Facultad en Ingeniería Mecánica y Ciencias de la Producción, Escuela Superior Politécnica del Litoral, ESPOL, Campus Gustavo Galindo Km. 30.5 Vía Perimetral, Guayaquil P.O. Box 09-01-5863, Ecuador
| | - Omar Saavedra
- Facultad en Ingeniería Mecánica y Ciencias de la Producción, Escuela Superior Politécnica del Litoral, ESPOL, Campus Gustavo Galindo Km. 30.5 Vía Perimetral, Guayaquil P.O. Box 09-01-5863, Ecuador
| | - David Mantilla
- Facultad en Ingeniería Mecánica y Ciencias de la Producción, Escuela Superior Politécnica del Litoral, ESPOL, Campus Gustavo Galindo Km. 30.5 Vía Perimetral, Guayaquil P.O. Box 09-01-5863, Ecuador
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13
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Vega-Castro O, Osorio-Arias J, Duarte-Correa Y, Jaques A, Ramírez C, Núñez H, Simpson R. Critical Analysis of the Use of Semiempirical Models on the Dehydration of Thin-Layer Foods Based on Two Study Cases. ARABIAN JOURNAL FOR SCIENCE AND ENGINEERING 2023. [DOI: 10.1007/s13369-023-07623-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/19/2023]
Abstract
AbstractMoisture transport during food drying can be phenomenologically described by Fick’s second law and by the so-called anomalous diffusion model. However, in the literature, many studies have shown the extensive use of empirical/semiempirical models (EMs/SEMs) to adjust experimental data for the drying of thin-layer foods. This research aims to perform a critical analysis of the most commonly used EMs/SEMs and compare them with Fick’s second law and an anomalous diffusion model using two different sets of hot-air drying data. Two waste byproducts from the food industry, spent coffee grounds and passion fruit peels, were selected for analysis. The selected EMs/SEMs were found to be mathematically interrelated (i.e., some are a subset of others), and their appropriateness was incorrectly justified mainly by their statistical goodness-of-fit. As shown, it is highly recommended that researchers start analyzing drying data with phenomenological models. The extensive use of EMs and SEMs can be replaced by the anomalous diffusion model, which has a high capacity to adjust empirical data and a sound phenomenological description of the process.
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14
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Feng Z, Zheng X, Ying Z, Feng Y, Wang B, Dou B. Drying of Chinese medicine residues (CMR) by hot air for potential utilization as renewable fuels: drying behaviors, effective moisture diffusivity, and pollutant emissions. BIOMASS CONVERSION AND BIOREFINERY 2023:1-18. [PMID: 36627933 PMCID: PMC9815893 DOI: 10.1007/s13399-022-03722-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/14/2022] [Revised: 12/20/2022] [Accepted: 12/27/2022] [Indexed: 06/17/2023]
Abstract
High moisture in Chinese medicine residues (CMR) can decrease the energy efficiency of thermochemical conversion, which necessitates the pre-drying. Owing to the complex constituents and decoction, CMR may possess distinct drying characteristics. It is necessary to understand its drying behaviors, effective moisture diffusivity, and pollutant emissions for future design and optimization of an industrial-level dryer. In this study, the drying of four types of typical CMR in hot nitrogen was performed. Their condensate and exhaust gas were collected and characterized. The results indicated that their drying process was dominated by internal moisture transport mechanism with a long falling rate stage. Drying temperature influenced their drying process more greatly than N2 velocity did. Residual sum of squares, root mean square error, and coefficient of determination indicated that Weibull model demonstrated their drying process best. Their effective moisture diffusivity was in the range of 1.224 × 10-8 to 4.868 × 10-8 m2/s, while their drying activation energy ranged from 16.93 to 30.39 kJ/mol. The acidic condensate had high chemical oxygen demand and total nitrogen concentration and yet low total phosphorus concentration. The concentration of total volatile organic compounds, non-methane hydrocarbons, H2S, and NH3 in the exhaust gas met the national emission limitation, while the deodorization of exhaust gas was required to remove odor smell. Supplementary information The online version contains supplementary material available at 10.1007/s13399-022-03722-4.
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Affiliation(s)
- Zhenyang Feng
- School of Energy and Power Engineering, University of Shanghai for Science and Technology, Shanghai, 200093 China
| | - Xiaoyuan Zheng
- School of Energy and Power Engineering, University of Shanghai for Science and Technology, Shanghai, 200093 China
| | - Zhi Ying
- School of Energy and Power Engineering, University of Shanghai for Science and Technology, Shanghai, 200093 China
| | - Yuheng Feng
- Thermal and Environment Engineering Institute, School of Mechanical Engineering, Tongji University, Shanghai, 200092 China
| | - Bo Wang
- School of Energy and Power Engineering, University of Shanghai for Science and Technology, Shanghai, 200093 China
| | - Binlin Dou
- School of Energy and Power Engineering, University of Shanghai for Science and Technology, Shanghai, 200093 China
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15
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Generalized Mathematical Model of the Grain Drying Process. Processes (Basel) 2022. [DOI: 10.3390/pr10122749] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022] Open
Abstract
Convective cereal grain drying is an energy-intensive process. Mathematical models are applied to analyze and optimize grain drying processes in different types of dryers and in different stages of drying to improve final grain quality and reduce energy consumption. The aim of the present study was to develop a generalized mathematical model of the grain drying process that accounts for all drying stages, including loading and unloading of unprocessed grain, drying, and cooling of dry grain. The developed mathematical model is a system of algebraic equations, where the calculated coefficients are determined by the thermophysical and diffusive properties of dried grain. The model was validated for batch drying of wheat, canola, and corn grain, as well as continuous flow drying of wheat grain. The results were compared with published findings. The relationships between energy consumption during drying and drying time vs. air temperature at the dryer inlet and air stream volume were determined. Dryer capacity and drying conditions specified by the manufacturers, as well as loading and unloading capacity, were considered during batch drying. Continuous flow drying simulations were conducted in counter-flow, parallel-flow, and cross-flow mode. Simulation results indicate that the proposed models correctly depicted process flow in both batch and continuous flow dryers.
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16
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Aradwad PP, Thirumani Venkatesh AK, Mani I. Infrared drying of apple (
Malus domestica
) slices: Effect on drying and color kinetics, texture, rehydration, and microstructure. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14218] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Affiliation(s)
- Pramod P. Aradwad
- Division of Agricultural Engineering ICAR‐Indian Agricultural Research Institute New Delhi India
| | | | - Indra Mani
- Division of Agricultural Engineering ICAR‐Indian Agricultural Research Institute New Delhi India
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17
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de Souza JCM, de Aquino FB, da Costa Santos D, de Lima Ferreira JP, da Silva WP, Gomes JP, de Figueirêdo RMF, de Melo Queiroz AJ, Santiago ÂM, de Lima TLB. Effects of foam‐mat drying temperature on thermodynamic properties, microstructural properties, and X‐ray diffraction of Biribá (
Rollinia mucosa
[Jacq.] Baill) pulp. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14210] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
| | | | - Dyego da Costa Santos
- Federal Institute of Education, Science, and Technology of Rio Grande do Norte Pau dos Ferros RN Brazil
| | - João Paulo de Lima Ferreira
- National Semiarid Institute Campina Grande PB Brazil
- Federal University of Campina Grande Campina Grande PB Brazil
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18
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Modeling the drying kinetics of soybeans under intermittent operation in thin layer. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2022.10.006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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19
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Fu Q, Yang Z, Ma H, Duan C, Feng B, Zhang Y, Chen Y. Experimental assessment of a low GWP nonflammable new refrigerant in a closed heat pump drying system. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14196] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Quanqu Fu
- Key Laboratory of Efficient Utilization of Low and Medium Grade Energy, MOE, School of Mechanical Engineering Tianjin University Tianjin China
| | - Zhao Yang
- Key Laboratory of Efficient Utilization of Low and Medium Grade Energy, MOE, School of Mechanical Engineering Tianjin University Tianjin China
| | - Haiyun Ma
- Key Laboratory of Efficient Utilization of Low and Medium Grade Energy, MOE, School of Mechanical Engineering Tianjin University Tianjin China
- Tianjin Key Laboratory of Air‐Conditioning and Refrigeration Compressor Technology Danfoss (Tianjin) Ltd. Tianjin China
| | - Chenjun Duan
- Key Laboratory of Efficient Utilization of Low and Medium Grade Energy, MOE, School of Mechanical Engineering Tianjin University Tianjin China
- Tianjin Key Laboratory of Air‐Conditioning and Refrigeration Compressor Technology Danfoss (Tianjin) Ltd. Tianjin China
| | - Biao Feng
- Key Laboratory of Efficient Utilization of Low and Medium Grade Energy, MOE, School of Mechanical Engineering Tianjin University Tianjin China
| | - Yong Zhang
- Key Laboratory of Efficient Utilization of Low and Medium Grade Energy, MOE, School of Mechanical Engineering Tianjin University Tianjin China
| | - Yubo Chen
- Key Laboratory of Efficient Utilization of Low and Medium Grade Energy, MOE, School of Mechanical Engineering Tianjin University Tianjin China
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20
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Ling W, Xing Y, Hong C, Zhang B, Hu J, Zhao C, Wang Y, Feng L. Methods, mechanisms, models and tail gas emissions of convective drying in sludge: A review. THE SCIENCE OF THE TOTAL ENVIRONMENT 2022; 845:157376. [PMID: 35843332 DOI: 10.1016/j.scitotenv.2022.157376] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/30/2022] [Revised: 07/10/2022] [Accepted: 07/10/2022] [Indexed: 06/15/2023]
Abstract
In tandem with the population and economic growth worldwide, the scale of wastewater treatment has been increasing each year. Thus, a large amount of sludge is being produced. If the problem of sludge treatment and disposal cannot be effectively solved, it will cause serious environmental pollution. The premise of sludge drying is that sludge is "harmless" and can be "recycled." Currently, the studies on convective drying focus on the direction of thin-layer drying, fluidized bed drying, spray drying and pneumatic drying. This paper systematically reviews the convective drying technology of sludge. First, the effects of air velocity temperature, relative humidity and particle size on the drying effect are precisely described, as well as the four different drying stages in the drying process, including preheating, constant rate drying, first falling rate drying, and second falling rate drying stages. Second, the research progress of different convective drying treatment technologies and the application of eight mathematical models of thin-layer drying in this field are elaborated. The effects of sludge shrinkage formation mechanisms and sludge viscous resistance generation during the drying process are also discussed in detail. The formation mechanism of sludge shrinkage and the effect of sludge viscosity resistance during drying are also elaborated. Finally, the main dry tail gases and restraining methods are elaborated during the drying process. This paper will provide a structured reference for the related research of sludge convective drying in the future.
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Affiliation(s)
- Wei Ling
- School of Energy and Environmental Engineering, University of Science and Technology Beijing, Beijing 100083, China; Beijing Key Laboratory of Resource-oriented Treatment of Industrial Pollutants, University of Science and Technology Beijing, Beijing 100083, China; State Key Laboratory of Advanced Metallurgy, University of Science and Technology Beijing, Beijing 10083, China
| | - Yi Xing
- School of Energy and Environmental Engineering, University of Science and Technology Beijing, Beijing 100083, China; Beijing Key Laboratory of Resource-oriented Treatment of Industrial Pollutants, University of Science and Technology Beijing, Beijing 100083, China
| | - Chen Hong
- School of Energy and Environmental Engineering, University of Science and Technology Beijing, Beijing 100083, China; Beijing Key Laboratory of Resource-oriented Treatment of Industrial Pollutants, University of Science and Technology Beijing, Beijing 100083, China; State Key Laboratory of Advanced Metallurgy, University of Science and Technology Beijing, Beijing 10083, China.
| | - Bo Zhang
- School of Energy and Environmental Engineering, University of Science and Technology Beijing, Beijing 100083, China; Beijing Key Laboratory of Resource-oriented Treatment of Industrial Pollutants, University of Science and Technology Beijing, Beijing 100083, China
| | - Jiashuo Hu
- School of Energy and Environmental Engineering, University of Science and Technology Beijing, Beijing 100083, China; Beijing Key Laboratory of Resource-oriented Treatment of Industrial Pollutants, University of Science and Technology Beijing, Beijing 100083, China
| | - Chengwang Zhao
- School of Energy and Environmental Engineering, University of Science and Technology Beijing, Beijing 100083, China; Beijing Key Laboratory of Resource-oriented Treatment of Industrial Pollutants, University of Science and Technology Beijing, Beijing 100083, China
| | - Yijie Wang
- School of Energy and Environmental Engineering, University of Science and Technology Beijing, Beijing 100083, China; Beijing Key Laboratory of Resource-oriented Treatment of Industrial Pollutants, University of Science and Technology Beijing, Beijing 100083, China
| | - Lihui Feng
- School of Energy and Environmental Engineering, University of Science and Technology Beijing, Beijing 100083, China; Beijing Key Laboratory of Resource-oriented Treatment of Industrial Pollutants, University of Science and Technology Beijing, Beijing 100083, China
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21
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Abderrahim KA, Remini H, Dahmoune F, Mouhoubi K, Berkani F, Abbou A, Aoun O, Dairi S, Belbahi A, Kadri N, Madani K. Influence of convective and microwave drying on Algerian blood orange slices: Drying kinetics and characteristics, modeling, and drying energetics. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14176] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Khadidja Adel Abderrahim
- Laboratoire de Gestion et Valorisation des Ressources Naturelles et Assurance Qualité (LGVRNAQ), Faculté des Sciences de la Nature et de la Vie et des Sciences de la Terre Université de Bouira Bouira Algeria
- Département des Sciences Biologiques, Faculté des Sciences de la Nature et de la Vie et des Sciences de la Terre Université de Bouira Bouira Algeria
| | - Hocine Remini
- Département des Sciences Biologiques, Faculté des Sciences de la Nature et de la Vie et des Sciences de la Terre Université de Bouira Bouira Algeria
- Laboratoire de Biochimie, Biophysique, Biomathématiques et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
| | - Farid Dahmoune
- Département des Sciences Biologiques, Faculté des Sciences de la Nature et de la Vie et des Sciences de la Terre Université de Bouira Bouira Algeria
- Laboratoire de Biochimie, Biophysique, Biomathématiques et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
| | - Khokha Mouhoubi
- Centre de Recherche en Technologies Agro‐Alimentaires (CRTAA) Campus universitaire de Tergua Ouzemour Bejaia Algeria
| | - Farida Berkani
- Laboratoire de Gestion et Valorisation des Ressources Naturelles et Assurance Qualité (LGVRNAQ), Faculté des Sciences de la Nature et de la Vie et des Sciences de la Terre Université de Bouira Bouira Algeria
- Département des Sciences Biologiques, Faculté des Sciences de la Nature et de la Vie et des Sciences de la Terre Université de Bouira Bouira Algeria
| | - Amina Abbou
- Centre de Recherche en Technologies Agro‐Alimentaires (CRTAA) Campus universitaire de Tergua Ouzemour Bejaia Algeria
| | - Omar Aoun
- Laboratoire de Biochimie, Biophysique, Biomathématiques et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
- Département de Microbiologie et Biochimie, Faculté des Sciences Université de M'sila M'sila Algeria
| | - Sofiane Dairi
- Laboratoire de Biochimie, Biophysique, Biomathématiques et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
- Département de Microbiologie Appliquée et Sciences Alimentaires, Faculté des Sciences de la Nature et de la Vie Université de Jijel Jijel Algeria
| | - Amine Belbahi
- Laboratoire de Biochimie, Biophysique, Biomathématiques et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
- Département de Microbiologie et Biochimie, Faculté des Sciences Université de M'sila M'sila Algeria
| | - Nabil Kadri
- Département des Sciences Biologiques, Faculté des Sciences de la Nature et de la Vie et des Sciences de la Terre Université de Bouira Bouira Algeria
- Laboratoire de Biochimie, Biophysique, Biomathématiques et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
| | - Khodir Madani
- Laboratoire de Biochimie, Biophysique, Biomathématiques et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
- Centre de Recherche en Technologies Agro‐Alimentaires (CRTAA) Campus universitaire de Tergua Ouzemour Bejaia Algeria
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22
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Kumar N, Sagar K, Seth N. Mathematical modelling and characterization of drying of pre-treated sweet corn ( Zea mays L.) kernels. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:3989-3996. [PMID: 36193370 PMCID: PMC9525531 DOI: 10.1007/s13197-022-05438-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/06/2022] [Accepted: 03/17/2022] [Indexed: 06/16/2023]
Abstract
The pre-treated sweet corn samples were dried at temperatures of 55, 60, 65 and 70 °C and thin layer drying characteristics of sweet corn were assessed. Mathematical models were fitted and evaluated using R2, χ2, RMSE values. The effective diffusivities for the drying process were 4.32 × 10-10 to 1.08 × 10-9 m2/s and activation energies were 34.51 to 38.99 kJ/mol. Total sugar and ascorbic acid of dehydrated sweet corn kernels varied from 5.50 to 13.00 g/100 g and 3.30 to 10.50 mg/100 g respectively. The sample pre-treated with microwave blanching and dried at 70 °C obtained higher sensory score after rehydration, indicating suitability of the dehydrated sweet corn.
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Affiliation(s)
- Navneet Kumar
- Department of Processing and Food Engineering, College of Agricultural Engineering and Technology, Anand Agricultural University, Godhra, Gujarat India
| | - Kachhadiya Sagar
- Department of Processing and Food Engineering, College of Agricultural Engineering and Technology, Anand Agricultural University, Godhra, Gujarat India
| | - Neeraj Seth
- Department of Processing and Food Engineering, College of Agricultural Engineering and Technology, Anand Agricultural University, Godhra, Gujarat India
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23
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Göztok SP, Palabiyik I, Bölük E, Gunes R, Toker OS, Konar N. Determination and numerical modeling of sugar release from model food gels. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111262] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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24
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A Comprehensive Review of Mathematical Modeling for Drying Processes of Fruits and Vegetables. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2022; 2022:6195257. [PMID: 35910694 PMCID: PMC9334071 DOI: 10.1155/2022/6195257] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/10/2022] [Revised: 06/26/2022] [Accepted: 07/11/2022] [Indexed: 11/26/2022]
Abstract
Drying fruits and vegetables is a procedure of food preservation with simultaneous heat, mass, and momentum transfer, which increases the shelf life of the food product. The aim of this review was to provide an overview of the researches on mathematical modeling for drying of fruits and vegetables with the special emphasis on the computational approach. Various heat-mass transport models, their applications, and modern drying technologies to the food industry have been reported in this study. Computational fluid dynamics, a new approach for solving heat and mass transfer problems, increases the accuracy of the predicted values. To investigate the parameters of drying needs a significant amount of time as well as costly laboratory and experimental efforts. Therefore, computational modeling could be an effective alternative to experimental approaches. This review will be beneficial for future studies in drying processes, especially for modeling, analysis, design, and optimization of food science and food engineering.
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25
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Isothermal Drying Kinetic Study of Spent Coffee Grounds Using Thermogravimetric Analysis. INTERNATIONAL JOURNAL OF CHEMICAL ENGINEERING 2022. [DOI: 10.1155/2022/2312147] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Drying coffee grounds involves high energy consumption and represents an important step in using coffee waste materials as green energy. This study analyzes the drying process using thermogravimetric analysis. The kinetics of the drying process of coffee grounds, containing equal proportions of Arabica and Robusta, were evaluated under isothermal conditions at various temperatures: 50, 60, 70, and 80°C, with sample layer thicknesses of 0.6, 1.2, 1.8, and 2.4 mm. The thermogravimetric curves obtained for the coffee grounds samples under conditions of constant temperature allowed the tracing of the drying curves (moisture content—drying time). The influence of the furnace air velocity on the drying and water evaporation process was analyzed. The drying rate has been established to be about 2.6 times slower than the rate of water evaporation under the same conditions; as a result the overall process is controlled by the effective water diffusion in the layer. This aspect is important in industrial practice for sizing tubular dryers. The activation energy was found to be influenced by the thickness of the coffee grounds layer subjected to the drying process and had values between 8.3 kJ/mol and 10.3 kJ/mol.
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26
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Nahar N, Hazra S, Raychaudhuri U, Adhikari S. Effect of different drying methods on drying kinetics, modelling, energy‐economic, texture profile, color, and antioxidant of lotus rhizomes (
Nelumbo nucifera). J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16842] [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)
- Najmun Nahar
- Department of Food Technology and Biochemical Engineering Jadavpur University Kolkata India
| | - Seyashree Hazra
- Department of Food Technology and Biochemical Engineering Jadavpur University Kolkata India
| | - Utpal Raychaudhuri
- Department of Food Technology and Biochemical Engineering Jadavpur University Kolkata India
| | - Sunita Adhikari
- Department of Food Technology and Biochemical Engineering Jadavpur University Kolkata India
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27
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Karimi M, Moradi M, Niakousari M, Karparvarfard SH. Application of heat carrier particles in a fluidized bed dryer: Dimensionless modeling and
GHG
emissions. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14071] [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)
- Mohsen Karimi
- Department of Biosystems Engineering, School of Agriculture Shiraz University Shiraz Iran
| | - Mehdi Moradi
- Department of Biosystems Engineering, School of Agriculture Shiraz University Shiraz Iran
| | - Mehrdad Niakousari
- Department of Food Science and Technology, School of Agriculture Shiraz University Shiraz Iran
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28
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Sharma R, Nath PC, Pabbi S, Bandyopadhyay TK, Vanitha K, Mahata N, Bhunia B, Tiwari ON. Production of
Oscillatoria
sp.
BTA
‐170 biomass in photobioreactor: Analysis of composition, drying behavior, sorption isotherm, and powder flow characteristics. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14044] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Ramesh Sharma
- Bioproducts Processing Research Lab (BPRL), Bio Engineering Department National Institute of Technology Agartala Agartala India
| | - Pinku Chandra Nath
- Bioproducts Processing Research Lab (BPRL), Bio Engineering Department National Institute of Technology Agartala Agartala India
| | - Sunil Pabbi
- Division of Microbiology ICAR‐Indian Agricultural Research Institute New Delhi India
| | | | - Kondi Vanitha
- Department of Pharmaceutics Vishnu Institute of Pharmaceutical Education and Research, Narsapur Medak Telangana India
| | - Nibedita Mahata
- Department of Biotechnology National Institute of Technology Durgapur Durgapur India
| | - Biswanath Bhunia
- Bioproducts Processing Research Lab (BPRL), Bio Engineering Department National Institute of Technology Agartala Agartala India
| | - Onkar Nath Tiwari
- Division of Microbiology ICAR‐Indian Agricultural Research Institute New Delhi India
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29
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Drying kinetics of blueberry pulp and mass transfer parameters: Effect of hot air and refractance window drying at different temperatures. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2021.110929] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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30
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Mass Transfer, Energy Utilization, Physical and Nutritional Properties Evaluations During Drying of Papaya (Carica papaya L.) Seeds at Low to Moderate Temperatures. ARABIAN JOURNAL FOR SCIENCE AND ENGINEERING 2022. [DOI: 10.1007/s13369-021-06226-x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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31
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Abdul Halim L, Basrawi F, Md Yudin AS, Mohd Azman NA, Oumer AN, Abd Razak SB. Pulsation-assisted fluidised bed drying of heat-sensitive and sticky materials: effect of basic parameter, and pulsation-specific parameter. PARTICULATE SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1080/02726351.2022.2063210] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Luqman Abdul Halim
- Meliponini Engineering Laboratory (MePEL), Faculty of Mechanical and Automotive Engineering Technology, Universiti Malaysia Pahang, Pekan, Malaysia
| | - Firdaus Basrawi
- Meliponini Engineering Laboratory (MePEL), Faculty of Mechanical and Automotive Engineering Technology, Universiti Malaysia Pahang, Pekan, Malaysia
| | - Ahmmad Shukrie Md Yudin
- Meliponini Engineering Laboratory (MePEL), Faculty of Mechanical and Automotive Engineering Technology, Universiti Malaysia Pahang, Pekan, Malaysia
| | - Nurul Aini Mohd Azman
- Faculty of Chemical and Process Engineering Technology, Universiti Malaysia Pahang, Pekan, Malaysia
| | - Ahmed Nurye Oumer
- Meliponini Engineering Laboratory (MePEL), Faculty of Mechanical and Automotive Engineering Technology, Universiti Malaysia Pahang, Pekan, Malaysia
| | - Shamsul Bahri Abd Razak
- Department of Food Science and Technology, Universiti Malaysia Terengganu, Kuala Nerus, Malaysia
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32
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Research Progress in Simultaneous Heat and Mass Transfer of Fruits and Vegetables During Precooling. FOOD ENGINEERING REVIEWS 2022. [DOI: 10.1007/s12393-022-09309-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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33
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Granella SJ, Bechlin TR, Christ D. Moisture diffusion by the fractional-time model in convective drying with ultrasound-ethanol pretreatment of banana slices. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.102933] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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34
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Reversible Electroporation and Post-Electroporation Resting of Thai Basil Leaves Prior to Convective and Vacuum Drying. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12052343] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
Pretreatment by reversible electroporation followed by resting (storage under saturated moisture at 21 ± 2 °C) was evaluated for modification of the properties of dried and rehydrated Thai basil leaves. The treated leaves were dried by convection at 40 °C or in a vacuum at room temperature. The results showed that vacuum drying provoked more cell damage and tissue collapse than convective air drying at a moisture ratio (MR) of 0.2 and 0.1. Under this level of MR, the pulsed electric field (PEF) and resting pretreatment exerts a protective effect of the tissue for both drying methods. However, under complete dehydration (water activity, aw = 0.05) damage seems to be similar for both drying methods despite the PEF pretreatment. Remarkably, reversible electroporation followed by resting resulted in higher trichome preservation. At MR of 0.05, the area of trichomes on the surface of convective-dried, PEF-rested and fresh samples were not statistically different at 2267 ± 89 µm2 and 2218 ± 65 µm2, respectively, showing that this pretreatment still exerts a protective effect on trichomes when complete dehydration is achieved.
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35
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Drying of Carrot Strips in Indirect Solar Dehydrator with Photovoltaic Cell and Thermal Energy Storage. SUSTAINABILITY 2022. [DOI: 10.3390/su14042147] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Minimizing agricultural losses, accompanied by employing technologies capable of taking advantage of solar energy, are the current challenges of the Antofagasta region of Chile due to having an average solar irradiance of 7.2 kWh/m2 per day. With this objective, using an indirect solar dryer with storage of thermal energy in the form of sensible heat, the effect of drying on the quality of carrot strips was studied using chromatic coordinates CIEL*a*b*, the color difference (ΔE), the relationship between redness/yellowness (R = a*/b*), browning index (BI), whiteness index (WI), chroma (C), hue angle (h°) and drying kinetics. The experimental drying data were fitted to 15 typically employed nonlinear regression models. The ΔE = 14.11 ± 0.14 between the carrots in the dry and fresh conditions represented a detectable color change, the R ratio increased from 0.75 to 0.89, the BI index decreased from 209.82 ± 0.62 to 148.38 ± 0.26 and the WI index increased from 24.5 ± 0.11 to 31.8 ± 0.17, indicating color affectations due to the process. The coefficients of determination, (R2) close to 1 and the values closest to 0 of χ2, SSE and RMSE, led to the best fit corresponding to the Weibull distribution model. In addition, it was found that the operation of the drying installation in the hours without incident solar radiation maintained the drying temperature values throughout the process.
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36
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Mohamed AA, Ismail‐Fitry MR, Rozzamri A, Bakar J. Effect of foam‐mat drying on kinetics and physical properties of Japanese threadfin bream (
Nemipterus japonicus
) powder. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16376] [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)
- Abdulrahim A. Mohamed
- Department of Food Technology, Faculty of Food Science and Technology Universiti Putra Malaysia Serdang Malaysia
| | | | - Ashari Rozzamri
- Department of Food Technology, Faculty of Food Science and Technology Universiti Putra Malaysia Serdang Malaysia
| | - Jamilah Bakar
- Department of Food Technology, Faculty of Food Science and Technology Universiti Putra Malaysia Serdang Malaysia
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37
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Salum P, Berktas S, Cam M, Erbay Z. Enzyme-modified cheese powder production: Influence of spray drying conditions on the physical properties, free fatty acid content and volatile compounds. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2021.105241] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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38
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Reassessment of Thin-Layer Drying Models for Foods: A Critical Short Communication. Processes (Basel) 2022. [DOI: 10.3390/pr10010118] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023] Open
Abstract
Modeling the thin-layer drying of foods is based on describing the moisture ratio versus time data by using a suitable mathematical model or models. Several models were proposed for this purpose and almost all studies were related to the application of these models to the data, a comparison and selecting the best-fitted model. A careful inspection of the existing drying data in literature revealed that there are only a limited number of curves and, therefore, the use of some models, especially the complex ones and the ones that require a transformation of the data, should be avoided. These were listed based on evidence with the use of both synthetic and published drying data. Moreover, the use of some models were encouraged, again based on evidence. Eventually, some suggestions were given to the researchers who plan to use mathematical models for their drying studies. These will help to reduce the time of the analyses and will also avoid the arbitrary usage of the models.
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39
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Evaluation of a Moisture Diffusion Model for Analyzing the Convective Drying Kinetics of Lavandula x allardii Leaves. COMPUTATION 2021. [DOI: 10.3390/computation9120141] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
In the present case study, a moisture diffusion model is developed to simulate the drying kinetics of Lavandula x allardii leaves for non-stationary convective drying regimes. Increasing temperature profiles are applied over the drying duration and the influence of temperature advancing rates on the moisture removal and the drying rate is investigated. The model assumes a one-dimensional moisture transfer under transient conditions, which occurs from the leaf center to the surface by liquid diffusion due to the concentration gradient developed by the surface water evaporation caused by the difference of water vapor partial pressure between the drying medium and the leaf surface. A numerical solution of Fick’s 2nd law is obtained by an in-house code using the finite volume method, including shrinkage and a variable temperature-dependent effective moisture diffusion coefficient. The numerical results have been validated against experimental data for selected cases using statistical indices and the predicted dehydration curves presented a good agreement for the higher temperature advancing rates. The examined modeling approach was found stable and can output, in a computationally efficient way, the temporal changes of moisture and drying rate. Thus, the present model could be used for engineering applications involving the design, optimization and development of drying equipment and drying schedules for the examined type of non-stationary drying patterns.
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40
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Albosharib D, Noshad M, Jooyandeh H, Zaki Dizaji H. Effect of freezing and radiofrequency pretreatments on quality and kinetics of convective air‐drying of potatoes. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16062] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Dalal Albosharib
- Department of Food Science & Technology Agricultural Sciences and Natural Resources University of Khuzestan Mollasani Iran
| | - Mohammad Noshad
- Department of Food Science & Technology Agricultural Sciences and Natural Resources University of Khuzestan Mollasani Iran
| | - Hossein Jooyandeh
- Department of Food Science & Technology Agricultural Sciences and Natural Resources University of Khuzestan Mollasani Iran
| | - Hassan Zaki Dizaji
- Department of Biosystems Engineering Shahid Chamran University of Ahvaz Ahvaz Iran
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41
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Mouhoubi K, Boulekbache‐Makhlouf L, Mehaba W, Himed‐Idir H, Madani K. Convective and microwave drying of coriander leaves: Kinetics characteristics and modeling, phenolic contents, antioxidant activity, and principal component analysis. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13932] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Khokha Mouhoubi
- Laboratoire de Biomathématiques, Biophysique, Biochimie et Scientométrie, Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
| | - Lila Boulekbache‐Makhlouf
- Laboratoire de Biomathématiques, Biophysique, Biochimie et Scientométrie, Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
| | - Wafa Mehaba
- Mediterranean Agronomic Institute of Zaragoza (IAMZ) Zaragoza Spain
| | - Hayat Himed‐Idir
- Laboratoire de Biomathématiques, Biophysique, Biochimie et Scientométrie, Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
- Centre de Recherche Scientifique et Technique sur les Régions Aride (CRSTRA) Division: Phœniciculture, Biotechnologie et Valorisation des Produits et Sous‐produits du Palmier Dattier Biskra Algeria
| | - Khodir Madani
- Laboratoire de Biomathématiques, Biophysique, Biochimie et Scientométrie, Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
- Centre de recherche en technologie agro‐alimentaire Route de targua‐ouzemour Bejaia Algeria
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42
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Ravichandran KS, Krishnaswamy K. Sustainable food processing of selected North American native berries to support agroforestry. Crit Rev Food Sci Nutr 2021:1-26. [PMID: 34761993 DOI: 10.1080/10408398.2021.1999901] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
Chokeberries, elderberries, blueberries, and blackberries are highly nutritious native fruits in the US Midwest region. Their high moisture content, delicate structure easily leads to fruit loss/waste. This review focuses on different drying methods for whole fruits and juices to preserve their quality and improve their shelf life. Solar drying, hot-air drying, spray drying, freeze-drying, vacuum-drying, electromagnetic drying, and osmotic dehydration are the commonly used dehydrating methods for berries. Berries are photo, heat-sensitive, and rich source of essential nutrients. Texture, flavor, color, water content, phytonutrients, physicochemical properties can be influenced by dryer and processing parameter selection. Drying is a complex dynamic process, due to structural differences among various foods, combined thermal and non-thermal techniques could improve fruit quality. Hence, knowledge of drying behavior and degradation kinetics is vital for optimizing the process parameters to enhance the fruit quality. Freeze drying and spray drying showed better preservation of nutrients. Existing research suggests that chokeberries (Aronia) are underutilized compared to blueberries and blackberries. Aronia fruit has a lot of potentials containing health-promoting compounds and is yet to be explored. Future research suggestions have been put forward for the efficient use of drying techniques and to improve the fruit quality.
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Affiliation(s)
| | - Kiruba Krishnaswamy
- Division of Food, Nutrition and Exercise Science, University of Missouri, Columbia, Missouri, USA.,Department of Biomedical, Biological and Chemical Engineering, University of Missouri, Columbia, Missouri, USA
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43
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Vibro-Fluidized Bed Drying of Pumpkin Seeds: Assessment of Mathematical and Artificial Neural Network Models for Drying Kinetics. J FOOD QUALITY 2021. [DOI: 10.1155/2021/7739732] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022] Open
Abstract
Pumpkin seeds were dried in a vibro-fluidized bed dryer (VFBD) at different temperatures at optimized vibration intensity of 4.26 and 4 m/s air velocity. The drying characteristics were mapped employing semiempirical models and Artificial Neural Network (ANN). Prediction of drying behavior of pumpkin seeds was done using semiempirical models, of which, one was preferred as it indicated the best statistical indicators. Two-term model showed the best fit of data with R2 − 0.999, and lowest χ2 − 1.03 × 10−4 and MSE 7.55 × 10−5. A feedforward backpropagation ANN model was trained by the Levenberg–Marquardt training algorithm using a TANSIGMOID activation function with 2-10-2 topology. Performance assessment of ANN showed better prediction of drying behavior with R2 = 0.9967 and MSE = 5.21 × 10−5 for moisture content, and R2 = 0.9963 and MSE = 2.42 × 10−5 for moisture ratio than mathematical models. In general, the prediction of drying kinetics and other drying parameters was more precise in the ANN technique as compared to semiempirical models. The diffusion coefficient, Biot number, and hm increased from 1.12 × 10−9 ± 3.62 × 10−10 to 1.98 × 10−9 ± 4.61 × 10−10 m2/s, 0.51 ± 0.01 to 0.60 ± 0.01, and 1.49 × 10−7 ± 4.89 × 10−8 to 3.10 × 10−7 ± 7.13 × 10−8 m/s, respectively, as temperature elevated from 40 to 60°C. Arrhenius’s equation was used to the obtain the activation energy of 32.71 ± 1.05 kJ/mol.
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44
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Behera B, Balasubramanian P. Experimental and modelling studies of convective and microwave drying kinetics for microalgae. BIORESOURCE TECHNOLOGY 2021; 340:125721. [PMID: 34371334 DOI: 10.1016/j.biortech.2021.125721] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/31/2021] [Revised: 07/30/2021] [Accepted: 08/01/2021] [Indexed: 06/13/2023]
Abstract
Conventional microalgal drying consumes huge time and contributes to 60-80% of downstream process costs. With the aim to develop an effective and rapid drying process, the present study evaluated the performance of microwave based drying (MWD) with a power range of 360-900 W and compared with the conventional oven drying (OD) at 40-100 °C. MWD was found to be efficient due to uniform and volumetric heating because of dipolar interaction, with an effective diffusivity of 0.47 × 10-9-1.63 × 10-9 m2 s-1, comparatively higher than OD. Activation and specific energy of 32.43 W g-1 and 42.9-56.07 kWh kg-1 was projected respectively, and a falling rate period with best fit for Newton and Henderson-Pabis model was observed for MWD. Uniform heating from internal sub-surface avoided cell distress, resulting in 14.4% higher lipid yield and significant preservation of biochemical components that can be processed into bioenergy and valuable products in microalgal biorefinery.
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Affiliation(s)
- Bunushree Behera
- Agricultural & Environmental Biotechnology Group, Department of Biotechnology & Medical Engineering, National Institute of Technology Rourkela, Odisha 769008, India
| | - Paramasivan Balasubramanian
- Agricultural & Environmental Biotechnology Group, Department of Biotechnology & Medical Engineering, National Institute of Technology Rourkela, Odisha 769008, India.
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45
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Kinetics, energy efficiency and mathematical modeling of thin layer solar drying of figs (Ficus carica L.). Sci Rep 2021; 11:21266. [PMID: 34711867 PMCID: PMC8553925 DOI: 10.1038/s41598-021-00690-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2021] [Accepted: 10/15/2021] [Indexed: 11/08/2022] Open
Abstract
First convectional thin layer drying of two fig (Ficus carica L.) varieties growing in Moroccan, using partially indirect convective dryer, was performed. The experimental design combined three air temperatures levels (60, 70 and 80 °C) and two air-flow rates (150 and 300 m3/h). Fig drying curve was defined as a third-order polynomial equation linking the sample moisture content to the effective moisture diffusivity. The average activation energy was ranged between 4699.41 and 7502.37 kJ/kg. It raised proportionally with the air flow velocity, and the same pattern were observed for effective moisture diffusivity regarding drying time and velocity. High levels of temperature (80 °C) and velocity (300 m3/h) lead to shorten drying time (200 min) and improve the slices physical quality. Among the nine tested models, Modified Handerson and Pabis exhibited the highest correlation coefficient value with the lowest chi-square for both varieties, and then give the best prediction performance. Energetic investigation of the dryer prototype showed that the total use of energy alongside with the specific energy utilization (13.12 and 44.55 MWh/kg) were inversely proportional to the velocity and drying temperature. Likewise, the energy efficiency was greater (3.98%) higher in drying conditions.
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46
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Anyanwu CN, Onyia C, Uchendu AJ, Aneke NN, Ohagwu JC, Ojike O, Kumar A, Kalu‐Uka A, Ukadike OO. Solar photovoltaic (PV)‐driven active crop drying system for plantain (
MUSA SPP
): Design, development, and performance evaluation. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13892] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Cosmas Ngozichukwu Anyanwu
- Department of Agricultural and Bioresources Engineering University of Nigeria Nsukka Nigeria
- Africa Centre of Excellence for Sustainable Power and Energy Development (ACESPED) University of Nigeria Nsukka Nigeria
| | - Chiemelu Onyia
- Department of Agricultural and Bioresources Engineering University of Nigeria Nsukka Nigeria
| | - Adobi Jane Uchendu
- Department of Agricultural and Bioresources Engineering University of Nigeria Nsukka Nigeria
| | - Nneoma Nkem Aneke
- Department of Agricultural and Bioresources Engineering University of Nigeria Nsukka Nigeria
| | - Jude Chukwuemeka Ohagwu
- Department of Agricultural and Bioresources Engineering University of Nigeria Nsukka Nigeria
| | - Onyekwere Ojike
- Department of Agricultural and Bioresources Engineering University of Nigeria Nsukka Nigeria
| | - Anil Kumar
- Department of Mechanical Engineering Delhi Technological University Delhi India
- Centre for Energy and Environment Delhi Technological University Delhi India
| | - Abraham Kalu‐Uka
- Department of Mechanical Engineering University of Nigeria Nsukka Nigeria
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47
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Álvarez S, Álvarez C, Hamill R, Mullen AM, O'Neill E. Drying dynamics of meat highlighting areas of relevance to dry-aging of beef. Compr Rev Food Sci Food Saf 2021; 20:5370-5392. [PMID: 34601801 DOI: 10.1111/1541-4337.12845] [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] [Received: 12/18/2020] [Revised: 08/18/2021] [Accepted: 08/29/2021] [Indexed: 11/26/2022]
Abstract
Drying of foods is a processing step, which has a variety of outcomes from improving shelf life and product stability, to reducing weight, or to achieving a targeted product eating quality. Drying is key step in the manufacturing of some dried meat products, such as jerky. It is also a major event that occurs when beef is dry-aged, where beef is exposed to air under defined conditions for an extended aging period. Although the conditions typically used to produce dried meat products are significantly different from those that prevail during dry-aging, both involve a gradual removal of water from muscle. As there is a paucity of research on the kinetics of the dehydration process occurring during dry-aging of beef, this paper comprehensively reviews models used to describe drying kinetics in other beef products, in order to gain insights regarding the key factors that impact water removal from meat. Consideration is given as to how the specific conditions during dry-aging such as air flows used (approximately 2 m/s), high air relative humidity, low temperature, and meat geometry will influence the kinetics of the drying. With regard to modeling, equations derived from Fick's second law of diffusion (e.g., thin-layer models) have been used to describe the drying kinetics of small-sized meat products. However, to apply Fick's law to dry-aging, some different considerations may need to be evaluated such as: tridimensional geometry (i.e., whole muscle); uniform initial moisture content; isotropic diffusion; negligible shrinkage;and a combination of internal and external resistances.
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Affiliation(s)
- Sara Álvarez
- Department of Food Quality and Sensory Science, Teagasc Food Research Centre Ashtown, Dublin, Ireland
| | - Carlos Álvarez
- Department of Food Quality and Sensory Science, Teagasc Food Research Centre Ashtown, Dublin, Ireland
| | - Ruth Hamill
- Department of Food Quality and Sensory Science, Teagasc Food Research Centre Ashtown, Dublin, Ireland
| | - Anne Maria Mullen
- Department of Food Quality and Sensory Science, Teagasc Food Research Centre Ashtown, Dublin, Ireland
| | - Eileen O'Neill
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
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Shi S, Feng J, An G, Kong B, Wang H, Pan N, Xia X. Dynamics of heat transfer and moisture in beef jerky during hot air drying. Meat Sci 2021; 182:108638. [PMID: 34329856 DOI: 10.1016/j.meatsci.2021.108638] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2020] [Revised: 07/13/2021] [Accepted: 07/20/2021] [Indexed: 11/29/2022]
Abstract
The aim of this study was to investigate the surface temperature, moisture migration, muscle shrinkage and microstructure of beef jerky during hot air multi-stage drying. Temperatures were sequentially increased from 40 to 50 to 60 °C, and corresponding times were 0.5 h - 1 h - 2.5 h, 0.5 h - 2 h - 1.5 h, 1 h - 1 h - 2 h and 1 h - 2 h - 1 h in 4 groups. With increasing temperature, moisture content and diffusivity of the sample decreased, the surface temperature, moisture migration, muscle shrinkage and the gaps (spacing) between muscle fibres increased. The jerky in groups 3 and 4 attained high overall acceptability. The jerky dried at 40 °C for 1 h, 50 °C for 1 h and 60 °C for 2 h had highest quality. The results cover the range of temperature and time used in beef drying and can be used to optimize the drying process of beef.
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Affiliation(s)
- Shuo Shi
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Jia Feng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Geer An
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Hui Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Nan Pan
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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Rojas ML, Gomes BDO, Carvalho GR, Santos KC, Guedes JS, Bitencourt BS, Augusto PED. Convective drying of cambuci, a native fruit from the Brazilian Atlantic Forest: Effect of pretreatments with ethanol and freezing. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13822] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Meliza Lindsay Rojas
- Dirección de Investigación y Desarrollo Universidad Privada del Norte (UPN) Trujillo Peru
| | - Bruna de Oliveira Gomes
- Department of Agri‐food Industry, Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ) University of São Paulo (USP) Piracicaba São Paulo Brazil
| | - Gisandro Reis Carvalho
- Department of Agri‐food Industry, Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ) University of São Paulo (USP) Piracicaba São Paulo Brazil
| | - Karoline Costa Santos
- Department of Agri‐food Industry, Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ) University of São Paulo (USP) Piracicaba São Paulo Brazil
| | - Jaqueline Souza Guedes
- Department of Agri‐food Industry, Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ) University of São Paulo (USP) Piracicaba São Paulo Brazil
| | - Bruna Sousa Bitencourt
- Department of Agri‐food Industry, Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ) University of São Paulo (USP) Piracicaba São Paulo Brazil
- Department of Food Science (DCA) Federal University of Lavras (UFLA) Lavras Minas Gerais Brazil
| | - Pedro Esteves Duarte Augusto
- Department of Agri‐food Industry, Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ) University of São Paulo (USP) Piracicaba São Paulo Brazil
- Food and Nutrition Research Center (NAPAN) University of São Paulo (USP) São Paulo São Paulo Brazil
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The Effect of Pre-Drying Treatment and Drying Conditions on Quality and Energy Consumption of Hot Air-Dried Celeriac Slices: Optimisation. Foods 2021; 10:foods10081758. [PMID: 34441535 PMCID: PMC8394511 DOI: 10.3390/foods10081758] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2021] [Revised: 07/20/2021] [Accepted: 07/27/2021] [Indexed: 11/17/2022] Open
Abstract
Celeriac is a good source of fibre, trace minerals, and phenolic compounds; it has a pleasant aroma but is a perishable material, prone to discolouration. This research investigated the optimisation of the quality and energy demand in hot-air dried celeriac slices. The experiment utilised the I-optimal design of response surface methodology with 30 experiment runs. Pre-drying treatments (blanching at 85 °C, three minutes; dipping in 1% citric acid solution, three minutes; no pre-drying treatment), drying temperatures (50, 60, and 70 °C), air velocities (1.5, 2.2, and 2.9 m/s), and thickness (three-, five, and seven-mm) were applied. The drying conditions affected drying time significantly (p < 0.0001). The model by Midilli and others and the logarithmic model fitted best with celeriac slices drying kinetics. Blanched samples had a higher ΔE*ab (total colour difference) and BI (browning index) but lower WI (whiteness index) than samples with other pre-drying treatments. The rehydration ratio decreased with the increase of sample thickness and blanching (p < 0.0001). A quadratic model described the specific energy consumption (Es) best. The dried samples compared with fresh samples had increased antioxidant activity but decreased total phenolic compound value. The optimisation solution chosen was 58 °C drying temperature, 2.9 m/s air velocity, and 4.6 mm sample thickness with acid pre-drying treatment.
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