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Vera-Cespedes N, Muñoz LA, Rincón MÁ, Haros CM. Physico-Chemical and Nutritional Properties of Chia Seeds from Latin American Countries. Foods 2023; 12:3013. [PMID: 37628012 PMCID: PMC10453379 DOI: 10.3390/foods12163013] [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: 07/03/2023] [Revised: 08/04/2023] [Accepted: 08/07/2023] [Indexed: 08/27/2023] Open
Abstract
In the last few decades, chia (Salvia hispanica L.) cultivation has expanded around the world, and the seeds have become well known due to their rich composition of nutrients and bioactive compounds. The aim of this work was to evaluate the physical, chemical, and nutritional profile of eight types of chia seeds grown in different Latin-American countries (Argentina, Bolivia, Chile, Ecuador, Mexico, Paraguay, and Peru). The results showed that several nutritional parameters of the seeds, such as the protein content and amino acid profile, dietary fiber content, lipid content, mineral composition, and presence of phytate, depend on the location in which they were grown. Other parameters, such as ash content, fatty acid profile, or various physical parameters, were uniform across locations (except for color parameters). The results support the notion that the nutritional characteristics of seeds are determined by the seeds' origin, and further analysis is needed to determine the exact mechanisms that control the changes in the seed nutritional properties of chia seeds.
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Affiliation(s)
- Natalia Vera-Cespedes
- Instituto de Agroquímica y Tecnología de Alimentos (IATA), Spanish Council for Scientific Research (CSIC), C/Catedrático Agustín Escardino Benlloch, 7, 46980 Paterna, Valencia, Spain;
- Laboratorio de Ciencias de los Alimentos, Instituto de Investigación y Postgrado, Facultad de Ciencias de la Salud, Universidad Central de Chile, Santiago 8330546, CP, Chile
| | - Loreto A. Muñoz
- Laboratorio de Ciencias de los Alimentos, Instituto de Investigación y Postgrado, Facultad de Ciencias de la Salud, Universidad Central de Chile, Santiago 8330546, CP, Chile
| | - Miguel Ángel Rincón
- Department of Agronomy, Food Technology Division, University of Almería, La Cañada de San Urbano s/n, 04120 Almería, Spain;
- Institute of Nutrition and Food Technology, University of Chile, El Líbano 5524, Macul, Santiago 7830490, CP, Chile
| | - Claudia M. Haros
- Instituto de Agroquímica y Tecnología de Alimentos (IATA), Spanish Council for Scientific Research (CSIC), C/Catedrático Agustín Escardino Benlloch, 7, 46980 Paterna, Valencia, Spain;
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2
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Lazou A, Anastasiadis G, Provata T, Koliou Z, Protonotariou S. Utilization of industrial hemp by-product defatted seed flour: effect of its incorporation on the properties and quality characteristics of 'tsoureki', a rich-dough baked Greek product. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:3984-3996. [PMID: 36433711 DOI: 10.1002/jsfa.12351] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/23/2022] [Revised: 11/18/2022] [Accepted: 11/18/2022] [Indexed: 05/03/2023]
Abstract
BACKGROUND A rich-dough baked Greek product named 'tsoureki' was prepared using non-gluten hemp seed flour at ratios of 0:100, 10:90, 30:70, and 50:50. The effects of hemp flour addition on the properties of 'tsoureki', including physicochemical properties (moisture content, water activity, sorption phenomena), structural properties, textural properties, total phenolic content, antioxidant activity, and sensorial characteristics, as well as the macroscopic structure and morphological characteristics, were studied. RESULTS Hemp flour addition affected dough rheology, showing tan δ values < 1, a decrease in both G' and G″ values, while both flow behavior and consistency indices were also significantly affected, which might have an influence on the final baked goods. The Guggenheim-Anderson-de Boer model satisfactorily described sorption data, while both hemp addition and temperature had a significant effect. A significantly higher hardness of 11.55 N, a lower specific volume of 2.65 cm3 g-1 , and a lower porosity of 0.676 were observed at high hemp additions. The hemp flour level influenced the color of the crumb and crust, and the total color difference (ΔE) increased significantly with the increase in hemp flour. Hemp flour additions were detectable by the naked eye, with an obvious color difference between control and hemp-containing samples. Moreover, the phenolic content and antioxidant capacity were increased, as were some organoleptic characteristics, such as the bitter aftertaste. Concurrently, overall acceptability decreased significantly. CONCLUSION Overall, the incorporation of gluten-free defatted hemp seed flour in 'tsoureki' formulations seems to be a promising alternative for improving quality of such rich-dough baked products. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Andriana Lazou
- Laboratory of Chemistry, Analysis and Design of Food Processes, Department of Food Science and Technology, School of Food Sciences, University of West Attica, Athens, Greece
| | - Georgios Anastasiadis
- Laboratory of Chemistry, Analysis and Design of Food Processes, Department of Food Science and Technology, School of Food Sciences, University of West Attica, Athens, Greece
| | - Tarsia Provata
- Laboratory of Chemistry, Analysis and Design of Food Processes, Department of Food Science and Technology, School of Food Sciences, University of West Attica, Athens, Greece
| | - Zoi Koliou
- Laboratory of Chemistry, Analysis and Design of Food Processes, Department of Food Science and Technology, School of Food Sciences, University of West Attica, Athens, Greece
| | - Styliani Protonotariou
- Laboratory of Food Process Engineering, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece
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3
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Blanco-Lizarazo CM, Ospina Echeverri JC, Alvarez H. Porosity determination of Vienna sausages through digital images analysis. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:3725-3730. [PMID: 36495255 DOI: 10.1002/jsfa.12378] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/19/2022] [Revised: 11/15/2022] [Accepted: 12/02/2022] [Indexed: 06/17/2023]
Abstract
BACKGROUND This research aimed to determine the porosity and particle size distribution in canned Vienna-type sausages using digital image analysis (DIA) on photographs captured with a digital camera and applying a Monte Carlo simulation. The methodology determined morphometric parameters (area and Feret diameter) by DIA of transverse and longitudinal sections of canned sausages. Those images were previously contrast enhanced, color threshold adjusted, and binarized. Subsequently, the estimation of the pore volume was carried out from the inverse Gaussian distributions of Feret diameter and area, as well as the porosity, using Monte Carlo simulation. RESULTS The pores had an average Feret diameter of 0.335 mm and an average area of 0.085 mm2 . The highest estimated bivariate kernel density was presented for the smallest pores (around 0.02 mm2 in area and 0.25 mm in diameter). Simulation average values of pore volume, assumed as a cylinder, and porosity were 1.455 mm3 and 0.737 respectively. The average porosity value was consistent with the value experimentally estimated by the indirect method, in concordance with the definition of porosity, which was 0.715, presenting a mean relative percentage error of 3.08% concerning the estimated experimental value as well. CONCLUSION This research presents interesting perspectives for the quantitative analysis of the microstructure of food and biological materials through a novel, low-cost, reliable, and fast proposal. Moreover, this is the first study to report the porosity determination in canned sausages by DIA. © 2022 Society of Chemical Industry.
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Affiliation(s)
| | | | - Hernán Alvarez
- Grupo de Investigación Kalman. Departamento de Procesos y Energía, Facultad de Minas, Universidad Nacional de Colombia, Sede Medellín, Colombia
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Wang L, Kang J, Zhu C, Zhou Z, Wang S, Huang Z. Modeling the RF heating uniformity contributed by a rotating turntable. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2022.111289] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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5
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Umaña M, Calahorro M, Eim V, Rosselló C, Simal S. Measurement of microstructural changes promoted by ultrasound application on plant materials with different porosity. ULTRASONICS SONOCHEMISTRY 2022; 88:106087. [PMID: 35785623 PMCID: PMC9256647 DOI: 10.1016/j.ultsonch.2022.106087] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/13/2022] [Revised: 06/15/2022] [Accepted: 06/28/2022] [Indexed: 05/26/2023]
Abstract
This research investigated the effects of ultrasound application (192 ± 6 W/L) on the microstructure of vegetables/fruits with different porosities, cell sizes and patterns (eggplants, beetroots, and apples), submitted to an immersion treatment in different liquids: distilled water, citric acid (1% w/v), and the vegetable/fruit juice, at 25 °C during 5 min. The ultrasound application did not significantly (p > 0.05) affect the size of the cells of the most porous material (eggplant) compared to the samples immersed without ultrasound assistance. The apple samples (with a middle-high porosity and the largest cells) were the most affected by ultrasound application. The median cell areas of samples treated with ultrasound in water and apple juice were 26 and 20% larger than those of samples treated without ultrasound, mainly because of cell wall disruption which caused the cells to merge into bigger clusters, but no effect was observed with the citric acid. Ultrasound application significantly (p < 0.05) increased the median cell area of the less porous raw matter (beetroot) only when the treatment was carried out in the vegetable juice (cells were 26% larger after treatment assisted with ultrasound than without it). Thus, the effects of ultrasound differ in materials with initially different characteristics.
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Affiliation(s)
- Mónica Umaña
- Department of Chemistry, University of the Balearic Islands, Ctra. Valldemossa, Km. 7.5, 07122 Palma de Mallorca, Spain
| | - Marina Calahorro
- Department of Chemistry, University of the Balearic Islands, Ctra. Valldemossa, Km. 7.5, 07122 Palma de Mallorca, Spain
| | - Valeria Eim
- Department of Chemistry, University of the Balearic Islands, Ctra. Valldemossa, Km. 7.5, 07122 Palma de Mallorca, Spain
| | - Carmen Rosselló
- Department of Chemistry, University of the Balearic Islands, Ctra. Valldemossa, Km. 7.5, 07122 Palma de Mallorca, Spain
| | - Susana Simal
- Department of Chemistry, University of the Balearic Islands, Ctra. Valldemossa, Km. 7.5, 07122 Palma de Mallorca, Spain.
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Tehreem S, Yousra M, Alamer KH, Alsudays IM, Sarwar S, Kamal A, Naeem S. Analysis of the role of various biochar in the remediation of heavy metals in contaminated water and its kinetics study. JOURNAL OF SAUDI CHEMICAL SOCIETY 2022. [DOI: 10.1016/j.jscs.2022.101518] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
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7
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Mierzwa D, Szadzińska J, Radziejewska-Kubzdela E, Biegańska-Marecik R, Kidoń M, Gapiński B. Effectiveness of cranberry (Vaccinium macrocarpon, cv. Pilgrim) vacuum impregnation: The effect of sample pretreatment, pressure, and processing time. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2022.06.001] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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8
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Sridhar K, Makroo HA, Srivastava B. Effect of Cold- and Hot-Break Heat Treatments on the Physicochemical Characteristics of Currant Tomato ( Solanum pimpinellifolium) Pulp and Paste. Foods 2022; 11:foods11121730. [PMID: 35741927 PMCID: PMC9222535 DOI: 10.3390/foods11121730] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2022] [Revised: 06/05/2022] [Accepted: 06/10/2022] [Indexed: 02/04/2023] Open
Abstract
Currant tomato (Solanum pimpinellifolium), an underutilized wild species of modern tomato, was investigated to determine the physicochemical properties and understand the effect of cold- and hot-break heat treatments on physicochemical characteristics. Moreover, a new Arrhenius-type equation was used to model the temperature-dependent viscosity of currant tomato pulp and paste. The currant tomato’s porosity, surface area, and lycopene content were 40.96 ± 0.84%, 663.86 ± 65.09 mm2, and 9.79 ± 1.88 mg/100 g, respectively. Cold- and hot-break heat treatments had a significant (p < 0.05) effect on tomato pulp and paste color change (0.09 to 0.26; 0.19 to 1.96), viscosity (0.06 to 0.02 Pa.s; 0.85 to 0.37 Pa.s), and lycopene content (9.70 to 9.07 mg/100 g; 9.60 to 9.37 mg/100 g), respectively. An Arrhenius-type equation described the temperature-dependent viscosity of currant tomato pulp and paste with activation energy (Ea) ranging from 7.54 to 11.72 kJ/mol and 8.62 to 8.97 kJ/mol, respectively. Principal component analysis (PCA) revealed a total of variance 99.93% in tomato pulp and paste as affected by the cold- and hot-break heat treatments. Overall, the findings may provide knowledge for design graders and process optimization to develop currant tomato-based products.
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Affiliation(s)
- Kandi Sridhar
- Department of Food Engineering & Technology, Tezpur University, Tezpur 784 028, Assam, India or (K.S.); or
- UMR1253, Science et Technologie du Lait et de l’œuf, INRAE, L’Institut Agro Rennes-Angers, 65 Rue de Saint Brieuc, F-35042 Rennes, France
| | - Hilal A. Makroo
- Department of Food Engineering & Technology, Tezpur University, Tezpur 784 028, Assam, India or (K.S.); or
- Department of Food Technology, Islamic University of Science and Technology, Awantipora 192 122, Jammu & Kashmir, India
| | - Brijesh Srivastava
- Department of Food Engineering & Technology, Tezpur University, Tezpur 784 028, Assam, India or (K.S.); or
- Correspondence: ; Tel.: +91-3712-27-5712
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9
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The porosity of carbohydrate-based spray-dried microparticles containing limonene stabilized by pea protein: Correlation between porosity and oxidative stability. Curr Res Food Sci 2022; 5:878-885. [PMID: 35647558 PMCID: PMC9136181 DOI: 10.1016/j.crfs.2022.05.003] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2021] [Revised: 05/03/2022] [Accepted: 05/08/2022] [Indexed: 11/21/2022] Open
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10
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Karigidi KO, Olaiya CO. Improving the nutritional quality of yam flour by substitution with Curculigo pilosa and in vitro digestibility and sensory analysis of its pasta. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01114-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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11
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Chouaibi M, Snoussi A, Attouchi S, Ferrari G. Influence of drying processes on bioactive compounds profiles, hydroxymethylfurfural, color parameters, and antioxidant activities of Tunisian eggplant (
Solanum melongena
L.). J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15460] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Moncef Chouaibi
- Food Engineering and Basic Science Department Higher School of Food Industries Elkhadra City Tunisia
- Department of Chemical and Food Engineering University of Salerno Fisciano Italy
| | - Ahmed Snoussi
- Food Technology Department Higher School of Food Industries Elkhadra City Tunisia
| | - Samar Attouchi
- Food Engineering and Basic Science Department Higher School of Food Industries Elkhadra City Tunisia
| | - Giovanna Ferrari
- Department of Chemical and Food Engineering University of Salerno Fisciano Italy
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JUNQUEIRA JRDJ, CORRÊA JLG, MENDONÇA KSD, MELLO JUNIOR RED, SOUZA AU. Modeling mass transfer during osmotic dehydration of different vegetable structures under vacuum conditions. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.02420] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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13
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Ramírez N, Vega‐Castro O, Simpson R, Ramirez C, Nuñez H. Effect of pulsed vacuum and laser microperforations on the potential acceleration of chicken meat marination. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13627] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Natalia Ramírez
- Departamento de Ingeniería Química y Ambiental Universidad Técnica Federico Santa María Valparaíso Chile
| | - Oscar Vega‐Castro
- BIOALI Research Group, Faculty of Pharmaceutical and Food Science Universidad de Antioquia Medellin Colombia
| | - Ricardo Simpson
- Departamento de Ingeniería Química y Ambiental Universidad Técnica Federico Santa María Valparaíso Chile
- Centro Regional de Estudios en Alimentos Saludables (CREAS) Conicyt‐Regional R06I1004 Valparaíso Chile
| | - Cristian Ramirez
- Departamento de Ingeniería Química y Ambiental Universidad Técnica Federico Santa María Valparaíso Chile
- Centro Regional de Estudios en Alimentos Saludables (CREAS) Conicyt‐Regional R06I1004 Valparaíso Chile
| | - Helena Nuñez
- Departamento de Ingeniería Química y Ambiental Universidad Técnica Federico Santa María Valparaíso Chile
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Sappati PK, Nayak B, VanWalsum GP. Thermophysical properties prediction of brown seaweed (Saccharina latissima) using artificial neural networks (ANNs) and empirical models. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1691588] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Praveen Kumar Sappati
- Food Science and Human Nutrition, School of Food and Agriculture, University of Maine, Orono, ME, USA
| | - Balunkeswar Nayak
- Food Science and Human Nutrition, School of Food and Agriculture, University of Maine, Orono, ME, USA
| | - G. Peter VanWalsum
- Chemical and Biomedical Engineering, University of Maine, Orono, ME, USA
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15
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Ran XL, Zhang M, Wang Y, Bhandari B. Dielectric properties of carrots affected by ultrasound treatment in water and oil medium simulated systems. ULTRASONICS SONOCHEMISTRY 2019; 56:150-159. [PMID: 31101250 DOI: 10.1016/j.ultsonch.2019.04.016] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/12/2018] [Revised: 03/21/2019] [Accepted: 04/08/2019] [Indexed: 06/09/2023]
Abstract
The ultrasound treatment of vegetables can damage their tissue structure and release water and soluble solids altering the dielectric properties of the material. Changes in the dielectric properties will influence the microwave processing of ultrasound pretreated material. In order to investigate the effect of ultrasound pretreatment on dielectric properties, carrots were ultrasonicated in simulated water and oil systems. Microwave heating and microwave-assisted vacuum frying of carrot slices were also completed to explore the relation between dielectric properties of microwave pretreated samples and microwave absorption. Ultrasound of carrots in water simulated system showed that ε' and ε″ of carrots tended to decrease with the increase of ultrasonic power (from 480 W to 640 W) and time (from 10 min to 30 min). Ultrasound treatment of carrots in salt solutions increased ε' and ε″ of carrots. The combined pretreatment of microwave blanching with ultrasound in salt solutions increased ε″ (from 19.72 to 29.90). Conversely, in oil simulated system, the ε' and ε″ of carrots also decreased as the ultrasonication power and time increased. Besides, the dielectric properties decreased as the temperature of oil medium increased from 35 °C to 75 °C. With improved dielectric properties, the dehydration rate during frying of carrot increased due to the enhanced microwave absorption. Therefore, the combined pretreatment of microwave blanching with ultrasound in salt solutions largely improved the dielectric properties of carrots, and reducing the required time of microwave vacuum frying.
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Affiliation(s)
- Xin-Li Ran
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; International Joint Laboratory on Food Safety, Jiangnan University, Jiangnan University, China.
| | - Yuchuan Wang
- International Joint Laboratory on Food Safety, Jiangnan University, Jiangnan University, China
| | - Bhesh Bhandari
- School of Agriculture and Food Sciences, University of Queensland, Brisbane, QLD, Australia
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16
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Vallespir F, Rodríguez Ó, Eim VS, Rosselló C, Simal S. Effects of freezing treatments before convective drying on quality parameters: Vegetables with different microstructures. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.01.006] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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17
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Freezing pre-treatments on the intensification of the drying process of vegetables with different structures. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.07.008] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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18
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Pulsed Vacuum Osmotic Dehydration of Beetroot, Carrot and Eggplant Slices: Effect of Vacuum Pressure on the Quality Parameters. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2147-9] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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19
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Effects of ultrasound frequency and application time prior to deep-fat frying on quality aspects of fried potato strips. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.05.001] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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20
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Rodríguez Ó, Eim V, Rosselló C, Femenia A, Cárcel JA, Simal S. Application of power ultrasound on the convective drying of fruits and vegetables: effects on quality. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:1660-1673. [PMID: 28906555 DOI: 10.1002/jsfa.8673] [Citation(s) in RCA: 48] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/30/2017] [Revised: 09/06/2017] [Accepted: 09/10/2017] [Indexed: 06/07/2023]
Abstract
Drying gives rise to products with a long shelf life by reducing the water activity to a level that is sufficiently low to inhibit the growth of microorganisms, enzymatic reactions and other deteriorative reactions. Despite the benefits of this operation, the quality of heat sensitive products is diminished when high temperatures are used. The use of low drying temperatures reduces the heat damage but, because of a longer drying time, oxidation reactions occur and a reduction of the quality is also observed. Thus, drying is a method that lends itself to being intensified. For this reason, alternative techniques are being studied. Power ultrasound is considered as an emerging and promising technology in the food industry. The potential of this technology relies on its ability to accelerate the mass transfer processes in solid-liquid and solid-gas systems. Intensification of the drying process with power ultrasound can be achieved by modifying the product behavior during drying, using pre-treatments such as soaking in a liquid medium assisted acoustically or, during the drying process itself, by applying power ultrasound in the gaseous medium. This review summarises the effects of the application of the power ultrasound on the quality of different dried products, such as fruits and vegetables, when the acoustic energy is intended to intensify the drying process, either when the application is performed before pretreatment or during the drying process. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Óscar Rodríguez
- Department of Chemistry, University of the Balearic Islands, Palma de Mallorca, Spain
| | - Valeria Eim
- Department of Chemistry, University of the Balearic Islands, Palma de Mallorca, Spain
| | - Carmen Rosselló
- Department of Chemistry, University of the Balearic Islands, Palma de Mallorca, Spain
| | - Antoni Femenia
- Department of Chemistry, University of the Balearic Islands, Palma de Mallorca, Spain
| | - Juan A Cárcel
- ASPA Group, Food Technology Department, Universitat Politècnica de Valencia, Valencia, Spain
| | - Susana Simal
- Department of Chemistry, University of the Balearic Islands, Palma de Mallorca, Spain
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21
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Improvement of Mass Transfer by Freezing Pre-treatment and Ultrasound Application on the Convective Drying of Beetroot (Beta vulgaris L.). FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1999-8] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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22
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A comprehensive analysis on the effect of shape on the microwave heating dynamics of food materials. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2016.12.002] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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23
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Ricce C, Rojas ML, Miano AC, Siche R, Augusto PED. Ultrasound pre-treatment enhances the carrot drying and rehydration. Food Res Int 2016; 89:701-708. [DOI: 10.1016/j.foodres.2016.09.030] [Citation(s) in RCA: 80] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2016] [Revised: 09/22/2016] [Accepted: 09/27/2016] [Indexed: 10/20/2022]
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24
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A generalized approach on microwave processing for the lateral and radial irradiations of various Groups of food materials. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2015.11.009] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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25
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Chiang J, Birla S, Bedoya M, Jones D, Subbiah J, Brace CL. Modeling and validation of microwave ablations with internal vaporization. IEEE Trans Biomed Eng 2014; 62:657-63. [PMID: 25330481 DOI: 10.1109/tbme.2014.2363173] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Abstract
Numerical simulation is increasingly being utilized for computer-aided design of treatment devices, analysis of ablation growth, and clinical treatment planning. Simulation models to date have incorporated electromagnetic wave propagation and heat conduction, but not other relevant physics such as water vaporization and mass transfer. Such physical changes are particularly noteworthy during the intense heat generation associated with microwave heating. In this paper, a numerical model was created that integrates microwave heating with water vapor generation and transport by using porous media assumptions in the tissue domain. The heating physics of the water vapor model was validated through temperature measurements taken at locations 5, 10, and 20 mm away from the heating zone of the microwave antenna in homogenized ex vivo bovine liver setup. Cross-sectional area of water vapor transport was validated through intraprocedural computed tomography (CT) during microwave ablations in homogenized ex vivo bovine liver. Iso-density contours from CT images were compared to vapor concentration contours from the numerical model at intermittent time points using the Jaccard index. In general, there was an improving correlation in ablation size dimensions as the ablation procedure proceeded, with a Jaccard index of 0.27, 0.49, 0.61, 0.67, and 0.69 at 1, 2, 3, 4, and 5 min, respectively. This study demonstrates the feasibility and validity of incorporating water vapor concentration into thermal ablation simulations and validating such models experimentally.
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Walters RH, Bhatnagar B, Tchessalov S, Izutsu KI, Tsumoto K, Ohtake S. Next Generation Drying Technologies for Pharmaceutical Applications. J Pharm Sci 2014; 103:2673-2695. [DOI: 10.1002/jps.23998] [Citation(s) in RCA: 124] [Impact Index Per Article: 12.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2014] [Revised: 04/13/2014] [Accepted: 04/14/2014] [Indexed: 02/05/2023]
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Puig A, Perez-Munuera I, Carcel J, Hernando I, Garcia-Perez J. Moisture loss kinetics and microstructural changes in eggplant (Solanum melongena L.) during conventional and ultrasonically assisted convective drying. FOOD AND BIOPRODUCTS PROCESSING 2012. [DOI: 10.1016/j.fbp.2012.07.001] [Citation(s) in RCA: 80] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Development of an immunological toolbox to detect endogenous and exogenous pectin methylesterase in plant-based food products. Food Res Int 2011. [DOI: 10.1016/j.foodres.2011.01.056] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Aversa M, Curcio S, Calabrò V, Iorio G. Measurement of the Water-Diffusion Coefficient, Apparent Density Changes and Shrinkage During the Drying of Eggplant (Solanum Melongena). INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2011. [DOI: 10.1080/10942910903261410] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Adedeji AA, Ngadi MO. Microstructural Properties of Deep-Fat Fried Chicken Nuggets Coated with Different Batter Formulation. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2011. [DOI: 10.1080/10942910903131423] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Boukouvalas CJ, Bisharat GI, Krokida MK. Structural Properties of Vegetables During Air Drying. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2010. [DOI: 10.1080/10942910903079267] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Aissa MFB, Bahloul S, Monteau JY, Le-Bail A. Effect of Temperature on the Solubility of CO2in Bread Dough. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2010. [DOI: 10.1080/10942910903176360] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Garza S, Ibarz A. Effect of Temperature and Concentration on the Density of Clarified Pineapple Juice. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2010. [DOI: 10.1080/10942910902919596] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- S. Garza
- a Departament de Tecnologia d'Aliments UTPV-CeRTA , Universitat de Lleida , Lleida, Spain
| | - A. Ibarz
- a Departament de Tecnologia d'Aliments UTPV-CeRTA , Universitat de Lleida , Lleida, Spain
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Khalloufi S, Almeida-Rivera C, Bongers P. A fundamental approach and its experimental validation to simulate density as a function of moisture content during drying processes. J FOOD ENG 2010. [DOI: 10.1016/j.jfoodeng.2009.10.007] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Wang Y, Ngadi MO, Adedeji AA. Shrinkage of Chicken Nuggets During Deep-Fat Frying. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2010. [DOI: 10.1080/10942910802626721] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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García-Pérez J, Cárcel J, Benedito J, Mulet A. Power Ultrasound Mass Transfer Enhancement in Food Drying. FOOD AND BIOPRODUCTS PROCESSING 2007. [DOI: 10.1205/fbp07010] [Citation(s) in RCA: 131] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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