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Kusuma HS, Jaya DEC, Illiyanasafa N. Effect of chitosan coating on basil (Ocimum sanctum) leaves dried by microwave-assisted drying method: Analysis of color, effective moisture diffusivity, and drying kinetics. Int J Biol Macromol 2024; 273:133000. [PMID: 38851618 DOI: 10.1016/j.ijbiomac.2024.133000] [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: 02/19/2024] [Revised: 05/11/2024] [Accepted: 06/05/2024] [Indexed: 06/10/2024]
Abstract
Basil (Ocimum sanctum) leaves, commonly known as holy basil, have various health benefits due to their rich phytochemical content. However, fresh basil leaves face challenges related to their perishability and short shelf life. This study explores the use of edible coating, specifically chitosan, to extend the shelf life of basil leaves. Then basil leaves with chitosan coating were dried using microwave-assisted drying (MAD) method with variations of microwave power (136, 264, 440, and 616 W), mass of basil leaves (5, 10, and 15 g), and chitosan concentration (0, 2.5, and 5 %). The purpose of this study is to analyze the color, effective moisture diffusivity, and drying kinetics. Five mathematical models and seven error functions were used. The Avhad and Marchetti Model was identified as the most suitable model to describe the drying kinetics of basil leaves with chitosan coating. The Deff value increased with decreasing mass of basil leaves, decreasing chitosan concentration, and increasing microwave power. Deff values ranged from 0.001 to 0.002 m2/s. The thickness of the basil leaves also played a role in the fluctuation of Deff values. The highest ΔE value was obtained by 5 % concentration of chitosan. The chitosan coating, especially at a concentration of 2.5 %, showed discoloration indicating better preservation of the original color of basil leaves. In conclusion, this study shows that chitosan coating and MAD are effective strategies to extend the shelf life of basil leaves and can provide valuable insights for future applications in leaf drying or thin layer drying processes.
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Affiliation(s)
- Heri Septya Kusuma
- Department of Chemical Engineering, Faculty of Industrial Technology, Universitas Pembangunan Nasional "Veteran" Yogyakarta, Indonesia.
| | - Debora Engelien Christa Jaya
- Department of Chemical Engineering, Faculty of Industrial Technology, Universitas Pembangunan Nasional "Veteran" Yogyakarta, Indonesia
| | - Nafisa Illiyanasafa
- Department of Chemical Engineering, Faculty of Industrial Technology, Universitas Pembangunan Nasional "Veteran" Yogyakarta, Indonesia
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2
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Zhang AA, Xie L, Wang QH, Xu MQ, Pan Y, Zheng ZA, Lv WQ, Xiao HW. Effect of the ripening stage on the pulsed vacuum drying behavior of goji berry (Lycium barbarum L.): Ultrastructure, drying characteristics, and browning mechanism. Food Chem 2024; 442:138489. [PMID: 38278104 DOI: 10.1016/j.foodchem.2024.138489] [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: 11/02/2023] [Revised: 01/02/2024] [Accepted: 01/15/2024] [Indexed: 01/28/2024]
Abstract
In current work, the effect of ripening stages (I, II, and III) on pulsed vacuum drying (PVD) behavior of goji berry was explored. The shortest drying time of goji berry was observed at stage I (6.99 h) which was 13.95 %, and 28.85 % shorter than those at stages II, and III, respectively. This phenomenon was closely associated with the ripening stage, as contributed by the initial physiochemical differences, ultrastructure alterations, and moisture distribution. In addition, lower maturity suffered more severe browning, primarily due to the enzymatic and non-enzymatic reactions of phenolics, followed by pigment degradation and the Maillard reaction. Additionally, the PVD process promoted the rupture and transformation of the pectin fractions, also causing browning either directly or indirectly through participation in other chemical reactions. These findings suggest that the appropriate ripening stage of goji berry should be considered as having a significant impact on drying behaviors and quality attributes.
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Affiliation(s)
- An-An Zhang
- College of Engineering, China Agricultural University, P.O. Box 194, 17 Qinghua Donglu, Beijing 100083, China
| | - Long Xie
- Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China
| | - Qing-Hui Wang
- Agricultural Mechanization Institute, Xinjiang Academy of Agricultural Sciences, Urumqi, China
| | - Ming-Qiang Xu
- College of Engineering, China Agricultural University, P.O. Box 194, 17 Qinghua Donglu, Beijing 100083, China; Institute of Agro-products Storage and Processing, Xinjiang Academy of Agricultural Sciences, Urumqi, Xinjiang, China
| | - Yan Pan
- Institute of Agro-products Storage and Processing, Xinjiang Academy of Agricultural Sciences, Urumqi, Xinjiang, China
| | - Zhi-An Zheng
- College of Engineering, China Agricultural University, P.O. Box 194, 17 Qinghua Donglu, Beijing 100083, China
| | - Wei-Qiao Lv
- Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China
| | - Hong-Wei Xiao
- College of Engineering, China Agricultural University, P.O. Box 194, 17 Qinghua Donglu, Beijing 100083, China.
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3
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Ahmed S, Mozumder MSI, Zzaman W, Yasin M, Das S. Integrated drying model of lychee as a function of temperature and relative humidity. Heliyon 2024; 10:e28590. [PMID: 38590892 PMCID: PMC11000004 DOI: 10.1016/j.heliyon.2024.e28590] [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: 08/16/2023] [Revised: 02/18/2024] [Accepted: 03/21/2024] [Indexed: 04/10/2024] Open
Abstract
Drying is a universal method applied for food preservation. To date, several models have been developed to evaluate drying kinetics. In this study, lychee was dried employing a hot air dryer, and the drying kinetics was evaluated by comparing the Newtonian model, Henderson and Pabis model, Page model, and Logarithmic model. However, temperature and relative humidity, the key driving forces for drying kinetics, are not considered by these models. Thus, an integrated drying model, as a function of temperature and relative humidity, was developed to predict the hot air-drying kinetics and mass transfer phenomena of lychee followed by the calibration and validation of the model with independent experimental datasets. The model validation consisted of Nash- Sutcliffe model coefficient (E ), coefficient of determination ( R 2 ) and index of agreement ( d ) and all of them were found close to 1 indicating perfect model fit. Besides, the developed model was applied for process optimization and scenario analysis. The drying rate constant was found as a function of temperature and relative humidity that was high at high temperature and low relative humidity. Interestingly, temperature showed a higher effect on the drying rate constant compared to relative humidity. Overall, the present study will open a new window to developing further drying model of lychee to optimize quality its quality parameters.
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Affiliation(s)
- Shafaet Ahmed
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet-3114, Bangladesh
| | - Md Salatul Islam Mozumder
- Department of Chemical Engineering and Polymer Science, Shahjalal University of Science and Technology, Sylhet-3114, Bangladesh
| | - Wahidu Zzaman
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet-3114, Bangladesh
| | - Md Yasin
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet-3114, Bangladesh
| | - Shuvo Das
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet-3114, Bangladesh
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4
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Estrada-Girón Y, del Campo-Campos AM, Gutiérrez-García E, Fernández-Escamilla VV, Martínez-Chávez L, Jaime-Ornelas TJ. Composite Coatings Applied to Fresh and Blanched Chayote ( Sechium edule) and Modeling of the Drying Kinetics and Sorption Isotherms. Foods 2024; 13:1178. [PMID: 38672851 PMCID: PMC11049529 DOI: 10.3390/foods13081178] [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: 03/07/2024] [Revised: 04/01/2024] [Accepted: 04/05/2024] [Indexed: 04/28/2024] Open
Abstract
Sustainable methods such as convective drying have regained interest in reducing the loss and waste of food produce. Combined with techniques like blanching and edible coatings, they could serve as useful tools in food processing development. Composite coatings comprising pectin, soy protein isolate, and xanthan gum were optimized using response surface methodology with the Box-Behnken design. This optimization aimed to investigate their effects on the moisture content, water activity, total color, and rehydration ratio of fresh and blanched chayote slices. Additionally, the study explored the modeling of the drying kinetics and sorption isotherms of chayote (Sechium edule) slices. Soy protein and xanthan gum were found to primarily influence the moisture content (ranging from 5.44% to 9.93%), and pectin influenced water activity (033 to 0.53) of the fresh-coated chayote, while pectin affected the aw (2.13-8.28) and rehydration of the blanch-coated chayote. The optimized formulations for both fresh and blanched chayote were utilized to assess the drying kinetics behavior and sorption isotherms. The best fit (R2: 0.996 to 0.999) was achieved with the parabolic model for thin-layer materials. Furthermore, the sorption isotherms of chayote displayed a Type IV behavior, with the BET model being the most suitable for describing the sorption behavior of materials with low water activity. The predicted values offer valuable data for optimizing processing conditions to enhance the quality and stability of dried chayote.
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Affiliation(s)
- Yokiushirdhilgilmara Estrada-Girón
- Departamento de Ingeniería Química, Centro Universitario de Ciencias Exactas e Ingenierías, Universidad de Guadalajara, Blvd. Marcelino García Barragán 1421, Col. Olímpica, Guadalajara 44430, Jalisco, Mexico; (A.M.d.C.-C.); (E.G.-G.)
| | - Angelina Martín del Campo-Campos
- Departamento de Ingeniería Química, Centro Universitario de Ciencias Exactas e Ingenierías, Universidad de Guadalajara, Blvd. Marcelino García Barragán 1421, Col. Olímpica, Guadalajara 44430, Jalisco, Mexico; (A.M.d.C.-C.); (E.G.-G.)
| | - Emmanuel Gutiérrez-García
- Departamento de Ingeniería Química, Centro Universitario de Ciencias Exactas e Ingenierías, Universidad de Guadalajara, Blvd. Marcelino García Barragán 1421, Col. Olímpica, Guadalajara 44430, Jalisco, Mexico; (A.M.d.C.-C.); (E.G.-G.)
| | - Víctor V. Fernández-Escamilla
- Departamento de Ciencias Tecnológicas, Centro Universitario de la Ciénega, Universidad de Guadalajara, Av. Universidad 1115, Col. Lindavista, Ocotlán 47820, Jalisco, Mexico
| | - Liliana Martínez-Chávez
- Departamento de Farmacobiología, Centro Universitario de Ciencias Exactas e Ingenierías, Universidad de Guadalajara, Blvd. Marcelino García Barragán 1421, Col. Olímpica, Guadalajara 44430, Jalisco, Mexico;
| | - Teresa J. Jaime-Ornelas
- Departamento de Salud Pública, Centro Universitario de Ciencias Biológicas y Agropecuarias, Universidad de Guadalajara, Camino Ramón Padilla Sánchez 2100, Zapopan 45200, Jalisco, Mexico;
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5
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Nkem OM, Oladejo AO, Alonge AF. Influence of ultrasound pretreatment on drying characteristics of cocoyam (Xanthosoma sagittifolium) slices during convective hot air drying. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:3047-3056. [PMID: 38058019 DOI: 10.1002/jsfa.13196] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/22/2023] [Revised: 11/27/2023] [Accepted: 11/29/2023] [Indexed: 12/08/2023]
Abstract
BACKGROUND Convective hot air drying of cocoyam is risk-free and inexpensive to a significant level. However, hot air drying causes negative changes to the color, texture, flavor and nutritional content of cocoyam as a result of the prolonged drying. Recently, the innovative technology of ultrasound pretreatment has been applied in food processing to reduce the processing time, conserve energy and preserve the quality of the food product. Thus, there is need to investigate the effect of ultrasound pretreatment with distilled water (UDW) and ultrasound with osmotic dehydration (UOD) for different ultrasonic times (10-30 min) on the drying kinetics of cocoyam slices during convective hot air drying. Ultrasound pretreatment was applied at a frequency of 20 kHz and an output power of 600 W for UDW and UOD. The ultrasound-pretreated samples were further dried in a convective hot-air drying oven at 70 °C. RESULTS UDW and UOD samples, respectively, had a 25% and 46% reduction in drying time compared to untreated samples. The UOD samples had the lowest activation energy (10.697 × 10 3 kJ), as well as the highest moisture diffusivity (3.782 × 10-10 m2 s-1 ) and mass transfer coefficient (2.006 × 10-8 m s-1 ), among the untreated and UDW samples. Wang and Singh, Page and Peleg models were found to be the most fitted models with respect to the drying characteristics of cocoyam for untreated, UDW and UOD samples, respectively. CONCLUSION Ultrasound pretreatment technology is a potential non-thermal process that can be incorporated as a pretreatment method in the convective drying of cocoyam to reduce processing time, conserve energy and enhance cocoyam product shelf life. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Owoidoho Michael Nkem
- Department of Agricultural and Food Engineering, Faculty of Engineering, University of Uyo, Uyo, Nigeria
| | - Ayobami Olayemi Oladejo
- Department of Agricultural and Food Engineering, Faculty of Engineering, University of Uyo, Uyo, Nigeria
| | - Akindele Folarin Alonge
- Department of Agricultural and Food Engineering, Faculty of Engineering, University of Uyo, Uyo, Nigeria
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6
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Thonglit W, Suanjan S, Chupawa P, Inchuen S, Duangkhamchan W. Enhanced Quick-Cooking Red Beans: An Energy-Efficient Drying Method with Hot Air and Stepwise Microwave Techniques. Foods 2024; 13:763. [PMID: 38472876 DOI: 10.3390/foods13050763] [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: 12/27/2023] [Revised: 02/24/2024] [Accepted: 02/26/2024] [Indexed: 03/14/2024] Open
Abstract
This research introduced an energy-efficient drying method combining hot-air drying with stepwise microwave heating for producing quick-cooking red beans. Crucial parameters such as the effective diffusivity coefficient (De), and specific energy consumption (SEC) were examined across varying conditions with the aim of optimizing the drying condition. The results showed that De and SEC varied in a range of 0.53 × 10-9-3.18 × 10-9 m2·s-1 and 16.58-68.06 MJ·(kg·h-1)-1, respectively. The findings from the response surface methodology indicated that optimal drying conditions for cooked red beans are achieved at a hot air temperature of 90 °C, a microwave power of 450 W (corresponding to an initial intensity of 2.25 W·g-1), and a rotational speed of 0.2 Hz. These conditions lead to the maximum effective diffusivity coefficient and the lowest specific energy consumption. Further investigations into step-up (150-300 W to 300-450 W) and step-down (300-450 W to 150-300 W) microwave heating modes were conducted to refine the drying process for enhanced energy efficiency. The synthetic evaluation index revealed that step-down microwave heating strategies of 450 W-to-150 W and 300 W-to-150 W, applied at a temperature of 90 °C and a rotational speed of 0.2 Hz, were notably effective. These methods successfully minimized energy use while preserving the quality attributes of the final product, which were comparable to those of traditionally cooked and freeze-dried red beans. The combined approach of hot-air drying with step-down microwave heating presents a promising, energy-saving technique for producing quick-cooking beans that retain their rehydration qualities and texture.
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Affiliation(s)
- Wisanukorn Thonglit
- Research Unit of Process Design and Automation, Faculty of Engineering, Mahasarakham University, Maha Sarakham 44150, Thailand
| | - Surachet Suanjan
- Research Unit of Process Design and Automation, Faculty of Engineering, Mahasarakham University, Maha Sarakham 44150, Thailand
| | - Prarin Chupawa
- Research Unit of Mechatronics Engineering, Faculty of Engineering, Mahasarakham University, Maha Sarakham 44150, Thailand
- Research Unit of Smart Process Design and Automation, Mahasarakham University, Maha Sarakham 44150, Thailand
| | - Sudathip Inchuen
- Department of Food Technology, Faculty of Technology, Mahasarakham University, Maha Sarakham 44150, Thailand
| | - Wasan Duangkhamchan
- Research Unit of Process Design and Automation, Faculty of Engineering, Mahasarakham University, Maha Sarakham 44150, Thailand
- Research Unit of Smart Process Design and Automation, Mahasarakham University, Maha Sarakham 44150, Thailand
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7
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Hossain MA, Talukder S, Uz Zaman A, Sarkar A, Yasin M, Biswas R. Effective drying processes for Taikor (Garcinia pedunculata Roxb.) fruit by ultrasound-assisted osmotic pretreatment: Analysis of quality and kinetic models. ULTRASONICS SONOCHEMISTRY 2024; 103:106784. [PMID: 38295744 PMCID: PMC10845064 DOI: 10.1016/j.ultsonch.2024.106784] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/26/2023] [Revised: 01/17/2024] [Accepted: 01/22/2024] [Indexed: 02/12/2024]
Abstract
The present study aimed to analyze and establish an effective combination of ultrasound and immersion pretreatment processes for drying Taikor (Garcinia pendunculata Roxb.) fruits. Taikorslices were first immersed in 10 % sucrose, fructose, and glucose solution. Then, the immersed slices were treated in an ultrasonic bath at 30 °C for 10, 20, and 30 min. Drying operations were carried out at 50, 60, and 70 °C, with a fixed relative humidity of 30 %. The Page, Newton, Henderson and Pabis, and Weibull distribution models were fitted to the obtained drying data to determine the best kinetic model that effectively describes the drying properties ofTaikor. After drying operations, changes in quality parameters, e.g., β-carotene, vitamin C, B vitamins, color, antioxidant activities, and microbial loads, were measured to obtain the best drying temperature and the most effective pretreatment combination with minimum loss of nutrients of the sample. Among different kinetic models, both Page and Weibull distribution models showed the best R2 values of 0.9867 and 0.9366, respectively. The chemical properties were preserved to the greatest extent possible by drying at 50 °C with glucose pretreatment. The color parameters were better preserved by fructose pretreatment. Sonication time also had profound effect on the quality parameters of dried Taikor slices. However, higher temperature drying required a shorter time for drying and exhibited better performance in microbial load reduction. This study's findings will help to establish an effective drying condition forGarcinia pedunculatafruits.
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Affiliation(s)
- Mohammad Afzal Hossain
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3114, Bangladesh.
| | - Sudipta Talukder
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3114, Bangladesh
| | - Aftab Uz Zaman
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3114, Bangladesh
| | - Animesh Sarkar
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3114, Bangladesh.
| | - Md Yasin
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3114, Bangladesh.
| | - Rahul Biswas
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3114, Bangladesh
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8
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Kong L, Li J, Eichhammer W. Intensification of moisture separation in the pulp convective drying process with ultrasound-assisted method. BIORESOURCE TECHNOLOGY 2024; 394:130226. [PMID: 38122997 DOI: 10.1016/j.biortech.2023.130226] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/16/2023] [Revised: 12/17/2023] [Accepted: 12/17/2023] [Indexed: 12/23/2023]
Abstract
Traditional pulp convective drying (CD) is time-consuming and energy-intensive. This study aimed to assess the drying performance of pulp using ultrasound-assisted drying (UAD) and compared it with CD to intensify moisture separation. UAD was found to be fast and efficient with high effective moisture diffusivity of 2.77 × 10-10 ∼ 3.20 × 10-10 m2/s, low activation energy of 20.2 kJ/mol, and short drying time of 21.0 ∼ 16.5 min. It demonstrated that applying ultrasound could promote moisture separation with 26 %∼42 % reductions in drying time and 42 %∼22 % savings in energy consumption. The constant rate period was not presented and no significant differences in drying rates were observed when the moisture ratio was below 0.43 under the investigated conditions. The kinetics modeling results indicated that the Page model was the best to predict the pulp drying kinetics for both methods. It may lead to an alternative efficient approach for decarbonizing the drying process in pulp and paper production.
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Affiliation(s)
- Lingbo Kong
- Department of Mechanical and Electrical Engineering, Shaanxi University of Science and Technology, 710021 Xi'an, China; Fraunhofer Institute for Systems and Innovation Research ISI, 76139 Karlsruhe, Germany.
| | - Jiahao Li
- Department of Mechanical and Electrical Engineering, Shaanxi University of Science and Technology, 710021 Xi'an, China
| | - Wolfgang Eichhammer
- Fraunhofer Institute for Systems and Innovation Research ISI, 76139 Karlsruhe, Germany; Copernicus Institute of Sustainable Development, Utrecht University, 3584 CB Utrecht, Netherlands
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9
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Lončar B, Pezo L. Mathematical Modeling Approach and Simulation in Food Drying Applications. Foods 2024; 13:384. [PMID: 38338519 PMCID: PMC10855026 DOI: 10.3390/foods13030384] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2023] [Accepted: 01/22/2024] [Indexed: 02/12/2024] Open
Abstract
Recent developments in the branch of food drying involve advancements in the development of mathematical models [...].
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Affiliation(s)
- Biljana Lončar
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Lato Pezo
- Institute of General and Physical Chemistry, University of Belgrade, Studentski Trg. 12-16, 11000 Belgrade, Serbia
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10
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Nainggolan EA, Banout J, Urbanova K. Chemical and Thermal Treatment for Drying Cassava Tubers: Optimization, Microstructure, and Dehydration Kinetics. Life (Basel) 2023; 13:2355. [PMID: 38137956 PMCID: PMC10744824 DOI: 10.3390/life13122355] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2023] [Revised: 11/27/2023] [Accepted: 12/14/2023] [Indexed: 12/24/2023] Open
Abstract
Perishable commodities like cassava necessitate effective postharvest preservation for various industrial applications. Hence, optimizing pretreatment processes and modeling drying kinetics hold paramount importance. This study aimed to optimize cassava pretreatment using the central composite design of a response surface methodology while also assessing microstructure and dehydration kinetics. Diverse chemical and thermal pretreatments were explored, encompassing sodium metabisulfite concentrations (0-4% w/w), citric acid concentrations (0-4% w/w), and blanching time (0-4 min). The four investigated responses were moisture content, whiteness index, activation energy (Ea), and effective moisture diffusivity (Deff). Employing five established drying models, suitability was appraised after optimal pretreatment conditions were determined. The findings revealed that moisture content ranged from 5.82 to 9.42% db, whereas the whiteness index ranged from 87.16 to 94.23. Deff and Ea ranged from 5.06 × 10-9 to 6.71 × 10-9 m2/s and 29.65-33.28 kJ/mol, respectively. The optimal pretreatment conditions for dried cassava were identified by optimizing the use of 1.31% citric acid, 1.03% sodium metabisulfite, and blanching time for 1.01 min. The microstructure indicated that particular chemical and thermal pretreatment configurations yielded particles in the shape of circular and elliptical granules. The logarithmic model provided the most accurate description of the dehydration kinetics, with the highest R2 value (0.9859) and the lowest χ2, RSME, and SSE values of 0.0351, 0.0015, and 0.0123, respectively.
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Affiliation(s)
- Ellyas Alga Nainggolan
- Department of Sustainable Technologies, Faculty of Tropical AgriSciences, Czech University of Life Sciences Prague, Kamýcká 129, 16500 Prague, Czech Republic
- Department of Bioprocess Engineering, Faculty of Biotechnology, Institut Teknologi Del, Jl. Sisingamangaraja, Sitoluama, Laguboti, Toba 22381, North Sumatera, Indonesia
| | - Jan Banout
- Department of Sustainable Technologies, Faculty of Tropical AgriSciences, Czech University of Life Sciences Prague, Kamýcká 129, 16500 Prague, Czech Republic
| | - Klara Urbanova
- Department of Sustainable Technologies, Faculty of Tropical AgriSciences, Czech University of Life Sciences Prague, Kamýcká 129, 16500 Prague, Czech Republic
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11
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Collazos-Burbano DA, Téllez-Guzmán EA, Ealo J, Villagrán-Muniz M, García-Segundo C. Insights into the dielectric function of plant leaves under water stress. APPLIED OPTICS 2023; 62:8951-8957. [PMID: 38038043 DOI: 10.1364/ao.505785] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/13/2023] [Accepted: 10/31/2023] [Indexed: 12/02/2023]
Abstract
In this work, we present a practical approach combining experimental and theoretical analyses to assess water evaporation in Arabica coffee leaves. We examine continuously the changing water content of leaves through optical reflectance spectroscopy and mass loss measurements, beginning from a fully saturated stage and extending beyond the turgor loss point. We establish a relationship between the current water content and the dielectric function, based on the changing of the molecular water dipoles inside the leaf due to evaporation.
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12
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Setareh R, Mohammadi-Ghermezgoli K, Ghaffari-Setoubadi H, Alizadeh-Salteh S. The effectiveness of hot-air, infrared and hybrid drying techniques for lemongrass: appearance acceptability, essential oil yield, and volatile compound preservation. Sci Rep 2023; 13:18820. [PMID: 37914737 PMCID: PMC10620145 DOI: 10.1038/s41598-023-44934-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2023] [Accepted: 10/13/2023] [Indexed: 11/03/2023] Open
Abstract
Lemongrass is a fragrant herb with lengthy, thin leaves that contains myrcene (an aromatic compound) as well as citral and geraniol (antimicrobial compounds). Therefore, identifying an appropriate drying method for this plant is crucial for maintaining aromatic and antimicrobial compounds and enhancing the shelf life of the product. This investigation seeks to assess the influence of various drying tactics involving hot air at temperatures of 40, 50, and 60 °C, infrared radiation at intensities of 0.5, 0.6, and 0.8 [Formula: see text], sequential hot-air/infrared, as well as simultaneous hot air-infrared, on the drying mechanism, color, appearance, yield, and essential oil constituents of lemongrass leaves, with the objective of enhancing the marketability of the product. The essential oils of lemongrass were extracted through the process of hydro-distillation, and subsequently, the volatile compounds present were analyzed using Gas Chromatography-Mass Spectrometry (GC-MS). The findings indicated: (a) The most appropriate technique for preserving optimal color quality of lemongrass leaves was through the application of hot air drying solely at a temperature of 60 °C; (b) To optimize the retention and amplification of the essential oil content in lemongrass, our study recommends the employment of a simultaneous hybrid drying technique involving hot air drying at a temperature of 50 °C in conjunction with infrared drying set at a radiation intensity level of 0.6 [Formula: see text]; and (c) The data analysis demonstrated that in order to achieve elevated levels of volatile compounds, specifically neral and geranial, infrared drying with a radiation intensity of 0.6 and 0.8 [Formula: see text], respectively, was found to be optimal.
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Affiliation(s)
- Roghayeh Setareh
- Department of Biosystems Engineering, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
| | | | | | - Saeideh Alizadeh-Salteh
- Department of Horticultural Science, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
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Popescu M, Iancu P, Plesu V, Bildea CS, Manolache FA. Mathematical Modeling of Thin-Layer Drying Kinetics of Tomato Peels: Influence of Drying Temperature on the Energy Requirements and Extracts Quality. Foods 2023; 12:3883. [PMID: 37893776 PMCID: PMC10606179 DOI: 10.3390/foods12203883] [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: 10/10/2023] [Revised: 10/19/2023] [Accepted: 10/22/2023] [Indexed: 10/29/2023] Open
Abstract
Tomato drying implies high energy consumption due to the high moisture content, and limiting drying temperatures is necessary to avoid carotenoid degradation. To explain the mechanism of moisture transport through the material and to scale up the drying process, drying experiments are needed and supported by mathematical modeling. For the Rila tomato peel drying process, ten thin-layer mathematical models were formulated based on experimental data for six temperatures (50-75 °C) and validated by statistical analysis. Considering the slab geometry of the peels sample and Fick's second law of diffusion model, the calculated effective moisture diffusivity coefficient values Deff varied between 1.01 × 10-9-1.53 × 10-9 m2/s with R2 higher than 0.9432. From the semi-theoretical models, Two-term presents the best prediction of moisture ratio with the highest R2 and lowest χ2 and RMSE values. Using the experimental data on extract quality (carotenoid content), two degradation models were formulated. Increasing the drying temperature from 50 °C to 110 °C, a degradation of 94% for lycopene and 83% for β-carotene were predicted. From the energy analysis, a specific energy consumption of 56.60 ± 0.51 kWh is necessary for hot-air drying of 1 kg of Rila tomato peel at 50 °C to avoid carotenoid degradation.
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Affiliation(s)
- Mihaela Popescu
- Department of Chemical and Biochemical Engineering, National University of Science and Technology POLITEHNICA Bucharest, 1 Gh. Polizu Street, Building A, Room A056, 011061 Bucharest, Romania; (M.P.); (V.P.); (C.S.B.)
| | - Petrica Iancu
- Department of Chemical and Biochemical Engineering, National University of Science and Technology POLITEHNICA Bucharest, 1 Gh. Polizu Street, Building A, Room A056, 011061 Bucharest, Romania; (M.P.); (V.P.); (C.S.B.)
| | - Valentin Plesu
- Department of Chemical and Biochemical Engineering, National University of Science and Technology POLITEHNICA Bucharest, 1 Gh. Polizu Street, Building A, Room A056, 011061 Bucharest, Romania; (M.P.); (V.P.); (C.S.B.)
| | - Costin Sorin Bildea
- Department of Chemical and Biochemical Engineering, National University of Science and Technology POLITEHNICA Bucharest, 1 Gh. Polizu Street, Building A, Room A056, 011061 Bucharest, Romania; (M.P.); (V.P.); (C.S.B.)
| | - Fulvia Ancuta Manolache
- National Research and Development Institute for Food Bioresources, 014192 Bucharest, Romania;
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Boateng ID. A review of solar and solar-assisted drying of fresh produce: state of the art, drying kinetics, and product qualities. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:6137-6149. [PMID: 37097259 DOI: 10.1002/jsfa.12660] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/05/2022] [Revised: 04/18/2023] [Accepted: 04/25/2023] [Indexed: 05/16/2023]
Abstract
Global demand exists for high-quality fresh produce. Nevertheless, the quality of fresh produce is severely impacted by its perishability due to its high moisture content. Therefore, fresh produces are preserved using artificial dryers (hot-air dryers, catalytic infrared dryers, etc.) driven by electricity or natural fuels. Nonetheless, the exorbitant cost of power has heightened the need for sustainable resources, notably solar energy, for drying. Hence, this article is a review of how solar dryers and solar-assisted dryers have affected the drying kinetics and quality of fresh produce in the last 5 years. The review showed that solar drying modeling technology (thin-layer modeling, computational fluid dynamics, adaptive-network-based fuzzy interference system, artificial neural network) helps examine fresh produce drying characteristics using various simulation tools before developing any procedure. Solar-assisted drying shortens drying times and increases drying rates. Besides, the quality of the dried fresh produce (color, aroma, appearance, rehydration, etc.) should always be considered. Hybrid solar drying produces higher drying rates and product quality than other solar dryers. However, energy analysis needs to be done as several studies have recognized energy efficiency and product quality. In addition, fresh produce must be pre-treated before solar drying to maintain the final product quality. Therefore, future studies should focus on creating other pretreatment techniques to produce the needed chemical and physical changes and enhance mass and heat transfer. Finally, the influence of solar drying on the final products' nutrient retention or loss, functionalities, or sensory characteristics needs further investigation and comparison to other non-solar drying technologies. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Isaac Duah Boateng
- Division of Food, Nutrition and Exercise Sciences, University of Missouri, Columbia, MO, USA
- Kumasi Cheshire Home, Kumasi, Ashanti Region, Ghana
- Organization of African Academic Doctors, Nairobi, Kenya
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15
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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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Vilcapoma W, de Bruijn J, Elías-Peñafiel C, Espinoza C, Farfán-Rodríguez L, López J, Encina-Zelada CR. Optimization of Ultrasound-Assisted Extraction of Dietary Fiber from Yellow Dragon Fruit Peels and Its Application in Low-Fat Alpaca-Based Sausages. Foods 2023; 12:2945. [PMID: 37569214 PMCID: PMC10419239 DOI: 10.3390/foods12152945] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2023] [Revised: 07/14/2023] [Accepted: 07/16/2023] [Indexed: 08/13/2023] Open
Abstract
The main objective of this study was to optimize the extraction of dietary fiber (insoluble dietary fiber and soluble dietary fiber) and degree of esterification from yellow dragon fruit peels using ultrasound-assisted extraction. Additionally, the study aimed to investigate the potential application of this fiber as a fat replacement in alpaca-based sausages. The optimization process for extracting dietary fiber and degree of esterification involved considering various factors, including the liquid-to-solid ratio, pause time, and total ultrasound application time. A Box-Behnken design consisting of 15 treatments was employed to determine the optimal levels for ultrasound-assisted extraction. The optimized conditions were found to be a liquid-to-solid ratio = 30 mL/g, pause time = 1 s, and total ultrasound application time = 60 min, which resulted in the highest values of insoluble dietary fiber (61.3%), soluble dietary fiber (10.8%), and the lowest value of degree of esterification (39.7%). The predicted values were validated against experimental data and showed no significant differences (p > 0.05). Furthermore, a completely randomized design was utilized to assess the effect of dietary fiber on replacing fat content during the production of alpaca-based sausages. The findings revealed that up to 78% of the fat content could be successfully replaced by soluble dietary fiber obtained from yellow dragon fruit peels when compared to high-fat sausages. Additionally, experimental sausages using soluble dietary fiber showed similar (p > 0.05) quality characteristics, such as hardness (24.2 N), chewiness (11.8 N), springiness (0.900), cohesiveness (0.543), redness (a* = 17.4), and chroma values (20.0), as low-fat commercial sausages.
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Affiliation(s)
- Wilber Vilcapoma
- Departamento de Tecnología de Alimentos y Productos Agropecuarios, Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina, Av. La Molina s/n Lima 12, Lima 15024, Peru
| | - Johannes de Bruijn
- Departamento de Agroindustrias, Universidad de Concepción, Av. Vicente Méndez, n°595, Chillán 3812120, Chile
| | - Carlos Elías-Peñafiel
- Departamento de Tecnología de Alimentos y Productos Agropecuarios, Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina, Av. La Molina s/n Lima 12, Lima 15024, Peru
| | - Clara Espinoza
- Departamento de Tecnología de Alimentos, Universidad Nacional del Centro del Perú, Huancayo 12006, Peru
| | - Lucero Farfán-Rodríguez
- Departamento de Tecnología de Alimentos y Productos Agropecuarios, Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina, Av. La Molina s/n Lima 12, Lima 15024, Peru
| | - Jorge López
- Departamento de Ingeniería Química, Facultad de Ingeniería Química, Universidad Nacional del Callao, Callao 09250, Peru
| | - Christian R. Encina-Zelada
- Departamento de Tecnología de Alimentos y Productos Agropecuarios, Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina, Av. La Molina s/n Lima 12, Lima 15024, Peru
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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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18
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López-Morales G, López-Páez MF, López P, Carriles R, Vilchis H. Detection of moisture ratio and carotenoid compounds in mamey ( Pouteria sapota) fruit during dehydration process using spectroscopic techniques. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:1952-1959. [PMID: 37206416 PMCID: PMC10188765 DOI: 10.1007/s13197-023-05728-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/09/2023] [Accepted: 03/09/2023] [Indexed: 05/21/2023]
Abstract
This work presents the study of the moisture ratio and carotenoid compounds in dried mamey (Pouteria sapota) using non-invasive spectroscopic techniques. The drying behavior of mamey at 64 °C by a homemade solar dryer is analyzed by fitting the experimental data to four different mathematical drying models. In addition, this result is compared with other drying techniques, namely by heat chamber with natural convection at temperatures of 50 °C and 60 °C. The results show that the Lewis model is the one that best fits the experimental moisture ratio curve of mamey. On the other hand, Near-Infrared and Terahertz spectroscopic techniques are used to estimate the moisture ratio, since water absorption is most sensitive at these frequencies. Fourier Transform Infrared-attenuated total reflectance and Raman spectroscopy are performed to detect the carotenoid compounds in dried mamey. This compound has important applications in the food industry and health benefits. To our knowledge, there are few studies on the dehydration of Pouteria sapota as well as its characterization using spectroscopic techniques for the detection of moisture ratio and carotenoid content; therefore, this study can be useful in agriculture and food sectors when detailed information about the cited parameters is needed.
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Affiliation(s)
- Guadalupe López-Morales
- Instituto de Investigación e Innovación en Energías Renovables, Universidad de Ciencias y Artes de Chiapas, Libramiento Norte 1150, 29039 Tuxtla Gutiérrez, Chiapas Mexico
| | - Maria Fernanda López-Páez
- Instituto de Investigación e Innovación en Energías Renovables, Universidad de Ciencias y Artes de Chiapas, Libramiento Norte 1150, 29039 Tuxtla Gutiérrez, Chiapas Mexico
| | - Pascual López
- Instituto de Investigación e Innovación en Energías Renovables, Universidad de Ciencias y Artes de Chiapas, Libramiento Norte 1150, 29039 Tuxtla Gutiérrez, Chiapas Mexico
| | - Ramón Carriles
- División de Fotónica, Centro de Investigaciones en Óptica, A.C., Loma del Bosque 115, 37150 León, Guanajuato Mexico
| | - Heber Vilchis
- Instituto de Investigación e Innovación en Energías Renovables, Universidad de Ciencias y Artes de Chiapas, Libramiento Norte 1150, 29039 Tuxtla Gutiérrez, Chiapas Mexico
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19
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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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20
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Moura RL, Figueirêdo RMFD, Queiroz AJDM, Santos FSD, Lima AGBD, Rego Junior PFD, Gomes JP, Silva WPD, Paiva YF, Moura HV, Silva ETDV, Costa CC, Gregório MG. Smelling Peppers and Pout Submitted to Convective Drying: Mathematical Modeling, Thermodynamic Properties and Proximal Composition. Foods 2023; 12:foods12112106. [PMID: 37297351 DOI: 10.3390/foods12112106] [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: 05/03/2023] [Revised: 05/18/2023] [Accepted: 05/22/2023] [Indexed: 06/12/2023] Open
Abstract
Pepper (Capsicum spp.) is among the oldest and most cultivated crops on the planet. Its fruits are widely used as natural condiments in the food industry for their color, flavor, and pungency properties. Peppers have abundant production; on the other hand, their fruits are perishable, deteriorating within a few days after harvesting. Therefore, they need adequate conservation methods to increase their useful life. This study aimed to mathematically model the drying kinetics of smelling peppers (Capsicum chinense) and pout peppers (Capsicum chinense Jacq.) to obtain the thermodynamic properties involved in the process and to determine the influence of drying on the proximal composition of these peppers. Whole peppers, containing the seeds, were dried in an oven with forced air circulation, at temperatures of 50, 60, 70, and 80 °C, with an air speed of 1.0 m/s. Ten models were adjusted to the experimental data, but the Midilli model was the one that provided the best values of coefficient of determination and lowest values of the mean squared deviation and chi-square value in most of the temperatures under study. The effective diffusivities were well represented by an Arrhenius equation, appearing in the order of 10-10 m2·s-1 for both materials under study, since the activation energy of the smelling pepper was 31.01 kJ·mol-1 and was 30.11 kJ·mol-1 in the pout pepper, respectively. Thermodynamic properties in both processes of drying the peppers pointed to a non-spontaneous process, with positive values of enthalpy and Gibbs free energy and negative values of entropy. Regarding the influence of drying on the proximal composition, it was observed that, with the increase in temperature, there was a decrease in the water content and the concentration of macronutrients (lipids, proteins, and carbohydrates), providing an increase in the energy value. The powders obtained in the study were presented as an alternative for the technological and industrial use of peppers, favoring obtaining a new condiment, rich in bioactives, providing the market with a new option of powdered product that can be consumed directly and even adopted by the industry as a raw material in the preparation of mixed seasonings and in the formulation of various food products.
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Affiliation(s)
- Rodrigo Leite Moura
- Department of Process Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil
| | | | | | | | | | | | - Josivanda Palmeira Gomes
- Department of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil
| | - Wilton Pereira da Silva
- Department of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil
| | - Yaroslávia Ferreira Paiva
- Department of Process Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil
| | - Henrique Valentim Moura
- Department of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil
| | | | - Caciana Cavalcanti Costa
- Department of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil
| | - Mailson Gonçalves Gregório
- Department of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil
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21
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Tripathy S, Srivastav PP. Effect of dielectric barrier discharge (DBD) cold plasma-activated water pre-treatment on the drying properties, kinetic parameters, and physicochemical and functional properties of Centella asiatica leaves. CHEMOSPHERE 2023; 332:138901. [PMID: 37169095 DOI: 10.1016/j.chemosphere.2023.138901] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/20/2023] [Revised: 05/06/2023] [Accepted: 05/08/2023] [Indexed: 05/13/2023]
Abstract
Centella asiatica L. (CA) is a medicinal plant that gained significant commercial and research interest because of its bioactive compounds, which have functional properties such as antioxidant activity. However, it must be dried before use to improve its shelf life and prepare it for food and pharmaceutical applications. Therefore, in this investigation CA leaves were pre-treated with blanching and cold plasma activated water (CPAW), followed by recirculatory hot air and vacuum drying at 40, 50, and 60 °C. Vacuum-drying took 150-720 min, while hot-air drying took 60-180 min to dry. Page and Logarithmic models best fit for leaf drying kinetics, according to AIC, with R2 between 0.966 and 0.999 and RMSE between 0.001 and 0.069. CPAW pre-treatment increased leaf quality more than blanching in vacuum drying. Drying leaves at 40 °C boosted antioxidants (4021.462 μg TE (g dw)-1 and 3.356 mg GAEAC (g dw)-1), TPC (35.049 mg GAE (g dw)-1), and TFC (311.274 mg QE (g dw)-1) and is recommended. Vacuum-drying with CPAW pre-treatment preserved leaf microstructure better than hot-air drying. This study illuminates CA leaf drying behaviour and allow mass production without damaging bioactive components. These results could be used as a roadmap for future technological advances that will make it possible to use the bioactive components of CA in food formulation.
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Affiliation(s)
- Soubhagya Tripathy
- Department of Agricultural and Food Engineering, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal, 721302, India.
| | - Prem Prakash Srivastav
- Department of Agricultural and Food Engineering, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal, 721302, India
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22
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Yang RF, Peng YY, Wang YR. Enhancing Hot Air Drying Efficiency through Electrostatic Field-Ultrasonic Coupling Pretreatment. Foods 2023; 12:foods12081727. [PMID: 37107522 PMCID: PMC10137644 DOI: 10.3390/foods12081727] [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: 03/29/2023] [Revised: 04/16/2023] [Accepted: 04/17/2023] [Indexed: 04/29/2023] Open
Abstract
The drying of compact and biologically active materials presents significant challenges. In this study, we propose using electrostatic field-ultrasonic coupling pretreatment to enhance the drying efficiency of ginkgo fruits. We designed and constructed an experimental device to investigate the effects of ultrasonic power, pretreatment time, hot air drying temperature, and electrostatic field voltage on the moisture content of the fruits. We used the response surface methodology to identify optimal process conditions and further explored the kinetic model for the moisture content of the fruits under the pretreatment. The results showed that the optimal process parameters for electrostatic-ultrasound pretreatment and the drying of ginkgo fruits were: an electrostatic field voltage of 11.252 kV, an ultrasound power of 590.074 W, a pretreatment time of 32.799 min, and a hot air drying temperature of 85 °C. Under the optimized process conditions, the correlation between the moisture content of ginkgo fruits and the two-term drying kinetics model was the highest. After electrostatic-ultrasound coupling pretreatment, the drying rate of ginkgo fruits was significantly improved during hot air drying.
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Affiliation(s)
- Ri-Fu Yang
- School of Physics and Optoelectronics, South China University of Technology, Guangzhou 510640, China
| | - Ying-Ying Peng
- School of Physics and Optoelectronics, South China University of Technology, Guangzhou 510640, China
| | - Yu-Rong Wang
- School of Physics and Optoelectronics, South China University of Technology, Guangzhou 510640, China
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Petković M, Filipović V, Lončar B, Filipović J, Miletić N, Malešević Z, Jevremović D. A Comparative Analysis of Thin-Layer Microwave and Microwave/Convective Dehydration of Chokeberry. Foods 2023; 12:foods12081651. [PMID: 37107447 PMCID: PMC10138014 DOI: 10.3390/foods12081651] [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: 03/27/2023] [Revised: 04/11/2023] [Accepted: 04/13/2023] [Indexed: 04/29/2023] Open
Abstract
Due to high water content, chokeberries (Aronia melanocarpa L.) are perishable. Therefore, energy-saving, combined drying technologies have been explored to improve the chokeberry drying. The combined microwave and the traditional convective drying method (MCD) have significantly enhanced the drying effectiveness, efficiency, and energy utilization rate and improved product quality. The MCD method, which implies the microwave power (MD) of 900 W for 9 s and the convective dehydration (CD) at 230 °C for 12 s, has the shortest dehydration time t (24 ± 2 min), has the maximum coefficient of diffusion (Deff = 6.0768 × 10-9 ± 5.9815 × 10-11 m2 s-1), and represents the most energy effective for dehydration process (Emin = 0.382 ± 0.036 kWh). A higher water-holding capacity (WHC) characterized the chokeberries obtained by the MCD method compared to the regular microwave method (MD). The mildest MCD (15 s of MD on 900 W, 7 s of CD on 180 °C) could dehydrate chokeberries with the highest WHC (685.71 ± 40.86 g H2O g-1 d.m.) and the greatest evaluations for sensory attributes in terms of all properties. The results of this study provide the drying behavior of chokeberries that can help develop efficient drying methods and improve existing ones.
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Affiliation(s)
- Marko Petković
- Faculty of Agronomy, University of Kragujevac, Cara Dušana 34, 32102 Čačak, Serbia
| | - Vladimir Filipović
- Faculty of Technology, University of Novi Sad, Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Biljana Lončar
- Faculty of Technology, University of Novi Sad, Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Jelena Filipović
- Institute for Food Technology, University of Novi Sad, 21000 Novi Sad, Serbia
| | - Nemanja Miletić
- Faculty of Agronomy, University of Kragujevac, Cara Dušana 34, 32102 Čačak, Serbia
| | - Zoranka Malešević
- Faculty of Agriculture, University of East Sarajevo, 71126 Lukavica, Bosnia and Herzegovina
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Guo X, Hao Q, Qiao X, Li M, Qiu Z, Zheng Z, Zhang B. An evaluation of different pretreatment methods of hot-air drying of garlic: Drying characteristics, energy consumption and quality properties. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114685] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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25
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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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26
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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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27
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Experimental Analysis of Drying Conditions’ Effect on the Drying Kinetics and Moisture Desorption Isotherms at Several Temperatures on Food Materials: Corn Case Study. Processes (Basel) 2023. [DOI: 10.3390/pr11010184] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023] Open
Abstract
This work studied the effect of external conditions on the drying kinetics of a thin layer of corn during convective drying. The density and the specific volume of the corn grain were reported and the desorption isotherms of the corn were determined at three temperatures and for a water activity from 0.1 to 0.9 using the static gravimetric method. Initially, a thin layer of corn about 7 mm thick with an initial moisture content of 45% (d.b) was investigated, and the external conditions were tested. Afterwards, a comparison between the experimental convective drying of a packed bed and a thin layer was performed under the same conditions. Finally, the values of equilibrium moisture contents, water activities and temperatures obtained were fitted using seven sorption models. It was found that the experimental desorption data exhibited type II behavior, according to Brunauer’s classification. The GAB model was found as the most suitable semi-empirical model which was well suited to represent the desorption equilibrium moisture content of corn kernels in the suggested ranges of temperature and water activity. It can be concluded from the entropy–enthalpy compensation theory that the desorption process of the corn kernels is controlled by the enthalpy mechanism.
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28
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Bui TTT, Vo TTK, Tran TYN, Le DT, Tran TT, Bach LG, Dao TP. Application of mathematical techniques to study the moisture loss kinetics and polyphenol degradation kinetics of mango (Mangifera indica L.) slices during heat pump drying by pilot equipment. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114454] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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29
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Elangovan E, Natarajan SK. Study of activation energy and moisture diffusivity of various dipping solutions of ivy gourd using solar dryer. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2023; 30:996-1010. [PMID: 35907071 DOI: 10.1007/s11356-022-22248-w] [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: 04/12/2022] [Accepted: 07/22/2022] [Indexed: 06/15/2023]
Abstract
The study is aimed to enhance the shelf life of ivy gourd through the solar drying method in open, forced, and natural convection mode. Ivy gourd is treated as the primary agent to prepare medicines and the stems, leaves and flowers are used to cure diseases related to diabetics, ulcer and skin. The normal shelf life is 2-3 days and it can be increased up to 6 months with an effective drying process. The experiment is intended to find the best drying process among the open, natural, and forced convection mode with an initial dipping method with ascorbic acid, lemon juice, sugar solution, honey solutions individually, and a control sample (without dipping). A 3 kg sample of ivy gourd is dipped in 10 g/L of each of the solutions and it is used for the three drying processes individually. The obtained results are indicating that the forced convection method for ascorbic acid is best among the other drying method, with the highest moisture diffusivity is 7.88 × 10-8 m2/s and the lowest activation energy of 21.12 kJ/mol. The lemon juice sample is found to have better sensory appeal in terms of colour (darkness) and shrinkage followed by honey, ascorbic acid, and control sample, whereas the honey-dipped sample offers a better taste followed by lemon juice-dipped samples, control, and ascorbic acid-dipped samples, respectively. The influence of dipping solution and drying mechanisms on the functionalities of drying are discussed with suitable illustrations.
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Affiliation(s)
- Elavarasan Elangovan
- Department of Mechanical Engineering, Saveetha School of Engineering, Saveetha Institute of Medical and Technical Sciences, Saveetha University, Chennai, 602105, Tamil Nadu, India
| | - Sendhil Kumar Natarajan
- Department of Mechanical Engineering, National Institute of Technology Puducherry, Karaikal, U.T of Puducherry, Karaikal, India.
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30
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Kalantari D, Naji‐Tabasi S, Kaveh M, Azadbakht M, Majnooni M, Khorshidi Y, Asghari A, Khalife E. Drying kinetics and shrinkage rate of thin‐sliced pears in different drying stages. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14264] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Davood Kalantari
- Department of Biosystems Engineering Sari Agricultural Sciences and Natural Resources University (SANRU) Sari Iran
| | - Sara Naji‐Tabasi
- Department of Food Nanotechnology Research Institute of Food Science and Technology Mashhad Iran
| | - Mohammad Kaveh
- Department of Petroleum Engineering, College of Engineering Knowledge University Erbil Iraq
| | - Mohsen Azadbakht
- Department of Biosystems Engineering Gorgan University of Agricultural Sciences and Natural Resources Gorgan Iran
| | - Moein Majnooni
- Department of Biosystems Engineering Sari Agricultural Sciences and Natural Resources University (SANRU) Sari Iran
| | - Yuness Khorshidi
- Department of Biosystems Engineering Sari Agricultural Sciences and Natural Resources University (SANRU) Sari Iran
| | - Ali Asghari
- Department of Biosystems Engineering Gorgan University of Agricultural Sciences and Natural Resources Gorgan Iran
| | - Esmail Khalife
- Department of Civil Engineering Cihan University‐Erbil Erbil Iraq
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31
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Chaves RPF, de Araújo AL, Lopes AS, Pena RDS. Convective Drying of Purple Basil ( Ocimum basilicum L.) Leaves and Stability of Chlorophyll and Phenolic Compounds during the Process. PLANTS (BASEL, SWITZERLAND) 2022; 12:127. [PMID: 36616256 PMCID: PMC9824209 DOI: 10.3390/plants12010127] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/22/2022] [Revised: 12/11/2022] [Accepted: 12/19/2022] [Indexed: 06/17/2023]
Abstract
This study evaluated the effect of convective drying on the degradation of color and phenolic compounds of purple basil (Ocimum basilicum L.) leaves, and the hygroscopic behavior of dried leaves. The fresh leaves underwent drying at 40 °C, 50 °C, 60 °C, and 70 °C. Degradation of chlorophyll, flavonoids, and phenolic compounds were evaluated during drying and the hygroscopicity was evaluated through the moisture sorption isotherms. The drying mathematical modeling and the moisture sorption data were performed. The effective diffusivity for the drying increased from 4.93 × 10−10 m2/s at 40 °C to 18.96 × 10−10 m2/s at 70 °C, and the activation energy value (39.30 kJ/mol) showed that the leaves present temperature sensibility. The leaves dried at 40 °C had less degradation of phenolic compounds and color variation, but the drying process was too slow for practical purposes. Modified Page, Diffusion Approximation, and Verna models had excellent accuracy in drying kinetics. The isotherms showed that, in environments with relative humidity above 50%, the purple basil leaves are more susceptible to water gain, and at 8.83 g H2O/100 g db moisture, it guarantees the microbiological stability of the dried leaves. The Oswin model was the most suitable for estimating the moisture sorption isotherms of the dried leaves.
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Affiliation(s)
- Rosane Patricia Ferreira Chaves
- Graduated Program in Food Science and Technology, Institute of Technology, Federal University of Pará (UFPA), Belém 66075-110, PA, Brazil
| | - Adriano Lucena de Araújo
- Graduated Program in Food Science and Technology, Institute of Technology, Federal University of Pará (UFPA), Belém 66075-110, PA, Brazil
| | - Alessandra Santos Lopes
- Graduated Program in Food Science and Technology, Institute of Technology, Federal University of Pará (UFPA), Belém 66075-110, PA, Brazil
- Faculty of Food Engineering, Institute of Technology, Federal University of Pará (UFPA), Belém 66075-110, PA, Brazil
| | - Rosinelson da Silva Pena
- Graduated Program in Food Science and Technology, Institute of Technology, Federal University of Pará (UFPA), Belém 66075-110, PA, Brazil
- Faculty of Food Engineering, Institute of Technology, Federal University of Pará (UFPA), Belém 66075-110, PA, Brazil
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32
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Medina OJ, Patarroyo W, Moreno LM. Current trends in cacti drying processes and their effects on cellulose and mucilage from two Colombian cactus species. Heliyon 2022; 8:e12618. [PMID: 36619411 PMCID: PMC9816971 DOI: 10.1016/j.heliyon.2022.e12618] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2022] [Revised: 07/02/2022] [Accepted: 12/16/2022] [Indexed: 12/25/2022] Open
Abstract
The effect of temperature and drying technologies on mucilage and cellulose (obtained by the microwave-assisted extraction technique, MAE) from Opuntia ficus-indica (OFI) and Austrocylindropuntia cylindrica (CC) was determined using a conventional oven (CO) and Refractive Window (RW). Mathematical modeling was performed from drying kinetics data using the Lewis, Henderson-Pabis, Page, and Logarithmic models. Activation Energy (Ea) and Diffusivity (D) were also determined. The model with the best fit was the logarithmic one, with a correlation coefficient (R2) greater than 0.99. The obtained activation energies were 22.81 kJ mol-1 for Refractance window (RW) and 31.44 kJ mol-1 using conventional hot air drying (CO) while a diffusivity of 2.9 ∗10-8 m2 s-1 for RW and 1.3∗10-8 m2 s-1 for CO were found as well. According to our results, a greater drying efficiency and a less chemical deterioration of the plant sample are obtained by drying with Refractance window.
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33
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Demir H, Demir H, Lončar B, Nićetin M, Pezo L, Yilmaz F. Artificial neural network and kinetic modeling of capers during dehydration and rehydration processes. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14249] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Hasan Demir
- Department of Chemical Engineering Osmaniye Korkut Ata University Osmaniye Turkey
| | - Hande Demir
- Department of Food Engineering Osmaniye Korkut Ata University Osmaniye Turkey
| | - Biljana Lončar
- Faculty of Technology Novi Sad University of Novi Sad Novi Sad Serbia
| | - Milica Nićetin
- Faculty of Technology Novi Sad University of Novi Sad Novi Sad Serbia
| | - Lato Pezo
- Institute of General and Physical Chemistry University of Belgrade Belgrade Serbia
| | - Fatma Yilmaz
- Graduate School of Natural and Applied Sciences Osmaniye Korkut Ata University Osmaniye Turkey
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34
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Hadjout‐Krimat L, Belbahi A, Dahmoune F, Hentabli M, Boudria A, Achat S, Remini H, Oukhmanou‐Bensidhoum S, Spigno G, Madani K. Study of microwave and convective drying kinetics of pea pods (
Pisum sativum
L.): A new modeling approach using support vector regression methods optimized by dragonfly algorithm techniques. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14232] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Lynda Hadjout‐Krimat
- Laboratoire de Biomathématiques, Biophysique, Biochimie, et Scientométrie, Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
| | - Amine Belbahi
- Laboratoire de Biomathématiques, Biophysique, Biochimie, et Scientométrie, Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
- Department of Microbiology and Biochemistry, Faculty of Sciences University of M'Sila M'Sila Algeria
| | - Farid Dahmoune
- Laboratoire de Biomathématiques, Biophysique, Biochimie, et Scientométrie, Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
- Département de Biologie, Faculté des Sciences de la Nature et de la Vie et des Sciences de la Terre Université de Bouira Bouira Algeria
| | - Mohamed Hentabli
- Laboratory of Biomaterials and Transport Phenomena (LBMPT), Faculty of Technology University Yahia Fares of Médéa Médéa Algeria
| | - Asma Boudria
- Laboratoire de Biomathématiques, Biophysique, Biochimie, et Scientométrie, Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
| | - Sabiha Achat
- Laboratoire de Biomathématiques, Biophysique, Biochimie, et Scientométrie, Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
| | - Hocine Remini
- Laboratoire de Biomathématiques, Biophysique, Biochimie, et Scientométrie, Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
- Département de Biologie, Faculté des Sciences de la Nature et de la Vie et des Sciences de la Terre Université de Bouira Bouira Algeria
| | - Sonia Oukhmanou‐Bensidhoum
- Laboratoire de Biomathématiques, Biophysique, Biochimie, et Scientométrie, Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
| | - Giorgia Spigno
- DiSTAS—Department for Sustainable Food Process Università Cattolica del Sacro Cuore Piacenza Italy
| | - 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 Technologies Agro‐alimentaires (CRTAA) Bejaia Algeria
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35
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Subramaniam SD, Azman NABM, Abdul Mudalip SKB, Halim LA, Basrawi F, Muhammad NB. Modeling, drying kinetics, and antioxidant properties of Bentong ginger based on different drying techniques. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14234] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Sarmilaah Dewi Subramaniam
- Faculty of Chemical and Process Engineering Technology Universiti Malaysia Pahang Gambang Pahang Malaysia
| | | | | | - Luqman Abdul Halim
- Meliponini Engineering Laboratory, Faculty of Mechanical and Automotive Engineering Technology Universiti Malaysia Pahang Pekan Pahang Malaysia
| | - Firdaus Basrawi
- Meliponini Engineering Laboratory, Faculty of Mechanical and Automotive Engineering Technology Universiti Malaysia Pahang Pekan Pahang Malaysia
| | - Noryanti Binti Muhammad
- Centre for Artificial Intelligence & Data Science Universiti Malaysia Pahang Gambang Pahang Malaysia
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36
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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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37
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Vilca R, Espinoza-Silva C, Alfaro-Cruz S, Ponce-Ramírez JC, Quispe-Neyra J, Alvarado-Zambrano F, Cortés-Avendaño P, Condezo-Hoyos L. Hass and Fuerte avocado (Persea americana sp.) oils extracted by supercritical carbon dioxide: Bioactive compounds, fatty acid content, antioxidant capacity and oxidative stability. J Supercrit Fluids 2022. [DOI: 10.1016/j.supflu.2022.105750] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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38
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Rashid MT, Liu K, Jatoi MA, Safdar B, Lv D, Li Q. Energy efficient drying technologies for sweet potatoes: Operating and drying mechanism, quality-related attributes. Front Nutr 2022; 9:1040314. [PMID: 36337660 PMCID: PMC9631448 DOI: 10.3389/fnut.2022.1040314] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2022] [Accepted: 10/06/2022] [Indexed: 11/13/2022] Open
Abstract
Sweet potatoes (SPs) are a versatile tuberous crop used as subsistence and cash crop in raw and processed forms. The major issue with SPs is post-harvest losses, which result in noticeable quality decline because of inappropriate handling, storage, delayed transit, and sales, as well as microbiological and enzymatic activity. Drying is an excellent strategy for managing short postharvest storage life, preserving nutrients, and maximizing long-term benefits. However, several parameters must be considered before drying SPs, such as relative humidity, temperature, drying duration, size, and shape. The current review looks at the factors influencing SPs' moisture loss, drying kinetics, diverse drying methods, pretreatments, operating conditions, and their efficacy in improving the drying process, functional, and nutritional qualities. An optimal drying process is required to preserve SPs to obtain concentrated nutrients and improve energy efficiency to be ecofriendly. Drying sweet potatoes using traditional methods such as sun or open-air drying was found to be a slow process that could result in a lower quality. Various advanced drying techniques, like vacuum, infrared, freeze drying, and pretreatments such as ultrasound and osmotic dehydration, have been developed and are successfully used globally. The best-fit thin-layer models (Hii, Page, two-term, logarithmic) utilized for drying SPs and appropriate modeling methods for optimizing drying procedures are also discussed.
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Affiliation(s)
- Muhammad Tayyab Rashid
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Kunlun Liu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
- *Correspondence: Kunlun Liu
| | | | - Bushra Safdar
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing, China
| | - Dingyang Lv
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Qingyun Li
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
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39
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Nguyen T, Nguyen P, Tran TTV, Tran B, Huynh T. Low‐temperature microwave‐assisted drying of sliced bitter melon: Drying kinetics and rehydration characteristics. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14177] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Thi‐Van‐Linh Nguyen
- Department of Food Technology, Faculty of Chemical Engineering Ho Chi Minh University of Technology (HCMUT) Ho Chi Minh City Vietnam
- Vietnam National University Ho Chi Minh City Linh Trung Ward Ho Chi Minh City Vietnam
- Department of Food Technology, Faculty of Environmental and Food Engineering Nguyen Tat Thanh University Ho Chi Minh City Vietnam
| | - Phuoc‐Bao‐Duy Nguyen
- Vietnam National University Ho Chi Minh City Linh Trung Ward Ho Chi Minh City Vietnam
- Department of Basic Engineering, Faculty of Electrical and Electronics Engineering Ho Chi Minh City University of Technology (HCMUT) Ho Chi Minh City Vietnam
| | - Thi Tuong Vi Tran
- Department of Food Technology, Faculty of Environmental and Food Engineering Nguyen Tat Thanh University Ho Chi Minh City Vietnam
| | - Bich‐Lam Tran
- Department of Food Technology, Faculty of Chemical Engineering Ho Chi Minh University of Technology (HCMUT) Ho Chi Minh City Vietnam
- Vietnam National University Ho Chi Minh City Linh Trung Ward Ho Chi Minh City Vietnam
| | - Tien‐Phong Huynh
- Department of Chemical and Biomolecular Engineering Clarkson University Potsdam New York USA
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Semi-Empirical Mathematical Modeling, Energy and Exergy Analysis, and Textural Characteristics of Convectively Dried Plantain Banana Slices. Foods 2022; 11:foods11182825. [PMID: 36140950 PMCID: PMC9497864 DOI: 10.3390/foods11182825] [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: 06/10/2022] [Revised: 07/06/2022] [Accepted: 09/09/2022] [Indexed: 11/18/2022] Open
Abstract
Thin-layer convective drying of plantain banana was performed at four different temperatures from 50 to 80 °C, with slice thicknesses from 2 to 8 mm. The drying curves, fitted to seven different semi-empirical mathematical models, were successfully used to fit experimental data (R2 0.72−0.99). The diffusion approach had better applicability in envisaging the moisture ratio at any time during the drying process, with the maximum correlation value (R2 0.99) and minimum value of x2 (2.5×10−5 to 1.5×10−4) and RMSE (5.0 ×10−3 to 1.2×10−2). The Deff, hm, and Ea values were calculated on the basis of the experimental data, and overall ranged from 1.11×10−10 to 1.79×10−9 m2 s−1, 3.17×10−8 to 2.20 ×10−7 m s−1 and 13.70 to 18.23 kJ mol−1, respectively. The process energy consumption varied from 23.3 to 121.4 kWh kg−1. The correlation study showed that the drying temperature had a close correlation with hm value and sample hardness. A significant (p < 0.05) increase in hardness of dried plantain banana was observed at 80 °C compared to the other temperatures. Additionally, the sample hardness and process energy consumption were more positively correlated with the thickness of the samples.
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Abstract
Food quality and safety are the essential hot issues of social concern. In recent years, there has been a growing demand for real-time food information, and non-destructive testing is gradually replacing traditional manual sensory testing and chemical analysis methods with lagging and destructive effects and has strong potential for application in the food supply chain. With the maturity and development of computer science and spectroscopic techniques, machine learning and hyperspectral imaging (HSI) have been widely demonstrated as efficient detection techniques that can be applied to rapidly evaluate sensory characteristics and quality attributes of food products nondestructively and efficiently. This paper first briefly described the basic concepts of hyperspectral imaging and machine learning, including the imaging process of HSI, the type of algorithms contained in machine learning, and the data processing flow. Secondly, this paper provided an objective and comprehensive overview of the current applications of machine learning and HSI in the food supply chain for sorting, packaging, transportation, storage, and sales, based on the state-of-art literature from 2017 to 2022. Finally, the potential of the technology is further discussed to provide optimized ideas for practical application.
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Influence of Drying Methods on Jackfruit Drying Behavior and Dried Products Physical Characteristics. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2022; 2022:8432478. [PMID: 36105546 PMCID: PMC9467759 DOI: 10.1155/2022/8432478] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/15/2022] [Accepted: 08/07/2022] [Indexed: 12/04/2022]
Abstract
Drying processes including solar, oven, and refractance window were studied to determine their influence on the drying behavior of jackfruit slices and properties of resultant jackfruit powders. The loss of sample mass, converted to the ratio between the water content at time t and the initial water content (moisture ratio), was used as the experimental parameter for modelling drying processes. Fifteen thin layer drying models were fitted to the experimental data using nonlinear regression analysis. Based on the highest R2 and lowest SEE values, the models that best fit the observed data were Modified Henderson and Pabis, Verma et al., and Hii et al. for RWD, oven, and solar drying, respectively. The effective moisture diffusivity coefficients were 5.11 × 10−9, 3.28 × 10−10, and 2.55 × 10−10 for RWD, oven and, solar drying, respectively. The solubility of freeze-dried jackfruit powder (75.7%) was not significantly different from the refractance window dried powder (73.2%) and was higher than oven-dried jackfruit powder (66.1%). Oven-dried jackfruit powder had a lower rehydration ratio and porosity. Differences in rehydration ratio and porosity under different drying methods could be explained by the microstructure. Fractal dimension (FD) and lacunarity were applied to study the structure and irregularities of jackfruit dried with the different methods. FD was significantly (P < 0.05) affected by the drying method. FD ranged from 1.809 to 1.837, while lacunarity ranged between 0.258 and 0.404.
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Modelling and Optimization of the Processing of a Healthy Snack Bar Made of Grape and Tomato Pomaces. Foods 2022; 11:foods11172676. [PMID: 36076860 PMCID: PMC9455257 DOI: 10.3390/foods11172676] [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: 08/04/2022] [Revised: 08/24/2022] [Accepted: 08/30/2022] [Indexed: 11/17/2022] Open
Abstract
A snack made of 36% by byproducts of grape and tomato pomaces was developed, also including other ingredients, such as oats, chia, quinoa, honey and peanut butter. The recipe was defined as tasty and healthy by a focus group. The snack was produced by using forced air at three different drying temperatures (50 °C, 60 °C and 70 °C). The Newton, Page, Henderson and Pabis, and Midilli–Kucuk models fit the drying curves well. The average values for the Newton’s model drying constants were k50 = 2.71 × 10−1 ± 3 × 10−3 min−1, k60 = 2.76 10−1 ± 4 × 10−3 min−1 and k70 = 3.91 × 10−1 ± 8 × 10−3 min−1 at 50 °C, 60 °C and 70 °C, respectively. The product’s quality was assessed in terms of storage with respect to water activity and texture (hardness, springiness, cohesiveness, chewiness and resilience). There were no differences among the three tested processing temperatures in terms of their influence the final product’s quality. As there were no significant differences between initial and final water activity and texture attributes at any temperature and they were mainly unaltered during storage, the snack bar was considered stable during this period. This new snack, which includes byproducts from the food industry, reduces food waste and contributes to a circular economic model, simultaneously presenting environmental and economic advantages.
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Kumar N, Gupta SK. Exploring drying kinetics and fate of nutrients in thermal digestion of solid organic waste. THE SCIENCE OF THE TOTAL ENVIRONMENT 2022; 837:155804. [PMID: 35561929 DOI: 10.1016/j.scitotenv.2022.155804] [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: 02/26/2022] [Revised: 05/04/2022] [Accepted: 05/05/2022] [Indexed: 06/15/2023]
Abstract
Thermal digestion has emerged as a novel technique for the rapid treatment of solid organic waste (SOW). Dehydration mechanism and fate of nutrients during the thermal digestion of the SOW were explored. A series of experiments were carried out in a specially designed laboratory-scale dehydrator to determine its drying kinetics. The statistical analysis revealed that the diffusion model predicted the dehydration profile most accurately than other models. The effective moisture diffusivity coefficient depended on the temperature and varied from 2.81 × 10-08 m2/s to 8.68 × 10-08 m2/s at the tested temperature range. The activation energy required for complete dehydration was found to be 26.56 kJ/mol. The artificial neural network (ANN) model was found highly efficient (R2 - 0.983) in predicting the total drying time required for attaining equilibrium moisture content. The total N decreased from 2.2% to 1.81% due to evaporation of ammonical nitrogen, while the availability of P and K was increased from 0.38% to 0.43% and 1.47% to 1.75%, respectively when the temperature was increased from 110 °C to 170 °C. The thermal dehydration technique was found effective in digesting the organics and improving the bioavailability of the nutrients, which favours for its re-utilization in agriculture.
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Affiliation(s)
- Nitin Kumar
- Department of Environmental Science & Engineering, Indian Institute of Technology (Indian School of Mines), Dhanbad 826004, India
| | - Sunil Kumar Gupta
- Department of Environmental Science & Engineering, Indian Institute of Technology (Indian School of Mines), Dhanbad 826004, India.
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Drying Kinetics and Chemical Properties of Mango. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2022; 2022:6243228. [PMID: 35990773 PMCID: PMC9388300 DOI: 10.1155/2022/6243228] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/08/2022] [Revised: 07/22/2022] [Accepted: 07/27/2022] [Indexed: 11/18/2022]
Abstract
Four mango fruit varieties of average slice thickness 0.6 cm and slice area 10 cm2 were dried using a mechanical dryer at varied temperatures, 55°C, 65°C, and 75°C. In general, the moisture content (MC) for all samples analyzed decreased with increasing drying time. Palmer and Haden varieties recorded the lowest MCs of 8.7% (w.b.) and 9.3% (w.b.), respectively, when dried for 14 h at 65°C. Palmer variety with the highest initial MC of 87.2% (w.b.) recorded a low final MC of 8.7% (w.b.) when dried for 14 h at 55°C. Moisture ratio decreased from 1.00 to 0.13, 1.00 to 0.12, 1.00 to 0.12, and 1.00 to 0.10 at 55°C for Kent, Keitt, Haden, and Palmer varieties, respectively. Kent, Keitt, Haden, and Palmer varieties recorded effective moisture diffusivity values of
,
,
, and
, respectively. Vitamin C content of 158.34 mg/100 g recorded for Palmer was highest compared to the other varieties. Activation energy values of samples analyzed were between 19.90 and 25.50 kJ/mol for the drying temperature range. The activation energy recorded by Haden variety was highest compared to the rest. Also, twelve mathematical models were analyzed in predicting the moisture ratio of mango fruit slices during thin layer drying. The results showed that the Midilli, Page, Wang and Singh, and Logarithmic models exhibited supremacy in predicting drying behavior compared to the other eight models.
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Biswas R, Hossain MA, Zzaman W. Thin layer modeling of drying kinetics, rehydration kinetics and color changes of osmotic pre-treated pineapple (Ananas comosus) slices during drying: Development of a mechanistic model for mass transfer. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103094] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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47
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Controlled Germination of Faba Beans: Drying, Thermodynamic Properties and Physical-Chemical Composition. Processes (Basel) 2022. [DOI: 10.3390/pr10081460] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023] Open
Abstract
The objective of this work was to determine the drying kinetics and the thermodynamic properties of the drying process of germinated seeds from faba beans of the Olho-de-Vó Preta (OVP), Raio-de-Sol (RS) and Branca (B) varieties. Additionally, the physicochemical properties of the germinated seeds and subsequent dried flours were determined. A thin layer of seeds were dried using a convective dryer at temperatures of 50, 60, 70 and 80 °C. Mathematical models were applied to the drying experimental data. The samples were further characterized for water content, water activity, ash, pH, alcohol-soluble acidity, total and reducing sugars, proteins, and starch. Page and Midilli models revealed the best predictions of the drying kinetics for all evaluated conditions. The effective diffusion coefficient increased with increasing temperature and presented magnitude in the order of 10−9 m²/s. The activation energy presented results in the range of 19 and 27 kJ/mol, falling within the range reported for agricultural products. The entropy and enthalpy values were higher in the OVP, followed by RS, higher than in the B variety. The increase in drying temperature resulted in a reduction of enthalpy and entropy and an increase in Gibbs free energy, indicating that the drying process is endothermic and requires external energy. Samples have acidic pH and acidity decreased with drying; the RS and B varieties had higher sugar contents; the B variety had the highest protein contents, and these were obtained from the in natura germinated samples; in the B variety the highest starch content was obtained. All flours showed good characteristics, presenting themselves as an alternative for diversifying the supply of beans.
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48
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Liu C, Zhang R, Vorobiev E, Grimi N. Mitigation of Acrylamide in Potato Chips by Pre-drying and Pulsed Electric Field Treatment. Front Nutr 2022; 9:919634. [PMID: 35898715 PMCID: PMC9310039 DOI: 10.3389/fnut.2022.919634] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2022] [Accepted: 06/06/2022] [Indexed: 11/24/2022] Open
Abstract
The object of this work was to study the effects of preliminary vacuum drying (VD), pulsed electric field (PEF) treatment, frying temperature on color, oil uptake, and acrylamide (AA) content in fried potato chips. The results of this study indicated that an increase of frying temperature from 120 to 180°C led to a decrease of frying time of around 70% for untreated and PEF pre-treated samples. The color value of L* and a* decreased with the increase of frying temperature, and those values of the sample pre-treated by PEF were significantly higher compared to those obtained from untreated samples. The PEF pre-treatment promoted the reduction of oil content of fried samples by up to 17.6, 14.2, and 16% compared with untreated samples at the frying temperatures of 120, 150, and 180°C, respectively. Higher efficiency was observed by applying the preliminary VD in the case of the frying temperature of 150°C. Furthermore, it was revealed that PEF pre-treatment and preliminary VD application lead to a synergetic effect on the reduction of AA content in potato chips. For example, with the initial moisture ratio of 0.5, pre-dried by VD and pre-treated by PEF, the AA content was noticeably decreased from 2,220 to 311 μg/kg compared to untreated and undehydrated samples at the frying temperature of 150°C. Our findings provide reference for a new pre-treatment to mitigate AA formation and to improve the quality of potato chips.
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Affiliation(s)
- Caiyun Liu
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China
- ESCOM, TIMR (Transformations Intégrées de la Matière Renouvelable), Centre de Recherche Royallieu, Université de Technologie de Compiègne, Compiègne, France
| | - Rui Zhang
- National R&D Center for Se-Rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-Rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Eugene Vorobiev
- ESCOM, TIMR (Transformations Intégrées de la Matière Renouvelable), Centre de Recherche Royallieu, Université de Technologie de Compiègne, Compiègne, France
| | - Nabil Grimi
- ESCOM, TIMR (Transformations Intégrées de la Matière Renouvelable), Centre de Recherche Royallieu, Université de Technologie de Compiègne, Compiègne, France
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Phuon V, Ramos IN, Brandão TRS, Silva CLM. Assessment of the impact of drying processes on orange peel quality characteristics. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.13794] [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)
- Vichearavann Phuon
- CBQF ‐ Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia Universidade Católica Portuguesa Porto Portugal
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali Università degli Studi della Basilicata Potenza Potenza Italy
| | - Inês N. Ramos
- CBQF ‐ Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia Universidade Católica Portuguesa Porto Portugal
| | - Teresa R. S. Brandão
- CBQF ‐ Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia Universidade Católica Portuguesa Porto Portugal
| | - Cristina L. M. Silva
- CBQF ‐ Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia Universidade Católica Portuguesa Porto Portugal
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Özbek HN, Koç B, Koçak Yanık D, Göğüş F. Hot air‐assisted radiofrequency drying of avocado: Drying behavior and the associated effect on the characteristics of avocado powder. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14094] [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)
- Hatice Neval Özbek
- Department of Food Engineering, Faculty of Engineering Gaziantep University Gaziantep Turkey
| | - Banu Koç
- Gastronomy and Culinary Arts Department, Faculty of Tourism Gaziantep University Gaziantep Turkey
| | - Derya Koçak Yanık
- Department of Food Engineering, Faculty of Engineering Gaziantep University Gaziantep Turkey
| | - Fahrettin Göğüş
- Department of Food Engineering, Faculty of Engineering Gaziantep University Gaziantep Turkey
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