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Corradini MG, Homez-Jara AK, Chen C. Virtualization and digital twins of the food supply chain for enhanced food safety. ADVANCES IN FOOD AND NUTRITION RESEARCH 2024; 111:71-91. [PMID: 39103218 DOI: 10.1016/bs.afnr.2024.06.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/07/2024]
Abstract
Meeting food safety requirements without jeopardizing quality attributes or sustainability involves adopting a holistic perspective of food products, their manufacturing processes and their storage and distribution practices. The virtualization of the food supply chain offers opportunities to evaluate, simulate, and predict challenges and mishaps potentially contributing to present and future food safety risks. Food systems virtualization poses several requirements: (1) a comprehensive framework composed of instrumental, digital, and computational methods to evaluate internal and external factors that impact food safety; (2) nondestructive and real-time sensing methods, such as spectroscopic-based techniques, to facilitate mapping and tracking food safety and quality indicators; (3) a dynamic platform supported by the Internet of Things (IoT) interconnectivity to integrate information, perform online data analysis and exchange information on product history, outbreaks, exposure to risky situations, etc.; and (4) comprehensive and complementary mathematical modeling techniques (including but not limited to chemical reactions and microbial inactivation and growth kinetics) based on extensive data sets to make realistic simulations and predictions possible. Despite current limitations in data integration and technical skills for virtualization to reach its full potential, its increasing adoption as an interactive and dynamic tool for food systems evaluation can improve resource utilization and rational design of products, processes and logistics for enhanced food safety. Virtualization offers affordable and reliable options to assist stakeholders in decision-making and personnel training. This chapter focuses on definitions and requirements for developing and applying virtual food systems, including digital twins, and their role and future trends in enhancing food safety.
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Affiliation(s)
- Maria G Corradini
- Department of Food Science & Arrell Food Institute, University of Guelph, Guelph, ON, Canada.
| | | | - Chang Chen
- Department of Food Science, Cornell AgriTech, Cornell University, Geneva, NY, United States
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2
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van der Sman R, Schenk E. Causal factors concerning the texture of French fries manufactured at industrial scale. Curr Res Food Sci 2024; 8:100706. [PMID: 38435276 PMCID: PMC10909613 DOI: 10.1016/j.crfs.2024.100706] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2023] [Revised: 02/18/2024] [Accepted: 02/19/2024] [Indexed: 03/05/2024] Open
Abstract
In this paper, we review the physical/chemical phenomena, contributing to the final texture of French fries, as occurs in the whole industrial production chain of frozen par-fried fries. Our discussion is organized following a multiscale hierarchy of these causal factors, where we distinguish the molecular, cellular, microstructural, and product levels. Using the same multiscale framework, we also discuss currently available theoretical knowledge, and experimental methods probing the relevant physical/chemical phenomena. We have identified knowledge gaps, and experimental methods are evaluated in terms of the effort and value of their results. With our overviews, we hope to give promising research directions such to arrive at a multiscale model, encompassing all causal factors relevant to the final texture. This multiscale model is the ultimate tool to evaluate process innovations for effects on final textural quality, which can be balanced against the impacts on sustainability and economics.
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Affiliation(s)
- R.G.M. van der Sman
- Wageningen Food & Biobased Research, Wageningen University & Research, the Netherlands
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3
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Cai Z, Wang Z, Zhang M, Zhang A, Ye G, Liang S, Ren X. Texture Analysis of Chinese Dried Noodles during Drying Based on Acoustic-Mechanical Detection Methods. Foods 2024; 13:268. [PMID: 38254570 PMCID: PMC10815251 DOI: 10.3390/foods13020268] [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: 11/07/2023] [Revised: 11/29/2023] [Accepted: 12/01/2023] [Indexed: 01/24/2024] Open
Abstract
To better understand the textural transformation of Chinese dried noodles during the drying process, a convenient acoustic-force detection method was established. By comparing the breaking point, it was possible to determine the time-scale correlation between the force-displacement curves and acoustic spectrograms. The acoustic eigenvalues showed a consistent upward trend with the mechanical parameters during the drying process. With a wave crest reaching 152.8 dB and a signal maximum reaching 0.072, the structural stability of the dried noodles hardly induces a higher acoustic response. This suggests that the mechanical strength and rigidity of the dried noodles undergo minimal changes during this period. In comparison to the mechanical parameters, the acoustic eigenvalues accurately describe the changes in texture of dried noodles under various drying conditions, moreover, the sound threshold also provides a more effective response to the dried noodles' structural strength threshold. Therefore, the acoustic detection method can be applied to assist the conventional mechanical measurement in the field of the texture evaluation of dried food.
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Affiliation(s)
- Zhendong Cai
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, No.11 Fucheng Road, Haidian District, Beijing 100048, China; (Z.C.); (Z.W.); (A.Z.); (G.Y.); (S.L.); (X.R.)
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, No.11 Fucheng Road, Haidian District, Beijing 100048, China
- School of Food and Health, Beijing Technology and Business University, No.11 Fucheng Road, Haidian District, Beijing 100048, China
| | - Zhenhua Wang
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, No.11 Fucheng Road, Haidian District, Beijing 100048, China; (Z.C.); (Z.W.); (A.Z.); (G.Y.); (S.L.); (X.R.)
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, No.11 Fucheng Road, Haidian District, Beijing 100048, China
- School of Food and Health, Beijing Technology and Business University, No.11 Fucheng Road, Haidian District, Beijing 100048, China
| | - Min Zhang
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, No.11 Fucheng Road, Haidian District, Beijing 100048, China; (Z.C.); (Z.W.); (A.Z.); (G.Y.); (S.L.); (X.R.)
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, No.11 Fucheng Road, Haidian District, Beijing 100048, China
- School of Food and Health, Beijing Technology and Business University, No.11 Fucheng Road, Haidian District, Beijing 100048, China
| | - Aojie Zhang
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, No.11 Fucheng Road, Haidian District, Beijing 100048, China; (Z.C.); (Z.W.); (A.Z.); (G.Y.); (S.L.); (X.R.)
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, No.11 Fucheng Road, Haidian District, Beijing 100048, China
- School of Food and Health, Beijing Technology and Business University, No.11 Fucheng Road, Haidian District, Beijing 100048, China
| | - Guodong Ye
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, No.11 Fucheng Road, Haidian District, Beijing 100048, China; (Z.C.); (Z.W.); (A.Z.); (G.Y.); (S.L.); (X.R.)
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, No.11 Fucheng Road, Haidian District, Beijing 100048, China
- School of Food and Health, Beijing Technology and Business University, No.11 Fucheng Road, Haidian District, Beijing 100048, China
| | - Shan Liang
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, No.11 Fucheng Road, Haidian District, Beijing 100048, China; (Z.C.); (Z.W.); (A.Z.); (G.Y.); (S.L.); (X.R.)
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, No.11 Fucheng Road, Haidian District, Beijing 100048, China
- School of Food and Health, Beijing Technology and Business University, No.11 Fucheng Road, Haidian District, Beijing 100048, China
| | - Xin Ren
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, No.11 Fucheng Road, Haidian District, Beijing 100048, China; (Z.C.); (Z.W.); (A.Z.); (G.Y.); (S.L.); (X.R.)
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, No.11 Fucheng Road, Haidian District, Beijing 100048, China
- School of Food and Health, Beijing Technology and Business University, No.11 Fucheng Road, Haidian District, Beijing 100048, China
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4
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Sun L, Zheng X, Zhang P, Cai J, Bai J. Research on the correlation between three-dimensional morphology and temperature changes in potato slices during drying. Curr Res Food Sci 2023; 6:100524. [PMID: 37303587 PMCID: PMC10248532 DOI: 10.1016/j.crfs.2023.100524] [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: 03/28/2023] [Revised: 05/09/2023] [Accepted: 05/21/2023] [Indexed: 06/13/2023] Open
Abstract
Drying is an effective method to reduce potato storage loss. However, potatoes have high porosity with high water content. Shrinkage during drying can lead to folding and cracking of the dried product form. Therefore, this study explored the correlation between the 3D morphology and temperature distribution changes of potato slices during drying, with the aim of providing a reference for the detection of quality changes. An online automatic acquisition device to obtain 3D morphology and temperature information was designed and built. Hot air-drying experiments were conducted on the potato slices. 3D morphology images and temperature images of the potato slices were acquired by 3D and temperature sensors, and the two images were registered using the random sample consensus (RANSAC) algorithm. The region of interest of each image was extracted by algorithms such as threshold segmentation, hole filling and morphological erosion, and the 3D morphology information and temperature information were obtained. The mapping, range and average of each acquisition point were calculated for correlation analysis. Spearman's rank correlation coefficients and Maximum Information Coefficient (MIC) values were selected as measures for the correlation study. The results showed that the Spearman's rank correlation coefficients between average height and average temperature were mostly above 0.7 in absolute value, and the MICs were mostly above 0.9. The average values of the 3D information and temperature information exhibited an extremely strong correlation. This paper gives a new approach to investigate the morphological changes in the drying process by quantifying the relationship between 3D morphology and temperature distribution. This can guide the improvement of potato drying and processing methods.
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Affiliation(s)
- Li Sun
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, Jiangsu, PR China
- School of Mechanical Engineering, Jiangsu University, Zhenjiang, 212013, Jiangsu, PR China
| | - Xin Zheng
- School of Mechanical Engineering, Jiangsu University, Zhenjiang, 212013, Jiangsu, PR China
| | - Pengqi Zhang
- School of Mechanical Engineering, Jiangsu University, Zhenjiang, 212013, Jiangsu, PR China
| | - Jianrong Cai
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, Jiangsu, PR China
| | - Junwen Bai
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, Jiangsu, PR China
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Bai JW, Wang YC, Cai JR, Zhang L, Dai Y, Tian XY, Xiao HW. Three-Dimensional Appearance and Physicochemical Properties of Pleurotus eryngii under Different Drying Methods. Foods 2023; 12:foods12101999. [PMID: 37238817 DOI: 10.3390/foods12101999] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2023] [Revised: 05/09/2023] [Accepted: 05/12/2023] [Indexed: 05/28/2023] Open
Abstract
This study investigated the effects of different drying methods on the drying characteristics, three-dimensional (3D) appearance, color, total polysaccharide content (TPC), antioxidant activity, and microstructure of Pleurotus eryngii slices. The drying methods included hot air drying (HAD), infrared drying (ID), and microwave drying (MD). The results showed that the drying method and conditions significantly influenced the drying time, with MD having a significant advantage in reducing the drying time. The 3D appearance of P. eryngii slices was evaluated based on shrinkage and roughness as quantitative indexes, and the best appearance was obtained by hot air drying at 55 and 65 °C. HAD and ID at lower drying temperatures obtained better color, TPC, and antioxidant activity, but MD significantly damaged the color and nutritional quality of P. eryngii. The microstructure of dried P. eryngii slices was observed using scanning electron microscopy, and the results showed that drying methods and conditions had an obvious effect on the microstructure of P. eryngii slices. Scattered mycelia were clearly observed in P. eryngii samples dried by HAD and ID at lower drying temperatures, while high drying temperatures led to the cross-linking and aggregation of mycelia. This study offers scientific and technical support for choosing appropriate drying methods to achieve a desirable appearance and quality of dried P. eryngii.
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Affiliation(s)
- Jun-Wen Bai
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yu-Chi Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Jian-Rong Cai
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Lu Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yi Dai
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Xiao-Yu Tian
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Hong-Wei Xiao
- College of Engineering, China Agricultural University, Beijing 100083, China
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6
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Influence of Air-Drying Conditions on Quality, Bioactive Composition and Sensorial Attributes of Sweet Potato Chips. Foods 2023; 12:foods12061198. [PMID: 36981125 PMCID: PMC10048433 DOI: 10.3390/foods12061198] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2023] [Revised: 03/05/2023] [Accepted: 03/08/2023] [Indexed: 03/15/2023] Open
Abstract
The drying process is an essential thermal process for preserving vegetables and can be used in developing dried products as healthy alternative snacks. The effects of air-drying conditions using a convection dryer with hot air at different temperatures (60°, 65°, 70°, 75°, and 80 °C, in the range 5–200 min, at a fixed air speed of 2.3 m/s) were tested on the quality of slices (2.0 ± 0.1 mm) of dried sweet potato (Bellevue PBR). For each time and temperature, drying condition, physicochemical parameters (moisture content, CIELab color, texture parameters, total phenolic and carotenoid contents) and a sensory evaluation by a panel at the last drying period (200 min) were assessed. Drying time was shown to have a more significant effect than temperature on the quality of dried sweet potato as a snack, except for carotenoid content. Given the raw tuber content, thermal degradation (p < 0.05) of total phenolic compounds (about 70%), regardless of tested conditions, contrasted with the higher stability of total carotenoids (<30%). The dried product, under optimal conditions (≥75 °C for 200 min), achieved a moisture content (≤10%) suitable for preservation, providing a crispy texture with favourable sensory acceptance and providing a carotenoid content similar to the raw product.
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7
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Li W, Zhang Y, Deng H, Yuan H, Fan X, Yang H, Tan S. In vitro and in vivo bioaccessibility, antioxidant activity, and color of red radish anthocyanins as influenced by different drying methods. Food Chem X 2023; 18:100633. [PMID: 36968311 PMCID: PMC10034266 DOI: 10.1016/j.fochx.2023.100633] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2022] [Revised: 02/18/2023] [Accepted: 03/06/2023] [Indexed: 03/12/2023] Open
Abstract
This study aims to examine the effects of various drying methods, namely vacuum freeze drying (VFD), vacuum drying (VD), hot air drying (HAD), sun drying (SD), and air-impingement jet drying (AIJD), on in vitro and in vivo bioaccessibility of red radish anthocyanins. By color parameters, VFD- and AIJD-dried red radish showed redder color to HAD-, SD-, and VD-dried red radish. SEM images of dried red radish showed multiple holes and loose interior structure. Forty-six anthocyanins were identified in red radish. Original, in vitro and in vivo digestive samples from VFD-dried red radish contained more anthocyanins and were more bioaccessibility than fresh and other dried red radishes. In vitro and in vivo research revealed that dried red radish showed weaker and stronger FRAP and ABTS·+ scavenging activities than fresh red radish. Colon content of mice had significantly higher FRAP and ABTS·+ scavenging activities than the stomach, small intestine, and cecum contents.
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Affiliation(s)
- Wenfeng Li
- School of Life Science and Biotechnology, Yangtze Normal University, Chongqing 408100, China
- Corresponding authors at: 16 Juxian Road, Fuling District, Chongqing, China.
| | - Yaxi Zhang
- School of Life Science and Biotechnology, Yangtze Normal University, Chongqing 408100, China
| | - Hanlu Deng
- School of Life Science and Biotechnology, Yangtze Normal University, Chongqing 408100, China
| | - Hong Yuan
- Medical School, Xi'an Peihua University, Xi'an, Shaanxi 710125, China
| | - Xin Fan
- College of Biology and Food Engineering, Chongqing Three Gorges University, Chongqing 404000, China
| | - Hongyan Yang
- School of Aerospace Medicine, Air Force Medical University, Xi’an 710032, China
| | - Si Tan
- School of Life Science and Biotechnology, Yangtze Normal University, Chongqing 408100, China
- Corresponding authors at: 16 Juxian Road, Fuling District, Chongqing, China.
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8
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Welsh ZG, Simpson MJ, Khan MIH, Karim M. Generalized moisture diffusivity for food drying through multiscale modeling. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2022.111309] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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9
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Yoosefian SH, Ahmadi E, Mohammad-Razdari A. Combination of gamma irradiation and storage condition for improving mechanical and physical postharvest characteristics of fresh garlic cloves. Food Sci Nutr 2023; 11:1463-1476. [PMID: 36911819 PMCID: PMC10002959 DOI: 10.1002/fsn3.3186] [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: 08/26/2022] [Revised: 10/25/2022] [Accepted: 12/06/2022] [Indexed: 12/24/2022] Open
Abstract
The aim of this study was the discrimination and optimization of irradiation effect under physical and mechanical experiments on garlic. The samples were irradiated with 0, 75, and 150 Gy doses and stored at 4 and 18°C for 5 months. Physical, mechanical, and color properties were measured in the period of storage. Based on the results, all irradiated garlic samples had less quality variation than control samples. Response surface methodology (RSM) optimized dose, storage time, and temperature of the stored garlic which was 75 Gy, 2 months, and 17°C, respectively. In addition, after finding the optimal dose, time, and temperature, the most effective factor as weight loss was obtained and the data were classified by the principal component analysis (PCA) approach. The results showed that the PCA method had a high ability to classify and separate the data obtained from measuring the physicochemical properties of garlic and cover 99% variance of data. Moreover, partial least square (PLS) was applied for predicting weight loss data with R2 0.9999. As well, a mechanical test was investigated for finding the best situation and duration of storage condition. Finally, irradiation prevented the destruction of garlic and saved garlic in the best quality as compared with control or nonirradiated samples. After all this, it can be decided to keep garlic in warehouses and transfer this product with minimum damage.
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Affiliation(s)
- Seyedeh Hoda Yoosefian
- Department of Biosystem Engineering, Faculty of Agriculture Bu-Ali Sina University Hamadan Iran
| | - Ebrahim Ahmadi
- Department of Biosystem Engineering, Faculty of Agriculture Bu-Ali Sina University Hamadan Iran
| | - Ayat Mohammad-Razdari
- Department of Mechanical Engineering of Biosystems Shahrekord University Shahrekord Iran
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Adnouni M, Jiang L, Zhang X, Zhang L, Pathare PB, Roskilly A. Computational modelling for decarbonised drying of agricultural products: Sustainable processes, energy efficiency, and quality improvement. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2022.111247] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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11
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Ajani CK, Zhu Z, Sun DW. Shrinkage during vacuum cooling of porous foods: Conjugate mechanistic modelling and experimental validation. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2022.111220] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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12
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Fan Y, Zhang L, Zhu J, Zu Y, Wang X. Viscoelasticity and friction of solid foods measurement by simulating meal-assisting robot. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2133141] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Yuhe Fan
- College of Mechanical and Electrical Engineering, Harbin Engineering University, Harbin, China
| | - Lixun Zhang
- College of Mechanical and Electrical Engineering, Harbin Engineering University, Harbin, China
| | - Jinghui Zhu
- College of Mechanical and Electrical Engineering, Harbin Engineering University, Harbin, China
| | - Yunqin Zu
- College of Mechanical and Electrical Engineering, Harbin Engineering University, Harbin, China
| | - Xingyuan Wang
- College of Mechanical and Electrical Engineering, Harbin Engineering University, Harbin, China
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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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14
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A physics-informed neural network-based surrogate framework to predict moisture concentration and shrinkage of a plant cell during drying. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111137] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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15
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Effects of different pretreatment methods on drying kinetics, three-dimensional deformation, quality characteristics and microstructure of dried apple slices. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103216] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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16
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Riveros-Gomez M, Baldán Y, Román MC, Fabani MP, Mazza G, Rodríguez R. Drying and rehydration kinetics of peeled and unpeeled green apple slices (Granny Smith cv). JOURNAL OF ENVIRONMENTAL SCIENCE AND HEALTH. PART. B, PESTICIDES, FOOD CONTAMINANTS, AND AGRICULTURAL WASTES 2022; 57:835-847. [PMID: 36134516 DOI: 10.1080/03601234.2022.2126246] [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] [Indexed: 06/16/2023]
Abstract
In this work, the kinetics of drying and rehydration of green apple slices peeled and unpeeled (Granny Smith cv) were studied. The apple slices were dried at 50, 60, and 70 °C, and after that, rehydrated at ambient (Ta) and boiling temperature (Tb). The drying kinetics were adjusted with the Dincer and Dost model, giving a good fit. Effective diffusivity (Deff) and the convective mass transfer coefficient (hm) were also determined, both coefficients increase with drying temperature, being 1.25 × 10-9 m2 s-1 and 9.53 × 10-7 m2 s-1 the highest values obtained for the peeled apple slices respectively. Peleg and Weibull models were adjusted to the rehydration experimental data obtaining a good fit (R2 > 0.99). Deff values increase significantly with rehydration temperature but take similar values between peeled and unpeeled samples. Acidity, pH, moisture content, solid soluble content, and equivalent diameter were determined to compare the fresh apple slices with those after dehydration and the post-rehydration process. The apple slices rehydrated at boiling temperature better preserved the characteristics of fresh samples due to the short immersion times in water, no significant differences were observed between peeled and unpeeled apples. According to the results, it is convenient to dry the apple slices unpeeled at 70 °C and rehydrate them at Tb.
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Affiliation(s)
- Mathias Riveros-Gomez
- Grupo Vinculado al PROBIEN (CONICET-UNCo), Instituto de Ingeniería Química, Facultad de Ingeniería (UNSJ), San Juan, Argentina
| | - Yanina Baldán
- Grupo Vinculado al PROBIEN (CONICET-UNCo), Instituto de Ingeniería Química, Facultad de Ingeniería (UNSJ), San Juan, Argentina
| | - María Celia Román
- Grupo Vinculado al PROBIEN (CONICET-UNCo), Instituto de Ingeniería Química, Facultad de Ingeniería (UNSJ), San Juan, Argentina
| | - María Paula Fabani
- Facultad de Ingeniería (UNSJ), Instituto de Biotecnología, San Juan, Argentina
| | - Germán Mazza
- Biotecnología y Energías Alternativas, PROBIEN (CONICET-UNCo), Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Neuquén, Argentina
- Patagonia Confluencia, Centro Científico Tecnológico CONICET, Neuquén, Argentina
| | - Rosa Rodríguez
- Grupo Vinculado al PROBIEN (CONICET-UNCo), Instituto de Ingeniería Química, Facultad de Ingeniería (UNSJ), San Juan, Argentina
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17
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Paul A, Martynenko A. The Effect of Material Thickness, Load Density, External Airflow, and Relative Humidity on the Drying Efficiency and Quality of EHD-Dried Apples. Foods 2022; 11:foods11182765. [PMID: 36140894 PMCID: PMC9497863 DOI: 10.3390/foods11182765] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2022] [Revised: 08/27/2022] [Accepted: 09/06/2022] [Indexed: 11/29/2022] Open
Abstract
Electrohydrodynamic drying is a novel non-thermal technique for dehydrating heat-sensitive foods. However, its industrial applications are limited due to the underexplored effects of material properties and environmental conditions on product quality. For this purpose, a multifactorial experiment was designed to study the effects of material thickness, load density, external airflow, and humidity on the EHD drying efficiency and quality of apple slices. The experiments show that the intensity of EHD drying increased with a decrease in humidity, slice thickness, and load density. The effective diffusivity of apple slices with EHD drying was about 5.17·10−12 m2/s, slightly increasing with external airflow. The specific energy consumption of EHD drying was 10–12 times lower than hot air drying. The time of EHD drying at 20 °C was equivalent to hot air drying at 40 °C, but the impact of EHD drying on the product quality was significantly lower. EHD drying better preserved the color and phenolic content in dried apple slices, with less cellular damage. Hence, EHD drying can be employed in industry as a sustainable alternative to hot air drying.
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18
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Petikirige J, Karim A, Millar G. Effect of drying techniques on quality and sensory properties of tropical fruits. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16043] [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)
| | - Azharul Karim
- Faculty of Engineering Queensland University of Technology Australia
| | - Graeme Millar
- Faculty of Engineering Queensland University of Technology Australia
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19
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Dai B, Kan A, Yi B. An improved mathematical model bidirectional coupling of heat-water and mechanics during vacuum pre-cooling. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103137] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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20
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Effect of Combined Infrared and Hot Air Drying Strategies on the Quality of Chrysanthemum (Chrysanthemum morifolium Ramat.) Cakes: Drying Behavior, Aroma Profiles and Phenolic Compounds. Foods 2022; 11:foods11152240. [PMID: 35954006 PMCID: PMC9367946 DOI: 10.3390/foods11152240] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2022] [Revised: 07/22/2022] [Accepted: 07/25/2022] [Indexed: 12/10/2022] Open
Abstract
Chrysanthemum (Chrysanthemum morifolium Ramat.) is a seasonal plant with high medicinal and aesthetic value, and drying is an effective practice to enhance its storability after harvesting. The effects of hot air drying (HAD), combined infrared and hot air drying (IR-HAD), and sequential IR-HAD and HAD (IR-HAD + HAD) on the drying behavior, color, shrinkage, aroma profiles, phenolic compounds, and microstructure of chrysanthemum cakes were studied. Results showed that the increasing temperature resulted in a decrease in drying time and an increase in drying rate and moisture diffusivity. The Logarithmic and Page models exhibited superior fit in describing the dehydration process. Among the three drying strategies, IR-HAD was more effective in reducing energy consumption, improving shrinkage, water holding capacity, water binding capacity and cellular microstructure, while IR-HAD + HAD showed better inhibitory effect on color deterioration. Furthermore, gas chromatography–mass spectrometry (GC-MS) analysis revealed that different drying strategies dramatically influenced the aroma profiles in samples, and IR-HAD obtained the highest concentration of volatiles. The results of ultra-performance liquid chromatography (UPLC) indicated that the introduction of infrared radiation contributed to increasing the contents of chlorogenic acid, luteolin, total phenolic and flavonoid. These suggested that IR-HAD was a promising technique for drying medicinal chrysanthemum.
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21
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Joardder MUH, Rashid F, Karim MA. The Relationships Between Structural Properties and Mechanical Properties of Plant-Based Food Materials: A Critical Review. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2100415] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Mohammad U. H. Joardder
- Department of Mechanical Engineering, Rajshahi University of Engineering and Technology, Rajshahi, Bangladesh
- Faculty of Engineering and Science, Queensland University of Technology, Brisbane, Queensland, Australia
| | - Fazlur Rashid
- Department of Mechanical Engineering, Rajshahi University of Engineering and Technology, Rajshahi, Bangladesh
- Department of Mechanical and Aerospace Engineering, Missouri University of Science and Technology, Rolla, Missouri, USA
| | - M. A. Karim
- Faculty of Engineering and Science, Queensland University of Technology, Brisbane, Queensland, Australia
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22
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Drying model approach for morphometric estimation of air-dried foods. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01539-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
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23
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Ishibashi R, Numata T, Tanigawa H, Tsuruta T. In-situ measurements of drying and shrinkage characteristics during microwave vacuum drying of radish and potato. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.110988] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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24
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Kwon IS, Kim H, Hong GP. Utilization of pulsed infrared for the rapid semidrying of fresh ginseng with advanced qualities and extended shelf life. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109043] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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25
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Tepe TK, Kadakal Ç. Determination of Drying Characteristics, Rehydration Properties and Shrinkage Ratio of Convective Dried Melon Slice with Some Pretreatments. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16544] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Tolga Kağan Tepe
- Department of Food Technology, Şebinkarahisar Vocational School of Technical Science Giresun University Giresun Turkey
| | - Çetin Kadakal
- Department of Food Engineering, Faculty of Engineering Pamukkale University Denizli Turkey
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26
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Delfiya DSA, Prashob K, Murali S, Alfiya PV, Kumar LRG, Samuel MP. Design and Development of Hot Air-assisted Continuous Infrared Drying System for Shrimps. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2022. [DOI: 10.1080/10498850.2022.2048158] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
| | - K. Prashob
- Engineering Division, ICAR-Central Institute of Fisheries Technology, Cochin, India
| | - S. Murali
- Engineering Division, ICAR-Central Institute of Fisheries Technology, Cochin, India
| | - P. V. Alfiya
- Engineering Division, ICAR-Central Institute of Fisheries Technology, Cochin, India
| | - Lekshmi R. G. Kumar
- Biochemistry and Nutrition Division, ICAR-Central Institute of Fisheries Technology, Cochin, India
| | - Manoj P. Samuel
- Engineering Division, ICAR-Central Institute of Fisheries Technology, Cochin, India
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27
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Ghazal AF, Zhang M, Mujumdar AS, Ghamry M. Progress in 4D/5D/6D printing of foods: applications and R&D opportunities. Crit Rev Food Sci Nutr 2022; 63:7399-7422. [PMID: 35225117 DOI: 10.1080/10408398.2022.2045896] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
4D printing is a result of 3D printing of smart materials which respond to diverse stimuli to produce novel products. 4D printing has been applied successfully to many fields, e.g., engineering, medical devices, computer components, food processing, etc. The last two years have seen a significant increase in studies on 4D as well as 5D and 6D food printing. This paper reviews and summarizes current applications, benefits, limitations, and challenges of 4D food printing. In addition, the principles, current, and potential applications of the latest additive manufacturing technologies (5D and 6D printing) are reviewed and discussed. Presently, 4D food printing applications have mainly focused on achieving desirable color, shape, flavor, and nutritional properties of 3D printed materials. Moreover, it is noted that 5D and 6D printing can in principle print very complex structures with improved strength and less material than do 3D and 4D printing. In future, these new technologies are expected to result in significant innovations in all fields, including the production of high quality food products which cannot be produced with current processing technologies. The objective of this review is to identify industrial potential of 4D printing and for further innovation utilizing 5D and 6D printing.
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Affiliation(s)
- Ahmed Fathy Ghazal
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- Agricultural Engineering Department, Faculty of Agriculture, Suez Canal University, Ismailia, Egypt
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China
- Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi, Jiangsu, China
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald College, McGill University, Quebec, Canada
| | - Mohamed Ghamry
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
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28
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Karwacka M, Ciurzyńska A, Galus S, Janowicz M. Freeze-dried snacks obtained from frozen vegetable by-products and apple pomace – Selected properties, energy consumption and carbon footprint. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.102949] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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29
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Catalase Activity in Hot-Air Dried Mango as an Indicator of Heat Exposure for Rapid Detection of Heat Stress. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12031305] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Abstract
The growing market for dried fruits requires more attention to quality parameters. Mango and other tropical fruits are commonly dried at temperatures ranging from 40 °C to 80 °C. Convincing evidence suggests that the nutritional quality of dried fruits is best preserved when dried at low temperatures ≤50 °C, whereas increasing drying temperatures lead to the degradation of the most valuable nutrients inside the fruit. Currently, there is no system or direct measurement method that can assist in identifying the quality deterioration of dried fruits caused by excessive heat exposure during drying. From this perspective, the activity of the heat-sensitive enzyme ‘catalase’ was used for the first time to evaluate and compare mango slices dried at 40 °C, 60 °C and 80 °C. Various methods, including direct and indirect flotation tests and spectrophotometric measurements, were explored to measure the residual catalase activity in the dried samples. Results showed that the spectrophotometry and indirect flotation test produced the best results, revealing a significant difference (p < 0.05) in the catalase activity of mango slices dried at 40 °C, 60 °C and 80 °C, which the direct-dried mango flotation test failed to predict. Furthermore, this study demonstrates the potential applicability of catalase activity to indicate heat stress in dried mango slices processed at different temperatures.
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30
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Fathi F, N Ebrahimi S, Matos LC, P P Oliveira MB, Alves RC. Emerging drying techniques for food safety and quality: A review. Compr Rev Food Sci Food Saf 2022; 21:1125-1160. [PMID: 35080792 DOI: 10.1111/1541-4337.12898] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2021] [Revised: 12/01/2021] [Accepted: 12/08/2021] [Indexed: 11/27/2022]
Abstract
The new trends in drying technology seek a promising alternative to synthetic preservatives to improve the shelf-life and storage stability of food products. On the other hand, the drying process can result in deformation and degradation of phytoconstituents due to their thermal sensitivity. The main purpose of this review is to give a general overview of common drying techniques with special attention to food industrial applications, focusing on recent advances to maintain the features of the active phytoconstituents and nutrients, and improve their release and storage stability. Furthermore, a drying technique that extends the shelf-life of food products by reducing trapped water, will negatively affect the spoilage of microorganisms and enzymes that are responsible for undesired chemical composition changes, but can protect beneficial microorganisms like probiotics. This paper also explores recent efficient improvements in drying technologies that produce high-quality and low-cost final products compared to conventional methods. However, despite the recent advances in drying technologies, hybrid drying (a combination of different drying techniques) and spray drying (drying with the help of encapsulation methods) are still promising techniques in food industries. In conclusion, spray drying encapsulation can improve the morphology and texture of dry materials, preserve natural components for a long time, and increase storage times (shelf-life). Optimizing a drying technique and using a suitable drying agent should also be a promising solution to preserve probiotic bacteria and antimicrobial compounds.
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Affiliation(s)
- Faezeh Fathi
- Department of Phytochemistry, Medicinal Plants and Drugs Research Institute, Shahid Beheshti University, Evin, Tehran, Iran.,REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Porto, Portugal
| | - Samad N Ebrahimi
- Department of Phytochemistry, Medicinal Plants and Drugs Research Institute, Shahid Beheshti University, Evin, Tehran, Iran
| | | | - M Beatriz P P Oliveira
- REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Porto, Portugal
| | - Rita C Alves
- REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Porto, Portugal
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31
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Ma Y, Yi J, Bi J, Wu X, Li X, Li J, Zhao Y. Understanding of osmotic dehydration on mass transfer and physical properties of freeze‐dried apple slices: A comparative study of five saccharides osmotic agents. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16328] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Youchuan Ma
- Laboratory of Agro‐ Products Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Institute of Food Science and Technology Chinese Academy of Agricultural Sciences (CAAS) Beijing People’s Republic of China
| | - Jianyong Yi
- Laboratory of Agro‐ Products Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Institute of Food Science and Technology Chinese Academy of Agricultural Sciences (CAAS) Beijing People’s Republic of China
| | - Jinfeng Bi
- Laboratory of Agro‐ Products Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Institute of Food Science and Technology Chinese Academy of Agricultural Sciences (CAAS) Beijing People’s Republic of China
| | - Xinye Wu
- Laboratory of Agro‐ Products Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Institute of Food Science and Technology Chinese Academy of Agricultural Sciences (CAAS) Beijing People’s Republic of China
| | - Xuan Li
- Laboratory of Agro‐ Products Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Institute of Food Science and Technology Chinese Academy of Agricultural Sciences (CAAS) Beijing People’s Republic of China
| | - Jiangkuo Li
- Institute of Agricultural Products Preservation and Processing Technology Tianjin Academy of Agricultural Sciences Tianjin People’s Republic of China
| | - Yuanyuan Zhao
- Laboratory of Agro‐ Products Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Institute of Food Science and Technology Chinese Academy of Agricultural Sciences (CAAS) Beijing People’s Republic of China
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32
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OZAY-ARANCIOGLU I, BEKIROGLU H, KARADAG A, SAROGLU O, TEKIN-ÇAKMAK ZH, KARASU S. Effect of different drying methods on the bioactive, microstructural, and in-vitro bioaccessibility of bioactive compounds of the pomegranate arils. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.06221] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Irem OZAY-ARANCIOGLU
- Halic University, Turkey; University Faculty of Chemical and Metallurgical Engineering, Turkey
| | - Hatice BEKIROGLU
- University Faculty of Chemical and Metallurgical Engineering, Turkey
| | - Ayse KARADAG
- University Faculty of Chemical and Metallurgical Engineering, Turkey
| | - Oznur SAROGLU
- University Faculty of Chemical and Metallurgical Engineering, Turkey
| | | | - Salih KARASU
- University Faculty of Chemical and Metallurgical Engineering, Turkey
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33
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Tegenaw PD, Verboven P, Vanierschot M. Numerical and experimental study of airflow resistance across an array of sliced food items during drying. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2021.110739] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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34
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Sun L, Zhang P, Zheng X, Cai J, Bai J. Three-dimensional morphological changes of potato slices during the drying process. Curr Res Food Sci 2021; 4:910-916. [PMID: 34927086 PMCID: PMC8647000 DOI: 10.1016/j.crfs.2021.11.009] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2021] [Revised: 11/07/2021] [Accepted: 11/16/2021] [Indexed: 11/30/2022] Open
Abstract
Hot air drying is a common method for drying potato slices. In this paper, the three-dimensional (3D) morphological changes incurred during hot air drying of potato slices were investigated. The effect of drying on the thickness and diameter of potato slices was of special interest. The results showed that the potato slices underwent stages of regular warping, collapse, and curling during the drying process. After classifying the numerical variation in characteristics into the standard deviation in mean height (SDMH) and the rate of change in mean height (RCMH) of potato slices, the RCMH was selected to describe the 3D morphological changes in the potato drying process. A critical point and a termination point for RCMH of potato slices in the drying process were observed. Samples varied widely after the critical point was reached. A logarithmic function model was used to assess differences in the RCMH at the critical point and the termination point. The R-squared (R2) value of 0.9 suggested a strong correlation between the parameters of the experiment and changes in slice thickness and diameter. The model proposed in this paper could accurately characterize the late-stage changes in potato slice qualities during hot air drying of potato slices. Drying potato slices underwent stages of regular warping, collapse and curling. A correlation between the fitted results and the changes in thickness and diameter. A height change model in the later stage of hot air drying of potato slices.
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Affiliation(s)
- Li Sun
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, 212013, PR China.,School of Mechanical Engineering, Jiangsu University, Zhenjiang, Jiangsu, 212013, PR China
| | - Pengqi Zhang
- School of Mechanical Engineering, Jiangsu University, Zhenjiang, Jiangsu, 212013, PR China
| | - Xin Zheng
- School of Mechanical Engineering, Jiangsu University, Zhenjiang, Jiangsu, 212013, PR China
| | - Jianrong Cai
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, 212013, PR China
| | - Junwen Bai
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, 212013, PR China
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35
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Goyal MK, Ture SA, Chandramohan VP. Effect of Shrinkage in Convective Drying of Spherical Food Material: A Numerical Solution. ARABIAN JOURNAL FOR SCIENCE AND ENGINEERING 2021. [DOI: 10.1007/s13369-021-05957-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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36
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Numerical and experimental analysis of heat and moisture transfer of Lavandula x allardii leaves during non-isothermal convective drying. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110708] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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37
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Vidinamo F, Fawzia S, Karim MA. Investigation of the Effect of Drying Conditions on Phytochemical Content and Antioxidant Activity in Pineapple (Ananas comosus). FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02715-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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38
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Reppich M, Jegla Z, Grondinger J, Azouma YO, Turek V. Mathematical Modeling of Drying Processes of Selected Fruits and Vegetables. CHEM-ING-TECH 2021. [DOI: 10.1002/cite.202100029] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Marcus Reppich
- Augsburg University of Applied Sciences Faculty of Mechanical and Process Engineering An der Hochschule 1 86161 Augsburg Germany
| | - Zdeněk Jegla
- Brno University of Technology Faculty of Mechanical Engineering Institute of Process Engineering Technická 2 61669 Brno Czech Republic
| | - Jakob Grondinger
- Augsburg University of Applied Sciences Faculty of Mechanical and Process Engineering An der Hochschule 1 86161 Augsburg Germany
| | | | - Vojtěch Turek
- Brno University of Technology Faculty of Mechanical Engineering Institute of Process Engineering Technická 2 61669 Brno Czech Republic
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39
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Yang S, Liu T, Fu N, Xiao J, Putranto A, Chen XD. Convective drying of highly shrinkable vegetables: New method on obtaining the parameters of the reaction engineering approach (REA) framework. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110613] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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40
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Tuly SS, Mahiuddin M, Karim A. Mathematical modeling of nutritional, color, texture, and microbial activity changes in fruit and vegetables during drying: A critical review. Crit Rev Food Sci Nutr 2021; 63:1877-1900. [PMID: 34459302 DOI: 10.1080/10408398.2021.1969533] [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] [Indexed: 10/20/2022]
Abstract
Retention of quality attributes during drying of fruit and vegetables is a prime concern since the product's acceptability depends on the overall quality; particularly on the nutritional, color, and physical attributes. However, these quality parameters deteriorate during drying. Food quality changes are strongly related to the drying conditions and researchers have attempted to develop mathematical models to understand these relationships. A better insight toward the degradation of quality attributes is crucial for making real predictions and minimizing the quality deterioration. The previous empirical quality models employed kinetic modeling approaches to describe the quality changes and therefore, lack the realistic understanding of fundamental transport mechanisms. In order to develop a physics based mathematical model for the prediction of quality changes during drying, an in-depth understanding of research progress made toward this direction is indispensable. Therefore, the main goal of this paper is to present a critical review of the mathematical models developed and applied to describe the degradation kinetics of nutritional, color, and texture attributes during drying of fruit and vegetables and microbial growth model during storage. This review also presents the advantages and drawbacks of the existing models along with their industrial relevance. Finally, future research propositions toward developing physics-based mathematical model are presented.
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Affiliation(s)
- Sumaiya Sadika Tuly
- Faculty of Science and Engineering, Mechanical, Medical and Process Engineering, Queensland University of Technology, Brisbane, QLD, Australia
| | - Md Mahiuddin
- Faculty of Science and Engineering, Mechanical, Medical and Process Engineering, Queensland University of Technology, Brisbane, QLD, Australia
| | - Azharul Karim
- Faculty of Science and Engineering, Mechanical, Medical and Process Engineering, Queensland University of Technology, Brisbane, QLD, Australia
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41
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Majumder P, Sinha A, Gupta R, Sablani SS. Drying of Selected Major Spices: Characteristics and Influencing Parameters, Drying Technologies, Quality Retention and Energy Saving, and Mathematical Models. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02646-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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42
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Kraiem A, Madiouli J, Sghaier J, Shigidi I. Significance of Bed Shrinkage on Heat and Mass Transfer During the Transport Phenomenon of Humid Air. ARABIAN JOURNAL FOR SCIENCE AND ENGINEERING 2021. [DOI: 10.1007/s13369-021-05444-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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43
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Microwave-induced deformation behaviors of 4D printed starch-based food products as affected by edible salt and butter content. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102699] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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44
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Micro-computed tomography study on bread dehydration and structural changes during ambient storage. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110462] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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45
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Qu H, Masud MH, Islam M, Khan MIH, Ananno AA, Karim A. Sustainable food drying technologies based on renewable energy sources. Crit Rev Food Sci Nutr 2021; 62:6872-6886. [PMID: 33905261 DOI: 10.1080/10408398.2021.1907529] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
Waste in the food supply chain is estimated to be about 30-40% of the total food production, which aggravates the world hunger and increases waste management burden and environmental impact. Despite the dire food scarcity, majority of this food waste takes place in developing countries because of the lack of appropriate and affordable preservation techniques. Traditional open sun drying is the most popular food-reservation technique to the local farmers due to near-zero capital cost and cheap labor cost. However, this method is highly energy intensive, unhygienic, and time demanding. The high energy consumption resulting from uncontrolled simultaneous heat, mass, and momentum transfer processes in traditional drying systems highlights the necessity of pursuing sustainability in drying process targeting reduced energy consumption, environmental and social impacts. This paper presents a comprehensive review on the sustainable food drying technologies based on renewable energy sources, with emphasis on the developing countries. It was observed that the integration of thermal energy storage with heat pump makes the integrated drying system more efficient, and dries food with better quality. Likewise, advanced integrated drying systems, such as, solar with microwave, and heat pump with microwave make the drying process more cost and quality competent. Finally, impact of resource distribution and governmental incentives for renewable energy use in sustainable drying is discussed.
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Affiliation(s)
- Hang Qu
- Science and Engineering Faculty, Queensland University of Technology, Brisbane, Australia.,School of Food Engineering, Ludong University, Yantai, Shandong, China
| | - M H Masud
- School of Engineering, RMIT University, Melbourne, VIC, Australia.,Department of Mechanical Engineering, Rajshahi University of Engineering and Technology, Rajshahi, Bangladesh
| | - Majedul Islam
- Science and Engineering Faculty, Queensland University of Technology, Brisbane, Australia
| | - Md Imran Hossen Khan
- Science and Engineering Faculty, Queensland University of Technology, Brisbane, Australia.,Department of Mechanical Engineering, Dhaka University of Engineering and Technology, Gazipur, Bangladesh
| | - Anan Ashrabi Ananno
- Department of Mechanical Engineering, Rajshahi University of Engineering and Technology, Rajshahi, Bangladesh
| | - Azharul Karim
- Science and Engineering Faculty, Queensland University of Technology, Brisbane, Australia
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46
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Numerical Investigation of the Deformable Porous Media Treated by the Intermittent Microwave. Processes (Basel) 2021. [DOI: 10.3390/pr9050757] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
A 2D axi-symmetric theoretical model of dielectric porous media in intermittent microwave (IMW) thermal process was developed, and the electromagnetic energy, multiphase transport, phase change, large deformation, and glass transition were taken into consideration. From the simulation results, the mass was mainly carried by the liquid water, and the heat was mainly carried by liquid water and solid. The diffusion was the dominant mechanism of the mass transport during the whole process, whereas for the heat transport, the convection dominated the heat transport near the surface areas during the heating stage. The von Mises stress reached local maxima at different locations at different stages, and all were lower than the fracture stress. A material treated by a longer intermittent cycle length with the same pulse ratio (PR) tended to trigger the phenomena of overheat and fracture due to the more intense fluctuation of moisture content, temperature, deformation, and von Mises stress. The model can be extended to simulate the intermittent radio frequency (IRF) process on the basis of which one can select a suitable energy source for a specific process.
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Purlis E, Cevoli C, Fabbri A. Modelling Volume Change and Deformation in Food Products/Processes: An Overview. Foods 2021; 10:778. [PMID: 33916418 PMCID: PMC8067021 DOI: 10.3390/foods10040778] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2021] [Revised: 03/31/2021] [Accepted: 04/01/2021] [Indexed: 11/25/2022] Open
Abstract
Volume change and large deformation occur in different solid and semi-solid foods during processing, e.g., shrinkage of fruits and vegetables during drying and of meat during cooking, swelling of grains during hydration, and expansion of dough during baking and of snacks during extrusion and puffing. In addition, food is broken down during oral processing. Such phenomena are the result of complex and dynamic relationships between composition and structure of foods, and driving forces established by processes and operating conditions. In particular, water plays a key role as plasticizer, strongly influencing the state of amorphous materials via the glass transition and, thus, their mechanical properties. Therefore, it is important to improve the understanding about these complex phenomena and to develop useful prediction tools. For this aim, different modelling approaches have been applied in the food engineering field. The objective of this article is to provide a general (non-systematic) review of recent (2005-2021) and relevant works regarding the modelling and simulation of volume change and large deformation in various food products/processes. Empirical- and physics-based models are considered, as well as different driving forces for deformation, in order to identify common bottlenecks and challenges in food engineering applications.
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Affiliation(s)
| | - Chiara Cevoli
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, Università di Bologna, 47521 Cesena, Italy;
| | - Angelo Fabbri
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, Università di Bologna, 47521 Cesena, Italy;
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Subramaniam S, Jiao S, Zhang Z, Jing P. Impact of post-harvest processing or thermal dehydration on physiochemical, nutritional and sensory quality of shiitake mushrooms. Compr Rev Food Sci Food Saf 2021; 20:2560-2595. [PMID: 33786992 DOI: 10.1111/1541-4337.12738] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2020] [Revised: 02/07/2021] [Accepted: 02/11/2021] [Indexed: 12/20/2022]
Abstract
Shiitake mushrooms are one of the most popular and highly consumed mushrooms worldwide both in fresh and dry forms. However, it rapidly starts losing its quality immediately after harvest which necessitates processing and/or proper storage before being distributed. However, the processes used for preserving other mushrooms (e.g., Agaricus) become unviable for shiitake due to its uniqueness (higher respiration rate, varied biochemicals, growth, etc.) which demands individual studies on shiitake. This review starts by listing the factors and their interdependence leading to a quality decline in shiitake after harvest. Understanding well about these factors, numerous post-harvest operations preserve shiitake as fresh form for a shorter period and as dried forms for a longer shelf-life. These processes also affect the intrinsic quality and nutrients of shiitake. This review comprehensively summarizes and discusses the effects of chemical processing (washing, fumigation, coating, and ozone), modified atmosphere packaging (including irradiation) on the quality of fresh shiitake while discussing their efficiency in extending their shelf-life by inhibiting microbial spoilage and deterioration in quality including texture, appearance, nutrients, and favor. It also reviews the impact of thermal dehydration on the quality of dried shiitake mushrooms, especially the acquired unique textural, nutritional, and aromatic properties along with their merits and limitations. Since shiitake are preferred to be low-cost consumer products, the applicability of freeze-drying and sophisticated novel methodologies, which prove to be expensive and/or complex, are discussed. The review also outlines the challenges and proposes the subsequent future directives, which either retains/enhances the desirable quality in shiitake mushrooms.
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Affiliation(s)
- Shankar Subramaniam
- Shanghai Food Safety and Engineering Technology Research Center, Key Laboratory of Urban Agriculture, Ministry of Agriculture, Bor S. Luh Food Safety Research Centre, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Shunshan Jiao
- Shanghai Food Safety and Engineering Technology Research Center, Key Laboratory of Urban Agriculture, Ministry of Agriculture, Bor S. Luh Food Safety Research Centre, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Zhentao Zhang
- Technical Institute of Physics and Chemistry, CAS, Beijing, China
| | - Pu Jing
- Shanghai Food Safety and Engineering Technology Research Center, Key Laboratory of Urban Agriculture, Ministry of Agriculture, Bor S. Luh Food Safety Research Centre, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, China
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Investigating the Effect of Different Drying Strategies on the Quality Parameters of Daucus carota L. Using Dynamic Process Control and Measurement Techniques. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02609-y] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
AbstractThe present work aims to improve the understanding of the effect of different drying strategies at varying temperatures on the dynamic drying behaviour and quality of organic products such as carrots using non-invasive measurement techniques. For this purpose, carrot slices of 3 mm thickness were dried under three different strategies namely air temperature controlled (A), product temperature controlled (P) and stepwise temperature controlled (S) at different temperatures (50 °C, 60 °C and 70 °C) to measure and analyse the changes in moisture content, colour, total carotenoid retention, water activity, rehydration ratio and specific energy consumption. From the investigation performed, it was incurred that the application of different drying strategies influences rather significantly both the product quality as well as the overall process efficiency. Modelling the drying curves deemed Page model to be a good fit for all the strategies with R2adj = 0.99 and RMSE = 0.01. The results also show that implementing strategy P not only led to shorter drying times but also led to higher total carotenoid retention within the samples (TCR = 0.59–0.73). Colour changes, however, were observed to be maximum with strategy P as compared to strategy A and strategy S. Furthermore, the use of a non-invasive measurement technique such as infrared camera proved to be reliable in order to detect the phase transition of the product during the drying process.
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50
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Welsh ZG, Khan MIH, Karim M. Multiscale modeling for food drying: A homogenized diffusion approach. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110252] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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