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Zang Z, Huang X, He C, Zhang Q, Jiang C, Wan F. Improving Drying Characteristics and Physicochemical Quality of Angelica sinensis by Novel Tray Rotation Microwave Vacuum Drying. Foods 2023; 12:foods12061202. [PMID: 36981129 PMCID: PMC10048411 DOI: 10.3390/foods12061202] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [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: 03/16/2023] Open
Abstract
In order to improve the shortcomings of uneven heating of traditional microwave drying and to maximally maintain food quality after harvest, a rotary microwave vacuum drying equipment was fabricated and used for drying experiments on Angelica sinensis to explore the effects of drying temperature, slice thickness, and vacuum degree on drying characteristics, physicochemical quality, and microstructure of dried Angelica sinensis products. The results showed that microwave vacuum drying can significantly shorten the drying time and improved the drying efficiency. Six different mathematical models were investigated and the Midilli model was the best-fitted model for all samples (R2 = 0.99903, Pearson’s r = 0.99952), and drying methods had various effects on different indexes and were confirmed by Pearson’s correlation analysis and principal component analysis. The optimal process parameters for microwave vacuum drying of Angelica sinensis were determined by entropy weight-coefficient of variation method as 45 °C, 4 mm, −0.70 kPa. Under this condition, well preserved of ferulic acid, senkyunolide I, senkyunolide H, ligustilide, total phenols and antioxidant activity, bright color (L* = 77.97 ± 1.89, ΔE = 6.77 ± 2.01), complete internal organizational structure and more regular cell arrangement were obtained in the samples. This study will provide a theoretical reference for the excavation of the potential value and the development of industrial processing of Angelica sinensis.
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JIANG N, MA J, MA R, ZHANG Y, CHEN P, REN M, WANG C. Effect of slice thickness and hot-air temperature on the kinetics of hot-air drying of Crabapple slices. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.100422] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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Yang Y, Liang D, Wang X, Li F, Fan X, Liu Y. Effects of Contact Ultrasound &
Far‐Infrared
Radiation Strengthening Drying on Water Migration and Quality Characteristics of Taro Slices. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17030] [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)
- Yu Yang
- College of Food & Bioengineering Henan University of Science and Technology Luoyang China
| | - Duan Liang
- College of Food & Bioengineering Henan University of Science and Technology Luoyang China
| | - Xueqing Wang
- College of Food & Bioengineering Henan University of Science and Technology Luoyang China
| | - Fang Li
- College of Food & Bioengineering Henan University of Science and Technology Luoyang China
| | - Xiaoyan Fan
- College of Food & Bioengineering Henan University of Science and Technology Luoyang China
| | - Yunhong Liu
- College of Food & Bioengineering Henan University of Science and Technology Luoyang China
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Fan X, Ma Y, Li M, Li Y, Sang X, Zhao Q. Thermal treatments and their influence on physicochemical properties of sea cucumbers: A comprehensive review. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15922] [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)
- Xinru Fan
- College of Food Science and Engineering Dalian Ocean University Dalian 116023 China
- Dalian Key Laboratory of Marine Bioactive Substances Development and High Value Utilization Dalian 116023 China
- Liaoning Provincial Marine Healthy Food Engineering Research Centre Dalian, 116023 China
- Liaoning Provincial Aquatic Products Analyzing, Testing and Processing Technology Scientific Service Centre Dalian China
- Collaborative Innovation Center of Provincial and Ministerial co‐construction for Marine Food Deep Processing Dalian Polytechnic University Dalian, 116034 China
| | - Yongsheng Ma
- College of Food Science and Engineering Dalian Ocean University Dalian 116023 China
- Dalian Key Laboratory of Marine Bioactive Substances Development and High Value Utilization Dalian 116023 China
- Liaoning Provincial Marine Healthy Food Engineering Research Centre Dalian, 116023 China
- Liaoning Provincial Aquatic Products Analyzing, Testing and Processing Technology Scientific Service Centre Dalian China
- Collaborative Innovation Center of Provincial and Ministerial co‐construction for Marine Food Deep Processing Dalian Polytechnic University Dalian, 116034 China
| | - Meng Li
- College of Food Science and Engineering Dalian Ocean University Dalian 116023 China
- Dalian Key Laboratory of Marine Bioactive Substances Development and High Value Utilization Dalian 116023 China
- Liaoning Provincial Marine Healthy Food Engineering Research Centre Dalian, 116023 China
- Liaoning Provincial Aquatic Products Analyzing, Testing and Processing Technology Scientific Service Centre Dalian China
- Collaborative Innovation Center of Provincial and Ministerial co‐construction for Marine Food Deep Processing Dalian Polytechnic University Dalian, 116034 China
| | - Ying Li
- College of Food Science and Engineering Dalian Ocean University Dalian 116023 China
- Dalian Key Laboratory of Marine Bioactive Substances Development and High Value Utilization Dalian 116023 China
- Liaoning Provincial Marine Healthy Food Engineering Research Centre Dalian, 116023 China
- Liaoning Provincial Aquatic Products Analyzing, Testing and Processing Technology Scientific Service Centre Dalian China
- Collaborative Innovation Center of Provincial and Ministerial co‐construction for Marine Food Deep Processing Dalian Polytechnic University Dalian, 116034 China
| | - Xue Sang
- College of Food Science and Engineering Dalian Ocean University Dalian 116023 China
- Dalian Key Laboratory of Marine Bioactive Substances Development and High Value Utilization Dalian 116023 China
- Liaoning Provincial Marine Healthy Food Engineering Research Centre Dalian, 116023 China
- Liaoning Provincial Aquatic Products Analyzing, Testing and Processing Technology Scientific Service Centre Dalian China
- Collaborative Innovation Center of Provincial and Ministerial co‐construction for Marine Food Deep Processing Dalian Polytechnic University Dalian, 116034 China
| | - Qiancheng Zhao
- College of Food Science and Engineering Dalian Ocean University Dalian 116023 China
- Dalian Key Laboratory of Marine Bioactive Substances Development and High Value Utilization Dalian 116023 China
- Liaoning Provincial Marine Healthy Food Engineering Research Centre Dalian, 116023 China
- Liaoning Provincial Aquatic Products Analyzing, Testing and Processing Technology Scientific Service Centre Dalian China
- Collaborative Innovation Center of Provincial and Ministerial co‐construction for Marine Food Deep Processing Dalian Polytechnic University Dalian, 116034 China
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Dai J, Fu Q, Li M, Li L, Gou K, Zhou J, Liu Y, Qin W, Yin P, Li Y, Xu L. Drying characteristics and quality optimization of Papaya crisp slices based on microwave vacuum drying. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16506] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Jian‐Wu Dai
- College of Mechanical and Electrical Engineering Sichuan Agricultural University Ya’an 625014 China
| | - Qi‐Qi Fu
- College of Mechanical and Electrical Engineering Sichuan Agricultural University Ya’an 625014 China
| | - Ming Li
- College of Mechanical and Electrical Engineering Sichuan Agricultural University Ya’an 625014 China
| | - Lian‐Jie Li
- College of Mechanical and Electrical Engineering Sichuan Agricultural University Ya’an 625014 China
| | - Kai‐Yun Gou
- College of Mechanical and Electrical Engineering Sichuan Agricultural University Ya’an 625014 China
| | - Jian‐Kang Zhou
- College of Mechanical and Electrical Engineering Sichuan Agricultural University Ya’an 625014 China
| | - Yao‐Wen Liu
- College of Food Science Sichuan Agricultural University Ya’an 625014 China
| | - Wen Qin
- College of Food Science Sichuan Agricultural University Ya’an 625014 China
| | - Peng‐Fei Yin
- College of Science Sichuan Agricultural University Ya’an 625014 China
| | - Ying‐Lu Li
- College of Food Science Sichuan Agricultural University Ya’an 625014 China
| | - Li‐Jia Xu
- College of Mechanical and Electrical Engineering Sichuan Agricultural University Ya’an 625014 China
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Investigating Morphology of Food Systems and Water-biopolymer Interactions in Food Using 1H NMR Relaxometry. FOOD BIOPHYS 2022. [DOI: 10.1007/s11483-021-09712-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Elnjikkal Jerome R, Dwivedi M. Microwave vacuum drying of pomegranate peel: Evaluation of specific energy consumption and quality attributes by response surface methodology and artificial neural network. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16325] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Rifna Elnjikkal Jerome
- Department of Food Process Engineering National Institute of Technology Rourkela Rourkela India
| | - Madhuresh Dwivedi
- Department of Food Process Engineering National Institute of Technology Rourkela Rourkela India
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