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Mao S, Zhou Y, Song B, Wu Y, Wang Y, Wang Y, Liu Y, Xu X, Zhao C, Liu J. Effect of Microwave Intermittent Drying on the Structural and Functional Properties of Zein in Corn Kernels. Foods 2024; 13:207. [PMID: 38254508 PMCID: PMC10814094 DOI: 10.3390/foods13020207] [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: 10/31/2023] [Revised: 01/06/2024] [Accepted: 01/07/2024] [Indexed: 01/24/2024] Open
Abstract
Microwave intermittent drying was carried out on newly harvested corn kernels to study the effects of different microwave intermittent powers (900 W, 1800 W, 2700 W, and 3600 W) on the structural and functional properties of zein in corn kernels. The results showed that microwave drying could increase the thermal stability of zein in corn kernels. The solubility, emulsification activity index, and surface hydrophobicity increased under 1800 W drying power, which was due to the unfolding of the molecular structure caused by the increase in the content of irregular structure and the decrease in the value of particle size. At a drying power of 2700 W, there was a significant increase in grain size values and β-sheet structure. This proves that at this time, the corn proteins in the kernels were subjected to the thermal effect generated by the higher microwave power, which simultaneously caused cross-linking and aggregation within the proteins to form molecular aggregates. The solubility, surface hydrophobicity, and other functional properties were reduced, while the emulsification stability was enhanced by the aggregates. The results of the study can provide a reference for the in-depth study of intermittent corn microwave drying on a wide range of applications of zein in corn kernels.
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Affiliation(s)
- Sining Mao
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (S.M.); (Y.Z.); (B.S.); (Y.W.); (Y.W.); (Y.L.); (X.X.); (C.Z.)
| | - Yuhan Zhou
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (S.M.); (Y.Z.); (B.S.); (Y.W.); (Y.W.); (Y.L.); (X.X.); (C.Z.)
| | - Bin Song
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (S.M.); (Y.Z.); (B.S.); (Y.W.); (Y.W.); (Y.L.); (X.X.); (C.Z.)
| | - Yuzhu Wu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (S.M.); (Y.Z.); (B.S.); (Y.W.); (Y.W.); (Y.L.); (X.X.); (C.Z.)
- National Engineering Research Center for Wheat and Corn Deep Processing, Changchun 130118, China
| | - Yu Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (S.M.); (Y.Z.); (B.S.); (Y.W.); (Y.W.); (Y.L.); (X.X.); (C.Z.)
| | - Yiran Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (S.M.); (Y.Z.); (B.S.); (Y.W.); (Y.W.); (Y.L.); (X.X.); (C.Z.)
| | - Yanjia Liu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (S.M.); (Y.Z.); (B.S.); (Y.W.); (Y.W.); (Y.L.); (X.X.); (C.Z.)
| | - Xiuying Xu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (S.M.); (Y.Z.); (B.S.); (Y.W.); (Y.W.); (Y.L.); (X.X.); (C.Z.)
| | - Chengbin Zhao
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (S.M.); (Y.Z.); (B.S.); (Y.W.); (Y.W.); (Y.L.); (X.X.); (C.Z.)
| | - Jingsheng Liu
- National Engineering Research Center for Wheat and Corn Deep Processing, Changchun 130118, China
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Dehghannya J, Farhoudi S, Dadashi S. Investigation of microwave application time with constant pulse ratio on drying of zucchini. Food Sci Nutr 2023; 11:4794-4811. [PMID: 37576034 PMCID: PMC10420778 DOI: 10.1002/fsn3.3458] [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: 03/01/2023] [Revised: 05/01/2023] [Accepted: 05/14/2023] [Indexed: 08/15/2023] Open
Abstract
Since nonuniform drying in the continuous microwave harms the safety and quality of dried food materials, a significant quality improvement can be achieved by controlling the application time of the microwave. This study aimed to investigate the influence of microwave application time and power at a constant pulse ratio during the drying of zucchini on different product characteristics. The samples were first exposed to microwaves with powers of 360, 600, and 900 W alternately for 10, 30, and 50 s. After drying with intermittent microwaves, the process was continued using the hot-air drying. Increasing the microwave application time and power caused a significant reduction in the total process time. The minimum drying time was obtained at 900 W and 50 s (259.44 min). Deff increased significantly by 24.4% and 34.1% with increasing application time and power, respectively. The highest shrinkage and bulk density were observed in the samples dried at 360 W and 10 s due to a longer total process time than the other treatments. Rehydration increased by 10.3% and 14.7% with increasing application time and power, respectively. A 33% decrease in energy consumption was noticed in the 900 W-50 s treatment compared to the 360 W-10 s treatment. Moreover, with increasing microwave application time and power, the lightness of the dried product decreased, and the total color difference increased. In summary, the 900 W power and 50 s application time produced a better-dried product than the other treatments considering different quantitative and qualitative properties. The results of this research can be used in the food industry to dry products using microwave and hot air to control and improve their quality.
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Affiliation(s)
- Jalal Dehghannya
- Department of Food Science and TechnologyUniversity of TabrizTabrizIran
| | - Sepideh Farhoudi
- Department of Food Science and TechnologyUniversity of TabrizTabrizIran
| | - Saeed Dadashi
- Department of Food Science and TechnologyUniversity of TabrizTabrizIran
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Nayi P, Kumar N, Kachchadiya S, Chen H, Singh P, Shrestha P, Pandiselvam R. Rehydration modeling and characterization of dehydrated sweet corn. Food Sci Nutr 2023. [DOI: 10.1002/fsn3.3303] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/17/2023] Open
Affiliation(s)
- Pratik Nayi
- Department of Tropical Agriculture and International Cooperation National Pingtung University of Science and Technology Neipu, Pingtung Taiwan
- Department of Processing and Food Engineering, College of Agricultural Engineering and Technology Anand Agricultural University Godhra India
| | - Navneet Kumar
- Department of Processing and Food Engineering, College of Agricultural Engineering and Technology Anand Agricultural University Godhra India
| | - Sagar Kachchadiya
- Department of Processing and Food Engineering, College of Agricultural Engineering and Technology Anand Agricultural University Godhra India
| | - Ho‐Hsien Chen
- Department of Food Science National Pingtung University of Science and Technology Pingtung Taiwan
| | - Punit Singh
- Institute of Engineering and Technology, Department of Mechanical Engineering GLA University Mathura Mathura India
| | - Pratiksha Shrestha
- Department of Food Technology and Quality Control (DFTQC), Development Ministry of Agriculture and Livestock Development Kathmandu Nepal
| | - Ravi Pandiselvam
- Division of Physiology, Biochemistry and Post‐Harvest Technology ICAR – Central Plantation Crops Research Institute (CPCRI) Kasaragod India
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Abderrahim KA, Remini H, Dahmoune F, Mouhoubi K, Berkani F, Abbou A, Aoun O, Dairi S, Belbahi A, Kadri N, Madani K. Influence of convective and microwave drying on Algerian blood orange slices: Drying kinetics and characteristics, modeling, and drying energetics. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14176] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Khadidja Adel Abderrahim
- Laboratoire de Gestion et Valorisation des Ressources Naturelles et Assurance Qualité (LGVRNAQ), Faculté des Sciences de la Nature et de la Vie et des Sciences de la Terre Université de Bouira Bouira Algeria
- Département des Sciences Biologiques, Faculté des Sciences de la Nature et de la Vie et des Sciences de la Terre Université de Bouira Bouira Algeria
| | - Hocine Remini
- Département des Sciences Biologiques, Faculté des Sciences de la Nature et de la Vie et des Sciences de la Terre Université de Bouira Bouira Algeria
- Laboratoire de Biochimie, Biophysique, Biomathématiques et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
| | - Farid Dahmoune
- Département des Sciences Biologiques, Faculté des Sciences de la Nature et de la Vie et des Sciences de la Terre Université de Bouira Bouira Algeria
- Laboratoire de Biochimie, Biophysique, Biomathématiques et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
| | - Khokha Mouhoubi
- Centre de Recherche en Technologies Agro‐Alimentaires (CRTAA) Campus universitaire de Tergua Ouzemour Bejaia Algeria
| | - Farida Berkani
- Laboratoire de Gestion et Valorisation des Ressources Naturelles et Assurance Qualité (LGVRNAQ), Faculté des Sciences de la Nature et de la Vie et des Sciences de la Terre Université de Bouira Bouira Algeria
- Département des Sciences Biologiques, Faculté des Sciences de la Nature et de la Vie et des Sciences de la Terre Université de Bouira Bouira Algeria
| | - Amina Abbou
- Centre de Recherche en Technologies Agro‐Alimentaires (CRTAA) Campus universitaire de Tergua Ouzemour Bejaia Algeria
| | - Omar Aoun
- Laboratoire de Biochimie, Biophysique, Biomathématiques et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
- Département de Microbiologie et Biochimie, Faculté des Sciences Université de M'sila M'sila Algeria
| | - Sofiane Dairi
- Laboratoire de Biochimie, Biophysique, Biomathématiques et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
- Département de Microbiologie Appliquée et Sciences Alimentaires, Faculté des Sciences de la Nature et de la Vie Université de Jijel Jijel Algeria
| | - Amine Belbahi
- Laboratoire de Biochimie, Biophysique, Biomathématiques et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
- Département de Microbiologie et Biochimie, Faculté des Sciences Université de M'sila M'sila Algeria
| | - Nabil Kadri
- Département des Sciences Biologiques, Faculté des Sciences de la Nature et de la Vie et des Sciences de la Terre Université de Bouira Bouira Algeria
- Laboratoire de Biochimie, Biophysique, Biomathématiques et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
| | - Khodir Madani
- Laboratoire de Biochimie, Biophysique, Biomathématiques et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
- Centre de Recherche en Technologies Agro‐Alimentaires (CRTAA) Campus universitaire de Tergua Ouzemour Bejaia Algeria
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Dai JW, Zhang Q, Li M, Li LJ, Xu LJ, Liu YW, Yin PF, Liu SX, Zhao YP, Gou KY, Li YL, Qin W. Enhanced mass transfer of pulsed vacuum pressure pickling and changes in quality of sour bamboo shoots. Front Microbiol 2022; 13:981807. [PMID: 36187974 PMCID: PMC9523241 DOI: 10.3389/fmicb.2022.981807] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Accepted: 08/05/2022] [Indexed: 11/13/2022] Open
Abstract
Sour bamboo shoot is a traditional Chinese fermented vegetable food. The traditional pickling method of sour bamboo shoots has the disadvantages of being time-consuming, inhomogeneous, and difficult to control. Pulsed vacuum pressure pickling (PVPP) technology uses pulsed vacuum pressure to enhance the pickling efficiency significantly. To demonstrate the effects of salt content and PVPP technical parameters on the fermentation of bamboo shoots, the sample salinity, pH value, color, crunchiness and chewiness, nitrite content, and lactic acid bacteria content during the pickling process were investigated. The salt content inside the bamboo shoots gradually increased to the equilibrium point during the pickling process. The pickling efficiency of bamboo shoots under PVPP technology increased by 34.1% compared to the traditional control groups. Meanwhile, the uniform salt distribution under PVPP technology also obtained better performance in comparison with the traditional groups. The pH value declined slowly from 5.96 to 3.70 with the extension of pickling time and sour flavor accumulated progressively. No significant differences were found in the color values (L*, a*, and b*) and the crunchiness of the bamboo shoot under different salt solution concentrations, vacuum pressure, and pulsation frequency ratio conditions. Colony-forming unit of lactic acid bacteria (CFU of LAB) decreased, to begin with, and then increased until the 6th day, followed by a declining trend in volatility. The nitrate content of bamboo shoots samples under PVPP treatments did not exceed the safety standard (<20 mg/kg) during the whole fermentation process, which proves the safety of PVPP technology. In conclusion, PVPP technology can safely replace the traditional method with better quality performance. The optimal PVPP processing conditions (vacuum pressure 60 kPa, 10 min vacuum pressure time vs. 4 min atmospheric pressure time, salt solution concentration 6%) have been recommended for pickling bamboo shoots with high product quality.
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Affiliation(s)
- Jian-Wu Dai
- College of Mechanical and Electrical Engineering, Sichuan Agricultural University, Ya'an, China
| | - Qing Zhang
- College of Mechanical and Electrical Engineering, Sichuan Agricultural University, Ya'an, China
| | - Ming Li
- College of Mechanical and Electrical Engineering, Sichuan Agricultural University, Ya'an, China
| | - Lian-Jie Li
- College of Mechanical and Electrical Engineering, Sichuan Agricultural University, Ya'an, China
| | - Li-Jia Xu
- College of Mechanical and Electrical Engineering, Sichuan Agricultural University, Ya'an, China
- *Correspondence: Li-Jia Xu
| | - Yao-Wen Liu
- College of Food Science, Sichuan Agricultural University, Ya'an, China
| | - Peng-Fei Yin
- College of Science, Sichuan Agricultural University, Ya'an, China
| | - Shu-Xiang Liu
- College of Food Science, Sichuan Agricultural University, Ya'an, China
| | - Yong-Peng Zhao
- College of Mechanical and Electrical Engineering, Sichuan Agricultural University, Ya'an, China
| | - Kai-Yun Gou
- College of Mechanical and Electrical Engineering, Sichuan Agricultural University, Ya'an, China
| | - Ying-Lu Li
- College of Food Science, Sichuan Agricultural University, Ya'an, China
| | - Wen Qin
- College of Food Science, Sichuan Agricultural University, Ya'an, China
- Wen Qin
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Monteiro SS, Silva WPD, Monteiro SS, Gomes JP, Pereira EM, Ferreira JPDL. Probiotic coating applied to papaya slices for high quality snack production by convective drying. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16183] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Shênia Santos Monteiro
- Department of Agricultural Engineering Federal University of Campina Grande Campina Grande PB Brazil
| | | | | | - Josivanda Palmeira Gomes
- Department of Agricultural Engineering Federal University of Campina Grande Campina Grande PB Brazil
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Yazicioglu N, Sumnu G, Sahin S. Heat and mass transfer modeling of microwave infrared cooking of zucchini based on Lambert law. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13895] [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)
- Nalan Yazicioglu
- Gulhane Health Science Faculty University of Health Sciences Ankara Turkey
| | - Gulum Sumnu
- Department of Food Engineering Middle East Technical University Ankara Turkey
| | - Serpil Sahin
- Department of Food Engineering Middle East Technical University Ankara Turkey
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8
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Burdo OG, Trishyn FA, Terziev SG, Gavrilov AV, Sirotyuk IV. Electrodynamic Processes as an Effective Solution of Food Industry Problems. SURFACE ENGINEERING AND APPLIED ELECTROCHEMISTRY 2021. [DOI: 10.3103/s1068375521030030] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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9
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Effect of relative humidity on drying characteristics of microwave assisted hot air drying and qualities of dried finger citron slices. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110413] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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10
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Kaveh M, Abbaspour-Gilandeh Y, Chen G. Drying kinetic, quality, energy and exergy performance of hot air-rotary drum drying of green peas using adaptive neuro-fuzzy inference system. FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2020.08.011] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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Wang J, Dai J, Yang S, Wen M, Fu Q, Huang H, Qin W, Li Y, Liu Y, Yin P, Zhang Q, Xu L. Influence of pulsed vacuum drying on drying kinetics and nutritional value of corn kernels. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13550] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Jie Wang
- College of Mechanical and Electrical Engineering, Sichuan Agricultural University Ya'an China
| | - Jian‐Wu Dai
- College of Mechanical and Electrical Engineering, Sichuan Agricultural University Ya'an China
| | - Sheng‐Lin Yang
- College of Mechanical and Electrical Engineering, Sichuan Agricultural University Ya'an China
| | - Meng‐Da Wen
- College of Mechanical and Electrical Engineering, Sichuan Agricultural University Ya'an China
| | - Qi‐Qi Fu
- College of Mechanical and Electrical Engineering, Sichuan Agricultural University Ya'an China
| | - Huan Huang
- College of Mechanical and Electrical Engineering, Sichuan Agricultural University Ya'an China
| | - Wen Qin
- College of Food Science, Sichuan Agricultural University Ya'an China
| | - Ying‐Lu Li
- College of Food Science, Sichuan Agricultural University Ya'an China
| | - Yao‐Wen Liu
- College of Food Science, Sichuan Agricultural University Ya'an China
| | - Peng‐Fei Yin
- College of Science, Sichuan Agricultural University Ya'an China
| | - Qing Zhang
- College of Food Science, Sichuan Agricultural University Ya'an China
| | - Li‐Jia Xu
- College of Mechanical and Electrical Engineering, Sichuan Agricultural University Ya'an China
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