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Akhoundzadeh Yamchi A, Sharifian F, Khalife E, Kaveh M. Drying kinetic, thermodynamic and quality analyses of infrared drying of truffle slices. J Food Sci 2024; 89:3666-3686. [PMID: 38725362 DOI: 10.1111/1750-3841.17096] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2023] [Revised: 03/20/2024] [Accepted: 04/10/2024] [Indexed: 06/14/2024]
Abstract
Kinetic and thermodynamic parameters are the most important part for making a suitable tool for drying agricultural products. Moreover, calculation of the energy required for the drying of product, the properties of the rehydration ratio, the food appearance changes, and the evaluation of the microstructure of food are crucial. Since the thermodynamic properties of truffle slices have not yet been reported, this study aims to establish a mathematical model to describe drying process of agriculture product, evaluate the effective moisture diffusion coefficient (Deff), determining the activation energy (Ea) to elucidate the thermodynamic characteristics, measure color characteristics, and rehydration ratio (RR) during the drying process of truffle slices. Truffle slices were dried in an infrared (IR) dryer at four temperatures of 50-80°C and two thicknesses of 0.5 and 1 cm. The best model to describe the drying process of truffle slices was Midilli et al.'s model. The value of Deff, SEC, and RR were in the range of 3.06 × 10-8 to 2.48 × 10-7 m2/s, 79.68-191.271 kWh/kg, and 5.99-7.49, respectively. The Deff of truffle slices increased with the above-mentioned parameters of the samples. The Ea obtained was 26.62-27.43 kJ/mol. The results indicated that enthalpy and entropy decreased with increasing drying temperature, while Gibbs free energy improved. The enthalpy, entropy, and Gibbs free energy values changed between 24.48-25.28 kJ/mol, -130.47 to -122.63 J/mol °K, and 63.97-70.17 kJ/mol, respectively. In addition, the results of color attributes decreased with increasing temperature, while chroma oppositely increased.
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Affiliation(s)
| | - Faroogh Sharifian
- Department of Mechanical Engineering of Biosystems, Faculty of Agriculture, Urmia University, Urmia, Iran
| | - Esmail Khalife
- Department of Civil Engineering, Cihan University-Erbil, Kurdistan Region, Iraq
| | - Mohammad Kaveh
- Department of Petroleum Engineering, College of Engineering, Knowledge University, Erbil, Iraq
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2
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Krajewska A, Dziki D, Yilmaz MA, Özdemir FA. Physicochemical Properties of Dried and Powdered Pear Pomace. Molecules 2024; 29:742. [PMID: 38338485 PMCID: PMC10856639 DOI: 10.3390/molecules29030742] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2024] [Revised: 01/31/2024] [Accepted: 02/03/2024] [Indexed: 02/12/2024] Open
Abstract
Pear pomace, a byproduct of juice production, represents a valuable reservoir of bioactive compounds with potential health benefits for humans. This study aimed to evaluate the influence of drying method and temperature on pear pomace, specifically focusing on the drying kinetics, grinding characteristics, color, phenolic profile (LC-MS/MS), and antioxidant activities of the powder. Drying using the contact method at 40 °C with microwave assistance demonstrated the shortest duration, whereas freeze-drying was briefer compared to contact-drying without microwave assistance. Freeze-drying resulted in brighter and more easily comminuted pomace. Lyophilized samples also exhibited higher total phenolic compound levels compared to contact-dried ones, correlating with enhanced antioxidant activity. Twenty-one phenolic compounds were identified, with dominant acids being quinic, chlorogenic, and protocatechuic. Flavonoids, primarily isoquercitrin, and rutin, were also presented. Pear pomace dried via contact at 60 °C contained more quinic and protocatechuic acids, while freeze-dried pomace at the same temperature exhibited higher levels of chlorogenic acid, epicatechin, and catechin. The content of certain phenolic components, such as gallic acid and epicatechin, also varied depending on the applied drying temperature.
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Affiliation(s)
- Anna Krajewska
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 20612 Lublin, Poland;
| | - Dariusz Dziki
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 20612 Lublin, Poland;
| | - Mustafa Abdullah Yilmaz
- Department of Analytical Chemistry, Faculty of Pharmacy, Dicle University Science and Technology Research and Application Center (DUBTAM), 21280 Diyarbakır, Türkiye;
| | - Fethi Ahmet Özdemir
- Department of Molecular Biology and Genetics, Faculty of Science and Art, Bingöl University, 12000 Bingöl, Türkiye;
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3
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Igbozulike AO, Ndirika VIO, Simonyan KJ. Evaluation of energy consumption in drying African oil bean seeds using response surface methodology. ARAB JOURNAL OF BASIC AND APPLIED SCIENCES 2023. [DOI: 10.1080/25765299.2023.2191955] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/30/2023] Open
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4
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Tan S, Lan X, Chen S, Zhong X, Li W. Physical character, total polyphenols, anthocyanin profile and antioxidant activity of red cabbage as affected by five processing methods. Food Res Int 2023; 169:112929. [PMID: 37254355 DOI: 10.1016/j.foodres.2023.112929] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2023] [Revised: 04/25/2023] [Accepted: 04/27/2023] [Indexed: 06/01/2023]
Abstract
Understanding the influence of processing methods on the phytochemicals of fruits and vegetables is of importance in retaining the health-benefiting properties of those products. The aim of this study was to investigate the effects of five processing methods including freeze drying (FD), hot air drying (HD), water boiling (WB), steaming (ST), and pickling (PI) on the physical character, total polyphenols, anthocyanin profile and antioxidant activity of red cabbage. Different color and texture were observed after different processing methods. Total anthocyanin content was reduced by 73%, 72%, 41%, 16%, and 30% in FD, HD, WB, ST and PI processed red cabbage, respectively. PI samples showed the highest values of total polyphenols and DPPH scavenge activity among all the processed red cabbage. Both FD and HD samples had relatively low values of total polyphenols and DPPH scavenge activity. However, FD sample had the highest FRAP values. UPLC-QqQ-MS/MS analysis showed that fresh red cabbage contained 22 anthocyanins among which cyanidin-3-diglucoside-5-glucoside was the prominent. Compared with drying process, WB, ST and PI decreased the loss of most of the anthocyanin component in red cabbage. Correlation analysis indicated that antioxidant capacity as determined by DPPH of red cabbage was positively and significantly correlated with the total anthocyanins. This study suggested that drying induced significant loss of phytochemicals in red cabbage, and WB, ST, as well as PI were advisable ways for daily consumption of red cabbage considering the bioactive components. Especially, ST was the best way to retain anthocyanins in red cabbage.
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Affiliation(s)
- Si Tan
- School of Advanced Agriculture and Bioengineering, Yangtze Normal University, Chongqing 408100, PR China.
| | - Xin Lan
- School of Advanced Agriculture and Bioengineering, Yangtze Normal University, Chongqing 408100, PR China
| | - Shan Chen
- School of Advanced Agriculture and Bioengineering, Yangtze Normal University, Chongqing 408100, PR China
| | - Xin Zhong
- School of Advanced Agriculture and Bioengineering, Yangtze Normal University, Chongqing 408100, PR China
| | - Wenfeng Li
- School of Advanced Agriculture and Bioengineering, Yangtze Normal University, Chongqing 408100, PR China
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5
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Kian-Pour N. Effect of Biopolymer Dip-Coating Pretreatments as a Non-Thermal Green Technology on Physicochemical Characteristics, Drying, and Rehydration Kinetics of Santa Maria Pears. Foods 2023; 12:2466. [PMID: 37444204 DOI: 10.3390/foods12132466] [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: 04/14/2023] [Revised: 06/09/2023] [Accepted: 06/21/2023] [Indexed: 07/15/2023] Open
Abstract
This research was conducted to determine the influences of biopolymer dip-coating pretreatments as a non-thermal green technology on the drying behavior, retention of bioactive compounds, and quality properties of pears. The fresh pears were washed, peeled, and diced into cubes of 5 × 5 mm with a 2 mm thickness and were dipped into 0.3% (w/v) solutions of sodium alginate (SA), pectin (PC), xanthan gum (XG), Arabic gum (AG), and gelatin (GE) before hot air drying (70 °C, 2.0 m/s). The weight loss of samples during drying was recorded online, and the moisture ratio (MR) and drying rate were plotted against drying time. Biopolymers significantly decreased the drying time (maximum 33.33% by SA) compared with uncoated samples except for XG. Moisture diffusion coefficients were determined according to Fick's second law of diffusion by plotting LnMR against drying time, and a linear regression analysis was applied to the data for the determination of moisture diffusion coefficients which ranged from 2.332 to 3.256 × 10-9 m2/s. The molecular transport of momentum, heat, and mass were determined from Newton's law of viscosity, Fourier's law, and Fick's law, respectively. The results indicated that the friction drag force, convective heat, and mass transfer coefficients were 6.104 × 10-6 N, 76.55 W/m2·K, and 0.0636 m/s, respectively. Mathematical modeling showed the suitability of the Midilli and Kucuk and the Peleg models for the prediction of drying and rehydration processes, respectively. Thermal conductivity, specific heat, and density of coated samples ranged from 0.559-0.579 (W/m·K), 3735-3859 (J/kg·K), and 850.90-883.26 (Kg/m3), respectively. The porosity was reduced due to the penetration of biopolymers into the cellular matrix of samples. The highest total polyphenol content and antioxidant activity belonged to the AG samples. The biopolymers covering the surface of samples produced a protection layer against the loss of bioactive compounds. Biopolymers can be successfully used as a non-thermal green process for improving the drying and quality characteristics of pears at the industrial level.
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Affiliation(s)
- Nasim Kian-Pour
- Gastronomy and Culinary Arts Department, Faculty of Fine Arts, Istanbul Aydin University, 34295 Istanbul, Turkey
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6
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Ciurzynska A, Trusinska M, Rybak K, Wiktor A, Nowacka M. The Influence of Pulsed Electric Field and Air Temperature on the Course of Hot-Air Drying and the Bioactive Compounds of Apple Tissue. Molecules 2023; 28:molecules28072970. [PMID: 37049733 PMCID: PMC10096262 DOI: 10.3390/molecules28072970] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2023] [Revised: 03/23/2023] [Accepted: 03/25/2023] [Indexed: 03/29/2023] Open
Abstract
Drying is one of the oldest methods of obtaining a product with a long shelf-life. Recently, this process has been modified and accelerated by the application of pulsed electric field (PEF); however, PEF pretreatment has an effect on different properties—physical as well as chemical. Thus, the aim of this study was to investigate the effect of pulsed electric field pretreatment and air temperature on the course of hot air drying and selected chemical properties of the apple tissue of Gloster variety apples. The dried apple tissue samples were obtained using a combination of PEF pretreatment with electric field intensity levels of 1, 3.5, and 6 kJ/kg and subsequent hot air drying at 60, 70, and 80 °C. It was found that a higher pulsed electric field intensity facilitated the removal of water from the apple tissue while reducing the drying time. The study results showed that PEF pretreatment influenced the degradation of bioactive compounds such as polyphenols, flavonoids, and ascorbic acid. The degradation of vitamin C was higher with an increase in PEF pretreatment intensity level. PEF pretreatment did not influence the total sugar and sorbitol contents of the dried apple tissue as well as the FTIR spectra. According to the optimization process and statistical profiles of approximated values, the optimal parameters to achieve high-quality dried apple tissue in a short drying time are PEF pretreatment application with an intensity of 3.5 kJ/kg and hot air drying at a temperature of 70 °C.
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7
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Use of Ethanol to Improve Convective Drying and Quality Preservation of Fresh and Sucrose and Coconut Sugar-impregnated Strawberries. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-03066-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/22/2023]
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8
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Effect of Air-Drying and Freeze-Drying Temperature on the Process Kinetics and Physicochemical Characteristics of White Mulberry Fruits (Morus alba L.). Processes (Basel) 2023. [DOI: 10.3390/pr11030750] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/06/2023] Open
Abstract
Mulberry fruits (MF) contain many biologically active compounds beneficial for human health. In particular, in the literature, there are no studies on the kinetics of the freeze-drying of MF and the effect of the process temperature on the properties of dried fruits. The objective of this study was to ascertain how freeze-drying (FD) and air-drying temperature affected the kinetics of dehydration and chosen physicochemical parameters of MF. Both temperature and dehydration methods significantly influenced the drying rate and properties of MF. The Midilli model was the best fitted to the experimental data of the course of drying curves and with the lowest values of mean-square error. The highest lightness and yellowness were noted for freeze-dried fruit, whereas air-dried MF were characterized by the highest redness. An increase in drying temperature significantly changed the color of fruits and led to the degradation of L-ascorbic acid content. The highest content of L-ascorbic acid was found in fresh fruits (214 ± 4 mg/100 g dry mass (DM)) and freeze-dried fruits at 30 °C (182 ± 3 mg/100 g DM). Both FD and AD drying significantly reduced the content of this compound. The lowest reduction in L-ascorbic acid was observed for freeze-dried fruits. Fruits freeze-dried at 30 °C showed the highest content of total phenolics and antioxidant capacity.
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9
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Lin Q, Zong X, Lin H, Huang X, Wang J, Nie S. Based on quality, energy consumption selecting optimal drying methods of mango slices and kinetics modelling. Food Chem X 2023; 17:100600. [PMID: 36845479 PMCID: PMC9945624 DOI: 10.1016/j.fochx.2023.100600] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2022] [Revised: 01/24/2023] [Accepted: 02/09/2023] [Indexed: 02/13/2023] Open
Abstract
Mangoes have a short shelf life because of their high-water content. This study aimed to compare the effect of three drying methods (HAD, FIRD and VFD) on mango slices to improve product quality and reduce costs. Mangoes were dried at various temperatures (50, 60, 70 °C) with different slice thicknesses (3, 5, 7, 10 mm). Results indicated that FIRD was the most cost-effective with the dried mango containing the highest sugar-acid ratio, and when the mango slices thickness was 7 mm and drying at 70 °C, the ascorbic acid content, rehydration ratio, sugar-acid ratio, and energy consumption per unit volume reached 56.84 ± 2.38 mg/100 g, 2.41 ± 0.05, 83.87 ± 2.14, and 0.53 kWh/L. Among three mathematical models, the Page model described the most satisfactory drying behaviour of mango slices in FIRD. This study provides useful information in mango processing industry and FIRD is supposed to be a promising drying method.
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Affiliation(s)
- Qiongni Lin
- State Key Laboratory of Food Science and Technology, Nanchang University,235 Nanjing East Road, Nanchang, Jiangxi Province 330047, China
| | - Xinyan Zong
- State Key Laboratory of Food Science and Technology, Nanchang University,235 Nanjing East Road, Nanchang, Jiangxi Province 330047, China
| | - Huixia Lin
- College of Environment and Public Health, Xiamen Huaxia University, Xiamen 361024, China
| | - Xiaojun Huang
- State Key Laboratory of Food Science and Technology, Nanchang University,235 Nanjing East Road, Nanchang, Jiangxi Province 330047, China
| | - Junqiao Wang
- State Key Laboratory of Food Science and Technology, Nanchang University,235 Nanjing East Road, Nanchang, Jiangxi Province 330047, China
| | - Shaoping Nie
- State Key Laboratory of Food Science and Technology, Nanchang University,235 Nanjing East Road, Nanchang, Jiangxi Province 330047, China,Corresponding author.
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10
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Effective moisture diffusivity and activation energy during convective drying of bread containing clove oil/orange oil. J INDIAN CHEM SOC 2023. [DOI: 10.1016/j.jics.2023.100952] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/24/2023]
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11
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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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12
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Bombana VB, Fischer B, Oro CED, Rigo D, Polina CC, Franco Denti A, Gonçalves TDS, Steffens C, Cansian RL, Toniazzo Backes G, Junges A. Drying kinetics of guabiju pulp (
Myrcianthes pungens
): Mass transfer parameters, mathematical modeling and evaluation of bioactive compounds. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14205] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
Affiliation(s)
| | - Bruno Fischer
- Department of Food and Chemical Engineering URI Erechim Erechim RS Brazil
| | | | - Diane Rigo
- Department of Food and Chemical Engineering URI Erechim Erechim RS Brazil
| | | | | | | | - Clarice Steffens
- Department of Food and Chemical Engineering URI Erechim Erechim RS Brazil
| | | | | | - Alexander Junges
- Department of Food and Chemical Engineering URI Erechim Erechim RS Brazil
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13
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Coşkun Topuz F, Bakkalbaşı E, Aldemir A, Javidipour I. Drying kinetics and quality properties of Mellaki (
Pyrus communis
L.) pear slices dried in a novel vacuum‐combined infrared oven. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16866] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | - Emre Bakkalbaşı
- Food Engineering Department Van Yüzüncü Yıl University Van Turkey
| | - Adnan Aldemir
- Mechanical Engineering Department Van Yüzüncü Yıl University Van Turkey
| | - Issa Javidipour
- Food Engineering Department Van Yüzüncü Yıl University Van Turkey
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14
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Study on Drying Control Strategy of White Radish Slice Based on Monitoring Medium Relative Humidity. Foods 2022; 11:foods11091197. [PMID: 35563920 PMCID: PMC9100180 DOI: 10.3390/foods11091197] [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: 04/06/2022] [Revised: 04/13/2022] [Accepted: 04/18/2022] [Indexed: 11/17/2022] Open
Abstract
Enhancing the drying rate and dried products quality, as well as energy efficiency, is very tempting for the drying industry. Recently, a lot of investigations have illustrated that the drying temperature, air velocity, and sample thickness have significant influences on the drying process. However, few investigations took into account the relative humidity (RH) as an important hot-air-drying parameter in the drying process. Therefore, in the current work, white radish slabs were used to explore the drying characteristics and quality under the drying condition of a constant RH, decreasing the RH step by step and decreasing RH automatically, together with a constant air velocity of 1 m·s−1 and a drying temperature of 60 °C. Compared to continuous dehumidification, the step-down RH process was conducive to the material center temperature rise in the early stage of drying. When the material central temperature was increased and then the RH was reduced, the drying rate was increased and the overall drying time was shortened. The automatic-down RH control drying process includes three dehumidification processes. The respective RH control values were 40%, 30%, and 20% and the respective durations were 180 min, 90 min, and 60 min. The comprehensive quality evaluation showed that the comprehensive score of the automatic-down RH control process at 60 °C was the highest, which was 0.85. The L* and b* values of the automatic-down RH control were 26.0 and 1.67, respectively, which were better than those of the step-down RH, constant 20% RH, and constant 40% RH. The maximum rehydration ratio was 3.96 under the automatic-down RH control condition, and the quality was good. The lowest energy consumption under the condition of the automatic-down RH control was 0.90 kW·h·kg−1. The present work contributes to a better understanding of the effect of the RH on the drying characteristics and quality of white radish slices, which is useful for enhancing the drying rate and dried products’ quality as well as energy efficiency.
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15
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Hosseinalipour SM, Zaghari P. Design and fabrication of catalytic infrared fruit dryer to evaluate its performance in the bananas drying process. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16627] [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)
- Seyed Mostafa Hosseinalipour
- Department of Mechanical Engineering, Iran University of Science and Technology, Tehran, Iran; b Department of Mechanical Engineering University of Tehran Tehran Iran
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16
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Macedo LL, Corrêa JLG, Vimercati WC, Araújo C. The impact of using vacuum and isomaltulose as an osmotic agent on mass exchange during osmotic dehydration and their effects on qualitative parameters of strawberries. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14057] [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)
| | | | | | - Cintia Araújo
- Department of Food Science Federal University of Lavras Lavras Minas Gerais Brazil
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17
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Kian-Pour N, Akdeniz E, Toker OS. Influence of coating-blanching in starch solutions, on the drying kinetics, transport properties, quality parameters, and microstructure of celery root chips. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113262] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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18
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Tabtiang S, Yodrux A, Nimmol C, Prachayawarakorn S, Soponronnarit S. Effects of variety and ripening level on chemical composition, microstructure change, and qualities of crisp bananas. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16366] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Surapit Tabtiang
- Department of Social and Applied Science College of Industrial Technology, King Mongkut’s University of Technology North Bangkok Bangkok Thailand
| | - Aswin Yodrux
- Department of Material Handling and Logistic Engineering, Faculty of Engineering King Mongkut’s University of Technology North Bangkok Bangkok Thailand
| | - Chatchai Nimmol
- Department of Material Handling and Logistic Engineering, Faculty of Engineering King Mongkut’s University of Technology North Bangkok Bangkok Thailand
| | | | - Somchart Soponronnarit
- Energy Technology Division, School of Energy Environment and Materials, King Mongkut’s University of Technology Thonburi Bangkok Thailand
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19
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Mouhoubi K, Boulekbache‐Makhlouf L, Mehaba W, Himed‐Idir H, Madani K. Convective and microwave drying of coriander leaves: Kinetics characteristics and modeling, phenolic contents, antioxidant activity, and principal component analysis. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13932] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Khokha Mouhoubi
- Laboratoire de Biomathématiques, Biophysique, Biochimie et Scientométrie, Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
| | - Lila Boulekbache‐Makhlouf
- Laboratoire de Biomathématiques, Biophysique, Biochimie et Scientométrie, Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
| | - Wafa Mehaba
- Mediterranean Agronomic Institute of Zaragoza (IAMZ) Zaragoza Spain
| | - Hayat Himed‐Idir
- Laboratoire de Biomathématiques, Biophysique, Biochimie et Scientométrie, Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
- Centre de Recherche Scientifique et Technique sur les Régions Aride (CRSTRA) Division: Phœniciculture, Biotechnologie et Valorisation des Produits et Sous‐produits du Palmier Dattier Biskra Algeria
| | - Khodir Madani
- Laboratoire de Biomathématiques, Biophysique, Biochimie et Scientométrie, Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
- Centre de recherche en technologie agro‐alimentaire Route de targua‐ouzemour Bejaia Algeria
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20
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Ghorani R, Noshad M, Alizadeh Behbahani B. Effects of aerosolized citric acid-radio frequency as a pretreatment on hot-air drying characteristics of banana. Food Sci Nutr 2021; 9:6382-6388. [PMID: 34760268 PMCID: PMC8565226 DOI: 10.1002/fsn3.2610] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2021] [Revised: 09/16/2021] [Accepted: 09/19/2021] [Indexed: 11/07/2022] Open
Abstract
The effects of aerosolized citric acid-radio frequency (RF) pretreatment were evaluated on the quality characteristics of hot air-dried banana. The results showed that increasing the RF intensity elevated the total phenolic content (TPC), shrinkage, and color changes, while the TPC and color changes decreased with increasing the RF exposure duration. A rise in the RF intensity reduced the rehydration ratio (RR) and firmness of the samples. Aerosolization of citric acid rendered the preservation of the phenolic compounds of the samples to a higher extent, and TPC decreased from 311 ± 3.4 mg/g in fresh banana to 252.1 ± 4.24 mg/g in the samples treated with a RF of 27.12 Hz for 40 min, 280.5 ± 8.1 mg/g in the ones treated with 1% aerosolized citric acid for 40 min, and 162.5 ± 10.8 mg/g in the ones with no pretreatment. According to scanning electron microscopy (SEM), the application of aerosolized citric acid pretreatment caused tissue softening and the formation of cell holes in the samples. Cell wall collapse and damage were severe when RF was in use, which caused the blockage of some microchannels within the tissue. The Page model with the highest determination coefficient (R 2) and the lowest root-mean-squared error (RMSE) and chi-square (χ 2) was selected as the best model.
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Affiliation(s)
- Reza Ghorani
- Department of Food Science and TechnologyFaculty of Animal Science and Food TechnologyAgricultural Sciences and Natural Resources University of KhuzestanMollasaniIran
| | - Mohammad Noshad
- Department of Food Science and TechnologyFaculty of Animal Science and Food TechnologyAgricultural Sciences and Natural Resources University of KhuzestanMollasaniIran
| | - Behrooz Alizadeh Behbahani
- Department of Food Science and TechnologyFaculty of Animal Science and Food TechnologyAgricultural Sciences and Natural Resources University of KhuzestanMollasaniIran
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21
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Abedi FM, Takhar PS. Stress relaxation properties of bananas during drying. J Texture Stud 2021; 53:146-156. [PMID: 34595749 DOI: 10.1111/jtxs.12637] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2021] [Revised: 09/23/2021] [Accepted: 09/25/2021] [Indexed: 11/30/2022]
Abstract
Bananas' mechanical properties are affected by the ripening and the drying processes since they induce profound microstructural changes. In this study, first, the interacting effect of the ripening and the drying processes on the mode of viscoelastic behavior of bananas was investigated. Second, the stress relaxation properties of fully ripe bananas were measured as a function of the hot air drying conditions. Finally, the two-element generalized Maxwell model was fitted to the experimental data. Thus, this study clarified the dependence of the mode of rheological behavior on both the ripening stage and the moisture content. It showed that bananas start softening at the onset of the drying when the fruit moisture content is high. The softening is reversed at a critical value, at which the bananas start regaining stiffness with further moisture reduction. The critical moisture content value decreases with ripening from 1.4 g/g solids for green bananas (5-11% Brix percentage) to 1.23 g/g solids for half-ripe bananas (15-20% Brix percentage) and eventually vanishes when the bananas are fully ripe (25-31% Brix percentage). The stress relaxation properties measured with fully ripe bananas substantiated the initial findings on the influence of the ripening stage on the mode of rheological behavior. The relaxation moduli displayed a decreasing trend with decrease in the moisture content for 40, 60, and 80°C drying temperatures and decayed with time as expected for viscoelastic bodies. Lastly, the two-element generalized Maxwell model fitted well to the experimental data with the root mean square error varying between 0.06 × 10-5 and 90.6 × 10-5 MPa.
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Affiliation(s)
- Fidele M Abedi
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Champaign, Illinois, USA
| | - Pawan S Takhar
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Champaign, Illinois, USA
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22
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Convective Drying with Ethanol Pre-treatment of Strawberry Enriched with Isomaltulose. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02710-2] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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23
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Elangovan E, Natarajan SK. Effect of pretreatments on drying of red dacca in a single slope solar dryer. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13823] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Elavarasan Elangovan
- Solar Energy Laboratory, Department of Mechanical Engineering National Institute of Technology Puducherry Karaikal Puducherry India
| | - Sendhil Kumar Natarajan
- Solar Energy Laboratory, Department of Mechanical Engineering National Institute of Technology Puducherry Karaikal Puducherry India
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24
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Corrêa JLG, Lopes FJ, Mello Júnior RE, Junqueira JR, Mendonça KS, Macedo LL, Salvio LGA. Drying of persimmon fruit (
Diospyros kaki
L.) pretreated by different osmotic processes. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13809] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | - Francemir José Lopes
- Department of Food Science Federal University of Lavras (UFLA) Lavras Minas Gerais Brazil
| | | | - João Renato Junqueira
- Faculty of Pharmaceutical Sciences, Food and Nutrition Federal University of Mato Grosso do Sul (UFMS) Campo Grande Minas Gerais Brazil
| | - Kamilla Soares Mendonça
- Department of Agricultural Sciences Federal Institute of Education, Science and Technology of Minas Gerais (IFMG) Bambuí Minas Gerais Brazil
| | - Leandro Levate Macedo
- Department of Food Science Federal University of Lavras (UFLA) Lavras Minas Gerais Brazil
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25
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Ayala-Aponte AA, Cárdenas-Nieto JD, Tirado DF. Aloe vera Gel Drying by Refractance Window ®: Drying Kinetics and High-Quality Retention. Foods 2021; 10:foods10071445. [PMID: 34206407 PMCID: PMC8303464 DOI: 10.3390/foods10071445] [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: 05/21/2021] [Revised: 06/16/2021] [Accepted: 06/19/2021] [Indexed: 01/13/2023] Open
Abstract
In most cases, conventional drying produces inferior quality products and requires higher drying times. A continuous pilot Refractance Window® equipment was used to dry Aloe vera gel slabs of 5 and 10 mm thick at 60, 70, 80, and 90 °C, seeking a dry product with high-quality retention. Based on five empirical models, drying kinetics, diffusion coefficient, and activation energy were analyzed. Midilli–Kuck was the best predicting model. Short drying times (55–270 min) were needed to reach 0.10 g water/g solid. In addition, the technique yielded samples with high rehydration capacity (24–29 g water/g solid); high retention of color (∆E, 3.74–4.39); relatively low losses of vitamin C (37–59%) and vitamin E (28–37%). Regardless of the condition of temperature and sample thickness, a high-quality dried Aloe vera gel could be obtained. Compared with other methods, Refractance Window® drying of Aloe vera achieved shorter drying times with higher quality retention in terms of color, vitamins C and E, and rehydration. Finally, the dried Aloe vera gel could be reconstituted to a gel close to its fresh state by rehydration.
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Affiliation(s)
- Alfredo A. Ayala-Aponte
- School of Food Engineering, Universidad del Valle, Cali 760031, Colombia; (A.A.A.-A.); (J.D.C.-N.)
| | - José D. Cárdenas-Nieto
- School of Food Engineering, Universidad del Valle, Cali 760031, Colombia; (A.A.A.-A.); (J.D.C.-N.)
| | - Diego F. Tirado
- Grupo de Investigación en Innovación y Desarrollo Agropecuario y Agroindustrial (IDAA), Campus Piedra de Bolívar, Universidad de Cartagena, Cartagena de Indias 130015, Colombia
- Correspondence:
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26
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Mathematical Modelling of Conveyor-Belt Dryers with Tangential Flow for Food Drying up to Final Moisture Content below the Critical Value. INVENTIONS 2021. [DOI: 10.3390/inventions6020043] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
This work presents the mathematical modeling of the conveyor-belt dryer with tangential flow operating in co-current, which has the advantage of improving the preservation of the organoleptic and nutritional qualities of the dried food. On the one hand, it is a more cumbersome dryer than the perforated cross flow belt dryer but, on the other hand, it has a low air temperature in the final section where the product has a low moisture content and, therefore, it is more heat sensitive. The results of the mathematical modeling allowed a series of guidelines to be developed for a rational design of the conveyor-belt dryer with tangential flow for the specific case of the moisture content of the final product XF lower than the critical one XC (XF < XC). In fact, this work follows a precedent in which a mathematical model was developed through the differentiation of the drying rate equation along the dryer belt with the hypothesis that the final moisture content XF of the product was higher than the critical one XC. The relationships between the extensive quantities (air flow rate and product flow rate), the intensive quantities (temperatures, moisture content and enthalpies) and the dimensional ones (length and width of the belt) were then obtained. Finally, based on these relationships, the rules for an optimized design for XF < XC were obtained.
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27
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Castillo‐Gironés S, Masztalerz K, Lech K, Issa‐Issa H, Figiel A, Carbonell‐Barrachina AA. Impact of osmotic dehydration and different drying methods on the texture and sensory characteristic of sweet corn kernels. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15383] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
| | - Klaudia Masztalerz
- Institute of Agricultural Engineering Wrocław University of Environmental and Life Sciences Wrocław Poland
| | - Krzysztof Lech
- Institute of Agricultural Engineering Wrocław University of Environmental and Life Sciences Wrocław Poland
| | - Hanán Issa‐Issa
- Food Technology Department Miguel Hernández University of Elche Alicante Spain
| | - Adam Figiel
- Institute of Agricultural Engineering Wrocław University of Environmental and Life Sciences Wrocław Poland
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28
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Macedo LL, Corrêa JLG, Araújo CDS, Vimercati WC, Pio LAS. Process optimization and ethanol use for obtaining white and red dragon fruit powder by foam mat drying. J Food Sci 2021; 86:426-433. [PMID: 33438227 DOI: 10.1111/1750-3841.15585] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2020] [Revised: 11/08/2020] [Accepted: 12/15/2020] [Indexed: 11/30/2022]
Abstract
Dragon fruit shows good sensory and nutritional attributes, but it is also highly perishable. Drying is a unitary operation that promotes the reduction of moisture content, extending the useful life of the product. In this study, the elaboration of white and red dragon fruit powder by foam mat drying was studied with optimization of the proportion of foaming agent and stirring time. The use of ethanol and air temperature were evaluated on drying kinetics, effective moisture diffusivity (Deff ), and drying rate (DR). The study was divided into two steps. In the first, density, stability, porosity and overrun foam were evaluated and the optimal condition was determined. For the white and red pulp foams, the optimal conditions were, respectively, 26.88 min and 4.12 kg 100 kg-1 and 23.5 min and 3.44 kg 100 kg-1 . In the second step, the foam was subjected to ethanol pretreatment and convective drying (50 or 70 °C). The best condition involved pretreatment and the highest tested temperature, with the shortest drying time and the highest Deff and DR. PRACTICAL APPLICATION: Foam mat drying is a suitable method for drying perishable fruits, such as dragon fruit. The foam properties need to be optimized to ensure the success of the drying process. The ethanol pretreatment and the drying air temperature influence the drying kinetics. Therefore, determining the optimal process conditions is very important.
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Affiliation(s)
- Leandro Levate Macedo
- Department of Food Science, Federal University of Lavras, Lavras, MG, 37200-900, Brazil
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29
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Macedo LL, Vimercati WC, Araújo CDS, Maradini Filho AM, Saraiva SH, Teixeira LJQ. Banana liqueur made with yacon syrup: evaluation of stability during maturation. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2021. [DOI: 10.1590/1981-6723.03120] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Abstract The aim of this work was to evaluate the stability during maturation of banana liqueurs made with yacon syrup and sucrose. Thus, 20 °GL and 30 °Brix liqueurs were produced using yacon and sucrose syrups at concentrations of 42.8 and 45.0 °Brix. The liqueurs were subjected to two procedures as following: heat treatment at 70 °C for 20 min (tranchage), followed by storage at room temperature for 10 days (T42-T and T45-T); no heat treatment and storage at 50 °C for 10 days (T42-50 and T45-50). The color and turbidity of liqueurs were evaluated daily within 10 days of storage. The alcohol content was evaluated every 2 days. The total color difference (ΔE) was calculated in relation to color at time zero for each treatment. The T42-50 treatment had the lowest turbidity at the end of maturation. The T45-T treatment presented the lowest ΔE value at the end of maturation. The alcohol contents regarding the liqueurs were the same as those contents after elaboration as well as did not change over the maturation time for all treatments.
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30
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Amado LR, Silva KDS, Mauro MA. Drying of mangoes (
Mangifera indica
L. cv. Palmer) at changeable temperature conditions—Effects on energy consumption and quality of the dehydrated fruit. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13615] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Laís Ravazzi Amado
- Department of Food Engineering and Technology São Paulo State University (UNESP), Institute of Biosciences, Humanities and Exact Sciences São José do Rio Preto São Paulo Brazil
| | | | - Maria Aparecida Mauro
- Department of Food Engineering and Technology São Paulo State University (UNESP), Institute of Biosciences, Humanities and Exact Sciences São José do Rio Preto São Paulo Brazil
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31
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Paula RR, Vimercati WC, Araújo CDS, Macedo LL, Teixeira LJQ, Saraiva SH. Drying kinetics and physicochemical properties of whey dried by foam mat drying. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14796] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ramon Ramos Paula
- Postgraduate Program in Food Science and Technology, Center of Agrarian Sciences and Engineering Federal University of Espírito Santo Alegre Brazil
| | - Wallaf Costa Vimercati
- Postgraduate Program in Food Science and Technology, Center of Agrarian Sciences and Engineering Federal University of Espírito Santo Alegre Brazil
| | - Cintia da Silva Araújo
- Postgraduate Program in Food Science and Technology, Center of Agrarian Sciences and Engineering Federal University of Espírito Santo Alegre Brazil
| | - Leandro Levate Macedo
- Postgraduate Program in Food Science and Technology, Center of Agrarian Sciences and Engineering Federal University of Espírito Santo Alegre Brazil
| | - Luciano José Quintão Teixeira
- Postgraduate Program in Food Science and Technology, Center of Agrarian Sciences and Engineering Federal University of Espírito Santo Alegre Brazil
| | - Sérgio Henriques Saraiva
- Postgraduate Program in Food Science and Technology, Center of Agrarian Sciences and Engineering Federal University of Espírito Santo Alegre Brazil
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