1
|
Ajibola OO, Thomas R, Bakare BF. Selected fermented indigenous vegetables and fruits from Malaysia as potential sources of natural probiotics for improving gut health. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2023.02.011] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/28/2023]
|
2
|
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
| |
Collapse
|
3
|
Geng Z, Torki M, Kaveh M, Beigi M, Yang X. Characteristics and multi-objective optimization of carrot dehydration in a hybrid infrared /hot air dryer. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114229] [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]
|
4
|
Li D, Deng L, Dai T, Chen M, Liang R, Liu W, Liu C, Chen J, Sun J. Ripening induced degradation of pectin and cellulose affects the far infrared drying kinetics of mangoes. Carbohydr Polym 2022; 291:119582. [DOI: 10.1016/j.carbpol.2022.119582] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2022] [Revised: 05/03/2022] [Accepted: 05/04/2022] [Indexed: 11/02/2022]
|
5
|
Özbek HN, Bulut E, Işınay B, Sever M, Topçam H, Koçak Yanık D, Dalgıç AC, Erdoğdu F, Elik A, Göğüş F. Sequential‐combined solar energy assisted hot air and hot air‐assisted radio frequency drying to produce high‐quality dried whole apricots: An optimization study for process parameters. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16344] [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)
- Hatice Neval Özbek
- Department of Food Engineering, Engineering Faculty University of Gaziantep Gaziantep Turkey
| | - Ecem Bulut
- Department of Food Engineering, Engineering Faculty University of Gaziantep Gaziantep Turkey
| | - Büşra Işınay
- Department of Food Engineering, Engineering Faculty University of Gaziantep Gaziantep Turkey
| | - Melis Sever
- Department of Food Engineering, Engineering Faculty University of Gaziantep Gaziantep Turkey
| | - Hüseyin Topçam
- Department of Food Engineering Ankara University Ankara Turkey
| | - Derya Koçak Yanık
- Department of Food Engineering, Engineering Faculty University of Gaziantep Gaziantep Turkey
| | - Ali Coşkun Dalgıç
- Department of Food Engineering, Engineering Faculty University of Gaziantep Gaziantep Turkey
| | - Ferruh Erdoğdu
- Department of Food Engineering Ankara University Ankara Turkey
| | - Aysel Elik
- Department of Food Engineering, Engineering Faculty University of Gaziantep Gaziantep Turkey
| | - Fahrettin Göğüş
- Department of Food Engineering, Engineering Faculty University of Gaziantep Gaziantep Turkey
| |
Collapse
|
6
|
Delfiya DSA, Prashob K, Murali S, Alfiya PV, Samuel MP, Pandiselvam R. Drying kinetics of food materials in infrared radiation drying: A review. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13810] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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
| | - Manoj P. Samuel
- Engineering Division ICAR—Central Institute of Fisheries Technology Cochin India
| | - R. Pandiselvam
- Physiology, Biochemistry and Post‐Harvest Technology Division ICAR—Central Plantation Crops Research Institute Kasaragod India
| |
Collapse
|
7
|
Rekik C, Besombes C, Hajji W, Gliguem H, Bellagha S, Mujumdar AS, Allaf K. Study of interval infrared Airflow Drying: A case study of butternut (Cucurbita moschata). Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111486] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|
8
|
Effects of Osmotic Dehydration on the Hot Air Drying of Apricot Halves: Drying Kinetics, Mass Transfer, and Shrinkage. Processes (Basel) 2021. [DOI: 10.3390/pr9020202] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022] Open
Abstract
This study aimed to determine the effects of osmotic dehydration on the kinetics of hot air drying of apricot halves under conditions that were similar to the industrial ones. The osmotic process was performed in a sucrose solution at 40 and 60 °C and concentrations of 50% and 65%. As expected increased temperatures and concentrations of the solution resulted in increased water loss, solid gain and shrinkage. The kinetics of osmotic dehydration were well described by the Peleg model. The effective diffusivity of water 5.50–7.387 × 10−9 m2/s and solute 8.315 × 10−10–1.113 × 10−9 m2/s was calculated for osmotic dehydration. Hot air drying was carried out at 40, 50, and 60 °C with air flow velocities of 1.0 m/s and 1.5 m/s. The drying time shortened with higher temperature and air velocity. The calculated effective diffusion of water was from 3.002 × 10−10 m2/s to 1.970 × 10−9 m2/s. The activation energy was sensitive to selected air temperatures, so greater air velocity resulted in greater activation energy: 46.379–51.514 kJ/mol, and with the osmotic pretreatment, it decreased to 35.216–46.469 kJ/mol. Osmotic dehydration reduced the effective diffusivity of water during the hot air drying process. It also resulted in smaller shrinkage of apricot halves in the hot air drying process.
Collapse
|
9
|
Sadeghi E, Movagharnejad K, Haghighi Asl A. Parameters optimization and quality evaluation of mechanical properties of infrared radiation thin layer drying of pumpkin samples. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13309] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Ebrahim Sadeghi
- Faculty of Chemical, Petroleum and Gas EngineeringSemnan University Semnan Iran
| | - Kamyar Movagharnejad
- Faculty of Chemical EngineeringBabol Noshirvani University of Technology Babol Iran
| | - Ali Haghighi Asl
- Faculty of Chemical, Petroleum and Gas EngineeringSemnan University Semnan Iran
| |
Collapse
|
10
|
Cao X, Islam MN, Zhong S, Pan X, Song M, Shang F, Nie H, Xu W, Duan Z. Drying kinetics, antioxidants, and physicochemical properties of litchi fruits by ultrasound-assisted hot air-drying. J Food Biochem 2019; 44:e13073. [PMID: 31637748 DOI: 10.1111/jfbc.13073] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2019] [Revised: 08/11/2019] [Accepted: 09/17/2019] [Indexed: 11/29/2022]
Abstract
To obtain better qualities of litchi fruits, fruit pulps were subjected to ultrasonic treatment (UT) followed by drying. Samples were subjected to UT at 3 W/g for 10 min with distilled or ice water and compared with non-UT dried samples. After drying, vitamin C, total phenolic content, color, texture, nutrition, microbial load, drying kinetics, and shelf life were assessed. Results suggest that shear stress plus increasing heat reduced drying time by about 50%, and retained 70% vitamin C and 60% total phenolic content. UT led to about 75% of vitamin C and 70% total phenolic content through inhibition of ultrasonic heat. No significant differences were found in redness, yellowness, and hardness. Inhibition of ultrasound heat resulted in about 27% glucose, 22% fructose, 17% sucrose, and prolonged storage time. Inhibition of increasing ultrasound heat allows low drying cost and high product quality of litchi fruit in air-drying. PRACTICAL APPLICATIONS: UT promotes drying efficiency and preserves product quality. However, this treatment triggers the loss of antioxidants and sugars of litchi fruits when water temperature arises in the treatment. Additional use of ice crystals can offset the thermal effect of the UT; this mechanism reduces the diffusion and loss of nutrients from the material to the solution. This strategy is simple and feasible to improve the drying rate and to retain the content of antioxidants, and further improve the flavor and storage quality of dried litchi fruits.
Collapse
Affiliation(s)
- Xiaohuang Cao
- Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, Guangdong Ocean University, Zhanjiang, China.,Guangxi Talent Highland of Preservation and Deep Processing Research in Fruit and Vegetable, Hezhou University, Hezhou, China
| | | | - Saiyi Zhong
- Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, Guangdong Ocean University, Zhanjiang, China
| | - Xinxiang Pan
- Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, Guangdong Ocean University, Zhanjiang, China
| | - Mubo Song
- Guangxi Talent Highland of Preservation and Deep Processing Research in Fruit and Vegetable, Hezhou University, Hezhou, China
| | - Feifei Shang
- Guangxi Talent Highland of Preservation and Deep Processing Research in Fruit and Vegetable, Hezhou University, Hezhou, China
| | - Hui Nie
- Guangxi Talent Highland of Preservation and Deep Processing Research in Fruit and Vegetable, Hezhou University, Hezhou, China
| | - Wanxiu Xu
- College of Food and Technology, Zhejiang Normal University, Jinhua, China
| | - Zhenhua Duan
- Guangxi Talent Highland of Preservation and Deep Processing Research in Fruit and Vegetable, Hezhou University, Hezhou, China
| |
Collapse
|
11
|
Yildiz G, İzli G. Influence of microwave and microwave‐convective drying on the drying kinetics and quality characteristics of pomelo. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13812] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Gulcin Yildiz
- Faculty of Engineering, Food Engineering DepartmentIgdir University Igdir Turkey
| | - Gökçen İzli
- Faculty of Engineering and Natural Sciences, Food Engineering DepartmentBursa Technical University Bursa Turkey
| |
Collapse
|