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Nainggolan EA, Banout J, Urbanova K. Recent Trends in the Pre-Drying, Drying, and Post-Drying Processes for Cassava Tuber: A Review. Foods 2024; 13:1778. [PMID: 38891006 PMCID: PMC11171685 DOI: 10.3390/foods13111778] [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: 04/12/2024] [Revised: 05/26/2024] [Accepted: 06/03/2024] [Indexed: 06/20/2024] Open
Abstract
Cassava tuber is an essential staple crop in tropical regions with versatile applications in the food, feed, and industrial sectors. However, its high moisture content and perishable nature necessitate efficient preservation methods to extend its shelf life and enhance its value. Pre-drying, drying, and post-drying processes play pivotal roles in maintaining the quality and usability of cassava products. This review comprehensively examines the current status and future directions in the pre-drying, drying, and post-drying processes of cassava tuber. Various pre-drying or pretreatment methods and drying techniques are evaluated for their impacts on drying kinetics and product quality. Additionally, challenges and limitations in achieving high-quality processing of cassava flour are identified. Future directions in cassava drying methods emphasize the integration of combined pre-drying and drying techniques to optimize resource utilization and processing efficiency. Furthermore, the adoption of advanced online measurement and control technologies in drying equipment is highlighted for real-time monitoring and optimization of drying parameters. The importance of optimizing existing processes to establish a comprehensive cassava industrial chain and foster the development of the cassava deep-processing industry is emphasized. This review provides valuable insights into the current trends and future prospects in cassava drying technologies, aiming to facilitate sustainable and efficient utilization of cassava resources for various applications.
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Affiliation(s)
- Ellyas Alga Nainggolan
- Department of Sustainable Technologies, Faculty of Tropical AgriSciences, Czech University of Life Sciences Prague, Kamýcká 129, 16500 Prague, Czech Republic; (E.A.N.); (K.U.)
- Department of Bioprocess Engineering, Faculty of Biotechnology, Institut Teknologi Del, Jl. Sisingamangaraja, Sitoluama, Laguboti, Toba 22381, Indonesia
| | - Jan Banout
- Department of Sustainable Technologies, Faculty of Tropical AgriSciences, Czech University of Life Sciences Prague, Kamýcká 129, 16500 Prague, Czech Republic; (E.A.N.); (K.U.)
| | - Klara Urbanova
- Department of Sustainable Technologies, Faculty of Tropical AgriSciences, Czech University of Life Sciences Prague, Kamýcká 129, 16500 Prague, Czech Republic; (E.A.N.); (K.U.)
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Nainggolan EA, Banout J, Urbanova K. Chemical and Thermal Treatment for Drying Cassava Tubers: Optimization, Microstructure, and Dehydration Kinetics. Life (Basel) 2023; 13:2355. [PMID: 38137956 PMCID: PMC10744824 DOI: 10.3390/life13122355] [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: 10/25/2023] [Revised: 11/27/2023] [Accepted: 12/14/2023] [Indexed: 12/24/2023] Open
Abstract
Perishable commodities like cassava necessitate effective postharvest preservation for various industrial applications. Hence, optimizing pretreatment processes and modeling drying kinetics hold paramount importance. This study aimed to optimize cassava pretreatment using the central composite design of a response surface methodology while also assessing microstructure and dehydration kinetics. Diverse chemical and thermal pretreatments were explored, encompassing sodium metabisulfite concentrations (0-4% w/w), citric acid concentrations (0-4% w/w), and blanching time (0-4 min). The four investigated responses were moisture content, whiteness index, activation energy (Ea), and effective moisture diffusivity (Deff). Employing five established drying models, suitability was appraised after optimal pretreatment conditions were determined. The findings revealed that moisture content ranged from 5.82 to 9.42% db, whereas the whiteness index ranged from 87.16 to 94.23. Deff and Ea ranged from 5.06 × 10-9 to 6.71 × 10-9 m2/s and 29.65-33.28 kJ/mol, respectively. The optimal pretreatment conditions for dried cassava were identified by optimizing the use of 1.31% citric acid, 1.03% sodium metabisulfite, and blanching time for 1.01 min. The microstructure indicated that particular chemical and thermal pretreatment configurations yielded particles in the shape of circular and elliptical granules. The logarithmic model provided the most accurate description of the dehydration kinetics, with the highest R2 value (0.9859) and the lowest χ2, RSME, and SSE values of 0.0351, 0.0015, and 0.0123, respectively.
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Affiliation(s)
- Ellyas Alga Nainggolan
- Department of Sustainable Technologies, Faculty of Tropical AgriSciences, Czech University of Life Sciences Prague, Kamýcká 129, 16500 Prague, Czech Republic
- Department of Bioprocess Engineering, Faculty of Biotechnology, Institut Teknologi Del, Jl. Sisingamangaraja, Sitoluama, Laguboti, Toba 22381, North Sumatera, Indonesia
| | - Jan Banout
- Department of Sustainable Technologies, Faculty of Tropical AgriSciences, Czech University of Life Sciences Prague, Kamýcká 129, 16500 Prague, Czech Republic
| | - Klara Urbanova
- Department of Sustainable Technologies, Faculty of Tropical AgriSciences, Czech University of Life Sciences Prague, Kamýcká 129, 16500 Prague, Czech Republic
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Huang W, Huang D, Qin Y, Zhang Y, Lu Y, Huang S, Gong G. Ultrasound‐assisted hot air drying characteristics of
Phyllanthus emblica. J FOOD PROCESS ENG 2023. [DOI: 10.1111/jfpe.14286] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Affiliation(s)
- Wenyang Huang
- Department of Mechanical and Electrical Engineering Central South University of Forestry and Technology Changsha China
| | - Dan Huang
- Department of Mechanical and Electrical Engineering Central South University of Forestry and Technology Changsha China
| | - Yiting Qin
- Department of Mechanical and Electrical Engineering Central South University of Forestry and Technology Changsha China
| | - Yixiao Zhang
- Department of Mechanical and Electrical Engineering Central South University of Forestry and Technology Changsha China
| | - Yijun Lu
- Department of Mechanical and Electrical Engineering Central South University of Forestry and Technology Changsha China
| | - Shuai Huang
- Department of Mechanical and Electrical Engineering Central South University of Forestry and Technology Changsha China
| | - Guiliang Gong
- Department of Mechanical and Electrical Engineering Central South University of Forestry and Technology Changsha China
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Pandiselvam R, Aydar AY, Kutlu N, Aslam R, Sahni P, Mitharwal S, Gavahian M, Kumar M, Raposo A, Yoo S, Han H, Kothakota A. Individual and interactive effect of ultrasound pre-treatment on drying kinetics and biochemical qualities of food: A critical review. ULTRASONICS SONOCHEMISTRY 2023; 92:106261. [PMID: 36516722 PMCID: PMC9755246 DOI: 10.1016/j.ultsonch.2022.106261] [Citation(s) in RCA: 20] [Impact Index Per Article: 20.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/01/2022] [Revised: 11/25/2022] [Accepted: 12/06/2022] [Indexed: 05/03/2023]
Abstract
One of the earliest and most prevalent processing methods to increase the shelf-life of foods is drying. In recent years, there has been an increased demand to improve product quality while lowering processing times, expenses, and energy usage in the drying process. Pre-treatments are therefore effectively used before drying to enhance heat and mass transfer, increase drying efficiency, and lessen degradation of final product quality. When food is dried, changes are expected in its taste, color, texture, and physical, chemical, and microbial properties. This has led to the need for research and development into the creation of new and effective pre-treatment technologies including high-pressure processing, pulsed electric field, ultraviolet irradiation, and ultrasound. Sound waves that have a frequency >20 kHz, which is above the upper limit of the audible frequency range, are referred to as "ultrasound". Ultrasonication (US) is a non-thermal technology, that has mechanical, cavitational, and sponge effects on food materials. Ultrasound pre-treatment enhances the drying characteristics by producing microchannels in the food tissue, facilitating internal moisture diffusion in the finished product, and lowering the barrier to water migration. The goal of ultrasound pre-treatment is to save processing time, conserve energy, and enhance the quality, safety, and shelf-life of food products. This study presents a comprehensive overview of the fundamentals of ultrasound, its mechanism, and how the individual effects of ultrasonic pre-treatment and the interactive effects of ultrasound-assisted technologies affect the drying kinetics, bioactive components, color, textural, and sensory qualities of food. The difficulties that can arise when using ultrasound technology as a drying pretreatment approach, such as inadequate management of heat, the employment of ultrasound at a limited frequency, and the generation of free radicals, have also been explained.
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Affiliation(s)
- R Pandiselvam
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute (CPCRI), Kasaragod 671 124, Kerala, India.
| | - Alev Yüksel Aydar
- Department of Food Engineering, Manisa Celal Bayar University, 45140, Yunusemre, Manisa, Turkiye.
| | - Naciye Kutlu
- Department of Food Processing, Aydıntepe Vocational College, Bayburt University, 69500 Aydıntepe, Bayburt, Turkiye
| | - Raouf Aslam
- Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Prashant Sahni
- College of Dairy and Food Technology, Agriculture University, Jodhpur, 342304, Rajasthan, India
| | - Swati Mitharwal
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship & Management (NIFTEM), Kundli 131028, India
| | - Mohsen Gavahian
- Department of Food Science, National Pingtung University of Science and Technology, Pingtung 91201, Taiwan
| | - Manoj Kumar
- Chemical and Biochemical Processing Division, ICAR-Central Institute for Research on Cotton Technology, Matunga, Mumbai 400019, India
| | - António Raposo
- CBIOS (Research Center for Biosciences and Health Technologies), Universidade Lusófona de Humanidades e Tecnologias, Campo Grande 376, 1749-024 Lisboa, Portugal
| | - Sunghoon Yoo
- Audit Team, Hanmoo Convention (Oakwood Premier), 49, Teheran-ro 87-gil, Gangnam-gu, Seoul 06164, South Korea.
| | - Heesup Han
- College of Hospitality and Tourism Management, Sejong University, 98 Gunja-Dong, Gwanjin-Gu, Seoul 143-747, South Korea.
| | - Anjineyulu Kothakota
- Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum 695019, Kerala, India
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Jamaluddin, Yahya M, Rauf RF, Rivai AA. Drying kinetics and quality characteristics of
Eucheuma cottonii
seaweed in various drying methods. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16258] [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)
- Jamaluddin
- Department of Agricultural Technology Education Faculty of Engineering Universitas Negeri Makassar Makassar Indonesia
| | - Muhammad Yahya
- Department of Automotive Engineering Education Faculty of Engineering Universitas Negeri Makassar Makassar Indonesia
| | - Reski Febyanti Rauf
- Department of Agricultural Technology Education Faculty of Engineering Universitas Negeri Makassar Makassar Indonesia
| | - Andi Alamsyah Rivai
- Department of Agricultural Technology Education Faculty of Engineering Universitas Negeri Makassar Makassar Indonesia
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Song C, Ma X, Wang J, Ding T, Song W. Effects of ultrasound and blanching pretreatments on mass transfer and qualities of hot‐air drying of perilla (
Perilla frutescens
L.) leaves. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15947] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Affiliation(s)
- ChunFang Song
- Key Laboratory of Modern Agricultural Equipment, Ministry of Agriculture and Rural Affairs, Nanjing institute of Agricultural Mechanization Ministry of Agriculture and Rural Affairs Nanjing P. R. China
- Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology School of Mechanical Engineering Jiangnan University Wuxi P. R. China
| | - Xiaotong Ma
- Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology School of Mechanical Engineering Jiangnan University Wuxi P. R. China
| | - Jiaoling Wang
- Key Laboratory of Modern Agricultural Equipment, Ministry of Agriculture and Rural Affairs, Nanjing institute of Agricultural Mechanization Ministry of Agriculture and Rural Affairs Nanjing P. R. China
| | - Tianhang Ding
- Key Laboratory of Modern Agricultural Equipment, Ministry of Agriculture and Rural Affairs, Nanjing institute of Agricultural Mechanization Ministry of Agriculture and Rural Affairs Nanjing P. R. China
| | - Weidong Song
- Key Laboratory of Modern Agricultural Equipment, Ministry of Agriculture and Rural Affairs, Nanjing institute of Agricultural Mechanization Ministry of Agriculture and Rural Affairs Nanjing P. R. China
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Zannou O, Pashazadeh H, Ghellam M, Hassan AMA, Koca I. Optimization of drying temperature for the assessment of functional and physical characteristics of autumn olive berries. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15658] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Oscar Zannou
- Department of Food Engineering Faculty of Engineering Ondokuz Mayis University Samsun Turkey
| | - Hojjat Pashazadeh
- Department of Food Engineering Faculty of Engineering Ondokuz Mayis University Samsun Turkey
| | - Mohamed Ghellam
- Department of Food Engineering Faculty of Engineering Ondokuz Mayis University Samsun Turkey
| | - Awadalgeed M. A. Hassan
- Department of Food Engineering Faculty of Engineering Ondokuz Mayis University Samsun Turkey
| | - Ilkay Koca
- Department of Food Engineering Faculty of Engineering Ondokuz Mayis University Samsun Turkey
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