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Kamruzzaman M, Shen L, Zhang Y, Xue L, Fu K, Zhu H, Zheng X. Optimization of Processing Parameters for Continuous Microwave Drying of Crab Apple Slices via Response Surface Methodology. Foods 2024; 13:2071. [PMID: 38998577 PMCID: PMC11240992 DOI: 10.3390/foods13132071] [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: 05/11/2024] [Revised: 06/21/2024] [Accepted: 06/26/2024] [Indexed: 07/14/2024] Open
Abstract
To improve product quality and obtain suitable processing parameters for crab apple slices (CASs) produced by continuous microwave drying (CMD), the effects of processing parameters, including slice thickness, microwave power, air velocity, and conveyor belt speed, on the evaluation indexes in terms of temperature, moisture content, color (L*, a*, b*), hardness, brittleness, and total phenolic content of CASs were investigated via the response surface method. The results indicated that microwave power has the greatest effect on the evaluation indexes applied to the CASs under CMD, followed by air velocity, slice thickness, and conveyor belt speed. To produce the desired product quality, the appropriate parameters for CMD of CASs were optimized as 1.25 mm slice thickness, 14,630 W microwave power, 0.50 m·s-1 air velocity, and 0.33 m·min-1 conveyor belt speed. Following that, the moisture content under CMD was found to be 13.53%, the desired color, hardness 0.79 g, brittleness 12.97 (number of peaks), and the total phenolic content 5.48 mg·g-1. This research provides a theoretical framework for optimizing the processing parameters of CASs using the response surface method.
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Affiliation(s)
- Md Kamruzzaman
- College of Engineering, Northeast Agricultural University, No. 600, Changjiang Road, Xiangfang District, Harbin 150030, China
| | - Liuyang Shen
- College of Engineering, Northeast Agricultural University, No. 600, Changjiang Road, Xiangfang District, Harbin 150030, China
| | - Yuhan Zhang
- College of Engineering, Northeast Agricultural University, No. 600, Changjiang Road, Xiangfang District, Harbin 150030, China
| | - Liangliang Xue
- College of Engineering, Northeast Agricultural University, No. 600, Changjiang Road, Xiangfang District, Harbin 150030, China
| | - Kesen Fu
- College of Engineering, Northeast Agricultural University, No. 600, Changjiang Road, Xiangfang District, Harbin 150030, China
| | - Haihui Zhu
- College of Engineering, Northeast Agricultural University, No. 600, Changjiang Road, Xiangfang District, Harbin 150030, China
| | - Xianzhe Zheng
- College of Engineering, Northeast Agricultural University, No. 600, Changjiang Road, Xiangfang District, Harbin 150030, China
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Zhao X, Zhu H, Liu C, Shen L, Zheng X. Microwave heating concentration of raspberry pulp: Evaluation of processing variables on concentration characteristics and quality attributes. Heliyon 2024; 10:e30906. [PMID: 38765029 PMCID: PMC11097058 DOI: 10.1016/j.heliyon.2024.e30906] [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: 09/29/2023] [Revised: 05/01/2024] [Accepted: 05/07/2024] [Indexed: 05/21/2024] Open
Abstract
Concentration of fruit pulp is an important unit operation in food processing and has a wide range of applications. In this study, the microwave heating concentration (MHC) of raspberry pulp at different microwave powers, heating times and sample masses were investigated considering concentration characteristics and quality attributes. The results showed that increasing microwave power/heating time or decreasing sample mass significantly decreased the moisture content but had no significant effect on the temperature of raspberry pulp, while these conditions resulted in loss of total anthocyanin content and deterioration of total color difference. LF-NMR and SEM results revealed that the changes in temperature and moisture content caused by MHC significantly affected the total anthocyanin content and total color difference of the final product. Microwave power of 800 W, heating time of 3 min and sample mass of 90 g are selected as suitable parameters for MHC of raspberry pulp. This study may provide guidance for the development of appropriate technology for MHC of berry pulp.
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Affiliation(s)
- Xinglong Zhao
- College of Engineering, Northeast Agricultural University, Harbin, 150030, China
| | - Haihui Zhu
- College of Engineering, Northeast Agricultural University, Harbin, 150030, China
| | - Chenghai Liu
- College of Engineering, Northeast Agricultural University, Harbin, 150030, China
| | - Liuyang Shen
- College of Engineering, Northeast Agricultural University, Harbin, 150030, China
| | - Xianzhe Zheng
- College of Engineering, Northeast Agricultural University, Harbin, 150030, China
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Xu L, Xu W, Tian Z, Deng F, Huang Y. Sustainable natural chlorogenic acid as a functional molecular sensor toward viscosity detection in liquids. PHOTOCHEMICAL & PHOTOBIOLOGICAL SCIENCES : OFFICIAL JOURNAL OF THE EUROPEAN PHOTOCHEMISTRY ASSOCIATION AND THE EUROPEAN SOCIETY FOR PHOTOBIOLOGY 2023:10.1007/s43630-023-00365-w. [PMID: 36694012 DOI: 10.1007/s43630-023-00365-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/17/2022] [Accepted: 01/11/2023] [Indexed: 01/26/2023]
Abstract
Liquids are perishable at ease during the long-term transportation and storage processes, non-invasive and in situ inspection method is urgent to be developed. In consideration of the important role of viscosity, one kind of sustainable natural product chlorogenic acid (CA) extracted from honeysuckle has been used as a versatile optical sensor for viscosity determination during the liquid spoilage process. The natural molecule was conducted by the O-diphenyl and carboxylic acid ester groups in coincidence, a typical twisted intramolecular charge transfer phenomenon was formed. This sensor features wide adaptability, high selectivity, good sensitivity, and excellent photo stability in various liquids. And CA displays a larger Stokes shift, high viscosity sensitive coefficient (0.62), and narrower energy band. The rotatable conjugate structure can be acted as the recognition site, and the bright fluorescent signal of CA is specifically activated when in the high viscous micro-environment. Inspired by this objective phenomenon, CA has been applied to detect the thickening efficiency of various food thickeners. More importantly, the viscosity fluctuations during the deterioration stage of liquids can be screened through non-invasive and in situ monitoring. We expected that more natural products can be developed as molecular tools for liquids safety investigation, and fluorescent analytical methods can be expanded toward interdisciplinary research.
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Affiliation(s)
- Lingfeng Xu
- Key Laboratory of Biodiversity and Ecological Engineering of Jiangxi Province, Jinggangshan University, Ji'an, 343009, Jiangxi, China. .,State Key Laboratory of Luminescent Materials and Devices, College of Materials Science and Engineering, South China University of Technology, Guangzhou, 510640, China.
| | - Wenyan Xu
- Key Laboratory of Biodiversity and Ecological Engineering of Jiangxi Province, Jinggangshan University, Ji'an, 343009, Jiangxi, China
| | - Ziyin Tian
- Key Laboratory of Biodiversity and Ecological Engineering of Jiangxi Province, Jinggangshan University, Ji'an, 343009, Jiangxi, China
| | - Fei Deng
- Key Laboratory of Biodiversity and Ecological Engineering of Jiangxi Province, Jinggangshan University, Ji'an, 343009, Jiangxi, China
| | - Yanrong Huang
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, 510640, China
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Yuan L, Zheng X, Shen L. Continuous microwave drying of germinated red adzuki bean: Effect of various drying conditions on drying behavior and quality attributes. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17090] [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)
- Lixin Yuan
- College of Engineering Northeast Agricultural University Harbin China
| | - Xianzhe Zheng
- College of Engineering Northeast Agricultural University Harbin China
| | - Liuyang Shen
- College of Engineering Northeast Agricultural University Harbin China
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Zhang Y, Gao M, Gao F, Yang H, Liu Y, Zheng X. Puffing characteristics of berry slice under continuous microwave puffing conditions. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16838] [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)
- Yuhan Zhang
- College of Engineering Northeast Agricultural University Harbin China
| | - Ming Gao
- College of Engineering Northeast Agricultural University Harbin China
| | - Feng Gao
- College of Engineering Northeast Agricultural University Harbin China
| | - Hao Yang
- College of Engineering Northeast Agricultural University Harbin China
| | - Yicheng Liu
- College of Engineering Northeast Agricultural University Harbin China
| | - Xianzhe Zheng
- College of Engineering Northeast Agricultural University Harbin China
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