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Joardder MUH, Karim A. Pore Evolution in Cell Walls of Food Tissue during Microwave-Assisted Drying: An In-Depth Investigation. Foods 2023; 12:2497. [PMID: 37444236 DOI: 10.3390/foods12132497] [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: 05/11/2023] [Revised: 06/23/2023] [Accepted: 06/23/2023] [Indexed: 07/15/2023] Open
Abstract
Microwave (MW) heating is a unique approach that, unlike conduction- and convection-based heating, can provide volumetric heating. Complex microstructural changes in food materials occur because of simultaneous heat and mass transfer during drying, significantly affecting food structure and quality. Food properties, drying methods, and other drying parameters all have an impact on the microstructure of food samples, which in turn affects drying kinetics and food quality. However, no study has been undertaken to investigate the development of nano-micro-pores (NM-pores) on the cell walls and their relationship with the moisture migration mechanism. This study presents a novel investigation of the microstructural changes in food during microwave drying, with a focus on the formation of nano-micro-pores (NM-pores) on cell walls and their impact on moisture transport kinetics. The utilized hot air was maintained at a temperature of 70 °C, whereas microwave (MW) power levels of 100 W, 200 W, 300 W, and 400 W were used in microwave drying. The findings of the study indicate that the development of NM-pores occurs only during intermittent microwave drying (IMCD), while the cell wall of the food samples tends to burn or collapse in continuous microwave drying (CMD) due to the high heat generated. Additionally, no NM-pores were observed in the cell wall during convective drying. During IMCD with microwave power ranging from 100 W to 400 W, a range of pore sizes from 0.1 μm to 8.5 μm were observed. Due to the formation of NM-pores and collapses, MW drying takes around 10-20 times less time than convective drying to remove the same quantity of moisture. The effective moisture diffusivity values were found to be the highest in CMD at 4.70 × 10-07 m2/s and the lowest in CD at 2.43 × 10-09 m2/s. IMCD showed a moderate diffusivity of 2.45 × 10-08 m2/s. This study investigates the formation of NM-pores on cell walls during microwave drying and their impact on moisture transport kinetics and establishes correlations between microstructure modifications and moisture migration pathways.
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Affiliation(s)
- Mohammad U H Joardder
- Department of Mechanical Engineering, Rajshahi University of Engineering and Technology, Rajshahi 6204, Bangladesh
- Faculty of Engineering and Science, Queensland University of Technology, Brisbane, QLD 4001, Australia
| | - Azharul Karim
- Faculty of Engineering and Science, Queensland University of Technology, Brisbane, QLD 4001, Australia
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2
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Halde P, Deotale S, Pawar VN, Annapure U, Devkate A, Chavan Y. Application of microwave treatment for reduction of microbial load in jaggery cubes. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:1513-1520. [PMID: 37033308 PMCID: PMC10076478 DOI: 10.1007/s13197-023-05692-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/14/2023] [Accepted: 02/02/2023] [Indexed: 03/05/2023]
Abstract
In present study, fresh jaggery cubes were used and treated with microwave heating. Two treatment time has been selected to treat the jaggery such as 30 s and 45 s. Physiochemical and microbial parameters were analysed before and after treatment of microwave. Moisture content of treated jaggery sample was 3.98 ± 0.59 and 3.86 ± 0.63 for 30 s and 45 s microwave treatment respectively. Similarly, this treatment maintains the water activity at 0.6, which is considered as a safe for consumption. The content of iron retains in this microwave treatment; it doesn't affect much on the iron content present in fresh Jaggery sample. Most substantial result has been observed in case of total plate count and yeast and mold count when treated with microwave heating. In this case microwave process at 45 s was found to be the best since it reduced the total plate count (TPC) load to 13 ± 4 from 194 ± 48 cfu/g. Also, in case on yeast and mold count, 45 s microwave treatment showed reduction of load to 28 ± 7 cfu/g from 25,498 ± 2809 cfu/g. Present investigation showed that microwave treatment for 45 s was found to be the best to treat the jaggery.
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Affiliation(s)
- Prabodh Halde
- Department of Food Technology, Maharashtra Institute of Technology, Pune, Maharashtra India
| | - Shweta Deotale
- Visvesvaraya National Institute of Technology (VNIT), Nagpur, India
| | - V. N. Pawar
- Department of Food Technology, Maharashtra Institute of Technology, Pune, Maharashtra India
| | - Uday Annapure
- Department of Food Engineering and Technology, Institute of Chemical Technology, Mumbai, India
| | - Anupama Devkate
- Department of Food Technology, Maharashtra Institute of Technology, Pune, Maharashtra India
| | - Yogita Chavan
- Department of Food Technology, Maharashtra Institute of Technology, Pune, Maharashtra India
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3
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Using Soy Protein Isolate to Improve the Deformation Properties of 4D-Printed Oat Flour Butterfly. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-02994-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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4
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Luo H, Li Y. Downstream Processing of Medicinal Mushroom Products. ADVANCES IN BIOCHEMICAL ENGINEERING/BIOTECHNOLOGY 2023; 184:187-218. [PMID: 35192002 DOI: 10.1007/10_2021_187] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Medicinal mushrooms are higher fungi that consist of ascomycetes, basidiomycetes, and imperfect fungi. They have been long used as tonic and traditional medicine in East Asia, Europe, and Africa. Contemporary pharmacological researches have revealed that they possess a wide spectrum of bioactivity due to their production of a variety of bioactive compounds. Some of them have entered into the market; some are ready for industrial trials and further commercialization, while others are in various stages of development. According to the purpose of usage, a variety of medicinal mushroom-based products have been developed, which could be roughly divided into three general categories, i.e., nutraceuticals/functional foods, nutriceuticals/dietary supplements, and pharmaceuticals. Accordingly, the downstream processing of medicinal mushroom products varies greatly. Indeed, a major characteristic of medicinal mushroom is the wide variety of secondary metabolites, due to which a broad spectrum of separation techniques must be employed. In this chapter we will present an overview of the achievements in downstream processing technology for medicinal mushroom products. Examples of separation of products such as bioactive high-molecular-weight products like polysaccharides and low-molecular-weight products like triterpenoids are given. The application of some special separation strategy, e.g., chemical reaction-assisted separation for tackling some analogs with similar physicochemical properties from medicinal mushroom, is also described.
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Affiliation(s)
- Haiyan Luo
- CAS Key Laboratory of Green Process and Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing, China
| | - Yingbo Li
- CAS Key Laboratory of Green Process and Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing, China.
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5
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Thiruvengadam M, Chung IM, Samynathan R, Chandar SRH, Venkidasamy B, Sarkar T, Rebezov M, Gorelik O, Shariati MA, Simal-Gandara J. A comprehensive review of beetroot ( Beta vulgaris L.) bioactive components in the food and pharmaceutical industries. Crit Rev Food Sci Nutr 2022; 64:708-739. [PMID: 35972148 DOI: 10.1080/10408398.2022.2108367] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Abstract
Beetroot is rich in various bioactive phytochemicals, which are beneficial for human health and exert protective effects against several disease conditions like cancer, atherosclerosis, etc. Beetroot has various therapeutic applications, including antioxidant, antibacterial, antiviral, and analgesic functions. Besides the pharmacological effects, food industries are trying to preserve beetroots or their phytochemicals using various food preservation methods, including drying and freezing, to preserve their antioxidant capacity. Beetroot is a functional food due to valuable active components such as minerals, amino acids, phenolic acid, flavonoid, betaxanthin, and betacyanin. Due to its stability, nontoxic and non-carcinogenic and nonpoisonous capabilities, beetroot has been used as an additive or preservative in food processing. Beetroot and its bioactive compounds are well reported to possess antioxidant, anti-inflammatory, antiapoptotic, antimicrobial, antiviral, etc. In this review, we provided updated details on (i) food processing, preservation and colorant methods using beetroot and its phytochemicals, (ii) synthesis and development of several nanoparticles using beetroot and its bioactive compounds against various diseases, (iii) the role of beetroot and its phytochemicals under disease conditions with molecular mechanisms. We have also discussed the role of other phytochemicals in beetroot and their health benefits. Recent technologies in food processing are also updated. We also addressed on molecular docking-assisted biological activity and screening for bioactive chemicals. Additionally, the role of betalain from different sources and its therapeutic effects have been listed. To the best of our knowledge, little or no work has been carried out on the impact of beetroot and its nanoformulation strategies for phytocompounds on antimicrobial, antiviral effects, etc. Moreover, epigenetic alterations caused by phytocompounds of beetroot under several diseases were not reported much. Thus, extensive research must be carried out to understand the molecular effects of beetroot in the near future.
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Affiliation(s)
- Muthu Thiruvengadam
- Department of Crop Science, College of Sanghuh Life Science, Konkuk University, Seoul, Republic of Korea
| | - Ill-Min Chung
- Department of Crop Science, College of Sanghuh Life Science, Konkuk University, Seoul, Republic of Korea
| | | | | | - Baskar Venkidasamy
- Department of Oral and Maxillofacial Surgery, Saveetha Dental College and Hospitals, Chennai, Tamil Nadu, India
| | - Tanmay Sarkar
- Department of Food Processing Technology, Malda Polytechnic, West Bengal State Council of Technical Education, Government of West Bengal, Malda, India
| | - Maksim Rebezov
- Department of Scientific Advisers, V. M. Gorbatov Federal Research Center for Food Systems, Moscow, Russian Federation
- Department of Scientific Research, K.G. Razumovsky Moscow State University of Technologies and management (The First Cossack University), Moscow, Russia Federation
| | - Olga Gorelik
- Faculty of Biotechnology and Food Engineering, Ural State Agrarian University, Yekaterinburg, Russian Federation
- Ural Federal Agrarian Research Center of the Ural Branch, Russian Academy of Sciences, Yekaterinburg, Russian Federation
| | - Mohammad Ali Shariati
- Department of Scientific Research, K.G. Razumovsky Moscow State University of Technologies and management (The First Cossack University), Moscow, Russia Federation
| | - Jesus Simal-Gandara
- Universidade de Vigo, Nutrition and Bromatology Group, Analytical Chemistry and Food Science Department, Faculty of Science, Ourense, Spain
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Masud MH, Joardder MUH, Ananno AA, Nasif S. Feasibility study and optimization of solar-assisted intermittent microwave–convective drying condition for potato. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-03957-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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7
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Tabtiang S, Umroong P, Soponronnarit S. Comparative study of the effects of thermal blanching pretreatments and puffing temperature levels on the microstructure and qualities of crisp banana slices. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13931] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [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
| | - Patcharee Umroong
- Scientific Equipment and Research Division, Kasetsart University Research and Development Institute Kasetsart University 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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9
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Shinde B, Ramaswamy HS. Optimization of maltodextrin (
10DE
)—Sucrose moderated microwave osmotic dehydration of mango cubes under continuous flow spray mode (
MWODS
) conditions. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13835] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Bhakti Shinde
- Department of Food Science McGill University Ste‐Anne‐de‐Bellevue Canada
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10
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Characterization of aroma and phenolic composition of carrot (Daucus carota ‘Nantes’) powders obtained from intermittent microwave drying using GC–MS and LC–MS/MS. FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2019.11.016] [Citation(s) in RCA: 42] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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11
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Effect of ultrasound and chemical pretreatment on drying characteristics and quality attributes of hot air dried pineapple slices. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:4911-4924. [PMID: 31741515 DOI: 10.1007/s13197-019-03961-w] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/20/2019] [Accepted: 07/16/2019] [Indexed: 10/26/2022]
Abstract
Drying of food materials is a time consuming activity making the process cost and energy intensive and hence, several pretreatments are used to improve the drying rate. The present study aims to study the effect of potassium metabisulphite (KMS solution, 0.25% w/v) and ultrasound (20 and 30 min) pretreatment on hot air drying characteristics and quality of pineapple slices. The results indicated that pretreated samples provided higher drying rate, enhanced moisture diffusivity, brighter color and lower hardness than that of untreated dried sample. It was observed that KMS and ultrasound pretreatment for 20 and 30 min reduced the drying time by 23.8%, 19% and 14.3%, respectively. Further, ten thin layer drying models were applied to the experimental drying data and logarithmic model was best fitted to explain the drying behavior of pretreated and untreated samples. Additionally, the effect of shrinkage on moisture transfer mechanism was also studied. Results highlighted that instantaneous moisture diffusivity was increased during drying while shrinkage was not accounted. However, shrinkage consideration reduced the average moisture diffusivity values by 72-83%. Overall color change (13.95 ± 0.92) and browning index (36.02 ± 2.45) were found to be lowest in ultrasound (30 min) pretreated dried sample, highlighting better color stability. Scanning electron microscopy presented noticeable effects of pretreatment on alterations of microstructure of pineapple slices. It can be interpreted that KMS pretreatment was found to be more effective for improvement of drying characteristics of pineapple slices as compared to ultrasound pretreatment.
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12
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Nathakaranakule A, Paengkanya S, Soponronnarit S. Durian chips drying using combined microwave techniques with step-down microwave power input. FOOD AND BIOPRODUCTS PROCESSING 2019. [DOI: 10.1016/j.fbp.2019.04.010] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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13
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Md Salim NS, Gariѐpy Y, Raghavan V. Effects of Processing on Quality Attributes of Osmo-Dried Broccoli Stalk Slices. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02282-2] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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14
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Li S, Zhang G, Zheng H, Zheng Y, Wang P. Stability of BiFeO 3 nanoparticles via microwave-assisted hydrothermal synthesis in Fenton-like process. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2017; 24:24400-24408. [PMID: 28891025 DOI: 10.1007/s11356-017-9893-5] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/22/2017] [Accepted: 08/01/2017] [Indexed: 06/07/2023]
Abstract
Stable catalysts require high catalytic efficiency and repeated consecutive use, low mass loss, and metal leaching. This study investigated BiFeO3 (BFO) composite with high stability and reusability using a one step microwave-assisted hydrothermal method (MAHS) to decompose bisphenol A (BPA) used as the target contaminant. After six consecutive reaction cycles in microwave-enhanced Fenton-like process (MW-Fenton-like), the removal rate of BPA decreased from 94 to 87.4% with low metal leaching ratio and mass loss. The morphology, crystal, reaction kinetics, and hydroxyl radical (·OH) were used to demonstrate the high stability of BFO-MAHS. The results indicated that the benign stability and reusability of BFO-MAHS probably occurred because (1) the thermal-effect of MW improved heating rate, which led to the rapid formation stable cube structure and (2) MW mechanical vibrations existed in the preparation process, which further enhanced the cube structure. Therefore, MAHS could be used as a green and environmental friendly method to apply in catalysts synthesis, which could immensely shorten preparation time and enhance the catalytic performance with no waste production.
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Affiliation(s)
- Shuo Li
- State Key Laboratory of Urban Water Resource and Environment, School of Environment, Harbin Institute of Technology, Harbin, 150090, China
| | - Guangshan Zhang
- State Key Laboratory of Urban Water Resource and Environment, School of Environment, Harbin Institute of Technology, Harbin, 150090, China
| | - Heshan Zheng
- State Key Laboratory of Urban Water Resource and Environment, School of Environment, Harbin Institute of Technology, Harbin, 150090, China
| | - Yongjie Zheng
- College of Chemistry and Chemical Engineering, Qiqihar University, Qiqihar, 161006, China.
| | - Peng Wang
- State Key Laboratory of Urban Water Resource and Environment, School of Environment, Harbin Institute of Technology, Harbin, 150090, China.
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15
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Kumar C, Karim MA. Microwave-convective drying of food materials: A critical review. Crit Rev Food Sci Nutr 2017; 59:379-394. [DOI: 10.1080/10408398.2017.1373269] [Citation(s) in RCA: 68] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- C. Kumar
- Chemistry, Physics and Mechanical Engineering, Queensland University of Technology, Brisbane, Queensland, Australia
| | - M. A. Karim
- Chemistry, Physics and Mechanical Engineering, Queensland University of Technology, Brisbane, Queensland, Australia
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16
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Phahom T, Phoungchandang S, Kerr WL. Effects of steam-microwave blanching and different drying processes on drying characteristics and quality attributes of Thunbergia laurifolia Linn. leaves. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:3211-3219. [PMID: 27925210 DOI: 10.1002/jsfa.8167] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/22/2016] [Revised: 11/28/2016] [Accepted: 11/30/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND Dried Thunbergia laurifolia leaves are usually prepared using tray drying, resulting in products that have lost substantial amounts of bioactive compounds and antioxidant activity. The maturity of the raw material, blanching techniques and drying methods were investigated in order to select the best condition to produce high qualities of dried T. laurifolia leaves. RESULTS The 1st stage of maturity was selected and steam-microwave blanching (SMB) for 4 min was adequate for blanching leading to the maximum recovery of bioactive compounds. The modified Halsey model was the best desorption isotherm model. A new drying model proposed in this study was the best to fit the drying curves as compared to five common drying models. Moisture diffusivities were increased with the increase of drying temperature when combining SMB and heat pump-dehumidified drying. Microwave heat pump-dehumidified drying (MHPD) provided the shortest drying time, high specific moisture extraction rate (SMER) and could reduce drying time by 67.5% and increase caffeic acid and quercetin by 51.24% and 60.89%, respectively. CONCLUSION MHPD was found to be the best drying method and provided the highest antioxidant activity and bioactive compounds content, high SMER and short drying time. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Traiphop Phahom
- Department of Food Technology, Khon Kaen University, Muang, Khon Kaen 40002, Thailand
| | | | - William L Kerr
- Department of Food Science and Technology, University of Georgia, Athens, Georgia 30602, USA
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17
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Süfer Ö, Sezer S, Demir H. Thin layer mathematical modeling of convective, vacuum and microwave drying of intact and brined onion slices. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13239] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Özge Süfer
- Department of Food Engineering; Osmaniye Korkut Ata University; Osmaniye TR 80000 Turkey
| | - Seda Sezer
- Department of Food Engineering; Osmaniye Korkut Ata University; Osmaniye TR 80000 Turkey
| | - Hande Demir
- Department of Food Engineering; Osmaniye Korkut Ata University; Osmaniye TR 80000 Turkey
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18
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Darvishi H. QUALITY, PERFORMANCE ANALYSIS, MASS TRANSFER PARAMETERS AND MODELING OF DRYING KINETICS OF SOYBEAN. BRAZILIAN JOURNAL OF CHEMICAL ENGINEERING 2017. [DOI: 10.1590/0104-6632.20170341s20150509] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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19
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Ferrão TS, Tischer B, Menezes MFSC, Hecktheuer LHR, Menezes CR, Barin JS, Michels L, Wagner R. Effect of Microwave and Hot Air Drying on the Physicochemical Characteristics and Quality of Jelly Palm Pulp. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2017. [DOI: 10.3136/fstr.23.835] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Tassiane S. Ferrão
- Department of Technology and Food Science — Federal University of Santa Maria
| | - Bruna Tischer
- Department of Technology and Food Science — Federal University of Santa Maria
| | | | | | | | - Juliano S. Barin
- Department of Technology and Food Science — Federal University of Santa Maria
| | - Leandro Michels
- Department of Electrical Power Processing — Federal University of Santa Maria
| | - Roger Wagner
- Department of Technology and Food Science — Federal University of Santa Maria
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20
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Karam MC, Petit J, Zimmer D, Baudelaire Djantou E, Scher J. Effects of drying and grinding in production of fruit and vegetable powders: A review. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2016.05.001] [Citation(s) in RCA: 223] [Impact Index Per Article: 27.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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21
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Darvishi H, Zarein M, Farhudi Z. Energetic and exergetic performance analysis and modeling of drying kinetics of kiwi slices. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016; 53:2317-33. [PMID: 27407198 PMCID: PMC4921082 DOI: 10.1007/s13197-016-2199-7] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/13/2016] [Accepted: 03/08/2016] [Indexed: 10/21/2022]
Abstract
This work focused on the effects of the moisture content, slices thickness and microwave power on aspects of energy and exergy, drying kinetics, moisture diffusivity, activation energy, and modeling of the thin layer drying of kiwi slices. Results showed that energy and exergy efficiency increased with increasing microwave power and decreasing slice thickness while values of energy efficiency (15.15-32.27 %) were higher than exergy efficiency (11.35-24.68 %). Also, these parameters decreased with a decrease in moisture content. Specific energy consumption varied from 7.79 to 10.02, 8.59 to 10.77 and 9.57 to16.20 to MJ/kg water evaporated for 3, 6 and 9 mm, respectively. The values of exergy loss were found to be in the range of 5.90 and 14.39 MJ/kg water and decreased as the microwave power increased and slice thickness decreased. Effective diffusivity increased with decreasing moisture content and increasing microwave power and slice thickness. Average effective moisture diffusivity of kiwi slices changes between 1.47 × 10(-9) and 39.29 × 10(-9) m(2)/s within the given variables range. Activation energy (17.96-21.38 W/g) showed a significant dependence on the moisture content. Although the Midilli model showed the best fit, Page's model was selected, since it had almost a similar performance but the model is simpler with two parameters instead of four.
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Affiliation(s)
- Hosain Darvishi
- />Department of Biosystems Engineering; Faculty of Agriculture, University of Kurdistan, P.O.Box: 416, Sanandaj, Iran
| | - Mohammad Zarein
- />Department of Biosystems Engineering; Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran
| | - Zanyar Farhudi
- />Department of Biosystems Engineering; Faculty of Agriculture, University of Kurdistan, P.O.Box: 416, Sanandaj, Iran
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22
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Design of Continuous Flow Osmotic Dehydration and its Performance on Mass Transfer Exchange During Osmotic Dehydration of Broccoli Stalk Slices. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1732-z] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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23
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Talens C, Castro-Giraldez M, Fito PJ. A thermodynamic model for hot air microwave drying of orange peel. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2015.12.001] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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24
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Color and texture of low-calorie peanuts as affected by a new oil extraction process named "Mechanical Expression Preserving Shape Integrity" (MEPSI). Journal of Food Science and Technology 2015; 53:1649-62. [PMID: 27570290 DOI: 10.1007/s13197-015-2081-z] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/09/2015] [Accepted: 10/27/2015] [Indexed: 10/22/2022]
Abstract
The current healthy life style pushed to develop and implement a novel efficient defatting process of high quality called "Mechanical Expression Preserving Shape Integrity" that conserved the sensory, color, textural, morphological and acceptability of partially defatted roasted peanuts. In this study, Response Surface Methodology was used to investigate the best extraction parameters (initial water content, pressure and pressing duration) based on the highest Color Consumer Evaluation scores, the best colorimetric parameters (L*, a*, b*, ΔE*) and the most appealing textural attributes (Fracturability, First Fracture Work Done, First Fracture Percentage of Deformation, Rupture Force, Percentage of Deformation at Rupture). Experimental results showed that defatting promotes a lighter and neutral grain color, higher fracturability and rupture force as well as higher deformation strength. Aiming to retain most of the colorimetric and textural properties after defatting and roasting, it was found that peanuts should be hydrated to 7 % d.b. and treated at 4.74 MPa for 14.22 min.
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Jovanović J, Potkonjak B, Adnadjević T, Adnadjević B. The effects of microwave heating on the kinetics of isothermal dehydration of equilibrium swollen poly(acrylic-co-methacrylic acid) hydrogel. POLYM ENG SCI 2015. [DOI: 10.1002/pen.24195] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Jelena Jovanović
- Faculty of Physical Chemistry; Belgrade University; Belgrade 11050 Serbia
| | | | - Tanja Adnadjević
- Department of Genetic Research; Institute for Biological Research Siniša Stanković; Belgrade 11060 Serbia
| | - Borivoj Adnadjević
- Faculty of Physical Chemistry; Belgrade University; Belgrade 11050 Serbia
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Wray D, Ramaswamy HS. Quality Attributes of Microwave Vacuum Finish-Dried Fresh and Microwave-Osmotic Pretreated Cranberries. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12572] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Derek Wray
- Department of Food Science and Agricultural Chemistry; Macdonald Campus of McGill University; 21,111 Lakeshore Road Ste-Anne-de-Bellevue Québec H9X 3V9 Canada
| | - Hosahalli S. Ramaswamy
- Department of Food Science and Agricultural Chemistry; Macdonald Campus of McGill University; 21,111 Lakeshore Road Ste-Anne-de-Bellevue Québec H9X 3V9 Canada
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Oliveira SM, Brandão TRS, Silva CLM. Influence of Drying Processes and Pretreatments on Nutritional and Bioactive Characteristics of Dried Vegetables: A Review. FOOD ENGINEERING REVIEWS 2015. [DOI: 10.1007/s12393-015-9124-0] [Citation(s) in RCA: 61] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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Joardder MUH, Brown RJ, Kumar C, Karim M. Effect of Cell Wall Properties on Porosity and Shrinkage of Dried Apple. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2015. [DOI: 10.1080/10942912.2014.980945] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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de Bruijn J, Bórquez R. Quality retention in strawberries dried by emerging dehydration methods. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.03.029] [Citation(s) in RCA: 43] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Choy MT, Tang CY, Chen L, Wong CT, Tsui CP. In vitro and in vivo performance of bioactive Ti6Al4V/TiC/HA implants fabricated by a rapid microwave sintering technique. MATERIALS SCIENCE & ENGINEERING. C, MATERIALS FOR BIOLOGICAL APPLICATIONS 2014; 42:746-56. [PMID: 25063176 DOI: 10.1016/j.msec.2014.06.015] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/04/2014] [Revised: 05/03/2014] [Accepted: 06/10/2014] [Indexed: 11/16/2022]
Abstract
Failure of the bone-implant interface in a joint prosthesis is a main cause of implant loosening. The introduction of a bioactive substance, hydroxyapatite (HA), to a metallic bone-implant may enhance its fixation on human bone by encouraging direct bone bonding. Ti6Al4V/TiC/HA composites with a reproducible porous structure (porosity of 27% and pore size of 6-89 μm) were successfully fabricated by a rapid microwave sintering technique. This method allows the biocomposites to be fabricated in a short period of time under ambient conditions. Ti6Al4V/TiC/HA composites exhibited a compressive strength of 93 MPa, compressive modulus of 2.9 GPa and microhardness of 556 HV which are close to those of the human cortical bone. The in vitro preosteoblast MC3T3-E1 cells cultured on the Ti6Al4V/TiC/HA composite showed that the composite surface could provide a biocompatible environment for cell adhesion, proliferation and differentiation without any cytotoxic effects. This is among the first attempts to study the in vivo performance of load-bearing Ti6Al4V/TiC and Ti6Al4V/TiC/HA composites in a live rabbit. The results indicated that the Ti6Al4V/TiC/HA composite had a better bone-implant interface compared with the Ti6Al4V/TiC implant. Based on the microstructural features, the mechanical properties, and the in vitro and in vivo test results from this study, the Ti6Al4V/TiC/HA composites have the potential to be employed in load-bearing orthopedic applications.
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Affiliation(s)
- Man Tik Choy
- Department of Industrial and Systems Engineering, The Hong Kong Polytechnic University, Hunghom, Kowloon, Hong Kong, China
| | - Chak Yin Tang
- Department of Industrial and Systems Engineering, The Hong Kong Polytechnic University, Hunghom, Kowloon, Hong Kong, China.
| | - Ling Chen
- Department of Industrial and Systems Engineering, The Hong Kong Polytechnic University, Hunghom, Kowloon, Hong Kong, China
| | - Chi Tak Wong
- Department of Industrial and Systems Engineering, The Hong Kong Polytechnic University, Hunghom, Kowloon, Hong Kong, China
| | - Chi Pong Tsui
- Department of Industrial and Systems Engineering, The Hong Kong Polytechnic University, Hunghom, Kowloon, Hong Kong, China
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Puig A, Perez-Munuera I, Carcel J, Hernando I, Garcia-Perez J. Moisture loss kinetics and microstructural changes in eggplant (Solanum melongena L.) during conventional and ultrasonically assisted convective drying. FOOD AND BIOPRODUCTS PROCESSING 2012. [DOI: 10.1016/j.fbp.2012.07.001] [Citation(s) in RCA: 80] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Evin D. Thin layer drying kinetics of Gundelia tournefortii L. FOOD AND BIOPRODUCTS PROCESSING 2012. [DOI: 10.1016/j.fbp.2011.07.002] [Citation(s) in RCA: 57] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Kahyaoglu LN, Sahin S, Sumnu G. Spouted bed and microwave-assisted spouted bed drying of parboiled wheat. FOOD AND BIOPRODUCTS PROCESSING 2012. [DOI: 10.1016/j.fbp.2011.06.003] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Botha G, Oliveira J, Ahrné L. Quality optimisation of combined osmotic dehydration and microwave assisted air drying of pineapple using constant power emission. FOOD AND BIOPRODUCTS PROCESSING 2012. [DOI: 10.1016/j.fbp.2011.02.006] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Botha G, Oliveira J, Ahrné L. Microwave assisted air drying of osmotically treated pineapple with variable power programmes. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2011.08.009] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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Drying and quality characteristics of tilapia fish fillets dried with hot air-microwave heating. FOOD AND BIOPRODUCTS PROCESSING 2011. [DOI: 10.1016/j.fbp.2010.11.005] [Citation(s) in RCA: 76] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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