1
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Çetin N. Prediction of moisture ratio and drying rate of orange slices using machine learning approaches. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17011] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Necati Çetin
- Department of Biosystems Engineering, Faculty of Agriculture Erciyes University Kayseri Turkey
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2
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Adaptive neuro fuzzy inference system modeling of Synsepalum dulcificum L. drying characteristics and sensitivity analysis of the drying factors. Sci Rep 2022; 12:13261. [PMID: 35918406 PMCID: PMC9345913 DOI: 10.1038/s41598-022-17705-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2022] [Accepted: 07/29/2022] [Indexed: 11/16/2022] Open
Abstract
The requirement for easily adoptable technology for fruit preservation in developing countries is paramount. This study investigated the effect of pre-treatment (warm water blanching time—3, 5 and 10 min at 60 °C) and drying temperature (50, 60 and 70 °C) on drying mechanisms of convectively dried Synsepalum dulcificum (miracle berry fruit—MBF) fruit. Refined Adaptive Neuro Fuzzy Inference System (ANFIS) was utilized to model the effect and establish the sensitivity of drying factors on the moisture ratio variability of MBF. Unblanched MBF had the longest drying time, lowest effective moisture diffusivity (EMD), highest total and specific energy consumption of 530 min, 5.1052 E−09 m2/s, 22.73 kWh and 113.64 kWh/kg, respectively at 50 °C drying time, with lowest activation energy of 28.8589 kJ/mol. The 3 min blanched MBF had the lowest drying time, highest EMD, lowest total and specific energy consumption of 130 min, 2.5607 E−08 m2/s, 7.47 kWh and 37 kWh/kg, respectively at 70 °C drying temperature. The 5 min blanched MBF had the highest activation energy of 37.4808 kJ/mol. Amongst others, 3—gbellmf—38 epoch ANFIS structure had the highest modeling and prediction efficiency (R2 = 0.9931). The moisture ratio variability was most sensitive to drying time at individual factor level, and drying time cum pretreatment at interactive factors level. In conclusion, pretreatment significantly reduced the drying time and energy consumption of MBF. Refined ANFIS structure modeled and predicted the drying process efficiently, and drying time contributed most significantly to the moisture ratio variability of MBF.
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Drying characteristics of thermally pre-treated Cobra 26 F1 tomato slabs and applicability of Gaussian process regression-based models for the prediction of experimental kinetic data. KOREAN J CHEM ENG 2022. [DOI: 10.1007/s11814-021-1032-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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4
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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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Zhu L, Liang X, Lu Y, Tian S, Chen J, Lin F, Fang S. Effect of Freeze-Thaw Cycles on Juice Properties, Volatile Compounds and Hot-Air Drying Kinetics of Blueberry. Foods 2021; 10:foods10102362. [PMID: 34681411 PMCID: PMC8535103 DOI: 10.3390/foods10102362] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2021] [Revised: 09/30/2021] [Accepted: 10/01/2021] [Indexed: 11/18/2022] Open
Abstract
This paper studied the effects of freeze-thaw (FT) cycles on the juice properties and aroma profiles, and the hot-air drying kinetics of frozen blueberry. After FT treatment, the juice yield increased while pH and total soluble solids of the juice keep unchanged. The total anthocyanins contents and DPPH antioxidant activities of the juice decreased by FT treatments. The electronic nose shows that FT treatments significantly change the aroma profiles of the juice. The four main volatile substances in the fresh juice are (E)-2-hexenal, α-terpineol, hexanal and linalyl formate, which account for 48.5 ± 0.1%, 17.6 ± 0.2%, 14.0 ± 1.5% and 7.8 ± 2.7% of relative proportions based on total ion chromatogram (TIC) peak areas. In the FT-treated samples, the amount of (E)-2-hexenal and hexanal decreased significantly while α-terpineol and linalyl formate remained almost unchanged. Repeated FT cycles increased the ethanol content and destroyed the original green leafy flavor. Finally, the drying kinetics of FT-treated blueberries was tested. One FT treatment can shorten the drying time by about 30% to achieve the same water content. The Deff values of the FT-treated sample are similar, which are about twice as large as the value of the fresh sample. The results will be beneficial for the processing of frozen blueberry into juice or dried fruits.
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Affiliation(s)
- Lin Zhu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Xuezheng Street No. 18, Hangzhou 310018, China; (L.Z.); (Y.L.); (S.T.); (J.C.); (F.L.)
| | - Xianrui Liang
- Collaborative Innovation Center of Yangtze River Delta Region Green Pharmaceuticals, College of Pharmaceutical Sciences, Zhejiang University of Technology, Hangzhou 310014, China;
| | - Yushuang Lu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Xuezheng Street No. 18, Hangzhou 310018, China; (L.Z.); (Y.L.); (S.T.); (J.C.); (F.L.)
| | - Shiyi Tian
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Xuezheng Street No. 18, Hangzhou 310018, China; (L.Z.); (Y.L.); (S.T.); (J.C.); (F.L.)
| | - Jie Chen
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Xuezheng Street No. 18, Hangzhou 310018, China; (L.Z.); (Y.L.); (S.T.); (J.C.); (F.L.)
| | - Fubin Lin
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Xuezheng Street No. 18, Hangzhou 310018, China; (L.Z.); (Y.L.); (S.T.); (J.C.); (F.L.)
| | - Sheng Fang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Xuezheng Street No. 18, Hangzhou 310018, China; (L.Z.); (Y.L.); (S.T.); (J.C.); (F.L.)
- Correspondence: ; Tel.: +86-13093752831
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Estimation of moisture ratio for apple drying by convective and microwave methods using artificial neural network modeling. Sci Rep 2021; 11:9155. [PMID: 33911111 PMCID: PMC8080558 DOI: 10.1038/s41598-021-88270-z] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2020] [Accepted: 04/05/2021] [Indexed: 11/08/2022] Open
Abstract
Two different drying methods were applied for dehydration of apple, i.e., convective drying (CD) and microwave drying (MD). The process of convective drying through divergent temperatures; 50, 60 and 70 °C at 1.0 m/s air velocity and three different levels of microwave power (90, 180, and 360 W) were studied. In the analysis of the performance of our approach on moisture ratio (MR) of apple slices, artificial neural networks (ANNs) was used to provide with a background for further discussion and evaluation. In order to evaluate the models mentioned in the literature, the Midilli et al. model was proper for dehydrating of apple slices in both MD and CD. The MD drying technology enhanced the drying rate when compared with CD drying significantly. Effective diffusivity (Deff) of moisture in CD drying (1.95 × 10-7-4.09 × 10-7 m2/s) was found to be lower than that observed in MD (2.94 × 10-7-8.21 × 10-7 m2/s). The activation energy (Ea) values of CD drying and MD drying were 122.28-125 kJ/mol and 14.01-15.03 W/g respectively. The MD had the lowest specific energy consumption (SEC) as compared to CD drying methods. According to ANN results, the best R2 values for prediction of MR in CD and MD were 0.9993 and 0.9991, respectively.
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Zhang P, Wang L, Fang S. Modeling of the Adsorption/Desorption Characteristics and Properties of Anthocyanins from Extruded Red Cabbage Juice by Macroporous Adsorbent Resin. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2019. [DOI: 10.1515/ijfe-2018-0239] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Abstract
AbstractThe adsorption/desorption characteristics, modeling and properties of anthocyanins from extruded red cabbage juice by macroporous resins were investigated. The static adsorption and desorption capacities of red cabbage anthocyanins on five macroporous resins were measured and compared. The X-5 resin showed the best capacities and was selected for the adsorption kinetics, isotherms and elution studies. The pseudo-second-order kinetic model and Langmuir isotherm model were used to describe the adsorption process and mechanism. Dynamic adsorption and desorption tests were performed on a fixed-bed column, and the loading and eluent conditions were optimized. The purity of anthocyanins in freeze-dried purified powder by the resin adsorption process is 21.3 ± 0.9 wt % and shows better stability in the air than the unpurified one. Finally, the antioxidant activity and color properties including color density, color intensity, color tonality and degradation index of the purified powders were measured.
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Affiliation(s)
- Pingjing Zhang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Xuezheng Street No. 18, Hangzhou310018, China
| | - Liping Wang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Xuezheng Street No. 18, Hangzhou310018, China
| | - Sheng Fang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Xuezheng Street No. 18, Hangzhou310018, China
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8
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Characterization of Purified Red Cabbage Anthocyanins: Improvement in HPLC Separation and Protective Effect against H₂O₂-Induced Oxidative Stress in HepG2 Cells. Molecules 2018; 24:molecules24010124. [PMID: 30602654 PMCID: PMC6337153 DOI: 10.3390/molecules24010124] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2018] [Revised: 12/25/2018] [Accepted: 12/27/2018] [Indexed: 12/11/2022] Open
Abstract
In this study, the chemical profiles and antioxidant activities of red cabbage anthocyanin (RCA)-enriched extract are evaluated. The effects of column temperature on the HPLC resolution of the RCAs are studied. The HPLC resolutions became better as the column temperature increased from 20 °C⁻45 °C. An optimized HPLC condition was achieved at 45 °C and used for the quantification and qualification of the RCAs. The anthocyanins in the enriched powder are all derivatives of cyanidin (268 ± 2 μg/mg), mainly with 19% nonacylated, 51% monoacylated, and 31% diacylated structures with ferulic, sinapic, p-coumaric, and caffeic acids characterized by HPLC-MS. The RCA extracts markedly reduced intracellular oxidative stress production by H₂O₂ on HepG2 cells and consequently ameliorated cell apoptosis and improved viability. The analytical method and cellular antioxidant activity demonstration of the RCAs will greatly facilitate their functional applications.
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Alaei B, Dibagar N, Chayjan RA, Kaveh M, Taghinezhad E. The effect of short and medium infrared radiation on some drying and quality characteristics of quince slices under vacuum condition. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2018. [DOI: 10.3920/qas2017.1252] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- B. Alaei
- Department of Biosystems Engineering, Faculty of Agriculture, Bu-Ali Sina University, Hamedan, Iran
| | - N. Dibagar
- Department of Biosystems Engineering, Faculty of Agriculture, Bu-Ali Sina University, Hamedan, Iran
| | - R. Amiri Chayjan
- Department of Biosystems Engineering, Faculty of Agriculture, Bu-Ali Sina University, Hamedan, Iran
| | - M. Kaveh
- Department of Biosystems Engineering, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, 59661-14477 Ardabil, Iran
| | - E. Taghinezhad
- Moghan College of Agriculture and Natural Resources, University of Mohaghegh Ardabili, 56199-11367 Ardabil, Iran
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Deng LZ, Mujumdar AS, Zhang Q, Yang XH, Wang J, Zheng ZA, Gao ZJ, Xiao HW. Chemical and physical pretreatments of fruits and vegetables: Effects on drying characteristics and quality attributes – a comprehensive review. Crit Rev Food Sci Nutr 2017; 59:1408-1432. [DOI: 10.1080/10408398.2017.1409192] [Citation(s) in RCA: 128] [Impact Index Per Article: 18.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Affiliation(s)
- Li-Zhen Deng
- College of Engineering, China Agricultural University, Beijing, China
| | - Arun S. Mujumdar
- Department of Bioresource Engineering, McGill University, Ste. Anne de Bellevue, Quebec, Canada
| | - Qian Zhang
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi, China
| | - Xu-Hai Yang
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi, China
| | - Jun Wang
- College of Engineering, China Agricultural University, Beijing, China
| | - Zhi-An Zheng
- College of Engineering, China Agricultural University, Beijing, China
| | - Zhen-Jiang Gao
- College of Engineering, China Agricultural University, Beijing, China
| | - Hong-Wei Xiao
- College of Engineering, China Agricultural University, Beijing, China
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11
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Hernández H, Claramount D, Kučerová I, Banout J. The effects of modified blanching and oregano essential oil on drying kinetics and sensory attributes of dried meat. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.13161] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Helga Hernández
- Department of Sustainable Technologies, Faculty of Tropical AgriSciences; Czech University of Life Sciences Prague, Kamýcká 129, Prague 6-Suchdol; 165 21 Czech Republic
| | - Diego Claramount
- Department of Sustainable Technologies, Faculty of Tropical AgriSciences; Czech University of Life Sciences Prague, Kamýcká 129, Prague 6-Suchdol; 165 21 Czech Republic
| | - Iva Kučerová
- Department of Sustainable Technologies, Faculty of Tropical AgriSciences; Czech University of Life Sciences Prague, Kamýcká 129, Prague 6-Suchdol; 165 21 Czech Republic
| | - Jan Banout
- Department of Sustainable Technologies, Faculty of Tropical AgriSciences; Czech University of Life Sciences Prague, Kamýcká 129, Prague 6-Suchdol; 165 21 Czech Republic
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