1
|
Bai JW, Wang YC, Cai JR, Zhang L, Dai Y, Tian XY, Xiao HW. Three-Dimensional Appearance and Physicochemical Properties of Pleurotus eryngii under Different Drying Methods. Foods 2023; 12:foods12101999. [PMID: 37238817 DOI: 10.3390/foods12101999] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2023] [Revised: 05/09/2023] [Accepted: 05/12/2023] [Indexed: 05/28/2023] Open
Abstract
This study investigated the effects of different drying methods on the drying characteristics, three-dimensional (3D) appearance, color, total polysaccharide content (TPC), antioxidant activity, and microstructure of Pleurotus eryngii slices. The drying methods included hot air drying (HAD), infrared drying (ID), and microwave drying (MD). The results showed that the drying method and conditions significantly influenced the drying time, with MD having a significant advantage in reducing the drying time. The 3D appearance of P. eryngii slices was evaluated based on shrinkage and roughness as quantitative indexes, and the best appearance was obtained by hot air drying at 55 and 65 °C. HAD and ID at lower drying temperatures obtained better color, TPC, and antioxidant activity, but MD significantly damaged the color and nutritional quality of P. eryngii. The microstructure of dried P. eryngii slices was observed using scanning electron microscopy, and the results showed that drying methods and conditions had an obvious effect on the microstructure of P. eryngii slices. Scattered mycelia were clearly observed in P. eryngii samples dried by HAD and ID at lower drying temperatures, while high drying temperatures led to the cross-linking and aggregation of mycelia. This study offers scientific and technical support for choosing appropriate drying methods to achieve a desirable appearance and quality of dried P. eryngii.
Collapse
Affiliation(s)
- Jun-Wen Bai
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yu-Chi Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Jian-Rong Cai
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Lu Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yi Dai
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Xiao-Yu Tian
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Hong-Wei Xiao
- College of Engineering, China Agricultural University, Beijing 100083, China
| |
Collapse
|
2
|
Wang H, Cheng Y, Zhang X, Wang Y, Zhao H. Comparative analysis of physicochemical properties, ginsenosides content and α-amylase inhibitory effects in white ginseng and red ginseng. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2022.07.014] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
|
3
|
QUEQUETO WD, RESENDE O, TFOUNI SAV, SIQUEIRA VC, TRUGILHO PF, ZUCHI J, QUIRINO JR, ROSA EDS. Performance of industrial drying and soybean grains quality. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.101022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/05/2023]
Affiliation(s)
| | - Osvaldo RESENDE
- Instituto Federal de Educação, Ciência e Tecnologia Goiano, Brasil
| | | | | | | | - Jacson ZUCHI
- Instituto Federal de Educação, Ciência e Tecnologia Goiano, Brasil
| | | | | |
Collapse
|
4
|
Xu P, Peng X, Yuan T, Yang J, Li X, Zhang H, Zhang Y, Zhang Z, Jia X. Effect of vacuum drying on drying kinetics and quality of the aqueous extracts of Callicarpa nudiflora Hook. et Arn. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112305] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
5
|
Simultaneous hot-air assisted radio frequency drying and disinfestation for in-shell walnuts using a two-stage strategy. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112134] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
6
|
Zhang J, Yagoub AEA, Sun Y, S Mujumdar A, Ma H, Wahia H, Zhou C. Intensive pulsed light pretreatment combined with controlled temperature and humidity for convection drying to reduce browning and improve quality of dried shiitake mushrooms. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:5608-5617. [PMID: 33709503 DOI: 10.1002/jsfa.11212] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/30/2020] [Revised: 02/04/2021] [Accepted: 03/11/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND The change of surface color caused by browning during the drying process of shiitake mushrooms seriously affects its market circulation. Intensive pulsed light (IPL) as a non-heat-treatment method can reduce enzyme activity by changing the enzyme structure. Therefore, in this study, the use of IPL pretreatment before drying was aimed to reduce the adverse reactions caused by the browning reaction during the drying processing of shiitake mushrooms. RESULTS Shiitake mushrooms pretreated with 25 pulses of IPL energy of 400 J reduced the initial polyphenol oxidase enzyme activity, the browning index, and browning degree values by 42.83%, 43.02%, and 47.54% respectively. The IPL pretreatment enhanced the polysaccharides and reducing sugars contents and it reduced 5-hydroxymethylfurfural generation in the dried shiitake mushrooms. The pretreatment also improved the surface color, the antioxidant activity, and retained the umami taste characteristics in the dried shiitake mushroom. CONCLUSION The IPL pretreatment combined with controlled temperature and humidity for convection drying could be a suitable method to improve the quality of dried shiitake mushrooms. Therefore, this study provides a new pretreatment method for materials that are prone to browning during drying. © 2021 Society of Chemical Industry.
Collapse
Affiliation(s)
- Jin Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | | | - Yanhui Sun
- School of Biological and Food Engineering, Chuzhou University, Chuzhou, China
| | - Arun S Mujumdar
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- Department of Bioresource Engineering, Macdonald Campus, McGill University, Ste. Anne de Bellevue, Canada
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Hafida Wahia
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- School of Biological and Food Engineering, Chuzhou University, Chuzhou, China
| |
Collapse
|
7
|
Effects of various radio frequencies on combined drying and disinfestation treatments for in-shell walnuts. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111246] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
8
|
Li L, Chen J, Zhou S, Ren G, Duan X. Quality evaluation of probiotics enriched Chinese yam snacks produced using infrared‐assisted spouted bed drying. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15358] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Linlin Li
- College of Food and Bioengineering Henan University of Science and Technology Luoyang China
| | - Junliang Chen
- College of Food and Bioengineering Henan University of Science and Technology Luoyang China
| | - Siqing Zhou
- College of Food and Bioengineering Henan University of Science and Technology Luoyang China
| | - Guangyue Ren
- College of Food and Bioengineering Henan University of Science and Technology Luoyang China
- Collaborative Innovation Center of Grain Storage Security Zhengzhou China
| | - Xu Duan
- College of Food and Bioengineering Henan University of Science and Technology Luoyang China
| |
Collapse
|
9
|
He C, Wang H, Yang Y, Huang Y, Zhang X, Arowo M, Ye J, Zhang N, Xiao M. Drying Behavior and Kinetics of Drying Process of Plant-Based Enteric Hard Capsules. Pharmaceutics 2021; 13:pharmaceutics13030335. [PMID: 33807531 PMCID: PMC7998449 DOI: 10.3390/pharmaceutics13030335] [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: 02/03/2021] [Revised: 02/24/2021] [Accepted: 02/26/2021] [Indexed: 11/16/2022] Open
Abstract
The drying process is a significant step in the manufacturing process of enteric hard capsules, which affects the physical and chemical properties of the capsules. Thus, the drying characteristics of plant-based enteric hard capsules were investigated at a constant air velocity of 2 m/s in a bench scale hot-air dryer under a temperature range of 25 to 45 °C and relative humidity of 40 to 80%. Results indicate that the drying process of the capsules mainly occur in a falling-rate period, implying that moisture transfer in the capsules is governed by internal moisture diffusion rate. High temperature and low relative humidity reduce drying time but increase the drying rate of the capsules. Investigation results of the mechanical properties and storage stability of the capsules, however, reveal that a fast drying rate leads to plant-based enteric hard capsules of low quality. Scanning electron microscopy further demonstrates that more layered cracks appear in capsules produced under a faster drying rate. The Page model yielded the best fit for describing thin-layer drying of the capsules based on the coefficient of determination and reduced chi-square. Moreover, it was established that the effective moisture diffusivity of the capsules increases with an increase in drying temperature or reduction in relative humidity.
Collapse
Affiliation(s)
- Chuqi He
- College of Chemical Engineering, Huaqiao University, Xiamen 361021, China; (C.H.); (H.W.); (Y.Y.); (Y.H.); (X.Z.); (J.Y.)
- Xiamen Engineering and Technological Research Center for Comprehensive Utilization of Marine Biological Resources, Xiamen 361021, China
| | - Haodong Wang
- College of Chemical Engineering, Huaqiao University, Xiamen 361021, China; (C.H.); (H.W.); (Y.Y.); (Y.H.); (X.Z.); (J.Y.)
- Xiamen Engineering and Technological Research Center for Comprehensive Utilization of Marine Biological Resources, Xiamen 361021, China
| | - Yucheng Yang
- College of Chemical Engineering, Huaqiao University, Xiamen 361021, China; (C.H.); (H.W.); (Y.Y.); (Y.H.); (X.Z.); (J.Y.)
- Xiamen Engineering and Technological Research Center for Comprehensive Utilization of Marine Biological Resources, Xiamen 361021, China
| | - Yayan Huang
- College of Chemical Engineering, Huaqiao University, Xiamen 361021, China; (C.H.); (H.W.); (Y.Y.); (Y.H.); (X.Z.); (J.Y.)
- Xiamen Engineering and Technological Research Center for Comprehensive Utilization of Marine Biological Resources, Xiamen 361021, China
| | - Xueqin Zhang
- College of Chemical Engineering, Huaqiao University, Xiamen 361021, China; (C.H.); (H.W.); (Y.Y.); (Y.H.); (X.Z.); (J.Y.)
- Xiamen Engineering and Technological Research Center for Comprehensive Utilization of Marine Biological Resources, Xiamen 361021, China
| | - Moses Arowo
- Department of Chemical & Process Engineering, Moi University, 3900-30100 Eldoret, Kenya;
| | - Jing Ye
- College of Chemical Engineering, Huaqiao University, Xiamen 361021, China; (C.H.); (H.W.); (Y.Y.); (Y.H.); (X.Z.); (J.Y.)
- Xiamen Engineering and Technological Research Center for Comprehensive Utilization of Marine Biological Resources, Xiamen 361021, China
| | - Na Zhang
- College of Chemical Engineering, Huaqiao University, Xiamen 361021, China; (C.H.); (H.W.); (Y.Y.); (Y.H.); (X.Z.); (J.Y.)
- Xiamen Engineering and Technological Research Center for Comprehensive Utilization of Marine Biological Resources, Xiamen 361021, China
- Correspondence: (N.Z.); (M.X.)
| | - Meitian Xiao
- College of Chemical Engineering, Huaqiao University, Xiamen 361021, China; (C.H.); (H.W.); (Y.Y.); (Y.H.); (X.Z.); (J.Y.)
- Xiamen Engineering and Technological Research Center for Comprehensive Utilization of Marine Biological Resources, Xiamen 361021, China
- Correspondence: (N.Z.); (M.X.)
| |
Collapse
|
10
|
Effect of relative humidity on drying characteristics of microwave assisted hot air drying and qualities of dried finger citron slices. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110413] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
11
|
Tayyab Rashid M, Ahmed Jatoi M, Safdar B, Wali A, Muhammad Aadil R, Sarpong F, Ma H. Modeling the drying of ultrasound and glucose pretreated sweet potatoes: The impact on phytochemical and functional groups. ULTRASONICS SONOCHEMISTRY 2020; 68:105226. [PMID: 32599166 DOI: 10.1016/j.ultsonch.2020.105226] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/28/2020] [Revised: 06/02/2020] [Accepted: 06/08/2020] [Indexed: 06/11/2023]
Abstract
The influence of ultrasonic frequency (20 kHz) and glucose pretreatments either alone or in combination on the drying of sweet potato slices (3 mm) using a hot-air dryer at 60 °C was tested to study the kinetics modeling, phytochemicals, antioxidant activities, and functional and textural changes of the final dried product. The results indicated that total phenolic content and total flavonoid content were significantly higher in glucose-pretreated samples while antioxidant activities were higher in ultrasound- and glucose-pretreated samples. For vitamin C, much degradation occurred in the glucose-pretreated samples when compared with the other pretreated samples apart from the control. Enzymatic browning made a minor contribution to the ultrasound/glucose-pretreated samples, while no significant differences were noted in the glucose-pretreated samples. A modified Henderson and Pabis (MHP) model, followed by the two-term and Hii models, fitted best among the 15 selected mathematical models. Fourier Transform Infrared Spectroscopy (FTIR) analysis revealed the presence of glucose, phenols, and flavonols in all samples. Microstructural analysis confirmed the hardness (N) in the final glucose-pretreated samples due to glucose layers and less cell damage.
Collapse
Affiliation(s)
- Muhammad Tayyab Rashid
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | | | - Bushra Safdar
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Asif Wali
- Department of Agriculture and Food Technology, Karakoram International University, Gilgit 15100, Pakistan
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture Faisalabad, 38000 Pakistan
| | - Frederick Sarpong
- Value Addition Division, Oil Palm Research Institute-Council for Scientific and Industrial Research (CSIR), Kade, Ghana
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China.
| |
Collapse
|
12
|
Chen J, Wu W, Cheng R, Jin Y, Liu Z. Optimization of hot air drying process of corn using genetic algorithm and response surface methodology. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1754233] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Junyi Chen
- College of Biological & Agricultural Engineering, Jilin University, Changchun, China
| | - Wenfu Wu
- College of Biological & Agricultural Engineering, Jilin University, Changchun, China
| | - Rongmin Cheng
- College of Chemistry, Jilin University, Changchun, China
| | - Yi Jin
- College of Biological & Agricultural Engineering, Jilin University, Changchun, China
| | - Zhe Liu
- College of Biological & Agricultural Engineering, Jilin University, Changchun, China
| |
Collapse
|
13
|
Xu W, Cao X, Zhu G, Xia Z, Wang D. Effect of temperature difference on the aroma and quality of carrots processed through microwave drying combined with hot air drying. FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2019.12.006] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
14
|
Optimization of Microwave Coupled Hot Air Drying for Chinese Yam Using Response Surface Methodology. Processes (Basel) 2019. [DOI: 10.3390/pr7100745] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
The effect of microwave coupled hot air drying on rehydration ratio (RR) and total sugar content (TSC) of Chinese yam was investigated. Single factor test and response surface methodology were used for process parameter optimization with hot air temperature, hot air velocity, slice thickness, and microwave power density as variables and RR and TSC of dried products as responses. The effect of variables on RR followed the order: slice thickness > hot air temperature > microwave power density > hot air velocity. The effect of variables on TSC followed the order: slice thickness > microwave power density > hot air velocity > hot air temperature. The optimized process parameters were hot air velocity of 2.5 m/s, hot air temperature of 61.7 °C, slice thickness of 8.5 mm, and microwave power density of 5.9 W/g. Under the optimal conditions, the predicted values of RR and TSC were 1.90 g/g and 5.74 g/100 g, respectively, which is very close to corresponding actual values (1.83 g/g and 5.72 g/100 g). The desirability of 0.913 further validated the effectiveness of the model. The findings from this work may apply to other agricultural products.
Collapse
|
15
|
Dai J, Xiao H, Zhang L, Chu M, Qin W, Wu Z, Han D, Li Y, Liu Y, Yin P. Drying characteristics and modeling of apple slices during microwave intermittent drying. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13212] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Jian‐Wu Dai
- College of Mechanical and Electrical EngineeringSichuan Agricultural University Ya'an China
| | - Hong‐Wei Xiao
- College of EngineeringChina Agricultural University Beijing China
| | - Li‐Hua Zhang
- College of Mechanical and Electrical EngineeringSichuan Agricultural University Ya'an China
| | - Meng‐Ying Chu
- College of Mechanical and Electrical EngineeringSichuan Agricultural University Ya'an China
| | - Wen Qin
- College of Food ScienceSichuan Agricultural University Ya'an China
| | - Zhi‐Jun Wu
- College of Mechanical and Electrical EngineeringSichuan Agricultural University Ya'an China
| | - Dan‐Dan Han
- College of Mechanical and Electrical EngineeringSichuan Agricultural University Ya'an China
| | - Ying‐Lu Li
- College of Food ScienceSichuan Agricultural University Ya'an China
| | - Yao‐Wen Liu
- College of Food ScienceSichuan Agricultural University Ya'an China
| | - Peng‐Fei Yin
- College of ScienceSichuan Agricultural University Ya'an China
| |
Collapse
|
16
|
|
17
|
Rashid MT, Ma H, Jatoi MA, Hashim MM, Wali A, Safdar B. Influence of Ultrasonic Pretreatment with Hot Air Drying on Nutritional Quality and Structural Related Changes in Dried Sweet Potatoes. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2019. [DOI: 10.1515/ijfe-2018-0409] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractThe drying of sweet potatoes not only helps to prolong its storage life but the dried form reportedly enriched with high bioactive compounds than regular sweet potatoes. The study aims to investigate the influence of dual-frequency ultrasound pretreatments (40 and 60 kHz) at two different hot air drying temperatures (70 °C and 80 °C) on quality of dried product. Ultrasound pretreatment at 40 kHz with 70 °C maintained the phytochemical compounds in the dried sweet potatoes. Ellagic acid and chlorogenic acid were found as predominant phenolic acids using HPLC analysis, while identification of two new bioactive compounds quercetin-3-rhamnoside and quercetin 3-β-D-glucoside were the novel finding of the current study. A short new band appeared in FTIR in all treatments from 2164 to 2041 cm−1 which refers to C = C alkenes functional group. The multivariate analysis showed a great influence of USH3 and USH1 with a positive relationship with most of bioactive compounds.
Collapse
Affiliation(s)
- Muhammad Tayyab Rashid
- School of food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, P.R. China
| | - Haile Ma
- School of food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, P.R. China
| | | | - Malik Muhammad Hashim
- Department of Food Science and Technology, Gomal University, Dera Ismail Khan, Pakistan
| | - Asif Wali
- Dept.of Agriculture and Food technology, Karakoram International University, Gilgit1500, Pakistan
| | - Bushra Safdar
- Beijing Advance Innovation center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
- Beijing Engineering and Technology Research Center of Food Additives, School of Food and Chemical Technology, Beijing Technology and Business University, Beijing 100048, China
| |
Collapse
|
18
|
Wang W, Jung J, McGorrin RJ, Zhao Y. Investigation of the mechanisms and strategies for reducing shell cracks of hazelnut (Corylus avellana L.) in hot-air drying. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.08.053] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
19
|
Ju HY, Zhao SH, Mujumdar A, Fang XM, Gao ZJ, Zheng ZA, Xiao HW. Energy efficient improvements in hot air drying by controlling relative humidity based on Weibull and Bi-Di models. FOOD AND BIOPRODUCTS PROCESSING 2018. [DOI: 10.1016/j.fbp.2018.06.002] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
20
|
Sarpong F, Zhou C, Bai J, Amenorfe LP, Golly MK, Ma H. Modeling of drying and ameliorative effects of relative humidity (RH) against β-carotene degradation and color of carrot ( Daucus carota var.) slices. Food Sci Biotechnol 2018; 28:75-85. [PMID: 30815297 DOI: 10.1007/s10068-018-0457-3] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2018] [Revised: 08/08/2018] [Accepted: 08/12/2018] [Indexed: 11/30/2022] Open
Abstract
Drying and β-carotenes retention kinetics were predicted using models in relative humidity (RH) drying condition. This was achieved by drying carrot slices using RH-convective hot-air dryer at 60, 70 and 80 °C under RH (10% 20% and 30%) conditions at 2.0 m/s air velocity. Three mathematical models describing thin layer were compared to their goodness of fit in terms of coefficient of correlation (R2), root mean square error (RMSE) and reduced Chi square ( χ 2 ). The Wang and Singh model could satisfactorily describe RH-convective drying of carrot slices with R2, RMSE and χ 2 in the ranges of 0.996-0.999, 5.4 × 10-4-9.4 × 10-4 and 0.0150-0.03353 respectively. The results reveal that a range of 3.61-8.2% retention of β-carotene was observed for every 10% increase in RH in various drying air temperature. In summary, higher temperatures were mainly responsible for β-carotenes degradation however this can be mitigated when drying is conducted under higher RH.
Collapse
Affiliation(s)
- Frederick Sarpong
- 1School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013 People's Republic of China
| | - Cunshan Zhou
- 1School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013 People's Republic of China.,2Technology Integration Base for Vegetable Dehydration Processing Ministry of Agriculture, Jiangsu University, Zhenjiang, 212013 People's Republic of China
| | - Junwen Bai
- 1School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013 People's Republic of China
| | - Leticia Peace Amenorfe
- 3Department of Chemistry, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
| | - Moses Kwaku Golly
- 1School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013 People's Republic of China
| | - Haile Ma
- 1School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013 People's Republic of China
| |
Collapse
|
21
|
Xiang Z, Ye F, Zhou Y, Wang L, Zhao G. Performance and mechanism of an innovative humidity-controlled hot-air drying method for concentrated starch gels: A case of sweet potato starch noodles. Food Chem 2018; 269:193-201. [PMID: 30100424 DOI: 10.1016/j.foodchem.2018.06.153] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2018] [Revised: 06/27/2018] [Accepted: 06/30/2018] [Indexed: 01/02/2023]
Abstract
The effects of humidity control on dried starch gels were investigated using starch noodles as a model. A two-stage innovative hot-air-drying regime was developed with the first stage humidity-controlled (70 °C, 60% RH) and the second at high temperature (100 °C). The proposed drying method is comparable to natural-air-drying in product quality and to conventional hot-air-drying (70 °C) in production efficiency. The operating humidity of the first stage predominated the swelling index and rehydration ratio of dry noodles as well as the hardness and chewiness of cooked noodles. The results from XRD, DSC, SEM, digital microscopy and low field TD 1H NMR evidenced that these outcomes were largely ascribed to the higher shrinkage, lower porosity, smoother surface, lesser shape deformation and higher starch retrogradation resulting from increased humidity. The results reported herein are valuable for regulating the physicochemical properties of dried starch gels and glimpsing the underlying mechanisms of related operations.
Collapse
Affiliation(s)
- Zhuoya Xiang
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Fayin Ye
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Yun Zhou
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Lei Wang
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Guohua Zhao
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China; Chongqing Sweet Potato Research Centre, Chongqing 400715, People's Republic of China.
| |
Collapse
|
22
|
Shewale S, Rathod VK. Extraction of total phenolic content from Azadirachta indica or (neem) leaves: Kinetics study. Prep Biochem Biotechnol 2018; 48:312-320. [DOI: 10.1080/10826068.2018.1431784] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Sandeep Shewale
- Department of Chemical Engineering, Institute of Chemical Technology, Mumbai, India
| | - Virendra K. Rathod
- Department of Chemical Engineering, Institute of Chemical Technology, Mumbai, India
| |
Collapse
|
23
|
Influence of anti-browning agent pretreatment on drying kinetics, enzymes inactivation and other qualities of dried banana (Musa ssp.) under relative humidity-convective air dryer. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9737-0] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|