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Gao J, Cheng S, Zeng X, Sun X, Bai Y, Hu S, Yue J, Yu X, Zhang M, Xu X, Han M. Effects of contact ultrasound coupled with infrared radiation on drying kinetics, water migration and physical properties of beef during hot air drying. ULTRASONICS SONOCHEMISTRY 2024; 108:106978. [PMID: 38971086 PMCID: PMC11279329 DOI: 10.1016/j.ultsonch.2024.106978] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/10/2024] [Revised: 06/21/2024] [Accepted: 07/02/2024] [Indexed: 07/08/2024]
Abstract
Drying, as a critical step in the production of air-dried beef, has a direct impact on the quality of the final product. Innovatively, a composite system incorporating contact ultrasound (CU) and infrared radiation (IR) as auxiliary measures within a hot air drying (HAD) framework was built in this research, and the effects of these techniques on the drying kinetics, protein denaturation, and moisture transformation of air-dried beef were investigated. In comparison to HAD treatment, the integrated CU and IR (CU-IRD) system displayed marked enhancements in heat and moisture transport efficiency, thereby saving 36.84% of time expenditure and contributing favorably to the improved moisture distribution of the end-product. This was mainly ascribed to the denaturation of myosin induced by IR thermal effect and the micro-channel produced by CU sponge effect, thus increasing T2 relaxation time and the proportion of free water. In conclusion, the composite system solved the problem of surface hardening and reduces hardness and chewiness of air-dried beef by 40.42% and 45.25% respectively, but inevitably increased the energy burden by 41.60%.
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Affiliation(s)
- Jiahua Gao
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095, China
| | - Siyu Cheng
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095, China
| | - Xianming Zeng
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095, China
| | - Xiaomei Sun
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095, China
| | - Yun Bai
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095, China
| | - Songmei Hu
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095, China
| | - Jianping Yue
- Emin County Xinda Tongchuang Bioengineering Co., Ltd., Tacheng 834600, China
| | - Xiaobo Yu
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095, China
| | - Minwei Zhang
- Guangdong Testing Institute of Product Quality Supervision, Shunde 528300, China
| | - Xinglian Xu
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095, China
| | - Minyi Han
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095, China; Wens Foodstuff Group Co., Ltd., Yunfu 527400, China.
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Amedor EN, Sarpong F, Bordoh PK, Frimpong Boateng E, Owusu-Kwarteng J. Modelling convectional oven drying characteristics and energy consumption of dehydrated yam ( Dioscorea rotundata) chips. Heliyon 2024; 10:e34672. [PMID: 39130449 PMCID: PMC11315157 DOI: 10.1016/j.heliyon.2024.e34672] [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: 03/18/2024] [Revised: 07/03/2024] [Accepted: 07/15/2024] [Indexed: 08/13/2024] Open
Abstract
The influence of pre-treatments and different dehydrating temperatures on the drying dynamics, energy consumption, and quality attribute of yam chips was studied. Dehydration was executed employing a convectional oven dryer under four temperatures (50, 60, 70, and 80 °C) and 2.0 m/s air velocity. Yam chips were subjected to pre-treatment conditions of blanching (for 1, 2, 3, 4, and 5 min), citric acid (1 and 5 %), and ascorbic acid (1 and 5 %) solutions whereas, untreated yam chips samples served as the control. Dehydrated yam chips were further assessed for textural and colour properties. The drying rate was found to be faster at a higher temperature of 80 °C compared to lower temperatures of 50, 60, and 70 °C. The asymptotic model was established to be the suitable descriptive model for predicting moisture profile in the pre-treated yam chips based on highest R2 values (0.995-0.999), lowest χ2 values (4.422-18.498), and the root mean square error (RMSE) values (2.103-4.30). Pre-treatment and drying temperature had a significant (p < 0.05) impact on the hardness and colour of dehydrated yam chips. Blanching at 4 min yielded yam chips with most preferred texture (hardness: 81.3 N) and lightness (L*) in colour values (71.07 %) after drying compared to other pre-treated samples. The effective moisture diffusivity values of the pre-treated samples were in the range of 5.17294 × 10-9m2/s to 1.10143 × 10-8m2/s for 5 % citric acid samples at 50 °C and all pre-treated samples at 80 °C respectively. The general findings of the study indicated a least energy usage of 43.68 kWh as a cost-effective method of drying. Also, 4 min blanching, 5 % citric acid, and 1 % ascorbic acid at 80 °C were found to be the optimum conditions for pre-treating yam chips based on lower energy level consumption rates and improved sensory properties thus attributing to the quality of the dried yam chips.
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Affiliation(s)
- Evans Ntim Amedor
- Department of Horticulture and Crop Production, School of Agriculture and Technology, University of Energy and Natural Resources, Dormaa Ahenkro Campus, P. O. Box 214, Sunyani, Ghana
| | - Frederick Sarpong
- Council for Scientific and Industrial Research (CSIR) - Oil Palm Research Institute (OPRI), P. O. Box KD 74, Kade, Ghana
| | - Paa Kwasi Bordoh
- Department of Horticulture and Crop Production, School of Agriculture and Technology, University of Energy and Natural Resources, Dormaa Ahenkro Campus, P. O. Box 214, Sunyani, Ghana
| | - Evans Frimpong Boateng
- Department of Food Science and Technology, School of Agriculture and Technology, University of Energy and Natural Resources, Dormaa Ahenkro Campus, P. O. Box 214, Sunyani, Ghana
| | - James Owusu-Kwarteng
- Department of Food Science and Technology, School of Agriculture and Technology, University of Energy and Natural Resources, Dormaa Ahenkro Campus, P. O. Box 214, Sunyani, Ghana
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Taghinezhad E, Kaveh M, Szumny A, Figiel A, Blasco J. Qualitative, energy and environmental aspects of microwave drying of pre-treated apple slices. Sci Rep 2023; 13:16152. [PMID: 37752295 PMCID: PMC10522627 DOI: 10.1038/s41598-023-43358-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2023] [Accepted: 09/22/2023] [Indexed: 09/28/2023] Open
Abstract
In the present research, response parameters such as specific energy consumption (SEC), thermal efficiency (TE), energy efficiency (EF), drying time (DT), greenhouse gas (GHG) emission (such as CO2 and NOx), and quality features (color variation and shrinkage) were modeled by response surface methodology (RSM) for apple slices dried in a microwave dryer under ultrasonication (30 ℃-10 min) and blanching (80 °C-2 min) pretreatments. Also, RSM was applied to optimize two independent parameters including microwave power and sample thickness in the levels 100, 200, and 300 W and 2, 4, and 6 mm, respectively. The results indicated the significant influence (P < 0.01) of the independent parameters on the response parameters. The vales of SEC, DT, GHG emission, shrinkage, and color difference were linearly decreased with the declining sample thickness and increasing microwave power, while the energy and thermal efficiencies were increased by a quadratic equation. The use of ultrasonication and blanching pretreatments decreased the SEC, GHG emissions, and DT; while improving the quality of the samples as compared to the non-treated slices. The optimization results showed the optimal drying times (31.55, 82.19, and 50.55 min), SEC (3.42, 10.07, and 4.37 MJ/kg), CO2 with natural gas (1539.75, 1518.75, and 4585 g), CO2 with gas oil (3662.53, 2099.25, 2721.25 g), NOx with natural gas (10.094, 9.956, and 12.906 g), and NOx with gas oil (12.934, 12.758, and 16.538 g) at a microwave power of 300 W and sample thickness of 2 mm with desirability of 0.921, 0.935, and 0.916 for control samples, ultrasonicated, and blanched, respectively.
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Affiliation(s)
- Ebrahim Taghinezhad
- Department of Agricultural Technology Engineering, Moghan College of Agriculture and Natural Resources, University of Mohaghegh Ardabili, 5619911367, Ardabil, Iran.
- Department of Chemistry, Wroclaw University of Environmental and Life Science, CK Norwida 25, 50-375, Wrocław, Poland.
| | - Mohammad Kaveh
- Department of Petroleum Engineering, College of Engineering, Knowledge University, 44001, Erbil, Iraq
| | - Antoni Szumny
- Department of Chemistry, Wroclaw University of Environmental and Life Science, CK Norwida 25, 50-375, Wrocław, Poland
| | - Adam Figiel
- Institute of Agricultural Engineering, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37a, 51-630, Wrocław, Poland
| | - José Blasco
- Centro de Agroingeniería, Instituto Valenciano de Investigaciones Agrarias (IVIA), CV-315, Km 10.7, Moncada, 46113, Valencia, Spain
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Fikry M, Benjakul S, Al-Ghamdi S, Tagrida M, Prodpran T. Evaluating Kinetics of Convection Drying and Microstructure Characteristics of Asian Seabass Fish Skin without and with Ultrasound Pretreatment. Foods 2023; 12:3024. [PMID: 37628023 PMCID: PMC10453671 DOI: 10.3390/foods12163024] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2023] [Revised: 08/09/2023] [Accepted: 08/09/2023] [Indexed: 08/27/2023] Open
Abstract
Convection drying in combination with ultrasound pretreatment has emerged as a promising technology for seafood manufacturing. The primary objective of this research was to model the mass transfer process of Asian seabass (Lates calcarifer) fish skin without and with ultrasound pretreatment during convection drying at different temperatures (45, 55, and 65 °C). Additionally, the study aimed to examine the impact of ultrasound pretreatment and temperatures on the drying characteristics and specific energy consumption for drying of Asian seabass fish skin. Seven semi-theoretical models, namely Lewis, Page, modified Page, Vega-Lemus, Verma, Henderson and Pabis, and two-term models, were employed to characterize the moisture transfer process. The results of the study indicated a decrease in the moisture content as the drying time increased at different drying temperatures. Higher drying temperatures were associated with an increased drying rate. Among the mathematical models tested, the modified Page model provided a satisfactory description of the thin-layer drying characteristics of fish skin. Fick's law of diffusion was utilized to determine the effective moisture diffusivities. Comparing the drying of fish skin without (SS) and with ultrasound pretreatment (US-SS), the drying of the latter generally showed higher Deff values. The temperature dependence of the effective diffusivity coefficient was well described by the Arrhenius-type model. An increase in the drying temperature resulted in an increment of the effective moisture diffusivity. In general, the skin pretreated using ultrasound had a reduced drying time, by up to 28%. Additionally, this approach contributed to an approximate 22% reduction in the specific energy consumption, concurrently enhancing the energy efficiency. The microstructure analysis showed that fresh and dried US-SS samples had a more open structure and higher porosity, in comparison to the corresponding SS samples. These findings contribute to the knowledge on the application of ultrasound as the pretreatment of fish skin before drying and provide valuable insights for the development of potential drying techniques in the seafood industry.
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Affiliation(s)
- Mohammad Fikry
- Department of Agricultural and Biosystems Engineering, Faculty of Agriculture, Benha University, Moshtohor, Toukh 13736, Egypt;
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand; (S.B.); (M.T.)
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand; (S.B.); (M.T.)
- Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea
| | - Saleh Al-Ghamdi
- Department of Agricultural Engineering, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia;
| | - Mohamed Tagrida
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand; (S.B.); (M.T.)
| | - Thummanoon Prodpran
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand; (S.B.); (M.T.)
- Center of Excellence in Bio-Based Materials and Packaging Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand
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Silva NC, Graton IS, Duarte CR, Barrozo MAS. Effects of Infrared and Microwave Radiation on the Bioactive Compounds of Microalga Spirulina platensis after Continuous and Intermittent Drying. Molecules 2023; 28:5963. [PMID: 37630215 PMCID: PMC10458413 DOI: 10.3390/molecules28165963] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2023] [Revised: 08/04/2023] [Accepted: 08/06/2023] [Indexed: 08/27/2023] Open
Abstract
Pharmaceutical, nutritional and food industries have recently become interested in the potential of Spirulina platensis, a kind of cyanobacterium with high levels of proteins, vitamins and bioactive compounds. Because of its high moisture, this microalga needs to be submitted to a preservation technique such as drying to be properly used. The aim of this work is to investigate the use of infrared and microwave radiation in the Spirulina platensis drying process. The experiments were performed in continuous and intermittent modes, evaluating different operating conditions for infrared and microwave drying, as well as their effects on the quality of the final product, expressed by the content of bioactive compounds (i.e., total phenolic, total flavonoid, citric acid and phycocyanin contents). The results proved that the use of electromagnetic radiation in the drying of spirulina is an interesting alternative for processing this material if performed under adequate operating conditions. The experiments carried out continuously at lower temperatures and powers and the combination between different temperatures and powers in the intermittent mode resulted in a final product with satisfactory levels of bioactive compounds and low operation times in comparison with conventional methodologies.
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Affiliation(s)
| | | | | | - Marcos A. S. Barrozo
- Faculty of Chemical Engineering, Federal University of Uberlândia, Block K, Campus Santa Mônica, Uberlandia 38400-902, MG, Brazil; (N.C.S.); (I.S.G.); (C.R.D.)
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Geng Z, Torki M, Kaveh M, Beigi M, Yang X. Characteristics and multi-objective optimization of carrot dehydration in a hybrid infrared /hot air dryer. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114229] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Tepe FB. Impact of Pretreatments and Hybrid Microwave Assisting on Drying Characteristics and Bioactive Properties of Apple Slices. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17067] [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)
- Fadime Begüm Tepe
- Department of Food Technology, Şebinkarahisar Vocational School of Technical Science Giresun University Giresun Turkey
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Bogusz R, Smetana S, Wiktor A, Parniakov O, Pobiega K, Rybak K, Nowacka M. The selected quality aspects of infrared-dried black soldier fly (Hermetia illucens) and yellow mealworm (Tenebrio molitor) larvae pre-treated by pulsed electric field. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103085] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Mathematical Description of Changes of Dried Apple Characteristics during Their Rehydration. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12115495] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The mathematical description of changes of dried apples characteristics (mass gain, volume increase, dry matter loss, rehydration indices, and colour) during their rehydration was performed. The effect of conditions of both processes on model parameters were also considered. Apple slices (3 and 10 mm) and cubes (10 mm) were dried in natural convection (drying air velocity 0.01 m/s), forced convection (0.5 and 2 m/s), and fluidisation (6 m/s). Drying air temperatures (Td) were equal to 50, 60, and 70 °C. The rehydration process was carried out in distilled water at the temperatures (Tr) of 20, 45, 70, and 95 °C. Mass gain, volume increase, and dry matter loss were modelled using the following empirical models: Peleg, Pilosof–Boquet–Batholomai, Singh and Kulshrestha, Lewis (Newton), Henderson–Pabis, Page, and modified Page. Colour changes were described through applying the first-order model. Artificial neural networks (feedforward multilayer perceptron) were applied to make the rehydration indices and colour variations (ΔE) dependent on characteristic dimension, Td, drying air velocity, and Tr. The Page and the modified Page models can be considered to be the most appropriate in order to characterise the mass gain (RMSE = 0.0143–0.0619) and the volume increase (RMSE = 0.0142–0.1130), whereas the Peleg, Pilosof–Bouquet–Batholomai, and Singh and Kulshrestha models were found to be the most appropriate to characterise dry matter loss (RMSE = 0.0116–0.0454). The ANNs described rehydration indices and ΔE satisfactorily (RMSE = 0.0567–0.0802). Both considered process conditions influenced (although in different degree) the changes of the considered dried apple characteristics during their rehydration.
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Effect of Thermal and Non-Thermal Technologies on Kinetics and the Main Quality Parameters of Red Bell Pepper Dried with Convective and Microwave-Convective Methods. Molecules 2022; 27:molecules27072164. [PMID: 35408568 PMCID: PMC9000649 DOI: 10.3390/molecules27072164] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2022] [Revised: 03/23/2022] [Accepted: 03/25/2022] [Indexed: 11/17/2022] Open
Abstract
The drying process preserves the surplus of perishable food. However, to obtain a good-quality final product, different pretreatments are conducted before drying. Thus, the aim of the study was the evaluation of the effect of thermal (blanching treatments with hot water) and non-thermal technologies (pulsed electric field (PEF) and ultrasound (US)) on the kinetics of the drying process of red bell pepper. The convective and microwave-convective drying were compared based on quality parameters, such as physical (water activity, porosity, rehydration rate, and color) and chemical properties (total phenolic content, total carotenoids content, antioxidant activity, and total sugars content). The results showed that all of the investigated methods reduced drying time. However, the most effective was blanching, followed by PEF and US treatment, regardless of the drying technique. Non-thermal methods allowed for better preservation of bioactive compounds, such as vitamin C in the range of 8.2% to 22.5% or total carotenoid content in the range of 0.4% to 48%, in comparison to untreated dried material. Moreover, PEF-treated red bell peppers exhibited superior antioxidant activity (higher of about 15.2-30.8%) when compared to untreated dried samples, whereas sonication decreased the free radical scavenging potential by ca. 10%. In most cases, the pretreatment influenced the physical properties, such as porosity, color, or rehydration properties. Samples subjected to PEF and US treatment and dried by using a microwave-assisted method exhibited a significantly higher porosity of 2-4 folds in comparison to untreated material; this result was also confirmed by visual inspection of microtomography scans. Among tested methods, blanched samples had the most similar optical properties to untreated materials; however non-thermally treated bell peppers exhibited the highest saturation of the color.
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Tepe TK, Kadakal Ç. Determination of Drying Characteristics, Rehydration Properties and Shrinkage Ratio of Convective Dried Melon Slice with Some Pretreatments. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16544] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Tolga Kağan Tepe
- Department of Food Technology, Şebinkarahisar Vocational School of Technical Science Giresun University Giresun Turkey
| | - Çetin Kadakal
- Department of Food Engineering, Faculty of Engineering Pamukkale University Denizli Turkey
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