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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.
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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
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Effects of different pretreatment methods on drying kinetics, three-dimensional deformation, quality characteristics and microstructure of dried apple slices. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103216] [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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Pei Y, Li Z, Ling C, Jiang L, Wu X, Song C, Li J, Song F, Xu W. An improvement of far-infrared drying for ginger slices with computer vision and fuzzy logic control. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01453-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Zang Y, Yao X, Cao Y, Niu Y, Liu H, Xiao H, Zheng X, Wang Q, Zhu R. Real‐time detection system for moisture content and color change in jujube slices during drying process. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15539] [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)
- Yong‐zhen Zang
- College of Mechanical and Electrical Engineering Shihezi University Shihezi China
- Key Laboratory of Northwest Agricultural Equipment Ministry of Agriculture Shihezi China
| | - Xue‐Dong Yao
- College of Mechanical and Electrical Engineering Shihezi University Shihezi China
- Key Laboratory of Northwest Agricultural Equipment Ministry of Agriculture Shihezi China
| | - Yu‐xue Cao
- College of Mechanical and Electrical Engineering Shihezi University Shihezi China
- Key Laboratory of Northwest Agricultural Equipment Ministry of Agriculture Shihezi China
| | - Yu‐bao Niu
- College of Mechanical and Electrical Engineering Shihezi University Shihezi China
- Key Laboratory of Northwest Agricultural Equipment Ministry of Agriculture Shihezi China
| | - Huan Liu
- College of Mechanical and Electrical Engineering Shihezi University Shihezi China
- Key Laboratory of Northwest Agricultural Equipment Ministry of Agriculture Shihezi China
| | - Hong‐Wei Xiao
- College of Mechanical and Electrical Engineering Shihezi University Shihezi China
- College of Engineering China Agricultural University Beijing China
| | - Xia Zheng
- College of Mechanical and Electrical Engineering Shihezi University Shihezi China
- Key Laboratory of Northwest Agricultural Equipment Ministry of Agriculture Shihezi China
| | - Qiang Wang
- College of Mechanical and Electrical Engineering Shihezi University Shihezi China
- Key Laboratory of Northwest Agricultural Equipment Ministry of Agriculture Shihezi China
| | - Rong‐Guang Zhu
- College of Mechanical and Electrical Engineering Shihezi University Shihezi China
- Key Laboratory of Northwest Agricultural Equipment Ministry of Agriculture Shihezi China
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Chen A, Achkar GEL, Liu B, Bennacer R. Experimental study on moisture kinetics and microstructure evolution in apples during high power microwave drying process. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110362] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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6
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Computer vision online measurement of shiitake mushroom (Lentinus edodes) surface wrinkling and shrinkage during hot air drying with humidity control. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110253] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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Chen J, Zhang M, Xu B, Sun J, Mujumdar AS. Artificial intelligence assisted technologies for controlling the drying of fruits and vegetables using physical fields: A review. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.08.015] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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8
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Water molecular state in 1-hexylpyridinium hexafluorophosphate: Water mean cluster size as a function of water concentration. J Mol Liq 2019. [DOI: 10.1016/j.molliq.2019.111109] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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9
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Application of computer vision technique for physical quality monitoring of turmeric slices during direct solar drying. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9968-0] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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10
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Huang XY, Pan SH, Sun ZY, Ye WT, Aheto JH. Evaluating quality of tomato during storage using fusion information of computer vision and electronic nose. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12832] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Xing-yi Huang
- School of Food and Biological Engineering; Jiangsu University; Zhenjiang Jiangsu P. R. China
| | - Si-hui Pan
- School of Food and Biological Engineering; Jiangsu University; Zhenjiang Jiangsu P. R. China
| | - Zhao-yan Sun
- School of Food and Biological Engineering; Jiangsu University; Zhenjiang Jiangsu P. R. China
| | - Wei-tao Ye
- School of Food and Biological Engineering; Jiangsu University; Zhenjiang Jiangsu P. R. China
| | - Joshua Harrington Aheto
- School of Food and Biological Engineering; Jiangsu University; Zhenjiang Jiangsu P. R. China
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Sun Q, Zhang M, Mujumdar AS. Recent developments of artificial intelligence in drying of fresh food: A review. Crit Rev Food Sci Nutr 2018; 59:2258-2275. [PMID: 29493285 DOI: 10.1080/10408398.2018.1446900] [Citation(s) in RCA: 65] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Abstract
Intellectualization is an important direction of drying development and artificial intelligence (AI) technologies have been widely used to solve problems of nonlinear function approximation, pattern detection, data interpretation, optimization, simulation, diagnosis, control, data sorting, clustering, and noise reduction in different food drying technologies due to the advantages of self-learning ability, adaptive ability, strong fault tolerance and high degree robustness to map the nonlinear structures of arbitrarily complex and dynamic phenomena. This article presents a comprehensive review on intelligent drying technologies and their applications. The paper starts with the introduction of basic theoretical knowledge of ANN, fuzzy logic and expert system. Then, we summarize the AI application of modeling, predicting, and optimization of heat and mass transfer, thermodynamic performance parameters, and quality indicators as well as physiochemical properties of dried products in artificial biomimetic technology (electronic nose, computer vision) and different conventional drying technologies. Furthermore, opportunities and limitations of AI technique in drying are also outlined to provide more ideas for researchers in this area.
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Affiliation(s)
- Qing Sun
- a State Key Laboratory of Food Science and Technology, Jiangnan University , Jiangsu , China.,c International Joint Laboratory on Food Safety, Jiangnan University , Jiangsu , China
| | - Min Zhang
- a State Key Laboratory of Food Science and Technology, Jiangnan University , Jiangsu , China.,b Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University , Wuxi , China
| | - Arun S Mujumdar
- d Department of Bioresource Engineering, Macdonald Campus, McGill University, Ste. Anne de Bellevue , Quebec , Canada
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Monitoring and Optimization of the Process of Drying Fruits and Vegetables Using Computer Vision: A Review. SUSTAINABILITY 2017. [DOI: 10.3390/su9112009] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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13
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Bitar M, Roudaut G, Maalouly J, Brandès S, Gougeon RD, Cayot P, Bou-Maroun E. Water sorption isotherms of molecularly imprinted polymers. Relation between water binding and iprodione binding capacity. REACT FUNCT POLYM 2017. [DOI: 10.1016/j.reactfunctpolym.2017.02.012] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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14
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15
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Figiel A, Michalska A. Overall Quality of Fruits and Vegetables Products Affected by the Drying Processes with the Assistance of Vacuum-Microwaves. Int J Mol Sci 2016; 18:ijms18010071. [PMID: 28042845 PMCID: PMC5297706 DOI: 10.3390/ijms18010071] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2016] [Revised: 12/25/2016] [Accepted: 12/26/2016] [Indexed: 11/27/2022] Open
Abstract
The seasonality of fruits and vegetables makes it impossible to consume and use them throughout the year, thus numerous processing efforts have been made to offer an alternative to their fresh consumption and application. To prolong their availability on the market, drying has received special attention as currently this method is considered one of the most common ways for obtaining food and pharmaceutical products from natural sources. This paper demonstrates the weakness of common drying methods applied for fruits and vegetables and the possible ways to improve the quality using different drying techniques or their combination with an emphasis on the microwave energy. Particular attention has been drawn to the combined drying with the assistance of vacuum-microwaves. The quality of the dried products was ascribed by chemical properties including the content of polyphenols, antioxidant capacity and volatiles as well as physical parameters such as color, shrinkage, porosity and texture. Both these fields of quality classification were considered taking into account sensory attributes and energy aspects in the perspective of possible industrial applications. In conclusion, the most promising way for improving the quality of dried fruit and vegetable products is hybrid drying consisting of osmotic dehydration in concentrated fruit juices followed by heat pump drying and vacuum-microwave finish drying.
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Affiliation(s)
- Adam Figiel
- Institute of Agricultural Engineering, Wrocław University of Environmental and Life Science, Str. Chełmońskiego 37a, 51-630 Wrocław, Poland.
| | - Anna Michalska
- Institute of Agricultural Engineering, Wrocław University of Environmental and Life Science, Str. Chełmońskiego 37a, 51-630 Wrocław, Poland.
- Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Division of Food Science, Str. Tuwima 10, 10-748 Olsztyn, Poland.
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Ghaitaranpour A, Rastegar A, Tabatabaei Yazdi F, Mohebbi M, Alizadeh Behbahani B. Application of Digital Image Processing in Monitoring some Physical Properties of Tarkhineh during Drying. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12861] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Arash Ghaitaranpour
- Department of Food Science and Technology, Faculty of Agriculture; Ferdowsi University of Mashhad; Mashhad Iran
| | - Amir Rastegar
- Department of Food Science and Technology, Faculty of Agriculture; Ferdowsi University of Mashhad; Mashhad Iran
| | - Farideh Tabatabaei Yazdi
- Department of Food Science and Technology, Faculty of Agriculture; Ferdowsi University of Mashhad; Mashhad Iran
| | - Mohebbat Mohebbi
- Department of Food Science and Technology, Faculty of Agriculture; Ferdowsi University of Mashhad; Mashhad Iran
| | - Behrooz Alizadeh Behbahani
- Department of Food Science and Technology, Faculty of Agriculture; Ferdowsi University of Mashhad; Mashhad Iran
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17
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Li J, Qian ZQ. The Application of Image Acquisition and Analysis Techniques to the Field of Drying. FOOD ENGINEERING REVIEWS 2016. [DOI: 10.1007/s12393-016-9146-2] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Calvo H, Moreno-Armendáriz MA, Godoy-Calderón S. A practical framework for automatic food products classification using computer vision and inductive characterization. Neurocomputing 2016. [DOI: 10.1016/j.neucom.2015.06.095] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Pacheco-Aguirre F, García-Alvarado M, Corona-Jiménez E, Ruiz-Espinosa H, Cortés-Zavaleta O, Ruiz-López I. Drying modeling in products undergoing simultaneous size reduction and shape change: Appraisal of deformation effect on water diffusivity. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2015.04.031] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Ivorra E, Sánchez A, Camarasa J, Diago M, Tardaguila J. Assessment of grape cluster yield components based on 3D descriptors using stereo vision. Food Control 2015. [DOI: 10.1016/j.foodcont.2014.09.004] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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21
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Drying of shrinkable food products: Appraisal of deformation behavior and moisture diffusivity estimation under isotropic shrinkage. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2014.07.022] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Hosseinpour S, Rafiee S, Aghbashlo M, Mohtasebi SS. A novel image processing approach for in-line monitoring of visual texture during shrimp drying. J FOOD ENG 2014. [DOI: 10.1016/j.jfoodeng.2014.07.003] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Aghbashlo M, Hosseinpour S, Ghasemi-Varnamkhasti M. Computer vision technology for real-time food quality assurance during drying process. Trends Food Sci Technol 2014. [DOI: 10.1016/j.tifs.2014.06.003] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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