1
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Obajemihi OI, Cheng JH, Sun DW. Novel sequential and simultaneous infrared-accelerated drying technologies for the food industry: Principles, applications and challenges. Crit Rev Food Sci Nutr 2022; 63:1465-1482. [PMID: 36239579 DOI: 10.1080/10408398.2022.2126963] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Infrared drying (IRD) is considered an innovative drying solution for the food industry with advantages of energy-saving potentials, reduced drying time and production cost-effectiveness. However, IRD also suffers from drawbacks such as weak penetrative ability, and product overheating and burning. Therefore, over the years, significant progress has been made to overcome these shortcomings by developing infrared-accelerated drying (IRAD) technology based on the combination of IRD with other drying technologies. Although several reviews have been published on IRD, no review focusing on IRAD is yet available. The current review presents up-to-date knowledge and findings on the applications of IRAD technologies for enhancing the quality and safety of food. The fundamental principles and characteristics of IRAD, energy-saving potentials, simulation and optimization approaches for enhancing efficiency, and developments in various acceleration approaches by combining with other drying techniques for achieving better end-products are discussed, and challenges and future work for developing the novel accelerated drying technology are also presented. Due to the synergistic effects of sequential or simultaneous combined drying methods, the total drying time and energy required are drastically lowered with most IRAD technologies, and consequently there are significant improvements in the sensory, nutritional, and safety attributes of dried food products with better appearance and quality. The development of multi-wavelength IRAD systems based on infrared absorption bands, and the incorporation of novel sensing techniques for real-time monitoring during drying will further enhance process efficiency and food quality and safety.
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Affiliation(s)
- Obafemi Ibitayo Obajemihi
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, China
| | - Jun-Hu Cheng
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, China
| | - Da-Wen Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, China.,Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland
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2
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Chakraborty R, Samanta R, Das S. Preservation of Aloe vera and soybean flour fortified Granny Smith apple through optimised quartz-halogen radiated vacuum drying: kinetics and quality evaluation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:3564-3574. [PMID: 33280107 DOI: 10.1002/jsfa.10983] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/12/2019] [Revised: 09/18/2020] [Accepted: 12/06/2020] [Indexed: 06/12/2023]
Abstract
BACKGROUND Granny Smith (GS) apple has low protein content and poor antimicrobial properties; hence it has been blended with Aloe vera (AV; high ascorbic acid, antimicrobial and antioxidant properties) and soybean flour (SF; rich in phenols, flavonoids, ascorbic acid, total antioxidant and protein) in different proportions to obtain fortified GS, i.e. GSAVSF. Moreover, GS being a perishable fruit, its moisture content should be reduced to enhance shelf life. Accordingly, this GSAVSF was osmotically pre-dehydrated and finally dried through energy-efficient quartz-halogen radiation (QHR) assisted vacuum-drying (QHRVD) to produce dried GSAVSF i.e. (DGSAVSF) under optimized conditions. RESULTS The optimally dehydrated DGSAVSF product resulted in minimum moisture (4.85% w/w) and maximum protein (6.24 g kg-1 ) content. The application of osmotic dehydration and QHRVD afforded acceptable colour of DGSAVSF compared to GSAVSF (ΔEI * = 10.07 ± 0.21). A parametric drying model was formulated that corroborated well with Fick's equation. QHRVD rendered high moisture diffusivity (1.49 × 10-8 m2 s-1 ) and low activation energy (27.64 kJ mol-1 K-1 ). Appreciable quality improvements with respect to fresh GS concerning ascorbic acid (176.05%), total phenolic (579.07%), total flavonoid (333.33%) contents and 2,2'-diphenyl-1-picrylhydrazyl radical scavenging activity (446.71%) could be achieved. The product demonstrated satisfactory shelf life (1 × 104 CFU g-1 : aerobic mesophilic; 1 × 104 CFU g-1 : mould and yeast) and high rehydration ratio (4.25 ± 0.1). CONCLUSION The enrichment of GS with AV and SF along with optimal drying protocols could provide a quality fortified DGSAVSF through an energy-proficient sustainable process. The highly nutritious product with suitable colour, microbial stability and rehydration ratio also satisfied a 9-point hedonic scale, thus confirming consumer acceptability. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Rajat Chakraborty
- Department of Chemical Engineering, Jadavpur University, Kolkata, India
| | - Ritika Samanta
- Department of Chemical Engineering, Jadavpur University, Kolkata, India
| | - Sabyasachi Das
- Department of Chemical Engineering, Jadavpur University, Kolkata, India
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3
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Waghmare RB, Choudhary P, Moses J, Anandharamakrishnan C, Stapley AG. Trends in Approaches to Assist Freeze-Drying of Food: A Cohort Study on Innovations. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1875232] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Roji B. Waghmare
- Computational Modelling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Govt. Of India, Thanjavur, India
| | - P. Choudhary
- Computational Modelling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Govt. Of India, Thanjavur, India
| | - J.A. Moses
- Computational Modelling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Govt. Of India, Thanjavur, India
| | - Chinnaswamy Anandharamakrishnan
- Computational Modelling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Govt. Of India, Thanjavur, India
| | - Andrew G.F. Stapley
- Department of Chemical Engineering, Loughborough University, Leicestershire, UK
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4
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Nowak D, Jakubczyk E. The Freeze-Drying of Foods-The Characteristic of the Process Course and the Effect of Its Parameters on the Physical Properties of Food Materials. Foods 2020; 9:foods9101488. [PMID: 33080983 PMCID: PMC7603155 DOI: 10.3390/foods9101488] [Citation(s) in RCA: 49] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2020] [Revised: 10/01/2020] [Accepted: 10/15/2020] [Indexed: 12/15/2022] Open
Abstract
Freeze-drying, also known as lyophilization, is a process in which water in the form of ice under low pressure is removed from a material by sublimation. This process has found many applications for the production of high quality food and pharmaceuticals. The main steps of the freeze-drying process, such as the freezing of the product and primary and secondary drying, are described in this paper. The problems and mechanisms of each step of the freeze-drying process are also analyzed. The methods necessary for the selection of the primary and secondary end processes are characterized. The review contains a description of the effects of process conditions and the selected physical properties of freeze-dried materials, such as structural properties (shrinkage and density porosity), color, and texture. The study shows that little attention is given to the mechanical properties and texture of freeze-dried materials obtained from different conditions of the lyophilization process.
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5
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Khampakool A, Soisungwan S, You S, Park SH. Infrared Assisted Freeze-Drying (IRAFD) to Produce Shelf-Stable Insect Food from Protaetia brevitarsis (White-Spotted Flower Chafer) Larva. Food Sci Anim Resour 2020; 40:813-830. [PMID: 32968732 PMCID: PMC7492168 DOI: 10.5851/kosfa.2020.e60] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2020] [Revised: 07/28/2020] [Accepted: 07/28/2020] [Indexed: 11/06/2022] Open
Abstract
In this study, the potential of infrared assisted freeze-drying (IRAFD) was
tested for the production of shelf-stable edible insects: Protaetia
brevitarsis larva (larva of white-spotted flower chafer). The IRAFD
system was customized using an infrared lamp, K-type thermocouple, controller,
and data acquisition system. The infrared lamp provided the sublimation energy
for rapid freeze-drying (FD). The IRAFD conditions were continuous IRAFD-5.0
kW/m2 and IRAFD-5.0 kW/m2 at different weight
reduction (WR) (10%, 20%, and 30%). The continuous IRAFD
reduced the drying time to 247 min compared to the 2,833 min duration of FD
(p<0.05). The electrical energy could be reduced by more than 90%
through infrared radiation during FD (p<0.05). The Page model resulted in
the best prediction among the tested drying kinetic models. In terms of quality,
IRAFD showed significantly lower hardness, chewiness, and higher protein levels
than hot air drying and FD (p<0.05). IRAFD better preserved the glutamic
acid (6.30–7.29 g/100 g) and proline (3.84–5.54 g/100 g). The
external product appearance after IRAFD exhibited more air pockets and volume
expansion, which might result in a good consumer appeal. In conclusion, this
study reports the potential of IRAFD in producing shelf-stable and value-added
edible insects.
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Affiliation(s)
- Apinya Khampakool
- Department of Marine Food Science and Technology, Gangneung-Wonju National University, Gangneung 25457, Korea
| | - Salinee Soisungwan
- Department of Marine Food Science and Technology, Gangneung-Wonju National University, Gangneung 25457, Korea
| | - SangGuan You
- Department of Marine Food Science and Technology, Gangneung-Wonju National University, Gangneung 25457, Korea
| | - Sung Hee Park
- Department of Food Science and Technology, Seoul National University of Science and Technology, Seoul 01811, Korea
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6
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Chakraborty R, Roy S, Mondal P. Quartz halogen radiated fast and energy‐efficient convective vacuum drying of green tea fortified Himsagar mango: Optimization, kinetics, and quality assessment. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13441] [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)
| | - Sagarika Roy
- Chemical Engineering DepartmentJadavpur University Kolkata India
| | - Pijus Mondal
- Chemical Engineering DepartmentJadavpur University Kolkata India
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7
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Drying of green bell pepper slices using an IR-assisted Spouted Bed Dryer: An assessment of drying kinetics and energy consumption. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2019.102280] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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8
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Bhatta S, Stevanovic Janezic T, Ratti C. Freeze-Drying of Plant-Based Foods. Foods 2020; 9:E87. [PMID: 31941082 PMCID: PMC7022747 DOI: 10.3390/foods9010087] [Citation(s) in RCA: 89] [Impact Index Per Article: 22.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2019] [Revised: 01/03/2020] [Accepted: 01/09/2020] [Indexed: 11/17/2022] Open
Abstract
Vacuum freeze-drying of biological materials is one of the best methods of water removal, with final products of highest quality. The solid state of water during freeze-drying protects the primary structure and the shape of the products with minimal volume reduction. In addition, the lower temperatures in the process allow maximal nutrient and bioactive compound retention. This technique has been successfully applied to diverse biological materials, such as meats, coffee, juices, dairy products, cells, and bacteria, and is standard practice for penicillin, hormones, blood plasma, vitamin preparations, etc. Despite its many advantages, having four to ten times more energy requirements than regular hot air drying, freeze-drying has always been recognized as the most expensive process for manufacturing a dehydrated product. The application of the freeze-drying process to plant-based foods has been traditionally dedicated to the production of space shuttle goods, military or extreme-sport foodstuffs, and specialty foods such as coffee or spices. Recently, the market for 'natural' and 'organic' products is, however, strongly growing as well as the consumer's demand for foods with minimal processing and high quality. From this perspective, the market for freeze-dried plant-based foods is not only increasing but also diversifying. Freeze-dried fruits and vegetables chunks, pieces, or slices are nowadays majorly used in a wide range of food products such as confectionaries, morning cereals, soups, bakeries, meal boxes, etc. Instant drinks are prepared out of freeze-dried tea, coffee, or even from maple syrup enriched with polyphenol concentrated extracts from trees. The possibilities are endless. In this review, the application of freeze-drying to transform plant-based foods was analyzed, based on the recent research publications on the subject and personal unpublished data. The review is structured around the following related topics: latest applications of freeze-drying to plant-based foods, specific technological problems that could be found when freeze-drying such products (i.e., presence of cuticle; high sugar or lipid concentration), pretreatments and intensification technologies employed in freeze-drying of plant-based foods, and quality issues of these freeze-dried products.
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Affiliation(s)
- Sagar Bhatta
- Département Sciences du Bois et de la Forêt, Institute of Nutrition and Functional Foods, Université Laval, Quebec City, QC G1V 0A6, Canada; (S.B.); (T.S.J.)
| | - Tatjana Stevanovic Janezic
- Département Sciences du Bois et de la Forêt, Institute of Nutrition and Functional Foods, Université Laval, Quebec City, QC G1V 0A6, Canada; (S.B.); (T.S.J.)
| | - Cristina Ratti
- Département des Sols et de Génie Agroalimentaire, Institute of Nutrition and Functional Foods, Université Laval, Quebec City, QC G1V 0A6, Canada
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9
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Moradi M, Niakousari M, Mousavi Khaneghah A. Kinetics and mathematical modeling of thin layer drying of osmo‐treated
Aloe vera
(
Aloe barbadensis
) gel slices. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13180] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Mehdi Moradi
- Department of Biosystems EngineeringCollege of Agriculture, Shiraz University Shiraz Iran
| | - Mehrdad Niakousari
- Department of Food Science and TechnologyCollege of Agriculture, Shiraz University Shiraz Iran
| | - Amin Mousavi Khaneghah
- Department of Food ScienceFaculty of Food Engineering, University of Campinas (UNICAMP) São Paulo Brazil
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10
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Chen T, Wang L, Hu C. Treatment-related changes after short-term exposure of SD rats to Aloe vera whole-leaf freeze-dried powder. Int J Exp Pathol 2018; 98:248-259. [PMID: 29280285 DOI: 10.1111/iep.12242] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2016] [Accepted: 07/26/2017] [Indexed: 02/05/2023] Open
Abstract
Aloe vera is a widely used natural herb from which many sorts of commercial products have been derived using different preparation technologies. Aloe whole-leaf powder is one of the most popular subtypes. The long-term impact of aloe products has already been reported; however, there have been few studies about short-term exposure, and especially about the relative impact of Aloe vera whole-leaf freeze-dried powder (AWFP). To provide more toxicological data and to document the early changes induced by AWFP, in this study 120 SD rats were divided into four groups (control and 400/1200/2000 mg/kg treatment groups) and were administered AWFP once daily by oral gavage for 28 consecutive days, followed by a two week recovery phase. The results showed that AWFP could induce soft/loose changes in faeces. Significantly decreased white blood cell (WBC) counts, associated with reduced lymphocyte counts were also noted. The relative organ weight, including both organ-to-body weight ratio and organ-to-brain weight ratio of kidneys, was significantly increased in 2000 mg/kg compared with that in controls. Histopathologically, pigmentation in the kidneys and increased mucosal thickness in colon were also noted in a dose response groups. Other changes observed in the study were not considered to be treatment related, and 400 mg/kg was considered as the no-observed-adverse-effect level. The study provided clear evidence of treatment-related changes with a short-term exposure to AWFP. This is also the first report of the early colon morphologic changes associated with stool changes noted previously in-life phase, providing additional toxicity data which will contribute to our understanding about the short-term usage of AWFP as a remedy.
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Affiliation(s)
- Tao Chen
- West China School of Medicine, West China Hospital, Sichuan University, Chengdu, China.,National Chengdu Center for Safety Evaluation of Drugs, Chengdu, China
| | - Li Wang
- West China School of Medicine, West China Hospital, Sichuan University, Chengdu, China.,National Chengdu Center for Safety Evaluation of Drugs, Chengdu, China
| | - Chunyan Hu
- West China School of Medicine, West China Hospital, Sichuan University, Chengdu, China.,National Chengdu Center for Safety Evaluation of Drugs, Chengdu, China
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11
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Co-extrusion of food grains-banana pulp for nutritious snacks: optimization of process variables. Journal of Food Science and Technology 2017; 54:2704-2716. [PMID: 28928510 DOI: 10.1007/s13197-017-2707-4] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/11/2017] [Accepted: 05/16/2017] [Indexed: 10/19/2022]
Abstract
Present study was undertaken to optimize the process conditions for development of food grains (maize, defatted soy flour, sesame seed)-banana based nutritious expanded snacks using extrusion processing. Experiments were designed using Box-Behnken design with banana pulp (8-24 g), screw speed (300-350 rpm) and feed moisture (14-16% w.b.). Seven responses viz. expansion ratio (ER), bulk density (BD), water absorption index (WAI), protein, minerals, iron and sensory acceptability were considered for optimizing independent parameters. ER, BD, WAI, protein content, total minerals, iron content, and overall acceptability ranged 2.69-3.36, 153.43-238.83 kg/m3, 4.56-4.88 g/g, 15.19-15.52%, 2.06-2.27%, 4.39-4.67 mg/100 g (w.b.) and 6.76-7.36, respectively. ER was significantly affected by all three process variables while BD was influenced by banana pulp and screw speed only. Studied process variables did not affected colour quality except 'a' value with banana pulp and screw speed. Banana pulp had positive correlation with water solubility index, total minerals and iron content and negative with WAI, protein and overall acceptability. Based upon multiple response analysis, optimized conditions were 8 g banana pulp, 350 rpm screw speed and 14% feed moisture indicating the protein, calorie, iron content and overall sensory acceptability in sample as 15.46%, 401 kcal/100 g, 4.48 mg/100 g and 7.6 respectively.
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12
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Antal T, Tarek M, Tarek-Tilistyák J, Kerekes B. Comparative Effects of Three Different Drying Methods on Drying Kinetics and Quality of Jerusalem Artichoke (Helianthus tuberosus
L.). J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12971] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Tamás Antal
- Department of Vehicle and Agricultural Engineering; Institute of Engineering and Agricultural Sciences, University of Nyíregyháza; Kótaji Str. 9-11, H-4400 Nyiregyhaza Hungary
| | - Mohamed Tarek
- Department of Vehicle and Agricultural Engineering; Institute of Engineering and Agricultural Sciences, University of Nyíregyháza; Kótaji Str. 9-11, H-4400 Nyiregyhaza Hungary
| | - Judit Tarek-Tilistyák
- Department of Vehicle and Agricultural Engineering; Institute of Engineering and Agricultural Sciences, University of Nyíregyháza; Kótaji Str. 9-11, H-4400 Nyiregyhaza Hungary
| | - Benedek Kerekes
- Department of Vehicle and Agricultural Engineering; Institute of Engineering and Agricultural Sciences, University of Nyíregyháza; Kótaji Str. 9-11, H-4400 Nyiregyhaza Hungary
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13
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Antal T, Kerekes B. Investigation of Hot Air- and Infrared-Assisted Freeze-Drying of Apple. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12603] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Tamás Antal
- Department of Vehicle and Agricultural Engineering; Institute of Engineering and Agricultural Sciences; College of Nyíregyháza; Sóstói str. 31/B. 4400 Nyiregyhaza Hungary
| | - Benedek Kerekes
- Department of Vehicle and Agricultural Engineering; Institute of Engineering and Agricultural Sciences; College of Nyíregyháza; Sóstói str. 31/B. 4400 Nyiregyhaza Hungary
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14
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Mridula D, Sahay D, Gupta R, Goswami D. Development of biopolymer coated calcium fortified rice using spraying and soaking methods. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.11.020] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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15
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Kiran P, Rao PS. Rheological and structural characterization of prepared aqueous Aloe vera dispersions. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.05.033] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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16
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Chakraborty R, RoyChowdhury D. Optimization of biological-hydroxyapatite supported iron catalyzed methyl oleate synthesis using response surface methodology. J Taiwan Inst Chem Eng 2014. [DOI: 10.1016/j.jtice.2013.05.006] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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17
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Shi Q, Zheng Y, Zhao Y. Optimization of Combined Heat Pump and Microwave Drying of Yacon (S
mallanthus sonchifolius
) Using Response Surface Methodology. J FOOD PROCESS PRES 2013. [DOI: 10.1111/jfpp.12189] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Qilong Shi
- School of Agricultural Engineering and Food Science; Shandong University of Technology; Zhang Zhou Road Zibo Shandong Province 255049 China
| | - Yaqin Zheng
- School of Agricultural Engineering and Food Science; Shandong University of Technology; Zhang Zhou Road Zibo Shandong Province 255049 China
| | - Ya Zhao
- School of Agricultural Engineering and Food Science; Shandong University of Technology; Zhang Zhou Road Zibo Shandong Province 255049 China
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18
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Chaudhuri S, Chakraborty R, Bhattacharya P. Optimization of biodegradation of natural fiber (Chorchorus capsularis): HDPE composite using response surface methodology. IRANIAN POLYMER JOURNAL 2013. [DOI: 10.1007/s13726-013-0185-8] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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19
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Abstract
The Objective of this work is to know effect of inserting hot air from reservoir to the process of vacuum freeze drying. Tentacle of jelly fish as sample with constant weight 50 g and placed at insulator and teflon container which isolated, the samples were freeze dried with condition at experiment varying between inserting and without inserting hot air at temperature 27°C and also heating from heat loss condenser. The result of experiment shows that while inserting hot air into vacuum freeze drying make pressure rise in until pressure reach 40 mbar. And this phenomena make material evaporation and this event cant be done in vacuum freeze drying. And when without hot air reservoir the pressure can reach 3.5 mbar and the subimation can be done in this process. Vacuum freeze drying process without hot air reservoir need time 12.5 hours and for vacuum freeze drying with hot air reservoir need time 11 hour to drying 50 g of jelly fish tentacle. For process with insulator tray the material can be done in 22,7 hour with internal freezing. From this experiment can be concluded that for vacuum freeze drying with inserting hot air need more ability of vacuum pump specially in flowrate and ultimate vacuum to keep the chamber pressure below triple point condition.
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20
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Adhami S, Rahimi A, Hatamipour MS. Freeze drying of quince (Cydonia oblonga): Modelling of drying kinetics and characteristics. KOREAN J CHEM ENG 2013. [DOI: 10.1007/s11814-013-0038-3] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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21
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Šumić Z, Tepić A, Vidović S, Jokić S, Malbaša R. Optimization of frozen sour cherries vacuum drying process. Food Chem 2013; 136:55-63. [DOI: 10.1016/j.foodchem.2012.07.102] [Citation(s) in RCA: 55] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2012] [Revised: 07/09/2012] [Accepted: 07/24/2012] [Indexed: 11/27/2022]
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22
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Borgognoni CF, Bevilacqua JDS, Pitombo RNDM. Freeze-drying microscopy in mathematical modeling of a biomaterial freeze-drying. BRAZ J PHARM SCI 2012. [DOI: 10.1590/s1984-82502012000200003] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
Abstract
Transplantation brings hope for many patients. A multidisciplinary approach on this field aims at creating biologically functional tissues to be used as implants and prostheses. The freeze-drying process allows the fundamental properties of these materials to be preserved, making future manipulation and storage easier. Optimizing a freeze-drying cycle is of great importance since it aims at reducing process costs while increasing product quality of this time-and-energy-consuming process. Mathematical modeling comes as a tool to help a better understanding of the process variables behavior and consequently it helps optimization studies. Freeze-drying microscopy is a technique usually applied to determine critical temperatures of liquid formulations. It has been used in this work to determine the sublimation rates of a biological tissue freeze-drying. The sublimation rates were measured from the speed of the moving interface between the dried and the frozen layer under 21.33, 42.66 and 63.99 Pa. The studied variables were used in a theoretical model to simulate various temperature profiles of the freeze-drying process. Good agreement between the experimental and the simulated results was found.
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