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El-Mesery HS, Hu Z, Ashiagbor K, Rostom M. A study into how thickness, infrared intensity, and airflow affect drying kinetics, modeling, activation energy, and quality attributes of apple slices using infrared dryer. J Food Sci 2024; 89:2895-2908. [PMID: 38578126 DOI: 10.1111/1750-3841.17064] [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: 11/22/2023] [Revised: 03/03/2024] [Accepted: 03/19/2024] [Indexed: 04/06/2024]
Abstract
Drying is a widely recognized process that reduces the need for storage and shipping weight, keeps free water out of the product, and prolongs its shelf life. An infrared dryer was designed to dry apples under different drying conditions. Apple slices of 6-, 4-, and 2-mm thicknesses were dried at intensities 0.130, 0.225, and 0.341 W/cm2 and airflow 1.0, 0.5, and 1.5 m/s. The dehydrating period was prolonged with higher airflow and shortened with higher infrared intensity (IR). The shortest dehydrating period was verified by 190 min at 0.341 W/cm2, 0.5 m/s under 2 mm thickness. Increasing the sample thickness from 2 to 4 mm and then to 6 mm resulted in an 84% and 192% increase in drying time, respectively. Dehydrated apples had water activity values ranging from 0.30 to 0.40. The shrinkage ratio increased with an increase in infrared radiation intensity. However, it decreased with an increase in air velocity, while the rehydration ratio decreased with an increase in radiation intensity and increased with an increase in air velocity. Regarding total color change, apple slice thickness was a major factor. The effective diffusivities varied between 2.6 and 9.0 𝗑10-10 m2/s under different drying conditions. The dehydrating curves of apples were best described by the model developed by Midilli et al.
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Affiliation(s)
- Hany S El-Mesery
- School of Energy and Power Engineering, Jiangsu University, Zhenjiang, China
- Agricultural Engineering Research Institute, Agricultural Research Center, Giza, Egypt
| | - Zicheng Hu
- School of Energy and Power Engineering, Jiangsu University, Zhenjiang, China
| | - Kwami Ashiagbor
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Merit Rostom
- Academy of Scientific Research and Technology, ASRT, Cairo, Egypt
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2
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Polat A, Taskin O, Izli N. Assessment of freeze, continuous, and intermittent infrared drying methods for sliced persimmon. J Food Sci 2024; 89:2332-2346. [PMID: 38380681 DOI: 10.1111/1750-3841.16994] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2023] [Revised: 01/23/2024] [Accepted: 02/02/2024] [Indexed: 02/22/2024]
Abstract
Persimmons contribute positively to human health. Although off-season utilization typically presents a challenge due to permissions' perishable nature, it may become feasible through the implementation of appropriate drying methods. In this study, round sliced samples were dried to assess drying kinetics, modeling potential, color attributes, rehydration capacity, energy consumption (EC), cost index, and thermal properties. The fruits were subjected to distinct drying methodologies including freeze-drying, continuous infrared drying (300, 400, and 500 W), and intermittent infrared drying (PR = 1 [continuous], PR = 2 [30 s on-30 s off], and PR = 3 [20 s on-40 s off]). The duration of the drying process ranged from 40 to 390 min. It was determined that the most suitable models for depicting continuous and infrared drying kinetics of persimmon fruit were the Midilli et al. and Page models, whereas the Logarithmic model was identified as the optimal choice for characterization of freeze-drying kinetics. Assessment of EC revealed that both intermittent and continuous infrared drying methods incurred lower energy expenditure in comparison to the freeze-drying technique. Remarkably, throughout the course of the infrared drying processes, product surface temperatures varied between 106.33 and 22.65°C across different treatments. Despite its high EC, it has been found that high-quality products are produced by freeze-drying. However, infrared and intermittent infrared applications can be a low energy cost and feasible method for drying persimmon with a shorter duration. PRACTICAL APPLICATION: Persimmon is an important fruit with high nutritional value. However, as with many fresh products, they have a short shelf life. Within the scope of this research, three different drying methodologies were employed in the desiccation of persimmon specimens, and the impact of these methodologies on the overall qualitative attributes of the persimmon product was investigated. Despite its elevated energy consumption, the freeze-drying approach was found to yield high-quality products. Moreover, it was discerned that infrared drying represented a viable and expeditious alternative for drying the fruit, particularly when executed intermittently.
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Affiliation(s)
- Ahmet Polat
- Department of Biosystems Engineering, Faculty of Agriculture, Bursa Uludag University, Bursa, Turkey
| | - Onur Taskin
- Department of Biosystems Engineering, Faculty of Agriculture, Bursa Uludag University, Bursa, Turkey
| | - Nazmi Izli
- Department of Biosystems Engineering, Faculty of Agriculture, Bursa Uludag University, Bursa, Turkey
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El-Mesery HS, Ashiagbor K, Hu Z, Rostom M. Mathematical modeling of thin-layer drying kinetics and moisture diffusivity study of apple slices using infrared conveyor-belt dryer. J Food Sci 2024; 89:1658-1671. [PMID: 38317418 DOI: 10.1111/1750-3841.16967] [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: 11/07/2023] [Revised: 12/29/2023] [Accepted: 01/17/2024] [Indexed: 02/07/2024]
Abstract
The drying features of apples at different infrared drying settings were investigated. The drying time, moisture-effective diffusion, and activation energy of infrared dried apples were measured experimentally and statistically as a function of slice thicknesses, radiation intensity, and air velocity. The infrared intensity of 0.225, 0.130, and 0.341 W/cm2 , slice thicknesses of 6, 4, and 2 mm, and airflow of 0.5, 1.0, and 1.5 m/s were used to dry apple slices. The data shows that the drying time reduced as IR increased, but airflow and slice thickness increased. Eight statistical factors were used to compare 11 alternative mathematical drying models. The experimentally acquired drying curves were matched to the thin-layer drying equations. According to the calculations, the Midilli et al. equation had the greatest (efficiency and R2 ) and lowest (χ2 , sum of squared errors, standard error of estimate, standard error, standard deviation of difference) values. As a result, this equation is the best for modeling the drying curves of apple slices across all drying circumstances. The optimum moisture diffusivity value varied from 2.59 to 9.07 × 10-10 m2 /s. The mean activation energy was determined to be 19.02-29.83 kJ/mol under various experimental conditions.
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Affiliation(s)
- Hany S El-Mesery
- School of Energy and Power Engineering, Jiangsu University, Zhenjiang, China
- Agricultural Engineering Research Institute, Agricultural Research Center, Dokki, Egypt
| | - Kwami Ashiagbor
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Zicheng Hu
- School of Energy and Power Engineering, Jiangsu University, Zhenjiang, China
| | - Merit Rostom
- Academy of Scientific Research and Technology, Cairo, Egypt
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Igbozulike AO, Ndirika VIO, Simonyan KJ. Evaluation of energy consumption in drying African oil bean seeds using response surface methodology. ARAB JOURNAL OF BASIC AND APPLIED SCIENCES 2023. [DOI: 10.1080/25765299.2023.2191955] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/30/2023] Open
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5
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Guo X, Hao Q, Qiao X, Li M, Qiu Z, Zheng Z, Zhang B. An evaluation of different pretreatment methods of hot-air drying of garlic: Drying characteristics, energy consumption and quality properties. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114685] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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6
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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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7
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Yang R, Chen J. Recent application of artificial neural network in microwave drying of foods: a mini-review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:6202-6210. [PMID: 35567404 DOI: 10.1002/jsfa.12008] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/10/2022] [Revised: 03/25/2022] [Accepted: 05/14/2022] [Indexed: 06/15/2023]
Abstract
The microwave-assisted thermal process is a high-efficiency drying method and is promising to be applied in the food industry. However, the prediction of the thermal treatment results from such a dynamic and complicated process can be difficult. Additionally, the determination of the optimal drying parameters, such as drying temperature, microwave power, and drying time for optimized performance can also be hard. Recently, extensive research has been focusing on the use of artificial neural network (ANN) models in the laboratory-scale microwave drying processes and has shown the feasibility of such application. As a regression tool, the ANN models have been widely used in predicting drying performance; when integrated with additional optimizing algorithms, the ANN models could be used for drying parameter optimization; and when combined with real-time measuring techniques (e.g. nuclear magnetic resonance), the ANN models could be used for monitoring and controlling the drying process in a dynamic sense. Future research could focus on testing the developed ANN models in industrial-scale microwave drying processes and applying the ANN models in microwave drying kinetics research for optimizing the dynamic drying processes. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Ran Yang
- Department of Food Science, University of Tennessee, Knoxville, TN, USA
| | - Jiajia Chen
- Department of Food Science, University of Tennessee, Knoxville, TN, USA
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8
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Lara N, Osorio F, Ruales J. Variables related to microwave heating-toasting time and water migration assessment with kernel size approaches of specialty maize types. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:6088-6099. [PMID: 35470869 DOI: 10.1002/jsfa.11961] [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: 11/26/2021] [Revised: 04/08/2022] [Accepted: 04/26/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND Three main maize types with specialty kernels are used to make ready-to-eat maize by traditional toasting, and microwave toasting may be an innovative application. However, little is known of the toasting process of these Andean maize types. Therefore, the present study aimed to explore the behavior of a broad scope of variables in these maize types. The kernels were packed in sealed paper envelopes and subjected to six microwave heating-toasting times from 0 to 390 s. Subsequently, with actual kernel size approaches, water content (WC), water ratio (WR), and water loss (WL) were analyzed. RESULTS In addition to WC, WR, and WL, the surface area (S), volume (V), and geometric mean diameter (GMD) behaved like time-related variables with a high correlation depending on the maize types and kernel dimensions. Thus, the WC, WR, and WL third-order polynomial regression curves computed with the spatial (S/V)2 and distance (GMD/2)2 approaches indicated the water variation at each microwave heating-toasting time with a clear difference among maize types a0, a1, and a2. Regarding their exchange profiles without and with the spatial (S/V)2 approach, the maximum rates showed significant differences between maize types and WC and WL. Likewise, the maximum rates displayed significant differences between the spatial (S/V)2 and distance (GMD/2)2 approaches, revealing a notable lack of consistency with the distance (GMD/2)2 approach. CONCLUSION The kernel size approaches revealed that water migration rates depended on differences in maize types. Such basic information represents the first insight into more physical-based models of water diffusion during raw microwave maize heating-toasting. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Nelly Lara
- Departamento de Ciencia de Alimentos y Biotecnología, Escuela Politécnica Nacional, Quito, Ecuador
- CADET, Facultad de Ciencias Agrícolas, Universidad Central del Ecuador, Calle Universitaria s/n, Tumbaco, Ecuador
| | - Fernando Osorio
- Departamento de Ciencia y Tecnología de Alimentos, Universidad de Santiago de Chile, Santiago, Chile
| | - Jenny Ruales
- Departamento de Ciencia de Alimentos y Biotecnología, Escuela Politécnica Nacional, Quito, Ecuador
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9
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An NN, Li D, Wang LJ, Wang Y. Factors affecting energy efficiency of microwave drying of foods: an updated understanding. Crit Rev Food Sci Nutr 2022; 64:2618-2633. [PMID: 36134904 DOI: 10.1080/10408398.2022.2124947] [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
Microwave drying (MWD) is an efficient dielectric drying method in food, with advantages such as volumetric heating, fast drying, safety, and good product quality. As a key indicator of a dryer's market value, energy efficiency is of concern to sellers and dryer manufacturers. This paper systematically reviewed the quantification methods and influencing factors of energy efficiency of microwave drying in food application from different perspectives. Mechanisms and possible improvements of these factors are highlighted. Future trends in improving the energy efficiency of MWD are proposed. Energy consumption of MWD depends on a variety of factors such as equipment structure, drying conditions (microwave power, frequency, temperature, and air velocity), material properties, and combined/hybrid drying technologies. The drying system can be effectively improved if these parameters are adjusted appropriately and taking the processing cost into consideration. Although a good product can be obtained by pretreatment or combined/hybrid drying method, it may consume more energy. Future research should develop artificial intelligence, renewable energy, and computational fluid dynamics technology to pave the way for large-scale application of MWD and reduce energy consumption.
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Affiliation(s)
- Nan-Nan An
- College of Engineering, Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Energy R & D Center for Non-food Biomass, China Agricultural University, Beijing, China
| | - Dong Li
- College of Engineering, Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Energy R & D Center for Non-food Biomass, China Agricultural University, Beijing, China
| | - Li-Jun Wang
- College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, Beijing, China
| | - Yong Wang
- School of Chemical Engineering, UNSW, Sydney, NSW, Australia
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10
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Effect of Osmotic Dehydration Pretreatment on the Drying Characteristics and Quality Properties of Semi-Dried (Intermediate) Kumquat (Citrus japonica) Slices by Vacuum Dryer. Foods 2022; 11:foods11142139. [PMID: 35885381 PMCID: PMC9325257 DOI: 10.3390/foods11142139] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2022] [Revised: 07/05/2022] [Accepted: 07/08/2022] [Indexed: 02/02/2023] Open
Abstract
The effect of osmotic dehydration (OD) pretreatments at different temperatures and immersion times on drying characteristics, total phenolic content (TPC), total antioxidant activity (TAA) (DPPH and CUPRAC methods), and color of kumquat slices dried under vacuum conditions (70 °C-100 mbar) was investigated. The OD pretreatment was performed in a sucrose solution (45 °Bx) at the temperatures of 40 and 50 °C and immersed at times of 30, 60, and 90 min. OD before vacuum drying decreased the total required drying time by up to 70 min compared to the control non-pretreated samples. Page, Modified Page, Henderson Pabis, and Two Terms Exponential models were found to satisfactorily describe the drying behavior of thin layer dried kumquat slices. The minimum and maximum values of effective moisture diffusivity (Deff) for semi-dried kumquat slices were 5.04 × 10−8 to 7.19 × 10−8, respectively. OD treatments induced a decline in TPC (5.30–33.92%) and TAA (23.63–59.34% and 4.17–31.67% for DPPH and CUPRAC assays, respectively) of kumquat slices. It was observed that OD pre-treatment can decrease the gross drying time, and make the color and sensorial attributes of dried kumquats better.
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11
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Guemouni S, Mouhoubi K, Brahmi F, Dahmoune F, Belbahi A, Benyoub C, Adjeroud‐Abdellatif N, Atmani K, Bakhouche H, Boulekbache‐Makhlouf L, Madani K. Convective and microwave drying kinetics and modeling of tomato slices, energy consumption, and efficiency. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14113] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
- Sara Guemouni
- Laboratoire de Biochimie, Biophysique, Biomathématiques et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
| | - Khokha Mouhoubi
- Laboratoire de Biochimie, Biophysique, Biomathématiques et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
| | - Fatiha Brahmi
- Laboratoire de Biochimie, Biophysique, Biomathématiques et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
| | - Farid Dahmoune
- Laboratoire de Biochimie, Biophysique, Biomathématiques et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
- Département des Sciences Biologiques, Faculté des Sciences de la Nature et de la Vie et des Sciences de la Terre Université de Bouira Bouira Algeria
| | - Amine Belbahi
- Laboratoire de Biochimie, Biophysique, Biomathématiques et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
- Département de Microbiologie et Biochimie, Faculté des Sciences University of M'sila M'sila Algeria
| | - Cylia Benyoub
- Laboratoire de Biochimie, Biophysique, Biomathématiques et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
| | - Nawel Adjeroud‐Abdellatif
- Laboratoire de Biochimie, Biophysique, Biomathématiques et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
| | - Karim Atmani
- Laboratoire de Biochimie, Biophysique, Biomathématiques et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
| | - Hicham Bakhouche
- Laboratoire de Biochimie, Biophysique, Biomathématiques et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
| | - Lila Boulekbache‐Makhlouf
- Laboratoire de Biochimie, Biophysique, Biomathématiques et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
| | - Khodir Madani
- Laboratoire de Biochimie, Biophysique, Biomathématiques et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
- Centre de recherche en technologie agro‐aimentaire, route de TargaOuzemour Bejaia Algeria
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12
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Infrared and Microwave as a dry blanching tool for Irish potato: Product quality, cell integrity, and artificial neural networks (ANNs) modeling of enzyme inactivation kinetic. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103010] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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13
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Kaveh M, Taghinezhad E, Witrowa‐Rajchert D, Imanian K, Khalife E, Nowacka M. Use of ultrasound pre‐treatment before microwave drying of kiwifruits – an optimization approach with response surface methodology. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16714] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Mohammad Kaveh
- Department of Petroleum Engineering College of Engineering Knowledge University, 44001 Erbil Iraq
| | - Ebrahim Taghinezhad
- Department of Agricultural Technology Engineering Moghan College of Agriculture and Natural Resources University of Mohaghegh Ardabili, Ardabil 56199‐11367 Ardabil Iran
| | - Dorota Witrowa‐Rajchert
- Department of Food Engineering and Process Management Institute of Food Sciences Warsaw University of Life Sciences‐SGGW, 02‐776 Warsaw Poland
| | - Kamal Imanian
- Agricultural Engineering Research Department West Azarbaijan Agricultural and Natural Resources Research and Education Center, AREEO Urmia Iran
| | - Esmail Khalife
- Department of Civil Engineering Cihan University‐ Erbil Kurdistan Region Iraq
| | - Małgorzata Nowacka
- Department of Food Engineering and Process Management Institute of Food Sciences Warsaw University of Life Sciences‐SGGW, 02‐776 Warsaw Poland
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14
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Drying characteristics and quality evaluation of ‘Ankara’ pear dried by electrohydrodynamic-hot air (EHD) method. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108774] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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15
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Kovacı T, Dikmen E, Şahin AŞ. Evaluation of Heat Mass Performances for Freeze Drying of Mint Leaves. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16536] [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)
- Tuğba Kovacı
- Isparta University of Applied Sciences Technology Faculty, Mechanical Engineering Department 32260 Isparta Turkey
| | - Erkan Dikmen
- Isparta University of Applied Sciences Technology Faculty, Mechanical Engineering Department 32260 Isparta Turkey
| | - Arzu Şencan Şahin
- Isparta University of Applied Sciences Technology Faculty, Mechanical Engineering Department 32260 Isparta Turkey
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16
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Xu J, Wang D, Lei Y, Cheng L, Zhuang W, Tian Y. Effects of combined ultrasonic and microwave vacuum drying on drying characteristics and physicochemical properties of Tremella fuciformis. ULTRASONICS SONOCHEMISTRY 2022; 84:105963. [PMID: 35240409 PMCID: PMC8889406 DOI: 10.1016/j.ultsonch.2022.105963] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/26/2021] [Revised: 02/09/2022] [Accepted: 02/23/2022] [Indexed: 05/08/2023]
Abstract
This study analyzes the effects of ultrasonic waves on the drying kinetics of Tremella fuciformis during microwave vacuum drying. The physicochemical properties and structural characteristics of T. fuciformis polysaccharides (TFPs) were studied by drying tremella samples using hot air drying (HAD), microwave vacuum drying, ultrasonic pretreatments with microwave vacuum drying (US + MVD), and air-borne ultrasonic pretreatments combined with microwave vacuum drying (USMVD) under acoustic energy densities of 0.14, 0.28, and 0.42 W/mL. The results showed that USMVD and US + MVD accelerated the mass transfer process of T. fuciformis. Compared with HAD treatment, TFP samples obtained by USMVD and US + MVD had a reduced molecular weight to a certain extent, and they had stronger shear thinning ability. In addition, USMVD-TFPs at 0.42 W/mL retained higher total sugar, reducing sugar, and uronic acid, and the degree of reduction in the monosaccharide component content was small.
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Affiliation(s)
- Jingxin Xu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, PR China
| | - Danni Wang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, PR China
| | - Yanping Lei
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, PR China
| | - Lujie Cheng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, PR China
| | - Weijing Zhuang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, PR China
| | - Yuting Tian
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, PR China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, PR China.
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17
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Bayana D, İçier F. Drying of tomato pomace in daylight simulated photovoltaic‐assisted drying system: Effects of daylight intensity and application mode. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.13990] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Damla Bayana
- Food Engineering Department, Graduate School of Natural and Applied Sciences Ege University Bornova Izmir Turkey
| | - Filiz İçier
- Department of Food Engineering, Faculty of Engineering Ege University Bornova Izmir Turkey
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18
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Chen C, Pan Z. Postharvest processing of tree nuts: Current status and future prospects-A comprehensive review. Compr Rev Food Sci Food Saf 2022; 21:1702-1731. [PMID: 35174625 DOI: 10.1111/1541-4337.12906] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2021] [Revised: 12/16/2021] [Accepted: 12/20/2021] [Indexed: 12/07/2022]
Abstract
Tree nuts are important economic crops and are consumed as healthy snacks worldwide. In recent years, the increasing needs for more efficient and effective postharvest processing technologies have been driven by the growing production, higher quality standards, stricter food safety requirements, development of new harvesting methods, and demand to achieve energy saving and carbon neutralization. Among all, the technologies related to drying, disinfection, and disinfestation and downstream processes, such as blanching, kernel peeling, and roasting, are the most important processes influencing the quality and safety of the products. These processes make up the largest contribution to the energy consumptions and environmental impacts stemming from tree nut production. Although many studies have been conducted to improve the processing efficiency and sustainability, and preserve the product quality and safety, information from these studies is fragmented and a centralized review highlighting the important technology advancements of postharvest processing of tree nuts would benefit the industry. In this comprehensive review, almonds, walnuts, and pistachios are selected as the representative crops of tree nuts. Current statuses, recent advances, and ongoing challenges in the scientific research as well as in the industrial processing practices of these tree nuts are summarized. Some new perspectives and applications of tree nut processing waste and by-products (such as the hulls and shells) are also discussed. In addition, future trends and research needs are highlighted. The material presented here will help both stakeholders and scientists to better understand postharvest tree nut processing and provide technological recommendations to improve the efficiency and sustainability, product quality and safety, and competitiveness of the industry.
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Affiliation(s)
- Chang Chen
- Department of Biological and Agricultural Engineering, University of California, Davis, Davis, California, USA
| | - Zhongli Pan
- Department of Biological and Agricultural Engineering, University of California, Davis, Davis, California, USA
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Enhancing the Efficacy of Microwave Blanching-cum-black Mould Inactivation of Whole Garlic (Allium sativum L.) Bulbs Using Ultrasound: Higher Inactivation of Peroxidase, Polyphenol Oxidase, and Aspergillus niger at Lower Processing Temperatures. FOOD BIOPROCESS TECH 2022; 15:635-655. [PMID: 35154557 PMCID: PMC8815399 DOI: 10.1007/s11947-022-02769-5] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2021] [Accepted: 01/18/2022] [Indexed: 11/25/2022]
Abstract
The freshly harvested whole garlic bulbs require the inactivation of peroxidase (POD), polyphenol oxidase (PPO), and Aspergillus niger. However, the conventional hot water blanching and modern pretreatment like ultrasound (US) and microwave (MW) cannot individually inactivate both the enzymes and Aspergillus niger to the desired levels without compromising the quality of the garlic due to either of the higher process temperatures (> 85 °C) or prolonged treatment times. Therefore, a two-stage sequential US followed by MW pretreatment for garlic bulbs was developed for simultaneous inactivation of POD, PPO, and Aspergillus niger to the desired levels and overcome the individual pretreatment drawbacks. The separate experiments were conducted for US and MW pretreatment using central composite design, and optimization was carried out using response surface methodology. When temperature constraint was considered during optimization, the US was able to reduce POD, PPO, and Aspergillus niger by 80.87%, 93.80%, and 2.60 logs, respectively, whereas MW reduced POD, PPO, and Aspergillus niger by 77.84%, 77.04%, and 1.90 logs, respectively. The US treatment (58.43 WL−1 ultrasound power density for 40 min with an initial bath temperature of 60 °C) followed by MW treatment (3 Wg−1 MW power density for 120 s) resulted in 90.37% POD and 92.38% PPO inactivation with 2.62 log reduction in Aspergillus niger. The maximum temperature reached in US + MW process was 83 °C which ensured no severe thermal damage to the garlic bulbs. The scanning electron microscopic images indicated that ultrasonication induced the porous structure in garlic and helped microwaves increase the product temperature rapidly and achieve the higher inactivation of enzymes and Aspergillus niger. Thus, the US was found to be enhancing the efficacy of the MW heating process.
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20
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Polat A, Izli N. Drying of garlic slices by electrohydrodynamic‐hot air method. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.13980] [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)
- Ahmet Polat
- Department of Biosystems Engineering, Faculty of Agriculture Bursa Uludag University Bursa Turkey
| | - Nazmi Izli
- Department of Biosystems Engineering, Faculty of Agriculture Bursa Uludag University Bursa Turkey
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21
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Okonkwo CE, Olaniran AF, Adeyi AJ, Adeyi O, Ojediran JO, Erinle OC, Mary IY, Taiwo AE. Neural network and adaptive neuro‐fuzzy inference system modeling of the hot air‐drying process of orange‐fleshed sweet potato. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16312] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Clinton E. Okonkwo
- Department of Agricultural and Biosystems Engineering Landmark University Omu‐Aran Nigeria
| | - Abiola F. Olaniran
- Department of Food Science and Microbiology Landmark University Omu‐Aran Nigeria
| | - Abiola J. Adeyi
- Department of Mechanical Engineering Ladoke Akintola University of Technology Ogbomoso Nigeria
- Forestry Research Institute of Nigeria Ibadan Nigeria
| | - Oladayo Adeyi
- Department of Chemical Engineering Michael Okpara University of Agriculture Umudike Nigeria
| | - John O. Ojediran
- Department of Agricultural and Biosystems Engineering Landmark University Omu‐Aran Nigeria
| | - Oluwakemi C. Erinle
- Department of Agricultural and Biosystems Engineering Landmark University Omu‐Aran Nigeria
| | - Iranloye Y. Mary
- Department of Food Science and Microbiology Landmark University Omu‐Aran Nigeria
| | - Abiola E. Taiwo
- Department of Chemical Engineering Landmark University Omu‐Aran Nigeria
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22
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Wen T, Li J, Xie C, Meng L, Li Y, Li K. Investigation of moisture distribution and drying kinetic in noncentrifugal cane sugar during hot‐air drying using LF‐NMR. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16195] [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)
- Tongquan Wen
- College of Light Industry and Food Engineering Guangxi University Nanning China
| | - Jianbin Li
- College of Light Industry and Food Engineering Guangxi University Nanning China
| | - Caifeng Xie
- College of Light Industry and Food Engineering Guangxi University Nanning China
- Engineering Research Centre for Sugar Industry and Comprehensive Utilization Ministry of Education Nanning China
| | - Lidan Meng
- College of Light Industry and Food Engineering Guangxi University Nanning China
| | - Yarong Li
- College of Light Industry and Food Engineering Guangxi University Nanning China
| | - Kai Li
- College of Light Industry and Food Engineering Guangxi University Nanning China
- Engineering Research Centre for Sugar Industry and Comprehensive Utilization Ministry of Education Nanning China
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23
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KHAN MKI, GHAURI YM, ALVI T, AMIN U, KHAN MI, NAZIR A, SAEED F, AADIL RM, NADEEM MT, BABU I, MAAN AA. Microwave assisted drying and extraction technique; kinetic modelling, energy consumption and influence on antioxidant compounds of fenugreek leaves. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.56020] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
| | | | | | - Usman AMIN
- University of Agriculture, Pakistan; University of Agriculture, Pakistan
| | | | - Akmal NAZIR
- United Arab Emirates University, United Arab Emirates
| | | | | | | | - Irrum BABU
- Ayub Agriculture Research Institute, Pakistan
| | - Abid Aslam MAAN
- University of Agriculture, Pakistan; University of Agriculture, Pakistan
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24
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Bai J, Zhang L, Cai J, Wang Y, Tian X. Laser light backscattering image to predict moisture content of mango slices with different ripeness during drying process. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13900] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Affiliation(s)
- Jun‐Wen Bai
- School of Food and Biological Engineering Jiangsu University Zhenjiang China
| | - Lu Zhang
- School of Food and Biological Engineering Jiangsu University Zhenjiang China
| | - Jian‐Rong Cai
- School of Food and Biological Engineering Jiangsu University Zhenjiang China
| | - Yu‐Chi Wang
- School of Food and Biological Engineering Jiangsu University Zhenjiang China
| | - Xiao‐Yu Tian
- School of Food and Biological Engineering Jiangsu University Zhenjiang China
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25
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Mouhoubi K, Boulekbache‐Makhlouf L, Mehaba W, Himed‐Idir H, Madani K. Convective and microwave drying of coriander leaves: Kinetics characteristics and modeling, phenolic contents, antioxidant activity, and principal component analysis. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13932] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Khokha Mouhoubi
- Laboratoire de Biomathématiques, Biophysique, Biochimie et Scientométrie, Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
| | - Lila Boulekbache‐Makhlouf
- Laboratoire de Biomathématiques, Biophysique, Biochimie et Scientométrie, Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
| | - Wafa Mehaba
- Mediterranean Agronomic Institute of Zaragoza (IAMZ) Zaragoza Spain
| | - Hayat Himed‐Idir
- Laboratoire de Biomathématiques, Biophysique, Biochimie et Scientométrie, Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
- Centre de Recherche Scientifique et Technique sur les Régions Aride (CRSTRA) Division: Phœniciculture, Biotechnologie et Valorisation des Produits et Sous‐produits du Palmier Dattier Biskra Algeria
| | - Khodir Madani
- Laboratoire de Biomathématiques, Biophysique, Biochimie et Scientométrie, Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
- Centre de recherche en technologie agro‐alimentaire Route de targua‐ouzemour Bejaia Algeria
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26
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Tekgül Y. Optimization of foaming process: drying behaviour, physicochemical, and powder properties of hot air-assisted foam-mat dried nectarine. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2021. [DOI: 10.1515/ijfe-2021-0134] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Nectarine powder is widely used in the industries of baking and confectionery. The production of nectarine powder can be made by several drying techniques such as spray, tray, drum, freeze, and foam mat. This study was aimed to optimize the parameters of the nectarine foaming process. Besides, hot air-assisted foam-mat drying of nectarine was carried out to evaluate the effect of different temperatures (50, 60, and 70 °C) on drying kinetics, physicochemical and powder properties of nectarine powder. Factors studied were egg albumin concentration, carboxymethyl cellulose concentration, and whipping time that varied between 10 and 30% (by weight), 0.2–0.8% (by weight), and 3–5 min, respectively. Optimum conditions were determined as 30% of egg albumin, 0.8% carboxymethyl cellulose, and a whipping time of 5 min to get maximum foam expansion, high foam stability, and minimum foam density. The drying rate and effective moisture diffusivity of nectarine foam powder increased with increasing drying temperature. Carr Index and Hauser Ratio values were in the range of 32.31–47.00 and 1.48–2.00, respectively. Foamed nectarine powder dried at 70 °C had the lowest hygroscopicity value and the highest wettability value. No significant difference was found between the powders’ porosity (p > 0.05). The powders produced at 50 °C resulted in higher total phenolic, vitamin C, and carotenoid content.
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Affiliation(s)
- Yeliz Tekgül
- Food Processing Department , Aydın Adnan Menderes University, Köşk Vocational School , Aydın , Turkey
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27
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Yilmaz P, Demirhan E, Özbek B. Microwave drying effect on drying characteristic and energy consumption of
Ficus carica
Linn leaves. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13831] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- Pelin Yilmaz
- Chemical Engineering Department Yildiz Technical University, Davutpasa Campus Istanbul Turkey
| | - Elcin Demirhan
- Chemical Engineering Department Yildiz Technical University, Davutpasa Campus Istanbul Turkey
| | - Belma Özbek
- Chemical Engineering Department Yildiz Technical University, Davutpasa Campus Istanbul Turkey
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28
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Exergy and Energy Analyses of Microwave Dryer for Cantaloupe Slice and Prediction of Thermodynamic Parameters Using ANN and ANFIS Algorithms. ENERGIES 2021. [DOI: 10.3390/en14164838] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
The study targeted towards drying of cantaloupe slices with various thicknesses in a microwave dryer. The experiments were carried out at three microwave powers of 180, 360, and 540 W and three thicknesses of 2, 4, and 6 mm for cantaloupe drying, and the weight variations were determined. Artificial neural networks (ANN) and adaptive neuro-fuzzy inference systems (ANFIS) were exploited to investigate energy and exergy indices of cantaloupe drying using various afore-mentioned input parameters. The results indicated that a rise in microwave power and a decline in sample thickness can significantly decrease the specific energy consumption (SEC), energy loss, exergy loss, and improvement potential (probability level of 5%). The mean SEC, energy efficiency, energy loss, thermal efficiency, dryer efficiency, exergy efficiency, exergy loss, improvement potential, and sustainability index ranged in 10.48–25.92 MJ/kg water, 16.11–47.24%, 2.65–11.24 MJ/kg water, 7.02–36.46%, 12.36–42.70%, 11.25–38.89%, 3–12.2 MJ/kg water, 1.88–10.83 MJ/kg water, and 1.12–1.63, respectively. Based on the results, the use of higher microwave powers for drying thinner samples can improve the thermodynamic performance of the process. The ANFIS model offers a more accurate forecast of energy and exergy indices of cantaloupe drying compare to ANN model.
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29
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Elangovan E, Natarajan SK. Effect of pretreatments on drying of red dacca in a single slope solar dryer. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13823] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Elavarasan Elangovan
- Solar Energy Laboratory, Department of Mechanical Engineering National Institute of Technology Puducherry Karaikal Puducherry India
| | - Sendhil Kumar Natarajan
- Solar Energy Laboratory, Department of Mechanical Engineering National Institute of Technology Puducherry Karaikal Puducherry India
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30
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Wang W, Lei Y, Lo YM, Han Y, Zheng B, Tian Y. Process effectiveness assessment by modeling the kinetics of lotus seed drying combining air‐borne ultrasound and microwave vacuum. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13795] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Weiwei Wang
- College of Food Science, Fujian Agriculture and Forestry University Fuzhou China
| | - Yanping Lei
- College of Food Science, Fujian Agriculture and Forestry University Fuzhou China
| | - Y. Martin Lo
- Institute for Advanced Study, Shenzhen University Shenzhen China
| | - Yinjie Han
- College of Food Science, Fujian Agriculture and Forestry University Fuzhou China
| | - Baodong Zheng
- College of Food Science, Fujian Agriculture and Forestry University Fuzhou China
| | - Yuting Tian
- College of Food Science, Fujian Agriculture and Forestry University Fuzhou China
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31
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Yilmaz A, Alibas I. The impact of drying methods on quality parameters of purple basil leaves. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15638] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Aslihan Yilmaz
- Department of Biosystems Engineering Faculty of Agriculture Bursa Uludag University Bursa Turkey
| | - Ilknur Alibas
- Department of Biosystems Engineering Faculty of Agriculture Bursa Uludag University Bursa Turkey
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32
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Sabzevari M, Behroozi‐Khazaei N, Darvishi H. Real‐time evaluation of artificial neural network‐developed model of banana slice kinetics in microwave‐hot air dryer. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13796] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Masumeh Sabzevari
- Department of Biosystems Engineering University of Kurdistan Sanandaj Iran
| | | | - Hosain Darvishi
- Department of Biosystems Engineering University of Kurdistan Sanandaj Iran
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33
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Bhagya Raj GV, Dash KK. Heat transfer analysis of convective and microwave drying of dragon fruit. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13775] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
| | - Kshirod K. Dash
- Department of Food Engineering and Technology Tezpur University Tezpur Assam India
- Department of Food Processing Technology Ghani Khan Choudhury Institute of Engineering and Technology Malda West Bengal India
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34
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Wang H, Che G, Wan L, Liu M, Sun W. Experimental study on drying characteristics of rice by low‐field nuclear magnetic resonance. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13705] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Hongchao Wang
- College of Engineering Heilongjiang Bayi Agricultural University Daqing China
- Heilongjiang Key Laboratory of Intelligent Agricultural Machinery Equipment Daqing China
| | - Gang Che
- College of Engineering Heilongjiang Bayi Agricultural University Daqing China
- Heilongjiang Key Laboratory of Intelligent Agricultural Machinery Equipment Daqing China
| | - Lin Wan
- College of Engineering Heilongjiang Bayi Agricultural University Daqing China
- Heilongjiang Key Laboratory of Intelligent Agricultural Machinery Equipment Daqing China
| | - Menggang Liu
- College of Engineering Heilongjiang Bayi Agricultural University Daqing China
| | - Wensheng Sun
- College of Engineering Heilongjiang Bayi Agricultural University Daqing China
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35
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Pakrah S, Rahemi M, Nabipour A, Zahedzadeh F, Kakavand F, Vahdati K. Sensory and nutritional attributes of Persian walnut kernel influenced by maturity stage, drying method, and cultivar. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15513] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Susan Pakrah
- Department of Horticulture College of Aburaihan University of Tehran Tehran Iran
| | - Majid Rahemi
- Department of Horticulture Faculty of Agriculture Shiraz University Shiraz Iran
| | - Alireza Nabipour
- Agricultural Research, Education and Extension Organization Rice Research Institute of Iran Amol Iran
| | - Fatemeh Zahedzadeh
- Department of Horticulture Faculty of Agriculture Tabriz University Tabriz Iran
| | - Farshad Kakavand
- Department of Horticulture Faculty of Agriculture Zanjan University Zanjan Iran
| | - Kourosh Vahdati
- Department of Horticulture College of Aburaihan University of Tehran Tehran Iran
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36
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Hosseinzadeh Samani B, Khodadadi A, Rostami S, Lorigooini Z. Investigation and optimization of the effect of osmotic‐ultrasound drying pretreatment on qualitative properties and process energy consumption of
Cornus mas. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15377] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
| | - Asghar Khodadadi
- Department of Mechanical Engineering of Biosystem Shahrekord University Shahrekord Iran
| | - Sajad Rostami
- Department of Mechanical Engineering of Biosystem Shahrekord University Shahrekord Iran
| | - Zahra Lorigooini
- Medical Plants Research Center, Basic Health Sciences Institute Shahrekord University of Medical Sciences Shahrekord Iran
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37
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Drying Kinetics and Quality of Whole, Halved, and Pulverized Tiger Nut Tubers ( Cyperus esculentus). INTERNATIONAL JOURNAL OF FOOD SCIENCE 2021; 2021:8870001. [PMID: 33884261 PMCID: PMC8041527 DOI: 10.1155/2021/8870001] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/03/2021] [Accepted: 03/22/2021] [Indexed: 11/17/2022]
Abstract
The objective of this study was to provide the optimum drying conditions to produce high-quality dried tiger nuts using hot-air drying. For this, we evaluated the effect of the whole, halved, and pulverized tiger nuts and air temperature (50 to 70°C) on the drying kinetics and quality of tiger nuts. The drying process generally followed a constant rate in the first 3 hours and a falling regime. We found the optimum drying conditions for tiger nuts to be crushed before convective hot-air drying at a temperature of 70°C. At this optimum condition, the predicted drying time, vitamin C content, reducing sugars, browning, brightness, redness, and yellowness was 780 min, 22.9 mg/100 mg dry weight, 157.01 mg/100 g dry weight, 0.21 Abs unit, 56.97, 1.6, and 17.0, respectively. The tiger nut's reducing sugars increased from the 130.8 mg/100 dry weight in the raw tiger nuts to between 133.11 and 158.18 mg/100 dry weight after drying. The vitamin C degradation rate was highest in the uncut tiger nuts (32-35%) while in the halved and the pulverized samples, it was between 12 and 17%. The crushed samples' effective moisture removal increased between 5.6- and 6.75-fold at the different air temperatures than that of the intact tiger nuts. The activation energy was 18.17 kJ/mol for the unbroken, 14.78 kJ/mol for the halved, and 26.61 kJ/mol for the pulverized tiger nut samples. The model MR = 0.997 exp(−0.02t1.266) + 0.0000056t was the most suitable thin-layer drying model among the models examined for convective hot-air drying of tiger nuts. It is advisable to crush tiger nut before hot-air drying to produce better-quality flour for making milk beverages, cakes, biscuits, bread, porridge, and tiger nut-based breakfast cereals.
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38
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Boateng ID, Soetanto DA, Yang X, Zhou C, Saalia FK, Li F. Effect of pulsed‐vacuum, hot‐air, infrared, and freeze‐drying on drying kinetics, energy efficiency, and physicochemical properties of
Ginkgo biloba
L. seed. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13655] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Isaac Duah Boateng
- School of Food and Biological Engineering, Jiangsu University Zhenjiang China
| | | | - Xiao‐Ming Yang
- School of Food and Biological Engineering, Jiangsu University Zhenjiang China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University Zhenjiang China
| | - Firibu Kwesi Saalia
- Department of Food Processing Engineering College of Basic and Applied Sciences, University of Ghana Legon Accra Ghana
| | - Fengnan Li
- School of Food and Biological Engineering, Jiangsu University Zhenjiang China
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39
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Thermodynamic and Quality Performance Studies for Drying Kiwi in Hybrid Hot Air-Infrared Drying with Ultrasound Pretreatment. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11031297] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The present study examined the effect of ultrasonic pretreatment at three time the levels of 10, 20 and 30 min on some thermodynamic (effective moisture diffusivity coefficient(Deff), drying time, specific energy consumption (SEC), energy efficiency, drying efficiency, and thermal efficiency) and physical (color and shrinkage) properties of kiwifruit under hybrid hot air-infrared(HAI) dryer at different temperatures (50, 60 and 70 °C) and different thicknesses (4, 6 and 8 mm). A total of 11 mathematical models were applied to represent the moisture ratio (MR) during the drying of kiwifruit. The fitting of MR mathematical models to experimental data demonstrated that the logistic model can satisfactorily describe the MR curve of dried kiwifruit with a correlation coefficient (R2) of 0.9997, root mean square error (RMSE) of 0.0177 and chi-square (χ2) of 0.0007. The observed Deff of dried samples ranged from 3.09 × 10−10 to 2.26 × 10−9 m2/s. The lowest SEC, color changes and shrinkage were obtained as 36.57 kWh/kg, 13.29 and 25.25%, respectively. The highest drying efficiency, energy efficiency, and thermal efficiency were determined as 11.09%, 7.69% and 10.58%, respectively. The results revealed that increasing the temperature and ultrasonic pretreatment time and decreasing the sample thickness led to a significant increase (p < 0.05) in drying efficiency, thermal efficiency, and energy efficiency, while drying time, SEC and shrinkage significantly decreased (p < 0.05).
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40
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Elangovan E, Natarajan SK. Effects of pretreatments on quality attributes, moisture diffusivity, and activation energy of solar dried ivy gourd. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13653] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Elavarasan Elangovan
- Solar Energy Laboratory, Department of Mechanical Engineering National Institute of Technology Puducherry Karaikal Puducherry India
| | - Sendhil K. Natarajan
- Solar Energy Laboratory, Department of Mechanical Engineering National Institute of Technology Puducherry Karaikal Puducherry India
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41
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Jahanbakhshi A, Yeganeh R, Momeny M. Influence of ultrasound pre‐treatment and temperature on the quality and thermodynamic properties in the drying process of nectarine slices in a hot air dryer. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14818] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Affiliation(s)
- Ahmad Jahanbakhshi
- Department of Biosystems Engineering University of Mohaghegh Ardabili Ardabil Iran
| | - Reza Yeganeh
- Department of Biosystems Engineering Ilam University Ilam Iran
| | - Mohammad Momeny
- Department of Computer Engineering Yazd University Yazd Iran
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42
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Kaveh M, Karami H, Jahanbakhshi A. Investigation of mass transfer, thermodynamics, and greenhouse gases properties in pennyroyal drying. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13446] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Mohammad Kaveh
- Department of Biosystems EngineeringUniversity of Mohaghegh Ardabili Ardabil Iran
| | - Hamed Karami
- Department of Biosystems EngineeringUniversity of Mohaghegh Ardabili Ardabil Iran
- Department of Farm TechnologyWageningen University & Research Wageningen Netherlands
| | - Ahmad Jahanbakhshi
- Department of Biosystems EngineeringUniversity of Mohaghegh Ardabili Ardabil Iran
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