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Mantova M, Cochard H, Burlett R, Delzon S, King A, Rodriguez-Dominguez CM, Ahmed MA, Trueba S, Torres-Ruiz JM. On the path from xylem hydraulic failure to downstream cell death. New Phytol 2023; 237:793-806. [PMID: 36305207 DOI: 10.1111/nph.18578] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/06/2022] [Accepted: 10/17/2022] [Indexed: 06/16/2023]
Abstract
Xylem hydraulic failure (HF) has been identified as a ubiquitous factor in triggering drought-induced tree mortality through the damage induced by the progressive dehydration of plant living cells. However, fundamental evidence of the mechanistic link connecting xylem HF to cell death has not been identified yet. The main aim of this study was to evaluate, at the leaf level, the relationship between loss of hydraulic function due to cavitation and cell death under drought conditions and discern how this relationship varied across species with contrasting resistances to cavitation. Drought was induced by withholding water from potted seedlings, and their leaves were sampled to measure their relative water content (RWC) and cell mortality. Vulnerability curves to cavitation at the leaf level were constructed for each species. An increment in cavitation events occurrence precedes the onset of cell mortality. A variation in cells tolerance to dehydration was observed along with the resistance to cavitation. Overall, our results indicate that the onset of cellular mortality occurs at lower RWC than the one for cavitation indicating the role of cavitation in triggering cellular death. They also evidenced a critical RWC for cellular death varying across species with different cavitation resistance.
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Affiliation(s)
- Marylou Mantova
- Université Clermont Auvergne, INRAE, PIAF, 63000, Clermont-Ferrand, France
| | - Hervé Cochard
- Université Clermont Auvergne, INRAE, PIAF, 63000, Clermont-Ferrand, France
| | - Régis Burlett
- Université Bordeaux, INRAE, BIOGECO, 33615, Pessac, France
| | - Sylvain Delzon
- Université Bordeaux, INRAE, BIOGECO, 33615, Pessac, France
| | - Andrew King
- Synchrotron SOLEIL, L'Orme des Merisiers, 91190, Gif-sur-Yvette cedex, France
| | - Celia M Rodriguez-Dominguez
- Irrigation and Crop Ecophysiology Group, Instituto de Recursos Naturales y Agrobiologia de Sevilla (IRNAS, CSIC), Avenida Reina Mercedes, 10, 41012, Sevilla, Spain
| | - Mutez A Ahmed
- Chair of Soil Physics, Bayreuth Center of Ecology and Environmental Research (BayCEER), University of Bayreuth, 95440, Bayreuth, Germany
- Department of Land, Air and Water Resources, University of California Davis, Davis, CA, 95616, USA
| | | | - José M Torres-Ruiz
- Université Clermont Auvergne, INRAE, PIAF, 63000, Clermont-Ferrand, France
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Bai J, Zhang L, Aheto JH, Cai J, Wang Y, Sun L, Tian X. Effects of different pretreatment methods on drying kinetics, three-dimensional deformation, quality characteristics and microstructure of dried apple slices. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103216] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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3
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Joardder MUH, Rashid F, Karim MA. The Relationships Between Structural Properties and Mechanical Properties of Plant-Based Food Materials: A Critical Review. Food Reviews International 2022. [DOI: 10.1080/87559129.2022.2100415] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Mohammad U. H. Joardder
- Department of Mechanical Engineering, Rajshahi University of Engineering and Technology, Rajshahi, Bangladesh
- Faculty of Engineering and Science, Queensland University of Technology, Brisbane, Queensland, Australia
| | - Fazlur Rashid
- Department of Mechanical Engineering, Rajshahi University of Engineering and Technology, Rajshahi, Bangladesh
- Department of Mechanical and Aerospace Engineering, Missouri University of Science and Technology, Rolla, Missouri, USA
| | - M. A. Karim
- Faculty of Engineering and Science, Queensland University of Technology, Brisbane, Queensland, Australia
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Liu T, Yang S, Fu N, Xiao J, Putranto A, Chen XD. Obtaining Model Parameters of Drying Kinetics for Highly Shrinkable Materials without Knowing the Surface Area
a priori. AIChE J 2022. [DOI: 10.1002/aic.17728] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Tao Liu
- Life Quality Engineering Interest Group, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science Soochow University Jiangsu Province China
| | - Shilei Yang
- Life Quality Engineering Interest Group, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science Soochow University Jiangsu Province China
| | - Nan Fu
- Life Quality Engineering Interest Group, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science Soochow University Jiangsu Province China
| | - Jie Xiao
- Life Quality Engineering Interest Group, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science Soochow University Jiangsu Province China
| | - Aditya Putranto
- Discipline of Chemical Engineering Monash University Malaysia Bandar Sunway Selangor Malaysia
| | - Xiao Dong Chen
- Life Quality Engineering Interest Group, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science Soochow University Jiangsu Province China
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Sun L, Zhang P, Zheng X, Cai J, Bai J. Three-dimensional morphological changes of potato slices during the drying process. Curr Res Food Sci 2021; 4:910-916. [PMID: 34927086 PMCID: PMC8647000 DOI: 10.1016/j.crfs.2021.11.009] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2021] [Revised: 11/07/2021] [Accepted: 11/16/2021] [Indexed: 11/30/2022] Open
Abstract
Hot air drying is a common method for drying potato slices. In this paper, the three-dimensional (3D) morphological changes incurred during hot air drying of potato slices were investigated. The effect of drying on the thickness and diameter of potato slices was of special interest. The results showed that the potato slices underwent stages of regular warping, collapse, and curling during the drying process. After classifying the numerical variation in characteristics into the standard deviation in mean height (SDMH) and the rate of change in mean height (RCMH) of potato slices, the RCMH was selected to describe the 3D morphological changes in the potato drying process. A critical point and a termination point for RCMH of potato slices in the drying process were observed. Samples varied widely after the critical point was reached. A logarithmic function model was used to assess differences in the RCMH at the critical point and the termination point. The R-squared (R2) value of 0.9 suggested a strong correlation between the parameters of the experiment and changes in slice thickness and diameter. The model proposed in this paper could accurately characterize the late-stage changes in potato slice qualities during hot air drying of potato slices. Drying potato slices underwent stages of regular warping, collapse and curling. A correlation between the fitted results and the changes in thickness and diameter. A height change model in the later stage of hot air drying of potato slices.
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Affiliation(s)
- Li Sun
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, 212013, PR China.,School of Mechanical Engineering, Jiangsu University, Zhenjiang, Jiangsu, 212013, PR China
| | - Pengqi Zhang
- School of Mechanical Engineering, Jiangsu University, Zhenjiang, Jiangsu, 212013, PR China
| | - Xin Zheng
- School of Mechanical Engineering, Jiangsu University, Zhenjiang, Jiangsu, 212013, PR China
| | - Jianrong Cai
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, 212013, PR China
| | - Junwen Bai
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, 212013, PR China
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Sunanta P, Pankasemsuk T, Jantanasakulwong K, Chaiyaso T, Leksawasdi N, Phimolsiripol Y, Rachtanapun P, Seesuriyachan P, Sommano SR. Does Curing Moisture Content Affect Black Garlic Physiochemical Quality? Horticulturae 2021; 7:535. [DOI: 10.3390/horticulturae7120535] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
This research examined the changes of black garlic (BG) quality attributes when raw materials of different initial moisture contents (iMC) were used. Fresh garlic bulbs (cv. Thai) were shade-dried for eight weeks at a controlled condition at 29 °C and relative humidity (RH) of 55% to the desired iMC (ranging from ca. 50–70%). BG processing was at 75 °C, RH = 80% for ten days. After processing, physiological characteristics and chemical properties of garlic were determined. Results illustrated that fresh garlic with higher moisture content (ca. 70%) resulted in BG of a dark brown colour, sloppy texture, and lesser acidity (pH = 4.44), while samples with lower iMCs (<50%) gave products that were completely black, elastic in texture, and with higher acidity (pH = 3.79). The analysed bioactive compounds, as well as their antioxidative potentials, suggested that the longer the curing time, the higher the functional properties of the finished products, possessing a total phenolic, total flavonoid content, and antioxidant activity of 15.54 mg/kg dry matter sample, 1.53 mg/kg dry matter sample, and 95.39%, respectively. Principle component analysis (PCA) of active metabolites confirmed that sulfur, S-allyl-L-cysteine, and flavonoid were among the main phytochemicals found in the BG. In summary, higher quality BG can be achieved by using raw materials of lower iMC.
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Teh SL, Kostick S, Brutcher L, Schonberg B, Barritt B, Evans K. Trends in Fruit Quality Improvement From 15 Years of Selection in the Apple Breeding Program of Washington State University. Front Plant Sci 2021; 12:714325. [PMID: 34733298 PMCID: PMC8558556 DOI: 10.3389/fpls.2021.714325] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/25/2021] [Accepted: 09/14/2021] [Indexed: 06/13/2023]
Abstract
Washington State University's apple breeding program (WABP) was initiated in 1994 to select new apple cultivars with improved eating quality, appearance, and storability that are suitable for production in the main growing regions of the state. Fruit quality is phenotyped using various instrumental measures, such as penetrometers (texture), titrator (acidity), and refractometer (soluble solids concentration; SSC), as well as sensory assessment. The selection regime of WABP occurs in three sequential phases: phase one (P1)-single, unreplicated seedlings at one site, phase two (P2)-replicated selections at three geographically diverse sites, and phase three (P3)-highly replicated elite selections at one to two grower sites. Most of the data collection of WABP occurs in P2. Knowledge of trends/changes associated with advancing selections is essential for understanding the selection criteria and progress of WABP throughout the changing compositions of advancing and culling selections. For each post-harvest trait, P2 data from harvest years 2005 to 2019 were split across sites, and between selections and reference cultivars (e.g., Cripps Pink, Gala, and Honeycrisp). Means of instrumental crispness (Cn) and inner cortex firmness for the advancing selections increased gradually over this period and were significantly higher than those for cultivars. Means of outer cortex firmness measurements were stable for selections but significantly higher than those for cultivars. The average fruit acidity of selections increased marginally over this period and was higher than that of the cultivars. Meanwhile, the average fruit SSCs of selections and cultivars were statistically indistinguishable. These 15-year trends indicate that WABP has been selecting apples with improved eating quality and storability through increased crispness and inner cortex firmness, respectively.
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Majumder P, Sinha A, Gupta R, Sablani SS. Drying of Selected Major Spices: Characteristics and Influencing Parameters, Drying Technologies, Quality Retention and Energy Saving, and Mathematical Models. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02646-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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9
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Zhang W, Chen C, Pan Z, Zheng Z. Vacuum and Infrared-Assisted Hot Air Impingement Drying for Improving the Processing Performance and Quality of Poria cocos (Schw.) Wolf Cubes. Foods 2021; 10:992. [PMID: 34062860 DOI: 10.3390/foods10050992] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2021] [Revised: 04/27/2021] [Accepted: 04/28/2021] [Indexed: 11/27/2022] Open
Abstract
The objective of this study was to develop an efficient drying technology for poria cubes in order to improve product quality. Poria cubes were dried using different methods, including air impingement drying, infrared-assisted air impingement drying, vacuum drying, two-stage vacuum drying, and infrared-assisted air impingement drying. The results were compared with those from hot air drying. For the two-stage drying, the tested conditions were the first stage of vacuum drying with temperatures between 65–85 °C and a switching moisture ratio of 70–90%. The second stage infrared-assisted air impingement drying also had temperatures 65–85 °C. The drying kinetics (effective moisture diffusivity (Deff), Biot number (Bi), and mass transfer coefficient (k) were studied via the product qualities (broken ratio, firmness, microstructure, and water-soluble polysaccharide content) and specific energy consumption (SEC) of the drying processes. The results showed that two-stage drying led to the lowest drying time and energy consumption, and also obtained the best qualities. Box–Behnken experimental design with response surface methodology (RSM) was used to optimize the two-stage operating conditions as 82 °C under vacuum drying until a moisture content of 81% and a temperature of 69 °C with infrared-assisted air impingement drying was achieved. These findings suggested that two-stage vacuum and infrared-assisted air impingement drying is a promising method for producing high quality and energy efficient dried poria cubes.
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10
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Bejaei M, Stanich K, Cliff MA. Modelling and Classification of Apple Textural Attributes Using Sensory, Instrumental and Compositional Analyses. Foods 2021; 10:foods10020384. [PMID: 33578667 PMCID: PMC7916372 DOI: 10.3390/foods10020384] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2020] [Revised: 02/02/2021] [Accepted: 02/04/2021] [Indexed: 11/16/2022] Open
Abstract
Textural characteristics of fruit are important for their quality, storability, and consumer acceptance. While texture can be evaluated instrumentally or sensorially, instrumental measurements are preferred if they can be reliably related to human perception. The objectives of this research were to validate instrumental measurements with sensory determinations, develop a classification scheme to group apples by their textural characteristics, and create models to predict sensory attributes from instrumental and compositional analyses. The textural characteristics (crispness, hardness, juiciness, and skin toughness) of 12 apple cultivars were evaluated on new and established cultivars. Fruit was also evaluated using five instrumental measurements from TA.XTplus Texture Analyzer, and three compositional determinations. The experiment was repeated for analysis and validation purposes. Principal component (PC) analysis revealed that 95.88% of the variation in the instrumental determinations could be explained by two components (PC 1 and PC 2); which were highly correlated with flesh firmness and skin strength, respectively. Four textural groups of apples were identified, and the accuracy of classification was established at 94.44% by using linear discriminant analysis. The predictive models that were developed between the sensory and instrumental-compositional data explained more than 85% of the variation in the data for hardness and crispness, while models for juiciness and skin toughness were more complex. The work should assist industry personnel to reduce time-consuming and costly sensory testing, yet have an appreciation of the textural traits as perceived by the consumer.
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Affiliation(s)
- Masoumeh Bejaei
- Summerland Research and Development Centre, Science and Technology Branch, Agriculture and Agri-Food Canada, Summerland, BC V0H 1Z0, Canada;
- Correspondence: ; Tel.: +1-250-404-3352
| | - Kareen Stanich
- Summerland Research and Development Centre, Science and Technology Branch, Agriculture and Agri-Food Canada, Summerland, BC V0H 1Z0, Canada;
| | - Margaret A. Cliff
- Food Nutrition and Health, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC V6T 1Z4, Canada;
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12
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R Milczarek R, D Woods R, I LaFond S, L Smith J, Sedej I, W Olsen C, M Vilches A, P Breksa A, E Preece J. Texture of Hot-Air-Dried Persimmon ( Diospyros kaki) Chips: Instrumental, Sensory, and Consumer Input for Product Development. Foods 2020; 9:E1434. [PMID: 33050375 DOI: 10.3390/foods9101434] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2020] [Revised: 10/05/2020] [Accepted: 10/06/2020] [Indexed: 11/17/2022] Open
Abstract
Persimmon (Diospyros kaki) is an underutilized tree fruit. Previous studies have shown the feasibility of making a hot-air-dried, chip-style product from persimmon. However, the texture of this type of product has not been explored or connected to consumer preference. Thus, for dried samples representing 37 cultivars, this study aimed to (1) predict trained sensory panel texture attributes from instrumental measurements, (2) predict consumer liking from instrumental measurements and sensory texture attributes, and (3) elucidate whether astringency type affects dried product texture. Partial least-squares regression models of fair-to-good quality predicted all measured sensory texture attributes (except Tooth Packing) from instrumental measurements. Modeling also identified that consumer preference is for a moist, smooth texture. Lastly, while astringency type has significant (p < 0.05) effects on several individual texture attributes, astringency type should not be used a priori to screen-in or -out persimmon cultivars for processing into a hot-air-dried product.
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Affiliation(s)
- Younas Dadmohammadi
- Department of Biological and Environmental Engineering, Cornell University, Ithaca, New York, USA
| | - Ashim K. Datta
- Department of Biological and Environmental Engineering, Cornell University, Ithaca, New York, USA
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Guzmán-Meza M, Laurindo JB, Jarpa-Parra M, Segura-Ponce L. Isothermal drying of plant-based food material: An approach using 2D polydimethylsiloxane (PDMS) micromodels. Chem Eng Sci 2020. [DOI: 10.1016/j.ces.2019.115385] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Wang H, Liu C, Xue Y, Li D. Correlation of mechanical properties of peach slices with cell wall polysaccharides and cell morphology during hot air predrying. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14319] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Haiou Wang
- School of Food Science Nanjing Xiaozhuang University Nanjing P.R. China
| | - Chunju Liu
- Institute of Agro‐product Processing Jiangsu Academy of Agricultural Sciences Nanjing P.R. China
| | - Youlin Xue
- College of Light Industry Liaoning University Shenyang P.R. China
| | - Dajing Li
- Institute of Agro‐product Processing Jiangsu Academy of Agricultural Sciences Nanjing P.R. China
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Li X, Bi J, Chen Q, Jin X, Wu X, Zhou M. Texture improvement and deformation inhibition of hot air-dried apple cubes via osmotic pretreatment coupled with instant control pressure drop (DIC). Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.11.035] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Prawiranto K, Defraeye T, Derome D, Bühlmann A, Hartmann S, Verboven P, Nicolai B, Carmeliet J. Impact of drying methods on the changes of fruit microstructure unveiled by X-ray micro-computed tomography. RSC Adv 2019; 9:10606-10624. [PMID: 35515289 PMCID: PMC9062507 DOI: 10.1039/c9ra00648f] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2019] [Accepted: 03/25/2019] [Indexed: 11/21/2022] Open
Abstract
Distinct evolution of fruit microstructure under different drying conditions were identified using a 3D imaging and Eulerian–Lagrangian analysis.
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Affiliation(s)
- Kevin Prawiranto
- Empa
- Swiss Federal Laboratories for Materials Science and Technology
- Laboratory for Biomimetic Membranes and Textiles
- Switzerland
- Swiss Federal Institute of Technology Zurich (ETHZ)
| | - Thijs Defraeye
- Empa
- Swiss Federal Laboratories for Materials Science and Technology
- Laboratory for Biomimetic Membranes and Textiles
- Switzerland
| | - Dominique Derome
- Empa
- Swiss Federal Laboratories for Materials Science and Technology
- Laboratory for Multiscale Studies in Building Physics
- Switzerland
| | | | - Stefan Hartmann
- Empa
- Swiss Federal Laboratories for Materials Science and Technology
- Center for X-ray Analytics
- Switzerland
| | - Pieter Verboven
- KU Leuven – University of Leuven
- Division MeBioS
- Postharvest Group
- Belgium
| | - Bart Nicolai
- KU Leuven – University of Leuven
- Division MeBioS
- Postharvest Group
- Belgium
- VCBT
| | - Jan Carmeliet
- Swiss Federal Institute of Technology Zurich (ETHZ)
- Chair of Building Physics
- 8093 Zurich
- Switzerland
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Prawiranto K, Defraeye T, Derome D, Verboven P, Nicolai B, Carmeliet J. New insights into the apple fruit dehydration process at the cellular scale by 3D continuum modeling. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.06.023] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Pham ND, Martens W, Karim MA, Joardder MUH. Nutritional quality of heat-sensitive food materials in intermittent microwave convective drying. Food Nutr Res 2018; 62:1292. [PMID: 30349446 PMCID: PMC6190733 DOI: 10.29219/fnr.v62.1292] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2018] [Revised: 08/20/2018] [Accepted: 09/04/2018] [Indexed: 11/20/2022] Open
Abstract
Background The retention of health promoting components in nutrient-rich dried food is significantly affected by the dehydration method. Theoretical and experimental investigations reported in the literature have demonstrated that intermittent microwave convective drying (IMCD) can effectively improve the drying performance. However, the impact of this advanced drying method on the quality food has not been adequately investigated. Design A programmable NN-SD691S Panasonic inverter microwave oven (1100 W, 2450 MHz) was employed for the experiments. The microwave power level was set at 100 W and ran for 20 seconds at different power ratios and the constant hot air conditions was set to a temperature of 60°C and 0.86 m/s air velocity. Objective In this study, natural bioactive compounds (ascorbic acid and total polyphenol), water activity, colour and microstructure modifications which can occur in IMCD were investigated, taking kiwifruit as a sample. Results and Discussion The microwave (MW) power ratio (PR) had significant impact on different quality attributes of dried samples. The results demonstrate that applying optimum level MW power and intermittency could be an appropriate strategy to significantly improve the preservation of nutrient contents, microstructure and colour of the dried sample. The IMCD at PR 1:4 was found to be the ideal drying condition with the highest ascorbic acid retention (3.944 mg/g DM), lowest colour change (ΔERGB = 43.86) and a porous microstructure. However, the total polyphenol content was better maintained (3.701 mg GAE/g DM) at higher microwave density (PR 1:3). All samples attained a desirable level of water activity which is unsusceptible for microorganism growth and reproduction. Conclusion Overall, IMCD significantly improved the drying performance and product quality compared to traditional convective drying.
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Affiliation(s)
- Nghia Duc Pham
- Science and Engineering Faculty, Queensland University of Technology 2 George street, Brisbane, QLD 4001, Australia.,Engineering Faculty, Vietnam National University of Agriculture, Vietnam
| | - W Martens
- Science and Engineering Faculty, Queensland University of Technology 2 George street, Brisbane, QLD 4001, Australia
| | - M A Karim
- Science and Engineering Faculty, Queensland University of Technology 2 George street, Brisbane, QLD 4001, Australia
| | - M U H Joardder
- Science and Engineering Faculty, Queensland University of Technology 2 George street, Brisbane, QLD 4001, Australia
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Mahiuddin M, Khan MIH, Kumar C, Rahman MM, Karim MA. Shrinkage of Food Materials During Drying: Current Status and Challenges. Compr Rev Food Sci Food Saf 2018; 17:1113-1126. [DOI: 10.1111/1541-4337.12375] [Citation(s) in RCA: 88] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2018] [Revised: 05/31/2018] [Accepted: 06/02/2018] [Indexed: 12/01/2022]
Affiliation(s)
- Md Mahiuddin
- Science and Engineering Faculty; Queensland Univ. of Technology (QUT); 2 George St Brisbane QLD 4000 Australia
- Dept. of Mechanical Engineering; Dhaka Univ. of Engineering and Technology; Gazipur 1700 Bangladesh
| | - Md. Imran H. Khan
- Science and Engineering Faculty; Queensland Univ. of Technology (QUT); 2 George St Brisbane QLD 4000 Australia
- Dept. of Mechanical Engineering; Dhaka Univ. of Engineering and Technology; Gazipur 1700 Bangladesh
| | - C. Kumar
- Science and Engineering Faculty; Queensland Univ. of Technology (QUT); 2 George St Brisbane QLD 4000 Australia
| | - M. M. Rahman
- Science and Engineering Faculty; Queensland Univ. of Technology (QUT); 2 George St Brisbane QLD 4000 Australia
| | - M. A. Karim
- Science and Engineering Faculty; Queensland Univ. of Technology (QUT); 2 George St Brisbane QLD 4000 Australia
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Nguyen TK, Khalloufi S, Mondor M, Ratti C. Shrinkage and porosity evolution during air-drying of non-cellular food systems: Experimental data versus mathematical modelling. Food Res Int 2018; 103:215-225. [PMID: 29389609 DOI: 10.1016/j.foodres.2017.10.013] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2017] [Revised: 10/06/2017] [Accepted: 10/09/2017] [Indexed: 10/18/2022]
Abstract
In the present work, the impact of glass transition on shrinkage of non-cellular food systems (NCFS) during air-drying will be assessed from experimental data and the interpretation of a 'shrinkage' function involved in a mathematical model. Two NCFS made from a mixture of water/maltodextrin/agar (w/w/w: 1/0.15/0.015) were created out of maltodextrins with dextrose equivalent 19 (MD19) or 36 (MD36). The NCFS made with MD19 had 30°C higher Tg than those with MD36. This information indicated that, during drying, the NCFS with MD19 would pass from rubbery to glassy state sooner than NCFS MD36, for which glass transition only happens close to the end of drying. For the two NCFS, porosity and volume reduction as a function of moisture content were captured with high accuracy when represented by the mathematical models previously developed. No significant differences in porosity and in maximum shrinkage between both samples during drying were observed. As well, no change in the slope of the shrinkage curve as a function of moisture content was perceived. These results indicate that glass transition alone is not a determinant factor in changes of porosity or volume during air-drying.
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Affiliation(s)
- Thanh Khuong Nguyen
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC G1V 0A6, Canada; Département des sciences des aliments, Université Laval, Québec, QC, Canada.
| | - Seddik Khalloufi
- Département des sols et de génie agroalimentaire, Université Laval, Québec, QC, Canada
| | - Martin Mondor
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC G1V 0A6, Canada; Agriculture and Agri-Food Canada, Saint-Hyacinthe Research and Development Centre, 3600 Casavant Blvd West, Saint-Hyacinthe, Quebec J2S 8E3, Canada
| | - Cristina Ratti
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC G1V 0A6, Canada; Département des sols et de génie agroalimentaire, Université Laval, Québec, QC, Canada
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Khan MIH, Nagy SA, Karim MA. Transport of cellular water during drying: An understanding of cell rupturing mechanism in apple tissue. Food Res Int 2017; 105:772-781. [PMID: 29433273 DOI: 10.1016/j.foodres.2017.12.010] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2017] [Revised: 11/21/2017] [Accepted: 12/03/2017] [Indexed: 11/29/2022]
Abstract
The cellular structure of food tissue is complex, and it is difficult to understand the morphological changes during drying. Three different cellular environments, namely intracellular space, intercellular space, and cell wall in food tissue contain a different proportion of water. It is crucial to understand the moisture migration mechanisms from different cellular environments during drying for improving energy efficiency and for ensuring better quality dried foods. Due to the lack of sufficient understanding of transport mechanisms of different types of water, existing mathematical models for food drying have been developed without considering these components separately. Therefore, the main aim of the present work is to investigate the transport mechanisms of cellular water during drying. Experiments were performed using 1H NMR T2 relaxometry to investigate the proportion of different types of water at various stages of drying, taking apple as a sample. It was found that intercellular water migrates from intracellular region to the intercellular spaces mainly through rupturing of the cell membranes during drying of apple tissue. The cell membrane ruptures take place at various stages of drying rather than collapsing at one time. Interestingly, the trends of rupturing the cell membranes follow mostly a uniform pattern as rupturing takes places almost at a regular interval. The results were compared with the rupturing mechanism in the low porous material (potato) reported in authors' previous study. It was also observed that most of the cell membranes of potato tissue rupture at middle stages of drying while apple tissues rapture mostly uniformly. The penetration rate of heat energy with the pressure gradient between intracellular and intercellular environments are the predominant factors that cause the rupturing the cell membranes.
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Affiliation(s)
- Md Imran H Khan
- Science and Engineering Faculty, Queensland University of Technology (QUT), Brisbane, Queensland, Australia; Department of Mechanical Engineering, Dhaka University of Engineering & Technology, Gazipur, Gazipur-1700, Bangladesh
| | - Szilvia Anett Nagy
- Pécs Diagnostics Center, H-7623 Pécs, Rét Street 2, Hungary; MTA - PTE Neurobiology of Stress Research Group, H-7624 Pécs, Ifjúság Street 20, Hungary
| | - M A Karim
- Science and Engineering Faculty, Queensland University of Technology (QUT), Brisbane, Queensland, Australia.
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Abstract
For a long time, food engineers have been trying to describe the physical phenomena that occur during food processing especially drying. Physics-based theoretical modeling is an important tool for the food engineers to reduce the hurdles of experimentation. Drying of food is a multi-physics phenomenon such as coupled heat and mass transfer. Moreover, food structure is multi-scale in nature, and the microstructural features play a great role in the food processing specially in drying. Previously simple macroscopic model was used to describe the drying phenomena which can give a little description about the smaller scale. The multiscale modeling technique can handle all the phenomena that occur during drying. In this special kind of modeling approach, the single scale models from bigger to smaller scales are interconnected. With the help of multiscale modeling framework, the transport process associated with drying can be studied on a smaller scale and the resulting information can be transferred to the bigger scale. This article is devoted to discussing the state of the art multi-scale modeling, its prospect and challenges in the field of drying technology. This article has also given some directions to how to overcome the challenges for successful implementation of multi-scale modeling.
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Affiliation(s)
- M M Rahman
- a School of Chemistry, Physics and Mechanical Engineering , Faculty of Science and Engineering, Queensland University of Technology , Brisbane , Queensland , Australia
| | - Mohammad U H Joardder
- a School of Chemistry, Physics and Mechanical Engineering , Faculty of Science and Engineering, Queensland University of Technology , Brisbane , Queensland , Australia
| | - M I H Khan
- a School of Chemistry, Physics and Mechanical Engineering , Faculty of Science and Engineering, Queensland University of Technology , Brisbane , Queensland , Australia.,b Department of Mechanical Engineering , Dhaka University of Engineering & Technology , Gazipur , Bangladesh
| | - Nghia Duc Pham
- a School of Chemistry, Physics and Mechanical Engineering , Faculty of Science and Engineering, Queensland University of Technology , Brisbane , Queensland , Australia.,c Engineering Faculty , Vietnam National University of Agriculture , Hanoi , Vietnam
| | - M A Karim
- a School of Chemistry, Physics and Mechanical Engineering , Faculty of Science and Engineering, Queensland University of Technology , Brisbane , Queensland , Australia
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Ziaratban A, Azadbakht M, Ghasemnezhad A. Modeling of volume and surface area of apple from their geometric characteristics and artificial neural network. International Journal of Food Properties 2016. [DOI: 10.1080/10942912.2016.1180533] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Joardder MU, Kumar C, Brown RJ, Karim M. A micro-level investigation of the solid displacement method for porosity determination of dried food. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2015.05.034] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Abstract
In this paper we present hyperelastic models for swelling elastic shells, due to pressurization of the internal cavity. These shells serve as model systems for cells having cell walls, as can be found in bacteria, plants and fungi. The pressurized internal cavity represents the cell vacuole with intact membrane at a certain turgor pressure, and the elastic shell represents the hydrated cell wall. At pressurization the elastic shell undergoes inhomogeneous deformation. Its deformation is governed by a strain energy function. Using the scaling law of Cloizeaux for the osmotic pressure, we obtain approximate analytical expressions of the cell volume versus turgor pressure - which are quite comparable to numerical solutions of the problem. Subsequently, we have simulated the swelling of shells - where the cell wall material is embedded with microfibrils, leading to strain hardening and anisotropic cell expansion. The purpose of our investigations is to elucidate the contribution of cell membrane integrity and turgor to the water holding capacity (hydration) of plant foods. We conclude with a discussion of the impact of this work on the hydration of food material, and other fields like plant science and the soft matter physics of responsive gels.
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Affiliation(s)
- R G M van der Sman
- Agrotechnology and Food Sciences Group, Wageningen University & Research, the Netherlands.
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Dehghannya J, Gorbani R, Ghanbarzadeh B. Shrinkage of Mirabelle Plum during Hot Air Drying as Influenced by Ultrasound-Assisted Osmotic Dehydration. International Journal of Food Properties 2015. [DOI: 10.1080/10942912.2015.1055362] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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