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Ozdemir M, Karagoz S. Effects of microwave drying on physicochemical characteristics, microstructure, and antioxidant properties of propolis extract. J Sci Food Agric 2024; 104:2189-2197. [PMID: 37934121 DOI: 10.1002/jsfa.13106] [Citation(s) in RCA: 0] [Impact Index Per Article: 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: 05/21/2023] [Revised: 10/03/2023] [Accepted: 11/07/2023] [Indexed: 11/08/2023]
Abstract
BACKGROUND The heat sensitivity of phenolics and flavonoids leads to considerable losses of these compounds during conventional drying. Microwave drying has the advantage of shorter drying time and rigorous process control, minimizing damage to heat-sensitive compounds. Microwave drying kinetics and the impacts of microwave drying on physicochemical characteristics, morphological structure, antioxidant properties, total phenolics, and flavonoid content of propolis extract were investigated. RESULTS Increasing the microwave power output from 180 to 900 W resulted in a 67% reduction in drying time. Morphological changes were more noticeable at higher microwave power levels as shown in scanning electron microscopy images. Water activity values of microwave dried propolis extracts were below 0.4, which satisfied the requirement for shelf-stable dry products. The solubility of microwave dried propolis extract increased with increasing microwave power level, and the highest solubility was achieved for the propolis extract microwave dried at 900 W. Microwave dried propolis extracts exhibited lower total phenolic content levels than fresh propolis extract. The microwave power level did not affect the total flavonoid content but it affected 2,2-diphenyl-1-picrylhydrazyl (DPPH) free-radical scavenging activity of microwave dried propolis extracts. The DPPH free-radical scavenging activity closest to the fresh propolis extract was obtained for the microwave dried propolis extract at 900 W. This also showed the highest 6-hydroxy-2,5,7,8-tetramethyl-2-carboxylic acid (Trolox) equivalent antioxidant capacity. CONCLUSION Microwave drying of propolis extract at 900 W was found to be the most efficient drying condition because it yielded the shortest drying time, the highest effective moisture diffusivity, and phenolic and flavonoid content levels that were very similar to those in fresh propolis extract. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Murat Ozdemir
- Department of Chemical Engineering, Gebze Technical University, Gebze, Türkiye
| | - Sakine Karagoz
- Department of Chemical Engineering, Gebze Technical University, Gebze, Türkiye
- The Scientific and Technological Research Council of Türkiye, Informatics and Information Security Research Center, Gebze, Türkiye
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Petković M, Miletić N, Pantelić V, Filipović V, Lončar B, Mitrović O. Physical and Chemical Properties of Convective- and Microwave-Dried Blackberry Fruits Grown Using Organic Procedures. Foods 2024; 13:791. [PMID: 38472903 DOI: 10.3390/foods13050791] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [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: 01/29/2024] [Revised: 02/29/2024] [Accepted: 03/01/2024] [Indexed: 03/14/2024] Open
Abstract
This study aimed to evaluate the effect of convective and microwave drying on the bioactive-compounds content of blackberry (Rubus fruticosus) fruits, as well as drying parameters and energy consumption. The fruit was dehydrated in a convective dehydrator at a temperature of 50 °C and 70 °C and in a microwave oven at power levels of 90 W, 180 W and 240 W. The highest amount of anthocyanins, polyphenols and antioxidant capacity were obtained in blackberry fruits that were microwave dried at 90 W and 180 W (46.3-52.5 and 51.8-83.5 mg 100 g-1 dm of total anthocyanins, 296.3-255.8 and 418.4-502.2 mg 100 g-1 dm of total phenolics, and 1.20-1.51 and 1.45-2.35 mmol TE 100 g-1 dm of antioxidant capacity for 90 W and 180 W models, respectively). It turned out that microwave dehydration shortened the processing time and lowered the energy consumption compared to convective drying (a significantly reduced drying time of 92-99% with microwave dehydration). Blackberry fruits dehydrated at 240 W showed the shortest dehydration time (59-67 min), minimal energy consumption (0.23 kWh) and the most efficient diffusion (1.48-1.66 × 10-8 m2 s-1).
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Affiliation(s)
- Marko Petković
- Department of Food Technology, Faculty of Agronomy Čačak, University of Kragujevac, Cara Dušana 34, 32000 Čačak, Serbia
| | - Nemanja Miletić
- Department of Food Technology, Faculty of Agronomy Čačak, University of Kragujevac, Cara Dušana 34, 32000 Čačak, Serbia
| | - Valerija Pantelić
- Department of Food Technology, Faculty of Agronomy Čačak, University of Kragujevac, Cara Dušana 34, 32000 Čačak, Serbia
| | - Vladimir Filipović
- The Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Biljana Lončar
- The Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Olga Mitrović
- Department for Fruit Processing Technology, Fruit Research Institute, Kralja Petra I 9, 32000 Čačak, Serbia
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Bhuva SS, Dhamsaniya NK, Marviya GV. Optimization of Ultrasound-Assisted Microwave Encapsulation of Peanut Oil in Protein-Polysaccharide Complex. Food Technol Biotechnol 2024; 62:78-88. [PMID: 38601957 PMCID: PMC11002450 DOI: 10.17113/ftb.62.01.24.8206] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2023] [Accepted: 12/05/2023] [Indexed: 04/12/2024] Open
Abstract
Research background Peanut oil (Arachis hypogaea L.) is a rich source of unsaturated fatty acids. Its consumption has been reported to have biological effects on human health. Unsaturated, especially polyunsaturated fatty acids (PUFA) found in peanut oil are highly susceptible to oxidation, leading to the formation of harmful compounds during processing and storage. The aim of this study is to prevent the oxidation of peanut oil PUFA by encapsulation in a protein-polysaccharide complex using microwave drying. Experimental approach The combined effect of corn starch (CS) and whey protein isolate (WPI) was evaluated for ultrasound-assisted microwave encapsulation of peanut oil to prevent oxidative degradation. The effect of independent parameters, viz. CS:WPI mass ratio (1:1 to 5:1), lecithin mass fraction (0-5 %), ultrasonication time (0-10 min) and microwave power (150-750 W) on the encapsulation of peanut oil was evaluated using response surface methodology (RSM). The process responses, viz. viscosity and stability of the emulsion, encapsulation efficiency, peroxide value, antioxidant activity, free fatty acids (FFA), moisture, angle of repose and flowability (Hausner ratio (HR) and Carr's Index (CI)) were recorded and analysed to optimize the independent variables. Results and conclusions The viscosity of all emulsions prepared for encapsulation by ultrasonication ranged from 0.0069 to 0.0144 Pa·s and more than 90 % of prepared combinations were stable over 7 days. The observed encapsulation efficiency of peanut oil was 21.82-74.25 %. The encapsulation efficiency was significantly affected by the CS:WPI mass ratio and ultrasonication. The peroxide value, antioxidant activity and FFA ranged from 1.789 to 3.723 mg/kg oil, 19.81-72.62 % and 0.042-0.127 %, respectively. Physical properties such as moisture content, angle of repose, HR and CI were 1.94-8.70 %, 46.5-58.3°, 1.117-1.246 and 10.48-22.14 %, respectively. The physical properties were significantly affected by surface properties of the capsules. The higher efficiency (74.25 %) of peanut oil encapsulation was achieved under optimised conditions of CS:WPI mass ratio 1.25, 0.25 % lecithin, 9.99 min ultrasonication and 355.41 W microwave power. Novelty and scientific contribution The results of this work contribute to the fields of food science and technology by providing a practical approach to preserving the nutritional quality of peanut oil and improving its stability through encapsulation, thereby promoting its potential health benefits to consumers and applications in various industries such as dairy and bakery.
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Affiliation(s)
- Sachin S. Bhuva
- Department of Processing and Food Engineering, CAET, Junagadh Agricultural University, 362001 Junagadh, Gujarat, India
| | - Navnit K. Dhamsaniya
- Polytechnic in Agro-Processing, Junagadh Agricultural University, 362001 Junagadh, Gujarat, India
| | - Gopal V. Marviya
- Krishi Vigyan Kendra, Targhadia, Junagadh Agricultural University, 362023 Rajkot, Gujarat, India
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Gul MR, Ince AE, Ozel B, Uslu AK, Çetin M, Mentes D, Sumnu SG, Oztop MH. Effect of microwave-vacuum drying on the physicochemical properties of a functional tomato snack bar. J Sci Food Agric 2024; 104:83-92. [PMID: 37566724 DOI: 10.1002/jsfa.12894] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/09/2023] [Revised: 07/24/2023] [Accepted: 08/11/2023] [Indexed: 08/13/2023]
Abstract
BACKGROUND Tomato is an indispensable ingredient of the Mediterranean diet. Reformulation of traditional Mediterranean products to increase the adherence of consumers is becoming popular. In this study, a tomato snack bar enriched with olive powder and pea protein was developed by using microwave-vacuum drying. Formulations also included tomato powder (TP) and low-methoxylated pectin (LMP) as a structuring agent. RESULTS The moisture content of microwave-vacuum-dried samples varied in the range 13.6-19.8% and water activity (aw ) values were ~0.6. LMP and TP concentrations affected the color of microwave-vacuum-dried samples. However, the color mainly changed in conventionally dried samples due to browning. In microwave-vacuum-dried samples, lycopene content decreased with increasing LMP, but increased with increasing TP. Textural properties of microwave-vacuum-dried snack bars increased with increasing LMP and TP. CONCLUSION Both texture and Fourier transform infrared spectroscopy results indicated that there was a network formation due to the contribution of protein and pectin; however, the type of interaction was highly dependent on the drying mechanism. Nuclear magnetic resonance relaxometry data showed that microwave-vacuum-dried samples had a more uniform water distribution. Besides its time and energy efficiency, microwave-vacuum drying improved the color and textural properties of tomato snack bars compared to conventionally dried ones. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Muhammed Rasim Gul
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
| | - Alev Emine Ince
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
- Food Processing Department, Kahramankazan Vocational School, Baskent University, Ankara, Turkey
| | - Baris Ozel
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
- Department of Food Engineering, Ahi Evran University, Kirsehir, Turkey
| | - Aymelek Kubra Uslu
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
| | - Melis Çetin
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
| | - Duygu Mentes
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
| | - Servet Gulum Sumnu
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
| | - Mecit Halil Oztop
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
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Mao S, Zhou Y, Song B, Wu Y, Wang Y, Wang Y, Liu Y, Xu X, Zhao C, Liu J. Effect of Microwave Intermittent Drying on the Structural and Functional Properties of Zein in Corn Kernels. Foods 2024; 13:207. [PMID: 38254508 PMCID: PMC10814094 DOI: 10.3390/foods13020207] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2023] [Revised: 01/06/2024] [Accepted: 01/07/2024] [Indexed: 01/24/2024] Open
Abstract
Microwave intermittent drying was carried out on newly harvested corn kernels to study the effects of different microwave intermittent powers (900 W, 1800 W, 2700 W, and 3600 W) on the structural and functional properties of zein in corn kernels. The results showed that microwave drying could increase the thermal stability of zein in corn kernels. The solubility, emulsification activity index, and surface hydrophobicity increased under 1800 W drying power, which was due to the unfolding of the molecular structure caused by the increase in the content of irregular structure and the decrease in the value of particle size. At a drying power of 2700 W, there was a significant increase in grain size values and β-sheet structure. This proves that at this time, the corn proteins in the kernels were subjected to the thermal effect generated by the higher microwave power, which simultaneously caused cross-linking and aggregation within the proteins to form molecular aggregates. The solubility, surface hydrophobicity, and other functional properties were reduced, while the emulsification stability was enhanced by the aggregates. The results of the study can provide a reference for the in-depth study of intermittent corn microwave drying on a wide range of applications of zein in corn kernels.
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Affiliation(s)
- Sining Mao
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (S.M.); (Y.Z.); (B.S.); (Y.W.); (Y.W.); (Y.L.); (X.X.); (C.Z.)
| | - Yuhan Zhou
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (S.M.); (Y.Z.); (B.S.); (Y.W.); (Y.W.); (Y.L.); (X.X.); (C.Z.)
| | - Bin Song
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (S.M.); (Y.Z.); (B.S.); (Y.W.); (Y.W.); (Y.L.); (X.X.); (C.Z.)
| | - Yuzhu Wu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (S.M.); (Y.Z.); (B.S.); (Y.W.); (Y.W.); (Y.L.); (X.X.); (C.Z.)
- National Engineering Research Center for Wheat and Corn Deep Processing, Changchun 130118, China
| | - Yu Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (S.M.); (Y.Z.); (B.S.); (Y.W.); (Y.W.); (Y.L.); (X.X.); (C.Z.)
| | - Yiran Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (S.M.); (Y.Z.); (B.S.); (Y.W.); (Y.W.); (Y.L.); (X.X.); (C.Z.)
| | - Yanjia Liu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (S.M.); (Y.Z.); (B.S.); (Y.W.); (Y.W.); (Y.L.); (X.X.); (C.Z.)
| | - Xiuying Xu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (S.M.); (Y.Z.); (B.S.); (Y.W.); (Y.W.); (Y.L.); (X.X.); (C.Z.)
| | - Chengbin Zhao
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (S.M.); (Y.Z.); (B.S.); (Y.W.); (Y.W.); (Y.L.); (X.X.); (C.Z.)
| | - Jingsheng Liu
- National Engineering Research Center for Wheat and Corn Deep Processing, Changchun 130118, China
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Osawa Y, Kuwahara D, Honda M. Enhanced Z-Isomerization of Astaxanthin in Paracoccus carotinifaciens via Microwave Drying. J Oleo Sci 2024; 73:163-168. [PMID: 38311406 DOI: 10.5650/jos.ess23093] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/10/2024] Open
Abstract
The effects of microwave drying conditions of a Paracoccus carotinifaciens culture solution on astaxanthin Z-isomerization and degradation were investigated. The microwave drying significantly increase the ratio of astaxanthin Z-isomers, and the higher the microwave power and the longer the drying time, the higher the total Z-isomer ratio of astaxanthin, but such conditions also accelerated astaxanthin degradation. We found that the addition of powdered oils enhanced the Z-isomerization reaction. For example, when the P. carotinifaciens culture solution was dried at 1000 W power for 5 min without and with powdered rapeseed oil, total Z-isomer ratios of astaxanthin in resulting dried powder were 14.9 and 47.4%, respectively. Furthermore, the storage test of the dried P. carotinifaciens powder showed that astaxanthin Z- isomers were stable at 4℃ in a low-oxygen atmosphere. As astaxanthin Z-isomers have greater bioavailability and potentially exhibit superior biological activities than the all-E-isomer, the dried P. carotinifaciens powder obtained by the method of this study is expected to be used as a value-added astaxanthin source.
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Affiliation(s)
| | | | - Masaki Honda
- Faculty of Science & Technology, Meijo University
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Figueiredo S, Fernandes AI, Carvalho FG, Pinto JF. Exploring Environmental Settings to Improve the Printability of Paroxetine-Loaded Filaments by Fused Deposition Modelling. Pharmaceutics 2023; 15:2636. [PMID: 38004614 PMCID: PMC10675712 DOI: 10.3390/pharmaceutics15112636] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [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: 08/21/2023] [Revised: 11/01/2023] [Accepted: 11/14/2023] [Indexed: 11/26/2023] Open
Abstract
The successful integration of hot-melt extrusion (HME) and fused deposition modelling (FDM) depends on a better understanding of the impact of environmental conditions on the printability of formulations, since they significantly affect the properties of the raw materials, whose control is crucial to enable three-dimensional printing (3DP). Hence, the objective of this work was to investigate the correlation between the environmental settings and the properties of paroxetine (PRX)-loaded filaments, previously produced by HME, which affect printability by FDM. The influence of different drying methods of the physical mixtures (PMs) and HME-filaments (FILs) on the quality and printability of these products was also assessed. The printability of FILs was evaluated in terms of the water content, and the mechanical and thermal properties of the products. Stability studies and physicochemical, thermal, and in vitro dissolution tests were carried out on the 3D-printed tablets. Stability studies demonstrated the high ductility of the PRX loaded FILs, especially under high humidity conditions. Under low humidity storage conditions (11% RH), the FILs became stiffer and were successfully used to feed the FDM printer. Water removal was slow when carried out passively in a controlled atmosphere (desiccator) or accelerated by using active drying methods (heat or microwave). Pre-drying of the PRX/excipients and/or PMs did not show any positive effect on the printability of the FIL. On the contrary, dry heat and, preferably, microwave mediated drying processes were shown to reduce the holding time required for successful FDM printing, enabling on-demand production at the point of care.
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Affiliation(s)
- Sara Figueiredo
- iMed.Ulisboa—Research Institute for Medicines, Faculdade de Farmácia, Universidade de Lisboa, Av. Prof. Gama Pinto, 1649-003 Lisboa, Portugal; (S.F.); (J.F.P.)
- LEF-Infosaúde, Laboratório de Estudos Farmacêuticos, Rua das Ferrarias del Rei nº6, Urbanização da Fábrica da Pólvora, 2730-269 Barcarena, Portugal;
| | - Ana I. Fernandes
- Egas Moniz Center for Interdisciplinary Research (CiiEM), Egas Moniz School of Health & Science, Campus Universitário, Quinta da Granja, 2829-511 Caparica, Portugal
| | - Fátima G. Carvalho
- LEF-Infosaúde, Laboratório de Estudos Farmacêuticos, Rua das Ferrarias del Rei nº6, Urbanização da Fábrica da Pólvora, 2730-269 Barcarena, Portugal;
| | - João F. Pinto
- iMed.Ulisboa—Research Institute for Medicines, Faculdade de Farmácia, Universidade de Lisboa, Av. Prof. Gama Pinto, 1649-003 Lisboa, Portugal; (S.F.); (J.F.P.)
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Maoloni A, Cardinali F, Milanović V, Reale A, Boscaino F, Di Renzo T, Ferrocino I, Rampanti G, Garofalo C, Osimani A, Aquilanti L. Impact of Different Drying Methods on the Microbiota, Volatilome, Color, and Sensory Traits of Sea Fennel ( Crithmum maritimum L.) Leaves. Molecules 2023; 28:7207. [PMID: 37894688 PMCID: PMC10609079 DOI: 10.3390/molecules28207207] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2023] [Revised: 10/11/2023] [Accepted: 10/11/2023] [Indexed: 10/29/2023] Open
Abstract
Sea fennel (Crithmum maritimum L.) is a strongly aromatic herb of the Apiaceae family, whose full exploitation by the modern food industry is of growing interest. This study aimed at investigating the microbiological quality, volatile profile, and sensory traits of sea fennel spices produced using room-temperature drying, oven drying, microwave drying, and freeze drying. All the assayed methods were able to remove moisture up until water activity values below 0.6 were reached; however, except for microwave drying, none of the assayed methods were effective in reducing the loads of contaminating microorganisms. The metataxonomic analysis highlighted the presence of phytopathogens and even human pathogens, including members of the genera Bacillus, Pseudomonas, Alternaria, and Cryptococcus. When compared to fresh leaves, dried leaves showed increased L* (lightness) and c* (chroma, saturation) values and reduced hue angle. Dried leaves were also characterized by decreased levels of terpene hydrocarbons and increased levels of aldehydes, alcohols, and esters. For the sensory test, the microwave-dried samples obtained the highest appreciation by the trained panel. Overall, the collected data indicated microwave drying as the best option for producing sea fennel spices with low microbial loads, brilliant green color, and high-quality sensory traits.
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Affiliation(s)
- Antonietta Maoloni
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali, Università Politecnica delle Marche, 60131 Ancona, Italy; (A.M.); (F.C.); (V.M.); (G.R.); (C.G.); (A.O.)
| | - Federica Cardinali
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali, Università Politecnica delle Marche, 60131 Ancona, Italy; (A.M.); (F.C.); (V.M.); (G.R.); (C.G.); (A.O.)
| | - Vesna Milanović
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali, Università Politecnica delle Marche, 60131 Ancona, Italy; (A.M.); (F.C.); (V.M.); (G.R.); (C.G.); (A.O.)
| | - Anna Reale
- Istituto di Scienze dell’Alimentazione (ISA), Consiglio Nazionale delle Ricerche (CNR), 83100 Avellino, Italy; (A.R.); (F.B.); (T.D.R.)
| | - Floriana Boscaino
- Istituto di Scienze dell’Alimentazione (ISA), Consiglio Nazionale delle Ricerche (CNR), 83100 Avellino, Italy; (A.R.); (F.B.); (T.D.R.)
| | - Tiziana Di Renzo
- Istituto di Scienze dell’Alimentazione (ISA), Consiglio Nazionale delle Ricerche (CNR), 83100 Avellino, Italy; (A.R.); (F.B.); (T.D.R.)
| | - Ilario Ferrocino
- Department of Agricultural, Forest, and Food Science, University of Turin, Largo Paolo Braccini 2, Grugliasco, 10095 Turin, Italy;
| | - Giorgia Rampanti
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali, Università Politecnica delle Marche, 60131 Ancona, Italy; (A.M.); (F.C.); (V.M.); (G.R.); (C.G.); (A.O.)
| | - Cristiana Garofalo
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali, Università Politecnica delle Marche, 60131 Ancona, Italy; (A.M.); (F.C.); (V.M.); (G.R.); (C.G.); (A.O.)
| | - Andrea Osimani
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali, Università Politecnica delle Marche, 60131 Ancona, Italy; (A.M.); (F.C.); (V.M.); (G.R.); (C.G.); (A.O.)
| | - Lucia Aquilanti
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali, Università Politecnica delle Marche, 60131 Ancona, Italy; (A.M.); (F.C.); (V.M.); (G.R.); (C.G.); (A.O.)
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Tian C, Zhou J, Ren C, Omran M, Zhang F, Tang J. Drying Kinetics of Microwave-Assisted Drying of Leaching Residues from Hydrometallurgy of Zinc. Materials (Basel) 2023; 16:5546. [PMID: 37629838 PMCID: PMC10456744 DOI: 10.3390/ma16165546] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/02/2023] [Revised: 08/03/2023] [Accepted: 08/05/2023] [Indexed: 08/27/2023]
Abstract
In the hydrometallurgical process of zinc production, the residue from the leaching stage is an important intermediate product and is treated in a Waelz kiln to recover valuable metals. To ensure optimal results during the Waelz kiln process, it is necessary to pre-treat the residues by drying them first due to their higher water content. This work studies the residue's drying process using microwave technology. The study results indicate that microwave technology better removes the residue's oxygen functional groups and moisture. The dehydration process's effective diffusion coefficient increases as the microwave's heating power, the initial moisture content, and the initial mass increase. The Page model is appropriate for imitating the drying process, and the activation energy of the drying process for the residues is -13.11217 g/W. These results indicate that microwave technology efficiently dries the residues from the leaching stage. Furthermore, this study provides a theoretical basis and experimental data for the industrial application of microwave drying.
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Affiliation(s)
- Chunlan Tian
- Kunming Key Laboratory of Energy Materials Chemistry, Yunnan Minzu University, Kunming 650500, China; (C.T.); (J.Z.); (C.R.); (J.T.)
| | - Ju Zhou
- Kunming Key Laboratory of Energy Materials Chemistry, Yunnan Minzu University, Kunming 650500, China; (C.T.); (J.Z.); (C.R.); (J.T.)
| | - Chunxiao Ren
- Kunming Key Laboratory of Energy Materials Chemistry, Yunnan Minzu University, Kunming 650500, China; (C.T.); (J.Z.); (C.R.); (J.T.)
| | - Mamdouh Omran
- Faculty of Technology, University of Oulu, 90570 Oulu, Finland
| | - Fan Zhang
- Kunming Key Laboratory of Energy Materials Chemistry, Yunnan Minzu University, Kunming 650500, China; (C.T.); (J.Z.); (C.R.); (J.T.)
| | - Ju Tang
- Kunming Key Laboratory of Energy Materials Chemistry, Yunnan Minzu University, Kunming 650500, China; (C.T.); (J.Z.); (C.R.); (J.T.)
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Suebsamran I, Dachyong A, Tira-Umphon A, Soubsub K, Phahom T. Structural change kinetics, drying characteristics, antioxidant properties, and the correlation between quality parameters of dried duckweed (Wolffia arrhiza (L.) Wimm) affected by different levels of microwave power. J Sci Food Agric 2023; 103:4371-4379. [PMID: 36788441 DOI: 10.1002/jsfa.12501] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/25/2022] [Revised: 01/31/2023] [Accepted: 02/14/2023] [Indexed: 06/06/2023]
Abstract
BACKGROUND Duckweed is considered as a future food material due to its fast growth, high yield, high nutritional value, and low impact on land use. However, in its fresh form, it has high moisture content (95% wet basis), resulting in a short shelf life. In this study, microwave drying (MWD) was conducted to produce a shelf-stable duckweed with minimal loss of quality. Drying characteristics and quality aspects of dried duckweed were assessed. Reaction order kinetics, including zero and first order, was applied to describe structural changes during drying process. Hierarchical cluster analysis (HCA) was used to select the appropriate drying conditions. RESULTS Of five drying models, the Midilli-Kucuk model was the one that best described the drying process. Drying at high microwave power could reduce energy consumption and increase energy efficiency. Increasing both microwave power and drying time increased the structural shrinkage rate as described by first-order reaction kinetics. High correlations among quality parameters were observed using Pearson's correlation. Drying treatments were differentiated into two main clusters by HCA and the results showed that MWD at 720 and 900 W provided samples that were closer in terms of quality to a freeze dried sample (the positive control) than samples that had been subjected to MWD at 450 W. CONCLUSION Drying behaviors of duckweed were well-described by the Midilli-Kucuk model. Microwave drying at 900 W gave the lowest energy consumption and displayed the most efficient use of energy. The first-order equation could be used effectively to describe the structural changes in the duckweed. Microwave drying at 720 and 900 W was the appropriate drying condition according to the HCA classification. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Isaret Suebsamran
- School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima, Thailand
| | - Ajirawadee Dachyong
- School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima, Thailand
| | - Arak Tira-Umphon
- School of Crop Production Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima, Thailand
| | - Kamolwan Soubsub
- School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima, Thailand
| | - Traiphop Phahom
- School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima, Thailand
- Science Research Center, Organization for Research Initiatives, Yamaguchi University, Yamaguchi, Japan
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11
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Alvi T, Khan MKI, Maan AA, Rizwan M, Aamir M, Saeed F, Ateeq H, Raza MQ, Afzaal M, Shah MA. Microwave-vacuum extraction cum drying of tomato slices: Optimization and functional characterization. Food Sci Nutr 2023; 11:4263-4274. [PMID: 37457146 PMCID: PMC10345682 DOI: 10.1002/fsn3.3352] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2022] [Revised: 03/10/2023] [Accepted: 03/17/2023] [Indexed: 07/18/2023] Open
Abstract
Fruits and vegetables have shorter shelf life due to their perishable nature. Tomato, being a nutritionally rich fruit needs to be preserved for a longer period. In this context, this study was designed to dry the tomato slices through microwave-vacuum drying. This process was optimized for moisture ratio and drying rate using response surface methodology (RSM). The process was investigated at different power levels (30, 50, 80, and 100 W), pressure (0, 15, 20, and 25 inHg), and time (0, 4, 6, and 10 min) using Box-Behnken design. Results indicated that color, energy efficiency, and drying characteristics were significantly affected by changing power, vacuum levels, and processing time. Besides, nine mathematical models were applied on experimental data to deeply understand the moisture ratio of tomato slices. Amongst, Midilli model was found best to describe the drying process at 100 W and 25 inHg supported by R 2 (0.9989), RMSE (0.001), and X 2 (1.34e-4). This study was focused on finding the optimal combinations of power, vacuum pressure, and time for better drying and reduced wastage of the fruit owing to its perishable nature. From all the microwave powers, higher microwave power and vacuum level showed better energy consumption, energy efficiencies, color retention, and rehydration capacity.
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Affiliation(s)
- Tayyaba Alvi
- Department of Biological Systems EngineeringWashington State UniversityPullmanWashingtonUSA
- National Institute of Food Science and TechnologyUniversity of AgricultureFaisalabadPakistan
| | - Muhammad Kashif Iqbal Khan
- National Institute of Food Science and TechnologyUniversity of AgricultureFaisalabadPakistan
- Department of Food EngineeringUniversity of AgricultureFaisalabadPakistan
| | - Abid Aslam Maan
- National Institute of Food Science and TechnologyUniversity of AgricultureFaisalabadPakistan
- Department of Food EngineeringUniversity of AgricultureFaisalabadPakistan
| | - Muhammad Rizwan
- Faculty of Science and TechnologyUniversity of Central PunjabLahorePakistan
| | - Muhammad Aamir
- National Institute of Food Science and TechnologyUniversity of AgricultureFaisalabadPakistan
| | - Farhan Saeed
- Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Huda Ateeq
- Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Muhammad Qasim Raza
- Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Muhammad Afzaal
- Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Mohd Asif Shah
- Department of Economics, College of Business and EconomicsKebri Dehar UniversityKebri DeharEthiopia
- Division of Research and DevelopmentLovely Professional UniversityPhagwaraIndia
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12
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Berktas S, Cam M, Salum P, Erbay Z. Microwave drying of quince coated with seed gum and pectin: A Taguchi optimization, techno-functional properties, and aromatic compounds. J Food Sci 2023. [PMID: 37282728 DOI: 10.1111/1750-3841.16660] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2023] [Revised: 05/04/2023] [Accepted: 05/19/2023] [Indexed: 06/08/2023]
Abstract
In this study, the effects of coating quince slices with CaCl2 and pectin (C + P) followed by drying with microwave (MWD-C + P) or with hot air (HAD-C + P) were investigated to determine the physicochemical, techno-functional, textural, and volatile components of dried quince slices. A Taguchi orthogonal experimental design was set up with 18 points (L18 ), and the best conditions for drying were obtained using signal/noise ratio method. Coating quince slices with C + P and then drying with microwave at 450 W displayed the higher results compared to other points in terms of color, total phenolic, antioxidant activity, antimicrobial activity, and water holding capacity. MWD-C + P application dramatically changed the textural properties of dried quince slices in terms of hardness, gumminess, and chewiness. Moreover, MWD, lasted 12-15 min, was superior to HAD in the context of drying time. Ultrasonication as a pretreatment had no positive impact on dried products. GC-MS analyses revealed that MWD-C + P had positive effects on dried quince slices in terms of ethyl hexanoate and octanoic acid. However, MWD-C + P application triggered the formation of furfural in dried products.
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Affiliation(s)
- Serap Berktas
- Institute of Natural Sciences, Erciyes University, Kayseri, Turkey
| | - Mustafa Cam
- Department of Food Engineering, Faculty of Engineering, Erciyes University, Kayseri, Turkey
| | - Pelin Salum
- Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, Adana, Turkey
| | - Zafer Erbay
- Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, Adana, Turkey
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13
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Yang R, Chen J. Recent application of artificial neural network in microwave drying of foods: a mini-review. J Sci Food Agric 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] [What about the content of this article? (0)] [Affiliation(s)] [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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14
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Su D, Sun W, Li BZ, Yang Y, Wang Y, Lv W, Li D, Wang L. Influence of ultrasonic pretreatments on microwave hot-air flow rolling drying mechanism, thermal characteristics and rehydration dynamics of Pleurotus eryngii. J Sci Food Agric 2022; 102:2100-2109. [PMID: 34596248 DOI: 10.1002/jsfa.11551] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [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: 02/12/2020] [Revised: 05/11/2021] [Accepted: 10/01/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND In order to improve the drying efficiency and reduce the drying energy consumption of Pleurotus eryngii, microwave hot-air flow rolling drying (MHARD) coupled with ultrasonic pretreating time (0, 20, 40, and 60 min) was used to investigate the drying profile, thermal characteristics, water migration, microstructure and rehydration dynamics of P. eryngii using differential scanning calorimetry (DSC), low-field nuclear magnetic resonance (LF-NMR) analysis and scanning electron microscopy (SEM). RESULTS Results showed that the drying time of P. eryngii was 80, 70, 60 and 50 min, accordingly. Energy consumption was significantly reduced by ultrasonic pretreatment, and moisture effective diffusivity (Deff ) was increased with the increase of ultrasonic pretreating time. DSC curves showed that the drying process was accelerated by ultrasonic pretreatment significantly by enhancing the heat transfer. Meanwhile, SEM images showed that the cell was broken and numbers of irregular holes appeared in the ultrasound-pretreated samples. In terms of rehydration dynamics, Page model could well model the rehydration kinetics of dried P. eryngii with R2 > 0.99. CONCLUSION The findings indicate that ultrasonic pretreatment is a promising method for MHARD of P. eryngii as it can enhance the drying process, and show potential for industrial application. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Dianbin Su
- 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
| | - Weihong Sun
- College of Agricultural Engineering, Jiangsu University, Zhenjiang, China
| | - Bing-Zheng Li
- Guangxi Bioscience and Technology Research Center, Guangxi Academy of Sciences, Nanning, China
| | - Yu Yang
- 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
| | - Yong Wang
- School of Chemical Engineering, UNSW Sydney, Sydney, NSW, Australia
| | - Weiqiao Lv
- 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
| | - Lijun Wang
- College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, Beijing, China
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15
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Omrani A, Yadav R, Link G, Lähivaara T, Vauhkonen M, Jelonnek J. An Electromagnetic Time-Reversal Imaging Algorithm for Moisture Detection in Polymer Foam in an Industrial Microwave Drying System. Sensors (Basel) 2021; 21:s21217409. [PMID: 34770714 PMCID: PMC8588238 DOI: 10.3390/s21217409] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/08/2021] [Revised: 11/05/2021] [Accepted: 11/06/2021] [Indexed: 11/16/2022]
Abstract
Microwave tomography (MWT) based control is a novel idea in industrial heating systems for drying polymer foam. In this work, an X-band MWT module is designed and developed using a fixed antenna array configuration and integrated with the HEPHAISTOS industrial heating system. A decomposition of the time-reversal operator (DORT) algorithm with a proper Green’s function of multilayered media is utilized to localize the moisture location. The derived Green’s function can be applied to the media with low or high contrast layers. It is shown that the time-reversal imaging (TRI) with the proposed Green’s function can be applied to the multilayered media with a moderately rough surface. Moreover, a single frequency TRI is proposed to decrease the measurement time. Numerical results for different moisture scenarios are presented to demonstrate the efficacy of the proposed method. The developed method is then tested on the experimental data for different moisture scenarios from our developed MWT experimental prototype. Image reconstruction results show promising capabilities of the TRI algorithm in estimating the moisture location in the polymer foam.
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Affiliation(s)
- Adel Omrani
- Institute for Pulsed Power and Microwave Technology (IHM), Karlsruhe Institute of Technology (KIT), 76344 Eggenstein-Leopoldshafen, Germany; (G.L.); (J.J.)
- Correspondence:
| | - Rahul Yadav
- Department of Applied Physics, University of Eastern Finland, FI-70210 Kuopio, Finland; (R.Y.); (T.L.); (M.V.)
| | - Guido Link
- Institute for Pulsed Power and Microwave Technology (IHM), Karlsruhe Institute of Technology (KIT), 76344 Eggenstein-Leopoldshafen, Germany; (G.L.); (J.J.)
| | - Timo Lähivaara
- Department of Applied Physics, University of Eastern Finland, FI-70210 Kuopio, Finland; (R.Y.); (T.L.); (M.V.)
| | - Marko Vauhkonen
- Department of Applied Physics, University of Eastern Finland, FI-70210 Kuopio, Finland; (R.Y.); (T.L.); (M.V.)
| | - John Jelonnek
- Institute for Pulsed Power and Microwave Technology (IHM), Karlsruhe Institute of Technology (KIT), 76344 Eggenstein-Leopoldshafen, Germany; (G.L.); (J.J.)
- Institute of Radio Frequency Engineering and Electronics (IHE), Karlsruhe Institute of Technology (KIT), 76131 Karlsruhe, Germany
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16
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Hosseini M, Kaasinen A, Aliyari Shoorehdeli M, Link G, Lähivaara T, Vauhkonen M. System Identification of Conveyor Belt Microwave Drying Process of Polymer Foams Using Electrical Capacitance Tomography. Sensors (Basel) 2021; 21:7170. [PMID: 34770476 PMCID: PMC8588042 DOI: 10.3390/s21217170] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/20/2021] [Revised: 10/18/2021] [Accepted: 10/25/2021] [Indexed: 12/02/2022]
Abstract
The microwave drying process has a wide application in industry, including drying polymer foams after the impregnation process for sealings in the construction industry. The objective of the drying process is to reach a certain moisture in the foam by adjusting the power levels of the microwave sources. A moisture controller can be designed to achieve this goal; however, a process model is required to design model-based controllers. Since complex physics governs the microwave drying process, system identification tools are employed in this paper to exploit the process input and output information and find a simplified yet accurate model of the process. The moisture content of the foam that is the process output is measured using a designed electrical capacitance tomography (ECT) sensor. The ECT sensor estimates the 2D permittivity distribution of moving foams, which correlates with the foam moisture. Experiments are conducted to collect the ECT measurements while giving different inputs to the microwave sources. A state-space model is estimated using one of the collected datasets and is validated using the other datasets. The comparison between the model response and the actual measurements shows that the model is accurate enough to design a controller for the microwave drying process.
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Affiliation(s)
- Marzieh Hosseini
- Department of Applied Physics, University of Eastern Finland, 70211 Kuopio, Finland; (A.K.); (T.L.); (M.V.)
| | - Anna Kaasinen
- Department of Applied Physics, University of Eastern Finland, 70211 Kuopio, Finland; (A.K.); (T.L.); (M.V.)
| | - Mahdi Aliyari Shoorehdeli
- Mechatronics Department, Electrical Engineering Faculty, K.N. Toosi University of Technology, Tehran 16315-1355, Iran;
| | - Guido Link
- Institute for Pulsed Power and Microwave Technology, Karlsruhe Institute of Technology, 76131 Karlsruhe, Germany;
| | - Timo Lähivaara
- Department of Applied Physics, University of Eastern Finland, 70211 Kuopio, Finland; (A.K.); (T.L.); (M.V.)
| | - Marko Vauhkonen
- Department of Applied Physics, University of Eastern Finland, 70211 Kuopio, Finland; (A.K.); (T.L.); (M.V.)
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17
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Yadav R, Omrani A, Link G, Vauhkonen M, Lähivaara T. Microwave Tomography Using Neural Networks for Its Application in an Industrial Microwave Drying System. Sensors (Basel) 2021; 21:s21206919. [PMID: 34696133 PMCID: PMC8538942 DOI: 10.3390/s21206919] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/22/2021] [Revised: 10/15/2021] [Accepted: 10/17/2021] [Indexed: 11/16/2022]
Abstract
The article presents an application of microwave tomography (MWT) in an industrial drying system to develop tomographic-based process control. The imaging modality is applied to estimate moisture distribution in a polymer foam undergoing drying process. Our Leading challenges are fast data acquisition from the MWT sensors and real-time image reconstruction of the process. Thus, a limited number of sensors are chosen for the MWT and are placed only on top of the polymer foam to enable fast data acquisition. For real-time estimation, we present a neural network-based reconstruction scheme to estimate moisture distribution in a polymer foam. Training data for the neural network is generated using a physics-based electromagnetic scattering model and a parametric model for moisture sample generation. Numerical data for different moisture scenarios are considered to validate and test the performance of the network. Further, the trained network performance is evaluated with data from our developed prototype of the MWT sensor array. The experimental results show that the network has good accuracy and generalization capabilities.
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Affiliation(s)
- Rahul Yadav
- Department of Applied Physics, University of Eastern Finland, FI-70210 Kuopio, Finland; (M.V.); (T.L.)
- Correspondence:
| | - Adel Omrani
- Institute for Pulsed Power and Microwave Technology, Karlsruhe Institute of Technology (KIT), 76133 Karlsruhe, Germany; (A.O.); (G.L.)
| | - Guido Link
- Institute for Pulsed Power and Microwave Technology, Karlsruhe Institute of Technology (KIT), 76133 Karlsruhe, Germany; (A.O.); (G.L.)
| | - Marko Vauhkonen
- Department of Applied Physics, University of Eastern Finland, FI-70210 Kuopio, Finland; (M.V.); (T.L.)
| | - Timo Lähivaara
- Department of Applied Physics, University of Eastern Finland, FI-70210 Kuopio, Finland; (M.V.); (T.L.)
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18
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Killedar SM, Shetty R, J R, James J, Karaththodiyil R, Edwin A. A Comparative Evaluation of Abrasion Resistance of Three Commercially Available Type IV Dental Stone, Dried using Three Different Drying Techniques - An In vitro Study. J Pharm Bioallied Sci 2021; 13:S580-S585. [PMID: 34447157 PMCID: PMC8375857 DOI: 10.4103/jpbs.jpbs_538_20] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2020] [Revised: 11/22/2020] [Accepted: 11/24/2020] [Indexed: 11/17/2022] Open
Abstract
Background: The microwave technique of drying dental stone to achieve improved hardness and strength has been suggested in recent years. However, its effect on the wear properties of dental stone has not been thoroughly examined. Aim: The present study was conducted in vitro to determine the abrasion resistance of three commercially available Type IV dental stones using three different drying techniques. Materials and Methods: A total of 180 samples were prepared from 3 Type IV dental stones; namely Eliterock, Zhermack (Italy), Kalrock, Kalabhai industries (India), and Gyprock (Rajkot, India). Samples were subjected to drying in open air for 2 h, hot air oven at a temp of 230°C for 1 h and microwave oven for 5 min at 900Watts. Abrasion resistance was determined using a customized metallic abrasion resistance tester. Results: Microwave oven drying produced samples with increased abrasion resistance values when compared to samples dried in hot air oven and air-dried specimens. Eliterock showed significantly higher mean abrasion resistance values followed by Kalrock and Gyprock. Conclusion: Drying type IV dental stone in a microwave oven at 900W for 5 min increased the abrasion resistance within short time.
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Affiliation(s)
- Sayed M Killedar
- Department of Prosthodontics, KLE V. K. Institute of Dental Sciences, KLE University, Belgaum, Karnataka, India
| | - Rajesh Shetty
- Department of Prosthodontics, Yenepoya Dental College, Yenepoya University, Mangalore, Karnataka, India
| | - Rahul J
- Department of Prosthodontics, Malabar Dental College and Research Centre, Edappal, Kerala, India
| | - Jittin James
- Department of Prosthodontics, Indira Gandhi Institute of Dental Science, Kothamangalam, Kerala, India
| | - Ranjith Karaththodiyil
- Department of Conservative Dentistry and Endodontics, MES Dental College, Perinthalmanna, Kerala, India
| | - Annie Edwin
- Department of Pedodontics, Sree Mookambika Institute of Dental Science, Kanyakumari, Tamil Nadu, India
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19
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Kubbutat P, Leitão L, Kulozik U. Stability of Foams in Vacuum Drying Processes. Effects of Interactions between Sugars, Proteins, and Surfactants on Foam Stability and Dried Foam Properties. Foods 2021; 10:foods10081876. [PMID: 34441652 PMCID: PMC8392398 DOI: 10.3390/foods10081876] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [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: 07/07/2021] [Revised: 08/05/2021] [Accepted: 08/11/2021] [Indexed: 01/16/2023] Open
Abstract
The hypothesis was that saccharides mediate interactions between surface-active components and that this will have an impact on foam decay during the drying process. Static light scattering was performed to determine changes in interactions between the foam stabilizer on a molecular level. Furthermore, pendant drop and oscillating drop measurements were performed to examine the surface tension and surface rheology. Foams were dried in conventional dryers as well as microwave-supported vacuum dryers. Final foam properties were determined. It was shown that the addition of sugars, often added as protective substances for sensitive organic molecules, resulted in lower repulsion between different types of surface-active components, namely polysorbate 80 and β-lactoglobulin (β-lg). Differences in impact of the types of sugars and between different types of surfactant, protein, and small molecules were observed influencing the foam decay behavior. The interfacial properties of polysorbate 80 and β-lg were influenced by the type of the used sugars. The surface elasticity of protein stabilized surfaces was higher compared to that of polysorbate stabilized systems. Protein stabilized systems remained more stable compared to polysorbate systems, which was also affected by the used saccharide. Overall, a correlation between molecular interactions and foam decay behavior was found.
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20
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Liu J, Li X, Yang Y, Wei H, Xue L, Zhao M, Cai J. Optimization of combined microwave and hot air drying technology for purple cabbage by Response Surface Methodology (RSM). Food Sci Nutr 2021; 9:4568-4577. [PMID: 34401104 PMCID: PMC8358333 DOI: 10.1002/fsn3.2444] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [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: 09/18/2020] [Revised: 02/19/2021] [Accepted: 06/19/2021] [Indexed: 11/24/2022] Open
Abstract
Purple cabbage is one of the world's most widely consumed vegetables with high nutritional values containing the antioxidants and anti-inflammatory activity of anthocyanins, vitamins, and minerals. But due to rapid postharvest quality decay, novel processing techniques including drying are required. In order to determine the conditions of combined microwave and hot air drying for purple cabbage, factors affecting the drying process including microwave density, hot air temperature, and the dry base water content at conversion point were investigated using the anthocyanin content, DPPH antioxidant capacity, chewiness, △E, rehydration ratio, and average drying rate as responses. The combined drying conditions were optimized considering three independent variables at three different levels by response surface methodology. The results showed that the processing parameters of purple cabbage with combined microwave and hot air drying technology were microwave density at 2.5 W/g, moisture content of conversion point at 4.0 g/g, and hot air temperature at 55°C. Under these conditions, the anthocyanin content, DPPH antioxidant capacity, chewiness, △E, rehydration ratio, average drying rate, and overall score of the dried purple cabbage were 175.87 mg/100 g, 87.59%, 4,521.468 g, 26.5, 4.3, 0.76 g/min, and 0.785, respectively. Therefore, combined microwave and hot air drying technology is an effective, suitable method for drying purple cabbage.
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Affiliation(s)
- Jing Liu
- Jining Engineering and Technology Research Center for Special Agricultural Products High Value ProcessingJining UniversityQufuChina
| | - Xiangli Li
- Jining Engineering and Technology Research Center for Special Agricultural Products High Value ProcessingJining UniversityQufuChina
| | - Yanmin Yang
- College of Food Science and EngineeringShandong Agricultural UniversityTai’anChina
| | - Haixiang Wei
- Jining Engineering and Technology Research Center for Special Agricultural Products High Value ProcessingJining UniversityQufuChina
| | - Liping Xue
- Jining Engineering and Technology Research Center for Special Agricultural Products High Value ProcessingJining UniversityQufuChina
| | - Min Zhao
- Jining Engineering and Technology Research Center for Special Agricultural Products High Value ProcessingJining UniversityQufuChina
| | - Jinxiu Cai
- Department of Food Science and TechnologyShanghai Ocean UniversityShanghaiChina
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21
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Abstract
Waste in the food supply chain is estimated to be about 30-40% of the total food production, which aggravates the world hunger and increases waste management burden and environmental impact. Despite the dire food scarcity, majority of this food waste takes place in developing countries because of the lack of appropriate and affordable preservation techniques. Traditional open sun drying is the most popular food-reservation technique to the local farmers due to near-zero capital cost and cheap labor cost. However, this method is highly energy intensive, unhygienic, and time demanding. The high energy consumption resulting from uncontrolled simultaneous heat, mass, and momentum transfer processes in traditional drying systems highlights the necessity of pursuing sustainability in drying process targeting reduced energy consumption, environmental and social impacts. This paper presents a comprehensive review on the sustainable food drying technologies based on renewable energy sources, with emphasis on the developing countries. It was observed that the integration of thermal energy storage with heat pump makes the integrated drying system more efficient, and dries food with better quality. Likewise, advanced integrated drying systems, such as, solar with microwave, and heat pump with microwave make the drying process more cost and quality competent. Finally, impact of resource distribution and governmental incentives for renewable energy use in sustainable drying is discussed.
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Affiliation(s)
- Hang Qu
- Science and Engineering Faculty, Queensland University of Technology, Brisbane, Australia.,School of Food Engineering, Ludong University, Yantai, Shandong, China
| | - M H Masud
- School of Engineering, RMIT University, Melbourne, VIC, Australia.,Department of Mechanical Engineering, Rajshahi University of Engineering and Technology, Rajshahi, Bangladesh
| | - Majedul Islam
- Science and Engineering Faculty, Queensland University of Technology, Brisbane, Australia
| | - Md Imran Hossen Khan
- Science and Engineering Faculty, Queensland University of Technology, Brisbane, Australia.,Department of Mechanical Engineering, Dhaka University of Engineering and Technology, Gazipur, Bangladesh
| | - Anan Ashrabi Ananno
- Department of Mechanical Engineering, Rajshahi University of Engineering and Technology, Rajshahi, Bangladesh
| | - Azharul Karim
- Science and Engineering Faculty, Queensland University of Technology, Brisbane, Australia
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22
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Guo X, Li Z, Lei W, Ding R, Zhang Y, Yang H. Rapid Preparation of Mesoporous Methylsilsesquioxane Aerogels by Microwave Heating Technology. Molecules 2021; 26:1960. [PMID: 33807252 DOI: 10.3390/molecules26071960] [Citation(s) in RCA: 0] [Impact Index Per Article: 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: 03/04/2021] [Revised: 03/26/2021] [Accepted: 03/29/2021] [Indexed: 11/29/2022] Open
Abstract
Microwave heating technology is known as an alternative to traditional gas and electric heating sources. In this work, mesoporous methylsilsesquioxane (MSQ) aerogels were prepared via a sol–gel process accompanied by microwave heating technology, and microwave heating was used in the gelation of sol and the drying of wet gels, respectively. The effects of hexadecyltrimethylammonium chloride (CTAC) as a surfactant and template, hydrochloric acid (HCl) as a catalyst, ethanol as a solvent, sodium hydroxide (NaOH) as a gelation agent, and microwave power on the pore structure of as-prepared MSQ aerogels were investigated in detail. Microwave heating at low power results in the acceleration of sol–gel transition and achieves the gelation within a few minutes. Appropriate amounts of chemical reagents and microwave heating at high power allow the preparation of mesoporous MSQ aerogels with a BET-specific surface area of 681.6 m2·g−1 and a mesopore size of 19 nm, and the resultant MSQ aerogel still has a BET specific surface area as high as 134 m2·g−1 after heat treatment at 600 °C for 2 h, showing high thermal stability. The MSQ aerogels/fibre composite possesses a low thermal conductivity of 0.039 W/(m·k)−1, displaying good thermal insulation. Microwave heating technology is a promising heating method for the preparation of other aerogels.
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Abstract
In this study, the ohmic heating system was used as a novel application for osmotic dehydration of quince. After osmotic dehydration, samples were dried by microwave. In this regard, the effects of process variables such as electrical field strengths (20, 30 and 40 V/cm), holding time (10, 20 and 30 minutes), microwave power (90, 180 and 270 W) and sucrose concentration (0%, 25% and 50%) on dielectric constant, dielectric loss factor, rehydration ratios, total phenolic compounds and color values were investigated by response surface methodology (RSM). Optimum conditions were found as 40 V/cm electrical field strength, 30 min holding time, 16.67% sucrose concentration and 270 W microwave power. Total phenolic content, rehydration ratio, color differences and dielectric properties of the novel method were found to be higher than that of control. Moreover, Midilli and Wang & Sing models gave the superior fit to the moisture ratio data obtained during drying.
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Affiliation(s)
- Naciye Kutlu
- Department of Food Processing, 187433Bayburt University, Aydintepe, Bayburt, Turkey
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24
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Çelen S, Karataser MA. Investigation of the Performance of a Hybrid Dryer Designed for the Food Industry. Foods 2019; 8:E81. [PMID: 30795558 DOI: 10.3390/foods8020081] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [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: 01/14/2019] [Revised: 02/16/2019] [Accepted: 02/18/2019] [Indexed: 11/17/2022] Open
Abstract
In this study, a microwave energy conveyor dryer with the support of solar energy was researched with respect to its usability in the food industry and its short drying time and low energy requirements. The hot air produced using a collector (which was designed in the shape of a hemisphere for the purpose of getting high efficiency from solar energy) was transferred to a conveyor drying chamber operating with microwave energy at the speed of 0.245 m/min. Drying kinetics of the selected black radishes for the experiments were determined using samples sliced into 4, 6, and 8 mm. At the end of the drying, the duration and specific energy consumption for the drying process as well as color changes in the samples were measured, and the collector's efficiency was calculated. In addition, as a result of statistical analysis, the most suitable model among the seven drying models was determined.
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Guo X, Shan J, Lei W, Ding R, Zhang Y, Yang H. Facile Synthesis of Methylsilsesquioxane Aerogels with Uniform Mesopores by Microwave Drying. Polymers (Basel) 2019; 11:polym11020375. [PMID: 30960359 PMCID: PMC6419168 DOI: 10.3390/polym11020375] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [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: 01/10/2019] [Revised: 02/13/2019] [Accepted: 02/16/2019] [Indexed: 02/07/2023] Open
Abstract
Methylsilsesquioxane (MSQ) aerogels with uniform mesopores were facilely prepared via a sol⁻gel process followed by microwave drying with methyltrimethoxysilane (MTMS) as a precursor, hydrochloric acid (HCl) as a catalyst, water and methanol as solvents, hexadecyltrimethylammonium chloride (CTAC) as a surfactant and template, and propylene oxide (PO) as a gelation agent. The microstructure, chemical composition, and pore structures of the resultant MSQ aerogels were investigated in detail to achieve controllable preparation of MSQ aerogels, and the thermal stability of MSQ aerogels was also analyzed. The gelation agent, catalyst, solvent, and microwave power have important roles related to the pore structures of MSQ aerogels. Meanwhile, the microwave drying method was found to not only have a remarkable effect on improving production efficiency, but also to be conducive to avoiding the collapse of pore structure (especially micropores) during drying. The resulting MSQ aerogel microwave-dried at 500 W possessed a specific surface area up to 821 m²/g and a mesopore size of 20 nm, and displayed good thermal stability.
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Affiliation(s)
- Xingzhong Guo
- School of Materials Science and Engineering, Zhejiang University, Hangzhou 310027, China.
| | - Jiaqi Shan
- School of Materials Science and Engineering, Zhejiang University, Hangzhou 310027, China.
| | - Wei Lei
- Pan Asia Microvent Tech (Jiangsu) Coporation & Zhejiang University Micro-nano-porous Materials Joint Research Development Center, Changzhou 213100, China.
| | - Ronghua Ding
- Pan Asia Microvent Tech (Jiangsu) Coporation & Zhejiang University Micro-nano-porous Materials Joint Research Development Center, Changzhou 213100, China.
| | - Yun Zhang
- Pan Asia Microvent Tech (Jiangsu) Coporation & Zhejiang University Micro-nano-porous Materials Joint Research Development Center, Changzhou 213100, China.
| | - Hui Yang
- School of Materials Science and Engineering, Zhejiang University, Hangzhou 310027, China.
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26
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Bualuang O, Onwude DI, Pracha K. Microwave drying of germinated corn and its effect on phytochemical properties. J Sci Food Agric 2017; 97:2999-3004. [PMID: 27859376 DOI: 10.1002/jsfa.8140] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [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: 09/09/2016] [Revised: 11/14/2016] [Accepted: 11/15/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND Drying is a preservation method that removes or reduces the moisture content of a product. This process can affect the nutritional properties of agricultural crops. Therefore this research sought to investigate the effect of microwave drying power (100-700 W) on the drying rate, effective diffusivity, β-carotene content (BCC), total flavonoid content (TFC), total phenolic content (TPC) and antioxidant capacity of sprouted corn, which can be applied as a rich antioxidant source. RESULTS With increasing microwave drying power from 100 to 700 W, the effective diffusivity was in the range from 1.50 × 10-6 to 1.81 × 10-5 m2 s-1 , while BCC ranged from 614.20 ± 3.10 to 229.90 ± 1.00 µg β-carotene equivalent g-1 dry weight (DW), decreasing gradually by 62.57%. Meanwhile, TPC and TFC of samples dried at 300 W were the highest, with levels of 315.94 ± 0.69 mg gallic acid equivalent g-1 DW and 190.16 ± 1.33 mg catechin equivalent g-1 DW respectively, which were higher by 8.66 and 98.97% as compared with samples dried at 100 W. Similar development was found in the antioxidant ability of germinated corn. CONCLUSION Drying at a microwave power of 300 W provided the highest nutritive and antioxidant values. The results of this study are useful in the selection of optimal drying conditions during microwave drying of germinated corn, as a baseline for other agricultural crops. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Oraporn Bualuang
- Chemistry Program, Faculty of Science and Technology, Suratthani Rajabhat University, Surat Thani, Thailand
| | | | - Kwanta Pracha
- Chemistry Program, Faculty of Science and Technology, Suratthani Rajabhat University, Surat Thani, Thailand
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27
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Mujaffar S, Lee Loy A. The rehydration behavior of microwave-dried amaranth ( Amaranthus dubius) leaves. Food Sci Nutr 2016; 5:399-406. [PMID: 28572923 PMCID: PMC5448377 DOI: 10.1002/fsn3.406] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [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: 03/31/2016] [Revised: 06/15/2016] [Accepted: 06/16/2016] [Indexed: 11/08/2022] Open
Abstract
The effect of temperature (35, 50, and 60°C) on the rehydration behavior of microwave-dried amaranth (Amaranthus dubius) leaves was investigated. Leaves were dried at 700 W power level before rehydrating in water. The higher the rehydration temperature, the higher the equilibrium moisture content of the leaves, although the effect was not statistically significant. The increase in rehydration ratio was significant only as temperature increased from 50 to 60°C. The process was adequately described by the Peleg sorption model, with the Peleg rate constant (K1) and the Peleg capacity constant (K2), both decreasing as rehydration temperature increased. While the color difference (ΔE) between fresh leaves and leaves rehydrated at 35°C was significantly higher than for the leaves rehydrated at 50 and 60°C, this difference was not visible. Cooking of leaves occurred beyond 120 min at the higher rehydration temperatures . Based on the results, rehydration of microwave-dried leaves was successfully carried out at 35°C, however, rehydrated leaves were darker than the fresh leaves. Increasing the temperature to 50°C improved the rehydration capacity and the color of the leaves, however, cooking of leaves occurred by the second hour of the process.
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Affiliation(s)
- Saheeda Mujaffar
- Food Science and Technology Unit Department of Chemical Engineering The University of the West Indies St. Augustine Trinidad and Tobago
| | - Alex Lee Loy
- Food Science and Technology Unit Department of Chemical Engineering The University of the West Indies St. Augustine Trinidad and Tobago
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28
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Aghilinategh N, Rafiee S, Gholikhani A, Hosseinpur S, Omid M, Mohtasebi SS, Maleki N. A comparative study of dried apple using hot air, intermittent and continuous microwave: evaluation of kinetic parameters and physicochemical quality attributes. Food Sci Nutr 2016; 3:519-26. [PMID: 26788293 PMCID: PMC4708644 DOI: 10.1002/fsn3.241] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [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: 01/21/2015] [Revised: 03/14/2015] [Accepted: 03/25/2015] [Indexed: 11/12/2022] Open
Abstract
In the study, the effectiveness of intermittent (IMWD) and continuous (CMWD) microwave drying and hot air drying (HAD) treatments on apple slices were compared in terms of drying kinetics (moisture diffusivity and activation energy) and critical physicochemical quality attributes (color change, rehydration ratio, bulk density, and total phenol content (TPC) of the final dried product. The temperature, microwave power, air velocity, and pulse ratio (PR) applied in the experiments were 40–80°C, 200–600 W, 0.5–2 m/s, and 2–6, respectively. Results showed that IMWD and CMWD more effective than HAD in kinetic parameters and physicochemical quality attributes. Also, results indicated CMWD had the lowest and highest drying time and effective diffusivity. The exponential model for estimating IMWD activation energy, considering absolute power (1/P) and pulse ratio were also represented. The color change in apple slices dried by HAD showed the highest change.
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Affiliation(s)
- Nahid Aghilinategh
- Department of Agricultural Machinery Engineering Faculty of Agricultural, Engineering and Technology University of Tehran Karaj Iran
| | - Shahin Rafiee
- Department of Agricultural Machinery Engineering Faculty of Agricultural, Engineering and Technology University of Tehran Karaj Iran
| | - Abolfazl Gholikhani
- Department of Agricultural Machinery Engineering Faculty of Agricultural, Engineering and Technology University of Tehran Karaj Iran
| | - Soleiman Hosseinpur
- Department of Agricultural Machinery Engineering Faculty of Agricultural, Engineering and Technology University of Tehran Karaj Iran
| | - Mahmoud Omid
- Department of Agricultural Machinery Engineering Faculty of Agricultural, Engineering and Technology University of Tehran Karaj Iran
| | - Seyed S Mohtasebi
- Department of Agricultural Machinery Engineering Faculty of Agricultural, Engineering and Technology University of Tehran Karaj Iran
| | - Neda Maleki
- Department of Agricultural Machinery Engineering Faculty of Agricultural, Engineering and Technology University of Tehran Karaj Iran
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29
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Kumar SS, Manoj P, Shetty NP, Giridhar P. Effect of different drying methods on chlorophyll, ascorbic acid and antioxidant compounds retention of leaves of Hibiscus sabdariffa L. J Sci Food Agric 2015; 95:1812-1820. [PMID: 25139828 DOI: 10.1002/jsfa.6879] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [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: 06/06/2014] [Revised: 08/13/2014] [Accepted: 08/14/2014] [Indexed: 06/03/2023]
Abstract
BACKGROUND Use of the indigenous, easily accessible leafy vegetable roselle (Hibiscus sabdariffa L.) for value addition is gaining impetus as its nutritive and nutraceutical compounds are exposed by investigations. Being a perishable, storage is challenging, hence different methods of drying have been an attractive alternative for its postharvest usage in foods without much compromising its quality and antioxidant potential. RESULTS Room- and freeze-dried samples were found to have best quality in terms of colour, total flavonoid content (18.53 ± 2.39 and 18.66 ± 1.06 g kg(-1) respectively), total phenolic content (17.76 ± 1.93 and 18.91 ± 0.48 g kg(-1)), chlorophyll content (1.59 ± 0.001 and 1.55 ± 0.001 g kg(-1)) and ascorbic acid content (11.11 ± 1.04 and 8.92 ± 0.94 g kg(-1)) compared with those subjected to infrared, crossflow, microwave, oven or sun drying. Samples treated by room and freeze drying retained maximum antioxidant potential as shown by the phosphomolybdate method and the 2,2-diphenyl-1-picrylhydrazyl free radical-scavenging activity and ferric-reducing antioxidant power assays. Cold water and hot water extracts showed significantly higher total phenolic content and total antioxidant activity owing to the greater solubility of phenolics and destruction of cellular components in polar solvents than in organic solvents. CONCLUSION The data obtained show the potential for retaining quality parameters of roselle leaf under suitable drying methods.
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Affiliation(s)
- Sandopu Sravan Kumar
- Plant Cell Biotechnology Department, CSIR - Central Food Technological Research Institute, Mysore 570 020, India
| | - Prabhakaran Manoj
- Plant Cell Biotechnology Department, CSIR - Central Food Technological Research Institute, Mysore 570 020, India
| | - Nandini P Shetty
- Plant Cell Biotechnology Department, CSIR - Central Food Technological Research Institute, Mysore 570 020, India
| | - Parvatam Giridhar
- Plant Cell Biotechnology Department, CSIR - Central Food Technological Research Institute, Mysore 570 020, India
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