Article
Chemistry, Applied
Shiyu Zeng, Bo Wang, Donglin Zhao, Weiqiao Lv
Summary: The microwave infrared vibrating bed drying (MIVBD) method was used to dry ginger and analyze its key characteristics. Increased infrared temperature and microwave power led to a higher drying rate and microstructure damage. This caused the degradation of active ingredients and promoted browning reactions. The antioxidant activity was significantly influenced by ascorbic acid (AA) and phenolics. MIVBD can improve drying quality and efficiency, and controlling infrared temperature and microwave power can reduce browning.
Article
Materials Science, Multidisciplinary
Weiwei Huang, Yanqiong Zhang, Hongju Qiu, Junzheng Huang, Jin Chen, Lei Gao, Mamdouh Omran, Guo Chen
Summary: This study investigates the effect of initial mass, microwave power, and initial moisture content on the drying efficiency of ammonium polyvanadate (APV) using microwave drying. The results show that the average drying rate is positively correlated with microwave output power, and the drying process can be described by the Modified Page model.
JOURNAL OF MATERIALS RESEARCH AND TECHNOLOGY-JMR&T
(2022)
Article
Food Science & Technology
Leandro Levate Macedo, Jefferson Luiz Gomes Correa, Irineu Petri Junior, Cintia da Silva Araujo, Wallaf Costa Vimercati
Summary: This study aimed to investigate the effects of intermittent microwave drying and heated air drying on the qualitative parameters of fresh and osmotically pretreated strawberries. The results showed that intermittent microwave drying was faster and consumed less energy, while retaining higher levels of anthocyanins, phenolic compounds, and antioxidant capacity compared to heated air drying.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Green & Sustainable Science & Technology
Yanmei Hou, Qi Gao, Yuyu He, Liangmeng Ni, Hao Ren, Mengfu Su, Shaowen Rong, Zhijia Liu
Summary: The pyrolysis characteristics of bamboo shoot shells (BSS) under different atmospheres were investigated, and the kinetic and thermodynamic parameters were calculated. The results showed that pyrolysis under CO2 atmosphere had a distinct peak and improved the release of gaseous products.
Article
Materials Science, Multidisciplinary
Hewen Zheng, Qiannan Li, Yeqing Ling, Mamdouh Omran, Lei Gao, Guo Chen
Summary: This paper investigates the microwave heating characteristics of ammonium polyvanadate (APV) as an alternative drying option, and finds that it offers advantages including high heating efficiency, energy-saving, and environmental protection. The authors fit the experimental data with the Modified-Page model to better describe the microwave drying process of APV.
JOURNAL OF MATERIALS RESEARCH AND TECHNOLOGY-JMR&T
(2021)
Article
Energy & Fuels
Hewen Zheng, Xiandong Hao, Sirui Zhang, Mamdouh Omran, Guo Chen, Jin Chen, Lei Gao
Summary: This paper discusses the factors affecting the microwave drying characteristics of rutile TiO2 and fits the data with nine common thin layers drying kinetic models. The results show that the drying efficiency of rutile TiO2 is positively related to microwave power, initial moisture content, and initial mass. The Modified Page model agrees well with the experimental data and provides a theoretical and scientific basis for the application of microwave drying techniques in the metallurgy and chemical industry.
CHEMICAL ENGINEERING AND PROCESSING-PROCESS INTENSIFICATION
(2022)
Article
Materials Science, Ceramics
Yeqing Ling, Qiannan Li, Hewen Zheng, Mamdouh Omran, Lei Gao, Kangqiang Li, Guo Chen
Summary: This study investigated the effects of microwave power and sample quality on the microwave drying kinetics and characteristics of zirconia. The results showed that increasing the microwave power and decreasing the sample mass can accelerate the drying process of zirconia and increase its dispersibility. Additionally, microwave drying was found to be fast and efficient, penetrating the product directly and avoiding the disadvantage of slow evaporation caused by temperature gradients.
CERAMICS INTERNATIONAL
(2021)
Article
Agricultural Engineering
Huangfei Lv, Caiping Lian, Bin Xu, Xin Shu, Jian Yang, Benhua Fei
Summary: This study evaluated the changes in drying shrinkage and chemical properties of bamboo stems treated with microwave-assisted drying. The results showed that the treated bamboo stems had lower wall thickness shrinkage and altered chemical bond locations on the surface. Moreover, microwave-assisted drying degraded polysaccharides, oxidized certain functional groups in lignin, and altered the fiber structure.
INDUSTRIAL CROPS AND PRODUCTS
(2022)
Article
Chemistry, Applied
Chao Gong, Wenjuan Gao, Shengjun Wu
Summary: The study found that the combination of phytic acid and glutathione can effectively inhibit browning and oxidation of King Oyster mushroom slices during drying and storage.
Review
Agriculture, Multidisciplinary
Ran Yang, Jiajia Chen
Summary: Microwave-assisted thermal process is a high-efficiency drying method with potential applications in the food industry. Artificial neural network (ANN) models have been extensively studied for prediction, optimization, monitoring, and control of microwave drying processes. Future research can focus on testing the developed ANN models in industrial-scale processes and applying them to optimize dynamic drying processes.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Biochemistry & Molecular Biology
Fatiha Brahmi, Inmaculada Mateos-Aparicio, Khokha Mouhoubi, Sara Guemouni, Tassadit Sahki, Farid Dahmoune, Ferroudja Belmehdi, Chafiaa Bessai, Khodir Madani, Lila Boulekbache-Makhlouf
Summary: This study investigates the drying properties of potato peels (PP) using two different processes: convection drying (CD) and microwave drying (MD). The drying kinetics were analyzed at various temperatures for CD and different powers for MD. The study also evaluated the effectiveness of these processes in terms of antioxidant contents and capacity. A total of 22 mathematical models were used to predict the drying kinetics, and the Sledz model was found to be the most suitable. The best drying rates for PP were achieved at a temperature of 120 degrees C and a power of 600 W. The energy consumption increased with higher temperature or power. MD showed shorter drying time, lower energy consumption, and better preservation of antioxidants compared to CD. The proposed microwave drying process for PP is recommended for various industries, including food processing.
Article
Food Science & Technology
Xue Liang, Zihan Xu, Xin Li, Baohua Kong, Xiufang Xia, Yuhan Zhang, Qian Liu, Liuyang Shen
Summary: This study investigated the brittleness quality of pork chip snacks (PCS) produced by microwave drying (MD) and found that microwave intensity and slice thickness affected the color and texture quality significantly. The study suggested that an appropriate heating process and the formation of large pores can promote the formation of brittleness quality.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Materials Science, Paper & Wood
Huangfei Lv, Shun Yang, Yixin Zhu, Xin Shu, Wenshi Cao, Bin Xu, Benhua Fei
Summary: The effects of microwave irradiation on bamboo cell wall structures were investigated in this study. The microwave treatment resulted in smoother surfaces of the samples, deformed parenchyma cells, and increased porosity. The microfibril orientation was altered through hydrogen bond formation.
Article
Environmental Sciences
Tao Luo, Yi Wang, Pramod Pandey
Summary: This study found that microwave heating can effectively promote the drying of dairy manure and significantly reduce the concentration of antibiotic resistance genes (ARGs) in less than 1 minute. Microwave treatment had no significant impact on volatile solid content, providing a feasible research direction for drying dairy manure and reducing ARGs.
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
(2021)
Article
Engineering, Chemical
Vasile Darie Soproni, Livia Bandici, Alin Cristian Teusdea, Francisc Ioan Hathazi, Mircea Nicolae Arion, Carmen Otilia Molnar, Teodor Leuca, Claudia Andrada Dalea, Simona Ioana Vicas
Summary: This study investigated the effect of microwave treatment on apple slices from two cultivars (Golden Delicious and Idared). The results showed that microwave treatment significantly increased the total phenolic content and enhanced the antioxidant capacity of apple slices. Idared apples had a higher total phenolic content than Golden Delicious apples, and this concentration increased by 56.14% and 48.9%, respectively, after microwave treatment. In terms of antioxidant capacity, Idared apples also outperformed Golden Delicious apples. These findings can be used by the apple processing industry to produce high-quality apple products with a pleasant appearance and retained bioactive compounds.
Article
Environmental Sciences
Megha Pant, Saurabh Dubey, Eldho Varghese, Neeraj Kumar, Satya Narayan Naik, Phool Kumar Patanjali
WASTE AND BIOMASS VALORIZATION
(2019)
Article
Chemistry, Applied
Debabandya Mohapatra, Avinash Singh Patel, Abhijit Kar, Sumedha S. Deshpande, Manoj Kumar Tripathi
Article
Energy & Fuels
Lopa Pattanaik, Satya Narayan Naik, P. Hariprasad
BIOMASS CONVERSION AND BIOREFINERY
(2019)
Article
Agricultural Engineering
Abhishek Shukla, S. N. Naik, Vaibhav V. Goud, Chandan Das
INDUSTRIAL CROPS AND PRODUCTS
(2019)
Article
Plant Sciences
S. Kala, S. N. Naik, P. K. Patanjali, N. Sogan
SOUTH AFRICAN JOURNAL OF BOTANY
(2019)
Article
Multidisciplinary Sciences
Avinash Singh Patel, Abhijit Kar, Debabandya Mohapatra
SCIENTIFIC REPORTS
(2020)
Article
Food Science & Technology
Debabandya Mohapatra, Avinash Singh Patel, Abhijit Kar, Sumedha S. Deshpande, Manoj Kumar Tripathi
Summary: The study investigated the impact of different processing conditions on the mineral status of grain sorghum. It was found that fermentation could increase essential minerals while reducing heavy metal presence. However, metal contamination may occur during processing steps like steaming and flaking.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2021)
Article
Chemistry, Applied
C. Nickhil, Debabandya Mohapatra, Abhijit Kar, Saroj Kumar Giri, Manoj Kumar Tripathi, Yogesh Sharma
Summary: Gaseous ozone treatment had effects on the protein, amino acid, and fatty acid profiles, mineral content, and microstructure of chickpea grains. While protein content remained stable, there were minor modifications in protein bands and amino acid ratios, and slight changes in fatty acid composition.
Article
Chemistry, Multidisciplinary
Anjali Sudhakar, Sanjaya K. Dash, Lalit M. Bal, Nihar R. Sahoo, Kalpana Rayaguru
Summary: The research focused on preparing ready-to-eat extrudate from a blend of rice flour and oyster mushroom powder, optimizing process parameters to achieve the best quality product, and recommending storage in metalized propylene pouches for better retention of quality.
JOURNAL OF THE INDIAN CHEMICAL SOCIETY
(2021)
Article
Entomology
S. Kar, R. N. Nayak, N. R. Sahoo, C. K. Bakhara, M. K. Panda, U. S. Pal, Lalit M. Bal
Summary: The study showed that using 30 nm silica nanoparticles can effectively control rice weevils, with the optimal dose being 0.5 g of SNP per kg of rice, achieving mortality rates of 80% after 7 days and 97.4% after 14 days of storage. Samples treated with the optimal dose of SNP required only a single washing before being safe for cooking and consumption.
JOURNAL OF STORED PRODUCTS RESEARCH
(2021)
Article
Food Science & Technology
Supriya Priyadarsani, Avinash Singh Patel, Yogesh Sharma, Abhijit Kar
Summary: A quick, simple, and reliable isocratic ultra-performance supercritical fluid chromatography-photodiode array detector (UPSFC-DAD) method was developed and validated to determine lycopene in different horticultural products. The method showed successful separation and quantification of lycopene with good reproducibility and sensitivity under optimized conditions.
Article
Food Science & Technology
Chowdaiah Nickhil, Debabandya Mohapatra, Abhijit Kar, Saroj Kumar Giri, Uttam Singh Verma, Sangita Muchahary
Summary: The applicability of ozone has been expanded to include pulse grains due to their increased production and significance as a plant-based protein source. Ozone treatment of chickpea grains resulted in minor structural changes in the protein and starch molecules, significant changes in the pasting properties, and reduction in particle sizes. It also led to an increase in the content of flavonoids, alkaloids, and xanthoprotein. The findings indicate that ozone treatment can be used to achieve desired functional characteristics in commercially available chickpea products and is beneficial for health foods preparation.
JOURNAL OF FOOD SCIENCE
(2022)
Article
Engineering, Multidisciplinary
Pary Nayak, Kalpana Rayaguru, Lalit M. Bal, Sonali Das, Sanjaya K. Dash
Summary: This study investigated the drying characteristics of mango kernels, and found that the drying time and effectiveness varied for splitted and shredded kernels at different temperatures, with blanching not significantly affecting the drying time. Model was developed using artificial neural network for predicting moisture content during the drying process, showing high accuracy and potential for online prediction in food and pharmaceutical industry.
JOURNAL OF SCIENTIFIC & INDUSTRIAL RESEARCH
(2021)
Article
Meteorology & Atmospheric Sciences
A. K. Srivastava, Yogranjan, Lalit M. Bal
Article
Agriculture, Multidisciplinary
Nihar R. Sahoo, Lalit M. Bal, U. S. Pals, Dipika Sahoo
INDIAN JOURNAL OF AGRICULTURAL SCIENCES
(2019)
