Article
Chemistry, Multidisciplinary
Giulia Di Prima, Antonino Scurria, Giuseppe Angellotti, Elena Belfiore, Mario Pagliaro, Francesco Meneguzzo, Viviana De Caro, Rosaria Ciriminna
Summary: The comparison between grapefruit IntegroPectin powders isolated via spray drying and freeze drying provides relevant information regarding phenolic content, quantification of flavonoids, radical scavenging activity, total protein content, and pH of aqueous solutions. The two drying methods yield similar pectins, except for protein content and antioxidant power. Optimizing the spray drying parameters allows for a nearly quantitative yield, approaching that obtained via freeze drying (>95%).
SUSTAINABLE CHEMISTRY AND PHARMACY
(2022)
Article
Food Science & Technology
Sara Chadorshabi, Somayeh Hallaj-Nezhadi, Zahra Ghasempour
Summary: A study demonstrates the encapsulation of polyphenolic extract from red onion skin in phosphatidylcholine-based liposomes. The nanoliposomes exhibit high stability and encapsulation efficiency, and can achieve controlled release. Anthocyanins have higher release in hydrophilic solutions.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Computer Science, Interdisciplinary Applications
Prakitr Srisuma, George Barbastathis, Richard D. Braatz
Summary: Freeze drying, also known as lyophilization, is a vacuum-sublimation drying process for pharmaceutical products. Microwave-assisted freeze drying is an alternative method that utilizes microwave irradiation to dry the product, reducing drying time by 70%-80%. This article provides exact and approximate analytical solutions for conventional, microwave-assisted, and hybrid freeze drying, serving as reference solutions for validation and offering computationally efficient and accurate results.
COMPUTERS & CHEMICAL ENGINEERING
(2023)
Article
Computer Science, Interdisciplinary Applications
Jinwoo Park, Jae Hyun Cho, Richard D. Braatz
Summary: This study investigates the use of microwave irradiation to reduce drying times in freeze drying process, with a proposed mechanism model predicting an 83% reduction in primary drying time. The influence of microwave power and design parameters on drying time are examined and discussed. The model is implemented in open-source software for engineers to design such equipment.
COMPUTERS & CHEMICAL ENGINEERING
(2021)
Article
Food Science & Technology
Shaima Al Hasani, Zahir Al-Attabi, Mostafa Waly, Nasser Al-Habsi, Lyutha Al-Subhi, Mohammad Shafiur Rahman
Summary: The aim of this study was to determine the physico-chemical characteristics and stability of phytochemicals in (Sideroxylon mascatense) berries during drying and the polyphenol stability of the dried berries as a function of storage temperature.
Article
Chemistry, Applied
Zhi Xiang Ng, Michelle Jing Yu Than, Phaik Har Yong
Summary: Comparative study between Peperomia pellucida tea and commercial Camellia sinensis tea showed that regardless of fermentation and drying methods, Peperomia pellucida had lower phenolic content, antioxidant and anti-inflammatory activities than Camellia sinensis. However, the anti-inflammatory potential of Peperomia pellucida was significantly improved. Fermentation and drying methods were found to contribute to activity variation in Peperomia pellucida.
Article
Chemistry, Multidisciplinary
Mudtorlep Nisoa, Karaket Wattanasit, Arlee Tamman, Yaowarat Sirisathitkul, Chitnarong Sirisathitkul
Summary: Microwave drying is proven to be effective in producing rehydrated foods such as stink beans, with shorter dehydration time and good rehydration characteristics. While the moisture content is higher in microwave-dried products compared to other methods, the rehydration time remains similar at around 65 minutes.
APPLIED SCIENCES-BASEL
(2021)
Review
Food Science & Technology
Jasmine Petikirige, Azharul Karim, Graeme Millar
Summary: Drying is an effective food preservation technology with impacts on sensory properties, and it is important to find the best drying method for optimal results.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Beom-Gyun Jeong, Yu-Jeong Gwak, Jeong Kim, Won-Ho Hong, Su-Jin Park, Md. Atiqual Islam, Jiyoung Jung, Jiyeon Chun
Summary: Citrus peels, which are usually discarded, are found to have health-promoting compounds. This study investigates the potential use of citrus peels as functional tea ingredients. Freeze-dried citrus peel powders have higher polyphenol compounds and radical scavenging activity compared to air-dried ones. However, air-dried citrus peel powders are more effective in machine-drip teas, showing higher polyphenol content and radical scavenging activity. Among citrus varieties, Cheonhyehyang exhibited the highest polyphenol content and radical scavenging activity. The research provides valuable information for the tea industry and helps reduce waste by utilizing citrus peel powders.
Article
Engineering, Chemical
Zhe Wang, Xu Duan, Linlin Li, Guangyue Ren, Tiantian Wu, Junliang Chen, Yuan Ang, Jingfang Guo, Mengyue Zhao
Summary: This study compared the effects of freeze-drying and microwave-assisted freeze-drying on the immunological activity and structure of IgY. The results showed that MFD samples had higher activity retention than FD samples, but with a shorter drying cycle. MFD could be a potential alternative to common therapeutic protein drying methods.
Article
Pharmacology & Pharmacy
Nicole Haerdter, Raimund Geidobler, Ingo Presser, Gerhard Winter
Summary: Recently, microwave-assisted freeze-drying (MFD) has gained attention for its ability to significantly reduce the drying times of biopharmaceuticals compared to conventional freeze-drying (CFD). This study presents a new technical MFD setup that allows for the retrofitting of standard lyophilizers with microwave modules. Process data was collected to evaluate the speed, settings, and controllability of MFD processes, as well as the quality and stability of monoclonal antibody (mAb) formulations. The findings demonstrate that MFD can drastically shorten drying times, maintain good controllability, and produce stable lyophilizates with an elegant cake appearance.
Article
Chemistry, Applied
Yuan-yuan Liu, Wei-hong Sun, Bing-zheng Li, Nan Shang, Yong Wang, Wei-qiao Lv, Dong Li, Li-jun Wang
Summary: Platycodon grandiflorus roots were extracted and dried to produce four different powders, with the ultrasound-assisted extraction and freeze drying process leading to the highest nutritional value and antioxidant activity among the powders.
Article
Engineering, Chemical
Kay Khaing Hnin, Min Zhang, Bin Wang
Summary: The effects of three freeze-drying methods on physical properties, compounds, and antioxidant capacities of rose flavored yogurt melts were evaluated, with results indicating that infrared pulse-spouted freeze-drying showed superior product quality retention among the methods.
Article
Engineering, Chemical
Hui Shi, Min Zhang, Arun S. Mujumdar, Jichen Xu, Weiqin Wang
Summary: This study compared the effects of different drying methods on the drying kinetics, physicochemical properties, bioactive compounds, and flavor of solid-state fermented okara. The results showed that MVD required the least drying time and energy consumption, while producing okara with better properties and higher content of bioactive compounds. IFD was close to FD in terms of physicochemical properties and reduced drying time and energy consumption. Both MVD and IFD products were found to be closer to fresh solid-state fermented okara in terms of flavor.
Article
Food Science & Technology
Chitesh Kumar, Manpreet Singh, Ruchika Zalpouri, Preetinder Kaur
Summary: This paper investigates the various drying methods for mushrooms and their impact on the physicochemical properties of the mushrooms. Freeze-dried mushrooms exhibited superior texture preservation and higher antioxidant levels, while microwave-dried mushrooms had higher total phenolic compounds and antioxidant activity but lower levels of vitamin C. Thus, the choice of drying method needs to consider the nutritional and sensory properties of the mushrooms to ensure the desired standards of the final product are met.
FOOD ENGINEERING REVIEWS
(2023)
Article
Engineering, Chemical
Yunhong Liu, Changying Sun, Yuqing Lei, Huichun Yu, Huihan Xi, Xu Duan
Article
Engineering, Chemical
Liuliu Duan, Xu Duan, Guangyue Ren
Article
Engineering, Chemical
Hao-Yu Ju, Shi-Hao Zhao, Arun S. Mujumdar, Hai-Yan Zhao, Xu Duan, Zhi-An Zheng, Zhen-Jiang Gao, Hong-Wei Xiao
Review
Engineering, Chemical
Junpeng Yi, Xin Li, Jian He, Xu Duan
Article
Food Science & Technology
Ya Zeng, Yunhong Liu, Jiayi Zhang, Huihan Xi, Xu Duan
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2019)
Article
Engineering, Chemical
Yayuan Xu, Yadong Xiao, Camel Lagnika, Jiangfeng Song, Dajing Li, Chunquan Liu, Ning Jiang, Min Zhang, Xu Duan
Article
Engineering, Chemical
Zi-Liang Liu, Feng Nan, Xia Zheng, Magdalena Zielinski, Xu Duan, Li-Zhen Deng, Jun Wang, Wei Wu, Zhen-Jiang Gao, Hong-Wei Xiao
Article
Engineering, Chemical
Hui Wang, Xu Duan, Liuliu Duan, Guangyue Ren
Summary: The changes in moisture distribution of Chinese yam slices during microwave freeze drying (MFD) were analyzed using LF-NMR, revealing the migration characteristics and diffusion modes of water at different stages of the process.
Article
Thermodynamics
Xian-Long Yu, Magdalena Zielinska, Hao-Yu Ju, Arun S. Mujumdar, Xu Duan, Zhen-Jiang Gao, Hong-Wei Xiao
INTERNATIONAL JOURNAL OF HEAT AND MASS TRANSFER
(2020)
Article
Chemistry, Applied
Xu Duan, Huaxin Han, Renpan Deng, Peng Wu
FOOD HYDROCOLLOIDS
(2020)
Article
Engineering, Chemical
Lue-Lue Huang, Miao-Miao Lian, Xu Duan, Bin Li, Shao-Zhuang Yang
Summary: The study found that the quality of kiwifruit dried by a combination of freeze drying and microwave vacuum drying (FD-MVD) was highest at FD 12 hours and the microstructure was well maintained at FD 8 hours. When considering drying time, energy consumption, and microstructure, FD 8 hours was identified as the optimal moisture transfer point and FD 12 hours was considered the optimal moisture conversion point.
JOURNAL OF FOOD PROCESS ENGINEERING
(2021)
Article
Food Science & Technology
Linlin Li, Junliang Chen, Danqi Bai, Mengshuo Xu, Weiwei Cao, Guangyue Ren, Aiqing Ren, Xu Duan
Summary: This study investigated the effects of microwave freeze-drying (MFD) on the drying characteristics and starch digestibility of Chinese yam slices. The results showed that MFD shortened the drying time and improved the drying efficiency. MFD yam flours had advantages in terms of certain physicochemical properties, but had lower resistant starch content.
Article
Agricultural Engineering
Guangyue Ren, Ledao Zhang, Fanlian Zeng, Yebei Li, Linlin Li, Xu Duan
INTERNATIONAL JOURNAL OF AGRICULTURAL AND BIOLOGICAL ENGINEERING
(2020)
Article
Agricultural Engineering
Hui Wang, Xu Duan, Lujie Zhao, Liuliu Duan, Guangyue Ren
INTERNATIONAL JOURNAL OF AGRICULTURAL AND BIOLOGICAL ENGINEERING
(2020)
