Article
Thermodynamics
Kompet Inla, Sungwan Bunchan, Bundit Krittacom, Ratinun Luampon
Summary: This study investigated a hybrid drying technique of convection-assisted microwave drying for lingzhi mushrooms to increase their shelf life and maintain quality. The results showed that increasing drying temperature and microwave power increased drying rate and color differences, while reducing drying time and rehydration percentage.
CASE STUDIES IN THERMAL ENGINEERING
(2023)
Article
Food Science & Technology
Yingting Zhao, Hongzhang Zhu, Jingxin Xu, Weijing Zhuang, Baodong Zheng, Y. Martin Lo, Zijian Huang, Yuting Tian
Summary: The study showed that ultrasonic pretreatment can improve the color and antioxidant capacity of microwave vacuum dried lotus seeds, especially under the highest intensity condition of UP. Additionally, UP treatment also accelerated the rehydration rate of dried lotus seeds.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Ahmet Polat, Nazmi Izli
Summary: This study investigates the effects of different air velocity and voltage values on drying time, color, rehydration capacity, and microstructure of 'Ankara' pear dried using the combination of electrohydrodynamic method and hot air. It finds that the EHD-hot air method can provide better quality dried products in a short time, with the optimal conditions being 30 kV-2.5 m/s.
Article
Engineering, Chemical
Neda Maftoonazad, Mahmud Reza Dehghani, Hosahalli S. Ramaswamy
Summary: Hybrid microwave-assisted hot air (MW-HA) drying significantly improves the efficiency and quality of dried onion slices, reduces drying time, increases energy efficiency, and enhances the rehydration capacity of the product.
Article
Thermodynamics
Mohammad U. H. Joardder, M. A. Karim
Summary: Intermittent Microwave-Convective Drying (IMCD) is an advanced drying technology that overcomes the limitations of microwave, convective, and microwave-convective drying. This research demonstrates significant differences in drying and rehydration kinetics of IMCD dried versus convective dried food materials. IMCD dried samples exhibit better rehydration capacity and appearance.
THERMAL SCIENCE AND ENGINEERING PROGRESS
(2022)
Article
Chemistry, Applied
Hasan Pinar, Necati Cetin, Beyza Ciftci, Kevser Karaman, Mahmut Kaplan
Summary: The study investigated the effects of different drying methods on drying kinetics, biochemical characteristics, rehydration ratio, color, and total phenolic content of two different pepper cultivars. Different cultivars showed significant differences in biochemical traits and responses to different drying methods. Freeze drying had the highest values of crude protein, beta-carotene, and lycopene, while microwave drying increased total phenolic contents.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2021)
Article
Food Science & Technology
Adelino de Melo Guimaraes Diogenes, Rossana Maria Feitosa de Figueiredo, Alexandre Jose de Melo Queiroz, Joao Paulo de Lima Ferreira, Wilton Pereira da Silva, Josivanda Palmeira Gomes, Francislaine Suelia dos Santos, Deise Souza de Castro, Marcela Nobre de Oliveira, Dyego da Costa Santos, Romario Oliveira de Andrade, Ana Raquel Carmo de Lima
Summary: This study investigated the mathematical modeling of foam-mat drying kinetics of cumbeba pulp and the effect of drying conditions on the color and contents of ascorbic acid, flavonoids, and phenolic compounds of the powder pulps obtained. The research found that the increase in the water removal rate is a result of the increase in air temperature and the decrease in the thickness of the foam layer. Among the mathematical models evaluated, the Midilli model best represented the drying curves. The foam-mat drying method allowed obtaining a good-quality cumbeba pulp powder.
Article
Chemistry, Applied
Yuqiao Ren, Da-Wen Sun
Summary: The effects of food microstructure and processing methods on moisture migration in food during processing are important for improving product quality. This study evaluated the effects of fibre directions and dehydration methods on beef dehydration and rehydration behaviors using near-infrared hyperspectral imaging. The results showed that the moisture in beef slices evaporated faster than that in splits during both hot air drying and microwave vacuum drying. The established models had good prediction accuracies for moisture and rehydration rate.
Article
Environmental Sciences
Jiali Guo, Lei Zheng, Zifu Li
Summary: Microwave drying is an energy efficient method that has been gaining attention. In this study, a pilot-scale microwave dryer was used to dry two types of sewage sludge, showing that output power has the largest influence on specific energy consumption, drying efficiency, and energy efficiency.
SCIENCE OF THE TOTAL ENVIRONMENT
(2021)
Article
Engineering, Chemical
P. V. Alfiya, G. K. Rajesh, S. Murali, D. S. Aniesrani Delfiya, Manoj P. Samuel, M. V. Prince, K. P. Sudheer
Summary: This study aimed to optimize the drying conditions of shrimp in the hot air-assisted microwave drying system using response surface methodology. The results showed that the optimal conditions of 61.74 degrees C air temperature, 922.61 W microwave power, and 1.0 m/s air velocity resulted in reduced drying time, lower water activity, and improved rehydration ratio.
JOURNAL OF FOOD PROCESS ENGINEERING
(2023)
Article
Agriculture, Multidisciplinary
Linlin Li, Hong Pan, Junliang Chen, Weiwei Cao, Wenchao Liu, Xu Duan, Guangyue Ren
Summary: This study evaluated the effects of constant and variable temperature drying processes on the drying characteristics, uniformity, energy consumption, and quality of Chinese yams. The results showed that infrared-assisted spouted bed drying (IRSBD) at 70 degrees C achieved the shortest drying time and lowest energy consumption, followed by staged rising temperature drying (SRTD). However, SRTD had the best drying uniformity. A high drying temperature (70 degrees C) favored the preservation of bioactive compounds but resulted in poor color. Samples dried with SRTD showed comparable good antioxidant activity and better color than those dried at 70 degrees C.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Agriculture, Multidisciplinary
Dianbin Su, Weihong Sun, Bing-zheng Li, Yu Yang, Yong Wang, Weiqiao Lv, Dong Li, Lijun Wang
Summary: The findings suggest that ultrasonic pretreatment is a promising method for improving the drying process of P. eryngii in MHARD, with potential industrial applications. The drying time of P. eryngii was significantly reduced by ultrasonic pretreatment, and the moisture effective diffusivity increased with longer ultrasonic pretreating time. Differential scanning calorimetry curves showed that the drying process was accelerated by ultrasonic pretreatment, enhancing heat transfer efficiency. Meanwhile, scanning electron microscopy images revealed cell breakage and the appearance of irregular holes in the ultrasound-pretreated samples. The rehydration kinetics of dried P. eryngii could be well modeled by the Page model.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Food Science & Technology
Alfredo A. Ayala-Aponte, Jose D. Cardenas-Nieto, Diego F. Tirado
Summary: Using a continuous pilot Refractance Window (R) equipment resulted in high-quality dried Aloe vera gel with shorter drying times. Regardless of temperature and sample thickness, high-quality dried Aloe vera gel could be obtained.
Review
Food Science & Technology
Micha Peleg
Summary: There are different mathematical models available to describe the water content vs. time relationships in dry or dried-food spontaneous hydration or deliberate rehydration, similar to those used for water vapor sorption kinetics. These models can be classified into non-sigmoid and sigmoid relationships, with some models having the ability to describe both types of relationships. It is suggested to expand a popular non-sigmoid hydration model to also describe sigmoid patterns. Both types of models can be used to qualitatively describe water loss or drying curves.
FOOD ENGINEERING REVIEWS
(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
Engineering, Chemical
Yu-Peng Pei, Bao-Hu Sun, Sriram K. Vidyarthi, Zhi-Qiang Zhu, Sheng-Kun Yan, Yang Zhang, Jiqiang Wang, Hong-Wei Xiao
Summary: The study demonstrates that pulsed pressure osmotic dehydration (PPOD) is an efficient, economical, and sustainable method for preserving red beetroot, improving its quality, and maintaining its color.
Review
Food Science & Technology
Yu-Hao Zhou, Arun S. Mujumdar, Sriram K. Vidyarthi, Magdalena Zielinska, Huilin Liu, Li-Zhen Deng, Hong-Wei Xiao
Summary: Food safety and security are significant global concerns. Nanotechnology offers great potential in solving food safety issues and enhancing agricultural productivity, but challenges such as costs and potential adverse effects on human health need to be addressed.
FOOD REVIEWS INTERNATIONAL
(2023)
Review
Food Science & Technology
Jiajia Fang, Chongxin Liu, Chung-Lim Law, Arun S. Mujumdar, Hong-Wei Xiao, Chunjiang Zhang
Summary: Heat processing is a commonly used method in the food industry to improve quality and prolong shelf life. However, traditional methods are inefficient and can lead to inferior product quality. Superheated steam (SHS) is an innovative technology that offers many potential benefits, such as reducing microorganisms, preventing oxidation, and improving physicochemical properties of foodstuffs. This article provides a comprehensive review on the impact of SHS on various foodstuffs and offers practical techniques for food manufacturers and researchers.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Engineering, Chemical
Wen-Kai Zhang, Chunjiang Zhang, Biao Qi, Arun S. Mujumdar, Long Xie, Hui Wang, Jia-Bao Ni, Hong-Wei Xiao
Summary: The effect of different relative humidity conditions on beef jerky during hot-air impingement roast drying process was investigated. The results showed that increasing relative humidity significantly reduced encrustation thickness, improved color quality, and enhanced flavor.
Article
Environmental Sciences
Pratyasha Singh, Aparupa Pani, Arun S. Mujumdar, Shivanand S. Shirkole
Summary: This review article discusses the recent applications of artificial intelligence techniques and remote sensing approaches in monitoring plant growth and related parameters. Novel sensing techniques and various measurement techniques are highlighted. The potential and future prospects of using AI in phytoremediation are discussed.
INTERNATIONAL JOURNAL OF PHYTOREMEDIATION
(2023)
Article
Food Science & Technology
Jun Wang, Yu-Peng Pei, Chang Chen, Xu-Hai Yang, Kejing An, Hong-Wei Xiao
Summary: In this study, a thermal pretreatment technology called high-humidity hot air impingement blanching (HHAIB) was used to explore its effect on the drying behavior and related mechanisms of red pepper. The results showed that HHAIB significantly reduced the drying time and the hardness of the pepper. The ultrastructure and water state of the pepper also experienced changes during the blanching process. Overall, HHAIB treatment is a promising method for accelerating the drying process of red pepper.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2023)
Article
Food Science & Technology
Jia-Bao Ni, Yan-Xiang Bi, Sriram K. Vidyarthi, Hong-Wei Xiao, Li-Da Han, Jun Wang, Xiao-Ming Fang
Summary: The effect of non-thermal processing on food flavor and aroma components is still unclear. In this study, non-thermal electrohydrodynamic (EHD) drying was used for lotus bee pollen drying. The impact of different EHD output voltages on volatile organic compounds (VOCs) was investigated and compared with hot air drying (HAD) and natural sun drying (NSD). The results revealed the changes in aldehydes, terpenes, alcohols, and acids in lotus pollen during EHD drying and identified potential markers for distinguishing different drying lotus bee pollen.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Vindya Thathsaranee Weligama Thuppahige, Lalehvash Moghaddam, Zachary G. Welsh, Tony Wang, Hong-Wei Xiao, Azharul Karim
Summary: This study investigated the potential of extracting starch from cassava peel and bagasse as non-edible sources. The study developed an extraction method to maximize starch extraction and compared the properties of the extracted starch with commercial cassava starch. The results showed that cassava peel starch had a significantly higher yield than bagasse starch, and the extracted starch from both sources exhibited similar morphology and functional groups.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Green & Sustainable Science & Technology
Ewa Ropelewska, Ahmed M. Rady, Nicholas J. Watson
Summary: Apricot stones have high commercial value and can be used for various purposes. This study explores the use of low-cost colour imaging systems and machine learning to classify different cultivars of apricot stones. The models developed achieved high accuracy in determining the cultivar using either flatbed scanner or digital camera images. These findings have implications for authentication and quality evaluation of apricot stone cultivars.
Article
Food Science & Technology
Chongxin Liu, Kai Si, Magdalena Zielinska, Xinlei Huang, Jiajia Fang, Hong-Wei Xiao, Chunjiang Zhang
Summary: The principle of Al-CaO flameless ration heaters (FRHs) is to release a large amount of heat for reheating food through the complex chemical reactions of aluminium powder, calcium oxide, and water. The effects of temperature, pressure, and pH on the heat production were investigated. A computational model for FRHs' actual heat production was established and verified. The results provide insights into Al-CaO FRHs and are helpful for designing and optimizing food self-heating units.
FOOD PACKAGING AND SHELF LIFE
(2023)
Article
Engineering, Chemical
Wafa Hajji, Sihem Bellagha, Carmen Tellez-Perez, Sabah Mounir, Mohamed Salah Negm, Tamara Allaf, Victor Lefrancois, Colette Besombes, Arun S. Mujumdar, Karim Allaf
Summary: To address the problems with conventional drying processes, swell-drying, which combines conventional drying with the Instant Controlled Pressure Drop (D.I.C.), has proven to be highly relevant. The Research & Engineering Platform for intensifying Drying Processes (REPID) has studied phenomenological models and experimental trials combining D.I.C. with new Interval Hyper-Active Drying (IHAD) processes. These IHAD processes, such as ISAD, IIRAD, and IMAD, have shown effective drying kinetics, energy consumption, and product quality of heat-sensitive solids. Coupled with the D.I.C. texturing-decontamination, they have led to the development of efficient drying equipment.
Article
Food Science & Technology
Ewa Ropelewska, Kadir Sabanci, Vanya Slavova, Stefka Genova
Summary: The study aimed to distinguish leek seeds of the Starozagorski kamush variety and two breeding lines using selected fluorescence spectroscopic data. Traditional machine learning algorithms were applied, and classification models were developed for three classes and pairs of classes. The approach combining fluorescence spectroscopy and machine learning can be used in practice to distinguish leek seed varieties and breeding lines.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2023)
Article
Biotechnology & Applied Microbiology
Ewa Ropelewska, Necati cetin, Seda Guenaydin
Summary: The objective of this study was to differentiate banana samples with different combinations of vacuum drying and pretreatments using image texture-based models. The samples were classified using a machine learning approach based on texture parameters in nine color channels. The results showed that assessment of drying and pretreatment on banana slices can be effectively carried out using image processing and machine learning in a non-destructive manner.
FOOD AND BIOPRODUCTS PROCESSING
(2023)
Article
Multidisciplinary Sciences
Leyla Nazari, Muhammet Fatih Aslan, Kadir Sabanci, Ewa Ropelewska
Summary: This study classified the disease-resistant genes in maize using machine learning and deep learning techniques, and identified key genes that are differentially upregulated under biotic stress conditions.
SCIENTIFIC REPORTS
(2023)
Article
Food Science & Technology
Justyna Szwejda-Grzybowska, Ewa Ropelewska, Anna Wrzodak, Teresa Sabat
Summary: Due to the emphasis on sustainable development and environmental protection, the search for new technologies in fruit and vegetable production is crucial. This study evaluated the influence of natural preparations and plant extracts on the chemical composition, structure, and sensory quality of pepper fruit in organic greenhouse cultivation. The results showed that these preparations had an impact on yield, nutrient content, and flesh structure, but did not significantly affect the sensory attributes of the pepper fruit.