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
Agricultural Engineering
Kamil Neyfel Cerci, Ertac Hurdogan
Summary: This study investigates a drying system that combines a desiccant wheel and a heat pump for low temperature agricultural food product drying. The proposed system demonstrates higher performance compared to other desiccant/heat pump drying systems, resulting in shorter drying time and lower energy consumption. The study also identifies the optimum rotational speed of the solid desiccant wheel and its impact on the system's overall performance.
BIOSYSTEMS ENGINEERING
(2022)
Article
Chemistry, Multidisciplinary
Mohamad A. Bannoud, Beatriz P. Gomes, Marcela C. de S. P. Abdalla, Mariana V. Freire, Kaciane Andreola, Tiago D. Martins, Carlos A. M. da Silva, Luciane F. G. de Souza, Matheus B. Braga
Summary: The utilization of Acai residues is significant in Brazil both economically and environmentally. This study employed diffusive, empirical, and Artificial Neural Network (ANN) models to simulate the convective drying of ground Acai kernel. The models demonstrated robustness and the ANN models showed superior performance compared to the other models. The study also investigated the impact of cross-validation on the generalization capacity of the ANN models.
Article
Engineering, Chemical
Fabio Henrique Bastiani, Bruno Telli Ceccato, Douglas Junior Nicolin
Summary: Brewer's spent grain (BSG) is the main by-product of the brewing industry, which has a high moisture level. It is necessary to remove the moisture from BSG for storage and trade purposes. In this study, different models were compared and the artificial neural network model showed the best performance.
CANADIAN JOURNAL OF CHEMICAL ENGINEERING
(2022)
Article
Engineering, Chemical
Hamed Karami, Ali Nejat Lorestani, Reza Tahvilian
Summary: This research focused on analyzing the drying process of thyme in a hybrid dryer using different air velocities and temperatures. The study found that increasing temperature and air velocity led to a decrease in drying time, with the Midilli model being the most suitable for describing the drying kinetics of thyme. The oil yield was significantly influenced by drying conditions, with the highest essential oil amount obtained at 40 degrees C and 1.5 m/s air velocity.
JOURNAL OF FOOD PROCESS ENGINEERING
(2021)
Article
Biochemistry & Molecular Biology
Aleksandra A. Jovanovic, Steva M. Levic, Vladimir B. Pavlovic, Smilja B. Markovic, Rada V. Pjanovic, Verica B. Dordevic, Viktor Nedovic, Branko M. Bugarski
Summary: The study compared freeze drying and spray drying for processing wild thyme drugs, finding that freeze drying was more effective in terms of total powder yield and polyphenol content. Gelatin as a coating agent improved TPC recovery and reduced material deposition on the drying chamber wall, leading to differences in polyphenol content in the resulting powders.
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
Engineering, Chemical
Gerson Reginaldo Marques, Regiane Victoria de Barros Fernandes, Amanda Maria Teixeira Lago, Soraia Vilela Borges, Suzan Kelly Vilela Bertolucci, Annete de Jesus Boari Lima, Diego Alvarenga Botrel
Summary: This study aimed to evaluate the properties of thyme essential oil encapsulated by spray drying, as well as to investigate the effects of replacing whey protein isolate with maltodextrin and chitosan. The results showed that the mixture of maltodextrin and chitosan was effective in maintaining antioxidant activity.
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
Food Science & Technology
Bianca Cristine Marques, Artemio Plana-Fattori, Denis Flick, Carmen Cecilia Tadini
Summary: This study investigates the evolution of yacon slices during convective drying using experimental and theoretical approaches. The moisture content and dimensions of yacon slices were monitored in a pilot-scale convective dryer. A two-parameter drying kinetics model was used to describe the moisture evolution under controlled temperature and relative humidity conditions. A novel approach for estimating shrinkage effects was proposed. The drying kinetics, shrinkage approach, and the global energy balance were combined to describe the evolution of surface temperature and other yacon slice properties during the drying period.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Multidisciplinary
Krzysztof Przybyl, Franciszek Adamski, Jolanta Wawrzyniak, Marzena Gawrysiak-Witulska, Jerzy Stangierski, Dominik Kmiecik
Summary: This paper discusses the use of various methods to distinguish between slices of sweet potato dried in different conditions. The study found that image analysis using deep convolutional artificial neural networks is a valuable tool in assessing the quality of convective-dried sweet potato slices.
APPLIED SCIENCES-BASEL
(2022)
Article
Thermodynamics
V. K. Chasiotis, D. A. Tzempelikos, A. E. Filios
Summary: This study evaluates mathematical drying models for the convective drying of hemp leaves, finding the Weibull formula as the most suitable expression for describing drying kinetics under various conditions. Increased heating rates during drying result in lower final moisture content compared to constant drying temperature levels.
CASE STUDIES IN THERMAL ENGINEERING
(2021)
Article
Chemistry, Multidisciplinary
Ewa Golisz, Izabela Wielewska, Kamil Roman, Marzena Kacprzak
Summary: This study proposes a theoretical model for leek convective drying based on the theoretical laws of heat and mass exchange. Modelling the leek drying process is challenging due to its specific structure, and this paper takes into account the observed random process disturbances. The random coefficient n is obtained using the Monte Carlo method and inverse distribution function.
APPLIED SCIENCES-BASEL
(2022)
Article
Food Science & Technology
Feifan Cao, Ruyi Zhang, Juming Tang, Feng Li, Yang Jiao
Summary: The study showed that RF-HA drying has a faster drying rate and better sample quality compared to HA drying. The use of gauze wrapping can improve the rehydration rate, while preserving fish skin may result in lower overall quality.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2021)
Article
Computer Science, Information Systems
S. M. Atiqure Rahman, Hegazy Rezk, Mohammad Ali Abdelkareem, M. Enamul Hoque, Tariq Mahbub, Sheikh Khaleduzzaman Shah, Ahmed M. Nassef
Summary: This research successfully developed a robust Artificial Neural Networks model to predict the characteristics of osmotically treated potato and apple samples in a vacuum contact dryer. The study delved into the effects of osmotic dehydration on the drying process, with results showing significant improvements in drying performance.
CMC-COMPUTERS MATERIALS & CONTINUA
(2021)
Article
Food Science & Technology
Dario Camilo Pantoja Espinosa, Jader Rodriguez Cortina, Maria Hernandez Carrion, Oswaldo Osorio Mora
Summary: This study evaluated the effect of air-drying temperature and cooking on the quality of pea seeds and found that a drying temperature of 55℃ was the most suitable, ensuring no negative impact on the seeds.
FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Green & Sustainable Science & Technology
Laura Settier-Ramirez, Gracia Lopez-Carballo, Pilar Hernandez-Munoz, Raisa Tinitana-Bayas, Rafael Gavara, Neus Sanjuan
Summary: Extending shelf life can reduce food losses in the entire food chain, and active packaging utilizing natural antimicrobial compounds is an effective method to inhibit the growth of microorganisms causing food spoilage. The development of recyclable active packaging can significantly reduce food waste and environmental impact.
JOURNAL OF CLEANER PRODUCTION
(2022)
Article
Chemistry, Applied
Daniel Bravo, Margareth Santander, Jader Rodriguez, Sebastian Escobar, Gideon Ramtahal, Rachel Atkinson
Summary: This study investigates the concentration of cadmium (Cd) in a single farm in Colombia, from soil to chocolate bar. Factors such as soil pH, soil organic matter (SOM), and the use of P-based fertilisers affect the availability of Cd in the soil. Post-harvest treatments did not affect the Cd concentration of beans, but removing the shell and adjusting the cocoa mass percentage contributed to a reduction in Cd concentration in the chocolate bar.
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT
(2022)
Article
Environmental Sciences
N. Escobar, I Bautista, N. Pena, M. L. Fenollosa, J. M. Osca, N. Sanjuan
Summary: Rice is a staple food in Senegal, but the country relies on imports for more than 70% of its rice consumption. This study uses Life Cycle Assessment (LCA) and financial Life Cycle Costing (LCC) to evaluate the sustainability of rice management in Senegal. Increasing yields and improving fertilizer application and mechanization can reduce environmental impacts and production costs. Information exchange between farmers, researchers, and extension agents is important for promoting sustainable agriculture and food security in Africa.
JOURNAL OF ENVIRONMENTAL MANAGEMENT
(2022)
Article
Food Science & Technology
Gentil A. Collazos-Escobar, Nelson Gutierrez-Guzman, Henry A. Vaquiro-Herrera, Jose Bon, Jose Garcia-Perez
Summary: This study addresses the experimental assessment and computer modeling of water vapor adsorption isotherms for roasted specialty coffee. The results suggest that specialty coffee should preferably be stored as beans due to the high moisture adsorption found in ground coffee. The differential thermodynamic analysis revealed the spontaneity of the adsorption process and an increase in water adsorption energy.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Green & Sustainable Science & Technology
Maria Calero, Gabriela Clemente, Dinar Fartdinov, Sancho Banon, Israel Munoz, Neus Sanjuan
Summary: Food technology has industrialized the production of traditional dishes like salmorejo, while thermal treatments play a crucial role in extending the shelf-life of ready-to-eat meals. Radiofrequency heating has shown to be less energy-intensive than conventional methods for pasteurizing food, but conclusions from novel applications may not always be applicable to industry.
Article
Education, Scientific Disciplines
Daniel Tarrazo-Serrano, Sergio Castineira-Ibanez, Elena Sanchez-Garcia, Jose Bon, Antonio Uris, Constanza Rubio
Summary: This paper develops and analyzes the analytical and numerical solutions of a non-steady state mathematical model. It demonstrates the consistency between the analytical solution and the numerical solution obtained using the finite element method (FEM). The use of numerical tools allows for obtaining complex solutions even when an analytical solution is not available, which is advantageous for engineering students. The paper also showcases the application of numerical solution method in solving system and mathematical model variations.
EUROPEAN JOURNAL OF PHYSICS
(2022)
Article
Food Science & Technology
Lizzet Vargas Valencia, Maria Hernandez-Carrion, Fabian Velasquez, John Espitia, Jader Rodriguez Cortina
Summary: Non-centrifugal cane sugar (NCS) is affected by thermal processing, and the effects of three concentration technologies on food safety and functionality were investigated. The results showed that parameter changes were related to temperature degradation processes, with an inverse relationship with phenolic content and a direct relationship with acrylamide content.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Engineering, Chemical
Carlos Enguix, Neus Sanjuan, Javier Ribal
Summary: The goal of this study is to build a model considering the thickness distribution of a thermoformed plastic tray to predict the variation in the oxygen content inside the headspace over time. The model can be used to compare the effects of different structures and layer thicknesses on tray design, and support decisions about product shelf-life.
POLYMER ENGINEERING AND SCIENCE
(2022)
Review
Green & Sustainable Science & Technology
Maria Ines Cabot, Joanna Lado, Gabriela Clemente, Neus Sanjuan
Summary: The citrus fruit sector has a global impact, and conducting life cycle assessments can have a positive effect on the environment. However, there are methodological issues in the assessment of citrus fruits that need further research and improvement. The production and emissions of pesticides and fertilisers are identified as major hotspots, and there is a lack of studies on the early stages of citrus fruit production. The representativeness of farms and the assessment of impacts are highlighted as critical issues.
SUSTAINABLE PRODUCTION AND CONSUMPTION
(2022)
Article
Environmental Sciences
Maria Ines Cabot, Joanna Lado, Neus Sanjuan
Summary: This study assesses the environmental performance of lemon production in Uruguay using the Life Cycle Assessment (LCA) methodology and Environmental Product Declarations (EPDs) guidelines. The results show that on-field emissions and input production are critical factors in determining environmental impacts. The study highlights the importance of considering inter-seasonal variability and recommends improved agricultural practices to enhance the environmental profile of Uruguayan lemons.
JOURNAL OF ENVIRONMENTAL MANAGEMENT
(2023)
Article
Environmental Sciences
Nelson Sinisterra-Solis, Neus Sanjuan, Javier Ribal, Vicent Estruch, Gabriela Clemente
Summary: This study develops life cycle inventories (LCIs) for Spanish crops based on official data and evaluates the environmental impacts in the main producing regions. The results show significant variations in environmental scores among different regions.
SCIENCE OF THE TOTAL ENVIRONMENT
(2023)
Article
Food Science & Technology
Aureliano Rodriguez-Cortina, Jader Rodriguez-Cortina, Maria Hernandez-Carrion
Summary: This study aimed to improve the stability of functional compounds in Sacha inchi seed oil (SIO) by obtaining SIO microcapsules through different drying technologies. The results showed that ultrasound probe homogenization improved the properties of emulsions and both spray-drying and freeze-drying technologies produced stable microcapsules. Spray-drying was found to be a more economical alternative with higher encapsulation efficiency.
Article
Agriculture, Multidisciplinary
Carlos E. Gonzalez-Orozco, Mario Porcel, Roxana Yockteng, Alejandro Caro-Quintero, Caren Rodriguez-Medina, Margareth Santander, Martha Zuluaga, Mauricio Soto, Jader Rodriguez Cortina, Fabrice Eric Vaillant, Sebastian Escobar Parra
Summary: This study proposes a comprehensive framework for defining cacao denominations of origin, focusing on the Buenaventura region in Colombia. The framework encompasses various factors such as geography, agronomy, genetics, microbial diversity, pests and diseases, and cocoa quality. Buenaventura stands out for its unique cocoa quality characterized by fruity flavors attributed to the region's rich biodiversity. The framework is adaptable to other cacao-producing regions, facilitating the establishment of denominations of origin within the cocoa industry.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Review
Chemistry, Analytical
Lili Dahiana Becerra, Ruth Yolanda Ruiz, Jader Rodriguez Cortina, Maria Ximena Quintanilla-Carvajal, Ericsson Coy-Barrera, Sebastian Escobar Parra
Summary: Cocoa is currently undergoing differentiation processes to specialize its products, increasing competition for producers. Analyzing the key chemical compounds in cocoa is essential for ensuring high overall quality. Understanding factors that affect fine-flavor cocoa production is crucial for improving transformation processes.
CRITICAL REVIEWS IN ANALYTICAL CHEMISTRY
(2023)
