Article
Biochemistry & Molecular Biology
Ahmadreza Eftekhari, Fakhreddin Salehi, Ashraf Gohari Ardabili, Narjes Aghajani
Summary: This study investigated the effects of different parameters on the osmotic-ultrasound dehydration of orange slices and found that edible coating can improve the rehydration rate and appearance quality of the slices.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Thermodynamics
Hany S. El-Mesery, Kwami Ashiagbor, Zicheng Hu, W. G. Alshaer
Summary: Conventional drying methods often degrade the quality of food, but applying heat through infrared radiation can improve food quality and reduce drying time. This study evaluated the drying period, rehydration ratio, color, and shrinkage of apple slices under different infrared intensity levels, slice thicknesses, and air velocities. The findings showed that infrared drying significantly improved the quality of dried apple slices.
CASE STUDIES IN THERMAL ENGINEERING
(2023)
Article
Food Science & Technology
Yousef Abbaspour-Gilandeh, Mohammad Kaveh, Hamideh Fatemi, Muhammad Aziz
Summary: This study examined the impact of different drying methods on the drying time, energy consumption, quality characteristics, and bioactive compounds of hawthorn fruit. Freeze-drying method showed lower energy consumption and better retention of quality traits compared to other methods. Different drying methods led to reduced antioxidant capacity and bioactive compound content.
Article
Biochemistry & Molecular Biology
Mohammad Kaveh, Yousef Abbaspour-Gilandeh, Ebrahim Taghinezhad, Dorota Witrowa-Rajchert, Malgorzata Nowacka
Summary: This study evaluated the drying process of terebinth using an infrared rotary dryer (IRRD) with different levels of infrared power and rotation speed. The results showed that the optimal drying conditions for terebinth were achieved at an infrared power of 250 W and drum rotation speed of 5 rpm. The study also highlighted the effects of infrared power and rotation speed on various response variables such as drying time, moisture diffusivity, color changes, and antioxidant activity.
Article
Engineering, Chemical
Xingyi Li, Yanhong Liu, Zhenjiang Gao, Yongkang Xie, Hui Wang
Summary: The study found that controlling different relative humidity levels during hot air drying of shiitake mushrooms can affect surface wrinkling, shrinkage rate, and rehydration ratio. Optimizing the RH control method can reduce shrinkage, surface wrinkling, and drying time of shiitake mushrooms, but does not improve rehydration ratio.
JOURNAL OF FOOD ENGINEERING
(2021)
Article
Food Science & Technology
Anjin Xiao, Changjiang Ding
Summary: The effect of an electrohydrodynamic (EHD) drying system on the drying kinetics, microstructure, and nutritional composition of shiitake mushrooms was investigated. Results showed that the EHD treatment had a significant impact on the drying rate, moisture diffusion coefficient, and shrinkage of the mushrooms. The highest drying rate and diffusion coefficient were observed in the 34 kV treatment group. SEM analysis revealed encrustation on the surface of EHD-dried samples, which increased with higher voltage. FTIR spectroscopy showed higher absorption peak intensity in the EHD-dried samples compared to the control group. Additionally, EHD-dried mushrooms had higher protein and polysaccharide contents. The study provides a basis for further understanding the drying kinetics of shiitake mushrooms and offers guidance for the application of EHD drying technology.
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
Biotechnology & Applied Microbiology
Yiwei Feng, Guoliang Fang, Minghai Li, Shuqiang Cui, Xue Geng, Chaoyi Qu, Jiexiu Zhao
Summary: Maintaining proper hydration is crucial for athletes to achieve optimal performance and protect their physical health. This study developed a hydration monitoring and rehydration guidance system based on the L*a*b* parameters of urine color, which can objectively and accurately evaluate athletes' hydration and provide personalized rehydration guidance.
FRONTIERS IN BIOENGINEERING AND BIOTECHNOLOGY
(2022)
Article
Engineering, Chemical
S. Savitha, Snehasis Chakraborty, Bhaskar N. Thorat
Summary: This study explores the shrinkage of onion cells and the expansion of intercellular pathways during dehydration. The results show that CaCl2 and water-blanching can minimize the shrinkage of onion samples during dehydration, while citric acid-blanching results in less shrinkage at certain temperatures. Rehydration of single-layer onion sections retains cell size and intercellular space well, and the multi-layer sections of CaCl2-blanching samples show better structural retention during dehydration. Blanching improves the rehydration characteristics of onion shreds by creating a porous structure.
Article
Food Science & Technology
Rahul Biswas, Mohammad Afzal Hossain, Wahidu Zzaman
Summary: This study developed a drying protocol for pineapple fruits using osmotic pre-treatments and different drying temperatures. The combination of dipping in 1% trehalose solution and hot air drying at 55 degrees C produced high-quality and nutritious dried pineapple products.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2022)
Article
Multidisciplinary Sciences
Wahidu Zzaman, Rahul Biswas, Mohammad Afzal Hossain
Summary: The study optimized the drying process of pineapple slices by employing different pre-treatments and drying temperatures. The results showed that using 1% trehalose pre-treatment at 55 degrees Celsius produced dried pineapple slices with optimal physical and biochemical properties.
Article
Horticulture
Necati Cetin
Summary: The food industry generates a significant amount of waste, including the tomato industry. This study investigated the effects of different drying methods on waste tomato samples, including drying kinetics, energy aspects, rehydration, shrinkage, and chromatic parameters. The study also evaluated the nutritional contents of the dried samples. The results showed that microwave drying was the most efficient system, while greenhouse drying had the best rehydration capacity.
SCIENTIA HORTICULTURAE
(2022)
Article
Engineering, Chemical
Oldrich Dajbych, Abraham Kabutey, Cestmir Mizera, David Herak
Summary: This study investigated the drying characteristics of apple slices under infrared and hot air oven drying methods. The results showed that the two methods had different effects on the properties of dried apple slices, and the Weibull distribution model was found to be the most suitable for describing the drying process.
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
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
Engineering, Chemical
Reza Amiri Chayjan, Ali Ghasemi, Morteza Sadeghi
Article
Chemistry, Analytical
Saeedeh Taghadomi-Saberi, Silvia Mas Garcia, Amin Allah Masoumi, Morteza Sadeghi, Santiago Marco
Article
Engineering, Chemical
Ehsan Zamani, Arjomand Mehrabani-Zeinabad, Morteza Sadeghi
Article
Engineering, Chemical
Hassan Rahimzadeh, Morteza Sadeghi, Mandi Ghasemi-Varnamkhasti, Seyed Ahmad Mireei, Mojtaba Tohidi
JOURNAL OF FOOD ENGINEERING
(2019)
Article
Engineering, Chemical
Saeedeh Taghadomi-Saberi, Amin A. Masoumi, Morteza Sadeghi, Maryam Zekri
JOURNAL OF FOOD PROCESS ENGINEERING
(2019)
Article
Agriculture, Dairy & Animal Science
M. Sadeghi, G. R. Ghorbani, E. Ghasemi, S. Kargar, H. Leskinen, A. R. Bayat, M. H. Ghaffari
Article
Green & Sustainable Science & Technology
Davoud Ghanbarian, Mehdi Torki-Harchegani, Morteza Sadeghi, Abdollah Ghasemi Pirbalouti
Article
Food Science & Technology
Maryam Ahmadnia, Morteza Sadeghi, Rouzbeh Abbaszadeh, Hamid Reza Ghomi Marzdashti
Summary: The study investigated the effect of dielectric barrier discharge (DBD) cold plasma on decontamination and quality characteristics of strawberries, finding that a 20-minute treatment significantly reduced microbial counts without affecting texture or color, demonstrating superiority over untreated samples. Therefore, DBD cold plasma treatment is an effective way to prolong the shelf life of strawberries.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2021)
Article
Automation & Control Systems
Hassan Rahimzadeh, Morteza Sadeghi, Seyed Ahmad Mireei, Mahdi Ghasemi-Varnamkhasti
Summary: Signals from non-specific chemical sensors contain a lot of irrelevant information, necessitating feature selection to improve system performance. Therefore, genetic algorithm was developed to handle difficult feature selection problems and enhance sensors' selectivity in classification. By controlling the size of feature subsets and the selectivity of sensors, system error can be reduced.
CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS
(2021)
Article
Agricultural Engineering
Hassan Rahimzadeh, Morteza Sadeghi, Seyed Ahmad Mireei, Mahdi Ghasemi-Varnamkhasti
Summary: This study evaluates the efficiency of electronic nose combined with modern biologically inspired unsupervised algorithms as a fast, real-time, and non-invasive technology for modeling rice aroma change during storage. The developed unsupervised algorithms could present successful results in clustering of the aroma change, and also could provide supplementary facilities for assessment of aging in aromatic and non-aromatic rice samples.
BIOSYSTEMS ENGINEERING
(2022)
Article
Engineering, Chemical
Hossein Rezaei, Morteza Sadeghi
Summary: During the high-humidity hot air impingement blanching (HHAIB) of grape berries, the heat transfer mechanisms were investigated using a mathematical model and numerical simulation. The results showed that a relative humidity range of 40-60% and a velocity of 10 m/s were suitable for the process. The simulation task was statistically validated with a determination coefficient of 0.993 and root mean square error of 1.347 for the center temperature of the grape berry.
JOURNAL OF FOOD PROCESS ENGINEERING
(2023)
Article
Engineering, Chemical
Ehsan Nasrnia, Morteza Sadeghi, Ali Raeisi Isa-Abadi, Seyed Ahmad Mireei
Summary: A novel mathematical model considering the concept of glass transition was developed for rice intermittent drying process. The model utilized the real 3D body-fitted geometry of rice kernel and was validated through experiments. The glass transition behavior of the rice kernels and the distributions of temperature and moisture at each stage were analyzed.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Agricultural Engineering
Ehsan Movahedi, Morteza Sadeghi, Amin Allah Masoumi, Naser Hamdami
Summary: The experiment demonstrated that high voltage electrostatic field can significantly reduce thawing time and energy consumption, with voltage and electrode gap having a significant impact on the thawing effect.
JOURNAL OF AGRICULTURAL ENGINEERING
(2021)
Article
Engineering, Chemical
Ali Ghasemi, Morteza Sadeghi, Seyed Ahmad Mireei