Article
Food Science & Technology
Cunshan Zhou, Yabin Feng, Lei Zhang, Abu ElGasim A. Yagoub, Hafida Wahia, Haile Ma, Yanhui Sun, Xiaojie Yu
Summary: The study found that vacuum freeze-dried garlic slices had faster water absorption rates but lower final moisture contents compared to hot air-dried slices. The impact of slice thickness on rehydration characteristics was less significant than the drying methods.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
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
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
Engineering, Chemical
Xiaohui Lin, Jun-Li Xu, Da-Wen Sun
Summary: This study aimed to compare the moisture content uniformity of ginger slices dried by different methods and discriminate between them using NIR hyperspectral imaging. The research found that the moisture difference between MVD and HAD ginger slices is similar, and PLS-DA or SVM classifiers can achieve high correct classification rates for distinguishing between them.
Article
Chemistry, Applied
Shiyu Zeng, Bo Wang, Weiqiao Lv, Yiran Wu
Summary: This study investigates the effects of microwave power and hot air temperature on the drying process and quality of dried ginger. The results show that increasing both conditions can accelerate the drying process. An increase in microwave power from 0.6 to 0.9 W/g enhances the release of bioactive compounds, but further increase to 1.2 W/g degrades these compounds. Increasing the hot air temperature from 60 to 70 degrees C helps retain the compounds, but further increase to 80 degrees C leads to their degradation.
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
Chemistry, Multidisciplinary
Juan Angel Tomas-Egea, Maria Victoria Traffano-Schiffo, Marta Castro-Giraldez, Pedro J. Fito
Summary: The study explores the combined drying of raw potatoes using hot air drying and microwave radiation, finding that microwave radiation primarily increases the internal energy of potatoes, leading to rapid and efficient drying.
APPLIED SCIENCES-BASEL
(2021)
Article
Food Science & Technology
Mengge Li, Bo Wang, Weiqiao Lv, Rongru Lin, Donglin Zhao
Summary: This study aimed to develop a pretreatment and drying process for kidney beans to improve their cooking efficiency. The research found that hot air and microwave drying significantly reduced drying time and improved the cooking efficiency of kidney beans. Additionally, the study revealed that the hot air temperature and microwave radiation during drying process could destroy the crystalline structure of kidney bean starch, leading to improved texture of cooked beans.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
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
Biotechnology & Applied Microbiology
M. D. Torres, L. Lopez-Hortas, H. Dominguez
Summary: This study investigates the influence of dehydration treatment on the rheological features of carrageenan hydrogels extracted from red macroalgae. The proposed microwave treatment delivers hybrid carrageenans with enhanced rheological properties, providing a more sustainable and efficient method for carrageenan extraction.
JOURNAL OF APPLIED PHYCOLOGY
(2023)
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
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
Food Science & Technology
Yu-Hao Zhou, Izabela Staniszewska, Zi-Liang Liu, Danuta Zielinska, Hong-Wei Xiao, Zhongli Pan, Konrad W. Nowak, Magdalena Zielinska
Summary: The study found that microwave-vacuum-assisted drying can effectively reduce drying time, increase bioactive compound content, and enhance antioxidant activity of whole cranberries compared to hot air convective drying. Freezing pretreatment helps to reduce drying time, while sonication treatment can maximize the retention of cranberry's bioactive components and overall appearance.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Yaping Dai, Yupo Cao, Wei Zhou, Donghong Zhu
Summary: The present study investigated the impact of different microwave pre-drying times on the quality and sensory evaluation of dried Sipunculus nudus (S. nudus) during hot-air drying. The results showed that microwave pre-drying significantly increased the drying rate and improved the quality of dried S. nudus with minimal nutrient loss. This study has important implications for enhancing the quality and aroma of dried S. nudus products through microwave pre-drying during the drying process.
Article
Food Science & Technology
Cristina Gabriela Burca-Busaga, Noelia Betoret, Lucia Segui, Jorge Garcia-Hernandez, Manuel Hernandez, Cristina Barrera
Summary: This study evaluated the effects of trehalose addition and homogenization on the bioaccessibility of bioactive compounds in apple slices and the survival of Lactobacillus salivarius during in vitro digestion. Vacuum impregnated apple slices provided the best protection for the lactobacillus strain, while also enhancing the bioaccessibility of antioxidants. Homogenization at 100 MPa increased the total bioaccessibility of antioxidants in both freeze-dried and air-dried apples, as well as the total bioaccessibility of flavonoids in the vacuum impregnated samples.
