Article
Engineering, Chemical
Ahmet Polat, Nazmi Izli
Summary: In this study, the effects of different temperatures and voltages on the drying behavior, color, energy values, and microstructure of garlic slices were investigated using a new drying method. The experimental data were fitted into mathematical models to find the most suitable model. It was found that increasing drying temperature resulted in a decrease in color values and the lowest energy consumption was observed at 30 kV-55 degrees C treatment. The microstructure of the product was also influenced by temperature and voltage.
JOURNAL OF FOOD PROCESS ENGINEERING
(2022)
Article
Food Science & Technology
Zhiyuan Cao, Changjiang Ding, Rui Zhao, Zhiqing Song, Hao Chen
Summary: This study investigated the drying characteristics and mechanism during electrohydrodynamic (EHD) drying with ultrasonic pretreatment. Results showed that the ultrasonic pretreatment combined with EHD drying group improved the drying rate of potato slices and had a significant effect on the color of the potato. Furthermore, the ultrasonic power pretreatment had a significant impact on the microstructure of potato during the EHD drying process.
JOURNAL OF FOOD QUALITY
(2021)
Article
Chemistry, Applied
Yogesh Kumar, Lochan Singh, Vijay Singh Sharanagat, Sarvanan Mani, Sourabh Kumar, Ankur Kumar
Summary: Drying spine gourd slices at different temperatures led to significant changes in its quality and nutrient content, with an increase in protein, fiber, total phenolic, and total flavonoid content as drying temperature increased, while reducing fat, carbohydrate, chlorophyll, ascorbic acid, and antioxidant activity. The mineral content of fresh spine gourd differed significantly from dried samples, and the temperature of drying had variable effects on the nutritional composition.
Article
Agriculture, Multidisciplinary
Tao Bao, Naymul Karim, Jianling Mo, Wei Chen
Summary: It was found that ultrasound-assisted vitamin C pretreatment improved the hot-air drying characteristics and the quality of jujube slices by reducing water loss, altering surface morphology, and increasing the content of bioactive components and antioxidant activity.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Food Science & Technology
Alex Martynenko, Ivanna Bashkir, Tadeusz Kudra
Summary: EHD drying is highly energy-efficient due to its non-thermal nature, with energy consumption depending on various factors. This review focuses on the energy aspects of EHD drying of foods, providing a roadmap for industrial-scale applications. Challenges associated with industrial scaling of this novel technology and future research directions are identified and discussed.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
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
Food Science & Technology
Tina Nurkhoeriyati, Boris Kulig, Barbara Sturm, Oliver Hensel
Summary: The research investigated the optimization of quality and energy demand in hot-air dried celeriac slices, finding the best drying conditions to be 58 degrees Celsius temperature, 2.9 m/s air velocity, and 4.6 mm sample thickness with acid pre-drying treatment. The experiment utilized the I-optimal design of response surface methodology and found that blanched samples had higher color difference and browning index but lower whiteness index compared to other pre-drying treatments. Additionally, the specific energy consumption was best described by a quadratic model, and dried samples had increased antioxidant activity but decreased total phenolic compound value compared to fresh samples.
Article
Food Science & Technology
Igor Piotr Turkiewicz, Karolina Tkacz, Paulina Nowicka, Anna Michalska-Ciechanowska, Krzysztof Lech, Aneta Wojdylo
Summary: This study found that freeze drying had a positive impact on the content of bioactive compounds in Japanese quince polyphenol extract, while vacuum drying at 70 degrees C showed the best antioxidant activity. Moreover, samples after vacuum drying exhibited strong anti-diabetic properties.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
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
Food Science & Technology
Xiaojing Guo, Qidong Hao, Xuguang Qiao, Meng Li, Zhichang Qiu, Zhenjia Zheng, Bin Zhang
Summary: This study investigated the effects of ultrasound, osmosis, and freeze-thaw pretreatments on the drying characteristics, physical properties, rehydration properties, and allicin content of garlic. The results showed that different pretreatment methods improved drying efficiency and reduced total energy consumption compared to untreated garlic. Ultrasound pretreatment had the greatest impact, reducing drying time by up to 450 minutes and total energy consumption by up to 24.45% at different temperatures. This improvement was attributed to the increased porous structure and enhanced water diffusion capacity. Moreover, ultrasound drying exhibited the lowest color difference, highest rehydration rate, and allicin content. The Midilli model accurately described the drying curves of ultrasound pretreated garlic.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
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
Food Science & Technology
Hossein Mirzaei-Baktash, Nasser Hamdami, Payam Torabi, Saideh Fallah-Joshaqani, Mohsen Dalvi-Isfahan
Summary: The effects of ultrasound and pulsed electric field pretreatments significantly reduced drying time and energy consumption of mushroom slices, but also lowered their antioxidant activity compared to conventional blanching pretreatment. Hot air drying was faster than electrohydrodynamic drying, with the latter having detrimental effects on total phenolic compounds and antioxidant activity of mushrooms. Selecting appropriate control variables in pretreatments and drying techniques is necessary for high-quality dried foods and low energy consumption.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Engineering, Chemical
Ivanna Bashkir, Alex Martynenko
Summary: The research on EHD drying focused on designing multiple-emitter discharge electrodes by optimizing emitter type and arrangement, with emitters made of construction nails and thin pins showing the best performance. Evaluating drying efficiency through drying rate and specific energy consumption (SEC), the nail electrode with a square arrangement demonstrated the highest efficiency. Increasing electric field strength or gap between electrodes led to higher drying rates and SEC, while the chess arrangement reduced drying rate without affecting SEC.
JOURNAL OF FOOD ENGINEERING
(2021)
Article
Engineering, Chemical
Alex Martynenko, Tadeusz Kudra
Summary: DC power is more energy-efficient than AC power for EHD drying, with benefits such as enhanced drying rate and lower specific energy consumption. The specific energy consumption of a 2 x 2 discharge electrode is consistently smaller than the 1 x 1 one, indicating the importance of emitter spacing in process efficiency.
Article
Food Science & Technology
Peng Xu, Xueyuan Peng, Junling Yang, Xiaoqiong Li, Huafu Zhang, Xiaohan Jia, Yaoyang Liu, Zirui Wang, Zhentao Zhang
Summary: Drying bitter orange slices by pulsed vacuum drying can effectively increase the drying rate and decrease quality degradation, with optimal conditions being 75 degrees C, 10.0 kPa, and a ratio of 5 min:15 min. The Third-degree polynomial drying model is the most suitable for pulsed vacuum drying.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2021)
Article
Chemistry, Physical
Moloud Nourani, Nasser Hamdami, Javad Keramat
JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY
(2018)
Article
Engineering, Environmental
Saadi Gharib-Bibalan, Javad Keramat, Nasser Hamdami
OZONE-SCIENCE & ENGINEERING
(2018)
Article
Chemistry, Applied
Safoura Ahmadzadeh, Ali Nasirpour, Maryam Beygy Harchegani, Nasser Hamdami, Javad Keramat
CARBOHYDRATE POLYMERS
(2018)
Article
Food Science & Technology
Sediqeh Soleimanifard, Naser Hamdami
CZECH JOURNAL OF FOOD SCIENCES
(2018)
Article
Agricultural Engineering
Ameneh Elmizadeh, Mohammad Shahedi, Nasser Hamdami
INDUSTRIAL CROPS AND PRODUCTS
(2018)
Article
Food Science & Technology
N. Hafezparast-Moadab, N. Hamdami, M. Dalvi-Isfahan, A. Farahnaky
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2018)
Article
Biochemistry & Molecular Biology
Roya Abka Khajouei, Javad Keramat, Nasser Hamdami, Alina-Violeta Ursu, Cedric Delattre, Celine Laroche, Christine Gardarin, Didier Lecerf, Jacques Desbrieres, Gholamreza Djelveh, Philippe Michaud
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2018)
Article
Food Science & Technology
Pegah Sadeghi Vasafi, Nasser Hamdami, Javad Keramat
LWT-FOOD SCIENCE AND TECHNOLOGY
(2019)
Article
Food Science & Technology
Neda Omidi Arjenaki, Nafiseh Soltanizadeh, Nasser Hamdami
FOOD PACKAGING AND SHELF LIFE
(2019)
Article
Chemistry, Multidisciplinary
Payam Torabi, Nasser Hamdami, Javad Keramat
Summary: Sodium alginate was isolated from Nizimuddinia zanardini using a microwave-assisted extraction method. The optimal conditions yielded a 31.39% extraction yield, with chemical compositions including protein, carbohydrate, total phenolic, and uronic acid content of approximately 1.00, 73.30, 1.62, and 62.33%, respectively. The emulsifying index of sodium alginate extracted by microwave was higher than that extracted by the conventional method.
SEPARATION SCIENCE AND TECHNOLOGY
(2022)
Review
Chemistry, Multidisciplinary
Anissa Belkheiri, Ali Forouhar, Alina Violeta Ursu, Pascal Dubessay, Guillaume Pierre, Cedric Delattre, Gholamreza Djelveh, Slim Abdelkafi, Nasser Hamdami, Philippe Michaud
Summary: Pectins, polysaccharides widely used in cosmetics, pharmaceuticals, and food industries, function as texturizing, emulsifying, stabilizing, and gelling agents. Their characteristics and applications are influenced by their structures and extraction methods.
APPLIED SCIENCES-BASEL
(2021)
Article
Engineering, Chemical
Nafiseh Jahanbakhshian, Nasser Hamdami
Summary: Simultaneous modeling of heat and mass transfer was conducted in a cylindrical geometry using CFD. The results showed the model to be valid, highlighting the importance of the study in food heating applications.
JOURNAL OF FOOD PROCESS ENGINEERING
(2021)
Article
Engineering, Chemical
Soroush Rahimi-Khoigani, Nasser Hamdami, Mohsen Dalvi-Isfahan
Summary: This study aims to develop and validate numerical models to investigate the effect of improved latent heat storage systems using fins on the temperature fluctuations of foods in cold chain distribution. The results show that the use of fins in the latent heat storage system can improve the temperature stability of foods and significantly reduce browning.
JOURNAL OF FOOD ENGINEERING
(2023)
Article
Chemistry, Multidisciplinary
Nadia Ahmadi Heidari, Milad Fathi, Nasser Hamdami, Hesam Taheri, Gilberto Siqueira, Gustav Nystrom
Summary: This study presents the utilization of cellulose nanofibers extracted from brewery spent grains as a sustainable nanomaterial for thermally insulating aerogels. Brewery spent grains, which are typically disposed of or sold as animal feed at low prices, have been overlooked for their potential valorization. Cellulose nanofiber aerogels were successfully produced from brewery spent grains for green thermal insulation applications.
ACS SUSTAINABLE CHEMISTRY & ENGINEERING
(2023)
Article
Materials Science, Paper & Wood
Maryam Beygy Harchegani, Ali Nasirpour, Safoura Ahmadzadeh, Javad Keramat, Nasser Hamdami
CELLULOSE CHEMISTRY AND TECHNOLOGY
(2019)