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
Food Science & Technology
Hao Gong, Wei-dong Wang, Tao Wang, Nan-nan Yu
Summary: In this study, the effects of different drying methods on Ginkgo biloba seeds were investigated, with freeze drying (FD) found to be the most effective in preserving the color, proteins, key functional compounds, and antioxidant properties. Vacuum drying (VD) was shown to be beneficial in saving costs and obtaining high-quality G. biloba seeds compared to FD treatment.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2021)
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
Horticulture
Teodora Tomova, Iva Slavova, Desislav Tomov, Gergana Kirova, Mariana D. Argirova
Summary: Ginkgo biloba has been cultivated in Bulgaria since the late 19th century, with individual specimens found in almost every park. Research has shown that locally grown ginkgo seeds can be utilized as a source of beneficial compounds, with chemical composition similar to seeds from other geographical areas.
Article
Food Science & Technology
Yejun Deng, Xiang Wang, Yang Zhang, Caihong Zhang, Pujun Xie, Lixin Huang
Summary: The aim of this study was to investigate the antiglycation activity and mechanism of two peptides identified from Ginkgo biloba seeds protein hydrolysates. Both peptides exhibited efficient antiglycation activity, but VVFPGCPE showed higher activity. VVFPGCPE exerted its effects by scavenging free radicals, chelating metal ions, and stabilizing protein structure. This study provides a theoretical basis for the development of VVFPGCPE as an effective antiglycation agent.
FOOD AND CHEMICAL TOXICOLOGY
(2023)
Article
Green & Sustainable Science & Technology
Minmin Zou, Wen Zhang, Rong Wu, Huijuan Jiang, Fuliang Cao, Erzheng Su
Summary: The study successfully utilized membrane separation technology to remove ginkgotoxin from Ginkgo seeds powder, preserving the main nutritional and functional components while maintaining the characteristics and structure of the detoxified product. The results suggest that membrane separation technology can be an effective method for ginkgotoxin removal from Ginkgo seeds powder.
JOURNAL OF CLEANER PRODUCTION
(2021)
Article
Agronomy
Petru Marian Carlescu, Mihai-Marius Baetu, Radu Rosca, Ioan Tenu
Summary: The aim of this study is to investigate the uniformity of the drying process by examining the physical changes in corn seeds. An innovative drying equipment, combining convective and microwave drying, was used to dry corn seeds. The results showed that hybrid drying led to more uniform seeds and required a shorter drying time.
Article
Food Science & Technology
Jin-Peng Zhu, Hao Gong, Cai-E Wu, Gong-Jian Fan, Ting-Ting Li, Jia-Hong Wang
Summary: This study investigated the extraction of the toxic substance MPN from Ginkgo biloba seeds and its toxic effects on human gastric epithelial cells. Results indicated that MPN inhibited cell proliferation, arrested the cell cycle, affected the cell nucleus, and induced apoptosis in GES-1 cells. Furthermore, MPN was found to reduce mitochondrial membrane potential and increase apoptotic protein expression levels in GES-1 cells, suggesting its potential to induce apoptosis and toxicity in the human body.
Article
Biochemistry & Molecular Biology
Hongwei Yang, Jianghua Du
Summary: This study investigates the crystallization kinetics of GF/PLA composites by melt blending GFs and PLA. The results show that the presence of GFs significantly promotes PLA crystallization, accelerates the crystallization rate, and shortens the crystallization time. Additionally, the calculation of crystallization activation energy indicates that GFs enhance the crystallization capacity and decrease the effective potential barrier of the composite.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Agriculture, Multidisciplinary
H. Polatci, M. Tasova
Summary: The present study investigated the drying of apples using a Temperature-Controlled Microwave (TCM) drier under optimal conditions. Different drying methods, including TCM drying, oven drying, shade drying, and sun-drying, were tested. The results showed that TCM drying achieved the shortest drying time (30 minutes) while shade drying had the longest drying time (287 hours). TCM drying also best preserved the color parameters of the dried apples. Based on the drying durations and color preservation, TCM drying was identified as the best method for drying apples.
JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Alisson Felipe Lima Martins, Erica Nascif Rufino Vieira, Bruno Ricardo Castro de Leite Junior, Afonso Mota Ramos
Summary: This study evaluated the effects of two types of bleaching on the drying of yacon, and found that pretreatment with ethanol combined with ultrasound can significantly reduce drying time, while chemical bleaching is more effective in preserving the color characteristics of the product.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Agricultural Engineering
Isaac Duah Boateng, Xiao-Ming Yang, Yuan-Yuan Li
Summary: By using Plackett-Burman Design and Response Surface Methodology, the parameters of infrared-dried Ginkgo biloba seeds were optimized to achieve satisfactory results, indicating good product quality and low levels of ginkgotoxin and ginkgolic acid under the optimum conditions.
INDUSTRIAL CROPS AND PRODUCTS
(2021)
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
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
Chemistry, Multidisciplinary
Rute Quelvia de Faria, Amanda R. P. dos Santos, Lainara C. P. dos Santos Vasco, Yvan Gariepy, Maria M. P. Sartori, Vijaya Raghavan
Summary: This study confirms that the use of microwaves can be safe and efficient for drying seeds if the appropriate temperature and power conditions are applied. It also highlights the potential benefits of electromagnetic energy in reducing drying time and increasing germination. Further research is needed to explore a wider range of crop varieties and water content to ensure the safety and effectiveness of this technique.
APPLIED SCIENCES-BASEL
(2023)
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)
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
Jun-Wen Bai, Lu Zhang, Joshua H. Aheto, Jian-Rong Cai, Yu-Chi Wang, Li Sun, Xiao-Yu Tian
Summary: The effects of different pretreatment methods on the drying characteristics, 3D deformation, color, total polyphenol content (TPC), antioxidant activity and microstructure of apple slices during drying were evaluated. The results showed that blanching, pectinase and osmotic dehydration treatment could increase shrinkage and reduce surface curl of the samples. Blanching, ultrasound and osmotic dehydration pretreatment could inhibit color changes of dried apple slices, while pectinase treatment could aggravate color deterioration of the samples. The apple slices pretreated with blanching for 60 s had the highest TPC and antioxidant activity.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2023)
Article
Food Science & Technology
Jing-Wei Li, Jin-Hong Zhao, Xiao-Qian Dong, Hong-Wei Xiao, Sai Zhang, Yi-Jiao Peng
Summary: The effects of immersion freezing (IF), osmo-dehydrofreezing (ODF) and air freezing (AF) on freezing parameters and physicochemical properties of frozen mango were investigated. IF had the shortest freezing time, followed by ODF and AF. Among the ODF groups, dehydrofreezing in 50% glucose (G-50) showed the highest quality. Compared to AF, IF in 60% ethylene glycol (EG-60) and ODF in G-50 significantly improved the quality of mangoes. Overall, IF in EG-60 was the most favorable method for frozen mangoes, resulting in improved color, reduced drip loss, increased hardness, and enhanced vitamin C and total phenol contents.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Green & Sustainable Science & Technology
Xiao-Ming Fang, Zi-Liang Liu, Hong-Mei Xiao, Mehdi Torki, Valerie Orsat, G. S. V. Raghavan, Hong-Wei Xiao, Hui Wang
Summary: A novel evacuated tube solar-electric hybrid dryer (ETSED) was developed to contribute to global food security by optimizing processing, reducing energy consumption, and greenhouse gas emissions. The performance of the ETSED was compared with solar heating drying (SHD) and mixed heating drying (MHD) at different temperatures. The results showed that the evacuated tube solar collector provided over 60% of thermal supply in the drying process and improved fluid exergy. The combination of roller shutter mechanism and heating tube achieved precise control of the drying temperature. The study also identified the potential of ETSED equipment for food industrial production.
JOURNAL OF CLEANER PRODUCTION
(2023)
Article
Engineering, Chemical
Piyush Sharma, Hong-Wei Xiao, Qi Zhang, P. P. Sutar
Summary: Black Pepper, also known as black gold, is a highly traded spice, but recently, export rejections have increased due to the presence of bacteria like Escherichia coli, Salmonella, and high microbial load. In this study, a novel combination of microwave-vacuum-steam treatment was developed to reduce the microbial load in black pepper at low temperatures. The treatment resulted in significant reductions in E. coli, Salmonella, and total mesophilic plate count. The optimized condition for the treatment was determined. This study provides a potential industrial method for bulk decontamination of spices.
JOURNAL OF FOOD ENGINEERING
(2023)
Article
Food Science & Technology
Hui Wang, Magdalena Zielinska, Kejing An, Xiao-Ming Fang, G. S. V. Raghavan, Yue Zhang, Valerie Orsat, Hong-Mei Xiao, Hong-Wei Xiao
Summary: This study investigated the effects of different vacuum-steam pulsed blanching (VSPB) and storage conditions on the quality attributes of dried carrots. The fingerprints of volatile profiles of carrots stored in different conditions were analyzed using principal component analysis and similarity analysis. VSPB treatment resulted in reductions in β-carotene, total phenolics, and antioxidant capacity. The degradation kinetics of chemical components were accurately described using the Weibull model. Fingerprint analysis allowed for the identification and evaluation of differences in volatile compounds of dried carrots subjected to VSPB and storage. These findings highlight the importance of proper blanching conditions for obtaining high-quality dried carrots with improved storage stability.
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
Food Science & Technology
Jun-Wen Bai, Yu-Chi Wang, Jian-Rong Cai, Lu Zhang, Yi Dai, Xiao-Yu Tian, Hong-Wei Xiao
Summary: This study investigated the effects of different drying methods on the drying characteristics, appearance, color, TPC, antioxidant activity, and microstructure of Pleurotus eryngii slices. The results showed that microwave drying had a significant advantage in reducing the drying time, but it damaged the color and nutritional quality of P. eryngii. Hot air and infrared drying at lower temperatures obtained better color, TPC, and antioxidant activity. The microstructure of P. eryngii slices was influenced by the drying methods and conditions.
Article
Food Science & Technology
Jing-Shou Zhang, Xian-Jun Chen, Sara Zielinska, Parag Prakash Sutar, Suo-Bin Li, Li-Zhen Deng, Hui Wang, Yu-Hang Chen, Hong-Wei Xiao
Summary: In this study, an improved vacuum-steam pulsed blanching machine was designed and a validation blanching test with garlic scape as the material indicated that VSPB operation was effective in preventing the synthesis of lignification in garlic scapes. Based on enzyme inactivation, lignification, color, and other quality attributes, 2 cycles of VSPB and steam holding for 30 s were proposed as the optimal VSPB conditions.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2023)
Article
Green & Sustainable Science & Technology
Jia-Bao Ni, Yin-Chen Wang, Hong-Wei Xiao, Sara Zielinska, Wen-Li Tian, Xiang-Xin Li, Wen-Jun Peng, Xiao-Ming Fang
Summary: This study investigated the effects of ionic wind and electric field on the biochemical and metabolic compounds of bee pollen during the drying process. The results showed that ionic wind and electric field had different contributions to the dehydration characteristics, with electric field having a greater impact on quality parameters. The ribosome, citric acid cycle, and proteasome pathway played important roles in the electric field dehydration process.
JOURNAL OF CLEANER PRODUCTION
(2023)
Article
Food Science & Technology
Long Xie, Yu-Si Jiang, Yu-Bin Wang, Hong-Wei Xiao, Wei Liu, Yue Ma, Xiao-Yan Zhao
Summary: This study evaluated the effects of far infrared radiation drying (FID) on the physical properties and volatile odor characteristics of shiitake mushrooms. It was found that drying time decreased with increasing temperature, while microstructural changes caused a decrease in rehydration rate. The application of FID increased the variety of volatile compounds in the mushrooms.
Article
Plant Sciences
Yong-Kang Xie, Xing-Yi Li, Chang Chen, Wei-Peng Zhang, Xian-Long Yu, Hong-Wei Xiao, Feng-Yin Lu
Summary: The effects of steam and boiling water blanching on the drying characteristics, water distribution, microstructure, and contents of bioactive substances of G. elata were investigated in this study. The results showed that the degree of steaming and blanching was related to the core temperature of G. elata. Steaming and blanching pretreatment increased the drying time of the samples and affected the water status and drying rates. The treatments also led to changes in the content of bioactive substances in G. elata.
Article
Food Science & Technology
An-An Zhang, Bu-Er Ha, Chang Chen, Ming-Qiang Xu, Qing-Hui Wang, Long Xie, Zhi-An Zheng, Jing-Shou Zhang, Wei-Qiao Lv, Hong-Wei Xiao
Summary: Vacuum steam pulsed blanching (VSPB) has significant effects on tissue softening, dehydration, and drying characteristics of Cornus officinalis. It alters physical properties, enhances antioxidant capacity, and preserves carotenoids and ascorbic acid.
JOURNAL OF FOOD SCIENCE
(2023)