Article
Engineering, Chemical
Luelue Huang, Huizhi Chen, Min Zhang, Wenchao Liu, Arun S. Mujumdar, Dongxing Yu
Summary: The increased use of vacuum microwave drying in the food industry is due to its ability to shorten drying time and reduce temperature. A simplified mathematical model was presented to predict the temperature distribution in slices made from a mixture of potato and apple purees. The model takes into account the temperature and moisture-dependent dielectric loss factor, providing a useful predictive tool.
Article
Engineering, Chemical
Xin Bao, Rui Min, Kai Zhou, Maria Victoria Traffano-Schiffo, Quan Dong, Wei Luo
Summary: This study innovatively developed a vacuum drying device with dehumidification capability, which significantly improved the drying rate and reduced energy consumption for apple slices. Compared to hot air drying and vacuum drying, the novel device showed better preservation of nutrients and color quality.
JOURNAL OF FOOD ENGINEERING
(2023)
Article
Thermodynamics
Mohammad U. H. Joardder, M. A. Karim
Summary: Intermittent Microwave-Convective Drying (IMCD) is an advanced drying technology that overcomes the limitations of microwave, convective, and microwave-convective drying. This research demonstrates significant differences in drying and rehydration kinetics of IMCD dried versus convective dried food materials. IMCD dried samples exhibit better rehydration capacity and appearance.
THERMAL SCIENCE AND ENGINEERING PROGRESS
(2022)
Article
Food Science & Technology
Jing Liu, Yuanyuan Liu, Xiangli Li, Jiubin Zhu, Xiaomin Wang, Longchuan Ma
Summary: The study investigated the influence of microwave power, vacuum degree, and temperature on garlic slices, using color L*, thiosulfinate content, rehydration ratio, and comprehensive score as responses. The optimal microwave vacuum drying (MVD) conditions for garlic slices were determined as microwave power 260 W, vacuum degree 81 kPa, and temperature 49.5°C. The electronic nose analysis showed no composition difference between fresh and dried garlic, but the linear discriminant analysis could distinguish them. MVD process is considered an effective drying method for garlic.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Tayyaba Alvi, Muhammad Kashif Iqbal Khan, Abid Aslam Maan, Muhammad Rizwan, Muhammad Aamir, Farhan Saeed, Huda Ateeq, Muhammad Qasim Raza, Muhammad Afzaal, Mohd Asif Shah
Summary: A study was conducted to dry tomato slices using microwave-vacuum drying. The process was optimized for moisture ratio and drying rate. Results showed that power, vacuum levels, and processing time significantly affected color, energy efficiency, and drying characteristics.
FOOD SCIENCE & NUTRITION
(2023)
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
Horticulture
Kambhampati Vivek, K. Subbarao, B. Srivastava
Summary: The study optimized the drying process of persimmon slices by considering factors such as temperature, air velocity, and sample thickness to find the best solution. Using experimental design, the predicted values of drying time, ascorbic acid content, browning index, and rehydration ratio were obtained.
INTERNATIONAL JOURNAL OF FRUIT SCIENCE
(2021)
Article
Engineering, Chemical
Vasile Darie Soproni, Livia Bandici, Alin Cristian Teusdea, Francisc Ioan Hathazi, Mircea Nicolae Arion, Carmen Otilia Molnar, Teodor Leuca, Claudia Andrada Dalea, Simona Ioana Vicas
Summary: This study investigated the effect of microwave treatment on apple slices from two cultivars (Golden Delicious and Idared). The results showed that microwave treatment significantly increased the total phenolic content and enhanced the antioxidant capacity of apple slices. Idared apples had a higher total phenolic content than Golden Delicious apples, and this concentration increased by 56.14% and 48.9%, respectively, after microwave treatment. In terms of antioxidant capacity, Idared apples also outperformed Golden Delicious apples. These findings can be used by the apple processing industry to produce high-quality apple products with a pleasant appearance and retained bioactive compounds.
Article
Chemistry, Multidisciplinary
Aleksandra Matys, Magdalena Dadan, Dorota Witrowa-Rajchert, Oleksii Parniakov, Artur Wiktor
Summary: The benefits of using hybrid drying, specifically microwave-convective drying (MW-CD), are increasingly recognized. This study aimed to investigate the impact of pulsed electric field (PEF) pretreatment on MW-CD of apples and their physicochemical properties. The results showed that optimizing specific energy intake and microwave power led to reduced drying time and improved properties of the dried apples.
APPLIED SCIENCES-BASEL
(2022)
Article
Environmental Sciences
Khouloud Kraiem, Souhir Abdelmoumen, Samia Ben-Ali
Summary: This study investigated the effects of a non-thermal drying process on the characteristics of dehydrated apple slices. The results showed that after 12 hours of non-thermal drying, the apple slices had a final water content of 12 +/- 1.75%. In comparison, freezing pretreatment reduced the drying time to 7 hours and the water content to 10 +/- 0.5%. Additionally, convective drying at 60 degrees C was performed and compared to the non-thermal drying process.
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
(2023)
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
Food Science & Technology
Fatemeh Joudi-Sarighayeh, Yousef Abbaspour-Gilandeh, Mohammad Kaveh, Mariusz Szymanek, Ryszard Kulig
Summary: In this research, a convective/infrared (CV/IR) dryer was used to dry pumpkin slices. The influence of air temperature, air velocity, and IR power on the drying process were assessed. The optimal drying conditions were determined to be a temperature of 70 degrees C, air velocity of 0.69 m/s, and IR power of 750 W.
Article
Plant Sciences
Guanyu Zhu, G. S. V. Raghavan, Zhenfeng Li
Summary: This paper discusses the estimation problem of the moisture ratio model during a cantaloupe microwave drying process. A cantaloupe drying system based on image processing was designed, and the expression of the moisture ratio with regard to the shrinkage was built. An iterative evolution algorithm, based on the maximum likelihood principle (MLP-IE), was proposed to estimate the moisture ratio model. Furthermore, an improved iterative evolution algorithm (MLP-I-IE) was introduced to enhance the model fitting ability, by designing improved mutation strategy, scaling factor, and crossover rate. Both the MLP-IE algorithm and MLP-I-IE algorithm were effective, but the MLP-I-IE algorithm outperformed the MLP-IE algorithm in model estimation and validation.
Article
Food Science & Technology
Gisandro Reis Carvalho, Ricardo Lemos Monteiro, Joao Borges Laurindo, Pedro Esteves Duarte Augusto
Summary: This study investigated the microwave and microwave-vacuum drying of barley malt, finding that microwave drying significantly reduces processing time, while vacuum increases drying rate and reduces product temperature. It was also observed that the drying rate shows an intermediate moisture value when microwave radiation is at its optimum.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2021)
Article
Biochemistry & Molecular Biology
Magdalena Krecisz, Bogdan Stepien, Marta Paslawska, Jaroslaw Poplonski, Kinga Dulak
Summary: This study found that the vacuum impregnation process and impregnating solutions from freshly squeezed vegetables can be used to develop new snacks with high levels of bioactive compounds. The freeze drying method was the most appropriate when considering both the bioactive compounds content as well as the obtained color and water activity.
