Application of Instant Decompression-Assisted Steam Curing for Improving Turmeric (Curcuma longa L.) Powder Quality

Gautam, Swapnil Prashant; Chakraborty, Sourav; Narjary, Aparna; Deka, Jolly; Hazarika, Manuj Kumar

doi:10.1007/s42853-021-00108-8

Cited by 2 publications

(11 citation statements)

References 24 publications

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“…The reason for significant effect of TP along with the variation of TT could be attributed to intense textural changes during ICPD treatment. Pilatowski et al (2010) and Gautam et al (2021) reported similar types of findings to enumerate the effect of ICPD treatment on the DT of food products.…”

Section: Resultsmentioning

confidence: 73%

“…The optimum process conditions determined by hybrid RSM‐PSO were 0.1 Mpa of TP, 25 seconds of TT, and 12 s of DDS for a minimum DT of 225 minutes and maximum BI, RR, and TAA of 6.20%, 3.40%, and 98.78%, respectively. Gautam et al (2021) reported a similar hybrid approach for optimizing the drying conditions of turmeric slices.…”

Section: Resultsmentioning

confidence: 99%

“…Banana slice moisture content was expressed as the MR, which was calculated using Equation (8) (Chakraborty et al, 2021; Gautam et al, 2021).

MR = \frac{M_{t} - M_{e}}{M_{normali} - M_{e}}

where MR is moisture ratio, M i is initial moisture content, M t current moisture content (), and M e is equilibrium moisture content..…”

Section: Methodsmentioning

confidence: 99%

“…When the external intensifying conditions, including air flow temperature, speed, and humidity, have been established, the next step is to propose texturing operations as an additional intensification to boost hot air drying output and end‐product quality. The technology of instant controlled pressure drop treatment is differentiated by its capacity to handle the greatest range of food products, independent of their sensitivity to heat (Gautam et al, 2021; Li et al, 2019; Li et al, 2021; Mounir et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

“…Intense cyclic pacing at low temperatures (ICPD) is a high‐temperature/short‐time (HTST) treatment that involves rapidly cycling between high temperatures (below 180°C) and vapor pressures ( p < 1.0 MPa) for a short amount of time (less than a minute). Following this high temperature, short time stage, the pressure is rapidly reduced to a vacuum (3–5 kPa, time 10 ms) tank, causing a mechanical effect, such as an abrupt pressure drop, auto vaporization of a portion of the water contained in the product, and instantaneous cooling of the product, which stops their thermal degradation and gives a controlled expansion of the product (Chakraborty et al, 2019; Chakraborty et al, 2020; Chakraborty et al, 2021; Gautam et al, 2021; Mounir et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

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Instant decompression‐induced swell drying of banana: Machine learning and swarm intelligence embedded modeling and process optimization

Trivedi

Gautam

Abdul

et al. 2023

J Food Process Engineering

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A novel approach of instant decompression‐induced swell drying also known as instant controlled pressure drop‐hot air dried (ICPD‐HAD) process was applied for the process performance and quality enhancement of dried banana slices. Using a hybrid approach of particle swarm embedded methodology, the process parameters treatment pressure (TP), treatment time (TT), and duration of decompressed State (DDS) were optimized for various responses including drying time (DT), browning index (BI), rehydration ratio (RR), and total antioxidant activity (TAA). The optimized process conditions were found to be 0.1 MPa of TP, 25 s of TT, and 12 s of DDS for a minimum DT of 225 min and, maximum BI, RR, and TAA, of 6.20%, 3.40%, and 98.78% respectively. The results also demonstrated that the dried banana samples produced by the ICPD‐HAD method exhibited superior quality in terms of minimal DT and BI and maximum TAA and RR compared to those produced by the vacuum and hot air drying techniques. Microstructural investigation demonstrating the superiority of ICPD‐induced samples provided additional evidence for the minimum DT requirement. Furthermore, the use of an artificial neural network was employed to investigate the drying kinetics of the novel instant decompression‐induced swell drying process. With R2 greater than 0.99 and a minimum mean square error (MSE) of 0.000131, the 2‐4‐1 artificial neural network (ANN) architecture performed admirably as a means of optimal simulation and robust control of the drying process.Practical applicationsInstant decompression‐induced swell drying also known as ICPD‐HAD process is a novel approach for the drying of banana sample with enhanced process performance and quality attires. It is common for banana drying to cause loss of total antioxidant activity and other important functional properties like color and texture. This issue can be solved and process performance can be enhanced with less energy use by employing an innovative swell drying technique triggered by instant decompression. Therefore, the dried banana samples made using this cutting‐edge technique will be advantageous from a health point of view. This method can be used by the food manufacturing sector to produce dried bananas of a higher quality and greater consumer acceptance.

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Section: Resultsmentioning

confidence: 73%

Section: Resultsmentioning

confidence: 99%

“…Banana slice moisture content was expressed as the MR, which was calculated using Equation (8) (Chakraborty et al, 2021; Gautam et al, 2021).