Combinative effect of cutting orientation and drying techniques (hot air, vacuum, freeze and catalytic infrared drying) on the physicochemical properties of ginger (Zingiber officinale Roscoe)

Ren, Zifei; Yu, Xiaojie; Yagoub, Abu ElGasim A.; Fakayode, Olugbenga Abiola; Ma, Haile; Sun, Yanhui; Zhou, Cunshan

doi:10.1016/j.lwt.2021.111238

Cited by 81 publications

(51 citation statements)

References 37 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…This was probably due to the slower ice sublimation from frozen sample tissues during VFD. 25 The results are consistent with Feng et al 19 and Ren et al 25 Regarding the thermal drying techniques, RHD caused perceptibly a lower SR compared to HAD, IRHAD and PVD (P < 0.05). This should be related to the rate of moisture diffusion during the drying process.…”

Section: Analysis Of Physical Properties Of Shiitake Mushroomssupporting

confidence: 86%

“…This indicates that the drying time and temperature not only affect the retention rate of the active ingredients of the mushrooms, but also have a significant impact on its antioxidant properties. Studies have shown that drying will reduce the oxidation resistance of the product by reducing the content of active ingredients, and IRHAD will give the product higher oxidation resistance compared with other drying methods 19,25 …”

Section: Resultsmentioning

confidence: 99%

“…Studies have shown that drying will reduce the oxidation resistance of the product by reducing the content of active ingredients, and IRHAD will give the product higher oxidation resistance compared with other drying methods. 19,25 Analysis of shiitake mushrooms polysaccharides Table 2 shows the carbohydrate content, protein content, uronic acid content, and polyphenol content of SMPs-Fresh, SMPs-HAD, SMPs-IRHAD, SMPs-PVD, SMPs-RHD, and SMPs-VFD. It can be seen from Table 2 that there is no significant difference in the polyphenol content of all studied samples (P > 0.05).…”

Section: Analysis Of Chemical Properties Of Shiitake Mushroomsmentioning

confidence: 99%

See 2 more Smart Citations

Role of thermal and non‐thermal drying techniques on drying kinetics and the physicochemical properties of shiitake mushroom

et al. 2021

Self Cite

View full text Add to dashboard Cite

BACKGROUND Fresh shiitake mushrooms are rich in nutrients, but have high water content, a fast metabolism after harvest, and deteriorate extremely easily. Therefore, the drying of shiitake mushrooms has become a research direction. However, the role of different drying techniques on shiitake mushroom quality is limited. Therefore, the purpose of this study was to investigate the effect of thermal and non‐thermal drying on the drying kinetics, and the physicochemical properties of the end product. RESULTS Results showed that shiitake mushroom treated with non‐thermal drying (vacuum freeze‐drying) had an attractive color, low shrinkage, and uniform honeycomb structure, while the drying time was the longest and not conducive to the formation of shiitake mushroom aroma. But shiitake mushroom treated with thermal drying presents an attractive fragrance. In thermal processing technology, compared with hot air convection drying (HAD), infrared hot air convection drying (IRHAD) shortens the drying time by 37.5%, and had the highest oxidation resistance, polysaccharide content and the lowest color change. Relative‐humidity drying (RHD) samples had the lowest shrinkage compared with other thermal processing technology. The five polysaccharides exhibited similar preliminary structural characteristics, but the polysaccharides obtained by IRHAD have the highest antioxidant properties. CONCLUSION These results showed that compared with thermal drying technology, non‐thermal drying technology is not suitable for shiitake mushroom processing. In thermal processing technology, IRHAD is a potential drying method to obtain high‐quality dried shiitake mushrooms and shiitake mushroom polysaccharide (SMP). However, it is necessary to increase the pretreatment technology to achieve the attractive appearance of non‐thermal drying technology. © 2021 Society of Chemical Industry.

show abstract

Section: Analysis Of Physical Properties Of Shiitake Mushroomssupporting

confidence: 86%

Section: Resultsmentioning

confidence: 99%

Section: Analysis Of Chemical Properties Of Shiitake Mushroomsmentioning

confidence: 99%

See 1 more Smart Citation

Role of thermal and non‐thermal drying techniques on drying kinetics and the physicochemical properties of shiitake mushroom

et al. 2021

Self Cite

View full text Add to dashboard Cite

show abstract

“…The flavor was measured according to a previous method with modification [36] . 2 g freeze-dried okara was bathed in water at 40 °C for 30 min.…”

Section: Methodsmentioning

confidence: 99%

Dual-frequency multi-angle ultrasonic processing technology and its real-time monitoring on physicochemical properties of raw soymilk and soybean protein

Zhang

Xue

et al. 2021

Ultrasonics Sonochemistry

Self Cite

View full text Add to dashboard Cite

Highlights Dual-frequency multi-angle ultrasound was used for processing of raw soymilk. Monitored ultrasonic field intensity of 40 + 20 kHz 0° treatment was the largest. The 40 + 20 kHz 45° treatment maximally increased soybean protein content. Flavor of soymilk was improved by dual-frequency multi-angle ultrasonic treatment.

show abstract

“…The orientation of how vegetables are cut is an approach that needs more studies using different food structures and evaluating other processes. For instance, this was recently demonstrated to affect drying (Ren et al, 2021) and rehydration (Rojas & Augusto, 2018). In the present work was found some differences when the orientation is parallel or perpendicular to vascular tissue during freeze/thawing process, demonstrating that is a factor to be considered in the future.…”

Section: Finals Remarksmentioning

confidence: 99%

Freeze–thawing damage evaluation of vegetables with two cutting orientations

Silva

Ramirez

Gavidia

et al. 2021

J Food Process Engineering

View full text Add to dashboard Cite

This work aimed to evaluate how cut orientation of squash, eggplant, and turnip affects the damage of tissues due to freeze/thawing process. For that, cylinders of 2 cm diameter and 0.5 cm height were cut in two orientations according to vascular tissues: longitudinal and transversal. Then, they were frozen at À20 C for 53 hr and thawed at 6.1 C for 12 hr. After that, two indirect methods to measure tissue damage were analyzed: by electrical conductivity of drip loss and by mass transfer during drying of samples before and after freeze/thawing process. As results, cut orientation showed significant effect on eggplant damage, finding approximately 143% more drip loss using transversal cut, than longitudinal cut. Regarding, turnip and squash, they did not show damage differences by freeze/thawing process using different cut orientations. In addition, measuring drip loss electrical conductivity demonstrated to be a more suitable method to assess freeze damage than mass transfer evaluation. This work concludes that cut orientation is an approach that cannot be ignored during freeze/thawing processes evaluation. Practical ApplicationsThis work demonstrated that the orientation how vegetables are cut can affect the freeze-thawing process. This simple consideration should be considered to avoid obtaining low quality vegetables after thawed them. Despite this could not be observed during industrial process, consumers, who are not used to apply controlled conditions, can note food damages after product thawing.

show abstract

Combinative effect of cutting orientation and drying techniques (hot air, vacuum, freeze and catalytic infrared drying) on the physicochemical properties of ginger (Zingiber officinale Roscoe)

Cited by 81 publications

References 37 publications

Role of thermal and non‐thermal drying techniques on drying kinetics and the physicochemical properties of shiitake mushroom

Role of thermal and non‐thermal drying techniques on drying kinetics and the physicochemical properties of shiitake mushroom

Dual-frequency multi-angle ultrasonic processing technology and its real-time monitoring on physicochemical properties of raw soymilk and soybean protein

Freeze–thawing damage evaluation of vegetables with two cutting orientations

Contact Info

Product

Resources

About