Combined single-stage tempering and microwave vacuum drying of the edible mushroom Agrocybe chaxingu: Effects on drying characteristics and physical-chemical qualities

Zhao, Yingting; Gao, Rong; Zhuang, Weijing; Xiao, Jianbo; Zheng, Baodong; Tian, Yuting

doi:10.1016/j.lwt.2020.109372

Cited by 16 publications

(7 citation statements)

References 29 publications

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“…), the moisture ratio (d.b. ), effective moisture diffusivity (m 2 /s), sample thickness (m), and drying time (s), respectively (Zhao et al, 2020).…”

Section: Modeling Of the Intermittent Drying Processmentioning

confidence: 99%

“…Adzuki bean 28-44 (Yang et al, 2020) Agrocybe chaxingu 5-45 (Zhao et al, 2020) Corn kernel 60 (Wei et al, 2020) Green soybeans - (Zhao et al, 2017) Lotus seeds 4-25 (Zhao et al, 2016) Parboiled paddy 40-60 (Taghinezhad et al, 2020) Red beetroot 25-85 (Szadzinska et al, 2020) Rough rice grains 40-70 (Franco et al, 2020) Sorghum 40-75 (Perazzini et al, 2021) Soybean 25-35 (Jung &Yoon, 2018) Soybeans 20-40 (Park & Yoon, 2019) the sample, causing rapid evaporation, high moisture redistribution and diffusion rate, which results in shorter effective drying times (Zhao et al, 2020).…”

Section: Temperatures Range ( C) Referencementioning

confidence: 99%

“…Furthermore, to obtain the mathematical modeling of intermittent drying for intermittent products, some researchers employ the effective diffusivity technique to describe all possible mechanisms of moisture movement, being estimated by Fick's second law of diffusion (Equation 34), described by a mass diffusion equation (Zhao et al, 2020).

MR = \frac{M - M_{normale}}{M_{0} - M_{normale}} = \frac{8}{π 2} \sum_{n = 0}^{\infty} \frac{1}{{(2 n + 1)}^{2}} \exp (- \frac{{((), 2 n goodbreak+ 1)}^{2} π^{2} D_{eff} t}{4 L^{2}}),

…”

Section: Description Of Mathematical Models Of Drying Kineticsmentioning

confidence: 99%

“…Furthermore, the effective drying time is shorter when using intermittent drying than when using conventional drying. Higher temperatures cause higher D eff values due to migration of the moisture more quickly, in addition to increasing the drying force of heat transfer to the sample, causing rapid evaporation, high moisture redistribution and diffusion rate, which results in shorter effective drying times (Zhao et al, 2020).…”

Section: Description Of Mathematical Models Of Drying Kineticsmentioning

confidence: 99%

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Conventional and intermittent drying modeling of agricultural products: A review

Aranha

Defendi

Jorge

2022

J Food Process Engineering

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The purpose of this article is to present a discussion about recent technologies applied to processes involving intermittent drying of agricultural products, in addition to verifying the adjustment of mathematical models, both for conventional and intermittent drying, based on recent research in the literature. It was found that new mathematical models are being studied to describe the drying kinetics, one of which is the generalized Lewis model. Regarding intermittent drying, mathematical models are generally based on mass and energy balances. Furthermore, to obtain the mathematical modeling of intermittent drying for intermittent products, some researchers employ the effective diffusivity technique to describe all possible mechanisms of moisture movement, being estimated by Fick's second law of diffusion. Energy savings were also analyzed for different raw materials, ranging from 6% to 75%. It has been shown that the tempering time, and the conditions of the samples under study, affect energy consumption.

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“…), the moisture ratio (d.b. ), effective moisture diffusivity (m 2 /s), sample thickness (m), and drying time (s), respectively (Zhao et al, 2020).…”

Section: Modeling Of the Intermittent Drying Processmentioning

confidence: 99%

Section: Temperatures Range ( C) Referencementioning

confidence: 99%

MR = \frac{M - M_{normale}}{M_{0} - M_{normale}} = \frac{8}{π 2} \sum_{n = 0}^{\infty} \frac{1}{{(2 n + 1)}^{2}} \exp (- \frac{{((), 2 n goodbreak+ 1)}^{2} π^{2} D_{eff} t}{4 L^{2}}),

…”

Section: Description Of Mathematical Models Of Drying Kineticsmentioning

confidence: 99%

Section: Description Of Mathematical Models Of Drying Kineticsmentioning

confidence: 99%

See 2 more Smart Citations

Conventional and intermittent drying modeling of agricultural products: A review

Aranha

Defendi

Jorge

2022

J Food Process Engineering

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“…MD sample displayed a larger porous structure than that of HAD sample; however, compared with VFD sample, the uniformity was weaker. This might be due to the local overheating of the MD treatment, resulting in the rapid water penetration and the formation of local large holes (Zhao et al., 2020). Similarly, the structure of SMIRD sample cellular space was compact, but the tissue was relatively loose.…”

Section: Resultsmentioning

confidence: 99%

A comparative evaluation of nutritional characteristics, physical properties, and volatile profiles of sweet corn subjected to different drying methods

et al. 2021

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Background and objectives Fresh sweet corn is vulnerable to microbial damage and difficult to preservation at ambient temperature due to the high water and sugar contents. Therefore, in the present study, fresh sweet corn kernels were subjected to hot air drying (HAD), vacuum freeze drying (VFD), microwave drying (MD), and short‐ and medium‐wave infrared drying (SMIRD). Findings Different drying ways of dehydrated sweet corns were compared in terms of physical properties, nutritional components, volatile compounds, and antioxidant capacity. After thermal treatment, sweet corn will form more volatile components and increase the flavor of sweet corn, while sweet corn treated by VFD will lose a lot of volatile components and weaken the flavor. Conclusions The results demonstrated that VFD products exhibited higher rehydration capacity, more nutrient retention, and better antioxidant capacity with fewer volatile compounds. A total of 63 different volatile compounds were detected in dried sweet corns. The variety of volatile substances was the maximum in the SMIRD (55), followed by HAD (35), MD (28), fresh (22), and VFD (9). Significanceand novelty Overall, this study would be fundamental for selecting more applicable drying methods to obtain desirable quality of dried sweet corn.

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Microwave Food Processing: Principles and Applications

Laguerre¹,

Hamoud-Agha²

2022

Thermal Food Engineering Operations

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Combined single-stage tempering and microwave vacuum drying of the edible mushroom Agrocybe chaxingu: Effects on drying characteristics and physical-chemical qualities

Cited by 16 publications

References 29 publications

Conventional and intermittent drying modeling of agricultural products: A review

Conventional and intermittent drying modeling of agricultural products: A review

A comparative evaluation of nutritional characteristics, physical properties, and volatile profiles of sweet corn subjected to different drying methods

Microwave Food Processing: Principles and Applications

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