Development of a closed-loop control system for microwave freeze-drying of carrot slices using a dynamic microwave logic control

Sujinda, Narathip; Varith, J.; Shamsudin, Rosnah; Jaturonglumlert, Somkiat; Chamnan, Saranyapak

doi:10.1016/j.jfoodeng.2021.110559

Cited by 14 publications

(6 citation statements)

References 38 publications

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“…Among the dehydartion techniques, FD is preferred for high preservation ratios of functional components and negligible loss of nutrients [51]. Lyu et al [20] examined the impacts of ultrasonic-assisted osmosis dehydration treatment on carotenoids content and color properties of freeze-dried carrots.…”

Section: Carrotsmentioning

confidence: 99%

“…The results confirmed that this treatment improved retention of carotenoids (36.38 %) and β-carotene (51.73 %) contents in freeze-dried carrot samples. Sujinda et al [51] developed a control system for microwave FD of carrot pieces. They confirmed that the combined microwave FD dynamic microwave logic control process can improve the drying efficiency by up to 60 % compared to the original FD process.…”

Section: Carrotsmentioning

confidence: 99%

“…Among the dehydartion techniques, FD is preferred for high preservation ratios of functional components and negligible loss of nutrients 51. Lyu et al.…”

Section: Drying Of Vegetablesmentioning

confidence: 99%

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Recent Progress and Application of Freeze Dryers for Agricultural Product Drying

Salehi

2023

ChemBioEng Reviews

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The impact of various freeze‐drying (FD) methods on the drying efficiency and quality of dried fruits and vegetables is reviewed. Additionally, a brief overview of recent advances in FD methods is provided. The FD technique is characterized by the following key properties: ability to maintain original texture and color, the highest nutritional value, and appropriate rehydration rate due to the porous tissue of the product. Recently, various combination methods have been tested to improve the drying speed and save energy when FD fruits and vegetables. This includes combining FD systems with other techniques such as ultrasound, microwave, vacuum, infrared radiation, pulsed electric field (PEF), and CO2 laser perforation. Combined benefits of these technologies include increased mass transfer rates, shorter dehydration time, energy savings, improved product quality, lower shrinkage, higher rehydration capacity, and flexibility to dry and manufacture the many types of dried fruits and vegetables pieces.

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Section: Carrotsmentioning

confidence: 99%

Section: Carrotsmentioning

confidence: 99%

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Recent Progress and Application of Freeze Dryers for Agricultural Product Drying

Salehi

2023

ChemBioEng Reviews

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“…The vacuum chamber is maintained at a low temperature (−20°C) with the help of a coolant circulating inside it (Fan et al, 2018). The dehydration of carrot slices by microwave freeze drying controlled by dynamic microwave logic control improved the efficiency by upto 62.4%, when pitted against the usual lyophilization technique (Sujinda et al, 2021). Another study investigated the quality of apple cuboid, dried using a microwave freeze dryer equipped with a pulsed‐spouted bed.…”

Section: Recent Advances In Lyophilizationmentioning

confidence: 99%

A review on the encapsulation of bioactive components using spray‐drying and freeze‐drying techniques

Kandasamy¹,

Naveen²

2022

J Food Process Engineering

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Bioactive compounds are a type of chemical substance found in plant sources. Lycopene, carotenoids, phytochemicals, phenolic compounds, and anthocyanin are a few bioactive compounds. These compounds are rich in antimicrobial, antioxidant, and free radical‐scavenging properties. But these compounds are easily degraded. In order to enhance the chemical stability and the retention properties of functional ingredients, encapsulation is indispensable. This paper reviews the two important methods of encapsulation of bioactive components and the novelties in these techniques. Spray‐drying and freeze‐drying techniques are commonly used for encapsulation in the food and pharmaceutical industries. The former is a quick and high‐temperature process, while the latter is a time‐consuming and low‐temperature procedure. The inlet temperature during spray drying is maintained between 120 and 190°C, whereas during freeze drying, a temperature of −80°C to −20°C is maintained. For effective encapsulation, the optimization of the process conditions such as the temperature, pressure, feed rate, airflow rates, and selection of wall materials are essential. In this paper, the influence of these parameters on encapsulation efficiency and product stability is also discussed. Practical Applications The spray‐drying and freeze‐drying techniques find their application in the food and chemical industries for the purpose of encapsulation and drying. The former technique helps transform liquid foods to powder and thereby extending their shelf life. The encapsulation of some biologically active components helps better retention and delivery of the components. Spray drying is a technique in which liquid foods are converted to powdered form. These techniques have been used for a very long time in the dairy industry. But in recent times, they have been used in the pharmaceutical industries as well. Their main application in the pharmaceutical industry is drug delivery. Freeze drying is a low‐temperature encapsulation process which is mainly used for the encapsulation of functional foods. The most commonly spray‐dried active materials include oleoresins, natural food colors, natural antioxidants, lipids, flavors, and functional foods. Probiotic sources such as bacterial cultures are the main freeze‐dried products. In this review, the practical applications of the techniques are elaborated.

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“…Freeze‐drying (FD) is considered an appropriate method for the storage of raw carrots due to the high retention of nutritional quality (Sujinda et al, 2021). However, freeze‐dried carrots (FDC) presented a lighter color than fresh or hot‐air dried samples in our previous studies (Lyu et al, 2021), which undesirably affected consumer acceptability.…”

Section: Introductionmentioning

confidence: 99%

Quality improvement of freeze‐dried carrots as affected by sugar‐osmotic and hot‐air pre‐treatments

Lyu

Chen

et al. 2022

Food Processing Preservation

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To improve the visual-sensory and nutritional quality of freeze-dried carrots (FDC), the effects of sugar-osmotic dehydration (SO, 40°Brix, 3 h) and hot-air pre-drying (HAPD, 80°C, 10 min) on the FDC quality were investigated. Overall, SO&HAPD significantly improved the redness (8.26%-11.67%), yellowness (1.24%-5.82%) and ABTS radical scavenging activity (1.40%-16.00%) of FDC. FDC pre-treated by sucrose showed the highest a* value (33.31), which was related to the β-carotene content. The influence order of independent variables on the redness was ABTS radical scavenging activity > total sugar content > β-carotene content. As for the carotenoid retention, the sample only treated by HAPD had the highest contents of β-carotene (119.97 μg/g) and α-carotene (93.73 μg/g). These results indicated that SO&HAPD and HAPD were effective pre-treatments for improving the color and carotenoid contents of FDC, respectively. This work provides an experimental-theoretical basis for the quality enhancement of carrot products. Practical applicationsFreeze drying (FD) preserves the nutrients of the fresh material to the greatest extent; however, it undesirably decreases the redness/yellowness level of yellow vegetables/ fruits. This discoloration reduces the edible quality of freeze-dried products and affects the consumers' acceptance. Sugar osmotic dehydration (SOD) is widely used in the food production of high moisture materials to prevent the color damage and to improve the redness of samples. The positive effects of the sugar-osmotic combined with hot-air pre-drying treatments (SO&HAPD) on the physio-chemical quality improvement of freeze-dried carrots (FDC) were explored. SO&HAPD was an effective way to improve the redness, yellowness and ABTS radical scavenging activity of FDC. The core indices (ABTS radical scavenging activity, total sugar content, βcarotene content) selected through the stepwise regression analysis may help control the color quality of FDC for industrial scale-up. Moreover, this study can also provide an experimental-theoretical basis for the FD industry in producing yellow vegetables/ fruits with original colors and high nutritional retention.

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Development of a closed-loop control system for microwave freeze-drying of carrot slices using a dynamic microwave logic control

Cited by 14 publications

References 38 publications

Recent Progress and Application of Freeze Dryers for Agricultural Product Drying

Recent Progress and Application of Freeze Dryers for Agricultural Product Drying

A review on the encapsulation of bioactive components using spray‐drying and freeze‐drying techniques

Quality improvement of freeze‐dried carrots as affected by sugar‐osmotic and hot‐air pre‐treatments

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