Drying characteristics and modeling of apple slices during microwave intermittent drying

Silva

Food Processing Preservation

et al. 2021

Incorporation of probiotic bacteria in food is a challenge for the industry, given the sensitivity of probiotic cultures to process conditions. The objective of this study was to coat papaya slices with probiotic filmogenic solution to obtain dehydrated probiotic papaya slices. The probiotic filmogenic solution was applied as an edible coating on papaya slices before drying operation at temperatures of 50, 60, and 70°C. The Page model showed the best fit for all kinetics (R² > 0.9988). The use of filmogenic solution to incorporate the probiotic in papaya slices showed satisfactory results, with a reduction of 1.30 LogCFU g −1 at the end of drying at 70°C, reduced shrinkage, resulting in greater conservation of their structure and compounds phenolics. The thermodynamic properties indicate that the coated papaya slices need more energy to start the diffusion process and have a darker color and firmer texture profile. Novelty impact statement:The difference of this study is the evaluation of the potential use of a filmogenic solution based on gelatin and inulin in the incorporation of probiotic in dried fruit. In addition, the use of edible coating as a pretreatment for drying fruits gives interesting technological characteristics to the dried product, increasing its nutritional value.

Section: Resultsmentioning

confidence: 99%

Probiotic coating applied to papaya slices for high quality snack production by convective drying

Silva

Food Processing Preservation

et al. 2021

J Food Process Engineering

“…In another study, it was found that moisture was lost more rapidly from the inside of the food to the surface at high microwave power as a result of the generation of more heat (Wang and Xi (2005)). The drying time was reduced with an increase in microwave power level (Hu, Zhang, Mujumdar, Xiao, and Sun (2006, 2007), Dai et al (2019)). Askari, Emam‐Djomeh, & Mousavi, 2013 found that drying times for samples dried by the application of microwave energy were decreased about 66 and 73% at 150 and 300 W (0.113 and 0.263 W/g), respectively, since microwave energy enhanced drying rate and reduced drying time.…”

Section: Resultsmentioning

confidence: 99%

Heat and mass transfer modeling of microwave infrared cooking of zucchini based on Lambert law

Yazicioglu

Şumnu

Şahin

2021

In this study, the change in the temperature and moisture content of zucchini cooked in microwave and infrared combination oven were modeled by finite element method. The exact form of Lambert law was used to predict the microwave power. Experimental temperature data at different positions of zucchini and moisture content data were used to verify the models obtained for different microwave (10, 30, and 50%) and infrared power (10, 40, and 70%) combinations for 600 s. Measured data and the model were in good agreement with an average root mean square error of 5.66°C for temperature and 2.52% for moisture content. The effects of microwave and infrared powers on rate of heat and mass transfer of zucchini were analyzed. Practical Applications Microwave–infrared combination heating offers considerably faster heating with main disadvantage of hot and cold spots. By the help of mathematical explanation of systems, these problems can be eliminated. In this research, coupled three‐dimensional finite element model was developed to simulate heat and mass transfer of zucchini cooked in microwave and infrared combination oven. The microwave power was predicted by the Lambert law. In addition, this study presented the effect of microwave and infrared power on rate of heat and mass transfer of zucchini and the variation of temperature with respect to position in the zucchini sample.

J Food Process Engineering

“…The determination coefficient ( R 2 ; Equation [4]), root mean square error (RMSE) (Equation [5]), and the Chi‐square parameter ( χ 2 ) (Equation [6]) are selected to evaluate the accuracy of Weibull model (Mishra & Puri, 2013; Dai et al, 2019). It is worth noting that the lower the values of RMSE and χ 2 , the better goodness of fit, while the value of R 2 is completely opposite (Ling, Teng, & Lin, 2018).…”

Section: Methodsmentioning

confidence: 99%

“…respectively. (Mishra & Puri, 2013;Dai et al, 2019). It is worth noting that the lower the values of RMSE and χ 2 , the better goodness of fit, while the value of R 2 is completely opposite (Ling, Teng, & Lin, 2018).…”

Section: Mathematical Modeling Of Drying Kineticsmentioning

confidence: 96%

Influence of pulsed vacuum drying on drying kinetics and nutritional value of corn kernels

Wang

Dai

Sheng-lin

et al. 2020

Self Cite

19:5 min min −1) on the drying characteristics and quality of corn kernels were investigated. Reduce the PCT could enhance the whole drying process. Weibull distribution function has high fitting precision for describing the pulsed vacuum drying (PVD) kinetics of corn kernels (R 2 >.99). The E a value under PVD was calculated as 36.9 kJmol −1. Meanwhile, the main nutritional components of corn showed declining trend with the increase of temperature and PCT, while it oscillated with the prolonged VDT. The total score decreased with the heightening of drying temperature and fluctuated with the extension of VDT and PCT parameters. Considering the total drying time and quality comprehensive score of corn, the optimal drying parameters was confirmed at 50 C with the pulsing ratio of 7:2 min min −1. Practical Applications Corn is treated as an important crop because of its various nutritional ingredients and has been commonly cultivated all over the world. Due to its water-rich characteristics, fresh maize kernels would subject to various deterioration reactions during storage and hence reduce the content of nutrients. However, the samples have high compactness and tough epidermal structure, which limited the water diffusion efficiency during processing. Pulsed vacuum drying technique has been widely applied to agricultural products drying in China benefiting from its high heating efficiency. Currently this technology is successfully used in lemon, wolfberry, Chinese ginger, and seedless grape. This study will help in revealing the impact of PVD parameters on drying characteristics and quality of maize kernels, which is of great significance to optimize the processing efficiency through the alternative pressure circulation and consumer acceptance of dried products. 1 | INTRODUCTION Corn is regarded as one of the most important food crops and rich in starch, protein, corn oil, and vitamin (Yuan, Wang, Bian, & Wang, 2016). Its planting area and total output yield are both ranked first in the world according to FAO (2019). Drying is an important step in the processing of corn products as it can preserve the nutrients and prevent the growth of microorganisms (Moradi, Azizi, Niakousari, Kamgar, & Mousavi Khaneghah, 2020). Atmospheric drying and hot air drying are deemed as the commonly used traditional methods for Jian-Wu Dai author contributed equally to this study.