Drying kinetics of food materials in infrared radiation drying: A review

Delfiya, D.S. Aniesrani; Prashob, K.; Murali, S.; Alfiya, P.V.; Samuel, Manoj P.; Pandiselvam, R.

doi:10.1111/jfpe.13810

Cited by 98 publications

(52 citation statements)

References 106 publications

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“…Table 3 lists the activation energy values of the cantaloupe slices and other agricultural products during infrared and infrared-assisted drying. As presented in Table 3, the Ea value of the cantaloupe slices was consistent with the activation energy of most infrared dried food and agricultural products ranging from 12 to 70.2 kJ/mol [38]. Activation energy represents the energy required to remove moisture from the inside to the outside of the material, which is related to the specific surface area, structural properties and tissue components of the product.…”

Section: Effective Moisture Diffusivities and Activation Energysupporting

confidence: 75%

Short- and Medium-Wave Infrared Drying of Cantaloupe (Cucumis melon L.) Slices: Drying Kinetics and Process Parameter Optimization

et al. 2022

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The main objective of the present work was to study the drying kinetics and obtain the optimum process parameters of cantaloupe slices using short-and medium-wave infrared radiation (SMIR) drying technology. The effect of three independent variables of infrared radiation temperature (55–65 °C), slice thickness (5–9 mm) and radiation distance (80–160 mm) on the L value, color difference (∆E), hardness and vitamin C content were investigated by using the Response Surface Methodology (RSM). The results showed that the Page model can adequately predict the moisture content between 55 and 65 °C (R2 > 0.99). The effective moisture diffusivity (Deff) varied from 5.26 × 10−10 to 2.09 × 10−9 m2/s and the activation energy (Ea) of the SMIR drying was 31.84 kJ/mol. Infrared radiation temperature and slice thickness exerted extremely significant effects on L value and color difference (ΔE) (p < 0.01), with higher infrared radiation temperature and thin slice thickness leading to a decrease in the L value and an increase in ΔE. Hardness and vitamin C content were significantly affected by infrared radiation temperature, slice thickness and radiation distance, of which the slice thickness was the most distinct factor affecting the hardness value. Higher infrared radiation temperature and larger slice thickness and radiation distance resulted in higher vitamin C degradation. For the given constraints (maximized vitamin C content and L value, minimized ΔE and hardness value), the optimum drying parameters were infrared radiation temperature 58.2 °C, slice thickness 6 mm and radiation distance 90 mm. Under the optimum drying combination conditions, the experimental values were 65.58 (L value), 8.57 (∆E), 10.49 N (hardness) and 106.58 mg/100 g (vitamin C content), respectively. This study is beneficial to the development of the cantaloupe food processing industry and provides more insights for the application of SMIR drying technology to improve the drying rate and product quality of cantaloupe.

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Section: Effective Moisture Diffusivities and Activation Energysupporting

confidence: 75%

Short- and Medium-Wave Infrared Drying of Cantaloupe (Cucumis melon L.) Slices: Drying Kinetics and Process Parameter Optimization

et al. 2022

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“…IR absorbed by food material penetrates into foods and creates vibration in water molecules and thus generates rapid internal heating at surface and inner layer instantaneously, which increases the water vapor pressure inside food material and increases the temperature on the surface. Therefore, the higher drying rate was observed (Delfiya et al, 2021). In the literature, no study on pear drying of ultrasound‐assisted vacuum drying has been found.…”

Section: Resultsmentioning

confidence: 99%

The effect of different drying methods on total bioactive properties, individual phenolic compounds, rehydration ability, color, and microstructural characteristics of Asian pear

Kayacan

Sağdıç

Doymaz

et al. 2022

Food Processing Preservation

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This study aimed to investigate the effects of FD (freeze drying), USVD (ultrasound‐assisted vacuum drying), HAD (hot air drying). and IRD (infrared drying) methods on drying behavior, total phenolic antioxidant activity, individual phenolic distribution, rehydration capacity, Scanning Electron Microscopy image, and color quality of Asian pear. HAD showed the longest drying period with 420 min and followed by USVD with 345 and IRD with 240 min. The method difference had a significant effect on the total phenolic and antioxidant activity values of the samples (p < 0.05). The TPC, DPPH, and CUPRAC value were found as 111.59–316.40 mg/100 g GAE, 336.94–559.41 mg/100 g TE, and 161.00–859.73 mg/100 g TE, respectively. Samples dried with FD showed the highest TPC and AA values, followed by USVD, IRD, and HAD. The effect of drying techniques on the distribution of phenolic compounds was found to be significant (p < 0.05). HAD and the IRD process caused a decrease in the amount of all identified phenolic compounds. While USVD caused an increase in the amount of Chlorogenic acid, FD did not cause a significant change. Higher HMF results were found in samples dried via IRD followed by HAD. While the porous structure was preserved in the samples dried with FD and USVD, the porosity structure of the samples dried with HAD and IRD completely disappeared. FD and HAD showed the highest and lowest rehydration capacity, respectively. FD and USVD showed lower color change than IRD and HAD. The results of this study showed that USVD and FD can be used as an alternative method to HAD in drying Asian pear. Practical Application Pear fruit is one of the most consumed fruits worldwide. Pear fruit is very sensitive to microbial and enzymatic degradation due to its high sugar, bioactive component, and moisture content. To increase the shelf life of the pear fruit and to ensure consumption throughout the year, it must be subjected to a preservation technique. Drying is one of the main methods used to extend the long shelf life of fruits and vegetables. Undesirable changes may occur in the quality characteristics of fruits during drying. Therefore, determining the appropriate drying method is vital for the quality of the final product. In this study, the effects of different drying methods on many quality characteristics of pear fruit were investigated. This study has the potential to provide a new perspective on the drying of pear fruit.

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“…Effective diffusion is an essential feature in modeling the drying process of food and other materials. Being aware of the moisture penetration coefficient is necessary for the process design, quality control, storage issues, and how to move products properly (Delfiya et al, 2021). Fick's second law is widely used to describe diffusion in the drying process of agricultural products (Mohammadi et al, 2019).…”

Section: Determining the Effective Moisture Diffusivitymentioning

confidence: 99%

Effect of ultrasonic pretreatment on drying kinetics and physio‐mechanical characteristics of peach slices

Yamchi

Yeganeh

Kouchakzadeh

2022

J Food Process Engineering

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Peach, which is one of the most critical garden products in Iran has a lot of postharvest lesions. In this sense, processing the product would result in reducing the postharvest lesions. Recently, ultrasound waves have been widely applied as a new pretreatment method in drying food. Herein, we aim at investigating the effect of high power ultrasound pretreatment on the drying kinetics of peach slices. The effective moisture penetration coefficient, color changes and elastic modulus were investigated. The drying process was modeled using mathematical equations. The results showed that the ultrasound use as a pretreatment before drying reduces the drying time by up to 40%. The ultrasound treatment effect and the duration of their application on the color changes of the samples are not significant, and the reason for the color change is due to maillard reactions. The results of the effect of ultrasound pretreatment on the elastic modulus due to loading in the compression test showed that the application of pretreatment on the deformation of the samples is significant and reduced the modulus of elasticity by about 46%. The midilli model in different pretreatments, as compared to other models, had the best fitting with the experimental data. Moreover, the amount of effective diffusivity coefficient in the dried samples of peach slices, in different pretreatments, varies from 1.345 × 10−9 to 5.370 × 10−10 m2 s−1. In addition, it is worth mentioning that ultrasound pretreatment can be regarded as a promising approach. As far as food and agricultural products have typical structure and composition, ultrasound pretreatment application requires more through research. Practical Applications As compared to the untreated peach slices, a significant enhancement was witnessed in the ultrasound (US)‐treated slices. Herein, a new method is proposed, which results in producing slices with an improved quality. Generally, peach‐slice processing has been applied to get high‐quality products.

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Drying kinetics of food materials in infrared radiation drying: A review

Cited by 98 publications

References 106 publications

Short- and Medium-Wave Infrared Drying of Cantaloupe (Cucumis melon L.) Slices: Drying Kinetics and Process Parameter Optimization

Short- and Medium-Wave Infrared Drying of Cantaloupe (Cucumis melon L.) Slices: Drying Kinetics and Process Parameter Optimization

The effect of different drying methods on total bioactive properties, individual phenolic compounds, rehydration ability, color, and microstructural characteristics of Asian pear

Effect of ultrasonic pretreatment on drying kinetics and physio‐mechanical characteristics of peach slices

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