Effect of different drying methods on drying characteristics and quality of
            <i>Camellia oleifera</i>
            seeds

Wang, Fenghe; Shao, Wenhui; Yang, Dongya

doi:10.1111/jfpp.15976

Cited by 8 publications

(4 citation statements)

References 29 publications

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“…The frozen water molecule crystals likely sublimated into a gaseous state during the drying process [39], and holes remained in the sample. VFD and pre-freezing better preserved the tissue structure of the sample [40], resulting in the strongest rehydration capacity, minimal volumetric shrinkage, and lowest hardness. The microstructure of PVD apricot slices had many large pores.…”

Section: Effect Of Different Drying Methods On the Microstructure Of ...mentioning

confidence: 99%

Effects of Different Drying Methods on Drying Characteristics, Microstructure, Quality, and Energy Consumption of Apricot Slices

Yang,

Yi,

Xiao

et al. 2024

Foods

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An appropriate drying method is crucial for producing high-quality dried apricots. In this study, the effects of four drying methods, hot air drying (HAD), infrared drying (IRD), pulse vacuum drying (PVD), and vacuum freeze-drying (VFD), on the drying kinetics and physical and nutritional characteristics of apricot slices were evaluated. PVD required the shortest time (16.25 h), followed by IRD (17.54 h), HAD (21.39 h), and VFD (34.64 h). VFD resulted in the best quality of apricot slices, with the smallest color difference (ΔE = 13.64), lowest water activity (0.312 ± 0.015) and browning degree (0.35), highest color saturation (62.84), lowest hardness (8.35 ± 0.47 N) and shrinkage (9.13 ± 0.65%), strongest rehydration ability (3.58 ± 0.11 g/g), a good microstructure, and high nutrient-retention rates (ascorbic acid content: 53.31 ± 0.58 mg/100 g, total phenolic content: 12.64 ± 0.50 mg GAE/g, and carotenoid content: 24.23 ± 0.58 mg/100 g) and antioxidant activity (DPPH: 21.10 ± 0.99 mmol Trolox/g and FRAP: 34.10 ± 0.81 mmol Trolox/g). The quality of PVD-treated apricot slices was second-best, and the quality of HAD-treated apricot slices was the worst. However, the energy consumption required for VFD was relatively high, while that required for PVD was lower. The results of this study provide a scientific basis for the large-scale industrial production of dried apricots.

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Section: Effect Of Different Drying Methods On the Microstructure Of ...mentioning

confidence: 99%

Effects of Different Drying Methods on Drying Characteristics, Microstructure, Quality, and Energy Consumption of Apricot Slices

Yang,

Yi,

Xiao

et al. 2024

Foods

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“…The drying technologies applied to nuts mainly include natural drying, convective drying, microwave drying, vacuum drying, etc. Currently, combined drying technologies such as pulsed vacuum drying (PVD) [17], radio frequency combined convective drying (RF-HAD) [18], and hybrid infrared-hot air (IR-HAD) [19]-which not only improve the drying efficiency but also the quality of the product-comprise the current research hot spot. However, combined drying technology is not yet mature; convective drying is still the most widely used drying method for peanuts because of its advantages such as large processing capacity and easy control.…”

Section: Introductionmentioning

confidence: 99%

A Heat and Mass Transfer Model of Peanut Convective Drying Based on a Two-Component Structure

Chen

Zhu

et al. 2023

Foods

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In order to optimize the convective drying process parameters of peanuts and to provide a theoretical basis for the scientific use of energy in the drying process, this study took single-particle peanuts as the research object and analyzed the heat and mass transfer process during convective drying. In addition, a 3D two-component moisture heat transfer model for peanuts was constructed based on the mass balance and heat balance theorem. Moreover, the changes in the internal temperature and concentration fields of peanut pods during the whole drying process were investigated by simulations using COMSOL Multiphysics. The model was validated by thin-layer drying experiments, compared with the one-component model, and combined with low-field NMR technology to further analyze the internal moisture distribution state of peanut kernel drying process. The results show that both models can effectively simulate the peanut thin-layer drying process, and consistency is found between the experimental and simulated values, with the maximum errors of 10.25%, 9.10%, and 7.60% between the simulated moisture content and the experimental values for the two-component model, peanut shell, and peanut kernel models, respectively. Free water and part of the weakly bound water was the main water lost by peanuts during the drying process, the change in oil content was small, and the bound water content was basically unchanged. The results of the study provide a theoretical basis to accurately predict the moisture content within different components of peanuts and reveal the mechanism of moisture and heat migration during the drying process of peanut pods.

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“…Traditional drying methods involve passing hot, low-humidity air through grains, allowing the air to absorb water efficiently. However, this approach has faced criticism in numerous studies (Wang et al, 2021;Silva et al, 2008). Elevated temperatures (>50°C) required to achieve low relative humidity can lead to excessive drying or overheating of grains, resulting in quality loss and increased process costs (Oliveira, 2013).…”

Section: Introductionmentioning

confidence: 99%

Automated Air Conditioning System for Agricultural Product Drying and Storage

et al. 2023

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This study proposes automating an air conditioning system for drying and storing agricultural products. The main objective is to precisely control key parameters of the air, namely temperature, relative humidity, and air velocity, to optimize the drying process. The framework required for constructing and operating the automated air conditioner is explained in detail. Specifically, we describe the conditioning unit, the automation hardware, the control strategies employed to regulate temperature, relative humidity, and air velocity, and discuss the safety measures and human-machine interfaces of the system. Experimental validation of the proposed system is presented, along with results and discussions demonstrating its successful control of drying air parameters across a wide range of desired conditions.

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Effect of different drying methods on drying characteristics and quality of Camellia oleifera seeds

Cited by 8 publications

References 29 publications

Effects of Different Drying Methods on Drying Characteristics, Microstructure, Quality, and Energy Consumption of Apricot Slices

Effects of Different Drying Methods on Drying Characteristics, Microstructure, Quality, and Energy Consumption of Apricot Slices

A Heat and Mass Transfer Model of Peanut Convective Drying Based on a Two-Component Structure

Automated Air Conditioning System for Agricultural Product Drying and Storage

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