Effect of microwave freeze drying on quality and energy supply in drying of barley grass

Cao, Xiaohuang; Zhang, Min; Mujumdar, Arun S.; Zhong, Qifeng; Wang, Zhushang

doi:10.1002/jsfa.8634

Cited by 38 publications

(43 citation statements)

References 22 publications

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“…An iNose102 electronic nose system (Isenso, Shanghai, China) was used to detect the aroma substances in fermented milk samples according to the method described previously (Cao et al ., ). Linear discriminant analysis (LDA) was used to build a classification model of these fermented milk samples (Cosio et al ., ).…”

Section: Methodsmentioning

confidence: 97%

Ropy exopolysaccharide‐producing Bifidobacterium longum YS108R as a starter culture for fermented milk

Yang

Stanton

Ross

et al. 2018

Int J of Food Sci Tech

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Bifidobacteria are generally inferior compared to traditional starter lactic acid bacteria (LAB) in terms of fermentation properties. The results of this study showed that the use of a ropy EPS producing strain Bifidobacterium longum YS108R during fermentation improved the physicochemical properties of fermented milk, including decreased whey syneresis and increased water-holding capacity and apparent viscosity, however, another non-ropy EPS producing strain B. longum C11A10B did not exert such effects. Furthermore, we found that synergistically fermented milk with YS108R and commercial starter could reduce the production of acetic acid, a metabolite of bifidobacteria, and scored better in terms of sensory evaluation, especially with regards to mouthfeel texture. Comparative genomic analysis revealed a single mutation in the protein-tyrosine kinase gene of strain YS108R, which may relate to ropy phenotype. Our results indicate that ropy-EPS producing B. longum YS108R is suitable as an adjunct culture for the manufacture of novel fermented dairy products.

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Section: Methodsmentioning

confidence: 97%

Ropy exopolysaccharide‐producing Bifidobacterium longum YS108R as a starter culture for fermented milk

Yang

Stanton

Ross

et al. 2018

Int J of Food Sci Tech

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“…Samples (2 g) were placed into a cylinder (2 cm × 1 cm; diameter × height). The lens of the colorimeter was placed on the barley grass powder in the cylinder …”

Section: Methodsmentioning

confidence: 99%

“…Young barley grass ( Hordeum vulgare L., 2 months growth) as a nutrition‐regulating supplement provides individuals with abundant amounts of flavonoid, chlorophyll and dietary fiber . Especially, rutin trihydrate and glucosylvitexin account for more than 60% of total flavonoid mass .…”

Section: Introductionmentioning

confidence: 99%

Radiofrequency heating for powder pasteurization of barley grass: antioxidant substances, sensory quality, microbial load and energy consumption

et al. 2019

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BACKGROUND: Young barley grass powder contains abundant nutrition and its antioxidant substances are severely impaired by radiation ( 60 Co) sterilization. To overcome product quality degradation, radiofrequency pasteurization was conducted using pilot-scale radiofrequency equipment (27 MHz, 6 kW) with electrode gaps of 12, 14 and 16 cm, while hot-air (80 ∘ C) pasteurization was used for comparison. RESULTS: Assessment suggested that uneven radiofrequency heating was improved for the 14 cm electrode gap. With an increase of electrode gap, microbial inactivation needs more energy consumption. A minimum energy consumption of 970 J g −1 was required for 1 log-reduction of colonies. Radiofrequency pasteurization retained better antioxidant substances, lightness (L*), green color (a*) and odors in barley grass powder, compared with hot-air sterilization. Contents of flavonoid and chlorophyll were 5.82 and 4.87 g kg −1 respectively, using the 14 cm electrode gap. Additionally, radiofrequency pasteurization led to an improvement in sourness, bitterness and umami tastes. CONCLUSIONS: Radiofrequency pasteurization would be a superior alternative for the pasteurization of barley grass powder. Temperature and moisture content Five fiber sensors (Nortech Fibronic Inc., Quebec, Canada) were placed in the middle layer of samples. Each process for detecting J Sci Food Agric 2019; 99: 4460-4467

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“…In an interesting review of microwave assisted freeze-drying of foods, Duan et al [104] pointed out that to assure a successful implementation of this type of technology in industry, the following challenges should be tackled: operation scale-up, accurate temperature monitoring, appropriate simulation of the MW field distribution, and increase in the knowledge on dielectric properties of foods. Thus, most of the numerous articles published lately considered the impact of microwave freeze-drying on different aspects of the final product quality and uniformity, such as the case for banana [106][107][108][109], barley grass [110], potato [108,111,112], mushrooms [113][114][115], apple [116][117][118], lettuce stem [65,119,120], okra [121], etc. In a recent review, [122] described an overview of the current developments in microwave assisted freeze-drying of fruits and vegetables, where they concluded the need for other novel nonthermal technologies, such as ultrasounds, high pressure processing, or pulsed electric fields, to improve quality of freeze-dried heat-sensitive fruits and vegetables.…”

Section: Pretreatments and Process Intensificationmentioning

confidence: 99%

Freeze-Drying of Plant-Based Foods

Bhatta

Janežić

Ratti

2020

Foods

238

103

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Vacuum freeze-drying of biological materials is one of the best methods of water removal, with final products of highest quality. The solid state of water during freeze-drying protects the primary structure and the shape of the products with minimal volume reduction. In addition, the lower temperatures in the process allow maximal nutrient and bioactive compound retention. This technique has been successfully applied to diverse biological materials, such as meats, coffee, juices, dairy products, cells, and bacteria, and is standard practice for penicillin, hormones, blood plasma, vitamin preparations, etc. Despite its many advantages, having four to ten times more energy requirements than regular hot air drying, freeze-drying has always been recognized as the most expensive process for manufacturing a dehydrated product. The application of the freeze-drying process to plant-based foods has been traditionally dedicated to the production of space shuttle goods, military or extreme-sport foodstuffs, and specialty foods such as coffee or spices. Recently, the market for ‘natural’ and ‘organic’ products is, however, strongly growing as well as the consumer’s demand for foods with minimal processing and high quality. From this perspective, the market for freeze-dried plant-based foods is not only increasing but also diversifying. Freeze-dried fruits and vegetables chunks, pieces, or slices are nowadays majorly used in a wide range of food products such as confectionaries, morning cereals, soups, bakeries, meal boxes, etc. Instant drinks are prepared out of freeze-dried tea, coffee, or even from maple syrup enriched with polyphenol concentrated extracts from trees. The possibilities are endless. In this review, the application of freeze-drying to transform plant-based foods was analyzed, based on the recent research publications on the subject and personal unpublished data. The review is structured around the following related topics: latest applications of freeze-drying to plant-based foods, specific technological problems that could be found when freeze-drying such products (i.e., presence of cuticle; high sugar or lipid concentration), pretreatments and intensification technologies employed in freeze-drying of plant-based foods, and quality issues of these freeze-dried products.

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Effect of microwave freeze drying on quality and energy supply in drying of barley grass

Abstract: MFD retains chlorophyll and flavonoids, as well as colors and odors of samples, and also decreases energy consumption in the freeze drying of barley grass. © 2017 Society of Chemical Industry.

Cited by 38 publications

References 22 publications

Ropy exopolysaccharide‐producing Bifidobacterium longum YS108R as a starter culture for fermented milk

Ropy exopolysaccharide‐producing Bifidobacterium longum YS108R as a starter culture for fermented milk

Radiofrequency heating for powder pasteurization of barley grass: antioxidant substances, sensory quality, microbial load and energy consumption

Freeze-Drying of Plant-Based Foods

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