Effect of microwave vacuum drying and hot air drying on the physicochemical properties of durian flour

Bai-Ngew, Swittra; Therdthai, Nantawan; Dhamvithee, Pisit; Zhou, Weibiao

doi:10.1111/ijfs.12651

Cited by 16 publications

(11 citation statements)

References 20 publications

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“…The hardened surface layer, caused in hot air drying, creates a barrier for inner moisture to reach to the surface and, therefore, slows down the dehydration rate (Bai‐Ngew et al . ).…”

Section: Resultsmentioning

confidence: 97%

“…; Bai‐Ngew et al . ; Horuz and Maskan ). Also, drying time showed a decreasing trend with increasing drying air velocity at all the examined drying air temperatures (Fig.…”

Section: Resultsmentioning

confidence: 98%

“…; El‐Mesery and Mwithiga ; Bai‐Ngew et al . ). Hot air drying has some other common problems such as non‐enzymatic browning, shrinkage, poor rehydration characteristics and loss of nutrients (Kocabiyik et al .…”

Section: Introductionmentioning

confidence: 97%

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Comparison of Drying Characteristics and Quality of Peppermint Leaves Using Different Drying Methods

Salarikia

Ashtiani

Golzarian

2016

Journal of Food Processing and Preservation

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In this study, we investigated the effects of hot air, infrared and combined hot airinfrared drying methods on the drying time, energy consumption, color, rehydration and oil content of peppermint leaves. Three different air temperatures (30, 40 and 50C) and air velocities (0.5, 1 and 1.5 m/s) were used in the hot air drying. Infrared drying process was implemented using three levels of radiation intensity (1500, 3000 and 4500 W/m 2 ), three distances between emitter and sample (10, 15 and 20 cm) and three air velocities (0.5, 1 and 1.5 m/s). The results showed that the optimum drying period and energy consumption were obtained when infrared-and hot air-drying were applied simultaneously. The results also showed that combined drying resulted in dried leaves of superior quality when compared to the leaves dried separately by either hot air alone or infrared, exhibiting lower total color change, greater rehydration ratio and higher extraction oil yield. PRACTICAL APPLICATIONSPeppermint leaves are highly valuable products with wide range of industrial uses but extremely perishable in normal surrounding temperature-humidity conditions too. This fact makes their preservation important. Drying is a common preservation method that is applied to foods and agricultural products. Hot air has been traditionally used for drying peppermint leaves; however, infrared radiation has been employed for this purpose recently. However, there is very little knowledge, if none, on the use of combination of hot air and infrared drying method on the drying performance as well as the quality of final dried leaves. We treated fresh peppermint leaves by hot air drying, infrared drying and combined hot air-infrared drying, and compared the quality of final products and energy consumption during drying, aiming to find out the optimum drying method and drying parameters; while are beneficial to related industry in drying this valuable product. Our research work confirmed that combined hot air-infrared drying is a good alternative instead of the use of hot air drying or infrared drying separately.

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“…The hardened surface layer, caused in hot air drying, creates a barrier for inner moisture to reach to the surface and, therefore, slows down the dehydration rate (Bai‐Ngew et al . ).…”

Section: Resultsmentioning

confidence: 97%

“…; Bai‐Ngew et al . ; Horuz and Maskan ). Also, drying time showed a decreasing trend with increasing drying air velocity at all the examined drying air temperatures (Fig.…”

Section: Resultsmentioning

confidence: 98%

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Comparison of Drying Characteristics and Quality of Peppermint Leaves Using Different Drying Methods

Salarikia

Ashtiani

Golzarian

2016

Journal of Food Processing and Preservation

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“…According to the Food and Agriculture Organization data [FAO, 2018], the worldwide pear production in 2014 was estimated at approximately 25.8 million tons. Fully mature pears play an important role in the human diet and nutrition as sources of dietary fi ber, vitamins C and B 6 , and minerals such as magnesium and potassium [Lutovska et al, 2016]. They are eaten in both the natural and processed forms as purees, jams, and dried pears [Santos, et al, 2014].…”

Section: Introductionmentioning

confidence: 99%

Intermittent Microwave-Vacuum Drying Effects on Pears

Taşkın

Polat

İzli

et al. 2019

Pol. J. Food Nutr. Sci.

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In the present study, the effects of intermittent microwave-vacuum drying on the "Deveci" pear in terms of the drying kinetics, mineral content, protein content, rehydration ratio, color, energy, specifi c energy and microstructure were investigated. According to the drying treatments, increased microwave power (100 and 200 W) and vacuum (200 and 400 mmHg) applications provided higher drying rates and protein content. Dried pear samples had a higher mineral content than fresh samples because of the increasing dry matter content. At the higher vacuum level experiments, the energy consumption reduced and the rehydration ratio increased. Moreover, the higher microwave power caused a decrease of the L* (lightness) value. However, a regular pore size and pore distribution in all drying experiments were observed in the microstructures of microwave-vacuum-dried samples.

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“…Ahmed et al. (2020) with samples of green banana flour, and Zhu, Guo, Wu, and Wang (2012) with samples of chestnut flour, determined their dielectric properties, which are important parameters in the design of a microwave oven; Bai‐Ngew, Therdthai, Dhamvithee, and Zhou (2015) studied the microwave vacuum drying and hot‐air drying on the physicochemical properties of durian flour comparatively. Therefore, the effect of those three drying methods on macro and micronutrients (β‐carotene and lycopene) in the produced flours was evaluated in this work.…”

Section: Introductionmentioning

confidence: 99%

Study of three drying methods in production of nutritious flours from the fermentation slurry of orange‐fleshed sweet potato

Schweinberger

Sebben

Schultz

et al. 2020

J Food Process Preserv

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When producing ethanol from sweet potatoes, the fermentation generates slurry with nutritional content but underutilized for human consumption. Therefore, the nutritional properties of the flours obtained from the fermentation slurry of orange‐fleshed sweet potato (rich in carotenoids) was investigated. Three drying methods were carried out to produce slurry flours: convective using a hot‐air (60°C), microwave, and lyophilization. For carotenoids determination, were applied a conventional method and the Raman spectroscopy, a modern and alternative technique. Regarding the drying methods, the microwave was the most promising since it produced flour presenting higher levels of carotenoids (β‐carotene 849.7 µg/g and lycopene 548.4 µg/g). Also, the microwave drying time was 15 min, being much faster than the other methods. In the centesimal analysis of macronutrients, the slurry flours presented high fiber content, around 55 g/100 g. Finally, biscuits containing parcels of the flours demonstrated potential acceptability, by sensory analysis evaluating aroma and appearance. Practical applications Since ethanol is a product of worldwide importance, and it is produced mainly from corn and sugar cane, the production from sweet potatoes as an alternative raw material has interested researchers from different countries. Knowing that the ethanol production from sweet potato generates a residual slurry, this study focuses on adding value to this slurry, producing a nutritious flour. The potential for industrial application is promising, assuming it is a residue of an industrial infrastructure already installed. For the industry, obtaining more than one product in the same process represents a financial advantage and resource optimization.

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Effect of microwave vacuum drying and hot air drying on the physicochemical properties of durian flour

Cited by 16 publications

References 20 publications

Comparison of Drying Characteristics and Quality of Peppermint Leaves Using Different Drying Methods

Comparison of Drying Characteristics and Quality of Peppermint Leaves Using Different Drying Methods

Intermittent Microwave-Vacuum Drying Effects on Pears

Study of three drying methods in production of nutritious flours from the fermentation slurry of orange‐fleshed sweet potato

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