Effects of combined infrared and hot‐air drying on ginsenosides and sensory properties of ginseng root slices (<i>Panax ginseng Meyer</i>)

Pei, Yongsheng; Li, Zhenfeng; Song, Cuihua; Li, Jing; Song, Feihu; Zhu, Guanyu; Liu, Mingbao

doi:10.1111/jfpp.14312

Cited by 20 publications

(19 citation statements)

References 45 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…e combination of these thermal methods intensifies the transfer of mass and heat, thus reducing the roasting time and energy consumption and increasing production efficiency [40,41]. However, infrared roasting is recognized to be a talented novel method; it is not suitable for roasting all nuts due to restriction of its penetrating power [42], so combining infrared and other roasting methods can be more efficient and helpful because it provides synergistic results and is considered as a currently known solution [43]. Journal of Food Quality 2.1.…”

Section: Trends and State Of The Art On Infrared Roasting Technologymentioning

confidence: 99%

Application of Infrared Heating for Roasting Nuts

Bagheri

2020

Journal of Food Quality

View full text Add to dashboard Cite

Roasting is a key process in production of nuts. Improving the flavor and crispiness of texture in nuts is considered as a purpose of roasting, which increases the overall acceptance of the product. This review aims to introduce the infrared method as a new technique of roasting and evaluate the quality characteristics of some nuts after infrared roasting. Usually, the traditional roasting methods are time-consuming with high energy consumption and low production efficiency. One of the best ways to decrease roasting time and energy consumption is to provide heat by infrared (IR) radiation. However, the low penetration power of infrared radiation is one of the limitations of this method. The combination of infrared with other thermal methods can overcome this limitation. Studies have been done on roasting of nuts and other foods by different IR roasting methods such as IR, IR-hot air, and IR-microwave roasting methods. This paper reviews the effect of different IR roasting methods on the quality characteristics of roasted pistachio, peanut, hazelnut, almond, sunflower, soybean, and other food products. IR heating has been applied successfully to the roasting of some nuts. The use of infrared roasting has several advantages in comparison with traditional convective roasting methods. According to the results of most of these studies, the combination of infrared with other thermal methods to roast nuts has distinctly improved the potential of the technology as compared to the IR roasting alone.

show abstract

Section: Trends and State Of The Art On Infrared Roasting Technologymentioning

confidence: 99%

Application of Infrared Heating for Roasting Nuts

Bagheri

2020

Journal of Food Quality

View full text Add to dashboard Cite

show abstract

“…Thuwapanichayanan, Prachayawarakorn, Kunwisawa and Soponronnarit [48] found that the banana slices dried at high temperature had more pore structures and smaller hardness values, compared with the samples dried at low temperature. Furthermore, Pei et al [49] indicated that lower hardness values for infrared radiation dried samples with rapid evaporation of moisture caused swelling effects compared to hot-air dried samples. However, the opposite observation was reported by Guo et al [50], who observed that with higher infrared heating power, a harder external layer was formed on the surfaces of carrot slices.…”

Section: Influence Of Variables On the Hardness Of The Cantaloupe Slicesmentioning

confidence: 99%

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

et al. 2022

View full text Add to dashboard Cite

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.

show abstract

“…However, some undesirable physical and chemical changes, such as discoloration, texture, and nutritional value, may also occur during drying, which reduces consumer acceptance [ 4 ]. At present, the methods of agricultural products’ drying are mainly divided into traditional and unconventional methods [ 5 , 6 ]. Traditional methods are based on thermal drying, including hot-air-drying.…”

Section: Introductionmentioning

confidence: 99%

Effect of Thermal and Non-Thermal Technologies on Kinetics and the Main Quality Parameters of Red Bell Pepper Dried with Convective and Microwave–Convective Methods

Rybak

Wiktor

Kaveh³

et al. 2022

Molecules

View full text Add to dashboard Cite

The drying process preserves the surplus of perishable food. However, to obtain a good-quality final product, different pretreatments are conducted before drying. Thus, the aim of the study was the evaluation of the effect of thermal (blanching treatments with hot water) and non-thermal technologies (pulsed electric field (PEF) and ultrasound (US)) on the kinetics of the drying process of red bell pepper. The convective and microwave–convective drying were compared based on quality parameters, such as physical (water activity, porosity, rehydration rate, and color) and chemical properties (total phenolic content, total carotenoids content, antioxidant activity, and total sugars content). The results showed that all of the investigated methods reduced drying time. However, the most effective was blanching, followed by PEF and US treatment, regardless of the drying technique. Non-thermal methods allowed for better preservation of bioactive compounds, such as vitamin C in the range of 8.2% to 22.5% or total carotenoid content in the range of 0.4% to 48%, in comparison to untreated dried material. Moreover, PEF-treated red bell peppers exhibited superior antioxidant activity (higher of about 15.2–30.8%) when compared to untreated dried samples, whereas sonication decreased the free radical scavenging potential by ca. 10%. In most cases, the pretreatment influenced the physical properties, such as porosity, color, or rehydration properties. Samples subjected to PEF and US treatment and dried by using a microwave-assisted method exhibited a significantly higher porosity of 2–4 folds in comparison to untreated material; this result was also confirmed by visual inspection of microtomography scans. Among tested methods, blanched samples had the most similar optical properties to untreated materials; however non-thermally treated bell peppers exhibited the highest saturation of the color.

show abstract

Effects of combined infrared and hot‐air drying on ginsenosides and sensory properties of ginseng root slices (Panax ginseng Meyer)

Cited by 20 publications

References 45 publications

Application of Infrared Heating for Roasting Nuts

Application of Infrared Heating for Roasting Nuts

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

Effect of Thermal and Non-Thermal Technologies on Kinetics and the Main Quality Parameters of Red Bell Pepper Dried with Convective and Microwave–Convective Methods

Contact Info

Product

Resources

About