Effects of radiation temperature on dehydration and moisture migration in banana slices during far‐infrared radiation drying

Shi, Xiaowei; Liu, Yunhong; Li, Ziyu; Sun, Xusheng; Li, Xin

doi:10.1111/jfpp.14901

Cited by 7 publications

(3 citation statements)

References 49 publications

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“…The infrared radiation board temperature is set to 120°C, and the control accuracy is ±0.1°C. All IRD drying experiments are carried out at a radiation distance of 100 mm (Bagheri, Kashaninejad, & Ziaiifar, 2016; Shi, Liu, Li, Sun, & Li, 2020). All experiments were repeated three times.…”

Section: Methodsmentioning

confidence: 99%

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Comparative study on the resveratrol extraction rate and antioxidant activity of peanut treated by different drying methods

Zhu

Ren

et al. 2022

J Food Process Engineering

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Resveratrol is a phenolic compound and has significant benefits for human health. Peanut, rich in resveratrol and with considerable biological activity, is generally considered as the raw material of functional food. Because of the low output of fresh peanut extracts, dried peanut powder often be used for extracting functional components. The effects of hot‐air drying (HD), infrared radiation drying (IRD), and microwave‐freeze‐drying (MFD) on the resveratrol extraction income and antioxidant activity of peanut were study. The most valid and economical method was IRD. The IRD peanut resveratrol extraction ratio was 33.5% and the DPPH free radical eliminate rate was 42.5%. The MFD peanut resveratrol extraction ratio was 40.9% and the DPPH free radical eliminate rate was 40.3%. However, the MFD energy consumption was the most. Practical Applications This study investigated the effects of different drying methods on the drying characteristics of peanuts and the extraction rate of the antioxidant active substance resveratrol. It was found that MFD could be used to obtain peanut powder with high resveratrol extraction rate and antioxidant activity, and IRD had excellent energy‐saving performance, and the relatively high extraction rate of the corresponding product is more favored by the industry. The results obtained in the current work would help the comprehensive utilization of peanut and provide new ideas for the food industry to extract natural compound.

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Section: Methodsmentioning

confidence: 99%

“…All IRD drying experiments are carried out at a radiation distance of 100 mm (Bagheri, Kashaninejad, & Ziaiifar, 2016;Shi, Liu, Li, Sun, & Li, 2020). All experiments were repeated three times.…”

Section: Ird Processmentioning

confidence: 99%

Comparative study on the resveratrol extraction rate and antioxidant activity of peanut treated by different drying methods

Zhu

Ren

et al. 2022

J Food Process Engineering

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“…After the transition point, the internal temperature was increased by absorbing the energy of infrared radiation, and the activation energy of the water molecules increased and gradually changed from a disordered to an ordered state; part of free water was then converted into loosely bound water (Wu et al, 2020). Moreover, infrared radiation increased the enzyme activity, leading to the decomposition of the inside of the material (Shi et al, 2020). Water, organic matter, and macromolecules in food absorb infrared radiation during IRD, causing the transformation of various types of water and resulting in unstable moisture content (Wang et al, 2018).…”

Section: Resultsmentioning

confidence: 99%

Use of low‐field nuclear magnetic resonance for moisture variation analysis of fresh in‐shell peanut during different drying methods

Chen,

Li,

Jiang

et al. 2023

J Food Process Engineering

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In exploring the law of heat transfer and water diffusion of peanut, low‐field nuclear magnetic resonance (LF‐NMR) was used to analyze moisture migration in peanuts subjected to hot air drying (HAD), infrared drying (IRD), and sequential hot air‐infrared drying (HAD‐IRD) at 40, 50, 60, and 70°C. In HAD and IRD, free water was removed first, and some of free water was converted into loosely bound water. In HAD‐IRD, free water and loosely bound water were primarily removed. Regression models were used to predict changes of free water in peanuts. Based on MRI, the binding force on water decreases with the increase of temperature, and water migration from the inside to the outside is accelerated. HAD‐IRD can promote the removal of free water and the conversion of bound water into more easily removable water. This study revealed that HAD‐IRD can effectively reduce the drying time compared with HAD and IRD. Moreover, LF‐NMR can be an effective tool for detecting moisture changes in peanuts. The research results provide guidance for the selection of peanut processing technique.Practical applicationsDrying is an important food processing and preservation method based on the principle of reducing the moisture content of materials. Our study shows that HAD‐IRD is a superior, feasible drying method, as compared with other published works. This drying method removes a large amount of free water by hot air in the early stage and removes the remaining water by radiant heating in the later stage, which achieves rapid dehydration and greatly reduces the drying time. By identifying the moisture migration mechanism of the three drying methods, this study improves the drying theory and provides a theoretical basis for drying in the peanut processing industry.

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Drying kinetics and moisture migration mechanism of yam slices by cold plasma pretreatment combined with far-infrared drying

Shen,

Chen,

Aziz

et al. 2024

Innovative Food Science & Emerging Technologies

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Effects of radiation temperature on dehydration and moisture migration in banana slices during far‐infrared radiation drying

Cited by 7 publications

References 49 publications

Comparative study on the resveratrol extraction rate and antioxidant activity of peanut treated by different drying methods

Comparative study on the resveratrol extraction rate and antioxidant activity of peanut treated by different drying methods

Use of low‐field nuclear magnetic resonance for moisture variation analysis of fresh in‐shell peanut during different drying methods

Drying kinetics and moisture migration mechanism of yam slices by cold plasma pretreatment combined with far-infrared drying

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