Influence of drying methods on some physicochemical, functional and pasting properties of Chinese yam flour

Li, Linlin; Zhang, Min; Bhandari, Bhesh

doi:10.1016/j.lwt.2019.05.034

Cited by 64 publications

(40 citation statements)

References 42 publications

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“…were also found. A similar structure had been reported in the study of Li, Zhang, and Bhandari (2019). In Figure 4b,c, the presence of bacteria indicated by the arrow in the samples dried by IRSBD was observed.…”

Section: Resultssupporting

confidence: 85%

Quality evaluation of probiotics enriched Chinese yam snacks produced using infrared‐assisted spouted bed drying

Chen

Zhou

et al. 2021

J. Food Process. Preserv.

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A novel infrared‐assisted spouted bed drying (IRSBD) was adopted in this work to produce probiotics enriched Chinese yam snacks with high quality. The effects of drying temperature (30°C, 40°C, 50°C, 60°C, and 70°C) and airflow speed (16, 19, 22, 25, and 28 m/s) on drying characteristics, probiotics retention as well as storage stability and physical‐chemical qualities of yam snacks were studied. Results showed that the higher drying temperature and higher airflow speed were beneficial to shorten the drying time. Drying conditions had great effects on the polysaccharide yield, color, sensory quality, and storage stability of dried yams. Based on weighted comprehensive scoring, the product scores ranged from −1.092 to 0.647 were obtained. The optimal drying parameters for probiotics enriched Chinese yams were drying temperature of 40°C and airflow speed of 22 m/s. Under this condition, the probiotics could remain above 1 × 106 CFU/g for 42 days. Practical applications The healthy snack foods enriched with probiotics can meet consumers’ health demands, providing intestinal protection for people. In order to keep probiotics active, freeze‐drying are generally used but with high cost. IRSBD is an innovative combined drying technology based on infrared drying (IRD) and spouted bed drying (SBD) to overcome the nonuniform infrared heating of IRD and enhance the thermal efficiency of SBD. It was employed to dehydrate probiotics enriched Chinese yam, the products with best quality and storage stability were achieved under conditions that drying temperature of 40°C and airflow speed of 22 m/s. IRSBD provides a potential method for producing dried and probiotics enriched fruit and vegetable snacks with high‐quality.

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Section: Resultssupporting

confidence: 85%

Quality evaluation of probiotics enriched Chinese yam snacks produced using infrared‐assisted spouted bed drying

Chen

Zhou

et al. 2021

J. Food Process. Preserv.

Self Cite

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“…Recently, many drying methods for fruits and vegetables have been reported such as far-infrared radiation assisted freeze drying [5], hot air drying [2], far-infrared radiation and heat pump drying [8,9], microwave freeze drying, microwave vacuum drying [10], and freeze drying, among which hot air drying is the most commonly applied for the postharvest preservation of Chinese yam and other agricultural products because of its simple processing and low-cost equipment. However, during hot air drying, the direction of heat transfer (from the surface of drying materials to the interior) is opposite to that of water transfer, which results in low heat transfer rate, long drying period, and high energy cost [11].…”

Section: Introductionmentioning

confidence: 99%

Optimization of Microwave Coupled Hot Air Drying for Chinese Yam Using Response Surface Methodology

Wang¹,

Liu²,

Yu³

et al. 2019

Processes

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The effect of microwave coupled hot air drying on rehydration ratio (RR) and total sugar content (TSC) of Chinese yam was investigated. Single factor test and response surface methodology were used for process parameter optimization with hot air temperature, hot air velocity, slice thickness, and microwave power density as variables and RR and TSC of dried products as responses. The effect of variables on RR followed the order: slice thickness > hot air temperature > microwave power density > hot air velocity. The effect of variables on TSC followed the order: slice thickness > microwave power density > hot air velocity > hot air temperature. The optimized process parameters were hot air velocity of 2.5 m/s, hot air temperature of 61.7 °C, slice thickness of 8.5 mm, and microwave power density of 5.9 W/g. Under the optimal conditions, the predicted values of RR and TSC were 1.90 g/g and 5.74 g/100 g, respectively, which is very close to corresponding actual values (1.83 g/g and 5.72 g/100 g). The desirability of 0.913 further validated the effectiveness of the model. The findings from this work may apply to other agricultural products.

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“…The lower ΔE value was obtained in FVD samples, mainly due to that FVD protected the integrity of cells, avoiding Maillard reaction and nonenzymatic browning reactions (Duodu, 2011). During HAD and IRD processing under high temperature and aerobic conditions, the browning was produced by enzymatic reaction and the nonenzymatic reactions, which made the sample color red and dark (Li, Zhang, & Bhandari, 2019; Wang et al, 2019). Similarly, segmented cabbages were subjected to FVD, VD, MVD, and HAD, and the order of the four methods of the ΔE values was HAD > VD > MVD > FVD (Xu et al, 2019).…”

Section: Resultsmentioning

confidence: 99%

Comprehensive evaluation of physicochemical properties and antioxidant activity of B. subtilis‐fermented polished adlay subjected to different drying methods

Wen

Qin

Zeng

et al. 2020

Food Science & Nutrition

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The physicochemical properties and antioxidant activity of B. subtilis‐fermented polished adlay (BPA) subjected to different drying methods (hot‐air drying, HAD; infrared‐radiation drying, IRD; vacuum drying, VD; microwave‐vacuum drying, MVD; and freeze‐vacuum drying, FVD) were evaluated in this study. Results showed FVD was ideal for maintaining the natural appearance and higher contents of proximate compositions, free fatty acids, tetramethylpyrazine (6.91 mg/g DW), coixol (0.62 mg/g DW), coixenolide (4.21% DW), coixan (35.10% DW), and triterpenoids (17.41 mg/g DW). The higher contents of total phenolics and flavonoids, stronger antioxidant activity, and higher color differences were observed in HAD and IRD samples. MVD displayed the shorter drying time, higher γ‐aminobutyric acid content, and higher retention ratios of tetramethylpyrazine (75.54%), coixol (87.10%), coixenolide (98.57%), and coixan (99.11%). Pearson's correlation coefficient exhibited that the positive correlation between the contents of phenolics and flavonoids and the antioxidant activities of all dried BPA samples was observed (R2 > 0.881, p < .05). Principal component analysis showed that the top three categories of comprehensive quality were FVD‐, MVD‐, and VD‐treated BPA samples. In conclusion, MVD should be a potential preservation method to obtain high‐quality dried BPA for short drying time and high comprehensive quality.

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Influence of drying methods on some physicochemical, functional and pasting properties of Chinese yam flour

Cited by 64 publications

References 42 publications

Quality evaluation of probiotics enriched Chinese yam snacks produced using infrared‐assisted spouted bed drying

Quality evaluation of probiotics enriched Chinese yam snacks produced using infrared‐assisted spouted bed drying

Optimization of Microwave Coupled Hot Air Drying for Chinese Yam Using Response Surface Methodology

Comprehensive evaluation of physicochemical properties and antioxidant activity of B. subtilis‐fermented polished adlay subjected to different drying methods

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