Influence of electrohydrodynamics on the drying characteristics and physicochemical properties of garlic

Han, Bingyang; Ding, Changjiang; Jia, Yun; Wang, Huixin; Bao, Yuting; Zhang, Jie; Duan, Shanshan; Song, Zhiqing; Chen, Hao; Lu, Jingli

doi:10.1016/j.fochx.2023.100818

Cited by 14 publications

(8 citation statements)

References 34 publications

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“…Compared to the control group, the moisture ratio of goji berry samples dried using EHD was significantly reduced. The higher the voltage, the faster the decrease in moisture ratio [14,20,31]. This conclusion is consistent with the results of our experiment.…”

Section: Moisture Ratio Analysissupporting

confidence: 93%

“…Various sugars are present in the pectin gel, and absorption bands at 1078 cm −1 and 1139 cm −1 indicate arabino and galacto-glucomannans, respectively [51][52][53]. The characteristic protein bands are distributed at 1640 cm −1 and 1540 cm −1 , corresponding to the amide I and amide II groups, respectively [31]. The amide I region is responsible for the stretching vibration of the C=O in peptide bonds, while the amide II region is attributed to the stretching of the C-N bond and bending vibration of the N-H bond in the protein structure.…”

Section: Infrared Spectroscopic Analysismentioning

confidence: 99%

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Effect of Electrohydrodynamic Drying on Drying Characteristics and Physicochemical Properties of Carrot

Wang,

Ding

2023

Foods

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This study investigates the effects of electrohydrodynamic (EHD) drying technology on the drying kinetics, microstructure, quality, and nutritional components of carrots, along with conducting experiments on EHD drying under different voltage gradients. The experimental results showed that EHD drying technology could significantly increase the drying rate and the effective moisture diffusion coefficient. Within a certain range, the drying rate was directly proportional to the voltage. When the range was exceeded, the increase in voltage had a minimal effect on the drying rate. In terms of quality, the EHD drying group’s color, shrinkage rate, and rehydration performance were superior to the control group, and different voltages had no significant effect on the shrinkage rate and rehydration performance. The retention of carotenoids in the EHD drying group was 1.58 to 2 times that of the control group. EHD drying had a negative impact on the total phenolic content and vitamin A content of dried carrot slices. Based on the results of infrared spectroscopy and scanning electron microscopy (SEM), the dehydrated carrot slices showed wrinkling due to water loss, with numerous pores, a generally intact structure, and retained functional groups. EHD drying had a significant impact on the secondary structure of proteins, where an increase in voltage led to an increase in disordered structure, with a smaller proportion of disordered structure in the lower voltage group compared to the control group, and a similar proportion of disordered structure between the higher voltage group and the control group. Results from low-field nuclear magnetic resonance (NMR) showed that EHD drying could retain more bound water compared to the control group, with the best retention of cellular bound water at a voltage of 26 kV and the best retention of cellular immobilized water at a voltage of 38 kV, indicating the superiority of EHD drying in preserving cellular structure. This study provided a theoretical basis and experimental foundation for the application of electrohydrodynamic drying technology to carrot drying, and promoted the practical application of EHD drying technology.

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Section: Moisture Ratio Analysissupporting

confidence: 93%

Section: Infrared Spectroscopic Analysismentioning

confidence: 99%

Effect of Electrohydrodynamic Drying on Drying Characteristics and Physicochemical Properties of Carrot

Wang,

Ding

2023

Foods

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“…This is consistent with the previous research by Qian et al (2022) . However, the intensity of transmission peaks was different, the higher the transmittance (vertical axis) value, the more light passes through the sample, indicating that the functional group has a lower content in the sample ( Han et al, 2023 ). Compared with the DT group, the use of plasma-activated water and ultrasound both resulted in lower transmission peak intensities, with the UPT group having the lowest transmission peak intensities, followed by the UDT and PT groups, suggesting that ultrasound combined with plasma-activated water treatment can better retain the compounds and functional groups in the beef, preserving the nutrients to a greater extent, and improving the water retention capacity of the beef.…”

Section: Resultsmentioning

confidence: 99%

Study on the thawing characteristics of beef in ultrasound combined with plasma-activated water

Wang,

Ding,

et al. 2024

Food Chemistry: X

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“…In Group 1, the relaxation times of immobile and free water were found to be higher compared to the other four groups, suggesting a higher level of water mobility. This could be attributed to the higher temperature maintained consistently throughout the drying process and the absence of vacuum conditions, which significantly disrupted the structure of the muscle cell membrane and myofibrillar protein [ 26 ]. Some researchers also argued that drying technology could change the proportion of free hydrogen ions in the material, and a novel drying method could act only on the surface of the material, as proved by scanning electron microscopy [ 26 ].…”

Section: Resultsmentioning

confidence: 99%

Prevention of the Quality Degradation of Antarctic Krill (Euphausia superba) Meal through Two-Stage Drying

Zheng,

Zhang,

Yang

et al. 2024

Foods

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To achieve a krill meal of high quality, a two-stage drying involving hot-air drying and vacuum drying was investigated. Five experimental groups were established according to the different drying conditions in the second stage, including 95 °C and 101 kPa, 95 °C and 60 kPa, 75 °C and 101 kPa, 75 °C and 60 kPa, and 75 °C and 20 kPa. The results showed that reducing the drying temperature and vacuum pressure in the second stage had a significant impact on the drying characteristics, sensory quality, and bioactive compounds of krill meal. Among all five groups, the drying condition of 75 °C and 60 kPa maintained a high drying rate while preserving a phospholipid content of 30.01 mg/kg and an astaxanthin content of 37.41 mg/kg. It also effectively reduced the isomerization of astaxanthin and the oxidation of unsaturated fatty acids. These results suggested that the two-stage drying method may contribute to the production of high-quality krill meal.

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Influence of electrohydrodynamics on the drying characteristics and physicochemical properties of garlic

Cited by 14 publications

References 34 publications

Effect of Electrohydrodynamic Drying on Drying Characteristics and Physicochemical Properties of Carrot

Effect of Electrohydrodynamic Drying on Drying Characteristics and Physicochemical Properties of Carrot

Study on the thawing characteristics of beef in ultrasound combined with plasma-activated water

Prevention of the Quality Degradation of Antarctic Krill (Euphausia superba) Meal through Two-Stage Drying

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