Influence of ultrasound pre‐treatment and temperature on the quality and thermodynamic properties in the drying process of nectarine slices in a hot air dryer

Jahanbakhshi, Ahmad; Yeganeh, Reza; Momeny, Mohammad

doi:10.1111/jfpp.14818

Cited by 67 publications

(54 citation statements)

References 50 publications

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“…These results are similar to those as reported by researchers for other agricultural products like pennyroyal, quince, almond and nectarine (Abbaspour-Gilandeh,Jahanbakhshi, Yeganeh, & Momeny, 2020;Kaveh, Jahanbakhshi, Abbaspour-Gilandeh, Taghinezhad, & Moghimi, 2018;Kaveh, Karami, & Jahanbakhshi, 2020).…”

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confidence: 92%

Experimental study on drying characteristics of rice by low‐field nuclear magnetic resonance

Wang

Che

Wan

et al. 2021

J Food Process Engineering

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This article is purposed mainly to analyze the drying characteristics in the internal moisture of rice at different drying temperatures using low-field NMR. The signals of the relaxation time were applied to determine the moisture content and dynamic characteristics of various phases. According to the experimental results, the migration of strongly chemically bound water and other phases of water was a bi-directional process. The first half of the process can be dried at high temperatures to remove moisture rapidly, while the second half can be lowered to reduce the moisture gradient. Besides, the first half was dried at 65 C and the second half at 35, 45 and 55 C, which led to an increase in energy consumption by 9.62%, 6.99%, and 2.54% as well as an extension to the drying time by 65, 40, and 18 min. The results will provide a theoretical basis for optimizing the drying process for rice. Practical ApplicationsLow field nuclear magnetic resonance was applied to study the drying characteristics of rice, and to determine the variation pattern and migration characteristics of water in different phases of rice with varying temperatures during the drying process. On this basis, a high-quality variable temperature drying method was proposed. Moreover, this method is applicable to the variable temperature of the rice drying process.

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supporting

confidence: 92%

Experimental study on drying characteristics of rice by low‐field nuclear magnetic resonance

Wang

Che

Wan

et al. 2021

J Food Process Engineering

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“…All data were subjected to two‐way analysis of variance (ANOVA) in SAS 9.1. The mean values were separated by LSD (Least Significant Difference) test at p_0.05 (Jahanbakhshi et al., 2020). The p values of less than .05 considered statistically significant.…”

Section: Methodsmentioning

confidence: 99%

Effect of foliar application of selenium on morphological and physiological indices of savory (Satureja hortensis) under cadmium stress

Azizi

Esmaielpour

Fatemi

2020

Food Science & Nutrition

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“…It was found that the open sun drying method took 36% more time than the indirect type solar dryer for drying button mushroom. Jahanbakhshi, Kaveh, Taghinezhad, and Rasooli Sharabiani (2020) and Jahanbakhshi, Yeganeh, and Momeny (2020) studied the drying kinetics and the quality behavior of ultrasound pretreated pistachio samples under microwave dryer by varying microwave power range from 270 W to 630 W. It was found that the effective moisture diffusivity and specific energy of drying the ultrasound pretreated pistachio samples were varied from 1.4 to 4.3 × 10 −8 m 2 /s and 58–122.2kWh/kg, respectively. They further reported that the Adaptive Neuro‐Fuzzy inference system predicts the moisture ratio of dried ultrasound pretreated pistachio samples.…”

Section: Introductionmentioning

confidence: 99%

“…It was noticed that the best sensory acceptance and rehydration ratio was given by the samples, which were dried in a fluidized bed at 50°C. Jahanbakhshi, Kaveh, et al (2020) and Jahanbakhshi, Yeganeh, and Momeny (2020) designed and developed a hot air dryer for drying ultrasound pretreated nectarine samples at 50–75°C drying air temperature. It was observed that the Page model was fitted well with their experimental data.…”

Section: Introductionmentioning

confidence: 99%

Effects of pretreatments on quality attributes, moisture diffusivity, and activation energy of solar dried ivy gourd

Elangovan

Natarajan

2021

J Food Process Engineering

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Effect of pretreatments and drying method on the ivy gourd and their drying characteristics such as rate of drying, moisture diffusivity and activation energy are studied. The ivy gourd samples are pretreated with four pretreatments such as ascorbic acid, lemon juice, sugar solution, honey dip, and control for 10 min. Pretreated and control (untreated) ivy gourd slices are dried in a single slope solar dryer. The solar dryer temperature is found to be in the range of 35-72 C at air velocity of 1 m/s. The effective moisture diffusivity of the dried ivy gourd samples is found to be best in ascorbic acid (7.90 × 10 −8 m 2 /s) followed by control samples (5.07 × 10 −9 m 2 /s), lemon juice samples (6.92 × 10 −9 m 2 /s), honey dip samples (3.05 × 10 −10 m 2 /s), and sugar solution samples (3.37 × 10 −10 m 2 /s). The activation energy of the dried ivy gourd is found as lowest in ascorbic acid (21.23 kJ/mol) followed by control samples (24.81 kJ/mol), lemon juice samples (26.06 kJ/mol), sugar solution samples (27.05 kJ/mol), and honey dip (27.79 kJ/mol) samples. The sensory analysis for the dried samples is performed in terms of taste, color and it is observed that honey treated sample given promising results followed by sugar solution, ascorbic acid, lemon juice, and control samples. Practical application Drying is a widely practicing technology in the postharvest food processing for their longer preservation. Most of the developing countries are facing huge loss in the vegetable postharvesting due to open drying methods. This is mainly due to the nonavailability of efficient solar drying facilities. This study proposed the most efficient solar drying method suitable for developing countries. Besides, quality of four different pretreatment ivy gourds is dried in a natural and forced convective single slope direct solar dryer and also dried in an open sun drying method. The effects of pretreatments on the moisture loss are analyzed and presented here. Based on the results, it is confirmed that, the pretreatments are the effective method for removing the moisture content of the food substances for longer period of preservation. 1 | INTRODUCTION Ivy gourd (Coccinia grandis) is a tropical plant from the pumpkin family and it is grown in several regions of south India. Ivy gourd is cost effective and it is widely available throughout the year. Its gives high yield from October-December (Rainy seasons). Ivy gourd is rich in β-carotene, which is a significant vitamin A precursor (Sinchaipanit,

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Influence of ultrasound pre‐treatment and temperature on the quality and thermodynamic properties in the drying process of nectarine slices in a hot air dryer

Cited by 67 publications

References 50 publications

Experimental study on drying characteristics of rice by low‐field nuclear magnetic resonance

Experimental study on drying characteristics of rice by low‐field nuclear magnetic resonance

Effect of foliar application of selenium on morphological and physiological indices of savory (Satureja hortensis) under cadmium stress

Effects of pretreatments on quality attributes, moisture diffusivity, and activation energy of solar dried ivy gourd

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