Investigation of Hot Air–Assisted Radio Frequency as a Final-Stage Drying of Pre-dried Carrot Cubes

Gong, Chuting; Liao, Meiji; Zhang, Hangjin; Xu, Yanling; Miao, Yubin; Jiao, Shunshan

doi:10.1007/s11947-019-02400-0

Cited by 51 publications

(18 citation statements)

References 37 publications

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“…According to the results (Table 3 ), increasing the RF intensity reduced the RR of the samples, while raising the duration of the RF exposure increased this response. In general, the RR of foodstuffs depends on the degree of the damage to the cell structure (Gong et al., 2020 ; Zhou et al., 2019 ).…”

Section: Resultsmentioning

confidence: 99%

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Effects of aerosolized citric acid–radio frequency as a pretreatment on hot‐air drying characteristics of banana

Ghorani¹,

Noshad²,

Behbahani³

2021

Food Science & Nutrition

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Banana has high nutritional value due to its high content of potassium, vitamin C, starch, and sugar. However, like other fruits, it is perishable. Moisture is the predominant substance in most fruits and vegetables, which greatly impacts the susceptibility of food to spoilage by microorganisms or chemical reactions. Accordingly, a considerable amount of moisture must be eliminated from fruits and vegetables to control microbial spoilage and the adverse impacts of chemical reactions (Macedo et al., 2020;Takougnadi et al., 2020;Tunckal & Doymaz, 2020). Hot-air drying (HAD) is the most common drying method, which includes the simultaneous transfer of mass and heat. The use of high temperatures or extended periods in traditional drying methods results in some undesirable physical and chemical changes in the product, such as changes in color, fragrance, and flavor in addition to nutrient loss, wrinkling, high energy consumption, and being a time-consuming process (Forouzanfar et al., 2020;Noshad & Ghasemi, 2020;Roueita et al., 2020). Altogether, food quality could be preserved desirably by adopting other drying methods or a pretreatment, and the use of novel drying techniques that involve two or more pretreatments before drying has gained a great deal of attention.The adequate selection of drying methods may improve the quality

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Section: Resultsmentioning

confidence: 99%

“…A rise in the RF intensity and exposure duration raised the cell wall collapse and damage; an effect that caused the blockage of some microchannels in the tissue. As a result, shrinkage increased in response to the tensile stresses within the cell structure (Gong et al., 2020 ; Zhou et al., 2019 ).…”

Section: Resultsmentioning

confidence: 99%

Effects of aerosolized citric acid–radio frequency as a pretreatment on hot‐air drying characteristics of banana

Ghorani¹,

Noshad²,

Behbahani³

2021

Food Science & Nutrition

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“…Gong et al. (2020) also used RF as a final‐stage drying of pre‐dried carrot cubes. In RF process applications, distance between the electrodes (potential applied – charged electrode and earth electrode), applied potential and amount, and size and geometry of the product are process variables to optimize the process.…”

Section: Introductionmentioning

confidence: 99%

Hot air‐assisted radio frequency drying of apricots: Mathematical modeling study for process design

Topcam

Göğüş

Özbek

et al. 2022

Journal of Food Science

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Conventional hot air and solar energy processes have been used for apricot. These processes had adverse effects on the quality due to the longer process times, and this indicates the need for an innovative approach. Radio frequency (RF) processing has innovation potential for drying with its volumetric heating feature, but an optimal process should be designed for process efficiency in industrial‐scale applications. Therefore, the objective of this study was to confirm the RF process for industrial‐scale apricot drying. For this purpose, a mathematical model was developed to predict temperature and moisture content change of apricots during drying, and experimental validation study was carried out. For the RF drying process, pre‐dried apricots (0.58–0.75 kg water/kg dry matter, db) by solar energy were used. The purpose was to start the RF process at a suitable moisture content level as this process was not feasible to apply directly due to the high initial moisture content of apricots (up to 4 kg water/kg dry matter, db). RF drying experiments were carried out in a 10 kW hot air‐assisted (50–60°C) staggered through electrode system. Optimum electrode gap was 81 mm with 2500 V potential of the charged electrode. Final moisture content of the dried apricots was 0.25–0.33 kg water/kg dry matter (db). Following the model validation for temperature and moisture content change, industrial‐scale apricot drying scenarios were demonstrated to confirm the RF process for feasibility and process design. Practical Application A comprehensive mathematical model was developed for radio frequency (RF) drying of apricots. This model was experimentally validated with respect to the temperature and moisture content change. Various process design studies were carried out for an industrial‐scale apricot drying process to confirm the process feasibility. With this background, the results of this study can be directly used in an industrial drying for an optimal process design and energy efficiency.

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“…Dielectric drying using radio frequency (RF) energy has been applied to improve the drying methods for preserving agricultural products. RF drying technology has some advantages over hot air drying and microwave drying, such as higher efficacy, better uniformity, greater penetration depth and more stable product temperature (Zhang et al, 2016;Gong et al, 2020;Huang et al, 2016). However, limited information is available to compare the drying characteristics and quality of jujube dried with HARF and HA (Jahanbakhshi et al, 2020;Kaveh et al, 2020;Abbaspour-Gilandeh et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

DRYING CHARACTERISTICS AND QUALITY ANALYSIS OF HOT AIR-ASSISTED RADIO FREQUENCY AND HOT-AIR DRYING OF JUJUBE ( Zizyphus jujube Miller cv. Jinsixiaozao )

et al. 2022

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Radio frequency (RF) drying is a rapid dehydration technique that reduces water activity and extends the shelf life of agricultural products. In this study, the drying characteristics of jujube during HARF and hot air (HA) were investigated, and quality analyses, such as color, vitamin C (VC) and total flavonoid content (TFC), of jujube were performed. The drying curves revealed that the drying time used to reduce the moisture content from 81.7 to 6.0% on a dry basis was 360 and 1320 min using HARF drying and hot air (HA) drying, respectively. The logarithmic model was the best to describe the HARF drying process with R 2 , RMSE and SSE values of 0.998, 0.00508 and 0.000306, respectively. Quality analysis demonstrated significant differences in color, VC content and total flavonoid content between the HARF and HA treatments during the drying process and storage periods (P > 0.5), and the HARF-dried jujube product performed much better than that dried by HA. Compared with HA drying, HARF drying showed a shorter drying time, higher drying efficiency and better product quality, indicating that HARF drying was a more promising drying method for jujube with acceptable product quality.

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Investigation of Hot Air–Assisted Radio Frequency as a Final-Stage Drying of Pre-dried Carrot Cubes

Cited by 51 publications

References 37 publications

Effects of aerosolized citric acid–radio frequency as a pretreatment on hot‐air drying characteristics of banana

Effects of aerosolized citric acid–radio frequency as a pretreatment on hot‐air drying characteristics of banana

Hot air‐assisted radio frequency drying of apricots: Mathematical modeling study for process design

DRYING CHARACTERISTICS AND QUALITY ANALYSIS OF HOT AIR-ASSISTED RADIO FREQUENCY AND HOT-AIR DRYING OF JUJUBE ( Zizyphus jujube Miller cv. Jinsixiaozao )

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