Low temperature plasma pretreatment enhances hot‐air drying kinetics of corn kernels

Li, Shuai; Chen, Shanshan; Liang, Qionglin; Ma, Zhongsu; Han, Feng; Yan, Xu; Jin, Yi; Wu, Wenfu

doi:10.1111/jfpe.13195

Cited by 18 publications

(4 citation statements)

References 46 publications

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“…The activation energy (Ea) value describes the effect of low temperature plasma pretreatment on the effective moisture diffusivity during drying process of vegetables (Li et al, 2019). According to Equations ( 6) and ( 7), the activation energy (Ea) value of peppers was 71.118 kJÁmol À1 for control groups and 69.349 kJÁmol À1 for plasma-pretreated groups.…”

Section: Activation Energymentioning

confidence: 99%

Effect of low temperature plasma pretreatment on drying process of vegetables with waxy layer

Jin

Liu

et al. 2021

J Food Process Engineering

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In this study, low temperature plasma technology was used as an efficient pretreatment method of vegetables with waxy layer before drying. The effects of different low plasma pretreatment power (200, 300, 400, and 500 W), low plasma pretreatment time (30, 40, and 50 s) and drying temperature on the thin layer drying process of vegetables (peppers, lentils, and peas) were investigated. Peppers after plasma pretreatment were dried at 45, 50, and 55 C. Lentils and peas after plasma pretreatment were dried at 65, 70, and 75 C. Results showed that low temperature plasma can effectively improve the drying efficiency, promote the moisture diffusion and shorten the drying time. After pretreatment power of 500 W for 30 s at 55 C, drying time of peppers was shortened by 18.75%, the maximum effective moisture diffusivity is 5.843 Â 10 À10 m 2 Ás À1 , and lower activation energy (Ea) is 69.349 kJÁmol À1 in comparison with 71.118 kJÁmol À1 for the control group.After pretreatment power of 500 W for 30 s at 75 C, drying time of lentils and peas was shortened by 33.33 and 27.27%, respectively. The maximum effective moisture diffusivity of lentils is 2.526 Â 10 À9 m 2 Ás À1 , and lower activation energy (Ea) is 27.359 kJÁmol À1 in comparison with 33.366 kJÁmol À1 for the control group. The maximum effective moisture diffusivity of peas is 1.867 Â 10 À9 m 2 Ás À1 , and lower activation energy (Ea) is 23.583 kJÁmol À1 in comparison with 29.107 kJÁmol À1 for the control group. Results indicate that the higher plasma pretreatment power led to the higher drying efficiency but higher plasma pretreatment time cannot further shorten the drying time. Practical ApplicationsVegetable is important in daily life, but easy to dehydrate in a natural state. The transportation and storage are more convenient after drying. Low temperature plasma technology does not need high pressure and low energy consumption, which can maintain the color and nutrition of vegetables to a large extent. In industry, it can be applied to pretreat fruits, vegetables, and other foods before drying. It can effectively enhance the drying efficiency, and shorten the drying time. | INTRODUCTIONThe outer epidermis of plants consists of cuticle and waxy layer (Roma Lucas & Santos Déborah, 2021). Waxy layer has the function of reducing water loss in plant tissue. In the present work, three vegetables with waxy layer (peppers, lentils, peas) have been observed.Fresh peppers are perishable, the loss will be very serious. Lentils and peas have the same problem. After drying, the moisture inside

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Section: Activation Energymentioning

confidence: 99%

Effect of low temperature plasma pretreatment on drying process of vegetables with waxy layer

Jin

Liu

et al. 2021

J Food Process Engineering

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“…Corn is one of the major grains in the world. Fresh corn kernels are easily spoiled due to their high moisture content, which means that drying technology is a crucial operation in corn post-harvest handling to extend the storage period [ 63 ]. ACP pre-treatment can be implemented to improve the drying efficiency of corn kernels.…”

Section: Atmospheric Cold Plasma (Acp) In Food Technologymentioning

confidence: 99%

“…The activation energy of drying kinetics from ACP was 47.79 kJ mol −1 , compared to 54.82 kJ mol −1 of the control group. Furthermore, atomic force microscopy displayed the surface topography of plasma-treated corn kernel having shrunk or damaged granules [ 63 , 70 ]. This result may help explain the high effectiveness of ACP in the drying pre-treatment process.…”

Section: Atmospheric Cold Plasma (Acp) In Food Technologymentioning

confidence: 99%

Current and Potential Applications of Atmospheric Cold Plasma in the Food Industry

et al. 2023

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The cost-effectiveness and high efficiency of atmospheric cold plasma (ACP) incentivise researchers to explore its potentials within the food industry. Presently, the destructive nature of this nonthermal technology can be utilised to inactivate foodborne pathogens, enzymatic ripening, food allergens, and pesticides. However, by adjusting its parameters, ACP can also be employed in other novel applications including food modification, drying pre-treatment, nutrient extraction, active packaging, and food waste processing. Relevant studies were conducted to investigate the impacts of ACP and posit that reactive oxygen and nitrogen species (RONS) play the principal roles in achieving the set objectives. In this review article, operations of ACP to achieve desired results are discussed. Moreover, the recent progress of ACP in food processing and safety within the past decade is summarised while current challenges as well as its future outlook are proposed.

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“…Faria et al [12] used microwave radiation to assess effects on the physiological quality of the seeds submitted to different drying conditions and indicated that drying with microwaves not only reduced the drying time of corn kernels, but also increased the longevity and the water absorption capacity of the seeds. Li et al [13] developed an advanced hot air-drying method for corn kernels by using a pretreatment of low-temperature plasma and results showed that the low-temperature plasma pretreatment had a significant effect on drying kinetics. Although the new methods based on laboratory experiments have been reported as efficient drying methods for quality corn, the study results are still not suitable in industrial drying scale featuring a complex system composed of several parts.…”

Section: Introductionmentioning

confidence: 99%

Energy and Exergy Analyses of a Combined Infrared Radiation-Counterflow Circulation (IRCC) Corn Dryer

Huang

et al. 2020

Applied Sciences

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Energy consumption performance evaluation of an industrial grain dryer is an essential step to check its current status and to put forward suggestions for more effective operation. The present work proposed a combined IRCC dryer with drying capacity of 4.2 t/h that uses a novel drying technology. Moreover, the existing energy–exergy methodology was applied to evaluate the performance of the dryer on the basis of energy efficiency, heat loss characteristics, energy recovery, exergy flow and exegetic efficiency. The results demonstrated that the average drying rate of the present drying system was 1.1 gwater/gwet matter h. The energy efficiency of the whole drying system varied from 2.16% to 35.21% during the drying process. The overall recovered radiant energy and the average radiant exergy rate were 674,339.3 kJ and 3.54 kW, respectively. However, the average heat-loss rate of 3145.26 MJ/h indicated that measures should be put in place to improve its performance. Concerning the exergy aspect, the average exergy rate for dehydration was 462 kW and the exergy efficiency of the whole drying system ranged from 5.16% to 38.21%. Additionally, the exergy analysis of the components indicated that the combustion chamber should be primarily optimized among the whole drying system. The main conclusions of the present work may provide theoretical basis for the optimum design of the industrial drying process from the viewpoint of energetics.

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Low temperature plasma pretreatment enhances hot‐air drying kinetics of corn kernels

Cited by 18 publications

References 46 publications

Effect of low temperature plasma pretreatment on drying process of vegetables with waxy layer

Effect of low temperature plasma pretreatment on drying process of vegetables with waxy layer

Current and Potential Applications of Atmospheric Cold Plasma in the Food Industry

Energy and Exergy Analyses of a Combined Infrared Radiation-Counterflow Circulation (IRCC) Corn Dryer

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