Microwave power control scheme for potatoes based on dielectric loss factor feedback

Ma, Xiaotong; Luo, Guiyi; Li, Zhenfeng; Raghavan, G.S.V.; Chen, Haiying; Song, Cuihua

doi:10.1016/j.jfoodeng.2020.110134

Cited by 19 publications

(10 citation statements)

References 23 publications

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“…Color change was directly detected by a color meter (Luo et al, 2019; Ma et al, 2021). The CIELAB color module was used, where L *, a *, and b * were the main indexes representing lightness, redness and greenness, yellowness and blueness, respectively.…”

Section: Methodsmentioning

confidence: 99%

“…In contrast, microwave drying drives moisture from the inside out quickly as a sort of volumetric heating, and the sample temperature at fixed microwave power is difficult to control, resulting in product browing and even coking (Song et al, 2015(Song et al, , 2018. To successfully prevent sample quality deterioration during MWD, online temperature monitoring was combined (Ma et al, 2021). Additionally, vacuum drying retains quality, reduces processing time, improves temperature stability, and is energy-efficient and environmentally friendly.…”

Section: Introductionmentioning

confidence: 99%

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Comparative evaluation of drying characteristics and antioxidant quality of raspberry by different drying methods

Gao

Wang

Ding

et al. 2023

J Food Process Engineering

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Four drying methods, hot air drying (HAD), microwave constant temperature drying (MWD), microwave vacuum temperature‐controlled drying (MIVD‐T50), and freeze drying (FD), were investigated for their effects on raspberries in terms of drying time, color, microstructure, rehydration, water activity, phenolic compounds, flavonoids, anthocyanins, and DPPH scavenging ability. It was found that microwaves combined with vacuum took the shortest time. The color of MIVD‐T50 is similar to that of FD and much better than that of HAD and MWD. A smooth surface and fluffy and porous structure inside were observed in the FD and MIVD by scanning electron microscopy (SEM) images. FD has the highest energy consumption, followed by HAD, MIVD‐T50 and MWD. The retention rates of total phenols and flavonoids in HAD, MWD and FD were lower than those in MIVD‐T50, and FD had the advantage of retaining anthocyanin content. In general, MIVD‐T50 has significance for the commercial production of raspberry.Practical applicationsThe use of natural antioxidants in food processing not only enhances the shelf life of products but also improves their nutritional value. Raspberry is a rich source of antioxidants and is widely used in food processing. However, the drying process is crucial in preserving its antioxidant quality, and different drying methods affect the antioxidant content differently. According to the results of the experiments, the drying method has a considerable impact on the energy usage and quality of dried raspberries. Compared with the HAD and MWD treatments, both FD and MIVD‐T50 showed better nutrient content preservation and antioxidant activity, which may be caused by the lower temperature drying process of FD or the stronger efficiency of MIVD‐T50. However, the drying time of FD is longer, and the energy consumption is higher. Therefore, MIVD‐T50 is a promising raspberry drying technology with low energy consumption, a short drying time, and high quality. It has huge development potential and broad commercial scale production market prospects.

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Comparative evaluation of drying characteristics and antioxidant quality of raspberry by different drying methods

Gao

Wang

Ding

et al. 2023

J Food Process Engineering

Self Cite

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“…[11] Nevertheless, the fixed MD exhibits burning, browning, and other phenomena during the middle or later drying stages due to the uneven heating of materials . [41] The above mechanism may be the reason for the differences in TFC content.…”

Section: Drying Methods On the Tpc Tfc And Tac Of The Purple Cabbagementioning

confidence: 99%

Physical and chemical properties of purple cabbage as affected by drying conditions

Tian-Yi

Xing

et al. 2021

International Journal of Food Properties

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This work aimed to investigate the effect of five drying methods, namely hotair drying (HD), microwave drying (MD), vacuum drying (VD), vacuum microwave drying (VMD), and vacuum freeze-drying (VFD), on the bioactive compounds, antioxidant activity, color, sensory attributes, and microstructure of purple cabbage. Different drying methods considerably affected the quality factors of the products. The highest remaining total phenolic content (TPC), total flavonoid content (TFC), and total anthocyanin content (TAC) concentrations were observed in the VFD cabbage at 10.57 mg GAE/g, 7.01 mg RE/g, 6.54 C-3-G mg eqiv/g, respectively. This was followed by the VMD samples at a TPC at 9.06 GAE mg/g, TFC level of 5.84 mg RE/g, and TAC at 3.80 C 3 -G mg eqiv/g. Furthermore, the VFD samples displayed the best performance in antioxidant activity. The antioxidant activity of the VMD samples was lower than the VD and MD samples, but higher than the HD samples. In terms of color and flavor, the VMD samples displayed a low ∆E (P < .05) value, while the flavor resembled that of fresh purple cabbage, compared to the VFD sample. According to these chemical and physical indicators and drying time. VMD is better for drying treatment of purple cabbage.

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“…The emphasis on storage stability and the impact of various drying methods on bean structural integrity underscores the need for precision in the drying process. Studies have explored the role of innovative pre-treatments and drying combinations in enhancing both drying efficiency and product quality, suggesting that new approaches could significantly improve outcomes [ 4 , 10 , 11 , 12 , 13 ]. Additionally, addressing challenges like nonuniform heating through advanced drying techniques represents a frontier in drying technology, aiming to achieve uniform quality and efficiency [ 14 , 15 , 16 , 17 , 18 ].…”

Section: Introductionmentioning

confidence: 99%

Enhanced Quick-Cooking Red Beans: An Energy-Efficient Drying Method with Hot Air and Stepwise Microwave Techniques

Thonglit,

Suanjan,

Chupawa

et al. 2024

Foods

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This research introduced an energy-efficient drying method combining hot-air drying with stepwise microwave heating for producing quick-cooking red beans. Crucial parameters such as the effective diffusivity coefficient (De), and specific energy consumption (SEC) were examined across varying conditions with the aim of optimizing the drying condition. The results showed that De and SEC varied in a range of 0.53 × 10−9–3.18 × 10−9 m2·s−1 and 16.58–68.06 MJ·(kg·h−1)−1, respectively. The findings from the response surface methodology indicated that optimal drying conditions for cooked red beans are achieved at a hot air temperature of 90 °C, a microwave power of 450 W (corresponding to an initial intensity of 2.25 W·g−1), and a rotational speed of 0.2 Hz. These conditions lead to the maximum effective diffusivity coefficient and the lowest specific energy consumption. Further investigations into step-up (150–300 W to 300–450 W) and step-down (300–450 W to 150–300 W) microwave heating modes were conducted to refine the drying process for enhanced energy efficiency. The synthetic evaluation index revealed that step-down microwave heating strategies of 450 W-to-150 W and 300 W-to-150 W, applied at a temperature of 90 °C and a rotational speed of 0.2 Hz, were notably effective. These methods successfully minimized energy use while preserving the quality attributes of the final product, which were comparable to those of traditionally cooked and freeze-dried red beans. The combined approach of hot-air drying with step-down microwave heating presents a promising, energy-saving technique for producing quick-cooking beans that retain their rehydration qualities and texture.

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Microwave power control scheme for potatoes based on dielectric loss factor feedback

Cited by 19 publications

References 23 publications

Comparative evaluation of drying characteristics and antioxidant quality of raspberry by different drying methods

Comparative evaluation of drying characteristics and antioxidant quality of raspberry by different drying methods

Physical and chemical properties of purple cabbage as affected by drying conditions

Enhanced Quick-Cooking Red Beans: An Energy-Efficient Drying Method with Hot Air and Stepwise Microwave Techniques

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