Mycotoxin profiles of solar tent-dried and open sun-dried plantain chips

Adenitan, Ayodele A.; Awoyale, Wasiu; Akinwande, Bolanle Aishat; Busie, Maziya-Dixon; Sulyok, Michael

doi:10.1016/j.foodcont.2020.107467

Cited by 9 publications

(3 citation statements)

References 24 publications

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“…The advantage of SD is that it does not require any mechanical power or energy consumption. Nonetheless, SD has several disadvantages, including long drying time, overheating caused by direct exposure, and nonuniform shrinkage of the product due to inclement weather, resulting in a product with poor quality and a high possibility of contamination (Adenitan et al, 2021). Common artificial drying methods in agricultural product processing include pulsed vacuum drying (PVD), short and medium infrared radiation drying (SMIR), hot air drying based on temperature and humidity control (TH-HAD), and heat pump drying (HPD).…”

Section: Introductionmentioning

confidence: 99%

Impact of Various Drying Technologies on the Drying Characteristics, Physico-chemical Properties, and Antioxidant Capacity of Walnut Green Husk

Ao,

Wang,

Shen

et al. 2024

Food Bioprocess Technol

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Walnut green husk (WGH) is common agricultural by-product with high yield and serious pollution. The present study aimed to evaluate the impacts of solar drying (SD), pulsed vacuum drying (PVD), short and medium infrared radiation drying (SMIR), hot air drying based on temperature and humidity control (TH-HAD), and heat pump drying (HPD) on the drying characteristics, energy consumption, physicochemical properties, bioactive compounds content and antioxidant capacity of WGH. Drying characteristics and drying kinetics showed that artificial drying can significantly improve drying efficiency. Compared with SD, the drying time of PVD, SMIR, TH-HAD, and HPD were reduced by 63.57%, 78.68%, 66.28%, and 53.97%, respectively. Specific energy consumption analysis demonstrated that HPD showed the lowest specific energy consumption, 2.15 kW•h/kg. Hydration properties analysis revealed PVD had the best water holding capacity and HPD sample had the best water solubility index (43.44%). Structural analysis showed the cell wall structure of WGH was damaged by different drying methods. Overall, Among the five drying methods, HPD has lower energy consumption, less time, and maintains good antioxidant activity. HPD has good potential in the commercial-scale production of WGH.

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Section: Introductionmentioning

confidence: 99%

Impact of Various Drying Technologies on the Drying Characteristics, Physico-chemical Properties, and Antioxidant Capacity of Walnut Green Husk

Ao,

Wang,

Shen

et al. 2024

Food Bioprocess Technol

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show abstract

“…However, SD does have limitations, including low drying efficiency, susceptibility to weather conditions, and significant labor requirements. Cross‐contaminations can arise during SD with a potential to impact product quality (Adenitan et al., 2021). In the primary walnut production regions of Yunnan, Shaanxi, and Sichuan provinces in China, the walnut harvesting season coincides with the rainy season, posing significant challenges for SD.…”

Section: Introductionmentioning

confidence: 99%

Optimization of the pulsed vacuum drying process of green walnut husk through temperature adaptive regulation

Ao,

Shen,

Cai

et al. 2023

Journal of Food Science

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This study aimed to optimize the temperature adaptive conditions of pulsed vacuum drying (PVD) for green walnut husk (GWH) to tackle the issues of severe environmental pollution and limited utilization of GWH. The results of the single‐factor experiment revealed that the optimal drying temperature for PVD of GWH was 65°C, with a pulsed ratio of 9 min: 3 min. The drying time decreased from 10.87 to 6.32 h with increasing drying temperature and from 8.83 to 6.23 kW·h/kg with increasing pulsed ratio. Energy consumption also decreased with shorter drying time and shorter vacuum time. Under this optimal variable temperature drying condition, GWH exhibited the highest total active substance content, with respective values of 9.43 mg/g for total triterpenes, 35.68 mg/g for flavonoids, 9.51 mg/g for polyphenols, and 9.55 mg/g for quinones. The experimental drying data of GWH were best fitted by a logarithmic model, with R2 values ranging from 0.9927 to 0.9943. Furthermore, the observed microstructure of GWH corresponded to the variations in total active substance content. This study provided valuable theoretical guidance for addressing environmental pollution associated with GWH and facilitating the industrialization and refinement of GWH drying processes.Practical ApplicationThere is a growing interest in harnessing the potential value of agricultural waste to transform low‐cost raw materials into high‐value products while mitigating environmental pollution. In this study, for the first time, the effects of variable temperature pulsed vacuum drying on the content of active substances, drying time, and energy consumption of green walnut husk (GWH) were investigated. The findings serve as a theoretical foundation for addressing environmental pollution issues associated with GWH and enabling the industrialization and precision drying of GWH.

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“…Kurutma işlemleri için birçok farklı yöntem mevcuttur. Ucuz, kolay ve kullanışlı olduğu için en yaygın olan yöntem, geleneksel açık güneş altında (açık sergi) kurutma yöntemidir [2]. Kuruma süresi, ürünün nem içeriğine, ısıya veya ışınıma maruz kalma süresine, ilk ürün yüküne ve meteorolojik koşullara bağlıdır [3].…”

Section: Introductionunclassified

Design, Manufacturing and Evaluation of First Measurement Results of a Greenhouse Type Dryer

SAYDAM,

ÇERÇİ,

HÜRDOĞAN

2023

Çukurova Üniversitesi Mühendislik Fakültesi Dergisi

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Gıda kurutma, ürünlerden güvenli bir sınıra kadar nem alma işlemi olarak tanımlanmakta ve çok uzun yıllardan beri farklı yöntemler ile gerçekleştirilebilmektedir. En yaygın kullanılan açık sergi yönteminin (direk güneş altına serilerek) yanı sıra vakum kurutma, dondurarak kurutma, sera tipi kurutucu, mikrodalga kurutucu vb. gibi farklı yöntem ve teknolojileri içeren kurutucular da gıda kurutulması için kullanılabilmektedir. Bu çalışmada, zorlanmış taşınımlı tünel tipi bir sera kurutucu ve iç bölmelere ayrılmış havalı bir güneş kolektöre sahip hibrit bir kurutucu tasarlanarak imal edilmiş ve ilk ölçümlerin değerlendirilebilmesi amacıyla Osmaniye iklim şartlarında bir gün boyunca üzüm kurutma deneyleri gerçekleştirilmiştir. Sistemde hava hızı, sıcaklık, nem, ışınım ve ürün ağırlığı gibi farklı parametreler ölçülerek kayıt altına alınmıştır. Çalışma sonunda, tasarlanıp kurulan sera tipi kurutma sisteminin sorunsuz bir şekilde çalıştığı görülmüştür. Sistemde yer alan farklı noktalardaki sıcaklık ve nem değerlerinin güneş ışınımına bağlı olarak deney süresince değişim gösterdiği, kolektör çıkışında yaklaşık 60 °C kurutma havası sıcaklığı elde edilebildiği ayrıca kurutulan üzümlerin toplam ağırlığından yaklaşık 200 g kaybetmiş olduğu tespit edilmiştir. Yapılan değerlendirmelerden, tasarlanan sera tipi kurutucunun gıda kurutma uygulamalarında etkin bir şekilde kullanılabileceği görülmüştür.

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Mycotoxin profiles of solar tent-dried and open sun-dried plantain chips

Cited by 9 publications

References 24 publications

Impact of Various Drying Technologies on the Drying Characteristics, Physico-chemical Properties, and Antioxidant Capacity of Walnut Green Husk

Impact of Various Drying Technologies on the Drying Characteristics, Physico-chemical Properties, and Antioxidant Capacity of Walnut Green Husk

Optimization of the pulsed vacuum drying process of green walnut husk through temperature adaptive regulation

Design, Manufacturing and Evaluation of First Measurement Results of a Greenhouse Type Dryer

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