Optimization of hot air drying process for tiger nut and analysis of 
fatty acid composition of tiger nut oil

He, Lingbing; Niu, Xuming; Chai, Jiajun; Guo, Changle; Sun, Yihao; Li, Jianhua; Li, Chunying

doi:10.25165/j.ijabe.20211406.6646

Cited by 8 publications

(13 citation statements)

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“…They represent the initial water content of the tiger nut and the other parameters of the tiger nut, as referred to in the literature [30]. The inlet air velocity and temperature are set according to preliminary tests and by consulting references [28,31,32]. All CFD input parameters and boundary conditions are shown in Table 2.…”

Section: Simulation Conditionsmentioning

confidence: 99%

Design and Optimization of a Mixed-Flow Drying Chamber for Tiger Nuts Based on CFD-DEM Heat and Mass Transfer Model

Ding,

Dou,

et al. 2024

Agriculture

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In order to solve the problem of inconsistent moisture content in particles during the drying process of tiger nuts (Cyperus esculentus) due to uneven air flow and temperature distribution in the drying chamber, an open-hole corner box was designed based on the principle of negative pressure micro-perforated air supply. Using computational fluid dynamics (CFD) and discrete element method (DEM) simulation, coupled with the basic theory of interphase heat and mass transfer, a mathematical model for interphase heat and moisture coupling transfer was established. The effects of different aperture rates of corner boxes in the drying chamber, spatial location arrangement, and other related variables on the airfield distribution, temperature field distribution, tiger nut temperature, and moisture content changes were investigated. The results show that the average air velocity below the air inlet gradually increases as the opening ratio increases. When the opening rate is 0.33%, the wind field uniformity is better, and the inhomogeneity of the drying chamber wind field is improved. As the lateral distance increases, the consistency of the moisture content distribution increases and then decreases, and the flow rate of the tiger nuts gradually increases when the grain is discharged. The rate of decrease in water content decreases gradually with the increase in longitudinal distance. When the wind speed reaches 4 m/s, the drying chamber wind field is more uniform, and the water vapor diffusion efficiency at the outlet is basically the same. Therefore, the appropriate corner box has a horizontal distance of 320 mm and a longitudinal distance of 420 mm, providing a basis for the design of tiger nut drying equipment.

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Section: Simulation Conditionsmentioning

confidence: 99%

Design and Optimization of a Mixed-Flow Drying Chamber for Tiger Nuts Based on CFD-DEM Heat and Mass Transfer Model

Ding,

Dou,

et al. 2024

Agriculture

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“…The drying process, a time-honored preservation technique for agricultural products, is particularly important in the context of hazelnuts. Studies have shown that different drying parameters such as ambient temperature, duration and energy input can significantly alter the physical and chemical properties of hazelnuts (Li et al, 2021). It is imperative to use modern drying methods that not only ensure efficient moisture removal, but also carefully modulate temperatures to preserve the sensory and nutritional value of the nuts (da Silva Simão et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Effect of conduction drying on nutrient and fatty acid profiles: a comparative analysis of hazelnuts and walnuts

Matin,

Brandić,

Gubor

et al. 2024

Front. Sustain. Food Syst.

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The objective of this study was to investigate the changes in the nutrient and fatty acid profiles of hazelnuts (Corylus avellana) and walnuts (Juglans regia) subjected to continuous drying. Samples from two consecutive years (2020 and 2021) were analyzed for nutritional value both before and after conduction drying. Thermal conduction drying was performed at 60 and 80°C at intervals of 15, 30, 45, and 60 min. The results showed that hazelnuts had increased ash, protein (from 16.4 to 18.7%), carbohydrate and starch content, while walnuts had a higher pH and fat content (from 60.97 to 71.02%). After drying, increasing temperatures resulted in significant changes in nutrient concentrations for both nuts, including changes in ash, protein, fat (hazelnuts from 58.69 to 71.48% at 60°C for 60 min), carbohydrate and starch content, and pH. Monounsaturated and polyunsaturated fatty acid content varied by sample and year, with notable trends such as the increase in oleic acid in walnuts from 82.26 to 83.67%. Longer drying times and higher temperatures correlated with an increase in monounsaturated fatty acids and a decrease in polyunsaturated fatty acids in both nut types. In conclusion, conduction drying, especially at higher temperatures and longer durations, significantly affects the nutrient and fatty acid profiles of hazelnuts and walnuts. The study provides new insights into the effects of drying conditions on the nutrient composition and fatty acid profiles of hazelnuts and walnuts and reveals significant changes that warrant further investigation. It sets the stage for future research to extend these findings to other nut species and alternative drying processes and highlights the importance of optimizing processing parameters for improved health benefits and sustainability.

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“…Moreover, the artificial sensorial assessment of analyzed food products can be easily correlated to human perception. Complex data sets from E-nose and E-tongue signals combined with multivariate statistics represent rapid and efficient tools for the classification, recognition, and identification of samples, also for the prediction of concentrations of different compounds [13,14] . Wang et al [15] investigated the taste properties of rice wines of different geographical origins by electronic tongue.…”

Section: Introduction mentioning

confidence: 99%

Identification of the flavor profiles of Chinese pancakes from various areas using smart instruments combined with E-noses and E-tongues

Liu

Fan

Liu

et al. 2023

International Journal of Agricultural and Biological Engineering

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In order to reveal the flavor characteristics of Chinese pancakes, the aroma and taste compounds of seven traditional Chinese pancakes were identified. The results showed that electronic nose (E-nose) analysis with PCA could successfully distinguish the aroma profiles of seven Chinese pancakes; the principal components PC1 and PC2 represented 75.74% and 23.2% of the total variance (98.94%) respectively. Meanwhile, the discrimination index of taste profiles of seven Chinese pancakes based on electronic tongue (E-tongue) analysis with LDA was 99.32%; the discriminant factors DF1 and DF2 represented 94.99% and 4.33% of the total variance respectively. Furthermore, GC-MS results demonstrated that thirty-three flavor compounds were identified in seven Chinese pancakes, including aldehydes, alcohols, alkanes, acids, and aromatics. Among the flavor components, aldehydes with ROAVs higher than 1 contributed most significantly to the overall aroma, such as (E,E)-2,4-nonadienal present the largest contribution in Qingzhou pancake, Jinan and Yishui pancake; hexanal present the largest contribution in Shenxian and Gaomi pancake; nonanal and benzeneacetaldehyde present the largest contribution in Linqu and Tai'an pancake, respectively. The umami and sweet taste amino acids were the most abundant in all the Chinese pancake samples, and Qingzhou pancake had relatively high amino acid content. The content of glucose was higher than maltose in Gaomi, Shenxian, and Tai'an pancakes, whereas the content of maltose was higher than glucose in Linqu, Qingzhou, Jinan, and Yishui pancakes. These results indicated that the aroma and taste profiles of Chinese pancakes differed significantly in terms of their flavor compound composition. The presented results could be beneficial for providing a comprehensive method for flavor profile identification of traditional whole-grain-based staples such as Chinese pancakes.

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Optimization of hot air drying process for tiger nut and analysis of fatty acid composition of tiger nut oil

Cited by 8 publications

References 0 publications

Design and Optimization of a Mixed-Flow Drying Chamber for Tiger Nuts Based on CFD-DEM Heat and Mass Transfer Model

Design and Optimization of a Mixed-Flow Drying Chamber for Tiger Nuts Based on CFD-DEM Heat and Mass Transfer Model

Effect of conduction drying on nutrient and fatty acid profiles: a comparative analysis of hazelnuts and walnuts

Identification of the flavor profiles of Chinese pancakes from various areas using smart instruments combined with E-noses and E-tongues

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