Performance Evaluation of Low-Temperature Operated Desiccant Wheel Integrated Heat Pump Drying System for Ponyfish (Leiognathus equula) Drying

International Journal of Refrigeration, Journal Year: 2025, Volume and Issue: unknown

Published: Feb. 1, 2025

Language: Английский

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Unveiling lotus root processing under vacuum microwave: starch–malic acid interactions based on moisture, structure, and in vitro digestibility

Food Chemistry, Journal Year: 2025, Volume and Issue: 471, P. 142862 - 142862

Published: Jan. 11, 2025

Language: Английский

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Characterization of nutritional and volatile flavor compounds of Pleurotus eryngii under different cultivation methods

Journal of Food Science, Journal Year: 2025, Volume and Issue: 90(4)

Published: April 1, 2025

Pleurotus eryngii (DC.) Quél.is a nutritious mushroom. Efforts have been made by modifying cultivation conditions to increase the yield of P. eryngii. However, effects these changes on its flavor and nutritional characteristics are not well understood. This study measured content free amino acid (FAA) levels cultivated using two methods: soil-covered (in which mushroom spawn logs covered with soil outdoors) factory grown in indoor greenhouses). Volatile compounds (VCs) were also identified quantified solid-phase microextraction-gas chromatography-mass spectrometry, whereas partial least squares discriminant analysis activity values applied evaluate aroma differences between methods identify key characteristic compounds. The results showed that total FAA 10.03% 42.57% higher, respectively, than under cultivation. A 334 VCs identified, including 54 different odor value indicated 15 could serve as compounds, 1-octen-3-one, methanethiol, 3-methylthiopropanol, isovaleraldehyde, 3-octanone contributing most In conclusion, can significantly enhance quality These research findings guide production high-quality PRACTICAL APPLICATION: eryngii, known for low fat calorie content, is an ideal fit today's health-conscious diets. help growers choose best suit local environmental market demands. For example, if land available emphasis quality, may be preferred. Conversely, consistent, high, stable yields required throughout year, suitable option. Furthermore, this provides technical support theoretical foundation deep processing industrialization promoting sustainable development within food industry.

Language: Английский

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Exploring Mathematical Modeling and CFD in Convective Drying of Fruits and Vegetables: A Review

Food and Bioprocess Technology, Journal Year: 2024, Volume and Issue: 18(4), P. 3195 - 3222

Published: Oct. 16, 2024

Language: Английский

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The Impact of Freeze Drying on Bioactivity and Physical Properties of Food Products

Applied Sciences, Journal Year: 2024, Volume and Issue: 14(20), P. 9183 - 9183

Published: Oct. 10, 2024

Freeze drying (FD) is a technique used to preserve the bioactive content and flavor of samples. Foods with short shelf life due nature have been preserved via FD in recent years. The success thanks high retention ability compounds sample. However, cost energy consumption limit its usage several fields. Freezing, primary drying, secondary which take place same device, are stages FD. In addition, parameters, including pretreatment, size, temperature, sample species, time, pressure, affect process. These parameters controlled increase effectiveness on Moreover, has compared other techniques hot air microwave vacuum solar determine protective capability. It also applied valorization waste products, common problem worldwide. For valorization, microencapsulation powder production achieved using years, studies effects use various materials increased, providing new aspects for future science food industry.

Language: Английский

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Development of a Successive two-stage Radio Frequency Combined hot/cold air Drying of Squid Based on Drying Kinetics and Browning Index

Food and Bioprocess Technology, Journal Year: 2024, Volume and Issue: unknown

Published: Oct. 18, 2024

Language: Английский

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