A Review of the Measurement and Control Technologies for the Critical Parameters of Microwave Drying Processes: Temperature and Humidity DOI
Junping Bian,

Mengli Kang,

Yu Xi

et al.

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

Published: Oct. 5, 2024

Language: Английский

Encapsulation Efficiency of Electrosprayed Glucose Oxidase Capsules: Effect of the Drying Technique DOI Open Access
Minerva Rentería‐Ortega, María de Jesús Perea‐Flores, Alberto Peña Barrientos

et al.

Polymers, Journal Year: 2025, Volume and Issue: 17(4), P. 488 - 488

Published: Feb. 13, 2025

Glucose oxidase (GOX) is widely used in bakery applications to improve dough rheology and bread quality. However, its direct addition formulations limits functionality due premature enzymatic activity. This study electrospraying encapsulate GOX using chia mucilage sodium alginate as biopolymeric wall materials. Three drying methods-critical point (CPD), Lyophilization/freeze-drying (LC), oven (OD)-were compared evaluate their impact on encapsulation efficiency (EE), activity retention, microstructural integrity. Our findings reveal that CPD preserved the porous structure of microcapsules, minimizing leakage yielding highest EE (70%). In contrast, LC induced ice crystal formation, disrupting polymer network leading a moderate (27.43%), whereas OD resulted extensive capsule shrinkage, causing significant enzyme loss (57.1%). The release kinetics during mixing were best described by Korsmeyer-Peppas model (R2 = 0.999), indicating non-Fickian diffusion mechanism influenced relaxation. These results demonstrate technique selection plays crucial role encapsulated enzymes' stability behavior, providing new insights for optimizing delivery applications.

Language: Английский

Citations

0
Effects of different pretreatments on the drying and quality characteristics of Strobilanthes sarcorrhiza (C. Ling) by hot-air drying DOI Creative Commons
Shuqing Zhu,

Suikang Yuan,

C. Wang

et al.

Industrial Crops and Products, Journal Year: 2025, Volume and Issue: 227, P. 120759 - 120759

Published: March 6, 2025

Language: Английский

Citations

0
Improving of the drying characteristics, moisture migration and quality attributes by ultrasound pretreatment for convective dried Stropharia rugosoannulata slices DOI
Liang Zhong, S. L. Wu, Fengli Zhao

et al.

Food Research International, Journal Year: 2025, Volume and Issue: 211, P. 116465 - 116465

Published: April 19, 2025

Language: Английский

Citations

0
Comparison of kinetics, energy consumption, and GHG analysis of Santa Maria variety pear chips processed by microwave and hot air-assisted microwave drying systems DOI Open Access
Muhammed Taşova,

Süreyya Ayvalıoğlu

Journal of Agricultural Faculty of Gaziosmanpasa University, Journal Year: 2025, Volume and Issue: 42(1), P. 80 - 88

Published: April 30, 2025

This study, evaluated the effects of microwave-MD and hybrid-MACD (hot air + microwave) drying systems on rate (DR), moisture content (MR), effective diffusion (Deff), specific absorption (SMER), energy consumption (SEC), greenhouse gas emission (GHG) properties in production process ‘Santa Maria’ variety pear fruit chips. Microwave method (except 360 W) dried products a shorter time than hybrid method. The DR values MD were higher MACD. Deff processes varied between 2.54 × 10-9 1.01 10-8. average SMER for 0.006917 - 0.002803 kg/kWh SEC 356.8205 144.5714 kWh/kg. For MACD method, 0.0037 0.0016 6261.5 2693.6 increase increased GHG values. lowest determined performed at 720 W power value.

Language: Английский

Citations

0
A Review of the Measurement and Control Technologies for the Critical Parameters of Microwave Drying Processes: Temperature and Humidity DOI
Junping Bian,

Mengli Kang,

Yu Xi

et al.

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

Published: Oct. 5, 2024

Language: Английский

Citations

2