Advances in the Application of Infrared in Food Processing for Improved Food Quality and Microbial Inactivation DOI Creative Commons
Christian Anumudu, Helen Onyeaka,

Chiemerie Theresa Ekwueme

и другие.

Foods, Год журнала: 2024, Номер 13(24), С. 4001 - 4001

Опубликована: Дек. 11, 2024

Food processing is a fundamental requirement for extending the shelf life of food products, but it often involves heat treatment, which can compromise organoleptic quality while improving safety. Infrared (IR) radiation has emerged as transformative technology in processing, offering rapid, energy-efficient method inactivating microbial cells and spores preserving nutritional sensory attributes food. Unlike traditional heating methods, IR enhances homogeneity, shortens time, reduces energy consumption, making an environmentally friendly alternative. Additionally, minimizes water usage, prevents undesirable solute migration, maintains product quality, evidenced by its effectiveness applications ranging from drying fruits vegetables to decontaminating meat grains. The advantages heating, including precise even diffusion, ability retain color nutrient content, capacity improve safety food, position promising tool modern preservation. Nevertheless, there are gaps knowledge with respect optimal application foods, especially maintenance impact factors such power level, temperature, wavelength (λ), depth, target microorganisms on applicability this novel systems. Recent research attempted address challenges limited penetration depth potential surface burns due high delayed widespread utilization processing. Thus, review critically evaluates focusing that affect use moderate comparing advantages/disadvantages over thermal methods.

Язык: Английский

Determination of Drying Characteristics and Physicochemical Properties of Mint (Mentha spicata L.) Leaves Dried in Refractance Window DOI Creative Commons
Mohammad Kaveh, Shahin Zomorodi, Mariusz Szymanek

и другие.

Foods, Год журнала: 2024, Номер 13(18), С. 2867 - 2867

Опубликована: Сен. 10, 2024

Drying is one of the most common and effective techniques for preserving quantitative qualitative characteristics medicinal plants in post-harvest phase. Therefore, this research, effect new refractance window (RW) technology on kinetics, thermodynamics, greenhouse gasses, color indices, bioactive properties, percentage mint leaf essential oil was investigated five different water temperatures form a completely randomized design. This process modeled by methods mathematical models artificial neural networks (ANNs) with inputs (drying time temperature) an output (moisture ratio). The results showed that increase temperature, rate moisture removal from samples increased as result, drying time, specific energy consumption, CO2, NOx, enthalpy, entropy decreased significantly (p < 0.05). In addition, temperature had significant rehydration ratio, highest value ratio obtained at 80 °C. By increasing main indices such b*, a*, L*, Chroma compared to control However, overall changes (ΔE) L* first decreasing trend then trend, opposite rest indicators. application 50 70 °C antioxidant, phenol content, flavonoid higher led decrease these parameters On other hand, efficiency range 0.82 2.01%, Based analysis performed data, perceptron network 2-15-14-1 structure explanation coefficient (0.9999) mean square error (8.77 × 10−7) performs better than predicting leaves.

Язык: Английский

Процитировано

9
Influence of High-Voltage Corona Discharge on Drying Kinetics and Physicochemical Properties of Alfalfa at Various Air-Gap Spacings DOI Creative Commons

Mengheng Guo,

Yingying Qian,

Jiamin Yuan

и другие.

Agronomy, Год журнала: 2024, Номер 14(6), С. 1235 - 1235

Опубликована: Июнь 7, 2024

The high nutritional value of alfalfa hay makes it a widely utilized component in animal feed. However, the current prevalent drying methods for forage have significantly detrimental impact on quality during process. This study investigates effects high-voltage corona discharge (HVCD) treatment post-cut alfalfa. Gradient experiments are conducted by adjusting air-gap spacing at voltage 25 kV. results demonstrate that as distance decreases, there is an observed increase rate, rehydration and color intensity HVCD-treated material. HVCD enhances crude protein content, which increases with decreasing spacing. Meanwhile, negatively affects lignin, neutral detergent fiber (NDF), acid (ADF) levels. relative (RFQ) reaches its peak 7 cm. application disrupts structure induces significant electroporation cells. Minimal changes functional groups preserve nutrient integrity. Furthermore, exhibits lower energy consumption compared to hot air dryers. highly efficient effective method, gradual improvement decreases.

Язык: Английский

Процитировано

4
Artificial Neural Network Modeling Techniques for Drying Kinetics of Citrus medica Fruit during the Freeze-Drying Process DOI Open Access
Muhammed Emin Topal, Birol Şahin, Serkan Vela

и другие.

Processes, Год журнала: 2024, Номер 12(7), С. 1362 - 1362

Опубликована: Июнь 29, 2024

The main objective of this study is to analyze the drying kinetics Citrus medica by using freeze-drying method at various thicknesses (3, 5, and 7 mm) cabin pressures (0.008, 0.010, 0.012 mbar). Additionally, aims evaluate efficacy an artificial neural network (ANN) in estimating crucial parameters like dimensionless mass loss ratio (MR), moisture content, rate. Feedforward multilayer perceptron (MLP) architecture was employed model process medica. ANN trained a dataset covering conditions product characteristics. training process, including hyperparameter optimization, detailed performance evaluated robust metrics such as RMSE R2. As result comparing experimental MR with predicted modeling created considering pressures, R2 found be 0.998 0.010574. color change, water activity, effective diffusivity were examined study. experiments, change freeze-dried fruits between 6.9 ± 0.2 21.0 0.6, activity 0.4086 0.0104 0.5925 0.0064, 4.19 × 10−11 21.4 10−11, respectively. In experiments conducted it observed that increasing slice thickness fruit resulted longer times, higher greater changes, increased diffusivity. By applying data mathematical models ANN, optimal determined. results indicate ANNs can potentially applied characterize

Язык: Английский

Процитировано

4
Infrared drying effects on the quality of jujube and process optimization using response surface methodology DOI Creative Commons
Jiamin Song, Xinwen Jin, Yaru Han

и другие.

LWT, Год журнала: 2024, Номер unknown, С. 117089 - 117089

Опубликована: Ноя. 1, 2024

Язык: Английский

Процитировано

4
Effects of Infrared Radiation Parameters on Drying Characteristics and Quality of Rice: A Systematic Review DOI
Yongji Wang, Yanfeng Li,

Song Pan

и другие.

Food and Bioprocess Technology, Год журнала: 2025, Номер unknown

Опубликована: Май 6, 2025

Язык: Английский

Процитировано

0
A Review of Gastrodia Elata Bl. : Extraction, Analysis and Application of Functional Food DOI

C. Li,

Jieqing Li, Yuanzhong Wang

и другие.

Critical Reviews in Analytical Chemistry, Год журнала: 2024, Номер unknown, С. 1 - 30

Опубликована: Сен. 27, 2024

Bl. still widely known as a medicinal plant due to its anti-inflammatory, neuroprotection, cardiovascular protection etc. Additionally, these medical applications cannot be separated from antioxidant, anti-aging, regulating cell apoptosis ability, which make it have potential functional food well has been eaten for more than 2,000 years in China. At present, although

Язык: Английский

Процитировано

1
Advances in the Application of Infrared in Food Processing for Improved Food Quality and Microbial Inactivation DOI Creative Commons
Christian Anumudu, Helen Onyeaka,

Chiemerie Theresa Ekwueme

и другие.

Foods, Год журнала: 2024, Номер 13(24), С. 4001 - 4001

Опубликована: Дек. 11, 2024

Food processing is a fundamental requirement for extending the shelf life of food products, but it often involves heat treatment, which can compromise organoleptic quality while improving safety. Infrared (IR) radiation has emerged as transformative technology in processing, offering rapid, energy-efficient method inactivating microbial cells and spores preserving nutritional sensory attributes food. Unlike traditional heating methods, IR enhances homogeneity, shortens time, reduces energy consumption, making an environmentally friendly alternative. Additionally, minimizes water usage, prevents undesirable solute migration, maintains product quality, evidenced by its effectiveness applications ranging from drying fruits vegetables to decontaminating meat grains. The advantages heating, including precise even diffusion, ability retain color nutrient content, capacity improve safety food, position promising tool modern preservation. Nevertheless, there are gaps knowledge with respect optimal application foods, especially maintenance impact factors such power level, temperature, wavelength (λ), depth, target microorganisms on applicability this novel systems. Recent research attempted address challenges limited penetration depth potential surface burns due high delayed widespread utilization processing. Thus, review critically evaluates focusing that affect use moderate comparing advantages/disadvantages over thermal methods.

Язык: Английский

Процитировано

1