Recent advancements in indirect solar dryer performance and the associated thermal energy storage.

Results in Engineering, Год журнала: 2024, Номер unknown, С. 102877 - 102877

Опубликована: Сен. 1, 2024

Язык: Английский

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Study on the quality characteristics of jujube slices under different pretreatment and drying methods

Ultrasonics Sonochemistry, Год журнала: 2025, Номер 115, С. 107305 - 107305

Опубликована: Март 6, 2025

This study investigates the effects of different pretreatment methods, cold plasma (CP) and ultrasound (US), as well drying techniques, including vacuum freeze-drying (FD), hot air (HAD), microwave coupled with pulsed (MPVD), on quality characteristics winter jujube slices. The physical, chemical, functional properties were analyzed, encompassing farinograph attributes, particle size, cation exchange capacity, total phenolic flavonoid content, flavor compounds analyzed. In terms physical properties, slices subjected to MPVD demonstrate superior water-holding capacity at 2.93 g/g enhanced fluidity, a sliding angle 34.98° an repose 43.47°, compared FD Additionally, it exhibits rehydration 2.98 bulk density 0.49 g/mL. Regarding chemical composition, US-FD is measured 0.64 mmol/g, while content reaches 11.97 mg/g, in CP-MPVD 5.21 mg/g. Notably, pretreated by CP US 0.46 0.55 respectively. Concerning volatile flavor, retain higher concentrations aldehydes (11.39 %) alkenes (16.88 %), whereas contain 21.20 % alkanes. HAD highest aromatic hydrocarbon 34.97 %. summary, optimized combination can enhance efficiency slices, increase improve their characteristics.

Язык: Английский

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Experimental Study on CO2 Closed-Cycle Heat Pump Drying for Lemon Assisted by Ultrasonic Pretreatment

Journal of Cleaner Production, Год журнала: 2025, Номер unknown, С. 145321 - 145321

Опубликована: Март 1, 2025

Язык: Английский

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Enhancement of Dried Salted Four-Finger Threadfin (Eleutheronema tetradactylum) Using Indirect Solar Dryer: An Experimental Study on Drying Kinetics and Product Quality

Results in Engineering, Год журнала: 2025, Номер unknown, С. 104953 - 104953

Опубликована: Апрель 1, 2025

Язык: Английский

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Emerging technologies for fruits and vegetables dehydration

Food and Humanity, Год журнала: 2024, Номер 2, С. 100303 - 100303

Опубликована: Апрель 21, 2024

Язык: Английский

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

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

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Effect of microwave output power on the kinetics of color change, physicochemical and bioactive constituent features of pre-treated carrot slices

Applied Food Research, Год журнала: 2024, Номер 4(2), С. 100452 - 100452

Опубликована: Июль 18, 2024

Color change is a crucial parameter in the drying process of products like carrot slices. However, impact microwave output power on kinetics color change, physicochemical properties, and bioactive compounds pretreated (Daucus carota L) slices during has not been fully explored. Therefore, this study aims to determine kinetics, drying. Blanched (3–4 min) were dipped potassium metabisulfite (0.25% w/w, 20 then dried using dryer at different levels (170 W, 340 510 W). The assessed Hunter L* (whiteness/darkness), a* (redness/greenness), b* (yellowness/blueness) coordinates. Additionally, moisture content, pH, total phenolic content (TPC), flavonoid (TFC), antioxidant activity, β-carotene analyzed according established methods. mathematical modeling revealed that L*, a*, values fit both zero-order first-order kinetic models, while (ΔE) followed model. Among three levels, 170 W showed superior characteristics: (5.1 %), pH (5.45±0.12), (153.23±1.61 g/ml), (23.33±0.76 activity (63.90±0.78 (67.28±0.61 ppm). it recommended use pre-treated for carrots other fruits vegetables preserve color, nutrients, energy.

Язык: Английский

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A Review of Emerging Technologies on the Rehydration Behavior of Foodstuffs

Journal of Food Process Engineering, Год журнала: 2025, Номер 48(2)

Опубликована: Фев. 1, 2025

ABSTRACT This research examines the intricate interplay between novel drying techniques and rehydration processes, emphasizing their influence on food quality behavior. Advanced methods such as electromagnetic radiation (microwave infrared), ultrasound, heat pump drying, low‐pressure superheated steam, high hydrostatic pressure, pulsed electric fields, ohmic heating were evaluated. Additive manufacturing techniques, including 3D 4D printing, nanotechnology's role in enhancing properties explored. The study expressed that, like freeze‐drying microwave‐assisted vacuum significantly preserved microstructural integrity porosity, enabling higher capacities. For example, freeze‐dried samples exhibited up to a 9–10 fold faster rate, compared traditional air‐dried methods. Mechanistically, capillary action, cellular structures identified critical drivers of improved performance. Emerging field ultrasound enhanced water diffusion minimized structural damage, further optimizing efficiency. Insights into parameters medium, temperature, liquid–solid ratio modeled predict enhance product reconstitution quality. findings underscore potential integrating sustainable practices advanced technologies revolutionize processing by reducing energy consumption, minimizing waste, achieving superior These innovations position significant step forward for industry applications.

Язык: Английский

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Application of ultrasound treatment in cantaloupe infrared drying process: Effects on moisture migration and microstructure

Journal of Food Science, Год журнала: 2025, Номер 90(3)

Опубликована: Март 1, 2025

Proper preservation and storage of fruits can prevent the wastage these products increase their availability outside production season. With controlled proper drying, nutrients color be preserved. Cantaloupe slices were dried in a laboratory-scale infrared (IR) dryer with ultrasound (US) pretreatment. The influence US power duration different powers IR dryers was analyzed. drying processes evaluated terms kinetic aspects (moisture ratio, time, effective moisture diffusion (Deff)), specific energy consumption (SEC), quality product (water activity (aw), variation, rehydration ratio (RR)), bioactive properties (antioxidant activity, total phenol, flavonoid content), vitamin C. mathematical models also fitted experimental data to assess kinetics cantaloupe dying. results indicated that pretreatment could facilitate release due cavitation phenomenon, hence declining time (from 13.3% 63.4%) SEC (13.2%-67.4%) while raising Deff (2.83 × 10-9 1.99 10-8 m2/s). Midilli et al. model selected process its minimum error. After samples higher RR, TPC, C determined. Considering more desirable results, power, better AA, TFC, aw. At longer treatment, showed decline. an ascending trend followed by decrease, power. highest values achieved for 30 min treatment 500 W.

Язык: Английский

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Investigating effect of Cold Plasma Pretreatment on Drying Kinetics, Bioactive Compounds, and Antibacterial Properties of Ginger Slices

Applied Food Research, Год журнала: 2025, Номер unknown, С. 100900 - 100900

Опубликована: Апрель 1, 2025

Язык: Английский

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