Recent advances in combined ultrasound and microwave treatment for improving food processing efficiency and quality: A review

Food Bioscience, Год журнала: 2024, Номер 58, С. 103683 - 103683

Опубликована: Фев. 5, 2024

Язык: Английский

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Drying kinetics and moisture migration mechanism of yam slices by cold plasma pretreatment combined with far-infrared drying

Innovative Food Science & Emerging Technologies, Год журнала: 2024, Номер 95, С. 103730 - 103730

Опубликована: Июнь 10, 2024

Язык: Английский

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Effects of different pretreatment techniques on the color indexes, drying characteristics and rehydration ratio of eggplant slices

Results in Engineering, Год журнала: 2023, Номер 21, С. 101690 - 101690

Опубликована: Дек. 18, 2023

This study aimed to examine the influence of microwave pretreatment (MWP) for 0, 15, 30, 45, and 60 s, ultrasound (USP) 5, 10, 20 min, on drying time, effective moisture diffusivity (Deff), rehydration rate, color indexes (lightness, redness, yellowness), total change (ΔE) eggplant slices during dehydration in a hot-air dryer. The results demonstrated that USP significantly reduced time (higher water loss) (p < 0.05). While, MWP increased Deff values ultrasonic pretreated were considerably higher than those untreated determined by Fick's second law was varied from 5.95 × 10−10 9.56 m2s−1, 1.27 10−9 1.42 samples ultrasound, respectively. Nine mathematical models (Page model, Quadratic Newton Verma Logarithmic Two-term Exponential Wang Singh Henderson Pabis Midilli model) used estimate coefficients following non-linear regression method. showed Page model became most accurate show characteristics compared eight other confirmed with sum squared error (SSE) ranging 0.0014 0.0098. average ratio untreated, microwave-treated, ultrasound-treated 404.6 %, 360.1 438.6 yellowness, ΔE parameters slices. It can be concluded proved retaining surface improving speed MWP. ultrasonically had shorter times, improved values, rates, appropriate appearance.

Язык: Английский

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Development of drying and roasting processes for the production of plant-based pro-healthy snacks in the light of nutritional trends and sustainable techniques

Trends in Food Science & Technology, Год журнала: 2024, Номер 149, С. 104553 - 104553

Опубликована: Май 20, 2024

Snacks constitute a huge share of the food market. In recent years there has been global change involving implementation sustainable production techniques and an increase in consumer awareness impact they consume on their well-being health. There is increasing interest snacks with health-promoting properties, especially vegetables. This trend reflected search for new, both thermal non-thermal, technical solutions drying process. The article describes comprehensive review changing methodologies roasting plant materials supporting treatments, creating hybrid processes that have significant quality dried contribute to process optimization energy savings. use microwaves, infrared, ultrasound, blanching, pulsed electric field, vacuum, cold plasma, also osmotic treatment/enrichment, edible coatings are included. Combining methods, particularly those assisted by microwave, effective reducing times maintaining high nutritional quality. Microwave, superheated steam, infrared-hot air prove efficient achieving savings, retaining functional compounds, enhancing sensory value roasted products. Selecting from wide range methods crucial ensuring desired considering issues dietary trends toward savings

Язык: Английский

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Optimization of ultrasound pre-treatment and the effect of different drying techniques on antioxidant capacity, bioaccessibility, structural and thermal properties of purple cabbage

Chemical Engineering and Processing - Process Intensification, Год журнала: 2024, Номер 201, С. 109801 - 109801

Опубликована: Апрель 27, 2024

Язык: Английский

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Comparative analysis of oil absorption and microstructure of fried potato chips treated with different pretreatment via X-ray micro-computed tomography and mercury intrusion method

Journal of Food Composition and Analysis, Год журнала: 2024, Номер 129, С. 106129 - 106129

Опубликована: Фев. 28, 2024

Язык: Английский

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Effects of Penetrating Microwave Hot-Air Rolling Blanching Pretreatment for the Drying of Hawthorn Slices: Evaluation of Enzyme Activity, Drying Characteristics, Moisture Migration, Microstructure, and Quality Attributes

Food and Bioprocess Technology, Год журнала: 2024, Номер unknown

Опубликована: Июль 19, 2024

Язык: Английский

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Metabolomics analysis reveals the non-enzymatic browning mechanism of green peppers (Piper nigrum L.) during the hot-air drying process

Food Chemistry, Год журнала: 2024, Номер 464, С. 141654 - 141654

Опубликована: Окт. 15, 2024

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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Potential of drying carrot using ozone pre-treatment: Mass transfer modelling and techno-functional properties

Food and Bioproducts Processing, Год журнала: 2024, Номер 146, С. 124 - 134

Опубликована: Май 18, 2024

Язык: Английский

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