A three‐stage microwave‐vacuum, pulsed‐vacuum, and vacuum drying method for lotus seeds

Wan, Na; Wu, Zhenfeng; Wang, Xuecheng; Li, Yuanhui

doi:10.1111/jfpp.14896

Cited by 6 publications

(4 citation statements)

References 27 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The temperature change was observed at this period owing to irregular heating of the sample as reported by Li et al. (2020), Monteiro et al. (2020).…”

Section: Resultssupporting

confidence: 69%

“…At the initial stage of drying, the temperature elevated continuously, devoid of fluctuation, till it attained the boiling condition of water present on the surface and inside the sample at each related vacuum. The temperature change was observed at this period owing to irregular heating of the sample as reported byLi et al (2020),. The transitory increase of heat occurred as the liberated heat was greater compared to heat loss which primarily was due to free water vaporization.…”

supporting

confidence: 62%

See 1 more Smart Citation

Microwave vacuum drying of pomegranate peel: Evaluation of specific energy consumption and quality attributes by response surface methodology and artificial neural network

Rifna

Dwivedi

2022

Food Processing Preservation

View full text Add to dashboard Cite

Microwave vacuum drying of pomegranate peel was studied through this work and the drying process was modeled with the aid of response surface methodology (RSM) and artificial neural network (ANN) method. The drying experimental runs were performed on varied ranges of microwave power (175, 330, and 485 W) and vacuum pressure (10, 15, and 20 kPa) using a face-centered composite design. The influence of process parameters on five target responses, namely: total hydrolysable tannin (THT), color change (ΔE), maximum temperature evolved (T max ), effective moisture diffusivity (D eff ), and specific energy consumption (SEC) were analyzed. For microwave power and vacuum, the optimal conditions attained with aid of RSM and ANN were 260 W, 15.59 kPa, and 287 W, 19 kPa, respectively. The THT retention, ΔE, T max , D eff , SEC determined with RSM and ANN optimized values were 78.51 mg TAE/g of DW, 13.48, 67.02°C, 3.38 × 10 −6 m 2 /s, 20.02 kWh/kg and 90.32 ± 0.35 mg TAE/g of DW, 12.488, 64.83°C, 5.64 × 10 −6 m 2 /s, 20.01 ± 0.33 kWh/kg, respectively. The influence analysis explained that pomegranate peel dried at optimized ANN conditions of microwave power 287 W and vacuum 19 kPa possessed improved physicochemical properties and was efficient in terms of energy consumption compared to peel dried using RSM suggested conditions. Furthermore, the major criterion for evaluation between RSM and ANN tools in this study was the goodness of fit. The value for R 2 produced via RSM varied between 0.8354 and 0.9870, whereas subsequent R 2 in the case of ANN was considerably greater, varying between 0.9213 and 0.9956. The mean square error value displayed the minimum value in the case of ANN compared to the RSM model. These signified rather greater exactness and predictive capability of the ANN tool. Fourier transform infrared analysis established the existence of peaks between 3,308.92 and 908.89 cm −1 and high-performance liquid chromatography showed that pomegranate peel produced using microwave vacuum drying contains a good amount of gallic acid and tannic acid derivative compounds. Scanning electron microscopy elucidated that the combined microwave vacuum effect resulted in the formation of bigger pores on the peel surface ensuing in elevated extraction of THT at reduced energy consumption.

show abstract

“…The temperature change was observed at this period owing to irregular heating of the sample as reported by Li et al. (2020), Monteiro et al. (2020).…”

Section: Resultssupporting

confidence: 69%

supporting

confidence: 62%

Microwave vacuum drying of pomegranate peel: Evaluation of specific energy consumption and quality attributes by response surface methodology and artificial neural network

Rifna

Dwivedi

2022

Food Processing Preservation

View full text Add to dashboard Cite

show abstract

“…It can also be found from the figure that the moisture content declined rapidly during the first 10 min of the drying process, and as the drying progressed, the declining trend of the moisture content gradually slowdown. These findings are in line with the reports of other authors (Li et al, 2020).…”

Section: Changes Of Moisture Content Under Different Vacuum Degreessupporting

confidence: 94%

Heat and mass transfer law during microwave vacuum drying of rice

Sun

Zhang

Huang

2023

Qual. Assur. Saf. Crops Foods

View full text Add to dashboard Cite

In order to obtain the microwave vacuum drying characteristics of rice and the change in law of temperature and humidity, the mechanism of water diffusion and migration in the drying process was analyzed based on the multiphase flow in porous media, the change model of moisture content was established, and the microwave heating process coupled with electromagnetic field and mass heat field was simulated. The accuracy of the multiphase porous medium model was verified by measuring the moisture changes during rice drying under different vacuum degrees. The results show that the temperature distribution of rice during heating is high in the center and low around, and the vacuum degree hardly affects the change in rice temperature. The capillary pressure in rice gradually increases, and the equilibrium vapor pressure gradually decreases during drying. The estimated moisture content reduced from 0.25 to 0.189, 0.177, and 0.169, and the experimental value decreased from 0.25 to 0.186, 0.177, and 0.167 after drying the rice for 60 min at vacuum of 0.02 MPa, 0.04 MPa, and 0.06 MPa, respectively. The experimental value was in agreement with the calculated value. The higher the vacuum degree, the faster the drying speed, and this finding provided a new idea for improving the drying efficiency.

show abstract

“…Moreover, the lowest RR in hot-air drying was 1.09. In the case of hot-air drying, the lowest RR occurred due to the long drying time, large changes in food structure, much higher shrinkage, and much lower porosity [ 52 ].…”

Section: Resultsmentioning

confidence: 99%

Combined Hot Air, Microwave, and Infrared Drying of Hawthorn Fruit: Effects of Ultrasonic Pretreatment on Drying Time, Energy, Qualitative, and Bioactive Compounds’ Properties

Abbaspour‐Gilandeh

Kaveh

Fatemi

et al. 2021

Foods

View full text Add to dashboard Cite

The present study aimed to examine the effect of ultrasonic pretreatment and hot air, microwave–hot-air, infrared–hot air, and freeze-drying on the drying time, specific energy (SE), qualitative properties (i.e., color, shrinkage, and rehydration ratio), and bioactive compounds’ properties (i.e., antioxidant activity, phenolic, and flavonoid contents) of hawthorn fruit. Drying of hawthorn was conducted from 45 min for the ultrasonic + microwave–hot-air drying to 1280 min for the freeze-drying method. The lowest amount of SE was obtained using the ultrasonic-microwave–hot-air drying method, which was 47.57 MJ/kg. The lowest values in color changes (12.25) and shrinkage (17.21%) were recorded for the freeze-drying method, while the highest amounts for these traits were 45.57% and 66.75% in the HA drying, respectively. In general, the use of different drying methods reduces the antioxidant capacity (AC), total phenolic content (TPC), and total flavonoid content (TFC) during processing compared to fresh samples. The highest values for AC, TPC, TFC, and the rehydration ratio were 30.69%, 73.07 mg-GAE/gdw, 65.93 mg-QE/gdw, and 2.02 for the freeze-drying method, respectively.

show abstract

A three‐stage microwave‐vacuum, pulsed‐vacuum, and vacuum drying method for lotus seeds

Cited by 6 publications

References 27 publications

Microwave vacuum drying of pomegranate peel: Evaluation of specific energy consumption and quality attributes by response surface methodology and artificial neural network

Microwave vacuum drying of pomegranate peel: Evaluation of specific energy consumption and quality attributes by response surface methodology and artificial neural network

Heat and mass transfer law during microwave vacuum drying of rice

Combined Hot Air, Microwave, and Infrared Drying of Hawthorn Fruit: Effects of Ultrasonic Pretreatment on Drying Time, Energy, Qualitative, and Bioactive Compounds’ Properties

Contact Info

Product

Resources

About