Analysis of heat and moisture transfer in the microwave drying of potatoes

Bi, Lisen; Liu, Bin; Yang, Zhaodan; Zou, Tonghua; Zhao, Songsong; Theodorakis, Panagiotis E.

doi:10.1080/07373937.2022.2155972

Cited by 8 publications

(1 citation statement)

References 48 publications

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“…The obtained peak corresponding to the transverse relaxation time of 0–10 ms ( T 21 ) represents the bound water that is most closely associated with macromolecules, while the peak for transverse relaxation time of 10–100 ms ( T 22 ) represents the immobilized water. The obtained peak corresponding to the transverse relaxation time greater than 100 ms ( T 23 ) represents the free water, which has the greatest moisture activity (Bi et al, 2022). As for the fresh L. barbarum sample, there are two higher peaks that represent the free water, while lower peaks represent immobilized and bound water.…”

Section: Resultsmentioning

confidence: 99%

Effects of different drying methods on quality and water distribution of Lycium barbarum

Zeng,

Liu,

et al. 2023

J Food Process Engineering

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Although Lycium barbarum is a valuable medicinal food, it is unfortunately not easy to store due to its high moisture content. In order to maximize the preservation of the medicinal value of L. barbarum, drying is increasingly used for its storage. Motivated by the need to better understand and improve the drying of L. barbarum, in this study, the VFD (vacuum freeze drying) and HD (hot air drying) are employed as drying processes, and the rehydration ratio, drying time, specific energy consumption, sensory characteristics, moisture ratio, energy consumption, moisture mobility, and amino acids and flavonoids content of dried L. barbarum are comprehensively analyzed. The results show that, after VFD, L. barbarum has lower hardness (71.53 ± 1.68), higher rehydration ratio (1.31 ± 0.02), larger volume, plump, round and smooth surface, and similar color to the fresh L. barbarum. At the same time, compared with the sample after HD, the moisture ratio of L. barbarum after VFD is lower (1.4 ± 0.1), and its content of free water is almost negligible (2.2%). In addition, the amino acids and flavonoids content of L. barbarum after VFD are closer to those of the fresh product (133.7 μmol/g, 5.69 mg/g). Based on the analysis of the drying effect on the physical and chemical properties of L. barbarum, we conclude that VFD is a promising processing technology. However, HD proves to greatly reduce the specific energy consumption and drying time when raising the temperature appropriately, whereas VFD could not achieve the same result by increasing the heating rate of VFD.Practical applicationsIn this paper, based on the mechanism of different drying methods, the quality of L. barbarum products after drying was compared, and the water distribution in the drying process was analyzed. It is found that using VFD technology to dry L. barbarum can improve the production efficiency of L. barbarum industry and the quality of L. barbarum products. Meanwhile, the research results can provide reference for the optimization of VFD system and the scientific formulation of process parameters.

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Section: Resultsmentioning

confidence: 99%

Effects of different drying methods on quality and water distribution of Lycium barbarum

Zeng,

Liu,

et al. 2023

J Food Process Engineering

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Comprehensive Analysis of Adsorption–Desorption Isotherms, Drying Kinetics, and Nutritional Quality of Black Soldier Fly (Hermetia illucens) Larvae

Lehmad,

EL Hachimi,

Lhomme

et al. 2024

Food Biophysics

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Pulsed Electric Fields (PEF) Treatment Prior to Hot-Air and Microwave Drying of Yellow- and Purple-Fleshed Potatoes

Baltacioglu,

Yetisen,

Baltacioglu

et al. 2024

Potato Res.

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This study investigated the impact of pulsed electric fields (PEF) treatment combined with hot-air (HA) and microwave (MW) drying on the quality attributes of yellow and purple potato samples. PEF + HA and PEF + MW treatments showed no significant difference in total phenolic content for yellow potatoes. However, the raw purple sample exhibited significantly higher phenolic content compared to purple PEF1 and PEF3 samples. DPPH antioxidant activity for yellow and purple potatoes ranged from 18.48 to 33.19% with HA drying, and from 21.38 to 39.94% with MW drying. MW drying following PEF treatment was more effective in enhancing antioxidant activity compared to HA drying. However, it was observed that PEF levels had no statistical effect on total monomeric anthocyanin. PEF treatment prior to drying may be recommended in practice as it does not cause structural changes in SEM analysis. According to FTIR results, PEF and drying processes caused some changes in the chemical structure of potato samples. In the PCA results, the untreated purple HA sample exhibited characteristics that were most similar to those of the raw purple potato sample. Conversely, the yellow PEF + MW and untreated yellow with MW samples displayed properties closest to the raw yellow potato samples. According to chemometric analysis, the models exhibit high rCV and rPre values coupled with low RMSEC and RMSEP values and negligible disparities between them, indicating strong correlations between the predicted and reference values.

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Analysis of heat and moisture transfer in the microwave drying of potatoes

Cited by 8 publications

References 48 publications

Effects of different drying methods on quality and water distribution of Lycium barbarum

Effects of different drying methods on quality and water distribution of Lycium barbarum

Comprehensive Analysis of Adsorption–Desorption Isotherms, Drying Kinetics, and Nutritional Quality of Black Soldier Fly (Hermetia illucens) Larvae

Pulsed Electric Fields (PEF) Treatment Prior to Hot-Air and Microwave Drying of Yellow- and Purple-Fleshed Potatoes

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