Application of infrared radiation in the drying of food products

Huang, Dan; Pei, Yang; Tang, Xiaohong; Luo, Lei; Sundén, Bengt

doi:10.1016/j.tifs.2021.02.039

Cited by 109 publications

(43 citation statements)

References 75 publications

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“…Drying decreases water content to a level that is impossible for the growth of microorganisms and enables high shelf life (Kidoń & Grabowska, 2021). For the quality of dried fruits, shape, color, texture, flavor, and nutritional characteristics are very significant parameters (Huang et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

The effect of different drying methods on total bioactive properties, individual phenolic compounds, rehydration ability, color, and microstructural characteristics of Asian pear

Kayacan

Sağdıç

Doymaz

et al. 2022

Food Processing Preservation

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This study aimed to investigate the effects of FD (freeze drying), USVD (ultrasound‐assisted vacuum drying), HAD (hot air drying). and IRD (infrared drying) methods on drying behavior, total phenolic antioxidant activity, individual phenolic distribution, rehydration capacity, Scanning Electron Microscopy image, and color quality of Asian pear. HAD showed the longest drying period with 420 min and followed by USVD with 345 and IRD with 240 min. The method difference had a significant effect on the total phenolic and antioxidant activity values of the samples (p < 0.05). The TPC, DPPH, and CUPRAC value were found as 111.59–316.40 mg/100 g GAE, 336.94–559.41 mg/100 g TE, and 161.00–859.73 mg/100 g TE, respectively. Samples dried with FD showed the highest TPC and AA values, followed by USVD, IRD, and HAD. The effect of drying techniques on the distribution of phenolic compounds was found to be significant (p < 0.05). HAD and the IRD process caused a decrease in the amount of all identified phenolic compounds. While USVD caused an increase in the amount of Chlorogenic acid, FD did not cause a significant change. Higher HMF results were found in samples dried via IRD followed by HAD. While the porous structure was preserved in the samples dried with FD and USVD, the porosity structure of the samples dried with HAD and IRD completely disappeared. FD and HAD showed the highest and lowest rehydration capacity, respectively. FD and USVD showed lower color change than IRD and HAD. The results of this study showed that USVD and FD can be used as an alternative method to HAD in drying Asian pear. Practical Application Pear fruit is one of the most consumed fruits worldwide. Pear fruit is very sensitive to microbial and enzymatic degradation due to its high sugar, bioactive component, and moisture content. To increase the shelf life of the pear fruit and to ensure consumption throughout the year, it must be subjected to a preservation technique. Drying is one of the main methods used to extend the long shelf life of fruits and vegetables. Undesirable changes may occur in the quality characteristics of fruits during drying. Therefore, determining the appropriate drying method is vital for the quality of the final product. In this study, the effects of different drying methods on many quality characteristics of pear fruit were investigated. This study has the potential to provide a new perspective on the drying of pear fruit.

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Section: Introductionmentioning

confidence: 99%

The effect of different drying methods on total bioactive properties, individual phenolic compounds, rehydration ability, color, and microstructural characteristics of Asian pear

Kayacan

Sağdıç

Doymaz

et al. 2022

Food Processing Preservation

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“…In fact, the technical ability to distinguish molecular stretches has proven to provide specific and sensible information to build discriminating models. However, it is noteworthy that the application for virus detection in food matrices is still little explored, even though infra-red spectroscopy has gained a lot of applicability in the food industry majorly due to its broad applicability and current instrumentation portability [15] , [27] , [43] . Our findings have shown that although food matrices have a variable chemical composition, discrimination of infected samples can be achieved by IR spectroscopy coupled to the adequate chemometric technique, as well as cells and tissues.…”

Section: Resultsmentioning

confidence: 99%

ATR-FTIR spectroscopy and chemometrics as a quick and simple alternative for discrimination of SARS-CoV-2 infected food of animal origin

Tessaro

Mutz

Andrade

et al. 2023

Spectrochimica Acta Part A: Molecular and Biomolecular Spectros

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“…Infrared drying has been successfully used for drying various fruit and vegetables, but this type of drying is not suitable for products sensitive to heat, so it is often combined with other drying methods [ 130 ]. Till now, far-infrared radiation heating assisted pulsed vacuum drying (FIR-PVD) [ 131 ], and a pilot-scale pulsed vacuum infrared drying system (PVID) [ 132 ] was used to dry goji berries.…”

Section: Processing Of Goji Berriesmentioning

confidence: 99%

Health Benefits and Applications of Goji Berries in Functional Food Products Development: A Review

et al. 2022

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Goji berries have long been used for their nutritional value and medicinal purposes in Asian countries. In the last two decades, goji berries have become popular around the world and are consumed as a functional food due to wide-range bioactive compounds with health-promoting properties. In addition, they are gaining increased research attention as a source of functional ingredients with potential industrial applications. This review focuses on the antioxidant properties of goji berries, scientific evidence on their health effects based on human interventional studies, safety concerns, goji berry processing technologies, and applications of goji berry-based ingredients in developing functional food products.

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Application of infrared radiation in the drying of food products

Cited by 109 publications

References 75 publications

The effect of different drying methods on total bioactive properties, individual phenolic compounds, rehydration ability, color, and microstructural characteristics of Asian pear

The effect of different drying methods on total bioactive properties, individual phenolic compounds, rehydration ability, color, and microstructural characteristics of Asian pear

ATR-FTIR spectroscopy and chemometrics as a quick and simple alternative for discrimination of SARS-CoV-2 infected food of animal origin

Health Benefits and Applications of Goji Berries in Functional Food Products Development: A Review

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