Changes of microwave structure/dielectric properties during microwave freeze‐drying process banana chips

Jiang, Hao; Zhang, Min; Mujumdar, Arun S.; Lim, Rui X.

doi:10.1111/ijfs.12410

Cited by 14 publications

(4 citation statements)

References 21 publications

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“…The electric component of the field sets the molecules in motion (Sarkar, Salauddin, Hazra, & Chakraborty, 2020). Thermal energy is released due to the absorption of electromagnetic field energy during the movement and friction of polar water molecules, which ensures dielectric heating of the object (Jiang, Zhang, Mujumdar, & Lim, 2014). Therefore, the degree of moisture of a substance is a significant factor in influencing the treatment by a microwave field.…”

Section: Resultsmentioning

confidence: 99%

Effect of microwave pretreatment on the exchange energy of forage barley

Belov

Vasilyev

Dorokhov

2021

J Food Process Engineering

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The effect of microwave pretreatment on the exchange energy of forage barley was studied using the developed experimental setup. The novelty of the developed experimental setup in the summation of the power of microwave magnetrons in the waveguide, which provides an increase in productivity up to 50 kg/h while reducing energy consumption to 0.04 kW h/kg. The hypothesis of summation of the power of microwave magnetrons has been confirmed using a computer model in CST Studio. The average combined power of two magnetrons is 13 V A/m2. Using the method of planning the full factorial experiment, experimental studies of microwave pretreatment of forage barley of the second class with an exchange energy of 12 MJ/kg were carried out. Optimized significant factors affecting the pretreatment, such as grain moisture 16.5%, device power level 2, and the height of the waveguide end relative to the grain layer 41.7 mm. With these experimental parameters, the level of the exchange energy of forage barley will be 13.1 MJ/kg, which corresponds to forage barley of the first class. Microwave pretreatment of grain by increasing the exchange energy can increase the nutritional value of grain. Practical applications Increasing the exchange energy and nutritional value of forage barley will increase its digestibility by animals. It is proposed to use the developed microwave setup in agricultural farms to reduce energy consumption for grain pretreatment before feeding animals.

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Section: Resultsmentioning

confidence: 99%

Effect of microwave pretreatment on the exchange energy of forage barley

Belov

Vasilyev

Dorokhov

2021

J Food Process Engineering

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“…But water content of mode 3 at the three levels greatly from each other. Finally, the drying from 40 min to the end, the moisture content characteristics of all were not linear, the reason may be that the dielectric constant and loss factor were too low at the last stage . From Table , different drying strategies need various drying times, and the drying time was different in one mode.…”

Section: Resultsmentioning

confidence: 99%

“…Compared with microwave drying (MD) and microwave hot air drying (MHAD) which are prone to cause non‐uniformity of the product quality as well as colour, texture and moisture content, these drying systems have been confirmed as an alternative drying method for snack foods because non‐uniformity of heating is improved by the flow behaviour of particles in a spouted bed . Much microwave drying work has been carried out to provide information regarding the optimisation of drying parameters in order to the quality, energy consumption and efficiency . With the development of electronic information technology, electronic sensors and mathematical mode systems, online monitoring has become possible in microwave drying.…”

Section: Introductionmentioning

confidence: 99%

Drying based on temperature‐detection‐assisted control in microwave‐assisted pulse‐spouted vacuum drying

et al. 2016

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With this system, a linear temperature-controlled strategy and a three-step temperature-controlled strategy can improve product quality and heating non-uniformity compared to constant temperature control, but need greater energy consumption and longer drying time. A temperature-detection-assisted control system was developed for providing various drying strategies as a suitable alternative in making a snack product. © 2016 Society of Chemical Industry.

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“…The effects of various treatments (microwave drying, ultrasonication and irradiation) on physical and chemical properties of bananas were studied by Jiang et al . (), Orsuwan and Sothornvit () and Reddy et al . ().…”

Section: Introductionmentioning

confidence: 98%

Effects of Drying on Stability of Nutrients in Banana Pseudostem in SpeciesMusa balbisianaandMusa acuminata

Srzednicki

Arcot

2016

Journal of Food Processing and Preservation

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Banana pseudostem is known to be beneficial to health, but so far is rarely used by the food industry. Pseudostems from two banana species (Musa balbisiana and Musa acuminata) were dried in a cabinet dryer. Four drying treatments were chosen for Musa balbisiana: 40C without (BP40) and with 3 min blanching at 70C (BP40B), 50C without (BP50) and with 3 min blanching at 70C (BP50B). BP50 resulted in lowest moisture content (4.4%), highest drying efficiency, ash (14.0%), total mineral content (6579.3 mg/100 g) and whitest colour. There was no significant difference (P > 0.05) between treatments in protein, fat and carbohydrate contents. Since BP50 was the most efficient treatment, it was also selected for drying of Musa acuminata. Musa acuminata pseudostem had higher moisture, protein, ash and mineral content but no significant difference (P > 0.05) was observed in the fat and carbohydrate values between the two banana species. PRACTICAL APPLICATIONSThis paper reveals the most appropriate processing steps (blanching and drying) for pseudostem of two main banana species. Bananas are among the most widely grown crops in the tropical and sub-tropical areas of the world. However, the pseudostem, although consumed in a number of countries, has so far not been considered as a valuable raw material for human nutrition. This paper describes the effects of blanching and drying conditions on the nutritionally useful components for human population.

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Changes of microwave structure/dielectric properties during microwave freeze‐drying process banana chips

Cited by 14 publications

References 21 publications

Effect of microwave pretreatment on the exchange energy of forage barley

Effect of microwave pretreatment on the exchange energy of forage barley

Drying based on temperature‐detection‐assisted control in microwave‐assisted pulse‐spouted vacuum drying

Effects of Drying on Stability of Nutrients in Banana Pseudostem in SpeciesMusa balbisianaandMusa acuminata

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