Cold plasma pretreatment improves the quality and nutritional value of ultrasound-assisted convective drying: The case of goldenberry

Ashtiani, Seyed-Hassan Miraei; Rafiee, Mahta; Morad, Mina Mohebi; Martynenko, Alex

doi:10.1080/07373937.2022.2050255

Cited by 51 publications

(19 citation statements)

References 38 publications

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“…The D eff values recorded in this study are within the general range of 10 −12 –10 −8 m 2 /s for drying agricultural materials (Azeez et al, 2019; Miraei Ashtiani et al, 2022). The reasons for these differences in Deff values of different products are related to differences in varieties, cellular structure, initial and final MC, dimensions and sample shape, applied technique, and drying equipment (Miraei Ashtiani, Sturm, & Nasirahmadi, 2017).…”

Section: Resultssupporting

confidence: 76%

“…The D eff values recorded in this study are within the general range of 10 À12 -10 À8 m 2 /s for drying agricultural materials (Azeez et al, 2019;Miraei Ashtiani et al, 2022). The reasons for these differ- The D eff values obtained in this study were comparable to the values of other study reported for lemon slices microwave drying, the values were 1.87 Â 10 À10 to 3.59 Â 10 À10 m 2 /s (Darvishi et al, 2014).…”

Section: Effective Moisture Diffusivitysupporting

confidence: 83%

“…However, hot air drying adversely affects key aspects of food safety, namely nutritional quality and environmental sustainability. Prolonged heat treatment of foods adversely affects organoleptic characteristics and bioactive substances (Miraei Ashtiani et al, 2022). Therefore, new drying methods are needed to reduce energy consumption and improve product quality (Miraei Ashtiani et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

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Influence of convective and microwave drying on Algerian blood orange slices: Drying kinetics and characteristics, modeling, and drying energetics

Adel

Remini

Dahmoune

et al. 2022

J Food Process Engineering

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This research work aims to explore for the first time the effect of two drying processes on Algerian blood oranges (Citrus sinensis [L.] Osbeck): microwave(200, 400, 600, and 800 W) and convective(40 C, 60 C, 80 C, 100 C, and 120 C), on drying characteristics. The drying time was reduced from 90 min at 120 C (rate of 2.00 Â 10 À2 kgH 2 O/ kg dm.min) to 13 min at 800 W microwave output (rate of 28.86 Â 10 À2 kgH 2 O/ kg dm.min). The drying data were fitted to 38 models. Sledz et al. and Midilli and Kucuk models were found to be the best fit to describe drying kinetics for microwave and convective, respectively. The effective diffusivity ranged from 2.07 Â 10 À9 to 15.67 Â 10 À9 m 2 /s for microwave and from 0.07 Â 10 À9 to 1.97 Â 10 À9 m 2 /s for convective drying. The activation energy was estimated to be 8.871 W/g and 33.7 kJ/mol for microwave and convective respectively. The highest energy consumption was obtained by convective drying (0.49 Â 10 7 MJ/kgH 2 O) whereas the highest energy yield was obtained by microwave drying (36.93 Â 10-2 %). Practical ApplicationsDue to the great variability of drying techniques, it is difficult to design the best process for a given product. When choosing a process, several parameters must be considered including precise process control, short drying time, low energy consumption, and high energy efficiency. Blood orange is a seasonal variety, to make it available, drying is one of the most used techniques. Thus, the objective of this study was to compare two drying processes of blood orange slices (microwave, convective). The results of this research allowed to select an alternative technique (microwave) to

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Section: Resultssupporting

confidence: 76%

Section: Effective Moisture Diffusivitysupporting

confidence: 83%

Section: Introductionmentioning

confidence: 99%

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Influence of convective and microwave drying on Algerian blood orange slices: Drying kinetics and characteristics, modeling, and drying energetics

Adel

Remini

Dahmoune

et al. 2022

J Food Process Engineering

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“…This process allows obtaining several dried products that represent several advantages, with new qualitative properties as well as different nutritional and economic values compared to fresh foods. Dried foods have several advantages compared to fresh foods, including reduced storage space, weight and transportation cost, fewer requirements for ease of transportation, and longer retention of nutrients and bioactive compounds (Miraei‐Ashtiani et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

“…Dried foods have several advantages compared to fresh foods, including reduced storage space, weight and transportation cost, fewer requirements for ease of transportation, and longer retention of nutrients and bioactive compounds (Miraei-Ashtiani et al, 2022).…”

mentioning

confidence: 99%

Convective and microwave drying kinetics and modeling of tomato slices, energy consumption, and efficiency

Guemouni

Mouhoubi

Brahmi

et al. 2022

J Food Process Engineering

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This investigation presented presents the drying characteristics, and aimed to predict the drying kinetics of tomato slices (Lycopersicon esculentum MILL.) using convection and microwave methods. Hot air drying was carried out in a ventilated oven at 50, 60, 80, and 100°C temperatures and microwave drying was performed in domestic microwave using 300, 500, 800, and 900 W powers. Twenty‐two mathematical models were undertaken to predict the drying kinetics and the best model was chosen based on the highest R2 values and the lowest root mean square error (RMSE) and χ2 values. Drying kinetics, drying rate variation, diffusivity and energy consumption of both methods were evaluated. Fernando and Amarasinghe model and Sledz model were the best models for convective and microwave drying processes, respectively. Effective moisture diffusivity varied from 0.28 × 10−9 to 2.81 × 10−9 and from 1.32 × 10−9 to 21.52 × 10−9, while the activation energy was 27.64 kJ/mol and 5.71 W/g for convective and microwave drying processes, respectively. The energy consumption increases with increasing temperature or power, the reverse was observed for energy efficiency. Microwave drying process has the advantage of drying time reduction, low‐energy consumption, and high‐drying efficiency at a moderate high‐power level (900 W). Hence, it is recommended to apply this innovative process for drying tomato slices.

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Assessment of microwave drying for rapid and convenient analysis of medicinal plants for quality assurance

Bala,

Dey,

Patra

et al. 2024

Phytochemical Analysis

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IntroductionThe safety and quality of many medicinally important herbs are compromised since farmers and small organizations are involved in the cultivation, aggregation, and primary processing of these herbs. Such organizations often lack adequate quality control facilities. To improve the safety and quality of herbal products, simple, rapid, and affordable quality control systems are required.ObjectivesThe aim of this study was to assess the suitability of microwave oven‐drying for moisture content (MC) determination and sample preparation of herbs in small organizations.MethodsMicrowave oven‐drying (720 W) and convective oven‐drying at 105°C for MC determination were compared. The effects of three different drying methods (microwave oven‐drying, low‐temperature convective drying, and freeze‐drying) on in vitro antioxidant and polyphenol oxidase (PPO) activity were determined, similarity analysis was conducted using HPLC signature spectra, and validation was performed with LC‐MS focusing on one herb.ResultsMicrowave oven‐drying at 720 W significantly reduced the drying time (from hours to minutes), whereas the spatial variation of temperature in convective ovens set at 105°C can cause about 10% underestimation of MC. Microwave oven‐drying showed similar macro‐properties like freeze‐drying and higher extractability (10%–20%) and in vitro antioxidant capacity (33%–66%) and lower PPO activity compared to low‐temperature convective drying. HPLC signature spectra revealed strong similarity of soluble components between freeze‐dried and microwave oven‐dried herbs. LC‐MS analysis demonstrated more common compounds between freeze‐dried and microwave oven‐dried Centella asiatica extracts, whereas convective tray‐dried samples had fewer compounds common with samples obtained by freeze‐drying or microwave oven‐drying.ConclusionsMicrowave oven‐drying is rapid (tens of min) and shows small batch‐to‐batch variation compared to oven‐drying at 105°C. The in vitro antioxidant assays and signature spectra can be used for assessing the source and purity or quality of a specific herb variety.

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Cold plasma pretreatment improves the quality and nutritional value of ultrasound-assisted convective drying: The case of goldenberry

Cited by 51 publications

References 38 publications

Influence of convective and microwave drying on Algerian blood orange slices: Drying kinetics and characteristics, modeling, and drying energetics

Influence of convective and microwave drying on Algerian blood orange slices: Drying kinetics and characteristics, modeling, and drying energetics

Convective and microwave drying kinetics and modeling of tomato slices, energy consumption, and efficiency

Assessment of microwave drying for rapid and convenient analysis of medicinal plants for quality assurance

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