Combined medium- and short-wave infrared and hot air impingement drying of sponge gourd (Luffa cylindrical) slices

Zhang, Yue; Zhu, Guangfei; Li, Xingyi; Zhao, Yu; Lei, Dengwen; Ding, Guoqiang; Ambrose, Kingsly; Liu, Yanhong

doi:10.1016/j.jfoodeng.2020.110043

Cited by 51 publications

(53 citation statements)

References 33 publications

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“…Reducing roasting time and increasing roasting efficiency are advantages of combining IR with another heating method. e combination of infrared and hot air method has been extensively used for drying and roasting agricultural products, including organic blackberry [16], potato chips [35], sponge gourd slices [36], whole longans [37], pineapple rings [38], and murta berries [39]. e combination of these thermal methods intensifies the transfer of mass and heat, thus reducing the roasting time and energy consumption and increasing production efficiency [40,41].…”

Section: Trends and State Of The Art On Infrared Roasting Technologymentioning

confidence: 99%

Application of Infrared Heating for Roasting Nuts

Bagheri

2020

Journal of Food Quality

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Roasting is a key process in production of nuts. Improving the flavor and crispiness of texture in nuts is considered as a purpose of roasting, which increases the overall acceptance of the product. This review aims to introduce the infrared method as a new technique of roasting and evaluate the quality characteristics of some nuts after infrared roasting. Usually, the traditional roasting methods are time-consuming with high energy consumption and low production efficiency. One of the best ways to decrease roasting time and energy consumption is to provide heat by infrared (IR) radiation. However, the low penetration power of infrared radiation is one of the limitations of this method. The combination of infrared with other thermal methods can overcome this limitation. Studies have been done on roasting of nuts and other foods by different IR roasting methods such as IR, IR-hot air, and IR-microwave roasting methods. This paper reviews the effect of different IR roasting methods on the quality characteristics of roasted pistachio, peanut, hazelnut, almond, sunflower, soybean, and other food products. IR heating has been applied successfully to the roasting of some nuts. The use of infrared roasting has several advantages in comparison with traditional convective roasting methods. According to the results of most of these studies, the combination of infrared with other thermal methods to roast nuts has distinctly improved the potential of the technology as compared to the IR roasting alone.

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Section: Trends and State Of The Art On Infrared Roasting Technologymentioning

confidence: 99%

Application of Infrared Heating for Roasting Nuts

Bagheri

2020

Journal of Food Quality

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“…Infrared ray roasting (IRR) technology, which transfers the energy from the infrared ray generator to the material through radiation, has drawn much attention (Rudobashta & Zueva, 2015; Suri et al., 2019). The molecules absorb the infrared rays and convert the infrared rays into thermal energies (Y. Zhang et al., 2020). In industrial applications, IRR technology is mostly used for drying fruit and vegetables, such as potato, onion, and banana (Lin et al., 2005).…”

Section: Introductionmentioning

confidence: 99%

Effect of infrared ray roasting on oxidation stability and flavor of virgin rapeseed oils

Wang

Zhang

et al. 2021

Journal of Food Science

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Effects of infrared ray roasting (IRR) on the oxidation stability and flavors of virgin rapeseed oil (VROs) at 110−170°C were investigated and compared with traditional roller roasting (TRR). Results showed that IRR samples showed lower acid and peroxides values, higher oxidation stability index, and 2,2‐diphenyl‐1‐picrylhydrazyl radical scavenging activity than TRR ones. IRR samples displayed better thermal expansion of rapeseed for internal fragmentation from microstructures, which facilitated the release of tocophenols (652.63−748.78 mg/kg) and 4‐vinylsyringol (7.54−678.19 mg/kg), compared with TRR ones with tocophenols (652.63−689.28 mg/kg) and 4‐vinylsyringol (7.54−524.18 mg/kg) contributing to better oxidation stability. Moreover, important volatile compounds, including pyrazines, isothiocyanates, nitriles and aldehydes, were formed quantitatively more in IRR than TRR samples, which was attributed to better heat transfer efficiency and internal fragmentation promoting complex reactions inside rapeseed. Therefore, IRR has more positive roasting effects on VROs than TRR. Practical Application Virgin rapeseed oil is a massively consumed flavor vegetable oil, but the traditional high‐temperature roller seed roasting process can cause serious quality problems. Our work applied a novel roasting technology, infrared ray roasting to rapeseed pretreatment. The results show that this new type of roasting technology is more efficient and stable and has important applications in the production of virgin rapeseed oil with better oxidative stability and flavor.

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“…An increase of VD temperature and IR-AID drying temperature, as well as a decrease of MR switch , reduced the total drying time. The higher VD temperature and IR power could accelerate the water molecules present in the poria cubes, thus leading to faster evaporation and drying [12,16]. ANOVA results of Equation (18) suggested that MR switch had a significant effect on the broken ratio of poria cubes during the VIR-AID drying process.…”

Section: Two-stage Vacuum and Infrared-assisted Hot Air Impingement Dryingmentioning

confidence: 99%

“…IR-assisted hot air impingement drying (IR-AID) adopts the advantages of both IR and AID, resulting as a uniform, rapid, and energy-efficient drying process [ 11 ]. Zhang et al [ 12 ] reported that IR-AID was a promising drying technology for high-quality sponge gourd slices, as it significantly reduced its energy consumption. Supmoon [ 13 ] showed that IR-AID led to a higher drying rate, less shrinkage, lower hardness, and less color deterioration for the production of healthy potato chips.…”

Section: Introductionmentioning

confidence: 99%

Vacuum and Infrared-Assisted Hot Air Impingement Drying for Improving the Processing Performance and Quality of Poria cocos (Schw.) Wolf Cubes

Zhang

Chen

Pan

et al. 2021

Foods

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The objective of this study was to develop an efficient drying technology for poria cubes in order to improve product quality. Poria cubes were dried using different methods, including air impingement drying, infrared-assisted air impingement drying, vacuum drying, two-stage vacuum drying, and infrared-assisted air impingement drying. The results were compared with those from hot air drying. For the two-stage drying, the tested conditions were the first stage of vacuum drying with temperatures between 65–85 °C and a switching moisture ratio of 70–90%. The second stage infrared-assisted air impingement drying also had temperatures 65–85 °C. The drying kinetics (effective moisture diffusivity (Deff), Biot number (Bi), and mass transfer coefficient (k) were studied via the product qualities (broken ratio, firmness, microstructure, and water-soluble polysaccharide content) and specific energy consumption (SEC) of the drying processes. The results showed that two-stage drying led to the lowest drying time and energy consumption, and also obtained the best qualities. Box–Behnken experimental design with response surface methodology (RSM) was used to optimize the two-stage operating conditions as 82 °C under vacuum drying until a moisture content of 81% and a temperature of 69 °C with infrared-assisted air impingement drying was achieved. These findings suggested that two-stage vacuum and infrared-assisted air impingement drying is a promising method for producing high quality and energy efficient dried poria cubes.

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Combined medium- and short-wave infrared and hot air impingement drying of sponge gourd (Luffa cylindrical) slices

Cited by 51 publications

References 33 publications

Application of Infrared Heating for Roasting Nuts

Application of Infrared Heating for Roasting Nuts

Effect of infrared ray roasting on oxidation stability and flavor of virgin rapeseed oils

Vacuum and Infrared-Assisted Hot Air Impingement Drying for Improving the Processing Performance and Quality of Poria cocos (Schw.) Wolf Cubes

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