Contact ultrasound strengthened far-infrared radiation drying on pear slices: Effects on drying characteristics, microstructure, and quality attributes

Liu, Yunhong; Sun, Chengqi; Lei, Yuqing; Yu, Hua; Xi, Huihan; Duan, Xu

doi:10.1080/07373937.2018.1458317

Cited by 41 publications

(42 citation statements)

References 31 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Infrared-assisted spouted bed drying (IR-SBD) is a combined drying technology based on far-infrared drying and spouted bed drying. Far-infrared radiation has the advantages of having a good thermal effect and being energy efficient [7][8][9]. Spouted bed systems can provide pneumatic agitation in the food particle drying process.…”

Section: Introductionmentioning

confidence: 99%

Efficient Production of Dried Whole Peanut Fruits Based on Infrared Assisted Spouted Bed Drying

Zhu

Ren

et al. 2021

Foods

Self Cite

View full text Add to dashboard Cite

The present study is designed to evaluate the effect of infrared assisted spouted bed drying (IR-SBD) on the product quality and energy consumption of whole peanut fruits (including peanut kernels and shells). The dehydration of whole peanuts by means of hot-air drying (HD) and infrared drying (ID) were used as the control groups, and the drying characteristics, energy consumption, microstructure, porosity, hardness and fatty acid content were compared. The results showed that, compared to HD and ID, IR-SBD could reduce the drying time by 40% and 33%, respectively, and reduced energy consumption by 66% and 32%, respectively. During the drying process, the structures of both the peanut shells and peanut kernels underwent significant deformation; specifically, the porosity gradually increased gradually. The maximum porosity value was obtained by the samples dried by means of IR-SBD. Under the three drying conditions, the hardness of the peanut shells first decreased and then increased, while the hardness of the peanut kernels showed a trend of first increasing, then decreasing and finally increasing. Compared to the fresh whole peanuts, the IR-SBD dried samples exhibited a 4.07% decrease in fatty acid. This study shows that IR-SBD is a suitable application for the dehydration process of whole peanuts for the purposes of achieving high-efficiency and -quality production in the industrial sector.

show abstract

Section: Introductionmentioning

confidence: 99%

Efficient Production of Dried Whole Peanut Fruits Based on Infrared Assisted Spouted Bed Drying

Zhu

Ren

et al. 2021

Foods

Self Cite

View full text Add to dashboard Cite

show abstract

“…Egg yolks begin to solidify at 65°C . The temperature of spray drying exceeded the solidification temperature of egg yolks and reached 120°C , under which emulsifying capacity drastically decreased [43,44] . In actual operation, egg yolk lecithin prepared through ultrasonic vacuum drying was partially insoluble in the oil-water mixture.…”

Section: Effects Of Drying Methods On the Emulsifying Capacity Of Eggmentioning

confidence: 98%

Effects of drying methods on the structure and emulsifying capacity of egg yolk lecithin

Xi-ting

Gao

et al. 2020

International Journal of Agricultural and Biological Engineering

View full text Add to dashboard Cite

The purpose of this study was to investigate the effects of different drying methods, including ultrasonic vacuum drying, vacuum drying, vacuum freeze-drying, hot-air drying and spray drying, on the structure and emulsifying capacity of egg yolk lecithin based on Raman spectra. The results showed that ultrasonic vacuum drying and spray drying can induce the vibration of C-N bonds in the polar O-CC -N + head skeleton of egg yolk lecithin. The shift of the peak attributed to the C-N bond from 717 cm −1 to 774 and 772 cm −1 indicated that the vibration of some C-N bonds in the O-CC -N + skeleton had transformed from gauche to trans. Ultrasonic vacuum drying exerted the most intense effect on the CC skeleton of egg yolk lecithin, with the greatest vibration peaks at 1062 cm −1 , 1128 cm −1 , and 1097 cm −1 in the Raman spectra of egg yolks. Specifically, it relieved gauche vibration and strengthened trans vibration in the CC skeleton. Hence, the I gauche /I trans ratio of the egg yolk lecithin processed through ultrasonic vacuum drying decreased. Ultrasonic vacuum drying and spray drying decreased the I 2850 /I 2878 ratio of the vibration peak of C-H bonds in the lipid chains of egg yolk lecithin. The weakening of the symmetric stretching vibration of the C-H bond and the strengthening of antisymmetric stretching vibration indicated that orderliness among the molecular chains of lipid bilayer membranes had increased, whereas liquidity had decreased. The emulsifying capacities were highly significantly different among various egg yolk lecithin samples, in which the highest emulsifying capacity (49.58 m 2 /g) was shown for the egg yolk lecithin prepared through vacuum freeze-drying, and ultrasonic vacuum drying produced the lowest emulsifying capacity (14.77 m 2 /g). This study demonstrated that ultrasonic vacuum drying and spray drying drastically affected the structure of egg yolk lecithin. The appropriate drying method can be selected based on sample volume and production situation.

show abstract

“…The DCU‐FIR drying equipment was manufactured by Henan University of Science and Technology, and the structure and parameters of the dryer have already been described in the literature of Liu, Sun, et al ().…”

Section: Methodsmentioning

confidence: 99%

Effect of contact ultrasonic power on moisture migration during far‐infrared radiation drying of kiwifruit

Liu

Zeng

et al. 2019

J Food Process Engineering

Self Cite

View full text Add to dashboard Cite

In order to explore the effect of direct contact ultrasound (DCU) on moisture migration during far‐infrared radiation (FIR) drying of kiwifruit, the drying characteristics, microstructure, water status, and moisture change of kiwifruit slices during drying were investigated based on scanning electron microscopy (SEM), low‐field nuclear magnetic resonance (LF‐NMR), and magnetic resonance imaging (MRI). The results showed that the drying time at ultrasonic power of 54 W was 40% shorter than that without DCU application. SEM observation verified that higher ultrasonic power could produce more and larger microcapillaries in the microstructure of kiwifruit slices, which was beneficial for moisture migration. LF‐NMR detection indicated that water mobility and distribution in kiwifruits changed during drying. The relative proportion of free water in kiwifruits decreased from 70 to 0% with the prolongation drying time at different ultrasonic powers, the removal time for free water at ultrasonic power of 54 W was 57% shorter than that without DCU application during FIR drying, and higher ultrasonic power could accelerate the shifting of water in different states. MRI results illustrated that the DCU application at higher ultrasonic power could promote moisture migration and water removal during FIR drying, and then increase drying rate. Practical applications Drying is a commonly utilized process method in food and agricultural industry. Far‐infrared radiation (FIR) drying, as one of the modern drying methods, has desirable advantages including high‐energy efficiency and uniform heating. However, it has unsatisfied promoting effect on internal mass transfer. Ultrasound has significant positive effect on moisture diffusion and water removal. In this study, direct contact ultrasound (DCU) was applied in FIR drying of kiwifruit slices. The study verified that the DCU application in FIR drying could promote drying rate, produce loose microstructure, and shorten drying time significantly. The increase in ultrasonic power could accelerate moisture migration and mass transfer to facilitate water removal. Therefore, DCU application with higher ultrasonic power is beneficial to increasing drying rate and reducing drying time of FIR drying, and FIR drying technology combined with DCU is promising in food industry and can be developed for other food products.

show abstract

Contact ultrasound strengthened far-infrared radiation drying on pear slices: Effects on drying characteristics, microstructure, and quality attributes

Cited by 41 publications

References 31 publications

Efficient Production of Dried Whole Peanut Fruits Based on Infrared Assisted Spouted Bed Drying

Efficient Production of Dried Whole Peanut Fruits Based on Infrared Assisted Spouted Bed Drying

Effects of drying methods on the structure and emulsifying capacity of egg yolk lecithin

Effect of contact ultrasonic power on moisture migration during far‐infrared radiation drying of kiwifruit

Contact Info

Product

Resources

About