Deep bed rough rice air-drying assisted with airborne ultrasound set at 21 kHz frequency: A physicochemical investigation and optimization

Dibagar, Nesa; Chayjan, Reza Amiri; Kowalski, Stefan Jan; Peyman, Seyed Hossain

doi:10.1016/j.ultsonch.2018.12.011

Cited by 14 publications

(3 citation statements)

References 56 publications

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“…In RSM optimization, input variables are defined as the independent ones and their influence on the response (dependent) variable is explored. Numerous researchers have used RSM and ANFIS to model and optimize the quality and drying process of various crops including okra [22], quince [23], yacon [24], lavender leaves [25], and rough rice [26] for RSM and blackberries [8], almond [20], and yam slices [27] using the ANFIS method.…”

Section: Introductionmentioning

confidence: 99%

Optimization and Prediction of the Drying and Quality of Turnip Slices by Convective-Infrared Dryer under Various Pretreatments by RSM and ANFIS Methods

Taghinezhad

Kaveh

Szumny

2021

Foods

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Drying can prolong the shelf life of a product by reducing microbial activities while facilitating its transportation and storage by decreasing the product weight and volume. The quality factors of the drying process are among the important issues in the drying of food and agricultural products. In this study, the effects of several independent variables such as the temperature of the drying air (50, 60, and 70 °C) and the thickness of the samples (2, 4, and 6 mm) were studied on the response variables including the quality indices (color difference and shrinkage) and drying factors (drying time, effective moisture diffusivity coefficient, specific energy consumption (SEC), energy efficiency and dryer efficiency) of the turnip slices dried by a hybrid convective-infrared (HCIR) dryer. Before drying, the samples were treated by three pretreatments: microwave (360 W for 2.5 min), ultrasonic (at 30 °C for 10 min) and blanching (at 90 °C for 2 min). The statistical analyses of the data and optimization of the drying process were achieved by the response surface method (RSM) and the response variables were predicted by the adaptive neuro-fuzzy inference system (ANFIS) model. The results indicated that an increase in the dryer temperature and a decline in the thickness of the sample can enhance the evaporation rate of the samples which will decrease the drying time (40–20 min), SEC (from 168.98 to 21.57 MJ/kg), color difference (from 50.59 to 15.38) and shrinkage (from 67.84% to 24.28%) while increasing the effective moisture diffusivity coefficient (from 1.007 × 10−9 to 8.11 × 10−9 m2/s), energy efficiency (from 0.89% to 15.23%) and dryer efficiency (from 2.11% to 21.2%). Compared to ultrasonic and blanching, microwave pretreatment increased the energy and drying efficiency; while the variations in the color and shrinkage were the lowest in the ultrasonic pretreatment. The optimal condition involved the temperature of 70 °C and sample thickness of 2 mm with the desirability above 0.89. The ANFIS model also managed to predict the response variables with R2 > 0.96.

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Section: Introductionmentioning

confidence: 99%

Optimization and Prediction of the Drying and Quality of Turnip Slices by Convective-Infrared Dryer under Various Pretreatments by RSM and ANFIS Methods

Taghinezhad

Kaveh

Szumny

2021

Foods

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“…High drying rates, good milling quality, effective disinfestation and disinfection of rough rice, an increase in shelf life rice and improved storage stability of rice bran were achieved through infrared drying [137]. A modified convective dryer incorporating ultrasound intervention resulted in a significant reduction in niacin and TPC losses over a shorter drying time [138]. A comparison of fluidised bed and spouted bed drying for seeds revealed that a fluidised bed dryer had a faster drying rate, whereas a spouted bed dryer was superior in terms of lower specific energy consumption [139].…”

Section: Paddy Dryingmentioning

confidence: 99%

Rice for Food Security: Revisiting Its Production, Diversity, Rice Milling Process and Nutrient Content

et al. 2022

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Rice is food consumed regularly and is vital for the food security of over half the world’s population. Rice production on a global scale is predicted to rise by 58 to 567 million tonnes (Mt) by 2030. Rice contains a significant number of calories and a wide variety of essential vitamins, minerals, and other nutritional values. Its nutrients are superior to those found in maize, wheat, and potatoes. It is also recognised as a great source of vitamin E and B5 as well as carbohydrates, thiamine, calcium, folate, and iron. Phytic acid and phenols are among the phenolic compounds found in rice, alongside sterols, flavonoids, terpenoids, anthocyanins, tocopherols, tocotrienols, and oryzanol. These compounds have been positively linked to antioxidant properties and have been shown to help prevent cardiovascular disease and diabetes. This review examines recent global rice production, selected varieties, consumption, ending stocks, and the composition of rice grains and their nutritional values. This review also includes a new method of paddy storage, drying, and grading of rice. Finally, the environmental impacts concerning rice cultivation are discussed, along with the obstacles that must be overcome and the current policy directions of rice-producing countries.

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“…The ultrasound wave penetrates into the sample tissue, causing porosity in the product and helping to accelerate the outflow of water from the product. Airborne ultrasound drying has been used for many crops, including rice, 21 strawberries, 22 grape skin, 23 food, 24 Kawayika fruit and apple 25 ; however, fewer studies have been conducted to determine the effect of airborne ultrasound on the quality of the dried product. Therefore, to achieve a high quality product and also to reduce cost, it is essential to select the optimum condition of each process variables.…”

Section: Introductionmentioning

confidence: 99%

Influence of high wave sound pretreatment on drying quality parameters of echinacea root with infrared drying

et al. 2021

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BACKGROUND Echinacea is a perennial and herbaceous herb containing the most active phenolic compounds and valuable antimicrobial and antioxidant content, such as chicoric acid, which increases the body immune function. The root of this plant is mainly used in pharmaceutical fields to treat inflammation, kidney infections and colds. In the present study, we investigated the drying of echinacea root in an infrared dryer with airborne ultrasonic pretreatment aiming to determine shrinkage, color changes, extraction, total phenolic content, flavonoid content and radical inhibition of 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH). The experiments were performed in an infrared dryer at three temperature levels of 40, 45 and 50 °C, with ultrasonic pretreatment at frequencies of 2000, 3000 and 4000 Hz and a time duration of 20, 40 and 60 min in three replications. RESULTS Shrinkage and color changes of the samples varied in the range 27.2–6.3% and 39.82–39.64%, respectively. According to all of the evaluated physical and chemical factors, the optimal conditions for echinacea root processing were a drying temperature of 40 °C, a frequency of 3000 Hz and an ultrasound duration of 60 min, in which case shrinkage was 3.35% and color changes were 38.25%. Total phenolic content was 27.41 mg g−1, flavonoid content was 39.36 mg g−1 and DPPH radical inhibition was 34.87%. CONCLUSION Therefore, the use of airborne ultrasound pretreatment demonstrates increased chemical properties compared to the optimal state when drying the echinacea root with an infrared dryer by 54/21–81/64%. Hence, ultrasound pretreatment preserves the quality and quantity of active ingredients in the therapeutic root of Echinacea. © 2021 Society of Chemical Industry.

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Deep bed rough rice air-drying assisted with airborne ultrasound set at 21 kHz frequency: A physicochemical investigation and optimization

Cited by 14 publications

References 56 publications

Optimization and Prediction of the Drying and Quality of Turnip Slices by Convective-Infrared Dryer under Various Pretreatments by RSM and ANFIS Methods

Optimization and Prediction of the Drying and Quality of Turnip Slices by Convective-Infrared Dryer under Various Pretreatments by RSM and ANFIS Methods

Rice for Food Security: Revisiting Its Production, Diversity, Rice Milling Process and Nutrient Content

Influence of high wave sound pretreatment on drying quality parameters of echinacea root with infrared drying

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Deep bed rough rice air-drying assisted with airborne ultrasound set at 21 kHz frequency: A physicochemical investigation and optimization

Cited by 14 publications

References 56 publications

Optimization and Prediction of the Drying and Quality of Turnip Slices by Convective-Infrared Dryer under Various Pretreatments by RSM and ANFIS Methods

Optimization and Prediction of the Drying and Quality of Turnip Slices by Convective-Infrared Dryer under Various Pretreatments by RSM and ANFIS Methods

Rice for Food Security: Revisiting Its Production, Diversity, Rice Milling Process and Nutrient Content

Influence of high wave sound pretreatment on drying quality parameters of echinacea root with infrared drying

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Deep bed rough rice air-drying assisted with airborne ultrasound set at 21 kHz frequency: A physicochemical investigation and optimization