Drying performance and energy consumption of Camellia oleifera seeds under microwave-vacuum drying

Zhang, Dongyan; Huang, Dan; Zhang, Xiyang; Zhao, Hangyi; Gong, Guiliang; Tang, Xiaohong; Li, Lijun

doi:10.1007/s10068-022-01239-0

Cited by 6 publications

(2 citation statements)

References 24 publications

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“…It is crucial to determine the D eff in modeling the drying process of food and other materials that depends on the temperature and humidity of the material. According to Equations (9) and (10), Fick's second law can describe the transfer of moisture in the descending stage of the drying process for nonstable conditions in three‐dimensional and one‐dimensional states, respectively (Hazervazifeh et al, 2018; Zhang et al, 2023).

\frac{\partial M}{\partial t} = \frac{\partial}{\partial x} (D_{eff} \frac{\partial M}{\partial x}) + \frac{\partial}{\partial y} (D_{eff} \frac{\partial M}{\partial y}) + \frac{\partial}{∂z} (D_{eff} \frac{\partial M}{∂z})

\frac{\partial M}{\partial t} = D_{eff} \frac{\partial^{2} M}{\partial x^{2}}

where M is the amount of moisture in the product at any given moment is x , y , and z spatial coordinates, D eff is the effective moisture diffusion (m 2 /s) and t is the drying time (min).…”

Section: Methodsmentioning

confidence: 99%

Infrared and hot drying of saffron petal (Crocus sativus L.): Effect on drying, energy, color, and rehydration

Sharifian

Gharkhloo

Yamchi

et al. 2023

J Food Process Engineering

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In this study, the effect of infrared (IR) and hot air dryers on the drying properties of saffron petals was investigated. Drying of saffron petals was done under three level temperature 40, 50, and 60 C and distance from IR lamps 10, 14, and 20 cm and the main physical and thermal properties were measured. The highest value effective moisture diffusion (D eff ) was evaluated for IR-dried samples at 60 C and 10 cm with 5.57 Â 10 À7 m 2 /s. The lowest value of color changes is related to the sample dried at 40 C at a distance of 20 cm with a color change of 11.99 in the IR dryer. Increasing the drying temperature reduced the drying time and energy consumption and increased the drying rate and D eff . Also, the results showed that Midilli model was selected as the best model for drying saffron petals with an IR and hot air dryer. Practical ApplicationsDue to the importance and sensitivity of saffron petals to the application of heat in the drying process, it is necessary to dry this product like other medicinal plants scientifically. Theoretical research, with the help of mathematical modeling and numerical simulation, provides a powerful and fast tool for analyzing the process of mass and heat transfer under natural drying conditions. Careful study of the drying kinetics of the product, evaluation of parameters affecting the physical quality properties, and the concomitant and reciprocal effects of these parameters is necessary. It can be used in the drying industry of medicinal plants.

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\frac{\partial M}{\partial t} = \frac{\partial}{\partial x} (D_{eff} \frac{\partial M}{\partial x}) + \frac{\partial}{\partial y} (D_{eff} \frac{\partial M}{\partial y}) + \frac{\partial}{∂z} (D_{eff} \frac{\partial M}{∂z})

\frac{\partial M}{\partial t} = D_{eff} \frac{\partial^{2} M}{\partial x^{2}}

where M is the amount of moisture in the product at any given moment is x , y , and z spatial coordinates, D eff is the effective moisture diffusion (m 2 /s) and t is the drying time (min).…”

Section: Methodsmentioning

confidence: 99%

Infrared and hot drying of saffron petal (Crocus sativus L.): Effect on drying, energy, color, and rehydration

Sharifian

Gharkhloo

Yamchi

et al. 2023

J Food Process Engineering

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“…Apart from Se loss, previous research on the effects of vacuum roasting on oil seed has focused on drying performance and energy consumption [13], and there is a lack of literature available regarding the effect of VC roasting on the quality of SER oil compared to conventional DA roasting. In this study, we aimed to use VC roasting to retain more Se and improve the quality of the SER oil, as well as confirming the correlation between selenium loss and the Maillard reaction, lipid oxidation.…”

Section: Introductionmentioning

confidence: 99%

Effect of Vacuum Roasting on Total Selenium Content of Selenium-Enriched Rapeseed, Maillard Reaction Products, Oxidative Stability and Physicochemical Properties of Selenium-Enriched Rapeseed Oil

Xie,

Wang,

Peng

et al. 2023

Foods

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Selenium-enriched rapeseed (SER) is an emerging oil seed. Roasting is beneficial in improving oil yield and promoting the release of micronutrients into SER oil, but high temperatures and dry air lead to selenium loss and fatty acid degradation in SER. To minimize the selenium loss and improve the SER oil quality, this study investigated the effects of vacuum (VC) roasting (90–170 °C for 30 min) on the SER selenium content, Maillard reaction products, oxidative stability, and physicochemical properties of SER oil, with conventional dry air (DA) roasting as the control. The results showed that the selenium loss in VC-roasted SER meals increased from 7.17 to 19.76% (90–170 °C for 30 min), which was 47.13 to 80.48% of that in DA-roasted SER meals, while no selenium was detected in the SER oils. Compared to DA roasting, VC roasting (90–170 °C for 30 min) reduced lipid oxidation products (LOPs), Maillard reaction products (MRPs), and benzo[a]pyrene contents, and increased carotenoids, unsaturated fatty acid contents, reaching a maximum oil yield of 35.58% at a lower temperature (130 °C for 30 min). Selenium contents exhibited a highly significant negative correlation with MRPs and LOPs (p ≤ 0.005). The VC roasting retarded selenium loss and improved SER oil quality compared to conventional DA roasting.

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Effects of different drying methods on the physical characteristics and non-volatile taste components of Schizophyllum commune

He,

Shen,

Wang

et al. 2023

Journal of Food Composition and Analysis

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Drying performance and energy consumption of Camellia oleifera seeds under microwave-vacuum drying

Cited by 6 publications

References 24 publications

Infrared and hot drying of saffron petal (Crocus sativus L.): Effect on drying, energy, color, and rehydration

Infrared and hot drying of saffron petal (Crocus sativus L.): Effect on drying, energy, color, and rehydration

Effect of Vacuum Roasting on Total Selenium Content of Selenium-Enriched Rapeseed, Maillard Reaction Products, Oxidative Stability and Physicochemical Properties of Selenium-Enriched Rapeseed Oil

Effects of different drying methods on the physical characteristics and non-volatile taste components of Schizophyllum commune

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