Effect of combined infrared freeze drying and microwave vacuum drying on quality of kale yoghurt melts

Lao, Yanyan; Zhang, Min; Devahastin, Sakamon; Ye, Yufen

doi:10.1080/07373937.2019.1658600

Cited by 24 publications

(14 citation statements)

References 39 publications

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“…Y. Zhang, Zhu, et al (2020) investigated the application of combined IR and hot air impingement drying for sponge gourd drying and observed that combined drying offered many advantages in minimizing the drying time and better preserving the quality over hot air drying. Lao, Zhang, Devahastin, and Ye (2020) attempted the combination of IR freeze‐drying and microwave vacuum drying to obtain a desirable shape and high‐quality Kale yoghurt melts and found that the combined drying recorded less energy consumption than freeze‐drying (30.56%–46.11%) and IR freeze‐drying (15.54%–34.46%). W. P. Zhang, Chen, et al (2020) developed a new pilot‐scale pulsed vacuum IR drying system for the drying of berries and recommended this as a promising method to produce high‐quality dried berries.…”

Section: Introductionmentioning

confidence: 99%

Drying kinetics of food materials in infrared radiation drying: A review

Delfiya

Prashob

Murali

et al. 2021

J Food Process Engineering

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In recent years, many infrared (IR) and IR-assisted drying methods such as IR-hot air, IRvacuum, IR-microwave, and vibration aided IR-dryer have been reported for drying of food materials due to its rapid drying behavior and less processing time due to high drying rate, consumes less energy, offers better control over temperature, superior quality products, less ecological footprint and also easily it can be combined with other modes of heating technologies. The combination of IR radiation with other drying methods is very promising as it not only improves the drying rate but also preserve the food quality.IR and IR-assisted drying have been proved as a potential drying method for many food products. Drying kinetics of food materials during IR drying is very critical for the design of IR dryer, selection of appropriate drying parameters, product quality maintenance, and control and optimization of the drying process. Therefore, this paper aims to report the optimum process parameters for IR and IR-assisted drying of food materials and its drying kinetics. Similarly, critically reviewed the effect of various factors on the IR drying process such as drying rate, specific energy consumption, effective moisture diffusivity, and activation energy during drying of various food materials.

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Section: Introductionmentioning

confidence: 99%

Drying kinetics of food materials in infrared radiation drying: A review

Delfiya

Prashob

Murali

et al. 2021

J Food Process Engineering

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“…As seen that the shortest time of 800 W condition made the SEC lower than other conditions. Short drying time resulted in less SEC was found in various studies (Apinyavisit et al 2017;Lao et al 2019;Nathakaranakule et al 2019;Paengkanya et al 2015). However, the results of high SEC were due to limitations of the sludge load inside the ovens.…”

Section: Speci C Energy Consumption Of Drying Processesmentioning

confidence: 91%

Comparative Study of Hot Air Drying and Microwave Drying for Dewatered Sludge

Wulyapash

Phongphiphat

Towprayoon

2021

Preprint

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Large amounts of sludge are generated from wastewater treatment in seafood processing industries. Most of the dewatered sludge in Thailand is not utilized and disposed by landfilling. The dried sludge utilization as refuse-derived fuel (RDF) is an alternative solution due to the gross calorific value (GCV), which is greater than 21.9 MJ/kg. However, the key obstacle is its high moisture content of 87.4% (wet basis). Therefore, drying methods using hot air and microwave techniques were investigated for preparing dried sludge. The effects of hot air temperatures (100-150 °C) and microwave power levels (100-800 W) were compared on drying kinetics, specific energy consumption (SEC), and characteristics of the dried products. The results showed that drying times were decreased by increasing the hot air temperatures. In the same way, the increase in microwave power levels decreased the drying time. The application of microwaves contributed to reducing the drying time by more than 46% compared to the hot air. The reduction of drying times resulted in the saving SEC. The GCV of the dried sludge decreased with the decrease in the volatile matter (VM) due to the high component of VM as 79.5-80.3% (dry ash-free basis). The sludge dried by the microwaves showed a lower GCV than the hot air products. However, dried sludges still had high GCV (≥ 20.8 MJ/kg). Furthermore, the minimal variation of the product characteristics demonstrated that the microwave technique could be applied as an alternative drying method with a rapid process compared to the conventional hot air technique.

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“…According to the method of Lao et al [ 17 ], sensory evaluation was conducted on cheese samples with apple polyphenols added. Sensory evaluation indicators were divided into: color (0–3 points), appearance (0–3 points), flavor (0–4 points), and a total of 10 points.…”

Section: Methodsmentioning

confidence: 99%

Effect of Apple Polyphenols on the Antioxidant Activity and Structure of Three-Dimensional Printed Processed Cheese

Deng

Zhao

Cheng

et al. 2023

Foods

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Additives can influence the processability and quality of three-dimensional (3D)-printed foods. Herein, the effects of apple polyphenols on the antioxidant activity and structure of 3D-printed processed cheese were investigated. The antioxidant activities of processed cheese samples with different contents of apple polyphenols (0%, 0.4%, 0.8%, 1.2%, or 1.6%) were evaluated using 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2,2-di(4-tert-octylphenyl)-1-picrylhydrazyl (DPPH) assays. In addition, the rheological properties and structural characteristics of the processed cheeses were investigated using rheometry, Fourier transform infrared spectroscopy, and fluorescence spectroscopy. Then, the final printed products were analyzed for comparative molding effects and dimensional characteristics. it was found that apple polyphenols can significantly improve the antioxidant activity of processed cheese. When the amount of apple polyphenols added was 0.8%, the 3D shaping effect was optimal with a porosity rate of 4.1%. Apple polyphenols can be used as a good antioxidant additive, and the moderate addition of apple polyphenols can effectively improve the antioxidant and structural stability of 3D-printed processed cheese.

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Effect of combined infrared freeze drying and microwave vacuum drying on quality of kale yoghurt melts

Cited by 24 publications

References 39 publications

Drying kinetics of food materials in infrared radiation drying: A review

Drying kinetics of food materials in infrared radiation drying: A review

Comparative Study of Hot Air Drying and Microwave Drying for Dewatered Sludge

Effect of Apple Polyphenols on the Antioxidant Activity and Structure of Three-Dimensional Printed Processed Cheese

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