Effects of catalytic infrared drying in combination with hot air drying and freeze drying on the drying characteristics and product quality of chives

Gu, Chen; Ma, Haile; Tuly, Jamila A.; Guo, Li‐Na; Zhang, Xueli; Liu, Dandan; Ouyang, Ningning; Luo, Xuan; Shan, Yanqin

doi:10.1016/j.lwt.2022.113363

Cited by 43 publications

(27 citation statements)

References 45 publications

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“…Meanwhile, when discussing the lyophilization process of hybrid materials, we can differentiate two types of effects. On the one hand, biomass preserves its structure through freeze-drying compared to thermal drying, , whereas thermal drying causes the collapse of the wet mass. , On the other hand, freeze-drying causes an increase of the porous structure . Combining these two effects with all the results analyzed in our work, we can assume that biomass-clay samples would maintain their structure when compared to thermal drying.…”

Section: Resultssupporting

confidence: 51%

“…27 Meanwhile, when discussing the lyophilization process of hybrid materials, we can differentiate two types of effects. On the one hand, biomass preserves its structure through freeze-drying compared to thermal drying, 28,29 whereas thermal drying causes the collapse of the wet mass. 30,31 On the other hand, freeze-drying causes an increase of the porous structure.…”

Section: Characterization Of Fungal Biomass−clay Interactions 311 Sca...mentioning

confidence: 99%

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Spectroscopic Approach on Bulk and Surface Properties of Fungal Biomass-Clay Adsorbents: Effect of Temperature and Amount of Clay during Synthesis

Olivelli

Schampera

Woche

et al. 2022

Ind. Eng. Chem. Res.

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The physicochemical properties of an enhanced adsorbent material generated by clays and fungal biomass can be modified systematically. We used spectroscopic techniques to investigate the interaction mechanisms between biomass and clay and how surface properties change with synthesis temperature and clay amounts. Biomass-clay complexes were synthesized and either shock-frozen and freeze-dried or dried at 60 °C in the oven. Surface and bulk properties were analyzed by scanning electron microscopy, attenuated total reflectance-Fourier transform infrared (FTIR) spectroscopy, X-ray photoelectron spectroscopy (XPS), and by wettability and surface charge measurements. Interactions of specific biomass-related molecules with clay and changes in physicochemical properties were observed. Higher amounts of clay caused a decrease in particle aggregation while the biomass arranged more evenly. XPS proved interactions due to exchange reactions between Na from the clay and biomass external organic compounds. FTIR, wettability, surface charge, and XPS indicated a less ordered arrangement of the biomass on the clay when drying was performed at 60 °C. The properties of these types of materials define their potential use in future applications. These results indicate the possibility of the selective creation of bioclays: more hydrophobic, with a higher content of organic matter or more specific functional groups on the surface.

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Section: Resultssupporting

confidence: 51%

Section: Characterization Of Fungal Biomass−clay Interactions 311 Sca...mentioning

confidence: 99%

Spectroscopic Approach on Bulk and Surface Properties of Fungal Biomass-Clay Adsorbents: Effect of Temperature and Amount of Clay during Synthesis

Olivelli

Schampera

Woche

et al. 2022

Ind. Eng. Chem. Res.

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show abstract

“…The results showed that as the roasting time extended, the degree of shrinkage increased, and more irregular cracks appeared. Crack development is a direct sign of cell wall damage due to a pressure difference between the exterior and interior of the sample (Gu et al., 2022; Mugodo & Workneh, 2021). During hot‐air heating, heat reaches the surface of the dry solid and transfers through the solid matrix to the deeper part of the material (Jiang et al., 2012).…”

Section: Resultsmentioning

confidence: 99%

Effects of roasting on the chemical compositions, color, aroma, microstructure, and the kinetics of changes in coffee pulp

Sun

Huang

et al. 2023

Journal of Food Science

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Roasting is a critical process that affects the quality attributes of coffee beans; however, how roasting conditions affect the physical, chemical, biological, and organoleptic changes of coffee pulp needs more research. In the present study, we investigated the effects of roasting temperatures and times on chemical compositions and quality attributes of coffee pulp. The results showed that the contents of total soluble sugar (TSS) and free amino acid (FAA) followed a temporal pattern of first increasing and then decreasing under the roasting temperatures between 100 and 160 • C. Total phenolic content (TPC) and antioxidant activity of coffee pulp significantly (p < 0.05) increased after roasting, reaching the maximum values of 83.09 mg gallic acid equivalent (GAE) /g and 360.45 µM 6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid (Trolox) /g, respectively, when coffee pulp was roasted at 160 • C for 18 min. Drying rates of coffee pulp fitted the Logarithmic kinetic model, while color (L*, a*, and b*) changes and 5-caffeoylquinic acid degradation followed the first-order kinetic model. Electronic nose analysis showed that the main aroma compounds of the coffee pulp are sulfur-containing organics that were reduced with the extended roasting time. Scanning electronic microscopy analysis presented the loosened, shrunk, and cracked microstructure on the surface of the roasted coffee pulp, which might contribute to the increased TSS, FAA, TPC, and antioxidant activity of coffee pulp roasted under specific conditions. In conclusion, our research provides valuable information for preparing high-quality coffee pulp tea.

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“…The catalytic reaction takes place below the ignition temperature of the gas and does not produce a flame. The peak wavelength of catalytic electromagnetic radiation energy in the mid‐to‐far infrared range is 3.3–8.0 µm, which coincides with the three absorption peaks of liquid water and can quickly heat high‐moisture materials and remove moisture (Gabel et al., 2006; Gu et al., 2022; Xu et al., 2018).…”

Section: Catalytic Infrared Drying Technology and Applicationmentioning

confidence: 96%

Heat source replacement strategy using catalytic infrared: A future for energy saving drying of fruits and vegetables

Bei,

Yu,

et al. 2023

Journal of Food Science

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Drying is an important process for fruits and vegetables, which requires a lot of heat and the heat sources are mainly coal, electricity, natural gas, and solar energy. Most of the heat is usually wasted due to the long drying process and poor transfer efficiency. The use of coal also pollutes the environment. The national electricity curtailment policy regulates the drying industry. Therefore, the fruits and vegetables drying industry is facing new challenges due to its own development needs and external factors. Catalytic infrared drying (CIR) technology brings solutions to these problems. Compared with other drying technologies, CIR has a high drying efficiency and can effectively reduce the use of electric energy, avoid waste, and minimize pollution of water. However, improper processing conditions still cause quality deficits such as severe browning, and the drying is difficult due to weak infrared penetration. Although CIR has shortcomings, it is still expected to establish an energy‐saving and efficient fruit and vegetable drying system.

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Effects of catalytic infrared drying in combination with hot air drying and freeze drying on the drying characteristics and product quality of chives

Cited by 43 publications

References 45 publications

Spectroscopic Approach on Bulk and Surface Properties of Fungal Biomass-Clay Adsorbents: Effect of Temperature and Amount of Clay during Synthesis

Spectroscopic Approach on Bulk and Surface Properties of Fungal Biomass-Clay Adsorbents: Effect of Temperature and Amount of Clay during Synthesis

Effects of roasting on the chemical compositions, color, aroma, microstructure, and the kinetics of changes in coffee pulp

Heat source replacement strategy using catalytic infrared: A future for energy saving drying of fruits and vegetables

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