Effects of different drying methods on drying kinetics, physicochemical properties, microstructure, and energy consumption of potato (<i>Solanum tuberosum</i> L.) cubes

Wang, Hui; Liu, Zi-Liang; Vidyarthi, Sriram K.; Wang, Qinghui; Gao, Lei; Li, Bo-Rui; Wei, Qing; Liu, Yanhong; Xiao, Hong‐Wei

doi:10.1080/07373937.2020.1818254

Cited by 64 publications

(35 citation statements)

References 53 publications

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“…Therefore, the entire drying occurred in the falling rate period, and a continuous reduction in MR revealed that diffusion governs mass transfer. A similar phenomenon was found on pistachio kernel (Jahanbakhshi et al, 2020), potato cubes (Wang et al, 2020), and shiitake mushrooms (Qi et al, 2014). Besides, the heat-dried GBS (HAD, ID, and PVD) had a sharp falling rate compared to FD (Figure 1a).…”

Section: Drying Kineticssupporting

confidence: 73%

“…These can be solved mainly by artificial drying processes such as hotair, microwave, vacuum, infrared, and freeze-drying, which can shorten drying time, develop desirable products and increase food bioactivity Bozkir, 2020;Kaveh, Jahanbakhshi, Taghinezhad, & Abbaspour-gilandeh, 2018;Wang et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

“…Drying is an important processing technique mainly used to inactivate microorganisms, facilitate food transport, and make it possible to access and use the dried product irrespective of the season (Jahanbakhshi, Kaveh, & Sharabiani, 2020; Osae et al, 2020; Wang, Liu, Vidyarthi, Wang, & Gao, 2020). The natural method of drying is a traditional approach that dries by air and sun.…”

Section: Introductionmentioning

confidence: 99%

“…Besides, product quality could be low, which significantly reduces the economic benefits of farmers. These can be solved mainly by artificial drying processes such as hot‐air, microwave, vacuum, infrared, and freeze‐drying, which can shorten drying time, develop desirable products and increase food bioactivity (Abbaspour‐Gilandeh & Jahanbakhshi, 2019; Bozkir, 2020; Kaveh, Jahanbakhshi, Taghinezhad, & Abbaspour‐gilandeh, 2018; Wang et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

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Effect of pulsed‐vacuum, hot‐air, infrared, and freeze‐drying on drying kinetics, energy efficiency, and physicochemical properties of Ginkgo biloba L. seed

Boateng

Soetanto

Xiaoming

et al. 2021

J Food Process Engineering

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In this research, Ginkgo biloba L. seeds (GBS) were freeze-dried, infrared-dried, hotair dried, and pulsed-vacuum dried. A detailed analysis of their drying kinetics (drying curve, drying rate curve, effective moisture diffusivity, mathematical modeling), shrinkage and energy efficiency (specific moisture extraction, specific energy consumption), and physicochemical properties (soluble solids, total sugar, reducing sugar, ascorbic acid, phenolics, and tannins) were performed. Results showed drying methods had various effects on different indexes and were confirmed by principal component analysis. The drying process occurred in the falling-rate period. The effective moisture diffusivity values amongst various drying methods ranged from 3.5 × 10 −8 to 7.6 × 10 −8 m 2 /s, which were within the normally expected range for food materials. The exponential model best fitted the experimental results for drying with coefficient of determination (R 2 ) > .981 and root mean square error, sum of square error, and reduced chi-square closer to zero than the parabolic and inverselogarithmic (Log3p1) models. The freeze-dried GBS had the highest nutritional (statistically the same with the fresh GBS) and lower shrinkage; nevertheless, it had the lowest moisture extraction rate and the highest energy consumption. Hot-air dried GBS had the highest shrinkage and lowest nutritional retention. Infrared-dried GBS was superior with the highest non-tannic phenolic, proanthocyanidins content, effective moisture diffusivity, drying rates, and energy efficiency. The current findings indicate that infrared drying is a promising drying technology for GBS and has the potential to be applied on a commercial scale. Practical applicationGinkgo seeds (GBS) are utilized as functional food across Asia. In China, ginkgo trees' extensive cultivation has surpassed market requirements, as GBS production could reach 60,000 tons per year. Therefore, there is an urgent need to find new opportunities to take advantage of the availability and usage of GBS regardless of the season and overcome the situation that GBS usage only remains at incipient phases of home-cooked recipes. Drying is a common approach to preserve foods'.Nonetheless, there are some drawbacks to conventional drying method, such as low energy efficiency, lengthy process periods, and a decline in quality attributes.

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Section: Drying Kineticssupporting

confidence: 73%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Effect of pulsed‐vacuum, hot‐air, infrared, and freeze‐drying on drying kinetics, energy efficiency, and physicochemical properties of Ginkgo biloba L. seed

Boateng

Soetanto

Xiaoming

et al. 2021

J Food Process Engineering

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“…The infrared method is one of the recent approaches used in the drying of food products, this method often applied in combination with convective methods and its goal is to accelerate the process of drying, reduce the energy consumption and improve the quality of the final product [ 7 ]; for instance, a hybrid convective-infrared (HCIR) dryer was used to dry blackberry [ 7 , 8 ] and potato [ 9 ]. Today, various pretreatments have been employed to reduce the drying time and improve the quality of the crops.…”

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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Effects of different drying methods on the contents of active ingredients of Saposhnikovia divaricata (Turcz.) Schischk and optimization of the drying process by response surface methodology

Sun,

Tang,

Song

et al. 2023

Phytochemical Analysis

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IntroductionSaposhnikovia divaricata (Turcz.) Schischk is one of the most widely used Chinese herbs worldwide. It has anti‐inflammatory and analgesic properties and hence has a high clinical value. As the moisture level in S. divaricata is high after harvest, it requires drying.ObjectiveWe aimed to find a scientific drying method and optimize the drying conditions of the best drying method of S. divaricata using response surface methodology (RSM).MethodologyThe effects of 4 different drying methods on the contents of prim‐O‐glucosylcimifugin, cimifugin, 5‐O‐methylvisamminol, and sec‐O‐glucosylhamaudol were determined using high‐performance liquid chromatography. Chroma, the rehydration ratio, and active component content were used as indices, and slice thickness, drying temperature, and drying time were used as independent variables to optimize the drying conditions of the optimal drying method of S. divaricata using RSM combined with the Box–Behnken design.ResultsThe results showed that the optimal drying conditions were as follows: slice thickness, 4.00 mm; drying temperature, 60°C; and drying time, 15 h.ConclusionUnder optimal drying conditions, the measured values were extremely close to the predicted values. The results of variance analysis showed that the model had a high degree of fit and the drying conditions of S. divaricata were optimized successfully.

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Effects of different drying methods on drying kinetics, physicochemical properties, microstructure, and energy consumption of potato (Solanum tuberosum L.) cubes

Cited by 64 publications

References 53 publications

Effect of pulsed‐vacuum, hot‐air, infrared, and freeze‐drying on drying kinetics, energy efficiency, and physicochemical properties of Ginkgo biloba L. seed

Effect of pulsed‐vacuum, hot‐air, infrared, and freeze‐drying on drying kinetics, energy efficiency, and physicochemical properties of Ginkgo biloba L. seed

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

Effects of different drying methods on the contents of active ingredients of Saposhnikovia divaricata (Turcz.) Schischk and optimization of the drying process by response surface methodology

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