Effects of ozone application and hot-air drying on orange peel: moisture diffusion, oil yield, and antioxidant activity

This study aims to conduct a systematic review of the literature through bibliometrics and content analysis to raise barriers, data agenda, and a framework to support academics and practitioners of fractional calculus in transport phenomena from the perspectives of food engineering. The structure of the methodological procedure is a selection of studies in the research area, statistical analysis of the data, and content analysis. The Bibliometrix package of software R was used in the bibliometric analysis, being fundamental for the organization of the discussions. Finally, the food engineering area researchers can use the questions, barriers, and research agenda in fractional calculus to solve problems in the studied clusters' processes. Based on the previous knowledge of the researcher, a path was provided to follow the data agenda and the proposed framework, identify insights, and solve a specific problem. As the main contribution, this study presents several applications and the most significant barriers and presents bibliometrics quantifying the theoretical and empirical studies in the area. Nonetheless, this study places the research field of fractional calculus for Food Engineering, Science, and Technology, presenting several applications and the most significant barriers quantifying the theoretical and empirical studies in the area. As a practical contribution, this study presents a research agenda and a framework that can contribute to practitioners applying fractional calculus in process control.

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Fractional calculus to control transport phenomena in food engineering: A systematic review of barriers and data agenda

Matias

Lermen

Bissaro

et al. 2022

“…Citrus fruits with more than 129 million tons were the dominant part of world's horticultural production in 2018, of which 58.4% were orange fruits (Bechlin et al, 2020). The content of bioactive components in orange fruit such as alkaloids, polyphenols, carotenoids, ascorbic acid, and limonoids are significant (Farag et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Energy and exergy analysis of a water bed‐infrared dryer coupled with a photovoltaic‐thermal collector

Rezvani

Mortezapour

Ameri

et al. 2022

Orange is a perishable fruit that is dried to increase its shelf‐life. The main challenge of industrial dryers is their high energy consumption, which accounts for about 12% to 20% of the energy demands of the industry. In the present study, a continuous water bed‐infrared dryer equipped with a photovoltaic‐thermal (PV‐T) collector was presented for orange fruit drying. The designed dryer comprised two main units: the PV‐T air collector and the water bed‐infrared dryer. The PV‐T collector was considered to simultaneously generate electricity and heat required for the hot airflow inside the dryer. The effects of the hot water flow rate (0.05, 0.1, and 0.15 L/min) and the product thickness (3, 5, and 7 mm) on solar heat fraction, final moisture content of the dried oranges, and energy and exergy efficiencies of the dryer were investigated using the factorial test based on a randomized complete block design experiment. The average solar heat fraction increased by 35.1% with increasing the thickness from 3 to 7 mm, and increased by 29.8% with increasing the water flow rate from 0.05 to 0.15 L/min. Rising the water flow rate in the studied range reduced the final moisture content by about 14.7%. The average solar heat fraction, final moisture content as well as energy and exergy efficiencies of the dryer were obtained 0.26–0.61, 9.1%–16.04% wet basis (wb), 26.35%–35.63%, and 3.42%–12.9%, respectively. The best operating condition suggested based on the highest solar heat fraction, energy and exergy efficiencies, and the lowest final moisture content, was the 3‐mm slice thickness of orange and the water flow rate of 0.15 L/min. Practical Applications The main challenge of industrial dryers is their high energy consumption. In the present study, to increase energy efficiency in water bed dryers, a heat source of infrared radiation was deployed on top of the product surface, and a PV‐T collector was used to generate electricity and hot airflow simultaneously. We experimentally investigated the changes in heat fraction of solar energy, final moisture content of dried oranges, and energy and exergy efficiencies of the designed continuous water bed‐infrared dryer equipped with PV‐T collector at different operating conditions.

“…In order to protect and preserve agricultural products, such as vegetables, fruits, herbs, and spices, ozonation is used (Bechlin, Granella, Christ, Coelho, & Paz, 2020;Paulikienė, Venslauskas, Raila, Žvirdauskienė, & Naujokienė, 2020). Ozone, due to the fact that it is a very strong oxidant, actively removes microbiological contaminants, which is particularly important in the case of herbal raw materials.…”

Section: Introductionmentioning

confidence: 99%

Application of ozonation as a clean method of herbs freshness prolongation: Experiment and model construction

Postawa

Klimek

Kapłan

et al. 2021

Ecological food preservation and freshness prolongation is an important issue in the food industry. Most of the common methods required the addition of chemical preservatives which is widely criticized. In this article, a novel approach for herbs keeping by ozonation is presented. The process is studied both in experimental and modeling approaches. The considered parameters were dry mass, L-ascorbic acid concentration, carotenoids, essential oils, flavonoids, and polyphenols content. Also, the antioxidation activity of tested food is verified. The experiment examined the impact of ozonation with concentration up to 0.9 ppm, on the 7-days storage of mint and rosemary in refrigerated conditions. The positive impact of ozone on almost all the tested parameters was proved for moderate concentrations of this factor. The one exception was essential oils, which turned out to be too susceptible for oxidation.The presented mathematical model indicated very good convergence with experimental results-the mean relative error, except essential oil, does not exceed 2% for both of the tested herbs. This indicated clearly that the presented tool can be used for further optimization of the process, with high practical application.