Investigation of Physicochemical and Textural Properties of Brown Rice by Hot Air Assisted Radio Frequency Drying

Mahmood, Naveed; Liu, Yanhong; Saleemi, Mansab Ali; Munir, Zeeshan; Zhang, Yue; Saeed, Rehan

doi:10.1007/s11947-023-03001-8

Cited by 14 publications

(6 citation statements)

References 67 publications

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“…This might be attributed to the use of exhaust air with higher moisture which formed a solid surface layer on dried samples; this layer acted as a barrier to decrease the absorption capability. A previous study showed that brown rice dried using RFHAD exhibited a greater degree of water adsorption in comparison with that of HA samples [78]. Started from an RH of 55% onwards, all dried samples absorbed moisture and showed a rapid change in dry matter in a short time.…”

Section: Moisture Absorption Isothermsmentioning

confidence: 84%

A High-Efficiency Radio-Frequency-Assisted Hot-Air Drying Method for the Production of Restructured Bitter Melon and Apple Chips

Jin,

Zhang,

Mujumdar

2024

Foods

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Nowadays, consumers are increasingly demanding processed food products with high levels of beneficial components. Bitter melon and apple are both nutritious foods rich in bioactive compounds. In this study, restructured bitter melon and apple chips were processed using four drying techniques: hot-air drying with/without exhaust air recirculation (EAR), and radio-frequency-assisted hot-air drying (RFHAD) with/without EAR. The drying characteristics, effective moisture diffusivity (Deff), specific energy consumption (SEC), total energy consumption (TEC), and some selected quality characteristics of the dehydrated chips were evaluated. The experimental results show that the application of radio frequency (RF) energy significantly facilitates water evaporation in the drying material, resulting in a significant (p < 0.05) reduction of drying duration by 31~39% over the experimental test parameters. The higher Deff values obtained from RFHAD and RFHAD + EAR were 6.062 × 10−9 to 6.889 × 10−9 m2/s, while lower SEC values ranged from 301.57 to 328.79 kW·h/kg. Furthermore, the dried products possessed better or fairly good quality (such as a lower color difference of 5.41~6.52, a lower shrinkage ratio of 18.24~19.13%, better antioxidant capacity, higher chlorophyll, total flavonoid, and total phenolic content, a lower polyphenol oxidase activity of 49.82~52.04 U·min−1g−1, smaller diameter and thickness changes, and a lower hardness of 27.75~30.48 N) compared to those of hot-air-dried chips. The combination of RF-assisted air drying and partial recirculating of dryer exhaust air achieved the highest saving in TEC of about 12.4%, along with a lower moisture absorption capacity and no deterioration of product quality attributes. This drying concept is therefore recommended for the industrial drying of several food materials.

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Section: Moisture Absorption Isothermsmentioning

confidence: 84%

A High-Efficiency Radio-Frequency-Assisted Hot-Air Drying Method for the Production of Restructured Bitter Melon and Apple Chips

Jin,

Zhang,

Mujumdar

2024

Foods

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“…RF heating treatment generates heat within a product through the movement of polar molecules and charged ions in an alternating magnetic field. Earlier studies have explored the effect of the RF process on structural and functional changes in proteins, as well as the crystalline structure of starch to provide effective thermal treatment of food grains with better microstructural, textural, and nutritional qualities (Liu et al., 2021; Mahmood et al., 2023). RF waves are a feasible option because of their higher penetration depth and bulk thermal processes, which are vital for the industrial‐scale processing of materials (Oke & Baik, 2022).…”

Section: Effects Of Advanced Thermal Processing On Food Grain Texturementioning

confidence: 99%

“…Therefore, the effect of processes on products requires coherent experimental studies that will produce in‐depth knowledge. The integration of two or more technologies, such as vacuum ultrasonic treatment (Yang et al., 2021), hot‐air‐assisted RF‐drying with tempering (Mahmood et al., 2023), and vacuum‐assisted MW drying (Castillo‐Gironés et al., 2021) can be used to address these challenges. Moreover, further research on thermal and nonthermal techniques and their effects on food structure is required to determine the full potential of these emerging technologies for producing novel foods with enhanced customized texture and functionality.…”

Section: Current Challenges and Future Research Directionsmentioning

confidence: 99%

“…Disorganized starch granules hydrate more quickly during cooking, thus exhibiting a greater tendency for adhesiveness. Longer RF treatment causes denaturation of proteins and gelatinization of starch, decreasing their binding tendency during cooking (Mahmood et al., 2023) (Table 2). Another study reported that neither the foaming stability nor foaming capacity changed for RF‐treated samples.…”

Section: Effects Of Advanced Thermal Processing On Food Grain Texturementioning

confidence: 99%

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Application of emerging thermal and nonthermal technologies for improving textural properties of food grains: A critical review

Mahmood,

Muhoza,

Kothakot

et al. 2023

Comp Rev Food Sci Food Safe

Self Cite

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Emerging nonthermal and thermal food processing technologies are a better alternative to conventional thermal processing techniques because they offer high‐quality, minimally processed food. Texture is important in the food industry because it encompasses several product attributes and plays a vital role in consumer acceptance. Therefore, it is imperative to analyze the extent to which these technologies influence the textural attributes of food grains. Physical forces produced by cavitation are attributed to ultrasound treatment‐induced changes in the conformational and structural properties of food proteins. Pulsed electric field treatment causes polarization of starch granules, damaging the dense outer layer of starch granules and decreasing the mechanical strength of starch. Prolonged radio frequency heating results in the denaturation of proteins and gelatinization of starch, thus reducing binding tendency during cooking. Microwave energy induces rapid removal of water from the product surface, resulting in lower bulk density, low shrinkage, and a porous structure. However, evaluating the influence of these techniques on food grain texture is difficult owing to differences in their primary operation mode, operating conditions, and equipment design. To maximize the advantages of nonthermal and thermal technologies, in‐depth research should be conducted on their effects on the textural properties of different food grains while ensuring the selection of appropriate operating conditions for each food grain type. This article summarizes all recent developments in these emerging processing technologies for food grains, discusses their potential applications and drawbacks, and presents prospects for future developments in food texture enhancement.

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“…Mahmood et al (2022) investigated the effect of RF-HAD on rice drying characteristics, who stated that noticeable improvement in color and taste and the cracking ratio (CR) signi cantly decreased from rice for RF-HAD. Research of Mahmood et al (2023) reported that RF treatment increased the protein solubility of rice and showed a better cooking quality as compared to those of HA-dried samples.…”

Section: Introductionmentioning

confidence: 99%

Effects of hot air assisted radio frequency drying on physicochemical properties of indica-japonica hybrid rice

Dong

Zhu

Lin

et al. 2023

Preprint

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The study was aimed at investigating the effects of hot air assisted radio frequency drying (HA-RFD) on physicochemical properties and aromatic components of indica-japonica hybrid rice. Electrode gap of 9.5 cm and HA temperature of 50 ℃ were determined to the optimal drying conditions for HA-RFD. The results indicated that HA-RFD reduced the drying time by 40% compared to hot air drying (HAD). In addition, HA-RF dried-samples showed significantly higher color, vigor, taste value and less fatty acid value compared to HA dried-ones. While total sulfhydryl content of before and after drying had no significant difference. Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) analysis revealed that HA-RFD had no effect on the protein profile of rice. Changes in volatile components of rice in before and after drying were characterized by GC-IMS, results showed that the content of aldehyde and ester aromatic compounds increased after drying and the content of most volatile components in HA-RF-dried rice was slightly higher than HA dried-samples. Thus, the inference drawn was that HA-RFD technology may be an innovative alternative to existing drying methods such as microwave, HA and other drying technologies.

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Investigation of Physicochemical and Textural Properties of Brown Rice by Hot Air Assisted Radio Frequency Drying

Cited by 14 publications

References 67 publications

A High-Efficiency Radio-Frequency-Assisted Hot-Air Drying Method for the Production of Restructured Bitter Melon and Apple Chips

A High-Efficiency Radio-Frequency-Assisted Hot-Air Drying Method for the Production of Restructured Bitter Melon and Apple Chips

Application of emerging thermal and nonthermal technologies for improving textural properties of food grains: A critical review

Effects of hot air assisted radio frequency drying on physicochemical properties of indica-japonica hybrid rice

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