Mathematical Modeling and Effect of Various Hot-Air Drying on Mushroom (Lentinus edodes)

Guo, Xiaohui; Xia, Chunyan; Tan, Yurong; Chen, Long; Ming, Jian

doi:10.1016/s2095-3119(13)60265-8

Cited by 37 publications

(20 citation statements)

References 40 publications

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“…Midilli–Kucuk model was also found to be the best model describing the drying characteristic of different foodstuff (Guo et al . ; Moon et al . ; Taghian Dinani et al .…”

Section: Resultsmentioning

confidence: 99%

Dehydration Kinetics and Changes of Bioactive Compounds of Tulip and Poppy Petals as a Natural Colorant under Vacuum and Oven Conditions

Karasu

Kılıçlı

Başlar

et al. 2015

Journal of Food Processing and Preservation

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The aim of this study was to investigate the drying kinetics and thermal degradation of anthocyanin and other phenolic compounds of tulip and poppy petals, as potential source of natural colorant, under both oven and vacuum drying processes at 45, 55 and 65C. The novelty of the study is to be the first attempt on the anthocyanin degradation and drying characteristic of tulip and poppy petals during drying process. Drying rate in vacuum drying was greater than that of oven drying. Drying characteristic of the petals was described by selected six thin layer models. Midilli-Kucuk model was found to be the best model (R 2 > 0.99). Vacuum drying at 55C was the best suitable drying condition for the preservation of anthocyanin content. Total color differences (ΔE) significantly changed, depending on the drying temperature. Lowest ΔE values were obtained in samples dried at 45C for tulip petals and at 65C for poppy petals. PRACTICAL APPLICATIONSColor is one of the most important food quality parameters in the food industry, and both natural and synthetic food colorants are used in the food industry. In recent years, trend for use of natural food colorant has increased due to the negative effects of synthetic colorants on health. Because tulip and poppy flowers are rich in anthocyanin and antioxidant compounds, they have potential use as a natural food colorant. However, these plants are perishable and should be dried immediately in order to prevent fungal deterioration. The stability of anthocyanin and the color of these plants are affected by several factors such as temperature, oxygen, and enzymatic and nonenzymatic reactions during the drying process. Therefore, selection of the most favorable drying condition may be crucial in terms of decreasing loss of the anthocyanin during the drying process.

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“…Midilli–Kucuk model was also found to be the best model describing the drying characteristic of different foodstuff (Guo et al . ; Moon et al . ; Taghian Dinani et al .…”

Section: Resultsmentioning

confidence: 99%

Dehydration Kinetics and Changes of Bioactive Compounds of Tulip and Poppy Petals as a Natural Colorant under Vacuum and Oven Conditions

Karasu

Kılıçlı

Başlar

et al. 2015

Journal of Food Processing and Preservation

View full text Add to dashboard Cite

show abstract

“…Also, we could verify that only Midili (6) model showed the random distribution of the residues for all evaluated conditions; in addition, (Table ) showed low magnitudes of P and Se. Thus, from all of the other mathematical models adjusted to the experimental data, the Midili model was recommended and used to represent the drying kinetics of the wheat under the conditions of this study, in the same way that several researchers have recommended it to represent the drying kinetics of different agricultural products (Guo, Xia, Tan, Chen, & Ming, ; Shi, Zhao, & Pan, ; Shi, Zheng, & Zhao, ; Siqueira, Resende, & Chaves, ).…”

Section: Resultsmentioning

confidence: 99%

Kinetic and physicochemical properties of drying‐ozonation process on wheat grain

Granella

Bechlin

Christ

et al. 2019

J Food Process Preserv

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This study dealt about the thermal and kinetic characteristics of wheat during the drying‐ozonation process (DOP) needed for planning better drying methods that preserve desirable characteristics and minimize energy consumption. For this, ozone gas was applied with the drying air in different conditions, 15 and 45 min ozonation times and drying temperatures at 30, 40, and 50°C on wheat grains. During the drying, moisture ratio reduced, and the Midili model performed the best fit to experimental data. Activation energy to DOP was 30.40 kJ/mol (15 min O3) and 27.21 kJ/mol (45 min O3), being lesser that reference drying of 32.18 kJ/mol. DOP did not influence the ash, protein, lipid, and starch content of exposed wheat grains for 15 min to ozone. However, when the grains were exposed to 45 min of ozone, regardless of the drying temperature used, there was a significant reduction of the starch content. Thus, the results demonstrated an alternative to obtaining energy efficiency during the postharvest stages and preservation of grains quality. Practical applications Food ozonation is a process that ensures adequate sanitation without toxic waste accumulation. The use of ozone into the drying air is a modern method that can contribute to energy improvement and product quality maintenance in agro‐industries. Knowledge of drying‐ozonation process and its kinetic properties as functions of temperature, efficient diffusion of moisture and activation energy are essential for understanding the process, designing dryers and reduction of energy consumption.

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“…As plant‐based foods, fresh mushrooms are porous and contain 80% to 90% of water. The high moisture contents of postharvested mushrooms could promote microbial activity, which would result in rapid deterioration within a day (Antmann, Ares, Lema, & Lareo, 2008; Guo, Xia, Tan, Chen, & Ming, 2014; Walde, Velu, Jyothirmayi, & Math, 2006). The shorter life‐span is problematic for marketing, transportation, and storage.…”

Section: Introductionmentioning

confidence: 99%

Multispectral imaging for predicting the water status in mushroom during hot‐air dehydration

Younas

Liu

et al. 2020

Journal of Food Science

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In-depth understanding of the shifting of water status during dehydration is crucial for obtaining better quality of dried food. In this work, we report a nondestructive method to measure the water status in hot-air dried mushroom via multispectral imaging (MSI) technology combined with chemometric methods. The low-field nuclear magnetic resonance (LF-NMR) measurements were performed as reference. During drying process, the moisture content changed dramatically with notable migration and conversion of different water phases. Partial least squares (PLS), back propagation neural network (BPNN), and least squares-support vector machine (LS-SVM) models were applied to develop quantitative models. Among all, BPNN model showed considerably better performance of prediction with coefficient of determination R 2 c = 0.9829, R 2 p = 0.9639. The results demonstrated that MSI technology combined with chemometric methods is an impressive approach for determination of the water status in hot-air dried mushrooms, which would facilitate infield of food processing by providing applicable and appropriate platform.Practical Application: Experimental investigation of different water status during food processing. Assessment of the potential of multispectral imaging to predict water status. Usage of novel measurement method for food processors.

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Mathematical Modeling and Effect of Various Hot-Air Drying on Mushroom (Lentinus edodes)

Cited by 37 publications

References 40 publications

Dehydration Kinetics and Changes of Bioactive Compounds of Tulip and Poppy Petals as a Natural Colorant under Vacuum and Oven Conditions

Dehydration Kinetics and Changes of Bioactive Compounds of Tulip and Poppy Petals as a Natural Colorant under Vacuum and Oven Conditions

Kinetic and physicochemical properties of drying‐ozonation process on wheat grain

Multispectral imaging for predicting the water status in mushroom during hot‐air dehydration

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