Novel Combined Freeze-Drying and Instant Controlled Pressure Drop Drying for Restructured Carrot-Potato Chips: Optimized by Response Surface Method

Yi, Jianyong; Hou, Chunsheng; Bi, Jinfeng; Zhao, Yuanyuan; Peng, Jian; Liu, Changjin

doi:10.1155/2018/6157697

Cited by 11 publications

(13 citation statements)

References 31 publications

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“…It was noticed that a round shiitake mushroom was produced by FD (Figure B,b), which was resemble to the fresh sample (Figure A,a), indicating a limited shrinkage. FD achieve the purpose of drying by means of water sublimation at low drying temperature, consequently, it built a rigid bulk structure and avoided shrinkage and collapse of the parenchyma cells (Yi et al, ). In addition, mushroom shrinkage was alleviated through FIRD (Figure C,c), which was better than that of the samples dried by HPD, HAD, and DIC.…”

Section: Resultsmentioning

confidence: 99%

“…Shiitake mushrooms were firstly frozen at −80°C for 8 h in a refrigerator (Peng et al, ), and then dried in a lab‐scale freeze dryer (Labconco Equipment Co., Fort Scott, KS). The pressure of the treatment chamber was controlled at 0.37 mbar and the chamber was equipped with a condensate collector at −50°C (Yi et al, ). The drying temperature was set at 25°C.…”

Section: Methodsmentioning

confidence: 99%

“…The DIC process was conducted according to a previous report with some modification (Yi et al, ). Briefly, in the first stage of drying, shiitake mushrooms were dried by HAD at 60°C for 8 h with the blower speed of 2.11 m/s.…”

Section: Methodsmentioning

confidence: 99%

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Evaluation of sensory, textural, and nutritional attributes of shiitake mushrooms (Lentinula edodes) as prepared by five types of drying methods

Zhao

et al. 2019

J Food Process Engineering

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The effect of freeze drying (FD), far‐infrared radiation drying (FIRD), heat pump drying (HPD), hot air drying (HAD), and hot air combined instant controlled pressure drop drying (DIC) were compared on the drying efficiency and quality attributes of dried shiitake mushrooms. The results showed that in comparison with the HPD, HAD, and DIC, the FIRD shiitake mushroom exhibited better appearance with less shrinkage and lower ΔE (6.10), lower hardness (34.82 N), and higher rehydration ratio (7.55), which were more resemble to those of the FD sample. Besides, a significantly higher (p < 0.05) retention of protein was found in the FD and FIRD sample (2.47 mg/g and 2.30 mg/g), as well as higher retention of polysaccharide (1.79 mg/g and 1.39 mg/g). In addition, FIRD shiitake mushroom were superior to FD product in terms of saving drying time as 66.25% and exhibiting maximum numbers of flavor components, among which specific sulfides showed the highest percentage (24.59%). Therefore, the FIRD dried shiitake mushroom obtained a better overall quality among the products dried by the five drying methods. Practical applications Shiitake mushrooms are wildly planted edible fungi, which are consumed mostly in dried form around the word. Recently, the demand of efficient application have promoted an increasingly use of novel drying technologies in mushroom processing. This study presents comprehensive evaluations on some vital quality attributes of shiitake mushrooms using five drying methods that already commercialized in China. FIRD was more suitable to produce dried shiitake mushrooms with desirable appearance and texture, as well as relatively rich flavor and nutrients.

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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

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Evaluation of sensory, textural, and nutritional attributes of shiitake mushrooms (Lentinula edodes) as prepared by five types of drying methods

Zhao

et al. 2019

J Food Process Engineering

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“…DIC gives controlled texture expansion and the last phase of drying can be achieved more rapidly, thus reducing energy consumption and hence processing costs [42]. Considering quality and energy consumption, a combination of DIC and FD has been perfectly adapted to jackfruit bulb chips [23], jackfruit bulb chips [43], mango, pitaya, and papaya fruit chips [44] and carrot-potato chips [45]. In a comparative drying study among instant controlled pressure drop-assisted freeze drying (FD-DIC), instant controlled pressure drop assisted hot air drying (AD-DIC), and freeze drying (FD) performed on jackfruit bulb chips, [38] proved that chips treated by FD-DIC showed an excellent quality than other drying methods.…”

Section: Freeze-explosion Puff Dryingmentioning

confidence: 99%

Trends in Approaches to Assist Freeze-Drying of Food: A Cohort Study on Innovations

Waghmare

Choudhary

Moses

et al. 2021

Food Reviews International

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Freeze drying has been a very successful technology in the food and pharma industries, particularly owing to the benefits it offers in terms of product quality. It is most recommended for high value foods and those that contain heat-sensitive ingredients. Over the years, to meet industry requirements, several variants of the freeze drying technology have been developed, even to meet specific drying applications. The process of freeze drying is highly energy-intensive and time-consuming. Nevertheless, innovative techniques are available with the potential to produce products at reduced drying times and lower cost, whilst being environment-friendly and maintaining freeze dried quality. This review summarizes advances in the application of infrared, microwave, ultrasound, pulsed electric field, and other techniques as pre-treatments and/or to assist conventional freeze drying processes. Freeze drying combined with other techniques can provide more benefits in terms of energy, time, and cost savings. The most important benefit is that it can maintain the quality of the end-product by conserving its sensorial properties and retaining more nutrients.In this review article, comparative studies have been presented to describe these aspects. Such techniques to assist the freeze drying process can be linked well with sustainable food processing strategies, particularly considering a significant reduction in energy requirements.

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“…All of the carrot and potato sticks were steamed for 30 min, and then were blended using a mixer (JYL-C022, Mixer, Joyoung Co., Ltd, Shandong, China), with a mixed ratio of 1:1 w/w to guarantee an excellent organoleptic quality according to our previous study. 20 The mixed puree was then poured into plastic molds (5 cm × 5 cm × 5 mm) and pre-dried in a hot air dryer at 70°C for 3.5-4 h until the moisture content reached 0.25-0.30 g/g db. The semi-dried samples were then subjected to DIC treatment under the conditions mentioned above, except that the equilibrium temperature and time were 90°C and 10 min, respectively.…”

Section: Preparation Of Carrot Chipsmentioning

confidence: 99%

Evaluation of processing methods and oral mastication on the carotenoid bioaccessibility of restructured carrot chips

Zhao

et al. 2020

J Sci Food Agric

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BACKGROUND Carrot carotenoids are typically located in chromoplasts, forming a crystalline substructure. Cell walls and chromoplasts therefore constitute two major physical barriers to the release of carotenoids from the food matrix during digestion. The release of carotenoids from these physical barriers is supposed to be substantially affected by mechanical factors during food processing and oral mastication. Given the implications of this, the effects of four different processing procedures, and various mastication levels, on the carotenoid bioaccessibility of carrot chips were evaluated. RESULTS Restructuring and drying methods substantially affected the carotenoid bioaccessibility of carrot chips. The highest carotenoid bioaccessibility was obtained for the air‐dried combined with instant pressure‐drop‐dried (AD‐DIC) restructured chips. Although the fresh carrots possessed the highest carotenoid content, their bioaccessibility was lower than that of the carrot chips. The evolution of the particle sizes of the samples was responsible for the changes in carotenoid bioaccessibility due to oral masitication. The particle size of the fresh carrots decreased with increasing oral masitication, which favored carotenoid bioaccessibilty. However, the restructured chips that combined freeze drying with instant pressure‐drop drying (R‐FD‐DIC) demonstrated the opposite trend, probably caused by the severe aggregation of the sample during digestion, which compromised the effect of mastication on the release of carotenoid. CONCLUSION Data regarding the effects of the drying process and oral mastication digestion behavior on the samples suggested that AD‐DIC‐dried restructured carrot chips are effective in enhancing carotenoid bioaccessibility, which explains the key factors involved in the release of carotenoids from carrot chips prepared by different processes. © 2020 Society of Chemical Industry

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Novel Combined Freeze-Drying and Instant Controlled Pressure Drop Drying for Restructured Carrot-Potato Chips: Optimized by Response Surface Method

Cited by 11 publications

References 31 publications

Evaluation of sensory, textural, and nutritional attributes of shiitake mushrooms (Lentinula edodes) as prepared by five types of drying methods

Evaluation of sensory, textural, and nutritional attributes of shiitake mushrooms (Lentinula edodes) as prepared by five types of drying methods

Trends in Approaches to Assist Freeze-Drying of Food: A Cohort Study on Innovations

Evaluation of processing methods and oral mastication on the carotenoid bioaccessibility of restructured carrot chips

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