Potential application of infrared assisted freeze drying (IRAFD) for banana snacks: Drying kinetics, energy consumption, and texture

Khampakool, Apinya; Soisungwan, Salinee; Park, Sung Hee

doi:10.1016/j.lwt.2018.09.081

Cited by 85 publications

(65 citation statements)

References 36 publications

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“…In our investigation, IRFD provided to improve the crispness of dried chips compared to FD. The trend here also agrees with that reported by Khampakool, Soisungwan, and Park (2019).…”

Section: Hardness and Crispness Evaluationssupporting

confidence: 93%

Comparison of quality aspects and energy consumption of restructured taro and potato chips under three drying methods

Hnin

Zhang

et al. 2019

J Food Process Engineering

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Due to a high variety of health effects, nutritive snacks based on carbohydrate and dietary fibers are receiving growing attention in snack food production. The restructured chips were prepared by mixing of rose powder and other ingredients into restructured taro (TR) and potato (PR). Restructured (TR) and (PR) chips were dried using freeze‐drying (FD), infrared radiation drying (IRD), and hybrid infrared‐assisted freeze‐drying (IRFD) in this study. Investigation of three drying methods in terms of the main quality parameters, namely color, odor, texture, water activity, expansion ratio (ER), and bulk density as well as other quality aspects and energy consumption of two kinds of chips were compared. FD took the highest energy consumption and longest processing time together with the lowest drying rate among them. IRFD chips had the lowest water activity (aw), the total color difference (ΔE), and the highest overall acceptability score of sensory evaluation among them. IRFD had higher crispness and lower energy consumption than FD alone. Moreover, there were no significant differences in crispness between IRFD and commercial chips. IRFD chips contributed better product quality over IRD chips. Results of this work showed that IRFD method has the potential to keep high‐quality aspects for dried restructured chips with saving energy consumption. Practical applications Infrared‐assisted freeze‐drying (IRFD) can save 25–29% of drying time and 43–46% of the total energy consumption in comparison of FD with keeping high‐quality aspects and better product quality than IRD. IRFD method is a novel method for making food products with better color, maintains high‐quality, and less drying time. The research found that hybrid IRFD can produce high‐quality aspects as well as save time and energy consumption for large‐scale industrial production of restructured chips and various food products.

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“…In our investigation, IRFD provided to improve the crispness of dried chips compared to FD. The trend here also agrees with that reported by Khampakool, Soisungwan, and Park (2019).…”

Section: Hardness and Crispness Evaluationssupporting

confidence: 93%

Comparison of quality aspects and energy consumption of restructured taro and potato chips under three drying methods

Hnin

Zhang

et al. 2019

J Food Process Engineering

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“…It provides good quality attributes with low processing temperatures ( Kröncke et al, 2018 ). Although good product quality of FD is advantage, it has limitations as slow processing with the ice sublimation taking a longer time than vaporization ( Khampakool et al, 2019 ). Hybrid FD technologies have been investigated with combination of other drying methods (microwave, infrared, ultrasonic) for rapid FD ( Chakraborty et al, 2011 ; Khampakool et al, 2019 ).…”

Section: Introductionmentioning

confidence: 99%

“…Although good product quality of FD is advantage, it has limitations as slow processing with the ice sublimation taking a longer time than vaporization ( Khampakool et al, 2019 ). Hybrid FD technologies have been investigated with combination of other drying methods (microwave, infrared, ultrasonic) for rapid FD ( Chakraborty et al, 2011 ; Khampakool et al, 2019 ). Recently, the combination of IR and FD showed the efficiency of rapid drying and good quality retention of agricultural product drying ( Baeghbali et al, 2020 ; Khampakool et al, 2019 ).…”

Section: Introductionmentioning

confidence: 99%

Infrared Assisted Freeze-Drying (IRAFD) to Produce Shelf-Stable Insect Food from Protaetia brevitarsis (White-Spotted Flower Chafer) Larva

Khampakool

Soisungwan

You

et al. 2020

Food Sci Anim Resour

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In this study, the potential of infrared assisted freeze-drying (IRAFD) was tested for the production of shelf-stable edible insects: Protaetia brevitarsis larva (larva of white-spotted flower chafer). The IRAFD system was customized using an infrared lamp, K-type thermocouple, controller, and data acquisition system. The infrared lamp provided the sublimation energy for rapid freeze-drying (FD). The IRAFD conditions were continuous IRAFD-5.0 kW/m 2 and IRAFD-5.0 kW/m 2 at different weight reduction (WR) (10%, 20%, and 30%). The continuous IRAFD reduced the drying time to 247 min compared to the 2,833 min duration of FD (p<0.05). The electrical energy could be reduced by more than 90% through infrared radiation during FD (p<0.05). The Page model resulted in the best prediction among the tested drying kinetic models. In terms of quality, IRAFD showed significantly lower hardness, chewiness, and higher protein levels than hot air drying and FD (p<0.05). IRAFD better preserved the glutamic acid (6.30–7.29 g/100 g) and proline (3.84–5.54 g/100 g). The external product appearance after IRAFD exhibited more air pockets and volume expansion, which might result in a good consumer appeal. In conclusion, this study reports the potential of IRAFD in producing shelf-stable and value-added edible insects.

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“…The heating effect is achieved and the movement of molecules is aggravated and altered when a large amount of infrared energy is absorbed by the substance, significantly accelerating the drying process 14 . Khampakool et al 15 . found that, compared to FD, infrared assisted freeze drying (IRAFD) can save up to 69% drying time and 70% electrical energy consumption.…”

Section: Introductionmentioning

confidence: 99%

Effects of infrared freeze drying on volatile profile, FTIR molecular structure profile and nutritional properties of edible rose flower (Rosa rugosa flower)

et al. 2020

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BACKGROUND Infrared freeze drying (IRFD) utilizes infrared radiation as a novel heating source in freeze drying (FD), leading to high‐quality dehydrated products and less drying time. The present study aimed to investigate the effects of IRFD on the drying characteristics (drying time and energy consumption), volatiles, physical structure and nutritional properties of Rosa rugosa flower. In addition, freeze drying (FD) and hot air drying (HAD) were also evaluated in a comparison with the IFRD drying method with respect to product quality parameters. RESULTS Fifty‐six volatile compounds were identified in fresh samples, whereas 53, 51 and 46 volatile compounds were identified in FD, IRFD and HAD samples, respectively. FD and IRFD were relatively more effective than HAD for better retention of volatile compounds of Rosa rugose flower. E‐nose analysis also exhibited similar flavor properties in FD and IRFD samples. The molecular structure properties of FD and IRFD samples measured by FTIR spectroscopy were also similar. As for nutritional properties, HAD dramatically (P < 0.05) reduced the nutritional values of R. rugosa flower after drying. The content of vitamin C (from 14.83 to 12.15 mg 100 g–1), flavonoids (from 478.00 to 333.33 mg 100 g–1) and anthocyanins (from 220.70 to 196.90 mg 100 g–1) in R. rugosa flower is well retained by IRFD and no significant difference (P < 0.05) was observed between FD and IRFD samples. CONCLUSION IRFD was found to be effective in retaining the aroma, structure and nutrition of R. rugosa flower, as well as demonstrating a lower energy consumption and shorter drying time. © 2020 Society of Chemical Industry

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Potential application of infrared assisted freeze drying (IRAFD) for banana snacks: Drying kinetics, energy consumption, and texture

Cited by 85 publications

References 36 publications

Comparison of quality aspects and energy consumption of restructured taro and potato chips under three drying methods

Comparison of quality aspects and energy consumption of restructured taro and potato chips under three drying methods

Infrared Assisted Freeze-Drying (IRAFD) to Produce Shelf-Stable Insect Food from Protaetia brevitarsis (White-Spotted Flower Chafer) Larva

Effects of infrared freeze drying on volatile profile, FTIR molecular structure profile and nutritional properties of edible rose flower (Rosa rugosa flower)

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