Power density control in microwave assisted air drying to improve quality of food

Kone, Kisselmina Youssouf; Druon, Cyril; Gnimpieba, Etienne Z.; Delmotte, Michel; Duquenoy, Albert; Laguerre, Jean‐Claude

doi:10.1016/j.jfoodeng.2013.06.044

Cited by 60 publications

(28 citation statements)

References 36 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Firstly, if the applied power is kept constant during drying (as is the case in most studies in the literature), the energy density delivered to the product, which can be evaluated by the specific power applied (i.e., the ratio between the applied MW power and the mass product) increases during drying. Koné et al [85] showed that this evolution was exponential with drying time in the case of drying of tomatoes by microwaves/hot air. In other words, more and more energy is being supplied to the product when less and less is needed.…”

Section: Dielectric and Microwavementioning

confidence: 99%

“…The only solution to control the quality of the product during a microwave drying is therefore to control the energy supply by adapting the specific power as a function of the moisture content by acting on the power applied. By applying such a strategy, Koné et al [85] succeed in drying of tomato by microwave/hot air with an improvement in the colour of the dried product and in the residual content of lycopene. We may conclude by saying that the management of the energy supplied to the product during drying and the optimization techniques may be useful for the control of microwave drying in terms of organoleptic and nutritional qualities and energy consumption.…”

Section: Dielectric and Microwavementioning

confidence: 99%

See 1 more Smart Citation

Functional Dehydrated Foods for Health Preservation

Morais

Dammak

et al. 2018

Journal of Food Quality

View full text Add to dashboard Cite

The market of functional foods has experienced a huge growth in the last decades due to the increased consumers’ awareness in a healthy lifestyle. Dried fruits constitute good snacks, in alternative to salty or sweet ones, and food ingredients due to their taste and nutritional/health benefits. Bioactive molecules are interesting sources to develop functional foods, as they play a major role in improving the health status and minimizing disease risks. The bioactive compounds most widely discussed in literature are presented in this review, for example, polyphenols, phytosterols, and prebiotics. Different technologies to dry bioproducts for producing functional foods or ingredients are presented. New drying techniques for the preservation of bioactive compounds are proposed, focusing more specifically on dielectric drying. A discussion on the techniques that can be used to optimize drying processes is performed. An overview on dehydrated plant based foods with probiotics is provided. The microorganisms used, impregnation procedures, drying methods, and evaluated parameters are presented and discussed. The principal bioactive compounds responsible for nutritional and health benefits of plant derived dried food products—fruits and vegetables, fruits and vegetables by-products, grains, nuts, and algae—are presented. Phytochemical losses occurring during pretreatments and/or drying processes are also discussed.

show abstract

Section: Dielectric and Microwavementioning

confidence: 99%

Section: Dielectric and Microwavementioning

confidence: 99%

Functional Dehydrated Foods for Health Preservation

Morais

Dammak

et al. 2018

Journal of Food Quality

View full text Add to dashboard Cite

show abstract

“…Obviously, frequency use is admitted to have a leading role in MW efficacy and its penetration capacity within the food; it better averts hotspot effects (Goksoy et al, 2000;Venkatesh and Raghavan, 2004;Cherbanski et al, 2013). That is, pulsed MW heating with frequency sweeper has clearly proved its reliability in controlling bacterial contamination and averts uneven thermal distribution within the sample (Huang and Sites, 2007;Hung et al, 2006;Yang and Gunasekaran., 2004;Gentry et al, 2005;Kone et al, 2013;Vadivabal et al, 2010;Brow et al, 1999).…”

Section: Impact On Food Qualitymentioning

confidence: 99%

Microbiological comparison of microwave and traditional thawing processes for poultry meat

Krifi¹,

Amine²,

Makram³

2014

Afr. J. Microbiol. Res.

View full text Add to dashboard Cite

Health agencies official has been convinced of the efficiency of microwave based process mainly due to its bactericidal property and safety (non-ionizing radiation). However, many biotechnological aspects of this new method are still unknown and have raised safety concerns. This study aimed to validate the application of the thawing process of a large poultry meat block under high frequency microwave oven (2.45 Ghz within 60 s). Compared to the traditional thawing method (4°C for 48 h), we combined a visual observation and bacteriological analysis. The microwave thawing process was clearly faster than the conventional process, by at least three times. Both microwaved samples and control samples complied with the standard requirements, even after five weeks of microbial-screening of total mesophilic flora, fecal coliforms, sulfite-reducing anaerobic, Staphylococcus aureus and Salmonella. In the exposure to microwave, there was also less loss of water compared to the traditional method (2.33±0.21 l < 3.45±0.21 l). Although it showed overheating signs due to the high frequency used, it did not compromise the shelf life of the product. We validated the microbial-safety of the microwave thawing process; however, adjusting the frequency would result in better quality output and alleviate side effects in the frozen poultry.

show abstract

“…Combination drying methods (MW/IR drying assisted with hot air/VC, MW and IR combination) were introduced to compensate for the aforementioned drawbacks of individual drying methods. Several studies reported that combination drying methods promote faster drying time with rapid moisture diffusion and less change in color than in HA drying (Koné et al, 2013;Zhao et al, 2013;Wojdyło et al, 2014;Wu et al, 2014;Salim et al, 2016). Freeze-drying was considered a novel drying method in which frozen food or agricultural products could be dried by the sublimation of ice (Oetjen, 2000).…”

Section: Introductionmentioning

confidence: 99%

Drying Characteristics of Agricultural Products under Different Drying Methods: A Review

Lee

Park

Lee

et al. 2016

Journal of Biosystems Engineering

View full text Add to dashboard Cite

Purpose: Drying is one of the most widely used methods for preserving agricultural products or food. The main purpose of drying agricultural products is to reduce their water content for minimizing microbial spoilage and deterioration reaction during storage. Methods: Although numerous drying methods are successfully applied to dehydrate various agricultural products with little drying time, the final quality of dried samples in terms of appearance and shape cannot be guaranteed. Therefore, based on published literature, this review was conducted to study the drying characteristics of various agricultural products when different drying methods were applied. Results: An increase in the drying power of sources-for example, increase in hot air temperature or velocity, infrared or microwave power-and the combination of drying power levels can reduce the drying time of various agricultural products. In addition, energy efficiency in drying significantly relies on the compositions of the dried samples and drying conditions. Conclusions: The drying power source is the key factor to control entire drying process of different samples and final product quality. In addition, an appropriate drying method should be selected depending on the compositions of the agricultural products.

show abstract

Power density control in microwave assisted air drying to improve quality of food

Cited by 60 publications

References 36 publications

Functional Dehydrated Foods for Health Preservation

Functional Dehydrated Foods for Health Preservation

Microbiological comparison of microwave and traditional thawing processes for poultry meat

Drying Characteristics of Agricultural Products under Different Drying Methods: A Review

Contact Info

Product

Resources

About