Recent advances of novel thermal combined hot air drying of agricultural crops

Onwude, Daniel I.; Hashim, Norhashila; Chen, Guangnan

doi:10.1016/j.tifs.2016.09.012

Cited by 135 publications

(73 citation statements)

References 96 publications

(118 reference statements)

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“…Drying is probably the most important unit operation for most industrial processes, especially because of its impact on the quality of the end product and on energy consumption [65]. Thus, according to Chua et al [66], this process would be the most energy-intensive, among all industries, with consumption of dried foods about 10-25% of total consumption.…”

Section: Drying and Its Consequences On The Product Quality Andmentioning

confidence: 99%

“…Throughout MW drying of high moisture content product, the high energy density absorbed results in a rapid increase in temperature and an instantaneous vaporization inside the product [65]. The internal pressure increases and expulsion of liquid water towards the surface occurs [84].…”

Section: Dielectric and Microwavementioning

confidence: 99%

“…This combination of microwaves and hot air results in an improvement of the quality of the dried product, as well as a reduction of the drying time and energy consumption [65,84].…”

Section: (I) Microwave-assisted Hot Air Drying (Mwhad)mentioning

confidence: 99%

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Functional Dehydrated Foods for Health Preservation

Morais

Dammak

et al. 2018

Journal of Food Quality

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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.

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Section: Drying and Its Consequences On The Product Quality Andmentioning

confidence: 99%

Section: Dielectric and Microwavementioning

confidence: 99%

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Functional Dehydrated Foods for Health Preservation

Morais

Dammak

et al. 2018

Journal of Food Quality

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“…The results of drying times show a raising air temperature, which had achieved a flow constant; 53.1 and 50.4% reduce the time for AV of 2 and 3 ms -1 , respectively, due to a direct relationship between temperature and the water diffusivity processes from the interior of the product (Onwude, Hashim & Chen, 2016). Therefore, a decreasing time with an increasing AV, can be observed maintaining a constant temperature (23.4 and 19.1% for 50 and 60°C, respectively).…”

Section: Drying Processmentioning

confidence: 92%

The influence of drying on the physiological quality of cape gooseberry (Physalis peruviana L.) fruits added with active components

Ordoñez¹,

Mesa²,

Rodríguez³

2017

Acta Agron.

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Agroindustria y Ciencia de los Alimentos / Agroindustry and Food ScienceThe influence of drying on cape gooseberry (Physalis peruviana L.) fruits added with active components La influencia del secado sobre frutos de uchuva (Physalis peruviana L.) adicionados con componentes activos AbstractDehydrated products added with active components (AC) represent a healthy alternative for modern consumer. The aim of this research was to evaluate the influence of drying process conditions of cape gooseberry (Physalis peruviana L.) impregnated under vacuum with AC and dehydrated. A factorial design was performed with two independent variables, 2 levels per variable (temperature: 50 and 60ºC, air velocity: 2.0 and 3.0 m.s -1 ) and three replicates per drying condition. In fact, cape gooseberry fruits were previously impregnated under vacuum with an emulsion containing calcium and vitamins B9, C, D3 and E, which were subjected to dehydration until a water activity of approximately 0.6. In addition, drying rate curves presented in all cases two periods of decreasing speed. An increase of drying temperature decreases the processing time, presenting a greater AC degradation, while the air velocity offers a non-significant effect. The treatment which have allowed an AC better retention and low processing times was 60° C and 2 m.s -1 , reaching levels of 204.8 ± 10.5 mg, 137.0 ± 34.7 μg, 13.6 ± 0.9 mg, 2.2± 0.6 μg, 7.0±1.2 mg for calcium and vitamins B9, C, D3 and E, respectively per 50 g serving of dehydrated cape gooseberry. An integration of the vacuum impregnation process with conventional air-drying, represents an effective technological alternative, which confers a higher added value to cape gooseberry fruit.Keywords: Functional foods, calcium, vacuum impregnation, dehydrated products, vitamins. ResumenLos productos deshidratados adicionados con componentes activos (CA) representan una alternativa saludable para el consumidor moderno. El objetivo de la investigación fue evaluar la influencia de las condiciones del proceso de secado sobre la uchuva (Physalis peruviana L.) impregnada al vacío con CA y deshidratada. Se utilizó un diseño factorial con dos variables independientes, 2 niveles por variable (temperatura: 50 y 60ºC; velocidad del aire: 2.0 y 3.0 m.s -1 ) y 3 réplicas por condición de secado. Los frutos de uchuva fueron previamente impregnados al vacío con una emulsión que contenía calcio y vitaminas B9 , C, D3 y E, además se sometieron a una deshidratación hasta una actividad de agua aproximada de 0.6. En adición a lo anterior, las curvas de velocidad de secado presentaron en todos los casos dos periodos de velocidad decreciente. El aumento de la temperatura de secado disminuye el tiempo de proceso, presentándose mayor degradación de los CA, mientras que la velocidad del aire ofrece un efecto no significativo. El tratamiento que permitió una mejor retención de los CA y bajos tiempos de proceso fue 60°C y 2 m.s -1 , alcanzando niveles de 204.8±10.5 mg, 137.0±34.7 mg, 13.6±0.9 mg, 2.2±0.6 mg, 7.0±1.2 mg para calcio y v...

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“…93 The MWs lie in the EM spectrum with frequency from 300 to 300 GHz. The EM waves cover a wide range of spectrum from low-frequency telecommunication, MWs, IR, to gamma radiation.…”

Section: Microwave-assisted Techniquementioning

confidence: 99%

Recent trends in biodiesel production from commonly used animal fats

et al. 2017

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Summary Changes in climate due to the enormous amount of carbon dioxide emissions have really encouraged the development of energy sources that are renewable, sustainable, and eco‐friendly. The development of alternative energy sources can also be attributed to the rapid decrease in resources of fossil energy. Biodiesel has gained significant interest in recent years due to its fossil fuel–like properties and sustainable and eco‐friendly characteristics. However, most biodiesels are expensive because of the high cost of feedstock largely based on edible vegetable oil sources. The use of animal fats waste as cost effective feedstock in biodiesel production has gained considerable attention in recent years. Although, most studies regarding the use of animal wastes as feedstock in biodiesel production are still in the early stages, the advantages of this type of feedstock have been highlighted in the literature. However, most studies have not focus on the recent advances in the use of animal fats waste. The studies on the use of novel approach have been reported in isolation. Therefore, this current study attempts to highlight recent developments of the most commonly used animal fats waste in the production of biodiesel. In addition, emphasis was given to the most appropriate production technique, catalyst, energy requirement, and optimum reaction conditions.

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Recent advances of novel thermal combined hot air drying of agricultural crops

Cited by 135 publications

References 96 publications

Functional Dehydrated Foods for Health Preservation

Functional Dehydrated Foods for Health Preservation

The influence of drying on the physiological quality of cape gooseberry (Physalis peruviana L.) fruits added with active components

Recent trends in biodiesel production from commonly used animal fats

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