Recent developments in vibrational spectral analyses for dynamically assessing and monitoring food dehydration processes

Ren, Yuqiao; Lin, Xiaohui; Lei, Tong; Sun, Da‐Wen

doi:10.1080/10408398.2021.1947773

Cited by 10 publications

(4 citation statements)

References 138 publications

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“…Near-infrared spectroscopy (NIRS) is widely used in food research as a non-destructive, efficient, and convenient detection technique, 140 with the advantages of simple operation, accuracy, low analytical cost, reproducible results, and no sample pretreatment requirement. 141,142 Near-infrared spectroscopy works by the absorption of near-infrared light by some hydrogencontaining groups, where molecules absorb energy and are excited so that they jump from the low-energy ground state form to the high-energy level, and then vibrate at a special frequency. The main feature is that the molecules contain fundamental vibrations at multiplicative and combinatorial frequencies in the midand far-infrared region.…”

Section: Infrared Spectroscopymentioning

confidence: 99%

New preservation and detection technologies for edible mushrooms: A review

et al. 2023

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Edible mushrooms are nutritious, tasty, and have medicinal value, which makes them very popular. Fresh mushrooms have a high water content and a crisp texture. They demonstrate strong metabolic activity after harvesting. However, they are prone to textural changes, microbial infestation, and nutritional and flavor loss, and they therefore require appropriate post‐harvest processing and preservation. Important factors affecting safety and quality during their processing and storage include their quality, source, microbial contamination, physical damage, and chemical residues. Thus, these aspects should be tested carefully to ensure safety. In recent years, many new techniques have been used to preserve mushrooms, including electrofluidic drying and cold plasma treatment, as well as new packaging and coating technologies. In terms of detection, many new detection techniques, such as nuclear magnetic resonance (NMR), imaging technology, and spectroscopy can be used as rapid and effective means of detection. This paper reviews the new technological methods for processing and detecting the quality of mainstream edible mushrooms. It mainly introduces their working principles and application, and highlights the future direction of preservation, processing, and quality detection technologies for edible mushrooms. Adopting appropriate post‐harvest processing and preservation techniques can maintain the organoleptic properties, nutrition, and flavor of mushrooms effectively. The use of rapid, accurate, and non‐destructive testing methods can provide a strong assurance of food safety. At present, these new processing, preservation and testing methods have achieved good results but at the same time there are certain shortcomings. So it is recommended that they also be continuously researched and improved, for example through the use of new technologies and combinations of different technologies. © 2023 Society of Chemical Industry.

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Section: Infrared Spectroscopymentioning

confidence: 99%

New preservation and detection technologies for edible mushrooms: A review

et al. 2023

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Section: Introductionmentioning

confidence: 99%

“…For both industrial applications and everyday use, convective drying methods have served as foundational practices over an extended period. Despite their historical prevalence, these methods continue to captivate the interest of researchers (Ren et al, 2022; Xu et al, 2022). In this regard, Gulati et al (2016) examined microwave drying method for a porous medium in order to understand the behavior of mechanistic model.…”

Section: Introductionmentioning

confidence: 99%

Preservation of fruits through drying—A comprehensive review of experiments and modeling approaches

Kilic,

Sahin,

Hassan

et al. 2024

J Food Process Engineering

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A significant part of the world's population still has problems in accessing food. The growing world population will exacerbate this issue in the future. Innovative studies conducted in this field play a crucial role in addressing the issue of drying and storage of foods. Atmospheric drying methods, such as rotary, tunnel, conveyor, cabinet, tower, and kiln dryers, offer advantages in relation to high production capacities, cost‐effective initial setup, and economical operating conditions. However, concurrently, the weaknesses of these methods arise from factors such as drying duration, uneven moisture content, and space requirements. The solar dryer method is especially effective in dehydrating agricultural products, offering an energy‐saving advantage compared to other methods. However, it is important to note that this approach, which involves exposing crops to direct sunlight, comes with several drawbacks affecting both food quality and health. In cases where the quality of highly valued foodstuffs is crucial, subatmospheric drying methods like vacuum, freeze, and microwave freeze are typically preferred. However, the primary drawback of this approach lies in its high operating costs, particularly in terms of energy consumption. Artificial neural networks (ANNs) can be used for predictive modeling, helping to forecast drying behavior and optimize process parameters in food drying applications especially nonlinear connections among variables. ANNs are adept at managing nonlinearities, offering a more precise depiction of the intricate interactions within food drying systems. This review examines articles from the last 5 years in the literature, synthesizing research conducted in food drying. The findings indicate a predominant interest among researchers in methodologies with lower environmental impact, prompting increased attention to studies addressing this aspect. There is a notable emphasis on the frequent exploration of energy‐efficient systems. The ongoing research focuses on the development of methods utilizing ultrasonic, infrared radiation, and electrohydrodynamic techniques to achieve more effective, shorter‐duration, energy‐efficient drying processes with enhanced control over the final product.

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“…Traditional process analysis methods that take products out from the desiccator for lab-based analyses are time-consuming, labor-intensive, and sample destructive. And due to the interference of microwave rays and the airtight vacuum environment during MVD, determination of the desired endpoint and optimizing process conditions by in-situ analyses of real-time MC in products is still a challenge [5,6].…”

Section: Introductionmentioning

confidence: 99%

A Terahertz time-domain spectroscopy-based intelligent microwave vacuum dehydration system for in-situ monitoring of real-time moisture migration during dehydration of agricultural products

Ren

Sun

2023

Active and Passive Smart Structures and Integrated Systems XVII

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Microwave vacuum drying (MVD) as a novel and advanced drying technology is wildly applied in the agri-food, pharmaceutical, and electronics industry, etc. However, achieving in-situ analyses of the realtime moisture content (MC) of products during MVD is still a huge challenge. This research aims to build an intelligent dehydration system by integrating a Terahertz time-domain spectroscopy (THz-TDS) into an MVD system to achieve in-situ monitoring of real-time moisture content (MC) in agrifood products. During dehydration, the THz-TDS continuality captured the spectra from a polyethene (PE) air hose containing the exhaust water vapor from the glass desiccator. Chemometric analysis of Gaussian process regression was applied to correlate the real-time MC loss of products with the corresponding numerical integration of THz absorption coefficients of vapor. The real-time MC content was accurately calculated based on the prediction. The result shows that the THz-TDS is able to sense the dynamic vapor changes within the MVD system by penetrating the PE air hose, and the established intelligent dehydration system combined with chemometric analyses achieved a satisfied MC loss and MC prediction, with R 2 of 0.95 and 0.98, and RMSE of 0.002 and 0.031, respectively. The THz-TDS technique shows great potential to be integrated into an MVD system to achieve in-situ real-time MC evaluation, optimize dehydration condition, and predict the dehydration endpoint. The established intelligent dehydration system also provides a novel sensing strategy using THz-TDS to monitor the gas exchange within a closed system by penetrating a PE air hose in the system, and further widen the application of THz-TDS in the agri-food industry.

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Recent developments in vibrational spectral analyses for dynamically assessing and monitoring food dehydration processes

Cited by 10 publications

References 138 publications

New preservation and detection technologies for edible mushrooms: A review

New preservation and detection technologies for edible mushrooms: A review

Preservation of fruits through drying—A comprehensive review of experiments and modeling approaches

A Terahertz time-domain spectroscopy-based intelligent microwave vacuum dehydration system for in-situ monitoring of real-time moisture migration during dehydration of agricultural products

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