Recent trends and future potential of microwave-assisted fish drying

Shahriar, Md Fahim; Joardder, Mohammad Uzzal Hossain; Karim, Azharul

doi:10.1080/07373937.2022.2072316

Cited by 6 publications

(3 citation statements)

References 80 publications

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“…Therefore, the product is dried at a lower temperature at a reduced pressure compared to atmospheric pressure. In addition to this, due to the absence of air during MVD the product oxidation was inhibited, which in turn helps in preserving the finished product's flavor, color, and texture (Shahriar et al, 2022). MVD has resulted in better quality products in terms of aroma, taste, texture, and appearance in dried fruits and vegetables such as Cranberries (Zielinska et al, 2019), mango slices (Pu & Sun, 2017), pumpkin slices (Monteiro et al, 2018) Numerous pretreatment approaches were studied in drying plant materials and can improve the quality of the dried product (Deng et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Effect of ultrasound pretreatment and microwave vacuum drying in the production of dried poniol fruit

Dash

Boro

Raj³

2023

J Food Process Engineering

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This study suggested a combination of microwave and vacuum drying to meet the requirements of preserving the nutritional content of fresh poniol fruit, consuming lower energy, and having a faster drying rate. In this study, the influence of microwave power, vacuum level, and citric acid pretreatment level on the product quality of dried poniol was analyzed. The citric acid pretreatment was conducted in an ultrasonicator bath. The pretreated was dried by changing the microwave power (X P ) from 400 to 800 W and the vacuum level (X V ) from 300 to 600 mmHg. The quality of the dried product was analyzed in terms of total phenolic content (Y PC ), antioxidant activity (Y AA ), total change in color (Y CC ), and rehydration ratio (Y RR ) of dried poniol fruit.

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Section: Introductionmentioning

confidence: 99%

Effect of ultrasound pretreatment and microwave vacuum drying in the production of dried poniol fruit

Dash

Boro

Raj³

2023

J Food Process Engineering

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“…Intermittency in the energy input significantly influences the energy efficiency and product quality [ 14 ]. A large number of studies are available that discuss the temperature distribution in food samples during MW heating, but a complete insight of the mechanism of pores’ development on cell walls still eludes the researchers [ 18 , 19 ].…”

Section: Introductionmentioning

confidence: 99%

Pore Evolution in Cell Walls of Food Tissue during Microwave-Assisted Drying: An In-Depth Investigation

Joardder

Karim

2023

Foods

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Microwave (MW) heating is a unique approach that, unlike conduction- and convection-based heating, can provide volumetric heating. Complex microstructural changes in food materials occur because of simultaneous heat and mass transfer during drying, significantly affecting food structure and quality. Food properties, drying methods, and other drying parameters all have an impact on the microstructure of food samples, which in turn affects drying kinetics and food quality. However, no study has been undertaken to investigate the development of nano–micro-pores (NM-pores) on the cell walls and their relationship with the moisture migration mechanism. This study presents a novel investigation of the microstructural changes in food during microwave drying, with a focus on the formation of nano–micro-pores (NM-pores) on cell walls and their impact on moisture transport kinetics. The utilized hot air was maintained at a temperature of 70 °C, whereas microwave (MW) power levels of 100 W, 200 W, 300 W, and 400 W were used in microwave drying. The findings of the study indicate that the development of NM-pores occurs only during intermittent microwave drying (IMCD), while the cell wall of the food samples tends to burn or collapse in continuous microwave drying (CMD) due to the high heat generated. Additionally, no NM-pores were observed in the cell wall during convective drying. During IMCD with microwave power ranging from 100 W to 400 W, a range of pore sizes from 0.1 μm to 8.5 μm were observed. Due to the formation of NM-pores and collapses, MW drying takes around 10–20 times less time than convective drying to remove the same quantity of moisture. The effective moisture diffusivity values were found to be the highest in CMD at 4.70 × 10−07 m2/s and the lowest in CD at 2.43 × 10−09 m2/s. IMCD showed a moderate diffusivity of 2.45 × 10−08 m2/s. This study investigates the formation of NM-pores on cell walls during microwave drying and their impact on moisture transport kinetics and establishes correlations between microstructure modifications and moisture migration pathways.

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“…However, there are several disadvantages to using microwave drying, such as uneven heating, which results in non-uniform drying due to a lack of sample geometric uniformity and unequal irradiation exposure. The combination of hot air drying and microwave drying procedures can improve final product quality and drying rate (Shahriar et al, 2022). As a result, it is suggested that adopting a combination of microwave hot air drying could improve the drying rate and product quality (Souza et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

Optimization of temperature and power density in microwave-assisted hot air oven drying and storage stability of dried apple sticks

Haneef,

Garièpy,

Raghavan

et al. 2023

Braz. J. Food Technol.

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Apple (Malus Demestica cv. Cortland) is a perishable fruit due to its high moisture content. In this study, apple sticks were dried to increase their shelf life. Osmotic dehydration was used as pretreatment followed by microwave-assisted hot air drying (MAHD) at different temperatures (45 ºC, 55 ºC, 65 ºC) and microwave power densities (0, 0.5, 1 W/g). Optimum process parameters were estimated by the central composite design of response surface methodology (RSM). The results showed that the temperature and power density had a significant effect on response variables. Optimum conditions of moisture content (9.54%), time (100 minutes) and change in color (7.54) were found at 65 ºC and 1 W/g microwave power density (MWPD). Then the samples dried at optimum conditions were stored at ambient temperature and analyzed for color, moisture content, texture and total fungal count at regular intervals for 75 days. The results showed a non-significant change in color and fungal counts from 10.45 to 10.73 and from 0.45 to 0.69 log cfu/g respectively, and a significant decrease in moisture content from 10.11% to 5.69% was observed from 0 to 75 days. While increasing firmness resulted in increased force and energy to the breaking point and micrographs of electron microscope showed shrinkage in cell structure along with storage. The brittleness of apple sticks increased significantly during storage but remained acceptable till the end of 75 storage days.

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Recent trends and future potential of microwave-assisted fish drying

Cited by 6 publications

References 80 publications

Effect of ultrasound pretreatment and microwave vacuum drying in the production of dried poniol fruit

Effect of ultrasound pretreatment and microwave vacuum drying in the production of dried poniol fruit

Pore Evolution in Cell Walls of Food Tissue during Microwave-Assisted Drying: An In-Depth Investigation

Optimization of temperature and power density in microwave-assisted hot air oven drying and storage stability of dried apple sticks

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