Statistical approach to investigate the effect of vibro‐fluidized bed drying on bioactive compounds of muskmelon (
            <i>Cucumis melo</i>
            ) seeds

Kaur, Samandeep; Dhurve, Priyanka; Arora, Vinkel Kumar

doi:10.1111/jfpp.16331

Cited by 5 publications

(2 citation statements)

References 65 publications

(77 reference statements)

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“…Te microwave pretreatment conditions and hot air drying temperatures were based on preliminary experimental results, our previous studies [13,22], and important similar studies on drying of fruits and vegetables reported in the literature [20,21,29,30,32,35,36]. 90 W was chosen as the efective microwave power to obtain the best drying characteristics of orange slices without causing any burning of the products.…”

Section: Drying Processesmentioning

confidence: 99%

Microwave-Assisted Hot Air Drying of Orange Snacks: Drying Kinetics, Thin Layer Modeling, Quality Attributes, and Phenolic Profiles

Özkan-Karabacak,

Acoğlu-Çelik,

Özdal

et al. 2023

Journal of Food Biochemistry

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Citrus fruits, regarded as a prominent fruit crop, are cultivated extensively around the globe and orange (Citrus sinensis L.) is a widely cultivated popular member of the citrus family. Dried oranges have gained recognition as a healthy snack option among consumers and worldwide markets due to the absence of additional ingredients such as sugar and chemicals, whilst yet containing significant natural beneficial components. The drying method is very intriguing due to its ability to facilitate the efficient production, packaging, storage, and transportation of dried oranges at a cost-effective price. In this study, the effects of microwave pretreatment (Mpt) (90 W, 30 min) on hot air drying (HTAD-MW) (60, 70, and 80°C) were investigated, along with the effects on the drying kinetics, rehydration capacity, and quality properties of the orange snack including phenolic compounds (vanillic acid, gallic acid, epicatechin, hesperidin, naringenin, chlorogenic acid, sinapic acid, and o-coumaric acid), antioxidant capacities (with DPPH, FRAP, and CUPRAC methods), and ascorbic acid contents. For modeling the kinetics of orange snack drying in all tests, logarithmic, Wang and Singh’s, diffusion approach, two term, and Wang and Sing’s models performed best. Hot air drying (HTAD) at 70°C applied orange snacks showed the lowest △E ∗ ab value, and the color values were close to those of fresh orange slices. The levels of total and individual phenolics, antioxidant capacity (AC), and ascorbic acid (AA) in dried orange snacks were found to be significantly lower ( p < 0.05) than in the fresh orange slices. Results also showed that HTAD-MW-applied orange snacks contained more total phenolic (TP) content, individual phenolic content, and AC but lower AA than HTAD-applied samples. The highest amount of phenolic compound was hesperidin for fresh and dried orange snacks. The method that best preserves the TP content and AC of dried orange snacks was found at the drying condition of HTAD-MW at 60°C. As a conclusion, it was suggested that the use of microwave and hot air combination is a promising method to introduce a new functional healthy snack to the dried product market with high quality.

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Section: Drying Processesmentioning

confidence: 99%

Microwave-Assisted Hot Air Drying of Orange Snacks: Drying Kinetics, Thin Layer Modeling, Quality Attributes, and Phenolic Profiles

Özkan-Karabacak,

Acoğlu-Çelik,

Özdal

et al. 2023

Journal of Food Biochemistry

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“…The optimization of the process of drying melon seeds in a vibrofluidized bed confirmed that the intervention of vibration in the fluidization process can lead to the production of high-quality dried seeds. A fluidized bed vibratory dryer can be implemented as an alternative drying method to reduce drying time, processing costs, and ensure better product quality [16]. There are still unresolved issues related to the pressing of oil from melon seeds.…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

Influence of the pressing technique and parameters on the yield of oil from melon seeds

Yerenova

Tlevlessova

Kairbayeva

et al. 2022

EEJET

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Melon is a seasonal fruit that is very useful for human health. Kazakhstan ranks 4th in the world production of melons; this indicates the volume of production. Melons are exported to the countries of the EEC (European Economic Union); coverage of the domestic market is provided. However, about 40 % of the crop remains in the fields (overripe ones are not transportable). These fruits are ground and seeds are isolated, some go to the next season as sowing, part is fed to livestock. When processing fruits, the seeds and peel go to waste. Melon seeds are rich in protein substances and oil. They also contain galactan, glucose, gummy, resins. Seed protein consists of glutelin and globulin. This study has considered the seeds of 10 varieties of melons growing in Central Asia. During the research, the characteristics of vegetable oil from melon seeds of different varieties were determined. A comparison of squeezed oil with crushed and not crushed seed kernels is given. Vegetable oil obtained by cold pressing has a good shelf life. Oil extraction technology has been developed, including IR treatment, and pressing of unshelled melon seeds. Based on the results of studies of 10 varieties of melon, the optimal mode of IR heat treatment of seeds at the SVS-200 W unit was determined: for 120 seconds at a distance of 90 mm from the seeds at a radiation flux density of 900 W/m2. As a result of solving the problem involving the vector optimization criterion, optimal intervals of input parameters were established: the initial humidity of the raw material is 9.15...10.27 %, the speed of rotation of the oil press screw is 0.843...0.895 s–1, the clearance for the yield of cake is 0.750...0.800, oil seed meal temperature at pressing is 87...89 °С, the huskness of the starting product is 7.13...7.23 %. The influence of bottling and storage conditions on the duration of preservation of the main quality indicators by non-refined oil was studied

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Advancement and Innovations in Drying of Biopharmaceuticals, Nutraceuticals, and Functional Foods

Ramachandran,

Nadimi,

Cenkowski

et al. 2024

Food Eng Rev

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Drying is a crucial unit operation within the functional foods and biopharmaceutical industries, acting as a fundamental preservation technique and a mechanism to maintain these products' bioactive components and nutritional values. The heat-sensitive bioactive components, which carry critical quality attributes, necessitate a meticulous selection of drying methods and conditions backed by robust research. In this review, we investigate challenges associated with drying these heat-sensitive materials and examine the impact of various drying methods. Our thorough research extensively covers ten notable drying methods: heat pump drying, freeze-drying, spray drying, vacuum drying, fluidized bed drying, superheated steam drying, infrared drying, microwave drying, osmotic drying, vacuum drying, and supercritical fluid drying. Each method is tailored to address the requirements of specific functional foods and biopharmaceuticals and provides a comprehensive account of each technique's inherent advantages and potential limitations. Further, the review ventures into the exploration of combined hybrid drying techniques and smart drying technologies with industry 4.0 tools such as automation, AI, machine learning, IoT, and cyber-physical systems. These innovative methods are designed to enhance product performance and elevate the quality of the final product in the drying of functional foods and biopharmaceuticals. Through a thorough survey of the drying landscape, this review illuminates the intricacies of these operations and underscores their pivotal role in functional foods and biopharmaceutical production.

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Statistical approach to investigate the effect of vibro‐fluidized bed drying on bioactive compounds of muskmelon ( Cucumis melo ) seeds

Cited by 5 publications

References 65 publications

Microwave-Assisted Hot Air Drying of Orange Snacks: Drying Kinetics, Thin Layer Modeling, Quality Attributes, and Phenolic Profiles

Microwave-Assisted Hot Air Drying of Orange Snacks: Drying Kinetics, Thin Layer Modeling, Quality Attributes, and Phenolic Profiles

Influence of the pressing technique and parameters on the yield of oil from melon seeds

Advancement and Innovations in Drying of Biopharmaceuticals, Nutraceuticals, and Functional Foods

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