Studies on thermal stability of high-power short time microwave dried paprika (<i>Capsicum annuum</i> L.) considering the interaction of water molecules with sorption sites

Shirkole, Shivanand S.; Mujumdar, Arun S.; Sutar, Parag Prakash

doi:10.1080/07373937.2019.1693399

Cited by 9 publications

(5 citation statements)

References 59 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The bulk shrinkage was determined using a approach proposed by Wang et al (2018) [16] , albeit with some slight modifications. The potato slices were assumed to have a cylindrical shape, and the bulk shrinkage was computed using Eq.…”

Section: Methodsmentioning

confidence: 99%

“…Additionally, the thickness of the multilayer of sorbed water ( t m ) was determined by employing the Halsey equation (see Eq. (9) ) [16] . The density of sorbed water, D s , was ascertained by applying the linearized Caurie's equation.…”

Section: Methodsmentioning

confidence: 99%

“…The samples which had been osmotically treated with maltose exhibited a significantly greater equilibrium hygroscopicity than those pretreated with mono-saccharides, such as fructose and glucose [15] . According to Shirkole et al (2019), the quality of dried paprika was maintained when stored at 30 °C and close to monolayer moisture content, yet this quality was severely compromised when stored at 60 °C or higher than the monolayer moisture content [16] . Song et al (2022) revealed that pretreatment with ultrasonic potentially lessens the negative effects of cake formation at high humidity as well as improves the powder flow of sprayed-dried casein, which is likely because of the exposed hydrophobic groups and the reduced water sorption rate [17] .…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Effect of ultrasound-assisted osmotic dehydration on the drying kinetics, water state, and physicochemical properties of microwave vacuum-dried potato slices

Cheng,

Wang,

Shahid Iqbal

et al. 2023

Ultrasonics Sonochemistry

View full text Add to dashboard Cite

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Effect of ultrasound-assisted osmotic dehydration on the drying kinetics, water state, and physicochemical properties of microwave vacuum-dried potato slices

Cheng,

Wang,

Shahid Iqbal

et al. 2023

Ultrasonics Sonochemistry

View full text Add to dashboard Cite

“…Due to the high moisture content of OFSP, it is processed into dried chips and flour to prevent spoilage of the root tubers and for food security (Nzamwita et al., 2017). Drying helps to reduce storage loss which is controlled by microbial activities existing in the presence of moisture (Doymaz, 2012; Shirkole et al., 2021; Shirkole & Sutar, 2019). Other benefits of drying include product stability, value addition, eases of packaging, and economic transportation.…”

Section: Introductionmentioning

confidence: 99%

Neural network and adaptive neuro‐fuzzy inference system modeling of the hot air‐drying process of orange‐fleshed sweet potato

Okonkwo

Olaniran

Adeyi

et al. 2022

Food Processing Preservation

View full text Add to dashboard Cite

The primary objective of this study is to determine the hot air drying characteristics and nutritional quality of orange-fleshed sweet potato (OFSP) in a convective dryer.Three temperatures (323.15, 333.15, and 343.15 K) and fan speed levels (0.5, 0.9, and 1.3 m/s) were used. A rehydration study of dried OFSP was also carried out. Modeling and prediction of experimental moisture data were done using artificial neural networks (ANNs) and adaptive neuro-fuzzy inference system (ANFIS) models. The result showed that the drying rate and rehydration ratio were significantly (p < .05) affected by drying temperature and fan speed levels. The effective diffusivity (D eff ) of the samples ranged from 2.5 × 10 -9 to 4.25 × 10 -9 m 2 /s, and it was found to increase with temperature and fan speed. Protein and fat content appeared to be strongly influenced by drying processing variables, whereas other properties appeared to be insignificant. ANFIS showed better modeling ability than ANNs in predicting the experimental moisture data of OFSP with R 2 and RMSE values of .99786 and 0.0225 respectively. In conclusion, the findings from this research will be useful in product optimization and process monitoring of hot air drying of OFSP, in establishing its drying temperature and fan speed. Practical applicationsDried orange-fleshed sweet potato (OFSP) is utilized as a precursor to many industrial goods and feedstock in the food industry. Establishing the process conditions for drying of OFSP is very important for product adaptability by industries. Modeling the drying kinetic data is useful for developing controls for industrial dryers. Mathematical models have been used in time passes, although they lack the robustness to combine several process variables at time. Therefore, this study applied robust artificial intelligence tool; artificial neural networks, and adaptive neuro-fuzzy inference system (ANFIS) in the prediction of the drying curve of OFSP. Also, the study shows how the process variables affect the quality of the chips. ANFIS showed better prediction ability, and thus can be used in developing robust control systems for industrial drying of OFSP.

show abstract

“…Another alternative is the introduction of a temperature dependent expression for the parameters, yielding a bigger amount of constants to be estimated with the whole set of isotherms(Staudt et al,2013). Accordingly various authors(Martín-Santos et al 2012;Quirijns et al 2005;Shirkole et al,2019) have proposed that M o was related to temperature by using the following Arrhenius-type equation,…”

mentioning

confidence: 99%

A Survey of Temperature Effects on GAB Monolayer in Foods and Minimum Integral Entropies of Sorption: a Review

Iglesias

Baeza

Chirife

2022

Food Bioprocess Technol

View full text Add to dashboard Cite

Some aspects of GAB monolayer values in foods were reviewed.Literature data on the stoichiometry of water sorption by proteins and other biopolymers, were re-analyzed and a good linear correlation (r 2 = 0.8431) between the number of polar groups and the GAB monolayer was obtained.This helps to corroborate the hypothesis that each polar group initially adsorbs a water molecule. A survey of GAB monolayers at various temperatures in more than 70 different food products indicated that for most of them -although not all -an increase in temperature produced a decrease in the value of moisture content (g water/100 g solids) corresponding to the monolayer. However, in an appreciable number of cases it was observed that the monolayer remained constant or increased with temperature.The relationship between the minimum integral entropy (MIE) and the GAB monolayer was studied using literature data. For 38 different food products the regression curve (r 2 = 0.9038) between the moisture content corresponding to MIE and GAB monolayer was close to the 45 ° diagonal, suggesting that GAB values matched the position of minimum integral entropy. However, for a wide variety of other products the moisture of the MIE was located above that of the monolayer.

show abstract

Studies on thermal stability of high-power short time microwave dried paprika (Capsicum annuum L.) considering the interaction of water molecules with sorption sites

Cited by 9 publications

References 59 publications

Effect of ultrasound-assisted osmotic dehydration on the drying kinetics, water state, and physicochemical properties of microwave vacuum-dried potato slices

Effect of ultrasound-assisted osmotic dehydration on the drying kinetics, water state, and physicochemical properties of microwave vacuum-dried potato slices

Neural network and adaptive neuro‐fuzzy inference system modeling of the hot air‐drying process of orange‐fleshed sweet potato

A Survey of Temperature Effects on GAB Monolayer in Foods and Minimum Integral Entropies of Sorption: a Review

Contact Info

Product

Resources

About