Thermal and Nonthermal Assisted Drying of Fruits and Vegetables. Underlying Principles and Role in Physicochemical Properties and Product Quality

Boateng, Isaac Duah

doi:10.1007/s12393-022-09326-y

Cited by 10 publications

(3 citation statements)

References 193 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Nonthermal pretreatments can enhance cell permeability through the cavitation effect, the sponge effect, changes in osmotic pressure, electroporation and surface etching, thereby shortening the drying time, enhancing the retention of thermosensitive substances, and improving the quality of dried products (Boateng, 2023).…”

Section: Nonthermal Pretreatmentsmentioning

confidence: 99%

Research progress of mushroom drying pretreatment technology

Yang,

Wang,

et al. 2024

J Food Process Engineering

View full text Add to dashboard Cite

Mushrooms are delicious foodstuffs that are rich in nutrients, but they have high moisture contents and are easily spoiled. While mushrooms are usually preserved by drying, the process tends to reduce quality, and it takes a long time and consumes a large amount of energy. To improve the mushroom drying efficiency and quality, pretreatment is often conducted. In this review, a comprehensive summary of commonly used pretreatments for mushroom drying is provided. Moreover, the effects of various pretreatments on the drying rate and quality characteristics of mushrooms are summarized, and their respective advantages and limitations are analyzed. Furthermore, the application and development prospects of various mushroom drying pretreatments are analyzed and discussed.Practical applicationsThe pretreatment before mushroom drying can shorten drying time, maintain the optimal color and taste of dried mushroom, and reduce nutrient loss. This review summarizes two types of pretreatment methods used in mushroom drying: thermal pretreatment and nonthermal pretreatment. It can provide reference for the application and research of pretreatment in mushroom drying, and also provide new ideas for the optimization of industrial mushroom drying processes.

show abstract

Section: Nonthermal Pretreatmentsmentioning

confidence: 99%

Research progress of mushroom drying pretreatment technology

Yang,

Wang,

et al. 2024

J Food Process Engineering

View full text Add to dashboard Cite

show abstract

“…It is one of the oldest and traditional methods to make longer the shelf life of agricultural products. Moisture removal can prevent both microbial and chemical deterioration of food products, as well as decrease their weight, packaging size, and consequently, transportation costs (Boateng, 2022). In recent years, innovative techniques have been introduced to increase the drying rate and maintain the quality of the product.…”

Section: Introductionmentioning

confidence: 99%

Drying kinetic, thermodynamic and quality analyses of infrared drying of truffle slices

Akhoundzadeh Yamchi,

Sharifian,

Khalife

et al. 2024

Journal of Food Science

View full text Add to dashboard Cite

Kinetic and thermodynamic parameters are the most important part for making a suitable tool for drying agricultural products. Moreover, calculation of the energy required for the drying of product, the properties of the rehydration ratio, the food appearance changes, and the evaluation of the microstructure of food are crucial. Since the thermodynamic properties of truffle slices have not yet been reported, this study aims to establish a mathematical model to describe drying process of agriculture product, evaluate the effective moisture diffusion coefficient (Deff), determining the activation energy (Ea) to elucidate the thermodynamic characteristics, measure color characteristics, and rehydration ratio (RR) during the drying process of truffle slices. Truffle slices were dried in an infrared (IR) dryer at four temperatures of 50–80°C and two thicknesses of 0.5 and 1 cm. The best model to describe the drying process of truffle slices was Midilli et al.’s model. The value of Deff, SEC, and RR were in the range of 3.06 × 10−8 to 2.48 × 10−7 m2/s, 79.68–191.271 kWh/kg, and 5.99–7.49, respectively. The Deff of truffle slices increased with the above‐mentioned parameters of the samples. The Ea obtained was 26.62–27.43 kJ/mol. The results indicated that enthalpy and entropy decreased with increasing drying temperature, while Gibbs free energy improved. The enthalpy, entropy, and Gibbs free energy values changed between 24.48–25.28 kJ/mol, −130.47 to −122.63 J/mol °K, and 63.97–70.17 kJ/mol, respectively. In addition, the results of color attributes decreased with increasing temperature, while chroma oppositely increased.

show abstract

“…If the sales market changes, the fruit can be stored under air conditioning (CA) until the scheduled delivery date without significant further ripening and losses and complaints can be minimized. This is important to improve results such as inconsistent hardness, low aroma level and uneven color, which caused by traditional ripening techniques (Boateng, 2023; Cabo et al, 2021; Loayza et al, 2020; Ozcelik et al, 2019; Wu et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Consumer‐oriented intelligent ripening control system for post‐ripening fruit

Li,

Huang,

et al. 2023

J Food Process Engineering

View full text Add to dashboard Cite

To address the issues commonly encountered in traditional fruit ripening processes, which include reliance on manual experience, low efficiency, single control parameter, and significant fluctuations, a new intelligent fruit ripening control system has been designed. This system is based on a mathematical modeling algorithm, which allows for more effective and precise control over the ripening process. To ensure that the ripe fruits are transported to the fruit processing center in a low ripeness state, the proposed system adopts a strategy of precise control of temperature and ethylene, as well as range control of other environmental parameters. The RSSA‐PID model is used for ethylene and temperature control, which has high smoothness, fast response time, and high stability. Compared with the traditional PID model, the RSSA‐PID model has better dynamic performance and stability. Finally, the proposed system is applied to the ripening process of post‐ripening fruits, and the results show that the system achieves intelligent ripening, precise control, and low power consumption. The temperature and ethylene concentration are controlled within a variation of no more than 0.5%, and the humidity, oxygen, and carbon dioxide are maintained within reasonable thresholds. Overall, this paper provides a promising solution for the ripening process of post‐ripening fruits, which can benefit the fruit industry by improving the efficiency and quality of the supply chain.Practical ApplicationThe ripening chamber environment is a dynamic equilibrium environment with non‐linear characteristics because the fruits in the ripening chamber are constantly exchanging substances and energy with the environment through respiration and transpiration. An intelligent ripening control system (IRCS) for post‐ripening fruits is proposed in this paper (Figure 1). The whole ripening process runs automatically, which significantly reduces the ripening time and saves a lot of post‐processing time. The shorter ripening time combined with the latest intelligent software and hardware means that only as much energy as is actually needed is consumed. If the sales market changes, the fruit can be stored under air conditioning (CA) until the scheduled delivery date without significant further ripening and losses and complaints can be minimized.

show abstract

Thermal and Nonthermal Assisted Drying of Fruits and Vegetables. Underlying Principles and Role in Physicochemical Properties and Product Quality

Cited by 10 publications

References 193 publications

Research progress of mushroom drying pretreatment technology

Research progress of mushroom drying pretreatment technology

Drying kinetic, thermodynamic and quality analyses of infrared drying of truffle slices

Consumer‐oriented intelligent ripening control system for post‐ripening fruit

Contact Info

Product

Resources

About